Roasted Asparagus Salad

'This recipe was ideal for Easter dinner as this salad included a favorite spring veggie. Variation of a recipe from Southern Living, March 2010.

Roasted Asparagus Salad    8 servings
1 1/2 pounds fresh asparagus 
1/2 cup olive oil — DIVIDED USE
1 1/2 tablespoons chopped fresh basil — DIVIDED USE
1/2 teaspoon lemon pepper 
1/2 teaspoon salt -— DIVIDED USE 
1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced
1 cup halved cherry or grape tomatoes (about 1/2 pt.) 
1/2 cup chopped red bell pepper 
1/4 cup finely chopped red onion 
Lettuce, shredded or torn into bite-size pieces --  I used Romaine


1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
   
4. Place asparagus on a lightly greased baking sheet.
   
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
   
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
   
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

   

   Roasted asparagus was put on a bed of shredded lettuce with a  few Romaine hearts used as garnish on both ends of platter.

   

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Recipe without photos . . .

Roasted Asparagus Salad    8 servings

1 1/2 pounds fresh asparagus 

1/2 cup olive oil — DIVIDED USE

1 1/2 tablespoons chopped fresh basil — DIVIDED USE

1/2 teaspoon lemon pepper 

1/2 teaspoon salt -— DIVIDED USE 

1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced

1 cup halved cherry or grape tomatoes (about 1/2 pt.) 

1/2 cup chopped red bell pepper 

1/4 cup finely chopped red onion 

Lettuce, shredded or torn into bite-size pieces --  I used Romaine

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
4. Place asparagus on a lightly greased baking sheet.
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Susan’s Pineapple Casserole - a sweet but savory side dish

A chance encounter in a restaurant in Texas led to new friends, good times, shared meals and recipes! We met Susan and Dale Dyess on Valentine's evening and ended up sharing dinner that night and later feasted on a Texas-sized meal (grilled pork loin with seven sides + pecan pie) at their home. Susan served this unusual dish which was delicious and a perfect accompaniment to pork. I made it to accompany our Easter ham—it was a BIG HIT!

Susan and Dale were in Abilene, KS last weekend and we again shared good times, good times + discussed our Easter menus. She, too, made this sweet but savory side dish for her family. 

This one sentence I found online (wellseek.com) seems to say it all . . . It’s the people that are the most important, but it’s food that helps connect us.

Susan’s Pineapple Casserole    Yield: 9”x13” casserole

2 (20 oz.) cans chunked pineapple

6 tablespoons all-purpose flour

1 cup granulated sugar

2 cups shredded Cheddar cheese

1 roll Ritz (butter) crackers, crushed

1 stick melted butter

1. Drain juice from only one of the cans of pineapple. Arrange in baking dish.
   
2. Mix flour and sugar Add to the two cans or pineapple.
   
3. Add the Cheddar cheese; mix all.
   
4. Cover with crushed Ritz crackers.
5. Drizzle melted butter over the top of casserole.
6. Bake in a preheated 350° oven for 30 to 45 minutes, until lightly browned and bubbly.
   

Recipe without photos . . .

Susan’s Pineapple Casserole    Yield: 9”x13” casserole

2 (20 oz.) cans chunked pineapple

6 tablespoons all-purpose flour

1 cup granulated sugar

2 cups shredded Cheddar cheese

1 roll Ritz (butter) crackers, crushed

1 stick melted butter

1. Drain juice from only one of the cans of pineapple. Arrange in baking dish.
2. Mix flour and sugar Add to the two cans or pineapple.
3. Add the Cheddar cheese; mix all.
4. Cover with crushed Ritz crackers.
5. Drizzle melted butter over the top of casserole.
6. Bake in a preheated 350° oven for 30 to 45 minutes, until lightly browned and hot throughout.

Mom's Deviled Eggs

Easter preparations are underway in the West household. Just finished the Deviled Eggs; a bitter-sweet task as Mom was always the "Deviled Egg Quenn" — her's were the BEST! Yes, I've made Deviled Eggs many times and many ways but for Easter I'm trying to reproduce hers -- definitely yellow mustard, some Worcestershire sauce and some sweet pickle relish or at least the juice that covers the relish. And, she always sprinkled them with paprika. 

Deviled Eggs -- Mom's way     Makes 24 egg halves
1 dozen hard-cooked eggs, halved lengthwise  -- click on hard-cooked eggs for a link to how to properly prepare eggs
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired

1. Separate yolks from whites. 
   
2. Add yolks to food processor and pulse until finely chopped.
   
3. Add mustard, Worcestershire sauce, lemon juice, salt and pepper and pulse.
4. Add mayonnaise and pulse until smooth. Add additional mayonnaise if mixture is not creamy. Taste and adjust other seasonings.
   
