There comes a time when a person must sit back and analize what has happened or is about to happen in their life. I have thought very seriously about this and I want to share my thoughts with you.
I had the good fortune to publish a cookbook that took a few years to compile and present. I started my recipe/entertaining site and my Restaurant/Hotel reviews over 5 years ago and have, for the most part, dedicated a recipe to each and every day. When we do dinners, we have always set the camera on the counter promising to be sure and take pictures so we can show you what each dish should look like. Then…we sometimes forget, eat the dinner and realize we didn’t take any pictures. Drat – I must be human after all.
The first pages of my cookbook were more for setting up your home for guests…either for Bed and Breakfast owners or the lowly guest room you have that probably gets everything stored in it. This helps you through it all. When we first started there was no one to assist us to make sure we did it right. So we tried to put together what we had learned through going to the Library for a year. This was to show how to put together a Bed and Breakfast or simply prepare a space for guests in your home when they come for a visit and stay. Little details can make a huge difference in comfort and quality showing your company that you care…about them and your time with them. These little touches really make a difference.
The second half of my cookbook was dedicated to our most requested recipes at our Bed and Breakfast. We were fortunate to have many of our guests return to stay with us. We had one couple who returned to us several times and then returned to their home and designed their own Bed and Breakfast along the same lines we had set up. This was a great compliment to how we operated our home for guests.
I also love presenting beautiful tablescapes to enhance the dining experience in our home as well as teach others how to make them for any holiday or occasion for their family and friends. I make a point of doing this even when Don and I are celebrating something special or “just because”. We take pictures, post them for you to see and so perhaps you can design your own table and, when I am asked, will gladly show others how to do these; using what they have in their own homes
I have asked…begged actually, for people to sign on this site. It costs nothing but shows me and my two mentors, just how well it is going. Well…that didn’t happen. I found I had lots of readers but no one signed on. (as well as Google keeps track).
My “Damn I Can Do This” site now has 1500 recipes, hints and tips and I think it is time to say no more for awhile. I tried every kind of meat, fish, salad, soup, dessert, and vegetable to tempt everyone. Don’t misunderstand me. I loved doing it, I loved seeing if it helped you, and I don’t know what I will do now to fill my time.
My “Damn I Gotta Read This” site will still be an on-going review of hotels and restaurants we happen to be in., wherever we travel. I hope you will read them and make up your own minds before you visit these same places.
Thank you one and all….for making me think I could actually make a difference but I think the difference was in me for me and I am truly blessed.
I think my family thought I was crazy doing what I do everyday, but, whenever they read a recipe, I feel proud; prouder yet if they even make them.
Do me a favour now please…..make your favourite cocktail (several on my site), pour a beer, non-beer, glass of wine, or just a glass of water and make a toast to remember what you have read here and maybe return from time to time to actually use a recipe of mine.
Have fun!
Sincerely,
Bonnie
It’s been fun but now I have to go a prepare dinner for a group of friends…honest.
Father’s Day – Today
To start with – Happy Father’s Day to all Dads, soon-to-be Dads and even Granddads. It was mentioned to me that Grandparents even have their own day, but I’ve never heard a grandparent yet, in conversation, who was ever noticed on THAT special day, so I have included them in this special group.
If you have a father still living, go and give him a hug and tell him you love him and are thankful to have him as your father. If you are missing your Dad, due to him passing away or absent due to serving in the Military, hang on tightly to a good memory and say a prayer. If your situation is not any of these, say a prayer anyway to say thanks for being born or, if you can, pick up the phone and say hello.
I am in the second group – my father passed away…gee, some fifteen (15) years now. I find myself voicing his ‘sayings’ more and more, laughing still at some of the stories he had told us and, sometimes, hearing an Irish song and find I am tearing up – no real reason, simply just remembering and feeling warm inside.
Do I miss him? Absolutely. To hear him laugh, start to sing an Irish ditty, flirt with my Mom (the love of his life for 65 years) has to be a memory now but how I wish……..
I watch now how my husband treats his children and my daughter. He has a wonderful shoulder to cry on, to sit and discuss life with and share himself selflessly with each of them, asking only that they be ‘good kids’. These kids are on the short side of becoming 5o years old but it doesn’t matter.
