National Peanut Butter Lovers Month

Did you know that November is National Peanut Butter Lovers Month? No? Neither, did I. Until yesterday. Yesterday, I noticed a tweet about #pblovers, and my interested was piqued.

I can't say that my preference for peanut butter falls into the big puffy heart love stage. I like it. I think it can be fabulous. Occasionally, I crave it, but it isn't something that I HAVE TO HAVE on a daily basis.

Hubs has a thing for peanut butter pie, and I have made several. There was Chocolate Peanut Butter Banana Cream Pie recreated after hearing a woman in the diner booth behind me beg for the recipe. Jennifer Perillo's heartache and Pie for Mikey inspired me to make a friend's Peanut Butter Pie. And, both Black Bottom Peanut Butter Pie and Chocolate Peanut Butter Pie with Pretzel Crust celebrated Pi Day.

It wouldn't be Christmas without Peanut Butter Bon Bons. Peanut Butter Sheet Cake graced a puppy birthday party. I ate my weight in Chocolate Frosted Peanut Butter Rice Krispie Treats. And, even though they start with a box mix, Peanut Butter Brownies are always a treat.

While Hubs can eat enough Reese's Peanut Butter Cups to kill a small horse, I can take them or leave them. I won't, however, turn down a peanut blossom cookie topped with that iconic chocolate Kiss. I spread toast thick with peanut butter (smooth perferably) and drizzle with honey or add another decadent layer with a smear of Nutella. Sometimes, I do eat peanut butter with a spoon.

One pairing for peanut butter that I think is absolutely perfect is Banana Bread. There is just something about slathering the rich, nutty butter over a slice of dense, sweet homemade banana bread. Do you know what takes it over the top? Bacon.

I know. Bacon has been so over done. After all, who really needs bacon lip balm? But, trust me. Do it. Peanut Butter and Bacon Banana Bread Sandwiches can inspire love.

Peanut Butter and Bacon Banana Bread Sandwiches

(adapted from Everyday with Rachael Ray)

4 tablespoons unsalted butter, softened

1/2 cup brown sugar

2 eggs

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas, mashed

1/4 cup pure maple syrup

2 cups flour

1 cup walnuts, chopped

For sandwiches:

smooth peanut butter

bacon, cooked until crisp

Preheat oven to 350F. Spray a 4.5"x8.5" loaf pan with baking spray.
Cream butter and brown sugar.
Add eggs, one at a time, and beat until fluffy.
Add baking powder and salt.
Stir in bananas and maple syrup.
Add flour and mix just until blended.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then invert onto a rack and let cool completely.
For sandwiches: slice 1/2-inch thick slices from the bread. Spread with peanut butter and top with bacon.
(Reserve remaining banana bread for snacking...or more sandwiches.)

National Pork Month - Guest Post

Most of us think of pumpkins and ghosts and goblins in October, but Peggy Greenway would like you to think about pork. October is National Pork Month, and as a pork producer, Peggy wants to raise your awareness of "The Other White Meat."

Peggy and her husband, Brad, own and operate a diversified crop and livestock farm. They not only grow corn, soybeans, wheat and alfalfa, but also care for 160 stock cows and raise pigs in a modern hog building. When Peggy’s two children were little, they helped on the farm and developed an excellent work ethic. Today, Peggy works on the farm with her husband and full-time employee, Thomas. Peggy follows the industry closely and volunteers with the county pork council. Peggy joined the CommonGround™ South Dakota program as a volunteer because she enjoys telling consumers her farm stories. It is important for her to talk about their constant efforts to grow safer food with less land and less water causing less of an environmental impact. 

I met Peggy and several other South Dakota farm women at a South Dakota CommonGround event last month. As a fellow farm wife, their goal to dispel myths about modern agriculture and build trust in farming communities and farm families resonated with me. I have asked Peggy to share a bit about her life on their farm with us in honor of National Pork Month, and am so glad that she has agreed. 

Here is Peggy's story:

My dad recently reminded me about a story I wrote when I was in fifth grade.  I’m sure you remember the common school assignment - write a story finishing this thought: “when I grow up I want to be…”  As unusual of a wish as mine was, all these years later I have to laugh because it actually came true. Much to my teacher’s surprise at the time, I had said I wanted to grow up to be a pig farmer! 

I suppose it wouldn’t have been so farfetched if I lived in a rural area instead of a suburb of St. Paul, Minnesota.  Yes, I was a city girl and there were no pig farms for miles.  However, I had access to country life on my uncle and aunt’s farm 50 miles away and I was enthralled with their pig farm. As a fifth grader I thought everything about the farm looked like fun, and who wouldn’t love to take care of those cute little piglets?

