From Which Things Grow

Chew on This | Speedy Quick Hot Artichoke Dip

noreply@blogger.com (Cares and Mimi) — Mon, 21 Dec 2015 10:00:00 +0000

My bedside table looks a bit like a pharmacy. Pills, sprays, potions, and puffers. You would think that there was a major viral or bacterial infestation going on in the house, but really it's just the ever annoying cold and cough. Both kids have it and they are sniffling, snuffing, and hacking away. Christmas break has just begun, thankfully, yet neither one of them felt awful enough to stay home from school during this last week. Which is good because it was the end of their grading period and tests, quizzes, projects, and in-class assignments were happening daily. Not something they wanted to miss and have to make up!

What's also good, if there can be anything good about having a cold, is that everyone seems to feel much better in the morning and during most of the day. However, in the evening they're tired, cranky, and can't stop snorting and sniffing ever.two.seconds. Not gonna lie, I kind of feel like running out of the house like a screaming lunatic when the snuffling symphony starts. And now, to add insult to injury, The Husband seems to be walking on the fringes of this sickness. No bueno.

I am choosing to not have the sickness. I am maniacally washing my hands, cleaning surfaces and door handles, spraying Lysol, and drinking my Super Juice. I'm also increasing the personal space distance I have with my people. I don't think they've noticed so much just yet, but when I decide to only chat with them from down the hall, I think they might be a bit put out.

Here's to your health!

Cares

Here's our recipe:

Speedy Quick Hot Artichoke Dip

4 ounces cream cheese, softened

1 C plain Greek yogurt

1 C parmesan cheese, grated

1 clove garlic, finely minced

1 (12 ounce) jar marinated artichoke hearts, roughly chopped

Sriracha sauce, a few shakes to your taste

salt/pepper, to your taste

Preheat oven to 400℉. I placed my dip into an 8" cast iron skillet to bake.

Place all ingredients in a bowl and stir to combine. Spoon dip into a baking dish and place into the oven. Bake for 17-20 minutes, or until browned and bubbly. Serve immediately with bread chunks, chips, or veggies. Enjoy!

Chew on This | Mexican Hot Chocolate Cake (gluten free)

noreply@blogger.com (Cares and Mimi) — Fri, 11 Dec 2015 10:30:00 +0000

Happy Friday! Here we are, a third of the way through December already. How does time fly by so very quickly? Though maybe you don't feel the same. You've handled this holiday season with fortitude and grace. I suppose you're all decorated, shopped, and baked for the holiday, sitting peacefully with a cup of cocoa in front of the fire. Am I right? Yes? No? Well, if you are enjoying that nice warm mug of hot chocolate - more power to you! That is exactly the picture I'm striving for.

At the end of October I began to carefully plan out our holiday season. With lots of commitments, projects, and a vacation over Thanksgiving on the calendar, I had to be strategic. Lists were made and many lines were cheerfully slashed through a nice portion of items on that list. Yet, I admit, after our glorious trip to the mountains over Thanksgiving, I came home stuck in vacation mode, not really wanting to rally myself to list completion. And truly, this is not a Bah-Humbug moment, this is a "Man, I wish someone else would finish my last bit of present shopping and make me some Christmas cut-out cookies with thick frosting" kind of moment.

Nevertheless, things will be completed. I have slapped my gumption into a semi-functioning state and have challenged it to finish all present buying and wrapping by Sunday evening. As well, I have informed said gumption that cookie making is a time honored tradition here, so get on it.

We'll see how well gumption responds.

Cares

Here's our recipe:

One bite of this creamy, and very rich, gluten free cake will have you purring - yummmmm! The best! The second best part of this cake, it's incredibly quick and easy to whip together and serve.

Mexican Hot Chocolate Cake (gluten free)

1 C (two sticks) butter

1 C chocolate chips (or and semisweet or dark chocolate, chopped)

6 eggs

2 t vanilla

1 C sugar

1 T instant coffee

1/2 t salt

1 C cocoa powder

1 t cinnamon

1/2 t cayenne pepper

Preheat your oven to 350℉. Lightly grease a 9" spring form pan.

To start, place your butter into a microwave safe bowl. Heat butter until melted. Pour your chocolate into the butter and allow to sit until chocolate becomes soft. Stir until chocolate is melted. If chocolate doesn't melt completely, place the bowl back into the microwave and heat and stir, on high, in 20 second intervals, until chocolate is melted. Set aside to cool a bit while you combine your other ingredients.

In a separate large bowl, lightly beat your eggs and vanilla together. Stir in your sugar, coffee, and salt. Into this same bowl, sift in your cocoa powder, cinnamon, and cayenne. Stir to combine.

Now, gently pour and whisk your melted chocolate into your dry ingredients. Whisk gently to incorporate all ingredients thoroughly. Pour the batter into your prepared pan and place into the oven for 25-30 minutes. You know the cake is done when the edges of the cake just begin to pull away from the pan and the cake has puffed. Allow the cake to cool for about twenty minutes before removing the collar of the springform pan. Cover with ganache and serve. Enjoy!

Chocolate Ganache:

Ganache Option:

If you would like to take this cake off the charts - top with some delicious ganache!

1 C dark chocolate chunks or chips

1/2 C heavy cream

In a microwave safe bowl, combine your chocolate and cream and microwave on high in 20 seconds intervals, stirring after each 20 second interval. Do this until chocolate is just slightly softened and then stir until chocolate is melted and smooth. Pour the ganache over your Mexican Hot Chocolate Cake and croak from happiness.

Chew on This | Butternut Squash Gnocchi with Brown Butter and Crispy Sage

noreply@blogger.com (Cares and Mimi) — Tue, 17 Nov 2015 10:30:00 +0000

Well, hello. Long time, no food.

It's been just over a month since I was last here offering up something to eat. Sorry about that. You know life, it gets life-y. Today, however, I have something so delicious, so fantastic, so glorious...maybe you'll forgive me for my absence.

Butternut Squash Gnocchi with Brown Butter and Crispy Sage. Yes, that's a mouthful, but you'll be dreaming of these fluffy, pillowy gnocchi. You'll callously and unabashedly lick the brown butter from your fingers. And crispy sage...it's like the best potato chip you've ever eaten. But better.

I made these gnocchi with a gluten free flour mix. Mimi made them with regular all purpose flour. Both recipes worked brilliantly. So do as you will when you make them. I have made several batches. Lots have been eaten. Lots have been frozen, then eaten. All have been stupendous And of course, they would be a fantastic addition to your Thanksgiving or holiday table.

Enjoy!!

Cares

Here's our recipe:

Butternut Squash Gnocchi with Brown Butter and Crispy Sage

Gnocchi:

2 C cooked butternut squash

1 1/2 + C flour (I used a gluten free flour blend (Cup4Cup), it worked perfectly)

1/4 C grated parmesan

1 t salt

1/2 t pepper

1 t powdered garlic

1 egg

Butternut Squash Gnocchi:

To start, cut butternut squash in half, remove seeds and place squash, cut side down, on a microwave safe plate. Microwave on high in 2 minute intervals until the squash is soft and easily pierced by a fork. Remove squash from the microwave and allow to cool to the touch.

Once the squash is able to be handled, scoop 2 cups of flesh out into a large bowl. To ensure smooth and fluffy gnocchi, beat butternut squash with a hand mixer to remove any lumps. Next, add in your flour, cheese, and spices. Stir slightly just to incorporate. Now make a small well in your mixture and crack in your egg. Knead the dough to thoroughly mix in your egg. Your dough will be quite sticky. Form the dough into a ball and divide the dough into four portions. On a lightly floured surface, take each of those portions and roll into a thin log. Using a knife, cut off small, uniform pieces of the log making small pillows (If desired, slide your gnocchi down the tines of a fork to make the traditional grooved look).

