Author: cathysmaha

I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories. I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on. In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes. I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other. We are addicted foodies…but we try to remember our 12-step foodie program is needed. God grant me the serenity to only eat the food that I LOVE, the courage to walk away from junk food, and the wisdom to recognize the difference. Oh YEAH!
Mexican Dishes · Salads

Mexican Street Corn Salad

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A family backyard BBQ with grilled burgers and brats were complimented by this Mexican Street Corn Salad made by daughter, Sarah, and Richard. It was so delicious at the BBQ as well as cold the next day. We all love Mexican Street Corn and this is an easy way for all to enjoy! This Iowa girl (aka old lady) loves sweet corn!

Mexican Street Corn Salad

INGREDIENTS:
  • 8 ears of fresh corn, grilled and cut from the cob
  • about 1/4 cup melted butter
  • 1 grilled, chopped jalapeno (seeds removed)
  • 1/2 block of cotija cheese, crumbled
  • 1.5 limes, juiced
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • chopped cilantro to taste (about 1/2 cup)
  • generous sprinkle of tajin
  • generous sprinkle of chili powder
  • salt and pepper to taste
  • Sliced avocado
DIRECTIONS:
  1. Remove half of the husks and the silks from each ear of corn. Brush each ear with melted butter. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool. Remove husks and cut corn from the cob. Place in a bowl.
  2. Chop and add the jalapeno pepper and crumbled cotija cheese to the corn.
  3. Prepare the dressing, mixing together the lime, sour cream, mayonnaise, cilantro, tajin, chili powder, salt and pepper. Pour over the corn mixture and toss. Serve with sliced avocado on the top.

Recipe created by daughter, Sarah and Richard

Pies and Pastries

Lemon Cookie Pie

cathysmahaLeave a comment

I’ve seen several variations of this pie and have wanted to make it for some time. This recipe is delicious. I served it to guests and gave extra pieces to my family. Everyone loved it. It is quite rich, so a small piece per serving is appropriate. My only regret was not adding more lemon juice. The taste was wonderful but next time I would taste the lemon mixture to determine if I should add more lemon juice. My daughters and I also discussed how good this would be with a dollop of lemon curd, raspberry sauce or fresh raspberries on each serving. This is a wonderful pie to serve when it is hot outside!

Lemon Cookie Pie

INGREDIENTS:
  • Graham Cracker Crust (Fork-Lore:or store bought which I used)
    • 1 1/2 cups (165g) ground graham crackers 
    • 1/4 cup (50g) granulated sugar
    • Pinch of kosher salt
    • 6 tbsp unsalted butter, melted
  • Lemon Pie Filling
    • 8 oz full fat cream cheese, room temp
    • 14 oz can sweetened condensed milk
    • Zest of 1 lemon 
    • 1/2 cup (115g) lemon juice (Fork-Lore: or more to taste liking)
    • 1 3/4 cups (430g) heavy whipping cream
    • 3 tbsp powdered sugar
    • 1 tbsp dry milk powder (optional)
  • 1 1/2 bags Tate’s Bake Shop lemon cookies (regular or gluten free)  
  • Optional: Lemon Curd, Raspberry Sauce or fresh raspberries
DIRECTIONS:
  1. Graham Cracker Crust:
    • Mix together the ground graham crackers, sugar, and salt. Then stir in the melted butter until evenly combined. Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.
  2. Lemon Pie Filling
    • In a medium bowl using a fork, mash the cream cheese until spread out. Then stir in the sweetened condensed milk. Once roughly combined, switch to a whisk and vigorously mix until completely smooth. Then whisk in the zest and juice until well combined. 
    • In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy whipping cream, powdered sugar, and milk powder if using. Whip on high speed until light, fluffy, and smooth with firm peaks, about 2 minutes. Careful not to over whip as the mixture should still be smooth and creamy.
    • Scoop half of the whipped cream into the lemon mixture and use a rubber spatula to fold to combine. 
    • Spread 1/3 of the filling into the bottom of the chilled crust. Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
    • Spread another 1/3 of the filling on top and place another layer of cookies on top.
    • Finish with a final layer of the lemon filling and then top with the remaining whipped cream. The filling will likely overtake the crust but that’s ok! We’re making a big, thick pie. 
    • Sprinkle the top with some crushed cookies and chill uncovered overnight. The next day, serve chilled and enjoy!
  3. Fork-Lore Optional: Serve with a dollop of lemon curd on top.

