Stormy Cocktails

There’s a good reason L. Frank Baum set The Wonderful Wizard of Oz in Kansas. Besides producing bushels of wheat and corn, this state is also prolific in two additional areas—wind and storms.

For days, the weather forecasters warned about the coming storm, which arrived a few days ago. The city’s tornado sirens got their first non-test workout, though thankfully no twisters developed.

While my area of Topeka (downtown) got the usual wind, lightening, thunder, tiny hail and lots of rain that comes with a big storm, other surrounding locations had it much worse, with flooding rains and massive hail. (One place reported hail the size of grapefruit!)

I’m always fascinated by thunderstorms. I will sit at a window or on a covered porch and watch one roll through as if it were the latest Hollywood blockbuster. 

Mom thinks my storm interest comes from my childhood when we lived in Grandview, a suburb of Kansas City. Our rented house didn’t have a basement. When the weather turned ominous, we crossed the street to the landlord’s home where we joined other families in its sheltering basement. Mom says while the other kids were scared and crying, I looked around in excitement waiting for the “fun” to begin.

Now when I watch a storm roll through, I can do so with an appropriately themed cocktail. 

My favorite is the Storm Chaser, a bubbly, zippy beverage made with spiced rum, ginger ale and a squirt of lime juice.

For a drink with a little more kick, I like the Dark and Stormy, with its blend of dark rum, ginger beer, and lime juice.

Mix up your favorite and watch the clouds churn.

Storm Chaser

Serves 1

1.5 ounces spiced rum (I use Captain Morgan.)

Ginger ale

Lime wedge

Fill a highball glass with ice. Pour in the spiced rum and top off with ginger ale. Squeeze in the juice from the lime wedge.

Dark and Stormy

Serves 1

1.5 ounces dark rum

Ginger beer

Lime wedge

Fill a highball glass with ice. Pour in the rum and top off with ginger beer. Squeeze in the juice from the lime wedge.

Beer and Cheddar Fondue

This Beer and Cheddar Fondue recipe celebrates many of my favorite things:

1. Cheese: I adore cheese! Devour cheese. Buy-too-much-and-have-to-hurry-to-eat-it before-it’s-too-moldy cheese. My mom used to call Dad and me her little mice since we were always grabbing a slice of cheese. Of course, back in those days, the slice usually came from a large block of Velveeta stored in the fridge. Now I can’t walk past the cheese counter at my local grocery store without picking up my favorites (Port Salute, cheddar, and smoked gouda), plus one or two new ones to try. My lunch and/or supper are often comprised of cheese, crackers or bread, fresh veggies, and fruit (right now I’m into blackberries.) And I want my last meal on Earth to be homemade mac and cheese.



2. A cast iron skillet: I love mine. It is the first one I grab most of the time. While it may be a little slow to heat up, once it’s hot, it stays hot for a long time. I like the sear it gives to meats, how quickly I can stir-fry ingredients, and the nice brown crust on baked recipes such as cornbread and biscuits.


3. Socializing: (You thought I was going to say beer, didn’t you?) My idea of a perfect evening is having a few friends over for food and conversation, with playing games or watching a movie or sporting event for entertainment. This recipe is perfect for such gatherings, especially since I don’t own a fondue pot. (I know, it’s crazy considering how much I love cheese. I really should buy one.)

I found this recipe in a copy of Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All by the Editors at America’s Test Kitchen, the people responsible for both Cook’s Illustrated and Cook’s Country magazines, plus the America’s Test Kitchen and Cook’s Country television shows on PBS (americastestkitchen.com). The publishers sent me a copy to check out…thank goodness! My copy now has numerous sticky notes popping out of the top to mark the recipes I still wish to try.

This recipe is a keeper!



Beer and Cheddar Fondue
Adapted from Cook it in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does it All by the Editors at America’s Test Kitchen
Serves 8 to 10
8 ounces mild cheddar cheese, shredded
8 ounces American cheese, shredded
3 tablespoons cornstarch
1 1/2 teaspoons dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 cups American lager beer (I used Budweiser)
1 garlic clove, minced
Hot sauce, to taste (optional)
Bread cubes, large pretzels, and broccoli and cauliflower florets, for serving

Place the shredded cheese, cornstarch, dry mustard, pepper, and cayenne pepper into a large bowl. Toss with your hands until the cheese is well coated. Set aside.

