Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Green Bean Bundles from Good Friends Great Tastes

From Good Friends Great Tastes, A Celebration of Life, Food and Friendship, 2007 edition by Debbie Meyer-Gore, this is just one of many tried and tested recipes that are all winners!

Green Bean Bundles    Serves 6, allowing 2 bundles per person

1/2 teaspoon Tony Chachere’s Creole Seasoning, divided use

2 lbs. fresh green beans, washed & ends snapped off

6 slices bacon, cut in half, partially cooked

Garlic salt

1/4 cup (1/2 stick) butter, melted

3 tablespoon packed brown sugar

1. In boiling water seasoned with 1/4 teaspoon Tony Chachere’s Creole Seasoning, cook beans until al dente, about 8 to 12 minutes. Allow to cool.
2. Preheat oven to 350° F. 
3. When beans are cool, wrap approximately 6 to 10 beans with the partially cooked bacon (secure with tooth pick if needed). 
4. Place bundles in a 9 x 13-inch baking dish. Sprinkle the bundles with garlic salt and the remaining Tony Chachere’s. Pour melted butter over the bundles and sprinkle with brown sugar.
5. Bake the bundles for 15 to 20 minutes or until bacon is done.

To Make Ahead: Complete all steps except the last (pouring the butter and brown sugar over beans). Put in a glass (Pyrex) baking dish and refrigerate overnight until ready to bake. Before putting in oven, pour melted butter over bundles and sprinkle with brown sugar. 

Smothered Pork Chops . . . fall comfort food menu

With the beginning of fall, we turn to comfort food menus. In this case— Smothered Pork Chops, Mashed Potatoes and Green Bean Bundles with Fluffy Dinner Rolls.

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
   
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
   
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
   
   
   

   
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
   
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
   
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 
    
    
    
    

Recipe without photos . . .

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 

Pickled Onions

Great on brats, pulled pork or an addition to other  sandwiches.

Pickled Onions 

Brine

1 cup cider vinegar

1 cup water

1 tablespoon honey

1/2 teaspoon kosher salt 

1 teaspoon black peppercorns

1 red onion, thinly sliced 

1. Combine brine ingredients and heat in the microwave or on stop top; bring to a boil, making sure honey and salt are dissolved.
2. Place sliced onions in a bowl. Pour hot brine over them and let stand for a hour. 
3. Transfer to a covered container and refrigerate. Can remain in fridge for up to 2 weeks 

Zesty Carrot Salad

Garden fresh carrots were especially good is this eye-catching and delicious salad that is packed with flavor, color, crunch and nutrition! 

Zesty Carrot Salad

Dressing

4 tablespoons olive oil 

3 tablespoons red wine vinegar 

1 tablespoon honey 

1 1/2 teaspoons Dijon mustard 

1/2 teaspoon+ curry powder  

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger 

Salad

About 3 to 4 cups shredded carrots

1 bunch sliced scallions (green onions - both white & green parts)

1/4 cup raisins

1/4 cup chopped parsley 

1/4 to 1/3 cup chopped toasted walnuts 

Kale, torn into small pieces and lightly salted 

1. Dressing: To a jar, add oil, vinegar, honey, Dijon, curry powder, garlic and ginger. Shake well. Taste and adjust seasonings as needed.
2. Salad: To a large bowl, add carrots, scallions, raisins, and parsley; toss to combine. Season salad with salt and pepper to taste. Add about half the dressing and toss. 
3. Arrange prepared kale on the edges of a platter. Add carrot salad to the center. 
4. When ready to serve, add walnuts to the top of the salad and drizzle the salad and kale with remaining dressing.
5. Salad keeps up to 5 days stored in an airtight container in the refrigerator.

Smoked Honey and Thyme Sweet Potatoes as featured in KANSAS! magazine

Fly Boy Brewery & Eats was featured in the latest KANSAS! magazine (2022, vol. 78, issue 5, pp. 48-57). Grant Wagner, co-owner and executive chef, creates farm to table menus that have hungry diners from all over the state going to Sylvan Grove. The restaurant also brews their own beer and offers up unique cocktails, too. 

Magazine's featured RECIPE –Typical of many of Grant’s recipes, this one is infused with several layers of flavor, from smoked honey to flamed vermouth. His puréed sweet potatoes can be made ahead, and Grant explains that even through the recipe calls for five pounds of potatoes, the volume is greatly reduced during the drying phase.

