Eggnog Pie

Years ago, my parents used to own a cabin in the local mountains. We would go up to spend the weekend and on the way home stop for dinner at Tom's Chicken Shack. If you are a native San Diegan, this restaurant should ring a few bells. They used to have the best fried chicken! A popular dessert was the Eggnog Pie. This was my mom's favorite but the restaurant's owners would never give up the recipe. So a few years ago, I set out to find a recipe. A quick Google search netted me a few promising candidates. Apparently, this pie originated in Texas(who knew???0). So with recipes in hand, I set out to recreate this very different dessert and my mom was in hog heaven.

Cook's Notes- Blind baking a pie crust is required for all no bake pie fillings, like this one. Putting dried beans on the bottom of the crust will keep it from bubbling up during the baking process. You can either store the beans to use for this purpose again or toss. You will not be able to cook them after this. You can also buy pie weights from a cooking store to use instead of the beans. Not shown in the above picture, I had forgotten to place a piece of parchment paper inside the crust before placing the beans on the bottom. This will make it much easier to remove the beans after the shell has baked. Otherwise you will have to carefully pick the beans out, like I did.

This will make one deep-dish 9 inch pie
1 pre-baked pie shell.
1 quart good quality eggnog
2 pkgs of Knox unflavored gelatin
2 tbsp cold water
4 beaten egg yolks
2 cups heavy cream
2 tsp pure vanilla extract
1/4 cups sugar

Roll out your pie dough and place into the pie plate. Using the tines of a fork, gently pierce the pie shell on the bottom and sides. Pour a bag of dried beans into the bottom of the pie shell and bake at 375 for 20 minutes. Remove from the oven and let cool. If you are using a pre-made pie dough or frozen pie crust. You must blind bake it, as this method is called, before pouring the filling in.
Pour the gelatin into the 2 tablespoons of water, stir and set aside to let the gelatin bloom. Over medium/low heat, heat the eggnog and the sugar together until it just comes to a simmer. Don't leave the eggnog unattended while doing this or it will boil over. Remove from the heat and add a cup of the hot liquid to the beaten egg yolks. Whisk to combine. Pour the egg mixture immediately back into the hot eggnog. Add the gelatin(it will have congealed)and whisk it into the hot mixture followed by the vanilla. Pour it into a clean bowl and place in the frig until it begins to firm up. It should be the consistency of pudding. Using an electric mixer, beat the chilled pudding until smooth(no lumps) and the consistency of soft pudding. In another bowl, beat the heavy cream until stiff and fold it into the chilled eggnog pudding. Pour the filling into the cooled pie crust, spread out with a spatula and sprinkle ground nutmeg over the top if desired. Cover with plastic wrap and keep in the frig before serving. You can pipe on whipped cream along the edge of the pie before serving if so inclined.

Tex Mex Skillet Supper

This quick supper is a crowd pleaser. A cross between chili and tamale pie. The majority of the meal is made in a skillet and then topped with a cornbread batter. The whole thing finishes in the oven. Start to finish you can get this on the table in thirty minutes. Serve with a salad and you're set.

Serves 6

1 pound lean ground turkey or beef
1 large onion, diced
2 large red bell pepppers, seeded and diced
2 cloves of garlic, minced
2 20 oz cans chili beans(I used Bush's Texas Ranchero)
1 15 oz can of tomato sauce
1/2 cup cornmeal
1/2 cup flour
1 tsp baking soda
1 large egg
3/4 cup sour cream
1/4 cup buttermilk
3 tbsp sugar
salt and pepper
1 tbsp olive oil

In a medium sized mixing bowl, whisk together the cornmeal, flour, egg, baking soda, sour cream, buttermilk, sugar and 1/2 tsp salt and set aside. Preheat the oven to 425. In a large oven proof skillet, heat the oil over medium/ high heat. Add the ground meat, season well with salt and pepper, and brown. To the skillet add the onion, garlic, and red bell peppers. Raise the heat to hight and cook for another 3-5 minutes or until the onions have become translucent. Add the beans and tomato sauce and cook another 3-5 minutes. Turn off the heat. Using an ice-cream scoop, scoop the corn bread mixture onto the top of the meat mixture about 1 inch apart. Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the cornbread comes out clean. Scoop into bowl, topping each serving with a cornbread top. Garnish with shredded cheese or sour cream if desired.

Brussel Sprouts with Garlic and Bacon

Don't dismiss these until you try them. Veggies just might never be the same.

Serves 5-6

1 1/2 - 2 pounds of brussel sprouts, trimmed and cut in half
4 slices of bacon, cut into chunks
3 cloves of garlic minced
salt and pepper to taste

Bring water to boil in a 5 quart pot. Add enough salt to make it taste like sea water. Add the brussle sprouts and cook for about 4 minutes or until they are tender/crisp. Drain from the water and set aside. In a large skillet, cook the bacon until it begins to brown. Drain off all of the fat and return the bacon to the pan. Do not clean out the pan. Return the pan to the heat and continue to cook the bacon for another minute or two. Add the sprouts,garlic, salt and pepper. Stir to coat and cook for 3 more minutes until the brussel sprouts are heated through. Serve.

Polenta with Fresh Corn and Thyme

The corn adds a nice twist to this traditional Italian dish. Fresh corn is still available at my market but if you can't find any, frozen corn works just as well.

Serves 4

1 cup 1% milk
1/2 cup chicken stock
1 cup fresh or frozen corn kernels
1 tsp fresh thyme leaves
1/4 cup freshly grated parmesan cheese
1 tbsp butter or margarine
1/2 cup quick cooking polenta
salt and pepper to taste

In medium sauce pan, melt the butter or margarine. Add the corn kernels and stir to heat through. Add the salt, pepper, and thyme, cook for another minute. Add the milk and chicken stock. Slowly whisk in the polenta. Swtich to a spoon and stir until the mixture begins to boil and the polenta has thickened. Turn off the heat and stir in the parmesan cheese. Serve immediately.

Buttermilk Roasted Chicken

Fresh Thyme and lemon make this chicken sing but the buttermilk seals in the juices and tenderizes the chicken. This crispy chicken was a delicious ending to a beautiful fall Sunday. I served my chicken with oven roasted asparagus and polenta with fresh corn, thyme and parmesan cheese.