In a 10-inch cast iron skillet over medium heat, bring the beer and garlic to a boil. Turn the heat down to medium low and then whisk in the cheese, one handful at a time. Once all of the cheese has melted into the beer-garlic mixture, keep whisking until it just begins to bubble.

Serve the fondue with bread cubes, pretzels, and broccoli and cauliflower florets. The mixture should stay hot for about 15 minutes. To warm it back up, place the skillet back over low heat and stir constantly until the fondue begins to bubble again. If it is too thick, add a tablespoon or two of warm water.

Maple-Pecan Scones

Whoops! I guess I’m late! Talk about waiting until the last minute.

March was Maple Sugaring month when maple syrup makers begin to celebrate the end of the “harvest.” I miss maple season in New England. Somewhere between February and March, the steam starts to rise from gallons of boiling maple sap through the tops of sugar houses nestled amongst the maple trees. Years ago, I even learned how to tap a maple tree and the joy of hearing the magical “ping” sound made by the first drops of sap into the metal bucket.

Kansas isn’t a maple syrup-producing state, but I’ve told everyone I know all about the yummy virtues of Mother Nature’s golden gift. When sap comes out of the tree it looks and tastes like slightly sweet water. It takes 40 gallons of sap to make one gallon of syrup.

I featured this Maple Pecan Scone recipe in a recent newspaper article. These treats are tender, nutty, and full of maple goodness. I enjoy them both for breakfast and with my afternoon cup of tea. They taste good at room temperature but even better warmed in the microwave for a few seconds.

Maple-Pecan Scones

Makes 9 scones

3 cups all-purpose flour

1 cup chopped pecans

1 1/2 tablespoons baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

2/3 cup pure maple syrup

1/3 cup heavy cream

For glaze:

2 tablespoons unsalted butter, softened

1 cup confectioners’ sugar

1/2 to 2/3 cup pure maple syrup

           

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, pecans, baking powder, salt, and cinnamon. Add the chilled butter and, using a pastry cutter or two knives, cut in the butter pieces until the mixture resembles coarse sand.

           

In a large measuring cup, whisk together the maple syrup and cream. Slowly pour the liquid ingredients into the flour mixture, using a fork to swiftly mix until the dough starts to stick together. It will be crumbly. Dump the mixture onto a lightly floured surface and, using your hands, bring it together into a ball, kneading a few times as necessary. Roll the dough out to a 1/2 to 3/4 inch thickness. Using a 3-inch round cutter, cut the scones and place them on the baking sheet about an inch apart. The scones will not rise much in the oven while baking. Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the tops of the scones begin to turn lightly brown. Remove the scones from the oven and place on a cooling rack.

           

While the scones bake, whisk together the ingredients for the maple glaze in a medium bowl. Once the scones are just warm or at room temperature, drizzle the tops with the glaze. (Placing a cookie sheet lined with foil or parchment under the cooling rack will make clean-up much easier.) You may not use all of the glaze.

           

Serve the scones warm or at room temperature.

Key West Key Lime Pie

Have you ever been to Key West, Florida? I hadn’t either until my recent cruise on the Carnival Dream, but I always imagined it to be a laid-back, easy-going place full of free spirits.

Reality didn’t disappoint!

I was only there one day, but it was a beautiful day. The sun was shining, it was warm but not too warm, and I was ready to soak in as much atmosphere as I could. This is what I found:

Palm trees. I took a lot of photos of palm trees. It must be a secret obsession.

Sleeping porches. I love the idea of snoozing in one of these spaces as the night ocean breezes blow through.

Hemmingway’s House, which was a beautiful place full of interesting stuff (i.e. typewriters) to see, especially for a writer. Yes, there were plenty of the famous six-toed cats around, and I covet Hemmingway’s writing office though I think I’d skip the mounted animal heads.

