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June 2021
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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Raspberry Lemon Muffins7/30/2014 We all have our favorites!
I fixed quesadillas for supper one eve when Hunter and Taylor were staying with us earlier this summer. Taylor was skeptical as she said, “we have quesadillas at school and I really don’t like them.” After supper she said, “your quesadillas are way better than the school’s.” In fact, she requested we make them again when I was staying with them! I really don’t have a recipe for them we just wing it! I do, however, have a recipe using my favorite summer berry! I love all summer berries, but I think my favorite (it’s difficult to pick a favorite) is raspberries. Today I am sharing a recipe for muffins, a recipe shared with me by my friend Sue Barnes, a great cook. Raspberry Lemon Muffins: Preheat oven to 375 degrees- 400 degrees depending on your oven. 1/2 cup low fat vanilla yogurt 3 Tbsp oil 1 Tbsp fresh lemon juice 2 egg whites 1 1/2 flour 3/4 cup sugar 2 tsp baking powder 1 tsp grated lemon rind 1/4 tsp salt 1 cup fresh raspberries In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. In medium bowl, combine dry ingredients, toss with raspberries, then add yogurt mixture to dry mixture, mixing carefully. Divide among 12 greased muffin tins and top with the following streusel mixture: 1/2 cup sugar, 2 Tbsp flour and 1 Tbsp butter. Bake for 16- 20 min or until a toothpick inserted in center comes out clean. Have a super week, enjoy the cooler weather!!
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Grilled pork tenderloin strips7/23/2014 Start up the Grill!
No matter how much I look forward to visiting our up north sons and families, after two weeks it’s so good to get home! Pa Lloyd kept my flowers alive, but they definitely needed some TLC from yours truly! We had our living room painted while I was gone so that room needs to be put back to order, too. I do think the older we get the more we like our day-to-day routine to stay the same! Today I am sharing a light grilling recipe with you. I like to serve it with a rice side dish. Grilled pork tenderloin strips: 2 pork tenderloins, cut in strips 1/4 cup orange juice 1/4 cup soy sauce 2 Tbsp lime or lemon juice 1 Tbsp brown sugar 3 cloves garlic, crushed 1 Tbsp grated fresh ginger 1 tsp curry powder 2 green onions, chopped Mix together the above ingredients and marinate pork strips for at least 2 hours or overnight, refrigerate. (I put all of it in a large plastic bag.) Thread strips onto skewers. Remember: if you use wood skewers, soak them in water for a couple of hours so they don’t burn. Grill 3 minutes on each side. Stay cool!
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Strawberry Salad7/16/2014 Welcome Back Strawberry Salad!
As you read today’s recipe, I am up north near Wadena, MN for two weeks taking my two grandchildren, Hunter and Taylor, to their swimming lessons. I take them to a little town called New York Mills for the lessons. I am thinking that the way they are growing, they won’t need me driving them too much longer, so I am enjoying the time with them while I can! Today I am sharing a healthy recipe using strawberries. They are a good source of vitamin C. I hope you enjoy it! Salad: 1 head Romaine lettuce, torn into bite size pieces 1 small bag sliced almonds 25 sliced fresh strawberries Combine above ingredients then add the following dressing right before serving: Dressing: 1/2 cup sugar 2 Tbsp sesame seeds 1 Tbsp poppy seeds 1/2 tsp paprika 1/4 tsp Worcestershire sauce 1 1/4 tsp minced onion 1/4 cup red wine vinegar 1/2 cup vegetable oil Mix dressing ingredients in a blender the night before serving. Toss with salad just before serving. Have a great week!!
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Strawberry Pie7/9/2014 Nothing better than fresh strawberries!!
Our next door neighbors went strawberry picking last week and were generous enough to share a bowl with us! It made me think of growing up on the farm where we always had a strawberry patch, and since my Dad milked cows, fresh cream to put on the strawberries! What a treat!! I loved strawberry shortcake, the kind we used to make with bisquick, and then topped with whipped cream. It’s a meal in itself. This week I am going to share a favorite recipe for fresh strawberry pie and next week we will go with a more healthy recipe! Strawberry Pie Filling: 1 qt fresh strawberries 3/4 cup water 1 cup sugar 3 Tbsp cornstarch 1 tsp lemon juice Combine 1 cup of berries (I crush them a little), water, sugar and cornstarch. Cook over medium heat ‘til thick and clear, add lemon juice and cool. Fold in remaining berries. Place in baked, cooled pie shell; chill, serve with cool whip or whipped cream. Here is a easy no-roll pie crust you can use. You just mix and pat in your pie plate : No Roll Pie Crust 1 1/2 cup flour 1 tsp salt 1 1/2 tsp sugar 1/2 cup vegetable oil 2 Tbsp milk Mix together with fork until no flour shows. Press into pie pan, prick crust with fork a few times. Bake in a preheated 425 degree oven for about 15 minutes or until light brown, cool before adding filling. Have a great week!
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Baked Chicken Wings7/2/2014 Bring on the Chicken Wings!
I think just about everyone likes chicken wings! They are so versatile. You can use them as an appetizer, snack or even a main course. I have several different recipes. I tried this one today. What I liked about it is that you pour the sauce over the wings, shove them in the oven and forget about them for an hour. What could be easier than that? The best part: they were very good! We had them with rice and a salad for our lunch. I hope that you will like them too! Baked Chicken Wings: 2 lbs chicken wings 2 Tbsp. olive oil 1/2 cup soy sauce 2 Tbsp ketchup 3/4 cup honey 2-3 cloves, minced (I used 3 ) Salt and pepper to taste Pre heat oven to 350 degrees. Place chicken in a 9x13 inch pan.Mix together remaining ingredients, pour over chicken. Bake for 1 hour or until caramelized. I did bake mine 1 hour and I did turn the wings over after 30 min, the directions didn’t say to do that so maybe that was something I didn’t need to do! Have a great week! |
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