Years after that story was written and forgotten about, I met my husband-to-be at college.  He happened to be a farmer with beef cattle, row crops, and of course pigs.  The story of that young fifth grader had come true, even though all the fun things I remembered about the pig farm as a kid weren’t exactly how it was in real life. It was hard work. In the early years of our pig farm we had a herd of sows (mother pigs.) When the sows farrowed they would be in an individual birthing pen inside a barn where they would stay for about four weeks until the piglets were weaned. Then the sows would go back outside to live in pens in small lots with a portable hog shelter. On a nice, dry, 70’ day the sows were pretty comfortable but you know those days are few in the upper Midwest. We had to work hard to keep them cool during the hot summer months by running water holes and sprinklers. The winters were brutal because it never seemed like you could keep enough straw (bedding) in the shelter to keep them warm. And, the worst conditions were in the spring when the mud was up to two feet deep. We raised the pigs (offspring from the sows) until they were ready for market. They were fed outside with shelters or in hoop barns so they were also subjected to weather extremes.

It was a struggle to keep our animals comfortable and we weren’t happy with the conditions our pigs were living in.  So, in 2006 we sold our sows and became part owner of a new, state of the art, sow unit which is managed by a veterinary clinic. We built a brand new modern pig barn in which to feed our pigs we get from the sow unit.  Four times each year we get 1400 12-pound piglets and feed them for 20-22 weeks until they are ready for market at 275 pounds. The pigs are divided between 12 large pens in each side of the barn and stay with the same group until they’re sold. They have ample room to move around and play and have a constant supply of fresh air, fresh water, and feed (appropriate for their age and weight) which is formulated by a swine nutritionist.  The entire floor in the barn is slatted concrete so all the animal waste falls through to an eight foot deep pit below. This means the animal are always clean and dry. The barn has computerized ventilation which automatically runs several large fans, a large curtain on the south side, louvers in the ceiling, sprinklers in the summer, and heaters in the winter. Some people question why we put pigs inside barns and wonder what goes on in there. I am SO glad that we are able to provide comfortable, climate controlled shelter for our pigs (because remember what it was like for the pigs on our farm in the old days?). Animal care is our top priority and it helps ensure high quality and safe pork for my family and yours. If you ever want to see for yourself what it’s like inside a pig barn there are several videos at www.video.pork.org. There are nine videos of my farm available there.

Our pig farm was like many others in the early 1980’s, but today nearly all pigs raised in the U.S. are raised in modern barns like the one we built.  I’m extremely proud of our industry for having the commitment to improve animal welfare. I’m also proud of other improvements the industry has made including the following:

1. Since pig waste is held under the buildings in deep pits the odor is reduced and the value of the manure is increased.  The manure is a valuable asset because it is an organic and natural fertilizer and replaces the need for petroleum based fertilizer. The liquid manure is incorporated into the topsoil each Fall at a rate based on soil need and the actual fertilizer contents of the manure.
2. Sustainability:  To produce a pound of pork, today’s farmers are using 78% less land, 41% less water, with a carbon footprint that’s 35% compared to 50 years ago.
3. The National Pork Board has created programs such as PQAplus (Pork Quality Assurance PLUS) which is training that each pork producer must complete. Packers (slaughter facilities) require farmer certification before pigs can be delivered to their facilities.
4. By following best care practices, keeping animals indoors, and having a veterinary/client relationship to ensure animal health, we provide the safest pork to consumers in history.

 Here are some PORK facts in honor of National Pork Month:

1. Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B, and protein. It is also a good source of zinc and potassium.
2. Pork tenderloin is as lean as skinless chicken breast.
3. Versatility is a great attribute for pork.  It works well with any flavor, so it fits with most cuisines.
4. Cuts of pork that come from the loin, such as chops and loin roast, are the leanest cuts of pork available. LOIN = LEAN
5. The USDA recently reduced the recommended internal cooking temperature for pork to 145’, followed by a 3 minute rest.  Grill it like a steak - slightly pink is OK!  (Ground pork, like ground beef, should still be cooked to an internal temperature of 165’.)
6. For more pork information and recipes visit www.porkbeinspired.com.
7. For more information about life on a pig farm, follow these bloggers:
1. Wanda Patsche at www.mnfarmliving.com
2. Chris Chinn at http://chrischinn.wordpress.com/

*****
I love that Peggy's dream to be a pig farmer came true, and really appreciate her explanation of how their pig barn works. Quality care of the animal really is a priority for all in agriculture.

