Roasted Asparagus with Barley Mushroom Salad

Roasted Asparagus with Barley Mushroom Salad

Roasted Asparagus with Barley Mushroom Salad

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Roasted Asparagus

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*2 bunches Asparagus Spears, snapping or cutting off about 2-3 inches of the hard ends, blanched-just until they turn a bright green (Blanching is dropping asparagus in a stock pot of boiling water for about 2-3 minutes, then remove from boiling water and place in a bowl of ice water to cool them quickly.)

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*3-4 tablespoons Extra Light Olive Oil

*1-2 tablespoons minced Shallots or Green Onions

*Sea Salt and freshly Ground Pepper

*chopped Flat Leaf Parsley, garnish

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After blanching asparagus, place asparagus spears (single layer) on Silpat or aluminum foil lined 1/2 baking sheet. Drizzle asparagus with olive oil, rolling them in the oil until all the asparagus in coated in oil. Then sprinkle with the minced onions, salt and pepper. Roasted in a 450* F. oven for 10 minutes, moving them around half way through roasting.

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Divide asparagus onto 6 serving plates and top with barley mushroom salad. Garnish with chopped parsley.

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Barley Mushroom Salad

Quick Barley

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*1 cup Quick Barley, like Quaker Brand

*2 cups Water

*1 Bay Leaf

*2 sprigs Fresh Thyme

*3 Stems Flat Leaf Parsley

*Zest Strips of 2 Lemons

*Herb Muslin Bag or Cheese Cloth Pouch

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Make barley according to directions-except add the bay leaf, thyme, parsley and lemon zest and place in a herb bag or make your own with 7×7 square piece cheese cloth (place in the center of cheese cloth the bay leaf, thyme, parsley and lemon zest strips) and tie with kitchen twine making a pouch. Place the bag or pouch into water along with the barley before cooking. Remove the bag/pouch after barley is cooked (Our barley Cooked for 10-12 minutes and then we removed sauce pan/cooked barley from heat and allowed it to rest or sit for 5 minutes.)

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Sautéed Mushrooms

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*4 cups sliced Portobello Mushrooms

*3 tablespoons Extra Light Olive Oil

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In a heated cast iron skillet on medium-low heat add the olive oil and sliced mushrooms, cook them until juices are released and most of the juices are cooked away about 4-8 minutes.

Dressing
:

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*1/4-1/3 cup Fresh Lemon Juice, start with 1/4 cup taste as you go, add more as needed

*2 teaspoons Dijon Mustard

*Kosher Salt or Sea Salt

*Freshly Ground Black Pepper

*1/4-1/3 cup Extra Light Olive Oil, added slowly while whisking the above ingredients

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In a small food processor or whisk together the above ingredients.

To make the salad add the flavored barley, sautéed mushrooms and dressing tossing together and divide the barley mushroom salad on top of the 6 serving plates with asparagus and garnish with chopped flat leaf parsley.

Recipe adapted from Food Network Kitchen

Roasted Asparagus with Barley Mushroom Salad Roasted Asparagus with Barley Mushroom Salad Roasted Asparagus with Barley Mushroom Salad

Roasted Asparagus with Barley Mushroom Salad

Enjoy!

Lindy

Black Bean Basmati Lime Rice

Black Bean Basmalti Lime Rice

Black Bean Basmati Rice

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Make rice according to your rice cooker directions.

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*3 cups Basmati Rice or amount needed for your rice cooker, sautéed in 4 tablespoons (almost 1 1/2 tablespoon per cup of rice) of Extra light olive oil on medium low until translucent, do this before adding to your rice cooker
*4 cups Water, or amount for your rice cooker

*1 Bay Leaf, remove after rice has cooked

*Juice of half a lime, add after rice has cooked
*1/2 bunch Fresh Cilantro, chopped
*1 can Black Beans, drained and rinsed

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Sauté together on medium-low heat in heated cast iron skillet or frying pan until onions are translucent 3-5 minutes adding garlic and sauté 1 additional minute and add to the cooked rice mixture. Place rice in large bowl and fluff the rice with a fork

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Sauté together
:

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*4 tablespoons Extra Light Olive Oil

*3 Cloves Garlic, minced or pressed

*1/3 cup Red Onion, chopped

*1 teaspoon Cumin

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Sauté in olive oil the onion on medium-low heat in heated cast iron skillet or frying pan until onions are translucent 3-5 minutes adding garlic and cumin and sauté 1 additional minute and add to the cooked rice.

