Thank You for Sunday Brunch

Dear Lord, Thank you for Sunday brunch. Amen.

Ever wake up and want cinnamon rolls RIGHT NOW? Put that tube of biscuits aside. I have another easy alternative.

Our house used to always have a tube of biscuits, crescent rolls, or pizza crust in the fridge. Then, I just quit buying them. I am not sure why. While we don't follow a totally non-processed diet, we do try to limit those foods, and I guess at some point, I unconsciously decided that the tubes of dough weren't adding anything meaningful to our meals. One day, I had a craving for cinnamon rolls and picked up a can from the dairy case. However, when baked, they seemed to have a weird chemical taste that I hadn't previously noticed. Cue the sad trombone as one of my guilty pleasure comfort foods had lost its pleasure.

But, here I am to save the day with a new easy option. I won't claim that it is any healthier than a tube of biscuits, as one ingredient is Bisquick baking mix and another is soda. But, they certainly are delicious and most definitely are so simple. Those are two characteristics that I want for Sunday Brunch. I don't want to slave in the kitchen. I want to enjoy one day with a slower pace and linger and lounge at the table with some mouthwatering food.

Dear Lord, Thank you for Sunday brunch. Amen.

Cinnamon Biscuits

1/4 cup unsalted butter

2 cups Bisquick baking mix

1/2 cup sour cream or plain Greek yogurt (if you want a sweeter dough, I have subbed honey Greek yogurt with success)

1/2 cup lemon-lime soda (7-up or Sprite) or club soda (will not add extra sweetness to the dough)

Filling:

2-3 tablespoons melted butter

1/4 cup (or less) sugar

1-2 tablespoons cinnamon (depends on how cinnamony you like them)

Glaze:

1/4 - 1/2 cup powdered sugar

2 tablespoons heavy cream

Heat oven to 425F.
Place butter in a small baking dish (8"x8" pan; 8" or 9" cast iron pan...whatever you have) and place pan in the preheating oven to melt the butter.
Meanwhile, combine baking mix and sour cream (or yogurt) in a mixing bowl until crumbly.
Stir in soda just until dough comes together. (dough will be soft and sticky, but should be manageable...if too sticky, add a bit more baking mix; if too dry, add a bit more soda)
Use a bit of baking mix (or flour) to create a floured surface. Turn dough out onto said surface. 
Knead lightly (just a couple times) to coat dough with flour.
Lightly pat the dough out into a rectangular shape.
Brush with melted butter.
Combine sugar and cinnamon and sprinkle on dough.
Beginning on long side, roll dough toward you to form a log.
Cut the log of dough into 7 or 8 pieces.
Remove baking dish with melted butter from the oven.
Roll each cinnamon biscuit in the melted butter (first, I dip the bottom, then the top, then roll the sides in the melted butter as I put it in place in the pan). Repeat with each biscuit and arrange in the pan.
Bake for 12-15 minutes. (After 12 minutes, I usually pull the middle biscuit away a bit to see if it is done in the middle and add more time as needed).
Cool for a few minutes while whisking together powdered sugar and heavy cream for glaze. 
Drizzle glaze over baked biscuits. Serves 4-8.

National Sneak Some Zucchini Onto Your Neighbor's Porch Day

So...you all read about my poor, sickly, internet virus infected zucchini in my last post, right? (Go ahead and go back and check it out, if you want. I will still be here.)

Anyway, I was out of town for the day yesterday and when I returned home, I found a surprise on my front porch. Someone celebrated National Sneak Some Zucchini Onto Your Neighbor's Porch Day a little early! I am now in possession of 2 HUGE monster zucchini that will be shredded for all the baking goodness my heart desires and 3 smaller squash that might get made into Zucchini Alfredo to pair with the steaks I plan to grill tonight. Hip Hip Hooray! My zucchini woes are averted, for now. Thank you. Thank you. Thank you.

BUT...Today (August 8) is actually National Sneak Some Zucchini Onto Your Neighbor's Porch Day. I honestly wouldn't turn down more surprises. Nope. I wouldn't. So...if you are in my neighborhood, feel free to hit up my porch.

And if you aren't, here is a delicious Zucchini Cornbread to whip up and use some of your bounty.

 

Zucchini Cornbread

(adapted from Bon Appetit)

1/2 cup unsalted butter
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup cornmeal 

Preheat oven to 350°F. Spray a 9x5x3" loaf pan with cooking spray.

Melt 1/2 cup butter in a small saucepan. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. (Serves 8-10)

Olive Branch

I have mentioned before that football isn't my thing.

But, I like to eat.

So, here's my olive branch to the all the sports enthusiasts.

The Pioneer Woman's Olive Cheese Bread.

It's super. No bowl needed.

