It is always so much fun planning the food for a trailer trip. Maybe it’s because of the challenge of serving great food from a kitchen the size of most people’s guest room closet. But for whatever reason, I can spend hours before a trip figuring out just what I plan to serve. And then things change. And often time for the better. As with this recipe.
While on our latest adventure, we had the good fortune to have lunch at the home of our dear friends Pete and Anne. One of the dishes served was potatoes that had been cooked on their grill. Never one to turn down an opportunity to learn new ways of preparing old standards, I watched very carefully as Pete prepared the potato dish for the grill. The only change I made was cutting up the fresh rosemary instead of just laying a sprig of rosemary on top of the cut potatoes. Other than that, we all have Pete to thank for this delightful recipe. And Mr. C., Craig, Marsha, and I will especially be grateful to Pete because of his recipe. How I had originally planned to serve the potatoes was in no way comparable. In fact, the potatoes would have been, boring, boring, boring! But cooked this way they were a delight.
Now, the fun part about this recipe is that it is cooked on a grill. Which of course makes it a great dish to fix while camping or if it’s too darn hot to fire up the oven in your kitchen. Just stir all the ingredients together, wrap tightly in aluminum foil, pop on the grill, and check off the side dish on your meal plan.
And just in case you were wondering what to serve with these potatoes, might I suggest my Quick and Easy Marinated Flank Steak. It too is cooked to perfection on a grill. And while you’ve got the grill going already for the potatoes and steak, you might as well use it to good advantage to cook some veggies. Then your whole meal is prepared without messing up your stove or heating up the kitchen. (Of course, grill racks are no treat to clean, but let’s not worry about that now. Let’s just live in the moment.)
Well, that’s it for today. It’s sunny, but we can’t see the Cascade Mountains because of the haze. (Looks like cumulus clouds on top with smoke underneath.) We read that there is a lot of smoke in the Methow Valley (think Winthrop) and that the smoke will soon be heading our way. Especially towards Whatcom and Skagit counties. And we are close enough to Skagit County to make us vulnerable too. So, it sounds like we are in for forest fire smoke again this year.
But even with that, we are still so much luckier than most. We haven’t lost our homes, our lives, or been adversely affected the way so many have been this summer. And summer isn’t even close to being over.
Just know that my good thoughts and prayers are being freely sent to all who are suffering.
And as always, peace and love to all.
2 T. extra virgin olive oil
¾ tsp. kosher salt
freshly ground black pepper
2 tsp. finely chopped fresh rosemary or about a half tsp. of dried rosemary
2-3 garlic cloves, thinly sliced
1½ lb. mixed baby potatoes (or potatoes of choice) cut in ¾ to 1-inch pieces (no need to peel the potatoes)
In a large mixing bowl, mix the olive oil, salt, pepper, chopped rosemary, sliced garlic, and cut potatoes. Stir everything together. Using a rubber spatula, arrange the coated potatoes in a single layer in a pan that can be set on your grill. Cover with heavy duty aluminum foil or 2 layers of regular aluminum foil. (Make sure the edges are tight so that steam can’t escape.)
Place on a pre-heated grill set at 300 to 350-degrees. If you don’t have a pan that is safe to place on a hot BBQ grill, make a package out of heavy aluminum foil and make sure the package is sealed airtight. Cook either in a pan or foil package for 20-25 minutes or until the potato pieces are fork tender. (Be careful when checking if the potatoes are done. Hot steam can be a nasty surprise.)
This is a great recipe to make and serve when camping. The potatoes are a great side dish with beef, chicken, fish, pork, whatever!
And of course, you don’t have to grill these potatoes. You can bake them in your oven. 350-degrees for 20-25 minutes or until fork tender.
Now, this is not a trip report that I would expect anyone would enjoy who doesn’t know us personally. Because it was a short trip, with dear friends, but nothing amazing happened. Of course, there are some pictures, but again, nothing that would have much interest to someone who expects dazzling photographs or scintillating documentation regarding a 9-day world class adventure. That did not happen on this trip.
What happened was fun, friendship, lots of laughs, beautiful scenery, and a memory that I can re-visit when I can no longer get my old body into a travel trailer.
So, do come along if you would like. I love to share my wonderful life with each and every one of you. But don’t hold it against me if you are bored to tears from day 2!
Monday, August 7,2023 – Dosewallips State Park (SP), site 86 – Brinnon, Washington
Great site – lots of room between trailers.
Every other first day of a trailer trip in our 32 years of trailering has been different from this one. Normally, we get as early a start as we can. (Usually about 10:00 am.) Today however, Andy had a gig at the Angel of the Winds casino from 11:00 am to 3:00 pm. So, after playing for a 4-hour gig, carting his piano equipment out to the car as quickly as possible (through the casino security area), and then us driving home in our Prius as quickly as possible, we were able to climb in our truck and leave home by about 4:05 pm. Then a quick 5-minute drive to the trailer storage area to batten down the inside of the trailer, hook up the trailer to the truck, and be on our way. To our amazement, we beat our expected 5:00 pm departure time by 15-minutes. So, at 4:45 pm we were able to hit the road.
Luckily for us our guardian angels must have been being extremely diligent, because although we did encounter some slowdowns through Everett, we got to the Edmonds ferry dock by about 5:45 pm. In time to get in line for the 6:15 pm crossing. And to our surprise and delight, the boat was only about half full, so no waiting for the next ferry for this grateful couple.
Then smooth sailing for the 30-minute crossing and on to camp which only took about an hour. We reached our destination while there was still light, it wasn’t raining or snowing, it was warm enough to not need even a light jacket, and with good friends Craig and Marsha as our welcoming committee.
After we got all set up, Marsha provided us with some lovely snacks to tide us over until breakfast. I had enjoyed some flatbread pizza at the casino for lunch, but Mr. C. had only had time for a bite. So, while we were on the ferry ride, we had a bit of fried chicken that I had also purchased at the casino. But by 8:30 pm after getting the trailer ready for habitation, we were both a bit peckish. So, Marsha’s nibbles were much appreciated. Then it was a safe arrival drink, get caught up with each other’s lives for a short bit, and off to bed.
Tuesday, August 8, 2023 –Dosewallips State Park
After a good night’s sleep, we woke to some clouds, but it was still very warm. What a difference from our spring trip where our furnace ran 24/7. In fact, all the windows stayed wide open all night, and our wonderful Fantastic Fan, which can either gently blow air into the trailer or remove air from within the trailer was still happily doing its thing.
After breakfast, we joined Marsha and Craig for more coffee and a discussion of what we should do later in the day to move our bodies. It is ever so easy while camping to find that your bottom has become permanently attached to your camp chair. So, it behooves one to make a special effort to resist the temptation to become a slug. So, we decided to visit a couple of close-by areas that featured short, scenic walks.
Our first destination was Seal Rock National Forest which is located on the shore at the mouth of Dabob Bay. Just a very short walk with interpretive signs here and there explaining what exactly it was that we were seeing. Then another short walk down to the beach where there were several large rocks close to the water that were conveniently placed to accommodate 4 butts.
