Monday is here; so let’s think about this! I try to begin each week and each day with a bucket full of patience and energy. But by 4 pm my bucket is running a bit low! To back up a moment, actually 7 years…TheDon and I found ourselves at the Ritz, Amelia Island; and each night the bartenders rotated the one in charge of taking care of the nuts…I know, I know…you’re thinking the human nuts, but this time it was literally nuts. These were a fav and we snagged the recipe. Like they say, “If it’s worth doing, it’s worth doing right”! Bucket empty? Grab a glass of cold iced tea and a palmful of nuts to refill. Try It; You May Just Like It! Have a Happy, Nutty Week!
1 lb unsalted roasted cashews
2 Tbs minced fresh rosemary
1/2 t cayenne pepper
2 t light brown sugar
1 Tbs salted butter, melted
Preheat oven to 350º.
Spread cashews on baking pan.
Toast 5 minutes, until warm.
In large bowl, combine all other ingredients.
Stir in cashews and toss to coat.
Return nuts to pan and heat 5 minutes.
Transfer to wax paper to cool until the rosemary mixture dries on the cashews.
Spreading a little joy to jump start this short week! The combination of flavors in this treat are like every section of the orchestra is playing in harmony and on key. This recipe just may become famous! So drop everything and head to the market straight away; then come home and savor the deliciousness!
4 oz fresh mozzarella 3/4 cup apricot jam 1 cup cherry tomatoes, halved 4 t olive oil, divided 2 t white wine vinegar Italian baguette, sliced 1 small ripe avocado, halved, pitted, and peeled 1/2 lemon Kosher salt Fresh ground pepper Torn fresh basil*
With fingers, pull mozzarella into shreds. Combine mozzarella, apricot jam, and tomatoes in small bowl. Drizzle with 2 t olive oil and vinegar. Toss to coat. Spread bread slices with remaining 2 t olive oil, salt and pepper. Toast bread slices. Smash and spread avocado on toasted bread. Sprinkle with lemon juice. Spoon apricot and tomato mixture over avocado. Sprinkle with salt and pepper. Top with torn basil.*
May also enjoy for brunch. Note: This is also delicious on a bed of butter bibb lettuce. *I was out of fresh basil when I made this, so I substituted fresh mint and it was wonderful!
Happy almost Memorial Day Weekend…Meet me at the pool and then go enjoy this “lobsta” salad…We’re going bold here, no more just blending in! Left image above was shot in our kitchen at the villa at Ocean Edge Resort, Cape Cod Massachusetts back in 2014, where I made my first ever Lobster Roll. I still can’t figure out why I waited so long to create that; but I’ve been enjoying that dance ever since. Life Changer! Above right image is a tray of fresh claw meat from Maine Lobster Now, where I order all of my lobster tails and fresh claw meat. It is literally shipped the same day that it is cooked and picked. Sweetest lobster that you’ll ever taste, and their bisque is amazing as well. Give it a try. As always, I receive nothing, nada, zippo for mentioning my favorite companies and products; just sharing the love and hoping to give you a fresh idea to elevate the every day.
2 lbs lobster claw meat* 3 to 4 oz organic, prewashed whole red butter leaves 1 avocado, cut in chunks 2 large fresh tomatoes, cut in chunks 1 cup mayonnaise (I use Hellmans’s Light) 8 stalks celery, finely chopped 3 Tbs celery leaves, chopped 4 Tbs chopped fresh basil 3 Tbs chopped fresh chives Zest of 2 lemons Juice of 2 lemons
Combine mayo, celery, celery leaves, basil, chives, lemon zest, and lemon juice in large bowl. Add in lobster, avocado, and tomatoes. Toss gently. Arrange lettuce on plate. Drizzle with olive oil, and sprinkle with salt and pepper. Top with lobster mixture.
*You may use meat from the entire lobster if desired, but I totally prefer the most delicate, tender claw meat. I order from Maine Lobster Now. They package the claw meat the day that the lobsters are cooked and ship only next day air, never frozen. So I freeze immediately upon receiving.
Note: Serves 6 to 8 if you have a side such as asparagus, and a small homemade roll or cornbread slice.
It’s still strawberry season, so don’t sit under the apple tree; get yourself to the strawberry fields. Then bring the berries home, race to the kitchen, and make this treat to tickle those taste buds. And the crunch factor of the toast just adds a bonus to the mouth feel. Enjoyed by adults and children of all ages. Just sitting back smiling!
4 slices wheat/seed bread* 4 oz fresh goat cheese Pint strawberries, hulled and sliced 3 Tbs maple syrup 2 Tbs olive oil 1/4 t salt 1/2 t fresh ground black pepper
Preheat oven to 350°. On parchment lined baking sheet, toss together strawberries, syrup, olive oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 30 minutes. Let cool slightly. Toast the wheat bread and brush with olive oil. Spread with fresh goat cheese. Top with berries. Sprinkle with freshly ground black pepper. Enjoy for breakfast. Or cut into pieces for appetizers.