Bicycles…everywhere!

The Key West lighthouse was beautiful.

Best of all, I enjoyed a slice of key lime pie at Kermit's Key West Key Lime Shoppe and chatted with owner Kermit Carpenter. His chocolate-dipped pie slices have been featured on both the Food Network and the Travel Channel.

I love key lime pie, and this one was perfect! Not too tart, rich and creamy.

Kermit shared his recipe with me. When I made it at home, it tasted just like his.

This is an easy pie to make. I like my slice topped with a little sweetened whipped cream.

You can learn more about Kermit’s shop at www.keylimeshop.com. (His key lime fudge is amazing, too!)

Kermit’s Key Lime Pie

Serves 8

1 3/4 cups graham cracker crumbs

1/4 cup confectioners’ sugar

6 tablespoons unsalted butter, melted

6 egg yolks

2 14-ounce cans sweetened condensed milk

1 cup key lime juice (1/2 cup of Kermit’s key lime juice, which is double strength)

Grated lime zest, for garnish

Sweetened whipped cream, for garnish

           

Preheat the oven to 375 degrees F. In a mixing bowl, stir together the graham cracker crumbs, confectioners’ sugar, and melted butter until the mixture is crumbly like sand. Pour into a 9-inch deep-dish pie pan. Press the mixture into the bottom and up the sides. Bake for 10 to 15 minutes, until the crust is set and browns. Remove and place on a rack to cool.

           

Lower the oven temperature to 300 degrees F. In a large mixing bowl, whisk the egg yolks until smooth and then whisk in the sweetened condensed milk and key lime juice. Pour the mixture into the cooled pie crust. Bake for 15 minutes. Allow the pie to cool for 15 minutes before refrigerating. Before serving, sprinkle some grated lime zest over the top of the pie. Serve with sweetened whipped cream.

Caribbean Jerk Pork Chops and Personal Triumphs

My recent voyage on the Carnival Dream not only gave me the chance to enjoy delicious food, but it was also the scene of two of my life’s greatest triumphs.

Okay, maybe not greatest, but absolutely the most fun!

First, I won the Hole-In-One Challenge at the mini-golf course. I don't golf, and I hadn’t played putt-putt golf for years, so honestly it was pure luck! Still, it got me a Ship-on-a-Stick, otherwise known as a trophy.

Next, I won Game Show Mania 2 in the main showroom, thanks to my two nephews, Anthony and Bradley, insisting I participate because they learned on the trip that I’m pretty good at trivia games. It was a bit nerve-racking being up on the stage, under the lights, with everyone watching. However, after I got past being worried about making a fool of myself, it was fun! My prize was a medal and a bottle of Champagne!

Both of my awards are proudly displayed in my apartment so I can brag about my accomplishments to anyone who will listen. 

Even with my personal triumphs, my cruise memories always gravitate back to the food. 

This jerk pork dish was one of my dinner favorites. The Dream’s Executive Chef Taunus D’Silva shared the recipe with me, and I tinkered with to make it home-cook and weeknight friendly. The original called for a whole five-pound pork loin. I changed it to boneless pork chops to quicken the cooking time. I also found jerk seasoning in the spice aisle of my local store, but you can mix up your own. (There are a number of recipes on the internet.)

Don’t be intimidated by the length of the ingredients list since most are for the marinade. Also, be sure to schedule your time to allow for the chops to marinated before cooking. It is easy to whiz up the marinade in the morning, pour it into a zipper bag with the chops and pop it in the fridge, head to work, and then cook the chops for dinner that night.

