on April 15th, 2014
The bunny came through early and left this salad recipe.
Easter is fast approaching and so is the birth of my 5th grandson in Austin. I can’t wait to meet the little guy. I’ve been trying to get some recipes made ahead so while I’m there helping out with “their” cooking I can still post recipes to the blog.
I love radishes and the spiciness they add to salads. Do you remember the French Breakfast Radishes I cooked last year and I also used them to make a very simple little baguette appetizer where I spread softened butter on a fresh baguette and topped with sliced French breakfast radishes and then a sprinkle of sea salt. Makes my water water just thinking about it.
Now that my favorite grocery, Hubble and Hudson, is out of business I will have to look to Whole Foods or Central Market to find my unusual vegetables. I’m hoping to find the Easter Egg Radishes before Easter so I can make this salad again.
Do you have favorite Easter dishes that you make each Spring? If so, please leave a comment below sharing your favorites.
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on April 5th, 2014
Can’t get much easier than this.
Stack of sweetness
Who doesn’t love an easy recipe? If you are having a sweet craving or if you need something easy to take to a gathering considering making this. After making this you may want to keep some graham crackers on hand for that last minute dessert that literaterly takes minutes to make.
Graham crackers and chocolate always remind me of s’mores so when I found these two ingredients in my pantry and I needed something sweet for a group I started with “Google” (where else would we start). There are always pounds of pecans in my freezer so I knew I had the ingredients to make the recipe I found.
My results were not quite the same as the recipe I found online at the domestic rebel.com. Her recipe actually looked a little better than mine. She had a more caramel look to hers. I will try this again making sure my pecans are at room temperature and not still cold from the freezer. I feel like that might have lowered the temperature of the cooking sugar mixture and kept mine from getting brown like her recipe. Whatever the results, everyone loved these little pieces of crunch. (I couldn’t resist adding some mini chocolate chips to the top when it first came out of the oven.)
BLAST FROM THE PAST: Honey Pecan Stuffed Snow Peas never fail to delight those brave enough to pick one (or two) up and put them on their plates. The last time I looked at this recipe it had 2,180 views. Now it’s up to 4,656 — like I always say “someone out there is looking”.
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on March 31st, 2014
Good to make with leftover chicken, bacon or pork.
This is another recipe that my sister and I have made for years (decades). I added a couple of extra ingredients and did the egg a little different but in the end it is just as delicious as the dish we have been making all out lives.
Since I was serving my Egg Foo Yung with this fried rice and I didn’t need the whole cane of bamboo shoots, water chestnuts or bean sprouts, I decided to add them to the recipe. If you want to make our original version then you can just leave out those three ingredients. BUT, I hope you will make the Egg Foo Yung along with the fried rice as a side dish.
Originally the egg was beaten and stirred into the finished dish. But I decided to beat the egg with a little soy and sesame oil and cook it like an omlette, really quick in a hot pan, flip it and then cut in strips. The egg has a better look like this rather than kind of mushing up with the rice the other way.
Just about any dish you have in a Chinese restaurant can probably be made better at home. There’s a Walnut Shrimp dish I had once in Austin and I will be posting that soon.
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on March 26th, 2014
And then there was one.
(Sorry about the blown out blue cheese on top. I should have left that out because it did not photograph that well.)
Once upon a time I was cooking for two; then along came the first little Michie boy and I was cooking for three. Three years later came another Michie boy and I found myself cooking for four. To our surprise three years later a baby girl joined the group and we were a family of five.
Years later (hundreds/thousands of meals) as the Family grew, we became five, then six then seven, eight and now adding up all the grand kids and the one joining the clan in April will bring our table to 13.
So one night I found myself cooking for one. How strange is that? My hub was off on a fishing trip for a couple of days (UPDATE: they caught their 25 each limit in 50 minutes) and I could have easily thawed a frozen dinner or gone out for some terrible fast food. Instead, I decided to try this steak recipe that I have had waiting in the wings. Armed with the recipe, I headed to the store to buy the best steak I could find and maybe a bunch of asparagus to go with it; I didn’t know that tenderloin was going to be $25/lb.
What a quite dinner that was. Me in front of the TV eating this wonderful steak wondering what the cooler of fish was going to look like when my husband came home.
I can’t wait for the next family dinner with the table full of family and kids crying, throwing food (not really) spilling milk and having a great time enjoying each other’s company and the stories of what’s going on in their busy lives. The steak was delicious and my mouth waters now just thinking of it but I would have preferred to enjoy the steak with a table full of friends or family.
I love blue cheese and walnuts together and paired with this steak it was so tasty. I added a little blue cheese crumbles to the top along with some chopped walnuts and parsley for garnish.
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