Vegetable Bruschetta

 

 I LOVE bruschetta, and could absolutely make a meal of it. Bruschetta is definitely one of those recipes that you can change up and make it different every time!   Use different vegetables....add a little more of one vegi and a bit less of another.  Try a variety of bread as well.
     Bruschetta is the perfect appetizer for any party~ in fact, you can set up a "Bruschetta Bar" & put out all the various toppings so your guests can tailor theirs to their taste. Here's a recipe for one which I consider a bit more "healthy", if you will. 

Vegetable Bruschetta

1 12 lbs. plum tomatoes, seeded and cut into 1-inch pieces
2 small sweet red and/or yellow peppers, seeded and cut into 1-inch pieces
1/2 or 1 whole medium red onion, cut into 1/2-inch wedges
3 cloves garlic, peeled
2 Tbsp. olive oil
1/2 tsp. kosher sale or sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. balsamic vinegar
2 tsp. snipped fresh thyme
1/4 C snipped fresh basil
1 whole-grain baguette (1 lb.)
2 oz. Parmesan cheese, thinly shaved

Heat oven to 425 degrees.  In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic.  Add oil, salt and black pepper; toss to coat.  Transfer mixture to a foil-lined shallow roasting pan. 

Roast at 425 degrees for 35-40 minutes or until vegetables are tender and slightly charred on the edges; stirring twice.  Cool slightly on a wire rack.  Lower oven temperature to 375 degrees.

Transfer tomato mixture to a food processor (or blender, if you don't have a food processor).  Cover and pulse with several on-off turns until  mixture is chopped but still slightly chunky.  Stir in balsamic vinegar and thyme.

Slice baguette crosswise into 1/4 inch thick slices (about 36 slices).  Lightly coat bread slices with olive oil.  Place on a baking sheet.  Bake at 375 degrees for 4-6 minutes or until golden and crisp, turning once.  Cool on a wire rack.

Stir basil into tomato mixture.  Top each bread slice with 1 Tbsp. of the mixture and some of the parmesan.

Makes 36 pieces

Pumpkin Waffles & Cinnamon Maple Syrup

     In honor of Fall and all things pumpkin, here's a sweet recipe for those lazy weekend mornings that I hope are in your schedule~

Pumpkin Waffles & Cinnamon Maple Syrup

1 C pure maple syrup
1 cinnamon stick
1 1/2 C all-purpose flour
1 C white whole wheat flour (such as King Arthur)
1 tsp. baking soda
1/2 tsp. salt
2 C buttermilk
1 C canned packed pumpkin
4 eggs, beaten
1/3 C packed brown sugar
1/4 C unsalted butter, melted
*whipped cream, optional for garnish
*cinnamon, optional for garnish
*whole or chopped pecans, for garnish

Heat waffle iron according to manufacturer's directions.  In a small lidded pot over medium heat, combine maple syrup and cinnamon stick.  Cook, uncovered, until it steams (do not boil).  Turn off heat, cover and let stand 15 minutes.  If not immediately serving, transfer to an airtight container with cinnamon stick still inside.  Cool; refrigerate until ready to use. *Personally, I would make a double batch of the syrup and keep on hand so in the future, you only have to make the waffles.  I'm organized that way ;-)

Whisk together both flours, baking soda and salt.  In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter.  Stir dry mixture into wet mixture until smooth.

Coat waffle iron with nonstick cooking spray.  Cook waffles according to manufacturer's directions.

If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles.  To serve:  Toast frozen waffles and reheat syrup.  *Optional---top with a dollop of whipped cream and sprinkle some cinnamon on top of the whipped cream and add a few whole or chopped pecans, walnuts, or nuts of your choice.
~Enjoy!

Makes 12 waffles

Sweet & Salty Pecan Sandy Cookies

Here's a great cookie recipe that combines the wonderful taste sensation of sweet AND salty!

