Interesting Event – Dinner for 8 – Gathering for a Cause

Published on by carol lou Category: Events

l am always of the lookout for my next Interesting Event and this one just happened to be a “Pop-Up” venue that absolutely took my breath away.  Who would expect to be invited to have dinner on a sidewalk in the middle of town, in the middle of Wisconsin.  Here is the back story, my friend Randy Verhasselt, owns Evolutions in Design in Wausau, WI, a flower and gift shop that is absolutely spectacular.  This past weekend was the Festival of the Arts weekend in Wausau and Evolutions in Design’s twentieth anniversary.  As we were browsing through his beautiful store, he happened to mention that he wanted to put together a Dinner for 8 that night at the table he had on display outside his store.  As you can see by the photos, this is no typical table, it has flowers cascading from the centerpiece, vintage china and glassware; the entire venue was a feast for the eyes.  It did not take more than a second and we said “yes” we are in for dinner.  “Be back at 5:30 was his parting comment” and we headed on our way enjoying the sights and sounds of the Festival of the Arts. The portion of the invite I have not mentioned is the entire proceeds from the dinner with matching gifts from Evolutions in Design and Back When Cafe were a charitable gift to The Women’s Community of Wausau.  When we arrived, the festival had closed, the streets had a few walkers, but the venue was ours.  Eight strangers who quickly became friends gathered around this spectacular table. One glance at the menu and I knew we were in for a treat.  Jolene Lucci, the owner/chef at Back When Cafe, a very popular neighboring restaurant on the block, had prepared the menu.  I knew we were in for an evening to remember and I have to say it exceeded all of my expectations.  Great food, new interesting friends, a venue that was absolutely beautiful on a lovely evening, a donation to a great cause, and a caring and vibrant community.  

 

 

 Our menu…

Bacon Wrapped Artichokes/California Avocado Toasts

Organic Mixed Greens/Bolognese,Beef and Pork Ragu,Pappardelle/Pesto Stuffed Pacific Salmon

Angus Beef Tenderloin/ Medley of Desserts

 

 

 

 

 

Orange Herb Baked Salmon

Published on by carol lou Category: Main dishes, Recipes

Every once in awhile, I come across a recipe that I haven’t made for years.  I have more folders and boxes housing my recipes; I am not surprised that some of my favorites get tucked away never to be seen again!  I am glad this recipe surfaced, it is a keeper.  Easy to prepare and one of the best ways I know to cook salmon.

 

 

 

Print

Orange Herb Baked Salmon

Servings 6

Ingredients

  • 1-2 tablespoons olive oil
  • 6 -6 oz. salmon fillets
  • 3/4 cup fresh squeezed orange juice
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped onion
  • parsley and orange slices for garnish

Instructions

  1. Preheat oven to 400 degrees.  Combine the orange juice, vinegar, 3 tablespoons of olive oil, chopped herbs and chopped onion in a small bowl.  Coat a 9 x 13 dish with the 2 tablespoons of olive oil and heat dish in preheated oven until hot.  Add the salmon fillets in a single layer.  Pour orange juice mixture over the fillets.  Bake for 13 minutes.  Baste with sauce once or twice while baking.  Broil for 5 minutes or until lightly browned and crusty.  Remove, garnish with parsley and orange slices. 

Interesting Find – The Apple House, Linden, VA

Published on by carol lou Category: Interesting Finds

If you are traveling through the western part of Virginia along Route 66 this fall, a must stop is The Apple House in Linden, VA.  We just happened upon this gem when driving the back roads, checking out antique shops in the area.  We turned a corner and there it was, a road side destination that was filled with cars.  Immediately, that peaked my interest and we decided to go in and check it out.  You are immediately hit with the aroma of apples and cinnamon. The line is long so be patient.  The donuts – yes, the donuts.  I know they serve a vast menu and have a country store full of jams, hot sauces, gifts, etc, but really, I think it is all about the donuts.  Fresh from the fryer, moist, delicious and covered with sugar.  Apple Butter Cinnamon Donuts – do I need to say more? 

The Apple House directly off of Route 66 in Linden, Virginia

Apple Butter Cinnamon Donuts

Grilled Nachos with Fresh Tomato Salsa

Published on by carol lou Category: Appetizers, Main dishes, Recipes

 The last few weekends of summer are on the horizon, the days are getting shorter and school buses are swirling through the neighborhoods.  The grills are still going and the Labor Day Holiday is fast approaching.  Next time you have your grill ready to go and looking for an easy appetizer or meal – toss some nachos on your grill and serve with my fresh salsa.  You can even make these ahead and pack and take with you for your weekend adventures. 