We stayed there for about 30 minutes just enjoying the shade provided by overhanging trees, and of course the waves lapping at the shore. Then it was off to Falls View to take another short walk to see the 300-foot drop of water. Which at this time of year, actually was just a drop of water. I’m sure in the spring the falls would be spectacular. But at this time of year, it is barely a trickle. It was still fun to see because the trail is right along a cliff edge. For me, having obviously been a buzzard in a former life, I love heights. But for some, the shear wall that you can’t really see while you are standing in the fenced area viewing the falls might be a bit intimidating. I loved it!
Marsha, Craig, and me at the falls.
Then it was back to camp. Andy decided to take a hike, Craig did some practicing on his trumpet and some exercise, and Marsha and I did some jazzercize outside our trailer. I’m not sure our neighbors enjoyed seeing two older women throwing their bodies around, but at our ages, who cares what people think!
View of our trailer from the ridge behind us while Andy was on his hike.
Then another gathering at Craig and Marsha’s trailer in their comfy camp chairs until about 4:30, at which time I decided it was time to go back to our trailer and start making the pasta dish I was serving for dinner.
Someone had a sense of humor when they built this bridge!
Then it was happy hour, dinner, conversation, and bed at about 10:00 pm for me. Whenever it was that Mr. C. came to bed, I was not a witness. All I know is that at some point during the night I woke up and it was raining lightly, and Mr. C. was next to me in bed. Not a bad combination.
Wednesday, August 9, 2023 –Dosewallips State Park
Woke up early (about 6:00 am) and tried to go back to sleep. Not happening. So, when Andy got up at about 6:30 am, I lay in bed until after he had his shower. I was still fighting the urge to get up when the smell of coffee lifted me right out of bed the way Snuffles, the floating, treat loving dog did in the cartoon series Quick Draw McGraw. So, now I’m awake, but only barely.
But there is just something about that morning cup that gets me going. And since Marsha was providing the main part of breakfast, I decided to start writing this trip report. And that’s just where you find me at this point. To be continued.
Just got back from enjoying a wonderful repast. A delicious frittata, plus fruit supplied by Marsha, and muffins and breakfast bread that I brought along for this trip. (We do not starve when we are on trailer trips. Actually, we eat like royalty!)
After breakfast Craig and Marsha decided to go for a bike ride, Andy for a hike, and me to catch up on email, Facebook, and this post.
One of my greatest pleasures is writing. And where some might find keeping a travel diary a chore, it brings me joy. Because my ability to bring up dates, places, events, and even people is becoming a challenge. Not that I am suffering from dementia (at least I don’t think I have that affliction yet), never-the-less, my memory is not as good as it was even a year ago. So, being able to re-live our trips in this manor is wonderful. And yes, I do go back and read about past adventures. And I’m sure as I grow older and less able to keep making memories, I will read about my past life even more frequently.
Well, it’s time to pause again. I realized this morning that I had not even cracked a book yesterday. Which for me is like forgetting to eat all day! So, you guessed it. I’m going to take my book outside and read until it’s time to either make lunch or take a nap. Whichever comes first, matters not!
After Andy’s hike and everyone was ready for another outing, we decided to take the road (and I use the term “road” loosely) up to the top of Mt. Walker which purportedly has magnificent views overlooking Quilcene Bay. Whereas it was sunny in camp, just as we were reaching the top of Mt. Walker, we became part of the cloud. So, needless to say, there was no view to be seen either at the North or South viewpoint. So, down we drove having seen a lot of trees, spent rhododendron flowers, bracken, and a lone dandelion.
Then a bit of relaxation, dinner, and an early to bed.
Thursday, August 10, 2023 –Dosewallips State Park
Well, not every morning while on the road are we lucky enough to view elk grazing on the grass just outside our trailer. But today was our lucky day. (We should have gone out and bought a lottery ticket! Which we never do, but you know what I mean.) Not only were the elk close enough to easily capture with my cell phone camera, but they also appeared to be in no hurry to make their way through camp.
Morning visitors. Not in the bit afraid of us. A couple of days later however, with several children running around, the elk did not stick around. Funny how that works.
Now I don’t know about you, but this is only the second time in 32 years of trailering that elk have graced us with their presence in such an up close and personal way. Of course, we have seen elk on our way to and from campgrounds over the years. But never so close that I was considering naming each of the ladies. And yes, they were all cows. And without doubt, there have been elk in other campgrounds we have visited. But they were obviously too shy to reveal themselves. So, today’s visit was a rare treat for us. And speaking of treats……
Today was the day we were going to drive up to Sequim to visit our good friends Pete and Anne. They had moved to Sequim from the Seattle area a couple of years previously and were eager for us to come for a visit. So, while camping in the area, we contacted them before leaving to see if they were up for a visit. They said yes, and a plan was made.
So, at 9:00 am we left camp for our 10:00 am arrival time.
Oh, what a lovely time we spent with these two incredible people. Talented, smart, thoughtful, caring individuals full of joie de vivre. We viewed all the wonderful things they had done to the property they bought. A huge amount of fencing to protect their extensive gardens from deer. Re-doing the split-log siding on their house. Generally making upgrades to meet their needs and desires. And then we had lunch. Grilled steak, home grown and dug up that morning potatoes cooked on the grill, green beans just harvested, and freshly picked grilled zucchini. Amazing. Just a perfect way to better get to know folks with whom we hope to become even closer in the near future.
Then back in our truck for the ride back to camp. Then a bit of reading, walking, and dinner with Craig and Marsha at a local café.
Then back to camp for a couple rousing rounds of Yahtzee (first time for me). Fun game. Then back to our trailer for a bit of reading before lights out. All in all, a fantastic day.
I love seeing the world. But I still feel that the Pacific NW is the best place on earth to live. We are well and truly blessed.
Friday, August 11, 2023 –Dosewallips State Park
Well, today was a special day. Marsha’s birthday. So, a day to celebrate!
After a quiet day of short walks and bicycle riding for some, we headed out for a walk through the Whitney Gardens and Nursery in Brinnon.
These amazing and beautiful gardens were established in 1955. A majestic seven-acre garden at the foot of the Olympic Mountains. Rare trees, ponds, and a stunning array of rhododendron hybrids and species. Also, an abundance of azaleas, magnolias, maples, conifers, kalmias, camelias, perennials, shrubs, and ground covers. Well worth the visit if you are in the area.
Andy and Craig at Whitney Gardens
Then on to the Port Townsend Vineyards in (you guessed it) beautiful Port Townsend. (Fancy name, right!) Anyway, we were there to hear a small jazz trio and of course sample a bit of the liquid offerings.
Mr. C., Craig, and Marsha had known the guitar/harmonica/vocalist Chuck Easton for decades. So, it was nice for them to re-connect a bit. And we all found the music very listenable. But we didn’t stay for their full performance because we had reservations at Silverwater Cafe at 5:30 pm which we did not want to miss. And boy am I glad we were able to get a last-minute reservation because the food and service were both outstanding.
