Adding some cookies to the menu

February 1st, 2010

Today was a day spent in the kitchen baking.  I had a chance to experiment with some new recipes to offer on my newest etsy website, earlybirdcafe.etsy.com.  In addition, I had 3 new sales today for both granolas and the Fig & Walnut Bars.  Got those made, packaged, shipped!  Good Day! 

I did get these Cowboy Cookies photographed and listed.  A cross between two greats; an oatmeal cookie and the chocolate chunk.   A hearty treat with a soft, chewy texture.

Still working on the listing for this classic shortbread.  Do I keep the wedges or try another shape?  Hmm… 

The cutting board the shortbread is on?  Made by my brother Jeff!  Isn’t it a beauty! 

Chicken Salad Supreme

January 27th, 2010

Chicken Salad Supreme

 INGREDIENTS:

2 C cooked chicken, cubed

1 C seedless grapes, halved

½ C pineapple tidbits, well-drained

½ C Swiss cheese, shredded

½ C celery, sliced

2      tablespoons   green onions — sliced

½ C sour cream

¼ C mayonnaise (I like Dukes the best)

¼ C almonds, toasted  (or pecans)

Season to taste – Beau Monde or celery salt, pepper and or lemon pepper

INSTRUCTIONS:

 Mix first 6 ingredients.  Mix sour cream and mayonnaise.  Toss all together till well mixed.  Sprinkle with almonds.  May be served in cream puffs or croissants and placed on lettuce leaves with cherry tomatoes.

 A delicious salad for a lunch or light dinner.  Try using grilled chicken for a wonderful variation!

 

This recipe goes into the “Family Favorite” category!  To prepare the cooked chicken I use chicken breast that are the bone-in.  In a large stock pot place washed chicken breasts, add celery stalks, a large onion,  quarted garlic cloves, season with salt and pepper, additional seasonings such as garlic powder, celery salt.  Add just enough water to barely cover, put on your lid then bring to a simmer, reduce tempurature to low, cook another 15-20 minutes.  Turn off the heat and let the pot sit until cool enough to handle.  I prefer to hand shred the meat.  Strain and save the excellent the broth for soups or other recipes.  If you don’t have time to cook your own meat, a rotiesserie chicken works well, grilled chicken is also delicious and adds another flavor dimention.  I didn’t put seasonings amounts because I don’t really measure, but season to taste with the Spice Island blend,  ”Beau Monde” seasoning, pepper. 

When I first posted this recipe on my “old” website I used this picture of my youngest son who was about 4 years old when this was taken.  Even though he’s 10+ now, I had to keep the picture just because I love it so!

Practical Horticulture

January 24th, 2010

A package with a book, addressed to me…I knew I hadn’t ordered anything.  It was Practical Horticulture, the 7th addition that arrived Friday via FedEx.  It took a few seconds but then I remembered an email from a year or so ago from authors Laura Williams Rice & Robert P Rice, Jr., asking for permission to use one of my photographs she’d seen on my website in the newest edition of their book.  Of course I happily agreed, time passes and I nearly forgot about it all.  So now I guess I can say that I’m published.  One picture of a Lamb’s Ear, page 51.

My latest endeavor, EarlyBirdCafe.etsy.com is off to a great start!  My first sale was the Everything Granola and the Fig & Walnut Energy Bars to Paula in Maine.  She has ordered more granola for a friend and more bars for herself!  Oh, how that made my day!  Tonight I’ve made another batch of granola that will go to the other side of the country, to Shea in Oregon.   Thank you to my new customers and to my (graphic) designer kids for the great design work in my shops and webpages!

Chicken Piccata

January 19th, 2010

I don’t fry!  It was in our wedding vows, I’m sure but I do occasionally make this dish that’s a bit easier.  

