Happy St. Patrick's Day

I love the Shamrock Plant. I bought one of each color and then potted them together.

Looks so pretty.
Traditional Irish dinner. This year I made:

Roasted Cabbage with Lemon

1 medium-sized head of green cabbage
2 tablespoons olive oil
2-3 tablespoons fresh squeezed lemon juice (I used 1 lemon)
generous amount of sea salt and fresh ground black pepper

Preheat oven to 450 degrees. Spray a roasting pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture ad season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Lemon Chicken Breasts

Recipe:

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on

1 lemon

Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minutes but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9x12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

This recipe comes from Ina Garten "How Easy Is That" cookbook.

This week I will be joining:

Full Plate Thursday

and

Foodie Friday

Maple Granola

Recipe:

3 cups rolled oats

1 cup dried unsweetened coconut

1/2 cup each pecans, walnuts, and pistachios

1/2 cup wheat germ

1/2 cup pure maple syrup

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

1 teaspoon coarse salt

3/4 teaspoon freshly grated nutmeg

1/2 cup dried cranberries

Preheat oven to 300 degrees. Mix together oats, coconut, nuts, wheat germ, syrup, oil, sugar, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add cranberries, and bake until granola is toasted, about 10 minutes more. Let cool completely. Maple granola can be stored at room temperature for up to 2 weeks.

This week I will be joining:

Miz Helen's Country Cottage

and

Designs by Gollum

Keurig Cafe One-Touch Milk Frother

I love it:) In minutes I had the best cup of coffee!

Took Mom to Joe's Crab Shack

We both enjoyed a Bucket of 1-1/4 pounds of Garlic Dungeness Crab served with new potatoes and a fresh ear of corn. What a way to spend New Years Day:) We both had a wonderful time!

Happy New Year

See you in 2012:)

Organic Eggs for Dinner

What to do with my FRESH Organic Eggs...........

Egg Casserole......Canadian Bacon, Lobster, Fresh Herbs, Seasonings and Organic Eggs.
Delish:)

Butterscotch Slice Cookies

Recipe

1 cup butter, room temperature
2 eggs
2 cups brown sugar
1 teaspoon vanilla
1 cup chopped nuts
3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
In a medium mixing bowl, sift together flour, baking soda and salt. Set aside. In a large mixing bowl using a hand mixer, cream together butter, brown sugar, and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts. Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
Preheat oven to 375 degrees. Slice into 1/8-inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
Allow to cool slightly before removing from baking sheet. Makes 8 dozen
~This is a Paula Deen recipe~

My Three Little Monkeys

Nikos, Lauren, and Steven
Christmas, 2011

Organic Eggs

Yesterday, Lauren and I took a ride into to Chicago to visit Deborah. Her house was beautifully decorated for the holidays.

The eggs are William's project at the farm. The color is REAL.......I didn't dye them. They are just to pretty to eat!

We all enjoyed a wonderful afternoon lunch, followed by an evening of cards. Pam, Grandma Ruth, Aunt Sharon, and I played Canasta. It was so much fun. Lauren, Caroline, and Deborah cheered us on.

Merry Christmas Dad

With all my love.

Christmas Snacks

Roasted Chickpeas

2 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 pinch sea salt

1 pinch ground black pepper

1 dash crushed red pepper

2 (15 ounce) cans chickpeas, rinsed and drained

Preheat oven to 350 degrees. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 55 minutes.

Peppermint Chex

6 cups Rice Chex or Chocolate Chex cereal

1 bag (12 oz) white vanilla baking chips (2 cups)

1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

Line cookie sheet with waxed paper. Place cereal in large bowl. Microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in an airtight container.

Cranberry-Pecan Cheese Wafers
Visit my sister Kendra at Haden News for this great recipe. As soon as she posted this recipe I printed it off and made these wonderful cheese wafers. I made four rolls. Used two and I have two in the freezer. Thanks Kendra, it is a great recipe:)

Hope you enjoy these recipes as much as I did:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Trip to Chicago November 23 & 24, 2011

A picture slideshow by Smilebox

Pumpkin Pie Spiced and Sugared Nuts

Recipe:
1 cup pecans
1 cup whole almonds
2 tablespoons butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch of salt
Toast the nuts in a dry pan for 5 minutes over medium low heat, stirring so they don't burn. When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, be careful with the water because it splatters. Stir for about 2 minutes until it thickens. Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
Pour the nuts onto a foil lined or parchment paper lined cookie sheet, spreading them out, and let sit until cooled. Keep in a sealed container.
This week I will be joining:
These Chicks Cook
Full Plate Thursday
Foodie Friday

Happy Birthday Dad

Dad would have been 87 today. This is his first birthday in heaven. We all wrote him messages on flags and a silent prayer at 3:00 pm for everyone who couldn't make it to the cemetery.

We love you........Happy Birthday!

Manteno High School Homecoming

Nikos and Chelsea
"Autumn in New York" was the theme for the dance.
October 1, 2011

Designer Desserts

Last Friday, after having lunch with my Mom and sisters we stopped in at Designer Desserts, located in Valparaiso, Indiana. The bakery is so cute!

Here is the owner/designer, Adam Wiltfang. He loves his job!!
Just a few that really caught my eye......Guinness.....
Key Lime Pie...........
Tuxedo Cheesecake.............

Creme Brulee...........
Angel.......
I didn't try any......not one.......but my favorite would be Creme Brulee!! What is your favorite cupcake?

Happy Birthday Mom

Today is Mom's Birthday. Lauri, Kelly, and I took her out to lunch at "Pikk's Tavern" in Valparaiso, Indiana. Kendra we missed you not being with us today:(

The menu at Pikk's is very fun.
We started out with Pikk's Fries with Malt vinegar-agave, red pepper aioli, and pesto mayo for dipping.
Here's the birthday girl......
Lauri

Kelly

Me

Tuna Poke...Ahi tuna with soy and ginger, sesame, red onion, and wonton chips.

Caesar Salad...romaine lettuce, grape tomatoes, polenta crouton, Caesar dressing. The polenta croutons were wonderful!

BLT Wedge...bacon, iceberg lettuce, tomato, crouton, peppercorn ranch.

Shrimp Cocktail....made to order at the table.

Put all the shrimp in the shaker with the sauce selection and shake, shake, shake.

Shrimp Cocktail-gulf shrimp served with your choice of sauce (traditional cocktail, Mexican, Asian, or Pikk's tartar) Shaken and served table side. Our Pikk was Asian:)

Happy Birthday to you, Happy Birthday to you, Happy Birthday dear Mommy, Happy Birthday to you! We love you Mom:)

No Bake Lemony Cheesecake

Recipe:

1 jar Dickinson's Lemon Curd

1 8-oz package light or fat-free cream cheese, softened

2 cups light or fat-free whipped topping, thawed

1 9-inch graham cracker pie crust

fresh raspberries or lemon slices, (optional)

Beat cream cheese until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust and refrigerate 2-3 hours. Garnish with optional fresh raspberries and lemon slices. Makes 6-8 servings

I will be joining:

On the Menu Monday

These Chicks Cook

Full Plate Thursday

Foodie Friday

Baked Kale

Mom discovered this recipe. It's a good one:) Recipe:

fresh Kale, washed and pat dry, break into bite size pieces

fresh garlic, sliced thin

olive oil

salt and pepper

Preheat oven to 350 degrees. Spread Kale onto a cookie sheet. Add the sliced garlic. Sprinkle olive oil. Salt and pepper. Bake for 12 minutes, toss and bake for another 5 minutes. Edges of Kale should be browned and crispy.

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Stone Gable