FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA and LEMON BUTTER COOKIES

I LOVE to read, and always have a pile of books.
Reading was what I missed most about my life before kids, but thankfully Book Club got me back in the habit of reading and showed me I could find the time.
I read on the treadmill, in the car line while waiting for the kids to come out of school, while on an airplane, a passenger in a car, sitting beside the pool, curled up on the couch in a blanket, and I always carry my current book in my purse just in case the line at the post office is too long, or I'm waiting on a friend at a restaurant.
I have recently devoured a couple of books that, along with delicious stories included wonderful recipes.
Today is the National Education Associations "Read Across America" day - and with the kids out of school due to snow and ice, this delicious combination of nourishment for the mind and body is definitely worth celebrating.

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA

FOR THE BLACK BEAN AND AVOCADO SALSA
2 (14 ounce) cans black beans, rinsed and drained
1 cup halved grape tomatoes
4 green onions, finely chopped
1/2 small jalapeño pepper, finely chopped
juice from 1 lime
1/4 cup olive oil
salt and pepper to taste
few dashes of hot sauce
handful of chopped cilantro
2 avocados, cut into cubes

In a medium bowl, combine all ingredients.

FOR THE FLOUNDER
1/2 cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs, seasoned with salt, pepper and 1/4 teaspoon cayenne pepper
olive oil
1 1/4 pounds flounder fillets
tartar sauce, for serving
lemon wedges, for serving

Set up your dredging stations: one plate or bowl for the flour, one for the eggs and one for the panko.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Dredge your fish fillets, first in the flour, then in the egg, then in the panko.
Add 2 to 4 fillets at a time to the skillet and fry 2 to 3 minutes on each side, until cooked through. Remove from the skillet, tent with foil to keep warm, and fry the remaining fillets, adding more oil as necessary.
Serve with a dollop of tartar sauce, lemon wedges and the black bean and avocado salad.
Enjoy!

Recipe adapted from Dinner a Love Story, Jenny Rosenstrach, 2012
www.dinneralovestory.com/‎

LEMON BUTTER COOKIES

1 cup butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extreact
zest of one lemon
1 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup cornstarch
sugar crystals

Cream butter, sugar, vanilla and zest until smooth. Add dry ingredients, mix until just incorporated. Use waxed paper to shape and roll dough into 2 8-inch logs, (about the width of a cookie).
Wrap in plastic wrap and refrigerate for an hour.
 Heat oven to 350F.
Slice cookies about 1/4 inch thick, put on ungreased cookie sheets, sprinkle on sugar crystals or roll the logs in sugar before cutting.
Bake for 15 minutes, until slightly golden. Cool on waxed paper.

Enjoy!

Recipe adapted from A Fine Romance: Falling in Love with the English Countryside, Susan Branch, 2013

www.susanbranch.com/‎

GRAPEFRUIT ELDERFLOWER SPARKLER and TANGERINE LIME SPARKLER

I can't think of the last time I went to the theatre to see a movie - it's awful and seems un-American, I know! But when I have a sitter for the kids, I am more interested in dinner, drinks and uninterrupted conversation, and my husband always volunteers to take the kids to see the kid movies.
Consequently, I'm clueless about the Oscar nominations, so if I watch the show tonight, it will be with a classic, red carpet worthy champagne style of cocktail, as opposed to a fun movie themed drink.

GRAPEFRUIT ELDERFLOWER SPARKLER

1 ounce elderflower liqueur
1 ounce chilled pink grapefruit juice
3 ounces chilled sparkling wine

Combine the elderflower liqueur and grapefruit juice, top with the sparkling wine.
Enjoy!

Recipe adapted from Cosmopolitan, February 2013
www.cosmopolitan.com › Index › Food/Cocktails‎

TANGERINE LIME SPARKLER

Drop a sugar cube into a champagne flute. Add 1 ounce of fresh tangerine juice and 1/4 ounce of fresh lime juice, top with sparkling wine.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2013
www.rachaelray.com/‎

LAMB SHANKS WITH CHICK PEAS and ROASTED CARROTS WITH CARAWAY AND CORIANDER and SAUTEED KALE WITH TOASTED PINE NUTS

The night before my husband was leaving for four days, for a conference in L.A, we determined to have "date night" at home.
Once the kids were fed, and in bed, it was time for the adults to enjoy a peaceful, romantic dinner, where no manners had to be corrected and no one complained about the food. Heaven!!

