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!
If you have a plethora of basil in your garden and aren’t sure what to do with it, try Basil Salt. I shared this recipe with my daughter, Megan, who had SO much basil. She made the salt and it is delicious!
Basil Salt
INGREDIENTS:
2 cups basil
1 cup sea salt
DIRECTIONS:
Wash and dry the basil leaves.
Preheat oven to 250 degrees Fahrenheit.
Blend the dry basil leaves and salt until well blended.
Spread the salt mixture on parchment paper in a baking pan and bake for 25-30 minutes.
Once cool, break it up and blend the mixture again.
Store in an air-tight container. Keeps well for a year.
What flavorful salad with golden beats, feta, lemon, and pistachios. The vinaigrette is so fresh and would be delightful on many salads. I used the honey roasted beets from an earlier post, but feel free to buy a package at the grocery store in the refrigerated produce section.
Golden Beet, Feta, Lemon & Pistachio Salad
INGREDIENTS:
4-5 roasted golden beets
2 cups arugula
1 teaspoon lemon zest
1/4 cup crumbled feta cheese
2 tablespoon pistachios – chopped
For the lemon vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
1 clove garlic, minced (of 1 tsp.)
2 teaspoons dijon mustard
1/2 teaspoon honey
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
Twas the end of peach season and I had a few peaches left. I wanted a healthier version of Peach Cobbler and this fit the bill. It was very good but I substituted cinnamon for the nutmeg…a personal choice. A nice dessert to end summer and welcome Autumn!
Peach Crumble
INGREDIENTS:
5 peaches
1/4 c. light brown sugar
2 tsp. lemon juice
1/2 tsp. fresh-ground nutmeg
1/2 c. granola
3 tbsp. flour
1 tsp. lemon zest
4 tbsp. butter
DIRECTIONS:
Preheat oven to 350 degrees F.
Toss the peaches, 2 tablespoons brown sugar, lemon juice, and nutmeg together in a small bowl. Transfer the peaches to an 8-inch tart dish and set aside.
Mix the granola, flour, remaining brown sugar, and lemon zest together in the bowl of a food processor fitted with a metal blade. Add the butter and pulse just to combine.
Sprinkle the granola topping over the peaches and bake until the peach mixture is bubbling and the granola crumble is golden brown and crispy — 30 to 40 minutes. (I cookied mine another 5 minutes). Cool slightly before serving.
My daughter, Megan, made several smooth soups for me after abdominal surgery. Initially, I ate the soup in it’s mild form and frozen some of the leftovers. Now that I’m fully recovered, I decided to spice it up a bit and added sour cream and chili crunch. Yum! Spice it up however you desire!
Carrot Ginger Soup
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, chopped
1/2 teaspoon sea salt
3 garlic cloves, smashed
1 pound carrots, roughly chopped
1 teaspoon grated fresh ginger
1 tablespoon apple cider vinegar
3 cups vegetable broth
freshly ground black pepper
1 teaspoon maple syrup, optional
coconut milk for garnish, optional
DIRECTIONS:
Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
Golden beets have become a staple in my garden. Besides roasting them, the top/greens are also delicious. They are so sweet and roasting them with honey and lemon juice adds a new twist. Leftovers can be used in salad or on their own.
Roasted Golden Beets with Honey
INGREDIENTS:
3 cups roasted golden beets
avocado or canola oil for roasting
1/2 tsp fresh thyme
2 tsp fresh lemon juice
drizzle with honey
salt and pepper
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
Clean the beets and remove the tops and stems. Place the raw, cleaned beats in a large square of aluminum foil. Sprinkle with salt. Close the foil to seal the beets.
Roast for 35-40 minutes or until beets are tender. Remove from oven and cool.
When cool, the skins of the beets should come off easily.
Slice the beets and place in a bowl. Add thyme, lemon juice, salt and pepper. Drizzle with honey. Stir to combine.
Place beets on baking sheet lined with parchment paper. Roast for another 10-15 minutes to carmelize.
This recipe was created by Cathy after looking at numerous recipes and methods.
Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.
Peach Streusal Muffins
INGREDIENTS:
CRUMB TOPPING
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
MUFFINS
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
1/2 cup (120g) plain yogurt or sour cream, at room temperature
3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
1/2 teaspoon pure vanilla extract
DIRECTIONS:
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Do you have dishes that you dream about and can’t wait to have again? Peach Prosciutto Hot Honey Orzo Salad is one of mine. This dish is so easy to make and a wonderful cool salad for those hot summer days.