Of course, this wouldn't be On My Plate without a recipe, and we are fortunate that Peggy also shared a recipe for BBQ Pork Meatballs. I prepared them with a mix of ground pork and spicy Jimmy Dean sausage. The fresh parsley was my addition to the recipe as I take advantage of the last days of my herb garden before winter weather takes it away, and I used plain chili powder, but might consider Ancho chile powder for more kick. The rich, smoky sauce is quite sweet and Hubs would have liked it to have more bite or tang, but I liked its contrast with the slight heat of the meatballs (due to the spicy sausage). These are a perfect appetizer meatball for all the holiday parties this winter.

BBQ Pork Meatballs

(adapted from Farm Credit Cook book, Kathy Niedermyer, Omaha NE)

1  (12 ounce) can evaporated milk

1 1/2 pounds pork sausage (I used SPICY Jimmy Dean.)

1/2 pounds ground pork or ground beef (I used ground pork.)

2 cups oatmeal

2 eggs

1/2 teaspoon garlic powder

2 teaspoons salt

1 teaspoon pepper

2 teaspoons chile powder

3-4 tablespoons fresh parsley, chopped (optional)

Preheat oven to 350F.
Combine all ingredients and form into walnut-sized balls. 
Place in a single layer on a baking sheet.

BBQ Sauce

2 cups ketchup (I used the homemade from my garden tomatoes.)

2 tablespoons liquid smoke

2 cups brown sugar (Next time, I might reduce this slightly, but it only because Hubs likes things a little less sweet.)

1 teaspoon garlic powder

1/2 cup chopped onion

Combine in a saucepan. 
Simmer on low heat until sugar is dissolved, stirring frequently.

Pour sauce over meatballs and bake for 1 hour.
OR 
Bake meatballs without sauce for 30 minutes. Drain any excess fat and place in a crockpot. Cover with sauce and cook on low for 3 hours.
OR
(this is the method I used) Bake meatballs for 30 minutes on baking sheets. Meanwhile, simmering sauce for about 20 minutes to dissolve sugar and soften the onions. Transfer baked meatballs to a shallow cast iron pan and pour sauce over the top. Cover with lid or foil and bake an additional 20-30 minutes until sauce thickens and coats all meatballs and pork is cooked through.

***Peggy's Note***These go over great at potluck gatherings.  The sauce is THE best part, so don’t be tempted to use BBQ sauce from the store!

Fab.U.Lous

Today is a friend's birthday, and I hope she has a fab.u.lous day. She deserves it, but she also works toward it. Some therapeutic discussion over wine and vodka lemonade last night revealed her philosophy of life. She believes it is what you make it, and a fabulous attitude goes a long way. Fabulous. I couldn't agree more.

Hot Corn Dip is what you make it, as well. Over the years, I have seen various recipes for this cheesy appetizer. A famous country music singer turned Food Network star makes hers with canned Mexican corn, while others use frozen or fresh. Sometimes, it is just green chiles to flavor the melty cheese, but jalapenos do pop up in some recipes. And, speaking of melty cheese...my experience has led me to believe that Monterey Jack is the smoothest with the corn, but in a pinch Cheddar-Jack, Provolone, Pepper-Jack (for more heat), or whatever you have on hand can work. Mayonnaise is a binder that aids in the creamy texture of the dip, but when your Hellman's jar (Really, there should be no other mayo than Hellman's.) is empty, I have found that some softened cream cheese does the trick and adds a nice tang. Truly, with the right attitude, you can make Hot Corn Dip whatever you want it to be...and it will always be fabulous...even with stale corn chips.

Hot Corn Dip

(adapted from Trisha Yearwood)

2 tablespoons unsalted butter

1/2-3/4 cup onion, diced

1/2 cup red pepper, diced

1 jalapeno, finely diced

4 cups corn kernels, cut fresh from the cob

1 4.5-ounce can green chiles

1 cup mayonnaise

2-3 cups Monterey Jack cheese, grated

Preheat oven to 350F.
Melt butter in a large cast iron skillet.
Add onion, red pepper, and jalapeno.
Stir and saute until softened.
Add the fresh corn and green chiles.
Cook until heated through.
Stir in the mayonnaise to coat the corn kernels.
Add the Monterey Jack cheese and combine well.
Transfer the skillet to the oven and bake for 30 minutes until heated through and bubbly. (Serves 12 for snacking with sturdy corn chips.)