At this point, you can boil some salty water and cook some of your gnocchi to be eaten right away! Carefully place the gnocchi into boiling water and they're finished as soon as they float to the top of the water. Drain and toss with your favorite sauce. OR...You can freeze your gnocchi! Place gnocchi in a single layer onto a cookie sheet lined with parchment paper. Freeze gnocchi for about 20-30 minutes. Remove from the freezer and place frozen gnocchi into freezer safe bags.

Brown Butter and Crispy Sage:

1 stick (8 tablespoons) butter, cut into 8 pieces

1/4 C fresh sage leaves, whole or chiffonade cut

To make your brown butter sauce, place cut pieces of butter into a small sauce pan. Melt butter over medium heat. Stir your butter constantly as it melts. The butter will begin to bubble and foam - keep stirring! Watch closely as your butter begins to darken. Take the butter immediately off the heat before it turns a caramel color. Pour the hot butter into a heat safe bowl to stop the cooking process. Yum!! - Brown Butter for your amazing Butternut Squash Gnocchi!

Now, place that sauce pan back onto the heat - lowering the heat to medium-low. There is probably some butter residue in that pan from your brown butter making process. Place your sage leaves into the butter residue in the pan and fry those sage leaves up until brown and crispy. This should only take but a few seconds. Sure, they may look deepest, darkest brown - but if you are careful, they won't be burnt and they'll taste like crispy bits of heaven over your gnocchi with brown butter sauce! WIN!

Chew on This | Carrot Coconut Soup

noreply@blogger.com (Cares and Mimi) — Sun, 11 Oct 2015 15:24:00 +0000

This fall season is just so fantastic! As I write this, the sky is a brilliant blue, leaves are fluttering on a cool wind, and the day is unfolding in such a lovely, slow way. Shortly, I'll be making another batch of this Carrot Coconut Soup, which will take me approximately 30-ish minutes. A perfectly short interval of time spent in the kitchen today so that the family and I will have plenty of time to do all the things, or none of the things, we plan to do today.

Later, when the sun lowers and the light turns a pinky-orange, we will dig into a warm bowl of fall color. Cozying us from the inside-out.

Cares

Here's our recipe:

The amount of time you spend making this soup will not prepare you for the amazing flavor that will simmer forth. Simple preparation with spectacular results. Serve for a quick lunch, or dinner, with a side salad, or as an elegant starter for dinner guests. I often double or triple this recipe and freeze the extra servings for an even snappier meal prep.

Carrot Coconut Soup

2 T butter

1 T oil

1 1/2 lbs. carrots, cleaned and cut into one inch pieces

1 medium onion, chopped

1 (14 ounce) can light coconut milk

2-3 C chicken or vegetable broth

1 1/2 t salt

3/4 t pepper

basil pesto, for garnish

In a large stock pot, melt your butter and oil together over medium heat. Add in your carrots, salt and pepper. Cook carrots for 5 minutes before adding in your onions. Continue to cook your vegetables over medium heat, stirring often, until carrots become fork tender. Pour in your coconut milk and broth, turn the heat up to high and bring soup to a boil. Once boiling, reduce to a simmer and cover for 10 minutes.

Turn off the heat and allow soup to cool enough so that you can use your immersion blender (or regular blender) to smooth the soup. Blend soup until perfectly soup. Re-warm soup to serve. Garnish with a large drizzle of pesto. Enjoy!!

Here's our pesto recipe!

Chew on This | Peanut Butter, Coconut, Oat and Chip Cookies (GF)

noreply@blogger.com (Cares and Mimi) — Mon, 21 Sep 2015 18:40:00 +0000

I removed gluten from my diet six weeks ago, so of course all I want to do is slather butter onto a warm, crusty baguette and devour it without restraint. I want all the cakes, cookies, waffles, crackers, ciabatta - all the gluten filled everything. Don't I? Well, yes to the baguette (today, anyway), but pretty much no to everything else.

I have been experimenting and have made some really awesome gluten free replacements for many of the things that I crave. These cookies are no exception. They're crispy on the outside, soft and gooey on the inside. They really don't need to be designated gluten free cookie - they're just fabulous cookies.

Enjoy!

Cares

Here's our recipe:

Peanut Butter, Coconut, Oat and Chip Cookies (GF)

3/4 C granulated sugar

1 1/2 C peanut butter

2 eggs, lightly beaten

1 C old fashioned rolled oats (gluten free)

3/4 - 1 C shredded coconut

1 C chocolate chips

1 1/2 t vanilla
pinch of salt

Preheat oven to 350℉. Spray several cookie sheets with baking spray.

In a large mixing bowl, stir together all of your ingredients until completely combined. Using a small cookie scoop, place heaping mounds of cookie dough onto your baking sheets. Put your baking sheets into the oven and bake cookies for 10-13 minutes. Allow cookies to cool slightly before eating. Enjoy!

Chew on This | Honey Roasted Peaches and Brie Crostini

noreply@blogger.com (Cares and Mimi) — Fri, 18 Sep 2015 18:30:00 +0000

Happy Friday! It's Fri-Yay!!

I'm so happy the weekend is just hours away. It's been an up and down week, so I'm planning, hoping, and counting on the weekend to give us all some quiet goodness. As well, my sweet little Sprite comes home from 6th grade camp today. She's been gone since Wednesday morning and we've had no contact with her since. Students were not permitted to bring any electronic devices. So no texting or calling mom and dad to let us know how she was doing. The assistant principal, however, tweeted pictures and videos of the kids during their activities practically every hour. That was comforting, though we only saw the first really good video glimpse of our girl last night. She looked to be having a most excellent time.

My kids attend the same school I went to and graduated from years ago. I also went to 6th grade camp, the same camp The Sprite is enjoying at the moment. Lots of things have changed at the camp since I was there 100 years ago. There are better living quarters, newer, cleaner bathrooms, more activities - horseback riding, nature photography, ropes courses, and rock walls!! Much has not changed. The bonfires and sing-a-longs, getting to know your friends better, and being able to go away from home and not miss your family so much because you're having such a blast.

The anticipation is building. I can hardly concentrate on any one thing while waiting for the hour to go pick up my girl. I look forward to the stories. I look forward to her being home.

Cares

Here's our recipe:

I must be on a crostini and roasted fruit bender over here (check out this recipe), but I just love a little morsel with crazy, amazing flavor. Sweet, savory, and a perfect crunch is what you'll enjoy when you make this yummy recipe. Enjoy!

Honey Roasted Peaches and Brie Crostini

2-3 peaches, cut into quarters, stones removed

2-3 T butter, cut into small cubes (one for each peach quarter)

2-3 T honey

1 French baguette, sliced into 1/2" rounds

4-6 ounces brie cheese

2 T pistachios, roughly chopped

Preheat oven to 400℉.

Place your quartered peaches into a baking pan. Dot eat peach with some butter and drizzle honey over the top. Put peaches into the preheated oven and bake until softened, about 15-20 minutes. Remove peaches from the oven and allow to cool.

While peaches are cooling, cut small pieces of your brie cheese and place a hunk of cheese atop each baguette round. Put the baguette rounds onto a cookie sheet and put into your hot oven for about 2-3 minutes. You want the brie melt-y, not melted all over your cookie sheet!

Cut your cooled, quartered peaches into smaller slices and pile on top of your warm baguette/brie rounds. Sprinkle with pistachios. Serve and enjoy!!

Chew on This | Roasted Strawberry and Ricotta Crostini

noreply@blogger.com (Cares and Mimi) — Wed, 02 Sep 2015 14:47:00 +0000

If you know me, even just a bit, you know that I have a cordial relationship with vegetables. Over the years I've come to appreciate many of them, but we're certainly not going to be besties anytime soon (I'm talking to you, eggplant).

