The Grill’s Not just for Hot Dogs!

July 25, 2016July 23, 2016 RefreshHer5 Comments

We’re in the middle of another session of Apples of Gold – the cooking/teaching mentoring ministry for ladies that I’ve had the privilege of being a part of the last three years. Each week we learn cooking techniques, study Titus 2, and fellowship together around a home-cooked meal. It’s a wonderful, encouraging and fun time!

Last Saturday the meal was all about the grill. Here was our menu:

Grilled Prosciutto, fig and Gouda Flatbread
Rosemary and Sea Salt Flatbread
Honey-Lime Grilled Chicken Salad
Grilled Pineapple with Coconut Whipped Cream

For Flatbreads:

Ingredients

For the flatbread:
2 cups flour
1 teaspoon salt
½ teaspoon baking powder
3 tablespoons extra-virgin olive oil
¾ cup warm water, plus more if needed
Olive oil for brushing
6 ounces Gouda cheese, grated
A handful of arugula
8 slices of Prosciutto
8 fresh figs, cut into quarters – I used dried figs and they were just as delicious!

For the balsamic glaze:

1 cups balsamic vinegar
1/2 tablespoon honey

Instructions:

For the flatbread:
To a large mixing bowl, sift the flour, salt, and baking powder, mix well.
Add the olive oil and mix.
Add the water and mix until the dough comes together, either using your hands or a wooden spoon.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.

Preheat your outdoor grill.
Divide the dough in fourths and roll out onto a floured cutting board into your desired shape.
Brush with the olive oil on both sides.
Grill on each side for about 2-3 minutes until you have good grill marks and the dough is crispy.
Remove from the grill and add your toppings.
Return the flatbread to the grill and grill only long enough until the cheese is melted.

For the balsamic glaze: – Make this while the dough is in the fridge
In a medium saucepan, add the balsamic and stir in the honey.
Bring the vinegar to a simmer over medium heat.
Simmer for approximately 30 minutes until the vinegar has reduced by ½, keep an eye it and check until it has the consistency of molasses.
Drizzle over the finished flatbread.

For Rosemary/Sea Salt Flatbread –

Combine 1 tbl. finely chopped fresh rosemary and about 2 tsp sea salt.

Brush flatbread with olive oil and grill until browned. Remove and brush with more olive oil. Rub Rosemary and salt mixture over oil. Serve warm.

Griled chicken salad

Honey-lime Grilled Chicken Salad

Ingredients

For Honey-Lime Grilled Chicken

4 small chicken breasts
2 tbsp olive oil
1 tbsp honey
¼ cup cilantro, chopped
zest from a lime
juice from a lime
salt and pepper to taste

instructions

In a bowl add the Honey lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Whisk until smooth.
Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness. Place chicken in a large Ziploc bag and pour marinade over chicken. Marinate overnight.
Grill chicken over medium high heat until cooked through.

For Salad:

Ingredients:

Spring Mix
Sliced Strawberries
Blue Cheese

Place salad ingredients on plate, top with grilled chicken.

Honey-Lime Dressing –

1/4 Cup olive oil
Juice and zest of a lime
2 tsp Honey

In a small bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season with salt and pepper.

Now for dessert:

Pineapple

Grilled Pineapple

Slice fresh pineapple in one-inch slices.
Sprinkle with a cinnamon/sugar mixture
Grill on medium high heat 2-3 minutes or until soft and pineapple has grill marks.
Garnish with whipped cream, and fresh mint.

Coconut Whipped Cream

Ingredients

Full Fat Coconut milk
Vanilla
Sugar

Place coconut milk in fridge overnight. The next morning, put mixing bowl and beaters into freezer for ten minutes. Turn milk can upside down, open and pour off liquid. Pour rest of milk into chilled mixing bowl. Beat until whipped up. Add 2 tbl sugar and 1 tsp vanilla.

This meal is so delicious! Fire up the grill and get some restaurant worthy foods cooking on your back porch!

With love from my country kitchen,

dessert

Add Some Sweetness to a Tart Situation

July 6, 2016July 5, 2016 RefreshHer4 Comments

I have a favorite recipe to share with you today ~ it’s my Lemon Loaf that I made a million times when I had my home baking business (not really, but it seemed like it!). It was a much loved recipe by my customers and my family.

The bread has a pound cake texture and it’s topped with a lemon/sugar glaze that gives it a crispy, tart crunch. It’s wonderful!