Print

Grilled Nachos with Fresh Tomato Salsa

Ingredients

  • NACHOS
  • corn tortilla chips
  • shredded cooked chicken
  • 1 can black beans, drained and rinced
  • 1 can diced green chilis
  • shredded cheese, Cheddar and Jack cheeses work great
  • sour cream, avocados, and/or pickled jalepenos
  • heavy duty foil
  • FRESH TOMATO SALSA
  • 2 large tomatoes
  • 1/4 medium sweet onion, rough chopped
  • 1 slice of jalapeno, seeds removed
  • 1/4 cup fresh cilanto
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 lime, juiced

Instructions

  1. For the nachos - take two large pieces of heavy duty foil and place criss-cross on your work space.  Spray with cooking spray.  Place tortilla chips on foil and top with whatever ingredients you prefer.  Fold up both pieces of foil and seal.  When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through.  Remove and carefully open foil packet.

    For the salsa - combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato.  Serve with Grilled Nachos.  The salsa is best if made early in the day.  Like more heat?  You can certainly add more jalapeno or spice. (We like our salsa mild-medium) 

 

 

Stone Fruit Spinach Salad with Lemon Dill Dressing

Published on by carol lou Category: Recipes, Salads

This is the time of year that stone fruits are abundant (a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry).  This salad starts with a bed of spinach and then slices of your favorite stone fruits.  I used peaches and plums that I found at the market today.  Cherries and apricots would also be a great addition.  The Lemon Dill Dressing is delicious and oh so easy.  Here is what I did – I mixed together lemon yogurt, lemon juice and fresh dill.  A surprising combination and just delicious with stone fruit!

 

Print

Stone Fruit Spinach Salad with Lemon Dill Dressing

Ingredients

  • fresh spinach
  • stone fruits, sliced - peaches, cherries, plums, apricots, mangoes
  • 1 cup lemon low-fat yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons fresh dill, minced

Instructions

  1. Line salad bowl with fresh spinach, top with sliced fruit.  Mix together the yogurt, lemon juice and dill.  Spoon over salad, toss and serve.

 

 

Easy Pull-Apart Bread

Published on by carol lou Category: Breads, Recipes

I am a avid bread baker but I have to admit I do not post many of my recipes.  Many are very time consuming and when yeast is involved I know by doing my research, many of you are not interested in complicated recipes or scared of baking with yeast.  I think I finally have a recipe that is so user friendly; you too will be making bread like a pro.  Here is what you need; one bowl, one wooden spoon, and a bread pan.  Of course, you will need a few measuring utensils and other kitchen staples! The rest is as easy as can be.  Mix and rise in one bowl, pat out on your counter, cut, put in the loaf pan, rise and bake.  As far as bread making goes – this is as easy as it gets.  Give it a try, I know you will not be disappointed!

Pat the dough and cut into rectangles/ dip the dough in melted butter and place in pan/finished dough in pan

 

Print

Easy Pull-Apart Bread

Ingredients

  • 1/2 cup solid vegetable shortening
  • 1 teaspoon salt
  • 6 tablespoons sugar, divided
  • 1/2 cup boiling water
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 2 3/4-3 cups flour
  • 1 egg, well beaten
  • 4 tablespoons butter,melted

Instructions

  1. In a large mixing bowl combine shortening, salt, and 5 tablespoons sugar - pour the 1/2 cup boiling water over these ingredients.  In another small bowl, combine the yeast, remaining 1 tablespoon sugar and warm water; stir and let stand until foamy, 10 minutes.  After 10 minutes, add one cup of flour to the shortening mixture, stir well,  Add the egg and stir until well blended.  Stir in the yeast mixture and remaining flour to form a soft dough.  Cover and let rest for 45 minutes.  Grease one 9 x 5 bread pan.  After the dough has risen, punch dough down.  Dust your work surface with flour and turn out the dough.  Pat the dough into a rectangle 1/4 - 1/2 inch thick.  Cut the dough into 5 inch  by approx. 4 inch rectangles.  Dip each piece of dough in the melted butter and place in the pan standing up. Repeat with the remaining dough.  Cover pan and let rest until doubled in size.  Preheat oven to 350 degrees.  Bake for 30 - 35 minutes or until golden brown.  Cool 10 minutes and carefully remove from pan. 

