Three-Cheese Mac and Cheese

Homemade macaroni and cheese probably doesn't sound like a very "summertime centric" selection for a July meal.

But, when your summer includes getting a tooth pulled? Then maybe you'd be looking for soft comfort food, too.

It was one of those recipes that catches your eye as you're strolling through Facebook. C'mon ... you know you do it, too. My mouth was throbbing, and a summer salad just wasn't going to make the cut for a few meals.

So when the recipe said The BEST Homemade Baked Mac and Cheese? Of course, I clicked. (Yes, BEST was capitalized in the recipe's title, so how could I resist?)

Sharp Cheddar cheese is a staple in my refrigerator, but I didn't have Gruyere cheese. So I substituted Swiss. Desperate times call for desperate measures. I know I can't get Gruyere cheese at my Stafford grocery store. Actually, I think I'd have to go to the big cheese counter at the super-sized Dillon's to even find any in Hutchinson. 

The topping included Parmesan cheese along with the panko and butter, so it gave it an extra boost of cheese flavor. The recipe didn't disappoint. Because it didn't use processed American cheese, it wasn't quite as smooth as recipes using that as an ingredient. However, the sharp Cheddar and Swiss, combined with some Parmesan flavor on top, gave a big boost of taste.

And even though Randy didn't get a tooth pulled, he liked it. too.  (He had a side of ham to go with his mac and cheese.) If you try it, let me know what you think!

Three-Cheese Baked Mac & Cheese

Modified from Mom on Timeout blog

16 oz. pasta (elbow, rotini, etc.)

1 tbsp. extra virgin olive oil

6 tbsp. butter

1/3 cup flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp Cheddar cheese (freshly grated)

2 cups Gruyere cheese (freshly grated) * 

Salt and pepper to taste

Topping:

4 tbsp. butter, melted

1 1/2 cups panko crumbs

1/2 cup grated Parmesan cheese

1/4 tsp. smoked paprika

 

*I substituted Swiss cheese for Gruyere.

Preheat oven to 350 degrees. Spray 3- or 4-quart baking dish with cooking spray and set aside. 

Shred your own cheeses; already grated cheeses don't melt as well. After both kinds of cheese are grated, combine and set aside.

Cook the pasta about 1 minute shy of al dente, according to package directions. While pasta is cooking prepare cheese sauce. (If you don't have the cheese sauce completed when the pasta is al dente, drain the pasta and coat it with the olive oil; set aside until ready to combine with cheese sauce.)

To prepare cheese sauce: Melt butter in a deep saucepan or large skillet. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the surface. Continue cooking and whisking for another 2 minutes. Add salt and pepper to taste. Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth. (Retain 2 cups cheese.) Sauce should be smooth and thick.

 

Stir in the pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then top with remaining mac and cheese. 

 

In a small bowl, combine panko, Parmesan, melted butter and paprika. Sprinkle over top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

 

Spring Pea Salad

 

I love a good-quality spiral ham for a holiday family meal. Most of the time, beef dominates our dinner table, since I have a freezer full of it, so it's nice to serve something out of the ordinary on a holiday menu.

But as much as I love ham - and the leftovers - I decided to go a different route for our small Easter dinner this year. 

Since our only guests were my parents, I opted to have a ham and cheese quiche as our main dish. It's usually something I make with my ham leftovers.

Ham & Cheese Quiche

This year, I went directly to quiche for the main dish. Instead of leftover ham, I went with a package of cubed ham to jump start the recipe. It was super quick and easy, especially since I already had a pie crust in in the freezer. 

With spring and Easter on the mind, I still wanted the side dishes to have that springtime look and feel. This Spring Pea Salad went together quickly and was a delicious accompaniment to the festivities. I also did steamed carrots topped with Parmesan cheese and a fresh fruit salad. I had some homemade crescent rolls in the freezer. It made for a colorful and festive Easter plate!

Crescent Rolls

 My usual go-to pea salad is a marinated version. I love it, too. 

  Marinated Vegetable Salad

But for this go-around, I opted for the creamy version often found at buffets or church potlucks. Sign me up for anything with sharp cheddar cheese! 

To make this salad even simpler, you can use high-quality packaged bacon bits instead of crisping it up yourself. While the original recipe called for red onion, I used green onions for a milder "bite."

For dessert, it was a family favorite - Lemonade Dessert. (After looking at my 2010 photo, I realize I need to take a new photo. But I promise: The recipe is a favorite among all my kids and granddaughters.)

While Easter is past, this salad would be a wonderful side dish for your next church potluck, BBQ or family gathering. 

Spring Pea Salad

Adapted from Mom on Timeout

16 ounces frozen peas
4 ounces sharp cheddar cheese, cubed
1/2 small red onion, diced (I used green onions for milder taste)
1/4 pound bacon, cooked and finely chopped

Dressing

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon granulated sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.

In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper. Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine. Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance. 

Note: You may substitute packaged real bacon bits to make this salad go together even more quickly.

 

Farmers Market Pasta: A Recipe

I am ready for fall. After our day-time temperatures again soared into the 90s this week, I'm ready for sweatshirt and soup weather. Anybody else with me?

