Author: QuiltLady

BAD BLOGGER, BAD, BAD BLOGGER A.K.A. IT’S TIME TO GET

I’ve been a bad, bad blogger.  Well, no not really, I’ve been recuperating from another surgery.  But I’m on the mend and while still under some restrictions, can try to do some light cleaning and laundry AND get back to blogging.
The idea of a GIT Challenge is to play catch up with whatever we need to get done. 

Just leave a comment saying you’ll play along, minimize this post so you can easily come back to it throughout the day, stop what you are doing (meaning get off the computer and stop procrastinating!), take an hour right now to catch up on things you need to do and work as fast as you can!


Come back every hour or two and leave a comment with your progress. Check out what other participants have accomplished – all in the comment section, no blog hopping necessary. After updating, get back to work for another hour or so until you’re done for the day. We always accomplish so much during these challenges! Jump in anytime, there’s no special time to start or finish. It’s fun working together – join us!

Our Macaroni Salad

Like most every other family, the macaroni salad we eat, has evolved. I prefer a light dressing, so that the individual components of the salad can shine through. This is basic and of course can (and should be!) be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious.

Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
OR
2 1/2 c dried tortellini
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped “bread and butter” style pickles
1 tomato, diced
1/3 c sliced black olives, if desire

3/4 c mayonnaise
2 T dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.

Combine all salad ingredients in a large bowl.

Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving time.

You may want to add in one or two of the following:

1/2 diced cheddar or other cheese desired
1/2 c diced ham
1 c “pulled” BBQ chicken
1/2 c crumbled smoked salmon or cooked shrimps

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, visit MomsSundayCafe.

Loaded Baked Potato Salad

Min here, from The Bad Girl’s Kitchen.  Long time no see!  I was lured over here yesterday by Melynda’s Apricot Pie, if you must know.  Then I just had to come back over and share my new creation with you!!

This recipe came about when I received an email listing “summer salads.”  There was a link to a recipe someone had called “Loaded Baked Potato Salad,” which I thought sounded great…but when I read through the recipe, it was really a casserole…?! 

What do I mean by “casserole?”  It was a potato dish that was assembled and then BAKED in a 9×13 pan.  Sort of reminiscent of my Twice Baked Potato Casserole, actually.  Totally not a “salad” at all, (salad in my mind means “cold”), and certainly not a dish I would think about serving in the heat of summer.

I set out to create a true potato salad.

First, I used my grill to bake the potatoes.  I just clean them, rub them with olive oil, then grill on the top rack over medium-ish heat for about one hour, turning over halfway through.  You want them baked but not too soft, keep in mind your grill may cook differently than mine.  Remove potatoes from grill and let cool before chopping, of course. I found that using a serrated knife helps the potatoes hold together better, while keeping the skin pieces intact.

Once salad ingredients are prepped, it’s important not to mix it until you’ve added everything, because the potatoes are a bit fragile.  You want to gently fold the ingredients together.  I used a mixture of sour cream and real mayonnaise because that’s what I prefer.  The real mayo adds a bit of flavor you wouldn’t get with sour cream alone.  You need to put this salad together ahead of time, and I’d recommend chilling it in the refrigerator for at least an hour or so if you have time.

I have to tell you, this is an amazing potato salad!  Make it for your next barbecue, and everyone will be impressed!  I think the baked potatoes add so much to the flavor compared to a traditional potato salad made with boiled potatoes, that I may actually try to bake all my potatoes for salads from now on.

My family and I loved this potato salad; in fact my oldest son H-Bomb even asked for seconds although he’s not a huge potato fan.  It’s my new favorite, and I’m going to make more today!

Loaded Baked Potato Salad 
Serves 6 to 8 

6 baked potatoes, skin on
1/2 pound bacon, chopped and cooked until crisp, then drained and cooled on paper towels
3 – 4 scallions, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste

Reserve a few pieces bacon, some green onions and cheese to use as garnish. 

Use a serrated knife to gently chop potatoes, leaving skin on.  I cut each potato in quarters lengthwise, before chopping in pieces.  Add to large mixing bowl.

Add bacon, onions and cheese; do not mix. Season with salt and pepper. Set aside.

In a small bowl, mix sour cream and mayo.  Add to potato mixture and mix gently with a rubber spatula.  Taste and adjust salt and pepper, if needed.  Refrigerate until ready to serve.

