Today is National Retro Day. What does that mean exactly? Hermelinda Aguilar, Robert Duran and Tina Duran founded National Retro Day as a day set aside to look back on how life was before social media, the internet and the Smartphone ruled our lives. The point of today is to pick a time before the disconnect, a time when people talked face to face rather than text to text, when families gathered around the dinner table and children were entertained with games that did not require an internet connection. Celebrate the activities of that time. Turn off the electronic if you can.
A Mardi Gras Feast Fit for a King
Some believe that Mardi Gras can trace its roots to Roman times. The Romans held a festival in mid-February to honor their god of fertility and agriculture, Lepercus. The Lupercalia Festival of Rome held some definite Mardi Gras-like qualities such as drinking, feasting and indulging in pleasures of the flesh. During the Crusades, the carnival-like Lupercalia Festival was adopted as a Christian “last fling” of indulgence before the Lenten period of penitence and sacrifice.
Lemon Pistachio Truffles for National Pistachio Day
Since the good folks at the National Day Calendar were kind enough to recommend we observe National Pistachio Day with some lovely little Lemon-Pistachio Truffles, I thought I’d take a moment to share one delicious recipe with you.
During the holidays, Hubby and I stopped in at a Edwards Cake and Candy Supplies, an awesome shop near our home. I get excited every time we go there because it’s the kind of place that sells you everything you need to bake and get creative. There are pans, and pastry bags and tips and molds and just about everything you can imagine. They even have classes! Best of all, they have huge blocks of chocolate. Good chocolate, for those of us who like to make our own candies or need more than just a candy bar to create curls for our cakes. The candies I made over the holidays were a huge hit. Needless to say, I can’t wait to get back in there. And here’s the perfect recipe . . .
Lemon Pistachio Truffles
For the Ganache Filling
12 oz Good Quality White Chocolate (must contain cocoa butter)
½ cup Heavy Cream
1 tablespoon grated Myers Lemon Zest
For the Coating
8 oz good quality Bittersweet Chocolate
¼ cup Pistachios, chopped
To make the ganache heat white chocolate, cream, and lemon zest in a double boiler over medium heat. I place a glass bowl over a pot of boiling water as I do not have a double boiler, this also eliminates having to transfer the mixture to another bowl. Stir often until chocolate has melted. Pour into a bowl and cover. Chill overnight.
Remove bowl from fridge and scoop out teaspoon sized balls of ganache. I find it easiest to portion out all of the ganache and then use my hands to roll them into balls. Place balls on a parchment lined baking sheet and place in the freezer for two hours.
Melt bittersweet chocolate in double boiler. Once completely smooth remove ganache from freezer. Carefully slide the parchment with ganache off the baking sheet and place a clean sheet of parchment on the baking sheet. One at a time dip the ganache into bittersweet chocolate and coat completely. Place on frozen parchment lined baking sheet and sprinkle with chopped pistachios. Repeat until all pieces have been coated and return the sheet to the freezer for one hour.
Once firm, place truffles in mini cupcake papers and put in covered container to store. Keep in refrigerator for up to one week.
Original Recipe: Arctic Garden Studio
Celebrating National Pistachio Day with Pistachio Salmon
So today is National Pistachio Day. According to the National Day Calendar website, one way to observe this day would be with by eating a bunch of Pistachios or trying new recipes such as Lemon-Pistachio Truffles. Oh yeah, I love Truffles. And doesn’t a Lemon-Pistachio Truffle sound lovely?
Continue reading “Celebrating National Pistachio Day with Pistachio Salmon”Slow-Cooker Garlic Bulb Chicken
How many slow-cookers is too many? The reason I ask is because I’ve just shared with you an awesomely sinful recipe to honor National Chocolate Nut Day that utilizes a slow cooker, and that got me in a “slow-cooker” frame of mind. Which is fine, if you happen to have more than one slow-cooker.
Slow-Cooker Triple Chocolate-Covered Nut Clusters
On the National Stage, today is both National Clam Chowder Day and National Chocolate Nut Day. The clam chowder thing, I can see. It’s February, and for those of us in the northern hemisphere, it’s cold outside. Big bowls of rich, creamy soup is what the body wants. I just couldn’t bring myself to post another recipe for clam chowder just yet. Don’t get me wrong, a good clam chowder is one of my favorites. So much so that I’ve shared two recipes thus far – Cheater’s Clam Chowder and Smokey Clam Chowder.
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Easy Chicken Nachos To Top National Tortilla Chip Day
Today is National Tortilla Chip Day. I’ve already given you easy homemade chips. Now we need something to top them with. I can think of some wonderful recipes we’ve shared together in the past such as Marinated Flank Steak Nachos and Super Nachos for Supper, but let’s go with something simple. With premade salsa, Cheddar Cheese Soup and canned meats, these yummy Nachos are as easy to make as they are to eat. Yum!