Sweet & Salty Pecan Sandy Cookies

Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using an electric mixer, beat 3/4 C (1 1/2 sticks) unsalted butter (at room temperature), 1 tsp. pure vanilla extract, 1/4 tsp. kosher salt and 1/2 C sugar until light and fluffy, about 3 minutes.  On low speed, beat in 1 1/2 C all-purpose flour until just incorporated.  Stir in 1/2 C pecans (chopped) and 3/4 C crushed potato chips (2 C whole).  In a small bowl, place 1/4 C sugar.  Roll level Tbsp. of dough into balls and roll around in the sugar to coat.  Place on prepared baking sheets, spacing them 2 inches apart.  With a flat-bottomed measuring cup or glass, press each ball into a 1/4 inch thick round.  Bake until lightly golden brown, 16-18 minutes.  Let cool for 5 minutes before transferring to wire racks to cool completely.
*Optional:  dip cookies into melted chocolate and allow to set before serving.

Makes 30 cookies

Caramel-Banana Muffins

     I stumbled across this recipe while looking at back issues of magazines; I will definitely be trying it.  Sugar-topped banana slices caramelize as they bake on top of these sweet muffins.

Caramel-Banana Muffins

1/2 C chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 3-oz. pkg. cream cheese, softened
1/4 C butter, softened
2/3 C sugar
1 egg
1 medium banana, peeled and mashed (1/2 C)
1 tsp. vanilla
1 1/4 C all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 Tbsp. butter, melted
Caramel-flavored ice cream topping (optional)

Line twelve 2 1/2-inch OR 6 jumbo (3 1/4-inch) muffin cups with paper baking liners.  In a small bowl, mix pecans, 2 tablespoons sugar and 1 tsp. cinnamon. 

In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined.  Add egg and beat well.  Beat in the mashed banana and vanilla until combined.

In another bowl, combine the flour, baking powder, baking soda and salt.  Add to the banana mixture, beating on low speed until just combined.

Stir in 1/4 cup of the pecan mixture.  Spoon half the batter into prepared muffin cups (1 rounded tablespoon for each 2 1/2-inch muffin cup OR 2 rounded tablespoons for jumbo cups).   Drizzle 1/2 teaspoon caramel topping over batter in each cup.  Top with remaining batter.  If you like, top each with 2 thin slices additional banana.  Drizzle with a little melted butter and sprinkle with remaining pecan mixture.

Bake in a 375 degree oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.  Cool in pan on a wire rack 5 minutes.  Remove from pan.  Serve warm, drizzled with more caramel topping, if you like. 

Makes 12 standard OR 6 jumbo muffins

Peanut Butter Scones

     Here's a great portable treat for those mornings when you and/or your family needs to dash out the door.  Sweet raisins contrast with salty peanuts in these great, on-the-go scones.

Peanut Butter Scones

1 C quick-cooking rolled oats
1 1/4 C all-purpose flour
1/2 C whole wheat flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 C creamy (or crunchy---your choice!) peanut butter
1/4 C butter
2 eggs, lightly beaten
3/4 C milk
1 tsp. vanilla
1/2 C raisins
1/2 C peanuts, chopped
1/4 C toasted wheat germ
1 Tbsp. milk
2 tsp. packed brown sugar

Lightly grease a large baking sheet; set aside.  In a large bowl, combine oats, flours, 2 tablespoons brown sugar, baking powder and salt.  Using pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs.  Make a well in center.

In a medium bowl, combine eggs, 3/4 cup milk and vanilla.  Add all at once to dry ingredients with raisins, peanuts and wheat germ.  Stir until moistened.

Turn dough out onto well-floured surface.  Knead gently for 10 to 12 strokes of until nearly smooth.  Divide dough in half.  Pat or lightly roll each portion into a 6-inch circle.  Cut each circle into 6 wedges.

Place wedges 2 inches apart on prepared baking sheet.  Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.

Bake in 400 degree oven 12 to 14 minutes or until golden.  Serve warm. 

Makes 12 scones

Citrus Chiffon Pie

     With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy and refreshing pie is perfect all Summer long ~

Citrus Chiffon Pie

1 1/3 C vanilla wafer crumbs (from about 44 cookies, or about 6 oz.)
4 Tbsp. unsalted butter, melted
3/4 tsp. kosher salt
1 1/4-oz. envelope unflavored gelatin
1/2 C + 1/3 C sugar
4 Large eggs, separated
1/2 C orange juice
1/3 C fresh lemon juice (from 2 lemons)
1/2 tsp. grated lemon zest
1 tsp. grated orange zest

Heat oven to 325 degrees.  In a medium bowl, combine the wafer crumbs, butter and 1/2 tsp. salt.  Press the mixture into the bottom and up the sides of a 9-inch pie plate.  bake until the edges of the crust are beginning to brown, 12-15 minutes.  Transfer to a wire rack to cool completely.