Serves 4

4 bone in, skin on chicken breasts
3 cups buttermilk
zest and juice of 1 large lemon
1 tbsp fresh thyme leaves
1/4 tsp pepper
1/2 tsp salt

Place all ingredients in a large zip lock bag. Seal and gently toss to coat the chicken. Marinate for as much as 24 hours or as little as 2. Preheat oven to 425. Line a rimmed baking sheet with foil. Spray a wire rack on both sides with cooking spray and lay over the top of the baking sheet. Remove the chicken from the marinade and place it on the wire rack. Sprinkle with more salt and pepper. Bake until the chicken's juices run clear and the skin is browned and crispy, about 30-40 minutes.

Shepherd's Pie

Here's an update on a classic. I use ground turkey instead of lamb or beef and I put cheddar cheese in the mashed potatoes. This is a great way to end a Sunday. If you want to make this for a week night then use instant mashed potatoes or use the microwaveable potatoes that your can mash. This will save you some time. Look for microwaveable potatoes in your freezer aisle.

Serves 8
2 pounds ground turkey
1 large onion diced
1 teaspoon thyme leaves
4 large carrots peeled and diced
1 cup of chopped celery
3-4 cups of beef stock
1 tablespoon worchestershire sauce
2 tablespoons tomato paste
3 tablespoons of corn starch
salt and pepper to taste
4 large potatoes peeled and cubed
2 cups lowfat cheddar cheese
1/3-1/2 cup of buttermilk
3 tablespoons butter or margarine
2 tablespoons olive oil
1/3 cup dry white wine

Heat the oven to 375. Spray a large casserole dish with cooking spray and set aside.
In a large skillet over medium high, heat the oil and add the ground turkey. Break up with a spoon as it begins to cook. When the meat is almost cooked through, add the onions, carrots, celery, thyme, salt and pepper. Cook for about 7 minutes until the onion is translucent and the veggies just begin to soften. Add the wine, worchestershire sauce, tomato paste and stock, reserving half a cup of stock. Cook the mixture for several minutes until the carrots just soften. Add the cornstarch to the remaining stock. Stir well and pour into the cooking meat and veggies. Stir until the liquid thickens. Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot. Put the pot back on the stove and cook the potatoes in the dry pot until most of the water has evaporated off of them. You should see very little steam rising from the pot. This should take about 2 minutes. Remove from the heat and while still in the pot add the butter, salt and pepper. Mash the potatoes. Pour in the buttermilk and continue to mash until you get the desired consistancy. You may not need to add all the buttermilk. Add the cheese and stir to combine. Pour the meat mixture into the prepared casserole. Spread the mixture out evenly. Spoon the potatoes on top as evenly as possible. Place in the oven on a rimmed baking sheet in case of spill overs while baking. Bake until the potatoes have browned on the edges and the gravy is bubbly about 30-40 minutes. If you have refrigerated the casserole before baking, add another 20-25 minutes to the baking time.

Spaghetti Squash Casserole

I'd gotten tired of taking salads in my lunch each day so I decided to try a veggie casserole. I added a light cheese sauce made from my SOS mix,onions and celery. It made for a yummy lunch.

Serves 8

1 large spaghetti squash
1/3 heaping cup of SOS mix
1 1/4 cup cold water
5 oz goat cheese
1 clove garlic, minced
1 medium onion, diced
1 cup celery, diced
1/3 cup parmesan cheese
salt and pepper
1 tbsp olive oil

Pierce a the squash with a fork several times and heat in the microwave on high for 15 minutes. Meanwhile, whisk the SOS mix into the cold water. Cook over medium high heat until the sauce thickens and boils, season with salt and pepper. Add the goat cheese and whisk until melted. Heath the oil in a medium skillet. Add the onion, celery and garlic. Season with salt and pepper and cook over medium high heat until onions are cooked through. Set aside. Remove the squash from the microwave, cut open and cool until you can handle it. Remove the seeds and using a fork, scrape the squash from the shell. Place in a baking dish that has been sprayed with cooking spray. Sprinkle the squash with salt and pepper. Pour the cooked veggies over the squash and pour the cheese sauce over all. Gently mix until combined. Sprinkle the parmesan cheese over top and bake at 375 for 30 minutes or until the top has browned and the casserole is bubbly.


SOS Mix
In a large zip lock bag, combine
1 cup powdered milk
1 cup cornstarch
2 tbsp dehydrated onion flakes 1 1/4 cups cold water, stock or milk
Add desired spices, herbs, cheese, salt and pepper to the mix as it cooks
Bring to a boil,stirring until thickened
Use in place of canned cream of anything soup

Monster Nutella Cookies

I haven't baked cookies for a while and I thought I'd flex my baking muscles with these huge cookies. It wasn't my intention to make them so big. They spread more than I anticipated but no one here is complaining. I didn't have hazelnut flavoring so I improvised with hazelnut liqueur and almond extract. If you don't wish to use a liqueur than use just the extract, the cookies will turn out fine.

yields 48 large cookies

1 cup(2 sticks)softened butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 tsp hazelnut liqueur or flavoring or almond extract
1/2 cup cocoa powder
2 tsp baking powder
13 oz jar of Nutella
3 cups flour

Preheat oven to 350. In the bowl of an electric mixer, beat the butte and sugars until fluffy. With the mixer running add the eggs 1 at a time. Follow with the extracts and/or liqueur, cocoa powder, baking powder and Nutella. Stop and scrap down the side of the mixing bowl. Add the flour and mix on low until just combined. Using a large cookie scoop, scoop out the cookies and place them 2 inches apart on baking sheets that have been lined with parchment or a silpat. Flatten the cookies with the back of a fork. Bake for 12-14 minutes.

Triple Apple Snack Cake

I call any cake that I don't have to frost a snack cake. These cakes are my go to dessert when I am super busy. This cake gets its apple yumminess from granny smith apples, applesauce, and apple cider.
It's perfect for a weekend picnic or a school lunch.

