I absolutely love the sweet potato and yam…between the USA and Canada, they appear to mean the opposite, so I will go by colour.
- 1 large sweet potato (white one)
- 2 tbsp. butter
- 1 tsp. finely grated lime zest
- 2 tbsp. fresh lime juice
- pinch of salt
- pinch of freshly grated nutmeg
Preheat oven to 425 degrees. Prick potato all over and bake on a parchment lined cookie sheet until completely tender if poked with a knife. This normally takes 45-60 minutes.
Remove from oven and slice in half lengthwise to scoop out the flesh.
In a small bowl, mash until smooth and add the remaining ingredients
This would be awsome with roasted chicken or barbecued chicken, using the drippings to drizzle over the potato. If more than 2 people, simply add another sweet potato or two and increase the ingredients accordingly.
Ice Cream Sprinkles For The Kids
All kids love sprinkles on their ice cream. Here is a homemade one you will even enjoy. No preservatives and you know what is in it.
- 1/3 almonds, with skins, finely chopped
- 1 cup sweeted flaked coconut
- 3 1/2 oz. fine quality bittersweet chocolate (not unsweetened) OR
- 2/3 cup semisweet chips
Preheat oven to 350 degrees.
Toast the almonds on a baking sheet for about 10 minutes then transfer to a bowl.
Toast the coconut on a baking sheet, stirring until it becomes golden (8-10 minutes) and remove from the oven.
Sprinkle the almonds, chocolate and a generous pinch of salt over the coconut and let alone for about 5 minutes, until the chocolate has melted. Now toss to coat everything. With a rubber spatula, transfer this out on a parchment lined tray and let cool for about 1 – 2 hours.
Loosen with a spatula and sprinkle this over the cones or bowl of ice cream. YUMMY
Catfish With Crisp Apple Coleslaw
This fish is something new for me. It is great when served with homemade baked beans and/or homemade sweet potato fries. If you have a deep fryer, it is easy as can be.
- 1 large lime
- 1/3 cup mayo, not salad dressing
- 1 tbsp. honey
- 3 stalks celery, peeled and thinly sliced
- 1 red delicious apple, peel on and cored
- 1 cup shredded cabbage
- 1 -1 1/2 lb. catfish fillets
- 1/3 cup yellow cornmeal
- 1 tsp. chili powder
- pinch of salt and pepper
- 2 tbsp. oil for frying
Cut half of the lime into wedges and set aside. Juice the remaining half into a large bowl. Combine the mayo and honey with the juice, using a whisk. Reserve 2 tbsp. of this. Stir in the apple, celery and cabbage, mixing well to combine. Cover and place in the refrigerator until ready to plate the catfish.
Sprinkle the fish with a pinch of salt and brush with the reserved lime-mayo mixture. In a small bowl, combine the cornmeal and chili powder. Coat the fish fillets and cook in 2 tbsp. hot oil 3-4 minutes each side until it becomes a nice golden colour.
Serve with the chilled slaw, lime wedges and beans and/or fries. All that is needed now is a nice cold beer.
Yummy good. I tell the truth, catfish is a wonderful fish to eat.
Wheat Crisps
These little things are great with a salad, bowl of soup or something to put cream cheese and pepper jelly or salmon on top, etc. The ideas are endless.
- 1 large baguette (24″ or so) Artisan-type would be awesome
- 1/4 cup good quality olive oil (approx.)
- Sea salt for sprinkling
Preheat oven to 350 degrees.
Cut bread on the diagonal and place on cookie sheets. Brush tops with olive oil and bake in the middle of the oven for about 15-16 minutes. Remove from the oven and VERY LIGHTLY sprinkle some salt on top.
Very yummy and can be kept in an airtight container at room temperature for 4-5 days.
Serve on a plate with summer berries, thinly sliced deli hams etc.
Vanishing Pecan/Oatmeal Cookies
They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.
Papaya-Grape-Avocado Salad
You just can’t beat a well chilled fruit salad for a warm summer meal. You can add whatever you want, but this is a real good one.
Serves 8
- 4 cups Red leaf lettuce
- 4 cups butter lettuce
- 1 large, ripe papaya, peeled, seeded and sliced
- 1 large avocado, peeled and sliced
- 1/2 cup red, seedless grapes, halved lengthwise
- 1/2 cup chopped, toasted pecans
Gently toss the salad ingredients to combine. Now to make the dressing.
