Bad, Bad Blogger!!

The BAD Blogger!!

Yep, that would be me - away from my blog and my blogging friends for the last week. Shame, shame on me! Wish I could tell you I was out having fun somewhere BUT that was not the case. Blogger caused me some grief and I wasn't able to log on AND more importantly, I had some family issue to deal with. One of my dear children is facing some of life's difficult moments. Please hold us up in prayer -- this too will pass but when you are young, you don't always have the life experience to know that. Thank you for both your understanding and your prayers. I will be catching up on my blog visiting this week!

I did not get the winner of the Quail Ridge Press GIVEAWAY posted. Thanks for everyone who entered in and all the nice comments that were posted. And BIG thanks to the wonderful folks at Quail Ridge Press for providing the books for review and giveaway (they are sending me another book for review so watch for that).

Without further delay..........................................

The LUCKY winner of this giveaway is

Kimberley from Kimberley's Front Porch (I thought it fun that Kim was the winner and her blog is named Front Porch and my review was my Front Porch party -- too fun!!)

Congratulations Kim :)

Thank you to my daughter for always tallying up all the entries and determining the winner for me!



Reminder: Cookbook & Apron Set GIVEAWAY Closes Today!

Good Morning! Hoping that you are surviving the heat and drought that seems to have everyone in it's grip. I've given up on some of my potted plants that were not fairing so well. We were blessed with a little rain yesterday -- praying for more.

I wanted to issue a reminder that TODAY is the last day to enter in for the Quail Ridge Press Giveaway -- 2 GREAT new titles and a Faithfulness Farm Apron/Tee-Towel Set. Enter HERE. Drawing is later tonight :)

Cookbook Review ~ Quail Ridge Press & A GIVEAWAY!

I was contacted by Quail Ridge Press awhile back and asked if I would be interested in doing some reviewing of new releases for them. I get these requests now and again and most I just pass by. THEN I realized I have a book by this publisher -- Best of the Best from Minnesota Cookbook -- it was long ago a gift from a group of gals I worked with when I lived in Minnesota -- it was my going away gift when I moved to Nebraska in 2006. I have LOVED that book and use it often - my friends left me notes all thru the book and I love flipping thru and seeing those sweet messages. Based on my feelings for that book, I gladly signed on to review their TWO new titles.

First up is ---

 Hall of Fame of Southern Recipes

Hall of Fame of Southern Recipes is FULL of GREAT Southern recipes like Baked Vidalia Onion Dip , Chocolate Cream Supreme, Key Lime Cake, White Chocolate and Lime Mousse Cake and what Southern cookbook would be complete without a version of Red Velvet Cake. I was so impressed with the content of this book. I needed to plan a little get-together to *celebrate* my porch being completed. This book looked to be the answer to *what to serve?*  -- don't all Southern houses have BIG porches?, lol. I choose a couple things that would fit into my low-carb lifestyle and then some yummies for those who don't have to watch their carbs so closely. My menu, Mint Fruit Tea, Cool Benedictine Soup, Boursin Cheese (homemade) with Crudite & water crackers and Cheese Puffs with Chicken Salad - a perfectly refreshing light meal for a summer get-together. I even dug out my vintage snack dishes - the cold soup was PERFECT in the punch cups! Super easy recipes and everyone raved about the yummy food. A TOTAL success!

Mint Fruit Tea
Hall of Fame of Southern Recipes
(Printable Version)

2 long steams of mint
Grated rind of ½ lemon
Grated rind of ¼ orange
4 tea bags or 2 Tbsp loose tea
2 cups boiling water
1/3 cup sugar (you can substitute a no-calorie sweetener)
3-3/4 cups cold water
Juice of 1/2 orange
Juice of 1/2 lemon
Slices of lemon and orange for garnish
Sprigs of mint for garnish

Combine stems if mint, grated rinds, and tea in a heat-proof pitcher or teapot. Pour boiling water over all. Steep 2 minutes. Put remaining ingredients into large pitcher or jar. Strain steeped tea mixture into pitcher and blend. Cool, and pour into tall glass of ice. Garnish with thin slices of orange or lemon and sprigs of mint. Serves 6-8.