Chicken Piccata

INGREDIENTS:

4 chicken breasts, skinned and de-boned*

1 egg

3 T lemon juice

1/8 t each; garlic powder and paprika

¼ C butter or margarine

1 chicken-flavored bouillon cube

½ C water

3/4 C Vermoth or a dry white wine

1 lemon, juiced

INSTRUCTIONS:

Beat egg with 1 T lemon juice.  Combine flour and spices.  Dip chicken in egg mixture, then in the flour mixture.  Brown chicken in a skillet with melted butter.  Dissolve bouillon in water; add remaining 2 T lemon juice.  Pour into the skillet with the chicken.  Cover and simmer on low for 20 minutes.

Kroger had Tyson boneless, skinless breasts on sale for $1.79 lb!  So, chicken was on the menu for this evening!  When I went to get a bouillon cube the only one I had was beef so I turned to a bottle of Vermoth (or a white wine), added some more lemon to the mix.  Add chopped garlic or more garlic powder, if you like.  Capers are also traditionally added to this dish so throw some in if you desire!  Use this basic technique & make it your way.

 *For more even cooking and I do tenderize using my rolling pin with the filets between 2 pieces of wax paper.

I love Lucy!

January 14th, 2010

…Gretchen and Buttercup!  (That’s me with Buttercup.)

It’s strangely quiet and dark  in the coop.

The rooster who free ranged down the street I found, captured and return to his owner.  We’ll miss their chattery clucking, the scratching about their yard.  Their new home in Alpharetta is amazing and I know that they will be loved, spoiled and cared for just like they were here!  We’ll miss our girls!!!

Chicken Fettucine!

Buttercup, Gretchen and Lucy

Margarita Pie

December 26th, 2009
margarita pie2
A great dessert for a Southwestern dinner.  I always love when a dish can be made ahead and this one fits the bill.

See more photos and the recipe.

A Warm and Hearty Dinner – Beef Burgandy

December 26th, 2009

Tired of turkey and ham leftovers…again!  Beef.  It’s what’s for dinner.  This hearty recipe is easy, delicious and makes great leftovers for taking to work the next day.  Serve with egg noodles or rice, a nice bread or rolls, salad or vegetable.

Beef Burgandy

INGREDIENTS:

2 lb lean beef, cut into cubes

2 T bacon drippings or oil

1 medium onion

1 ½ T flour

Thyme and/or marjoram

Salt and Pepper to taste

Tabasco sauce

1 C beef broth

1 C red wine

½ lb mushrooms

INSTRUCTIONS:

Sauté onions in bacon drippings or oil then remove the onions.  Sauté beef cubes in the same drippings.  When beef is slightly browned, sprinkle the flour over the meat; add hot sauce, salt, pepper and any other spices to taste.  Pour beef broth and wine over the meat.  Stir well, cover and simmer very slowly for about 3 hours.  If juices begin to simmer away, add more as needed.  After meat has simmered, return onions and add the mushrooms.  Serve over rice or noodles.

Apple Crisp Recipe

November 2nd, 2009
I wish I could send you the awesome smell that fills the house while this is baking! Use this topping for other crisps such as pear or peach, even a combination of fruits. Adjust the amount of sugar depending or the tartness of your fruits and the spices as to your family’s tastes.

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Orchid Happiness

October 15th, 2009
A couple of years ago I asked for an orchid rather than cut flowers for Mother’s Day. After the blooms faded the plant stayed healthy but didn’t bloom again until I re-potted it with new orchid soil from MiracleGro. Since then I have divided and will divide again after this bloom event.

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A Quilt for Baby Zoie

October 10th, 2009
I had to make a bib too! The front brown dotted fabric is a pocket…inside that is a detatchable keeper for a pacifier or small teether or toy.

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I’m in my happy place when my hands are busy; creating in the kitchen or garden, sewing or painting, even occasionally sculpting this and that.

“Whatever you do, work at it with all your heart.” Colossians 3:23

Recent Posts

Chicken Salad Supreme
January 27, 2010
By Mary Hanks
Practical Horticulture
January 24, 2010
By Mary Hanks
Chicken Piccata
January 19, 2010
By Mary Hanks
I love Lucy!
January 14, 2010
By Mary Hanks
Margarita Pie
December 26, 2009
By Mary Hanks

My Heart’s Desire

Early Bird Cafe

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