LAMB SHANKS WITH CHICKPEAS

2 lamb shanks
1 onion, quartered
1/2 teaspoon ground turmeric
4 cups beef broth
1 can chick peas, drained
1 can cannellini beans, drained
4 cloves garlic, crushed in a garlic press
1 1/2 tablespoons tomato paste
1/2 cup undrained chopped canned tomatoes
2 potatoes, peeled and cut into large cubes
freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

Rinse the lamb and pat dry with paper towels. Place the lamb and the onion in a large pot, add the turmeric and stock, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, skimming as needed, until the lamb shanks are tender, 1 1/2 to 2 hours.
Add the chick peas, cannellini beans, garlic, tomato paste, tomatoes and potatoes to the lamb. Season with salt and pepper, cover, simmer for 35 minutes.
Spoon the broth and vegetables into a bowl, place a lamb shank on top, sprinkle with parsley, and serve with toasted pita bread if desired.
Enjoy!

Recipe adapted from Please to the Table, The Russian Cookbook, 1990

ROASTED CARROTS WITH CARAWAY AND CORIANDER

1 teaspoon ground caraway
1 teaspoon ground coriander
2 tablespoons honey
1/2 teaspoon whole caraway seeds
1/2 cup buttermilk
1/2 cup Greek yogurt
1/2 serrano chile, seeded and finely chopped
bunch of carrots, peeled, tops discarded
2 tablespoons unsalted butter, cubed
1/4 cup sunflower sprouts
1/4 cup salted roasted sunflower seeds
1/2 cup cilantro leaves
lime wedges for serving

Heat oven to 350F.
In a small skillet, toast the ground caraway and coriander over low heat, stirring until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the touted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
Spread the carrots on a large baking sheet and season with  salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
Pour the buttermilk dressing onto a platter, arrange the carrots on the dressing and top with the sunflower sprouts, sunflower seeds and cilantro. Serve with lime wedges.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

SAUTEED KALE WITH TOASTED PINE NUTS

4 bunches kale
1/4 cup olive oil
1 red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

Remove stems from kale, chop leaves (I used baby kale, so left out this step).
Heat oil in a large pot over medium-high heat. Add onion and garlic, sauté until onion is soft, about 6 minutes. Add half of kale, cook until kale wilts, tossing often, 2 to 3 minutes.
Add remaining kale and half of pine nuts, toss until kale is just tender, about 3 minutes longer. Season to taste with salt and pepper.
Transfer to a platter, sprinkle with remaining pine nuts and serve.
Enjoy!

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

MILK CHOCOLATE MAPLE BACON COOKIES

Serving on the Chase Family Foundation Fundraising committee has been an absolutely wonderful experience for me!!
When Susan called to ask if I would be on it, I immediately said "YES" - then I thought to ask what exactly would be involved.
An amazing, hardworking, huge hearted group of people have met for the past couple of months, to pull together the "Chase The Blues Away" fundraiser - a Mardi Gras themed event that benefits the Northwest Arkansas Food Bank.
I have loved being involved in helping to organize this fabulous community event, our weekly meetings have been filled with business items and great ideas, but also great conversation, cheers, and a few tears.
It has been so good for me to step outside of my comfort zone - to ask people to donate - and I must admit a little surprising, and so humbling when people have been so willing to give - this is an amazing area and community and cause.
Our final meeting before Chase The Blues Away (Tuesday, March 4th at the Springdale Country Club) was held last week, thanks to Susans generosity and thoughtfulness, we all took gifts home with us, and knowing that, although Susan doesn't care for dessert, she loves bacon, and a certain maple bacon ice-cream combination, I made a batch of these Milk Chocolate Maple Bacon Cookies for her to enjoy.

