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  • Comments Form

FATHER'S DAY

6/15/2016

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I have to be honest.  Father's Day has never one of my favorite days. My parents were divorced when I was five and dad wasn't around much after that.  

Even though I don't celebrate Father's Day, I know many people who do, so we're going to take it from there.

Last year at an employee BBQ, I had the most delicious steak I've ever had - Bacon Wrapped Filet Mignon.  I asked my boss, Roger, how he managed to grill such a wonderful steak. He gave me all the details, which I will give to you, right here, right now.

Bacon-Wrapped Filets Mignons
 
Prep Time: 20 minutes 
Cook Time: 15 minutes 
Servings: 4
Wrapping bacon around filets mignons—steaks cut from the narrow end of the tenderloin—is an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavor and moisture to the finished dish.

4 filets mignons, each at least 2 inches thick and 6 to 8 oz.
2 Tbs. Canola oil
1 teaspoon Johnny’s Seasoned Salt
1 teaspoon freshly ground black pepper
8 slices Applewood Smoked Bacon
 
 Trim and season the meat
Using a rigid boning knife, trim all the fat and silver skin from the meat. Rub the meat on all sides with the 2 tablespoons canola oil . and sprinkle with the salt and pepper. Put the meat on a plate and let stand at room temperature for 30 to 60 minutes before grilling.

Wrap the steaks with bacon
Preheat an indoor grill to high heat according to the manufacturer's instructions. Lay the bacon slices on the grill and cook until lightly browned but still pliable, 5 to 7 minutes. Using tongs or a fork, transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, wrap 2 strips of bacon around each filet mignon and securely them with toothpicks.
 
Grill the steaks
Reduce the grill heat to medium-high. Preheat an oven to 200°F and place a platter in the oven to warm. Arrange the steaks on the grill so that they line up in the same direction (be sure to remember the order in which you put the steaks on the grill so that you will know which one to turn over first). Leave the steaks undisturbed for 2 to 3 minutes to develop good grill marks. Use tongs to turn over the steaks and grill for 2 to 3 minutes more.

Test the steaks for doneness
Insert an instant-read thermometer into the thickest part of the meat, or cut into the center. If you like your steaks rare, they should register 120°F or be deep red. 

For medium-rare, wait until they register 130°F or are deep pink. If the steaks aren't ready, cover the grill and let them cook, undisturbed, for 1 to 2 minutes more per side and test again. 

Let the steaks rest

Transfer the steaks to the warmed platter, cover loosely with aluminum foil and let them rest for about 5 minutes. This resting period gives the meat's juices, which rise to the surface during cooking, an opportunity to settle and redistribute themselves throughout the meat. The temperature will also rise about 5°F while the steaks rest.

Serve the steaks
Using kitchen scissors or a knife, cut off the string and discard it; the crisp, cooked bacon will hold its shape on the meat. Drizzle each steak with a little truffle oil and serve immediately. Serves 4.

Chef's Tip: Professional chefs can tell when a steak is done by poking it with a fingertip and evaluating its firmness. If it feels soft, the meat is rare. If your touch meets with a little resistance but springs back, it is medium-rare. If it feels firm and has no spring, it is well done.

​Glazed Carrots

This recipe brings a "simple sweetness" to the meal.

1 pound fresh whole baby carrots
Water

In a large pan, cover the carrots with water and cook until tender. Drain.

To the pan, add the butter and 1/4 of a cup of brown sugar. Toss to coat. Serve.

Oven-Roasted Asparagus

I LOVE asparagus and think it's great done in the oven. Here's the recipe:

Oven-Roasted Asparagus

2 1/2 to 3 pounds asparagus, trimmed and peeled
2 tablespoons Canola oil
 Johnny’s Seasoned Salt
Preheat oven to 350 degrees. 

In a large Ziploc bag, combine the asparagus and the canola oil.  (you may have to do this in 2 batches). Close the bag (leaving the air in) and shake it until all of the asparagus pieces are coated.  Place the pieces on a PAM coated cookie sheet.  If you have more asparagus to do, do it just like you did it and add it to the cookie sheet pan.

Once all the asparagus is on the cookie sheet, sprinkle on the Johnny’s Seasoned Salt. Put on as much or as little as you like. I don’t put the seasoned salt on both sides as I don’t want it too salty. I do the front side only.