In a medium saucepan, combine the gelatin, 1/2 C sugar and the remaining 1/4 tsp. salt.  In a bowl, whisk together the egg yolks, orange and lemon juices and 1/4 C water.

Stir the egg yolk mixture into the gelatin mixture and bring to a boil over medium heat, stirring to dissolve the sugar. Transfer the mixture to a large bowl, cover and refrigerate until  partially set, about 1 hour.

When the gelatin has partially set, using an electric mixer, beat the egg whites in a large bowl until soft peaks form.  Gradually add the remaining 1/3 C sugar, 1 Tbsp. at a time, beating until incorporated.  Continue to beat until stiff, glossy peaks form, about 3 minutes.  Stir a little of the egg whites into the gelatin mixture until combined.  Gently fold the lemon and orange zest and the remaining whites into the gelatin mixture until no white streaks remain.  Spoon  into the prepared pie crust.  Refrigerate until set, at least 4 hours.

Serves 8

Berry Margarita Cheesecake Squares

   ~Heavy sigh.  Yes, cheesecake is still on my mind......

     I saw this recipe in a magazine somewhere recently, and my heart STOPPED for a minute.  I absolutely LOVE a good margarita and I LOVE fresh berries in the summertime + I adore cheesecake.  This recipe combines the flavors of all three.  Shut. The. Door.  Heaven on Earth.

     Naturally, this is in my pile of must try recipes.  Please drop by and leave feedback if you try this or any of my posted recipes ~

    

Berry Margarita Cheesecake Squares

Crust

3/4 C (1 1/2 sticks) unsalted butter, at room temperature
1/3 C packed dark brown sugar
1/3 C granulated sugar
2 C all-purpose flour
1 C pecans, chopped (did I mention that I LOVE pecans too???  It just keeps gettin' better!)

Cheesecake Topping

2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 C granulated sugar
2 eggs
1 tsp. vanilla extract
2 Tbsp. tequila
1 Tbsp. lime juice
1 Tbsp. lime zest
1 Tbsp. cornstarch
1 C each blueberries, raspberries, sliced strawberries and blackberries (OR, as always, use whatever fruit YOU prefer)

Heat oven to 350 degrees.

Crust:  In a large bowl, beat butter 1 minute; add sugars and beat 3 minutes.  Beat in flour on low speed until just incorporated.  Beat in pecans.

Press mixture evenly over bottom of a 13" x 9" x 2" nonstick baking pan.  Bake at 350 for 10 minutes.  Cool slightly.

Cheesecake Topping:  In a large bowl, beat cream cheese and sugar 3 minutes.  Add eggs and vanilla and beat 2 minutes; beazt in tequila, lime juice and zest.  Beat in cornstarch.

Pour topping over crust.  Bake at 350 for 20-25 minutes, until set.  Cool slightly; refrigerate 1 hour. 

Cut into 20 squares (I promise I won't tell a soul if you make it 10 squares instead...lol) and refrigerate until serving.  to serve, trim off browned edges and top with berries. 

Makes 20 servings

No Bake Fruit Cheesecake Pots

     I hope everyone had a safe, fun-filled 4th of July!
 
     I was actually under the weather, so we stayed in and watched movies on the Lifetime channel instead of sitting outside with a roaring fire in the fire pit as we'd planned.  That's what happens when you get old.  Don't say I didn't warn you...

     Anyway, today is a new day and I am certain I'm coming down with *something*, so I'm trying to work but I only have visions of a nap in my head. 
  
     Here's a fun & easy dessert that you can switch up to suit your tastes.  If you aren't a fan of raspberries, as I am, than use strawberries or blueberries instead.  If you DO switch out the berries, then be sure to use the same flavor in jam. 

