A Sunflower Life

A Mango Raspberry Bellini Recipe from the National Mango Board

2018-03-06T10:54:00.000-06:00

I love Sunday mornings. No matter the season, this is the one morning of the week I can feel relaxed and enjoy a time that is usually rushed and busy the other six days in the week. Even if I’m going to church, I still have time to enjoy the entire newspaper, plus a magazine or two.

This is also the morning I enjoy special beverages. I’ll dress up the coffee with cinnamon, a special creamer, or chocolate for a mocha. Or I’ll make a drink, like this Mango Raspberry Bellini with a recipe given to me by the National Mango Board.

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Tropical drinks aren't just for the summer. They help remind me warmth is on the way. Since I’m allergic to pineapple, mango is my favorite island fruit. However, it took me a while to get the hang of cutting it! I remember my first time when I thought the pit would easily come out like a peach pit. Wrong! This pit does not come out, so you have to cut around it.

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The National Mango Board has this terrific video to show you how to cut a mango.

The board also had a lot of mango recipes on their website, including this Bellini one. I like it’s minty, tropical taste. I also tested out non-alcoholic versions of the drink using club soda and ginger ale. They were tasty, too.

I’ve enjoyed this drink in one form or another every day since I first tried it. I keep thinking I’ll get tired of it, but so far that hasn’t happened. Guess I’ll have to buy more mangos!

Mango Raspberry Bellini

Recipe courtesy of the National Mango Board

1 cup sugar

1 cup water

1 mint tea bag

1 ripe mango, peeled, pitted, diced

Raspberries

1 cup sparkling wine, or a different bubbly beverage (see note)

First, make the mint simple syrup: combine sugar and water in a small saucepan. Heat until the sugar melts. Remove from the heat, add the tea bag, and steep for 5 minutes. Chill the syrup. (It can be stored in the refrigerator for one month.)

In a food processor, puree diced mango until smooth.

To assemble, place a few raspberries into a champagne flute or other glass. Add 2 tablespoons of the mint simple syrup, 2 tablespoons (or to taste) of the mango puree, and the sparkling wine (or ginger ale.) Stir to mix together.

Note: To make this drink kid-friendly (or for non-imbibing adults) skip the sparkling wine and use club soda instead. Another option is to skip the sparkling wine and the mint simple syrup and use ginger ale or lemon-lime soda instead.

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New Orleans Cuisine for the #AbramsDinnerParty

2018-02-27T13:01:00.000-06:00

New Orleans is a city I long to explore. I’ve only been there once—to board a cruise ship—and I didn’t get to see the places I dream of, most of which revolve around food: Café Du Monde for beignets, Commander’s Palace for the Bread Pudding Souffle, and Emeril’s for—well, just about anything! So, I was thrilled to receive a copy of Tom Fitzmorris's New Orleans Food, thanks to being a member of the #AbramsDinnerParty.

I interviewed Fitzmorris in 2006, one year after Hurricane Katrina and when the original version of this cookbook was released. (Notice all the pink sticky notes flagging pages in the old version.) Born on Mardi Gras, he is a life-long Orleanian. In fact, the longest he has ever been away from the city was when his family evacuated the Sunday before Katrina made landfall, first to Atlanta and then to Washington, DC. He is a well-known food writer and host of a local food-themed radio show, which broadcasts during the coveted drive-time. He also has a great website.

Luckier than some, Fitzmorris’s home north of the city was largely undamaged by the hurricane. However, his office across from the Superdome was completely destroyed. His losses included an extensive collection of restaurant photographs dating back to the mid-1970s.

The first sign of life amid the devastation was the re-opening, one by one, of the city’s restaurants. In a place where food establishments dominate just about every square block, it was a clear statement from the community: “We are still here and not giving up.”

At first, many of the restaurants gave out free food to rescue and relief workers as well as the local folks, some who could no longer cook in their own kitchens. Soon these eateries became recovery places. People came together to hug and share their storm stories with other survivors. Fitzmorris said at the time, “The restaurants have pulled the city back together again.”

Fitzmorris had started his cookbook before the storm, but it was watching the devastation on television while “drinking martini after martini” that motivated him to finish the book. He donated a portion of the profits to Habitat for Humanity, and his website kept the city updated on when restaurants reopened after the storm.

New Orleans cuisine is synonymous with Creole and Cajun dishes. Fitzmorris told me, “Creole cooking has a French face, a Spanish soul, and African hands. It then got an Italian heart and a Cajun smile. If you have to define the difference, it would be that Cajun is considered country cooking while Creole is city cooking. If you are from here, you never ask what the difference is because you don’t care.”

To cook NOLA style, the kitchen pantry should include a container of Creole seasoning, Louisiana hot sauce, filé powder (powdered sassafras leaves), molasses and brown sugar. Fitzmorris also recommended, “Boulders of (salted) butter and seas of cream.”

This re-do of the cookbook has a beautiful new cover and color photos of many of the dishes. It inspired a number of my favorite dishes, including my Skillet Jambalaya and New Orleans-Style Barbecue Shrimp (which is not BBQed or grilled!)

I also make his beignets recipe all the time. It is easy and the results are tasty. If you’ve had the yeast-dough type before, you’ll notice the difference. These beignets are made with a biscuit-type dough, but they are just as delicious in their own unique way.

Beignets

Recipe from Tom Fitzmorris's New Orleans Food by Tom Fitzmorris (Abrams Book, 2018)

Makes 12-15 beignets

2 cups self-rising flour

3 tablespoons Crisco

1 tablespoon sugar

Vegetable oil for frying

1 cup powdered sugar, sifted

1. Combine the flour and Crisco in a bowl with a wire whisk until it resembled coarse cornmeal, with perhaps a few lumps here and there.

2. Warm 3/4 cup of water in the microwave oven until barely warm to touch. Dissolve the sugar in it.

3. Whisk the flour into the water to combine completely, using a kitchen fork to blend. Work the dough as little as possible.

4. Turn the dough out on a clean counter and dust with a little flour. Roll it out to a uniform thickness of about a quarter-inch. Cut into rectangles about two inches by four inches. Cover them with a moist, clean towel and let them rise for a few minutes.

5. Pour an inch of oil into a skillet and heat to 325 degrees. When the beignet dough squares have softened and puffed up a little, drop four to six at a time into the hot oil and fry until light brown. Turn once and fry the other side. Drain on paper towels. It’s all right to fry the misshapen dough pieces from the edge of the dough sheet.

6. Dust with powdered sugar and serve hot.

Good Snacking from the Family Recipe File

2017-12-31T10:39:00.002-06:00

Happy New Year!

Well, almost. In these few hours left to 2017, I plan on packing away the holiday decorations and getting my calendar all ready for the next 12 months. Then I’ll be celebrating the New Year with friends at a local bowling alley, unless the sub-zero temps cause us to hibernate at home with plenty of snacks and beverages as we watch a good movie and the ball drop at midnight.

How do you like to celebrate the start of a new year? If having people over is in your plans, then you’ll want to try out this Good Snacking recipe from my maternal grandmother, Mamaw’s, recipe file. She actually named the recipe “Good Snacking” and noted on the card it is “Delicious!!” It’s a recipe she got from a friend around 1960 and has been in my family ever since. My mom makes it each year to give away at Christmas, and I always request a huge bag full of the crunchy, tasty stuff!

When you first look at this recipe, you’ll think it’s Chex Mix. While it’s similar to the original recipe, the seasonings are different enough to give it a unique taste. And, trust me, it is way better than anything out of a bag!

This is the perfect snack for any gathering, be it ringing in the New Year, cheering on your favorite football and basketball teams, or watching the upcoming Winter Olympics in February.

How do you plan to celebrate the start of 2018? I’d love to hear your plans in the comment section!

Happy New Year!

