South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

South Dakota Magazine Recap

Since I am trying to get back into swing of blogging, I should probably also bring you up to speed with my South Dakota Magazine columns. It looks like aside from a couple quick mentions, it was last March when I did a full recap of those recipes. Wow. Time flies when you are...ummm...well, let's just do the recap and see what I have been up to over at South Dakota Magazine for the last year.

I shared my tired and true method for Chicken Fried Chicken and admit that while I crave a plate of this buttery-cracker-crumb coated chicken fried chicken with garlic smashed potatoes and buttermilk gravy, plain old fried chicken just isn't My Thing.

My pizza loving husband wrinkled his nose at the suggestion of head cheese pizza, but devoured my Artichoke, Spinach, Tomato and Salami Pizza.

I was very tempted by the architecturally beautiful chicken coops and baby chicks at the farm supply store, but knew my lazy side was better suited to shredding a rotisserie chicken for Chicken and Black Bean Burritos.

My weather report from last April sounds much like the first verse of the chorus I am singing again this year as I gave up on the sun and looked from a warm orange glow from Clementine Muffins with Orange Honey Butter.

Potato and Spinach Hash with Fried Eggs highlights my love of putting an egg on anything and everything.

My bulging pantry holds many of the ingredients for Garlic Spaghetti with Beans and Arugula, and the rest come from my summer garden.

Chile-Rubbed Pork Loin and Black Bean Salad was my suggestion to keep food poisoning away from your Father's Day cookouts.

I love a good fire on the patio and believe there is no better sweet treat to end a summer evening than a gooey marshmallow and chocolate s'more. Bringing that toasty process to a savory appetizer is pure perfection with Mozzarella S'Mores.

Watermelon and Cucumber Salad is for those expert watermelon thumpers that can choose a perfectly ripe fruit. I, unfortunately, have some trouble in this area.

It doesn't matter if a Pressed Sandwich of antipasti fillings gets smushed in the bottom of the summer picnic basket.

Tomato and Mozzarella Burgers are one of the delicious versions of garden burgers that make it on my plate with the summer tomato harvest.

For the first time ever, I advocated not to tell Roger about the added vegetables in my Zucchini Meatballs. I am not one for hiding vegetables, but in this case, I made an exception.

Poblano and Corn Crab Chowder uses the last of the seasons' sweet corn and a roasted pepper from the garden to bridge the seasons of summer and fall.

I just can't wrap my taste buds around the smoothie trend, but am willing to hop on the quinoa bandwagon with Quinoa with Corn and Zucchini on my plate.

Pumpkin Gingerbread with Warm Caramel Sauce is one of my favorite fall comfort foods, even when I a sinus infection gets me down.

Halloween was made more ghastly with Worm Sandwiches. Strips of hot dogs boiled into curls and bathed in ketchup are stuffed into bun for a fun meal.

Autumn Yogurt Parfaits are a simple breakfast for Thanksgiving morning. Just enough to ward off the hungries, but leaving plenty of room for turkey and dressing.

I am thankful for so much, and one of the simple things on that list is leftover turkey for Poblano, Ham and Turkey Quesadillas.

I am not a gadget person, but I make 2 exceptions in my kitchen. I must have a food processor and a mandolin slicer. These handy items make preparing Pecan-Crusted Chicken and Au Gratin Potato Stacks a breeze.

The recipe for Shrimp Scampi with Chicken Sausage and Spinach was requested by a magazine reader after it was mentioned in short blurb in the holiday issue. Unfortunately, it took me over a month to finally get it together for him.

Beet and Romaine Salad eases my sad mourning of the loss of garden tomatoes during the winter. The bright color of beets and flavor of the mustardy dressing combine with the greens for a wonderful salad.

I don't shun the Blue Box mac and cheese, but do favor the grown-up version of Tortellini with Corn and Bacon. It is pure comfort food.

The Crock-Pot slowly braises my Corned Beef and Cabbage each Saint Patrick's Day, but I am still not a fan of the vegetables cooked in that broth.

And, finally, we come full circle to my most recent South Dakota Magazine column with a recipe for Salsa Verde as I dream of green in our continuing snowy winter.






It has been a widely varied year of recipes, and I am hoping I can continue to share even more here On My Plate and at South Dakota Magazine. 

Happy Halloweenie!

Hey, there!

Hope your Halloween is frightfully awesome.
I just wanted to toss up a quick post with 2 things relevant to today. 

First of all, Dakota Dachshund Rescue is sponsoring a Facebook Halloweenie Photo Contest for all little doxies. Have a photo of your little sausage all dressed up? Enter it. "Likes" in their photo album will be collected through November 3 for a chance to win a special treat from DDR.

Of course, Tabby and Jenn have entered this contest. Of course, they are the most awesomest Hot Dogs you have ever seen. Of course, I am begging you to please vote for them. :-) Just click on the link below the picture to open the Dakota Dachshund Rescue Halloweenie Photo Album in Facebook, and then "like" the photo. Thank you from the bottom of their buns!

Vote for Tabby and Jenn!

Secondly, have you seen my post at South Dakota Magazine today? I have been woefully lax about updating you with the recipes I have submitted there, but what I have shared for Halloween is so fun, you need to see it now.

Worm Sandwiches are the perfect ghoulish meal for before Trick-or-Treating. So simple, but so fun. Check them out, and then go eat some worms!

Wishing you all a fabulous day and evening of treats!

Be safe and have fun!

Put an Egg on It

Everything is better with an egg on it.

Burgers? Absolutely.

Chili? Positively.

Salads? Completely.

Pancakes? Utterly.

Enchiladas? Definitely.

Fried Rice? Doubtlessly.

Biscuits and Gravy? Decidedly.

Asparagus? Categorically.

Plain old toast? Surely.

Pizza? Really.

There isn't much that I wouldn't put an egg on, and back in May at South Dakota Magazine, I shared Potato and Spinach Hash with Fried Eggs. As I said in that post, hash is a perfect pairing for eggs, and hash can take on many forms.

While I love potatoes and spinach, potatoes fried with onions and zucchini also makes a delicious base for the ever wonderful egg. I can't wait to cut into that runny yolk and let it stream over the vegetables like a delicious golden sauce. Everything truly is elevated when you put an egg on it.

Zucchini and Potato Hash with an Egg

(adapted from Everyday Food)

2 medium potatoes, sliced thinly

1/2 medium onion, sliced thinly

1 small zucchini, sliced thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 eggs, sunny side up

In a large cast iron skillet, heat the oil.
Add the potatoes and onion and season with salt and pepper.
Cook, stirring frequently, until the potatoes are starting to brown and onions are softening.
Add the zucchini and cook, stirring frequently, until zucchini is tender.
Divide vegetables between 4 plates and top with the fried egg. 
Season with salt and pepper to taste and serve immediately. (Serves 4)

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.