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It’s the time of year to try new salad recipe’s! I love just about anything called a salad but especially ones that have the fresh taste of summer. Today’s recipe comes from a Taste of Home cook book, unfortunately Pa Lloyd doesn’t think he likes avocados so I add come cubed cucumber, then take out a helping for him before adding the avocados for myself and guest. I admit I didn’t used to like avocado’s either but when I read they were rather high in calories I decided they must be good and little by little I leaned to like them. One of my favorite breakfasts is buttered wheat toast topped with thinly sliced avocado lightly salted, a friend Joanne Soma told me that was a snack she likes so I tried it and have been indulging ever since!
Fresh Mozzarella and Tomato salad 6 plum tomatoes, chopped 2 cartons ( 8 oz. each) fresh mozzarella cheese pearls, drained, found in the deli cheese dept. 1 small cucumber, peeled, seeded and cubed ( optional) 1/3 cup fresh basil 1 tablespoon chopped fresh parsley 2 tsp. chopped fresh mint 1/4 cup lemon juice 1/4 cup olive oil 3/4 tsp. salt 1/4 tsp. pepper 2 medium avocados chopped In a large bowl, combine the tomatoes and cucumber if using, cheese, basil, parsley and mint; set aside. In a small bowl whisk together lemon juice, olive oil, salt and pepper, pour over tomato mixture,stir to coat. Cover and chill at least an hour. Just before serving , stir in the avocados, serve. Have a good 4th and stay cool!
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What a great rain we had, made our lawn nice and green again and gave my flowers a boost!
Today I’m sharing a easy chicken and mushroom quick meal, I love any recipe that calls for fresh mushrooms, I hope you will enjoy it too! Mushroom Chicken Bites 2 Tablespoons oil, divided 1 # boneless chicken thighs, cut into 1-inch pieces 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. Italian seasoning 1/2 tsp. each garlic powder and onion powder 1/2 tsp. paprika 8 oz. sliced mushrooms 3 Tablespoons butter 1 small onion, chopped 1 green bell pepper, chopped, optional 4 cloves garlic, minced 2 Tablespoons fresh chopped parsley Heat 1 Tablespoon of oil in a large pan on medium-high heat. When oil is hot, add chicken, season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear chicken all over until browned and cooked through, about 5-6 minutes, transfer cooked chicken to a plate; set aside and keep warm. Heat remaining oil in the same pan with 1 tablespoon of butter, add mushrooms and cook, while stirring, until just beginning to brown and soften, 3-4 minutes. Add the remaining butter to the pan, let melt and saute’ onion and pepper until just soft and fragrant, about 3 minutes, add garlic and saute’ until fragrant, about 30 seconds. Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices. Continue cooking until all vegetables are soft and the chicken is cooked through, about 1-2 minutes more. Taste test and season with salt and pepper if desired, sprinkle with fresh parsley, and serve warm. Stay safe and have a great week! For the past 3 months my main outing has been going to the grocery store every two weeks. I go on Sunday morning at 7:00 a.m., very few customers on that day and time of day. When I first started on my routine I noticed that 99% of the customers I saw were wearing masks but this past weekend maybe half were. I am worried that we are starting to feel safe because in our county we haven’t experience new cases of the virus for a few days but we are still in the midst of a pandemic. Our state had over 300 new cases and some deaths yesterday so it is far from over. Many states are experiencing a surge of cases and since its summer people are traveling. I know its hard, we miss seeing our families, going out to eat, meeting friends for lunch, its hard to distance and wear the uncomfortable masks but the alternative of fighting to breathe because of this often fatal disease is so much worse. So please everyone lets try to protect each other and practice distancing, washing our hands frequently and wearing those masks!