I recently made this to take to my parents when I visited them in Kentucky. It makes great hostess gift, welcome home from vacation gift, get-well wish, or “I love my family” gift! Add some blueberries or strawberries on top and you turn it into the perfect summer dessert

Here’s the recipe:

Lemon Loaf

First, be sure to line the loaf pan with waxed paper. I always do this when I’m making any kind of sweet bread. It’s no fun when you go to the effort to make something special and it sticks to the pan! Whether the directions say it or not, just do your nerves the favor of lining it with waxed paper or parchment paper.

1/2 cup shortening
1 cup sugar
2 eggs
~~~~~~~~
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
Grated rind of 1 lemon
~~~~~~~~
1/2 cup milk
Juice of half a lemon
~~~~~~~~
Juice of half a lemon
1/4 cup granulated sugar

Cream the shortening and 1 cup sugar, then add the eggs, one at a time, beating well each time until the mixture is light and fluffy. Sift the dry ingredients over this. Stir in lemon rind. Add the milk and juice of half a lemon. Beat together until well blended. Bake in a greased (and lined!) loaf pan in a 325 degree oven 50-60 minutes, until the top is golden brown and a knife inserted in center comes out clean. Remove from the oven. Mix the juice of half a lemon and 1/4 cup sugar and spread over the top of the hot loaf. **Let cool 10 minutes, then remove from the pan. Cool well before slicing. **Because I line my pan, I’m able to cool it just a few minutes, then remove it from the pan and set it on a baking rack with waxed paper under the rack. Then I spread the glaze over the loaf.

This sweet/tart recipe reminds me of the need for sweetness in a difficult situation. Without the sugar in this cake, it would be a disaster! It needs some sweetness! When there is a relationship or person that is “lemony,” it’s up to us to add the sweetness. When someone does exactly what pushes our patience to its limit, it’s up to us to add something sweet. It’s not the time to throw lemons back at them, instead, if we give the soft answer, Scripture says it will “break the bone.” To a thirsty enemy, we give a cup of cold water and heap coals of fire on their head. Do something kind, say something gracious. Can I remind you that often that “lemony” person/situation is right in our own home. Guard your heart from throwing tart words and actions back at those to whom you should be showing the greatest love!

Don’t be the lemon in a situation – you add the sweetness! Now go whip up this loaf for someone! =)

With love,

dessert

Chocolate-Mint Pudding

April 18, 2016April 16, 2016 RefreshHer6 Comments

Would I normally choose pudding for dessert? No, not when it’s from a box and is kind of rubbery tasting. However, when it’s made from scratch and is silky, smooth, chocolaty and minty, I could eat it every. single. day.

This recipe is from Cooking Light, but in typical fashion, you’d never know it (well, I also topped it with homemade whipping cream which put it over the top!). I couldn’t resist!

This recipe is not difficult to make, it just takes a little patience – unlike the old box of pudding. Trust me, you’ll be glad you put in the effort. This is special enough for a company dinner. Your guests will love you for it!

For the semi-sweet chocolate pieces, I used these Nestle’ Chocolate Mint filled chips. They added a little more minty taste to the pudding, which is super good! But you could use just regular chocolate and it’ll be delicious.

After the pudding is cooked, be sure to lay plastic wrap directly on the surface of the pudding to prevent a film from forming. Then refrigerate the bowl.

Ingredients

3 cups fat-free milk

1/2 cup packed fresh mint leaves (about 1/2 ounce)

2/3 cup sugar

1/4 cup cornstarch

3 tablespoons unsweetened cocoa

1/8 teaspoon salt

3 large egg yolks, lightly beaten

1/2 teaspoon vanilla extract

2 ounces semisweet chocolate, chopped

Mint sprigs (optional)

Preparation

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.

Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.

I garnished my dishes of pudding with a fresh strawberry. Not only did it add a pretty color, it was delicious dipped in the chocolate!

Any pudding lovers out there? Give this a try even if you’re on the edge. It’s not hard, and it will turn even a night of leftovers into a meal fit for a king!

With love from my country kitchen,

dessert · Side dish · Uncategorized

The Real Reason for Supper

March 14, 2016March 14, 2016 RefreshHer2 Comments

supper table 1

All this week we’re going to talk about a subject dear to my heart – the Supper table. From the why’s to the who, and the how – we’re going to discuss it all! If you have any questions or comments about things you’d like to hear about, please let me know in a comment here! Let’s get started today with the why of supper!

My husband was gone for a few days last week and I missed him greatly! On the day of his return, I wanted to make a nice supper for him, even though it would be a little later than we normally eat. I knew he wouldn’t have stopped for anything, and he’d be hungry!

