Tuesday, June 28, 2011

Strawberry Rhubarb Crisp

Two years ago we planted a rhubarb plant in our backyard.  My parents have a plant that is over 50 years old and still produces beautifully.  This was my first time harvesting the beautiful rhubarb - I was SO excited!!!  I have just been waiting to make this Strawberry Rhubarb Crisp that my friend Melinda made at book group for our dessert.  I couldn't get enough of it.  It is sweet and yummy and is even liked by those who think they don't like rhubarb.  So good and SOOO much easier than pie!

Serve it warm with ice cream.

Cut the rhubarb into 1/2 inch pieces
This is the fruit mixture just before adding the topping
 Here it is ready to go into the oven

Strawberry Rhubarb Crisp
from my friend Melinda
4 cups rhubarb pieces (about ½ inch long)

4 cups sliced strawberries

1 cup sugar

Mix together in a large bowl and let stand for a little while.

3 tablespoons quick-cooking tapioca

¼ teaspoon salt

Add to fruit and mix well. Pour fruit mixture into a 9 x 13 pan.

1 cup flour

1 cup brown sugar

¼ teaspoon baking powder

½ cup butter

1 cup oatmeal

¼ teaspoon baking soda

¼ teaspoon salt

Mix together above ingredients, cutting in butter until mixture is evenly crumbly. Put on top of the fruit. Bake at 350 degrees for about 35-40 minutes or until golden brown and bubbly. Serve with vanilla ice cream.

Wednesday, June 15, 2011

Lacie’s Infamous Broccoli Craisin Salad

Last week I had to take a salad to a get-together.  I called my daughter Jen to see if she had any new and exciting salads.  She told me about a salad that her friend Lacie had made that Jen said was delicious - she couldn't stop eating it!  I made it and it was a hit!  It is a really nice switch from the typical broccoli salad.  Just in time for summer - thanks Jen and Lacie!

Lacie's Infamous Broccoli Craisin Salad

1 cup mayo
1/2 cup sugar
2 T. apple cider vinegar
Lightly sprinkle garlic and onion powder

Mix together and refrigerate at least 1 hour.

2 lbs. broccoli florets
1 small head of cabbage finely chopped
1 6-oz. bag of craisins (Cherry Flavored or Original)
1 lb. bacon, cooked and crumbled
1/2-1 cup diced red onion
2-3 stalks of celery chopped
Sunflower seeds - raw unsalted (I put in about 3-4 ounces)

Mix with dressing just before serving

Monday, June 6, 2011

Fish Tacos with Lime-Cilantro Crema

My husband loves fish tacos and I have been trying to find a good recipe for them.  This one is really good!  I especially love the lime-cilantro crema!  I think next time I make this I will double the crema sauce - I couldn't get enough of it's fresh lime zip!  Give them a try - I think you will really like them! 

Fish Tacos with Lime-Cilantro Crema

adapted from Cooking Light Magazine
YIELD: 4 servings (serving size: 2 tacos each)



1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free or low-fat mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced


1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets (I used tilapia)

Cooking spray

8 (6-inch) corn tortillas

2 cups shredded cabbage


Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside. (I made this about 1 hour ahead of time and kept it in the fridge - I think it helped the flavors come together nicely)

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. (My tilapia package said to cook my fish for 30 minutes at 400 degrees, so it might differ with different kinds of fish)  Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Wednesday, June 1, 2011

Scotch Teas

 When my daughter was a teenager, she would get a craving to make some quick cookies, and this was her go-to cookie.  It only uses 5 ingredients, all of which you always have on hand, and is simple and yummy!

Scotch Teas
From Better Homes and Gardens Cookies and Candies

½ c butter or margarine

1 c brown sugar

2 c quick-cooking rolled oats

¼ tsp salt

1 tsp baking powder

Combine butter and sugar in saucepan; cook and stir until butter melts. Stir in salt and baking powder. Stir in the oats and mix well. Pour into greased 8x8 baking pan. Bake at 350 degrees for 20-25 minutes. Cool; cut into bars.

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