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)

Merry Christmas to You and Yours!

I have told you over and over that I don't like to bake cookies, but I baked for you.

Triple Chocolate Ginger Crinkles.

Rich chocolate cookies with just a hint of spicy ginger and dusted with powdered sugar. Each unique like a snowflake. All delicious.

Merry Christmas to you and yours. May you find peace and love in this holiday season.

Triple Chocolate Ginger Crinkles

(adapted from Martha Stewart)

1/2 cup unsalted butter

4 ounces unsweetened chocolate, chopped

1 3/4 cups sugar

1 1/2 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, beaten

3/4 cup candied ginger, finely chopped

1/2 cup semisweet mini chocolate chips

1 cup powdered sugar

Melt the butter and unsweetened chocolate, stirring until smooth.
Let cool for 10 minutes.
Meanwhile, preheat the oven to 350F; line baking sheets with parchment paper.
Beat the eggs and sugar together.
Whisk in the cooled butter and chocolate mixture.
Stir in the flour, cocoa, baking powder, baking soda, and salt until incorporated.
Stir in mini chocolate chips and ginger.
Place powdered sugar in a wide bowl.
Shape dough into 1-inch balls. (I found that using a cookie scoop to worked well.)
Roll each dough ball in powdered sugar to coat.
Place cookies about 2 inches apart on prepared baking sheets.
Bake 14-17 minutes, until cookies are puffed and cracked. (14 minutes made perfectly chewy cookies for me; 17 minutes yielded crisper cookies)
Allow to cool for a minute before transferring to racks to cool completely. (Yield: 3 dozen)

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.)

Green Play-Doh

A friend sent me a text message last week.
It was a photo of his sushi lunch with an FYI that the green Play-Doh was spicy.

I.
was.
jealous.

I love sushi.
I want sushi.
I crave sushi.

The nearest sushi is a 3-hour drive away.

I need sushi.
...and the spicy green Play-Doh.

Wasabi Tuna Salad Rolls will have to do, for now.

 Wasabi Tuna Salad Rolls

(adapted from Everyday with Rachael Ray)

1/4 teaspoon wasabi paste

1 tablespoon soy sauce

1 tablespoon mayonnaise

2 green onions, chopped

1 6-ounce can tuna, drained and flaked

1 large flour tortilla (I like the spinach variety.)

1 cup fresh baby spinach

In a small bowl, combine the wasabi, soy sauce, and mayonnaise.
Stir in the green onion and tuna.
Top the tortilla with a layer of spinach leaves.
Spread the tuna salad evenly over the spinach.
Tightly roll the tortilla to enclose the salad.
Slice into 1-inch thick pinwheels. (Yield: 1 sandwich)

The Truth About Love

The truth is...

I love to eat cookies.

I don't love to bake them.

However, this classic Oatmeal Chocolate Chip Cookie recipe makes all the frustration worthwhile.

Don't forget your cookie scoop. It makes dropping the dough onto the baking sheet so easy. Also, if you get bored with baking, throw the dough into the fridge. It keeps well for about a week, and a few freshly baked cookies each day is always true love.

Oatmeal Chocolate Chip Cookies

1 1/2 cups shortening (Yes, shortening. Crisco. I think it is key to the chewy texture of the cookies versus more crispness when baked with butter.)

1 1/2 cups sugar

1 1/2 cups brown sugar

2 teaspoons vanilla

2 tablespoons water

3 eggs

4 1/2 cups oatmeal

2 1/2 cups flour

1 1/4 teaspoons salt

1 1/2 teaspoons baking soda

2-3 cups chocolate chips (I like semisweet in this recipe, and lots of them.)

Preheat oven to 375F.
Cream sugars and shortening together.
Add water, eggs, and vanilla. Mix well.
Add dry ingredients and mix until well blended.
Stir in chocolate chips.
Using a cookie scoop, drop onto a parchment or Silpat lined baking sheet. (Alternatively, grease the baking sheets.)
Bake for 8 to 10 minutes.
Allow to cool on baking sheet for a minute before moving to racks to fully cool. (Yields 6 dozen cookies, approximately.)

Just Peachy

Peaches.
Prosciutto.
A baguette.
A grill.

That's all you need.

Trust me.

It is just peachy.