Even though I won't miss the sweltering temperatures, the humidity or the gargantuan mosquitoes as we transition to fall, I will miss the plethora of fresh vegetables. Living where we do, I don't get the opportunity to frequent farmers markets as often as I'd like. But if I happen to go to Hutchinson on a Wednesday or Saturday during the summer, a stop at the Reno County Farmers Market is a must.

And, here in the U.S., we are fortunate to have fresh fruits and vegetables available to us at the grocery store year-round.

The stereotypical farm wife is queen of her garden. Sadly, I am not. That's probably not a surprise to anyone who reads this little spot of the internet with any regularity. But I am always thankful to my friends and family who share. And I certainly don't mind supporting the hard-working folks who bring their produce to farmers markets or the farmers who make it possible for me to choose beautiful fruits and vegetables in my grocery store's produce section.

During the summer, there's a long-running joke that you need to keep your car locked so productive gardeners don't load it with excess zucchini or squash. This Farmers Market Pasta includes those veggies, along with broccoli, a bell pepper and tomatoes. The delicious combination of pesto, balsamic vinegar and spices will have you searching out your gardening friends who are still reaping the bounty of their hard work.

Or pick up the ingredients the next time you're at the grocery store. We highly recommend this tasty dish! I served it with grilled steak, but it would be delicious with other proteins as well. Enjoy!

Farmers Market Pasta

Adapted from Skinny Taste blog

For vegetables:
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard
2 garlic cloves, crushed
1 tsp. dried Italian herbs
1 tsp. salt
2 tbsp. olive oil
2 cups broccoli florets
1 red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch thick rounds (halve or quarter, if the zucchini is large)
1 medium yellow squash, cut into 1/4-inch thick rounds (halve or quarter, if the squash is large)
1 dry pint cherry tomatoes, halves
1 red onion, cut into 1-inch pieces

For pasta:
1/3 cup basil pesto
1/2 pound fusilli pasta (you can use another shape, like rotini)
1 15-oz. can cannellini beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
Additional balsamic vinegar

Preheat oven to 425 degrees. Spray 2 sheet pans with cooking spray. Set aside.

In a small bowl, whisk together vinegar, mustard, garlic, Italian herbs and salt. Add 2 tablespoons of oil and whisk until emulsified.

In a large bowl, combine vegetables. Stir in contents of small bowl and toss to evenly coat. Spread vegetables out in an even layer onto prepared sheet pans. Roast for 30 minutes, tossing halfway through.

Meanwhile, bring a large pot of salted water to boil. Add pasta and cook according to the package directions or until al dente. Before draining pasta, reserve a small amount of pasta water.

To assemble: Combine drained, cooked pasta, pesto and beans, adding 2 tablespoons of reserved pasta water as needed. Toss with roasted veggies and top with Parmesan cheese.  Toss well to coat.

To serve, drizzle with a little more balsamic vinegar and additional Parmesan, as desired.

We had leftovers. I added a little additional pasta water before putting it in the fridge, since pasta leftovers notoriously absorb liquid. 

Makes 6, 1 1/2 cup-servings.

NOTE:  The original recipe called for 8 ounces of sliced mushrooms. Feel free to add those, if desired.

Memorial Day Picnic Potluck: Mandarin Pasta Spinach Salad

Gate at Iuka Cemetery (Pratt County)

Memorial Day weekend just isn't the same as it was back when I was a kid. Yes, we still do the annual cemetery tour with my parents, putting flowers on loved ones' graves.

Look closely to see the rainbow in the clouds over Randy's parents' graves at Stafford - 2016

But back when I was a little girl, we sometimes gathered at Lemon Park in Pratt for a picnic before our car caravan to the cemeteries. My Great Aunt Helen and Great Uncle Mike and their family would often meet us there. As a child, I loved getting together, eating homemade favorites and playing on the playground equipment until it was time to go and place flowers on graves of ancestors, some of whom I remembered and some who had died long before I was born.

Jill helping decorate graves in 1988 - Age 2 1/2

At the time, I was blissfully unaware that preparing a picnic meal while also getting flowers ready for Decoration Day was more work for Moms and Grandmas. These days, we usually let a local pizza parlor do the cooking for us. And that's OK, too. But, if you have a picnic or a potluck to attend this Memorial Day weekend, this Mandarin Pasta Salad could be a contender.

True confessions: I think I saw this recipe on Facebook and printed it out a year ago. Sometimes I've wanted to make it, and I didn't have cilantro ... or spinach ... or some other vital ingredient. But this time the stars (and the pantry and fridge) aligned, and it was go-time.

It won't be the last time. Both Randy and I gave it good reviews. I served it as a side dish with grilled steak, but it would be tasty with grilled chicken, shrimp or salmon, too.

If you wanted to use fresh strawberries, blueberries and/or grapes instead of (or in combination with) mandarin oranges for even more spring-like freshness, I'm sure it would be yummy. The dressing could be used on a variety of salad greens.