I could have just warmed up soup or made sandwiches, but I wanted the meal to communicate something to him – I missed him. I was thinking of him. He was worth the effort it took to prepare a nice meal. Supper is more than just filling our family’s bellies. It’s about letting them know that we care for them. It’s about taking the time to sit at the table and chat. It involves reaching across the table for their heart – not just the bowl of mashed potatoes! So this is why it was important to me to make a nice supper for my husband’s homecoming! I had a message to share!

Here was my menu:

Short Ribs
Wild Rice Mushroom Bake
Parmesan Roasted Broccoli
Parkerhouse Rolls
Ginger Cookies

I wanted the ribs to be really tender, so I did them in my pressure cooker. It only took 15 minutes – which is incredible! Because I was using my oven for the rice dish, it made it easier for me to cook them this way. I followed these instructions.

We love broccoli, and though I usually just steam it, I thought I’d try roasting it. I used Ina Garten’s recipe with Parmesan Cheese and garlic. Roasting it gives it a different kind of texture – a little crispier than steamed, but it was good!

Parmesan Roasted Broccoli

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

The Rice & Mushroom Bake was a nice change from potatoes. This is an old recipe my mom shared with me years ago. It makes a lot – so I have some in my freezer for another day. It’s creamy and delicious.

Rice bake

Wild Rice Mushroom Bake

Saute one onion and cup of celery in a half stick of butter. Add 2 cups of beef broth, one cup of sliced fresh mushrooms and a box of Uncle Ben’s Rice. Bake 45 minutes @ 350 degrees in covered dish. Uncover and bake 15 minutes longer.

We don’t often have dessert on a weeknight, but you have to make something special for a homecoming meal! The Ginger cookies are his favorite and I’ve shared them here. I bake the large size for 11 minutes and it makes them just soft enough to be perfect with a glass of milk or cup of coffee!

Ginger cookies.jpg

I encourage you to think about what your meals are communicating to your family. No matter if it’s you and your children, you and your husband, or a whole table full of people. Make your supper meal an occasion – not just food. You’re making memories around that table, so make them delicious and special!

With love from my country kitchen,

dessert · Main entree

Something Savory, Something Sweet for Valentine’s Day

February 1, 2016February 1, 2016 RefreshHer1 Comment

Salmon 1

It’s February! If you’re thinking ahead to Valentine’s Day and a special dinner for your sweetie, I have a couple suggestions for you! One is a main dish and side, and the other is a dessert. Both would are special, but not complicated and taste like elegant restaurant food! Dessert comes last in the meal, so we’ll look at the entree first.

Honey-Soy Glazed Salmon is a recipe I found in my Southern Living Magazine and pinned onto my Pinterest board. It’s cooked in about 10 minutes and the prep takes about 5!

Here are the ingredients:

Honey-Soy-Glazed Salmon and Veggies

4 tablespoons honey

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 teaspoon seasoned rice wine vinegar

1/4 teaspoon dried crushed red pepper

1 pound fresh medium asparagus

8 ounces fresh green beans, trimmed – I used just the asparagus

1 small orange, cut into 1/4- to 1/2-inch slices – (I just added orange peel instead of the oranges)

1 tablespoon olive oil

1 teaspoon kosher salt – I found this way too salty! 1/4tsp. would work!

1/4 teaspoon freshly ground black pepper

4 (5- to 6-oz.) fresh salmon fillets

Garnish: toasted sesame seeds

Preparation

Hands-on: 25 Minutes

Total: 25 Minutes

1. Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

2. Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

3. Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

4. Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.

salmon 2

You could make this on a busy weeknight and have dinner on the table faster than going out for dinner! This is a healthy meal and absolutely delicious! It won’t make you feel too guilty about eating this dessert. It is from Cooking Light, so that’s another reason you can eat it and enjoy it!

I love, love, love chocolate and raspberries together. When I saw this next recipe in my new cookbook, I couldn’t wait to try it! I made it for our deacons group and it was a hit! These were so yummy that it would have been dangerous to have a whole pan of these lying around. Talk about temptation! There was one left in the pan. =)

Rasp. brownies

Cream Cheese-Raspberry Brownies

Ingredients

FILLING:

1/3 cup sugar

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

2 teaspoons all-purpose flour

1/2 teaspoon vanilla extract

1 large egg white

BROWNIES:

Cooking spray

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup sugar

2/3 cup unsweetened cocoa

1/4 cup butter or stick margarine, melted

1 tablespoon water

1 teaspoon vanilla extract

1 large egg

2 large egg whites

3 tablespoons raspberry preserves

Preparation

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

These cut much better after being refrigerated, if a clean cut is important to you…and if you can wait that long before ~~tearing into them~~ having a square!

Rasp. brownies 2.jpg

You could win any heart with this meal! Who else is planning a Valentine dinner?

With love from my country kitchen,