Serves 12
1 1/2 sticks of butter softened
2 3/4 cups flour
2 3/4 tsp baking powder
1 1/2 tsp cinnamon
1 3/4 cups brown sugar packed and divided
1 1/2 tsp vanilla
2 large granny smith apples, peeled, sliced and cored
2 1/2 cups apple cider
3 large eggs
1 1/4 cups unsweetened applesauce
juice of half a lemon

Preheat the oven to 325. Spray a 9x13 inch baking pan with baking spray. In a large bowl with mix together the flour and baking powder, set aside. In the bowl of an electric mixer beat the butter and 1 1/2 cups of brown sugar until fluffy. Add the eggs and the vanilla and continue to whip. Lower the speed and add the cinnamon. Add half the flour mixture, followed by the applesauce, finishing with the last of the flour. Continue to mix until the last of the flour is just combined. Pour the batter into the prepared pan and spread evenly with a spatula. Layer the apple slices on the top in 4 rows. Bake in the oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Meanwhile place the apple cider, the remaining 1/4 cup of brown sugar and the lemon juice in a small sauce pan. Bring it to a boil over medium/high heat. Reduce the liquid to about 1/3 of a cup. When the cake is baked, remove it from the oven and pour the reduced cider over the top of the warm cake. Serve

Lime Chicken

This is a super easy dish. Great for casual dinning, the chicken can be roasted in the oven or grilled over indirect heat. Limes are not ripe until the rind is yellow in color. Like many people, I had always assumed that limes remained green even when ripe. It wasn't until I planted my own tree that I discovered this little known fact. When shopping for limes, look for ones that are large in size and have a mostly yellow skin. You will get more juice from them.

Serves 6-8

8-12 bone in, skin on chicken thighs
3/4 cup fresh lime juice (about 6-8 limes)
zest of 2 limes
3 cloves garlic
1/4 chopped cilantro
3/4 tsp salt
1/4 tsp pepper
1/4 cup honey
6 tbsp melted butter

Cooks Notes- I prefer to bake my chicken in the oven on a rack that has been laid on top of a rimmed baking sheet that has been lined with foil. This keeps the chicken from sitting in the cooking juices as it bakes.
Place the chicken in a large zip lock bag. Mix the remaining ingredients, except for the butter in a small bowl and pour over the chicken. Allow to marinate for 30 minutes to 2 hours. Preheat the oven to 425. Remove the chicken from the marinade and place it on a foil lined rimmed baking sheet. Brush the skin side with the melted butter and sprinkle with salt and pepper. Bake for 40-45 minutes or until the juices run clear.

Stuffed Eggplant

I often stuff zucchini but had never attempted an eggplant. Being larger, the eggplant was easier to hollow out and stuff. This dish took less time to put together than my zucchini version. I saved the best part for last, these taste like traditional eggplant parm. but without all the calories.

Serves 6

3 medium to small eggplants, halved
1 lb sweet italian chicken sausage
1 small onion, diced
3 cloves of garlic, minced
1 14 oz can of diced fire roasted tomatoes
6 basil leaves, chopped
salt and pepper
3 tbsp olive oil
1 1/2 cups shredded mozarella cheese
6 tsp grated parmesan cheese

Preheat the oven to 400. Bring a large pot of salted water to a boil. Halve the eggplants and using a melon baller, scoop out the flesh. Leave some flesh along the sides to give the shell support. Preheat a large skillet with the oil. Squeeze the sausage out of its casings and brown in the skillet. Roughly chop the eggplant flesh and add to the browned sausage along with the onions and garlic. Season with salt and pepper. Cook the veggies until they begin to soften. Add the tomatoes and continue to cook until heated through. Stir in the basil and turn off the heat. Place the eggplant shells in the boiling water and cook for 3 minutes. Remove the eggplant from the water and allow to drain. Brush the skin side of each eggplant with the remaining tablespoon of oil and place the eggplant shells on a baking dish lined with a silpat or parchment paper. Fill each shell with the sausage mixture and top each with a tsp of parmesan cheese and 1/4 cup of mozarella. Bake for 20- 25 minutes. Serve,

Nutty Peanut Butter Blondies

I made these for our son, Christopher, to take back up to LA with him. Though he loved them and took half of the pan, the other half was devoured by our younger son Ryan. Two out of three children gave me the thumbs up so I count that as success.

Makes about 32 bars

2 1/2 cups flour
2 cups sugar
1 tsp baking powder
2/3 cup creamy peanut butter
1 stick of butter melted(1/2 cup)
1/4 cup lowfat milk
2 tbsp vanilla
4 large eggs
1/2 cup chocolate chips
20 mini peanut butter cups, cut in half

Preheat oven to 350. Spray a 9x13 baking pan with baking spray. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, vanilla and peanut butter. Turn the mixer on low and add the baking powder, flour and milk. Mix the chocolate chips in by hand. Turn the batter out into the prepared pan and spread out evenly. Scatter the peanut butter cups over the top. Bake for 25-30 minutes. Cool, cut into bars and serve

Slow Cooker Beef Sandwiches

This sandwich is a cross between a french dip and a philly cheese steak. I could have made a meal of just the sauce and called it delicious. I topped my sammi's with browned onions and red bells. Placed a slice of provolone on top of that and then tossed them under the broiler until the cheese was melted. I was tempted to lick the plate but reined myself in. Next time I plan on topping these with sauted mushrooms and caramelized onions. I think swiss cheese will go over all.

Serves 6-8


3 pounds of london broil or top round roast, trimmed of fat
4 stalks of celery cut into chunks
4 cloves garlic, minced
1 6oz can of tomato paste
3 tbsp balsamic vinegar
1 cup red wine
1 tbsp worcestershire sauce
1/4 cup brown sugar, packed
1/4 cup dijon mustard
1/3 cup soy sauce
2 tsp smoked paprika
salt and pepper
3 tbsp olive oil
brioche rolls
1 onion sliced
2 red bell peppers sliced
provolone cheese, 1 slice per sandwich

Heat 2 tbsp of oil in a large skillet. Season the meat on all sides with salt and pepper. Brown the meat on all sides and place into the slow cooker's insert. Place the garlic and celery over the meat. In a separate bowl, mix together the wine, vinegar, tomato paste, worcestershire sauce, brown sugar, dijon, soy sauce, paprika. Mix together and adjust with salt and pepper if desired. Pour the sauce over the meat. Cook on high for 6 hours or low for 8. Remove the meat from the sauce and shred. Return it to the sauce to keep warm. Heat the last tablespoon of oil in a large skillet and add the onions and peppers. Season with salt and pepper. Cook until the veggies begin to brown. Split the rolls and load then with the meat. Spoon some of the pepper and onion mixture over the meat and top with a slice of cheese. Put the sandwiches on a baking sheet and place under the broiler until the cheese has melted and the roll is toasted. Serve.