 

Whether you're having a picnic at a park, camping out this Memorial Day weekend or are heating up the grill at home, this recipe would add a tasty side dish to your celebration ... or just an everyday meal. It may also make an appearance during harvest this year at our house.

If you try it, let me know what you think!

Mandarin Pasta Spinach Salad

with Teriyaki Dressing

Adapted from Creme de la Crumb blog

12 oz. box bowtie pasta
4 cups spinach leaves (or spring mix)
1/2 cup dried cranberries
1/3 cup cashews
1 11-oz. can mandarin oranges, drained
1/4 cup cilantro leaves, finely chopped

Dressing
1/3 cup teriyaki sauce
1/3 cup rice wine or apple cider vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
1/2 cup oil

Cook pasta according to package directions to al dente. Drain and rinse with cold water. While pasta is cooking, combine dressing ingredients in a jar. Shake well to combine.

In a large serving bowl, combine cooked pasta, the chopped cilantro and the dressing. Just before serving, add all other ingredients. Toss and serve.

Notes:

• Use a thicker teriyaki sauce. Kikkoman's Teriyaki Sauce and Glaze works well, as does Panda Express's Orange Sauce. I've tried and liked them both with this recipe.
• A 50-50 green mix was on sale at my local grocery store. It included baby spinach, baby lettuce, baby greens and radicchio. It worked well in this recipe. 
• I served the salad with grilled steak, but it would also be good with grilled chicken, salmon or shrimp. 
• We had leftovers. Even though the nuts and the greens weren't as crisp after sitting in the dressing, it was still tasty. You could add more nuts and greens for a little more crunch before serving the "re-runs!"

Thanksgiving Side Dish: Harvest Vegetable and Rice Bowl

I like mashed potatoes and gravy as much as the next person. But if you're looking for an out-of-the-ordinary side dish to add to the Thanksgiving table, Harvest Vegetable and Rice Bowl is a worthy contender.

It features the flavors of fall - butternut squash, Brussels sprouts, tart apples, dried cranberries and pumpkin seeds - combined with wild rice. Then it's topped with a homemade fig and balsamic vinaigrette.

It makes a lot, so it would feed a crowd at your Thanksgiving gathering. Even though it requires several steps, you can do some of the preparation the day before - always important as you figure out the ballet of oven and stovetop timing during the busiest cooking day of the year!

Since I made it before the holiday, we discovered that it's great for leftovers, too. On the first day, I served it with a grilled steak.

For Randy, I just served the harvest bowl as a side dish. For myself, I used less of the steak and served it on top of the salad. (The photos are a little misleading. The top photo is a dinner plate and the photo below is on a smaller luncheon plate.)

We still had plenty of leftovers for additional meals. And it was just as tasty after being refrigerated and rewarmed.

So, if you want to break out of the tried-and-true this Thanksgiving - or add a new element to the old favorites - this Harvest Vegetable and Rice Bowl is just the solution!

Harvest Vegetable and Rice Bowl 

with Fig Balsamic Vinaigrette

Recipe adapted from Iowa Girl Eats

1 cup wild brown rice blend
1 3/4 cups chicken broth (You may use water and chicken bouillon)
3 cups 1-inch cubes of butternut squash (about 1 small squash)
3 tbsp. olive oil, divided
1/8 tsp. each garlic powder, chili powder & cinnamon
Salt & pepper
9 oz. thinly shredded Brussels sprouts
1 large or 2 small tart apples, chopped (I like Jonathan)
3 oz. white Cheddar cheese (or use yellow Cheddar or Swiss)
1/3 cup pumpkin seeds (or sliced almonds)
1/3 cup dried cranberries

Fig Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tbsp. fig jam
Salt and pepper

Add rice and chicken broth to a small saucepan then bring to a boil; place a lid on top, then turn heat down to a simmer. Cook for 40 to 50 minutes or until rice is al dente. Set aside to cool slightly. Can be done the day before.

Preheat oven to 400 degrees. Line a half sheet pan with foil (or silpat). Spray with cooking spray if using foil. Add butternut squash cubes, 1 1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Toss with your fingers to evenly coat. Roast for 15 to 20 minutes or until squash is tender, stirring halfway through. Set aside to cool slightly. This can be done the day ahead.

Meanwhile, line another half sheet pan with foil that's been sprayed with cooking spray. Add shredded Brussels sprouts, remaining oil, salt and pepper. Toss with fingers to evenly coat. Add to oven after stirring the squash mid-way through cooking. Roast both the squash and the Brussels sprouts (in separate pans) for another 8 to 10 minutes until the Brussels sprouts are tender and golden brown.

For the vinaigrette:  Combine ingredients in a bowl or jar with tight-fitting lid. Whisk or shake all ingredients together. (You may need to microwave briefly to loosen the jam.) Taste and add more salt and pepper as needed.

To serve:  In a large bowl, combine cooked rice, squash, Brussels sprouts, apples, cheese, pumpkin seeds and dried cranberries. Drizzle with vinaigrette. Toss to coat and serve. Leftovers are good for 3 to 4 days.

Note:  You may shred the Brussels sprouts in a food processor. Or, larger grocery stores now have shredded Brussels sprouts in bags in the produce section. 