Olive Cheese Bread

(adapted from The Pioneer Woman)

1 loaf French Bread

1 1/2 cups green olives, chopped

1 1/2 cups black olives, chopped

3-4 green onions, chopped

1/2 cup unsalted butter

1/2 cup mayonnaise

3 cups shredded Pepper Jack cheese

Mix butter and mayo until well combined.
Stir in the shredded cheese, olives, and green onions.
Slice French Bread lengthwise.
Spread each have with the cheese and olive mixture. (Less is not more, in this case. Spread it thickly.)
Bake at 325F for 25-30 minutes, until cheese is melted, bubbly, and the bread is toasted. (Serves 12)

Double Dog Dare You

i double dog dare you

to do something unexpectedly kind

for someone else

maybe someone you don't even know

just do it

don't hesitate

do it today

do it tomorrow

do it always

be kind

our world needs more love

a lot more love

Zucchini and Red Onion Flatbread

(Adapted from Bon Appetit)

1 11-ounce tube refrigerated pizza dough

3/4 cup garlic and herb cream cheese spread (premade or make your own)

3/4 cup finely grated Parmesan cheese

3 tablespoons chopped fresh parsley

1 small red onion, sliced thinly

1 small zucchini, sliced thinly

Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)

Glitter in the Air

This morning, I joined an auditorium of people in celebrating the life of a long time friend who last week lost her battle with cancer. I sat in that room with countless people sharing their memories and thoughts and heard one word echo endlessly.

Passion.

My friend, Diane, lived with passion. True. Complete. Total. Real. I-Don't-Give-A-Rat's-Behind-What-You-Think; This.Is.What.I. Know.Is.Real. Passion.

She gave herself fully to her family, her students, her interests, and her beliefs. She didn't hold back, and she encouraged each of us to do the same.

"Have you ever looked fear in the face and said,
'I just don't care.'?"

 -- P!nk. Glitter in the Air. So What album.

   

I was lucky enough to be able to spend some time with her and her family in the week before she passed. When I arrived at her home, I told her I was there to do her bidding. She simply asked me to cook. Late into the night when her steroids refused to let her mind calm, I crafted lists of menu items and she suggested the danish I had once prepared for a camping trip we shared with another high school friend. I quickly added the ingredients to my grocery list, and before my stay ended, I made three (!!!) batches of these easy, delicious Cream Cheese Danish for everyone to scarf down. I am glad my simple contribution made her happy. And now, I reflect on how even in her own last days, she nurtured me and my passion for cooking by giving me a platform to shine.

Passion.

Hers.

Mine.

Ours.

That was Diane.

She will be missed. Very much.

Cream Cheese Danish

3 (10 ounce) cans crescent roll dough

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon lemon juice

3/4 teaspoon vanilla extract

1 teaspoon sour cream

1 cup powdered sugar

1 tablespoon milk

1 tablespoon butter, softened

Preheat oven to 350F.

Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough)...I usually manage 12-16 slices per roll depending on my mood when cutting.

Place slices of dough on cookie sheet and make slight indention in the middle.

In a large bowl, cream together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.

Add a tablespoon of filling to each roll.

Bake for 15 to 20 minutes.

In a small bowl, whisk together powdered sugar, milk, and butter.

Drizzle with icing. (36-48 danish...depending on slices)

Luck of the Irish

This week, I pressed my luck and shared Lucky Irish Soda Bread at South Dakota Magazine. It is a sweet, biscuity bread with a surprising ingredient, and makes a great addition to your St. Patrick's Day corned beef and cabbage meal.

 Luck of the Irish -- Lucky Irish Soda Bread

If you are lucky enough to be here in the great state of South Dakota, you might want to check out the Web Round-Up at South Dakota Magazine. There are races, parades, food, and fun for all the lasses and lads in every corner of the state this weekend.

Citrus Belt

The weather has been so mild this January. The majority of our days have been in the 40s and 50s, with several creeping up into the 60s. 60 degrees. In January. In South Dakota. In-credible.

I wore my flip flops to enjoy it and considered planting citrus trees in the backyard. A lemon, a lime, an orange, and a grapefruit tree to keep me company in the sunshine. Maybe clementines, too. I do love those cuties.

But, it seems that after every 60 degree heat wave, the weather takes a schizophrenic jump and throws us back to the reality of South Dakota winters. We still haven't had much snow, but we have had wind chills. Bitter cold, freeze any exposed body parts wind chills. Brrr.

Instead of planting citrus trees, I think I will stay inside and bake some Grapefruit and Pecan Quick Bread. Something warm in the oven suits the chill outside.

Grapefruit and Pecan Quick Bread

(adapted from Cooking Light)

1-2 large pink grapefruits

1 tablespoon grated grapefruit zest

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 egg

1/2 cup chopped pecans

Vegetable cooking spray

1/2 cup sifted powdered sugar

1 tablespoon water

Preheat oven to 350F.
Over a bowl, peel and section grapefruit, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice; discard membranes.
Place sections and juice in a food processor, and pulse 3 times.
Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use. (It works well in a citrusy vinaigrette salad dressing.)
Combine zest, flour, and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened.
Stir in pecans.
Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from oven; place on a wire rack.
Combine powdered sugar and water; stir well with a wire whisk.
Drizzle over bread; let cool in pan 10 minutes.
Remove from pan; let cool completely on wire rack.

