Category Archives: Recipes

Spread the Love Hodgepodge

 

Joyce From This Side of the Pond is sharing the love with our new set of Wednesday Hodgepodge Questions.

1. Did you watch the Super Bowl? Did your team win? What’s your favorite game day snack for  whatever sport is happening? 

We did watch the game and were so surprised at the blow-out. The Eagles played a great game. I’m glad the Chiefs finally got some good plays in. We really didn’t have a favorite team. For game day snacks I like Charcuterie with meats and cheeses and veggies with dips like artichoke and a baguette cut up in thin rounds and nuts and I could go on and on.

2. What’s your ‘superpower’? 

Detective work is one of my super powers and along with that comes spotting danger. Those powers made me a real good Playground teacher.

Another super power, because I love to do it, is planning a trip.

3. Will you do anything special on Valentine’s Day? If so do share. Any thoughts on/about this particular holiday?

I’m thinking I’d like to do a chocolate fondue again.

Chocolate Hazelnut Fondue
  • 1-1/2 cups half and half
  • 1 cup heavy cream
  • 1-1/2 pounds bittersweet or semisweet chocolate, finely chopped. (I used 2 bags of semisweet chocolate chips that I didn’t need to chop)
  • 1/4 cup Frangelico liqueur (If you do not want to use this you can substitute 1/4 cup of strong brewed coffee)
  • 1/4 cup chopped toasted hazelnuts (as always you can omit the nuts if you’d prefer)
Method:
  1. Place the half and half and heavy cream in a double boiler.
  2. Heat the creams until they bubble.
  3. Reduce the heat and gradually stir in the chocolate chips 1/2 cup at a time whisking while adding. When the chocolate is completely blended in, add the liqueur.
  4. Keep warm and sprinkle with hazelnuts just before serving.
  5. You can divide the chocolate into individual dipping bowls and serve with dipping fruit and other items or you can put the chocolate into a fondue pot at this time, too, to keep it warm.

Some dipping suggestions: cookies, biscotti, cubes of cake, dried apricots, pineapple, fresh berries, sliced pears, orange slices, and marshmallows.

This recipe easily served 8 people with leftovers. If you are serving a smaller group half the recipe.

I enjoy hosting a little Valentine dinner and decorating in pink, white and red for a change.

Share a favorite verse or quote relating to love. 

1 John 4:7-12

Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God. Anyone who does not love does not know God, because God is love. In this the love of God was made manifest among us, that God sent his only Son into the world so that we might live through him. In this is love, not that we have loved God but that he loves us and sent his Son to be the propitiation for our sins. Beloved, if God so loved us, we also ought to love one another. No one has ever seen God; if we love one another, God abides in us and his love is perfected in us.

4. Are you a fan of the rom-com genre? If so what’s one of your favorites?

Not a fan of this genre in movies or books. Give me a good murder mystery with a faithful loving relationship in the plot line and I’ll be happy.

If you’re not a movie go-er then what about a book you love that features a great love story?

Going back to murder mysteries the relationship between Gamache and Reine-Marie in the Inspector Gamache series of murder mysteries is a great love story. Their relationship is loving, faithful and an everyday kind of relationship, not far fetched but inspirational.

How about a favorite love song? 

This song about God’s love in sending Christ to save us is a current favorite.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On a more earthly note, from my high school days, I’ll go with Cherish by the Association. There were so many popular love songs in the 60’s.

I love good music sung by talented singers. Even if they sing something that isn’t necessarily classified a ‘love song’, it brings out the love in me. Andrea Bocelli can be singing anything and it sets a amazing mood. Nat King Cole is another singer who’s voice is ‘music to my ears’. Music is very key in my personal history. God has used it in powerful ways in my life.

5. Let’s get creative…write an acrostic using the word L-O-V-E. 

Living in love

On the cusp of heaven

Visualizing with hope

Eternity

6. Insert your own random thought here. 

My favorite Valentine’s! Photo from Valentine’s Day 2024.

O’Brien Hash Brown Chicken

Another version of a Ranch Dressing Crockpot Chicken we tried in the past that was very satisfying. Busy days are a great time to plug the crockpot in and step away for the day coming home to a nice meal.

O’Brien Hash Brown Chicken

Ingredients:

  • 2 pounds chicken breast tenders
  • 1- 16 ounce jar of salsa of your choice
  • 2 cups prepared Ranch Dressing
  • 1- package of frozen O’Brien hash brown potatoes (approx 4 cups)

Method:

  1. Prepare your crock with cooking spray.
  2. Pour salsa in bottom of crock.
  3. Add frozen potatoes.
  4. Layer chicken tenders on top of potatoes.
  5. Top with prepared ranch dressing.
  6. Cook on high for 1 hour and then turn down heat to low for 4-5 more hours.
  7. At end of cooking time stir the ingredients in the crock pot.
  8. Serve with your favorite sides.