   
   
   
   
   
   
5. Refill whites with egg yolk mixture. (Mom also spooned the filled into the egg whites. I spooned a base of filling in and then added the rest of the filling to a pastry bag fit with a large star tip to top off the eggs.)
   
6. Sprinkle with paprika and chives. 
   

I stored the eggs in Mom's Deviled Egg carrier; it was a gift I purchased for the "Deviled Egg Queen" at the Cook's Nook in McPherson. 

Recipe without photos . . .

Deviled Eggs -- Mom's way     Makes 24 egg halves

1 dozen hard-cooked eggs, halved lengthwise  -- click on hard-cooked eggs for a link to how to properly prepare eggs
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired

1. Separate yolks from whites. 
2. Add yolks to food processor and pulse until finely chopped.
3. Add mustard, Worcestershire sauce, lemon juice, salt and pepper and pulse.
4. Add mayonnaise and pulse until smooth. Add additional mayonnaise if mixture is not creamy. Taste and adjust other seasonings.
5. Refill whites with egg yolk mixture. (Mom also spooned the filled into the egg whites. I spooned a base of filling in and then added the rest of the filling to a pastry bag fit with a large star tip to top off the eggs.)
6. Sprinkle with paprika and chives. 

Kathy Coup’s Scrumptious Lemon Bars . . .glazed

No shaking of powdered sugar over Kathy Coup’s Luscious Lemon Bars . . . instead, the lemon topped shortbread-based cookies are iced with a thin powdered sugar glaze. Thanks Kathy for sharing yet another recipe. (Her recipe for Peach Upside Down Cake is another scrumptious dessert!)

Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!  

Makes a 9”x13” pan of bar cookies

Crust

2 1/4 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2 sticks) softened butter

Lemon Filling

4 large eggs

2 cups granulated sugar

1/3 cup lemon juice (zest lemons before juicing & use part
of zest in filling & the rest in the glaze if desired)

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Glaze

About 1 cup powdered sugar

Enough lemon juice to make a thin glaze (start with a
couple of tablespoons)

Lemon zest, if desired

1. Crust: Combine flour and powdered sugar; add butter and mix just until crumbly.
   
   
   
   
2. Firmly press mixture into a lightly greased or sprayed 9”x13” baking pan or dish.

   

   I lined the pan with foil and then sprayed the foil.

3. Bake in a preheated 350° oven for 20 to 25 minutes until set and lightly browned.
   
4. Lemon Filling: Whisk 4 eggs; add the sugar and lemon juice.
   
5. Combine flour and baking powder; whisk into egg mixture.
6. Pour over baked crust and bake at 350° for 25 minutes or until set.
   
7. Cool completely.
8. Glaze: Thin powdered sugar with lemon juice to make a light frosting; add lemon zest if desired.
9. Ice cooled bars. (Loosen foil from pan as bars cool.)
   

Recipe without photos . . .

Kathy Coup’s Scrumptious Lemon Bars . . . frosted not shaken!  

Makes a 9”x13” pan of bar cookies

Crust

2 1/4 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2 sticks)  softened butter

Lemon Filling

4 large eggs

2 cups granulated sugar

1/3 cup lemon juice (zest lemons before juicing & use part of zest in filling & the rest in the glaze if desired)

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Glaze

About 1 cup powdered sugar

Enough lemon juice to make a thin glaze (start with a couple of tablespoons)

Lemon zest, if desired

1. Crust: Combine flour and powdered sugar; add butter and mix just until crumbly.
2. Firmly press mixture into a lightly greased or sprayed 9”x13” baking pan or dish.
3. Bake in a preheated 350° oven for 20 to 25 minutes until set and lightly browned.
4. Lemon Filling: Whisk 4 eggs; add the sugar and lemon juice.
5. Combine flour and baking powder; whisk into egg mixture.
6. Pour over baked crust and bake at 350° for 25 minutes or until set.
7. Cool completely.
8. Glaze: Thin powdered sugar with lemon juice to make a light frosting; add lemon zest if desired.
9. Ice cooled bars. 