Not Husband Approved

It occurred to me how often I describe the worthiness of what is On My Plate by telling you how much Hubs liked/loved it and how many servings he ate. Not this time. Hubs didn't sample this recipe at all. I couldn't even guess if he would have liked it. French toast and roasted asparagus are definitely things he would dig into, but Orange Butter Sauce probably would have made him wrinkle up his nose...until his first taste of the lightly citrused cream...maybe? Even after all these years of marriage, he does sometimes surprise me by absolutely loving or hating something that I was sure would force him into the opposite camp.

Today, however, I am all alone and only seeking my own approval. I thought that French Toast with Roasted Asparagus and Orange Butter Sauce would be delicious. I adapted a recipe torn from Martha Stewart Living to use ingredients that I had on hand and was sure that *I* (not Hubs) would enjoy. It was divine and would be a perfect breakfast or brunch for guests, but I can assure you that you don't have to save this enticing meal for guests. Go ahead. Whip it up. You don't need anyone's approval.

French Toast with Roasted Asparagus and Orange Butter Sauce

Orange Butter Sauce:

1 1/2 cups dry white wine

3/4 cup fresh orange juice

2 small shallots, thinly sliced

1/2 cup heavy cream

12 tablespoons unsalted butter, cut into small pieces

1 teaspoon orange zest

kosher salt

fresh ground black pepper

Asparagus:

1 pound asparagus, cut into 1-inch pieces

2 teaspoons olive oil

kosher salt

fresh ground black pepper

French Toast:

4 large eggs

1 cup heavy cream

1 teaspoon orange zest

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 slices hearty bread (I used Honey-Wheat, but brioche, sour dough, or your favorite would work.)

Orange Butter Sauce:
Bring wine, orange juice and shallots to a boil in a large sauce pan.
Cook, stirring occasionally, until until reduced to 3 tablespoons, about 10 minutes.
Whisk in cream, cook and reduce by half, about 2 minutes.
Reduce heat to low.
Add butter, 1 piece at a time, whisking after each addition.
Strain into a heatproof bowl (to remove shallots).
Add orange zest; season with salt and pepper.
Keep warm.
Asparagus:
Preheat the oven to 475.
Toss asparagus with oil on a baking sheet.
Season with salt and pepper.
Roast until golden, about 8 minutes.
French Toast:
Whisk together eggs, cream, zest, salt, and pepper in a large bowl.
Pour mixture into a 9x13 baking dish and add bread.
Soak 2 minutes per side.
Heat a large non-stick skillet over medium-high heat until sizzling.
Add the bread and cook on 1 side until golden brown.
Flip and cook other side until golden brown.
Serving:
Top each slice of French toast with asparagus and drizzle with orange butter sauce.
Serve additional sauce on the side. (Serves 4)

Go With the Flo

I had planned to make these rolls on Sunday (Mother's Day). No, I am not a mom...unless you count my two pups and a husband that often needs to be reminded to brush his teeth before bed...but, that doesn't mean that I couldn't enjoy a light brunch of Florentine Rolls, fruit salad, and fresh squeezed orange juice. However, a fitful night's sleep on Saturday night (full of lots of weird dreams involving guns, classrooms, and snow storms) left me exhausted on Sunday morning. When Hubs rose and headed to the farm for the never-ending daily chores, I stayed in bed and thankfully, blissfully slept the sleep of the dead. It was much needed.

So, the rolls didn't get baked on Sunday, but I knew that I still wanted to try them. They are much like the Spinach Puffs that I previously shared, but jazzed up just a bit by wilting the spinach with garlic and onions, and adding Feta and toasted pine nuts. Delish. Tonight, they are going to be a side with some Spinach and Asiago sausages and sauteed veggies. I think that they would be most awesome paired with soup. And, of course, I am planning to work them in as a hearty option for one of my appetizer parties. Nothing wrong with going with the flow and putting some Florentine Rolls On My Plate.

Florentine Rolls

(adapted from a recipe torn from Better Homes and Gardens)

6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside. 
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step took awhile for me. My spinach released A LOT of liquid. I pressed it down in a colander, but ended up wringing it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12x8-inch rectangle. 
Spread spinach mixture to within 1 inch of the edges of dough. 
Sprinkle with feta cheese and pine nuts. 
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces. 
Place cut side up in prepared muffin cups. 
Brush with butter and sprinkle with Parmesan cheese. 
Bake for 18 to 20 minutes or until golden brown. 
Let stand in muffin cups for 2 minutes. 
Carefully remove from cups and serve warm. (But, I thought they were good at room temp, too.)

Fridge Friday: Episode 8

This episode of Fridge Friday should probably be called Fridge Friday Flop. I don't know if I jinxed myself in my earlier rant where I claimed that I didn't mind if some of my menus didn't exactly turn out as I had planned, or if it is karma kicking me for making fun of a commenter that stated they have never "served a bad or mediocre dish" on Epicurious's How to Throw Terrible Dinner Parties. (I cried bullsh*t. We have ALL made something that wasn't up to par.)