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National Tortilla Chip Day calls for Homemade Tortilla Chips
I sure am glad we have all these National Whatever Days. It helps give me ideas when I find myself staring at a blank screen. Take today. Yeah, I can work with Tortilla Day. First thoughts were of dips to serve with a giant bag of store-bought chips. One of my favorites for Tortilla Chips has to be my American Flag Bean Dip. But what in the world are we doing with an American Flag in the middle of February? And then there’s my Taco Bean Dip, but we just did that during Foot Ball Season. And what’s that fun?
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Egg-In-A-Hole Avocado Toast for National Toast Day
Today is National Toast Day. Just how creative can you get with toast? As a fan of Avocados, I for one was glad to see the Avocado Toast craze we enjoyed a while back. It was amazing to see all the different ways there were to spread avocados on toasted bread.
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Buttermilk Biscuits with Sawmill Gravy
Today is National Toast Day. I think Joan Rivers said it all with her recipe for toast, so I thought we’d talk about my favorite breakfast, Biscuits and Gravy.
National Margarita Day and Frozen Margarita Pie
Hey there everyone. Did you know that today is National Margarita Day? My first thought was to post Hubby’s recipe for a Cadillac Margarita – strictly top shelf all the way. Then again, Hubby doesn’t really have a recipe. It’s all a matter of eyeballing, tasting and adjusting. So skip that.
Then I thought I’d share a few of our favorite Mexican dinners that would go great with a butt-kicking Margarita. You know, things like Spicy Beef and Chorizo Tacos or Shredded Pork Tacos would be good. Or maybe even a bit pot of Pork Salsa Verde . . . but then again, it’s the dead of winter and not much is happening in my garden. Besides, I’d bet you have a treasure trove of your own favorite Mexican Dishes, right?
How about a Margarita Dessert? While this is a recipe I shared with you once before, as part of a Cinco de Mayo menu, it’s worth sharing again. This way, instead of being buried beneath a collection of recipes for things like Jalapeno Deviled Eggs and Chorizo Enchiladas, this awesome pie can take center stage to strut its stuff. Hope you enjoy!
Frozen Margarita Pie
Crust
1 cup Pretzels, crushed
1/4 cup Sugar
1/3 cup margarine, melted
Heat oven to 375 degrees.
Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
Filling
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoons tequila
1 tablespoon orange liqueur
3 drops green food coloring, or as needed
1 cup heavy whipping cream
Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving. Add garnish just before serving.
Finishing
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1 lime, sliced
Chill mixing bowl and whip attachment for mixer in freezer for at least 1 hour.
Remove bowl from freezer. Pour heavy cream into chilled bowl. Attach whip and begin whipping cream on medium speed until soft peaks form.
While cream whips, sift powdered sugar and set aside until ready to use. When soft peaks form, slowly add sugar and continue to whip on medium-high until stiff peaks form.
Transfer whipped cream to a pastry bag fitted with a star. Pipe decorative stars around margarita pie. Add sliced limes and serve.
Beautiful Florence and Spaghetti Carbonara
Hubby, Kiddo and I have been talking about our next family vacation. We want to return to Florence (on the Oregon Coast). There is something about the rugged Oregon coast, with its wild beauty that is unparalleled. Oregon’s beaches are clean and open to all. Unlike some of the western beach towns, Florence is not one of the more popular destinations for tourists, and that has allowed the town to retain some of its simple beauty. The town is situated between miles of sand dunes and the Siuslaw River. One of my favorite spots is the Siuslaw bridge across the mouth of the river. Oregon has some of the most spectacular bridges in the country, and Florence is no exception. Thinking of Florence brings to mind another Florence – in Italy. And that makes me yearn for Northern Italian dishes with their rich sauces.
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Long Grain and Wild Rice is Easier Than You Think
Have you used Uncle Ben’s Ready Rice packages? Come on, fess up. After all, these rice packages come in a variety of flavors – everything from plain white rice to Rice Pilaf. Convenient? You bet. Shake/mix contents of package, slit corners to vent and pop in the micro-wave on high for 90 seconds. That’s it – quick and oh so easy.
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Broccoli and Cheez Whiz Baked Potato
Many moons ago, you could order up what had to be the most unhealthy yet delicious baked potato on the planet. You could do so in the middle of the night. You could do so without leaving the comfort of your car. You could have a craving for gooey Cheez Whiz and get your fix on top of a baked potato. Way back in the early 1980s, Wendy’s Fast Food offered a baked potato smothered in Cheez Whiz and broccoli. I can only assume they felt throwing in limp broccoli somehow made this potato “healthy”. I’m not sure when Wendy’s stopped offering this particular potato. While they still have a nice selection of baked potatoes, everything from plain to chili topped potatoes, their Broccoli Potato had disappeared from the menu. At least here it has.
No Muss, No Fuss Rigatoni with Meatballs
Of all the types of pasta on the planet – at lease of those we’ve actually tried from the 350 or so in existence – Hubby’s favorite pasta has to be a toss-up between Penne and Rigatoni. If I had to pick between the two, I like Rigatoni for the ridges that seems to help whatever sauce used to cling to the pasta better.
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Welcome to Rosemarie's Kitchen 