INSIDE OUT S'MORES BROWNIES

Although the first day of Summer is officially June 21st, we already want eats that are most enjoyed during the fiery temperatures of our warmest season.
These s'mores Brownies may not be cooked over the blaze of an outdoor fire, but they still evoke fun memories of vacations past, and are every bit as delicious as those that are heated to gooey perfection over the coals.

INSIDE OUT S'MORES BROWNIES

1 cup butter
4 ounces semi-sweet chocolate, chopped
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
9 honey graham cracker squares
1 cup small marshmallows

Heat oven to 350F.
Line a 11 by 7 inch baking pan with parchment paper, lightly grease.
In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla until combined. Stir in flour.
Spread half the batter in the prepared pan. Top with graham crackers, sprinkle with marshmallows (dont let them touch the sides of the pan).
Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
Bake for 30 to 35 minutes or until set.
Cool completely on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens, February 2012
www.bhg.com/recipes/‎

MEXICAN CHICKEN SALAD

This is the perfect time of year to be dining outside here in Fayetteville - beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

MEXICAN CHICKEN SALAD

1 cup corn kernels
1 lettuce
2 hot, cooked chicken breasts, sliced
4 to 5 radishes, sliced
1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)
1/2 cucumber, cut into 2 cm chunks
handful of cilantro leaves
2 teaspoons buritto or taco seasoning mix
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.
Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.
Drizzle dressing over salad and serve.
Enjoy!

WILD MUSHROOM SOUP WITH WHITE PORT and BRAISED LAMB SHANKS WITH TOMATO AND FENNEL and SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART

We were fortunate to be invited to spend the night in the middle of the woods - although close to home, it felt like a world away. We were "warned" it was very basic, no electricity or hot water - and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful Cabin

Treasures inside the Cabin

WILD MUSHROOM SOUP WITH WHITE PORT
PAIRED WITH A 2012 SCHUG SONOMA COAST PINOT NOIR

8 tablespoons butter, room temperature
4 shallots, chopped
3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)
4 cups fresh mushrooms, sliced
2 cups white port wine
3 cups chicken stock
2 tablespoons flour
2 cups cream
salt and pepper to taste
fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.
Add in cream and bring just to a boil then to turn to low and simmer for half and hour.
Blend using an immersion blender to the consistency of your choice.
Add salt and pepper to taste, divide among bowls and top with parsley.
Enjoy!

Recipe adapted from The Dining Guide. February 2014
www.nwaonline.com/dining/‎

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL
PAIRED WITH A 2008 BELL SIERRA FOOTHILLS SYRAH

4 lamb shanks
1/2 cup flour
4 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, peeled and cut in half, then sliced 1/4 inch thick
1 leek, sliced into 1/4 inch half moons
4 garlic cloves, minced
1 cup red wine
2 cups chicken stock
1 (28 ounce) can peeled whole tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.
Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.
Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.
Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.
Enjoy!

SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART
PAIRED WITH A NON-VINTAGE BELL NORTH COAST BRUT

300 grams of pumpkin, peeled and cut into 1.5 cm dice
2 teaspoons pumpkin pie spice
1/4 cup brown sugar
2 teaspoons chopped crystallized ginger
110 grams unsalted butter, melted
200 grams of ginger cookies
6 dried figs, stems removed, sliced
1/4 cup pine nuts, lightly toasted
LEMON VANILLA CREAM
2 lemons, zest and juice
2 tablespoons sugar
1 tablespoon vanilla bean paste
100 grams of mascarpone
150 mills of chilled cream

Heat oven to 170C.
Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.
Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.
Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.
Serve with lemon vanilla cream.

LEMON VANILLA CREAM
Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.
Enjoy!

Recipe adapted from New Zealand House and Garden
nzhouseandgarden.co.nz/‎

TACOS AL PASTOR and AQUA PEARL

I was cooking Tacos Al Pastor at the same time we were receiving a tutorial on a water system that produces alkaline water along with a myriad of health benefits.
Once our lovely and compelling presenters had left, I indulged in a cocktail. Using the pineapple juice I had drained from the tidbits that are featured in the tacos.