Put the cookie sheet in the oven for 30 minutes. Take the pan out and with a fork test one piece of asparagus to see if it’s done. If it is, take it out. If not, put the pan back for 15 minutes and then check it again. Keep doing that in 15-minute intervals until the asparagus is done.
Place the asparagus on a platter and serve.

Now comes the BEST PART of the meal. DESSERT!!

I LOVE the Barefoot Contessa, Ina Garten. She has the most delicious chocolate cake in the world and I think it would be a great finale to this Father's Day meal.  Here it is:

Beatty's Chocolate Cake (Serves 8)
Barefoot Contessa at Home by Ina Garten

Butter for greasing the pans 

1 ¾ cups all-purpose flour, plus more for pans 
2 cups sugar 
¾ cups good cocoa powder 
2 teaspoons baking soda 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1 cup buttermilk, shaken 
½ cup vegetable oil 
2 extra-large eggs, at room temperature 
1 teaspoon pure vanilla extract 
1 cup freshly brewed hot coffee 

Chocolate Frosting 

6 ounces good semisweet chocolate such as Callebaut 
½ pound (2 sticks) unsalted butter, at room temperature 
1 extra-large egg yolk, at room temperature 
1 teaspoon pure vanilla extract 
1¼ cups sifted confectioners’ sugar 
1 tablespoon instant coffee powder 
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans. 

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. 

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. 

Chocolate Frosting 
​

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. 

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake. 

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MEMORIAL DAY

5/27/2016

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It's one of my favorite Holidays.  Remember those who have served is the reason for this holiday. I always thank my husband for his service in the Marine Corp.  I thank both my grandfather (served in World War II) and brother (served in the Vietnam War and also in Germany).  They are both deceased now, but I still thank them.

It's a time for us to relax. We don't grill much but I usually make ribs in the oven, some sort of salad, and of course, my favorite dessert: Chocolate Cherry Cheesecake.  

​What are you up to this Memorial Day?

So do you have any favorite recipes you're going to use this weekend??  

I have some suggestions if you're interested.  Go to: Favorite Recipes, then under the Entrees tab, go to BBQ Style Brisket.

Then go to the Cornbreads tab, click on Skillet Cornbread.

Under Salads, click on the Apple, Onion, Gorgonzola and Pecan Salad.

And finally, under Desserts, click on Cheesecake and you'll find my Chocolate Cherry Cheesecake.  

If you make any of these recipes, let me know how you like them.

​And, Happy Memorial Day to you and yours!
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mother's day

5/5/2016

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That WONDERFUL day of the year where we get to "honor" our mother for giving us life and for ALL that she had done and is doing for us.
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My mother is no longer with us, however, I don't think a day goes by that I don't think of  her.  Mother's Day is hard for me, but, on that day, I thank her for all she did for me, tell her how much I love her, and just sit and think about her for awhile.  That's the best way I can honor her.  As most of us think, our mother is "the best mother in the world!"  I certainly think that of mine and that will never change.

What do you like to do with your mom on Mother's Day? Make her a home cooked meal, take her to lunch, brunch or dinner? There are alot of recipes here on this website to choose from if you want to make her a special meal.  It's been almost 19 years since my mom passed and I have trouble remembering what her favorite foods were. However, if you want to look for recipes here, you might want to start looking under the category of Favorite Recipes or even look at the Easter menu - that would work too. If your mom likes to eat "light" you could make her my Apple, Onion, Gorgonzola, and Pecan Salad and add grilled chicken to it.  It's under the Favorite Recipes tab, then under Salads. For dessert, you could either make or get Angel Food Cake and puree some blackberries and pour that over the top with a little light whipped cream.  I have a wonderful recipe here for Angel Food Cake. It's under the Jefferson County Fair tab, then 2014 Winning Recipes, then First Place Angel Food Cake. If you do make the cake, let me know how you liked it!

Growing up we always (there were four of us kids) took her out for dinner and gave her some sort of gift from each of us.  In later years, my brothers and sister would send Mother's Day cards and a check.  I was the at home one and would either make a special breakfast and dinner for mom or we'd go out. It was her choice and I always gave her a gift and flowers.  Her favorite flowers were anthiriums (from Hawaii) and sunflowers.  She also loved roses.  

It was always a special day with mom - I loved it as much as she did!

Whatever you do with your mom on Mother's Day - make sure you enjoy it too, as she gave you life; everything you do for her should come from the heart.  And, make sure you tell her you love her.
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SPRING TIME!!!