Before serving, garnish with reserved cheese, bacon and green onions.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

I also host the fun monthly food blog event, Taste & Create!  Please join us!

Apricot Pie

This is my first Apricot Pie, I have made many apricot cobblers and crisps, but never a pie. While marketing yesterday I came across these beautiful apricots and knew the time was right. And this pie did not disappoint, it is delicious with sweetness and a bit of tart as apricots are known to offer.

Apricot Pie
adapted from:  The Fannie Farmer Cookbook
6 – 8 servings/pieces 

4 c apricot halves – I cut my fruit into quarters, thinking the pie will be easier to cut and serve. (2-21/2 pounds fruit).
1 c sugar
2 T tapioca
juice of 1/2 lemon
1/4 t cardamom (my addition, Fannie called for no spice in her pie)
2 T butter
double crust pie dough

Wash and cut fruit,

add sugar, tapioca, spice and lemon juice. Stir to combine.

Place bottom crust dough into pie pan, easing into pan to avoid stretching. Add fruit mixture, dot with butter.

I usually do not use the butter listed in a pie recipe…but added it this time for richness.

Cover with top crust, crimp edges.

Bake 400 degrees for 10 minutes, reduce heat to 350 and bake an additional 35-40 minutes or until done in your oven.

Serve with a small scoop of vanilla ice cream.

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes visit Moms Sunday Cafe, you might also enjoy a story or 2!

Homemade Chocolate Syrup

One of my favorite treats is a peanut butter, vanilla ice cream, sliced banana with chocolate syrup over the top, Sundae. Just the other night I went to have one, and yep you guessed it, no chocolate syrup. That will not happen again…..

Chocolate Syrup
adapted from: one good thing
makes approximately 1 1/2 cups

1 1/2 c sugar
3/4 c cocoa
dash salt
1 c water
2 t vanilla

Combine dry ingredients, stir well to mix.

Add water, stir to combine.

 
Bring to a boil,

lower heat, simmer for 1 minute.

Stir in vanilla, let cool and decant.

Store in the refrigerator. Shake gently before using, if needed.

Oh and here is how to make a peanut butter banana sundae,

Take a small bowl, “frost” the bottom of the bowl with 1 – 2 tablespoons of peanut butter, add a scoop of ice cream. Slice a banana over the top and drizzle with chocolate syrup, YUM!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

And for more great recipes and a story or two, visit Moms Sunday Cafe

The Art of the RSVP

Acceptance of a social invitation is not a legal obligation;
your RSVP just communicates your best intentions to attend.

More and more often I have heard that hosts/hostesses are not receiving firm indications of whether guests plan to attend their parties, even when R.S.V.P. is boldly printed on their invitations. This leaves us with a couple of choices. First it could mean that rudeness is a increasingly growing trend in our society or that people no longer understand what the term R.S.V.P. actually means. I prefer to think positively and assume that ignorance of the term is the case versus rudeness. I know it’s hard to believe ignorance to be good, but better that than rudeness!

R.S.V.P is French for “répondez s’il vous plaît” and is an acronym that loosely translates to Please Reply (one way or the other)! Check your calendar and ask yourself how you truly feel about attending this event. Don’t keep your host in suspense, reply as soon as you are sure one way or another. To be proper, you should reply in writing, by hand. But you may reply in the same format that one was invited; for example, an email invitation can be answered by email, etc… R.S.V.P.’s can sometimes be oral or written, but are always determined and based on the level of formality of the invitation. You wouldn’t just pick up the phone to reply to an invitation from the White House or the Pope now would you? These situations and many others require a written response.

Filling out an RSVP card is a basic and important courtesy. The hostess collect R.S.V.P. cards so that they know how many guests to expect, which will help them to make seating and catering arrangements. Your hostess needs to know how many are coming in order to prepare for the event properly. R.S.V.P.’s are the most important determining factor to help her do that well.
You never need to give a reason for not attending. Just let the host know whether you’re currently planning to be there or not.

Communicate last minute changes immediately to your host. Maybe you become ill or there was an emergency. As soon as you know, you must get in touch with the host (by telephone is fine) to let them know you can’t come, and apologize. Do you remember to communicate your intentions clearly to your hostess?