TACOS AL PASTOR

1 pound pork tenderloin, cut into 1/2 inch cubes
1 (8 ounce) can pineapple tidbits in juice, drained
1 onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 tortillas, warmed
Toppings: sliced radishes, fresh cilantro leaves, crumbled queso fresco, sliced jalapeño

Combine pork, pineapple, onion, cilantro, chili powder, ground cumin, oregano, pepper, garlic and salt in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
Cook pork mixture in hot oil in a large nonstick skillet over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com/food

AQUA PEARL

3 ounces pineapple juice
6 tablespoons gin
4 teaspoons fresh lemon juice
2 teaspoons simple syrup or agave syrup
2 teaspoons blue curaçao liqueur
4 dashes of angostura bitters
ice cubes

Mix pineapple juicce, gin, lemon juice, simple syrup, blue curaçao, and angostura bitters in a cocktail shaker. Fill with ice. Cover and shake well. Strain into 2 martini glasses.
Enjoy!

CHOCOLATE CHIP BROWNIES

Because sometimes only chocolate will do!

CHOCOLATE CHIP BROWNIES

1/2 cup walnus
3/4 cup flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into chunks
6 ounces semi-sweet chocolate plus one cup
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract

Heat oven to 350F.
Line the bottom and sides of an 8 or 9 inch baking pan with parchment paper and grease the lining.
Put the nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.
Put the butter and chocolate in a large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth.
Remove from the heat and stir in the sugar. Beat together the eggs and vanilla in a small bowl, then add the egg mixture to the saucepan and stir to combine. Stir in first the flour mixture, then the chocolate chips and transfer the batter to the prepared pan.
Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and cutting.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

GREEN BEANS WITH GREEN OLIVE DRESSING - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I love the variety and versatility of all vegetables, and these wonderful Green Beans with Green Olive Dressing are no exception.
The tart lemon and brininess of the green olives are a lovely surprise in this delightful dish.

GREEN BEANS WITH GREEN OLIVE DRESSING

2 cups pitted green olives
1/4 cup olive oil
1/4 cup fresh parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 1/2 pounds green beans, trimmed

In a food processor, combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and process until the mixture is almost a paste.
Season to taste with salt and freshly ground black pepper. Set aside for at least 30 minutes.
Meanwhile, steam green beans for 10 to 12 minutes, or until just tender. Toss green beans with about half of the olive mixture before serving. Serve extra alongside as desired.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

TRAVEL TUESDAY - RAGLAN, NEW ZEALAND

View through the flax plants

Seagull on a stump

Freshest fish in town - right on the wharf - this is where we had lunch

Boat beside the wharf

Lunch

Lunch being prepared!

Fish and Chips at Raglan Fish - some of THE best I have ever tasted

Max and a starfish

BAKED RIGATONI WITH GREEN OLIVES AND PANCETTA

I was excited to co-ordinate a time for the very beautiful, fabulous Maliah, of Maliah Pinkleton Photography www.maliahpinkleton.smugmug.com/, to come to my home and shoot some pictures for my blog. I had been wanting her skilled and experienced point of view, ever since she photographed my husband and I cooking for the Local Flavor Cookbook localflavornwa.com/.
I had my make-up professionally applied, put on a comfortable dress, a high pair of heels, and cooked while Maliah clicked and we chatted.
It was such a relaxed, fun evening, and Maliah was so creative with many great ideas, but my favorite part was sitting down after the pictures for a glass of wine, bread, cheese and more chat.

Maliahs picture of the olives about to be sliced for the pasta dish

Maliahs picture of me sitting on the back deck

BAKED RIGATONI WTH GREEN OLIVES AND PANCETTA

2 tablespoons butter
3/4 pound plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves plus one basil sprig
3 tablespoons olive oil
salt and freshly ground black pepper
3 ounces of pancetta, diced
1 onion, chopped
1 cup pitted green olives, halved
1 pound rigatoni
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese

Heat oven to 425F and butter a 9 by 13 inch baking dish.
On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and brown in spots, let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
Meanwhile, in a large deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter, keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, ricotta, torn basil and 1/2 cup of parmesan. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of parmesan on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/recipes‎

