May 2 May 9 May 16 May 23 May 30
BASIC QUICK PICKLE BRINE (From epicurious.com) 5-2-20 Top of page
2 cups apple cider vinegar
1/2 cup sugar
2 tbsps. kosher salt
1 tbsp. black peppercorns
1 tbsp. mustard seeds
10 medium carrots (about 1 1/2
pounds), peeled, quartered, sliced crosswise into 3-inch segments
Bring vinegar, sugar, salt, peppercorns,
mustard seeds, and 2 cups water to a boil in a medium pot over high heat,
stirring occasionally. Reduce heat to
medium-low and simmer 10 minutes.
Place carrots in a heatproof resealable container or jar (divide among
several containers if necessary). Pour hot brining liquid over carrots.
Let cool to room temperature, then cover and chill at least 2 hours before
serving.
FALL OFF THE BONE CHICKEN (From foodnetwork.com) 5-2-20
1 1/2 tsps. packed light brown sugar
1 tsp. paprika
1/2 tsp. garlic powder
Kosher salt and freshly ground
black pepper
8 bone-in, skin-on chicken thighs
(about 3 lbs.), patted completely dry
2 tbsps. chopped chives
Combine the sugar, paprika, garlic powder, 1 tbsp. salt and 1/2 tsp. black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9x13" baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight. Preheat the oven to 300°. Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil. Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
LEMON BARS 5-2-20
1/2 cup powdered sugar
2 cups flour
4 eggs, slightly beaten
2 cups sugar
5 tbsps. flour
pinch salt
1 cup butter or margarine
6 tbsps. lemon juice
grated rind of 1 lemon
Mix powdered sugar, 2 cups flour, salt, butter. Place in 9x13" pan for crust. Press firmly. Bake at 350° for 20 minutes. Beat eggs with fork. Add remaining ingredients. Mix until combined. Spread over hot crust. Bake 25 minutes more when cooled slightly. Sprinkle generously with powdered sugar. Cut when completely cool.
CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE (From epicurious.com) 5-9-20 Top of page
Butter for the pan
3 cups grated zucchini (about 2
small ones)
3/4 tsp. salt, plus more for salting
the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter,
softened
1/2 cup vegetable oil or light
olive oil
2 large eggs, at room temperature
1 1/4 tsps. vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze
Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain. Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan. Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 tsp. salt into a bowl. Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.Lift the zucchini out of the colander and give it a gentle squeeze, but don’t squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon. Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly. When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
CHOCOLATE GLAZE:
3/4 cup heavy cream
1/2 tsp. vanilla extract or 1 tsp.
powdered instant espresso or coffee
1 1/4 cups semisweet chocolate
chips
Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out. Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don’t burn the chocolate—microwave for no more than 15 seconds at a time, stirring between each round. sugar and remaining 1 1/2 tbsps. lemon juice in a medium bowl until smooth. Spoon glaze over cooled cake; let stand 15 minutes. Garnish with lemon peel strips. Slice and serve.
CINNAMON ROLL PANCAKES (From recipegirl.com) 5-9-20
CINNAMON FILLING:
4 tbsps. (1/2 stick) unsalted butter,
just melted (not boiling)
6 tbsps. packed light brown sugar
1/2 tbsp. ground cinnamon
CREAM CHEESE GLAZE:
4 tbsps. (1/2 stick) unsalted butter
2 oz. cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp. vanilla extract
PANCAKES:
1 cup all purpose flour
2 tsps. baking powder
1/2 tsp. salt
1 cup milk
1 large egg, lightly beaten
1 tbsp. canola or vegetable oil
PREPARE CINNAMON FILLING:
In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
PREPARE GLAZE:
In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
PREPARE PANCAKE BATTER:
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
COOK THE PANCAKES:
Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
MAMIE EISENHOWER'S FUDGE (jul/aug1987) 5-9-20
4 1/2 cups sugar
1/4 tsp. salt
2 tbsps. butter
1 large can evaporated milk
12 oz. sweet German chocolate
12 oz. semi sweet chocolate bits
1 pint marshmallow creme
2 cups nut meats
Combine first 4 ingredients. Bring to boil. Boil for 6 minutes. Mix remaining ingredients. Beat till chocolate is melted and candy is smooth. Place in buttered pan. Cool.
DOLLY PARTON SALAD (4-7-12) 5-9-20
1 3 oz. pkg instant lemon pudding
(can use sugar free)
1 6 oz. pkg. lemon Jell-O (can
use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges,
drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9x13" pan and chill. Can either be a salad or even a dessert.