I have found that my interest in vegetables increases exponentially when I roast them, because certainly I'm not going to chow down on a fresh, ripe tomato from my garden. No. Way. But I will make, and eat, pounds of salsa made from my gorgeous roasted tomatoes. And not only that, I'll roast more tomatoes and make them into the best, velvety Roasted Tomato Basil Soup. Seriously, tomato soup! I wouldn't have been caught dead eating tomato soup ten years ago. Ahh, acting like a grown up and eating my vegetables is sooooo mature.

Anyway, after these few years of roasting vegetables into the 'hey, I kind of like you' phase, I decided to roast some fruit into the 'hey, I might be obsessed with you' phase. No biggie, roasted strawberries and I are in love.

Cares

Here's our recipe:

Roasting fruit (strawberries, for this example) into amazing caramel-y softness will floor you. Your tastebuds will awaken from a deep sleep and thank you. Try this strawberry crostini version first - but then maybe go for roasted peaches, blackberries, or plums. Yum!

Roasted Strawberry and Ricotta Crostini

1 French baguette, sliced in 1/2" pieces

1/2 - 3/4 C ricotta

roasted strawberries

2 T fresh basil or mint, chopped (I used basil)

First, start off by roasting your strawberries. You could do this several days ahead to save some time. After roasting, just refrigerate the berries until you plan to use them. Heat them up (in the microwave, if you'd like) before placing on the crostini, or serve them cold. Goodness either way. Here's how to make your roasted strawberries:

Roasted Strawberries:

1 pound strawberries, cleaned, hulled and sliced in half

2 T honey

2 pinches of salt

For the Roasted Strawberries, preheat your oven to 350℉ and line a cookie sheet with aluminum foil. Place your prepared strawberries into a bowl and toss with your 2 T of honey and pinch of salt. Scatter your strawberries onto your prepared cookie sheet in one even layer. Place the cookie sheet into the oven for 15-20 minutes, or until strawberries are soft and beginning to release some juice. Remove from oven and set aside for use on your crostini.

Assemble your crostini:

To make your crostini, take your sliced baguette pieces and lightly coat with some oil. Either toast them on a grill pan until just browned, or place baguette pieces onto a cookie sheet and bake in a 375℉ oven until lightly browned, about 5-7 minutes.

Once all the components are ready, it's time to assemble. Start with your baguette slice, top with a healthy swipe of creamy ricotta. Next, pile on some delicious roasted strawberries and sprinkle with lots of fresh basil or mint. Eat and enjoy!

Chew on This | Roasted Tomato Basil Soup

noreply@blogger.com (Cares and Mimi) — Sun, 23 Aug 2015 09:30:00 +0000

A new school year has begun. The Sprite has started her career as a middle schooler. The Boy has entered his final year of elementary school. It's a new era around here.

Any schedule change takes some time for adjustment, though for the moment we all seem to be acclimating well. We've all been night owls this summer so I thought for sure we'd feel the squeeze of our school start most in the mornings. So far, so good, but I'm preparing for the heaviness of morning this week. All the excitement and shiny newness might begin to dull a bit by Tuesday.

So we're off and running into this novel season. Come what may, we'll do our ever best to not take ourselves so seriously and have a bunch of laughs! Happy New School Year!

Cares

Here's our recipe:

Roasted Tomato Basil Soup

This time of year not only sees our babes off to school, but also brings a plethora of pretty, ripe red tomatoes. Make big batch (or two, this soup freezes so well) of this gorgeous Tomato Basil Soup and tuck in to the changing season.

Roast:

5 pounds tomatoes (I used Better Boy), cut in half or quarters, seeds removed

2 medium onions, sliced into large pieces

2 heads of garlic, tops cut off to expose cloves

salt/pepper

2 T olive oil

Preheat your oven to 400℉. Line three baking sheets with foil. Spread your prepared tomatoes, onions, and garlic heads onto your baking sheets. Drizzle your olive oil over the vegetables and toss to coat, sprinkle with salt and pepper. Place the baking sheets into the oven and roast the vegetables for 25-30 minutes.

When roasted, remove the vegetables from the oven and allow to cool on the baking sheets.

Soup:

1 T olive oil

roasted tomatoes

roasted onions

roasted garlic, cloves removed from skins, approximately 10-11 small cloves

3 C chopped fresh basil leaves

5 C chicken broth (or vegetable broth to make vegan)

salt/pepper

Garnish -

2 T chopped fresh basil

croutons

Add olive oil to a large stock pot and place over medium heat. Add in your roasted vegetables along with any liquid from the baking sheets. Stir in your fresh basil and allow the mixture to warm. Next, pour in your chicken broth, season with salt and pepper, and bring everything to a boil. Reduce heat to a simmer and allow to cook, uncovered, for 10-15 minutes. Turn off heat and allow the soup to cool for 20 minutes before using an immersion blender (or a regular blender) to blend until perfectly smooth. Serve hot or cold. Enjoy!

Chew on This | Cheesy Corn Dip

noreply@blogger.com (Cares and Mimi) — Tue, 04 Aug 2015 09:30:00 +0000

Now that summer has finally decided to solidly show up, it's time for the kids to get ready to return to school. Ugh! We've done some clothes and supply shopping to prepare, but I'm not quite ready to put on the brakes and shift gears. I need more summer time.

So now comes the cramming session - and I do this at the end of every summer. I get frenzied about what we haven't done yet, what we still need to experience. I want to do everything! Every single thing! Why haven't we done every single solitary thing?

Trying to avoid panic mode, I'm sprinkling in a few more days of awesome adventure and also some lazy chill days so the kids can just hang. Friends, bikes rides, walkie talkies, and eating s'mores, also on the list. Summer magic is not going to end at this house any time soon. Regardless of when school starts.

Now I'm off to whistle the kids home, just like my dad used to do when my sister and I were young. I'm going to stand in the driveway, waiting for their bikes appear on the horizon. I'm going to watch as their legs furiously pump the pedals as fast as they can. And I'll hear them laughing, sweaty-faced, as they speed into the ditch and go 'air born' onto the driveway.

Yeah, I'd say we've done everything that matters. Check mark for summer fun accomplished.

Cares

Here's the recipe:

Sweet summer corn is so delectable right now. Here's one way to ingest more - in cheesy, delicious form. Enjoy!

Cheesy Corn Dip

8 ounces cream cheese, at room temperature

1/2 C plain Greek yogurt

1 t Kosher salt

1/2 t fresh ground black pepper

1 1/2 t garlic powder (I use powder because it blends into the dip really well)

1/4 C chopped green chilies

3 C corn (I used fresh corn - you could also use frozen or canned)

1 C shredded mozzarella

Preheat your oven to 350℉

In mixing bowl, cream together your softened cream cheese, yogurt, salt, pepper, and garlic powder. Fold in your chilies, corn, and shredded mozzarella. Pour your mix into a baking dish and place into the oven for 25-25 minutes, or until the dip is slightly browned on the top. Serve with corn chips and devour!

Chew on This | Zucchini Noodles with Lemon Ricotta and Toasted Walnuts

noreply@blogger.com (Cares and Mimi) — Sat, 01 Aug 2015 15:02:00 +0000

The Husband and I had a soul talk last weekend. One of those conversations that bypasses all the minutia and drives straight to the core. We hopped topics a bit, but really, the thread of our discussion focused on change. We talked big changes, small changes, and how those changes will impact our lives. Certainly, our responses to any change can, and will, vary. So we asked ourselves...How prepared are we? Will that preparation make a difference? Are we making too big a deal about this or that new development? Are we not being intense enough about a shift that is going to occur? And so on, and so on, and so on.....

