Today is day twenty-one of the Lenten Season, the forth Friday of Lent. I cannot think of Lenten Fridays without remembering those torturous Friday nights of my youth.
From the Darkest Depth of German Liqueur
If you check the date, in addition to being “something on a stick day”, today is Weed Appreciation Day and Black Forest Cake Day. Now I know what you are thinking – it’s a good thing today involves cake cause we gotta do something to satisfy the munchies on weed appreciation day. Right? Uh, wrong. Today is a day for appreciating a different kind of weed, as in the stuff we are always trying to keep out of our gardens.
Something on a Stick Round Two!
Yeah, I’m still thinking about foods on a stick. I’m also thinking about a big, juice burger. A burger with cheese. A Bacon Cheese Burger. Are you hungry? I sure know I’m famished just thinking about these awesome bites.
Continue reading “Something on a Stick Round Two!”Let’s Eat Something on a Stick
Today in day twenty of the Lenten Season. You know what that means, right? We are at the half-way point between Ash Wednesday and Easter Sunday. It’s also National Something on A Stick Day.
Continue reading “Let’s Eat Something on a Stick”Raise Your Glass In Honor of This Day
Did you know that today is more than a National Day, it’s an International Day. So allow me to share a few fun facts to feed the brain while you still can. First off, you can tell where a whiskey hails from by the way it is spelled. American-English and Irish-English enjoy whiskey, while the British-English prefer theirs spelled whisky. The “e”, or lack there of, doesn’t change the liquor. Whiskey stops maturing after its bottled, so go ahead and drink that young bottle you’ve been saving, it’s not going to get any older. That said, a sealed bottle of whiskey will keep for more than 100 years. Once opened, don’t plan to keep it around more than about 5 years. The dark color of whiskey comes from the wooden barrels in which it is aged. The barrels made from American White Oak claim to produce the tastiest whiskey. The word whiskey comes from the Irish word meaning “water of life”, which might explain Ireland’s fondness for whiskey.
Now I could have given you an assortment of drinks made with whiskey, but frankly I’d rather cook with it. Bet you were expecting steak with a whiskey glaze, right? Surprise!
Soy and Whiskey Glazed Pork Chops
1 piece fresh Ginger
2 tablespoons Vegetable Oil
1 lb broccoli florets
8 oz. fresh Shiitake Mushrooms
1/2 cup Water
3 tablespoons Water
1/4 cup Soy Sauce
1 tablespoons Soy Sauce
White Pepper to taste
4 boneless Pork Chops, center cut
2 Garlic Cloves
2 tablespoon Whiskey
Green Onions, thinly sliced for garnish
Cut half of ginger in quarters and finely chop remaining half.
In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add finely chopped ginger and cook 10 seconds, stirring. Add broccoli and mushrooms. Cook 1 minute; stir in 1/2 cup water and 1 tablespoon soy sauce. Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated. Transfer to serving plates; keep warm.
Wipe out skillet and heat remaining tablespoon oil on medium. Sprinkle 1/4 teaspoon freshly ground black pepper on pork to season both sides. Add pork to skillet and cook 7 to 8 minutes or until browned on the outside and barely pink in center, turning once. Transfer pork chops to plate.
To skillet, add garlic, whiskey, sugar, quartered ginger, remaining 1/4 cup soy sauce, and remaining 3 tablespoons water; simmer 4 to 6 minutes or until the consistency of thin syrup, stirring occasionally. Stir in any accumulated pork juices from plate. Remove and discard garlic and ginger.
To serve, divide pork chops among plates with broccoli mixture. Spoon sauce over pork.
Original Recipe: Delish
Seared Sea Scallops with Lemon Caper Sauce
One of Hubby’s all-time favorites from the sea has got to be Scallops. I had never eaten a scallop until I married this man. I’ve got to tell you, one bite and it was instant gotta have this! They are tender, sweet and so delicate that scallops compliment rather than overpower the sauce, a salad or whatever vehicle used to get them from your plate to your lips.
Continue reading “Seared Sea Scallops with Lemon Caper Sauce”Spinach and Green Apple Matchstick Salad
Spinach Day is observed on March 26th each year. Popeye must be thrilled! Spinach is one of the best sources of iron, and is loaded with cancer-fighting antioxidants. Research shows that spinach improves your cardiovascular health. Did you know that during her reign as queen of France, Catherine de Medici loved spinach so much that it was served at every meal. And have you noticed that dishes made with spinach are often called “Florentine” reflecting Catherine’s birthplace, Florence. Hum, I never knew the reason behind so many dishes bearing the name Florentine. Makes sense.
The world’s largest producers of spinach are the farmers of China, followed by the United States. No surprise that California is one of the top producing states in the country.
I adore spinach in just about everything. This spinach salad is so basic, so simple yet so delicious. Since our first recipe of the day was for a diabetic-healthily fish, I thought we’d just keep on trucking on this good-for-you delicious kick.
Spinach and Green Apple Matchstick Salad
1/3 cup Walnut Piece
1 Granny Smith apple
2 tablespoons Olive Oil
1 tablespoon Cider Vinegar
1 teaspoon Dijon Mustard
Sea Salt and freshly ground pepper to taste
5 oz Baby Spinach Leaves (about 5 cups lightly packed)
To Toast Walnuts:
Place walnut pieces in a dry skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat, let cool before using.