Baked Cinnamon Sugar Mini Doughnuts

These are seriously the best thing you will ever eat. The best part is that these are mini sized. So you can eat them and not feel guilty. The second best part is that they take like 20 minutes to get into the oven. They are perfect to take to brunch or as a part of a quick Sunday morning breakfast after church. Don't let the absense of a doughnut pan keep you from making these. I used a mini muffin tin instead and they were fabulous.

Makes 36 mini doughnuts

doughnuts
5 tbsp softened butter
1/2 cup sugar
1 egg
3/4 cup buttermilk
1 tsp vanilla
2 tsp baking powder
1 1/2 cups flour

topping
6 tbsp melted butter
1/4 cup sugar
1/2 tsp cinnamon

Preheat oven to 325. Lightly spray a mini doughnut or mini muffin tins with baking spray. In a bowl with an electric mixer, cream the butter and sugar. Add the egg, milk, and vanilla until combined. Mix in the baking powder and the flour until just combined. If using a doughnut tin, transfer the batter to a zip lock bag, seal and snip the tip. Pipe the batter into the tins. If using a mini muffin tin, use a small cookie scoop to fill each about 1/2 full. Bake for 8-10 minutes. Remove immediately from pans, roll in melted butter and then roll into cinnamon/sugar. Serve warm.

Best Ever Slow Cooker Turkey Bolognese

Bolognese has to be my favorite pasta sauce. I have a traditional(cook all day) recipe that I have posted previously but I wanted to come up with a recipe for the slow cooker that would replicate the taste and texture of the traditional method. My last slow cooker recipe(which I posted) was good but a bit runny. I hadn't taken the condensation that the slow cooker produces into consideration. My traditional recipe calls for a whole bottle of red wine. I think it's the wine that makes this sauce so I had to find a way to get the whole bottle of red wine taste into my slow cooker version. I think I have met the challenge and mastered it! This sauce was so good that I did not remember to take a picture until I was half-way through my plate of pasta. Thus the photo.

2 pounds lean ground turkey
4 large carrots, peeled
2 large onions, peeled and quartered
2 large cloves garlic
4 stalks of celery, cut into fourths
2 28 oz cans of San Marzano Tomatoes
2 6 oz cans of tomato paste
1 bottle of good red wine
2 tsp dried thyme
2 bay leaves
salt and pepper
2 tbsp olive oil
2 tbsp Minute Tapioca

Cook's Notes- It is very important to take the time to brown the meat and veggies. This means you will need to let them cook without stirring very often. They will not brown if you are constantly stirring them while in the pan and if you do not let the moisture that naturally occurs in them to cook off.
Pour the entire bottle of red wine into a saucepan and place it over medium/high heat. Bring to a boil. Reduce the heat so it will not boil over. Allow the wine to reduce to about 2 cups. Meanwhile,place the onion and garlic in a food processor and grind finely. Clean out the food processor bowl and repeat with the carrots and the celery. Add the veggies to a large skillet that has been heated over medium/high heat with 1 tbsp of oil. Season with salt and pepper and cook until most of the liquid has evaporated and the veggies have browned. This will take about 15-20 minutes. Place the veggies into the slow cooker insert. Add the remaining oil to the skillet and brown the ground turkey. Season with salt and pepper. Again this will take about 15 minutes. Place the browned meat into the insert. Pour the tomatoes and the paste into the bowl of the food processor and pulse until pureed. Add the sauce to the insert. Pour in the reduced red wine. Stir in the thyme, tapioca and bay leaves. Adjust salt and pepper if needed. Cook on high for 6 hours or low for 8.

Jelly Filled Doughnut Muffins

These muffins remind me of a recipe that I had in my first cookbook. It was a Betty Crocker cookbook for kids. My godmother, Kaye, gave it to me for my 11th birthday(I think). My mom still has that cookbook somewhere. I think I'm going to have to dig it out and take a trip down memory lane. But do make these muffins, they are easy and delicious. Perfect with a cup of tea.

Makes about 18
2 1/2 cups flour
1 tbsp baking powder
1/2 cup sugar
2 large eggs
1 cup buttermilk(if the batter is too stiff add 1/4 cup more)
6 tbsp melted butter
1 tbsp vanilla
jam
4 tbsp butter
sugar

Preheat the oven to 375. In a large bowl, whisk together the flour, baking powder and sugar. In a separate bowl, whisk together the melted butter, eggs, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Place liners into the muffin tins. Using a small ice-cream or cookie scoop, place some batter into each tin. Scoop about a tsp of jam into the center of each and top them off with another small scoop of batter. The each muffin cup should be 3/4's of the way filled. Bake for 20-25 minutes. Allow them to cool. Melt the remaining butter. Dip the top of each muffin into the melted butter and then follow by dipping them into the sugar. Serve

Slow Cooker Carnitas

Having lived in Southern California all of my life (and being only 25 miles from the border), you would think that I would have discovered some really good Mexican restaurants by now. Unfortunately that is not the case. So when I want good Mexican food I usually have to get an invite to a friend's house or make it myself. If I can use my slow cooker to accomplish the homemade version, I am the happiest of campers. This one uses a pork shoulder roast which makes for a really moist, delicious filling for tacos, enchiladas or burritos. Best of all, this filling in low in fat and calories which takes the guilt out of what is normally a guilty pleasure.