Ham Gumbo — Slow Cooker Style

Why ham gumbo and not something more traditional? I am currently reading How America Eats, A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (Rowman and Littlefield Publ., Inc., 2013). It’s a fascinating book that explores the culinary history of America, from Native Indians to present day.  During an exploration of Louisiana cuisine in Chapter 3, “Foodways in an Era of Expansion and Immigration,” Wallach brings up the subject of gumbo, saying, “The dish is inherently adaptable and reflects the varying availability of ingredients . . ." Well, I had some leftover ham in the fridge as well as the trinity of veggies (onions, peppers, celery) plus last fall’s okra in the freezer . . . and her prose had my mouth watering for gumbo. She goes on to say, “Regardless of the specific combinations of ingredients in the stew, is it always served over rice.”  

Ham Gumbo — Slow Cooker Style       6-8 servings

2 to 3 tablespoons canola oil 

About 3 cups diced ham

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/3 cup all-purpose flour  

1/3 cup canola oil 

3 cups chicken broth

1 1/2 cups sliced okra (fresh or frozen)

Dash of salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

Cooked rice

1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
   
2. For the Roux—In the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
   
3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
   
4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
   
6. Serve over cooked rice.

Recipe without photos . . .

Ham Gumbo — Slow Cooker Style       6-8 servings

2 to 3 tablespoons canola oil 

About 3 cups diced ham

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/3 cup all-purpose flour  

1/3 cup canola oil 

3 cups chicken broth

1 1/2 cups sliced okra (fresh or frozen)

Dash of salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

Cooked rice

1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
2. For the Roux—In the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
6. Serve over cooked rice.

Traditional Rolled Pie Crust

This is our go-to pie crust recipe . . .

Traditional Rolled Pie Crust

                                                For one 8 or 9” pie crust       

                                                                                                

All-purpose flour                    1 ½  cups                                

Salt                                          ½ teaspoon                            

Shortening (Crisco®)              ½ cup                                     

Cold water                               3 to 4 tablespoons                 

                                                For two 8 or 9” shells 
                                                or one 8 or 9” double crust

All-purpose flour                    2 ¼ cups

Salt                                          ¾ teaspoon

Shortening (Crisco®)              ¾ cup

Cold water                               5 to 6 tablespoons 

1.   Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly. Particles should be size of tiny peas.

2.   Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened.  

3.   Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust.

4.   Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.

5.   To roll pastry,use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.

6.   For two-crust pie, divide dough in half. Place half of dough cut side down. Flatten dough into circle to provide starting point for rolling out the pastry.

7.   Roll from center to outside edges in all four directions. For even thickness, lift rolling pin as you approach outer edge. If edges begin to break, pinch together at once.

8.   Keep pastry circular and roll it about 1 ½” larger all around than inverted pie pan. Fold pastry in half or wrap around rolling pin. Carefully transfer to pie pan.

9.   Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips. Stretching causes shrinkage during baking. Flute or crimp edges as desired.

10. Add filling and bake as directed on pie recipe.

One-Crust Pies

Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. 

Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.

Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust. Do not prick the crust when adding filling (the weight of the filling prevents air pockets and puffing). Follow recipe directions for baking temperature and length of baking.

Recipe without photos . . .

Traditional Rolled Pie Crust

                                                For one 8 or 9” pie crust       

                                                                                                

All-purpose flour                    1 ½  cups                                

Salt                                          ½ teaspoon                            

Shortening (Crisco®)              ½ cup                                     

Cold water                               3 to 4 tablespoons                 

                                                For two 8 or 9” shells 
                                                or one 8 or 9” double crust

All-purpose flour                    2 ¼ cups

Salt                                          ¾ teaspoon

Shortening (Crisco®)              ¾ cup

Cold water                               5 to 6 tablespoons 

1.   Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly. Particles should be size of tiny peas.

2.   Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened.  

3.   Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust.

4.   Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.

5.   To roll pastry,use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.

6.   For two-crust pie, divide dough in half. Place half of dough cut side down. Flatten dough into circle to provide starting point for rolling out the pastry.

7.   Roll from center to outside edges in all four directions. For even thickness, lift rolling pin as you approach outer edge. If edges begin to break, pinch together at once.

8.   Keep pastry circular and roll it about 1 ½” larger all around than inverted pie pan. Fold pastry in half or wrap around rolling pin. Carefully transfer to pie pan.

9.   Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips. Stretching causes shrinkage during baking. Flute or crimp edges as desired.

10. Add filling and bake as directed on pie recipe.

One-Crust Pies

Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. 

Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.

Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust.  Do not prick the crust when adding filling (the weight of the filling prevents air pockets and puffing).  Follow recipe directions for baking temperature and length of baking.