Good Snacking Mix

5 cups Corn Chex

4 cups Rice Chex

3 cups Wheat Chex

3 cups Cheerios

2 cans low-salt mixed nuts (the short, fat cans)

Bite-sized pretzels (Mom uses the pretzel sticks)

2 sticks unsalted butter

1 tablespoon chili powder

1 tablespoon celery salt

1 1/2 teaspoons garlic powder

1 Tablespoon Worcestershire sauce

Preheat the oven to 300 degrees F. Place the cereals, nuts and pretzels into a large roasting pan. (The foil kind used to roast a turkey works great.)

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Melt the butter in a sauce pan or in the microwave. Add the remaining ingredients and mix to blend. Pour the butter mixture over the cereal mixture in the roasting pan and toss to coat all the cereal and nuts. Place the pan in the oven and bake for 1 hour, stirring the mixture frequently, about every 10 to 15 minutes.

Homemade Pumpkin Spice Creamer and White Russian

2017-12-05T19:26:00.000-06:00

I shared these recipes on social media Thanksgiving weekend, but I loved them both so much I wanted to post them here.

Homemade pumpkin spice creamer is a snap to make and tastes a thousand times better than the store-bought kind. It has real pumpkin and tasty spices from Moburts, my local spice shop.

The recipe for Pumpkin Spice White Russian was inspired by a visit to Wheat State Distilling in Wichita on the #KSCornTour this fall. I think even the Big Lebowski would approve!

Homemade Pumpkin Spice Creamer

1 pint half and half
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 can sweetened condensed milk

Mix first 4 ingredients together in a bowl. Microwave at 30-second intervals for 1 to 3 minutes until heated through and blended. Mix in the remaining ingredients, place in a jar and shake to make sure it is well blended. Store in fridge.

Pumpkin Spice White Russian

1 shot Wheat State Distilling Wheat Vodka
1 shot coffee liquor
1 to 2 shots pumpkin spice coffee creamer

Pour all of the ingredients into a rock or highball glass over ice. Stir to combine. Can also be made in larger quantities in a pitcher to serve at a holiday gathering.

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Pork Burgers Inspired by #realpigfarming Tour

2017-11-10T11:23:00.000-06:00

To me, pork seems to be the neglected protein of the food world. Outside of bacon, you don’t see a lot of recipes floating around the Internet utilizing this tasty ingredient. That’s a shame because many of the dishes you use featuring chicken would work just as well with pork. The same goes with beef.

I was just as guilty of neglecting pork in my kitchen—bacon exclude. I always have bacon on hand for recipes or meals. But unless I’m fixing something specific to pork—namely pork chops—I forget all about this meat category.

My bad.

I became inspired to correct that error while on the #realpigfarming tour last month. I traveled with other bloggers, dietitians, and pig farmers.

Our first stop was Chicago, where we learned all about the Downtown Marriott Magnificent Mile’s rooftop garden and bee hives. As cool as that was, I was most impressed by the bacon and sausage I had with breakfast, both made in house. The sausage was the best I’ve ever had, and the bacon tasted unlike any you would find in the grocery store.

The next day, we ventured to Indiana and Fair Oaks Farm. Imagine a family-friendly amusement park, but instead of crazy rides, you get to learn all about today’s modern farm.

I loved how this place allows kids (and adults) to learn all about where their food comes from. I even saw the birth of a calf! And on their pig farm, I learned all about how that lovely pork gets from the farm to my table.

However, for me, he best part of the trip was chatting with the pig farmers.

Kaden and Emily Roush own R Family Farms in Lebanon, Kansas. They have a small operation specializing in Berkshire hogs, which they raise for restaurants and to sell directly to consumers. As their website says, “Today, R Family Farms’ vision is seeded with the desire to educate consumers about where their food comes from, and at the same timed, offer a culinary experience often only reserved for world class dining experiences.”

Michael and Christy Springer own Springer Family Foods, a much larger hog operation near Independence, Kansas. They currently sell approximately 80,000 pigs each year. The operation not only supports the Springer family, but also the families of their 30 full-time employees.

On the trip, these farmers were available to teach us about their lives and how their farms are operated. They answered questions and helped us non-farmers understand how things work and why.

They are passionate about pig farming and want people to know the facts.

Also on the trip, I started to wonder why we don’t use ground pork more often, as we do hamburger and ground turkey. I got tips from the farmers, who as you can imagine, eat pork burgers a lot. I also searched the Internet for ideas, and Fair Oaks Farm had some recipe options.

This recipe is just a general one to get you started. You can add your favorite pork flavorings or toppings to make the burger fit your taste. I fried up the burgers in my cast iron skillet, but you could also cook them on the grill.

Unfortunately, dinnertime now arrives during dark hours, so the lighting for this photo wasn't the greatest.

I liked barbecue sauce and American cheese on my burger. Next time I’d like to add garlic and rosemary to the mix, which I also use in a pork roast recipe. Or I may mix in a little creole seasoning or my BBQ rub to give the burgers a kick.

#RealPigFarming Pork Burgers

Serves 4

1 pound ground pork

5 slices bacon, finely diced

1/4 cup finely chopped onion

1/4 teaspoons dried sage

Salt and pepper, to taste

In a large bowl, mix all of the ingredients together—but don’t over mix. Make into 4 patties about 1-inch thick.

Preheat your skillet or grill. Cook the patties for 5 minutes on each side (10 minutes total) or until they reach an internal temperature of 160 degrees.

Disclaimer: This post and the #realpigfarming tour are sponsored by the Kansas Pork Association and the Kansas Soybean Commission, who paid for all of my travel expenses and compensated me for this post. However, my writings, views, opinions, thoughts, and cravings are entirely my own.

Public at the Brickyard’s Corn Chowder on the #KSCornTour

2017-10-30T20:22:00.000-05:00

A couple of weeks ago I told you about my adventures on the #KSCornTour. But, you know me, what I remembered the most was the food. We ate a lot. I mean A LOT!!! And most of the dishes featured corn—of course!

On our last evening in Wichita, we ate at Public at the Brickyard in the city’s Old Town area. Located on one of the many brick roads in this area, the restaurant was a cozy, warm place to enjoy a meal. They scope out local farmers and beer vendors to bring their efforts to Public customers.

We met up with some Kansas corn farmers to talk about their lives and agriculture in the state, and what they see for the future. It was a fun and informative evening.

The Public folks had a variety of their pizzas on the long table when we arrived. I really liked the Margherita and this Matterhorn, with prosciutto, mozzarella, fontina, and sweet tomato marmalade with fresh arugula on honey wheat dough.

But what I remembered the most was the Corn Chowder. Rich, creamy, slightly sweet, and a little smoky from the roasted corn.

How good was the soup?

I ate the whole bowl before remembering to take a photo.

I considered licking the bowl clean but I try to save that behavior for home.

Before leaving town, I went back to the restaurant and ~~begged~~ asked for the recipe.

Fortunately, they were willing to share…and let me share with you.

The homemade version tasted just as amazing as the restaurant one. With the arrival of autumn’s chill, this is a comforting way to warm up and would be the perfect start to a holiday meal.

Public at the Brickyard’s Corn Chowder

Reprinted with permission

Ingredients:

8 ears of corn, roasted 

2 yellow onions, diced 

8 cloves garlic, minced 

1 tablespoon fresh parsley, minced 

2 tablespoons vegetable oil 

1/4 cup red wine vinegar

4 cup chicken stock

2 pints heavy cream 

1/4 cup sugar 

Salt and fresh ground pepper to taste

Method:

Roast corn and cut corn off the cob. (Or used frozen corn—see note below.)  
In pan, heat vegetable oil and heat onion and garlic. Deglaze with red wine vinegar. Reduce for two minutes. Add chicken stock, sugar, cobs and half of corn.  
Simmer 30 minutes and remove cobs.  
Puree mixture with electric blender and return to pan. (Be careful not to fill blender too full so you don’t spray hot molten liquid out of the top.) Add heavy cream and remaining corn to pan.  
Simmer 10 minutes. Salt and pepper to taste.

Note: Since fresh corn season was over when I made this, I used frozen corn kernels. There is approximately 3/4 cup of kernels on every ear of corn so you can use approximately 7 cups of kernels for this dish. To roast them, I put the kernels into the pan with the vegetable oil and sautéed them until they started to brown. Then I added the onion and garlic to sauté until tender.