Cucumber Salsa

Our daughter-in-law introduced us to this delicious fresh salsa with cucumbers and tomatoes as the main ingredients. You can increase or tone down the heat with how many jalapenos you include. This salsa is a great choice all year long.

Ingredients:

  • 2 cucumbers peeled, seeded and finely diced
  • 4 Roma tomatoes, seeded and diced
  • 1/4 cup diced jarred jalapenos or 1 fresh jalapeno, seeded and diced
  • 1/4 cup diced red onion
  • 1 handful of fresh cilantro, chopped, or a good squeeze of Cilantro Paste
  • 1 lime juiced
  • Salt and pepper to taste
  • Tortilla chips

Method:

  1. Mix all ingredients well and allow to rest refrigerated until ready to serve.
  2. Serve with tortilla chips.
  3. Increase ingredients for larger crowds.

For our jalapenos we used this jarred version that are really tasty. This salsa will be delicious whichever jalapenos you choose.

Scalloped Potato Bake

This recipe does not include flour so it is gluten free.

Ingredients

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 cup chopped onion
  • 2 Tablespoons butter plus enough to butter the casserole dish
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1 cup grated white cheddar cheese

Directions

  1. Preheat the oven to 375 degrees F.
  2. Caramelize diced onion in 2 tablespoons of melted butter in a saute pan.
  3. In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.
  4. While cream is heating up, butter a casserole dish.
  5. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the caramelized onion on top.
  6. Remove cream from heat, then pour a little over the 1st layer of potatoes.
  7. Top with some grated cheddar.
  8. Repeat this for 2 more layers.
  9. Bake, uncovered, for 45 minutes.
  10. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns.

Since this recipe used heavy cream instead of making a white sauce this dish is gluten free.

Asparagus Casserole

This is a variation on the all time favorite Thanksgiving Green Bean Casserole. I was at the store and noticed a good deal on asparagus and decided to try the dish with asparagus instead of green beans. Here’s the recipe I tried and it was thoroughly enjoyed.

Ingredients:

  • 2-3 Tablespoons of butter
  • 1/2 cup diced onions
  • 2 cups asparagus pieces (I used fresh aspargus)
  • 3 cups chicken broth
  • 1 (10-3/4 oz.) can cream of mushroom soup
  • 1 (2.8 oz.) can French-Fried onion rings
  • 1 cup grated cheddar cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a large skillet.
  3. Saute the onions in the butter.
  4. Boil the asparagus in the chicken broth for up to 10 minutes and drain.
  5. Add the asparagus, mushroom soup, and onion rings to the onion mixture.
  6. Stir well.
  7. Pour into greased casserole baking dish (approx. 8×8 square).
  8. Bake for 20 minutes.
  9. Carefully top the casserole with the grated cheese and bake for an additional 10 minutes or until casserole is hot and cheese is melted.

I didn’t add any extra seasoning because the broth, mushroom soup, and the cheese added enough salt for our taste. You could and probably should double this recipe and use a 9×13 baking dish because it vanished quickly.

Pork Chop Casserole

A few summers ago while we were still living in Kenmore I put out a request on facebook for good recipes using apples since our apple tree was full and ready to harvest. My bloggy friend Pat at Mille Fiori Favoriti suggested a family favorite and I tried it  and it was very good. Thank you Pat for letting me share it with our readers.

Pork Chop Casserole

4-6 bone in loin Pork Chops
2 Tablespoons Olive oil
1 Tablespoon butter
Salt and Pepper

2 Cups thinly sliced onion
2 cups rice
1 teaspoon salt

4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon

2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter.

Salt and pepper the pork chops and sauté on both sides until nicely browned.
Set the sautéed chops aside.
In the same saucepan sauté the rice and onions with the 1 teaspoon of salt until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples.

We had our Colville kids over to try this casserole last Saturday. I omitted the cinnamon because our grandson seems to have a cinnamon allergy. I added salt and pepper to the recipe for the chops and additional salt for the rice because it was under seasoned in the end. The original recipe did not call for the salt or pepper so I added those ingredients to the recipe, above.

Say Cheese Hodgepodge

Joyce has a new set of questions to get our brains going for Wednesday Hodgepodge.

1. It’s National Cheese Day (June 4)…does anyone not like cheese? What’s your favorite? Last thing you ate or made with cheese? 