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Place the cooked rice mixture in a large bowl and fluff the rice with a fork.

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Add the black beans, fresh cilantro and lime juice and fluff again. Serve immediately or keep warm in a crockpot until serving.

 

Black Beans Basmati Lime Rice

Black Beans Basmati Lime Rice

Black Beans Basmati Lime Rice

Black Beans Basmati Lime Rice

Black Bean Basmalti Lime Rice

 

Enjoy!

Lindy

Gold Rush Bars

Gold Rush Bars

Gold Rush Bars

*Ingredients:

*

*1/2 cup Butter, melted

*2 cups crushed Corn Flakes

*3 tablespoons Sugar

*1/2 cup Milk Chocolate chips, Ghirardelli

*1/4 cup Dark Chocolate Chips, Ghirardelli

*1/4 cup White or Vanilla Baking Chips, Ghirardelli

*1/8 cup Butterscotch Chips, Guittard, optional

*1/4 cup chopped Pecans, optional

*1-2 cups shredded Coconut

*Can 14 ounce Sweetened Condensed Milk

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Corn Flake Crust Mixture:

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In a small mixing bowl, add the melted butter, sugar to the crushed Corn Flakes and stir until combined.

 

*Layering Bars:

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Layer the following ingredients on a parchment lined 1/2 baking sheet sprayed with cooking spray.

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1. Corn Flake Crust mixture, spread evenly and hand pressed onto parchment lined baking sheet

2. Vanilla/White Baking Chips

3. Dark and Milk Chocolate Chips

4. Butterscotch Chips

5. Pecans, optional

6. Coconut

7. Sweetened Condensed Milk

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Preheat oven and then Bake at 325*F. for 25-30 minutes.

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Cut into squares, cool and enjoy!

Gold Rush Bars

Gold Rush Bars

Corn Flake Crust

Gold Rush Bars

Graham Cracker Crust See Seven Layer Bars/Magic Bars for this option

Gold Rush Bars

Pecans added

Gold Rush Bars

Gold Rush Bars Gold Rush Bars

Gold Rush Bars

Gold Rush Bars Gold Rush Bars

Gold Rush Bars

Gold Rush Bars

Gold Rush Bars

 

Gold Rush Bars

Enjoy!

 

Lindy

Queso Blanco Chorizo or Bacon Dip

 

 

Queso Blanco Chorizo or Bacon Dip

 

Blanco Queso Chorizo or Bacon Dip

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*12-16 Bacon sliced in small pieces, cooked or pre-cooked bacon cut into small pieces or 1-2 pounds ground Chorizo, cooked and placed on paper towels removing as much grease as possible.
*1 Jalapeño, diced and small seeds remove if desired
*1/4-1/2 cup Milk
*1/4-1\3 cup Greek Yogurt or Sour Cream
*1 small can Green Chiles, not drained
*3 cloves Garlic, pressed or minced and sauté in olive oil if desired
*1 10 ounce can Rotel Tomatoes with Chiles, not drained

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Place all ingredients in a crock pot for 1-2 hours low until all ingredients have melted together. Then turn crock pot on warm until ready to serve Queso.

Queso Blanco Chorizo or Bacon Dip Queso Blanco Chorizo or Bacon Dip Queso Blanco Chorizo or Bacon Dip Queso Blanco Chorizo or Bacon Dip

Queso Blanco Chorizo or Bacon Dip

Queso Blanco Chorizo or Bacon Dip

Also so Fiesta

Queso Blanco Chorizo or Bacon Dip Queso Blanco Chorizo or Bacon Dip Queso Blanco Chorizo or Bacon Dip

 

Queso Blanco Chorizo or Bacon Dip

Enjoy!

