Monthly Archives: March 2012

Early Spring is upon me….

Here in Southwest Indiana Early Spring came about a month early and now is fully upon us. It’s just a beautiful way to be ushered into the warmer weather with all of these delicate flowers. Sadly it will also be coming to an end to open the window to full Spring and all of the blooms it too has to offer. I have yet to get my herb garden under way, but it’s now #2 on my project list, still working on #1 sprucing up my hostas and flower gardens to help them along this Spring transition. I hope everyone has had a wonderful and productive week and have plans to enjoy good company and tasty food this weekend. Here are more of those Food Terms from our beloved Betty Crocker, I just love these things.

cafe au lait – Coffee served with hot milk.

canape – A tiny piece of fried or toasted bread topped with cheese, meat or sea food.

caramelize – To melt granulated sugar over medium heat to a golden brown syrup.

chantilly – A dish in which whipped cream is one of the ingredients. Name derived from that of a castle north of Paris.  (Very Cool!)

charlotte – A gelatin dessert containing flavored whipped cream, molded in a form lined with sponge cake strips or ladyfingers.

chill – To allow to become thoroughly cold.

chop – To cut in fine or coarse pieces with sharp knife or chopper.

chowder – Thick soup made of fish and/or vegetables, cooked in milk. (Yummy!)

chutney – A spicy, somewhat sweet relish, made from several fruits and vegetables. Originally from India and served mainly with curry. (I can’t wait until summer so I can make and post my chutney, but I think it originated in the deep south, not India.)

coddle – To simmer gently in liquid for a short time.

cracklings – The crisp residue of fat after the lard has been cooked out of it. (Love it, but still don’t understand it, and still want to learn how to make and cook with it.)

cut in – To incorporate fat into a flour mixture using a pastry blender, a fork, or two knives.

Have a great weekend everyone, I’ll be back on Monday posting more of my recipes from my kitchen.

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Posted by on March 31, 2012 in Tips


Salsa Scrambled Eggs (Leftover Delight)

Ingredients:    serving for 2

  • 3 eggs plus an extra yolk
  • 2 Tb butter
  • 3 Tb “Chunky Tomato Salsa” see my recipe
  •  shredded cheddar cheese
  1. Whisk the eggs and yolk until they are thoroughly combined. (Keep away from beating them as it breaks down the eggs) You just want a pure yellow coloring throughout.
  2. Heat the butter in the 8″ skillet over medium heat until it is completely melted, swirling it to coat the skillet. (Be careful not to let the butter brown, as this indicates the skillet is to hot and the butter has gone past the melted stage.)
  3. Fold the salsa into the egg mixture and add to the skillet. With a rubber spatula constantly and firmly scrap along the bottom and sides of the skillet until the eggs begin to clump. You will notice the spatula leaves a trail on the bottom of the skillet.
  4. Reduce the heat to low and gently but constantly fold eggs until all clumped and just slightly wet.
  5. Once the eggs are scrambled sprinkle with shredded cheddar cheese and  transfer them immediately to a warm plate. Try not to let them sit in the skillet as they will continue to cook. (Eggs are very delicate and sensitive to heat.)
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Posted by on March 31, 2012 in Breakfast, Left-Over Delights


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Cilantro Lime Rice


  • 1 cup Basmati Rice
  • 1 3/4 cups water
  • 1 tsp Kosher Salt
  • 1 Tb butter, unsalted
  • 2 Tb fresh cilantro, chopped, divided use
  • juice from 1 lime
  • zest from 1 lime
  • cracked black pepper

In a medium sauce pan combine the Basmati Rice, water, salt, butter and 1 tablespoon of the fresh cilantro. Bring to a boil over high heat, once boiling reduce heat to low, stir well, cover and simmer for 15 minutes. Turn off the heat and allow the rice to sit for 5 minutes still covered. Add the remaining 1 tablespoon of fresh cilantro, the lime juice and the lime zest, season with cracked black pepper and fluff with a fork. Serve warm.

Suggestions: If it becomes hard to manage the simmer from boiling over then try pulling the sauce pan half off of the burner.

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Posted by on March 30, 2012 in Beans, Rice


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Vegetarian Pesto Pizza Pie


  • Pizza Pie Dough (see my recipe)
  • Pesto Sauce (see my recipe)
  • 3/4 cup fresh spinach, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/2 can of a 6.5 oz can of California Style Marinated Artichoke Hearts, sliced thinly
  • 2 tomatoes, cored, seeded and diced
  • 1/4 of a large red onion, diced
  • 3 green onions, thinly sliced

Preheat oven at 450, if you’re using a pizza baking stone then put it in the oven at this time to preheat with your oven.