FYI…a cup of strawberries has more vitamin C than a cup of oranges, and almost as much fiber as brown rice. Leftover berries can be refrigerated in an airtight container for up to 5 days.
Makes 16 appetizers.
*My favorite wheat and seed breads are made by Food for Life, specifically Genesis and Ezekial.
Well Happy Almost Weekend! Hope yours will be stellar; mine will bring even more clarifying studying and activities (thank you F and B)! Back up…I spent the first several months of the quarantine cleaning out cabinets, drawers, closets, shelves, counters etc. Now I’ve moved on to the part of the home that I actually SEE daily and live in!!!! Good bye extraneous books, nik naks, patty whacks, and I’m giving the dogs the bones! So here’s another boneless pork for ya!
For Pork: 1 peppercorn pork tenderloin Bring to room temperature. Preheat oven to 375 degrees. Heat skillet over medium high heat. Drizzle olive oil all over bottom of oven proof skillet. Salt and pepper both sides of tenderloin. Place in skillet and sear one side for 3 minutes. Turn over and sear other side for 3 minutes. Add more oil and 1/2 cup water to skillet. Transfer to preheated oven and cook uncovered for 30 minutes. Remove from oven and allow to rest out of skillet for 10 minutes.
For Sauce: 1 Tbs unsalted butter 1 shallot, minced 1 garlic clove minced 1 t fresh ground pepper 1/4 t kosher salt 1/4 cup brandy 3/4 cup heavy cream 1 Tbs chopped fresh tarragon 2 t Worcestershire sauce 1 t Dijon mustard
Melt butter in skillet over medium heat. Add shallot, garlic, pepper, and salt. Cook 2 minutes until shallot is soft. Take off heat and add brandy. Return skillet to medium heat and cook until nearly evaporated, about 1 minute. Add cream and bring to simmer. Cook until slightly thickened, about 3 minutes. Remove from heat. Stir in tarragon, Worcestershire , and mustard.
Happy Monday! I trust that this “Spring of Vaccinations” is bringing a freshness to you and yours…hope and recovery from 2020, and renewal, with positive refreshing energy changes. And speaking of energy, a couple of weeks back the grands and I joined forces for a bit of energetic fun in the kitchen to make these cinnamon crisps. It’s a “duck for cover” situation when you have 5 year olds mixing cinnamon and sugar free hand, but filled with smiles, love, and giggles. This house wasn’t built on gummy bears alone!
8 wonton wrappers, cut in half diagonally Nonstick cooking spray 2 Tbs sugar 1/2 t ground cinnamon 1 1/2 cups fat free vanilla yogurt 1 cup mixed berries of choice 4 t honey
Preheat oven to 400°. Mix cinnamon and sugar together in small bowl. Spray baking sheet with nonstick spray. Arrange wonton wrappers on baking sheet. Lightly spray wontons with nonstick cooking spray. Sprinkle with cinnamon mixture. Bake 3 to 4 minutes, or until lightly browned and crisp. Set aside to cool. Spoon yogurt and berries into dessert dishes. Drizzle with honey. Serve with cinnamon crisps.
Note: Cinnamon Crisps will last 3 weeks in zip top bag or sealed container.
I met Suzi, by text and chat, through the Pandemic of Love organization. We’ve never seen each other in person, but had an immediate connection. She is, in a word, amazing. She’s a giver, fun, funny, spirited, a warrior, a survivor…she never quits, wouldn’t dare give up, and conquers it all. Here’s Suzi:
I am a Savannah girl who grew up spending summers with my grandparents, aunts and uncles in Lumberton, Fairmont, and Rowland. I am blessed with very good southern cooking DNA. My family lived in different areas of NC when I was growing up, New Bern and Lake Norman were 2 of my favorites. My mother instilled the importance of volunteering in my siblings and me. So, I have spent my life volunteering for a variety of causes and organizations. The Red Cross, Army Family Services, The Brady Campaign & Million Mom March, Junior League, local NPR stations, school and church organizations and more. The two closest to my heart have come into my life in just the last few years. Bethematch.org, because I am a 2 time stem cell transplant patient. I have stage 4 DLBC Lymphoma. I am so very lucky because my 100% match donor was found relatively quickly through the National Registry. Many, especially those of color or mixed race, spend years waiting for a transplant. I am working to register 5000 new donors before reaching my 5th “ReBirthday” June 5, 2023! The second organization is PandemicOfLove.com. This organization started on March 14, 2020 in the beginning of the global Covid Crisis. It was started by a mom in South Florida who saw friends and neighbors suffering as businesses and schools closed. Family incomes evaporated leaving people without food and means to survive. It is a simple formula of Mutual Aid. Those who need help register for assistance with utilities, groceries, diapers, car repairs etc. Those who have enough, register to help out a neighbor in need. I manage the NC chapters of Pandemic of Love. In North Carolina in 13 months we have matched over 1000 people who connect, and neighbors help neighbors. Globally the organization has matched more than a million people. More than 55 million dollars in direct mutual aid has been given. The organization has chapters worldwide and is completely volunteer driven. We have been featured on The Kelly Clarkson Show, ABC, CBS, chosen as a CNN HERO in 2020, and many print and media outlets. Shelly Tygielski, our founder is a Nationally recognized Mindfulness and Meditation leader.