***

Today, I'm linked to Weekend Potluck hosted by these bloggers. Click on the link for recipes for  goodies, main dishes and more from cooks across the country. 

• Served Up With Love ~ Melissa
• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary
• Mommy’s Kitchen~ Tina

Smoky Brussels Sprouts

Brussels sprouts are sometimes called ''the cabbage with a college education." However, despite that lofty title, they are still among the most maligned vegetable on the planet. And, admittedly, they aren't too tasty if they end up soggy and limp.

I didn't grow up eating Brussels sprouts, but I've grown to like them as an adult. And with bacon? How can you go wrong with a little bacon?

This spring, my hometown grocery store has had them in the produce section. Bonus! A 12-ounce package was just the right amount for Randy and me when served with teriyaki salmon and rice pilaf. The recipe can easily be doubled to serve more people.

Smoky Brussels Sprouts

Adapted from Food & Wine magazine

12 oz. package Brussels sprouts
3 strips smoky bacon
3 tbsp. sour cream
Salt and freshly ground pepper to taste

Bring a medium saucepan of salted water to a boil. While water is heating, cut off ends of Brussels sprouts and cut each in half. Add the Brussels sprouts to the boiling water. Cook over high heat until tender, but still bright green, about 3 minutes. Drain well, reserving about 1 tablespoon of the cooking liquid.

Cut bacon into 1/4-inch strips. In a large skillet, cook bacon over moderate heat, stirring occasionally, until crisp and browned, about 7 minutes. Add the cooked Brussels sprouts and cook over moderately high heat for 2 minutes, stirring occasionally. Add the sour cream and reserved cooking liquid. Simmer briefly over moderate heat until the Brussels sprouts are coated. Season with salt and pepper and serve.

Serves 2-3 people.

***

Today, I'm linked to Weekend Potluck, hosted by these bloggers. Check out the tried-and-true recipes from them and other foodies!

• Served Up With Love ~ Melissa
• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary
• Mommy’s Kitchen~ Tina

Red Cabbage, Date & Feta Salad

I love salads. I always have romaine in the fridge. Some days, I add more veggies ... carrots, colored peppers, tomatoes and such. Other days, I go with a more fruit-centric salad atop the greens, using whatever fruit is handy and topping everything with raspberry vinaigrette dressing.

But even with me trying to mix things up with the toppings, it can feel like we're in a rut. So when I saw a salad with red cabbage on my Facebook feed, I decided it was just the thing to shake up my ho-hum salad choices.

Feta cheese often makes its way into the fruit-based salads I make. Dates are not an ingredient I usually have on my salad radar, though I have them on hand for quick breads and muffins. But I loved the combo of the salty feta and the sweet dates along with the lime-infused cabbage.

This week, I served the salad alongside grilled steak and baked potatoes. The cabbage would be a natural with pork, but since beef is what's for dinner for this cow-calf-raising Kansas farm, beef it is! It made a colorful and tasty side dish that will be making encore appearances on the County Line! 

I served the salad with steak and baked potatoes - a colorful, tasty addition!

Red Cabbage, Date & Feta Salad

Adapted from Smitten Kitchen

1 to 1 1/4 lbs. red cabbage (1 small head or half of a large one)
3 tbsp. olive oil
2 tbsp. fresh lime juice
1 tbsp. honey
Salt to taste
Pepper (or red pepper flakes) to taste
1/2 cup pitted dates, chopped
4 oz. feta cheese, crumbled
2 tsp. toasted sesame seeds

Shred or thinly slice cabbage. (I used the grating blade on my food processor.) Combine oil, lime juice and honey, blending well. Add salt and pepper to taste. Pour dressing over red cabbage. Toss to coat. Taste and add more lime juice, salt and pepper, if needed. Toss dressed cabbage with half of dates and half of feta; stir. Sprinkle with remaining dates, feta and toasted sesame seeds. Serve.

The whole salad can be assembled and sit for at least an hour. (But leftovers are good, too. The cabbage just isn't as crisp.) You can prepare the parts separately to assemble right before serving, if doing this for a potluck, church dinner, holiday meal, etc.

The original recipe called for 1 tablespoon of chopped flat-leaf parsley. Since I didn't have that, I omitted it, and it was still tasty.

***

I'm linked today to the Weekend Potluck. Click on the link to find more tasty recipes from bloggers. Thanks to the potluck hostesses:

• The Better Baker ~ Marsha
• The Country Cook~ Brandie
• Sweet Little Bluebird~ Mary

Parmesan & Pesto Baked Tomatoes

We've had a bumper crop of tomatoes this year ... no thanks to me. However, our tomatoes are about to call it quits, but Eric's parents sent some Iowa-grown tomatoes home with us after Brooke's big birthday party. So I'm still savoring homegrown tomatoes before I have to give them up for the tasteless grocery store versions this winter.

We've eaten our share of BLTs and I've sliced them up into fresh salads. Just cut and salted, they've provided a taste of summer as a simple side dish. I've made panzanella several times. Cheese Dreams have taken me back to my childhood and my old Betty Crocker for Boys and Girls Cookbook.

