tag:blogger.com,1999:blog-72903478501022867332024-03-12T21:09:57.956-04:00The Life and Times of Wendy HueWendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.comBlogger1172125tag:blogger.com,1999:blog-7290347850102286733.post-68291668024170985272022-10-01T16:52:00.070-04:002022-10-02T19:05:04.437-04:00Lemon Beurre BlancI recently had a banquet where there was a lot of salmon left over, and I brought it home. Tonight, I made a <a href="https://natashaskitchen.com/oven-baked-salmon-lemon-cream-sauce/">lemon beurre blanc</a> to eat with the the salmon, and it was delicious - even Tom thought so!
<blockquote>
<b>Lemon Beurre Blanc</b><br><br>
Ingredients:
<ul><li>1 small onion or 2 medium shallots, super finely diced (about ¼ cup diced)
<li>¼ cup fresh lemon juice, (from 2 medium or 1 large lemons)
<li>¼ cup dry white wine, such as chardonnay or pino grigio
<li>½ cup heavy cream
<li>½ cup 8 Tbsp cold unsalted butter cut into 8 pieces</ul>
Directions:
<ol><li>In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
<li>Whisk in &frac1;2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.</ol>
</blockquote>
I, of course, didn't have any heavy cream, so I found a <a href="https://www.myfrugalhome.com/heavy-cream-substitute/">heavy cream substitute</a> and used that:
<blockquote>
<B>Heavy Cream Substitute</b><br><br>
Ingredients:
<ul><li>1/3 cup butter
<li>¾ cup milk
<li>1 T flour</ul>
Directions:
<ol><li>Melt 1/3 cup butter on the stove, or in the microwave; allow it to cool slightly; then, slowly pour the butter into ¾ cup milk, stirring constantly, so the milk doesn’t curdle. Add one tablespoon of flour to thicken the substitute, if using low-fat milk. This will help to bring it to the consistency of heavy cream. Use in place of one cup of heavy cream in any dish that does not call for the cream to be whipped.</ol>
</blockquote>Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-42390477493821267292022-02-24T19:13:00.003-05:002022-02-24T19:13:23.590-05:00Chicken with Tarragon Cream SauceTonight's use of pantry items yielded Chicken with Tarragon Cream Sauce.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrmRRoCtJYsKoFlI_Hm624yOcxwasE1RC_p_BM6DRzN3whQTk22bEUlcbQdGP6aJqv9m_pd6bqEzow1YDSFPVA_HyUJbF-0kLUfUYyNc6V8g9LceV8YRvMJ6zlI15tuMLFWm7OAaYB8teUi1o8PH3x3MYSUS-MfFTO-R1aeoqivreXeKN10En55bJY=s3024" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrmRRoCtJYsKoFlI_Hm624yOcxwasE1RC_p_BM6DRzN3whQTk22bEUlcbQdGP6aJqv9m_pd6bqEzow1YDSFPVA_HyUJbF-0kLUfUYyNc6V8g9LceV8YRvMJ6zlI15tuMLFWm7OAaYB8teUi1o8PH3x3MYSUS-MfFTO-R1aeoqivreXeKN10En55bJY=s320"/></a></div><p>For this dish, I only used cream, but I did use chicken that I've had in the freezer.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-80883533261179162872022-02-14T20:27:00.009-05:002022-02-23T01:04:02.086-05:00Clam ChowderI'm losing steam and am running out of Tidewater produce! Tonight I made <a href="https://wendy-hue.blogspot.com/2009/01/swaps-in-mail.html">Clam Chowder</a>.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipBBIXnH2C1shBa4jR5-n0ki0cA7bMgtsmDI7HZhXHxTmwYFwvaNGQnt2gnBipetoGcpe5DuGkY6U-jPvNWGme0wVwf1r48d21fgceEsnhOZsyvsa7ze6IDHomn3pWeS42RsoNGalLfBxFEFYuGck6487oraubJDUtdxqWtktn_1Emqm_S-bjeMWAO=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEipBBIXnH2C1shBa4jR5-n0ki0cA7bMgtsmDI7HZhXHxTmwYFwvaNGQnt2gnBipetoGcpe5DuGkY6U-jPvNWGme0wVwf1r48d21fgceEsnhOZsyvsa7ze6IDHomn3pWeS42RsoNGalLfBxFEFYuGck6487oraubJDUtdxqWtktn_1Emqm_S-bjeMWAO=s320"/></a></div><p>
This dish used cream and celery from the Tidewater.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-53773143169089191692022-02-10T19:37:00.010-05:002022-02-23T00:58:44.073-05:00Crab Mac and CheeseTonight, I made <a href="https://wendy-hue.blogspot.com/2009/01/comfort-food-recipe-food-swap.html">Mac and Cheese</a>, but with a twist - I added crab meat!<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeuMQa-drXX3lawaqLFcufAFjP4rQWhKIiTDNFx6uWrYJ4COdQ_n4HNRbEc9D3Gp9H_lo6HcHOm7ms3xY1Ewr6Jg2c6bYX96z4rqRwPKBKeb1L6NGlYYuxoC4PC20G9ATeJHnLudZQSxU9oDAEJq25JDHvE4DbsTxrygWf1710NmOuppSnhep4qbv_=s3024" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeuMQa-drXX3lawaqLFcufAFjP4rQWhKIiTDNFx6uWrYJ4COdQ_n4HNRbEc9D3Gp9H_lo6HcHOm7ms3xY1Ewr6Jg2c6bYX96z4rqRwPKBKeb1L6NGlYYuxoC4PC20G9ATeJHnLudZQSxU9oDAEJq25JDHvE4DbsTxrygWf1710NmOuppSnhep4qbv_=s320"/></a></div><p>