MILK CHOCOLATE MAPLE BACON COOKIES

1 pound maple bacon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon maple extract
2 eggs
2 3/4 cups flour
1 (11 1/2 ounce) milk chocolate chips

In a large skillet over medium heat, cook the bacon until well browned and crispy. Transfer the bacon to paper towels to drain and cool. Reserve the bacon drippings in the skillet. Once the bacon has cooled, crumble or chop into small chunks. Set aside.
Heat the oven to 375F. Line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to be a together the butter, 1/2 cup of the reserved bacon drippings, brown sugar, sugar, baking soda, salt and maple extract, until light and fluffy. Add the eggs, one at a time, beating and scraping the bowl after each addition.
Mix in the flour, then the chocolate chips and crumbled bacon.
Scoop the cookies onto the prepared baking sheets in 1 tablespoon mounds. Bake for 10 to 12 minutes, or until golden around the edges.
Allow to cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2014
www.arkansasonline.com/news/features/food/‎

TRIPLE ONION DIP and ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE and SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE and CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES and BOURBON BROWNIES and LEMON DREAM PIE

The Chase Family Foundation was formed in 2008, out of tragedy and upbringing a determination to help the hungry, elderly and abused women throughout Northwest Arkansas was fostered and strengthened.
During the first year alone, The Chase Family Foundation provided over 21,000 meals through the Ozark Food Bank and Meals on Wheels program, and they have also been responsible for providing Christmas cheer to over 500 people - taking bags full of gifts to home bound seniors, who otherwise would not have received anything. The first Christmas this was offered, not one of 120 men and women asked for a frivolous item - every single request was for a necessity, and if they had a cat or dog, a case of pet food was also delivered.
This past Christmas when my dear friend was describing this caring, compassionate and time consuming project, I offered at the very least, to deliver refreshments for the hard working folk sorting the donations and putting the bags together, and was excited and thankful to be able to contribute and help out in a small way.
In order to maintain all of this wonderful work, and to continue to provide for others, a Mardi Gras themed Fundraising event will be held Tuesday, March 4th, from 6 to 10pm, at the Springdale Country Club, with all proceeds going directly to the Northwest Arkansas Food Bank -
for more information please visit chasefamilyfoundation.com/‎

TRIPLE ONION DIP

2 tablespoons olive oil
2 shallots, chopped
3 green onions, chopped
1/2 to 1 red onion, finely chopped
1 teaspoon fresh thyme, chopped
1 package (8 ounces) cream cheese
1 cup greek yogurt

Heat oven to 350F.
Heat skillet over high heat. Add olive oil, shallots, green onions, red onion and thyme. Lower heat to medium, cook, stirring occasionally until shallots are golden, about 5 minutes.
Add cream cheese and yogurt, stir until well mixed. Transfer mixture to a baking dish, bake until heated through and bubbling.
Enjoy!

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

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE

1 (8 ounce) package of cream cheese, room temperature
8 ounces smoked trout fillets, chopped
1/2 cup fresh dill, finely chopped
2 green onions, finely chopped
1 teaspoon grated lemon peel
4 heads of Belgian endive
fresh dill sprigs

Mix cream cheese, smoked trout, dill, green onions and lemon peel in a bowl. Season with salt and freshly ground black pepper.
Separate endive into leaves. Place a spoonful of cream cheese mixture on the base end of each leaf. Garnish with a dill sprig. Arrange filled leaves on a plate.
Enjoy!

Recipe adapted from Bon Appetit, November 2003
www.bonappetit.com/recipes‎

SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE

1 tablespoons olive oil
1/2 onion, chopped
1/4 cup balsamic vinegar
1 cup apricot preserves
1/2 cup spicy brown mustard
1 1/4 pounds bulk Italian sweet sausage meat
6 ounces pork sausage
1 tablespoon dried sage
1 cup Italian bread crumbs

Heat oven to 425F.
Line a baking sheet with parchment paper.
Heat oil in a medium skillet over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add vinegar and cook until vinegar is reduced to 2 tablespoons. Remove from heat and stir in apricot preserves and mustard and mix well. Set aside.
In a mixing bowl, combine sausage and chopped sage. Add 2 tablespoons of the apricot-vinegar mixture to the sausage mixture. Form sausage into balls, then roll in bread crumbs.
Arrange sausage balls on prepared baking sheet. Bake, 15 to 20 minutes, turning occasionally, until sausage balls are cooked through. Transfer to paper towels to drain, then serve with apricot dipping sauce.
Enjoy!