Grilled Peaches with Prosciutto

peaches (choose ripe, but firm fruit)

olive oil

thinly sliced prosciutto

baguette

Prepare grill. (Gas or stove-top work, but charcoal instills a nice smokey flavor.)
Cut each peach in half and remove pit.
Slice the baguette.
Brush the slices of baguette and the cut side of the peaches with olive oil.
Grill 3-5 minutes until grill marks develop.
Arrange bread and peaches on platter with slices of prosciutto. 
Enjoy a slice of peach on a piece of the grilled bread with the salty prosciutto.

Get the Good Stuff

Last Christmas, Hubs brought home a small, wooden cutting board from the area NAPA Auto Parts store. It was a token of appreciation for his business, and like all good promotional materials, the blonde wood board was imprinted with the business name on the handle. At the time, I joked that as sometimes readers of this blog, they were nudging for a shout out.

This cutting board was stowed away in the cupboard with all the other blocks of wood and polypropylene slabs that I use on a daily basis. It has been pulled out a few times for small tasks, but today, 6 months later, it is finally making its blog debut...whether this was the intention of the NAPA managers, or not.

It is pretty appropriate that NAPA's slogan is "Get the Good Stuff." Jalapeno Poppers are definitely the good stuff. One summer, I think that I made these for almost every get-together we attended...and a few that I didn't. Never ever did I come home with a leftover pepper. People love these creamy, cheesy bites of loaded jalapenos and smokey bacon. They can't get enough of the good stuff.

Good Stuff Jalapeno Poppers

25-30 jalapeno peppers

1 8-ounce package cream cheese, softened

3 cups shredded cheddar cheese (We like to use the Mexican Blend.)

2 teaspoons Worcestershire sauce

6 slices of bacon, cooked and chopped

Preheat oven to 400F.
Slice jalapeno peppers in half and remove seeds.
Meanwhile, bring a large pot of water to a boil.
Blanch peppers in boiling water for 3-5 minutes.
Drain well and pat dry with paper toweling.
Combine cream cheese, cheddar cheese, and Worcestershire sauce until well blended.
Fill each pepper half with a teaspoon of cheese mixture.
Arrange filled peppers on a baking sheet lined with parchment paper (for ease in clean up).
Sprinkle bacon on top of each popper.
Bake for 5 minutes until cheese is melted. (Serves 25ish...2 pepper halves per person...as if anyone only eats 2)

The Most Important Meal of the Day

I have told you how I have trouble with lunch. I get wrapped up in projects and forget to eat...or the fridge is full of "ingredients" and not "food" and cooking for just myself seems like a hassle. Unfortunately, I also have trouble with breakfast.

Breakfast foods are my heart's desire. Pancakes and waffles. Eggs: poached, scrambled, fried, or rolled into an omelet. Bacon. Sausage. Biscuits. Sweet rolls. Fruit. Bagels. Lox. Burritos and cold pizza. Big glasses of milk and steaming mugs of coffee or tea. Those foods make me drool. Except when I wake up. Food sounds gross first thing in the morning.

I need to get up, move around, wake up a bit before I want to partake of a delicious morning meal...BUT, I always stay in bed as.late.as.possible. (I have my fabulous friend, insomnia, to thank for that.) So, if I am on a schedule, you can pretty much count out time for breakfast after I have finally drug my butt through the shower and gotten myself presentable for the world. If I am not leaving the house, when I finally think I am ready to eat, I am probably wrapped up in a project or the fridge is full of "ingredients" instead of "food." Sound familiar? Yes. It is the same song and dance that is my excuse for not eating lunch. Second verse, same as the first.

I require something simple to eat that is also easily portable, if need be. Brown Sugar Granola is the tasty solution. I can have it as cereal with milk, fresh or dried fruit optional. I can fill a baggie with these crunchy morsels and some dried fruit to gobble by the handful on the go. Or, I can gorge on savor it my favorite way, as a topping with Greek Honey Yogurt and fresh fruit. (BTW...Hubs favorite way to inhale enjoy it is sprinkled over a bowl of vanilla ice cream.) Brown Sugar Granola is one way I manage to (sometimes) get breakfast On My Plate.