Tom loved, loved, loved it - I thought it was okay. I guess crab in mac and cheese just isn't my thing.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-73734896252661408722022-02-08T20:10:00.012-05:002022-02-23T00:53:21.100-05:00Philly Cheesesteak Stuffed PeppersSo, after making Scallops Alfredo for Tom, I made a dish I've made several times before for myself - Philly Cheesesteak Stuffed Peppers.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxryATzJo8Vmac-Z3hqGNEtPnyotDgDnXiTibxRWvObOcp3_aMw_BUYz8QSJ2dnn8550tPm3VEYJtSqKwie0e46SdeqQLesDzwzxpBgT2F5hTmg3qxYdLCqmLauv39i-5Q2DeAV1abjB9fGjMYcSIlB-9VvQijVgMPaZV_ZJQ-ZWcIzm_XObxJoLzd=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxryATzJo8Vmac-Z3hqGNEtPnyotDgDnXiTibxRWvObOcp3_aMw_BUYz8QSJ2dnn8550tPm3VEYJtSqKwie0e46SdeqQLesDzwzxpBgT2F5hTmg3qxYdLCqmLauv39i-5Q2DeAV1abjB9fGjMYcSIlB-9VvQijVgMPaZV_ZJQ-ZWcIzm_XObxJoLzd=s320"/></a></div><p>
This dish used green peppers and mushrooms from the Tidewater.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-39047765920929069082022-02-08T20:09:00.016-05:002022-02-23T00:49:19.442-05:00Scallops AlfredoI got this one right on the second try!<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtyb_X9eBWRRQgscE68bp4E1W7LobFKikPS-2SeNJvNenzcYwXjBbTZZmCQTJrP8w1nUCA4NjDiTCOvcNfH_UF4FRVsHOetTCyXHC5WnTI8WJNsUhC-1pSCGrJh7eSvSxnjSqbrtf_tt9wHVAs8sCVxY6T1gY6Tk6ilSg-slyAyXbyoAi9-dGxJUeZ=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtyb_X9eBWRRQgscE68bp4E1W7LobFKikPS-2SeNJvNenzcYwXjBbTZZmCQTJrP8w1nUCA4NjDiTCOvcNfH_UF4FRVsHOetTCyXHC5WnTI8WJNsUhC-1pSCGrJh7eSvSxnjSqbrtf_tt9wHVAs8sCVxY6T1gY6Tk6ilSg-slyAyXbyoAi9-dGxJUeZ=s320"/></a></div><p>
After my earlier "miss," Tom requested some creamy scallop pasta for dinner. Last night, I attempted a different cream sauce, but it had too much butter his taste (but it was much better after I drained it). Tonight, with a little bit more tweaking, I made a successful dish using scallops, linguine and cream.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-74230758255533349972022-02-06T19:11:00.028-05:002022-02-23T00:44:15.277-05:00Scallops in a Parmesan Cream SauceTonight, I had my first real "miss" with my experimentation.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrrxGzJzkfvcMVCoSCud5ChqRqfVuZOMSzNHyjx5ehMqBDrbnLVdEqqTUFBetvqIFYmp3G8ea0qWGd9JsacvQzSWEfSdt1atLW4XTAQTJRB8-9tx-uwYJU6Ts7KiB0BsdsS81K8f4tuLv-OoOKp_uNOeVjL8AYPvjuQ0FoaefjNwj0tt5of4fi04H9=s3024" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrrxGzJzkfvcMVCoSCud5ChqRqfVuZOMSzNHyjx5ehMqBDrbnLVdEqqTUFBetvqIFYmp3G8ea0qWGd9JsacvQzSWEfSdt1atLW4XTAQTJRB8-9tx-uwYJU6Ts7KiB0BsdsS81K8f4tuLv-OoOKp_uNOeVjL8AYPvjuQ0FoaefjNwj0tt5of4fi04H9=s320"/></a></div><p>
I had hoped to replicate in some way the Tidewater's Cajun Scallop Alfredo dish, but change it up a little to replicate a pasta dish that I love at Ruby Tuesday's. I cooked the scallops, and using a recipe for a Parmesan cream sauce that I found on the internet, I made what I thought would be a really good dish. Nope, too much Parmesan. Oh well, you win some, you lose some. This dish used linguine, scallops, cream and tomatoes from the Tidewater.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-61012305676175147542022-02-05T16:34:00.010-05:002022-02-23T00:37:19.154-05:00Fresh VeggiesI didn't do anything too creative today, we just worked on leftovers, but I did slice up cucumbers and celery and ate them with tomatoes and peanut butter.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEit1j09rfnwHkkQAabHBCnGV7AEOItK0nSVvaDzRCj0z3cgD583jieOM8knvjLVQgnhN2jWIiwM0xDQ_HapFil43MNkeZMXTMgWijjll6VqaRCFw1P6iT7AqY0LHaxQJ_D_B_thc7SRdPJUYEEIed0AWpozI5XjjlQ7x2g4r8wyrYcophUweJZuvLaa=s3024" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEit1j09rfnwHkkQAabHBCnGV7AEOItK0nSVvaDzRCj0z3cgD583jieOM8knvjLVQgnhN2jWIiwM0xDQ_HapFil43MNkeZMXTMgWijjll6VqaRCFw1P6iT7AqY0LHaxQJ_D_B_thc7SRdPJUYEEIed0AWpozI5XjjlQ7x2g4r8wyrYcophUweJZuvLaa=s320"/></a></div>Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-59078073531982649202022-02-03T18:33:00.036-05:002022-02-23T00:32:46.505-05:00Neptune Pasta SaladHow did I use the Tidewater produce tonight?<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYOosqyW6ReGiJ2cjNBosNzF9BNzpN5kaTUy9o2mNehLlmPWQ1VYdaCVwiUZxB1EbVl8lqkG6ZXrCvBUZ0rUPbhhT0-vEGwgtXIlNb9K8B5jBWsxOzXOX0DTtaNwVuTOXIqL1kIFkjQ19O6ErljNCyQGkzRwLxBcr6vXXJfR0CYgrgeMLJ4TcdoTZJ=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYOosqyW6ReGiJ2cjNBosNzF9BNzpN5kaTUy9o2mNehLlmPWQ1VYdaCVwiUZxB1EbVl8lqkG6ZXrCvBUZ0rUPbhhT0-vEGwgtXIlNb9K8B5jBWsxOzXOX0DTtaNwVuTOXIqL1kIFkjQ19O6ErljNCyQGkzRwLxBcr6vXXJfR0CYgrgeMLJ4TcdoTZJ=s320"/></a></div><p>