But, when I saw the recipe for Parmesan Pesto Baked Tomatoes, I thought this would add more variety to our garden bounty.

It's a super easy recipe, which you can easily adapt for two or 10 (as long as you have enough tomatoes). I used prepared pesto on top of the homegrown tomatoes, then sprinkled with freshly-shredded Parmesan cheese.

I served it with Beef Enchilada Mac & Cheese, but it would be a tasty and colorful accompaniment to many main dishes. Enjoy!

Parmesan Pesto Baked Tomatoes

Adapted from Skinnytaste

4 medium tomatoes, halved
Salt & pepper, to taste
Basil pesto (purchased or homemade)
Freshly-shredded Parmesan cheese

Preheat oven to 400 degrees. Arrange the tomatoes on a baking tray. Lightly sprinkle with salt and pepper. Top each with about 1 teaspoon pesto and a generous sprinkle of freshly-shredded Parmesan cheese. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18 to 20 minutes. Remove from oven and serve immediately.

Summer Spinach Salad

When it's 100-degrees in the shade outside, a cool summer salad is just the right accompaniment to a harvest meal - or any meal.

Jill found this salad recipe on one of our favorite food blogs, Iowa Girl Eats, and suggested I try it, too. She had taken it to a church potluck and again to a work lunch. I had planned to follow suit and take it to a church potluck to say farewell to our departing pastor, but harvest field duty called instead. I guess my version also got served for a work lunch, in a manner of speaking. My lunch companions just had more dirt and grease on them than Jill's did.

Corn adds to the summer theme of the salad. You can use fresh corn, but I think it tends to be starchy raw, and I prefer thawed frozen corn in this type of recipe. I used green onion in my version of the salad, though the original recipe called for finely-chopped red onion. I like the milder onion, but use whatever you prefer.

From left front and clockwise: Green onion, dried cherries, toasted almonds, feta cheese surround corn in the center.

The dried cherries offer a sweet touch, and feta cheese lends a complementary tang. (You can also use blue cheese or chevre, but feta is what's readily available in my fridge.) Toasted almonds give the salad just the right amount of texture and crunch.

Then, a homemade Lemon Poppyseed Dressing brings it all together. You probably won't need all the dressing; I didn't. I just saved it for the next time I made the salad.  I served this salad twice during harvest - once as an accompaniment to BBQ meatballs and cheesy potatoes and again with a Spicy Sausage Pasta. However, this isn't a salad that saves well. You'll need to make it fresh each time, so adjust the amount of ingredients you use accordingly, and enjoy!

Summer Spinach Salad

with Lemon Poppyseed Dressing

Adapted from Iowa Girl Eats

5 ounces baby spinach
3/4 cup sweet corn (fresh or frozen)
1/2 cup dried cherries
1/2 cup sliced almonds, toasted
1/4 cup chopped green onion (or red onion)
2 ounces feta cheese
Lemon Poppyseed Dressing
1/4 cup fresh lemon juice
2 tbsp. sugar
1 1/2 tsp. poppy seeds
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/3 cup extra-virgin olive oil

Combine ingredients for Lemon Poppyseed Dressing in a jar with a tight-fitting lid and shake to combine.

Combine all salad ingredients in a large salad bowl. Drizzle on dressing to taste and toss to coat. I didn't use all the dressing for this amount of salad. You can save it for another day (and more salad)! When you refrigerate homemade dressing made with olive oil, it sets up in the fridge. Just remove it from the fridge and let it return to room temperature before using it.

Ingredients for Life

Last Saturday, I helped serve a funeral dinner at our church. Some made "Methodist meatloaf," our church's go-to main dish for funeral dinners. Some made cakes, salads and potato casseroles at their own homes and brought them to be shared by the grieving family. A few of us gathered to serve the meal, pouring out smiles along with hot coffee.

I think the dinners are among the most important services at our church. Our family has been on the receiving end a couple of times. Having a place to gather around a meal after saying goodbye to a beloved family member is a priceless gift.

Marion and Wanda can probably make the meatloaf without a recipe, though they have it all recorded in a massive 3-ring notebook, with the ratios of hamburger to cracker crumbs to ketchup to eggs all broken down in a handy chart. That notebook also holds a record of some of the precious people of our church who no longer share our earthly pews (like my in-laws who always sat in the balcony).

This month, Pastor Ben has been sharing the stories of saints during our Sunday morning worship services. Some of them, like St. Francis of Assisi, are people we've all heard about. Others aren't household names, but they made a difference that reached beyond their little corner of the world. For example, Jennie Fowler Willing , 1834-1916, was one of the saints Ben talked about last week. The Women's Home Missionary Society she founded is a forerunner to today's United Methodist Women. At our church, that's been the driving organizational force behind the funeral dinners, though others contribute to the bounty of food offered to families.

It's good to remember people who have impacted the world. But Pastor Ben has also brought it closer to home. We've had the opportunity to fill out postcards, remembering saints more near and dear to us. It's been good to remember the people who've made a difference in my faith walk. Like me, they weren't perfect people. But they walked alongside me and others in a way that impacted all of us.

