Cake Pops. Fun.

My dad's birthday was July 3rd, and our family drove to their home to celebrate with him.  We took along a grill (really?  WHO can live without a grill?) and made wonderful hamburgers and Potatoes and Glace. A little watermelon and some chips, and it was complete.

Then came the Cake Pops. 

The first time I had cake pops was at a welcome home party for my nephew.  They were yummy, so I searched for a recipe. 

Long story short...my mom and dad went bonkers over them.  We enjoyed them so much, that my daughter-in-law and I whipped up another batch for the 4th of July.   Aside from the blue frosting that stained every one's lips, (ick.  I don't like blue food), they were amazing.

I will post the recipe soon.

Dinner Thursday

Pizza Night!  Thank you Scott, for making dinner for us on Thursdays!  Papa Murphy's is the best!

Dinner Wednesday

Grilled Chicken Thighs 

2 lb. boneless chicken thighs

2 Tbsp. olive oil

Salt and cracked pepper

Brush chicken with oil, sprinkle with salt and pepper.  Grill until done.

Leftover Quinoa Potato Croquettes

Roasted Brussels Sprouts

2 lb. Brussels sprouts, washed, halved, and trimmed

4 Tbsp. olive oil

1 tsp.. sesame seeds

3/4 Tbsp. red pepper flakes

Salt and pepper 

Spread Brussels sprouts on baking sheet.  Drizzle with oil, sprinkle with sesame seeds, red pepper flakes, salt and pepper.  Roast in hot oven 15 minutes until sprouts are tender.

Dinner Tuesday

Hamburgers with the works

Quinoa Potato Croquettes

1 cup quinoa

2 cups broth

1 Tbsp butter 

½ tsp salt 

½ tsp cumin 

¼ cup parsley, chopped
½ cup onion, chopped

½ tsp oregano

2 cups mashed potatoes                                                       
2 eggs, beaten                                            

2 cups Panko Crumbs

Oil for deep frying  

Melt butter in a saucepan. Add quinoa and stir until the quinoa is slightly toasty.  Add broth, onion, parsley, salt, pepper and oregano.  Bring to a boil then lower heat to simmer.  Cover and cook until quinoa is tender and fully cooked – approximately 20 minutes. Stir occasionally.

Stir mashed potatoes and quinoa mixture together with eggs and ½ cup Panko crumbs.  (It will be sticky) Place the rest of the Panko crumbs in a shallow dish and drop quinoa mixture into the dish by teaspoonfuls. Roll into balls fully coating the balls with crumbs.

Lower into hot oil and fry until golden brown.  Drain on paper towels and sprinkle with salt.  

Menu:  Dinner tonight - June 18

Rotisserie chicken (thank you for the gift, KS)

Potato Salad
3 lb. baby red potatoes, cooked until tender and quartered
5 boiled eggs, peeled
1/4 cup red onion, diced small
1/4 cup fresh snap peas, chopped into 3/4 inch pieces
2 ribs celery, diced small
1/2 cup radishes, sliced thinly
3/4 cup mayonnaise
Salt and pepper to taste.
Stir together and refrigerate.

Garlic Toast
6 slices Texas Toast
1/4 cup better, softened
1 garlic clove, minced
1 Tbsp parsley, chopped fine

Mix butter, garlic and parsley together.  Spread lightly on Texas Toast slices.  Broil in oven until toasty.

Inspiration.  I need some. 


Do you ever get stuck in a cooking rut?  Or a non-cooking rut?  Most of the time I am excited to cook and plan and shop, but recently, I have become lazy and dull. 


I think that part of this attitude comes from starting a new job, and not having everything in order for meals. 


I know that part of it is the insane price increases of meat, fresh fruits and vegetables and other grocery items that has happened in recent months.  


How do I get past this sadness?


OK...here is my commitment. 


Starting to today, I promise to plan meals, make a list, shop for, and prepare meals for this week.   

My parents are moving.  They have moved so many times in my lifetime.  I would guess this may be their last move. 

Tonight I am going to their home to try to put all their stuff into some sort of order.  This has me a little worried.  As I have mentioned in this blog before, my mother LOVES dishes.  And Corning Ware.  And glassware.  And stuff.  She told me that she has been getting rid of "everything", and that there is almost nothing left.  Um, not according to my brother.  Seems that she is not able to part with quite a bit of it yet.  So, this may be a bigger job than I hoped/expected/wished for.

This is Father's Day weekend.  I made a lasagna for us to share tomorrow - in the middle of moving.  Should be a nice break - certainly better than a dry sandwich. 

My Dad's favorite pie is Raisin Pie.  I have never liked raisins, so I don't understand the appeal, but I try to make one for him each year. 

Simple Raisin Pie
     2 (9 inch) pie shell
     2 cups water
     1/2 cup white sugar
     2 tablespoons all-purpose flour    
     1/4 teaspoon salt
     1/2 teaspoon vanilla extract
     1 tablespoon butter
     1 tablespoon lemon juice
     2 cups raisins
Directions
Preheat oven to 450 degrees F.
In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.

My Father-in-law loves Pineapple Upside-down Cake. Again, not my favorite, but i try to make one for him each year. 

Pineapple Upside-Down Cake

     3 tablespoons butter

     1 (20 ounce) can crushed pineapple with juice

     8 maraschino cherries

     1/4 cup walnut halves

     2/3 cup packed brown sugar

     1/3 cup shortening

     1/2 cup white sugar

     1 egg

     1 teaspoon vanilla extract

     1 1/4 cups sifted cake flour

     1 1/2 teaspoons baking powder

     1/2 teaspoon salt

     1/2 cup reserved pineapple juice

Directions

Preheat oven to 350 degrees F.  Drain pineapple and reserve 1/2 cup of the juice.

Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.

Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.

Spread batter in pan over pineapple. Bake at 350 degrees F for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

My husband has a new favorite dessert: Buster Bar Parfait Dessert.  Now this is a dessert that I understand.  In the evenings, I sit in my chair next to my husband, and we hear the teeny, tiny voice calling our name from the freezer---"Marilyn.  Marilyn?  EEEaaattt me!  Eat me!".

Buster Bar Parfait Dessert

1 pound chocolate sandwich cookies, crushed

1/2 cup margarine, melted

1 3/4 cups confectioners' sugar

1 (12 fluid ounce) can evaporated milk

1 cup semisweet chocolate chips

1/2 cup margarine

1 teaspoon vanilla extract

1/2 gallon vanilla ice cream

1 1/2 cups dry-roasted peanuts

Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

So, this is how I will spend the weekend.  Family, dessert....it is all good.

Life goes on...

So...it has been a really long time since I have posted on this site.  It constantly amazes me how quickly the days seem to fly by.  (Great-now I sound like an old person).  


Cooking seems to have taken a back seat in our home lately.  Our son moved back in to save money as he finishes college.  Our schedules don't seem to coincide very often.  I am making good use of the crockpot, and Thursday night is Scott's night to cook.  (I wonder if he will ever get beyond Papa Murphy's pizza?)  Anyway, I hope to do a better job in the near future.  

Spinach and Tortellini Salad

Ingredients

1 (9 ounce) package cheese-filled tortellini

6 cups fresh baby spinach

1/3 cup grated Parmesan cheese

2 cups grape tomatoes, halved

1 snall can sliced black olives

Roasted Red Pepper Italian-style salad dressing

2 grilled chicken breasts, cooked and sliced

   

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives.

Add enough salad dressing to coat. (Don't drown it!) 

Add chicken slices to salad.

Toss and season with salt and pepper