CARAMELIZED BAKED CHICKEN LEGS/WINGS (From food.com) 5-9-20
2 1/2 lbs. chicken legs
1 2/3 tbsps. olive oil (to help
it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tbsps. ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper
Preheat oven to 350°. Place chicken in a 9x13" baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized. Could also use wings or pork ribs.
SHEET PAN MOTHER'S DAY BRUNCH (From foodnetwork.com) 5-9-20
6 large eggs, beaten to blend
2 cups half-and-half
2 tsps. pure vanilla extract
1/3 cup plus 2 tbsps. light brown
sugar
3/4 tsp. ground nutmeg
1/2 tsp. kosher salt
4 tbsps. unsalted butter, melted
10 3/4-inch-thick slices white
bread (unflavored Texas Toast)
1 orange
1 (10-oz.) bag frozen cherries,
thawed and drained
1 cup sliced almonds
3 tbsps. maple syrup, plus more
for serving
1 lb. log breakfast sausage, cut
into 8 patties
Confectioners' sugar, for serving
Position the oven racks in the upper
and lower thirds of the oven and preheat to 350°. Whisk the eggs, half-and-half,
vanilla, 1/3 cup brown sugar, 1/2 tsp. nutmeg and 1/4 tsp. salt
together in a medium bowl until
combined. Line two 18x13" sheet pans with parchment paper or nonstick foil.
Brush one prepared pan with 2 tbsps. butter. Arrange the bread
slices on it so the bottom is completely
covered (2 rows of 4 slices lengthwise, and the remaining 2 slices cut
in half and arranged at the bottom). Pour the egg mixture over each slice
and let sit in the mixture for
5 minutes. Flip the slices and let soak until the batter is almost completely
absorbed by the bread, about 5 minutes more. Brush the tops with the remaining
2 tbsps. butter. Remove 4 strips
of zest from the orange using a vegetable peeler, avoiding as much of the
white pith as possible. Toss together the cherries, orange zest, remaining
2
tbsps. brown sugar and remaining
1/4 tsp. nutmeg in a small baking dish and place on the second sheet pan
along one of the short ends (it will take up about a third of the pan).
Toss the almonds, syrup and remaining 1/4 tsp. salt in a small bowl until
the almonds are coated. Spread the almonds on another third of the pan
next to the baking dish. Arrange the sausage
patties on the remaining third
of the pan. Bake the French toast on the bottom rack and the sausage, cherries
and almonds on the top rack until the French toast is puffed and beginning
to brown and the almonds are golden
brown, 20 to 25 minutes. Remove the sheet pan with the sausage, cherries
and almonds from the oven. Transfer the pan with the French toast to
the top rack, increase the heat
to high broil, and broil, rotating the pan halfway through, until the top
of the toast is golden brown, 2 to 4 minutes. Check the toast every 30
seconds so
that it doesn't get too dark! Serve
the toast topped with the crumbled almond brittle, roasted cherries and
a drizzle of syrup, and sausage on the side.
RHUBARB CRISP 5-9-20 Top of page
Can be made as a pie, just half the ingredients and use your favorite pie crust recipe or the following recipe
FILLING:
4 cups rhubarb
2 eggs
1 cup sugar
4 tbsps. flour
1/4 tsp. mace
CRUST:
2 cups flour
2 tsps. sugar
pinch salt
2/3 cup oil
3 tbsps. milk
Combine and mix until ball forms. Place in 9x13" pan and press into bottom. Pour filling over crust.
CRUMB TOPPING:
3/4 cup oatmeal
1/4 cup sugar
1/2 cup brown sugar
6 tbsps. flour
6 tbsps. soft margarine
Combine until crumbly. Put over filling. Bake at 400° for 15 minutes. Reduce heat to 325° and bake for 30 minutes.
PAT IN THE PAN CRUST 5-16-20
2 cups flour
2 tsps. sugar
pinch salt
2/3 cup oil
3 tbsps. milk
Combine and mix until ball forms. Place in 9x13" pan and press into bottom. Use for crisps, or half for pie crust.
FLAKY PIE CRUST 5-16-20
2 cups lard
1 cup cold water
2 pinches salt
1 tbsp. vinegar
4 cups flour, more if needed
Combine all ingredients. Refrigerate 4 hours or overnight. Makes 8 crusts.
