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When I was a child, we used to go to the Nut Tree located in Vacaville. After ordering your food, they delivered to your table sliced pineapple with marshmallow sauce. Looking for a sweet treat for after dinner with friends the other night, I tried my hand at marshmallow sauce. There are recipes out on the internet for this sauce and most use corn syrup. I do not use corn syrup, so I made my own sweet mix that is a substitution that is better for you. So, let’s head off into the kitchen to make some of this tasty treat that goes well with pineapple! This recipe makes 2 1/2 cups of sauce.n Here is a preview…

Preview

Preview

Ingredients for the corn syrup substitute
1 1/4 cup granulated sugar
1/4 cup of boiling water

Ingredients for the sauce
1 large egg white
2 TBS cold water
sugar syrup from above
1/2 cup of powdered sugar
1 tsp of pure vanilla extract

Ingredients

Ingredients

Place the egg white in a mixing bowl and using your hand beater or stand mixer, beat the egg white on high speed. To check if the egg white is ready for the next step, lift the beater out of the egg white and you should have soft peaks form. Here are three photos showing the progress.

Begin with the egg white

Begin with the egg white

Midway through beating the egg white

Midway through beating the egg white

Egg white is ready for the water

Egg white is ready for the water

When this is ready, the next step is to add the water. On low speed incorporate the water and then add in the sugar syrup.

Water and sugar syrup added

Water and sugar syrup added

Increase your speed to medium high.

Just about ready for the powdered sugar

Just about ready for the powdered sugar

The mixture will become creamy, white in color, and should be almost double in size. This process should take about 8 minutes. Here it is when it is done.

Ready for powdered sugar

Ready for powdered sugar

Turning the mixture back to low, gradually add in the powdered sugar.

Powdered sugar added

Powdered sugar added

When this has incorporated into the mix, add in the vanilla.

Vanilla added

Vanilla added

Once this is done, refrigerate the sauce for about 4 hours. You will need to stir it before using. Here is what this sauce looks like over a couple of slices of pineapple.

Sauce served over pineapple

Sauce served over pineapple

You can use this sauce over ice cream, brownies, strawberries…the list is endless! I hope that you try out this delightful recipe! It is one that is sure to please you, your family, and guests!

Thanks for dropping by for another issue of Tasty Tuesday! Be well! ^..^

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We are back for another edition of Tasty Tuesday! How about some fish? Today we head into the kitchen to have some fun with Tuna! If you have not had this fish before, let me tell you it is reminiscent of steak! Here is a preview…

Preview

Preview

So, let’s head into the kitchen and see what we can do with this fish. This recipe is for two, and takes 45 minutes for preparation and 6 minutes to cook.

Ingredients
2 tuna steaks
6 cloves of garlic, chopped finely
1 TBS lemon pepper
1 TBS Old Bay Seasoning
1 TBS extra virgin olive oil
1 TBS dried parsley (two if you use fresh)
1 TBS lemon juice

Ingredients

Ingredients

Take the tuna steaks out of the refrigerator and set aside. Take the remaining ingredients and add them to a food processor. Run this until the ingredients are well blended.

Blend the ingredients

Blend the ingredients

Rub all sides of the fish with the blended seasonings.

The fish is rubbed and sits waiting

The fish is rubbed and sits waiting

Now let this sit for 30 minutes. Then, heat the oven to 350 degrees. Add the fish to a baking pan and bake 3 minutes per side for a total cooking time of 6 minutes. If you cook the fish any longer than this is will be tough and chewy.

Plate up the fish with your choice of vegetable, and a starch. I served this with buttered Lima beans and jasmine rice with parsley.

Serve up the tuna!

Serve up the tuna!

Well that’s it for this edition of Tasty Tuesday! Thanks for stopping by, and stay tuned for another easy dish next week! Be well… ^..^

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Welcome to another edition of Tasty Tuesdays! It is still spring here in the Foothills, but it feels like summer! Our unseasonably warm weather has me thinking of barbecuing. What goes well with a great steak, ribs or chicken from the grill? Broccoli Slaw!