Brown Sugar Granola

(adapted from The Food Network)

1 1/2 cups brown sugar

1/2 cup water

4 teaspoons vanilla extract

1 teaspoon kosher salt

8 cups old fashioned rolled oats (not instant or steel cut)

1 cup pecans, coarsely chopped

1 cup almonds, coarsely chopped

Heat oven to 275F.
Line baking sheets with parchment.
Combine brown sugar and water in a microwavable bowl or measuring cup.
Microwave on 'High' for 5 minutes, until sugar is dissolved.
Remove from microwave, stir in salt and vanilla.
 Meanwhile, in a large bowl, combine oats and nuts.
Add the brown sugar mixture and stir to coat evenly.
Spread on cookie sheets and bake for about 1 hour, until oats and nuts are roasted.
When granola has cooled completely, store in an air-tight container.
Note: I have found that it keeps better if I don't mix dried fruit in for storage and just add to individual portions. 
(Serves 10-12)

A Fungus Among Us

An area restaurant sautes bite-sized bits of steak with garlic, arranges them in the wells of an escargot plate, then tops with Fontina cheese and broils until ooey-gooey and melty. They serve this up with hunks of garlic bread as an appetizer. D.E.L.I.S.H. I can (and have) totally made a total pig of myself with this flavorful, cheesy dish.

When I saw a Martha Stewart recipe that topped mushrooms with this earthy Italian cheese, I knew it was for me. I wasn't mistaken.

Initially, I considered adding garlic to the mushrooms, but decided to stick with the simplicity of the original recipe. Seriously, what is easier than slicing mushrooms, topping with cheese, and broiling? Sprigs of thyme add just a hint of lemony brightness to the earthy mushrooms and nutty cheese. Simple.Perfection.

Just looking at the photos again, I want to reach into my computer monitor, grab one of those slices of baguette and dig into those inviting ramekins of warm, savory goodness. Mmmm.

Mushrooms with Fontina

(adapted from Martha Stewart)

2-3 cups cremini and shitake mushrooms, thinly sliced (I do recommend the mix of mushrooms, as the shitake have a richer flavor.)

olive oil

kosher salt

fresh ground black pepper

fresh thyme sprigs

1 cup shredded Fontina cheese

Heat oven to 450F.
Arrange mushrooms in a single layer in a shallow baking dish (or in multiple ramekins for individual servings).
Drizzle with oil, and season with salt and pepper.
Bake for 4-5 minute, until mushrooms are starting to soften.
Remove from oven and add cheese.
Strip a few leaves from the thyme and scatter over cheese; add a few whole sprigs on top.
Return to oven about 3-4 more minutes until cheese is melty and bubbly.
Serve warm with baguette for dipping. (Serves 4) 

Caught in the Act

Oreos have traditionally represented happy childhood memories. However, I can't look at an Oreo without thinking about my husband...naked.

I am sorry. I know you didn't come here for *those* kinds of tales, but trust me. This is legend.

As a farmer, Hubs usually finds himself as busy as a one-man-band. Chores are a never-ending battle, as are repairs. A leisurely day is treasured, almost held sacred. Back when we were mere newlyweds, one mid-summer Sunday morning began just as that type of day.

Always an early riser, my husband had showered long before my tired soul had dreamt of venturing from under the covers. What took place next is a bit foggy in our memories. The tale varies slightly with each re-counting; however, the facts remain the same. After showering, Hubs, for a reason not yet disclosed, proceeded to saunter through the house naked, without a stitch of clothing, modesty unheeded.

Feeling a need for nourishment, he selected not cereal, not eggs, not toast or even fruit, but Oreos. Then, he settled himself, still naked, in front of the TV.

Sometime later, I emerged from my slumber. Pulling on my robe, I stumbled groggily to the living room, just in time to see my husband's childhood pal pull into the drive. Announcing our guest's arrival, I noticed my husband's attire, or lack thereof.

Not fully awake, I instructed Hubs to remain in the chair. Meanwhile, Sam, the friend, had bounded from his car and was rapidly approaching the door. Hubs shot me a look which confirmed the insanity of my request and grabbed the Oreos. He dashed to the bedroom, leaving behind a tell-tale trail of Oreo cookies all the way down the hallway.

When questioned as to motive, Hubs simply stated it was freedom of expression. He can eat Oreos in the nude on any Sunday morning he wished. After all, it is a free country. *eye roll*

Zucchini Oatmeal Sandwich cookies are more like Little Debbie Oatmeal Creme Pies than Oreos, and you could eat them while sitting naked in your favorite chair watching TV, but you certainly don't have to. In fact, I even think I would prefer not to know if you do. OK? Unless it is a really great story of getting caught in the act...maybe.