Note 2: I’ve made this in a slow cooker. I placed the frozen corn kernels, diced onion, garlic, and chicken broth into the slow cooker, set on low, and let cook for 8 hours. Remove about half of the corn kernels, and then blend the rest until smooth. Add back the kernels, and the remaining ingredients. Allow to continue cooking until the soup is hot.

Disclaimer: This post and the #KSCornTour are sponsored by Kansas Corn, which is a collaboration of the Kansas Corn Growers Association and the Kansas Corn Commission. They paid for all of my travel expenses and compensated me for this post. However, my writings, views, opinions, thoughts, and cravings are entirely my own.

All Things Corn on the #KSCornTour

2017-10-17T23:26:00.002-05:00

What do you know about corn? Specifically, what happens once it’s harvested?

I thought I knew a lot. My grandparent’s farm grew corn every summer. I watched it being harvested and knew the cows came running anytime my grandfather (and later my father) poured corn kernels into the feeding trough. This corn wasn’t like the kind we boiled and slathered with butter. This was hard corn meant to feed animals.

That was pretty much all I knew…until a few weeks ago when I joined a group of bloggers on the #KSCornTour. The folks at KS Corn are passionate about this grain and wanted to show us all it can do besides feeding animals and human beings.

Here’s what I learned:

1. Corn makes a smooth vodka: Our first stop was Wheat State Distilling in Wichita, where they make vodka out of wheat and corn. They also make other tasty spirits and serve a wonderful charcuterie plate for an appetizer.

2. Corn makes a sustainable fuel: Our next visit was to Kansas Ethanol, where we watched them haul in semis of corn to turn into ethanol that fuels our cars--among other things. Our state’s 12 ethanol plants produce nearly half a billion gallons of the clean-burning fuel. And, once the ethanol is made, the remaining mushy corn pulp is turned into wet and dry, high-nutrient distillers grains that feed livestock. (Kansas Corn works hard to protect Renewable Fuels Standards that provide a market for our ethanol fuel.)

3. A lot of our corn is exported to other countries: Ask just about any Kansas Farmer, and he or she will tell you their vision is not only to feed their families, Kansas, and the US, but also the World. They think on a global scale. A lot of the Kansas corn is brought to grain elevators like this one run by Mid Kansas Coop, where semis and railcars start the corn’s worldwide journey.

4. Corn does make a tasty meal: I don’t have to tell you how delicious Kansas sweet corn can be. You can grill it like we did at All Things BBQ, or you can cook it into many delicious dishes, like the corn chowder I enjoy so much at Public at the Brickyard that I forgot to take a photo before I ate it! Thank goodness they gave me the recipe—which I will share with you soon! Stay tuned!

5. Every time I go on a trip like this Kansas Corn Tour, it makes me appreciate the hard work and dedication of our farmers. We enjoyed lunch with the Splitter family on their farm, where we had the chance to see the amazing equipment that helps them do their work.

I started following Matt Splitter on Instagram, and lately, he’s posting videos of planting winter wheat to be harvested next June! And he’s doing it at night! It is easy to take a farmer for granted as we consume the result of their labor.

Take a minute and thank a farmer.

Cheese Soufflé for One

2017-09-26T19:45:00.001-05:00

When I was middle-school-aged, I loved going to the library in the small southern-Missouri town we lived in at the time. Reading was—and still is—my passion. One book I remember was about a girl my age learning to cook so she could compete in a cooking contest. While all the other contestants were making fancy desserts, she chose a classic cheese soufflé.

I didn’t even know what that was! My Midwestern family was more into chicken fried steak, meatloaf, and pot roast than French cuisine. The novel taught me about the dish, and later on, Julia Child taught me the rest.

(By the way, if anyone knows the name of that book from a long, long, LONG time ago, please let me know! I’d love to find a copy!)

A few months after entering the world of modern widowhood, I came across a cookbook by Judith Jones—the editor who discovered Julia Child, and many others—called The Pleasures of Cooking for One. She wrote this book after her own husband died to encourage people on their own to cook for themselves. Sadly, she passed away just this past August.

The book’s cover features the photograph of a beautiful cheese soufflé for one. I immediately had to make it, and it’s become one of my favorite recipes. After the first time or two learning the recipe, I can whip one up quickly. And, in spite of soufflé’s temperamental reputation, mine have always risen beautifully.

If you’ve never had a soufflé, just think of it as a very fluffy omelet. I usually pick whatever cheese I have in the fridge. You don’t need much. My favorite is aged cheddar and nutty Gruyere. I use grated Parmesan to coat the inside of the ramekin.

I’ve enjoyed this soufflé for breakfast, lunch, and supper. (Not all on the same day! Lol) I pair it with a tomato and celery salad and crusty bread. And I agree with Ms. Jones—it’s nice to make a meal for just myself.

Cheese Soufflé for One

Adapted from The Pleasures of Cooking for One by Judith Jones

2 1/2 tablespoons softened unsalted butter

1 tablespoon grated Parmesan cheese

1 tablespoon flour

1/3 cup whole milk

A large pinch of Kosher salt

A small pinch of paprika

1 large egg yolk

2 large egg white

1/3 cup tightly packed grated cheese (I use cheddar and Gruyere.)

Preheat the oven to 425 degrees F and move the rack to the center of the oven. Coat the inside of a 4-by 2 ¾-inch ramekin with 1/2 tablespoon of butter. Add the Parmesan cheese and turn the dish to coat all the sides and bottom of the dish. Set aside.

Melt the rest of the butter in a small saucepan over low heat. Whisk in the flour and cook for 1 minute. Then pour in the milk and whisk to combine. Continue cooking while stirring constantly until the sauce begins to thicken. Add the salt and paprika, and then remove from the heat. Whisk in the egg yolk and set aside.

In a medium bowl, beat the egg whites until they form soft peaks. Spoon a dollop of the egg whites and half the cheese into the saucepan and stir to combine. Fold in the rest of the egg whites and the cheese until just combined. Pour into the prepared ramekin.

Place the ramekin on a small baking sheet and put into the oven. Lower the temperature to 375 degrees F and bake until fluffy and lightly browned, about 18 minutes. Serve immediately—soufflé waits for no one!

Mamaw’s Chocolate Meringue Pie

2017-09-20T19:48:00.000-05:00

Inspired by my last post, I asked the blog’s Facebook followers to tell me about their favorite pies. Many of them not only said a flavor but also told a family story to go with it. It seems that pie inspires a lot of memories.

For the Spring 2016 issue of Topeka Magazine, I wrote about Easter on my maternal grandparents’ farm. I also included Mamaw’s Chocolate Meringue Pie recipe. This is what I wrote:

“Mamaw’s country dinners were always delicious, but what everyone most anticipated was the dessert. Her chocolate meringue pie made an appearance at every holiday meal. It was mandatory. The meal wasn’t officially a celebration until the pie made it to the table.

Each of the pie's components was made from scratch. The crust was brown and flaky, the chocolate filling rich and creamy, and the meringue topping light, fluffy, and golden brown. Mamaw never used a mixer to make the meringue. Instead, she put the egg whites into her deep-blue, depression glass bowl, and whisked them until light and airy with a flat metal whisk full of holes. Everyone knew the rapid ting, ting sound of metal against glass meant she was making meringue

(That's Mamaw holding me a long, long, long time ago.)

I remember Mamaw's pies being perfect, but admit that my memory may be clouded by my love and admiration. My pies never seem to turn out as perfect as hers. Still, I make them and remember her kitchen and the holiday in muted color images.”

Mamaw’s Chocolate Meringue Pie

Serves 6 to 8 people

1 9-inch pie shell, baked until golden brown

For the meringue:

3 large egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons sugar

For the filling:

3/4 cup sugar

5 tablespoons unsweetened cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups whole milk

3 large egg yolks, beaten

1 teaspoon vanilla

In a large bowl, place the egg whites and the cream of tartar. Turn the mixer on to medium-high and beat until the egg whites form soft peaks. Continue beating while slowing adding the sugar 1 tablespoon at a time. Beat until the egg whites are glossy and form stiff peaks. Set aside.