Peach Prosciutto Hot Honey Orzo Salad
INGREDIENTS:
Hot Honey Vinaigrette 1/2 cup olive oil 2-3 tbsp hot honey* 1 tbsp apple cider vinegar 1 & 1/2 tsp dijon 1 clove garlic, minced salt to taste
Orzo Salad 4 oz prosciutto or pancetta, chopped 4 cups cooked orzo 2 large yellow peaches, chopped 8 oz mozzarella pearls 1/4 cup fresh chopped basil
DIRECTIONS:
First make the honey honey vinaigrette by combining all of the ingredients in a jar or container. Mix well and taste. Add more hot honey or salt if desired. Cover and refrigerate until ready to use.
Add the chopped prosciutto to a skillet over medium heat. Cook until crispy then set aside.
Assemble your orzo salad by combining orzo, chopped peaches, crispy prosciutto, mozzarella pearls and chopped basil in a large bowl.
Drizzle on the hot honey vinaigrette. Toss and enjoy!
Palisade Peaches are a Colorado gem! Last year I decided to try Peach Infused Vodka and it is delicious. Next time I would add even more peaches. I’ve made cocktails using lemonade, ginger beer and lime, and tonic water and lime. My favorite, bar none, is with lemonade! It’s a light refreshing peach lemonade.
Homemade Peach Vodka
INGREDIENTS:
2 fresh peaches
3 cups good-quality vodka
DIRECTIONS:
Wash the peaches thoroughly and pat dry with a clean cloth or paper towel.
Remove the pits and slice the peaches into small chunks, allowing the fruit to easily release its flavors into the vodka.
In a large glass jar, combine the chopped peaches with the vodka. Make sure the fruit is fully submerged in the liquid.
Seal the jar tightly and give it a gentle shake to mix the ingredients.
Store the jar in a cool, dark place for at least 4-7 days, shaking gently once a day to encourage the infusion process.
As soon as the desired flavor is achieved, strain the infused vodka through a fine mesh sieve, removing the fruit solids. Note: I strained the vodka through a fine cotton cloth. Store the peach vodka in a clean bottle or jar. (Fork-Lore Note: I chose to refrigerate the vodka after straining to assure preservation).
What a delicious summer salad! I love a salad with fresh fruit, nuts and cheese and this one did not disappoint. I took a few liberties with the recipe using endive instead of salad greens and fig goat cheese instead of feta. That’s the beauty of a salad, you can make it your own! I served this with a grilled steak and it was delicious!
Salad with Peaches, Blackberries & Basil Vinaigrette
INGREDIENTS:
Basil Vinaigrette:
3/4 cup olive oil, extra virgin
1/2 cup white balsamic vinegar
1 lemon, juiced
3 tablespoons minced fresh basil
1 teaspoon salt or to taste
Salad:
10 ounces salad greens (I used endive)
1 cup crumbled feta cheese or any blue cheese (I used fig goat cheese)
1/2 cup pecans (halves or pieces)
1/2 pint fresh blackberries
3 peaches, sliced and tossed with citus/water mixture
DIRECTIONS:
Shake all ingredients in tightly closed jar, or whisk in bowl until emulsified.
Peel peaches, if desired.
Slice peaches and let sit in a bowl with water and about 2 tablespoons of any type citrus juice (lemon, orange, etc.) while preparing the rest of the salad. (I skipped this step since the salad would be immediately consumed).
Toss greens, blackberries, and pecans together. Top with peach slices and cheese.
Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!
Southwest Shredded Chicken Salad
INGREDIENTS:
SOUTHWEST CHICKEN SALAD
1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
¾ cup black beans, rinsed, drained and dried
¾ cup red bell pepper, diced
¾ cup chickpeas, rinsed, drained and dried
¾ cup whole kernel corn, rinsed, drained and dried
¾ cup cucumber, cored and diced
⅓ cup shallots, finely diced
¼ cup jalapeno, finely diced (optional)
¼ cup cilantro, chopped small
¼ cup shredded cheddar cheese
kosher salt, to taste
cracked black pepper, to taste
CHILI LIME YOGURT DRESSING
½ cup 0% Greek yogurt
2 tablespoons lime juice, fresh squeezed
2 tablespoons diced green chilis, mild, canned works best
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
2 tablespoons warm water, add more or less based on your preferred thickness
OPTIONAL GARNISHES
2 tablespoons green onion, chopped small
½ avocado, thinly sliced
1 lime,cut into wedges
tortilla chips
DIRECTIONS:
Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.
Fork Lore 