     The fun part is you layer all these ingredients into those trendy mason (canning) jars.  If you don't have mason jars in your cupboards, don't fret.....use whatever you have on hand.  My favorite is oversized wine goblets, or how about individual (small) NEW garden pots!?  It's nice to SEE the layers, but not absolutely necessary, so again, get creative and use what you have.

No-Bake Fruit Cheesecake Pots

Cheesecake Batter

1 1/2 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 C heavy cream
1 Tbsp. fresh lemon juice

Other Ingredients

8 graham crackers, ground (about 1 cup)
12 oz. fresh raspberries
1/2 C raspberry jam
8 (8-oz) glass mason jars (or whatever you have on hand)

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about 2 minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating layers with cheesecake batter.  Refrigerate for at leave 2 hours before serving. 

Makes 8 servings

Pound Cake Peanut Butter Panini

     I do not have a Panini press.  Yet.  I WANT one.  There are so many delicious looking things you can make with one---from the obvious sandwich to desserts, like this one I stumbled across in a magazine the other night. Most of the peanut butter Panini dessert recipes call for sliced banana, and viola, you'll have an  "Elvis Panini".  So, add banana to the recipe below if you'd like.

     I must try, as my husband is a huge peanut butter fan.  I'm all about CHOCOLATE.  But, I'll take one for the team and make this for him as soon as he buys me a Panini gadget. 

     One doesn't HAVE to have a Panini Press to make any of the dishes, though.  I don't know why a waffle maker wouldn't work, OR if you opt to use your grill, take a heavy skillet and press your sandwich that way.  You won't get the cool marks, but after you take that first bite, you won't care!

      If you're going to seriously get into making  Panini's, you may want to check out this cookbook:
http://pinterest.com/pin/122371314846266829/   Click on the blue link and it will take you to Amazon, where you can purchase.  Or type the name into EBay's search bar and see if someone there is selling it. 

    

   
      Enjoy and have fun ~

 Pound Cake Peanut Butter Panini


1/2 C creamy peanut butter
1/4 C hot caramel sauce topping (store-bought, from a jar, like Smucker's)
6 Tbsp. cream cheese, softened
12 (1/2 inch thick) slices prepared pound cake
6 Tbsp. chopped roasted, salted peanuts
1/2 tsp. coarse kosher salt

Preheat Panini grill to medium-high heat (350 to 400 degrees).  In a small bowl, combine peanut butter and caramel topping.  Spread 1 tablespoon cream cheese on one side of half of pound-cake slices.  Spread peanut butter mixture on one side of remaining half of pound cake slices.  Evenly sprinkle peanuts and salt on top of peanut-butter mixture.  Cover with remaining half of pound-cake slices, cream cheese side down.  Grill for 1 minute. 

Peony Pinching Tip

     Peonies are one of my all-time favorite flowers.  I have a deep pink planted in my new landscaping which is only one year old, so it will be a few more years until I can enjoy a really abundant plant with tons of flowers for cutting. I thought I'd share some tips today......

     Peonies picked in bud will open within a day or two, and then the blooms will last for up to a week in a vase.  To keep bouquets as fresh as possible, use floral food (available at hobby shops and through florists), and change the water in the vase, clipping the stems an inch or so every two to three days

     I did not know this ~ maybe you don't either? Cut several stems topped by big buds (before they open), put them in a plastic bag, and store them in the refrigerator. They will keep for 4 to 5 weeks. When they're brought out and put into a vase, they open up to be just as fragrant and colorful as those grown outdoors----plus, no ants!

     Peony for your thoughts!  Sorry, I couldn't resist.......I wanted to say that since the first sentence, lol. 

     Here's wishing you a beautiful, BLOOMING Summer!

Apple Bourbon BBQ Sauce

    

Summertime is in the air!  In honor of barbeque season, here's a unique sauce recipe for you to try. The best part?  You can make this up to 2 weeks ahead~

     This is terrific on pork, but who am I to stop you from being creative ~ feel free to share what YOUR favorite bbq sauce is. 

Apple Bourbon Barbeque Sauce

2 Tbsp. butter
1/4 C diced sweet onion
3/4 C coarsely grated peeled apple (preferably a firm, sweet-fleshed variety such as Rome Beauty)
3 Tbsp. bourbon
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
2 C ketchup
1/2 C distilled white vinegar
1/2 C cola
1/2 C brown sugar
6 Tbsp. pure maple syrup
1 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke

In a small skillet, melt butter over medium heat.  Add onion to skillet and sauté for 4 minutes.  Add grated apple, bourbon, salt, cayenne, cinnamon and cumin and sauté for an additional 2-3 minutes.  Remove from heat and set aside. 

