Spinach and Fruit Salad with Pecans
prep 10 min. ready 15 min. serves 2 Can you tell I’m ready for summer? I made this spring/summer salad in celebration of warmer weather. We have had a couple of days of sunshine in a row. Also, I need to start …
Month: March 2019
Spring Bibb Salad with Lemon-thyme Dressing
prep 10 min. ready 15 min. serves 2 We had our first day of spring last week, and of course, we had snow! At least today the sun is shining, and it feels like we are getting closer to normal spring weather …
Pup-peroni and Cheese Pizza Dog Treats
Prep 10 m
Ready In 45 m
Fritz’s dog treat jar just became empty once again so now it is time to make more treats. I thought I would try a new recipe for them. These treats are simple and quick to make.
This was pure experimentation and a first. I had the idea of shaping them like little pizza slices and adding cheese and tomato and topping with Pup-peronis.
Ingredients
• 2 cups white flour
• 1/2 cup shredded mozzarella cheese (I used pearls which I had in the fridge)
• 2 Tbs. sun-dried tomatoes (chopped)
• 1 egg
• 1 cup water or beef broth
• 1 tsp. baking powder
• 3-4 sticks Pup-peroni dog treats, sliced 1/8-1/4 in. thick
Directions
1. Preheat oven to 350 degrees. Combine all dry ingredients in a medium-size bowl except the Pup-peronis. I used the metal bowl attached to our Kitchen Aid mixer. Also, I dissolved one beef bouillon cube in a cup of warm water as my beef broth. You could use a chicken bouillion cube as a substitute.
2. Mix for two minutes on medium speed in a Kitchen Aid mixer or until thoroughly combined.
3. With a rubber spatula, remove the mixture from the bowl. If it is too sticky, add an additional 1/2 cup of flour and continue to mix for a few seconds.
4. On a cutting board, cut three Pup-peroni dog treats into 1/8-1/4 inch slices.
5. Flour your surface and roll out the dough to about 1/3 inch thick.
6. Using an upside-down glass, press on the dough and turn to cut through the dough like a cookie cutter.
7. Using a pizza cutter or sharp knife, quarter each piece. Press a couple of the sliced Pup-peroni slices onto each quartered section to resemble a slice of pepperoni pizza. On a baking sheet, either put down a sheet of parchment paper or spray with cooking spray. I used cooking spray this time. Separate each “cookie” on the baking sheet.
8. Bake for 30-35 minutes until the edges are golden brown. Let the treats cool before serving to your pet. Store treats in an airtight jar or container.
Fritz loves these treats. The little Pup-peronis dried out a little bit more than expected and were not as soft as when starting, but having the sun-dried tomatoes and cheese with the Pup-peronis gets as close as you can to giving your dog a real pizza pie!
Pup-peroni and cheese pizza dog treats
Ingredients
- 2 cups four white
- 1/2 cup mozzarella cheese grated
- 2 Tbs. sun-dried tomatoes chopped
- 1 cup water or beef broth
- 1 tsp. baking powder
- 4 sticks Pup-peroni dog treats sliced 1/8 in. thick
Instructions
-
Preheat oven to 350 degrees. Combine all dry ingredients in a medium-size bowl except the Pup-peronis. I used the metal bowl attached to our Kitchen Aid mixer. Also, I dissolved one beef bouillon cube in a cup of warm water as my beef broth. You could use a chicken bouillion cube as a substitute.
-
Mix for two minutes on medium speed in a Kitchen Aid mixer or until thoroughly combined.
-
With a rubber spatula, remove the mixture from the bowl. If it is too sticky, add an additional 1/2 cup of flour and continue to mix for a few seconds.
-
On a cutting board, cut three Pup-peroni dog treats into 1/8-1/4 inch slices.
-
Flour your surface and roll out the dough to about 1/3 inch thick.
-
Using an upside-down glass, press on the dough and turn to cut through the dough like a cookie cutter.
-
Using a pizza cutter or sharp knife, quarter each piece. Press a couple of the sliced Pup-peroni slices onto each quartered section to resemble a slice of pepperoni pizza. On a baking sheet, either put down a sheet of parchment paper or spray with cooking spray. I used cooking spray this time. Separate each “cookie” on the baking sheet.
-
7. Bake for 30-35 minutes until the edges are golden brown. Let the treats cool before serving to your pet. Store treats in an airtight jar or container.
Sautéed Green Beans and Portobello Mushrooms with Walnuts
prep 10 min. ready 25 min. serves 3 This is a very simple and colorful recipe with the green of the beans and the mushrooms. The taste of the Portobello mushrooms and beans along with the garlic and lemon are an awesome …
Baked French Brie Cheese with Honey and Blueberries
prep 5 min. ready 15 min. serves 4 Baked French Brie Cheese with Honey and Blueberries Spring is almost here, and I have been getting an itch once again for warm weather food. It is also St. Patrick’s Day so why am …
Irish Soda Bread
prep 10 min.
ready 40 min.
serves 8
It is almost St. Patricks Day. There’s nothing better to make than a delicious soda bread to go with corned beef and cabbage. I’m following my mother’s family recipe which is very easy to make.
Ingredients
• 4 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups buttermilk
• 1 stick of cold butter
Instructions
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan, or you can use a 12 in. cast iron skillet.
2. In a large bowl, whisk the flour, baking soda, and salt. Stir in the butter with a wooden spoon. Gradually stir in the buttermilk until the dough comes together.
3. Turn dough onto a floured surface and knead gently a few times. You do not have to overdo it on the kneading. The dough will be somewhat sticky. Form the dough into a 6-7 in. dome shape and place it in the center of the skillet.