Change is exciting, frightening stressful, glorious....insert whatever adjectives fit the situation. It is all of the things. And feeling all the things sometimes masks the matter at hand. Chatting it out gives us a chance to refocus our attitudes and devise a plan. A preliminary plan, of course, because for us, ridiculousness happens, always. So far, this approach seems to work for us. Until it doesn't, and then we'll have to make a change.

Cares

Here's our recipe:

We're going from having zero zucchini to having one millions pounds of zucchini in the garden. I thought I would change (!) it up and serve some zucchini noodles with some lemon-y heaven. Enjoy the change!

Zucchini Noodles with Lemon Ricotta and Toasted Walnuts

1 large zucchini, cut/spiralized into thin noodles

1 T oil

1/4 C grated parmesan, divided

1/4 C walnuts, roughly chopped

1/2 C ricotta

zest of one lemon

2 t fresh lemon juice, divided

salt and pepper

In a small bowl, combine your ricotta, lemon zest, 1 teaspoon lemon juice, and some salt and pepper. Stir to thoroughly mix. Set aside until ready to use.

Next, warm a sauté pan over medium-low heat. Add in your chopped walnuts with a dash of salt. Gently stir the walnuts often and remove them from the heat as soon as you begin to smell them toasting (about 2 minutes), you don't want them to burn! Remove the walnuts and let them cool while you cook your noodles.

Place the sauté pan back on the heat (keep it at medium-low) and add your oil. Next, add in your zucchini noodles, your remaining 1 teaspoon of lemon juice and half of your parmesan cheese. Toss to coat. Cook the noodles for 3-5 minutes then remove from the heat. Place noodles onto a platter, top with walnuts, remaining parmesan, dollop with your lemon ricotta, and add salt and pepper to taste. Enjoy!!

Chew on This | Chicken with Lemon Butter Caper Sauce

noreply@blogger.com (Cares and Mimi) — Fri, 24 Jul 2015 09:00:00 +0000

I love to people watch. Having a prime viewing spot in a place that hustles about is a lovely way to glimpse into the interactions of strangers.

Today I had some time to myself while waiting for the kids. I grabbed a cup of tea and sat in a perfectly quaint spot that just happened to allow for some great people watching. Three medical students were studying together, intently quizzing and challenging each other about keloids, sarcoidosis, scleroderma...I'm thinking the dermatology rotation? Two other ladies were wedding planning for the one lady's daughter. Another young girl was studying a bunch of flash cards. A young mom was enjoying a sweet with her sweet toddler.

Passerby in flip flops and shorts and others in business suits. A wide array of individuals going about their day - some looked to be in deep concentration, others were happily strolling, while a very few wore an angry scowl. I love to consider where these people are going, what they're doing, and what they're going to accomplish in their day. Are they happy? Stressed? Looking forward to a date? Praying? I sometimes choose a random stranger and envision their storyline in my mind. No matter what, I always make their story include a happy circumstance (especially for those few with the growly faces), because everyone needs a positive surprise in their day.

In the blink of an eye, my observation time was up. I had pleasantly passed 45 minutes contemplating (and imagining) someone else's world. I tidied up my table, packed up my gear, and was off to pick up my kids. Back to my own story. My own reality. Back to my own happy circumstance.

Cares

Here's the recipe:

Make this rich and delicious chicken for dinner tonight and you'll have created your own happy circumstance for the day. Seriously good.

Chicken with Lemon Butter Caper Sauce

(recipe adapted via Plain Chicken)

Chicken:
4 boneless, skinless chicken breasts
1/3 C flour
1/4 C finely grated parmesan cheese
salt and pepper
oil

To start, in a shallow bowl combine your flour, parmesan, salt and pepper. Stir to incorporate. Next, slice your chicken breasts horizontally to butterfly them. Pound the chicken pieces (I used a rolling pin) to a 1/4" thickness. Dredge the chicken in the flour mixture, coat well.

In a large sauté pan over medium to medium-high heat, warm your oil. When ready, add your chicken. Brown well on each side, about 3-4 minutes per side. When done, remove chicken and place on a foil lined cookie sheet. Cover chicken with foil and place into a 200℉ oven to keep warm while making the sauce.

Sauce:
12 T cold butter, divided
3 T finely chopped sweet onion
3 cloves garlic, finely minced
1/3 - 1/2 C white wine (I used a Pinot Grigio)
3 T fresh lemon juice
salt and pepper
1/4 - 1/3 C capers, rinsed

In a sauce pan over medium heat, melt 1 tablespoon of butter. Add in your onion and cook until translucent and soft, stirring often. Add in your garlic, stir and cook for half a minute. Carefully add in your wine and lemon juice and bring the sauce to a boil. Cook until the liquid is reduced to about 2-3 tablespoons, stirring often.

Reduce the heat on the pan to simmer. Slowly whisk in the remaining butter, one tablespoon at a time. Season with salt and pepper. Finally, add in your capers and stir.

To Serve:
Remove the chicken from the oven. Place your chicken atop some cooked pasta, if desired. Or do what I did and use zucchini noodles!! Spoon sauce over chicken and enjoy!!

Chew on This | Cinnamon Sugar Tortilla Chips with Brown Sugar Peach Dip

noreply@blogger.com (Cares and Mimi) — Mon, 20 Jul 2015 09:30:00 +0000

"Inter-planet Janet, she's a galaxy girl. A solar system Miss from a future world. She travels like a rocket with her comet team. And there's never been a planet Janet hasn't seen. No, there's never been a planet Janet hasn't seen."

After spending some hours in the steamy hot box we call outside, we decided to bring our sticky bodies inside for some air conditioned relief. Once inside, the Boy wanted to just veg-out and watch a movie. Scouring every channel on tv, then paging through Netflix, he found nothing of interest. Suffering from a case of overheated whininess (!), he complained that there was absolutely nothing, nothing, nothing to watch. Grrr! My cranky, sweaty-ness pulled out the long forgotten dvds from my kids younger days and I told him to go to town. Schoolhouse Rock has been on rotation for the last hour, and it has been hard to pull myself away from tv.

Schoolhouse Rock is classic! It was classic when my sister and I were kids. Figure Eight, Conjunction Junction, I'm just a Bill, Inter-planet Janet...oh man, I can so vividly remember waiting for a Schoolhouse Rock episode during Saturday morning cartoons. The Boy is entranced, giggling and thoroughly enjoying himself. I am, too. Yay childhood!!

Cares

Here's our recipe:

If you're enjoying cooler temperatures, or don't mind turning the oven on during a heat wave, take a few moments to make these spectacular Cinnamon Sugar Tortilla Chips. They're perfect on their own, but let me tell you, they are absolutley sublime paired with this Brown Sugar Peach Dip.

Cinnamon Sugar Tortilla Chips and Brown Sugar Peach Dip

Tortilla Chips:

10 small flour tortillas

2 T butter, melted

1/2 C granulated sugar

2 t cinnamon

pastry brush, two cookie sheets lined with foil

Preheat oven to 350℉.

In a small bowl, combine your sugar and cinnamon, Stir to incorporate thoroughly. Set aside.

Next, lightly brush melted butter onto both sides of your tortillas, stacking them on top of each other as you go. Once tortillas are coated, slice tortilla stack with a very sharp knife. Make three cuts, forming six triangle stacks.

Using two cookie sheets, lay your tortilla triangles in a single layer onto the sheets. Generously sprinkle your cinnamon sugar mixture over the top of the tortilla triangles (you only need to coat one side). Place the tortillas into your preheated oven. Bake for 15-20 minutes, or until lightly browned. Remove from oven and allow chips to cool.