To Toss the Spinach Salad:
Core the apple and slice it into match sticks. Set aside.
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces.
Serve immediately.
Quick Skillet Tilapia and Vegetable Supper
In 1986, The American Diabetes Association designated the fourth Tuesday in March as American Diabetes Association Alert Day. It is a “wake-up call” to the American public about the seriousness of diabetes, to encourage all to take the diabetes risk test and to learn about their family’s history with diabetes. At The American Diabetes Association’s Alert Website you can take a quick risk test, learn how to lower your risk and even share information with friends and family. Who knows, maybe the life you impact will be your own.
Continue reading “Quick Skillet Tilapia and Vegetable Supper”
Annunciation Waffles with Whipped Cream and Fresh Berries
Today it is exactly nine months until Christmas. Christmas, really? Yes, Christmas. But not because I’m rushing the holiday. There’s plenty of time for that. Today, as tradition has it, is the day when the Archangel Gabriel appeared to the Blessed Mother, Mary. In the Catholic Church, this day is known as The Annunciation. So what does that mean?
Continue reading “Annunciation Waffles with Whipped Cream and Fresh Berries”Cream of Potato-Onion Soup
A little while back, I made up a big pot of my Creamy Potato and Bacon Soup to simmer all day in a crock pot. My guys had worked their tails off, and a rich, creamy bowl of soup seemed the right choice. Kiddo surprised me by not only having seconds, but darn near climbing into the pot to lap up every last drop. He really liked that soup.
Knights Ferry Civil War Reenactment
Wow – just attended our first ever Civil War reenactment. What a hoot! We hiked up a hill, spread out a blanket and just watched. The Yanks came marching through the covered bridge. The Southerners opened fire with cannons and a charge, but in the end it was the North that took the hill. If you ever get the chance to see a reenactment, by all means do. The roar of the cannons shakes the ground. The smell of black powder fills the air. It’s amazing!
The Ultimate All Day Slow-Cooked Pot Roast
There’s a little town not too far from where we live that has the longest covered bridge west of the Mississippi.
Continue reading “The Ultimate All Day Slow-Cooked Pot Roast”
Archangel Hair Pasta with Shrimp
Today is the 3rd Sunday of Lent. Depending upon your school of thought, this day could also be the Feast Day of the Archangel Saint Gabriel.
Continue reading “Archangel Hair Pasta with Shrimp”Catch ’em While You Can – Oven-Baked Catfish
Growing up a Catholic in the 1950s and 60s meant eating a lot of fish sticks. If it wasn’t a fish stick, it was deep fried catfish. To this day, I still love a good catfish fry. But there are other ways to skin that fish and have it taste just as good. Take this oven-baked catfish. Too simple and way too delicious to be the real deal, yet it is. Served up with seamed broccoli and you’ve got all the makings for a beautiful yet healthy alternative to a down home fish fry.
Continue reading “Catch ’em While You Can – Oven-Baked Catfish”
Hot Crab Dip with Tortilla Chips
Today I am killing two birds with one stone. Today is National Chip and Dip Day and the sixteenth day of the Lenten Season. Okay, so maybe it’s a bird and a half as a hot dip hardly qualifies as a Lenten Supper. I suppose it could, if you were to eat the whole darn thing yourself.
Chips and dip are hands down the most popular party dish. Think about it. Open a bag of chips and pour it into a big bowl. Open a jar of Onion Dip and scoop it into a smaller bowl. There you go – a real crowd pleaser in under five seconds! Chips and dip were so common in the home entertainment scene of the 50s and 60s that they even came up with a special way of serving potato chips with dip. I can remember that bowl set so well in my mother’s Avocado Green and Burnt Orange kitchen. How about you?
Now we could settle for ordinary chips and dip, or better yet crank it up a bit and really do the day right. Instead of a jar of commercial dip, let’s make it a hot dip that is oozing with goodness. Instead of boring old potato chips, why not tortilla chips? Or even better, those awesome tortilla scoops for more of that yummy dipping goodness. Yeah, that’s what I’m talking about!
Today is also a Saturday. So gather a few friends and maybe some family to declare today a day of celebration. Why? Why not!
Hot Crab Dip with Tortilla Chips
8 oz Cream Cheese
1/2 cup Mayonnaise
1/2 cup Sour Cream
3/4 cup grated Parmesan Cheese, divided
1 cup shredded Sharp Cheddar Cheese
1 lb Crab Meat
1 tablespoon Lemon Juice
1 teaspoon Louisiana Hot Sauce
1/2 teaspoon Sea Salt
1/4 teaspoon White Pepper
1 Green Onion, sliced for topping
Heat oven to 400 degrees.
In a large bowl mix together cream cheese, mayonnaise and sour cream. Stir in 1/2 Parmesan cheese, cheddar cheese, lemon juice, hot sauce, salt and pepper until well combined. Fold in crab meat.
Pour into a 1 quart baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake for 25-35 minutes until bubbly and hot.
While the dip is baking, slice green onion and set aside.
Remove from the oven and top with green onions.
Serve with tortilla chips.
Original Recipe: Diners, Dishes and Desserts
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