Lindy

7 Layer Bars or Magic Bars

7 Layer Bars or Magic Bars

7 Layer Bars or Magic Bars

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Ingreidents:

*
*1/2 cup Butter, melted

* 1 1/2 cups crushed Graham Crackers

*1/2 cup Milk Chocolate chips, Ghirardelli

*1/4 cup Dark Chocolate Chips, Ghirardelli

*1/4 cup White or Vanilla Baking Chips, Ghirardelli

**1/8 cup Butterscotch  Chips, Guittard, optional

*1/4-1/2 cup Chopped Pecans, optional

*1-2 cups shredded Coconut

*Can 14 ounce Sweetened Condensed Milk

*

Gold Bar Crust Mixture:
In a small mixing bowl, add the melted butter to the Graham crackers and stir until combined.

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Layer the following ingredients on a parchment lined 1/2 baking sheet sprayed with cooking spray.

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Layering:

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1. Graham Cracker Crust, sprinkle on parchment paper and press down in a flat layer

2. Vanilla/White Baking Chips

3. Dark Chocolate Chips

4. Milk Chocolate Chips

**Butterscotch Chips, optional

5. Pecans

6. Coconut

7. Sweetened Condensed Milk, drizzled over layers

*

Pre-heat oven and then Bake at 325*F. for 25-30 minutes.

*
Cut into squares, cool and enjoy!
Gold Rush Bars

 

 

Gold Rush Bars

Graham Cracker Crust

Gold Rush Bars

Pecans added

Gold Rush Bars

Gold Rush Bars Gold Rush Bars

Gold Rush Bars

Gold Rush Bars

 

7 Layer Bars or Magic Bars

7 Layer Bars or Magic Bars

7 Layer Bars or Magic Bars

 

7 Layer Bars or Magic Bars

7 Layer Bars or Magic Bars

See Gold Rush Bars

7 Layer Bars or Magic Bars

Enjoy!

 

Lindy

Cowboy Treat Pops

 

Cowboy Treat Pops

Cowboy Treat Pops

* Use the following Gold Rush Bar Recipe or Rice Cereal Treat Recipe to make the cowboy heads.

Gold Rush Bars:

*
*1/2 cup Butter, melted

*2 cups crushed Corn Flakes

*3 tablespoons Sugar

*1/2 cup Milk Chocolate chips, Ghirardelli

*1/4 cup Dark Chocolate Chips, Ghirardelli

*1/4 cup White or Vanilla Baking Chips, Ghirardelli

*1/8 cup Butterscotch Chips, Guittard, optional

*1/4 cup Pecans, optional

*1-2 cups shredded Coconut

*Can 14 ounce Sweetened Condensed Milk

*

Gold Rush Crust Mixture:

*
In a small mixing bowl, add the melted butter, sugar to the crushed Corn Flakes and stir until combined.

*

Layering Bars:

*
Layer the following ingredients on a parchment lined 1/2 baking sheet sprayed with cooking spray:

*
1. Corn Flake Crust, pressed in the bottom of the parchment covered 1/2 baking sheet

2. Vanilla/White Baking Chips

3. Dark and Milk Chocolate Chips

4. Butterscotch Chips

5. Pecans

6. Coconut

7. Sweetened Condensed Milk, drizzled over the above layers

*

Preheat oven and then Bake at 325*F. for 25-30 minutes.