Cool Benedictine Soup
Hall of Fame of Southern Recipes
(Printable Version)

3 medium cucumbers
3 cups chicken broth
2 cups sour cream
3 Tbsp white wine vinegar
2 tsp garlic salt
Several drops of green food coloring
Chopped almonds for garnish

Peel cucumbers and cut into chunks. Puree in food processor. Combine with chicken broth, sour cream, vinegar and seasonings; tint a light green with food coloring. Chill. Serve cold, topped with almonds. Serves 6.

Boursin Cheese – Home Style
Hall of Fame of Southern Recipes
(Printable Version)

8 ounces whipped butter, softened
16 ounces cream cheese, softened
2 cloves garlic
1/2 tsp oregano
1/4 tsp basil
1/4 tsp dill weed
1/4 tsp marjoram
1/4 tsp black pepper
1/4 tsp thyme

Place butter and cream cheese in large bowl of an electric mixer or food processor. Beat at high speed until smooth and fluffy, stopping motor often to scrape down sides of bowl with rubber spatula. Add remaining ingredients, and continue to beat until well combined. Pack into containers and allow to mellow for at least 12 hours in refrigerator before serving. Serve cold with crackers or crudite.

Note: Okay to prepare in advance: if wrapped airtight, this will keep for 2 weeks to a month. Do not freeze. Fluff before serving.

Cheese Puffs with Chicken Salad
Hall of Fame of Southern Recipes
(Printable Version)

4 Tbsp butter
1/2 c boiling water
1/2 c all-purpose flour
Dash of salt
2 eggs
1/2 c shredded Swiss Cheese

Melt butter in boiling water. Add ¼ cup flour and a dish of salt. Stir rapidly until mixture leaves side of pan and forms a ball that does not separate. Remove from heat and cool slightly. Add eggs, one at a time and beat until smooth. Stir in cheese. Drop from a teaspoon onto a greased baking sheet, and bake in a 400°F oven for 20 minutes. Cool. And split. Fill with Party Chicken Salad. Unfilled puffs make be kept in freezer.

Party Chicken Salad:

2 c chopped, cooked chicken
1/4 c minced celery
2 Tbsp minced green onion
2 Tbsp mined pimentos
2 Tbsp white wine
1/4 c mayonnaise
1/2 tsp salt
Dash of pepper
1/4 tsp lemon juice
1/4 c sliced almonds

Mix chicken with celery, green onion, pimentos, wine, mayonnaise, salt, pepper, lemon juice and sliced almonds. Fill puffs with chicken salad. Yields: 10-12.

 

The second book I am reviewing is ......

 Skinny Ms. Slow Cooker

Skinny Ms. Slow Cooker includes 210 pages FULL of the most scrumptous looking recipes, ALL Healthy Lifestyle geared  -- included are  Spinach and Mozzarella Frittata, Spicy Chili with Fire-Roasted Tomatoes, and Ranch Turkey Sliders . EACH recipe has a beautiful color photo and a side-panel that includes all the nutritional data -- carbs included and you know that is important to me, lol.

First on my list is Steel-Cut Oats w/Peaches and Honey -- Once you go steel-cut, you won't go back AND the best way to prepare steel-cut oats is the slow-cooker. I served this to my company and my Dad talked about it the rest of their visit....very, very yummy! I doubled this recipe to feed my crowd and served with whipped cream and cinnmon for the top.

Steel-Cut Oats w/Peaches and Honey
Skinny Ms. Slow Cooker
(Printable Version)

1 c steel-cut oats
2 ripe peaches, peeled, seeded and sliced into 1-to-inch pieces
1/2 tsp cinnamon
1/4 tsp ginger
2 Tbsp honey
1 tsp pure vanilla
2 cups water
2 cups 1% milk (I used unsweetened almond milk)

Add all ingredients to the slow cooker, and stir to combine. Cover, and cook on LOW for 2-2-1/2 hours, or until desired consistency is reached. Yield: 13 1/2-cup servings. 81 calories/13 net carbs per serving.