I digress and I don’t apologize for it. I have memories only of my Dad but can enjoy how my wonderful husband is with being Dad and Granddad to our family. So, once again, Happy Father’s Day to all the Dads. Enjoy the day and even if you still give the socks or golf balls as a gift, it will be appreciated because you care.
Hugs!
Beef Tenderloin With Orange And Smoked Paprika Mayonnaise
If you are looking for another tasty hot Hors d”Oeuvre, this is one to add to your collection.
- 1 tbsp. coconut oil
- 1 tsp. orange juice
- 1 tsp. packed brown sugar
- 1 tsp. grated orange zest
- 2 cloves garlic, minced
- pinch each of cumin and pepper
- 12 oz. beef tenderloin
- pinch of salt
In a bowl whisk together the oil, juice, sugar, zest, garlic pepper and cumin. Cut beef into scant I inch cubes. Add to the bowl and toss to coat. Let this stand for 15 minutes.
Smoked Paprika Mayonnaise
- 1/2 cup mayonnaise
- 1 tsp. smoked Spanish paprika
- pinch of salt and pepper
In a small bowl, combine all the ingredients. Set aside in the refrigerator.
Place the cubes on a foil lined baking sheet. Broil about 6 inches from the heat until browned but still a little pink inside (about 5 minutes).
Serve with the Paprika mayonnaise.
Napkins, Glass of wine….life doesn’t get too much better than this.
Chicken Skewers With Lemon Yogurt Sauce
This spiced chicken is served with a the velvety sauce and is spectacular. Don’t miss out. Make it and everyone will be looking for more.
- 2 tbsp. coconut oil
- 1 tsp. grated lemon zest
- 1 tsp. paprika
- 1 tbsp. chopped fresh Italian parsley
- 2 cloves garlic, minced
- pinch of cayenne pepper (2 if you are braver)
- 12 oz. chicken breasts, boneless and skinless
- pinch of salt
In a bowl, whisk together the oil, lemon zest, paprika, parsley, garlic and cayenne.
Cut the chicken crosswise into 1/2 inch strips and add to the oil mixture and toss to coat completely. Thread onto wooden skewers (ones you have soaked in water for an hour).
Place on an greased foiled lined baking sheet. Broil 6 inches from the broiler until no longer pink inside (it should take about 5 minutes). Season with salt and serve with the delicious Lemon Sauce below.
Lemon Yogurt Sauce
1 cup Greek yogurt
1 tbsp. chopped parsley
1/2 tsp. grated lemon zest
1 tsp. lemon juice
pinch each of salt and pepper
Line a sieve with cheesecloth set over a bowl. Spoon in the yogurt and let drain in the refrigerator for an hour.
In a bowl, whisk together the yogurt, parsley, lemon zest and juice, salt and pepper.
Serve with the chicken skewers and people will be licking the Lemon Yogurt bowl clean. Simply a great Appetizer to set out.
Breakfast Hash, American Style
This seems to be popular for breakfast. Give it a go and you will make it again….and again!
- 2 tbsp. butter
- 3 tbsp. flour
- 3/4 cup chicken broth
- 1/2 – 3/4 cup half and half
- salt and pepper
- 1 tbsp. coconut oil
- 1 lb. sweet Italian sausage, cut in 1/4 inch coins.
- 1 large red pepper, seeded and coarsely chopped
- 1 Jalapeno pepper, seeded (optional) and chopped
- 8-10 mushrooms, sliced
- 1/4 cup wine vinegar
- 3 large russet potatoes, grated on large holes of box grater
- 1 1/4 cups aged cheddar, shredded
- 2 shallots, chopped fine
Preheat oven to 350 degrees, with the rack in the upper third of the oven.
Melt butter in a saucepan over medium heat and add the flour, whisking to make a roux for 1 minute. Slowly whisk in the broth and half and half. Bring to a boil. Make sure there are no lumps so whisk constantly. Remove from the heat, and season lightly with salt and freshly ground pepper.
Heat the oil in a skillet and cook the sausage coins until browned, about 2 minutes per side. Transfer to a 9 x 13 baking dish (sprayed first with non-stick Pam), Spread out evenly.