In a large non-reactive saucepan, add remaining ingredients and mix well.  Simmer over medium-low heat for 5 minutes, stirring frequently. Add apple mixture and stir well.  Simmer for 2 additional minutes and remove from heat.  After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Pecan-Toffee Brownies

     Brownies are always a hit with my husband and he prefers his with nuts.  You can omit them from this recipe, or swap out if you don't like pecans. 

     Also---think outside of the box ---scoop this mixture into cupcake liners and a muffin tin for a change!  Just watch the time---they obviously will NOT take an hour to bake.  I would the timer at 18 minutes and keep checking until a toothpick comes out clean.  Enjoy!!

Pecan-Toffee Brownies

2 (19.9 oz.) boxes chewy fudge brownie mix
4 large eggs
34 C vegetable oil
12 C water
1 (12-oz.) bag semiswet chocolate morsels
2 C chopped pecans
1 (8 oz.) bag toffee bits
Garnish:  Caramel ice-cream topping, chopped pecans

Preheat oven to 325 degrees.  Line a 15 x 11-inch baking dish with heavy-duty aluminum foil, allowing foil to extend over sides of pan.  Spray foil with nonstick baking spray with flour.  In a large bowl, combine brownie mix, eggs, oil and water; stirring until well blended.  Add chocolate morsels, pecans and toffee bits, stirring until combined.  Spread batter evenly into prepared pan.  Bake for 1 hours, or until a wooden pick inserted 1 inch from edge of pan comes out clean.  Cut into squares.  Drizzle with caramel ice-cream topping and chopped pecans, if desired.

Serves 12 to 16

Lemon -Yogurt Crumb Cake

    


     In tribute to my love of all things lemon, I'm going to share a lemon-yogurt crumb cake recipe which calls for homemade lemon curd. Now, yes, this deal IS rather time consuming, but oh so worth it! You will end up with enough lemon curd leftover to save for another crumb cake in 2 weeks, OR fill cupcakes or miniature tart shells with what's left. 

Lemon Curd

6 lemons
1/2 C butter
2 C sugar
4 eggs

Grate zest from the 6 lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Beat 1/2 C butter, softened, and 2 C sugar at medium speed with an electric mixcer until blended. Add 4 eggs, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled)> Transfer to a heavy 4-qt. saucepan.

Cook over medium-low heat, whisking constantly, 14 to 16 minutes.

Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
Makes 2 cups

Lemon-Yogurt Crumb Cake

Crumb topping

1 1/2 C all-purpose flour
2/3 C granulated sugar
1 Tbsp. lemon zest
1 Tbsp. orange zest
1/8 tsp. salt
1/2 C cold butter, cut into pieces

Cake batter

1/2 C butter, softened
1 1/2 C granulated sugar, divided
3 large eggs, separated
1 1/2 C all-purpose flour
1/8 tsp. baking soda
1/2 C plain (I'd use vanilla) Greek yogurt
1 Tbsp. lemon zest
3/4 C Lemon Curd
1/4 C powdered sugar

Prepare crumb topping: Preheat oven to 350 degrees. Combine the first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Prepare Cake batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 C granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.

Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until foamy; gradually add remaining 1/4 C granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch deep) pan. Dollp with lemon curd; gently swirl with a knife. Sprinkle crumb topping over batter.

Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

Serves 8-10

Creamy Cauliflower Soup

     Today's recipe comes from my online friend, Elodie.  Soups are a great way to eat healthy and I love her variations at the bottom. 

      Many thanks to Elodie for sharing!  I love cauliflower and will have to try this soon. 

      ~Enjoy ~

 



Sirloin Steak w/Cabernet Blackberry Sauce

     If you love berries as much as I do, you'll appreciate any new ways to cook with them.  In this dish, sweet blackberry sauce pairs perfectly with hearty steaks and spicy black pepper.  In anticipation of warmer weather, tuck this recipe away for grilling days ahead!