4. Cut an X into the dough with a sharp knife, about 1/2 of an inch deep. Sprinkle with coarse sea salt.
5. Bake for 35 minutes. Keep an eye on the top. It should turn a golden brown. It will have a thump sound if you tap on it.
This was super easy to make, and the recipe only called for five ingredients. I was planning to serve this with our St. Patrick’s Day corned beef and cabbage dinner. The only problem is that, once we started eating it, we almost finished it off. I will probably have to make another one! It tasted great with butter and apricot jam.
Happy St. Patrick’s Day!
Irish soda bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 4 cups flour white
- 2 tsp. baking solda
- 1 tsp. salt
- 2 cups buttermilk
- 1 stick butter cold
Instructions
-
Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan, or you can use a 12 in. cast iron skillet.
-
In a large bowl, whisk the flour, baking soda, and salt. Stir in the butter with a wooden spoon. Gradually stir in the buttermilk until the dough comes together.
-
Turn dough onto a floured surface and knead gently a few times. You do not have to overdo it on the kneading. The dough will be somewhat sticky. Form the dough into a 6-7 in. dome shape and place it in the center of the skillet.
-
Cut an X into the dough with a sharp knife, about 1/2 of an inch deep. Sprinkle with coarse sea salt.
-
Bake for 35 minutes. Keep an eye on the top. It should turn a golden brown. It will have a thumping sound if you tap on it.
Recipe Notes
This was super easy to make, and the recipe only called for five ingredients. I was planning to serve this with our St. Patrick’s Day corned beef and cabbage dinner. The only problem is that, once we started eating it, we almost finished it off. I will probably have to make another one! It tasted great with butter and apricot jam.
Romaine Salad with Beets and Feta Cheese
prep 10 min. ready 15 min. serves 2 Even though it has been freezing outside, I have continued to make salads in search of summer weather. I love beets and feta cheese so I made this salad for a simple weekend lunch …
Steamed Artichokes with Garlic and Lemon Aioli Sauce
prep 10 min. ready 40 min. serves 2 My wife purchased these artichokes at Trader Joe’s this week, and I thought I would make a simple steamed artichoke recipe from them. It’s super simple and easy. Ingredients • 3⁄4 cup mayonnaise …
Eggs Benedict with Smoked Salmon and Asparagus
prep 5 min.
ready 20 min.
serves 2
We love Eggs Benedict, and I thought I would try topping this version with smoked salmon rather than the traditional Canadian bacon. Wow! it was very tasty and very easy to make. I normally make the hollandaise sauce over the stove, but I used the microwave this time. What a time saver! All the ingredients were purchased at Aldi and Trader Joe’s. This is an easy breakfast or anytime meal.
Ingredients
• 1/4 pound asparagus, trimmed
• 4 ounces smoked salmon (4 pieces)
• 2 tablespoons butter
• 1 tsp. flour
• 4 large eggs, plus 2 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt and fresh ground pepper
• 2 English muffins, split and toasted
Directions
1. Bring a skillet of water to boil on the stove. Add the asparagus and cook until crisp-tender, 4 to 6 minutes. Drain. Reserve the skillet.
2. Transfer the asparagus to an oven-proof dish and place in the oven to keep warm.
3. Toast two English muffins in your toaster.
4. In a small saucepan, melt the butter over medium heat. In a heatproof bowl, add the juice of 1/4 lemon and two egg yolks. Add the melted butter and flour and whisk until smooth. Microwave on high 30 seconds and whisk.
5. Fill the reserved skillet with water to at least a 1 inch and bring to a boil. Crack the four whole eggs into the skillet and poach for 2 minutes. I find placing the eggs into a small cup first then lightly sliding them into the water works better than just cracking them over the skillet. Use a slotted spoon to remove the eggs from the water when complete.
6. Place two bunches of asparagus on each plate and divide. Place two English muffin halves on top of the asparagus. On each muffin, place the slices of salmon and one poached egg. Cover with hollandaise sauce and season with fresh cracked black pepper. Serve immediately.
I don’t think I will ever make hollandaise sauce on the stove top again. It is such a time saver to do in the microwave. This was a perfect “breakfast” dinner, and the asparagus tasted great with the salmon and the eggs. I will make this again. My wife loved it.
Eggs Benedict with smoked salmon and asparagus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Ingredients
- 1/4 pound asparagus trimmed
- 4 oz. salmon smoked 4 pcs.
- 2 Tbs. butter
- 1 tsp. four
- 1 Tbs. lemon juice fresh
- salt and pepper to taste
- 2 English muffins split and toasted
Instructions
-
Bring a skillet of water to boil on the stove. Add the asparagus and cook until crisp-tender, 4 to 6 minutes. Drain. Reserve the skillet.
-
Transfer the asparagus to an oven-proof dish and place in the oven to keep warm.
-
Toast two English muffins in your toaster.
-
In a small saucepan, melt the butter over medium heat. In a heatproof bowl, add the juice of 1/4 lemon and two egg yolks. Add the melted butter and flour and whisk until smooth. Microwave on high 30 seconds and whisk.
-
Fill the reserved skillet with water to at least a 1 inch and bring to a boil. Crack the four whole eggs into the skillet and poach for 2 minutes. I find placing the eggs into a small cup first then lightly sliding them into the water works better than just cracking them over the skillet. Use a slotted spoon to remove the eggs from the water when complete.
-
Place two bunches of asparagus on each plate and divide. Place two English muffin halves on top of the asparagus. On each muffin, place the slices of salmon and one poached egg. Cover with hollandaise sauce and season with fresh cracked black pepper. Serve immediately.
Recipe Notes
I don’t think I will ever make hollandaise sauce on the stove top again. It is such a time saver to do in the microwave. This was a perfect “breakfast” dinner, and the asparagus tasted great with the salmon and the eggs. I will make this again. My wife loved it.