Dressing
- 1/4 cup avocado oil
- 3 tbsp. lime juice
- 1 tbsp. grated lime peel
- 2 tsp. white wine vinegar
- 1 tsp. sugar
- pinch of salt
Drizzle the dressing over and toss gently to coat. This, is a yummy salad.
Now, may I pour you a glass of wine? Be right back.
Finger Lickin’ Chicken Fingers From The Oven
This is a wonderful item to make if your are hosting a sleepover for your children and their friends or just a fun day outside and you want to “picnic” on the deck. Easy, tasty and fun to present. This will serve 12 kids.
- 3 lbs. boneless chicken breast halves
- 3/4 cup melted, unsalted butter
- pinch of salt
- 2 cups crushed cornflakes
- liquid honey for drizzling
Put oven racks in the upper and lower thirds of the oven and preheat to 425 degrees. Spray two cookie sheets with non-stick spray.
Placing the meat between plastic wrap, gently pound out with a rolling pin or meat pounder until about 1/3 inch thick. Just make sure they are even in depth and then cut into 1/2 inch wide strips lengthwise.
Mix together the butter and salt in a shallow bowl. Using one strip at a time, dip in the butter and then dredge in the cornflakes, pressing to adhere. Transfer to a cookie sheet.
After baking for 7 minutes, change the pans around in the oven (rack to rack) and bake for another 7-8 minutes.
Remove from the oven and cool to room temperature. The crust will become firmer as it cools. Drizzle with honey and place a few fingers in some parchment paper cones. Make the following sauce and let them dip in. You will be the mom of the day on this one.
Homemade Honey Musard Sauce
- 1 cup mayonnaise
- 1/3 cup mustard
- 2-3 tbsp. honey
- pinch of salt
Stir together and store in the refrigerator for up to a week if making ahead. Just make sure it is covered with plastic wrap.
Roasted Pears With White Chocolate Drizzle
I am preparing you ahead of the upcoming fruit season with this delicious dessert. Heck, you could even serve it with breakfast…just add a small tsp. of granola. Well?
- 3/4 cup dark brown sugar, packed
- 2 tsp. good quality ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of cloves
- 4 firm pears (such as Bosc), halved and cored
- 1/4 cup melted butter
- 1/3 cup heavy whipping cream
- 4 oz. white chocolate, coarsely chopped
- 1/3 cup toasted sliced almonds
- 1/3 cup chopped dried cranberries
Mix together the sugar, cinnamon, nutmeg and cloves in a small bowl. Place the pear halves, cut side up in a prepared 9 x 13″ baking dish, sprayed with
Pam. Drizzle the pear halves with melted butter and sprinkle the spice mixture on each half.
Bake in a 400 degree oven for 30 minutes (until pears are tender, not mushy), baste the pears throughout the baking time. Remove from oven and cool slightly.
In a pan bring the cream just to the boil and turn off the heat. Add the white chocolate and stir well with a rubber spatula until melted and smooth.
Place a pear half on each plate. Stir the mixture in the baking dish and spoon over the pears. Sprinkle the nuts and cranberries on each top and drizzle with chocolate.
Oh yeah! This is an easy, elegant “damn I can do this” moment. Add a shortbread cookie and Voila….
Turkey and Parmesan Salad
It is always nice to find a little different way to re-create the wheel, so to speak. This is fresh, tasty and a super-great summer main-meal salad. Just add a fresh roll or focaccio bread and a glass of wine. The deck or patio is on you to produce. I just gave you the props.
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped shallot
- 1 tsp. sugar
- 1 tsp. Dijon mustard
- pinch of salt and pepper
- 2 tbsp. olive oil
- 1/2 cup avocado oil (any grocer carries it)**
- 1 1/4 lb. turkey cutlets (approx. 1/4 inch thick)
- 16-18 cups of fresh mixed baby greens, loosely packed
- 1/4 cup shaved parmigiano-reggiano cheese (use a vegetable peeler)
Whisk together the vinegar, shallot, sugar, mustard salt and pepper until well combined. Add 1/2 cup of avocado oil in a stream, whisking until blended.