Reduce heat to a minimum and add the peppers and mushrooms, cook until lightly browned and softened (6 minutes). Add the vinegar and cook another 35 seconds to scrape up any brown bits. Spoon these evenly over the sausages.
Now for the good stuff. Combine the potatoes, cheese, shallots and sauce. Spoon over the top evenly and cover with tin foil (parchment paper first) and bake for 35-40 minutes. Uncover and broil until the top is well browned. (7-8 minutes). Serve warm with scrambled eggs and muffins….and don’t forget the juice and coffee. Whew!
Praline Semifreddo With Fresh Peaches
Peaches are coming….so be prepared. This is a wonderful dessert for company. My sister-in-law loves this and has asked me to make when she would come to visit.
Crust
- 1 1/4 cups Italian macaroons, finely ground in food processor (amaretto)
- 1 stick unsalted butter, melted
Preheat oven to 350 degrees. Place rack in the middle. Invert bottom of springform pan (2 inches deep) to make it easier to slide the semifreddo out. Lock in and oil pan.
Stir together the cookie crumbs and butter in a bowl and press into the bottom and up the sides of the pan. Bake until firm and a shade darker. (10 minutes). Cool completely on a rack for about half an hour. Be sure to leave the oven on.
Praline
- 1/4 cup coarsely chopped pecans
- 1/4 cup sugar
Spread out in a baking sheet and stirring one or twice, until fragrant and golden (8-9 minutes). Transfer to a bowl. Lightly oil the same baking pan. Set aside.
Semifreddo
- 1 1/4 lb. firm, ripe peaches
- 1 Vitamin C tablet, crushed finely*
- 1/2 cup sugar, plus 2 tbsp. – divided
- 6 large egg yolks
- 3/8 tsp. pure almond extract
- 1 cup heavy whipping cream
Peel, pit and chop peaches, then puree in a food processor along with the crushed Vitamin C tablet, 1/2 cup sugar, pinch of salt. Force through a sieve set over a large bowl and discard the solids.
Stir in the egg yolks, then place bowl over the pan of barely simmering water and beat until thick and pale in colour and a thermometer has reached 140 degrees. Now, beat 3 minutes more.
Remove bowl and set in a bowl of ice water. Add the almond extract and continue beating for about 6 more minutes (until cold).
Beat cream with the remaining 2 tbsp. sugar in another bowl with clean beaters (of course) until they form soft peaks.
Fold one third of the cream into the peach mixture, fold in the praline mixture and remaining cream gently but thoroughly. Pour into a cooled crust, cover with plastic wrap and freeze for no less than 4 hours. Let stand in the refrigerator for 1 hour before serving.
Topping For Semifreddo
- 1 lb. ripe, firm peaches
- 1 Vitamin C tablet, crushed finely*
- 1/4-1/3 cup sugar
Cut an X in the bottom of each peach and blanch in a saucepan of boiling water for 10 seconds. With a slotted spoon, transfer to a bowl of ice water so it will stop cooking. Peel peaches and slice in 1/2 inch wedges.
Toss the peaches with the crushed pill and sugar and let stand, stirring once in a while until the sugar has completely dissolved (10-15 minutes). Spoon peaches over the sliced semifreddo just before serving and listen to the oohs and aahs!
*reason for the Vitamin C is to prevent the peaches from turning brown. Now you know!
A Lemon Cake That Counts
That is funny, but it takes ONE cup of butter, TWO cups sugar, THREE cups flour and FOUR eggs.
I call that a clever cake and because it is lemon in flavour, gets a gold star from the baker.
- 3 cups flour, sifted
- 1 tbsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large eggs, beaten
- 1 1/4 cups buttermilk
- 1 1/4 tsp. lemon extract
- zest of 2 large lemons
- Lemon Curd (homemade or store bought-your choice)
- 12 ounces of raspberries, blueberries, blackberries mixed together
- 2/3 cup whipping cream sweetened with vanilla and icing sugar
- Icing sugar for dusting
Heat oven to 350 degrees. Line the bottoms of two 8 inch round pans, and butter the bottoms and edges with butter. Cut a round circle of parchment paper to fit in each pan. Dust with flour, tipping pans to get all the sides covered and gently tap out the excess. Set aside. Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter on medium speed until fluffy. Gradually add the sugar and beat until very light and lemon coloured (4 minutes). Add the eggs, one at a time mixing well after each addition. Scrape down the sides from time to time (5 minutes).
