SLOW COOKER GLAZED CARROTS

When trying to pull a meal together with multiple dishes, it is a wonderful help to be able to pop something in the slow cooker and not have to think about it until it is done.
This was a yummy recipe, the carrots were cooked perfectly, and came out of the slow cooker with a delicious glaze, giving them a hint of sweetness.

SLOW COOKER GLAZED CARROTS

3/4 cup orange marmalade
3 tablespoons water
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon butter, softened
3 to 4 cups sliced carrots
2 tablespoons honey
juice of half a lemon

In the cooking vessel of a 3 quart slow cooker, combine marmalade, water, ginger, cinnamon  and butter and mix well. Add carrots and honey and toss to coat, Cook on low for 6 to 8 hours or high for 3 to 4 hours. Drizzle with lemon juice just before serving.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, April 2011
www.arkansasonline.com/news/features/food/

VEGGIE POTATO SALAD

I loved the idea of a potato salad with lots of vegetables mixed in, but when I made this recipe, I had reduced the amount of potatoes without reducing the amount of dressing. Next time I would definitely proportion it better. Also, in an attempt at healthier eating, I used light sour cream and mayonnaise, which may have altered the taste.
I like my potato salad warm, so I put the potatoes and green beans into the salad right away, without cooling them, and served it immediately.

VEGGIE POTATO SALAD

1 1/2 pounds of baby red potatoes, cut into wedges
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon dijon mustard
2 carrots, finely sliced or julienned
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, french green beans
1/4 cup finely chopped fresh parsley
1 tablespoon of lemon zest
1 garlic clove, minced
salt and freshly ground black pepper to taste

Bring potatoes and salted water to a boil in a large saucepan, reduce heat and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl, sprinkle with vinegar and oil, and toss gently. Cool completely (I like my potato salad warm, so I skipped that step).
Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients, season with salt and pepper to taste.
Spoon buttermilk mixture over potato mixture, toss gently to coat. Cover and chill 1 to 24 hours before serving (also skipped this step).
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/

ROSE MARGARITA

I was so excited to make these cocktails for a dear friends bridal shower - I thought the rose water was wonderfully girly! Thankfully I tried one the night before, because I found the mixture to be quite awful, and would have been disappointed to serve it to a roomful of guests! I thought it was too strong, and would have been greatly improved with added sugar.

ROSE MARGARITA

6 tablespoons tequila
3 tablespoons grand marnier, or other orange liqueur
3 tablespoons fresh lime juice
1/2 teaspoon rose water

Fill cocktail shaker with ice cubes. Add tequila, grand marnier, lime juice, and rose water. Shake well. Strain into martini glasses. Garnish drinks with lime slices.
Makes 2.
Enjoy!

Recipe adapted from Bon Appetit, April 2009
www.bonappetit.com/

ONION PARMESAN DROP BISCUITS

I thought this recipe sounded very yummy, but when it came down to the taste test, they received a failing grade from our entire family. It appeared the cheese and onion would combine for a tasty treat in these baked goods, but I found the biscuits to be a bit bland, and rather dry.

ONION PARMESAN DROP BISCUITS

1 tablespoon olive oil
2 small onions, finely chopped
2 shallots, minced
3 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons butter, cut into small cubes, chilled
1 1/2 cups grated parmesan cheese, divided
1 cup milk, chilled

Heat oven to 400F.
Coat a baking sheet with cooking spray. Heat olive oil in a medium skillet over medium heat. Add the onions and shallots and cook, stirring frequently, until onions are very soft and browned, about 10 minutes. Transfer to a shallow dish and chill for 10 minutes.
In the bowl of a food processor, pulse together the flour, baking powder and salt. Add the cold butter and pulse until the butter is the size of peas. Add the chilled onions and 1 cup of the parmesan cheese and pulse to distribute. Add the cold milk and pulse just until the dough comes together.
Drop dough by 1/2 cup mounds onto the prepared baking sheet, then sprinkle each mound with a bit of the remaining 1/2 cup parmesan cheese.
Biscuits can be baked immediately or refrigerated for a few hours until ready to bake.
Bake 18 to 20 minutes, or until golden brown and cooked through.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2011
www.arkansas.com/dining/recipes/

BAKED HALIBUT

This was a fun and fabulous week day family meal. I was first introduced to this cooking method by a friend - and have loved the healthy, quick, fuss-free method of cooking ever since.
The kids thought it was wonderful to have their dinner delivered, essentially in a paper bag - which encouraged them to eat more vegetables than they might have otherwise. I would recommend lightly cooking the sweet potatoes before including them in this recipe.

BAKED HALIBUT

Heat oven to 350F.
In a large pan over medium heat, heat 2 tablespoons of olive oil. Saute one small onion and one small orange bell pepper, thinly sliced, until light gold, 5 to 10 minutes.
Add 2 teaspoons of fresh thyme, season with salt and freshly ground black pepper, remove from heat.
Tear off 4, 14 inch pieces of parchment paper. Spray one side with vegetable oil cooking spray. Place 1/2 thinly sliced sweet potato evenly on the parchment paper. Season 4 boneless, skinless halibut filets with salt and freshly ground black pepper, place atop sweet potatoes. Top fish with bell pepper mixture, 1/2 cup halved cherry tomatoes, 1 tablespoon of white wine, zest of a lemon, salt and freshly ground black pepper. Fold paper over and fold edges to seal.
Cook packets on a baking sheet, 25 to 30 minutes.
Enjoy!

Recipe adapted from Self, February 2012
www.self.com/

CRESCENT HOTEL'S BLUEBERRY MUFFINS

My husband and I had a wonderful night away at the Crescent Hotel, a beautiful place about an hour away from us.
I came across this recipe for blueberry muffins, on returning from the hotel. It was published in the newspaper, but was originally from the Ford Treasury of Favorite Recipes From Famous Eating Places. The book, a guide to popular restaurants nationwide, was one of a series published in the 1940's and 1950's.
There was a lot of baking powder, and it did have rather a strong over powering taste.
I didnt see the note until after I had mixed, baked, and given away most of the bitter tasting muffins - "this recipe contains no sugar but you should be able to add up to 1/4 cup without altering the texture" - I would definitely recommend it!!
I love the idea and the history of recreating a recipe from long ago, but I didn't so much love the taste.

CRESCENT HOTEL'S BLUEBERRY MUFFINS

1 cup of blueberries
2 cups flour
4 teaspoons baking powder
1/3 cup shortening
1 cup milk
1 egg, beaten

Wash and drain blueberries, sprinkle with 1/2 teaspoon of the flour.
Sift remaining flour and baking powder together and cut in shortening. Add milk and egg and mix just until combined. Stir floured berries into batter quickly, don't mash them. Bake in hot greased muffin tins in moderate heat oven (350F), for 20 minutes.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2003
www.arkansasonline.com/

SPRING SALAD SUPREME

This salad is a great way to use up left over ham from Easter. It is a wonderful, fresh and tasty combination of ingredients, with a light dressing - perfect for lunch or dinner.

SPRING SALAD SUPREME

4 to 6 cups mixed salad greens
2 cups julienned cooked ham
16 asparagus spears, trimmed and cooked
1 pint of cherry tomatoes
4 hard cooked eggs, peeled and quartered
1/4 cup fresh tarragon
1/8 to a 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Arrange greens over four large plates. Arrange ham, asparagus, cherry tomatoes and eggs over greens. Sprinkle tarragon over salads. Combine oil, vinegar, garlic, salt and pepper, mix well. Drizzle dressing over salad.
Makes four servings.
Enjoy!

Recipe adapted from the Morning News, April 2004