Marsha’s sister had eaten at the restaurant just a couple of weeks earlier so on her recommendation, we went in expecting a wonderful meal and were not disappointed.
After a wonderful celebratory dinner, it was back to camp and a bit of reading until our pillows left us no choice but to give in to their beckoning call.
Saturday, August 12, 2023 –Rest A While RV Park, Hoodsport, WA – site waterfront 22
Just a bit too close together for us. (We are the Creekside behind the maroon truck.) But the canal was just across from us, so that made the site OK. Craig and Marsha were next to us too. That made the whole time at this private campground better than OK!
The canal looking south.
Hood Canal looking north.
After 5 nights at Dosewallips SP, it was time to move to our new location further down 101. Since we were within an hour’s drive of Hoodsport, we were in no hurry to de-camp. So, after a leisurely breakfast, and another visitation from a couple of elk, we were on our way by about high noon.
After an uneventful but scenic drive of about 22 miles, we were in camp. (Far from some of the exhaustive drives between camps we have experienced in the past.)
We had never before had the pleasure of camping at the Rest A While RV Park. And although we were right on Hood Canal, the sites were so close I could have yelled out our kitchen window and asked to borrow a bit of sugar from Marsha, without ever leaving the privacy of our own trailer. To say the sites were cozy would be an understatement. They were, if I remember correctly, the narrowest RV sites we had experienced in 32 years of trailer travel. But the sites had full hookups, which after 5 nights without dumping grey or black water, were very much appreciated. So, immediately after setting up camp, we made good use of the full hook-up facilities. Then it was stay in camp, read, write, and generally let lethargy be our guiding force.
Sunday, August 13, 2023 –Rest A While RV Park
Woke to sunny skies and the promise of another hot day. The temperatures here are actually warmer than Seattle or our neck of the woods. Which to me seems backwards. We are on the peninsula for goodness’ sake. And right on the water. But it’s hot. Not just a little bit hot, but about 88-degrees. But with the air-conditioner blasting away, no problems. And just like on Camano Island, it cools way down at night. So, no need to run the air all night. Just open the windows and let mother nature cool everything down.
After a quiet morning we headed out for a couple of simple hikes. Our first adventure was on the Duckabush River, past the Interrorem Cabin, and a short interpretive hike in this wonderful 2nd growth forest. Then up the road for a bit of a hike to Murhut Falls. Because the trail was a bit much for me, I stayed with the truck while Marsha, Craig, and Andy hit the trail. I walked the road we had driven up so that I too got some exercise. Then it was back into camp for a bit of lunch.
After lunch we decided to visit the Hoodsport Winery which specializes in fruit wines. After paying an exorbitant price for a wild blackberry wine, we headed up to Lake Cushman.
I had never seen this lake and for Craig and Marsha it was a visit to an area of the state where Craig’s parents had lived for about 20 years after their retirement. Then Craig and Marsha took a dip in the lake while we viewed the lake and surrounding mountains from the comfort of our comfy camp chairs.
Then back to camp to prep for dinner, eat too much food, and sit by the water until it was almost dark. Another wonderful day in paradise.
Monday, August 14, 2023 –Rest A While RV Park
Some nights are just easier than others. Last night’s sleep was not pleasant. Not because it was too warm, or I didn’t feel well, or there was something on my mind. Oh no, nothing that simple. From about mid-calf down, my legs and feet were itchy and on fire. I don’t know what species of pest found my legs to be tasty targets, but something got me good and proper. I tried both anti-itch products we had on hand before going to bed. But an hour later I was still miserable, and the products hadn’t helped a bit. So, I got out of bed and slathered the area with my face lotion, and that helped a bit. I was able to get to sleep. However, after about 2 hours, I was awake again and slathering on more lotion. Then back to bed for another quick 2-hour “rest”. So, was I refreshed in the morning? Not a chance. But I made it through the day without a nap. I only mention that, because the other three members of our party (names withheld to protect the guilty) all gave in and spent a bit of time in the arms of Morpheus.
Craig with his mighty bug zapper. And yes, bugs go up in a blaze of glory when caught. But the zapper is not very effective when it comes to no-seeums. (These insidious little bugs must have a real name. But I have never liked them well enough to become that familiar with their real name!)
Well, I would love to say that today was exciting and amazing. But I can’t. We did try to find a beach where we could sit in the shade while contemplating life and why there are some who would still vote for Trump, but no perfect place presented itself. So, we stopped for a beverage and a small lunch at the Hama Hama Oyster Saloon. But even eating our lunch in a shady spot, it was so hot we just wanted to go back to camp and the comfort of our air-conditioned trailers.
When it was time for dinner, we grilled some prawns and assorted veggies, and called it an early night.
Tuesday, August 15, 2023 –Rest A While RV Park
Slept really well and even though the outside temperature never dipped under 70, we slept in comfort with only our Fantastic Fan providing a lovely breeze from above. No need for the air-conditioner to be its noisy self all night.
Then it was get up, shower, fix breakfast, and prepare the trailer for not only departure, but a thorough cleaning of its unmentionable elimination system. (The grey water and black water tanks.)
Usually this is not such an onerous task. But this is our last trailer trip of the year, so we needed to REALLY clean the tanks in preparation for the winterization process. Now this is never a pleasant task. But it was already beastly hot, so we just wanted it to be done so we could be on our way home.
After cleaning, saying our goodbyes to Craig and Marsha, our wonderful travel companions for this trip, we left camp at 10:50 am. Made good time getting home. But boy was it a workout schlepping all of our perishables, toiletries, pillows, and other essentials from the trailer to our house. Oh, once we got things in the truck, getting to our house was no problem. But because it was 3:45 in the afternoon and the temperature was over 90 degrees, and where we store our trailer is in the corking sun, we were beat by the time we unlocked our front door.
But the heat pump was happily doing it’s thing and our kitties were so very glad to see us.
After all the refrigerator and freezer items were tucked away, we pretty much gave up on making another run to the trailer to fetch all the remaining items that needed to be brought home.
There comes a time when it is wise to know when enough is enough. And we had reached that point. And of course, tomorrow was another day. But even if we were ready to be home, we agreed that we will be glad to be in our trailer again next spring. Because seeing all the great places you can visit while towing a trailer or driving an RV, is just so wonderful.
You have your own bed. Your own bathroom. Your own ice cream bars whenever the mood strikes! And what can ever be better than that!
Sometimes you just get thwarted when you go to the grocery store. And this happened to me when I decided to make my Peanut M&M Peanut Butter Oatmeal Cookies (recipe on site) for an upcoming trailer trip. My very own local grocery store had the audacity to be out of Peanut M&Ms! How could this happen? To me! But it did. So, I bought a 9-oz. “share size” package of Peanut Butter M&Ms thinking I could probably think up a cookie recipe that included this “new to me” M&M varietal. And in case you haven’t shopped for any M&Ms lately, there’s a whole new world of possible flavors out there from which to choose. (I really do have to get out more!)