Caribbean Jerk Pork Chops

Serves 4

2 tablespoons jerk spice

1-inch piece peeled fresh ginger

1/2 large yellow onion, coarsely chopped

1/2 jalapeno pepper, seeded and coarsely chopped

1/8 teaspoon red pepper flakes

1/2 cup vegetable oil

2 tablespoons honey

1/4 teaspoon thyme

1/2 bay leaf

2 teaspoons soy sauce

2 tablespoons Worchester sauce

Juice of 1/2 a lime

4 boneless pork chops, cut about 1-inch thick

2 tablespoons ketchup

1 1/4 cup chicken broth

Salt and pepper, to taste

Diced scallions, for garnish

Place the first 12 ingredients into the bowl of a blender or food processor. Blend until smooth. Pour the mixture into a zipper bag and add the pork chops. Seal the bag and toss to make sure the pork chops are coated in the marinade. Place in the refrigerator for at least 4 hours, or up to 2 days. (The longer you marinate the chops, the stronger the flavor.)

           

To prepare the chops, place a cast iron grill pan into the oven and preheat to 400 degrees F. (You can also prepare the pork chops in a regular oven-safe skillet or on an outdoor grill.) Remove the chops from the marinade and place on a plate to come to room temperature.

           

Pour the marinade into a saucepan and add the ketchup and chicken broth. Bring the marinade to a boil, and reduce until thick, about 10 to 15 minutes, to create a sauce. Add salt and pepper, to taste, after the mixture is reduced. Keep warm.

Remove the grill pan from the oven and place on the stovetop over medium-high heat. Add the pork chops. (Turn on your stove fan since cooking will produce some smoke.) Cook on the first side for about 5 minutes, or until the chops have dark grill marks. Turn the chops over, and then place the pan back into the oven. Allow the pork chops to bake until the internal temperature reaches 140 degrees, about 5 to 10 minutes. Remove the pan from the oven and tent the chops with foil. Allow them to rest for 5 minutes before serving.

To serve, place a chop on each plate and spoon the sauce over the top. Serve with a side of rice and beans, as they did on the ship.

Disclaimer: While the crew and employees of Carnival Cruise Lines and the Dream were very hospitable and accommodating during my time on board, I paid for the trip myself. I’m not being paid by Carnival to make this or any upcoming posts with recipes from the cruise. All of the opinions and experiences are my own.

Asian Chicken Noodle Soup

Need a little comfort this winter?

This Asian Chicken Noodle Soup recipe has become my go-to meal for days I’m not feeling well, both in body and spirit. The inspiration for this dish came from two places. One was a terrific vegetable soup I often ordered from my favorite New Hampshire Chinese restaurant years ago. The other was Nigella Lawson’s Noodle Soup for Needy People recipe, which I posted about a few years ago.

This soup is full of healthy ingredients. Feel free to experiment with your favorite vegetables to make it fit your tastes. It is great for using leftover chicken. If you don’t have any, you can use a rotisserie chicken from the grocery store, or poach 2 boneless chicken breasts in the chicken broth before making the rest of the soup. Also, I use those inexpensive packets of Raman noodles, but you can use any type of noodle you like.

Asian Chicken Noodle Soup gives comfort, both when you’re not feeling the best and when you’re just in need of a warm, soothing meal.

Yield: 4 to 6

Author: Linda Ditch

Asian Chicken Noodle Soup

A warm bowl of comfort full of the best Asian flavors.

Ingredients

• 2 32-ounce containers low sodium chicken broth
• 2 carrots, sliced thick
• 2 celery stocks, sliced
• 1/2 large onion, finely diced
• 2 cloves garlic, crushed
• 2 teaspoons fresh minced ginger
• 4 tablespoons soy sauce
• 2 to 4 cups chopped bok choy, to taste
• 2 to 3 cups diced cooked chicken
• Salt and black pepper, to taste
• 2 to 4 packages Raman noodles
• 1 can bean sprouts, drained
• Snow peas
• Red pepper flakes, to taste
• Green onions, sliced, for garnish

Instructions

1. Pour the chicken broth into a large pot. Bring to a boil and then add the carrots, celery, onion, and garlic. Turn the heat to a simmer and cook until the carrots are tender, about 20 minutes.
2. Remove the garlic pieces from the pot. Add the ginger, soy sauce, bok choy, and chicken to the pot. Continue to simmer until the bok choy is crispy-tender (or to taste.) Check the seasoning and add salt and black pepper to taste. (The soy sauce is salty, so you may not need additional salt.) Add the red pepper flakes, to taste. (You can leave them out if you don’t like the heat.)
3. While the bok choy cooks, prepare the Raman noodles according to the package directions, leaving out the flavoring packet. Once cooked, divide the noodles between the serving bowls, and add some snow peas and bean sprouts to each dish. Ladle the hot soup into each bowl over the noodles, peas, and sprouts. Garnish with green onions and serve.