Recipe from ButternutBakeryBlog

Salads

Peach and Feta Corn Salad

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Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Fish · Vegetables

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

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This bowl has so many delicious flavors. I’ve seen it posted all over the internet. I used quinoa as the base and love the extra mango and avocado on the side. The mango salsa, by itself, is very good and could be used in a variety of recipes. This is a light, refreshing meal for summer!

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

INGREDIENTS:
  • For the Bowls:
    • 1 lb large shrimp, peeled and deveined
    • 1–2 ripe avocados, sliced
    • 1 large ripe mango, diced
    • 2 cups cooked rice or quinoa
    • Fresh cilantro, chopped (for garnish)
    • Lime wedges (for serving)
  • For the Lime-Chili Sauce:
    • 1/4 cup plain Greek yogurt
    • 1 tbsp mayonnaise (optional)
    • 1 tsp chili powder
    • Zest and juice of 1 lime
    • 1 tsp honey or agave
    • Salt and pepper to taste
  • For the Mango Salsa:
    • 1 diced mango
    • 1/4 cup diced red onion
    • 1 small jalapeño, finely chopped (optional)
    • Juice of 1 lime
    • 1–2 tbsp chopped fresh cilantro
    • Salt to taste
DIRECTIONS:
  1. Prepare the mango salsa by combining diced mango, red onion, jalapeno (if using), lime juice, cilantro, and a pinch of salt in a bowl. Mix well and set aside in the fridge.
  2. Make the lime-chili sauce by whisking together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste and set aside.
  3. Pat the shrimp dry and season with chili powder, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
  4. Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  5. Drizzle lime-chili sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Recipe by Mediterranean Recipes for Beginners

Asian Dishes · Salads

Thai Crunch Salad with Peanut Dressing

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Thai Crunch Salad is a repeat dish in my house and my daughter’s house. We discovered this recipe a few years ago from one of our favorite sources, IowaGirlEats. The dressing is so good, I could eat it by the spoonful. The salad keeps well, as long as you put the dressing on immediately before serving. If you are vegan or vegetarian, you can omit the chicken.

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix, green cabbage, red cabbage, carrot mix
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons creamy peanut butter
    • 2 Tablespoons honey
    • 2 Tablespoons hot water
    • 1-1/2 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not GF
    • 1 Tablespoon rice vinegar
    • 1/2 lime, slice remaining 1/2 lime into wedges
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon heaping ground ginger
    • 1 large or 2 small cloves garlic, pressed or finely minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into bowl then whisk to combine. Taste then adjust lime juice for more acid, and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from IowaGirlEats

Cookies and Bars

Preacher Cookies

cathysmahaLeave a comment

Who doesn’t love a no-bake cookie? This recipe reminds of the chocolate no-bake cookies my family has been making since I was a child. I like the peanut butter oats combination topped with chocolate. The family votes that the Preacher cookies are delicious!