Serves 8

2-3 pounds pork shoulder roast, trimmed of all fat
1 onion, diced
4 cloves of minced garlic
1 tsp salt
1/2 tsp pepper
1/2 tsp chipotle chili powder
1/2 tsp ancho chili powder
1 tsp cumin
1 tbsp smoked paprika
1/2 cup enchilada sauce
3/4 cup chicken stock or beer
zest and juice of 2 large limes

Place all of the ingredients into the insert of a slow cooker. Cover and cook on 6-8 hours on low. Remove the meat from the liquid and shred. Place on a non-stick baking sheet. Place under the broiler heated on high. Leave under the broiler for 5-6 minutes or until the meat has browned. Serve with warm tortillas, pico de gallo, diced avocado,mexican cheese, fresh cilantro and lime wedges

Quinoa, Strawberry Spinach Salad

I'm road testing salad recipes for sack lunches. I'm back to work in about 3 weeks and I need a few more lunch ideas. I like quinoa in salads because it gives a salad a protein boost without adding meat. I used pomegranate molasses in the dressing. Pomegranate molasses is a fancy term for pomegranate juice that has been reduced to a syrup. The stove does all the work, you just have to be nearby to turn off the heat when the juice transforms into a syrup. If you can't find perline sized mozzarella, you can cut up the larger balls into bite sized pieces.

serves 6

Salad
1 pint strawberries sliced
5 ozs spinach leaves
1/3 cup sliced red onion
8 oz Perline Mozzarella(pearl-sized mozzarella balls)
3 cups cooked quinoa
1/3 cup chopped toasted walnuts

Vinaigrette
3-4 tbsp pomegranate molasses
1/4 cup balsamic vinegar
2 tbsp dijon mustard
2 tsp honey
1/3 cup extra virgin olive oil
salt and pepper

To make pomegranate molasses
Place 2 cups of pomegranate juice in a sauce pan. Bring to a boil. Boil until the juice has reduced to about a 1/3 cup(about 20 minutes) and coats the back of a spoon. The molasses will stiffen as it cools. To return to a pourable state, heat in the microwave for about 30 seconds.

Place all salad ingredients in a large bowl and gently toss. Whisk all the vinaigrette ingredients together. Dress the salad just before serving. You can place the salad in single serving containers and carry the vinaigrette in separately.

Frozen Yogurt

I love frozen yogurt when I don't make it. Just mixing fruit and yogurt together in an ice-cream machine just didn't do it for me. This one is delicious you won't believe it actually has yogurt in it. I think Greek yogurt and the fat-free sweetened condensed milk are the keys to this creamy frozen yogurt. I made mine with berries but you could use any ripe fruit you have on hand.

Makes 2 pints

4 cups fruit
1 can fat-free sweetened condensed milk
3 cups greek yogurt(I used 1 cup of full fat vanilla honey yogurt and 2 cups fat-free vanilla)

One day before serving, place the fruit and the condensed milk into a blender. Blend until smooth. Pour the puree into a large bowl and whisk in the yogurt. Cover and allow the mixture to chill in the frig for at least a day. Pour the mixture into an ice-cream machine and churn until frozen. Scoop the frozen yogurt into a plastic container with a lid and place in the freezer for 2-3 hours before serving.

Breakfast Foccia

I enjoy cooking with fresh fruit during the summer and berries are my favorite. This is a foccia bread covered with a variety of berries but you could use whatever you had on hand. Peaches, plums, cherries and even apples in the fall would all work well. To kick it up a notch, spread a layer of marscapone cheese (or cream cheese) mixed with some powdered sugar onto the dough before topping with the fruit. I think it would give it a cheese danish effect. I have not tried that yet but added the items to the ingredients list in case you'd like to beat me to it. I think this would be perfect for a last minute brunch or Sunday breakfast offering accompanied with some scrambled eggs and bacon. It literally took me 10 minutes to prep before I placed it in the oven and I know my family will love this.

Serves 8

1 ball of store bought pizza dough(I found mine in the deli section)
1 1/2 cups of fresh fruit(berries, peaches, plums, cheeries)
1 cup of mascarpone or cream cheese softened
1/4 cup powdered sugar plus more for garnish
2 tbsp melted butter
granulated sugar for sprinkling over the fruit

Preheat the oven to 375. Roll out the dough and place it on a baking sheet lined with a silpat or parchment paper. Brush the melted butter over the dough. If adding the mascarpone cheese, mix it with the 1/4 cup powdered sugar and spread onto the dough. Place the fruit on top and sprinkle it with granulated sugar. Bake for 20-25 minutes. Remove from the oven and let cool, dust the top with powdered sugar, cut and serve warm

Peanut Butter Picnic Cookies

If I were taking the family on a picnic, these would be a staple in my picnic basket. They are large, which always makes the kids happy, and they are loaded with salted peanuts. They are crispy on the edges but chewy in the center. To make these I doubled my original peanut butter cookie recipe and added chopped peanuts. I used a large cookie scoop which is probably 2 rounded tablespoons of dough.

makes about 5 dozen

2 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup(2 sticks)softened, unsalted butter
1 3/4 cup peanut butter
1 1/4 cup granulated sugar
1 1/4 cup brown sugar
3 eggs
1 tbsp vanilla
2/3 cup chopped salted peanuts

Preheat the oven to 350. In a large bowl place the butter and sugars, mix with an electric mixer until light and fluffy. Add the eggs one at a time, followed by the peanut butter and the vanilla. Add the baking soda, salt and flour and mix until just combined. Stir in the peanuts. Place some sugar onto a plate. Using a large cookie scoop,scoop balls of dough onto the sugar coated plate. Roll the dough around in the sugar to coat and place onto baking sheets that have been lined with parchment paper or silpats. Press each dough ball flat with the bottom of a large glass. Sprinkle more sugar on the top of each cookie. Bake for 10-12 minutes or until the cookies just begin to brown at the edges.

Lime Refrigerator Cookies

My mom made refrigerator cookies a lot. The dough could be prepared in advance, then was wrapped in waxed paper and rolled into a log shape, finally it was kept in the frig until you were ready to make cookies. You could make all or just a few depending on your needs. This recipe is updated with the addition of lime juice and zest but really you could substitute lemon or orange for the lime if desired. These cookies are made without eggs so they are perfect for anyone with an egg allergy. I made these for a St. Patrick's Day luncheon, they were a big hit.

makes about 36

For Cookies
3 sticks(1 1/2 cups) butter softened
1/2 cup sugar
4 tbsp grated lime zest
4 tbsp lime juice
3 cups flour

For Glaze
1 1/2 cups powdered sugar
3 tbsp lime juice
zest of 2 limes

In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the lime juice and zest, beat to combine. Add the flour and mix on the low setting until flour is just combined, then turn up the speed until flour is all combined. Spoon the dough onto a large piece of wax paper and roll into a log shape. Twist the ends of the waxed paper and store in the refrigerator of 1 hour or until ready to use. Preheat the oven to 350. Unwrap the dough and cut into slices 1/4 inch thick. Place the cookie slices onto baking sheets lined with parchment paper or a slipat about 1 inch apart. Bake for 13-15 minutes or until cookies are just puffed and barely golden. Whisk the ingredients for the glaze in a small bowl. Spoon a small amount and spread over each cooled cookie.