Next was Garlic Lover's Chicken -- The name says it ALL. This dish was yummy -- I doubled it -- again, I was feeding a crowd and I thought a fight might erupt over the leftovers the next day, lol -- I served fresh green beans and a salad on the side. Very simple, healthy and took little time so I could spend more time enjoying my visitors.

Garlic Lover’s Chicken
Skinny Ms. Slow Cooker
(Printable Version)

20 cloves garlic, chopped (YES, that does read TWENTY)
1 tsp olive oil
4 ounce mushrooms
1 c low-sodium chicken broth
2 Tbsp organic cornstarch
2 large boneless, skinless breasts
1/2 c unsweetened almond milk

In a large frying pan, sauté chopped garlic in olive oil over medium-heat. Add mushrooms, and continue to sauté until mushrooms become soft. Pour broth into slow cooker, and whisk in cornstarch. Add remaining ingredients and stir briefly to combine. Cover and cook on HIGH for 4-5 hours. Yield: 4 servings. 199 calories/9 net carbs per serving.

Okay, Quail Ridge Press very generously provided me a copy of these book for review -- they ALSO provided a second set for me to giveaway to one of my dear readers. I've combined that with a HAND-EMBROIDERED Faithfulness Farm, fully reversible APRON & TEE-TOWEL set.

Enter to Win at Faithfulness Farm Blog

The drawing is open to ALL Faithfulness Farm Followers (new followers included) -- as a follower you've already been entered AND as a bonus entry, leave me a sweet comment on this post. A winner will be drawn on JULY 31th.

You may also enter in to win a copy of Skinny Ms. Slow Cooker from Quail Ridge Press -- their drawing will also be on July 31th. Thank you Quail Ridge Press -- I enjoyed the opportunity to review these terrific new releases!!

Gooseberry Patch Early Bird Review & GIVEAWAY ~ Meals In Minutes - ROUND 2

ROUND 2 of my 10th Anniversary Edition of Meals in Minutes review!
My friend Lynda is a fabulous cook and has had MANY recipes included in Gooseberry Patch books. This panini recipe among them. I use this recipe a lot when my garden is producing at peak. I will swap out the veggies depending on what I have the MOST of at any given time -- I especially like the addition of eggplant.

Don't have a panini press? Don't let that stop you -- here is a tutorial for making panini without one.


Roasted Veggie Panini
Gooseberry Patch's 10th Anniversary Edition of Meals in Minutes (submitted by: Lynda McCormick, Burkburnett, TX)
(Printable Version)

2 zucchini, thickly sliced
1 yellow squash, thickly sliced
8-oz pkg portabella mushrooms
2 tsp olive oil, divided
1 tsp balsamic vinegar
1 sweet onion, sliced
1 loaf sourdough bread, sliced (I'll use whatever hearty bread I have on hand)
1 red pepper, thickly sliced
1 green pepper, thickly sliced
1 yellow pepper, thickly sliced
1 c spinach leaves
2 Roma tomatoes, sliced
4 slices provolone cheese

Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon of olive oil and vinegar. Grill or broil until tender; set aside. Saute onion in remaining olive oil in a skillet over medium heat until caramelized; set aside. Spread tops and bottoms of bread slices with desired amount of Olive Tapenade; layer peppers, spinach, tomatoes and cheese evenly on half of the bread slices. Top with veggies and remaining bread slices; grill or broil lightly on both sides. Makes 4.

Olive Tapenade *
6-oz jar pitted green olives, drained
1 shallot, chopped
1 tsp lemon juice
1/8 tsp pepper
1/2 c olive oil

Pulse ingredients in a food processor until desired consistency is achieved. Refrigerate any remaining mixture in an airtight container. Makes about 1/2 cup.

* I have used a premade tapenade with great results too.