Created using The Recipes Generator

Kiss on the Lips Cocktail

Are you looking for a special drink to have with your sweetheart on Valentine’s Day this weekend? Or maybe you're tired of the winter weather? I've found the cocktail to solve both problems.

I recently returned from a cruise onboard the Carnival Dream. This is the second year I’ve traveled with this cruise line, and I’m happy to report I the second time was as fun as the first. This year I sailed from New Orleans (a city in full Mardi Gras form) to Key West, Florida, and the Bahamas.

Last year, I enjoyed Carnival’s signature Fun Ship Special Cocktail (and shared the recipe with you here.) This year, it was the first drink I had upon boarding, and it was as good as I remembered. Then I noticed the waitstaff carrying trays of a beautiful orange and red drink. I asked one what it was, and he replied, “A Kiss on the Lips.”

That caught my attention! After I tried one, I was hooked. The blend of mango and peach schnapps made a delicious tropical combination. The Dream’s beverage manager, Clifton Morrison, made sure I got the recipe and said I could share it with you. 

This is a drink I plan to enjoy often.

 

Kiss on the Lips Cocktail

Serves 1

1 1/2 ounce peach schnapps

4 to 6 ounces mango daiquiri/margarita mixer

1 tablespoon grenadine

Pour the peach schnapps, mango mixer, and some ice into a blender. Puree until smooth and slushy. Pour the grenadine into the bottom of a cocktail glass. Pour in the mango mixture. Serve with a slice or orange, a cherry, and an umbrella.

Disclaimer: While the crew and employees of Carnival Cruise Lines and the Dream were very hospitable and accommodating during my time on board, I paid for the trip myself. I’m not being paid by Carnival to make this or any upcoming posts with recipes from the cruise. All of the opinions and experiences are my own.

Hot Toddy for a Cold Winter

It’s cold and snowy here in Kansas, which is perfect weather for a Hot Toddy. This warm beverage is one I’ve heard of my whole life, usually in books where a ski lodge is the setting. I also think of it as a feel-better drink when you have a cold or are dealing with the winter blahs.

Traditionally made with water, honey, lemon, cinnamon, and spirits (typically whisky, rum, or brandy), some Hot Toddy recipes also include tea, which is how I like it. (It seems more British that way, which pleases this Anglophile’s heart.) It’s a comforting drink sure to take the chill off the most dismal winter evening.

Hot Toddy

Serves 1

1 cup hot water

1 tea bag

1 cinnamon stick

1 small knob of fresh ginger (optional)

1 ounce brandy

1 tablespoon honey

1/4 of a large lemon

Lemon slices, for garnish

           

Bring the water to a boil. In a cup, place the tea bag and cinnamon stick. Pour in the boiling water and allow the tea to steep until it reaches your desired strength.

           

Remove the tea bag and add the liquor and honey. Squeeze in the juice from 1/4 of a large lemon. Add a lemon slice. Serve.

German Pancake for One

What does it take to inspire a busy food writer to post on her blog? For me, it was the windfall of new kitchen items I received for Christmas, thanks to my wonderful mom who shopped via my Amazon wish list.

I picked these items based on their rankings by the folks at Cook's Illustrated magazine, who are also responsible for the America’s Test Kitchen and Cook's Country television shows. Anything I’ve ever bought based on their recommendations, be it a gadget or ingredient, has never been a disappointment.

Mom’s generosity gave me:

A Victorinox chef’s knife, which cuts like a dream and feels wonderful in my hand.

Cuisipro Stainless Steel Measuring Spoons, which fit perfectly into a spice jar or tin.

A Vollrath baking sheet…just like all the pros have on television.

T-fal Professional Non-Stick Fry Pan…also makes me feel like a pro.