Preacher Cookies

INGREDIENTS:
  • 3.5 cups quick-cooking oats, uncooked
  • 1 cups sugar
  • 1 cup peanut butter
  • 1 stick + 1 tablespoon unsalted butter, divided
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup chocolate chips
DIRECTIONS:
  1. Pour oats into a large bowl and set aside. Line a baking sheet with parchment paper. Note: A baking sheet isn’t “required” – a flat surface, like a countertop, works.
  2. Melt 1 stick butter in a saucepan on medium-high heat, stirring frequently to melt butter. Bring to a boil for 1 minute, then remove from heat. Add milk, sugar, and vanilla extract and stir to combine. Add peanut butter and stir until fully combined.
  3. Pour peanut butter mixture over reserved oats.
  4. Scoop 1 tablespoon full of batter onto baking sheet, pressing down to flatten.
  5. Melt chocolate chips with 1 tablespoon unsalted butter in a microwave safe dish, 20 second intervals on medium heat, stirring after each interval, until chocolate is completely melted.
  6. Use a spoon to drizzle chocolate over top of cookies. Cookies are ready to eat once chocolate has cooled and set. Or, chill in refrigerator for 1 hour. Transfer cookies to a serving platter, or store in an airtight container.
  7. NOTE: I keep the cookies refrigerated.

Recipe modified from 12Tomatoes

Salads

Spicy Cucumber Salad

cathysmahaLeave a comment

Cucumber salads are a favorite of mine and chili crunch has become a new obsession. This dish is so good, so simple. I ate the salad immediately and ate the leftovers the next day and found it to be just as good. A definite favorite!

Spicy Cucumber Salad

INGREDIENTS:
  • 1 1/2 cucumbers, sliced thin
  • 2 cloves garlic, minced
  • 1 1/4 tsp. sugar
  • 1 tbsp. Chinese black vinegar (I used rice vinegar)
  • 1 tbsp. spicy chili crisp
  • 1 tbsp. soy sauce
  • 1 1/2 tsp. toasted sesame oil
  • 1 tbsp. black sesame seeds
  • 1/4 cup green onion, chopped
DIRECTIONS:
  1. Place cucumbers in a bowl.
  2. Add remaining ingredients to a second bowl and stir to combine.
  3. Pour the dressing over the cucumbers and mix together.

Recipe from saltnpiipa

Greek · Salads · Vegetables

Mediterranean Crispy Rice Salad

cathysmahaLeave a comment

Mediterranean Crispy Rice Salad did not disappoint. I cooked the rice earlier in the day and roasted before making the salad. You could use leftover rice to season and roast as well. I did not have fresh mint on hand but it was good with just fresh parsley. The salad is fresh, filling, and crunchy. I could make this all summer long!

Mediterranean Crispy Rice Salad

INGREDIENTS:
  • 8 oz. rice
  • 2 cups water
  • 2 T. Italian seasoning
  • 1/4 cup avocado oil
  • 1/3 cup cauliflower, riced in food processor (I used 1 small bag of frozen cauliflower rice, cooked)
  • 5 Perisian cucumbers, thinly sliced (I used 1 large English cucumber)
  • handful of chopped fresh parsley
  • handful of chopped fresh mint (I omitted since I didn’t have any on hand)
  • 1/2 red onion, finely chopped
  • 1/2 cup grape or cherry tomatoes sliced in half
  • 2 oz. crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 large lemon
  • 3-5 T. olive oil
  • salt & pepper
  • 1 tsp. chili flakes
DIRECTIONS:
  1. Prepare the rice. Cook one cup rice with 2 cups water until done. Cool.
  2. In a bowl, mix the rice with 2 T. Italian seasoning and 2 T. avocado oil, until evenly covered
  3. Grab a baking sheet, line with parchment, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 minutes. At 25 minute, give it a mix and break up the rice and pop it back in for another 5-10 minutes. Time can vary by oven. Remove, then let cool completely.
  4. While the rice is cooling, make the salad. Rice the cauliflower (or cook frozen as stated in ingredients) . Thinly slice the cucumbers and add to a bowl along with the chopped parsley and mint, onion and tomatoes.
  5. Top the salad with 2 oz. crumbled feta cheese, the zest of 1 lemon.
  6. Dress the salad with the olive oil and juice of 1 lemon, a generous pinch of salt, fresh cracked pepper and chili flakes.
  7. Top the rice with the crispy rice, toss, then give it a taste. Best to eat this right away!
  8. NOTE from Fork-Lore: I had leftovers but kept the crispy rice separate from the dressed salad. The crispy rice will keep in the frig for a week and can be reheated, if necessary.