So, when I got home and opened the bag, I found the Peanut Butter M&Ms to be just a little bit bigger than the regular old-fashioned M&Ms of my youth. And instead of being candy coated chocolate, they were filled with peanut butter. Pretty darn tasty if truth be known. And there had been other varieties I could have brought home with me. Now my interest was piqued. So, when I got home, I went online and did a little research on M&Ms.
M&Ms have been around since 1941. And presently, there are 60 flavors on the market. (I thought there were only two. Regular and peanut M&Ms.) Some of the varieties are only offered for holidays. And to my thinking, some of the flavors look pretty scary. But as they say, to each his/her own! But M&M Cookies & Screeem, M&M Pumpkin Spice Latte, and M&M White Chocolate Candy Corn, I would simply have to say – no thank you! But back to this recipe.
Since I had already pulled my recipe for the Peanut M&M cookies from my file, I decided to start with that recipe, and see what I could come up with. So, what you find below is certainly similar to my original recipe but with enough kinks to be interesting and delicious on its own. I hope you enjoy this recipe for really peanutty cookies.
And as always peace and love to all.
½ c. rolled or quick oats
½ c. (1 stick) unsalted butter, room temperature
½ c. brown sugar, packed
¼ c. granulated sugar
¾ c. crunchy peanut butter (not natural) (creamy unnatural peanut butter is fine too)
1 lg. egg
1 tsp. vanilla extract
1¼ c. unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
1¼ c. peanut butter M&Ms (I use the 9-oz. share size for this recipe)
½ c. roasted and salted peanuts
If using regular rolled oats, place in a food processor. Pulse a few times to break the oats down a bit. Set aside. (If using quick oats, they don’t have to be messed with at all. But they still need to be set aside at this point.)
In the bowl of your stand mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the peanut butter and mix together. Add the egg and vanilla and mix until well combined.
In a separate bowl, whisk the flour, baking soda, salt, and oats together. Add to the wet mixture just until incorporated. Do not overmix. Gently mix in the M&Ms and peanuts.
Form the dough into about 2-inch diameter balls. (I use my #30 ice cream scoop to form the balls.) Place on a parchment paper lined cookie sheet close together. (They are going to spend the night in your refrigerator, so at this point they can cozy up to one another.) Just before baking, place them on a large parchment paper lined sheet about 1½ inches apart.
Bake in a pre-heated 350-degree oven for about 16 minutes total. I took the pan out of the oven at about 8 minutes baking time and took a small glass and flattened the cookies a bit before placing them back in the oven. So, you will want to adjust your baking time to accommodate the time the cookies are out of your oven. The cookies will be a bit soft and look slightly undone. But don’t fret. They will firm up nicely as they cool. And you don’t want to overbake these cookies.
Remove from oven and allow to cool a couple minutes on the cookie sheet before transferring to a wire cooling rack to cool completely. Store in an airtight container at room temperature. Makes about 25 good sized cookies.
OK, once again I must eat a large helping of humble pie! Because I stated many years ago that I didn’t particularly like muffins. At least most store-bought or bakery made muffins, and even some homemade muffins just didn’t rock my socks. But over the years, things have changed regarding muffins. There are some homemade muffins now that I really like. These for example. And maybe I even like them a bit too much.
But for many years, I only truly liked my recipe for homemade bran muffins. And in writing up this preface I came to the realization that I had never posted that recipe. What? How could that be? I’ve been making bran muffins since my beloved sister-in-law Evelyn gave me the recipe in about 1973!
Her recipe is in my first self-published cookbook (1998), but I hadn’t written it up for my blog? Shame on me! Because the bran muffins I’ve been making now since God was a child are the tastiest and easiest bran muffins to ever come out of an oven.
The recipe used to be found under the catchy title of Six-Week Bran Muffins. Because apparently, the refrigerated batter would still be fine even if it was allowed to happily reside in your refrigerator for up to 6 weeks. Never happened in my household, so I’m not going to make that statement. But I will state unequivocally that the recipe you find below makes for absolutely wonderful bran muffins. So, if you too love bran muffins, please find the recipe below. But back to orange raisin nut muffins. (That’s really why you’re here right? I do get so carried away!)
So, in getting ready for an upcoming trailer trip, I decided muffins for breakfast would be lovely. But for years now, I have been trying to duplicate my grandmother’s orange raisin cake. With poor results I must confess. So, why not an orange raisin muffin? So based on a recipe by Wescott Sharples on the relish.com site, I came up with this version.
And boy oh boy are these muffins tasty. Not too sweet, and semi moist and chewy from the oats, chopped golden raisins, and walnuts. And the simple crumble topping gives these muffins just the boost of flavor and crunch that I feel is needed. All in all, a truly great muffin. And just a super breakfast treat.
Since I am getting ready for a trip with buddies, I am going to keep this preface short. Lucky you! And of course, lucky me too. (For the trip of course.)
We are so blessed to live in this beautiful part of the world. And to have a trailer and wonderful friends with whom we can share amazing adventures. As I said, we are well and truly blessed. So, here’s to Craig and Marsha – old friends, great friends, musical friends, intelligent friends, and every possible type of friend in between. Let the fun continue.
And as always, dear readers and friends, peace and love and lovely muffins to all.
Crumble Topping:
½ c. unbleached all-purpose flour
¼ c. brown sugar, packed
¼ c. old-fashioned oats
1/8 tsp. salt
4 T. (½ stick) unsalted butter, at firm room temperature
Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form. Refrigerate until needed.
Orange Raisin Walnut Muffins:
¾ c. whole wheat flour, fluffed
¾ c. whole wheat pastry flour, fluffed (or unbleached all-purpose flour if you must)
1 c. uncooked old-fashioned oats
2½ tsp. baking powder
¼ c. granulated sugar
¼ c. brown sugar
½ tsp. fine sea salt
1 T. orange zest
1 lg. egg
1 c. (8-oz.) sour cream
2 T. vegetable oil
¾ c. orange juice (does not have to be fresh squeezed orange juice)
¾ c. chopped golden raisins (I almost always use golden raisins because I like them best)
½ c. chopped walnuts (but pecans would also work)
Line 18 muffin cups with paper baking liners. Set aside.
Whisk the whole wheat flour, whole wheat pastry flour, oats, baking powder, granulated sugar, brown sugar, salt, and orange zest together in a large bowl.
Whisk the egg, sour cream, vegetable oil, and orange juice together in another bowl. Add the wet ingredients to the flour mixture mixing only until blended. Gently stir in the chopped raisins and nuts.
Using a #16 ice cream scoop (scant ¼ cup – 2-oz.) plop batter into prepared muffin cups filling until almost full.
Sprinkle the crumble topping over the muffins, dividing evenly, and patting gently.
Bake in a pre-heated 400-degree oven for about 20 minutes, or until wooden pick inserted in center comes out clean. Do not overbake.
Remove from oven and let cool completely before storing in an airtight container. Best warmed a bit before serving.