Now if you are looking for convenience, they do have a mix of broccoli and other veges in the pre-made section of the grocery store. I like to put this together myself. It is easy, and you can clean out your vegetable drawer. To make this side salad, prepare this about four hours before you plan on eating it! This allows the lovely flavors of the mixture to meld. So, come along with me as we head into the kitchen to make this very tasty slaw!

Ingredients
1 cup of mayonnaise
4 TBS sugar
2 TBS white wine vinegar
salt and pepper to taste
1 broccoli crown, medium in size
2 green onions
5-7 radishes
1 carrot
1 large stalk of celery
1 cup cheddar cheese, grated

First, I like to get the dressing made for the cole slaw. This is so easy! In a bowl mix together the mayo, sugar, and vinegar. You want to make sure that the mixture is smooth. Add a bit of salt, and several grinds of fresh black pepper. Set this aside.

Slaw sauce mixture

Slaw sauce mixture

Now get out a large mixing bowl. Wash the broccoli. Cut the broccoli close to the flower heads. Do not throw away that stem! With the flower head make small cuts so that you have a bunch of little florets. Add these to your mixing bowl. Now for those stems…Using the larger part of the stem, trim away the hard outer covering, the slice and dice the stem and add this to your bowl.

Take your green onion, trim off the roots and about an inch off of the green tops and slice. Add these to the mixing bowl. Now for the radishes, trim off the root and the greens. Slice the radishes so that you have little circles, then slice those circles into strips and add to your mixing bowl. For the carrots: Wash, then peel. Cut the carrot in four pieces. Then cut the pieces lengthwise into four. Then slice the quarters into little cubes. Add these to the mixing bowl. Was and trim the celery, Cut these the same way we did the carrots. Into the mixing bowl these go! Now stir this up until you have an even blend of veges. It should look like this:

Vegetable mixture of broccoli slaw

Vegetable mixture of broccoli slaw

Pretty colors, eh?

Now, add to this the cheddar cheese. And mix it up good.

Slaw with Cheddar added

Slaw with Cheddar added

The cheddar gives this an amazing texture!

Now add in the dressing and stir it up so that the vegetables are evenly coated. Let this sit for 4 or more hours, and then when your grilled meats are ready, serve it up!

The finished slaw

The finished slaw

Now wasn’t that easy? Other vegetables that would be good in this recipe are red cabbage, kale, fresh peas…I leave that up to you!

Thanks for stopping by today for another edition of Tasty Tuesday and stay tuned for a new recipe next week! Be well! ^..^

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Hello world! Today is Tasty Tuesday and have I got an easy and very tasty recipe for you to try! The recipe featured today is my favorite Enchilada recipe! Let me entice you with a preview!

Preview

Preview

Doesn’t that look good? This dish will serve 6. Well let’s head on into the kitchen! We begin with our list of ingredients…

Ingredients
1 1/2# ground beef
1 small onion, chopped
1/4 cup of fresh cilantro, lightly chopped
1 7 oz. can fire roasted diced green chiles
2 TBS cumin
1 tsp Mexican oregano
1 tub medium hot salsa
1 28 oz. can of enchilada sauce
1# of Mexican cheese blend, split 1/3# and 2/3#
1 package of large flour tortillas
Sour cream
Cilantro leaves

Let’s start by getting all the ingredients together and ready to use. In a large skillet, heat over medium high heat, and add the ground beef, the onion and the lightly chopped cilantro.

Burger, onions and cilantro

Burger, onions and cilantro

Cook the meat until browned, breaking it up as you go. It should look like this:

Brown burger and drain

Brown burger and drain

Drain the meat but leave about 1 TBS of the liquid in the pan with the meat. Next, add in the green chiles and stir to blend.

Add in fire roasted green chiles

Add in fire roasted green chiles

Oh, boy does the kitchen smell good! Now let’s add in the cumin, oregano and 4 TBS of salsa.

Add in cumin, oregano and salsa

Add in cumin, oregano and salsa

Cook for about 5 minutes. Turn off the heat and add in the 1/3# of the cheese blend.

Add in the cheese to the beef mixture

Add in the cheese to the beef mixture

Your mixture should now look like this:

Cheesy yummy goodness!

Cheesy yummy goodness!

Now is the time to preheat the oven. Set your temperature to 350° F or 177° C. Let’s get our pan ready for the enchiladas, shall we?