Well, I used lettuce and tomatoes in a ham sandwich and cavatappi, ranch dressing and tomatoes in Neptune Pasta Salad.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-14286039734041431622022-02-02T19:10:00.024-05:002022-02-23T00:33:03.055-05:00Herbed BroccoliFor tonight's installment of No- to Low-Spend February, in addition to ham, I made Herbed Broccoli, a dish from the Betty Crocker cookbook.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEimNhJ-HHfxj6669Sb2rK5USvkdPDUB6jHzwHgBN1hEzdpHYo3cbexvEKiPH6GRx9-AN1j5ELfChxbKVPE-ilPLBUs-sgL1USD0wobJOk0TDwXN9gcQosEToipIDjPaNkVEmmeZuRAzOArw1k1OYi-oVqQgvKLBBOLaMQ3FsGCGuCc547tZvJgRotfS=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEimNhJ-HHfxj6669Sb2rK5USvkdPDUB6jHzwHgBN1hEzdpHYo3cbexvEKiPH6GRx9-AN1j5ELfChxbKVPE-ilPLBUs-sgL1USD0wobJOk0TDwXN9gcQosEToipIDjPaNkVEmmeZuRAzOArw1k1OYi-oVqQgvKLBBOLaMQ3FsGCGuCc547tZvJgRotfS=s320"/></a></div><p>
This used broccoli and tomatoes from Tidewater and ham that I've had in the freezer.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-78740175329982410822022-02-01T18:59:00.022-05:002022-02-23T00:33:28.039-05:00Bacon Wrapped ScallopsI kicked off No- to Low-Spend February by making Bacon Wrapped Scallops and salad.<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKOzl68f2JWhzFRyDvf2tbNHchtZDNyzq27AFjDniCLPY7HKiaPKa_WOs67-mvVl9i_KwzqUGhSpTXjYTtZEOA4HYB5BLU9vOMHXadU2LWbSGT9CKAG2zTKNhNP3w48kwsToVt3XpTB3VpWC57rnU-75YZ6p-h9go4Hi6BP5ZA71mQNbBd_uQK2oc1=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKOzl68f2JWhzFRyDvf2tbNHchtZDNyzq27AFjDniCLPY7HKiaPKa_WOs67-mvVl9i_KwzqUGhSpTXjYTtZEOA4HYB5BLU9vOMHXadU2LWbSGT9CKAG2zTKNhNP3w48kwsToVt3XpTB3VpWC57rnU-75YZ6p-h9go4Hi6BP5ZA71mQNbBd_uQK2oc1=s320"/></a></div><p>
I wrapped bacon around scallops, secured them with toothpicks, then baked them for 25 minutes at 475&F. They were served alongside salad made with leaf lettuce, salad mix, cucumbers, tomatoes and mushrooms.<br>
There's still enough of both to make more of each.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-13361698460862251152022-02-01T11:48:00.040-05:002022-02-23T00:07:30.660-05:00No- or Low-Spend FebruaryIt was brought to my attention by Wanda that this is No- to Low-Spend February. Well, I really need that right now, since the Tidewater Grille is closing for a month and a half. Yesterday, servers who were working were allowed to take any food that had not been bought, so I went in this morning and picked up a whole lot of free produce and other yummy items. I'll be attempting to use the following items sometime this month:
<ul><li>leaf lettuce
<li>salad mix
<li>broccoli
<li>tomatoes
<li>celery
<li>cucumbers
<li>green peppers
<li>red peppers
<li>mushrooms
<li>limes
<li>oranges
<li>orange juice
<li>ranch dressing
<li>milk
<li>heavy cream
<li>linguine
<li>cavatappi
<li>scallops</ul>
I'll keep you updated on my progress.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-10011246073215134752022-01-24T17:51:00.053-05:002022-02-23T15:30:47.572-05:00Pork SchnitzelTom and I were on a cruise earlier this month, and I was surprised to see Tom enjoy the Pork Schnitzel that was served one day. We asked the chef how he prepared it, and it seemed easy enough, so I tried it out tonight.<p>
<blockquote>
<b>Pork Schnitzel</b><br><br>
Ingredients
<ul><li>pork
<li>salt, pepper, and paprika
<li>flour
<li>eggs
<li>Panko bread crumbs
<li>olive oil
<li>butter</ul>
Directions
<ol><li>Prepare the pork by placing it between two pieces of plastic wrap. With a mallet or heavy pot, pound the living daylight out of the pork. You want it to be very thin when you're done - about 1/8 - 1/4 inch. Remove the plastic wrap and season the pork with salt, pepper and paprika.