Preheat the oven to 325 degrees F. In a heavy-bottomed saucepan, place the sugar, cocoa powder, cornstarch, and salt. Whisk together. Slowly whisk in the milk. Place the pan over medium-high heat and cook, stirring constantly, until the mixture thickens and starts to bubble. Reduce the heat to medium and continue to cook for 2 minutes. Remove from the heat. Stir about 1 cup of the hot mixture into the egg yolks, and then pour the egg yolk mixture into the saucepan with the remaining filling. Return to the heat and bring to just a boil. Cook for 2 minutes, stirring constantly. Remove from the heat and stir in the vanilla.

Pour the hot filling into the prepared pie crust. Spoon the meringue over the hot filling, making sure to spread it out so it adheres to the edge of the crust. Create swirls with the back of a spoon.

Place the pie in the oven and bake until the meringue is golden brown, about 20 minutes. Cool on a rack for at least two hours before serving.

When in Doubt, Call Pie Birds Pie

2017-09-16T14:28:00.000-05:00

Pie crust still intimidates me. I know how to make it, with all the tips necessary to create a tasty, flaky crust. Still, when the time arrives, my palms start to sweat, my heart skips, and my neck muscles get tense.

Why so nervous? It’s because, in spite of following the recipe exactly every time, the end results are not guaranteed. Sometimes the crust shrinks in spite of chilling it before baking. Sometimes it’s tough instead of flaky.

Life is too short.

That’s why I was excited to discover Pie Birds Pie in Topeka. Chef Michelle brought me this peach pie to try out, and a neighbor shared a slice of her chocolate cream pie.

Before starting her pie-making business, Chef Michelle worked for the Break Room and Juli’s Bistro here in Topeka. Now she makes pies and teaches cooking classes at Moburts downtown.

Her pies are made with seasonal, locally sourced ingredients, so her menu changes with what’s available.

How did the pies taste? The peach was delectable—beautiful, flaky crust and a peach filling that was sweet, but not too sweet. I like the addition of coarse sugar on top to give it some crunch. The chocolate cream pie made me miss my Mamaw, who always made homemade chocolate pie when we came to visit. Yep, it was that good! Notice there are no photos because I ate the slice before it even occurred to me to grab my camera!

With the upcoming holidays, Chef Michelle’s skills will be a godsend when I need a pie to take for a family gathering. Right now, she is offering:

Apple, Apple Caramel, Bananas Foster, Peach, Buttermilk: 9"-$20, 6"-$10

Chocolate Cream, Coconut Cream, Bourbon Cherry Pie: 9"-$25, 6"-$12

Soon she hopes to offer frozen fruit pies for take-and-bake. If you live outside of the Topeka area, check with her about shipping. You can keep up to date with her offerings on the Pie Birds Pie Facebook page.

While I’ll keep practicing making my own pie crusts, when I need a pie for an important gathering, I’ll turn to Pie Bird Pies for a beautiful, tasty dessert.

Disclaimer: While Chef Michelle gave me the peach Pie Birds Pie to try, the opinions in the post are all my own. It was delicious!

Blog Fixer Upper

2017-09-06T16:49:00.000-05:00

I decided it was time to spruce things up here on the blog.When I started writing to you seven years ago (SEVEN! Good grief, has it been that long?!!), the name There and Back Again fit because I was returning to the Midwest where I grew up after almost two decades in New England. Here, there, and back again.

Since that time, a lot has changed. I was a two-year divorcee when I moved to Kansas. Then I met the love of my life, The Picky Eater. We married and had a lovely time together until he died three years ago. Now I’m living a widow’s life after learning I can be happy and find joy while keeping the love I had for him tucked safely away in my heart.

I’ve also fallen in love with Kansas….the Sunflower State. The wide-open spaces here are breathtaking. You can see for miles, watch storm clouds roll in, and the sunsets are spectacular! The people are friendly and welcoming. I enjoy meeting hardworking farmers who till thousands of acres and raise hundreds of cattle/pigs but still see their operation as a family farm because…well, it is! And I love living just a block away from the Capitol building in downtown Topeka. (Yes, Kansas has urban areas, too.)

My love of the state started to show in my writing… so much so that the Food Network contacted me this summer to compile a list of the iconic dishes of Kansas! That’s one of the reasons I haven’t posted on here much. I spent a big chunk of the summer going to different restaurants to take photos of some tasty dishes. You can check them out here!

It was during that time I decided to change my blog’s name to A Sunflower Life. I think it fits my writing since most of my posts feature my life here. Not that I won’t share stories of other places, but it will always be with my heart in Kansas.

A Mother-Daughter Lunch Outing with Prairie Earth Tours

2017-08-08T11:58:00.002-05:00

(Photo credit: Prairie Earth Tours)

“You can see so far off into the distance here,” Mom said, as we road along Highway 50 through the Flint Hills of Kansas.

I was surprised by her reaction since she just lives across the state line in Missouri. Still, as I looked out the bus window, I could see why she was enthralled by the landscape, with its western horizon which goes on forever, green rolling hills of prairie grass changing hues in the shade of the passing clouds overhead, and the specks of cattle—and sometimes buffalo—grazing away the day.

We were on our way to Peabody, Kansas on a Prairie Earth Tours weekly lunch trip. Owner Casey Cagle invited us to go along with this week’s group of hungry people headed to Pop’s Diner for lunch. Each week the tours go to a different unique, locally-owned restaurant, often in a small Kansas town. It’s Casey’s way of giving people an authentic Kansas experience.

Casey started his tour company last year. He has lots of experience guiding people around, including a stint living and giving tours in Australia. But, being a Kansas boy at heart, he wanted to find a way to interest people in the state. The weekly lunch tours seemed like a great idea because, well, who doesn’t like to eat!

The bus holds only 14 people, and many of them are regulars who take the trip every Tuesday. We gathered at the Granada Coffee Company,which is right next to the beautifully restored Granada Theatre in downtown Emporia. After getting drinks for the road, we all boarded the bus and headed to Peabody. Along the way, we picked up Christy Davis, who is the director of the Symphony in the Flint Hills program and a font of knowledge about the small towns in the area.

Christy told us about Peabody while we traveled down the road. The town was named after F.H. Peabody of Boston, who was a former vice-president of the Atchison, Topeka and Santa Fe Railway. The community was established in the 1870s. The downtown is known for its 1880 architecture, most of it built after the devastating fire of 1884.

The town of Peabody appeared just the way you would expect a small rural town to look. We pulled up in front of Pop’s Diner, ready to eat and explore.

Pop’s had just moved into a new space across and down the street from its old location. The new spot was once a Mexican restaurant, which was evident from the bright colors on the wall. The food, however, was true diner fare.

I got the pork tenderloin sandwich, which was served on white bread, and a side of both onion rings and house-made fries. I ate it all! Many of the tour group got the daily special of BBQ brisket. Since it was almost 100 degrees outside that day, Mom chose the fruit plate with chicken salad. Other than there being a touch too much dressing on the salad, she liked her lunch very much.

Before we left, I got a cinnamon roll with raisins to take with me. Mom and I ate it for breakfast the next day, and it was WONDERFUL! People should put raisins in cinnamon rolls more often. It was so good I forgot to take a photo!

When we returned to Emporia, Mom and I got drinks for at the Granada Coffee Company for our drive back to Topeka. I have to say, they make great coffee and tea. The atmosphere is also perfect for enjoying a cup of something and a conversation, reading, or working on your computer.

Besides the weekly lunch tours, Prairie Earth also hosts moonlight tours on the prairie, brewery tours, and ones called The Flint Hills Experience. Many of the tours have taken place for the summer (there are a few lunch tours still available), so keep an eye on the website (or sign-up for the newsletter) to see what’s coming in the fall.

I know I’ll be signing up for future tours. It’s a great way to see the Flint Hills while someone else drives.