Now here I am, facing the time crunch of Friday ticking away from me and staring disgustedly at a pan of what was supposed to be a Baked Omelet Roll which is hopelessly overcooked and not willing to roll at all. Fridge Friday Flop. I had the eggs, ham, and cheese in the fridge and thought that this recipe that I have made a thousand times would be a perfect addition to the blog. The eggs had other ideas.

Thankfully, I had just baked a gorgeously delicious pan of Lemon-Glazed Blueberry Muffins last night. The remainder of the carton of blueberries is still in the fridge (second shelf, between the pickles and the cherries, under the strawberries), and I can save this Fridge Friday post by sharing a beautiful muffin.

The recipe is from The America's Test Kitchen Cookbook. They tell us that they were looking for "rich, moist, and dainty muffins, not the big, bland, coarse muffins so popular today." Let me tell you, with the addition of sour cream, there is no flop here. They hit their mark. While I certainly loved the light as air Blueberry Cinnamon Crunch Muffins that I posted back in March, the heavy batter of these muffins is more cake-like (dare I say possibly even pound cake-like?). Rich and even more beautiful when brushed with a lemon syrup and dusted with lemon zest and sugar, I won't mind a Fridge Friday Flop On My Plate with Lemon-Glazed Blueberry Muffins.

Lemon-Glazed Blueberry Muffins

Muffins:

2 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups blueberries

Lemon Glaze:

1 teaspoon lemon zest

1/2 cup sugar

1/4 cup lemon juice

1/4 cup sugar

Muffins:
Heat oven to 350.
Grease muffins tin.
Whisk flour, baking powder, and salt in a medium bowl.
Whisk egg in a second bowl until light-colored.
Add sugar and whisk vigorously until thick.
Add melted butter in 2 or 3 addition, whisking to combine after each addition.
Add sour cream in 2 additions, whisking just to combine.
Add blueberries to dry ingredients and gently toss.
Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed.
Use ice cream scoop to drop batter into greased muffin tin.
Bake until light golden brown and toothpick inserted in center of muffin come out clean, 25 to 30 minutes.
Allow to cool on wire rack for 5 minutes.
Lemon Glaze:
While muffins are baking, combine 1 teaspoon grated fresh lemon zest and 1/2 cup sugar in shallow bowl.
Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small sauce pan.
Simmer until mixture is thick and syrupy and reduced to about 4 tablespoons.
After baked muffins have cooled 5 minutes, brush tops with glaze, then dip tops of muffins into lemon sugar. (12 muffins)

Oh My Darling

Oh my darling, oh my darling; Oh my darling, Clementine!

I love those juicy, little citrus fruits. They are a flawless balance of sweet and tart in such a perfect size for snacking. A full orange or grapefruit sometimes seems too much, but the little darling of a clementine is just right. I snatch some up every time I see them in the grocery store.

However, Hubs isn't a fruit guy. Apples with caramel dip or occasionally some grapes when the mood hits him are pretty much his limit. He doesn't care to indulge in citrus snacks. Often this means that unless I find someone with which to share the bag or mini crate of clementines, some go to waste before I can eat them all. It is a disgrace, and I am honestly ashamed at how much food I probably do allow to spoil because when shopping, my eyes are bigger than the amount of meals we are realistically able to prepare and eat.

I was, therefore, delighted to find a way to use more of those dear clementines with a Clementine Quick Bread recipe discovered while sorting through some Martha Stewart Living magazines. (Yes. I am sorting through A LOT of magazines lately. It is part of my belated spring cleaning process, and my attempt to not be a hoarder.) The original recipe included vanilla bean seeds which I didn't happen to have on hand, but would ultimately only improve the flavor of the bread. As is, zest and clementine segments provide a delicate citrus sweetness to a pretty basic quick bread recipe. Brushing the baked loaf with a glaze created with clementine juice enhances it perfectly. Even Hubs sliced into this quick bread for a second portion. It is darling to have Clementine Quick Bread On My Plate. 

Clementine Quick Bread

10 clementines

3/4 cup heavy cream

1 tablespoon vanilla extract

2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter

1 1/4 cup sugar

2 large eggs

Preheat oven to 350 degrees.
Butter and flour a 5-by-9-inch loaf pan. 
Zest 4 clementines to yield 1 tablespoon zest.
Juice 8 clementines to yield 3/4 cup juice. 
Cut pith from 2 remaining clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds. 
Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. 
Whisk together flour, baking powder, baking soda, and salt in another bowl. 
Beat zest, butter and 1 cup sugar with a mixer on medium speed until combined, about 4 minutes.
With machine running, add eggs, 1 at a time.
Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. 
Fold clementine segments into mixture, and pour into pan. 
Bake until a tester inserted into center comes out clean, 55 to 65 minutes. 
Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. 
Reduce heat, and simmer for 3 minutes. 
Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. 
Transfer pan to a wire rack; let cool for 15 minutes. 
Invert pan to remove bread. Let cool completely on wire rack, top side up. 
Brush remaining clementine syrup onto sides and again on top of bread.
(Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.) (Yields 1 loaf)

Enough to (Arti)Choke a Horse

I have a confession. I am a hoarder...of artichokes. My pantry shelves are stocked with canned, jarred, marinated, and plain. My freezer has bags of frozen. I dare say that if they came in a dried version, I would have those as well. I can't seem to leave a grocery store without artichokes jumping into my cart. I have enough artichokes on hand to choke a horse.