<li>In three seperate large flat dishes (I used cake and pie pans), place flour, eggs and Panko bread crumbs. Dip pounded and seasoned pork into flour, then eggs, then finally Panko bread crumbs. Try to ensure that the pork is evenly coated at each stage of the process.
<li>In a large skillet over medium heat, melt butter and olive oil. Fry each cutlet for 3-5 minutes on each side.</ol>
</blockquote>
Be careful not to overcook the pork, because the Panko might burn, and as you cook more pork, you will need to replenish the butter/olive oil in the pan. Tom liked it, I liked it - I'll definitely make this dish again.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-57464351130020723422021-05-29T19:49:00.004-04:002021-05-29T19:50:04.149-04:00Parmesan Broiled TilapiaI wanted tilapia for dinner tonight, so I found a recipe for <a href="https://www.spendwithpennies.com/parmesan-broiled-tilapia/">Parmesan Broiled Tilapia</a> to try out.<p>
<p>
<blockquote><b>Parmesan Broiled Tilapia</b><br><br>
Ingredients
<ul><li>4 tilapia fillets (defrosted if frozen)
<li>¼ cup parmesan cheese, grated
<li>2 tablespoons butter
<li>1½ tablespoons mayonnaise or dressing
<li>1 tablespoons lemon juice, fresh
<li>1 teaspoon dill, fresh
<li>seasoning salt and pepper</ul>
Instructions
<ol><li>Turn broiler onto high and adjust oven rack to the top.
<li>In a small bowl, combine all ingredients except the tilapia. Set aside.
<li>Place tilapia fillets on a foil lined pan. Broil for 3 minutes.
<li>Remove from the oven, flip over and divide the parmesan mixture over the uncooked sides of the tilapia.
<li>Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.</ol></blockquote>
I felt like this was a good recipe, but not excellent. There was a nice bit of parmesan flavor and just a hint of lemon. Since I halved the recipe, I only used a sprinkling of dried dill - I think I should have used more.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-16124575076275884762021-05-29T18:37:00.001-04:002021-05-29T19:40:38.457-04:00Butter Roasted Sweet PotatoesMom had visited a while back, and while she was here, she bought some sweet potatoes. She ate some of them, but when she went home, she left what she hadn't eaten behind for us. Today, I decided to cook them up and made <a href="https://www.thekitchn.com/recipe-butter-roasted-sweet-potatoes-248389">Butter Roasted Sweet Potatoes</a>.<p>
<p>
<blockquote>
<b>Butter Roasted Sweet Potatoes</b><br><br>
Ingredients
<ul><li>2 pounds sweet potatoes (about 2 large)
<li>4 tablespoons unsalted butter, ghee or coconut oil, melted and cooled
<li>½ teaspoon kosher salt</ul>
Directions
<ol><li>Arrange a rack in the middle of the oven and heat the oven to 425°F. Peel the sweet potatoes if desired and cut crosswise into 1-inch-thick rounds.
<li>Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
<li>Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.</ol>
</blockquote>
Tom and I both liked them, but Tom felt like they needed a little bit of sweetness. Sprinkling each round with a little cinnamon sugar helped with the desire for a little sweetness. He also topped one with a little bit of cool margarine. I thought that they were good as is. The exteriors were a little harder and the interiors were super soft.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-9018848872358555382021-05-14T18:35:00.018-04:002021-05-16T19:08:26.537-04:00Imitation Crab SaladTom and I plan to attend the 2021 Cache Across Maryland picnic tomorrow, so I decided to bring sliders filled with <a href="https://www.dinneratthezoo.com/crab-salad-recipe/">Imitation Crab Salad</a>.