(Photo Credit: Prairie Earth Tours)

(All photos are credited to Linda A. Ditch unless otherwise noted.)

Discovering Central Missouri Meat and Sausage on the #FarmFoodTour

2017-06-22T10:36:00.000-05:00

Besides getting an education about GMOs on the spring #FarmFoodTour this past April, I also discovered a delicious place not far from my family’s farm in Missouri. Located in the town of Fulton, Central Missouri Meat and Sausage is basically a one-stop location for all your meat needs. And, FYI, they make the best summer sausage I’ve ever tasted!

In their Butcher Shop and Processing Center, they prepare meats from locally-raised stock. On the day I was there, they were packaging bacon they smoked on site.

I bought a package, and it was wonderful. I used it to make my first BLT of the season!

They were also packaging their bratwurst…

…and cutting up pork steaks.

Next to the butcher shop is their Barnyard Steakhouse and retail store. I enjoyed our lunch very much.

It started with crunchy fried pickles….

…and BBQ pulled pork nachos.

For my lunch, I chose the smoked bratwurst. It was good, but my fellow travelers gave me samples of what they ordered, and I think I liked their picks better!

The sticky burger is the most popular item on the menu. It is a BBQ seasoned and smoked pork patty. This is the Triple Down Sticky Burger, which is the pork patty topped with pulled pork and bacon. It was yummy! I will order this on my next visit.

The smoked beef brisket sandwich was also tasty, as were all the side dished we ordered.

Before leaving, I explored the retail store and went home with bacon and the house-made summer sausage, which are the fat tubes of deliciousness hanging on the lower part of the rack. I wish I’d bought more than one! I’ve always been a summer sausage fan, but seriously this is the best. It has a little kick to it, but not too much, and the flavor is gorgeous.

I will make many return trips just to get this tasty treat.

Central Missouri Meat and Sausage and the Barnyard Smokehouse

5009 Pendergras Rd.

Fulton, Missouri

573-592-4886

www.centralmissourimeatandsausage.com

The #FarmFoodTour Ventures Into GMOs

2017-05-09T18:27:00.002-05:00

Disclaimer: This post and the #FarmFoodTour are sponsored by the Kansas Farm Bureau, Kansas Pork Association, and the Kansas Soybean Commission, who paid for all of my travel expenses and compensated me for this post. However, my writings, views, opinions, thoughts, and cravings are entirely my own.

Most of you know I’m a big supporter of local and organic foods. As much as my food budget will allow, I buy Kansas or organic products. I buy local produce at the farmer’s market, even if it isn’t organic, to help support area farmers.

I buy organic products for a lot of reasons. Sometimes it’s because I interviewed the company’s owner or founder while I was an editor at a natural health magazine years ago. However, I’m usually motivated by taste. For example, I think organic strawberries taste better than conventional. The same goes for organic eggs, dairy, and meats. I buy organic milk because it is ultra-pasteurized, which means it stays fresher longer in my refrigerator. I don’t wind up pouring out half a carton because it spoiled before I could drink it.

On the flip side, there is my family farm. Founded in Hughesville, Missouri in 1909, many generations have grown up and thrived on those 128 acres. When my maternal grandfather got too old to farm, a younger neighbor farmer took over the work part and continues to do so today. Corn and soybeans are grown there…all GMO.

What are GMOs?

Chances are pretty good you’ve eaten GMOs, which is short for genetically modified organism. These are plants that have had their genetic code (DNA) changed in hopes the new plant will be more productive for farmers. According to the USDA, approximately 90 percent of soybeans, corn, and cotton grown in the US are from GMO seeds.

(Image from "Farm to Plate: Learning How Food is Grown" by Monsanto)

Recently I went on a #FarmFoodTour sponsored by the Kansas Farm Bureau, the Kansas Soybean Commission, and the Kansas Pork Association. We were a group of bloggers, dietitians, and farmers in search of information about our food.

One of the days on the trip was spent at Monsanto in St. Louis. This is the company who pioneered GMO technology around 20 years ago…and also the one who is the villain to non-GMO advocates. Today they’re not the only ones producing GMO seeds, but they were the first and best known.

Why genetically modify a plant? The primary reasons are:

Insect resistance
Herbicide tolerance
Climate tolerance—coping with drought and temperature extremes
Increasing crop yields
Increasing nutritional value

There are only 9 GMO crops in the United States—alfalfa, canola, corn (field and sweet), cotton, papaya, potatoes, soybeans, squash, and sugar beets. Apples will be added to the list soon.

I could write an entire book about GMOs. In fact, people have! Here are some websites to check out for more information:

Healthline has a good, objective article about the topic.

The Facts About GMOs put out by The Grocery Manufactures Association

GMOAnswers from Monsanto

Five Things You Should Know About GMOs from the Environmental Working Group

I first learned about GMOs while working at the magazine. The people in the natural health and organic worlds are very much anti-GMO, so that is where my mindset was when I went on my Monsanto visit. I’ll let you decide how you feel about this topic, but some of the things I learned after my day in St. Louis include:

1. Many of the farmers I know, not only from this trip but also throughout my lifetime, are comfortable with using GMO seeds. They feel these seeds make their job easier and increase their yields—and profits. They also believe strongly that using GMO seeds is the only way they are going to be able to feed a quickly growing world population in the future.

2. The scientists at Monsanto care about the work they do and its impact on the environment and our health. Before a GMO seed is available for sale, it goes through eight to ten years of research and approval from the USDA, EPA, and FDA.

3. Monsanto produces non-GMO seeds as well, including ones sold to organic farmers.

Some of you may have noticed GMO labeling on many products in the grocery store. This is due in part because of a Vermont law requiring GMO labels. If a product doesn’t have it, you can usually find the information on the company’s website.

One of my fellow food travelers had a “GMO free” label on her morning yogurt. Another found “made with GMOs” in tiny print on the back of her package of gum. Sometimes a product is labeled with GMOs because an ingredient, such as corn syrup, is made with a GMO plant, or animals, such as dairy cows, are fed GMO grain.

However, one person talked about seeing a “GMO free” label on fresh basil. Of course it’s GMO free! There is no such thing as GMO basil. This is where you as the consumer need to be informed.

I remember when natural labels were put on everything. Now the term “natural” has little meaning. The same thing was happening to organic labels until the USDA created labeling standards.

As a consumer, it is important to understand what GMOs are and if those labels are providing accurate information or being used as a marketing tool to get you to buy a product. I’ll admit, after my Monsanto visit, I feel better about GMOs and their place in agriculture. We are lucky in this country to have a lot of choices when it comes to buying food. Being informed allows you to decide the best food direction for you and your family.

When Foodie Meet Finicky…and Love Happens Anyway

2017-02-19T12:20:00.003-06:00

For the past six years, I’ve shared many tales about The Picky Eater. Some were cute and funny. Others were sad and poignant. All of them were tied in some way to food…my love of just about anything edible and his dislike of all but just a few dishes.

Somehow we made it work.

I’ve added a tab at the top of this blog page titled Tales of The Picky Eater. Click on it to find more stories about the love of my life: How we met. How we ate. How we loved.

I think about him every day and it makes me happy to still share him with you.

He loved being known as The Picky Eater!

Extreme Chocolate Bundt Cake

2017-02-13T14:08:00.000-06:00

Okay, I’ll be brave and admit it: I hate Valentine’s Day. All my life it has been the most disappointing holiday of the year. In school, I got lots of Valentine’s in my carefully decorated shoebox, but never one from that special boy who held my heart at the time…probably because he didn’t know about my crush on him. I never had a secret admirer, or if I did, he was so secret he didn’t tell me.

As an adult, I either wasn’t in a relationship or had just ended one when the holiday rolled around. In the decade+ I was with my ex, he saw Valentine’s Day as more of a chore than a special day to show your love how much you cared.

The holiday was at its best the three and a half years I was with my late husband, The Picky Eater. On our first one, he said he was going to cook dinner for me. Considering his lack of culinary interest and skill, I was a bit concerned. However, he was so excited at the prospect, I enthusiastically, if somewhat warily, agreed. Maybe he would let me help?