Nordic Ware Naturals Nonstick 9-inch Cake Pan.  

To test out my new cake pan, I decided to make a German pancake. Most recipes are made in a skillet, but I saw this one on the Smitten Kitchen blog made in a pan.

I love pancakes, but most recipes make more than this one person can eat for breakfast. This is the perfect alternative. Plus, it’s easy to make. Just mix the batter in a blender (or, since I don’t own one, with a hand blender), pour it into the cake pan, and bake.

There are many topping options for a German Pancake. Berries, sautéed apples, a sprinkling of powdered sugar, and whipped cream are common choices, but I went with the traditional pancake condiments of butter and real maple syrup.   

German Pancake for One

1 tablespoon unsalted butter, softened

1/3 cup flour

2 teaspoons sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

2 eggs

1/3 cup milk

1/4 teaspoon vanilla

Preheat the oven to 400 degrees F. Place a 9-inch cake pan into the oven to get hot.

In a small bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt. Set aside.

Place the eggs into a blender and mix until light yellow fluffy, about 1 minute. Add the milk, vanilla, and flour mixture. Blend until well mixed, about 1 more minute.

Working quickly, remove the cake pan from the oven. Place the softened butter into the pan and use a pastry brush to coat the bottom and sides with the melting butter. Pour in the batter from the blender, and return the pan to the oven. Bake for 20 minutes, and then reduce the heat to 350 degrees F. Bake for another 5 to 10 minutes, or until the pancake is golden brown.

Remove the pancake from the pan onto a plate. Serve with favorite topping. 

Life’s Curve Balls

An autumn sunrise over Topeka.

Sorry I haven’t posted in a while. Believe me, I wanted to! I have all kinds of recipes lined up and restaurant experiences I want to share.

Unfortunately, life pitched a curve ball to The Picky Eater’s family. Do you remember my post from 2014 about his sister, Lisa, and her husband, Don, adopting four children from Ukraine? They got stuck there when the Independence Square uprising happened.

On October 16, Don had open heart surgery to repair an aortic aneurysm. The surgery went well, but a day later he had a massive stroke, which damaged 2/3 of his brain’s left side, impacting his right side. He had emergency surgery to remove part of his skull so the swelling had someplace to go…and to save his life.

Since then, the family has been on a roller coaster ride, with Don having good days and bad, including needing to have fluid drained off his brain last week. He has some movement in his right leg, so everyone is hopeful he will walk again. He isn’t moving his right arm and he can’t speak (yet?).

Don is a fun-loving guy who loves God and his family above all else...though fantasy football may run a close third. His humor-filled spirit still shines through at times when he's interacting with people. Especially with his beautiful daughters. 

Now Lisa and Don face a long, long period of rehab two and a half hours away in Nebraska. Family and friends will pitch in to watch over the kids while Lisa is at Don’s side. Needless to say, the loss of income is hitting them hard. If you would like to help, a Go Fund Me page has been set up were you can donate. If you want to follow Don’s progress, check out the Don Jenkins Update group on Facebook.

Prayers also help, too. A lot.

Thank you for your understanding.

Baking Sheet Supper for One

I was intrigued from the first moment I saw it.

While scrolling thought my Facebook feed early one autumn morning, I game across a post from BBC Good Food titled “10 Meals Worth Being Alone For.”  Since I cook for one now, I was curious. When I clicked through to the website, I saw a suggestion for All-in-one Gammon, Egg and Chips. I was hooked.

Just think; an entire meal made on a baking sheet. How easy would that be?

Turns out, the answer is very easy! Clean up was effortless, too, since I lined my smallest sheet pan with foil first. Plus, you eat the meal straight from the pan.

Gammon is the hind leg of a pig that is cured in much the same way as bacon. It may be smoked, and like bacon, needs to be cooked before eating. Since a slice of gammon isn't commonly available in my grocery store, I decided to use smoked sausage instead. Also, to go with the potato wedges and egg, I wanted a veggie. So I added thick slices of zucchini and summer squash to the mix.