Place your rolled out pizza dough on a large piece of parchment paper. Generously spread the pesto sauce over the pizza skin. Sprinkle the shredded spinach atop of the pesto sauce. Add all three cheeses, always working from the outside inward. Place the sliced artichoke hearts over the cheese, about 1/2 an inch apart. Then sprinkle the diced red onion followed by the diced tomatoes and lastly the sliced green onions.

When using a baking sheet, transfer the parchment paper with the pizza on top of it onto the baking sheet at this time. If you’re using a pizza baking stone, then take the stone from the oven (watch out it’s really hot). Lift the parchment paper by the sides and transfer the pizza along with the parchment paper onto the baking stone.

Bake for 10 minutes at 450, then lower heat to 400 and bake an additional 10 minutes. Crust should be browned and crisp, cheese should be melted and bubbly. Remove from oven and let rest for 5 minutes before cutting and serving.


Posted by on March 29, 2012 in Pizzas, Pizza Dough, Calzones


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Pizza Pie Dough

This milk based pizza dough works wonderfully with the moisture from vegetables and fruits. No yeast, No kneading, No rising, No refrigeration, just mix, roll and bake. This recipe creates a thin and crunchy pastry type dough.


  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 3/4 cup milk, (I find whole milk works best)
  • 5 Tb butter, unsalted softened at room temperature
  • 1 tsp baking powder
  • 1 tsp salt

In a large mixing bowl, combine the flour, milk, butter, baking powder and salt. Stir with a fork until a soft dough starts to form. Using your hands shape the dough into a ball. Place the dough on a lightly floured counter or work surface. Using a rolling-pin, roll out the dough into a round disc about 1/8 inch thick and about 12 inches in diameter. While rolling flip the dough over occasionally, using additionally flour on the surface if necessary to prevent the dough from sticking. Transfer the pizza dough skin to large piece of parchment paper and top.

Once topped I generally bake this pizza dough for 10 minutes on 450, then lower the baking temperature to 400 and bake for an additional 10 minutes. Remove from oven and let rest for 5 minutes before cutting and serving.

Suggestions: Use this Pizza Pie Dough with vegetarian type pizzas and dessert pizzas. The crust holds up very well to all of their juices.


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Fruit Salad


  • juice from 1 Lime
  • 1 Green Apple, cored & diced
  • 1 Red Apple, cored & diced
  • 1 Pear, cored & diced
  • 1 handful of Seedless Grapes, halved
  • 2 handfuls of Strawberries, hulled, halved and sliced
  • 1 cup sweetened shredded Coconut (Paleo followers omit this ingredient unless you have access to fresh raw shredded coconut)

In a large bowl add the juice from the lime then add all of the fruit and toss slightly to coat them with the lime juice. Add the coconut and toss with the fruit pieces until well mixed. Cover and refrigerate for at least 30 minutes before serving.

Suggestions: This is my basic Fruit Salad recipe, but when visiting me you may find a handful of various berries, nuts, peaches, plums and apricots added when they are in season.


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Pork Carnitas Enchiladas (Left Over Delight)

Please don’t misunderstand, although I have labeled this a Left Over Delight in this blog, that’s because I had all the ingredients in the freezer, all leftovers from previous meals. It’s not unusual for me to cook the Pork Carnitas on the same day I will be using them for a dinner of enchiladas. As for the sauce I generally make my sauces in batches to be frozen just for this purpose. By preparing them ahead it saves me a lot of time making dinner. Believe me I go through enchilada sauce like it’s candy.

Ingredients:  yields 18 enchiladas

  • about 3 cups shredded Pork Carnitas, (see my recipe Crockpot Pork Carnitas)
  • 2 Tb Cilantro, finely chopped
  • 1/2 of a red onion, finely diced
  • 1 1/4 cups “Red Enchilada Sauce” (see my recipe)
  • 1/2 cup of my “Chipotle Crema Sauce” (see my recipe), optional – if you aren’t going to use this sauce then add this measurement 1/2 cup more of then enchilada sauce.
  • 18 soft corn tortillas
  • 2 cups of shredded Mexican Cheddar Cheese blend
  • 3 Green Onions, sliced for garnish

Preheat oven 350 at spray a large baking dish (13x9x2) with Pam Spray.

Mix together the Pork Carnitas, cilantro and red onion. Combine the Red Enchilada Sauce and Chipotle Crema Sauce. Place a tablespoon or so of the carnitas mixture off-center in the soft corn tortilla. Roll the tortilla and place them next to each other in the baking dish. When all twelve are in the pan pour the Enchilada Chipotle Crema Sauce Mixture over the top, covering each one of them. Sprinkle with the Mexican Cheese and cover with foil. Bake for 15 minutes then remove foil and bake for another 15 minutes until cheese is melted and bubbly. Top with the green onions and serve.


Posted by on March 27, 2012 in Casseroles, Left-Over Delights, Pork


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