Brown Sugar Peach Dip:

1 T butter

1/4 C brown sugar

2-3 T heavy cream

pinch of salt

2-3 peaches, peeled, pitted, and chopped into small cubes

In a small sauce pan, over medium-low heat, add your butter and brown sugar. Stir until butter is melted and sugar crystals are mostly melted. Carefully add in your heavy cream, stirring continuously while pouring the cream into the pan. Add in your pinch of salt and stir until sauce thickens a bit and coats the back of a spoon. Gently fold in your peaches. Cook the peaches until warmed through, about 3 minutes.

Pour your Brown Sugar Peach Dip into a bowl and serve with your yummy Cinnamon Sugar Tortilla Chips. Enjoy!

Chew on This | Rosemary Bread

noreply@blogger.com (Cares and Mimi) — Fri, 17 Jul 2015 10:00:00 +0000

Home.

All family members are home and accounted for. The Husband is back from a business trip. The Sprite is home from camp.

All is right with our world.

My instincts tell me to make things comfortable and inviting when my people come home. Baking or cooking up something delicious is just one way I share my delight in having my loves back under one roof. Today a fresh loaf of delectable rosemary bread (along with some homemade chili and brownies) seemed like the perfect way to welcome everyone home.

Soft and tasty. Fragrant and delicious. This Rosemary Bread is a good reason to come home!

Cares

Here's the recipe:

Rosemary Bread

(recipe via food.com)

1 C warm water

1 T sugar

1 T yeast

2 - 2 1/2 C flour

1 t salt

2 T fresh rosemary, chopped

2 T butter

1 T butter (melted), extra salt and rosemary to top the bread before baking

In the bowl of a stand mixer (or a large mixing bowl), add water, sugar, and yeast. Stir to incorporate and then let the mixture sit until bubbly, approximately 10 minutes.

Next, add in your flour, salt, rosemary, and butter. Mix to combine all ingredients and then knead the dough (by hand or by using the paddle attachment) for 7-10 minutes, until smooth and elastic - adding more flour if necessary.

Put the dough into a well oiled bowl. Cover the bowl with a towel and allow the dough to rise in a warm place for an hour.

Punch the dough down and let the dough rest for 5 minutes. Shape your dough into a round and place on the baking sheet. Brush the dough with 1 T of melted butter. Sprinkle some extra salt and fresh rosemary onto the top of the loaf and allow the loaf to rise again until doubled, about 45 minutes.

Preheat your oven to 375℉. Place the loaf into the oven and baking for 35-45 minutes, or until lightly browned. Remove from the oven and allow to cool a bit before tearing in. Enjoy!

Chew on This | Roasted Strawberry Mint Lemonade

noreply@blogger.com (Cares and Mimi) — Mon, 29 Jun 2015 09:30:00 +0000

Last summer we took a long weekend trip to Michigan. We stopped in Ann Arbor for one night and made our way walking around the UofM campus, shopping at boutiques (and Zingerman's), and of course, eating.

We stopped at Mani Osteria for dinner and had a really spectacular meal. We came away from it wishing we lived closer, or had this restaurant closer to us. While there, both kids raved about the strawberry mint lemonade so much that I had to try. Wow! Holy wow! The. Best. Lemonade. Ever. Ever. Ever.

So here is my attempt to recreate the most amazing lemonade ever. Yes, I'm quite sure they don't roast their strawberries. That trick was my genius idea! And yes, I know they strain out the strawberry seeds. The Sprite insisted I do that as well, before she would try it. But dang, this stuff is gooooooood!

Is it a labor of love? Yes, but you can shortcut the lemonade-making portion by using your favorite already-made lemonade product. The rest - well, all I can say is, it is TOTALLY worth it. Enjoy!

Cares

Here's our recipe:

Roasted Strawberry Mint Lemonade

Lemonade:

1 C granulated sugar

1 C water

1 1/2 C fresh lemon juice

7 C water

Roasted Strawberries:

1 pound strawberries, cleaned, hulled and sliced in half

1 T oil (I used olive oil, you could use a less flavorful oil like canola)

pinch of salt

Mint Simple Syrup:

1/2 C granulate sugar

1/2 C water

1/2 C fresh mint leaves, loosely packed

For the Lemonade, first make your simple syrup. In a sauce pan over medium-low heat, combine your sugar and 1 cup of water. Stir until sugar is completely dissolved. Take pan off the heat and allow to cool. Once the syrup is cooled, pour into a large pitcher, add in your fresh lemon juice and remaining water. Stir and chill.

For the Roasted Strawberries, preheat your oven to 350℉ and line a cookie sheet with aluminum foil. Place your prepared strawberries onto the pan and toss with your 1 T of oil and pinch of salt. Place pan into the oven for 15-20 minutes, or until strawberries are soft and just beginning to release some juice. Remove from oven and allow to cool a bit before pureeing them in a food processor or blender. Set aside.

For the Mint Simple Syrup, put your sugar and water into a small sauce pan over low heat. Stir until sugar dissolves (this will be very quick with such a small amount of water and sugar). Once sugar is dissolved, remove pan from the heat and add in your fresh mint leaves. Stir to help release mint flavor. Allow the leaves to steep in the syrup for 15 minutes. Strain leaves from the syrup and pour syrup into a lidded glass container.

Now that all of your Roasted Strawberry Mint Lemonade components are ready, time to make a fabulous drink.

Take your prepared chilled lemonade and add to it:

3/4 C pureed roasted strawberries

1/4 C mint simple syrup

Stir to combine and enjoy!!

You'll likely have some left over strawberrie puree and mint simple syrup. By all means, place the leftovers into the refrigerator to use with a week or two. Also, if you're like my sweet daughter, you'll want to strain the strawberry seeds out of your lemonade by pouring it through a fine mesh seive. Yummy either way!

Who knew? How to...Celebrate Leon Day

noreply@blogger.com (Cares and Mimi) — Fri, 26 Jun 2015 00:15:00 +0000

We're celebrating Leon Day today.

Happy Leon Day!

If you don't know what Leon Day is, no worries. Until a handful of days ago, I didn't know what it was either. You see, Leon Day is celebrated today, June 25th, and is the midway point until...Christmas. Yep, that's right, I said it - Christmas!

I know Christmas may be the furthest thing from your mind right now - we're in the midst of summer, for goodness sake. We're all popsicles, the sound of lawnmowers, and fire flies. However, Leon Day (Noel spelled backwards - clever, right?) gives us the opportunity to enjoy a little Christmas magic outside of a wonderful, but often times very busy, holiday season. To celebrate this lovely day, maybe you and the kids bake some Christmas cutout cookies for a friend as a nice surprise. Or you could write out your Christmas list and start making or shopping for the gifts now so that last minute spending doesn't blow the budget. Maybe you do what we decided to do to celebrate, make some eatable ornaments for our bird friends that fly south for the winter.

I love preparing our house for the holiday season, our two large Christmas trees, one in the foyer and one in our family room, being my favorite things to decorate. We fill those trees to bursting with treasured ornaments made or purchased by ourselves or loved ones (these Christmas Ornaments from Patience Brewster are especially whimsical). So we thought, why not gussy up a tree outside to top off Leon Day. Here's what we did; we took some many-days-old bagels, slathered them with peanut butter, and sprinkled with a heavy dose of sunflower seeds. We strung them with bakers twine (as well as some crackers, you know, for variety) and hung everything from a Christmas pine in our yard. Now we can delight in watching the birds feast on our Leon Day ornaments!

And for the two cuties that thoroughly enjoyed celebrating Leon Day with me, we toasted this new-to-us holiday with Roasted Strawberry Mint Lemonade (don't miss this recipe next Monday!!). Yum!

Happy Leon Day!