I love just about anything that has cream cheese as an ingredient, this appetizer recipe I have recently found is no exception, I hope you enjoy it too! Bacon cream cheese biscuits 1 can refrigerated biscuits 8 oz. cream cheese, softened 8 oz. bacon, cooked and crumbled 1/4 cup green onion, chopped 1/4 cup grated parmesan cheese 1/4 cup grated cheddar cheese 1 tsp. garlic powder In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic powder and parmesan cheese, mix well Open can of biscuit dough and separate out each biscuit, roll each biscuit out flat. Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. take the edges of the dough and fold over until the cheese is covered, pinch edges to seal. Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkle grated cheddar cheese on each biscuit. Bake at 350 degrees for 11-13 minutes or until golden brown. Have a safe week! Another easy and few ingredient recipe! The other day I wanted to share a treat with my little Great Grand daughter, but her Mother is gluten free so its always a challenge! I was looking through my Methodist church cook book and I found a three ingredient cookie recipe submitted by Kathy Kloeckner not using flour, I had noticed that recipe before but just didn’t think it could possibly work but it did. It makes about 24 cookies so not so many which I also liked I am thinking I may try adding milk chocolate chips next time, then they would taste like Reeces peanut butter cups. If you like peanut butter you will like these!!
Peanut butter cookies 1 cup granulated sugar 1 cup peanut butter 1 egg 1 tsp. vanilla Blend sugar and peanut butter, add egg and vanilla. Roll into balls and roll in sugar. Bake 9 minutes at 350 degrees. Trust me these will be a hit! Have a great day and keep safe!! A fast breakfast!
We had some left over ham after Easter so that following week I decided to make omelets for lunch. I remembered this easy recipe I used to fix when my six oldest Grandchildren came to visit for a week during the summer. The children liked it because they could help make them adding the ingredients they liked. The recipe came from our Methodist cook book, submitted by Renee Poppe. A fast and easy recipe with little clean up! We enjoyed it just much now as we did those summers years ago! Omelet in a bag 2 eggs 2 slices ham, cubed 1/2 cup shredded cheese 1 Tablespoon onion, chopped sliced mushrooms 1 Tablespoon chopped green pepper Salt and pepper to taste Crack eggs ( only 2 per bag) into a good quality resealable small freezer baggie. Press air and seal. Shake or squeeze to beat the eggs. Open the bag and add other ingredients of your choice. Remove air and reseal baggie: squeeze to mix ingredients. Bring a large pot of water to a boil, drop the bag into the boiling water and cook for exactly 13 minutes. Open the bag and roll out on the plate. Use a tongs to remove the bag from the water, Pa Lloyd wanted 3 eggs so I cooked his an extra minute. You may cook up to 8 bags at a time. I have eaten this dessert/salad many times but I have never made it myself. Since Pa Lloyd is now supposed to be on a low carb/sugar diet and he loves sweets I tried to come up with a dessert that I could make that he could eat. After a little thought and browsing through my many cookbooks, I came up with this strawberry pretzel dessert. I used sugar free Jello, a sugar substitute and gluten free pretzels so it was gluten free too. It was a hit, I will be making it again before too long!
Strawberry/Pretzel Dessert: First layer: 2 1/2 cups crushed pretzels 3 Tablespoons sugar 3/4 cup melted butter Mix together, press in a buttered 9x13 inch baking dish, bake at 400 degrees for 8 minutes, cool Second Layer: 8 oz. cream cheese, room temperature 1 cup sugar 1 small can drained, crushed pineapple, save the juice 1 small container cool whip Third Layer: 1 large ( 6 oz. ) strawberry jello 2 cups boiling water Drained pineapple juice with water added to make one cup 2 10 oz. pkg. frozen strawberries ( I used no sugar added, sliced strawberries) Blend ingredients for second layer until smooth, spread on cooled crust. Dissolve Jello in boiling water, stir in frozen strawberries until thawed, then add cool water/pineapple juice. Gently pour over cream cheese layer. Chill until the Jello is set. Stay safe and have a great week! When we were looking into my genealogy we discovered that I had two great aunts ( my Grandfather Taylor’s sisters) and one uncle who passed away in 1917 and 1918 as young adults. My uncle was in France serving in the first world war. I think it was referred to as the Spanish flu then. According to the records it turned into a respiratory /pneumonia complication, and back then they didn’t have antibiotics and we didn’t have the access to media where we could be given instructions on how to best protect us and our loved ones.