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<blockquote>
<b>Imitation Crab Salad</b><br><br>
<ul><li>1 pound imitation crab meat
<li>½ c celery, finely chopped
<li>3 T red onion, finely chopped
<li>½ t Old Bay seasoning
<li>2 t lemon juice
<li>salt & pepper to taste
<li>½ c mayonnaise
<li>1½ T fresh dill, chopped (or 1½ t dried dill)</ul>
<ol>
<li>Add all of the ingredients to a large bowl. Stir gently to combine.
<li>Serve immediately, or cover and chill for up to 2 days.
<li>Sprinkle with additional chopped dill for garnish if desired.</ol>
</blockquote>
When Tom tried it, his response was, "I could eat this for lunch for the rest of my life." I can't expect more than that!Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-90185385115577111312021-01-25T19:42:00.002-05:002021-01-29T19:08:21.704-05:00Baked Tilapia with Dijon Mayo SauceI decided to make tilapia for dinner tonight, and although I stuck with the usual "Tilapia with Old Bay and Butter" for Tom, I found a recipe for <a href="https://www.amusingfoodie.com/2017/05/baked-tilapia-dijon-mayo-sauce.html">Baked Tilapia with Dijon Mayo Sauce</a> to try for myself.<p>
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<blockquote><b>Baked Tilapia with Dijon Mayo Sauce</b><b><br><br>
Ingredients
<ul><li>2 large tilapia filets (about 1 pound total)
<li>½ cup real mayonnaise
<li>1/8 cup shredded Parmesan
<li>1 tablespoon Dijon mustard
<li>1 teaspoon black pepper
<li>½ teaspoon garlic powder
<li>1 tablespoon fresh parsley, chopped
<li>Salt and pepper to taste</ul>
Instructions
<ol><li>Preheat oven to 425°F and lightly grease the bottom of a shallow baking dish.
<li>Pat the tilapia filets dry with a paper towel, then sprinkle both sides of each with salt and pepper to taste. Place them in the baking dish.
<li>In a small bowl, whisk together the mayonnaise, mustard, Parmesan, 1 teaspoon black pepper, garlic powder and parsley. Spoon half of the mixture on each tilapia fillet and spread it out to coat the tops evenly.
<li>Bake the tilapia filets for 10 minutes and then serve immediately.</ol></blockquote>
I liked it. It was creamy with a delicate flavor, but there was a little too much pepper for me, so if I make this one again, I'd cut the black pepper in half.
Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-25154939749946866322020-12-12T20:48:00.000-05:002020-12-25T12:05:44.120-05:00Memory PillowI had some leftover shirt material after making Memory Bears for my Mom and sister, so I decided to make a Memory Pillow for my brother.<p>
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So, I started out with what was left over from Dad's shirt. I'd already cut out all of the pattern pieces for the bear, so all I had was the upper part of the shirt, to include the collar, and the cuffs. With Tom's help, we decided on a layout for the pillow and after looking for pillow forms at Joann's, decided that the 12" x 16" would be perfect (a 16" x 16" pillow would have worked if I hadn't already cut the shirt up for other purposes).<br>
I tried to look up patterns on the internet, but only found ideas of what other people have done, so I tried to put together a bunch of ideas that I liked. With the shirt having already been cut up the sides, I open it up and cut the shirt into a rectangle shape, with the collar being off center. The rectangle was 17" x 25" to allow for a seam allowance. I also fastened the button at the collar and traced the inside on a piece of fabric that would have been discarded. That was cut out with about ½ inch all around.<br>
So, what I should have done first, but ended up doing about halfway through, was attach thc cuff. I pinned it in place and sewed it down. Next, I think, should have been attaching the collar piece. It's there so that when the shirt is placed over the pillow, you don't see the pillow through the neck. It was probably the most complicated part of this project. I also cut out the tag, which Tom was insistant on as probably being the most important part of the shirt-pillow, and sewed it onto the collar piece in the approximate place that it would be seen in if the collar piece wasn't there.<br>
Then, I folded the shirt in half, with the wrong side out, pinned it in place and sewed up the sides. Next, the bottom was pinned and sewn. I unbuttoned the buttons, turned the shirt right side out and squeezed the pillow into the shirt. Reaching in, smoothing out some imperfections and rebuttoning the shirt completed the project.<br>
I hope that my brother likes it!Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-44857819681295326652020-11-26T17:33:00.001-05:002020-11-30T23:22:16.656-05:00Brown Butter-Glazed Green BeansHappy Thanksgiving!<p>
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I recently received the Food Network Magazine in the mail, and saw a recipe that I thought I'd like to try. With Thanksgiving approaching, and needing a vegetable dish for dinner, I decided to give the Brown Butter-Glazed Green Beans a try.<p>
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<blockquote>
<b>Brown Butter-Glazed Green Beans</b><br><br>
Ingredients
<ul><li>Kosher salt
<li>1½ pounds thin green beans or haricots verts, trimmed
<li>4 tablespoons unsalted butter
<li>1 sprig oregano, plus 1½ teaspoons finely chopped oregano leaves
<li>¼ teaspoon red pepper flakes, plus more for topping
<li>Flaky salt, for topping
</ul>
Instructions
<ol><li>Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
<li>Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and ¾ teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discaard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.</ol></blockquote>
I thought that the dish was good, but I would have liked it to have more browned butter flavor. Tom, on the other hand, thought that the beans tasted funny - even the raw one I tried to get him to eat earlier in the day. Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-17836191133980974382020-11-25T21:42:00.040-05:002020-11-30T22:48:04.250-05:00Chicken Cream Cheese CroissantsLast week, I was looking for something to do with chicken, and came across <a href="https://www.devourdinner.com/chicken-cream-cheese-croissants/">this recipe</a>. I had tonight off, so I gave it a try.<p>
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<blockquote>
<b>Chicken Cream Cheese Croissants</b><br><br>
Ingredients
<ul><li>2 cups shredded chicken, see recipe below
<li>2 pop cans croissants
<li>1 8 oz cream cheese, softened
<li>1 bunch green onions
<li>¼ cup bell pepper, chopped and diced
<li>½ tsp salt
<li>¼ tsp pepper
<li>2 Tbsp butter, softened
<li>2 Tbsp milk
<li>1 egg *optional</ul>
Instructions
<ol><li>Preheat oven to 350°F.