When the day arrived, The Picky Eater headed to the grocery store. On his way home, he called to say I was banished to the bedroom until dinner was ready! After he got home, I could hear him rustling grocery bags in the kitchen, and the microwave was getting a workout.

Finally, he said dinner was ready. I emerged to a table decorated with flowers, and a meal of fried chicken with all of the fixings—mashed potatoes, gravy, green beans, and rolls—all from the grocery store’s prepared foods section. He stood by the table, grinning, proud of his accomplishment.

I never felt so loved.

Whether you’re on your own this Valentine’s Day (I once had a group of single friends hold a horror movie marathon on the day!) or with someone special, you can’t go wrong with chocolate to celebrate. While there are all kinds of fancy chocolate treats available, they would be hard pressed to beat out this Bundt cake for chocolate supremacy. It is easy to make and has the most kicked-up chocolate flavor of any cake I’ve ever tasted. It is over-the-top chocolatey!

This cake is so good it will make you look forward to Valentine’s Day, with or without a sweetheart!

Extreme Chocolate Bundt Cake

Adapted from a recipe by King Arthur Flour

The original recipe says you can use either natural or Dutch-processed unsweetened cocoa powder. I used Hershey’s Special Dark, which is a combination of both types and made the cake wonderfully chocolatey. The recipe also calls for coffee, which doesn’t give it a mocha flavor but does enhance the chocolate flavor even more. However, you can substitute water if you wish. The original recipe also recommends testing the cake for doneness with a piece of uncooked spaghetti, which worked great!

For cake:

1 cup cold coffee

2 sticks (16 tablespoons) unsalted butter

3/4 cup unsweetened cocoa powder of choice

2 cups sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

2 cups all-purpose flour

2 teaspoons vanilla

2 large eggs

1/2 cup sour cream

For icing:

2/3 cup semisweet chocolate chips

1/4 cup heavy cream

Preheat the oven to 350 degrees F. Spray the Bundt pan with non-stick cooking spray and set aside.

To make the cake: Into a microwave safe bowl, place the coffee, butter, and cocoa powder. Heat on high at 30-second intervals until the butter melts. Remove from the microwave and whisk the ingredients together until smooth, and then set aside to cool for 10 minutes.

In the bowl of a stand mixer, place the sugar, baking powder, baking soda, salt, and flour. Mix for a few seconds to combine.

In a small bowl, whisk together the vanilla, eggs and sour cream. Set aside.

Turn the mixer on low. Pour the cooled chocolate mixture into the sugar-flour mixture and mix until combined, making sure to scrape down the sides and bottom of the bowl. Then add the egg-sour cream mixture and mix until well combined.

Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes, or until your cake tester comes out clean. Remove the pan from the oven and set on a wire rack to cool for 5 minutes. Then turn the cake over but leave it in the pan to cool for another 5 minutes. Remove the pan and allow the cake to cool completely before adding the icing.

To make the icing: Put the chocolate chips and cream into a microwave-safe bowl or mixing cup. Microwave at 30-second intervals until the cream just begins to bubble. Remove from the microwave and whisk the mixture together until it’s smooth. Pour the icing over the top of the cooled cake.

Katharine Hepburn’s Brownies

2017-01-31T17:14:00.000-06:00

When asked to name the heroes in my life, Katharine Hepburn is on my list. My admiration of her talent started when I was a teenager and dreamed of being an actress. I loved her work, especially in two of my favorite movies, "On Golden Pond" and "Desk Set".

As I got older, I started to admire Katharine Hepburn, the person. I liked her spunky, straight-forward attitude. I loved that she would only wear pants because she didn’t like dresses. She was strong, smart, talented, and witty. I want to be just like her.

(I highly recommend reading her autobiography, Me. As you’re reading the book, you can hear her voice in the words.)

With all the upheaval going on in the world right now, I thought we could all use some chocolate. This brownie recipe came from a New York Times letter to the editor. It’s a sweet story about the writer’s encounter with Miss Hepburn, who lived near her family’s Connecticut home. (You can read the story here.) Besides learning life lessons from the actress, the writer also learned her key to delicious brownies: Do not use too much flour! Notice the recipe only calls for a quarter of a cup.

I made two small changes to the original recipe. First, I added a bit of instant espresso powder, since I find it enhances the chocolate flavor in any recipe. Second, I baked the brownies in a 9-inch-square baking dish instead of the 8-inch one called for in the recipe because, well, I didn’t have an 8-inch one. I shortened the baking time a bit.

That is the key to this dish…do not over bake. These brownies are supposed to be fudgy and gooey.

This is an easy, make-any-time recipe since it contains ingredients most of us keep in our pantry. The resulting brownie is a chocoholic's fantasy.

Katharine Hepburn’s Brownies

Adapted from recipe found in the New York Times

Serves 12

1/2 cup cocoa powder

1 stick (1/2 cup) unsalted butter

1 cup sugar

1/4 cup flour

1 cup chopped walnuts

Pinch of salt

2 large eggs

1 teaspoon vanilla

1/8 teaspoon instant espresso powder

Preheat the oven to 325 degrees F. Spray an 8-inch-square or 9-inch-square baking dish with non-stick cooking spray and set aside until needed.

Put the cocoa powder and butter into a large microwave-safe bowl. Place in the microwave for about 1 minute, or until the butter is melted. Whisk the mixture together until smooth. Set aside to cool a bit.

In a small bowl, mix together the sugar, flour, walnuts and salt. Set aside.

When the butter-cocoa mixture has cooled slightly, whisk in the eggs, one at a time. Then whisk in the vanilla and espresso powder.

Pour the sugar-flour mixture into the cocoa mixture. Stir until just combined. Don’t over mix. Pour the batter into the prepared baking dish. Bake the 8-inch-square pan for 30 to 35 minutes, and the 9-inch-square pan for 20 to 25 minutes. Do not over bake. The brownies are supposed to be fudgy and gooey.

Remove the brownies from the oven and place on a cooling rack to cool completely before cutting.

Homemade Hot Cocoa Mix

2017-01-15T16:32:00.000-06:00

Sometimes you just need chocolate.

I’m in the midst of a January let-down. Like many people, I feel this way after the excitement and joy of the holidays. I wait all year for September to arrive, and my heart dances a little jig when the weather turns crisp and the celebrations roll through Halloween, Thanksgiving, Christmas, my birthday, and the New Year.

In some ways, January is a relief…a time to relax and recharge. However, this year started with a sinus infection. Plus, the Kansas weather can’t decide what season is the current one. We’ve had a couple of days with snow, but we’ve also had temperatures reach the 60s. This weekend, we were all prepared for a dangerous ice storm, and while there were a few incidents of ice around, the ice apocalypse transformed into a dreary, foggy, chilly, rainy day.

My go-to comfort drink when I want something warm is a nice cup of hot tea. But on days like today, the warming drink has to be hot cocoa.

I saw this Alton Brown recipe online and was attracted by the idea of having a hot cocoa mix ready to go without all of the chemicals found in the store-bought mixes.

This mix makes a heavenly cup of cocoa. Along with an engrossing book, it will help drive away the winter doldrums.

Homemade Hot Cocoa Mix

Adapted from a recipe by Alton Brown

I cut the original recipe in half so it would fit in a quart-sized canning jar. The recipe calls for Dutch-processed cocoa powder. Regular will work, too, but it won’t be as chocolaty tasting. I used Hershey’s Special Dark cocoa powder, which is a mix of both types. You can use water to mix up a cup, but I prefer milk warmed in the microwave.

1 cup confectioners’ sugar

1/2 cup Dutch-processed cocoa powder

1 1/4 cup powdered milk

1/2 teaspoon kosher salt

1 teaspoon cornstarch

Hot milk or water

Measure all the dry ingredients into a quart-sized canning jar or another container of choice. Put the lid on tightly and shake to combine the ingredients. (You will need to shake the jar before each use to make sure the mixture is combined.)