 

Smoked Honey and Thyme Sweet Potatoes   Serves about 10 

Grant says, “Be aware that the final step of this recipe is easiest when all ingredients (except the butter) are warm, so a little bit of timing is required. ” 

 

INGREDIENTS

1.5 (1 ½) cups honey (we use Labertew Honey, collected from local, hardworking bees)

.25 (¼) cup of chopped fresh thyme leaves

5 pounds peeled sweet potatoes, cut to roughly 1" cubes

1.25 (1 ¼) cups Antica vermouth (we prefer Antica vermouth, but any dry vermouth will work)

12 ounces (3 sticks) butter, cut into cubes

Kosher salt to taste 

 

INSTRUCTIONS

1.   Heat a smoker to 200 degrees F. We use oak or hickory at the restaurant, to maximize the smoke imbued in the honey. 

2.   Stir the chopped thyme into the honey and smoke for at least an hour and not more than 3 total.

3.    In the meantime, bring enough water to cover the sweet potatoes to a boil, approximately 2 gallons.

4.    Preheat an oven to 325 degrees F, while the water is coming to temp.

5.    Once the water is boiling, add the sweet potatoes and cook until fork tender, approximately 20 minutes.

6.   Strain the potatoes and place them on a parchment lined baking sheet, then roast them in the oven for 30 minutes. This will evaporate a lot of the water and intensify the flavor in the sweet potato purée.

7.   While the potatoes are drying in the oven, place the vermouth in a small sauté pan and turn heat to high.

8.   Once it is at a boil, you can ignite the evaporating alcohol if you have a gas range and cook on low heat until the flame goes out, or just reduce by approximately 15% to remove the alcohol if using electric burners.

9.   Finally, combine all the ingredients in a food processor or food mill and season with salt to taste. 

Note: These will last up to a week in a refrigerator and are easily reheated on the stove top, in the oven or microwave.

Sky Boy Brewery & Eats: 785-526-7800 / 105 N. Main St., Sylvan Grove, KS.flyboybreweryandeats@gmail.com  / Facebook: Fly Boy Brewery & Eats 

Bursting with Flavor Tomatoes with honey from Labertew Apiaries

Olive oil, balsamic vinegar and honey from Labertew Apiaries takes these tomatoes over the top with layers of flavor! Labertew Apiaries was featured in the latest issue of KANSAS! magazine. (2022, vol. 78, issue 5). An article about the  Fly Boy Brewery & Eats includes a recipe that uses their honey + there is a one page article about the apiary in Sylvan Grove, owned and operated by Stan and Sandy Labertew and their family. 

Bursting with Flavor Tomatoes 

About 1 pint grape or cherry tomatoes

About 1 tablespoon olive oil + extra for drizzling

1 to 2 tablespoons balsamic vinegar + extra for drizzling 

About1 teaspoon honey 

2 to 3 cloves garlic, halved 

Fresh basil leaves, chopped, plus more for garnish 

1. Preheat the oven to 425°F. B
2. Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. 
3. Toss the grape tomatoes in olive oil, vinegar and honey. 
4. Arrange in a single layer on foil. Bake the tomatoes until they burst, about 6 minutes.
5. Serve warm, at room temperature or chilled. Garnish with fresh basil. 
   
   
   
   
   
   

   

   The Labertew family — Ben, Angie, Sandy, Stan in their  shop in Sylvan Grove.
   

   Honey fans can follow the progression of bee keeping on Facebook: Labertew Apiaries/Labertew Honey 

Ratatouille Cassoulet with Herb Drizzle

Ratatouille is a favorite summertime dish but usually I make more of a "stewed" version. After perusing several cassoulet recipes, this is what I can up with. It was so delicious and combined nicely with baked white fish. 

Veggie amounts are general; I just used the amount that filled the casserole dish I was using.  I ended up with a couple of leftover eggplant rounds so just chopped them up and added them to the sauce. Obviously, it's a flexible recipe!

Ratatouille Cassoulet with Herb Drizzle   4servings

Veggies 

1 smaller eggplant

3 to 4 roma tomatoes

2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini

Sauce

1 to 2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

2 smaller bell peppers — green, red or yellow                       

Salt, to taste

Pepper, to taste

About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)

1 tablespoons chopped fresh basil

Herb Drizzle 

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

Topping

Grated Parmesan cheese 

Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.

Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.

Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir. 

Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange  the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies. 

Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.

 

Make Ahead: Dip prepared eggplant in tomato sauce before spooning into the casserole; this will prevent discoloration of the slices.