For most of us, it's not a big deal to make a strawberry cake or throw together a salad. But, as we cut squares from the cake pans and lined up salads on the serving table, I thought about how we can all do just a little bit and end up making a big difference. Maybe cooking isn't your thing, so you're not on the "call list" at funeral dinner time. And that's OK, too. Isn't it a blessing that we all have different talents and abilities to share?

***

I made this Crunchy Poppy Seed Coleslaw for the funeral dinner. I also served it at the PEO luncheon I was in charge of earlier this month. It won't be the last time I turn to this easy, yet tasty, salad that serves a crowd. 

Crunchy Poppy Seed Coleslaw

Adapted from Jamie Cooks It Up blog

1 (16 oz.) bag tri-colored coleslaw mix
3 tart apples, chopped
8-10 green onions, finely chopped
1 (12 oz.) bottle Brianna's Poppy Seed Dressing
2 (3 oz.) pkg. ramen noodles (discard seasoning packet or use in another recipe)
1 to 1.5 cups roasted, salted cashews
Salt and pepper to taste

Note: I used Jonathan apples because I liked the tart red apple for a color variation with the coleslaw mix. Since those are not always available, you may use Pink Lady, Honey Crisp or another favorite apple. Granny Smiths would be good, too, but wouldn't give the color contrast.

Combine coleslaw mix, chopped apples and chopped green onion (white and green portions). Pour dressing over the salad. You may do this part 1 hour ahead of time, but it shouldn't be more than 2 hours before serving. Crush ramen noodles and combine with cashews. (Discard the seasoning packet or use for another recipe). Just before serving, toss ramen noodles and cashews into the dressing-covered salad. Stir; add salt and pepper to taste. Serve immediately. Makes about 10 servings.

I served the leftovers from the PEO luncheon to Randy with a hamburger and baked beans.

Dinner With A Purpose

I don't know about you, but I learn by doing. I love reading, and I certainly learn plenty that way, too. But hands-on learning seems to be glue for my brain.

I'm guessing that some Stafford High School culinary students learned more in a day than they would have reading textbooks for a week. For a recent fundraiser dinner at school, SHS alumni Barry and Meta (Newell) West shared skills they developed working at the former Kirby House Restaurant in Abilene. 

The students diced.

They sliced.

They stirred.

They sauted.

They baked.

Then they set the table.

They made things pretty.

And they served a delicious three-course meal to 29 people.

 

Barry and Meta then "schooled" the adults who came to the dinner through demonstrating the techniques they refined through years at the Kirby House and at similar cooking demonstrations throughout the state. (The overhead demonstration mirror in the newly-remodeled culinary kitchen came in pretty handy during their presentation.)

As I said, I learn by doing. So, I experimented with some of the Wests' recipes at home. The Wests served a pork loin and mustard sauce for their main dish at the fundraising dinner. It would make a delicious Easter dinner.

But since we have beef in the freezer, I seasoned ribeye steaks and then grilled them. The mustard sauce was equally tasty on beef, my taste tester and I concluded.

Barry's Multi-Mustard Sauce

1 small white or yellow onion, minced
2-3 tbsp. extra virgin olive oil
2-3 tbsp. chicken concentrate
1 cup white wine (such as Beringer White Zinfandel)
1/2 cup Dijon mustard
1/4 to 1/3 cup yellow mustard
1 tbsp. dry mustard
1-2 tbsp. whole mustard seed
2 cups heavy cream

In a 2- to 3-quart saucepan, saute minced onions in olive oil until tender. Add the chicken concentrate to onions and simmer about 1 minute. Add wine and then the four mustards. Stir in a whisk to mix. Add cream and summer until reduced to sauce consistency.

One thing the new school kitchen doesn't have is natural light. The plate with the Peppered  Pork Loin, buttermilk mashed potatoes and sauted vegetables was beautiful, but the color in this photo is a little off. Notice the carrot rose they used to garnish the plates.

Barry's Peppered Pork Loin

(Serves 10-12)

1/4 cup peppercorns (or use 3-4 tbsp. ground pepper)
1 cup bread crumbs
1/2 cup chopped fresh parsley or 3-4 tbsp. dry parsley
2 tbsp. olive oil
1 tsp. coarse salt
2 1/2-pound pork loin
1/4 cup Dijon mustard

Trim excess fat and silver skin from the loin. Brush with Dijon mustard. Combine peppercorns, bread crumbs, parsley, salt and olive oil. Spread the peppercorn coating mixture out on parchment paper. Roll loin in coating and press to help mixture adhere.

Place on a roasting rack in a roasting pan and bake until internal temperature reaches 160-165 degrees (about 20 minutes per pound). Barry says they prefer to cook to a temperature of 180 degrees; the coating keeps the meat moist and very tender.

Allow loin to rest at least 10 to 15 minutes before slicing.

Pork loin can be coated in advance and refrigerated. Bake to desired temperature prior to serving.