4/4/2016

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Is FINALLY here!  Cooler nights, warmer days and it just feels 'sooooooooooo good!" after the long winter here in the Rocky Mountains. Nary any snow on the ground, except for in the mountains.  

Spring is my favorite season as it brings better weather and growing things. It also brings "the idea" of eating out on the patio and barbecuing. 

What do you like to do in the spring?  Nature is so great on its own. Where we live in the mountains in a forest, it's great to watch everything blooming and come back to life after winter.  We have LOTS of pine trees, wild flowers, and of course, the animals: deer, tree squirrels, racoons, ducks, and geese.  Sometimes on the way home from work, I have to stop for a goose or two to cross the road.  We currently have 2 mallard ducks in the pond and mother and father goose are there at least every other day.  We can tell that it's a male and female as the male will stand and protect the female while she's eating or swimming.  She is also "looking pregnant".  

I hope you enjoy Spring Time as much as I'm going to!  What kind of food do you like to eat during Spring Time?  I like "lighter fare" and food with more flavor.

I don't really have any recipes for Spring Time. So how about if you give me YOUR recipes for Spring Time and I will post them here on my website.  My email address is: [email protected]

You will get full credit for allowing me to post your recipe(s) on my website.
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Looking forward to receiving your recipes!

Judi
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easter

3/21/2016

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Easter is one of my FAVORITE days.  I just love - ok - ALL of the candy that surrounds it.  For me, there are only two holidays (even though Easter isn't a regular holiday) that "have the best candy" - Easter and Christmas.  

I don't buy alot of candy for Easter as I am diabetic and really shouldn't eat all that candy!  However, I have been buying Russell Stover's Chocolate Covered Eggs with various fillings like chocolate truffle, vanilla, and raspberry. They are sooooooooooooooo good!

This year we've decided to go out for Easter Brunch.  One of our favorite places to go is in Three Forks, Montana and it's The Sacagawea Hotel.  The hotel is over 100 years old and in great shape.  They have an AWESOME Easter Brunch.  It takes over an hour to get there but I can tell you, it's worth the drive!

If we weren't going out for Easter Brunch, we would be having the menu that's on the side tool bar.  

- Ham with Honey Mustard Glaze
- Carmeled Sweet Potatoes
- Green Beans with Bacon and Onions
- Chocolate Cherry Cheesecake

Whatever you make for Easter Brunch, Lunch, or Dinner, enjoy it and have a great Easter!
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St. patrick's day

3/14/2016

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I don't know much about St. Patrick's Day except that it comes around every year, that you can buy shamrock things, necklaces, and hats at local stores and that they die the Chicago river green.  So, I thought I'd do a little bit of investigation into history and here's what I found:

The Origins of St. Patrick's DayThe Origins of St. Patrick's DaySt. Patrick's Day celebrates the Roman Catholic feast day of the patron saint of Ireland. St. Patrick died on March 17, 461. But did you know that he wasn't even Irish? Here are some fun facts about St. Patrick and some activities you can use to teach about his day.

History:Patrick's birthname was Maewyn. He was born in Roman Britain. He was kidnapped into slavery and brought to Ireland.

He escapted to a monastery in Gaul (France) and converted to Christianity. He went back to Ireland in 432 as a missionary. While Christianity had already taken hold in the country, tradition has it that Patrick confronted the Druids at Tara and abolished their pagan rites, making Christianity more widespread.

Patrick became a bishop and after his death was named Ireland's patron saint. Celebrations in Ireland were understated though. When the Irish emigrated to the U.S., they created the bigger celebrations and parades known today.

Eighteenth century Irish soldiers who fought in the Revolutionary War held the first St. Patrick Day parades. The celebrations became a way for the Irish to connect with their roots after they moved to America.
Fun Facts:The shamrock: According to legend St. Patrick used the three leaf clover (or shamrock) to explain the Trinity.

Dyeing the river green: The practice of dyeing the river green started in Chicago in 1962, when city officials decided to dye a portion of the Chicago River green.

Corn beef and cabbage: This is an Irish American dish. Irish Americans were so poor they could not afford certain meals. On St. Patrick's Day, the best meal they could afford was beef and cabbage. It became a staple for the holiday.
-end of article

Wow!  I didn't know all that about St. Patrick, did you??  I am part Irish too!

I have a FANTASTIC Chocolate Guinness Cake recipe that you will find under St. Patrick's Day.  I made it for Lucky's when I worked there and it went like hot cakes!  It's pictured above.

Hope you enjoy it!



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