Put the turkey in a large shallow baking dish and pour 1/4 cup of the dressing over and marinate for about 10-15 minutes, turning once in a while. Remove and pat dry. Be sure to discard the marinade.
Put 1 tbsp. of oil in a skillet until it ALMOST smokes and saute half of the cutlets, turning once until browned and cooked through. Transfer to a cutting board and cover with foil. Repeat cooking the remaining turkey, using the other tbsp. of oil, in the same way.
Slice along the grain into 1/2 inch wide strips.
In a large bowl, toss the greens with the vinaigrette until well coated. Test the waters by using only half of the dressing and adding more to taste. Divide into large, pretty bowls or plates, top with the turkey strips and shaved cheese.
What did I tell you? Easy…tasty and a wonderful meal for a hot summer day.
** avocado oil is better for your heart and keeps the arteries from clogging. Leaves a nice flavour , is not overpowering.
Ricotta Cheese, Homemade
Who knew this would be so simple. No, it is not an April Fool’s joke, it is definitely for real.
Make it the night before using and keep it chilled.
- 8 cups whole milk
- 2 cup buttermilk, 2% fat content
- thermometer
- cheesecloth
Put 4 layers of cheesecloth in a colander, leaving the sides overhang.
Combine the milk and buttermilk in a large saucepan and attach a deep dry thermometer on the side and cook on high heat. Constantly stir this or you will get clumps. When the temperature is about 175 degrees, the curds will separate from the liquid (whey) and float to the top. Turn off the heat.
Using a slotted spoon, remove the curds to the cheesecloth and gather the ends up. Gently squeeze out the liquid, making sure not to press too hard or it will be far too dry.
Return the wrapped ball to the colander and let it rest about 25-30 minutes.
Transfer this to a bowl, sprinkle lightly with a pinch of salt and mix to combine. Cover with plastic and keep in the refrigerator overnight. Absolutely yummy.
Fruit Salad in Winter
Salads are good anytime, but a fruit salad in the winter or early Spring is a great thing.
- 1 lime
- 3 oranges (blood oranges if available)
- 3/4 cup water
- 1/2 cup sugar
- 2 tbsp. Cointreau
- 1 pink grapefruit (only if not on cholesteral medicine)
- 2 kiwi fruit (gold if you can get it), peeled and sliced
- 2 apples, cored and sliced
- 2 Asian pears, sliced – not peeled
- 2 cups (1 cup red, 1 cup green) seedless grapes, cut in half
- 1/2 cantaloupe melon
- 1/2 seedless watermelon
- l 1/2 cups plain Greek yogurt
- 1/2 cup whipped cream
To make the syrup, squeeze the juice from the lime and one orange into a small saucepan, add the water and sugar. Over medium heat , stir until the sugar dissolves. Bring to a boil, add the vanilla and simmer for about 10 minutes. Remove from the heat, stir in the liqueur and let cool.
Segment the oranges and grapefruit (if using) by cutting away the peel and pith. Place fruit in a bowl and cut away the segments from between the membrane. Be sure to squeeze the juice left in the segments.
Add the sliced kiwi, apple, pear and halved grapes. Remove all the rind and “white” from the melons and cube*. Add to the bowl and pour the syrup over all the fruit. Stir gently to coat. Cover with plastic and refrigerate overnight.
Divide into your prettiest bowls, using a slotted spoon, add some whisked yogurt and whipped cream and spoon some of the syrup over the top.
Garnish with a glass of wine….did you think I would say anything else?
* The hard bit closest to the rind is not to be eaten. Cut into the flesh of the melons and cube.
Perfect Whipped Frosting
This frosting is made the same way you would if you were tempering chocolate. That is, a metal bowl set over a saucepan with simmering water in it. It shouldn’t touch the bowl.
- 3 large egg whites
- 3/4 cup sugar
- 1/3 cup water
- pinch of salt
Over medium heat and the water simmering, stir all the ingredients until the sugar is dissolved (or if you have an instant read thermometer-150 degrees).
Now transfer this to a large mixing bowl and on medium high speed, beat until glossy, thick peaks form (about 3 minutes) and do not overbeat.
Reduce the heat and add whatever flavouring or food colour you want, beating only to combine well.
Use immediately. Oh, by the way, this will make 5 cups so you can fill and frost your cake(s).