OKAY -- now to the IMPORTANT stuff -- to enter to win a copy of this book BEFORE it is even released AND a vintage-inspired Faithfulness Farm Apron and Tee Towel set - leave a comment HERE AND for a BONUS ENTRY, blog OR post on Facebook about the review and giveaway (you are welcome to use my giveaway photo). Please leave me a comment so I know to give you credit for your entry. ONE more bonus entry and another recipe to look for on Thursday this week!! Giveaway closes Tuesday March 6th.

Gooseberry Patch Early Bird Review & GIVEAWAY ~ Meals In Minutes

In 1996 we did something that a lot of people were doing for the first time about then – we hooked up our home computer to the phone line and went *online*. It didn’t take me long to discover a *community* of people just like me. AOL’s WHAT’S FOR DINNER message board (this board was later renamed Let's Discuss Dinner and now is just history). There I met a group of friends that loved to exchange ideas about feeding our families, recipes and just general tidbit’s about each other’s lives. Many of these friendships have endured. It was there that I first heard of Gooseberry Patch. A couple of the girls had contributed recipes to their cookbooks and had been *published*. It didn’t take me long or much convincing -- I ran out and purchased my first GBP book (Celebrate Autumn) and started sending them recipes regularly. I remember the day I got my first letter from them saying they would be including one of my recipes in an upcoming book – I stood at the end of my long, rural driveway jumping up and down like a goof. All these years (and many books) later, I still have that reaction when a see something in my mailbox from them. AND when a new book comes to me, the first thing I do is flip through it to see how many of my friends are also in that book. Blogging has brought me more friendships from GBP contributors. I always feel very honored to be included in a publication and among the company of such wonderful cooks.

I was very excited when I was asked to review the soon-to-be released 10th Anniversary Edition of Meals in Minutes. It was one of the first books I had a recipe included in and unlike reviewing a new book that I am just seeing for the first time and picking recipes I never made before – this book is an OLD FRIEND - I love this book and I love it’s recipes! This new edition is simply wonderful with 20 NEW recipes included. When I thought about what recipes I wanted to share with my readers from this book I thought of my old WFD friends.
My friends Lynda and Steph both have recipes in this book (they both have recipes in several GBP books). You can NEVER go wrong with a recipe from Lynda or Steph. Lynda has a couple THOUSAND of her wonderful recipes available at Recipe Circus and Steph maintained a webpage, Steph’s Country Kitchen Goodness which now is the blog Steph’s Kitchen – AGAIN, recipes from these gals are always top-notch. I also want to share the recipe I have in this book -- all these years later, it is still a winner.

Up first Steph's Ham & Pineapple Kabobs!

I've made this recipe many, many times. I've used both ham and pork chop cubes and think both versions are equally fabulous. I will tell you that we prefer to make this with fresh pineapple -- grilled fresh pineapple is a HUGE hit with my kids. On the side, another recipe from this book - Monterey Bread and a salad. Those of you who follow my Low-Carb Living segments, I want you to know that I ate a grilled pork chop and the salad -- these are NOT low carb recipes but very enjoyable for those who can handle the carbs.

Ham & Pineapple Kabobs
Gooseberry Patch's Meals in Minutes (Contributed by: Stephanie Moon, Nampa, ID)
(Printable Version)

1-1/2 lbs smoked ham, cubed
8-oz can pineapple chunks, juice reserved
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp ground ginger

Alternately thread ham and pineapple onto skewers; place in a 13x9-inch baking pan. Combine reserved juice with remaining ingredients. Reserve 1/2 cup for basting. Pour remaining mixture over kabobs, turning to coat. Cover and marinate in refrigerator for 2 hours, turning occasionally. Grill over medium-hot coals, turning twice and brushing with reserved marinade until hot and golden, about 10 minutes. Makes 4 servings.


Monterey Bread
Gooseberry Patch's Meal In Minutes (contributed by: Rita Welters, Bellingham, WA)
(Printable Version)

1 c. mayonnaise
1/2 c. butter, softened
1 c. shredded mild Cheddar cheese
1/4 c. grated Parmesan cheese
1 clove garlic, minced
3 green onions, chopped
1 loaf French bread

In a bowl, combine mayonnaise, butter, cheeses, garlic and onions; mix well. Slice French bread in half horizontally; spread mayonnaise mixture thickly on each half. Bake at 375 degrees until golden, about 10 to 15 minutes. Makes 16 servings.