Cares

Chew on This | Herbed Oil

noreply@blogger.com (Cares and Mimi) — Mon, 22 Jun 2015 09:00:00 +0000

Our summer break is in full swing. We've had a vacation, camps, started sports leagues, eaten s'mores, been eaten by mosquitos, stayed up too late, slept in too long...all those awesome things that summer is made of.

We've also been seeing tons of growth in the garden. The rain has been plentiful and more often than not, the humidity has made it feel like a greenhouse outside. So yes, zucchini, beets, tomatoes, snap peas, peppers, all getting huge. And my basil, rosemary, mint, and oregano are so gorgeous. I have so many recipes for their use that its been hard to decide what to make first. I was actually stunted by the whole decision making process for a bit until I couldn't stand it anymore. So, I made the easiest thing I could think of, this delicious Herbed Oil.

Our primary use for this yummy goodness is as a dip for bread. The best! However, herbed oil is good for so much more - as a marinade for your meat or seafood, over pasta, drizzled on pizza...all excellent choices. Now you go make a good choice and get to making this fabulous herbed oil.

Cares

Here's our recipe:

Herbed Oil

1/2 C oil (I used extra virgin olive oil)

2 cloves garlic, peeled and smashed with the side of your knife

2 T basil, chopped

1 1/2 T fresh oregano, chopped

1 1/2 T fresh rosemary, chopped

1 t red pepper flakes

1/4 t fresh cracked pepper

1/2 t salt

In a small sauce pan, warm your oil with the smashed garlic cloves over medium-low heat. When the oil is just beginning to simmer, take pan off the heat and allow the garlic to steep for 20-30 minutes. Remove the garlic (save for another recipe or discard) from the oil and add the rest of your ingredients. Stir to incorporate and allow the herbs to meld their flavors before serving (about 15 minutes or so).

Chew on This | Seared Stuffed Dates

noreply@blogger.com (Cares and Mimi) — Fri, 29 May 2015 09:30:00 +0000

My Sprite, she has just completed her career in elementary school. She is now officially a middle schooler. To commemorate, celebrate, and honor the maturing masses, the kids had final choir, band/orchestra concerts, a class picnic, and The Clap Out.

The Clap Out is a school tradition when all students line the hallways and clap, cheer, and congratulate the departing fifth grade class as the walk through the halls. It is as precious and bittersweet as it sounds.

There have been many 'lasts' this year for my Sprite. The last elementary school classroom parties. The last elementary school Father-Daughter Dance. The last time, for a long time, she'll be one of the big kids on the bus, sitting in the way back acting all cool and...big. The last day of elementary school.

It dents your heart a bit. More than a bit.

Lots of firsts and new beginnings are on the horizon. They will be wonderful. And different. And amazing. And ouchy.

To lovely, sweet endings.

To exciting and happy beginnings.

'Closing time, every new beginning comes from some other beginnings end...'

Cares

Here's the recipe:

A perfect beginning to a meal, or a sumptuous snack to end the day - these Seared Stuffed Dates hit all the flavor notes you love - caramel-y, salty, sweet, unctuous.

Seared Stuffed Dates

(recipe adapted via food52 - renee erickson)

14-20 medjool dates, pitted

4 ounces goat cheese

2 T extra virgin olive oil

flaky sea salt

Stuff each of your pitted dates with your goat cheese. Next, in a medium sized cast iron skillet (or sauté pan), heat your olive oil over medium heat. Add the stuffed dates to your pan and cook, turning the dates to sear all sides. Once the dates are warmed through, remove from the heat, plate and sprinkle them with flaky sea salt. Enjoy!

Chew on This | Cheesy Cauliflower Sticks

noreply@blogger.com (Cares and Mimi) — Tue, 26 May 2015 16:58:00 +0000

Two more lunches to pack. Homework folders have been emptied. Permission slips, end-of-year party donations, teacher gifts - signed, purchased, delivered. And registrations for summer sports camps and leagues have been mailed. It's the end, and I couldn't be happier.

Summer break begins this week. With it brings the sudden stoppage of the many things that have kept us moving briskly since, well, the end of last July. I'm looking forward to a slower pace and a break in the routine. We haven't had time to make a summer bucket list yet, but after this week, we'll have plenty of time to explore further what great adventures we can plan for the summer.

Yay summer!!

Cares

Here's our recipe:

Wondering what else you can do with that head of cauliflower sitting patiently in your refrigerator? Why not try a batch of healthy cheesy sticks. Surprisingly tasty (especially for me, a notorious vegetable avoider), you'll get the cheesy goodness you crave delivered in a healthier, low carbohydrate package. Enjoy!

Cheesy Cauliflower Sticks

1 head of cauliflower (riced)

2 eggs

1 C cheddar cheese, shredded (separated)

1 tsp powdered garlic

2 green onions, white and green parts chopped (reserve 2 T for garnish)

salt and pepper

marinara sauce for dipping

Preheat your oven to 400℉. Line a cookie sheet with parchment paper.

To rice your cauliflower, grate cauliflower head on the large holes of a box grater - or cut cauliflower into florets, place into a food processor and pulse until cauliflower is reduced to the size of rice.

Place riced cauliflower into a microwave safe bowl, add 2 T of water to the cauliflower and heat on high for 1-3 minutes, or until cauliflower is soft. Pour your cauliflower onto a large square of cheesecloth, or clean dishtowel, and squeeze out as much water from the cauliflower as you can. Keep squeezing - you don't want mushy cheesy sticks!

In a large bowl, crack your two eggs and whisk. Add to your eggs your drained cauliflower, 1/2 C of your shredded cheese, garlic powder, green onions, salt and pepper. Fold all the ingredients together with a spatula until combined. Press cauliflower mixture into a large rectangle on your lined cookie sheet, about 1/4" thick. Sprinkle top with remaining shredded cheese and place into the oven for about 15-20 minutes, or until edges being to brown. Remove from the oven, garnish with reserved green onion and cut into sticks. Serve with marinara sauce and enjoy!

Chew on This | Chai Tea Latte (Concentrate)

noreply@blogger.com (Cares and Mimi) — Thu, 16 Apr 2015 13:41:00 +0000

The game started at 6:00pm. The threat was there, you could feel it as the clouds steadily rolled in. Yet, we were hopeful. At 5:56pm I felt a drop. At 5:57pm I was soaked to the bone. Parents stood, umbrellas bent, pant legs heavy with rain. The girls on the field, however, acted as if the torrential downpour didn't exist. They ran hard, shot hard, and won the game 12-3.

The Sprite, so thrilled to have had such a great game, came off the field with chattering teeth and blue lips. Once home, a warm shower and dry, cozy clothes were the first orders of business. Second, a large mug of our favorite drink to date - Chai Tea Latte. A beautiful combination of flavors, you can enjoy this drink warm or iced. Either way is a total delight.

Cares

Here's our recipe:

Chai Tea Latte (Concentrate)

4 C water

12 cardamom pods, crushed

6 whole peppercorns

8 whole cloves

4 inch piece ginger, peeled

6 cinnamon sticks

1/2 tsp allspice

1/4 tsp ground nutmeg

1 vanilla bean, split, seeds removed and added to the pot along with the pod

2 T honey

4 black tea bags

In a large pot, bring to a boil your water combined with all of your spices. Once boiling, reduce the heat and simmer. Simmer for 15 minutes. After 15 minutes remove the pot from the heat and add in your tea bags. Steep tea for 5-10 minutes. Remove tea bags and allow the concentrate to cool. Once cooled, pour the mixture through a fine mesh sieve into a clean glass container with lid. Refrigerate concentrate for up to two weeks.

To make your Warm Chai Tea Latte:

1 C milk (I used almond milk, use your choice)

1/2 C Chai Tea Concentrate

Warm milk to desired temperature and froth (if you have a milk frother). Warm concentrate and slowly pour into warm, frothed milk. Top with nutmeg or cinnamon. Enjoy!