We do keep cheese around and enjoy it. I enjoy sharp cheddar, gouda, swiss and a specialty cheese thrown in here and there. The last thing I ate with cheese was a cheese and meat roll-up. Not too exciting. We enjoy Mexican food that seems to have a lot of cheese. Cheese filled Blintzes or cheese filled Vareniki are my favorites. We do enjoy a good cheesecake, too.

 

2. Last time you were instructed to ‘say cheese!’? How do you feel about having your picture taken? 

This probably happened the weekend we were on the other side of the mountains with our ‘coast’ kids. I’m okay with having my photo taken digitally since we can see the results immediately and know right away if we need a re-do! 🙂

3. What’s your travel packing strategy? Are you typically a light packer or do you throw in everything but the kitchen sink?

Depends on where we are going and the form of transportation. If we are driving somewhere I’m not concerned with throwing in everything we might need on the trip. When we are traveling internationally the strategy is totally different. We try to take as little as possible and only take one small rolling bag and a backpack. We purchased smaller lighter weight bags with great rolling ease for our last trip overseas and didn’t regret it.

When flying do you check a bag or aim for carry on only? 

We generally are okay with checking a bag when traveling. When there are connecting flights we try to carry-on so our bags don’t get sent off to a different location than our final destination.

4. What is it about people’s cell phone habits that you find most annoying? 

It is annoying when people talk loudly on their phones in a restaurant or other indoor public space.

5. What will be your summer mantra/slogan? 

Eat less, exercise more.

6. Insert your own random thought here. 

The end of this week we are participating in a group garage sale and I’ve been busy pricing our stuff for that. Today we deliver all of our stuff to the site and set things up. Having a group that trades shifts to man the sale is a huge bonus. Continuing in the process of downsizing our stash of stuff has great rewards. I’ll be slow getting around to everyone this week.

Happy June, Hodgepodgers!

Apple Bundt Cake

This is an easy apple cake recipe with a nice moist result.

The most time consuming part of this recipe will be preparing the apples.

Apple Bundt Cake

Ingredients:

  • 2 cups sugar
    2 eggs
    1/2 cup oil
    2 cups flour
    1 Tbsp. cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
    4 cups diced apples (approx. 4 apples)
    1 cup chopped walnuts
    1 teaspoon vanilla

Method:

  1. Beat eggs and sugar well.
  2. Stir in next 5 ingredients and mix.
  3. Add next 3 ingredients and mix well.
  4. Pour batter into prepared bundt pan.
  5. Bake at 350 degrees for 1 hour.
  6. Let cool in pan 10 minutes before removing onto serving plate.
  7. When the cake has cooled completely dust it with powdered sugar.

I used Pam baking spray with flour for my pan and the cake came out nicely.

When the cake has cooled completely dust it with powdered sugar.

Butterflied Leg of Lamb Roast

My parents were born in the area of Southern Russia between the Black and Caspian Seas and then with their families escaped into Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
Ingredients:

  • 1 leg of lamb (4-6 pounds) boned and butterflied.
  • 4 red potatoes
  • 1 large onion
  • Olive Oil

Seasoning Mixture:

  • 1-1/2 Tablespoon Kosher Salt
  • 2-Tablespoons minced fresh rosemary
  • 4 garlic cloves, minced
  • 1/2 cup Dijon Style mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  1. In food processor add the salt, rosemary, garlic, and process as fine as possible.
  2. Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
  3. Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
  4. Let sit at room temperature for 1 hour.
  5. In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
  6. Quarter the large onion.
  7. Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely.
  8. Place the rack with the lamb over the vegetables.
  9. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
  10. Roast the lamb at 450 degrees for 20 minutes.
  11. Turn the lamb over carefully and roast an additional 20 minutes.
  12. Let the roast stand for 15 minutes and then slice on the grain and serve.
  13. Serves 4 to 6.

If you use a 6 pound leg of lamb add more potatoes to serve more people.

Breakfast Casserole

This a tasty breakfast casserole that will feed about 8 people.

Ingredients:

  • 30 ounce package of frozen hash brown potatoes
  • 1/2 cup butter, melted
  • 1 (10-ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup scallions/green onions
  • 1/2 cup cilantro (optional)
  • 1 or 2 jalapeno peppers seeded and chopped (optional)
  • 2 cups cheddar cheese, grated
  • 7 ounces ham, farmer’s sausage or other breakfast meat, chopped into bite size pieces
  • 8 eggs beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare an 11 x 14 baking dish with cooking spray.
  3. Mix all the ingredients together adding the hash browns last and place in prepared pan.
  4. Bake for 45 minutes or until cooked through.
  5. Your baking time could take up to 70 minutes depending on the type of pan you use.
  6. Check the casserole initially at 45 minutes and continue cooking till cooked through.