2 cups all purpose flour 1 t baking soda 1/2 t salt 1/2 cup sugar 1/4 cup brown sugar 1 egg 1/2 cup Greek vanilla yogurt 1/2 cup buttermilk 1/3 cup canola oil 1 1/2 t pure vanilla 1 1/2 cup fresh chopped strawberries
Preheat oven to 350 degrees. Stir sugars and egg together, mix well. Add oil, milk, yogurt, vanilla, and stir together thoroughly. Add flour, baking soda and salt; stir to combine-lumpy is ok. Fold in berries to combine. Do not over mix. Pour into parchment lined loaf pan. Bake in center of oven. Test after 45 minutes by inserting a toothpick and see if the bread is cooked through. Every oven is different and honestly every bread and cake are different!
“We’re not losing a lifestyle; We’re gaining a new place in which to live.” I can’t find who wrote this, but it’s been in my quotation book for quite a while. But how relevant for our reentry in to the social world today, as we become vaccinated and begin to gather with a couple of pals now. Remain cautious, safe, and well my friends!
And remember, Friday brings Suzi, her amazing story, and her incredible Strawberry Bread!
2 boneless, skinless, chicken breasts 1/2 cup shelled pistachios, chopped 1/2 cup shredded Halloumi cheese 1/4 cup Panko Zest of a lemon 2 Tbs olive oil, divided 1/2 t kosher salt 1/2 t ground black pepper 1 1/2 Tbs light mayonnaise 1 cup cherry tomatoes
Preheat oven to 400°. Coat small cooking pan with nonstick spray. Drizzle with 1 Tbs olive oil. In small bowl, stir together pistachios, cheese, panko, and lemon zest. Salt and pepper the under side of chicken breasts, and place that side down in baking pan. Salt and pepper the top side. Brush mayonnaise evenly all over the chicken breasts. Sprinkle with the pistachio mixture, and press to adhere. Drizzle oil over breasts. Add tomatoes around edges of chicken breasts. Bake 30 minutes until internal temperature is 165°. Remove from oven and let rest 10 minutes before slicing. Sprinkle with chopped parsley. Serve with lemon slices on the side. *This pistachio topping is also excellent on mahi or halibut. Reduce cooking time to 8 to 12 minutes for fish.
Hello Hello! There’s a surprise guest being featured next Friday…just think amazing person, volunteer extraordinaire (PandemicOfLove.com), deep thinker, lots more, AND she’s sharing her homemade Strawberry Bread Recipe. After all, it is the season of helping others AND of fresh strawberries. I can’t wait for you all to meet Suzi, a very recent friend and wonderful person!
This is a vintage vegetable that remains modern, and will always stand the test of time; and it’s finding a stage again in many forms. I especially love this creation because you can use it year round, since you are cooking the tomatoes. The name is derived from the restaurant where they originally introduced Hasselback Potatoes…the Hasselbacken in Stockholm, Sweden in the 1940’s. And a wise chef later decided to use the same treatment on the tomato. Put some swagger in your veggies!
6 ripe plum tomatoes, cored 8 oz Gruyere cheese, shredded 1 cup fresh basil, chopped 6 Tbs olive oil 1/4 cup panko bread crumbs 1 garlic clove, minced 1/2 t salt 1/2 t pepper
Preheat oven to broil. Adjust oven rack 6 inches from broiling element. Place wire rack on rim of metal baking pan. Using serrated knife, slice small bit off long side of bottom of tomato. (We’re making it sit flatly.) Place tomato on that now flat side. Slice crosswise at 1/4 inch intervals, leaving 1/4 inch at bottom in tact. Combine half of the Gruyere, basil, oil, panko, garlic, salt, and pepper together. Carefully open tomato slices, and spoon a bit of mixture between slices (about 2 Tbs per tomato). Place tomatoes on wire rack. Sprinkle with remaining cheese. Broil until cheese is melted, about 4 to 5 minutes.
PegHardee.com Insight into Southern Cuisine and Hospitality 