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!

THE SCREENED PORCH

My husband was out of town this weekend, turkey hunting, and my days were filled with kids activities, laundry and reading on the back porch, and my evenings with friends, food, wine and lots of laughter and great conversation. It was a wonderful weekend, and, wonderful to welcome my husband back.
I cooked a lovely meal, and we began the evening with cocktail hour. I even shared my precious solitary spot with him out on the porch.

THE SCREENED PORCH

Muddle 2 teaspoons of fig preserves, 1 teaspoon of honey, and 2 lemon wedges in a cocktail shaker to release flavors. Fill shaker with ice cubes, and add 1/4 cup Bourbon. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a cocktail glass.
Enjoy!

Recipe adpated from Southern Living, September 2013
www.southernliving.com/food/‎

ROASTED CAULIFLOWER WITH GOLDEN RAISINS and GINGER HONEY CARROTS and STUFFED MINI BELL PEPPERS and SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT and RED CABBAGE WITH ASIAN FLAVORS and BROCCOLINI WITH PEAS AND SEARED LEMONS

A recent conversation with a friend was focussed on meals for the kids when the adults are going out to eat.
I don't want to cook a full dinner before I go out to dine -  I usually don't have the time and chances are I will snack (extensively) on what I am making, so I have tended to choose the quick, easy and often more expensive option of picking up fast food.
However, my friend and I discussed some healthy, reasonable (time and money) options - putting a pre-seasoned pork loin in the crock pot, freezing extra portions from previous dinners to have on hand for busy nights, my husband just last week, picked up a fully cooked rotisserie chicken for the kids when I was out with a friend one night, and what I tend to do when I really don't want to make a trip for fast food - prepare a vegetable side dish to accompany a quick and easy protein - pan fried chicken breast, or ham steak, the aforementioned pork loin, even a poached egg, deli turkey or grilled cheese sandwich.

ROASTED CAULIFLOWER WITH GOLDEN RAISINS

1 head of cauliflower, cut into small florets
2 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar
salt and freshly ground black pepper
2 tablespoons golden raisins
1/4 cup freshly grated pecorino romano cheese
1 tablespoon chopped parsley

Heat oven to 375F.
Spread the cauliflower on a large rimmed baking sheet. Drizzle with the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender, adding the raisins in the last 5 to 6 minutes of cooking.
Transfer cauliflower and raisins to a bowl, sprinkle with the cheese and the parsley before serving.
Enjoy!

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

GINGER HONEY CARROTS

1 1/2 tablespoons honey
2 teaspoons rice vinegar
1/2 teaspoon salt, plus more to taste
1 tablespoon butter
1 1/2 pounds of carrots, sliced diagonally into 1 inch chunks
1 clove garlic, minced
1 tablespoon minced fresh ginger
freshly ground black pepper

In a small bowl, whisk 1 cup water with honey, rice vinegar and salt until well combined, set aside.
Add butter to medium saucepan and heat over medium high. Add carrots and saute for 5 minutes or until just slightly tender. Add garlic and ginger and cook for 30 seconds more. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to medium low and simmer for 5 minutes or until carrots are tender. Remove lid, increase heat to medium high, and bring to a boil. Cook for 10 to 12 minutes, stirring occasionally, until liquid is almost gone. Remove from heat, season to taste with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

STUFFED MINI BELL PEPPERS

1/3 cup cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons sliced green onions
2 tablespoons chopped shallots
1 tablespoon fresh lemon juice
5 mini bell peppers

Heat oven to 350F.
Combine cream cheese, cilantro, sour cream, green onions, shallots and lemon juice, season to taste with salt and pepper.
Halve bell peppers lengthwise, discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on baking sheet, bake for 15 to 20 minutes. Grill under high heat for 3 to 5 minutes, or until peppers and cheese are lightly browned.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/

SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT

3/4 cup plus 2 tablespoons olive oil
3 pounds parsnips, peeled and sliced on the diagonal 1/2 inch thick
6 cloves of garlic, sliced
1 1/2 cups sliced pitted Medjool dates
5 rosemary sprigs
salt and freshly ground black pepper
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
2 teaspoons ground sumac

Heat oven to 350F.
In a large skillet, heat 3/4 cup olive oil. Add half the parsnips to the skillet and cook over moderate heat, stirring occasionally until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, adding the garlic.
Scrape the parsnips and any oil into the roasting pan. Add the dates and rosemary sprigs, season with salt and pepper and roast for about 8 to 10 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.
In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of the olive oil. Season with salt. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.
Enjoy!