Buttermilk Mashed Potatoes

(Serves 6-7)

6 to 7 cups russet potatoes, peeled (about 2 1/4 pounds)
1 1/2 cups buttermilk
2 tbsp. butter
Salt and white pepper to taste

Cut peeled potatoes into 1-inch chunks and cook in salted water until tender. Mash potatoes in large bowl. Stir in buttermilk and butter. Season with salt and white pepper to taste. 

***

For more information about the new culinary arts program at Stafford High School, click here. For more about the partnership between Stafford County Flour Mills and SHS, click here.

***

Today, I'm linked to Wake Up Wednesdays at Wichita blogger Ashley's Kitchen Meets Girl.

Did You Hear The One About ...?

Looking for a tasty wrap recipe to serve with your zucchini? Try Sweet Potato & Beef Mash-Up Wraps.

Poor zucchini! It always seems to be the punch line of every garden joke.

Did you hear about The Best Zucchini Recipe? You'll need:

• 1 bushel zucchini
• 1 raincoat
• 1 pair of sunglasses
• A moderately fast car

Directions:  Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away fast before you are discovered!

Our zucchini plants are prolifically producing during these hot, dog days of August. Our tomato plants seem to have taken a late summer vacation, much to my disappointment. But I'm back to trying to figure out new ways to use zucchini morning, noon and night.

I saw the recipe for these Zucchini Parmesan Crisps on Facebook. Both Randy & I really liked this tasty sidedish of zucchini jazzed up with Parmesan cheese and panko bread crumbs. And it didn't take long to prepare. Since I used foil on my baking sheets, clean-up was a breeze, too.

If you're looking for a tasty way to use up the zucchini in your garden ... or you didn't run away fast enough when an enthusiastic gardener thrust some extra zucchini into your hands - I'd recommend Zucchini Parmesan Crisps.

And that's no joke.

Q: What kind of vegetable likes to look at animals?

A: A zoo - chini!

Q: What is a zucchini’s favorite game?

A: Squash!

 

Zucchini Parmesan Crisps

1 lb. zucchini (about 2 medium sized)
1/3 cup shredded Parmesan cheese
1/3 cup panko bread crumbs
1 tbsp. olive oil
1/4 tsp. salt
Freshly ground pepper to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini into 1/4-inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine panko bread crumbs, Parmesan, salt and pepper, mixing well.

Place rounds in parmesan-panko mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on the prepared baking sheets. Sprinkle any remaining bread crumb mixture over the rounds. (I didn't have extra.)

Bake for about 22 to 27 minutes until golden brown. There's no need to flip them during baking. They crisp up on both sides as is. (FYI: This is not a "potato chip-like" crisp. They are just nicely browned.)

Serving size:  1/2 cup. Calories:  About 105. Serves about 4.

***

I'm linked today to Wake Up Wednesdays, now sponsored by four food bloggers for even more ideas to that "what's for dinner" question.

***

And a reminder:  Are you signed up for the chance to win a $50 gift card from the Kansas Beef Council? You have until midnight tonight. Go to my Sweet Potato and Beef Mash-Up post last week and leave a comment about your favorite meal featuring beef. I'll throw your name in the hat for a chance to win. Good luck!

Garden of Eden?

Baked Chicken and Zucchini

Our little garden spot is certainly no Garden of Eden. But it is still struggling along, no thanks to me and much thanks to my husband. Our zucchini are still producing, though they've slowed down a bit. (You definitely don't have to turn away from me if you meet me on the street. I don't have extra to give away these days.)

The tomato plants appear to be on their last leg. (My Dad says it's spider mites.) So it was time to unearth these recipes before fresh veggies from our garden are mere memories of summertime goodness. 

Both recipes are from my friend, Kim Volker. She is a true gardener, so she has to figure out tasty ways to use buckets of produce. These recipes definitely qualify. Hope you enjoy them, too!

Baked Chicken and Zucchini

1 egg
1 tbsp. water
3/4 tsp. salt, divided
1/8 tsp. pepper
1 cup dry bread crumbs or cracker crumbs
4 boneless skinless chicken breast halves
4 tbsp. olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1cup (4 oz.) shredded mozzarella cheese, divided
2 tsp. fresh minced basil

In shallow bowl, beat egg, water, 1/2 teaspoon of salt and pepper. Set aside 2 tablespoons of bread or cracker crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.

In a skillet, cook chicken in 2 tablespoons of oil for 2 to 3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a 13- by 9-inch baking dish. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken.

Cover and bake at 400 degrees for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

Serves 4.

***

Here's a side dish recipe. Kim's original recipe called for yellow squash. Since I don't have that variety in my garden, I've also used all zucchini. It's just as good.

Squash Casserole

2 lbs. squash, peeled and cut up (zucchini or yellow or both)
1/4 cup chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream
1 8-oz. pkg. seasoned stuffing mix
1/2 cup butter or margarine

Cook squash and onion in salt water for 3 minutes. Drain. Combine chicken soup and sour cream. Stir in shredded carrots, squash and onions. Mix well and add salt to taste.

Combine stuffing mix with butter. Spread half of stuffing in bottom of 12- by 7-inch baking dish. Spoon vegetable mixture on top. Then put rest of stuffing on top of vegetable mixture.