Sirloin Steak with Cabernet Blackberry Sauce

2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 tsp. chopped fresh thyme
1 Tbsp. coarse ground black pepper, plus additional to taste
1 Tbsp. dijon mustard
1 tsp. olive oil
(4) 1-inch thick top sirloin steaks
Olive oil cooking spray
2 shallots, minced
1/2 C cabernet sauvignon wine
1 C low-sodium beef broth
4 C fresh blackberries, divided plus plenty for noshing on while preparing this dish!
1/2 tsp. Kosher salt
2 tsp. unsalted butter, cold

In a small bowl, combine garlic, vinegar, thyme, pepper, Dijon and oil.  Rub mixture on all sides of steaks, transfer to a re-sealable container, cover and refrigerate for 4-24 hrs.  I'd personally do this overnight---the longer you marinade, the better. 

Heat a medium saucepan on medium high and mist with cooking spray.  Add shallots and saute, stirring frequently, until soft and light golden, about 2 minutes.  Stir in wine, broth and 3 cups blackberries and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, for 10  minutes, until berries are very soft and liquid is reduced by about half.  Remove from heat.

Over top of a small bowl, strain blackberry mixture through a fine mesh strainer, gently pressing on solids with a ladle to extract juice from berries; discard solids.  Rinse saucepan; return blackberry sauce to pan over low heat, cover and keep warm.

Season steaks with kosher salt and grill for about 3 minutes per side, until an intant-read thermometer registers 145 degrees when inserted in center of steak.  Let steak rest for 3 minutes.  Return sauce to medium heat and stir in butter until melted.  NOTE:  do not use oil or pre-melted butter, as it will not emulsify).  Place steaks on serving plates.  Top with blackberry sauce and remaining blackberries, dividing evenly. 

Serves 4

Pinterest pays off!

    I spend a. lot. of time on Pinterest.  I justify it because I'm running a business, therefore I often spend time pinning new inventory.
     I also find terrific ideas over there and I actually DO use them.  Today I'm sharing a creative way to decorate the front door instead of the common Spring wreath.
     I found the umbrella at Goodwill a while back.  It's from Ralph Lauren and I probably paid $2 or so!  Then I had to wait for the "right" filler to add to this creation and I found those this week.  I invented another $6.xx on these beautiful red flowers.  I rummaged through my craft room and found just the right length of silky ribbon to tie it all together. 
     Here's the end result:

    

     Be sure to check out ALL my Pinterest boards for delicious recipes, handy health tips, home decorating ideas, great gift items and lots more!   Just click http://pinterest.com/ShellyFord/

Roast Beef Sandwiches

     This is a great, healthy variation of a classic sandwich!  Lean beef is a good source of protein and iron, as well as vitamins B12 and B6, both of which play a critical role in cell metabolism and preventing osteoporosis.
     If your idea of a splurge is prime rib, you'll love this lean roast beef sandwich with a tangy, creamy horseradish spread.  Stacked with peppery arugula and sweet, juicy tomatoes, it's a sumptuous sandwich to sink your teeth into.

Roast Beef Sandwiches

1/2 C nonfat plain Greek yogurt
2 Tbsp. prepared horseradish
2 tsp. fresh lemon juice
1/8 tsp. fresh ground black pepper
8 slices whole grain bread (use ANY whole grain bread you like---sub rolls, focacia, or even a wrap.)
8 oz. all-natural, low sodium deli-fresh roast beef, thinly sliced
2 C baby arugula
1 beefsteak tomato, thinly sliced
1/2 C thinly sliced red onion

In a small bowl, whisk yogurt, horseradish, lemon juice and pepper until combined.  Spread mixture onto 1 side of each bread slice, dividing evenly.  Layer beef, arugula, tomato and onion between bread slices, dividing evenly.

Serves 4

Beef Barley Soup

     Some of you may know that since my diagnosis of Fibromyalgia in the last month, I've been focusing on eating more healthy.  I've incorporated a LOT of whole grains and fiber in my diet, not to mention vegetables and fruits.

     I stumbled upon this recipe recently, and it's on my menu to make this coming week, so I thought I'd share! I have NEVER eaten barley, but my hubby was game to try it as well, so I will be sure to post a follow-up letting everyone know how this turned out.   Hope you enjoy....