Use a 9 x 13 glass baking pan. I use glass because it will not react to the tomato in the sauce. Coat the bottom with about 5 TBS of the enchilada sauce and 5 TBS of the salsa and stir them together. Your pan should look like this:

Prepare the baking pan

Prepare the baking pan

Now, let’s go on to making the enchiladas! Take a tortilla and lay this on a plate. To the center spoon in 3 heaping spoonfuls, and spread as this next photo shows.

Meat goes onto a tortilla

Meat goes onto a tortilla

Now fold in the sides, then take the edge closest to you and roll it up! Add this to your pan with the seam side down. When you are done with all the enchiladas your pan should look like this:

Enchiladas all wrapped up

Enchiladas all wrapped up

Now pour the enchilada sauce over the enchiladas leaving about 1/2 cup as reserve. Then spoon two good size spoonfuls of salsa over each enchilada. Let’s take a look!

Cover with sauce and salsa

Cover with sauce and salsa

Now, for the remaining cheese. Cover the enchiladas with the remaining cheese spreading it evenly over the enchiladas.

Cover with remaining cheese

Cover with remaining cheese

Now pop that pan into the oven and set the timer to 30 minutes. Midway through cooking, check out your enchiladas. I like to spoon some of the sauce over them at this point.

As it cooks spoon sauce over the cheesy enchiladas

As it cooks spoon sauce over the cheesy enchiladas

When the timer goes off, serve this up with a hefty spoonful of sour cream topped with cilantro!

Dinner is served!

Dinner is served!

Now doesn’t that look good? Tuck the reserved sauce away in the fridge if you are not going to eat all 6 servings. This will give you a bit extra to add to the enchiladas when you reheat them!

Well, I am going to go eat! Thanks for stopping by today and see you next time for another fabulous recipe! Be well… ^..^

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We are back once again for another round of Tasty Tuesday, and for today I am featuring a very tasty pork recipe! This recipe uses pork loin chops and something a bit different: Crown Royal! Are you ready to head on into the kitchen? I am! So, let’s go!

Ingredients
4 boneless pork loin chops, 3/4″ thick
2 tsp fresh ground pepper
1/2 tsp fresh ground sea salt
2 TBS flour
1 tsp garlic powder
1/2 tsp dried parsley
2 TBS extra virgin olive oil
1 medium shallot, chopped finely
3 cloves of garlic, chopped finely
4 oz. pancetta, diced
3/4 cup Crown Royal
1/4 cup of heavy cream

Simple ingredients

Simple ingredients

Take the pork out an hour before cooking to allow it to warm up. This helps the meat to cook more evenly. After the hour, mix the fresh ground pepper with the sea salt. Rub this mixture into the meat on all sides.

Salt and pepper each chop

Salt and pepper each chop

In a shallow dish, mix together the flour, garlic powder and parsley flakes. Take each chop and dredge in the flour mixture to coat. Shake off any excess flour.

Dredge in flour mixture

Dredge in flour mixture

In a large skillet, heat the oil on medium heat. When it is hot add in the pork chops and cook about 5 minutes per side, or until browned.

Brown the chops on both sides

Brown the chops on both sides

When done set these aside and cover with foil…

Set aside the meat

Set aside the meat

Turn the heat down on the pan to medium low. Add in the shallots and garlic, and be sure to scrape up any browned bits from the pork.

Add the garlic and shallot to the pan

Add the garlic and shallot to the pan

When the onions are translucent, add in the pancetta.

Add in the pancetta

Add in the pancetta

Cook the onion, garlic and pancetta until it has caramelized as shown in this next photo!

Cook until caramelized

Cook until caramelized

Now let’s crown the pork! Add in the Crown Royal slowly and stir as you add in the fluid.

A pouring shot for Conor Bofin!

A pouring shot for Conor Bofin!

Cook until it almost disappears, which should be only a couple of minutes. Next, add in the heavy cream.

Add in the cream

Add in the cream

When this has warmed, add back the pork chops to the pan, turning them in the sauce and heat through. This should take only a couple of minutes.

Add the pork back to the skillet

Add the pork back to the skillet

Turn the heat off the pan and serve this up, covering the pork with a bit of sauce!

Dinner is served!

Dinner is served!