BRAN MUFFINS (½ recipe from the original) (the best bran muffins imaginable)
3 c. bran cereal (I use Kellogg’s All-Bran cereal)
1 c. boiling water
½ c. veggie or canola oil
1½ c. granulated sugar
2 eggs
2 c. buttermilk
2½ c. unbleached all-purpose flour, fluffed
2 T. wheat germ
2½ tsp. baking soda
1 tsp. fine sea salt
Line 24 (or more as needed) muffin cups with paper baking liners. Set aside.
Combine the cereal and boiling water in a large mixing bowl. Let sit for 5 minutes or more. Combine the remaining ingredients with the softened bran.
Using a #30 ice cream scoop (scant ¼ cup – 2-oz.) plop batter into prepared muffin cups filling until almost full.
Bake in a pre-heated 400-degree oven for about 20 minutes, or until wooden pick inserted in center comes out clean. Do not overbake.
Remove from oven and let cool completely before storing in an airtight container. Best warmed a bit before serving.
I just love tomato basil soup. And when it is as easy to prepare as this one, I am truly a happy camper. Because I don’t always feel like cooking. Or spending a lot of time preparing delightful dishes to thrill and delight our palates. (I know that might shock some of you who probably think I spend all of my waking hours in my kitchen and that I must undoubtedly wear an apron to bed.)
But I am no different than any other person. Most of the time, yes, I am blissfully happy spending time in my kitchen. Other days, however, my kitchen is the enemy. (Luckily that feeling never lasts very long. But it is happening more regularly as I continue to pack on the years.)
So, when I can make a soup as easy to prepare and as delicious as this one, on the rare days when cooking is tantamount to swimming in shark infested waters, I feel like I’ve won the lottery!
Just a bit of hacking and slashing of onion and garlic (term coined by my dear friend and neighbor Vicki), combining a few ingredients in a pot, and a bit of time for the ingredients to all become friends as they burble away on the stove. Then, a bit of tasty garnish, and Bob’s your uncle! What could possibly be better than that?!
So, if you too love tomato basil soup, give this recipe a try. It is just plain YUM. (And stinkin’ easy to build.)
Well, that’s it for now. I plan to live the life of a slug this afternoon. I’m going to move slowly, leave a trail of mess behind me, munch on whatever is available, and seek shelter from the sun at every opportunity. In human terms, I’m going to lay low, read my book in my favorite chair, and eat leftovers for dinner. By myself. Because Mr. C. has a gig this evening.
So, where normally I would go with him, tonight I am going to stay home and entertain our cats. (Probably study the inside of my eyelids at some point also.) And hopefully still have the strength to work on my menu plan for our upcoming trailer trip with good friends Craig and Marsha.
So, I expect your afternoon and evening will, to all appearances, be much more productive than mine. But you know, more and more I am appreciating time to just relax and let the world revolve without me. To others, this supposed down time might seem ineffective. But it allows me time to think of ways to help keep us both happy and healthy. In other words, time spent in preparing a plan for success.
Hopefully you too take the time to plan for positive and wonderful things to enrich your own life and the lives of those around you. Because positive thinking (and action), has always had the power to turn a bad day into a better one and to make a good day even better. Not only for yourself, but for those around you.
Peace and love to all. And happy cream of tomato basil soup!
2 T. unsalted butter
1 c. finely chopped yellow onion
2 sm. garlic cloves, finely minced
1 (28-oz.) can crushed tomatoes (I use Cento brand crushed tomatoes)
1 c. water
2 tsp. chicken base (I use Better Than Bouillon Chicken Base)
1½ tsp. dried basil
1 tsp. granulated sugar
tiniest pinch crushed red pepper flakes
pinch kosher salt
freshly ground black pepper
6 T. heavy cream (half & half or whole milk will work in a pinch)
⅓ c. finely grated Parmigiano-Reggiano, plus more for garnish
croutons, for garnish (see recipe below) (or from your grocery store)
Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onion. Sauté gently for several minutes, stirring occasionally, until the onion is very soft and just starting to brown. Add the minced garlic and sauté for 1 minute until fragrant.
Add the crushed tomatoes, water, chicken base, dried basil, sugar, crushed red pepper flakes, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 20-30 minutes.
Add the heavy cream and grated Parmigiano-Reggiano cheese; return to a simmer. Taste and adjust seasoning. (If you like a thinner soup, add a couple more tablespoons of cream.)
Serve topped with additional Parmigiano-Reggiano and Oven Baked Garlic Croutons. (See recipe below.) (Or, of course, your favorite store-bought croutons.)
OVEN BAKED GARLIC CROUTONS
1 T. unsalted butter
1 T. extra virgin olive oil
1 clove garlic, finely minced
½ tsp. dried parsley
pinch kosher salt
freshly ground black pepper
2 c. bread cubes
Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.
Remove from oven and allow to cool completely before using or storing in an airtight container.
I love buffalo wings. But as an entrée for a large group of people – no way! So, when I was deciding what to a fix for a recent picnic get-together at our home, I decided to forgo the usual way to serve buffalo chicken, thus saving everyone the mess, stains on my cloth napkins, and everyone multiple trips to our bathrooms to wash their hands. So, with ease of preparation, serving, and eating I came up with this recipe.
Now don’t get me wrong. I still make buffalo wings when I am hungry for the real thing. But even then, I don’t deep fat fry them the way they do in restaurants. I bake them and then introduce them to the sauce. (See my recipe under the clever title Buffalo Wings on this site.) I also bake the heck out of the wings to the point of being almost over done. Because I hate wings that are technically cooked but are still stringy, chewy, and basically hard to eat. And, if truth be told, I usually use chicken drumettes or if I use the whole wing, I remove the tips. And I must say, my baked chicken wings are fantastic! Give that recipe a try too.
I also have another recipe that might interest you – Buffalo Chicken Salad with Blue Cheese Dressing. (Really the precursor to this recipe.) (And since I failed to take a picture of the chicken bites for this post, you can get a bit of an idea how they look by viewing that recipe.)
And while I’m still on the subject of chicken wing recipes, for a change of pace, you might want to try my Sweet & Sour Chicken Wings. These wings are by far the best Chinese style chicken wings you will ever eat. I promise you! And they are easy to prepare. But back to this recipe. (I mean really, that’s the reason you are visiting this site to begin with!) (And I do apologize for blathering. I just get so carried away when I’m talking about food! And so excited to share recipes with you!) Anyway…..
This way of serving buffalo chicken is easy to prepare, easy to serve, and just plain easy to eat. And delicious. Not too spicy, but with enough flavor to keep almost everyone happy. So, I hope you will give this dish a try next time you get a buffalo craving.
Well, it’s sunny again today in the north sound region of the great state of Washington. There are a few clouds over the Cascade Mountain range, so all the snowcapped peaks that we can usually see appear to be in hiding. But they’ll come back. They always do. And bless them for that.
And bless you for being interested in cooking for yourself and your family and friends. Too many people these days rely on restaurant food or prepared food that they can purchase at a grocery store. They simply don’t know what they are missing. Because nothing beats good home cooked food.
And on that happy thought, as always, peace and love to all.
1 T. Frank’s Red Hot Sauce (no substitution allowed), or more to taste
½ tsp. fresh lemon juice
Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic.