<li>In a bowl, mix cream cheese and butter until blended. Add milk. Mixture will be chunky if cream cheese is not softened. It's okay. Add in shredded chicken, diced green onions, diced green bell pepper, salt and pepper. Mix to combine.
<li>On a cutting board, unroll one tube of croissants. They are all pre-cut, so with your fingers, pinch together the cut lines. You will be make 4 rectangles out of the 8 croissants.
<li>On each rectangle, place ¼ cup of mixture in the center of the croissant and bring corners together and pinch to close.
<li>(Optional) In a seperate bowl, whisk egg and brush egg over each croissant.
<li>Bake for 13-15 minutes until golden brown. Remove from oven and serve.</ol>
How to make Shredded Chicken
<ol><li>Place 1 cup water or chicken broth in bottom of Instant Pot or pressure cooker
<li>Place 2 chicken breasts in Instant Pot on trivet
<li>Sprinkle salt and pepper over chicken breasts
<li>Sprinkle crushed garlic on chicken
<li>Close Instant Pot lid and check to make sure pressure valve is closed
<li>Set on Manual (Pressure Cook) High for 18 minutes
<li>Allow a 20 minute natural release
<li>Remove chicken breasts and one at a time shred chicken with forks
<li>Use in a meal, or package and freeze for later use</ol>
</blockquote>
In order to make it more palatable for Tom, I substituted celery for the green onion. Tom said it was delicious, but he would have liked it to have more meat and less cream cheese. I would have liked it to have a little bit more flavor, but I did like how they were easy to eat - like what I would imagine a handpie to be.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-52701726465821820822020-11-22T18:33:00.045-05:002020-11-22T19:30:56.726-05:00Perfect Baked Chicken ThighsI <i>finally</i> decided to fix chicken for dinner tonight and didn't have the ingredients to make anything that I'd tried before, so I found a new recipe on Pinterest - <a href="https://thegirlonbloor.com/perfect-baked-chicken-thighs/#wprm-recipe-container-28819">Perfect Baked Chicken Thighs</a>.<p>
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<blockquote><b>Perfect Baked Chicken Thighs</b><br><br>
Ingredients
<ul><li>8 bone-in, skin-on chicken thighs OR 8 boneless, skinless chicken thighs
<li>Spice blend
<ul><li>1 tsp paprika
<li>1 tsp onion powder
<li>1 tsp garlic powder
<li>½ tsp each salt & pepper</ul>
<li>Optional side dish of mixed veggies
<ul><li>1 head broccoli, chopped
<li>1 zucchini, sliced
<li>1 carrot, thinly sliced</ul></ul>
Instructions
<ul><li>BONE-IN, SKIN-ON THIGHS
<ol><li>Preheat oven to 425°F. Mix together spice blend in a small bowl. Pat chicken thighs dry then cover with spice blend.
<li>Line a baking sheet with parchment paper and add chicken thighs, skin facing down. Bake for 25 minutes, then flip over and broil on high for 1-2 minutes if you're looking for extra crispy skin (optional...watch closely to make sure they don't burn!) Serve and enjoy!</ol>
<li>BONELESS, SKINLESS THIGHS
<ol><li>Preheat oven to 425°F. Mix together spice blend in a small bowl. Rub chicken thighs with spice blend.
<li>Line a baking sheet with parchment paper and add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 more minutes. Serve and enjoy!</ol>
<li>IF ADDING VEGGIES
<ol><li>Toss veggies with 1 tbsp olive oil and ½ tsp salt. Add to baking sheet with chicken about halfway through cooking time (you only want the veggies to cook for about 10-12 minutes). Remove with cooked chicken, then serve and enjoy!</ol></blockquote>
I thought that they were good and Tom said that they were tasty. I served them with Brussels sprouts and Sam's Choice Mushroom Risotto - I can't believe how much Tom loves that risotto. Why? Because he says he hates mushrooms. I guess if it's chopped up into tiny pieces, it's a little less objectionable. He didn't even mind the garlic and onion in this dish, probably because it was in powder form. I guess that's the trick, huh?
Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-51809040592369086712020-11-22T16:38:00.001-05:002020-11-22T17:31:16.803-05:00CairnsWhat is a cairn? It's a pile of stones and years ago I remember seeing a website that had pictures of cairns that were randomly placed along a river in a city in Europe. So, why am I talking about cairns? Back in October, when Tom and I were visiting with Mom, we went to Presque Isle State Park in Erie, PA to see the <a href="https://www.presqueislelighthouse.org/">Presque Isle Lighthouse</a>.<p>
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While there, we walked along the shore of Lake Erie for a short time.<p>
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At some point, Tom had picked up a few stones, and gave them to me to "hold on to" for him. Translate that into "Wendy is Tom's pack mule." But that made me look at the rocks on the shore. A lot of them were relatively flat and smooth-ish, and the sizes and colors were varied. I thought that I might like to create a souvenir of our time here, so I started picking up stones of various sizes and colors, with creating a cairn or two in mind - one being a Christmas gift for Mom. We brought the rocks home and Tom ran them through the dishwasher. At that point, he mixed his stones with my carefully chosen ones, and I began working on how to place the stones so that the shape of the cairns would be triangular and they would have a variety of colors. They've been sitting on the counter ever since then, and today, we decided to put them together.<br>
After deciding on the adhesive, we disassembled the cairns and carefully used the caulking gun to place a little adhesive on each stone, then placed them back in order.<p>
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Hopefully, when the caulk drys, it will be more on the translucent side than the white side. Other than that, the project was quick and easy and it will make an inexpensive gift/souvenir.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-84144194437612466912020-11-21T19:22:00.000-05:002020-11-22T17:23:43.054-05:00Feathers McGraw Stuffie<blockquote>Last Christmas I got a great gift<br>
A crochet magazine with a mark on a page<br>
This here<br>
This pattern right here<br>
Can be made for someone special<br>
Special</blockquote>
Did you get what I did there? I hope so, because I think it's clever. So, anyway...<br>
After working on a few craftie type things lately, and being "forced" to go downstairs to my <i>extremely</i> messy crafting area, I decided that it would be a good idea to work on the aforementioned crochet pattern. The magazine was <a href="https://www.crochetnow.co.uk/">Crochet Now</a> (<a href="https://www.crochetnow.co.uk/7126/crochet-now-48/">issue 48</a>) and there was a pattern for Feathers McGraw, a beloved characater from <a href="https://wallaceandgromit.com">Wallace & Gromit</a>, in it. I went downstairs and dug out the colors of yarn that I needed for the stuffie and started crocheting for the first time in I-don't-know-how-many years.<br>
I've never made anything like this before, so I've been unsure of everything I've done in this project. Getting back into crochet was awkward, especially since the patterrn used UK terms. I pretty much had to re-familiarize myself with everything. But, the body went okay, so my confidence level started out relatively high. The first wing went fine, too, then came the second wing. I ran out of the yarn I had used for the body and first wing, so I switched to a totally different black yarn. After finishing that wing and comparing it to the first wing, I realized there was a problem.<p>
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Did you see that? The second wing is on the left. Oh well, my confidence level plummets - I can't do anything about it now. Beak, check. Tummy patch, double check. Legs, feet, sew them together - kind of cute. My attention span is wavering, so I attached the tummy patch to the body. It looks good, so I moved on to the wings. They take a little bit of fanagaling, but the placement looks okay. Attaching the beak and legs comes next. The beak looks a little off-center, par for the course, but I'll think about that later.<br>
I then started work on the glove-hat. It went amazingly well, I thought. Before attaching the glove-hat, I decided to remove the beak, and after placing the eyes, I re-attached the beak. It looked much better the second time, so I moved on to attaching the glove-hat. When it was all done, I think that it looks - okay.<p>
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I think that one of my nephew's Christmas gifts is complete - I hope he likes it!Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-15555793495300701962020-11-09T21:58:00.227-05:002020-12-25T12:05:32.455-05:00Memory BearsAfter working for several hours yesterday, and most of the day today, I've finally completed the memory bears that I will be giving my mother and sister for Christmas.<p>
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When my Dad died, or maybe right before we decided to put him in hospice, the Hospice lady showed us some brochures and flyers for things we could have done for memories. When Mom saw the Memory Bear flyer, she said she wanted one. I decided then and there that I wanted to make one for her. I didn't get the clothing before I left back in July, but when Tom and I visited a couple of weeks ago, I asked Mom if I could have one of Dad's shirts. She said yes, and gave me two! So, I decided to make a bear for my sister, too.<br>