WEEKLY MENU

MODIFIED MENU FOR THE 1ST 2 WEEKS OF RECOVERY.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE MEAL#1 MEAL#2 MEAL#3 MEAL#4 SNACK SNACK SNACK
Monday 6/11 6/18  Yogurt
ENSURE
JELLO
CHICKEN BROTH
 CANNED PEACHES
GLASS OF MILK

SHERBET
Tuesday 6/12 6/19

 ENSURE
CREAM OF CELERY (STRAINED)
JELLO
BEEF BROTH
FRUIT COCKTAIL
GLASS OF MILK
SHERBET
Wednesday 6/13 6/20

  Yogurt
ENSURE
JELLO
CHICKEN BROTH
CANNED PEARS
GLASS OF MILK
SHERBET
Thursday 6/14 6/21

 CREAM OF WHEAT
CREAM OF CHICKEN (STRAINED)
JELLO
BEEF BROTH
 CANNED PEACHES
GLASS OF MILK
SHERBET
Friday 6/15 6/22

 Yogurt
ENSURE
JELLO
CHICKEN BROTH
FRUIT COCKTAIL
GLASS OF MILK
SHERBET
Saturday 6/16 6/23

 Yogurt
ENSURE
JELLO
BEEF BROTH
CANNED PEARS
GLASS OF MILK
SHERBET
Sunday 6/17 6/24

 ENSURE CREAM OF MUSHROOM (STRAINED) JELLO
CHICKEN BROTH

CANNED PEACHES
GLASS OF MILK
SHERBET

Sauce Pan Cake, with cinnamon and chocolate chips!

I have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat and when it has cooled, continue. Using the saucepan as your mixing bowl, hence saucepan cake.

Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break

1 1/4 c water
1 c rolled oats
1/2 butter
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.

2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.

1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.

1 1/2 – 2 c chocolate chips – if you are not using mini chips, chop them up a bit, then they won’t sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.

Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!

4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!

This was one of our desserts from May’s Sunday Cafe dinner. We all loved it, it is a keeper!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

For more great recipes and maybe even a good story to read, visit MomsSundayCafe !

BEER & CHEDDAR FONDUE

BEER AND CHEDDAR FONDUE

I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

BEER AND CHEDDAR FONDUE  
from fine cooking Appetizers 2009
 

1 tablespoon unsalted butter
1/3 cup minced yellow onion
1 large clove garlic, minced
fresh ground pepper to taste
3 cups grated Swiss cheese
2 cups grated extra sharp white cheddar cheese
1 cup grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard (I omitted as I’m deathly allergic)
1 teaspoon caraway seeds, ground
1 12 ounce beer, preferably Budweiser (I used Dos Equis)
3 tablespoons Amontillado sherry 
Sea Salt
Dipping items – crusty bread, apples, sausages, etc…

  • Melt the butter in a fondue pot or heavy sauce pan.
  • Add onion and garlic, stirring until it carmelizes.
  • Add the caraway seeds and stir to brown them.  
  • Add the beer, increase the heat and bring to a boil.
  • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
  • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
  • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
  • Stir in sherry and adjust seasonings as necessary.
  • Keep warm over a low flame. 
Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

FRUITY CHICKEN SALAD

It was 112˚ here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

FRUITY CHICKEN SALAD

4 cups mixed salad greens
2 scallions, sliced
1/4 cup fresh Italian flat parsley, chopped
2 cups grilled chicken breast tenders, sliced or chopped
2 cups seedless grapes, sliced in half (red would be more colorful)
1/4 cup salted peanuts, chopped small
  • Arrange salad greens in a large bowl.
  • In another bowl combine the dressing, scallions and parsley.
  • Add chicken, grapes and peanuts.  Toss until evenly coated.
  • Arrange chicken mixture over greens.
  • Enjoy.

BABY PEA, CHICKEN and RICOTTA TART

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

  • Preheat oven to 400˚.
  • Place pastry on lined baking sheet.
  • Bake until puffed, 10-13 minutes.
  • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
  • Cook peas according to package directions. Reserve 1/4 cup of peas.
  • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
  • Stir in lemon zest, salt and pepper.
  • In a small bowl combine the parsley, scallions and remaining peas.  
  • Season with lemon juice and salt.
  • Spread ricotta mixture over pastry and top with parsley mixture.
  • Top with remaining peas and chicken.
  • Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.