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.
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Hot weather means simpler meals, who wants to stand over a hot stove when its so warm outdoors? Not me! We are getting red ripe tomatoes from our very own plants and my Basil plants look like little bushes so I am all set for todays recipe! I hope you will enjoy it too.
Grilled Havarti, tomato & basil sandwiches
1/2 cup Hellmann’s mayonnaise
8 slices French bread or country loaf
8 slices Havarti cheese
1 large vine-ripened tomato, cut into 8 thin slices
leaves from 1 small bunch of basil, torn
Spread may on both sides of each slice of bread. On each of 4 slices bread, layer 1 slice of cheese, 2 tomato slices, a scattering of basil leaves, and another slice of cheese. Place the remaining bread slices on top of each.
Heat a large skillet over medium-high heat until hot,. Toast the sandwiches until nicely browned on both sides and the cheese is melted, 4-6 minutes. Flipping the sandwiches about halfway through cooking. Reduce the heat to medium if the sandwiches are browning too quickly. slice each sandwich in half and serve immediately.
Makes 4 servings.
Have a safe and good week!
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I am beginning to feel like a recluse, many days I don’t leave our home, I am missing my friends! This week I am thinking of making a pitcher of todays recipe, whip up some veggie pizza and invite them over to my back yard for some distancing fellowship! I think its safer out doors and I know they have all been cautious too. I miss hugs, my kids and Grand kids as I am sure all of you do too.
Together by being diligent with safe practices this too will pass, eventually. There is hope with news of a possible vaccine so we can cling to that!
1 cup water
3/4 cup sugar
1 cup fresh mint leaves
1 cup fresh lime juice
1/2 cup tequila
2 cups lemon lime soda ( like sprite)
Heat water and sugar, bring to boil until sugar dissolves, remove from heat, add mint and steep for 2 hours, strain, stir in remaining ingredients serve over ice.
Stay safe and have a good week!
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One of the best parts of summer is grilling and Vidalia onions! So I am excited to share todays side dish recipe with you. I love onions in just about anything, have never been able to understand people who say they don’t like onions, my Dad was one of those people. This recipe came from face book, I hope you enjoy it too. I am giving you the recipe the way it was printed but I didn’t use thick sliced bacon, I used what I had on hand and I par cooked the bacon a little just until some of the fat rendered out, it was still soft.
Bacon Wrapped French Vidalia Onion
4 Vidalia onions ( small-medium)
2 Tablespoons extra virgin olive oil
1 1/2 tsp. Montreal seasoning
4 slices thick sliced bacon
4 oz. Gruyere, sliced or torn if you like
2 Tablespoons flat leaf parsley, chopped
3/4 cup beef broth
1/4 cup white or red wine
1/4 tsp. chopped thyme
1/2 Tablespoon Montreal seasoning
Peel and cut about 1/2 inch of the onion tops. Trim a small amount of the bottom of the onion so they stand upright.
With a spoon scoop out a few of the inner layers of the onion leaving the majority of the outer layers. Place each onion on a square of heavy duty tin foil or you could put them in a square tin foil baking pan.
Brush onions with the olive oil, sprinkle liberally seasoning over each onion, fill center of onion with cheese. Wrap bacon slices around each onion and secure with toothpick.
Combine basting sauce ingredients and put 2 Tablespoons of sauce in the center of each onion. Wrap foil around onions or cover foil pan with foil cook on a medium grill for 30-60 minutes, I like mine fall apart done, you can put them in the oven too. Enjoy!
Stay safe and cool, Have a great week!
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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!