We are going to celebrate warmer temperatures by grilling for lunch today! What a welcome change. It’s still difficult to think spring when our back yard has lots of snow. Pa Lloyd just left to shop for more bird seed for our backyard bird friends. We have been worried about the robins. They are so desperate, they are eating bird seed and we did put out some raisins to tide them over until their natural food is available. Birds of many kinds have been visiting for food.
In honor of our warmer grilling temperatures I am sharing a grilled pork steak recipe with you!
Savory Pork Steaks
1- 8oz. bottle zesty Italian dressing
3/4 cup lemon juice (can use real lemon)
3/4 cup beer
2/3 cup maple syrup
1/2 cup barbecue sauce
1/3 cup minced dried onion
3 crushed cloves garlic
5-7 pork shoulder steaks
Mix marinade ingredients, put in a large plastic bag in a large bowl, add steaks and seal. Refrigerate and marinate for 6-24 hours. Drain and grill to desired doneness.
Have a great week!
My only motivation on snowed in days are to cook, eat or read! Not good for my waist line. I need warm sunshine to get me in the spring cleaning mood!
Last week when my friends and I visited the Twin City Live tv show, two of their guests were a young couple promoting their recent vegetarian cookbook entitled “Pretty Simple Cooking”. They demonstrated one of their dishes, preparing a sweet snack. Since I have a sweet tooth and the ingredients looked fairly healthy, I made them last Saturday. I won’t be able to make them too often as I couldn’t eat just one!
6 Tbs. coconut oil, divided
6 Tbs. peanut butter, divided
5 Tbs. pure maple syrup, divided
1/4 cup cocoa powder
1 tsp. vanilla
1/4 tsp. kosher salt
1 cup plus 2 Tbs. oatmeal (I used quick oatmeal)
Place small cupcake liners into a 24-cup mini muffin pan. Make the bites: in a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup cocoa powder and salt. When combined and melted together, add vanilla take off heat and stir in oatmeal. Mix well. Spoon about 2 tablespoons in each cupcake liner. Freeze while making top layer.
Top Layer: wash the saucepan, return to stove. Over low heat whisk together 1 tablespoon coconut oil, 4 tablespoons peanut butter and 1 tablespoon maple syrup until fully combined. Spoon warm mixture over top of chocolate mixture and return to freezer for 15 minutes until bites are set, or refrigerate until serving.
Have a great week!
Last Friday, on the coldest spring day we have ever encountered my birthday group took me to the cities for a birthday outing! We first went to Bachman’s where we visited their spring home. An older home next to Bachman’s on Lyndale all decorated in their new spring merchandise. The store did feel like spring; lots of beautiful spring flowers. Then to lunch and on to attend the Twin City Live TV show. A great day with special friends in spite of the bitter cold wind and temps.
I recently made these bars for the Lakeview Methodist home coffee shop. A new recipe that I hadn’t tried before. When I was there recently, one of the employees approached to tell me that she like them better than the routine lemon bars that have powdered sugar sprinkled on top, so I am sharing the recipe for you so you can try them too!
Lemon Curd Bars
1 cup butter
1 cup sugar
2 cups flour
1/2 tsp. Baking powder
1 10-12 oz. jar lemon curd
2/3 cup flaked coconut
1/2 cup sliced or slivered almonds
Beat butter 30 seconds. Add sugar and beat until combined. Add flour and baking powder. Beat until just combined and it resembles coarse crumbs. Reserve 2/3 cup crumbs. Press remaining crumbs into the bottom of a greased 9x13 inch pan. Bake at 375 degrees 5-8 inches until golden. Spread curd over crust to within 1/2 inch of edges. Mix reserved crumbs with coconut and almonds. Sprinkle over lemon curd. Bake 18-20 minutes until golden and topping light browned. Store in refrigerator. If you haven’t bought lemon curd before, you can find it by the jam and jelly in the store.
Have a great week!
I am always on the look out for different egg bake recipe’s. Joyce Jorgenson served this dish at a brunch at her home and shared the recipe with me. Its nice to have one that doesn’t call for bread and if you used a different kind of flour other than wheat it would be glutton free. It was fast to put together, I made it for our Easter breakfast at church, I hope that you enjoy it too!
Overnight Brunch Egg Bake
24 oz. ( 6 cups) shredded colby/monterey
jack cheese blend. ( That is 3 pkg.)
2 tablespoons margarine or butter
1/3 cup sliced green onions
1/2 medium red bell pepper, chopped
1 jar ( 4.5 oz.) sliced mushrooms, drained
8 oz. cooked ham, cubed or cut into thin
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 3/4 cups milk
Chopped fresh parsley, if desired
Spray 13x9 inch baking dish with nonstick cooking spray. Sprinkle half of cheese evenly on bottom.
Melt butter in medium skillet over medium heat. Add onions, bell pepper and mushrooms. Cook until onions and peppers are tender. Arrange vegetables over cheese, top with ham. Sprinkle remaining cheese over ham.
Beat eggs in large bowl, lightly spoon flour into measuring cup; level off, add flour, parsley and milk to eggs. Blend well. Pour mixture in baking dish. Cover. Refrigerate 8 hours or overnight.
To serve, heat oven to 350 degrees. Uncover baking dish. Bake for 55-65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve cut into squares, garnish with fresh parsley.
Have a great week!
I'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.