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

RED CABBAGE WITH ASIAN FLAVORS

1/8 cup olive oil
12 ounces of thinly sliced red cabbage
3 minced garlic cloves
1 red pepper, seeded and diced
1 onion, diced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced fresh ginger
1/4 cup mirin
1/2 teaspoon roasted sesame seeds
1 green onion, chopped

Heat oil in a skillet. Add cabbage, garlic, pepper and onion and stir fry for 5 minutes.
Add the sesame oil, soy sauce, ginger and mirin, and cook for a couple more minutes.
Garnish with sesame seeds and green onion.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/red-cabbage-touched-with-asian-flavors-155361

BROCCOLINI WITH PEAS AND SEARED LEMONS

Cook 2 pounds of broccolini in a large pot of boiling salted water for 2 minutes. Add 8 ounces of swiss chard and a cup of peas.
Simmer for 4 minutes, drain. Cook 1 thinly sliced lemon in butter in a skillet utnil browned.
Add the vegetables, 1/4 cup chicken broth, and a heavy sprinkle of crushed red pepper to the pan and toss gently. Season to taste with salt and pepper.
Enjoy!

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

BLUE CHEESE BRUSCHETTA WITH CARAMELIZED PEARS

Following a joyous Church service on Christmas Eve, we had been invited to continue the festivities with friends. Toasts and good cheer, delicious food and jubilant conversations were in wonderful abundance - and Thankfully, they continue throughout the year.

BLUE CHEESE BRUSCHETTA WITH CARAMELIZED PEARS

4 ounces cream cheese, softened
1/2 cup blue cheese crumbles
2 pears, peeled, cored and sliced
2 tablespoons butter
toasted walnuts, coarsely chopped
honey
bruschetta

Mix the cream cheese and blue cheese together in a small bowl. Set aside.
Heat a large skillet over medium heat, melt butter. Place pears into skillet and cook until softened and browned on both sides.
Spread the cheese mixture on each bruschetta, top with a piece of pear, sprinkle with toasted walnuts and drizzle with honey.
Enjoy!

BOULEVARDIER and RUM SWIZZLE and ADONIS and THE DOGWOOD and GRAPEFRUIT VESPER

I was deeply disappointed to miss cocktails at a friends house, due to a combination of my car not being drivable in the ice and snow, and having a sick child.
In an attempt to stop feeling sorry for myself, I mixed up my own cocktail, a poor substitute for the delicious sounding lavender cocktails she had prepared, but still delicious. I searched a long time to find a cocktail recipe, and almost gave up hope, until I unearthed The Boulevardier. It was interesting to note, while looking through magazines and my pile of recipes, that the older the magazine, the fewer, if any, cocktails were featured.

BOULEVARDIER

Combine 2 ounces of bourbon, 1 ounce of Campari and 1 ounce of sweet vermouth in a cocktail shaker filled with ice. Stir until shaker is very cold, about 1 minute. Strain into a cocktail glass, garnish with a lemon slice.
Enjoy!

Recipe adapted from Bon Appetit, March 2013
www.bonappetit.com/recipes‎

RUM SWIZZLE

ice cubes
2 ounces rum
juice of half a lime
juice of half a lemon
1 teaspoon agave nectar
generous dash of angostura bitters

In a rocks glass filled with ice cubes, combine ingredients. Use a swizzle stick to blend.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ADONIS

In a cocktail shaker, combine 1 1/2 ounces sherry, 1 ounce sweet vermouth and 2 dashes of orange bitters. Add ice and stir well. Strain into a chilled cocktail glass.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/recipes‎

THE DOGWOOD

Combine 1/4 cup white grapefruit juice, 3 tablespoons vodka and 1 tablespoon elderflower liqueur in a cocktail shaker filled with ice cubes.
Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds.
Strain into a glass filled with ice cubes.
Garnish with a fresh rosemary sprig.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

GRAPEFRUIT VESPER


GRAPEFRUIT VESPER

In a cocktail shaker, combine 1 ounce each of vodka, gin, grapefruit juice and sauvignon blanc. Add 1 1/2 teaspoons of honey and 1 cup of ice. Shake well. Strain into a cocktail glass.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011

www.rachaelraymag.com/recipes/‎

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day - a tradition I didn't grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/.../daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

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

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON

2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

GLAZED PECAN BARS

A photographer was coming to the house, and by the way I was cleaning, scrubbing, dusting, organizing and arranging, you would have thought our home was about to be featured in the pages of a glossy National magazine.
I set out water, orange juice, freshly baked Glazed Pecan Bars, a large vase of fresh flowers and my loveliest plates, napkins and glasses.
I took one last glance around, and upon deciding everything was as good as it was going to get,  I ran for the shower.
In the 15 or 20 minutes it took me to wash, apply lotion, perfume, makeup, clothes and shoes, the photographer came, took pictures of my husband in his favorite space and left - our home and every single one of the pecan bars.