DATE NUT BREAD WITH LEMON

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

CLASSIC WHISKEY SMASH

After touring the gorgeous home and garden of P Allen Smith, at Moss Mountain Farm, our neighbors new home, a friends re-model and anothers new home, then all the fabulous homes on the Washington School Tour of Homes - I tried to come back to my own place of residence and look at it with a discerning eye - to determine what to love and what to change. Drawing on a little of the Serenity Prayer, and the wisdom to know the difference.
My husband realizes, every time I go on a home tour, it's going to cost him a lot more than the ticket price - but for today, it was enough to sit out on our back deck, enjoy the fresh spring foliage, and a cocktail.

CLASSIC WHISKEY SMASH

Muddle 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 tablespoon agave nectar in a 16 ounce mixing glass or cocktail shaker, 4 to 5 times, just to release juices and oils.
Add 1/4 cup bourbon. Transfer to an old fashioned glass. Fill half way with ice, stir. Garnish with mint.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes

BAKED FISH WITH PAPRIKA LEMON BUTTER and HERB CRUSTED COD WITH CAULIFLOWER MASH

I made Baked Fish with Paprika Lemon Butter for a busy week night dinner - cooking quickly between my daughters horse riding lesson and my book club meeting. I mixed the butter and spices in advance, and due to the brief cooking time, dinner was on the table in no time. The Herb Crusted Cod with Cauliflower Mash was also perfect when we were pressed for time.

BAKED FISH WITH PAPRIKA LEMON BUTTER

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cod fillets
lemon wedges to serve

Heat oven to 400F. Spray a 13 by 9 inch glass baking dish with cooking spray.
Combine 3 tablespoons of butter, sweet paprika, 1 tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to a platter, sprinkle with remaining 1 tablespoon chopped fresh parsley, garnish with lemon wedges and serve.
Enjoy!

HERB CRUSTED COD WITH CAULIFLOWER MASH

1 cauliflower, cut into florets
2 ounces semisoft cheese with garlic and herbs
4 to 5 cod fillets
1 egg
2/3 cup panko bread crumbs
2 tablespoons chopped fresh dill
1 tablespoon of olive oil

Place cauliflower in a pot, add 1/2 teaspoon salt and enough water to cover. Bring to a boil and reduce heat to medium. Cook, covered, for 15 to 20 minutes or until tender.
Drain cauliflower, and mash. Stir in cheese, season to taste with salt and pepper. Cover and keep warm.
Rinse fish and pat dry with paper towels. In a shallow dish, beat egg. In another shallow dish combine bread crumbs and dill, and season to taste with salt and pepper.
Dip fish pieces into egg, then into bread crumb mixture. Set aside.
In a large skillet, heat olive oil over medium high heat. Add the fish, cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Serve with cauliflower mash.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

COCONUT MANGO PUDDING

I picked up a rotisserie chicken from the supermarket for dinner, and the kids from school, after their activities and clubs were finished.
I planned to meet friends at a local yoga studio, Urban Asana, to try an aerial yoga class for the first time, but before I gamely threw my yoga mat over my shoulder and walked to the studio, I made this Coconut Mango Pudding. My husband and I chatted and caught up on the events of the day, as I chopped and cooked and poured and cooled.
Although I had difficulty trusting I wasn't going to crash to the ground, and as uncoordinated and ungraceful as I was, it was a really great experience, and one I would definitely repeat for the novelty, but probably not how I would regularly choose to practice.

Amber at Urban Asana Yoga

COCONUT MANGO PUDDING

1 cup ripe mango, cut into small cubes
1/2 cup sugar
2 tablespoons plus 1 teaspoon of cornstarch
pinch of salt
3 eggs
1 (13 ounce) can of coconut milk

Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk, and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
Remove from heat. Gently mix mango into pudding. Pour into small custard cups or decorative bowl. Cover, and refrigerate until cool.
Decorate with toasted coconut and/or extra mango before serving, if desired.
Enjoy!

Recipe adapted from The Morning News
April 2004

RED LENTIL SOUP - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I absolutely love this soup!! Perfect and perfectly delicious for a busy week - the lemon juice brightens the flavor and the sweet potato deepens it.