Alaska Inspired Crab Soup

Published on by carol lou Category: Recipes, Soups

We just returned from a wonderful cruise to Alaska on the Norwegian Bliss.  One of our excursions was going out on the Aleutian Ballard, as seen on Discovery Channel’s – The Deadliest Catch.  It was not what you think, we were not on rough seas hauling in crab pots.  What we did experience was a wonderful trip that showed us exactly how they catch crabs, eels, rock fish, haddock, prawns and other fish from the Alaskan waters.  Our guides were experienced captains and crew members from the show.  It was an extremely informative day on an unusually warm day in Ketchikan, Alaska.  I thought this was the perfect recipe to post after our wonderful trip north. 

Print

Alaska Inspired Crab Soup

Servings 4

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon grated oniion
  • 2 tomatoes, chopped
  • 1/2 cup thinly sliced mushrooms
  • 1 teaspoon fresh chives, minced
  • 1 pound lump crabmeat
  • salt, to taste
  • cayenne pepper, to taste
  • 1 3/4 cups half and half
  • 3 tablespoons brandy
  • 1 cup hot cooked rice
  • 2 tablespoons Italian parsley, minced

Instructions

  1. Melt the butter in a saucepan.  Add the onion and saute until transparent.  Add the tomatoes, mushrooms and chives.  Cook for an additional 2 - 3 minutes, stir frequently. Add the half and half. bring to a boil.  Add the crab meat and brandy, heat through.  Season with salt and cayenne and cook an additional minute.  Place 1/4 cup of hot cooked rice in the each of 4 soup bowls.  Ladle the soup over the rice.  Garnish with parsley.

 

 

Cranberry Orange Muffins

Published on by carol lou Category: Breads, Recipes

These Cranberry Orange Muffins are studded with cranberries and pecans and topped with a crust of sugar.  This recipes is one of my one-bowl wonders; everything is mixed in one bowl – quick and easy.  After they are baked I dipped them is a orange juice sugar glaze and dipped them into coarse sanding sugar.  This last step is optional but it certainly gives these muffins a yummy sweet appearance.

Print

Cranberry Orange Muffins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • grated rind and juice from one orange
  • 1/3 cup sugar for the glaze
  • coarse sanding sugar for topping

Instructions

  1. Preheat oven to 350 degrees. Grease 18 muffin cups. In a large mixing bowl, combine the first seven ingredients with a hand held mixer. Beat at medium speed until just combined and all dry ingredients have been incorporated. Stir in the cranberries, pecans and grated rind from one orange.  Spoon batter into prepared muffin pan, bake for 25 minutes.  

    Combine the orange juice and 1/3 sugar and bring to a boil.  Dip the tops of the cooked muffins in the glaze and then dip the tops into the coarse sugar, if desired. 

Zucchini Ribbon Salad

Published on by carol lou Category: Recipes, Salads

Do you have an abundance of zucchini or looking for a new summer salad?  This is a quick to prepare salad and one where you can add lots of toppings.  I topped mine with crushed nuts, grated Parmesan and dried cherries.  Another great topping would be sliced tomatoes and olives.  Use the zucchini and marinade as your starting point and top the zucchini with your favorite seasonal toppings. 

5 from 1 vote
Print

Zucchini Ribbon Salad

Servings 4

Ingredients

  • 2 medium zucchini
  • 8 ounces shitake mushrooms, sliced thin
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh basil
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crushed assorted nuts
  • 1/3 cup dried cherries, optional

Instructions

  1. Slice each zucchini in half and then cut each half vertically into thin long ribbons of zucchini. Slice each ribbon in half vertically.  In a medium bowl combine the sliced zucchini and mushrooms.  For the dressing, combine the chives, basil, olive oil, lemon juice, shallot, and balsamic vinegar.  Pour over the zucchini and mushrooms.  Let stand at room temperature for 30 minutes.  Salt and pepper, to taste.  Top with grated Parmesan, crushed nuts and dried cherries, or toppings of your choice. Serve.  

Vanilla Cream with Fresh Berries

Published on by carol lou Category: Desserts, Recipes

You cannot get an easier or more delicious dessert than Vanilla Cream with Fresh Berries.  This is a perfect make ahead and take dessert.  I like to divide the Vanilla Cream into canning jars, cover and refrigerate.  Then when you are ready to serve, simply take off the jar lids, top with fruit and you are ready to serve.  Perfect during these hot summer months with berries in abundance.

Print

Vanilla Cream with Fresh Berries

Servings 8

Ingredients

  • 1 tablespoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 cups heavy cream
  • 1 cup sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh berries

Instructions

  1. Soften the gelatin in the cold water in a saucepan.  Stir the cream and sugar into the softened gelatin and heat until the gelatin is dissolved.  Remove from the heat and add the sour cream and vanilla, using a held held mixer, whip until smooth.  Pour into small galsses, leaving 1/2 inch room a the top.  Chill.  To serve, top with fresh berries.