I think that all of us that keep a stocked pantry fall prey to this from time to time. We shop without a list, buy what looks good, what is on sale, what catches our eye...and suddenly, we have 12 cans of chickpeas on hand because we were always hungry for hummus when at the grocery store. If you eat, shop, and have cravings, there will be a point when some item will make you question your own sanity at purchasing it time and time again. (And, there will always be that elusive ingredient that you should have on hand, but always forget. Right now, mine is ketchup. Heinz only, please.)

But, back to my artichokes. I decided it was time to clear some out of the pantry before I became part of an A&E television special. (By the way, please don't ever plan an intervention for me and dishware. I know that I have too many sets of china and odds and ends of serving pieces. But, I always have just the right piece when I need it...and they are pretty...and I like them. Back off.) Anyway, my options for the artichokes were numerous. I have made a fabulous chicken and artichoke dish, artichoke soups, salads with marinated artichokes, and artichoke dips and spreads that you just want to eat with a spoon, but it was Artichoke Bruschetta that was calling my name.


Cream and cheesy, this warm appetizer is so satisfying that it could be an entire meal for me. If you didn't want to take the time to toast the baguette slices and spread the topping, it could be heated as a dip and just served with the bread on the side. I, however, like making the tiny bit of effort in the kitchen and having a perfect hand-held snack (which is even better when paired with a glass of wine in the other hand.). It is so good that I am tempted to just hoard all of the Artichoke Bruschetta for myself On My Plate. Please, don't call A&E.

Artichoke Bruschetta

1 jar marinated artichoke hearts, drained and chopped
(How big should the jar be? How much do you like artichokes?)
1 tomato, seeded and diced
1/2 cup grated Romano cheese (may need to adjust if you use a lot of artichokes)
1/4 cup red onion, finely chopped
2 cloves garlic, minced
5 tablespoons mayonnaise (again, may need to adjust for more artichokes)
1 French baguette, sliced 1/3 inch thick

Preheat the broiler.
Arrange bread slices on a baking sheet and toast lightly under the broiler.
Combine marinated artichoke hearts, Romano cheese, red onion, minced garlic, diced tomato and mayonnaise.
Spread each lightly toasted baguette slice with equal amount of the artichoke heart mixture.
Return slices to the baking sheet.
Broil 2 minutes, or until toppings are bubbly and lightly browned. (8-12 appetizer servings)

Waste Not, Want Not

The monster zucchinis in my garden haven't quit. They are still sneaking up and shocking me. After an afternoon in the garden, I will think that every little squash has been picked to be used for sauteing and grilling and frying, and then the next day some big ole monster zucchini will rear its head. I don't know where they hide. I don't know how they grow that quickly. I do think they are monsters.

But, waste not, want not. I am still shredding those monsters and baking them up into goodies. Hubby has declared a love affair with the previously posted Spiced Zucchini Bars with Cream Cheese Frosting, but I have scores of other recipes that demand attention. Blueberry Zucchini Bread begged to be one of my zucchini creations. This sweet, dense bread is perfect for breakfast, a snack, or even a casual dessert. Spread it with butter, or eat it plain. None of those monster zucchini will go to waste when I have Blueberry Zucchini Bread On My Plate.

Blueberry Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1 cup blueberries

Beat eggs until foamy.
Add oil, sugar, zucchini, and vanilla.
Sift dry ingredients together and gradually add to egg mixture.
Fold blueberries into batter.
Fill 2 loaf pans (8"x4"x2.5") 3/4ths full.
Bake at 350 for 1 hour. (May want to check at 45 minutes, but it took about 1hr and 15-20 min for mine to fully bake...toothpick to come out clean.)

Edited to add that since I first put together the idea for this post, I have tried yet another zucchini bread recipe. Morning Glory Farm Zucchini Bread as posted by Kristen over at Dine and Dish has won over my Hubby. He gives it a higher rating than this Blueberry Zucchini Bread. It is a bit lighter & the flavor of the cinnamon is more delicate than with the added spices of this loaf. So...there it is. I like blueberries, and Hubby would rather that I not. Either way, the monster zucchinis are going to make their way On My Plate.

Picky Eaters Need Not Apply

I like to think that I am pretty open minded about food choices. I like stuff; you like stuff; we don't have to like the same things. It is all OK. But, then the reality of cooking for someone day in and day out hits...

There are things that my husband claims to not like. Some, he refuses to eat at all. Some, he doesn't know that he eats on a regular basis. No, I am not that evil, I just don't always feel like catering to every one of his whims. (Tomatoes won't kill him, and in fact, have been proven to be very healthful in a man's diet.) It isn't that I don't want to create meals centered on his preferences. I want those who sample my cooking to enjoy it. But, I have my own likes and dislikes, and sometimes, I just want what I want.