Zucchini Oatmeal Sandwich Cookies

(adapted from Martha Stewart)

3/4 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup flour

1 1/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup finely grated zucchini

1 cup old-fashioned oats

8 ounces cream cheese, room temperature

1 cup powdered sugar

Preheat oven to 350F.
Beat 1/2 cup of the butter (save remaining 1/4 cup for cream cheese filling) and sugars until pale and fluffy.
Beat in egg and vanilla.
Add flour, cinnamon, baking soda, baking powder, and salt.
Mix in grated zucchini and oats.
Refrigerate until firm, about an hour.
Using a medium cookie scoop (I might have used a small...I only have one.), drop dough onto parchment-lined baking sheets (I used Silpat and had problems with sticking. I think the parchment is essential.), spacing about 2 inches apart.
Bake until edges are golden, about 17 minutes.
Allow to cool on cookie sheet for a few minutes before placing on wire rack.
Cool on a wire rack. (The cookies are tender and crumbly when fresh from the oven. I let them cool on the rack overnight in order to dry out a bit and firm up for ease of spreading the filling.)
Beat together remaining 1/4 cup of butter, cream cheese, and powdered sugar until smooth.
Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie.
Repeat with remaining cookies. 
Store loosely covered with waxed paper between layers of cookies. (Makes 2 dozen, approx.)

I Heart NY - NYC, volume 3

On our last day in New York City, we spent the morning at the 9/11 Memorial. This tribute is extremely powerful and moving. There really are no words for the weight of the sadness that hits as one reads the names etched in bronze around the reflecting pools of each life lost. We all watched in horror a those planes struck and the towers fell. Walking on those grounds and gazing into the ponds and waterfalls, one feels a great responsibility to honor those fallen, to be a better person, and to never forget.

The rest of the day was spent wandering and eating. Eating and wandering. We walked blocks and blocks and stopped anywhere that looked appealing. A drink here. An appetizer there. A dessert in another place. A spinach pie from a deli. A warming cup of cappuccino. We nibbled through restaurants, and diners, and delis, and bakeries. We sampled anything that caught our fancy, and even though our bites were small, by the time our feet were tired and we were ready to head back to the hotel, my tummy was so full I thought I might burst. It was incredible. The best. I want to go back and do it again. Right now. Right.Now. I heart New York.

One of the places we stopped was Amy's Bread. After our slightly disappointing dinners, I was looking for one thing to really love. One outstanding food needed to stand out for this trip, and I found it at this bakery. Salted Butterscotch Cashew Bars rocked. Totally. Completely. We bought one and split it as we walked the few blocks to another stop. Immediately, I wanted more...even though I was rapidly reaching my full button. We dissected the flavors and debated the ingredients. When we got back to the hotel, I did an online search for the recipe. I was in love.

These sweet, salty, chewy, nutty bars of perfection would be an excellent treat for your Valentine (since that day is rapidly approaching). Or, if Cupid hasn't hit you, just make a pan for yourself. Don't eat them all in one sitting, though. Salted Butterscotch Cashew Bars are rich. Deliciously rich. Deliciously divine. I heart Salted Butterscotch Cashew Bars.

Salted Butterscotch Cashew Bars

(from Amy Sherber, The Sweeter Side of Amy's Bread 

and the James Beard Foundation)

Crust:

2 2/3 cups flour

2 teaspoons kosher salt

1 1/4 cups unsalted butter, cold

1 1/8 cups light brown sugar, packed

Topping:

1 2/3 cups butterscotch chips (this is the rough measurement of a package of butterscotch chips)

1/2 cup plus 2 tablespoons light corn syrup

3 1/2 tablespoons unsalted butter

2 tablespoons water

1/4 teaspoon kosher salt

2 cups cashew pieces, roasted and salted

Preheat the oven to 350F.
Line a 12 x 17-inch sheet pan with aluminum foil.
Grease lightly with softened butter.
To make the crust, cut the butter into the flour, alternating with the brown sugar, using a pastry blender to form a coarse meal. (Alternatively, use a food processor fitted with a metal blade.)
The dough will be a little crumbly but will almost form a ball.
Spread the crust evenly in the bottom of greased pan, patting in gently.
Be careful not to pack it down too much or the crust will become tough.
Bake it for 5 minutes then prick the dough lightly with a fork all over, and return the pan to the oven and bake for about 10 more minutes.
The crust should be slightly browned and soft to the touch.
Remove from the oven and allow the crust to cool for several minutes.(Cooling is important, as the hot topping will destroy a warm crust.) Do not turn off the oven.
To make the topping, melt the butterscotch chips, corn syrup, butter, water, and salt and cook over medium heat, stirring constantly until the chips have melted completely and the topping has just begun to simmer, about 5 minutes.
Stir the cashew pieces into the hot topping and spread it evenly over the baked crust.
Bake again for 11 to 15 minutes, or until the surface is brown and very bubbly.
Allow the bars to cool completely on a wire rack before cutting. (Yield: 25 bars)