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Making the Cowboy Treat Pops

*Lollipop Sticks

*Chocolate Melting Wafers, used for “gluing”

*Cowboy Hats, see link below to make hats

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After baking, cool and then use a 1-2 tablespoon cookie scoop and scoop out 1-2 tablespoons of the cooked gold rush bars.  Form into ball shape.  Then stick one of ends of a lollipop stick, covered in melted chocolate into the round ball and let them set until chocolate is completely dry. Now, cut the top of the pop ball just enough to make it flat and slant the sides so that the hat will fit.  Add melted chocolate to the flat top, add the cowboy hat and hold the hat to ball until firm enough to stick them in a lollipop stick holder or a block of styrofoam.

*

OR       Use this Rice Cereal Treats recipe to make the Cowboy Treat Pops

This is just the basic Rice Krispie Treat recipe.

*3 tablespoons Butter
*5-6 cups of miniature Marshmallows (make sure they are fresh).
*6 cups rice cereal

Put Olive Oil on your hands to a round the rice cereal treats into the head shape using 1-2 tablespoons or use a cookie scoop making the head round on the bottom, flat on the top and slanted on two sides to fit  the cowboy hat.

Visit ricekrispies

Gold Rush Bars

Cowboy Treat Pops

Cowboy Treat Pops

 

 

 

Cowboy Treat Pops

Cowboy Treat Pops Cowboy Treat Pops Cowboy Treat Pops Cowboy Treat Pops Cowboy Treat Pops

Or use this Rice Cereal Treats to make the Cowboy Treat Pops

This is just the basic Rice Krispie Treat recipe.

*3 tablespoons Butter
*5-6 cups of miniature Marshmallows (make sure they are fresh).
*6 cups rice cereal

Put Olive Oil on your hands to a round the rice cereal treats into the head shape using 1-2 tablespoons or use a cookie scoop making the head round on the bottom, flat on the top and slanted on two sides to fit  the cowboy hat.

Visit ricekrispies

Cowboy Hats

See Cowboy Hats

Woodsy Pioneer Tablescape

Cowboy Treat Pops

Cowboy Treat Pops

Cowboy Treat Pops

Woodsy Pioneer Tablescape

Enjoy!

 

Lindy

Cowboy Hats

 

Cowboy Hats

Cowboy Hats

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*Pringle Potato Chips

* Dark Chocolate Melting Wafer, like Ghirardelli

*Twizzlers Pull’n Peel Candy, red and each string cut in half

*Rolos

*Double Boiler

*Wax Paper

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In a double boiler ( or make one using a glass bowl that fits over sauce pan filled 1/4 full of water and make sure glass bowl does not touch the water).
*

Then on low heat add wafers to glass bowl.

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When the wafers have melted dip each Pringle potato chip one at a time covering the chip with chocolate and allow them to dry on wax paper. (You could spread the chocolate on one side of the chip and allow it to dry and then spread melted chocolate to the opposite side and allow them to dry. )

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Add to the center, of the chocolate dipped chip, a dab of melted chocolate and add a Rolo to the top making a cowboy hat shape. Now, add 1/2 a string of licorice type candy around the Rolo crossing the ends at the back of the hat/Rolo.

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Allow the cowboy hats to set. Enjoy!

Cowboy Hats

Cowboy Hats

Woodsy Pioneer Tablescape

Woodsy Pioneer Tablescape

Cowboy Hats

Cut in half  the red string licorice

Cowboy Hats Cowboy Hats Cowboy Hats

Also see Woodsy Pioneer Tablescape

Cowboy Hats

Cowboy Hats

Woodsy Pioneer Tablescape

Also see Cowboy Treat Pops

Cowboy Hats

Enjoy!

 

Lindy

Pastry Cream

Pastry Cream

 

 

Pastry Cream

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Adapted from Joy of Baking

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Step 1:

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In a sauce pan on medium heat, warm the milk and 1/2 vanilla bean almost to a boil. Then remove from heat. Remove the vanilla bean and slice bean down the middle and scrape out seeds and add the warmed milk.

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*1 1/4 cup Milk, at least 2 percent fat

*1/2 Vanilla Bean or 1 tablespoon vanilla extract or 1 teaspoon Vanilla Paste

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In a sauce pan on medium heat, warm the milk and 1/2 vanilla bean almost to a boil. Then remove from heat. Remove the vanilla bean and slice bean down the middle and scrape out seeds and add the warmed milk.