So is the case with pesto. I love it. I hover over my basil plantings and eagerly await the time that they are full enough for a harvest. Fresh pesto is so fragrant, flavorful, and just plain good. Picky pants Hubby isn't sold. However, his point of reference is some nasty bottled stuff that I had once purchased many years ago while still learning and exploring food options. It was nasty. I don't blame him for not liking it, but basing all pesto on that first foul taste couldn't be more wrong.

Still, Hubby stood steadfast with his claim of not liking pesto until one Sunday afternoon of snacking. It was that twilight zone of time when it was too late for lunch and too early for dinner, but I was starving. A partial loaf of crusty, artisan-style Asiago Garlic Bread was resting in the kitchen and my basil plants were flourishing. A quick whirl in the food processor produced some Fresh Pesto while I sliced a ripe tomato (not yet from my garden...they are all still green) and grated a bit of Parmesan. Smeared it all together, threw it under the broiler to toast the slices of dense bread, and mmmmmmm.


Even Hubby couldn't resist this decadent treat. In an attempt to assert his anti-pesto stance, he called it "Fancy Garlic Bread," but we all know it was the smear of Pesto that made it great On My Plate.

Pesto Smeared Garlic Bread

sliced French bread (or similar artisan-style bread)
sliced ripe tomato
Pesto (see below)
grated Parmesan cheese

Slice bread thinly or thickly to your own liking.
Toast in oven until crispy, but not crunchy (unless you like crunchy).
Spread one side of each slice with Pesto. Top with slices of ripe tomatoes.
Grate a bit of Parmesan over the tomatoes.
Place on a foil covered baking sheet and slide under the broiler just until cheese melts and bread is toasted. (Will be hot upon removal from the oven...take care not to burn the roof of your mouth with broiled tomato.)

Fresh Basil Pesto

2 cups fresh basil
1 cup Italian parsley
1/2 cup grated Parmesan cheese
1/2 cup toasted pine nuts
4 cloves garlic, chopped
1/4 teaspoon kosher salt
1 tablespoon lemon juice (fresh is best)
1/2 cup olive oil

Combine all ingredients in food processor.
Blend until mixture forms a smooth paste.
Can store leftovers in fridge for 2-3 days.

Strawberry Whine

Fresh spring strawberries are surfacing in every grocery store. Ripe, plump, juicy, red sweetness. What is there to whine about? How about whining about the fact that with fresh strawberries, I can eat an entire baguette in one sitting? all by myself? without even thinking about it? Spread a little (or a lot) of a cream cheese mixture on a toasted, but still chewy baguette, top with slices of fresh strawberries and a drizzle of strawberry sauce, and I inhale it. I am a pig for Strawberry Bruschetta On My Plate, and don't like how much treadmill time I have to log to make up for it. *whine*

Strawberry Bruschetta

1 French baguette
1 (8 ounce) container spreadable cream cheese
1 tablespoon honey
2 cups strawberries, sliced
1/4 cup sugar-free strawberry jelly

Heat oven to 375 degrees.
Slice bread about 1/4-inch thick.
Place in a single layer on an ungreased cookie sheet.
Bake about 10 minutes or until lightly brown, turning once.
Stir together cream cheese and honey; spread on one side of each toasted baguette slice.
Arrange strawberry slices on the cream cheese.
Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted).
Drizzle over strawberries. (Serves about 24 slices...enough for at least 12, but maybe only one piggy person like me)

Eggs for Dinner

I am home alone tonight, and supper was simple. I decided that this post should be the same. No long story, no ambiguous tie-in, just an egg sandwich created with a nod to a similar Food Network recipe. It was simple, but incredible. Easy can be outstanding. In around just 15 minutes, I can land a Bistro Egg Sandwich On My Plate.

Bistro Egg Sandwiches

6 tablespoons butter, at room temperature
1 to 2 teaspoons Dijon mustard
1 to 2 teaspoons anchovy paste
1 baguette, cut into 4 pieces, each halved lengthwise
4 large eggs
kosher salt and fresh ground black pepper
12 thin slices (shaved) smoked ham
8 thin slices Swiss cheese
1 cup frisee or other greens
snipped chives, for garnish

Preheat broiler to high.
Mix 4 tablespoons butter with the mustard and anchovy paste until smooth.
Spread the anchovy butter on the cut sides of the bread; place buttered side up on a baking sheet and broil until toasted, 1-2 minutes. (Watch carefully to prevent burning.)
Melt the remaining butter in a large skillet over medium-high heat.
Add the eggs; season with salt and pepper and let cook until the yolks just begin to firm (but are still runny) and the edges are slightly crisp, about 3 minutes.
Assemble the sandwiches with toasted baguette, 3 slices of ham, egg, snipped chives, greens, and 2 slices of cheese; top with remaining baguette. (Serves 4)

I Smell Summertime In My Backyard

Today's temps hit the 50s, and the sun stayed high in the sky and shone brightly. Even the winds were calm, making it an absolutely picture perfect day. It was like summertime in the middle of January as kids shed their coats and ran the streets in just T-shirts. I bet if I would have looked hard enough, I could have even found some brave souls in shorts.