The picture that appeared in the Arkansas Democrat Gazette

GLAZED PECAN BARS

1/4 cup butter
1/4 cup vegetable oil
1/4 cup honey
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans

Heat oven to 325F.
Combine all of the ingredients and mix well. Press into a 9 by 13 inch baking dish. Bake for 25 minutes. Top with glaze.

GLAZE
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon mayonnaise
1 tablespoon water
1 teaspoon almond extract

Combine all the ingredients for the glaze, mix until smooth. Spread glaze over the cake while it is still hot. Cut into bars once cool.
Enjoy!

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

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

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

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

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

MANGO LASSI

When we are out enjoying the Fayetteville Trail System, we pass by a gift shop that used to be my daughters favorite tea room and lunch spot, the chosen place for every special occasion.
After months of her asking to see inside, we finally had a free Saturday, and a mother-daughter date was set. The store was delightful, filled with gorgeous things and the owner every bit as lovely as her store. After loading the car with our purchases, and since we were already out and about, we called into a flea market I had driven past many times, and although curious, hadn't yet found the time to stop into and shop.
While my daughter selected a Cookbook, I found a funky purse I couldn't live without.
Once home, she searched the pages and chose an Indian inspired yogurt based drink, as the first recipe she wanted to make from this book. We had all the ingredients ready, so when she came out to the kitchen bright and early, seeking breakfast, we started measuring, pouring and mixing.

MANGO LASSI

2 mangoes, peeled and cut into chunks
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1 1/4 teaspoons rose water
1 1/2 cups plain yogurt

In a blender, combine all of the ingredients and process on high speed until very smooth and frothy, about 2 minutes. Serve immediately.
Enjoy!

Recipe adapted from Emerils, There's a Chef In My World, 2006
www.goodreads.com › Food And Drink › Cookbooks‎

HONEY JASMINE LEMONADE

I first made this cocktail for a fabulous friends fabulous party around Christmas time. She invited everyone to bring a cocktail and the accompanying recipe, she put out little bites and small sampler cups, and it was such a great blend of personalities, drinks, people and food.
The tea, honey and fresh juices seemed like the perfect combination to ward off the end of winter illness, but I have found it is also an excellent mix for the summer sense of well being.

HONEY JASMINE LEMONADE

1/4 cup honey
1/4 cup hot water
3 cups freshly brewed jasmine tea
1 cup gin
3/4 cup Limoncello
3/4 cup fresh lemon juice
1/2 cup fresh orange juice

Stir honey and water in a bowl until honey dissolves. Combine honey mixture, jasmine tea, gin, Limoncello, and juices in a large pitcher and stir to blend.
Serve over ice.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

LAVENDER AND LEMON COOKIES

Although it already feels like a million years ago, it was Teacher Appreciation just this past week. I was eager to show the wonderful staff at our school a little of the gratitude and thanks I feel they deserve. So filled with warmth and affection, I baked up this treat.
In the same week, I was invited to dinner with an incredible group of ladies, with the most welcoming, lovely, gracious hostess you could imagine.
She prepared the entire gorgeous dinner herself, and because I don't like to turn up empty handed, I
I made these light, flavorful cookies a second time, once again while filled with warmth and affection.
I loved the combination of the two types of flours, and the sweetness of the honey and sugar with the tartness of the lemon, and I am also in love with the fabulous labels from Shindig Paperie (shindigpaperie.com/‎).

LAVENDER AND LEMON COOKIES

3/4 cup flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick of unsalted butter, cut into 1/2 inch pieces, chilled
1 lemon, zested
2 tablespoons honey
1 tablespoon fresh lemon juice

Heat oven to 350F.
Line a baking sheet with parchment paper.
In a food processor, pulse together flour, almond flour, arrowroot, sugar, lavender, salt and baking soda.
Add the butter and lemon zest. Pulse until the mixture forms a soft dough. Form the dough into 1-inch balls and press into discs, about 1 1/2 inches in diameter and 1/4 inch thick (I used a glass and dipped the bottom in sugar so it didn't stick to the cookie dough).
Arrange on the prepared baking sheet. Bake until light brown around the edges, 8 to 10 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Enjoy!