Look for Lynda's recipe posted Monday 2/27 and mine on Thursday 3/1 AND did I forget to mention that there is going to be a GIVEAWAY?!! YAY -- GBP has provided me with a copy the 10th Anniversary Edition of Meals in Minutes to give to you and since this book is SO special to me, I've put together a grouping of special add-ons -- a hand-embroidered Faithfulness Farm Apron AND 5 days-of-the week hand-embroidered tee-towels. Entry is open to all FOLLOWERS of Faithfulness Farm (OLD and NEW) --- Bonus entries will be included on the upcoming 2 posts, so look for thosea and enter, enter, enter. Oh, how do you enter you ask --

Leave a comment on THIS post - that is it. Easy-Peasy!!
This giveaway will be open until Tuesday, March 6th.

Gooseberry Patch's Rush-Hour Recipes Review & A GIVEAWAY!!

Guess what? My friends at Gooseberry Patch are cranking out new books again and that means REVIEWS!! Not just one, but 2 this month!! That also means GIVEAWAYS!! Both this week and next I will be reviewing books so stay close by so you can get entered in for the giveaways.

The first book that arrived at Faithfulness Farm was Rush-Hour Recipes!
I say RUSH-HOUR and we all can picture what that looks like......


Whether you have a commute back and forth to work that resembles that or not we ALL have days when we have RUSH-HOUR in the kitchen trying to get a meal to the table or something prepared for a potluck or a party. Rush-Hour Recipes has your back for those times. As I browsed thru the sections - 5-Ingredient Favorites, One-Dish Dinners, Slow Cookers to the Rescue, Soup's On, Make-A-Meal Sides and my FAVORITE section, Speedy Potluck & Party Foods - I was amazed at the wonderful recipes offered. Knowing I had 2 occasions to plan for in that week, dinner with a friend AND a family meal with the kids here, I picked the recipes I wanted to make.

First up was my meal with a friend. The menu was Shrimp Scampi, Garlic Butter Asparagus and Cheese & Garlic Biscuits -- I know, a pretty garlic intensive meal but no one complained, and there were no vampires in attendance lol.

My First comment is on the recipes. They are clearly written, easy to follow and use simple pantry ingredients -- my only purchases were the shrimp (I usually have some in the freezer but didn't this time) and the fresh asparagus and I would have shopped for this occasion anyway. I wish I had been able to find peeled, raw shrimp but in my small town, that was not available so the peeling of the shrimp was a little time consuming but I did it in advance of my company arriving so it wasn't a huge deal. The only other things I did in advance was the assembling of all the ingredients, the mixing and scooping of the biscuits and trimming of the asparagus - everything else was while we chit-chatted. The meal came together quickly and pretty effortlessly and best of all, tasted like someone had been slaving over it for hours.

Shrimp Scampi
GBP Rush-Hour Recipes (contributed by Vickie)
(Printable Version)

2 lbs, uncooked, peeled large shrimp
1/2 cup butter
1/2 cup oil
2 Tbsp white wine or lemon juice (I used some chardonnay I had in the refrigerator)
1/4 cup fresh parsley, minced (I used flat-leaf parsley)
1 Tbsp garlic, minced
1 tsp salt
Pepper to taste
Optional: lemon wedges (I wedged 1 lemon and broiled it with the shrimp and that was wonderful)

Place shrimp in a large bowl; set aside. In a large saucepan over medium-low heat, combine remaining ingredients except lemon wedges. Cook for 3 to 4 minutes, stirring often, until well-blended. Pour most of the butter mixture over shrimp; toss to coast well. Arrange shrimp on a 15x10-inch jelly-roll pan in a single layer. Broil 3 to 4 inches from heat for about 5 minutes. Transfer shrimp to a serving platter; drizzle with remaining butter mixture. Serve with lemon wedges, if desired. Serves 6.