Recipe without photos:

Ratatouille Cassoulet with Herb Drizzle   4servings

Veggies 

1 smaller eggplant

3 to 4 roma tomatoes

2 to 3 smaller zucchini (could use a yellow summer squash for one zucchini

Sauce

1 to 2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

2 smaller bell peppers — green, red or yellow                       

Salt, to taste

Pepper, to taste

About 7 to 8 ounces crushed tomatoes (I used peeled and chopped fresh tomatoes)

1 tablespoons chopped fresh basil

Herb Drizzle 

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

Salt, to taste

Pepper, to taste

4 tablespoons olive oil

Topping

Grated Parmesan cheese 

Veggies: Peel the eggplant, slice into approximately 1/16-inch rounds and then cut into half if eggplant rounds are large in comparison to the zucchini rounds. Lay eggplant on paper towel, salt liberally on both sides and let set for about 30 minutes to draw out excess moisture. Wipe off excess salt before assembling the cassoulet.

Cut tomatoes and zucchini into approximately1/16-inch (1-mm) rounds, then set aside.

Sauce: Heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil; stir. 

Assemble: Spoon most of the sauce into a greased or sprayed casserole dish. Arrange  the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Spoon any leftover sauce on top of the veggies. 

Herb Drizzle: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake: Cover the pan with foil and bake in a preheated 375° oven for 40 minutes. Uncover, then bake for another 10 20 minutes, until the vegetables are softened. Add Parmesan cheese during the last few minutes. Allow to cool for a few minutes before serving.

 

Make Ahead: Dip prepared eggplant in tomato sauce before spooning into the casserole; this will prevent discoloration of the slices.

Popcorn "Corn on the Cob" Snack Bags

One year I made Candy Indian Corn "in the husk" but opted for a new crafty treat this year! 

Popcorn "Corn on the Cob" Snack Bags

Snack-size sealable plastic baggies

Scotch tape & double-sided tape

Caramel Corn or plain popcorn

Tissue paper (green, orange or beige – cut into 8 ½” squares.

1. Fill a small snack sized bag with freshly popped popcorn. Tape one side of the baggie part to the back hide it using regular tape
   
2. Place a piece of double-sided tape near the pointed corner of the tissue paper square. Put the baggie of popcorn over the double-sided tape (this holds the baggie in place).
   
3. Fold the sides of the tissue paper around the corn; twist the bottom of the tissue paper.
4. Tie the bottom with twine, raffia or ribbon. 
   
   
   

   

   Popcorn snacks at the K-State football game.

   
   

Recipe without photos . . .

Popcorn "Corn on the Cob" Snack Bags

Snack-size sealable plastic baggies

Scotch tape & double-sided tape

Caramel Corn or plain popcorn

Tissue paper (green, orange or beige – cut into 8 ½” squares.

1. Fill a small snack sized bag with freshly popped popcorn. Tape one side of the baggie part to the back hide it using regular tape
2. Place a piece of double-sided tape near the pointed corner of the tissue paper square. Put the baggie of popcorn over the double-sided tape (this holds the baggie in place).
3. Fold the sides of the tissue paper around the corn; twist the bottom of the tissue paper.
4. Tie the bottom with twine, raffia or ribbon.

Creamy Zucchini Soup

This zucchini soup is super easy as it relies on potatoes and cheese to create  it’s creamy texture. A great way to use up garden zucchini!!

Zucchini Soup ready to eat!

Vegetables and seasonings as they simmer in chicken broth. 

Creamy Zucchini Soup   About 4 servings


2 tablespoons butter olive oil  

1 small yellow onion, diced


2 cloves garlic, minced


5 cups unpeeeld zucchini, cut into chunks (remove seeds in large zucchini)


2 Russet potatoes (about 1 pound), diced — I did not peel as the skins were thin but would peel thick skinned potatoes 

3 cups chicken broth

1 tablespoon Worcestershire sauce

Sprig of fresh rosemary or 1/2 teaspoon dried rosemary

A couple of spring of fresh thyme or 
1/2 teaspoon dried thyme

½  teaspoon celery flakes, optional

1/2 teaspoon black pepper

1/2  teaspoon kosher salt

1 pinch cayenne pepper l

1/2 cup half-and-half, or heavy cream

1 cup grated Cheddar cheese 

1. Heat olive oil in a soup pot over medium heat. Add onions, cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
2. Add diced zucchini; sauté for 5 minutes.

3. Add diced potatoes, chicken broth, Worcestershire sauce and other seasonings. Bring to a boil, then reduce heat to medium. 
4. Let simmer, partially covered, until the vegetables are very fork tender. About 30 to 40  minutes.

5. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

6. Transfer back to the heat on low. Stir in the half and half.
7. Slowly sprinkle in the cheese and stir to combine.