Chicken Sausage, Artichoke and Spinach Lasagna

While the flavors are not traditional for lasagna the method is. A traditional lasagna does not have a ricotta filling. Instead it has a cheese sauce, similar to what you might find in a homemade mac and cheese. This recipe combines the old with the new to give a modern twist to a classic. This recipe takes a bit of time, perfect for a slow Sunday. You can also split this recipe into 2 smaller baking dishes. One can be enjoyed on the day it is made and the other can be frozen for the future.

Serves 12

2 tbsp olive oil
1 large onion, diced
4 cloves minced garlic
1 pound sweet chicken italian sausage
salt and pepper
2 12oz jars of artichoke hearts, drained
2 cups ricotta cheese
3 cups shredded mozarella cheese
1 pound fresh lasagna noodles
1 beaten egg
3 tbsp chopped parsely
3 cups fresh spinach leaves
4 tbsp butter or Smart Balance
1/2 cup flour
2 cups 1% milk
2 cups chicken stock
3/4 cup shredded parmesan cheese
nutmeg

To make the filling
Heat the oil the oil in a large skillet. Add the chicken sausage,casings removed. Cook, breaking up the sausage with a spoon. Add the onion and the garlic. Continue to cook until onion is translucent. Place the artichokes and spinach in the bowl of a food processor. Pulse until the veggies are in small pieces. Add them to the skillet and cook a few minutes more. Season with salt and pepper. Turn off the heat and set aside.
To make the sauce
Melt the butter in a saucepan. Add the flour and whisk until combined. Cook for 1 minute to remove the raw flour taste. While whisking, add the milk and stock. Continue whisking until no more lumps remain. Season with salt, pepper and a dash of nutmeg. Cook until the mixture thickens, coating the back of a spoon and just begins to boil. Turn off the heat and whisk in the parmesan cheese. Set aside.
To make ricotta filling
Mix together the ricotta, egg, parsley, salt and pepper in a large bowl.
To assemble
Preheat the oven to 375. Spray a large baking dish with cooking spray. Spoon a small amount of sauce onto the bottom of the baking dish(just enough to cover the bottom). Lay enough noodles on the bottom of the baking dish to cover.(You might have to cut some to fit, overlap them if necessary)Spoon a third of the meat filling onto the noodles, follow with a third of the ricotta. Lay on another layer of noodles. Spoon a small amount of sauce over the noodles, just to cover, repeat with the meat and ricotta fillings. Repeat one more time, finishing with a final layer of noodles. Pour the remaining sauce over the top layer of noodles and top with the mozarella. Cover with a layer of foil. Bake for 35 minutes covered. Remove the foil and continue to bake 10-15 minutes more. Remove from the oven and allow sit for 10 minutes before cutting and serving.

Slow Cooker Sesame Orange Chicken

I often find recipes on the net that sound good but I'm either not excited about the ingredients or I can't find them. The later was true of this recipe. It called for a honey bbq sauce which I could not find. This is a Chinese recipe and I just couldn't justify adding bbq sauce to it. So out it went and I went hunting in my pantry and the condiment section of my frig.
Serves 4-6

4 pound boneless skinless chicken thighs
3/4 cup flour
zest and juice of 2 large oranges
1/2 cup orange sauce(I found this in the oriental foods section at the grocery store. You can use 1/4 cup frozen orange juice concentrate instead)
1/2 cup orange marmalade or apricot jam
1/3 cup ponzu or soy sauce
3 tbsp rice vinegar
1/4 cup teriyaki sauce
1/2 tsp of chili garlic sauce(add this if you like heat)
2 tbsp cornstarch dissolved in 1/4 cup water(optional)
sliced green onions and sesame seeds for garnish

Place the flour in a large zip lock bag. Add the chicken, seal the bag and toss to coat. Remove the chicken from the bag and place it in the bottom of the slow cooker insert. Mix all the next 7 ingredients in a bowl and pour it over the chicken. Cook 3 hours on low and 3 hours on high. Serve over rice, garnish with green onions and sesame seeds.

Quinoa Fruit Salad

I have lost 10 pounds since last May. It's tough changing a 50 year old body that refuses to give up anything. Being able to work out again after knee replacement definitely helped as well as making changes to what I eat. I used to take frozen low cal entrees for lunch each day but they didn't seem to do the trick. Too much salt and not enough protein or veggies. So I decided to make my own soups and salads to take instead. Quinoa seemed like an obvious choice for my salads. While a grain, quinoa also packs a good deal of vegetable protein so I don't get that mid afternoon craving and can make it to dinner without snacking. With that being said, here is a delightful quinoa salad that is loaded with flavor.

Serves 8

3 cups cooked quinoa
3 cups sliced strawberries
3/4 cup dried cranberries
1/2 cup toasted sliced almonds
1 cup fresh blueberries
1/2 cup sliced fresh pineapple or mango
8 large basil leaves sliced into ribbons
juice of 2 large limes
zest of 1 large lime
3 tbsp honey

Place the quinoa, fruits, cranberries, almonds and basil leaves in a large bowl. Mix the lime juice, zest and honey together and pour over the salad. Toss and serve.

Chocolate Sugar Cookies

These have everything I like in a cookie. They are crispy on the edges and chewy in the center. They don't require refrigeration before baking and I almost forgot, they have chocolate in them. I think these would be wonderful in an ice-cream sandwich. I would double the recipe and make them with a large cookie or smallish ice-cream scoop. Looking forward to doing that this summer.


Makes about 4 dozen

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch process)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, ½ cup at room temperature and ½ cup melted
• 1 ½ cups sugar
• 1 egg
• 2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F. Sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the ½ cup room-temperature butter and sugar until light and fluffy. Add the cocoa to the melted butter,whisk to combine and then add to mixer bowl. Mix until well blended. Add the egg and vanilla, and mix until creamy. With the mixer on low, gradually add the dry ingredients, and mix until just combined.
Use a 1-inch cookie scoop to drop dough in rounded tablespoons on a parchment- or Silpat-lined cookie sheet. Bake for 10-14 minutes, until edges are firm. Let the cookies cool on the sheet for minute, then move them to a wire rack to cool completely.