Garlic Butter Asparagus
GBP Rush-Hour Recipes (contributed by Jennifer Jones)
(Printable Version)

2 to 3 Tbsp butter
2 to 3 cloves garlic, minced
1 lb. asparagus, trimmed
Olive oil to taste
Salt and pepper to taste

Melt butter in a skillet over medium heat. Add garlic and asparagus. Cook for about 10 minutes, until crisp-tender. Just before removing asparagus from skillet, drizzle with olive oil. Drain asparagus on paper towel, if desired. Add salt and pepper to taste. Serves 4.


Cheese & Garlic Biscuits
GBP Rush-Hour Recipes (contributed by Lori Vincent)
(Printable Version)

2 c biscuit baking mix
2/3 c milk
1/2 c shredded cheddar cheese
1/4 c butter, melted
1/4 tsp garlic powder

In a bowl, combine biscuit mix, milk and cheese. Stir until soft dough forms; beat vigorously for 30 seconds. drop dough by tablespoonsful onto a parchment lined or greased baking sheet. Bake at 450°F for 8 to 10 minutes, until lightly golden. Mix melted butter and garlic powder; brush over warm biscuits. Serve warm. Makes 1-1/2 dozen.


Now on to the important details. You can pre-purchase this book before it's release here.


IF you would like the opportunity to WIN this book AND a Faithfulness Farm Apron (don't you love that the hens look like they are *rushing*, lol) & Tee-Towel Combo, you need to:

1. Leave a comment on this post.

2. Follow Faithfulness Farm (new followers are good - leave a comment saying you follow).

3. Blog about the giveaway (leave a comment so I can visit your blog).

Stay tuned all week long because there will be 4 more recipes from this book reviewed and posted AND some bonus opportunities for the giveaway! The winner will be drawn and announced on December 22, 2011!!

GBP's Farmer's Market Favorites

No series on Farmer's Markets would be complete without a mention of my friends at Gooseberry Patch. A couple years ago they published what has become one of my favorite books -- FARMER'S MARKET FAVORITES. Whatever you garden is producing in overdrive or you can pick-up at Farmer's Market at it's peak, you'll find a recipe in this book for putting it on the table. One of my favorite recipes from this book is Summertime Tomato Tart.

Seasonal tomatoes are surely my favorites -- I will hardly ever eat a tomato outside of their season because they are too disapointing. That said, I've had an interesting tomato growing season -- too chilly in spring and then way too hot too early in summer (although we've had plenty of PERFECT the last couple of weeks). All my tiny tomatoes (cherry & grape) have done wonderful -- the rest, not so good. For that reason, I have turned to farmers market for my tomatoes.


If you've never made a tomato tart, you have to make this one. If you use a premade crust, you can have this on your table in no time and with little effort - best of all, this is perfect for brunch, a light lunch, appetizer or as a side for supper.


Summertime Tomato Tart
(Printable Version)

4 tomatoes, sliced
9-inch pie crust
8-oz pkg. shredded mozzarella cheese
2 Tbsp fresh basil, chopped
1/4 c. olive oil
sea salt & freshly ground pepper to taste

Arrange tomatoes in bottom of pie crush. Sprinkle evenly with cheese and basil; drizzle with oil. Bake at 400°F for 30 minutes. Let stand for 5 minutes before slicing. Serves 6.

GBP's 101 Easy EVERYDAY Recipes ~ Company Green Beans

Sharing the next recipe I prepared for my review of the newly released 101 Easy Everyday Recipes -- Company Green Beans! These were perfect for me -- yummy, easy AND very low carb diet friendly. I served these on the side of grilled meat and thought they were simply a perfect sidedish. Since I used frozen green beans, I thought my baking time would need adjusting but not so. This recipe is my new favorite way to prepare what is already one of my favorite veggies!! Don't let the name fool you either, while these are good enough to serve to company, be sure to make them often just for your family!