Add the flour mixture slowly, alternate with the buttermilk, at little at a time, on low speed making sure to end with the flour mixture. When done, add the lemon flavouring and the zest.
Divide the batter equally in the two pans and bake for 25 minutes, rotating the pans to brown evenly. Bake another 15-20 minutes more and check with a cake tester for doneness. Transfer to a rack to cool for 15 minutes. Remove cakes from the pan and leave, top side up to completely cool down for an hour.
To assemble, remove the parchment paper, and slice each cake in half, horizontally with a serrated knife. Keep the better top to use as a dome and turn the second top upside down on a cake plate. Spread one cup of lemon curd over the bottom within 1/2 inch of the edges of the cakes. Repeat with the second layer, again adding the lemon curd. Now add the third layer, adding lemon curd in the same way. Do not add the dome yet.
One hour before serving, place the cake plate with cake in the refrigerator to firm up. Add the dome top to the cake just before serving, and top with the sweetened whipped cream. Sprinkle with the assorted berries and dust with sifted icing sugar.
Everyone’s eyes will be popping and their mouths will be salivating. This, my friends, is one awesome cake.
French Toast With Bacon Nests
Everyone loves French toast and when served with crisp bacon nests topped with maple syrup (lots), you have a royal feast for sure.
- 6-8 bacon slices, thicker cut would hold up better**
- 1 tsp. coconut oil
- 6 large eggs
- 1 cup milk
- 1/2 cup whipping cream
- 2/3 packed brown sugar, divided
- 1 tsp. vanilla
- 1 tsp. nutmeg
- pinch of salt
- 1 lb. egg bread loaf, cut into 1 inch thick slices
- lots of maple syrup (warmed)
Cook bacon in a large non-stick frying pan over a medium temperature until starting to crisp up. Cool Slightly. **if you run bacon under the cold water tap and shake off the excess before frying, they don ‘t curl up. Just sayin’.
Line the bottom and sides of a slow cooker insert with a large piece of parchment. Brush with oil. Now twirl the bacon strips into nests and arrange on the bottom of the insert.
Beat the eggs with the milk and cream, 1/3 cup brown sugar, vanilla, nutmeg and salt in a large bowl. Beat until light and foamy. Dip each slice of bread in the egg mixture.
Divide the bread and brown sugar into 2 – 3 layers, 1 slice thick, depending on the size of your slow cooker. Place first layer of dipped bread over the bacon, sprinkle with brown sugar, then repeat with remaining bread and sugar. Cover and cook for 8 hours on low.
Preheat broiler. Using oven mitts to lift the parchment holding the French toast out of the slow cooker, flip bacon side up onto a buttered baking sheet, and broil in the oven until the bacon is crisp (2 min.). Transfer to a platter or cutting board.
Divide into 6 servings, serve with warmed maple syrup. Serve with fresh coffee, juice and WOW! you did it again.
Cauliflower With Brown Butter And Sweet Paprika
This is a wonderful and tasty dish to serve family and guests alike.
- 1/2 cup panko crumbs
- pinch of salt
- 1/3-1/2 cup grated Asiago cheese
- 1 large head of Cauliflower, leaves removed
- 6-8 tbsp. unsalted butter
- 1/2 tsp. Hungarian sweet paprika
Preheat oven to 350 degrees. Toast the panko crumbs in a skillet until golden in colour (about 3 minutes). Let cool completely then stir in the salt and cheese.
Place a steamer basket in a pot filled with water just below the basket. Place the cauliflower in, cover and steam for 10 minutes until fork tender. Transfer to a serving bowl.
Melt butter in a saucepan until browned (about 8 minutes). Remove from heat, pour half the brown butter over the cauliflower and sprinkle about half of the panko mixture.
With a paring knife, cut the cauliflower into chunks and pour the remaining butter over the top, sprinkle with the remaining panko mixture and serve immediately.