Fourth of July

I haven't made ribs for a while so I think I'll make them for the 4th. They happen to be my family's favorite, Christopher loves them most of all. He will put away a whole rack if I let him. I'll serve baked beans, macaroni salad and a big bowl of watermelon as the sides. For dessert I'll make pound cake, cut the slices in the shape of stars and serve it with fresh berries and whipped cream. This will be the perfect end to a fun filled day of pool parties and fireworks. The recipes for my holiday feast are posted below. Happy 4th Everyone!

Lightened Up Macaroni Salad

With the 4th rolling around, it's time to haul out the bbq offerings. I have an old recipe for macaroni salad that must have been my grandmother's. It calls for a lot of mayo and I wanted to see if I could swap out a good portion of it for greek yogurt. I'm happy to report that it worked beautifully.



Serves a crowd

1/2 pound of whole wheat or multigrain pasta, cooked and cooled
3 hardboiled eggs, peeled and chopeed
1 cup celery, diced
1/2 cup diced dill pickles
1 red bell pepper, seeded and diced
3/4 cup of shredded low fat cheddar cheese
1 cup fat free plain greek yogurt
1/3 cup light mayo
1/2 cup pickle juice
2 tablespoons grainy mustard
pepper

In a small bowl whisk together the yogurt, mayo, pickle juice, mustard and pepper. Set aside. Place the pasta, eggs, celery, bell pepper and cheese in a large bowl and toss to combine. Pour the dressing over all and fold it into the salad. Serve cold.

Sour Cream Buttermilk Pound Cake

I have this great idea for a Memorial Day dessert. I'm going to cut star shapes out of pound cake and then assemble it on the plate with fresh strawberries, blueberries and whipped cream. It should look very festive. I haven't decided yet if I will be sandwiching the berries between 2 stars or just use one per plate. I guess it will depend on how many stars I will be able to cut out. I couldn't decide on a sour cream or buttermilk pound cake. So I thought why not use both? I have an extra long loaf pan for mine. However,you can either fit this into a bundt pan or 1 loaf pan and 1 mini loaf pan.

2 sticks (1 cup) butter, softened
3 cups sugar

6 eggs
1/2 cup buttermilk
1/2 cup sour cream
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 cups all purpose flour
zest of 1 large orange
1 teaspoon vanilla extract

Preheat the oven to 325. Spray your baking pan with baking spray. In a medium bowl, combine the flour, baking powder and soda together;set aside. In a large bowl with an electric mixer, whip the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the zest and the vanilla. Add half of the flour to the bowl. Follow with the sour cream and the buttermilk. Finish with the remaining flour. Pour into the prepared pan. Bake for 90 minutes. Do not open the oven for the first 60 minutes. When the cake begins to pull away from the sides of the pan, it is done. Remove from the oven and let cool for 10 minutes. Remove from pan onto a cooling rack and let it cool completely. To form into stars. Cut the cake into 3/4 inch slices. Use a cookie cutter to cut the shapes. Save the trimmings to make a small trifle or cake crumbs for another dish.

BBQ Baked Beans

BBQ season is just around the corner. YIPPEE!!!! This recipe began as my mom's. However she mixed ketchup,mustard, Worcestershire sauce and brown sugar to make a basic bbq sauce. I'm not a fan of overly sweet bbq sauce so I opted to use my favorite bottled sauce instead. OK, I know you're going to ask so I'm just going to tell you. I use Stubb's Original bbq sauce.
Serves 14

4 15oz cans of pinto beans, rinsed and drained
1 large onion diced
1 large bell pepper diced
3 cloves of garlic diced
2 bottles bbq sauce
bacon
in a well greased baking pan put the beans, onion, bell pepper, garlic. Mix well. Pour in the bbq sauce and mix again.
Lay slices of bacon over top. Cover with foil
Bake at 300 for 3 hours.
after 2 1/2 hours remove foil and conitnue baking
Serves 10-12

Baby Back Ribs

We make ribs a lot throughout the summer. I found a great deal on babyback ribs in the store today so we'll be eating like kings tomorrow. We'll be partnering these ribs with corn on the cob, Cole slaw, Watermelon and Buttermilk Brownies for dessert.

You'll find pictures of my rub and some of the steps at the bottom of my blog.

Rub(enough for 2 racks of ribs)
1/2 cup of light brown sugar packed
3 tablespoons Montreal Steak Seasoning
2 tablespoons smoked paprika
1 tablespoon ancho chili powder
1 teaspoon each of dried thyme,cumin, garlic powder, and onion powder
1/2 teaspoon of chipotle chili powder
Put all rub ingredients into a small bowl and mix well.

Preheat oven to 250
Place a rack of ribs on a long piece of heavy duty foil. Make sure it is long enough to completely wrap the ribs in. Sprinkle a 1/4 of the rub on each side of the ribs and rub in well. Wrap the ribs up in foil and place on a jelly roll pan.
Braising Liquid
1 cup good pale ale
1 cloves of garlic diced
1 tablespoon each of liquid smoke, cider vinegar, Worcestershire sauce, honey
Put all ingredients in a sauce pot and bring to a boil. Open one end of the rib foil packets and pour half of the liquid into the open end. Place the ribs into the oven and let them braise for 3 hours. Remove the ribs from the oven, open one end of the foil packets and pour out the liquid. Remove the ribs from their packets and place a rack in the center of a clean jelly roll pan that had been lined with foil or a silpat. Coat both sides of the rack with your favorite bbq sauce. Place under the broiler or on the bbq until the ribs are browned on the top. Cut them apart and serve.

Cook's Notes- I gave up bbqing my ribs years ago when I realized that the term bbq refers to the smoking process the ribs go through at a professional ribs joint. I was never able to completely control the heat on my grill which led me to burn the sauce that I put on my ribs. So I opted to use the oven and have never been disappointed since.

Father's Day

Father's Day weekend is a heavy hitter around here. My husband and youngest son, Ryan, both have birthdays a few days before. If that weren't enough, our daughter moves back home from college that same weekend. I wasn't sure I was going to be able to pull off anything this year. I hosted a retirement party last weekend, attended Ryan's high school graduation on Tuesday and left town for Oregon on Wednesday. Did I mention I am still teaching so somewhere between all of that I was prepping sub plans for 3 days. After arriving home late last night(we drove from Oregon to San Diego in 14 hours)I am sitting here now almost prepped to pull off a birthday/Father's Day dinner at 6! I'm keeping it simple and making some tried and true family favorites tonight. We're having Linguini with fresh clam sauce, garlic/ herb bread, Ceasar salad and Coconut Cake for dessert. I've reposted all of the recipes below. I hope you were able to spend Father's Day with your loved ones this year.