I didn't take it that far. I ran my errands in a long sleeved T-shirt, but jeans were a better choice for me (and everyone) with my pasty, winter, white legs. I couldn't, however, resist the lure of the grill. Beautiful, clear January days like this don't happen that often on the prairie. It was time to light the charcoal.

Strip steaks only need a rub with our favorite steak seasoning before being placed over the coals. Potatoes are a standard side, but that seemed to cling to the heaviness of winter. This unseasonably warm day required that I pull out a variation of a lighter side dish that is very popular with us during the summer months. Garden fresh herbs and vegetables always make a sauteed veggie side dish that is full of flavor. However, since gardening is still months away, canned tomatoes make an appearance but don't disappoint one bit in a Zucchini and Tomato Toss.

Of course, I couldn't serve a meal here in the heartland without the required starch, and since potatoes were dropped, My Favorite Cheesy Garlic Bread is mandatory. It pairs perfectly with the steaks and vegetables to round out a hearty meal, but the topping could easily be spread on baguette slices and toasted as an appetizer or served with a green salad for an incredible lunch.

The coals of the grill are ready, and my backyard smells like summertime. I am ready for a first-rate summer dinner in January to land On My Plate.

Zucchini and Tomato Toss

1 large fresh zucchini, sliced
1 medium onion, chopped
1 clove garlic, minced
olive oil
seasoning salt
fresh ground pepper
1 can diced tomatoes with Italian seasonings
fresh basil
fresh oregano
grated Parmesan cheese

Heat oil in a saute pan.
Saute the onion until tender, add garlic.
Add the sliced zucchini and cook until tender-crisp.
Season to taste with seasoning salt and fresh ground pepper.
Add the tomatoes and herbs; simmer a few minutes for the flavors to meld.
Remove from heat and serve with Parmesan cheese on top. (Serves 4)

My Favorite Cheesy Garlic Bread

1 loaf French bread, thickly sliced or halved lengthwise
olive oil
6 cloves garlic, minced
3/4 cup mayonnaise
1 cup grated Parmesan cheese
fresh parsley, chopped for garnish

Slice or halve the bread and brush one side of slices, or cut side of halves, with olive oil.
Place the bread under the broiler to toast. Watch closely and remove before too browned.
Mix the garlic, mayonnaise, and Parmesan together.
Spread on toasted bread.
Return bread to under the broiler until the topping is bubbly and slightly browned.
Garnish with parsley. (Serves 8)

New Year, New Foods

There is never a down day on the farm for Hubby. Livestock can't be ignored. Even on Sundays, chores need to / have to be done. On a good day with no problems, this often takes all morning. Following this, there are usually other tasks to be completed in preparation for the work of the coming week. These days, if he is home by 2:00 or 3:00pm on a Sunday, I consider myself lucky. But, it never fails, when he arrives he is starved. It's an odd time of the day...too late for lunch, too early for dinner. Often, snacks fill up the void and then compete with any dinner I may prepare.

Today, I decided to offer something different from his usual cheese and crackers, popcorn, chips or veggies and dip, or can of soup snacks. I had seen a New York Breakfast Sandwich on a popular website, and picked up the ingredients the other day during a visit to the grocery store. It seemed a perfect Sunday brunch item, even if the clock was approaching dinner time. I thought the bright flavors would satisfy his hunger, but still be a lighter option to leave room for dinner.

Smoked salmon is not new to me. I am a major fan of bagels and lox, and sometimes even snip it into my favorite egg salad (and toss in some capers). Most every Christmas season sees me preparing a smoked salmon spread for snacking with crackers. However, until now, it has mostly been a solo indulgence for me. While I did believe that Hubby would appreciate the savory flavor, I usually prepare heartier options for meals with him. It's a new year, and I think it is time to give him some new options on his plate.

He cautiously watched me prepare the first open faced sandwich. I layered on the ingredients and refused to listen to his request to omit the paper thin slices of cucumber. A couple of slices of cucumber weren't going to make him burp any more than the Mountain Dew that he was guzzling. He took a first uncertain bite, then another, and by the third chomp, I knew that I had won him over. I had just completed my own sandwich preparations when he joined me at the cutting board to make another for himself. I think that lighter options, like the New York Breakfast Sandwich, will be appearing On Our Plates a little more often in the new year.