CROISSANT BREAD PUDDING 5-16-20
3 extra large whole eggs
8 extra large egg yolks
5 cups half and half
1 1/2 cups sugar
1 1/2 tsps. pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Preheat the oven to 350°. In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10x15x2 1/2" oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
BREAKFAST SANDWICH ON AN ENGLISH MUFFIN WITH CHARRED RED ONIONS, HERBS, AND CHEDDAR (From epicurious.com) 5-16-20
1 medium red onion, trimmed, cut
in half through equator, peeled, separated into rings
1 tsp. soy sauce
1/2 tsp. garlic powder
2 tbsps. extra virgin olive oil,
divided
Kosher salt
1/4 cup finely chopped soft herbs,
such as basil, cilantro, and/or dill 2 tbsps. green or red hot sauce
1 tbsp. unsalted butter
4 large eggs, lightly beaten
2 whole grain English muffins,
toasted
2 oz. sliced sharp cheddar cheese
Preheat oven to 350°. Toss onion, soy sauce, garlic powder, and 1 tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25–35 minutes. Let cool 5 minutes. Meanwhile, toss herbs, hot sauce, and remaining 1 tbsp. oil in a small bowl. Season with salt, if needed. Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1–2 minutes. Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
ETHAN'S MEXICAN DISH 5-16-20
1 1/2 lbs. ground beef
1 pkg. taco seasoning
1 can whole kernel corn, drained
1 can stewed tomatoes
1 can (15 oz.) tomato sauce
Brown and drain ground beef. Add remaining ingredients and stir. Simmer for 15-20 minutes to thicken and soften tomatoes. Serve over mashed potatoes, rice or stuffing for baked potatoes.
LEMON BARS 5-16-20
1 step angel food cake mix
1 (22 oz.) can lemon pie filling
1 cup shredded coconut
Combine and stir until mixed. Bake at 350° in 9x13" for 30 minutes. Dust with powdered sugar.
3 INGREDIENT PUDDING CUP ROCKET POPSICLES (From forkly.com) 5-23-20 Top of page
1 pkg. instant chocolate Jell-O
pudding
1 pkg. instant vanilla Jello-O
pudding
1 pkg. instant butterscotch Jello-O
pudding
6 cups cold milk
3 cups Cool Whip
In three separate bowls, mix each box of instant pudding with 2 cups of milk. Whisk well according to package instructions. Add 1 cup of Cool Whip into each bowl and whisk until well combined. Allow pudding to sit for five minutes (to thicken). Alternate layers of chocolate, butterscotch, and vanilla pudding in the popsicle molds. Push the stick lids into the molds and freeze for at least 6 hours or overnight.
RHUBARB JAM 5-23-20
5 cups rhubarb, diced
2 cups sugar
1 pkg. strawberry jello
Combine and let rest for 30 minutes. Cook until soft. Stir for 10 minutes after it starts to simmer. Add jello to mixture and stir until dissolved and bring to boil. Remove from heat and place pot in cold water to stop cooking process. Can be frozen.
RHUBARB JAM 5-23-20
6 cups rhubarb, diced
3 cups sugar
2 pkgs. strawberry jello
Place rhubarb into dutch oven. Add a bit of water so it won't stick. Boil for 5 minutes. Add sugar. Bring to boil and boil 15 minutes. Remove from heat. Add jello. Stir until dissolved. Can be canned or frozen.
HONEY PORTER GLAZED CHICKEN SKEWERS (From thebeeroness.com) 5-23-20
2 cloves garlic, grated with a microplane
(or minced)
1/3 cup honey
1/2 cup porter or stout beer
1 tsp. red pepper flakes
1/2 tsp. Dijon mustard
1/4 cup soy sauce
1/4 tsp. pepper
1 tsbp. olive oil
1/4 cup chopped shallots (about
1 medium shallot)
6 boneless skinless chicken thigh
fillets, cut into cubes
oil for the grill
Chopped cilantro for garnish (optional)
In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight. Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers. In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes. Preheat grill to medium high. Brush the grill lightly with oil. Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes. Sprinkle with chopped cilantro prior to serving. Preheat the oven to 400°. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400° for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through. Sprinkle with chopped cilantro prior to serving.
SUMMER BERRY PUNCH (From missinthekitchen.com) 5-23-20
2 cups sliced strawberries
1/2 cup water
1/2 cup sugar
juice of 1 lemon
12 oz. pineapple juice can or frozen
2 liters ginger ale
Add strawberries water and sugar to a blender and blend until smooth. Add to a large pitcher and mix in pineapple juice and lemon juice. Stir until well combined. Slowly stir in ginger ale and stir to combine. Serve over ice.