Doesn’t that look good? I hope that you try this dish out! It is fairly simple and has huge flavors.

Thank you for taking the time today to visit, and stay tuned next week for another edition of Tasty Tuesday!

Be well… ^..^

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It is Monday and once again I am participating in the Mondays Finish the Story flash fiction challenge.

Mondays Finish the Story

The rules for this challenge are to write a story that goes with the photo and uses the opening line provided. The word limit is between 100-150 not including the opening line. Today I took the liberty of going a bit over, as this story just had to be told the right way….Here is the photo and my story!

Pizza anyone? - Photo by Barbara W. Beacham

Pizza anyone? – Photo by Barbara W. Beacham

“Pizza anyone?” asked John. Those were his last words. Let me go back to the beginning of the day…

John, an avid pizza maker, returned home with a new wood-burning pizza oven for use outdoors. After reading the instructions on how to use it, he got it set up out back.

Then he went to work in the kitchen. He made his own pizza dough. While the dough was resting, he put together his own special sauce. Next, he got all the toppings ready. Once the dough was ready, he dotted the top with his chosen items. He slid the pizza into the oven.

We all sat around, drinking glasses of red wine, as the pizza cooked. When it was ready, he pulled the pizza out of the oven, and turned to us uttering those last words. You see, in a flash he, the pizza and the oven disappeared.

* * * * * * *

John looked around and found himself in a dark wine bar surrounded by grey beings, each holding wine glasses in their three-fingered hands. He saw people behind a bar, and a senior citizen band was playing music. Looking back to the smiling greys, he heard in his mind, “Pizza!”

*  *  *  *  *  *  *  *  *  *

If you would like to write a story that goes along with the photo above, then click HERE to join in!

Thank you for taking the time to read my bit of flash! I hope that you have a marvelous week! Be well… ^..^

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Good day and welcome to Tasty Tuesday! For today, I wanted to share with you an easy beef recipe that takes about a half hour to prepare and then 8 hours of cooking time in the crock pot. The flavors are amazing, and the aromas that will fill your home while this is cooking will make others believe that you have been slaving in the kitchen! Here is a preview of this dish…

Preview

Preview

Looks good, doesn’t it? Let’s head into the kitchen…

Ingredients
6 tri-tip strips or 6 medium hanger steaks (I used a combo of these because of limited availability in the store)
1# cremini mushrooms, sliced
1 onion sliced and separated
1 TBS fresh thyme, leaves stripped from stems and minced
1 tsp of Spanish paprika
3/4 cup of chicken stock
1/4 cup sherry
1/4 cup of flour
4 TBS extra virgin olive oil
1 TBS dried parsley
1/2 cup of heavy cream

Ingredients

Ingredients

The first thing that I do is get all of the ingredients prepped and ready to use. This cuts down the prep time of this dish, or any other.

Heat a large skillet over medium heat and add 1 TBS of olive oil. Add the mushrooms and saute until the mushrooms begin to brown.

Brown the mushrooms

Brown the mushrooms

Move them to the crock pot. Then add another TBS of oil to the skillet and heat. Add in the meat and brown on both sides. Remove the meat to a plate.

Browned beef

Browned beef

Add the remaining oil to the pan, heat and then add the onion, thyme and paprika.

Cook up the onions, paprika and thyme

Cook up the onions, paprika and thyme

Cook until the onions become translucent. Then add in the flour. Stir to coat.

Flour is incorporated in to the onions

Flour is incorporated in to the onions

Add in the chicken broth and sherry. This will be a bit thick. Add it to the crockpot.

The mushrooms and onions provide a bed for the beef

The mushrooms and onions provide a bed for the beef

To the crock pot, add in the meat and any juices that have accumulated on the plate.

Beef is added

Beef is added

Cover and cook for 8 hours.

After the timer goes off on the crock pot, remove the meat to a plate and cover with foil. The meat will be very tender. To the liquid remaining in the pot, add in the cream and cook on high for about 15 minutes.

Sauce

Sauce

Add the meat back to the crock pot and stir to coat the meat. I served this dish with green beans and baked potatoes! Check it out!

Dinner is served!

Dinner is served!

Thanks for joining me in the kitchen on this Tasty Tuesday! Enjoy your day, and be well…

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