RED LENTIL SOUP

1 1/2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 celery rib, diced
1 carrot, diced
1 sweet potato, peeled and diced
1 rounded cup of red lentils
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the sweet potato, lentils and stock, bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.
Puree the soup. Add the cumin, cayenne and lemon juice and season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/‎

BLACK BEAN AND MANGO SALSA and ROASTED SALSA

Happy Cinco de Mayo!!
Once the chopping is done, these two Salsa recipes are quick to mix up, and bring a burst of delicious freshness to the table.

BLACK BEAN AND MANGO SALSA

1 can black beans, rinsed and drained
1 cup diced ripe mango
1 tomato, rinsed, cored and coarsely chopped
1 cup diced green bell pepper
1/4 cup finely diced red onion
1 tablespoon minced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients and mix well.
Serve with tortilla chips.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

ROASTED SALSA

4 tomatoes, halved and seeded
1 poblano pepper, cut in half, stem and seeds removed
1 onion, peeled and cut into quarters
4 tomatillos, husks removed, halved
5 cloves of garlic
vegetable oil
1 teaspoon cumin
1 teaspoon chipotle chile powder
juice of 1 lime
1/4 cup chopped cilantro

Heat oven to 500F.
Line a baking sheet with foil.
In a large bowl, combine tomatoes, peppers, onion, tomatillos and garlic. Add a drizzle of oil and the cumin and chile powder and toss to coat. Transfer to prepared baking sheet. Roast 20 minutes, or until vegetables are slightly charred.
Let cool 5 minutes. Remove skins from tomatoes and peppers.
Process vegetables in food processor to desired consistency. Add fresh lime juice and salt to taste.
Refrigerate at least an hour, or until well chilled.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/

HOT BROWNS

Happy Derby Day!!

HOT BROWNS

SAUCE
1 1/2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 cup milk
1/2 cup shredded cheese
1/2 teaspoon worcestershire sauce
1/8 teaspoon dry mustard
REMAINING INGREDIENTS
12 slices of white bread, toasted
3 cups shredded cooked turkey
12 slices of tomato
5 bacon slices, cooked and crumbled
1/4 cup grated fresh parmesan cheese

Heat broiler.
To prepare sauce, melt butter in a saucepan over medium heat, stir in flour, salt, paprika and pepper. Cook the mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, worcestershire, and mustard, stir with a whisk until smooth. Keep warm.
Arrange toast on a large baking sheet. Arrange turkey evenly over the toast. Drizzle sauce evenly over turkey, top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and parmesan. Broil for 7 minutes or until thoroughly heated and lightly browned. Serve immediately.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

ONION OLIVE DIP

We were the highest bidders for an "in home Chef experience" at a recent fundraiser, and Krutons Festivities and Botanicals of NWA were wonderful!! 

Initially I planned to set up in the wine cellar, but after talking to Jeff, I didnt want to miss out on any of the cooking action, so I set the table that was right beside the kitchen, so we were able to visit with our friends and the Chef and watch the "cooking show".
It was a fabulous and very fun experience, with an abundance of delicious food, and wines that I had asked a friend to pair with each course, but it was difficult for me to invite someone into my home and not prepare food to share. So I set out appetizers, including an Onion Olive Dip.

Table Set for the Dinner

The Salad Course

Shrimp Cocktail

Dinner - Scallops, Steak, Twice Baked Potato, Bacon Wrapped Green Beans and Homemade Rolls

Jeff flambeing our dessert

Bananas Foster Cheesecake

ONION OLIVE DIP

2 onions, chopped
3 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper
1 tin anchovies
1/2 cup sliced kalamata olives
6.5 ounce container garlic and herb cheese (such as boursin)
squeeze of lemon
Pita chips and fresh vegetables to serve

Heat oven to 500F.
Toss onions, olive oil and thyme and season to taste with salt and pepper. Combine with anchovies, roast for 12 to 15 minutes.
Transfer to a food processor and process with olives and cheese until smooth. Adjust seasonings to taste, transfer to a bowl and garnish with fresh parsley.
Enjoy!

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!