This meal was so much fun to prepare. Once everything was cut up, the rest of the work was done by the oven. No muss or fuss. The meal came together in stages by adding different elements during the baking time, but it was simple.

The result was hearty and delicious. Honesty, it was almost enough food for two people. Just add another egg and a few extra zucchini slices. 

I can already imagine switching up the ingredients—sweet potato instead of regular, ham instead of sausage, asparagus to replace the zucchini, etc. Any other suggestions? I’ll be making this supper often as the autumn chill sets in.

Baking Sheet Supper for One

1 large baking potato, cut into wedges

2 teaspoons olive oil, divided

salt and pepper, to taste

1/2 pound smoked sausage, cut into 3-inch slices

1 small zucchini, summer squash, or both cut into 1-inch slices

1 egg

Preheat the oven to 400 degrees F. Line a small baking sheet with foil and lightly spay with non-stick cooking spray.

In a small bowl, toss the potato wedges with 1 teaspoon of olive oil, salt and pepper. Spread the wedges onto the baking sheet. Place in the oven and roast for 25 minutes.

Remove the baking sheet from the oven. The potato wedges should have started to brown. Turn them over and move them to one side of the pan. In the small bowl, toss the zucchini slices with the rest of the olive oil, salt and pepper. Add the slices to the baking sheet, along with the smoked sausage. Return the baking sheet to the oven for 7 minutes.

Remove the baking sheet from the oven. Turn the zucchini slices over, and move both the zucchini and smoked sausage over enough to make room for the egg. Crack the egg in the corner of the baking sheet. Return it to the oven and bake for an additional 7 minutes, or until the egg and sausage are cooked to your liking.

Serve on the baking sheet.

  

Ham and Tortellini Toss

With the start of autumn, and in spite of today’s 80-plus temperature, my dinner thoughts turn to hearty dishes that ease the evening chill. However, the recipe must be one compatible with busy fall schedules. This Ham and Tortellini Toss is perfect. The rich, Alfredo-style sauce comforts the soul, but it comes together in less than 30 minutes.

I got the original recipe from my friend, Shannon, in New Hampshire just before I made my move westward. She got it from Pampered Chef. Of course, I’ve tinkered with it a bit along the way.

The original called for fresh baby spinach. Since not everyone likes spinach, and I hardly ever have it on hand, I switched to frozen peas. I’ve also used fresh broccoli, which I steamed to partially cook before adding it to the mix. Both veggies work well. The original also calls for frozen cheese tortellini, but I couldn’t find any here in Topeka. I used Buitoni Three Cheese Tortellini, which I keep on-hand in the freezer until I needed.

Oh, and yes, you read the recipe correctly. The tortellini is cooked in just two cups of chicken broth. Don’t worry. It works! Plus, the broth lightens the sauce a bit and adds a lot of flavor. Also, please use good Parmesan cheese and not the stuff in the can. It makes a difference.

Quick to prepare, tasty to eat, and easy to clean-up…this recipe will be an autumn regular.

Ham and Tortellini Toss

Adapted from recipe by Pampered Chef

Serves 2 to 4

2 cups low-sodium chicken broth

1 9-ounce package Buitoni Three Cheese Tortellini, or variety of your choice

3 tablespoons unsalted-butter

1 clove garlic, finely minced

3 tablespoons flour

1 cup whole milk

1 cup grated Parmesan cheese

1 cup diced ham

1 cup frozen peas, thawed

1/2 teaspoon fresh ground black pepper

Pour the chicken broth into a large sauce pan. Bring to a boil. Add the tortellini and cook according to the package directions until just done. Be sure not to over cook.

While the tortellini cooks, melt the butter in a large, 12-inch, non-stick skillet over medium heat. Add the garlic and flour. Cook for 1 minute, then whisk in the milk. Once the mixture begins to simmer, stir in the cheese until melted. Add the ham and peas. The mixture will be very thick at this point.

When the tortellini is ready, pour it and the broth into the skilled with the ham mixture. Stir until combined. Allow the mixture to come to a simmer, and cook until you reach the desired thickness. Stir in the black pepper and serve.