One of the things that I love about spring and early summer is rhubarb. Rhubarb is an old fashioned plant that you would likely find at grandma's house growing in her backyard. The leaves are poisonous, but the stalks are typically used in sweet recipes. Often, you can find rhubarb stalks in your grocery store in the spring and early summer season. I have several rhubarb plants growing in my yard, and if you have room and like rhubarb, I highly recommend growing this plant.
These rhubarb muffins are sweet with just a little of that tart taste rhubarb lovers adore! With a delicious buttery-cinnamon topping that adds a hint of decadence, these muffins are sure to please! I have been making these muffins for the last couple of years, and we enjoy them so much that I believe these muffins will be a mainstay for years to come. Give these great rhubarb muffins a try, and you will definitely see why my family loves them.
This salad is wonderful! And as a bonus, it is healthy too. Actually, there are a lot of good things about this salad. It is delicious for one. It has only a few ingredients which helps minimize the grocery list. This salad also is fairly simple to make! My family loved this tasty dish, and I know yours will too!
I bought salmon already skinned, and it worked perfectly in this recipe. I did lightly spray the foil with a non-stick cooking spray.
I like to toast my nuts on the stovetop rather than in the oven. I place them in a nonstick skillet on high heat, and then stir continuously until toasted.
Use any kind of salad greens and any kind of Asian ginger salad dressing that you desire.
Warning: these cookies are very addicting! They are the best coconut macaroon cookies that I have ever tasted. And paired with a kiss (a chocolate one)? Who can resist that! I have been making these little sweet treats for many years, and they are always a hit! Even people who are not macaroon fans usually like them. I encourage you to give these delicious cookies a try. Taste for yourself how great these cookies are!
1/3 cup butter, softened
1 (3 ounce) package, cream cheese
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened coconut flakes, divided
1 (8 ounce) bag chocolate kisses
Beat the butter, cream cheese, and sugar in a large bowl until well blended. Add the egg yolk, almond extract, and orange juice; then beat well. In a separate bowl, stir together...
This recipe is a wonderful way to use any leftover lamb (specifically from the Herb-Roasted Boneless Leg of Lamb that we posted last week). It is very easy to prepare, and it tastes refreshing and light. I love the Mediterranean flavors of these pita pockets. If you try this recipe, you can experience the taste of the Mediterranean too!
2 1/2 cup cooked lamb, diced
1 tablespoon olive oil
1 1/2 cup chopped romaine lettuce
1/4 cup crumbled feta cheese
2 small tomatoes, sliced
3 tablespoons bottled Greek dressing
4 whole wheat pita rounds, halved and warmed
For Yogurt Sauce:
1 cup Greek yogurt
1/3 cup loosely packed fresh mint, finely chopped
1/4 cup sour cream
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 medium cucumber; peeled, seeded, and chopped
1 teaspoon Kosher salt
Sauté lamb in hot olive oil in a medium skillet over high heat for 2 minu...
These adorable white chocolate bonbons are delicious and delightful! If you like coconut and white chocolate, you are going to love these sweet treats. They are easy to make, and it only takes a few ingredients to put these chocolates together. Bunny Tail Bonbons make a nice addition to a Spring gathering of friends and family.
I used Archway Coconut Macaroon Cookies. Place them in a food processor and pulse several times to make crumbs.
1 1/2 (4 ounce) white chocolate baking bars, melted according to package directions
1 (8 ounce) package cream cheese, softened
3/4 cup coconut cookies, crumbs
1 tablespoon coconut rum or water
1/8 teaspoon kosher salt
1 1/2 cup shredded coconut, plus more for rolling
Beat chocolate and cream cheese at medium speed with an electric mixer until smooth. Add the cookie crumbs, coconut rum (or water), kosher salt, and shredded coconut, beating just until blended. (You can sk...
This recipe comes from Jacques Pepin, and it is delicious! On the day before you serve the ham, you boil it. Jacques explains in his book, Heart & Soul in the Kitchen, that by poaching the ham, you remove some of the salt, while also improving the taste of the ham. I have never prepared a ham this way, but it turned out beautifully. The meat was tender and not at all dry or tough. This is my new way to prepare ham for Easter. The sauce is very yummy and has a little kick to it. It's best to precook the ham a day before serving it as it makes the rest of the preparations easier to handle. I really encourage you to give this mouthwatering ham a try!
1 bone-in cured smoked ham from the shank end (about 6 to 8 pounds), with rind
This awesome recipe comes from the March 2014 edition of Southern Living, and it is excellent! This recipe is a lot easier than it looks, and the results are spectacular. The lamb was tender and done to perfection, while the herbs added a delightful flavor to the meat. The potatoes that you cook with the lamb are simple, but flavorful. They compliment the meat. April is an excellent time to give this delicious lamb roast a try. It is especially good if you are entertaining guests. This would make a wonderful holiday meal (whether for Easter, a birthday, or even mother's day). If you do have leftovers, look for the lamb pita pockets on our blog. It will be posted this month too.
I had a hard time finding a boneless leg of lamb. The butcher at a local grocery store, kindly removed the bone and trimmed the lamb for me. He even gave me the bone (to make soup stock). So if you have the same problem of finding boneless lamb,...
This is a wonderful pie! I have had this recipe for many years, and I do not remember where I found it. If you love lemon meringue pie, this recipe is perfect for you. The filling is both sweet and tart. It has a lovely creamy texture to it. I like to make mountains of meringue, because it looks amazing when pilled high on top of the filling. I also use my water-whipped baked pastry shell for this recipe. Overall, you cannot go wrong with this beautiful and delicious pie.
I place plastic wrap over the egg yolks so they don't dry.
For the meringue, I use six egg whites and a 3/4 teaspoon cream of tartar.
When whipping your meringue, make sure that your egg whites are at room temperature and that all of your utensils and equipment are very clean. Use a non-reactive bowl. I use a stainless steel bowl, but a glass bowl will work too. If it is a very humid day, you may want to wait for a different day. The humidity in the air can weigh...
I think of March as "Irish Month" because of Saint Paddy's Day. I had a blast cooking up everything Irish last month. Clodagh's cookbook was one of the one's that helped me most during my endeavor. The book is beautiful with lots of lovely pictures of Ireland. There are also amazing food pictures that show you what you are making. It is an absolute joy to leisurely page through her book and dream of Ireland. I also dream of eating the delicious food pictured.
Most of the time I found the ingredients to be easily accessible. Last month one of her recipe's that I featured on the blog was Crispy Chicken with a Creamy Irish Whiskey and Mushroom Sauce. The recipe ingredients listed a cut of chicken that is not readily available here in the states. So I substituted the cut with skin on, bone in chicken breasts, and they worked well in the recipe. I also substituted the wild mushrooms with cremini mushrooms, because I love cremini mushrooms and prefer th...