Recipe adapted from Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lavender-and-lemon-cookies-recipe/index.html

MAPLE GLAZED SALMON and MISO GLAZED SALMON WITH GREEN TEA RICE and GINGER POACHED SALMON WITH ORANGE AND HONEY

There is no shortage of information around about the health benefits of salmon - which is one of the many reasons we include it in weekly meals as much as possible.
Another is that it is something our whole family loves. I can put almost any variation on the table and it will be enjoyed without complaint - from the slightly spicy Maple Glazed Salmon, to the sweeter Ginger Poached Salmon with Orange and Honey.

MAPLE GLAZED SALMON

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon salt
4 (6 ounce) salmon fillets
1 teaspoon maple syrup (I used more)

Heat oven to 400F.
Combine the paprika, chili powder, ancho chile powder, cumin and brown sugar. Sprinkle fish with salt, rub with paprika mixture. Place fish in a baking pan, sprayed with cooking spray, bake 7 to 10 minutes. Drizzle fish with maple syrup, grill 4 to 5 minutes, or until fish flakes easily when tested with a fork.
Enjoy!

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

MISO GLAZED SALMON WITH GREEN TEA RICE

1 1/3 cups jasmine rice
1/4 cup miso
2 tablespoons soy sauce
1/2 teaspoon rice vinegar
4 skin-on salmon fillets
1/2 cup loose leaf green tea
salt
3 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Cook the rice according to the package directions and keep warm.
Position a rack 4 inches from the broiler and heat the broiler on high.
In a small bowl. stir the miso, soy sauce and rice vinegar together until blended. Put the salmon fillets skin side down on a foil-lined baking sheet. Pat the salmon dry and broil for 2 to 3 minutes. Remove the baking sheet from the oven and spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center, about 2 to 3 minutes more.
Meanwhile, pour 2 1/4 cups of boiling water over the tea leaves and 3/4 teaspoon salt, and let steep for 1 minute. Mix green onions and sesame seeds into the rice and divide among four shallow bowls. Pour the tea through a strainer around each mound of rice, with a spatula, lift the salmon from the baking sheet (leaving the skin behind if desired), and place on top of the rice.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/miso-glazed-salmon-green-tea-rice.aspx

GINGER POACHED SALMON WITH ORANGE AND HONEY

1 orange, zested and juiced
1 1/2 cups chicken broth
2 teaspoons freshly grated ginger
2 teaspoons finely chopped pickled ginger
2 tablespoons honey
4 salmon fillets
1 to 2 tablespoons butter

Combine orange zest, juice, chicken broth, grated ginger, pickled ginger and honey, add to a skillet  and bring just to a boil, over medium high heat, stirring occasionally.
Reduce heat to medium low and cook for 1 to 2 minutes, stirring constantly.
Add salmon, cover and cook for 4 to 5 minutes, carefully turn fish over and cook for 4 to 5 minutes or until fish is cooked through.
Transfer salmon to a plate and cover loosely to keep warm. Increase heat to medium high and cook sauce in the skillet just until it comes to a boil. Whisk in butter, stirring until sauce is slightly thickened. Divide fillets among individual plates, spoon warm sauce over and serve immediately.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansas.com/dining/recipes/

GARAM MASALA DEVILED EGGS and MUSHROOM STRATA and BAKED HAM WITH HONEY APRICOT GLAZE

Happy Easter!!

GARAM MASALA DEVILED EGGS

6 eggs
4 tablespoons mayonnaise or to taste
1 to 2 teaspoons garam masala
1/4 teaspoon ground red pepper
salt and freshly ground black pepper to taste
smoked paprika
chives

Place eggs in a saucepan with enough cold water to cover by 1 inch.
Bring to a boil and immediately remove from heat. Let stand 10 minutes. Transfer eggs to a bowl filled with cold water, to cool completely.
Once cool, remove shells. Cut each egg in half lengthwise and remove the yolks to a bowl.
Mash yolks with mayonnaise, garam masala, red pepper, salt and pepper.
Spoon or pipe mixture into egg whites, dividing mixture evenly. Sprinkle with paprika and top with chopped chives.
Enjoy!