Also enjoy an Iced Chai Tea Latte:

1 C milk (milk of your choice)

1/2 C Chai Tea Concentrate

1/2 C ice

Place ice into a tall glass and pour your milk and Chai Tea Concentrate over the ice. Sip and enjoy!

Chew on This | Minty Mushy Pea

noreply@blogger.com (Cares and Mimi) — Mon, 30 Mar 2015 09:00:00 +0000

The start of Spring is a big tease. It always is. I anxiously watch as sweet little crocus and daffodil shoots struggle to unearth themselves in the midst of snowflakes. I hear the thick, brown mud laughing victoriously as it makes its way onto my wooden floors. Steel grey, rainy skies outnumber glimpses of blue. In these shifting weather moments before blasts of color start filling our landscape, I am left longing for brilliant greens, buttery yellows, and blushing pinks.

So scratch-made color it shall be.

These Minty Mushy Peas are the actual taste of brightness. They are the bridge that will lead us to a Spring that has finally decided to settled down and bloom in all of its colorful glory. Such intense language to use with regard to a bowl of peas, I know. Especially peas described as 'mushy'. But I kid you not, these peas are transformative. They're fresh, bright, and kicky good. A perfect side dish that will illuminate any meal. Enjoy!

Cares

Here's the recipe:

Minty Mushy Pea
(slightly adapted via Jamie Oliver)

2 T olive oil

1/4 C diced onion

1 large clove garlic, minced

1/2 C packed fresh mint, roughly chopped

1 pound frozen peas

1 - 2 T heavy cream
2 T butter

salt/pepper

In pan over medium to medium-low heat, warm your oil and then add in your onion and garlic. When the onions are softened, add in your mint and frozen peas. Cover and allow the peas to steam, about 3-4 minutes. Pour your peas into a food processor and pulse. Add in a touch of heavy cream, to help add a bit more moisture, and pulse until smooth. Now, add in your butter, salt, and pepper, to taste. Plate and serve - Mushy Pea is a perfect side - Enjoy!

Chew on This | Banoffee Pie

noreply@blogger.com (Cares and Mimi) — Thu, 26 Mar 2015 07:30:00 +0000

In January I could not stop reading. I zipped through seven books and was hungry for more. When February rolled around I started three different books and, for the life of me, could not get to the end of any of them. It wasn't that they weren't interesting, I just couldn't keep my eyes open at night when I read. Ugh, February, you were such a cold and nonproductive reading month! Discouraging.

This month I am back in action and strangely, I am reading several books at one time. I have never, ever done this. Do you do this? I've always been a one-book-at-a-time kind of girl. It's weird, but I'm liking it. Anyway, right now I'm reading The Martian, Gathering Blue, and Yes Please. I've got Upstairs at the White House, The Disreputable History of Frankie Landau-Banks, What Alice Forgot, The Storied Life of A.J. Fikry, and Better Than Before all on hold via the OverDrive app. Have you tried this app? It's so wonderful! You can borrow ebooks (audiobooks, periodicals) via this app through your public library. When your selection is available, you download the ebook onto your computer, smartphone, iPad, or ereader (you get the idea), and have it to read for 21 days before it automatically 'returns' to the library.

Mind you, there is nothing better than holding a book, the smell of a book, being in a library or book store, borrowing a book, and buying a book. I (all of us) straddle that fabulous line between instantaneous technological reading convenience and feeling the weight of a book on my chest while reading in my bed late into the night. It is so glorious. Oh my, is it ever a wonderful reading world.

What are you reading? I would love to hear your recommendations!

Cares

Here's the recipe:

Do you snack while you're reading? I think a cup of tea, a slice of this Banoffee Pie, and a good book will be a perfect, perfect, perfect combination. Go for it!

Banoffee Pie

(recipe via Saveur)

Pie Crust:

8 T (one stick) butter, melted

2 C crushed graham crackers, digestive cookies, or shortbread

Pie Filling:

8 T (one stick) butter

1/2 C brown sugar

1 (14 ounce) can condensed milk

2-3 bananas

1 1/2 C heavy cream

1 T sugar

grated chocolate

9" tart pan with removable bottom

Start by making your pie crust. Place your crushed cookie crumbs into a bowl and pour on your melted butter. Stir to combine. Put the buttery crumbs into your tart pan and press the mixture onto the bottom and up the sides of the pan. Chill the crust in the refrigerator for a good hour.

For the filling, start with your toffee by melting the butter in a sauce pan. Add in your brown sugar and condensed milk and bring the mixture to a boil, stirring continuously. When the toffee begins to darken just slightly, remove from the heat. Take out your chilled crust and pour the toffee into the crust. Allow the toffee to cool a bit and place back into the refrigerator to firm up.

When ready to serve, whip your heavy cream in a bowl, slowly adding the sugar while whipping to soft peaks. Bring the pie out and add sliced bananas over the toffee layer (I did a double layer of bananas). Now spoon your whipped cream over the bananas and sprinkle the top of the pie with grated chocolate. Cut, serve and enjoy!

Chew on This | Beer Battered Fish Fry

noreply@blogger.com (Cares and Mimi) — Sun, 22 Mar 2015 08:00:00 +0000

Fish fry season has started. Is there a season for fried fish? Well, in my mind the season begins with Lent and continues through the summer as local fresh fish is easier to come by.

I have never fried fish. For starters, The Husband does not like fried fish (or fried chicken). Also, I am not a fryer of foods. It's a bit intimidating, and messy. And because of this, I can easily count the number of times I've dropped something into a deep pot of oil and fried it up (these are some good examples: fritters and hush puppies). This is not to say that fried foods aren't yummy good. They are. I just don't fry them.

So, rebel that I am, I decided to fry some fish. It was delicious. Crispy on the outside, flakey good on the inside. Even The Husband ate it and said he enjoyed it. And I'm pretty sure he didn't just tell me so to be nice. He ate two good helpings. What? Nice!

Kick off your fry season with this solid fish fry recipe. Goodness awaits!

Cares

Here's the recipe:

Beer Battered Fish Fry

(recipe adapted via Mini Pie Kitchen)

1 - 1 1/2 pounds white fish (I used cod)

1 C flour

1 t salt

1 t onion powder

1/2 t garlic powder

1/2 t pepper

1/4 t cayenne

1 C flour

1 t salt

1/2 t pepper

10 ounces beer

oil for frying

In a shallow bowl, mix together one cup of flour, salt, onion powder, garlic powder, pepper, and cayenne. In another bowl, mix together one cup of flour, salt, pepper, and your beer. Cut your fish into strips, portioned how you prefer.

When ready to fry, pour your oil into a pot to a depth of 2". Heat oil until a deep fry thermometer reaches a temperature of 400℉. Next, set up a production line for yourself — fish, dry coating, wet coating, oil. Roll your fish into the dry flour mixture, coating all sides. Next, dip the flour coated fish into the beer batter, coat fish completely. Now carefully, slowly, place the coated fish into the hot oil. When the fish is golden brown on one side, gently flip over and allow the other side to fry. It should take 2-4 minutes per side to cook through. Drain fish on a paper towel lined cookie sheet. Serve with hush puppies or fries, tarter sauce, sliced lemon, and malt vinegar. Enjoy!

Chew on This | Hush Puppies with Honey Butter

noreply@blogger.com (Cares and Mimi) — Thu, 19 Mar 2015 09:00:00 +0000

Netflix. We've been subscribers since 2012. My reasoning for signing up, in the beginning, was to help reduce the gouging I felt we were enduring from our satellite provider. Yet I also wanted a better variety of programming. So, I reduced our satellite package to a price point that was somewhat more tolerable and used some of the savings to sign up for Netflix.