Bake in a pre-heated 425-degree oven for about 15 minutes or until the pieces are fully cooked. (Don’t overbake.) Meanwhile, melt the butter in a medium sized bowl; add hot sauce and lemon juice.
When the chicken has finished baking, remove from pan with a slotted spoon and add to the bowl with hot sauce mixture and stir until well coated. (You don’t want to add the liquid that’s left in the pan to the hot sauce mixture. But you do want to save the juices for the next time you make chicken soup!) Serve the bites warm with Blue Cheese Dip. (Recipe below.)
(If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)
BLUE CHEESE DIP
1 c. blue cheese crumbles
½ c. sour cream
¼ c. mayonnaise
1 T. buttermilk
1 T. freshly lemon juice
¼ tsp. kosher salt
freshly ground black pepper
Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.
If you like a smoother dip, you can place half of the mixture in a food processor, and whirl it till smooth.
If you happened to be vacationing in Germany, then of course you would seek out the best schnitzel you could find. And with every good reason. Because schnitzel is one of the finest comfort food dishes ever to be set on a table.
Now granted, schnitzel will never be considered a health food. But as an occasional treat, as they say in Carolina, nothing could be finer. And why I ever waited to prepare this delicious dish until recently, is beyond my comprehension. (I’m still kicking myself for not preparing this dish decades ago. Where was my brain?) Anyway, now that I have figured out how to make it, I am duty bound to share the recipe with you. And just to make life more interesting, I’ve provided both the high calorie and the really high caloric version of this fried pork cutlet dish.
In the high calorie presentation, there is no gravy, just a couple of lemon wedges to squeeze over the fried cutlet. Served this way, it is simply a schnitzel. But never being one to let any worthless calories get past my lips, I decided to go full on crazy and make the mushroom gravy that qualifies this dish to be called Jägerschnitzel (Hunter’s schnitzel). Both ways of eating this dish are magnificent. But topped with mushroom gravy, this dish should become the standard definition for “heaven sent”. (Of course, you might make it to heaven earlier than planned if you decide to enjoy schnitzel too often. But I refuse to take any blame if you don’t use your own good judgement!) BTW, the gravy recipe is thanks to Kris from howtofeedaloon.com. Fun site if you like crazy. And I mean crazy in a good way!
Well, that’s it for today. The sun is shining, and the temperature is perfect. Not too hot! Perfect. I only wish this could be said for some of the areas of our world that are suffering from extreme heat. My thoughts and prayers go out to all who are suffering as our planet continues to heat up. If only the people in high places all over the world had the gift of compassion. Could truly care what happened to the citizens of their respective countries and every other country for that matter! What a better world this would be.
Peace and love to all.
For the schnitzel cutlets:
1 lb. pork tenderloin, silver skin removed, then sliced into ½-inch thick diagonal pieces (cutlets)
6 T. unbleached all-purpose flour
1 tsp. granulated garlic
¼ tsp. granulated onion
1 tsp. kosher salt
¼ tsp. paprika
freshly ground black pepper
2 eggs
½ c. plain breadcrumbs
½ c. panko breadcrumbs (or more plain breadcrumbs)
3 T. extra virgin olive oil
2 T. unsalted butter
lemon wedges
Using a gallon size freezer bag, place the cutlets in a single layer. (You will need to do this twice to get all the cutlets ready to fry.) Pound the cutlets with a meat mallet until no more than ¼-inch thick.
Whisk the flour, granulated garlic, granulated onion, salt, paprika, and pepper together in a flat container. (I use round 8 or 9-inch cake pans.) In another cake pan, whisk the eggs. Place the breadcrumbs in a third cake pan.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before coating both sides of the cutlets in breadcrumbs. (It helps to use a fork or a pair of tongs for the dipping process to keep your hands clean.) (However, your hands are still going to get messy.)
Place the coated cutlets on a flat plate and refrigerate for about 30 minutes. This helps set the coating. While the cutlets are resting, make the gravy. (If you plan to serve the cutlets with gravy that is! If not, do not make the gravy.)
Once all cutlets have rested for a while in your fridge, heat a large non-stick pan over medium heat and add the olive oil and butter. Once the oil is hot and the butter has melted, add the breaded cutlets a few at a time and sauté 3-4 min per side or until browned. Reduce heat if browning too quickly. Remove to paper towel lined plate. Serve with lemon wedges. Or topped with mushroom gravy and a squeeze of lemon.
For the mushroom gravy:
2 T. extra virgin olive oil
2 T. unsalted butter
¾ c. chopped onion
10 to 12 button mushrooms, halved, then thinly sliced
1 clove garlic, finely minced
4 T. unbleached all-purpose flour
¼ tsp. kosher salt, or more to taste
freshly ground black pepper
½ c. dry white wine
2 c. beef stock
1 T. whole grain mustard
1 T. Worcestershire sauce
Heat the olive oil and butter in a medium sized skillet. Add the onion and cook until translucent. Add the mushrooms and cook until they start to brown. Add the garlic and sauté for about 1 minute.
Add the flour, salt, and pepper and cook for about 2 minutes or until the flour is fully incorporated.
Add the wine, stirring to combine. Cook until the wine evaporates. Add the beef stock and stir frequently until the sauce thickens.
Stir in the mustard and Worcestershire sauce. Taste and adjust seasoning. Serve over the fried cutlets. (Don’t forget the squeeze of fresh lemon.)
Banana Split Trifle on the left, Mixed Berry Trifle on the right
There are several meanings for the word “trifle”. A thing of little importance or value. To treat someone or something without seriousness or respect. Or my personal favorite – a layered dessert of English origin. The usual ingredients being a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard, and whipped cream layered in that order in a glass dish.
However, I do things a little differently when I make trifles. (Of course, I do!)
I use cream cheese pound cake rather than sponge cake for both this trifle and for my Mixed Berry Trifle. And I use pudding rather than custard if I use it at all. (My Mixed Berry Trifle doesn’t call for any pudding or custard.) For my Fudgy Brownie, Chocolate Mousse, and Raspberry Trifle, I use brownies instead of sponge cake and chocolate mousse instead of custard. So, like I said, I change things up a bit when I make trifles. But the basic idea is still the same. And since I’m sure you were wondering what the difference is between custard, pudding, and mousse – allow me to elucidate.
Most custard and pudding recipes contain eggs. After that, the main difference is that pudding uses starch for thickening, while in most instances, custard is thickened just by the eggs themselves. And the texture of custard tends to be firmer than pudding. But both pudding and custard get their thick consistency from being cooked. Mousse, on the other hand, never experiences any heat. Also, with mousse, the incorporation of air into the mixture leads to its fluffier consistency. Final analysis – both pudding and custard are semisolid and denser, while mousse offers a lighter, airier texture. But enough about puddings etc. and back to this recipe.
When I was a child, my grandmother used to make a banana cream pie which included chunks of chocolate and sliced almonds on top. She called it a banana split pie. I loved that pie. So, when I was deciding what to serve for a recent get-together, I decided to try my hand at making a banana split trifle. And the recipe below is what I came up with.