Company Green Beans

3 slices bacon, crisply cooked, crumbled and 1 T. drippings reserved
2 tsp. garlic, minced
1/4 c. red onion, finely grated
2 14-1/2 oz. cans French-style green beans, drained (I used frozen beans)
1 tomato, chopped
salt & pepper to taste
1/2 c. shredded sharp Cheddar cheese

In a skillet over medium heat, saute garlic and onion in reserved bacon drippings until slightly softened. Remove from heat and stir in green beans, tomato and seasonings to taste place in greased 8"x8" baking pan and sprinkle with cheese. Bake, covered, at 400°F for 15 minutes. Uncover, reduce heat to 350°F and bake an additional 15 minutes. Serves 4 to 6.



Don't miss out on entering in for the giveaway of Gooseberry Patch's 101 Easy Everyday Recipes AND 2 Hand Embroidered Faithfulness Farm Dishtowels here AND for a bonus entry leave a comment on this post and blog about the giveaway on your blog (be sure to tell me so I can come check it out).

Forgotten Skills of Cooking ~ Darina Allen

At Christmas, I got a wonderful gift to Amazon -- I knew immediately, I wanted to purchase Darina Allen's Forgotten Skills of Cooking. I had my eye on it for some time -- I made myself go through my cookbook collection and give 2 books away -- I thought it would be hard but I did find 2 that were really unused and I happily sent them to the thrifty store while I awaited the arrival of my new treasure. Darina Allen, if you are unfamiliar with her, is the founder and operator of Ballymaloe Cookery School at Ballymaloe in County Cork, Ireland. I LOVE this book. The photos are GORGEOUS and if you want to cook it - this book will tell you how. It has occupied a place of honor on my kitchen island since it arrived in my home - and has even made a few trips to bed with me for my nightly reading. I've been eager to share this book with you and pass along my review but I thought it should wait -- since Miss Darina is Irish, I was waiting for the week of St Paddy's Day. She has even been called the Irish Julia Child - no disrespect directed towards Julia, but I prefer to think of her as the Irish Marcia Adams, since Marcia has been my favorite for so many years. I have never had a desire to attend culinary school BUT if I could attend Ballymaloe, I might reconsider.

Many of us Irish-American's and all who are Irish on St Paddy's will have the predicable Corned Beef & Cabbage and Irish Soda Bread on the 17th - I've included Miss Darina's versions of these most American of Irish foods!

Corned Beef & Cabbage
(Printable Version)
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.


Irish Soda Bread
(Printable Version)
1 lb. (450 grams/3¼ cups) white unbleached white flour
½ tsp salt
½ tsp. baking soda
12-14 fluid oz. sour milk or buttermilk (350-412 ml)

Preheat the oven to 450ºF. Sift the dry ingredients. Make a well in the center and pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be moist, but not wet and sticky. When it all comes together, turn it out onto a well-floured surface.

After washing and drying your hands, gather the loaf into a circle and gently flip over. Pat the dough into a round about 1½ inches thick and cut a cross in the top to, as Darina says, “let the fairies out.” Darina recommends letting the cuts go over the edge of the loaf to be sure of this.

Bake at 450ºF for 15 minutes, then turn down the oven to 400ºF for 30 minutes for until the loaf produces a hollow sound when tapped.



Sharing at Laurie's Favorite Things!

Cast Iron Cooking ~ GBP's Slow Cookers, Casseroles & Skillets & A Product Review

Last year Gooseberry Patch published Slow Cookers, Casseroles & Skillets. With *SKILLETS* in the title, it got my full attention but for whatever reason, I didn't run out and buy it. I always meant to, but simply hadn't got around to it. Fast forward to this week and the blizzard of the century. I ran to our local Allen's Superstore in Hastings, NE and purchased this book. While everyone was standing in line with bread, milk and eggs (what they gonna make, French Toast, lol), I was in line with a new cookbook to read, review and cook from!