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

MUSHROOM STRATA

2 pounds of fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
salt and pepper to taste
12 slices of white bread, crusts removed, buttered, and cut into cubes
4 eggs
1 cup milk
3/4 cup mayonnaise
1 1/2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup

Saute vegetables in about 2 tablespoons of olive oil, season with salt and pepper and put into the bottom of a 9 by 13 casserole dish.
Add 10 slices of the cubed bread and mix.
Combine eggs, milk and mayonnaise, season to taste with salt and pepper, and pour over the casserole.
Sprinkle one cup of cheese over the top.
Refrigerate 8 hours or overnight.
Pour the cream of mushroom soup over the top, sprinkle with remaining bread cubes and grated cheese.
Bake at 350F for about 1 hour.
Enjoy!

BAKED HAM WITH HONEY APRICOT GLAZE

1 (5 to 7) spiral sliced, fully cooked smoked ham
1/2 cup honey
3 ounces orange juice concentrate, thawed
3 tablespoons soy sauce
3 tablespoons apricot jam
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat oven to 325F.
Place ham on rack in a shallow roasting pan. In a medium bowl, make a glaze by mixing together the honey, orange juice concentrate, soy sauce, apricot jam, nutmeg and cloves. Set aside.
Bake ham for 30 minutes, then pour the glaze over the ham. Bake for 1 hour and 15 minutes, or until internal temperature reaches 140 degrees.
Remove from oven, let stand 5 minutes and serve.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2008
www.arkansasonline.com/news/features/food/

BANANA HONEY MUFFINS and CHOCOLATE CHIP BANANA SNACK CAKE

The kids started back to school last week, after the Christmas holiday. Being the first day back for 2013, I wanted to do something a little special for breakfast. Something a little different from the usual rushed bowl of cereal, or hurriedly fried egg.
We had some bruised bananas left over from our trip down to Atlanta in the RV, which may not sound too special. But once mixed with thick, rich sour cream and a little honey and orange zest, and lovingly served fresh and warm out of the oven, they were quite a wonderful school day indulgence.

BANANA HONEY MUFFINS

1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated orange rind
3/4 cup ripe mashed bananas
1 cup sour cream
1 egg, lightly beaten
60 grams butter, melted
1 1/2 tablespoons honey

Heat oven to 375F.
Lightly grease a 12 hole muffin pan, or line with muffin liners.
Combine the flour, soda, sugar and orange rind in a bowl.
Combine bananas, sour cream, egg, butter and honey in a separate bowl. Add to dry ingredients all at once, mix until just combined. Spoon mixture evenly into prepared pan. Cook for about 20 to 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on a wire rack.
Enjoy!

CHOCOLATE CHIP BANANA SNACK CAKE

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/3 cup mashed ripe banana
1/2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup miniature chocolate chips

Heat oven to 350F.
Grease an 8X8 inch baking pan, set aside.
In a small bowl, combine the flour, baking powder, soda and salt, set aside.
In a medium mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, beating until combined. Beat in egg until well combined. Beat in banana and vanilla until combined. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Stir in chocolate pieces. Spread in prepared pan.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on a wire rack for 20 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012
www.bhg.com/recipe/layer-cakes/chocolate-chip-banana-snack-cake/

HONEY ROSEMARY CHERRY JAM and CANDIED CURRIED PECANS

My husband started a new business just over three years ago - a local trade exchange.
They recently had their annual holiday show, complete with refreshments and I was in charge of the cheese board. I joyfully made Honey Rosemary Cherry Jam and Candied Curried Pecans to accompany the cheeses, breads, fruit and crackers.
I have made the jam a couple of times since - it is so quick and delicious, and turns an ordinary cheese selection into something quite special.

HONEY ROSEMARY CHERRY JAM

1 shallot, thinly sliced
2 teaspoons olive oil
1 (12 ounce) package frozen dark, sweet pitted cherries, thawed
2 tablespoons balsamic vinegar (I used rosemary balsamic)
2 tablespoons honey
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Saute shallot in hot oil in a skillet over medium high heat, 2 to 3 minutes or until tender. Add cherries, with any liquid, the vinegar, honey, rosemary, salt and pepper. Cook, stirring occasionally, 15 to 20 minutes. Let stand 10 minutes.
(I added a little cornstarch mixed with water, returned the jam to a boil and cooked for a couple of minutes to thicken)
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

CANDIED CURRIED PECANS

1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons honey
3 cups pecan halves

Heat oven to 250F.
Line rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat, remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com/recipes/food/.../Candied-Curried-Pecans-10724...