Beef Barley Soup

1 Tbsp. vegetable oil
1 1/4 lb. beef chuck for stew, cut into 1-inch pieces
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, minced
1 container (26 oz.) unsalted beef stock (such as Swanson) *I used an entire 32 oz. container
3 C water  (I cut this to TWO cups due to the increase in beef broth)
2 large carrots, peeled and sliced (I used 3 & could have used more)
2 ribs celery, sliced
1 can (14 1/2 oz.) no-salt-added diced tomatoes
8 oz. sliced white mushrooms
3/4 C barley
1/2 tsp. dried thyme
*I used several splashes of Worcestershire sauce--gave it great flavor!
1 C frozen peas, thawed (I will be omitting, as hubby detests peas--perhaps I will substitute a can of green beans)
Chopped parsley (optional)

Heat oil in a large pot over medium-high heat.  Season beef with 1/4 tsp. of the salt and the black pepper and add to pot; saute 5 minutes, turning once.  Add onion and garlic; cook 3 minutes, stirring occasionally.

Add stock, 3 cups water, carrots and celery.  Cover and simmer 60 minutes, stirring occasionally.  Add tomatoes, mushrooms, barley, remaining 3/4 tsp. of the salt and the thyme.  Simmer 30 minutes, covered, stirring occasionally.

Stir in peas (or beans!) and simmer 2 minutes.
Garnish with parsley, if desired.

Serves 6

Ham and Cheese Muffins

    Yes, I'm still working my way through my new cookbook.  If I were you, I'd look up "Mad about Muffins"  by Dot Vartan.  You won't regret it. 

    This week, I'll be making the following recipe.  I'll likely serve these muffins for breakfast, with a hard boiled egg or two and fresh fruit would really round the meal out.  OR one could serve these for lunch or dinner alongside a salad.

Ham and Cheese Muffins

1 egg
2 Tbsp. granulated sugar
1 C sour cream (I will be using LIGHT sour cream--use whatever you prefer)
1 Tbsp. corn oil
1 tsp. prepared mustard
1 1/3 C sifted all-purpose flour (again, SIFTED flour!?  Don't these people know how much I detest sifting?  Oh well....)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C diced cooked ham
1/2 C shredded Swiss cheese

Heat oven to 400 degrees.  In a large bowl, lightly beat the egg.  Add the sugar, sour cream, corn oil and mustard.  Mix well.  Add the flour, baking powder, baking soda and salt.  Stir just until the dry ingredients are moistured.  Gently stir in the hat and cheese.  Fill greased muffin tins (or use paper liners).  Bake for 20-25 minutes or until the muffins are brown.

Makes 1 dozen muffins

Cherry Yogurt Muffins

     As I work my way through my new muffin cookbook, I found THE. PERFECT. muffin for my husband.  Doug loves cherry pie, so I just know he will wolf these down.  Plus, I've not seen him turn down but one or two things I've ever cooked....it's sure to be a winner!

Cherry Yogurt Muffins

1/2 C softened butter
3/4 C granulated sugar
2 Large eggs
1 tsp. baking powder
1/2 tsp. baking sodea
1 tsp. almond extract
2 C sifted all-purpose flour (dang! ~I hate sifting flour....oh well, hubby's worth it)
1 C plain yogurt (though I think I will use vanilla yogurt for added flavor)
1 (12 oz.) can cherry pie filling
1/2 C pecan halves

Heat oven to 350 degrees.  In a large bowl, beat butter with a mixer until creamy.  Beat in sugar until the mixture is pale and fluffy.  Beat in the eggs, one at a time.  Mix in the baking powder, baking soda, and almond extract.  Fold in half of the flour with a spatula; then add the yogurt and the remaining flour.

Line muffin tins with paper baking cups or spray with cooking spray.  Spoon one heaping tablespoon of batter into each cup and smooth the batter to distribute it evenly.  Add one teaspoon of cheery pie filling to each cup.  Cover the filling with another heaping tablespoon of batter.  Break pecan halves and sprinkle on top of the batter. 

Bake 25 minutes or until the muffins are lightly browned. 
Makes one dozen muffins