Old Fashioned Date Squares With Chocolate
My mom made THE very best date squares (we called it Matrimonial Cake) ever. This is the same recipe but with a touch of baking chocolate powder.
- 2 cups chopped pitted dates
- 1 cup water
- 1 1/4 cups brown sugar, packed and divided
- 1 tbsp. lime juice
- 2 tsp. vanilla
- 2 1/2 cups flour, sifted
- 1 1/2 cups rolled oats (large flakes, not instant)
- 1 tsp. lime zest
- pinch of salt
- 1/4 tsp. baking powder
- 2 tbsp. baking powder chocolate
- 1 cup butter, softened
Preheat oven to 350 degrees. Spray a 8 inch square baking pan with non-stick oil and line the pan with parchment paper, making sure to overhang 2 inches. Turn the pan and add another piece of parchment paper, overhanging by 2 inches. Spray the parchment paper lightly.
Combine the dates in a saucepan over high heat. Bring to a boil and reduce the temperature to low, simmering about 5-6 minutes, stirring occasionally. Remove from heat.
Stir in 1/4 cup brown sugar, lime juice and vanilla. Let stand to cool slightly.
Combine the flour with the remaining brown sugar, oats, lime zest, baking power and chocolate in a large bowl. Add the butter, working into the oat mixture with your fingers.
Spread one half of the oat mixture into the prepared baking pan. Press gently to form a crust. Spoon the date mixture over the crust and spread it evenly right to the edge of the pan. Sprinkle the remaining oat mixture evenly over the dates, and press down gently .
Bake in the oven for about 40-45 minutes until the top is golden. Transfer to a rack and cool completely in the pan.
Slice into squares. When served warm….absolutely heavenly. Served at warm temperature…the same! It is awesome.
Tequila And Corona For Hot Summer Days
Today I have a new drink for you to make and share with a few friends on a hot summer evening on the patio with a few munchies. This must be served COLD and, when served with lime wedges, exquisite.
- 1/3 cup fine sugar
- 2/3 cup fresh lime juice
- 1/2 cup Tequila
- 2 x 355 ml bottles of Corona, chilled
- pinch of salt
- 2 tsp. fine sugar
- lime wedges
Boil together the sugar and 1/3 cup of the lime juice until the sugar completely dissolves (about 2 minutes).
Pour into a pitcher along with the remaining lime juice and Tequila. Place in the refrigerator for a minimum of 45 minutes to get cold. Remove from the refrigerator and slowly pour in the Corona and ice cubes just before serving.
Combine the salt and sugar on a small plate. Run a lime wedge around the rim of 4 glasses, then dip into the mixture. Pour in the tequila mixture EQUALLY in the four glasses, add a lime wedge and you have just become a patio hero.
Make sure you have salty munchies such as chips, popcorn or crackers and cheese.
Pineapple, Yogurt and Nut Summer Breakfast Brunch Addition
Having operated a Bed and Breakfast for so many years and hosting special Brunches, this one is a real beaut. Easy to make and easier to gobble up.
- 2 tbsp. butter
- 1/2 large pineapple, peeled, cored and cut into 1/2 chunks (roughly 4 cups of fruit)
- 1/3 cup brown sugar, packed
- 2/3 cups old fashioned rolled oats (not instant)
- 1/3 cup fresh lime juice
- zest from 1 lime
- 4 cups good quality plain Greek Yogurt
- 1/4 chopped, toasted pistachios
Melt the butter in a large skillet on high heat. Add the pineapple chunks, sugar and rolled oats. Cook, stirring and continually scraping the bottom of the pan for 5 minutes. Reduce the heat to medium and continue stirring until the sugar has caramelized and the pineapple softens (about 5 minutes more). Stir in the lime juice and zest.
Spread this mixture out on a parchment lined baking sheet, breaking up any large chunks. Cool slightly.
Spread the yogurt evenly in a large dish (9 x 13). Top with the pineapple mixture and sprinkle the pistachio nuts over the top.
When this is added to a bounty of warm, just out of the oven muffins, coffee, bacon, fruit salad, scrambled eggs (perhaps) or eggs benedict….you have a winner.