And since you might be wondering why I didn’t just make banana pudding, the answer is simple. Banana trifle is like banana pudding on steroids. Need I say more?
A huge consideration when planning a dinner party is time. Especially the couple of hours or so before guests are due to arrive. So, if I can do most of the prep work ahead of time, my anxiety level actually stays in the “safe” zone rather than spiking off the chart. So, one of the best things about serving trifle is that this delicious dessert mustbe made ahead. So, if I am hosting a large number of people, trifle is the perfect dessert. I can make the pound cake ahead and freeze it. I can also make the pudding ahead and let it sit in the fridge. Then two days before I plan to serve the trifle, I put the whole thing together, place it in the fridge, and walk away. I usually add a bit more whipped cream and decoration to the top of the trifle the same day I plan to serve it, but even that is an option.
So, yes it takes time to make a trifle. But it’s all done ahead so that I can concentrate on the other elements of the feast that require last-minute attention.
And I don’t plate trifle. I let my guests serve themselves. Fun for them, and less work for me. Because by dessert time, I’m usually wiped out. 20 years ago, I would have still had energy to burn. These days, after a gathering at our home and all the guests have taken their leave, I’m lucky to get my shoes off before I’m sound asleep!
But I still love every minute of being a hostess. And the main reason is that Mr. C. is like my silent entertaining partner. He does all the behind-the-scenes work. He does most of the grocery shopping. He brings dishes, pans, silverware, special equipment, etc. up from our downstairs storage room. He then sets up the tables and the bar and quietly does a hundred little things that make my part easier. And after everyone has left, he turns into the clean-up king. I am truly a very lucky lady. I only hope you are as lucky.
So, as always, from my kitchen to yours – peace and love to all.
For the French Vanilla Pudding:
3 c. whole milk, divided
3 T. cornstarch
pinch of salt
¾ c. granulated sugar
3 lg. egg yolks
1 T. unsalted butter
1 tsp. vanilla bean paste or pure vanilla extract
In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream 1½ cups of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
Remove from the heat and whisk in the butter and vanilla. Allow it to cool completely. Then transfer the cooled pudding into a small bowl. Top with plastic wrap touching the top of the pudding to prevent a skin from forming and allow to chill for several hours before putting the trifle together.
For the Pound Cake:
½ c. unsalted butter, room temperature
4-oz. (½ pkg.) cream cheese, room temperature
1½ c. granulated sugar
½ tsp. salt
3 lg. eggs, room temperature
2 tsp. vanilla
1½ c. unbleached all-purpose flour
Cream the butter and cream cheese together in a large mixing bowl. Add the sugar and salt and whip until mixture is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a buttered 9-inch baking pan.
Place pan in cold oven. Set temperature to 200-degrees; bake for 20 minutes. Increase temperature to 250-degrees; bake 20 minutes. Increase to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for 25 to 30-minutes or until a toothpick inserted near the middle of the cake comes out clean.
Remove from oven and cool on a rack before cutting into small chunks just before assembling the trifle. (Can be made ahead and frozen until needed.)
For the Whipped Cream:
1 c. heavy whipping cream
1 T. powdered sugar
¼ tsp. vanilla bean paste or vanilla extract
Whip the cream to stiff peaks. Add the powdered sugar and vanilla bean paste. Whip some more until well blended.
For the “banana split layers” and topping garnish:
5 bananas, cut into small chunks
¾ c. milk, semi-sweet, or dark chocolate chips, chopped
½ c. sliced almond
½ c. heavy cream
2 tsp. powdered sugar
3-5 maraschino cherries (I use Bada Bing cherries)
When ready to assemble, spread just about ½-¾ cup of the pudding in the bottom of the container. Then place ⅓rd of the cake chunks over the pudding in the bottom of a trifle bowl (straight sided glass bowl). (Actually, any glass bowl will work, but for the best presentation, a straight sided bowl is best.)
Spoon ⅓rd of the remaining pudding over the cake cubes. Place ⅓rd of the banana chunks on the pudding. Sprinkle ⅓rd of the chocolate chunks over the banana chunks and spread ⅓rd of the whipped cream over the chocolate chunks.
Add another ⅓rd of the cake, pressing down lightly to remove any air pockets in the layers below. Then repeat as directed above. Always press down a bit on the cake chunks as you assemble the dessert. After adding the last layer of whipped cream, smooth the surface with an offset spatula.
Cover with plastic wrap and refrigerate for at least 24 hours and up to two days.
Remove from refrigerator about an hour before serving. Garnish with additional whipped cream, sliced almonds, and 3 or 5 maraschino cherries.
Well, the way I see it, if Subway can do it, so can I! Starting yesterday, I too can now make a mean white chocolate chip macadamia cookie. And it is all because of our good friends Jim and Margo.
These dear friends love white chocolate macadamia cookies. But they aren’t as fond of baking as I am. Jim, who does most of the cooking in their household, even goes so far as to profess the lack of the “gluten” gene. (He also states that he is also lacking the “grandmother” gene, which is why I can make really good gravy. But that’s a story for another time!) (Actually, he too can make great gravy. Even if he doesn’t possess the “grandmother” gene.) But I can’t really argue with his belief about gluten genes since I’m pretty sure I came with several extra “gluten” genes. (Thanks mom and dad.)
So, although this wonderful couple will undoubtedly continue buying these marvelous cookies at Subway, especially when they are on RV trips, I can at least do my part and build them my homemade version whenever the spirit moves.
So, if you too love a chewy white chocolate macadamia cookie, may I recommend this recipe. It is an extremely easy cookie to build. Except there is one part that is always a challenge. (As with other truly perfect cookies.) It’s the wait time.
Because, if you really want to bake the best cookies ever, the colder your dough is before it heads into the oven, the less the cookies will spread during baking. The time spent in the fridge gives the flour in your dough time to hydrate. This translates into cookies that are more chewy than cakey. And who doesn’t love a good and chewy cookie?!
And to take this whole cookie baking revelation one step further, and completely shatter your world, making cookie dough one day and baking it off the next day is pretty much the recommended practice by leading authorities if you want to bake truly wonderful cookies. And yes, that means you must plan ahead. And yes, I now am a strict adherent to this thinking. And yes, it has made a big difference in the quality of the cookies I bake.
So, if I can manage this change of thinking, so can you. Believe me, it just becomes a habit after a while. But I promise you will see a positive difference in just about every cookie you bake by giving the dough some time in a cold and dark environment before it is introduced into a hot oven.
So, cooking lesson for the day. Done. New cookie recipe for you to make for your family and friends. Done. Now, for me, it’s on to making pound cake for the trifles I’m serving at our home this next Sunday. So, if I don’t have time to post any new recipes for the next several days, know that I am doing what I love to do best. Making food for friends.
May you too take pleasure in offering hospitality. Because hospitality is a win/win situation for everyone involved. If you are the one providing the hospitality, it makes you feel good to welcome family or friends into your home. If you are the recipient, it just feels good to know that someone cares for you enough to want to entertain you in their home. And if there is food involved in the hospitality, it is even more of a win for all concerned.