I am guessing many homes didn’t even have running water and certainly not hand sanitizer! I hope everyone heeds the warnings and does their best to follow the instructions of our health professionals! Most people my age have underlying conditions and we always worry about my sweet little great grand daughter, Nora. Soon it will be spring and at least we can go out to our yards to get out of our homes. We are going to be very careful and stay close to home for awhile! We eat a lot of carrots at our house. I am sharing a different way to prepare them with you! Honey Garlic Butter Roasted Carrots 2 # carrots, washed and peeled 1/3 cup butter 1/3 cup honey 4 garlic cloves, minced 1/2 tsp. salt dash of black pepper 2 Tablespoons of fresh chopped parsley or dill Preheat oven to 425 degrees, lightly grease a large baking sheet with cooking oil spray. Trim ends of carrots and cut in thirds. Melt butter in a skillet, pour in honey over medium heat, cook while stirring until completely melted through the butter. Add garlic and cook for 30 seconds until fragrant while stirring. Add carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce, season with salt and pepper. Transfer carrots to baking sheet in a single layer so they cook evenly, toss to coat. Roast for 20 minutes, or until carrots are fork tender. Broil on high for 2-3 minutes to crisp the edges. Garnish with parsley or dill. Stay safe and have a great week! Every fall we take 8 potted geranium plants down to a cool storage room in our basement and put them to bed for the winter! Then on March 1st or thereabouts Pa Lloyd brings them upstairs where he lines them up in front of a window, I trim them way back, believe it or not without water or sun all winter they do start sprouting some weak colored sprouts and leaves, then I mix up some vitamins ( Miracle grow) and start caring for them. Most of them are starting to sprout tiny green leaves and by May they will be ready to flower and put out on our front steps! I used to take them out of the flower pots and put them in paper bags and put them away for the winter, sometimes they survived, sometimes not. Now we just put the plant, pot and all to bed, works much better and so much easier! Best of all it saves money. The way it felt today spring has to be just around the corner!
Easter too will soon be here. Today I am sharing a easy breakfast dish to try. Impossible Ham and Swiss Pie: 2 cups diced ham 1 cup Swiss chees, grated 1/2 cup yellow onion, finely chopped 4 large eggs beaten 2 cups whole milk 1 cup dry biscuit mix 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. pepper Preheat oven to 400 degrees, lightly grease a 10 inch pie plate with butter or non-stick spray. Spread ham out on the bottom of the pie dish, top with onions and Swiss cheese. In a large bowl, whisk together eggs, milk and biscuit mix, then add seasonings. Pour egg mixture over ham, onions and cheese, then place pie dish in oven. Bake for 35-40 minutes or until top is golden brown and bubbly and toothpick inserted in the center comes out clean. Serve hot. Have a great week! I do try to eat a fairly healthy diet most of the time, I have decided I probably need to concentrate on portion control! With just the two of us to cook for there is always plenty for second helpings, I’m going to try to stop that!
It was our 56th wedding anniversary this weekend, where does the time go? Cherry pie is Pa Lloyd’s favorite pie and my least favorite so I usually make him one for either Valentine’s day or our anniversary. This year I made it for him on our anniversary. He will eat the whole thing and it won’t bother me a bit! Today I am sharing a healthy recipe with you, it comes from a Paula Deen’s magazine and I liked it, so did my partner! Broccoli Slaw: 1/3 cup mayonnaise 2 Tablespoons fresh orange juice 1 Tablespoon apple cider vinegar 1 Tablespoon sugar 1 Tablespoon fresh parsley,chopped 1/4 tsp. kosher salt 1/2 tsp. black pepper 1(12 oz.) bag broccoli slaw 1 cup broccoli florets 1 cup dried cranberries 1/2 cup chopped toasted pecans In a large bowl, whisk together mayonnaise, orange juice, wvinegar, sugar, parsley, salt and pepper until well combined. Stir in broccoli slaw, broccoli florets, cranberries and pecans until coated. Cover and refrigerate up to 1 hour before serving. Have a great week! |
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July 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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