This book is EVERYTHING I've come to expect from Gooseberry Patch. Lots of wonderful recipes and commentary contributed by readers.....ALL the fabulous cooks from around the country. Since I am all about skillet and cast iron cooking, I mainly concentrated on the *Speedy Skillets* segment of the book. Speedy Skillets is divided into 3 catagories -- Just 5 Ingredients!, Easy Family Meals & One-Dish Dinners (actually ALL 3 segments are divided into these same 3 catagories...very clever). I asked my daughter to choose a recipe for us to try. She picked Easy Chicken Fettucine. The name is spot-on -- this is a very easy recipe. No fussy ingredients and received thumbs-up all around.


I am looking forward to diving into the other 2 segments of this book BUT I do not plan to wait until the next blizzard of the century. Thank you Gooseberry Patch for another GREAT book.

***Time SAVING Tip*** Whenever I cook boneless, skinless chicken (breasts or thighs), I cook twice the amount the recipe calls for. I refrigerate or freeze the excess and use for bullet-fast meals or as additions to salads and such. Always comes in super handy and takes no more time or effort that just cooking what the recipe calls for.

Easy Chicken Fettucine
(Printable Version)

8-oz pkg cream cheese, cubed
3/4 c grated Parmesan cheese
1/2 c butter, sliced
1 lb boneless, skinless chicken breasts, cubed
1 Tbsp oil
12-oz. pkg fettucine pasta, cooked (I used Dreamfield's Low Carb Linguine since they don't have fettucine)

Combine cheeses, butter and milk in a saucepan. Stir over medium heat until cheese melt and mixture is smooth; keep warm.


In a large, deep skillet over medium-high heat, cook chicken in oil until juices run clear, drain.

Add cooked pasta to skillet and top with cheese sauce; toss to mix well. Serves 6.
YUMM-O!!

I have shared before that I follow a low carb diet to control my weight. Basically, over the last year, I've made eating lower carb my lifestyle. That said, I was pretty sure I had kissed pasta goodbye FOREVER....then I discovered Dreamfields. I can eat pasta again....and it is wonderful. I find the price is in line with the major brands and our little town grocery carries it so I am supposing you can buy it anywhere, but if not, they do sell it on the website. If you are watching carbs and even if you are not, I highly recommend this product.



Sharing at Tempt My Tummy Tuesday, Full Plate Thursday, Foodie Friday and Potluck Sunday.

More Gooseberry Patch 101 Cupcake, Cookie & Brownie Recipes & Giveaway Reminder

Happy 1/1/11!

I tried another recipe from Gooseberry Patch's 101 Cupcakes, Cookies & Brownie Recipes (I am LOVING this book). For New Year's Eve I made the recipe from Sheryl Whited from Austin, TX for Rocky Road Brownies. YUM!! These sure didn't stick around long. Thanks for a great recipe GBP & Sheryl.



I just wanted to remind anyone who missed the first post that the giveaway for 101 Cupcakes, Cookies & Brownie Recipes closes on Monday. Be sure to enter here for your chance at this book AND a Faithfulness Farm Cupcake Apron (don't forget you can get bonus entries for posting about the book review and giveaway on your blog or on Facebook). I am also going to let you in on another chance to win this great book.....my sweet friend Linda of Prairie Flower Farm also reviewed this book and has her own giveaway going on. Please tell her I sent you over for a visit.

Rocky Road Brownies
Gooseberry Patch's 101 Cupcakes, Cookies & Brownie Recipes
Sheryl Whited, Austin, TX
(Printable Version)

19-1/2 oz pkg fudge brownie mix
2 c mini marshmallows, divided
12-oz pkg semi-sweet chocolate chips, divided
1 c dry-roasted peanuts, divided (I used walnuts)

Prepare brownie mix according to package instructions; spread in a greased 13"x9" baking pan. Sprinkle with 1 cup mini marshmallows, 1 cup chocolate chips and 1/2 cup peanuts over batter. Bake at 350 degrees for 28 to 30 minutes. Remove from oven; sprinkle remaining marshmallows, peanuts and chocolate chips*. Let cool completely before cutting into squares. Makes 2 to 3 dozen.

*I popped the brownies back into the oven to toast my marshmallow topping before cooling. I love the taste of toasted marshmallows best.