INDIAN-SPICED SHORT RIBS (From foodandwine.com) 5-30-20 Top of page
1/4 cup coriander seeds
2 tbsps. cumin seeds
1 tbsp. black peppercorns
1 tbsp. ground ginger
1 tbsp. ground cardamom
1 tbsp. cinnamon
1 tsp. ground cloves
1/2 tsp. crushed red pepper
3 bay leaves, crumbled
2 tbsps. canola oil
4 boneless short ribs (10 to 12
oz. each), trimmed of fat
Salt
1 large onion, thinly sliced
2 carrots, chopped
1 celery rib, chopped
3 plum tomatoes, coarsely chopped
2 heads of garlic, halved crosswise
2 cups dry red wine
1 qt. chicken stock or broth
Preheat the oven to 325°. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper and bay leaves and pulse the garam masala to a powder. In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and sear them over high heat until browned and crusty all over, about 15 minutes. Transfer the meat to a plate. Add the onion, carrots and celery to the casserole and cook over moderate heat until lightly browned, about 7 minutes. Add the tomatoes, garlic and 3 tbsps. of the garam masala (there will be extra) and cook until fragrant and the tomatoes are beginning to break down, about 3 minutes. Add the wine and boil until reduced by half, scraping up any browned bits stuck to the casserole, about 5 minutes. Add the stock and bring to a simmer. Return the meat to the casserole and season with salt. Cover and braise in the oven for about 2 hours, until just tender but not falling apart. Transfer the meat to a baking sheet. Strain the liquid into a saucepan. Skim off and discard the fat that rises to the surface. Boil over high heat until the sauce is reduced to 1 cup, about 15 minutes. Preheat the broiler and position a rack 8 inches from the heat. Brush the meat with some of the sauce and broil for 3 minutes per side, until browned and sizzling. Sprinkle the meat lightly with garam masala, then slice it 1/2 inch thick. Transfer to plates and serve with the remaining sauce.
BLACK PEPPER TOFU AND ASPARAGUS (From bonappetit.com) 5-30-20
14 oz. firm or extra-firm tofu,
drained
1 tbsp. black peppercorns
2 garlic cloves
1 1/2" piece ginger, peeled
1 tbsp. cornstarch
1/2 tsp. kosher salt
3 tbsp. extra-virgin olive oil
1 lb. asparagus, trimmed, cut into
1 1/2" pieces
1/3 cup soy sauce
1 tbsp. sugar
1 tsp. unseasoned rice vinegar
Cooked white or brown rice (for
serving)
Wrap tofu in a clean kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes and up to 1 hour. Meanwhile, coarsely crack peppercorns in a spice mill or with a mortar and pestle (can use a chef’s knife or a very heavy object); set aside. Finely grate garlic and ginger into a small bowl; set aside. Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu. Heat oil in a large nonstick skillet over medium-high. Arrange tofu in skillet in a single layer and cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet. Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and sugar, and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed. To serve, divide rice among plates and top with tofu mixture.
PERFECT ICED COFFEE (From thepioneerwoman.com) 5-30-20
1 lb. ground coffee (good, rich
roast)
8 qts. cold water
splash of half-and-half per serving
2-3 tbsps. sweetened condensed
milk per serving
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. Place coffee liquid in the fridge and allow to cool. Use as needed. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tbsps. sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
LADY PEA-AND-CORN PATTIES (From southernliving.com) 5-30-20
1 cup fresh corn kernels
1 tsp. olive oil
1 1/2 cups cooked Lady Peas
1 to 2 tbsp. reserved cooking liquid
from Lady Peas
2 green onions, sliced
1 tbsp. finely chopped fresh flat-leaf
parsley
1 tbsp. chopped cilantro
1/2 tsp. freshly ground black pepper
1 1/4 tsps. kosher salt
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
2 tbsps. butter
2 tbsps. olive oil
Sauté corn in 1 tsp. hot olive oil in a medium skillet over medium-high heat 3 minutes or until tender. Process 1 cup lady peas in a food processor until smooth, adding up to 2 tbsps. reserved cooking liquid as needed. Stir together green onions, next 5 ingredients, whole peas, pureed peas, corn, and 1/2 cup panko. Gently shape mixture into 8 patties; cover and chill 30 minutes. Dredge patties in remaining panko. Melt 1 tbsp. butter with 1 tbsp. olive oil in a large skillet over medium heat; add 4 patties, and cook 3 minutes on each side or until lightly browned. Drain on paper towels. Add remaining oil and butter to skillet, and repeat procedure with remaining patties.
For a great sauce, stir together:
1 cup sour cream,
2 tsps. lime zest
3 tbsps. lime juice
2 tbsps. chopped cilantro
HAND SANITIZER 5-30-20
2/3 cup rubbing alcohol
1/3 cup aloe
a few drops desired essential oil
Combine and use as hand sanitizer.
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