A Dropped Ball Rolls - NYC, volume 2

The Broadway portion of our New York City trip was well planned. In fact, the trip was, in part, brought about by one friend's infatuation with Darren Criss and need (No, not want, desire, or wish. NEED.) to see him perform in How to Succeed in Business Without Really Trying. She put together a schedule for us to see three very different and extremely entertaining Broadway shows. In addition to How to Succeed, we also attended Wicked and Godspell during our brief visit. While I can't claim that I am as bitten by the Broadway bug as my friend, I do find myself (even weeks later) humming the tunes and know that if when I return to NYC, another show is a must. Witnessing that talent first hand is incredible. I recommend it to everyone. Really...even if you think you won't like it...the.shows.are.AWESOME.

As for the food portion of that New York City trip, I think I dropped the ball. No, I don't think, I KNOW I dropped the ball. I started out requesting info about various dining spots from others. They all promised to get back to me, and none did (and I didn't follow up as I should have). I started researching on my own. I became overwhelmed with the options, the desire to find perfect (for us) places, and the need to fit our nightly dining around the Broadway schedule. I became intimidated and dropped the ball. We went to New York without any definite food plans. Big fail on my part.

When we got there, we used Yelp, OpenTable, and the brochures/guides in our hotel room to locate options near to the theaters we would be visiting. We tried to search out places that were slightly different, but mostly we chose our destinations based on convenience to the theater.

Of course, sushi had to be one night's dinner. Of.course. I was really looking forward to experiencing sushi somewhere other than the Midwest. We are very fortunate to have several good sushi options available in our larger South Dakota cities. I enjoy them very much every time I visit, but something told me I had to find the "real deal" in the Big Apple. I shouldn't have listened, or I should have looked harder. I am afraid our sushi choice was sadly disappointing for me.

On first entering, the atmosphere was promising. The twinkling white lights of the birch branches outlining the restaurant seemed enchanting. Energy was high and while our reservation was early, the place filled up quickly. Our sashimi orders were good...but other than having bad fish, how do you mess up sashimi? The rolls were where the meal became lackluster for me. The rice was dry and (to my palate) underseasoned. Rolling also left something to be desired, as even my more practiced chopsticked hands had trouble holding the loose and sloppy pieces together. Overall, it was a meal. It was OK, but not great. If it were my first sushi experience, I wouldn't go back (and with all the other sushi eateries in NYC, when I do go back, it won't be back to that one). I honestly left that restaurant hoping that when we flew back to South Dakota, we would have time to stop for sushi in our big city before heading back to the prairie.

Now, I know that many of my local readers are cringing. "Sushi?" they say. "Yuck." That's OK. I am a firm believer that we don't all have to like the same things, and if you don't like sushi, there is more (of the good stuff) for me. *grin* I also have a very tame treat for you, Cowboy Sushi. (And for those of you that DO love sushi, this snack or appetizer is just a fun little departure from the usual.)

I have made these cream cheese and beef wrapped pickles for almost 20 years. The friend who originally shared the recipe called them Monkey Pods. Some call them Pickle Wraps, or just Those Pickle Things. I saw a blog calling them Cowboy Sushi and since I do dearly love all things sushi, decided that should be the name for me.

There are variations of these made with deli ham and with dried beef, but there is something about the seasoning of the processed slices of Buddig Beef that (I think) really complements that pickle and cream cheese. (Don't send me hate mail about that deli meat choice, please.) These couldn't be further from real sushi, but I don't care. I like both a good Dragon Roll and Cowboy Sushi On My Plate.

Cowboy Sushi

(with naming rights going out to The Good Wife)

1 jar of dill pickles (whole)

cream cheese, softened

2-3 packages Buddig Beef (or dried/chipped beef or deli ham)

Remove several pickles from the jar and pat dry with paper toweling.
Arrange a slice of deli meat on a cutting board (also pat dry, if damp).
Carefully (really...it tears pretty easily), spread softened cream cheese over the slice of deli meat.
Place a whole pickle on one side of the cream cheese topped deli meat and carefully roll the meat around the pickle.
Refrigerate until firm (about an hour).
Slice in 1/2 to 1-inch thick portions.
Serve as an appetizer or snack.