New York Breakfast Sandwich

8 slices pumpernickel bread
1/4 cup whipped cream cheese
8 oz. thinly sliced smoked salmon
1/2 red onion, thinly sliced
1/4 English cucumber, thinly sliced
2 medium ripe tomatoes, cored, seeded, and diced
2 tsp. chopped green onions
2 tsp. capers
Salt and freshly ground black pepper to taste

Toast the bread.
Spread 1-1/2 tsp. of cream cheese on top of each slice.
Put a slice of smoked salmon, a couple of slices of onion, a slice or two of cucumber, and about 1 Tbs. of chopped tomato on top.
Sprinkle with the green onions and capers.
Season with salt and pepper. (Serves 4)

The Craving Heard Around the World

A month or so ago, I woke up craving biscuits and gravy. Being the dork that I am, I changed my Facebook status to reflect this. You see, I have this little problem. I am addicted to a word game on Facebook. Wordscraper is like Scrabble, and I play frequently, some might say incessantly, with a variety of friends. In between games, I have developed the habit of posting mundane facts or observations in my status bar. I don't know which is worse, my feverish need to form letter tiles into words, or my willingness to announce to the world my eating, cleaning, shopping, and basic living habits. Maybe I have more than one little problem. :-)

But, back to the biscuits and gravy...I posted something about thinking about biscuits and gravy, but settling for oatmeal. It wasn't long before one friend commented about her favorite diner location for biscuits, gravy and hash browns. Another friend asked about my biscuit preference and provided her family's favorites. Yet, another friend declared a love for this simple treat and offered a creamed chicken alternative for those who didn't care for sausage.

Before the day was over, my status update had a string of comments as long as my arm. People heard my craving and responded, people that I had reconnected with on Facebook, but hadn't seen in the 20 years since high school; people that live in the next town, but just don't seem to cross my day to day path; people that I talk to everyday; people that I have never met in real life, but have grown to know through other websites. Some had no clue who the other was, but all of us had biscuits and gravy in common. From Iowa, to Virginia, to Washington, to South Korea and back to my hometown, the craving for biscuits and gravy brought us together.

Ultimately, some did give into that seed of the craving I had planted. They posted their delight on savoring the fluffy biscuits topped with creamy, rich gravy. I was jealous. I still hadn't had my chance to enjoy this comfort food. It was the midst of the holidays, and demands on my time and menus were many. Biscuits and gravy weren't fitting into the schedule...until today.

Today, I tried a new idea on that favorite. Rolling the cooked sausage up Stromboli-style inside prepared dough and baking gives this a slight upscale twist. The gravy is prepared in the sausage pan (don't waste those drippings) and ladled over the slices of the crusty sausage-filled roll. I used HOT Jimmy Dean sausage for maximum flavor and due to ingredients on hand, used half skim milk and half heavy cream in my gravy (although the posted recipe does not reflect that). I heard the craving and responded. I finally have biscuits and gravy On My Plate.

Biscuits and Gravy Breakfast Roll

1 Pillsbury refrigerated crusty French loaf
1 (16 ounce roll) Jimmy Dean Hot pork sausage (or your favorite)
4 tablespoons pan drippings
3 tablespoons flour (for this, I prefer Wondra flour, as it seems to clump less)
2 cups 2% or whole milk

Crumble sausage into skillet and brown.
Tilt pan at an angle to filter drippings to one side, push sausage up out of drippings to drain slightly.
Spray a foil (or parchment) lined cookie sheet with Pam.
Open the French loaf and find seam.
Unroll the loaf onto the cookie sheet.
Spread an even layer of the cooked, crumbled, and drained sausage over the dough.
Leave about an inch border on one long side of the dough without sausage.
Starting at the other side, carefully roll up the dough and sausage jelly-roll style using the inch border without sausage to seal the dough on the final roll.
Place seam side down on the cookie sheet.
Bake at 350 for 15-20 minutes, or until browned and baked through. (Mine actually took about 25 minutes.)
Meanwhile, reheat the pan with sausage drippings.
When hot, add the flour and stir to loosen the crust bits in skillet.
Slowly add the milk and continue to stir until creamy and smooth.
Add more milk if gravy thickens too fast.
Slice the baked sausage breakfast roll and serve topped with gravy. (Serves 4-6)

Peter, Peter Pumpin Eater

I love Autumn. The chill in the air, the smell of wood smoke drifting from chimneys, and the brilliant leaves are all cozy comforts for me. Of course, I can't forget about the crisp, fresh apples and round, luscious pumpkins of the season. I love pumpkin. Pumpkin Pie, Pumpkin Spice Lattes (no whip, please) from Starbucks, Pumpkin Pudding, and Pumpkin and Black Bean Soup; pumpkin in any shape or form is vying for my attention during the fall months.

Over the Thanksgiving weekend, I blew the dust off of an old standby fall muffin recipe featuring both pumpkin and cornmeal. These muffins are dense, moist, and hearty. I like them paired with flavorful Chili Relleno Egg Bake and a fruit salad for a complete breakfast/brunch. However, they are certainly robust enough to stand on their own. Serve warm and slather with butter, or dare for more and drizzle on a little honey, too. I love Pumpkin Cornmeal Muffins on my plate.

Pumpkin Cornmeal Muffins

½ cup unsalted butter, softened
¾ cup light brown sugar
½ cup milk
4 eggs
1 (15 ounce) can solid-pack pumpkin
1 ½ cups whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves

Heat oven to 350F.
Lightly coat muffin tins with vegetable cooking spray.
In a large bowl, beat the butter and brown sugar until light and fluffy.
Add the remaining ingredients and beat until smooth.
Spoon the batter into the muffin pans.
Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack. (12 muffins)