Bake at 350 degrees for 25 to 30 minutes or until hot and bubbly. Serves 6 (generously!)

***

Just in case you missed it the first time, here's Low-Fat Banana Zucchini Bread (or Muffins). You can change it up by adding dried cranberries instead of raisins or dates. (Thanks for the suggestion, Nina!) Or get crazy and add a combination!

And this one is super easy since it starts life as a cake mix! This recipe for Zucchini Carrot Muffins is also from Kim Volker.

"Mac"imum Taste

(Sorry the photo's not better. I should have realized that before we ate all the salad.)

I have way too many cookbooks. Shhhhh! Don't tell my husband.

On the other hand, he probably wishes I would sometimes consult those cookbooks and make something different on occasion. Like many cooks I know, I can get stuck in a rut. When I'm in a time crunch, I tend to make something in my repertoire that doesn't require pulling a cookbook from the shelf.

Some cookbooks just sit and look pretty on the shelf. Others are true workhorses. The best ones are those from church groups or hometown organizations, mainly because they are down-to-earth, everyday recipes that don't require a trip out of town for ingredients.

One of my favorites is A Taste of Tradition, a holiday collection of recipes by the Stafford Oktoberfest Committee. It is a hometown book, but there's another reason it's a favorite: It was one of the last big projects my late mother-in-law, Marie, worked on before her untimely death.

I love the sentiment on the title page:

These recipes were contributed voluntarily by citizens and friends of the Stafford community. To exchange recipes is an age-old custom. To share a favorite recipe symbolizes friendliness and goodwill.

There are people who don't share recipes. One church lady I knew went to her grave with her homemade cheese sandwich spread recipe. The church bazaar hasn't been the same since. I doubt they need to enjoy cheese spread sandwiches in heaven, but maybe I'm wrong.

This Macaroni Salad recipe is from the cookbook. It is Margie Milton Reiling's recipe, though I've made a few changes along the way.

It made an appearance this year with meals taken to the field. I served it for both the kids' high school graduation parties. It would be a great side dish to take to a picnic. Of course, with the current temperatures, I would suggest an indoor picnic. Enjoy!

Macaroni Salad

1 lb. pkg. macaroni (use shell, rotini, elbow, whatever you have)
1 large chopped green pepper (I used colored peppers.)
1 small bunch green onion, cut up finely (original recipe called for 1 red onion)
4 shredded carrots
1 can sweetened condensed milk
1/2 cup vinegar
2 cups mayonnaise (I use light Miracle Whip)
1/3 tsp. salt
1/4 tsp. black pepper
2 tsp. dried dill weed (this is my addition)
1/3 lb. sharp Cheddar cheese, cubed (original recipe uses American cheese)

Cook macaroni according to package directions. Rinse in cold water; drain. Mix sweetened condensed milk, vinegar, salt, pepper, dill weed and mayonnaise. In large bowl, mix macaroni and chopped vegetables. Pour mayonnaise mixture over macaroni mixture; mix well. Add cubed cheese; mix again. Chill at least 1 hour before serving.

If you wanted to make this into a main dish salad, you could add some cut-up grilled chicken.

Natural Pairings

Do you have foods that just naturally seem to pair up? When grilled hamburgers are on the menu, my kids think that corn casserole and baked beans also have to make an appearance.

I'm kind of like that with meatloaf. My mom always fixed baked potatoes and baked beans when we had meatloaf. Even today, the meal just doesn't seem complete if one of the components is missing. My husband, on the other hand, would just as soon I skip the baked potatoes when I serve baked beans. He'd rather I pair them with potato chips so he can use the beans as a makeshift dip. That's what he grew up eating.

Isn't it funny how our family of origin dictates choices like what appears on the dinner table ... what detergent to use ... what toothpaste to buy?

Randy & I had similar upbringings, so we have a lot of common ground. Being farmers' kids, wheat harvest was a centerpiece of our June.

We'll see if we get started with wheat harvest around here today. Others in the area are cutting, but our fields were still too wet yesterday. On our way to Pratt last night, Randy wasn't too thrilled to drive past combines cutting swathes in fields while he was left to watch from the sidelines.

Corn Casserole probably won't be on the sidelines around here during harvest season. No matter whether you serve this corn casserole with grilled burgers for a family supper or for a harvest side dish, it's a good one to have in your recipe file. Enjoy!

Baked Corn Casserole

1 can cream style corn
1 can whole kernel corn, drained
2 eggs, beaten
1/2 cup margarine, melted
1/2 cup grated cheese
3/4 cup milk
1 pkg. Jiffy corn bread mix
1/2 tsp. salt
1/4 tsp. pepper
1 small green pepper, chopped (opt.)
1/2 cup chopped onions, chopped (opt.)

If you are using the green pepper and the onions, saute them in the melted margarine until softened. Add all the other ingredients, mixing well. Pour into greased 9- by 13-inch baking pan and bake at 350 degrees for 40 minutes or until lightly browned.

Note: I don't use the onions and green peppers because that's not how my family prefers it.