The process started out over a week ago with finding a pattern that I liked. I combed Pinterest and the internet for a free pattern. That was much more difficult than I'd like to admit. Most of the free patterns had something that I didn't like about them - I just didn't like the way that they looked. And even with the keyword "free" in the search, most of the patterns that I <i>did</i> like cost something. Then, I came across the <a href="https://www.howjoyful.com/howjoyful-bear-tutorial-and-pattern/" target="_blank">HowJoyful Bear</a>. It was a free pattern <i>and</i> I was able to locate a couple of helpful videos on YouTube. Win-win!<br>
Next came making a practice bear, great advice from yet <i>another</i> YouTube video, since I've never done anything like this before. I found some scrap fabric, cut out the pattern pieces and started pinning them together. Then, I started sewing. Step 1 - sew the ears. Easy. Step 2 - sew the forehead to the sides of the head, with the ears in place. Okay, not too bad. Wouldn't you know it, I got hung up on the third step?!? That's when I found <a href="https://www.youtube.com/watch?v=0a-9k8WC1_I" target="_blank">this video</a> and things got <i>much</i> better and started falling into place. I didn't stuff the practice bear, since I didn't have any stuffing at the time, but I did almost everything else, so, after I was able to get some Poly-fil at Wal-Mart, I felt confident enough to cut into my Dad's old shirts.<br>
I worked on both bears at the same time, cutting, piecing, pinning and sewing, and that worked out pretty well. I didn't follow the step-by-step instructions like I did with the practice bear, I ended up sewing all the smaller pieces together before larger, assembly-type things. I also decided to make a slight addition that I'd read others had made, and I stuffed the ears and tail. That added to the difficulty of assembly, but it was worth it. Attaching the front to the back was the most difficult part, since those pieces don't match up perfectly. I ended up with some pinching (not pretty) and/or ruching (which is okay to look at). Attaching the head to the body was pretty bad, too, and I think the heads are going to fall off if these bears are squeezed too hard or abused in any way. I'm thinking about adding a bow around the neck so that my horrible stitching can be hidden.<br>
All in all, the bears are not perfect, but they were made with love and I hope that they are loved and appreciated.Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0tag:blogger.com,1999:blog-7290347850102286733.post-26738498041267165372020-10-29T20:41:00.024-04:002020-11-19T12:04:25.942-05:00Spaghetti Squash Mac and CheeseI had some spaghetti squash, and while browsing Pinterest, I found <a href="https://joyfoodsunshine.com/spaghetti-squash-mac-and-cheese/">this</a> recipe. I was cut from work tonight, so it was a perfect time to try it out.<p>
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<blockquote><b>Spaghetti Squash Mac and Cheese</b><br><br>
Ingredients<br>
Spaghetti Squash:
<ul><li>2 small/medium spaghetti squash about 2 lbs each
<li>1 TBS olive oil
<li>½ tsp garlic salt (or to taste)
<li>¼ tsp freshly ground black pepper (or to taste)</ul>
Cheese Sauce:
<ul><li>2 TBS butter
<li>2 TBS all-purpose flour* (or gluten-free all-purpose flour, tapioca flour or cornstarch)
<li>½ tsp sea salt
<li>¼ tsp garlic powder
<li>1 ½ cups whole milk
<li>2 ½ cups Cabot Shredded Cheddar cheese divided.</ul>
Instructions<br>
Roast the spaghetti squash:
<ol><li>Preheat oven to 400 degrees F.
<li>Cut both spaghetti squash in half and remove the seeds (scoop them out with a metal spoon).
<li>Brush the inside with olive oil (or spray with an olive oil spray) and sprinkle with sea salt and pepper.
<li>Place cut-side down in a baking dish.
<li>Fill baking dish ¼” with water.
<li>Cover baking dish with aluminum foil.
<li>Bake in the preheated oven for 45-60 minutes or until the squash is soft to the touch (it will compress down when pushed lightly).
<li>Remove from the oven and turn the cut-side to the top.
<li>Let cool.
<li>Use a fork to shred the spaghetti squash, being careful not to poke holes in the shell.
<li>Leave shredded spaghetti squash in the shell while you make the cheese sauce.</ol>
Make the cheese sauce:
<ol><li>Preheat oven to 375 degrees F.
<li>In a small bowl, combine flour sea salt and garlic powder. Set aside.
<li>Melt butter in a medium saucepan over medium heat.
<li>Add dry ingredients and whisk to combine.
<li>Whisk constantly until ingredients just start to brown (about 1-2 minutes).
<li>Add milk and whisk until mixture is smooth.
<li>Continue cooking over medium-high heat until the mixture comes to a boil and starts to thicken (about 3-5 minutes).
<li>Once mixture is thick, add 2 cups of shredded cheese and whisk until the cheese is completely melted.
<li>Once cheese sauce is smooth, remove the saucepan from the heat.</ol>
Putting it together:
<ol><li>Distribute cheese sauce evenly among the four halves of shredded spaghetti squash (with the size squashes I had, I used about ½ cup plus 2 TBS of cheese sauce for each of the four halves).
<li>Use a fork to gently stir the cheese sauce into each half of shredded spaghetti squash.
<li>Once the sauce is evenly distributed in the squash, use the fork or a spatula to smooth out the surface of each squash half.
<li>Top with remaining ½ cup of cheese and bake in preheated oven for 15 minutes, or until the cheese on the top is melted and lightly brown.
<li>Serve warm!</ol></blockquote>
Tom wouldn't even try it, shocker! I thought it was okay. There wasn't a whole lot of flavor, but could it be because for cheese I used half gourmet sharp cheddar blend and half provolone?Wendy Huehttp://www.blogger.com/profile/04746086104670732446noreply@blogger.com0