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

CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES

4 slices of applewood smoked bacon1/3 cup mayonnaise
1 celery rib, finely chopped
1/2 shallot, finely chopped
2 teaspoons parsley, finely chopped
juice from 1/2 lemon
1 to 1 1/2 pounds of chicken tenders, cooked, cut into small dice
salt and freshly ground black pepper
16 bread cases (roll pieces of white bread flat, cut out circles and press into a greased mini-muffin tin, bake in a 350F oven until lightly browned and crisp)
2 small plum tomatoes, cut into 1/4 inch slices
16 watercress leaves

In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.
In a medium bowl, combine the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.
Spoon 1 tablespoon of the chicken salad into each bread case, garnish with the bacon pieces, sliced tomato and watercress.
Enjoy!

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

BOURBON BROWNIES

1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 1/2 cups semisweet chocolate chips, divided
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons bourbon
3 tablespoons butter, softened
1 1/2 cups powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla

Heat oven to 350F.
Grease an 8 by 8 inch baking pan, set aside.
In a medium saucepan, combine 1/3 cup butter, sugar and water. Cook and stir over medium heat just until boiling. Remove from the heat. Add 1 cup of the chocolate chips, stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon just until combined. Stir in flour, baking soda, and salt. Stir in remaining 1/2 cup chocolate chips. Spread batter into prepared pan.
Bake for about 20 minutes or until edges are set and begin to pull away from the sides of the pan.
Using a fork, prick the warm brownies all over. Drizzle bourbon evenly over brownies, cool in pan on a wire rack.
For the Frosting: in a small mixing bowl, beat the 3 tablespoons of butter with an elector mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons of the milk and vanilla. If necessary, beat in the remaining milk to reach spreading consistency.
Spread over brownies.
Enjoy!

LEMON DREAM PIE

1 (8 ounce) package of cream cheese, softened
3/4 cup sugar, divided use
3 eggs, divided use
1 (9 inch) unbaked pie crust
3/4 cup light corn syrup
2 teaspoons finely grated meyer lemon peel
1/3 cup meyer lemon juice
2 tablespoons butter, melted
1 tablespoon cornstarch

Heat oven to 350F.
In the bowl of an electric mixer, beat at medium speed, the cream cheese, 1/4 cup of the sugar and 1 of the eggs until smooth. Arrange the pie crust in a 9-inch pie pan. Spread cream cheese mixture evenly over the bottom of the pie crust.
In the same bowl, beat 1/4 cup of the sugar, the remaining 2 eggs, corn syrup, lemon peel, lemon juice, butter and cornstarch, until well blended.
Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over lemon mixture. Bake for 50 to 55 minutes or until filling is puffed and set. Cool on a wire rack.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2002
www.arkansasonline.com/news/features/food/‎

CHICKEN LIVER CROSTINI

I thought this Chicken Liver Crostini was sexy, I really did!!
I made it for a recent dinner party, and served it as an appetizer, but saved the last little bit for just my husband and myself.
A few nights after the dinner party, we opened a bottle of wine and savored the remaining pate, in celebration of the last Boy Scout meeting my husband would be responsible for.
As part of a cheese board, with fresh fruit, preserves, crackers and nuts, and the kids in bed asleep, it was the perfect romantic respite - a lovely get-away at home.

CHICKEN LIVER CROSTINI

1 pound chicken livers
2 tablespoons unsalted butter
1/4 cup olive oil
1 onion, finely chopped
2 sage sprigs
1 rosemary sprig
1 anchovy fillet, minced
1 tablespoon drained capers
salt and freshly ground black pepper
1/4 cup cognac
1 baguette, thinly sliced, toasted

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
Discard the herb sprigs and scrape the contents of the skillet into a food processor, let cool slightly. Pulse to desired level of smoothness, then season with salt and pepper.
Either spread the baguette toasts with the chicken liver to serve, or spread the mixture into a ramekin and top with melted duck fat - chill before serving.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES

1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

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

DEEP CHOCOLATE POUND CAKES

2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