Roasted Pork Loin with black-bean and sweet potato salad

This is a wonderful family meal that I made recently. The pork roast came out really nice and moist, but the star of this meal was definitely the black-bean and sweet-potato side salad. I really like sweet potatoes but for whatever reason I don't use them much. I thought this Mexican inspired recipe looked really interesting. I love it when familiar ingredients are used in a new and different way (knew to me anyway!).  And I have to say I have good instincts.

Raspberry-Rhubarb buckle with almonds

Rhubarb, Rhubarb everywhere! In spring one of the first plants to make an appearance in peoples gardens here in the Midwest is Rhubarb. A plant with long deep red stalks and big leaves. Only the stalks are edible, in fact the leaves are quite poisonous (to learn more go to http://www.rhubarbinfo.com/botanical). Every cooking magazine this time of year has a section on Rhubarb and its uses, which are plentiful: soups, salads, jams, sauces and not to forget the classic Rhubarb pie!

Tomato and kale strata

This is another recipe from the May/June issue of Eating Well Magazine. I just recently discovered this publication and it may be my new favorite cooking magazine. This issue is full of wonderful and healthy recipes. There are still a few more I want to try in here. I am always looking for tasty vegetarian dishes and this meatless strata looked amazing.

Sesame chicken cucumber noodle salad

This morning I woke up with a really sore back from spending all day yesterday outside in my garden, digging and planting. But, I went for a run and now I am back to normal (I love that running does that!) We really have been cheated of any spring this year, but finally we had a decent day perfect for gardening. Our local farmers market opened up just a couple of weeks ago and I was so excited to finally go and by fresh, from local farmers. But, due to the cold spring weather we have had the growing season is lagging several weeks behind normal and there was only a few stands open, mainly with flowers. My four-year old daughter loves to go for the Kettle popcorn and those guys were there too, so she got a huge bag to take home and share with her siblings.

Roasted broccolini with shallots

This is broccolini! It looks like baby broccoli but really is its own species. A hybrid between broccoli and Chinese broccoli, which is a more leafy vegetable similar to Kale. It is more sweet and mellow in taste than regular broccoli.

Flank steak with creamy two-cheese potatoes au gratin

I usually talk a lot about what my kids like and what their favorites are, but this meal is one of my personal favorites. When I can't think of anything new and exciting to make I go back to this delicious and simple meal. I have mentioned it before, that flank steak is one of my favorite meats. It is always juicy and tender and flavorful even with only a sprinkling of salt and pepper. I love to broil it which gives me perfect results every time. About 8 minutes on each side is all it takes to reach medium rare for a 1 1/2 pound steak.

Chocolate Heath bar ice cream cake

This is the Chocolate Heath bar ice cream cake I made for my son's 16th birthday this past week. I know a couple of people who are eagerly awaiting this recipe, so I am posting it ahead of my intended schedule. This cake was a huge hit at my house! Everyone, including myself, were so surprised that you can make your own ice cream and cake that tastes even better than Dairy Queen's! This cake is a take on another Norwegian treat that you are very likely to find at any celebration. It is traditionally called Daim cake, which is the name of the crunchy toffee chocolate used in making it. If you have an Ikea store close by you can purchase it there, if not the Heath bar is an almost exact match.

Potato and butternut squash gratin with corn and ham

A very busy and eventful week end is over and now it is time to relax! I worked my butt off last week to get ready for the annual neighborhood garage sale. We really cleaned out a lot of stuff this time. It is just mind -boggling how much stuff we accumulate over a few years. The last few strays of baby equipment had to go, along with other odds and ends I have clung to for sentimental reasons. Despite a mediocre forecast we had a splendid day and lots of bargain hunters. We sold 90 percent of our things. Pretty good! The leftovers were taken to Goodwill and some things just had to find their way into the trash because they were not going back in the house. What a relief it is to get rid of excess stuff.

Double-decker Baked Quesedillas

These are the quesadillas I served alongside the tortilla soup. Two layers of cheese make them extra delicious. These are a favorite with my kids.They are so easy to "whip" up for a snack or light lunch. I used Monterey Jack cheese in the second layer for half of them for my little ones, and the Pepper Jack, which is spicier, for us older ones.


Double-decker Baked Quesadillas
9 (6-8-inch) flour tortillas

2 cups shredded cheddar

3 scallions, chopped

1 1/2 cups shredded pepper Jack cheese
Sour cream and cilantro, for garnish




Preheat oven to 350 degrees.
Brush one side of 3 tortillas with oil and place them, oil side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper Jack cheese. Set the last tortilla on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for a few minutes to set. Cut each into 4 wedges.

Serves 6 well


Recipe adapted from Rachael Ray,  Book of 10, 2009

Chicken Tortilla Soup

Throughout this past winter one of my favorite foods to eat for lunch was Tortilla soup. A couple of my local grocery stores made it fresh and hot to go, and I would get a cup just about every week. Hot soup season is slooowly winding down, but since it has been so rainy and blustery around here lately, I thought this was an opportunity to make my own Tortilla soup.

Asiago-crusted pork chops

Doesn't this look like the perfect weeknight dinner? I thinks so. I have made these pork chops a few times now and I just love them, and since I finally purchased a non-stick skillet they now come out beautifully golden and crusty, m-m-m!