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!
What do you do when you have cottage cheese that is about to expire? You find a new recipe! This is so, so simple and paired great with a salad I was having for dinner. No doubt, I’ll be making these again.
Cottage Cheese Crackers
INGREDIENTS:
Cottage Cheese
Everything but the Bagel seasoning
That’s all!
DIRECTIONS:
Preheat oven to 350°.
Add spoonfuls of cottage cheese on to a parchment lined baking sheet.
Slightly flatten the cottage cheese with the back of a spoon.
Sprinkle everything but the bagel seasoning on each piece.
Bake for 35-45 minutes r until crispy and golden brown.
I love a peanut butter oat bite or dessert. These energy balls go to the next level with chocolate on top. I wish I had remembered to add the flaky sea salt to enhance the sweet/salty factor but they are yummy as they are!
Peanut Butter Oat Energy Balls
INGREDIENTS:
⅔ cups old-fashioned rolled oats
¾ cup crunchy natural peanut butter (I used regular milk)
3 tablespoons chia seeds
2 teaspoons honey
1½ teaspoons vanilla extract
¼ teaspoon salt
½ cup dark chocolate chips (53% cacao)
1 tablespoon unrefined coconut oil
¾ teaspoon flaky sea salt (I forget this step–oops!)
DIRECTIONS:
Line the cups of a 24-cup mini muffin tin with silicone or paper liners.
Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
Date Bark is such a yummy treat with healthier qualities than many desserts. As I made it, I used a rolling pin to flatten the dates and found it worked better. After freezing, keep it in the refrigerator to enjoy when you need a sweet treat.
5 Ingredient Date Bark
INGREDIENTS:
12-15 large Medjool dates, pitted
1/4 cup peanut butter
1/4 cup roasted peanuts, chopped
3/4 cup chocolate chips
1 tsp coconut oil
flaky sea salt (optional)
DIRECTIONS:
Line a baking tray or large cutting board with a piece of parchment paper.
Spread the pitted dates open and lay them side by side so they form one cluster or sheet of flattened dates. Use the bottom of a glass or bowl with another small piece of parchment paper to press the dates into an even, flat layer
Spread the peanut butter across the top, then sprinkle the chopped peanuts randomly on top of the peanut butter.
Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 15-20 second increments, stirring between each burst, until fully melted and creamy. Expect this to take 1:30-2:00 depending on your microwave. Spread the chocolate over the top of the date bark. Sprinkle with optional sea salt.
Carefully transfer the tray or board to your freezer, making sure it sits flat and level. Chill for at least 30 minutes before removing it from the freezer. Break or cut the date bark into irregular pieces, and enjoy!
This Gnocchi Skillet is so easy and so delicious. In less than an hour, the dinner was prepared and on the table. This dish serves 3-4 people and the leftovers are equally as good. You could easily play with the ingredients and use noodles or fried potatoes instead of the gnocchi. Different cheeses could be used to suit your liking. Another great recipe from the creator, IowaGirlEats!
Cheesy Bacon Butternut Squash Gnocchi Skillet
INGREDIENTS:
4 slices bacon chopped
1 small sweet onion sliced in half then into thin slices
2 cups 1” cubes butternut squash
homemade seasoned salt and pepper (I used regular salt and pepper)
2 teaspoons pure maple syrup not pancake syrup
1/4 – 1/2 cup chicken broth
2 cloves garlic pressed or minced
2 cups packed baby spinach roughly chopped
3/4 cup freshly shredded gruyere cheese
1/4 cup shredded parmesan cheese
For the Crispy Gnocchi:
2 Tablespoons extra virgin olive oil
12 oz gluten free gnocchi (I used regular gnocchi)
salt
DIRECTIONS:
Add bacon to a large, oven-proof skillet (preferably cast iron) then turn the heat to medium and brown. Scoop cooked bacon onto a paper towel lined plate to drain then set aside. Reserve 2 Tablespoon bacon fat in the skillet.
Add onions to the bacon fat in the skillet then saute until they begin to soften, 3-4 minutes. Add butternut squash cubes and maple syrup, season with seasoned salt and pepper, then saute until squash is tender, 15-20 minutes, stirring every so often and adding splashes of chicken broth near the end if the squash is taking a long time to soften and/or is beginning to burn vs caramelize.
Preheat the broiler on high and place oven rack to the top position in the oven.
For the Crispy Gnocchi:
While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12″, nonstick skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then season with salt and continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Set aside.
Add garlic to skillet with onions and butternut squash then saute until very fragrant, 1-2 minutes. Add baby spinach then saute until wilted and tender, 1-2 minutes. Add crispy gnocchi and bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately.
Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.
Spaghetti Squash Lasagna
INGREDIENTS:
1 spaghetti squash
1 lb. Italian sausage
8 oz. sliced raw mushrooms
38 oz. jar Rao Marinara sauce (or sauce of choice)
1 cup fresh spinach (or more to your liking)
5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
8 oz. shredded mozzarella
DIRECTIONS:
Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
Lower oven temperature to 350 degrees Fahrenheit.
Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
Bake at 350 degrees for 45-60 minutes.
Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.
Happy Valentine’s Day! A sweet treat on this holiday is special and I loved how simple and delicious these treats were. My granddaughters assisted in the making, especially the sprinkles! Why have I never thought of adding flavoring to Rice Krispie Treats? Next time I would a pinch more cherry extract but they were delicious made per the recipe. If you want to really creative, you could use cookie cutters to cut out hearts from the treats (and nibble on the extras while you work)! Now I’m wondering about making some next Christmas with peppermint or candy cane flavoring. The possibilities are endless.
Chocolate Covered Cherry Rice Krispie Treats
INGREDIENTS:
3 tablespoons unsalted butter
1 10 oz bag mini marshmallows
1 teaspoon cherry extract (can increase if more intense flavor is desired)
4-5 drops red or pink food coloring, optional
6 cups Rice Krispies cereal
1 1/2 cups semi-sweet chocolate chips
1 tablespoon coconut oil or butter
DIRECTIONS:
Grease the 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
In a large pot over low heat, melt the butter. Add the mini marshmallows and stir until completely melted and smooth.
Remove from heat and stir in the cherry extract. If using, add red or pink food coloring and mix until evenly colored.
Add the Rice Krispies cereal, stirring quickly to coat every piece with the melted marshmallow mixture.
Transfer the mixture into the prepared baking dish. Use a spatula or lightly greased hands to gently press down and create an even layer. Let cool for 15-20 minutes before adding the chocolate topping.
In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 30 second intervals, stirring between each, until smooth.
Pour the melted chocolate over the cooled Rice Krispie layer. Use a spatula to spread evenly across the surface.
Allow the chocolate to set completely before slicing (about 30 minutes at room temperature or 15 minutes in the fridge).
Delicata squash is a favorite, which I’ve grown in my garden for the past few years. The feeling of fall is in the air and this salad was calling my name. I made 1/2 of a recipe, 4 servings. The salad kept well in the frig for a quick meal, although I heated each serving for 30 seconds in the microwave just to take the chill off.
I added grilled chicken breast for a bit of protein. Next time, I would double the amount of chopped apple. The sweet and tart crunch of the apple truly makes the salad!
Baked Salad
INGREDIENTS:
1-2 small delicata squash seeded and chopped
2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
1 lb Brussel Sprouts shredded, about 6 cups
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp mirin
2 tbsp neutral oil
1 tbsp sugar
1 tbsp toasted sesame oil
1 cucumber sliced
1 apple fuji preferred, cut into matchsticks
1 carrot shredded
1/4 cup sliced almonds
DIRECTIONS:
Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
Optional: Add chopped or sliced, cooked chicken breast for more protein.
Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!
Crisp Parmesan Crusted Eggplant
INGREDIENTS:
For the Eggplant:
4 tbsp. butter
3 cups freshly grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1 tsp. garlic powder
1 eggplant, sliced into 1/2 inch rounds
Olive oil and salt
Topping:
2 tbsp. fresh chopped basil
1/4 cup fresh chopped arugula (I used kale)
1 clove minced garlic
1/4 tsp. salt
pinch of pepper
2 tbsp. olive oil
1 tbsp. red wine vinegar
Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
Make the topping by adding all ingredients to a bowl and mix together.
Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!
Crispy Brussel Sprout Chips
INGREDIENTS:
1½ lbs Brussel Sprouts, stemmed
2 tbs olive oil
1/4 cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili pepper flakes
salt and pepper to taste
1/2 cup freshly grated parmesan cheese
garnish with fresh parsley + more cheese
Dip: Lazy Tzatziki
1 cup 5% Greek yogurt
1 medium lemon juiced (or 1-2 tbs red wine vinegar)
1 tbs olive oil
1/2 heaping tsp garlic powder
1 tsp dried mint (not fresh)
salt to taste
2 tbps milk (to thin it out)
DIRECTIONS:
Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
Serve with fresh parsley and more freshly grated parmesan on top.
Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!
Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.
Sengalese Soup
INGREDIENTS:
2 Tablespoons extra virgin olive oil
1 large shallot or small onion, finely chopped
1 small red bell pepper, finely chopped
2 jalapeños (or 1 for a mild soup,) seeded and minced
salt and pepper
2 cloves garlic, pressed or minced
1 medium-sized sweet potato, peeled and diced small
4 cups (32oz) gluten-free chicken or vegetable broth
15oz can chickpeas, drained and rinsed
14oz can lite coconut milk
1 cup crushed tomatoes
1 teaspoon curry powder
3 Tablespoons peanut butter
juice of 1/2 lime
cooked white rice
chopped fresh cilantro
DIRECTIONS:
Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.
Fork Lore 