I have no regrets. The pricing remains gloriously inexpensive and the growing number of Netflix produced shows are absolutely wonderful. Seriously, House of Cards is unbelievable. And I've just currently become obsessed with the show Les Revenants (The Returned). Not The Returned that is on A&E (which is an American version), but the French supernatural series about long dead residents returning home. It is spooky and ethereal.

Just over a month ago I got Mimi signed up. She took to it like a duck to water, becoming the stereotypical 'binge watcher' (ugh, buzz words). She says it has been the perfect distraction during this cold, snowy winter when getting out and about was not happening. I'm sure many of us can relate. And I'm just glad to have another person to discuss my shows with, because Frances and Claire Underwood are two characters that need discussing.

What are you watching on Netflix?

Cares

Here's our recipe:

A little something to accompany your fish fry. These puppies are a perfect blend of savory and a touch of sweet (especially when paired with the honey butter). This recipe makes a boat load — so do some sharing and enjoying with family and friends!

Hush Puppies with Honey Butter

(recipe slightly adapted via Saveur)

Hush Puppies:

1 1/2 C flour

1 1/2 C cornmeal

2 T baking powder

1 T baking soda

2 T granulated sugar

1 t salt

1/2 t pepper

1 1/4 C buttermilk

2 eggs

1 jalapeno pepper, diced

1 medium onion, grated

oil, for frying

Honey Butter:

8 T butter (one stick), softened

3 T honey

In a large mixing bowl, whisk together your flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper. In a separate bowl, whisk together your buttermilk, eggs, jalapeño and grated onion (and the juice that accumulates from the grating). Stir wet ingredients into your dry ingredients until combined. Set batter aside for an hour.

When ready to fry, pour your oil into a pot to a depth of 2". Heat oil until a deep fry thermometer reaches a temperature of 350℉. Using a tablespoon, carefully drop batter into the oil. Don't over crowd the pan. Fry the hush puppies for about 3-4 minutes, flipping them halfway through the frying process. Remove the hush puppies from the oil and allow to drain on paper towels. Serve with honey butter and Enjoy!

To make the honey butter, stir softened butter and honey together in a small bowl, until thoroughly combined. Serve with hush puppies — or toast, scones, English muffins...whatever, it's delicious!

Chew on This | Coconut Flour Crepes with Brie, Bacon, and Strawberries with a Honey Drizzle (gluten-free)

noreply@blogger.com (Cares and Mimi) — Thu, 12 Mar 2015 09:00:00 +0000

Hi! Happy Friday!

My kids have had testing alllllll week long. They're excited that Friday has arrived and testing will conclude today. For a while away. Their teachers have been great this week, giving the kids more time outside to refresh between tests. Plenty of breaks, water, and healthy snacks, too. And the sunshine and rising temperatures have helped tremendously as well.

I have tried to do my part this week in giving the kids a filling and delicious start to their day. Yesterday, I think, was my best offering yet. For breakfast, coconut flour crepes (gluten-free and packing an extra protein punch) with brie cheese, bacon, and strawberries with a honey drizzle. They were devoured. Pleas were made for a repeat today. I was happy to oblige.

These crepes would be a wonderful lazy Sunday morning treat. Yet, if you make some crepes ahead and refrigerate them (or even freeze them) you could have these delicious folded wonders any day of the week! Now, if you don't have, or don't want to use, coconut flour, here's a link to our other crepe recipe that uses all-purpose flour. Enjoy!

Cares

Here's the recipe:

Coconut Flour Crepes with Brie, Bacon, and Strawberries

with a Honey Drizzle (gluten-free)

(crepe recipe slightly adapted from All Day I Dream about Food)

Crepes:

2 eggs

1/3 C milk (I used almond milk)

1/4 t baking powder

1/4 t salt

2 T coconut flour, sifted

Filling:

1 T coconut oil (or butter, if you prefer)

4-6 strips of bacon, cooked and crumbled into large chunks

1 C sliced strawberries

4 ounces brie cheese, sliced

1-2 T honey, to drizzle over your crepes

To make the crepes, in a medium bowl whisk together your eggs, milk, baking powder, and salt. Sift in your coconut flour and stir to incorporate, making sure there are no lumps.

Warm a skillet (8" size or larger), with a bit of your coconut oil, over medium to medium-low heat. Pour 2-3 T of batter into the skillet and swirl to cover the bottom of the pan with a thin layer. Allow the crepe to cook until the bottom is slightly browned and you can pretty easily slide a spatula under the crepe to flip. Cook the other side of the crepe until lightly browned. Remove crepe from the pan and let cool. Repeat until all of your batter is used.

To finish crepes, place a portion of your brie, bacon, and strawberries on one half of your crepe. Fold the crepe over and carefully place into your skillet, over low heat. Repeat with your other crepes until your skillet is full. Cover skillet with a lid, to help warm and melt the brie. Once cheese is obey-gooey, remove crepes from the skillet. Plate, drizzle with some honey, serve, and eat. Oh my glory ---so, so good! Enjoy!

Chew on This | Lemon Cream Cheese Cookies

noreply@blogger.com (Cares and Mimi) — Mon, 09 Mar 2015 09:00:00 +0000

This week is promising to give us our first tiny glimpse of Spring. Sure we have lots of snow that needs melting. Which will inevitably cause a water-water everywhere situation. Which will then cause this place to be mud central. Whatever. Spring.

Our Spring activities, commitments, and schedule began at the start of February. It's about time the weather caught up. Right now, the sun is shining. It's shining! So bright. So beautiful. We've had glimpses of the sun (which is a novelty here during January and February) lately. It really does lift the spirit. And now, weather people across the land are pledging, VOWING, temperatures in the mid-50s by Wednesday.

Yes, I know this is fleeting. I know we'll probably get another cold snap or two. Probably some more snow. I'm not totally delusional. But a girl can dream.

Cares

Here's our recipe:

These bright and citrus-y cookies will put you into the right frame of mind. Warmer, sunny days. Tree buds about to burst. Daffodils ready to bloom. Are you feeling it? These cookies will get you there, and beyond!

Lemon Cream Cheese Cookies

Cookies:

8 T (1 stick) softened, butter

4 ounces cream cheese, softened

3/4 C granulated sugar

1 egg

zest from one lemon

fresh lemon juice from one lemon

1/2 t vanilla

1/2 t baking soda

1/2 t salt

2 C flour

Glaze:

1/2 C powdered sugar

zest from one lemon

fresh lemon juice from one lemon

Preheat oven to 350℉. Line two cookies sheets with parchment paper, or spray with non-stick baking spray. In a separate bowl, whisk together your baking soda, salt, and flour.

In a mixing bowl, cream together your butter, cream cheese, and sugar. Beat until all ingredients are incorporated and the mixture is a pretty light yellow. Add in your egg, lemon zest, lemon juice, and vanilla. Stir until just combined.

In a separate bowl, whisk together your baking soda, salt, and flour. Add this flour mixture, a little at a time, to the lemon/egg mixture until a sticky dough is made (you can place your dough into the refrigerator for about 30 minutes to making scooping easier).

Drop rounded spoonfuls of dough onto your prepared cookie sheets. Place cookies into your preheated oven and bake for 13-17 minutes, or until cookies just begin to turn gold along the edges. Allow cookies to cool while you make the glaze.

To make the glaze, stir together your powered sugar and lemon zest. Slowly add in your lemon juice, a bit at a time, stirring until your get the consistency you like. If the glaze seems too thin, add a bit more powered sugar. Too thick, add a bit more lemon juice. Drizzle the glaze over your cooled cookies and let them sit until the glaze sets. Enjoy!