To make a cup: It takes 2 tablespoons of hot cocoa mix for every 6 ounces of liquid. While the milk or water heats, add 2 tablespoons of the mix to a mug. Pour in half of the heated liquid and stir until the mix is dissolved. Add the remaining liquid, stir, and enjoy!

Hot Pizza Dip

2017-01-11T17:08:00.000-06:00

I love gathering people together to enjoy food and conversation. The NFL playoffs and college basketball season are two terrific excuses to invite people over, but honestly, I’ll use any reason to get friends and family together for munchies and fun.

Hot Pizza Dip is one of my favorite dishes to serve to guests because I love pizza and it’s easy to make. You can top it with your favorite pizza add-ins. Mine are green peppers, onions, black olives and pepperoni. Also, you can bake it in any 9- to 10-inch dish, but I used my cast iron skillet because it holds the heat so the dip stays warm longer.

I take the skillet straight from the oven and onto the middle of the table. That way everyone can gather around and scoop the gooey goodness straight from the pan with a toasted piece of a baguette, or they can spoon some onto individual dishes and dip from there.

However you choose to serve this dip, the key is to have everyone enjoying the food and time together. Add some favorite beverages—and a terrific batch of brownies (stay tuned!)—and you’ll have a party…no reason required!

Hot Pizza Dip

Serves 4 to 6

1 14.5-ounce can petite diced tomatoes, drained

1 teaspoon dried oregano

1 teaspoon kosher salt

1 8-ounce block of cream cheese at room temperature

1 teaspoon dried Italian seasoning

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 cup grated mozzarella cheese

3/4 cup grated parmesan cheese

Olive oil

Pizza toppings of choice

1 baguette, sliced and toasted

Preheat the oven to 350 degrees F. In a small bowl, add the drained diced tomatoes, oregano, and salt. Stir to combine and set aside.

In a large bowl, stir the cream cheese to smooth. Add the Italian seasoning, black pepper, red pepper flakes (if using), 1/2 the mozzarella and 1/2 the parmesan. Stir together until well combined.

Grease a 9- to 10-inch baking dish with olive oil. Spread the cream cheese mixture in the bottom to an even layer. Spread the diced tomatoes on top of the cream cheese, leaving behind any extra liquid. Sprinkle the remaining cheese on top, and then add your favorite pizza toppings.

Bake for 15 to 20 minutes, until the middle is hot and bubbly. Serve with toasted baguette slices.

Slow Cooker Meatballs for #National Spaghetti Day

2017-01-04T11:28:00.000-06:00

You know I’m a fan of making your own pasta sauce. For years, I've ~~preached~~ encouraged home cooks to step away from the jar. I even posted this terrific recipe from Marcella Hazen that I use all the time.

However, life has a funny way of making us change our minds. In September, I started working as a reading paraprofessional at a local middle school. I love helping kids improve their reading levels before they head on to high school, but spending all day at school and then a few hours each evening and weekends writing doesn’t leave much time for making and freezing pasta sauce. Most of my cooking time is filled with developing recipes for articles and this blog.

I caved and went back to using the jarred sauce. Then the Ragu folks offered to send me a couple of jars of their Homestyle Four Cheese sauce to try for National Spaghetti Day (today!), and I couldn’t resist.

The sauce was the perfect excuse to test out this Slow Cooker Meatballs recipe, which I first saw on the Kitchn website. The original recipe makes its own sauce, but I decided to use the Ragu to make it even easier.

The meatballs can be made the night before and kept in the refrigerator. What really intrigued me about the recipe was I didn’t have to fry or bake the meatballs first! I just added them to the sauce. So easy!

The meatballs were tender and flavorful. A couple broke apart into the sauce while it cooked, but that just made it more of a meat sauce. And while the Ragu sauce tastes great on its own, the simmering meatballs added a rich, savory flavor to the sauce.

I enjoyed the meatballs and sauce on spaghetti last night. Today I plan to make a meatball sub sandwich. I’ll also freeze some of the leftovers for a busy weeknight meal.

Slow Cooker Meatballs

Adapted from recipe found on the Kitchn

Makes about 24 meatballs

1/2 cup whole milk

1/2 cup Italian-seasoned bread crumbs

1 large egg

1 teaspoon kosher salt

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup finely chopped flat-leaf parsley

1 pound ground beef

1/2 large onion, finely diced

1 clove garlic, finely minced

2 jars pasta sauce (I used Ragu Homestyle Four Cheese sauce)

Pour the milk into a measuring cup, and then stir in the bread crumbs. Set aside.

In a large bowl, whisk together the egg, salt, cheese and parsley. Add the ground beef, diced onion and minced garlic. Using your hands, mix everything together but try not to overwork the mixture.

Using a tablespoon-sized scoop, (or you can just pinch off the amount you need) scoop out 24 meatballs onto a waxed paper-lined baking sheet. Roll each mound into balls.

Into a large (6-quart or bigger) slow cooker, pour in the pasta sauce. Place the meatballs one at a time into the sauce. Use a spoon to make sure the sauce covers the meatballs. Cover and cook on low 4 to 6 hours until the meatballs are done. Some of the fat from the meatballs will float to the top. Just stir it back into the sauce. (Trust me. It’s delicious!)

Disclaimer: The Ragu Company graciously sent me two jars of their sauce, but they did not pay me to make this post. All the opinions expressed are my own.

Rosemary Garlic Beer Bread

2016-11-06T11:54:00.000-06:00

I can’t believe Thanksgiving is less than three weeks away. I think part of my disconnect with the season is the unusually warm weather we’ve had so far this fall. Temperatures in the 80s make it hard to enjoy autumn when what I really want to do is wear sweaters, scrape frost, and kick leaves. Luckily the forecast for the upcoming weeks says cooler weather has arrived.

If you’re looking for delicious but easy recipes for Turkey Day, I’d like to recommend this Rosemary Garlic Beer Bread. The dough can be mixed and in the oven in about five minutes! And the beer in this recipe gives the bread a yeast-like flavor without the waiting time of more traditional yeast bread recipes.

The resulting loaf is tender, dense, and flavorful. Feel free to leave out the rosemary and garlic powder if you prefer basic bread. Warm slices taste wonderful slathered with butter, but this bread will also work for those leftover turkey sandwiches

or toasted for breakfast.

Rosemary Garlic Beer Bread

Makes 1 loaf

3 cups self-rising flour

1 tablespoon sugar

1 teaspoon dried crushed rosemary

1 teaspoon garlic powder

4 tablespoons melted unsalted butter, divided

12 ounces beer

Preheat the oven to 375 degrees F. Spray a 9- x 5-inch loaf pan with non-stick cooking spray. Set

aside.

In a large bowl, whisk together the flour, sugar, rosemary, and garlic powder. Pour in 3 tablespoons of the melted butter and the beer. Stir together until combined. (It will not be completely smooth.) Spoon the batter into the prepared loaf pan. Pour the remaining 1 tablespoon of melted butter over the top.

Bake for 45 to 50 minutes, or until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. Turn out onto a cooling rack and cool completely before cutting.

Mystery Cuisine Cinnamon-Pumpkin Muffins

2016-10-18T16:27:00.000-05:00

I’m never happier than when I find a new mystery series to read, especially if recipes are included. Krista Davis’s Domestic Diva series is one of my favorites, and I’ve shared a couple of recipes in the past from her books. So it made sense to try her Paws and Claws series.

I read the first chapter of Murder, She Barked while standing in the bookstore! This series is set in the town of Wagtail, Virginia, which as the name suggests, is a very pet-friendly place. Holly Miller’s grandmother owns the Sugar Maple Inn, where guests and their pets are welcomed. Add a few unique characters, plus a murder or two, and you’re in for a fun visit.

As with Davis’s other series, this one offers lots of recipes at the book's end. For pet owners, there are recipes specifically for our furry friends.

With it being autumn, I gravitated towards this people-friendly Cinnamon-Pumpkin Muffin recipe. My favorite flavor and a fall flavor classic mixed together. How could I go wrong? The recipe is easy to mix up and tastes amazing! I enjoyed it with both my morning coffee and afternoon tea, and I think it would make a nice Thanksgiving breakfast.

