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I guess if it means our cold spell is on its way out I won’t complain about new snow! Spring has to be around the corner, I think its safe to say that we all look forward to warm temperatures where we can be out doors again, especially when we have been so confined to our homes! We had appointments to receive our Covid vaccine last week but was cancelled due to bad roads over much of our country and vaccine not being delivered. Hopefully we will be able to receive it this week.
My friend Anita Galkin called me last week with a new recipe using sweet potatoes, she says it’s the only way she makes them now. So I tried the recipe last evening and it was very good, I’m anxious for when I can invite company for a meal and try it out on them. Its always fun to be able to make something in a different way. I hope that you will give it a try and like it too!
Sweet potatoes with Boursin cheese
2 medium sweet potatoes
Olive oil, for drizzling
salt and pepper
Boursin Garlic & Fine Herbs cheese ( found in small 3 inch box 5.2 oz. by the specialty cheese)
1/4 cup pecans, roughly chopped
1/4 cup dried cranberries
honey for drizzling
Preheat oven to 425 degrees.
Wash sweet potatoes and peel if desired, then slice them into disc-shaped slices about 1/4 inch thick. You should have about 6 slices from each potato. Arrange sweet potatoes in a single layer on a baking sheet, drizzle both sides with olive oil and sprinkle lightly with salt and pepper.
Roast the sweet potatoes for 7-8 minutes, flip each slice over and bake another 7-8 minutes. Let sweet potatoes cool a couple of minutes, transfer to a serving platter, spread the Boursin cheese on each slice, then top with chopped pecans and dried cranberries, finish with a drizzle of honey on each slice. Enjoy!
Have a good week and stay safe!
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If this isn’t soup weather I don’t know what is! We have had a pretty mild winter until now, this cold spell has lasted awhile and isn’t for the faint hearted, it makes it easy to stay inside doesn’t it? Today is one of those comforting soup recipes that Carolyn Seidel was generous enough to share with me. I hope it warms you and yours up! Before I forget the recipe I shared last week is best if you drain most of the liquid off of the corn before adding, its otherwise too juicy.
Stuffed Green Pepper Soup
1/2 cup white rice, cooked to make one cup, set aside
1 pound lean hamburger, crumbled and cooked until no pink
Add : 1/2 tsp. salt
1/2 medium sized onion, chopped
1 cup chopped green pepper, cook 5-6 minutes longer
3 cups beef broth
14.5 oz. can stewed tomatoes ( chop large pieces of the tomato)
2 Tablespoon brown sugar
3 bouillon cubes or 2 tsp. of bouillon granules
1/2 tsp. ground pepper
Bring to boil, then simmer for 30 minutes
1 cup cooked rice
Let simmer for another 5 minutes so soup is hot for serving.
Garnish with fresh chopped parsley.
Have a great week, stay warm and safe!
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It certainly feels like a Minnesota winter this week! These cold temperatures call for cozy warm up crock pot meals, like I am sharing with you today!
Reading has always been a passion of mine especially during this year of isolation. I have so appreciated our local library. Routinely I call in a list of books that the staff gather for me to pick up. Last fall as I was unloading my books I brought home I found a small crock pot cook book compiled by the staff of our Martin County Library tucked in at the bottom of the plastic bag under my books! I have tried many of them and they all are make again recopies! Today I am sharing one of the most versatile ones that was submitted by Deb!
4 chicken breasts, frozen or raw
1 pkg. dry Fiesta Ranch dip
1 can black beans, drained and rinsed
1 can Rotel tomatoes
1 can corn, undrained
8 oz. cream cheese
Place all ingredients ( chicken on bottom) in slow cooker. Cook 4 hours on high or 6 hours on low. Shred chicken with forks and mix back in.
Use for tacos, enchiladas or serve over rice.
Have a Happy Valentine’s day, stay warm and safe!
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I love putting a meal in my crock pot and forgetting about meal prep until its time to dish up! Especially on these cold dreary days. Todays recipe comes from my Grand Daughter Samantha Phillis, she is a busy young Mother of 3, three and under who needs fast prep meals.
Balsamic and Honey Pot Roast
2.5-4 pound chuck roast
1/2 cup honey
1/3 cup balsamic vinegar
2 beef bouillon cubes
1 Tablespoon soy sauce
4 cloves garlic minced or pressed
1/3 cup water
1/2 tsp. salt ( I didn’t add)
Place roast in a slow cooker, whisk together honey, vinegar, soy sauce and water together, pour over roast add bouillon cubes and garlic, cook on low for 8-10 hours.
Have a great week and stay safe!