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Step 2:

*3 large Egg Yolks

*1/4 cup Granulated White Sugar

*4 tablespoons Cornstarch

In a small glass bowl combine the sugar and corn starch. Then in another glass bowl whisk together the egg yolks and slowly whisk in the sugar and cornstarch mixture. Mix until combined.

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Now drizzle into the egg mixture about 3 tablespoons of the hot cream whisking constantly and add by drizzling in the remaining egg mixture slowly until combined.

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Pour warm pastry cream mixture back to the sauce pan and cook on medium-low heat just until the sauce begins to thicken and remove from heat and allow to cool completely and add the below whipped cream.

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Step 3: Whipped Cream

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*1 1/2 cups Heavy Whipping Cream, whipped medium peaks and fold into the cooled pastry cream

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Note: I made this recipe for crepes. I made the pastry cream 2 days before and refrigerated, then added the whipped cream and whisked it into pre-made pastry cream.

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Variations:

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*Omit Whipped Cream for a heavier pastry cream

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*Chocolate Pastry Cream: Add 2 ounces good quality grated chocolate to the hot pastry cream, stir and allowing chocolate to melt.

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*Raspberry or Strawberry Pastry Cream: Add 1/4 cup raspberry sauce, I like to use frozen homemade freezer raspberry or strawberry jam at room temperature strained from all seeds.

Paris Bridal Shower
Pastry Cream

Enjoy!

 

Lindy

 

Bavarian Cream

 

Bavarian Cream

 Bavarian Cream

*
*2 1/4 teaspoons Knox Gelatin

*3 tablespoons Cold Water

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Combine the above and allow gelatin to bloom or set.

*
*3/4 cup Heavy Whipping Cream

*3/4 cup 2 percent Milk

*1 half Vanilla Bean or 1 tablespoon Vanilla Extract or Teaspoon of Vanilla Paste

In a sauce pan add cream, milk and half a vanilla bean and bring to almost a boil. Then remove from heat and remove the vanilla bean and slice down the middle of the vanilla bean and scrap about vanilla seeds and add back to cream. Set aside and prepare egg mixture for tempering.

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Egg Mixture

*
*4 Egg Yolks

*1/4 cup granulated Sugar, plus 1 tablespoon

Whisk together in a glass bowl the egg yolks and sugar. Then take about 3 tablespoons hot milk mixture and while whisking drizzle hot milk mixture to egg mixture, repeat and then slowly drizzle the remaining milk, whisking consistency until combined (tempering eggs).

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Add the Bavarian cream mixture back to sauce pan and cook on medium-low heat just until the sauce thickens. (Be careful not to curdle eggs, don’t allow mixture to boil. You could also use a double boiler to cook and thicken Bavarian cream.)

*
When sauce has thickened pour the sauce through strainer into glass bowl and place bowl a cold water bath and allow Bavarian Cream to thicken as it cools to room temperature and fold in my your whipped cream. Then pour into silicone molds for individual serving and refrigerate.

*

Whipped Cream
:

*
*1 1/2 cups Heavy Cream, whipped

*
Place cream in a chilled mixing bowl and with chilled whisk , I used stand mixer. Mix on high-speed until cream forms medium soft peaks.

Note: I like to add the whipped cream to the Bavarian Cream mixture after it has set after being refrigerated. I like to also make the Bavarian cream a couple of days before I need to use it by allowing the Bavarian cream to set in the refrigerator, then remove when needed. Stir the set Bavarian cream until it’s a creamy texture again and then fold in 1/3 of the whipped cream at a time, making a light Bavarian Cream.

*
Add Bavarian Cream to cream puffs, baked pie crusts or tart crusts and etc…

 

530

 

 

Paris Bridal Shower

 

Bavarian Cream

 

Enjoy!

 

Lindy