Now I'm off to get book 2 in the series.

Cinnamon-Pumpkin Muffins

Adapted from Murder, She Barked by Krista Davis

Serves 12

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 eggs at room temperature

1/2 cup oil

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

3/4 cup pumpkin puree

Topping

1/4 cup packed dark brown sugar

2 teaspoons cinnamon

Preheat the oven to 350 degrees F. Line a muffin tin with paper cupcake cups. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon. Set aside.

In a small bowl, whisk together the eggs, vegetable oil, 1/2 cup dark brown sugar, granulated sugar, and pumpkin until well blended. Pour the mixture into the flour mixture and stir until just blended. Be sure to not overmix.

In a small bowl, mix together the topping ingredients. Spoon the muffin batter into the muffin tin until the cups are almost full. Sprinkle a teaspoon of the topping mixture on top of each muffin cup. Using a toothpick or a bamboo skewer, swirl the topping into the top of the muffin.

Place the muffin tin into the oven and bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Winsor Farms Cornbread from Kansas #FarmFoodTour

2016-10-10T09:28:00.000-05:00

Recently, I packed my bags and joined a group of bloggers, dietitians, and farmers on a #farmfoodtour sponsored by the Kansas Farm Bureau and the Kansas Soybean Commission. We spent three days traveling across Kansas to see where a big chunk of the world’s food is produced.

I met pigs…

Lots of pigs…

I met cows…

Lots of cows…

Did I mention LOTS of cows…

Plus a few horses...

And I saw fields of grain…

...most ready for harvest.

I grew up visiting my grandparents’ farm in Missouri, so farming is a lifestyle I’m familiar with. However, my family farm is tiny when compared to the ones I saw on this trip, with their thousands of acres and hundreds of livestock...

...and I learned that size doesn’t matter. Those huge operations are still “family farms.” Many have been in the same family for generations, and now they not only support that family but also the families of their employees. Yes, they are managed like a business, but my grandfather did the same thing, just on a smaller scale. His business savvy assured my grandmother a comfortable life after he passed away and continues to support my mom today.

On the final evening of our trip, we arrived at Winsor Family Farm in Grantville, Kansas, while they were in the midst of the corn harvest. Our bus pulled up in time to see the golden grains being loaded into huge bags to store until they could be hauled to the local grain elevator and sold.

Kids love to play on the bags.

The Winsor family joined us in the field, where we had a boxed supper as the sun set on a chilly autumn evening.

The family talked with passion and pride about their farm operation.

Stories and laughter were shared.

And LaVell Winsor, who had traveled with us on our journey, gave us each a gift bag before we left.

The gift contained a bag each of cornmeal and flour, along with the family’s cornbread recipe. It said, “This was LaVell’s great-grandma’s recipe and is a family favorite. She would have made this using bacon grease. In modern times, we use vegetable oil, which is crushed from soybeans which we raise on our farm.”

I mixed up a batch, and this is now my favorite cornbread recipe! It is light, tender, and tasty. Those of you who are fans of the mix in the blue and white box need to try this recipe. It tastes just like it and is just as easy to make. (If sweet corn bread is not to your liking, just cut back a bit on the sugar.)

Stay tuned for more blog posts featuring recipes I picked up on the tour.

With the cool weather settling in and the holidays around the corner, I thought this cornbread was a good place to start.

Winsor Farms Cornbread

1 cup sugar (or to taste)

1 cup flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1/2 cup vegetable oil

2 eggs

Preheat the oven to 350 degrees F. Grease an 8- x 8-inch baking dish. (I used non-stick cooking

spray.) Set aside.

In a large bowl, whisk together the sugar, flour, cornmeal, baking powder and salt. In a large measuring cup, whisk together the milk, vegetable oil, and eggs. Mix the wet ingredients into the dry ingredients, and then pour the mixture into the prepared baking dish. Bake for 25 to 30 minutes, or until the cornbread is golden brown and a tester inserted in the center comes out clean.

Disclaimer: The #FarmFoodTour was sponsored by the Kansas Farm Bureau and the Kansas Soybean Commission, who paid for all of my travel expenses and compensated me for this post. However, my writings, views, opinions, thoughts, and cravings are entirely my own.

Apricot Pecan Oatmeal Bars

2016-09-22T16:34:00.001-05:00

I’ve mentioned before that I’m not much of a morning person. Once I’m up, I enjoy watching the sky lighten as I sip my coffee and work my way through the newspaper. I also feel more productive if I wake up early.

It’s just the getting up part that is difficult. I hate to leave my soft, cozy bed.

Recently, I’ve learned there is a 5 o’clock in the morning as well as the evening. A few weeks ago, I started a new job at a local middle school. I’m working in a program that helps students improve their reading skills…perfect for a writer who wants to encourage kids to enjoy reading as much as I do! Books have brought fun and joy to my life ever since I discovered The Boxcar Children in elementary school. Now I hope to pass that joy on to this generation.

The only obstacle is waking up in the mornings. I’m also not much for eating breakfast, which wasn’t a problem when I was working full-time from home and able to grab something from the kitchen whenever my stomach growled. Now, I head out the door at 7:15 a.m., so by 8:30 or 9, I start getting pretty hungry.

These Apricot Pecan Oatmeal Bars are a great solution. They are adapted from a video made by Ree Drummond—The Pioneer
Woman.

While her recipe sounded yummy, I wanted to up the nutrition level a bit more by adding pecans and some whole wheat flour. Her original recipe called for strawberry jam, which would taste great. But on Facebook, she suggested apricot, which is one of my favorites. You can use any flavor jam you like. Just make sure it’s jam, which is easier to spread than jelly. Also, if the jam is still a little stiff, try zapping the jar in the microwave for 10 seconds to warm it up a bit. Just don’t let it get too runny.

These bars are a tasty way to stave off hunger in the morning. Just put one (or two!) into a plastic bag and go!

Apricot Pecan Oatmeal Bars

Adapted from The Pioneer Woman recipe

1 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 cups quick oatmeal

1 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

14 tablespoons cold unsalted butter, cut into small pieces (plus more for the dish)

1 10-ounce jar (or larger) apricot jam

1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Butter a 9 x 13 baking dish or spray with non-stick cooking spray. Set aside.

In a medium bowl, mix together the flours, oatmeal, brown sugar, baking powder, and salt. Using a pastry cutter, two knives, or your fingers, cut the butter into the mixture to make small, crumbly pieces. (The mixture will look like coarse, damp sand with bits of oatmeal.)

Pour half the mixture into the prepared baking dish. Using your fingers, pack the mixture firmly into the bottom of the dish to form a crust. Spoon the jam on top and gently spread it on the surface in an even layer.

Stir the pecans into the remaining oatmeal mixture. Spread the mixture over the top of the jam and press it down to form a crust.

Place the baking dish into the oven and bake for 35 to 40 minutes, until top is golden brown. Take out of the oven and allow to cool completely before cutting into squares.

Make-Your-Own Trail Mix

2016-08-09T11:31:00.000-05:00

Does this happen to you: While working at your computer/reading an engaging novel/watching a favorite television program, you are attacked by the snack gremlins? It happens to me a lot! My stomach…or is it my brain…keep saying, “Wouldn’t a snack be nice right about now?”

What snacks do you reach for? If you’re anything like me, your choice isn’t always (i.e.: hardly ever) healthy.

In an effort to correct that situation, I decided to buy a bag of trail mix. While looking at the vast variety of mixes on my grocery store shelves, I had a revelation: Most of the ingredients I like in a trail mix were already in my home pantry.

So I tossed together peanuts, walnuts, pistachios, dried cherries, dried cranberries, raisins,

and dried apricots. Then I added some dark chocolate chips…those are good for you, right? Then I dumped the whole mixture into glass jars to keep on hand when the snack gremlins pay a visit.

What are your must-haves in a trail mix?

Or do you have a different go-to snack?

Healthy or not?