Recipe from ShredHappens

Breakfast · Desserts · Health

High Protein Strawberry Pretzel Salad Bowl

cathysmahaLeave a comment

Strawberry Pretzel Salad was a popular dessert in the midwest, and so yummy. This recipe satisfied my craving for the decadent dessert. It’s not so sweet and full of protein. I could eat this for a cool summer lunch and be satisfied!

High Protein Strawberry Pretzel Salad Bowl

INGREDIENTS:
  • 1/2 cup thawed frozen strawberries, chopped if needed
  • 1/2 cup fresh strawberries, chopped (can also substitute with frozen)
  • 1 small container low sugar vanilla Greek yogurt (I used 1/4 cup)
  • 1 small container cottage cheese (I used 1/4 cup)
  • 1/4 cup crushed/chopped pretzels
  • 2 Tbsp. thawed cocowhip or whipped cream (I skipped)
DIRECTIONS:
  1. Add yogurt, cottage cheese, thawed frozen berries, pretzels and cocowhip into a bowl. Mix to combine, top with fresh strawberries and enjoy right away!
  2. P.S. I’ve also added 1 Tbsp. of strawberry chia jam to the mix for more sweetness and added strawberry flavor.

Recipe from Eatingbirdfood

Meats · Mexican Dishes

Crock Pot Mojo Pork with Cuban-Style Black Beans

cathysmahaLeave a comment

Mojo Pork with Black Beans, Cilantro Rice and Guacamole…holy moly is it good! The pork is so tender and especially good once you fry it to put a little crisp on it. I’ll make this again and again.

Crock Pot Mojo Pork with Cuban-Style Black Beans

INGREDIENTS:
  • Mojo Pork
    • 3 – 4 lb boneless pork butt, also called pork shoulder, trimmed of excess fat then cut into big hunks
    • 3/4 cup chicken broth
    • 1/2 cup orange juice
    • 1/4 cup lime juice
    • 1/4 cup lemon juice
    • 1 onion, cut into big chunks
    • 1 jalapeno, sliced in half
    • 1 head garlic, cloves separated and peeled
    • 1-1/2 teaspoons salt
    • 1 teaspoon dried oregano
    • 1/2 teaspoon pepper
    • 1/2 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • 2 bay leaves
  • Cuban-Style Black Beans
    • 1 Tablespoon extra virgin olive oil
    • 1/2 onion, chopped
    • 1/2 green pepper, chopped
    • 2 cloves garlic, minced
    • salt and pepper
    • 1/2 teaspoon dried oregano
    • 15 oz can black beans, drained and rinsed
    • 1/4 cup chicken broth
    • 1 teaspoon red wine vinegar
  • Cilantro Lime Rice
    • 2 cups water
    • 1 Tablespoon canola or vegetable oil
    • 1/2 teaspoon salt
    • 1 cup long grain white rice
    • 1/4 cup chopped cilantro
    • 1/2 lime, juiced
DIRECTIONS:
  1. For the Crock Pot Mojo Pork
    • Add all ingredients into a 6 quart crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
    • Fork-Lore adaptation: We decided to drain the fluid off the pork, after cooking, and fry in a bit of avocado oil to add crisp to the pork. Yum!
  2. For the Cuban-Style Black Beans
    • Heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.
    • Serve pork and beans over cooked Cilantro-Lime Rice (see notes), in corn tortillas, or on top of nachos.
  3. For the Cilantro Lime Rice
    • Bring water, oil, and salt to a boil in a small saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to low, and simmer until rice is tender, about 12-15 minutes. Add lime juice and cilantro then stir to combine and set aside.

Service with guacamole and salsa.

Recipe slightly adapted from IowaGirlEats