Old Fashioned Coconut Cake

My husband, Bjorn and our youngest son, Ryan both have birthdays this week. We will be traveling to Oregon to bring our daughter home from her first year in college later in the week so we are celebrating birthdays and Father's Day today. Bjorn and Ryan both love coconut cake. I have tried many coconut cake recipes over the years but have never found one that has been just right. Boy, do I sound like Goldilocks here! I think this is recipe number 4 and I have high hopes for this one. First of all it is an old southern recipe that I have made a few changes to. Thank goodness one can find unsweetened flaked coconut these days. I don't wish having to crack open a fresh coconut and preparing the flesh on anyone let alone myself. Been there, done that and it wasn't pretty.

Here are a couple of things I recommend for this cake. Do buy unsweetened flaked coconut. I found Red Mill at Sprouts(a health food store). I also used cream of coconut(found in the liquor aisle), coconut extract and coconut milk(found in the asian food aisle). I've included a picture of these items.



4 cups flour, sifted
2 cups sugar
1 cup butter
1 1/2 cup buttermilk
6 eggs, separated
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. coconut extract
Filling:
Unsweetened shredded coconut
1 cups sugar
1/2 cup cream of coconut
2 tbsp. butter
2 tbsp flour
1 cup coconut milk, for soaking cake layers
1/3 cup of coconut milk for sponging on the cake layers
Marshmallow Frosting
1/3 cup water
1 cup sugar
3 egg whites
1/8 teaspoon cream of tartar
1 tsp coconut extract
pinch of salt

Whip the egg whites until stiff and set aside. Sift flour, baking powder and soda together. Cream sugar and butter, add egg yolks. Add flour and milk alternately, then fold in well beaten egg whites. This makes 3, 9 inch layers. Bake 350 F in moderate oven for 30-35 minutes.




Filling:
Mix flour and sugar in a sauce pan before adding butter and coconut milk and cream of coconut. Cook to syrup. Add grated coconut after syrup has cooled. Reserve some coconut to sprinkle on top of cake. Sponge each cake layer with more coconut milk before spreading filling.

Marshmallow Frosting
Stir the water, sugar, cream of tartar and salt together in a small saucepan. Hook a thermometer onto the side of the pan and boil without stirring until the temperature reaches 240 degrees. Meanwhile, beat the egg whites until stiff. Pour the hot syrup in a thin stream over the whites beating constantly. Continue to beat until the frosting is thick and glossy about 3-5 minutes. Stir in the coconut extract. Frost cake and top with remaining coconut.

Linguini and Red Clam Sauce

I was so excited to see fresh clams at the fish counter today. Immediately I thought of my dad. He loves Linguini in Clam Sauce. Cherry tomatoes are in season so I decided to combine the best of both worlds. Serve with a green or Caesar salad and you'll make everyone very happy.

Serves 6

3 pounds live clams in their shells, scrubbed
3 tablespoons extra virgin olive oil
1 tablespoon anchovy paste
1 pint cherry tomatoes
1 onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 stems oregano,leaves stripped and chopped
1/4 cup minced fresh parsley
1 cup dry white wine
3 tablespoons of butter
8-10 basil leaves torn
black pepper

Bring water to a boil for the pasta and season it with enough salt to taste like sea water. Cook the pasta until it is almost al dente. While the water is coming to a boil, heat the olive oil in a large pot with a lid over medium/high heat. Add the anchovy paste and stir to combine. Add the tomatoes, onion, garlic, crushed red pepper, oregano, parsley and pepper. Saute until the tomatoes burst and the onions are soft about 8-10 minutes. Add the wine and reduce for 2 minutes. Melt the butter into the sauce and add the clams to the pot. Cover with the lid and cook clams until they open about 6-7 minutes. Remove any unopened clams and add the pasta to the pot. Toss the linguini with the sauce, add the basil, and adjust the seasoning if needed.

Garlic and Herb Bread

When I serve seafood I make this twist on garlic bread. The addition of green onion and lemon zest enhances the taste of the clams in my linguini with red clam sauce.

Serves 8-10

1 large french bread
3 cloves garlic
1 stick softened butter
2-3 large green onions, cut into chunks
zest of 1 large lemon
1/2 cup grated parmesan cheese

Cut the bread into slices but stop just before cutting all the way through the loaf. In a food processor place the cheese, green onions, garlic and lemon zest. Process until all is finely ground. Add the butter and procees again until it all comes together into a paste. Spread some of the herb butter between each cut of in the bread. Wrap the loaf well in foil and place in a 450 oven for 12-15 minutes or until heated through and cheese and butter is melted. Serve immediately.

The Annual Kensington Memorial Day Parade 2013

Here it is! Hot off the press! This little neighborhood parade just seems to get bigger every year. This year's theme was Bloom and Grow in Kensington. Enjoy!

Let the parade begin

Our Neighborhood Preschool

St Didacus Parish School-My brother, my sister-in-law, my nephew and I all went to school there. I returned to teach kindergarten there a few years back.

San Diego Model A Car Club


This one was my favorite

Home Grown Cuties

The Crofts outdid themselves again with this cute float

Franklin Elementary-Our neighborhood elementary school

Little Leaguers from MidCity

Irish Dancers

Here's the son of a friend of ours-Joey Rugas-he's quite talented. Of-course he chose to stop dancing as I went to snap this photo

I get a kick out this. I had no idea you could raise chickens in this neck of the woods


Art Around Adams is next weekend. I may have to check it out this year

I was so excited to see this. These guys are a woodfired pizza company started by vetrans. They were featured on ABC's The Chew's All American Memorial Day BBQ Celebrations. They are a product of a local program for vets called the Vetran's Agricultural Training Program. The program helps vets find employment in agri or food based jobs.

Our neighborhood volunteers. They keep our community looking fabulous by picking up trash in the area. They always do a crowd pleasing dance number.


Vets from Foregin Wars

John Kaheny-the parade director. Thanks John for another great parade.