So, offer hospitality whenever you can.
And as always, peace and love to all.
¾ c. (1½ sticks) cold unsalted butter
½ c. granulated sugar
1 c. light brown sugar, packed
2 tsp. pure vanilla extract
2 lg. eggs
2⅔ c. unbleached all-purpose flour, fluffed
rounded ½ tsp. kosher salt
1 tsp. baking soda
1⅓ c. white chocolate chips/callets (I use Callebaut White Chocolate Callets)
1⅓ c. roasted salted macadamia nuts, chopped
In the bowl of your stand mixer, beat the butter until no lumps remain. Then add the granulated sugar and brown sugar. Mix until well combined. Add the vanilla and eggs, one at a time, until well blended.
In a large mixing bowl, whisk the flour, salt, and baking soda together and add to the butter mixture. Mix until just blended. Do not over mix.
Stir in the nuts and white chocolate chips.
Using a #30 (2 tablespoons) ice cream or cookie scoop, drop balls of dough close together on a small parchment paper lined baking sheet. Place in your fridge for several hours to overnight. (Best overnight)
When ready to bake, place cookie balls about 1½-inches apart on a parchment paper lined baking sheet.
Bake in a pre-heated 325-degree oven for 12-13 minutes. The cookies should be a light golden brown around the bottom edges and the centers should not look shiny or doughy. Do not overbake.
Remove from oven and allow the cookies to rest on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
I am forever trying to figure out what to do with leftovers like pork tenderloin. Because we simply can’t eat as much as we did when we were younger. And most of our friends are in the same place. And even 1 pork tenderloin is more than we can eat in one seating. (Actually, there were 4 of us at table and we still had leftovers.)
Gone are the days of hiking or skiing for several hours and then eating everything in sight. Now, it’s eat a reasonable amount, and we’re done! Stick the leftovers in the fridge. And for me, try to figure out how to re-purpose the “whatever” in a new and exciting manner. And as in this case, what to do with a small amount of leftover grilled pork tenderloin.
Soup is easy. Meatloaf is easy. Fish is easy. But the likes of pork tenderloin, unless you want to eat it as previously served, becomes a bit of a challenge. And as you well know, it’s still fun for me to experiment with food. (I must have been a mad scientist in a former life!) So, after due consideration, I thought a simple pot pie might be a good solution. And boy was I right because the pot pie was super delicious.
Along with the small amount of pork tenderloin, I had 10 button mushrooms that were about to dry up enough to reveal their lamella (gills). (Not what you want in a “fresh” mushroom.) So, I knew the mushrooms had to be part of the mix. And then, why not start with a mirepoix (aromatic flavor base made by lightly cooking onions, celery, and carrots together. The chopped veggies are then cooked slowly in butter or oil to bring out their lovely flavors without browning or caramelizing them.) Some herbs to boost the flavor of the gravy, and petite peas and corn for additional flavor and nutrition.
And then, of course, a beautiful top crust for the whole mess. And while I still had my mad scientist hat on, why not try a new recipe for pie crust at the same time? One that could easily be prepared in my food processor. So, that’s just what I did!
So, last evening it was pot pies a pair and half an artichoke each. Not a usual combination, but it worked for us.
So, if you too ever find yourself with just a small amount of left over pork tenderloin (or steak, chicken, or lamb), I suggest you give this recipe a try. Quite easy to make and you can use whatever veggies you happen to have on hand.
Well, that’s it for today. The sun is shining, and we are invited for dinner at our dear friends Jim and Margo’s home this evening. For ribs! And what could be better than a great meal with dear friends. With hopefully a pleasant surprise for them both.
For years now, Jim and Margo have been telling us how much they love Subway’s White Chocolate Chip and Macadamia Nut cookies. So, having offered to bring dessert, I couldn’t think of a better treat to bring along. And since I have never made a regular white chocolate chip and macadamia nut cookie, I figured there was no time like the present to rectify this horrific omission in my cookie repertoire. I had made White Chocolate, Macadamia Nut, and Coconut Bar Cookies in the past (recipe on site), but never a straight on cookie. Hopefully the recipe will work. If it does, I will be posting the recipe in the next few days.
And as always, peace and love to all.
For the top crust:
1¼ c. unbleached all-purpose flour, fluffed
½ tsp. kosher salt
½ c. (1 stick) very cold unsalted butter, cut into ½-inch cubes
2-4 T. ice water (I used 3 tablespoons)
Place the flour and salt in the bowl of your food processor. Pulse 2 to 3 times until combined.
Scatter butter cubes over flour and process until crumbly.
Starting with 2 tablespoons of ice water, pulse until the crumbs start to form larger clusters. If you pinch some of the dough together and it holds together, the pie dough is ready. If not, add a half to 1 more tablespoon of water, and continue to pulse until the dough comes together.
Remove dough from bowl and work the dough with your hands just enough to form a ball. Then flatten the ball into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
For the pot pie:
4 T. unsalted butter, divided
¾ c. chopped onion
1 med. carrot chopped into ½-inch dice
2 skinny or 1 fat celery rib, cut into small pieces, plus any leaves, finely chopped
10 med. button mushrooms, cut in half and then sliced
1 clove garlic, finely minced
1 tsp. finely chopped fresh rosemary
½ tsp. dried thyme
½ tsp. kosher salt
freshly ground black pepper
4 T. unbleached all-purpose flour
2 c. chicken stock (or 2 cups water and 2 tsp. chicken base)
1 tsp. Dijon mustard
1-1½ c. cubed leftover cooked pork tenderloin
½ c. petite peas
½ c. corn kernels
Melt 2 tablespoons of the butter in a large, heavy saucepan. Add the onion, carrot, and celery and sauté over medium-low heat until the carrot starts to get tender. Add the mushroom slices and cook until they start to brown. Add the garlic, rosemary, and dried thyme and cook for about a minute.
Add the remaining 2 tablespoons of butter to the pan. Stir in the salt, pepper, and flour. Cook for 2-3 minutes. Add the chicken stock and Dijon mustard stirring continuously so that the mixture thickens without any flour clumps. (Approximately 4-5 minutes). Stir in the cubed leftover pork, petite peas, and corn.
Transfer the filling to 3 Corning Ware French White ramekins (mine are 4½ inches x 2-inches) or oven proof ramekins or dishes of choice. (Whatever size you choose.)
On a lightly floured surface, cut the pie crust disk into as many top crusts as you need to cover the ramekins. Then roll each piece in a circle a bit larger than the top of the ramekins. Set the rolled crusts on the filled ramekins. Use a paring knife to cut several steam slits into the top crust.
Place the ramekins on a baking sheet (in case any of the filling tries to escape) and bake in a preheated 350-degree oven for about 40 minutes or until the crust is a light golden brown and the filling is heated through.
Remove from oven and cool for at least 15 minutes before serving.
And of course, both the pie crust and the filling can be doubled or tripled, etc.
