I love Autumn. The chill in the air, the smell of wood smoke drifting from chimneys, and the brilliant leaves are all cozy comforts for me. Of course, I can't forget about the crisp, fresh apples and round, luscious pumpkins of the season. I love pumpkin. Pumpkin Pie, Pumpkin Spice Lattes (no whip, please) from Starbucks, Pumpkin Pudding, and Pumpkin and Black Bean Soup; pumpkin in any shape or form is vying for my attention during the fall months.

Over the Thanksgiving weekend, I blew the dust off of an old standby fall muffin recipe featuring both pumpkin and cornmeal. These muffins are dense, moist, and hearty. I like them paired with flavorful Chili Relleno Egg Bake and a fruit salad for a complete breakfast/brunch. However, they are certainly robust enough to stand on their own. Serve warm and slather with butter, or dare for more and drizzle on a little honey, too. I love Pumpkin Cornmeal Muffins on my plate.



Heat oven to 350F.
Lightly coat muffin tins with vegetable cooking spray.
In a large bowl, beat the butter and brown sugar until light and fluffy.
Add the remaining ingredients and beat until smooth.
Spoon the batter into the muffin pans.
Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack. (12 muffins)

Several years ago, a friend gave me an old community cookbook compiled by the local Catholic Church. One of the recipes included was entitled "No Time To Cook Main Dish." The everyday ingredients and simple preparation caught my eye, and the hearty and filling recipe made it into my regular menu rotation when working full-time.

I may not be working full-time any longer, but today was a busy day for us. Work once again has commenced on the never ending kitchen / powder room face lift project. We managed to repair the hardwood flooring of the powder room, sand, stain, and even get several coats of sealer on the wood. All of this was accomplished while tending to my normal Sunday chores, but dinner wasn't a struggle. No Time To Cook Cube Steak with Gravy did its own thing in the oven, and I didn't have to worry. Scrubbing a couple of potatoes to be baked, and steaming some green beans completed the meal with still minimal fuss. It was great comfort food on a cool fall day of home improvement projects.



Preheat oven to 375F.
Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish.
Layer sliced onions and mushrooms over the steaks.
Combine soup and water; pour over steak, onions and mushrooms in baking dish.
Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes.
Note: Time may be more or less depending on the thickness of the cube steak. (Serves 5)

Recently, I have been accused often of being crabby. I wasn't happy with a lot of things that were going on, and I wasn't dealing with anything effectively. I was crabby, very crabby. Some things that were rubbing me the wrong way have changed, but I still have adjustments to make to totally conquer my crabbiness. Just like everyone, I am a work in progress.

One thing that I won't change at all is Spicy Cajun Crab Soup. It is a good kind of crabby. Our recent stint of cold, gray, rainy weather begged for soup, and this was a great way to warm up and fill up after a long day. Lumps of rich crab meat swimming in a spicy broth with tomatoes, onions, and spinach is incredible. Be sure to use a good quality Cajun seasoning, as it can make or break the soup. I like a lot of flavor and that nice heat left in the back of the throat after each spoonful. This soup doesn't disappoint when served up with cornbread. Add a salad to the meal and invite over some friends. It is that good.

This soup might even edge out our favorite Potato and Crab Chowder as the best crabby soup. Crabby is good with it produces a great meal On My Plate.


Melt butter and oil together in a heavy large saucepan over medium-high heat.
Add onion and sauté until tender and translucent.
Whisk in flour until smooth and cook until golden, about 3 minutes.
Add Cajun seasoning to taste and stir well.
Add chicken broth and stir until smooth.
Stir in tomatoes with juices and simmer on medium-low heat for about 3 more minutes.
Add spinach, thyme and garlic. Cook just until spinach is wilted, about 1 minute.
Add crab meat and heat through, stirring gently to preserve the large chunks of crab.
Season to taste with salt and pepper. (Serves 6.)

I can't believe that it has been almost 2 months since my last blog post. By now, you must have given up on me. I apologize. Things happened. I didn't seem to have any time to agonize, philosophize, obsess about, or even enjoy what was On My Plate. But now, I have made some life changes, and hope to bring back my bad food puns and good recipes. My changes have been minor, but I really do believe that they will do me good. It was all more difficult in my own mind than what reality had actually thrown at me.

As for what has been On My Plate, I can tell you that my kitchen has been lonely. When Hubby and I weren't speed dialing for take-out, frozen pizza, blue box mac and cheese, and other convenience foods ruled. When I did venture away from ready to eat meals, I didn't put forth a lot of effort. Anything that didn't require thought, exertion, or a recipe landed On My Plate. I was a slug.

It is time to shake that poor menu plan and the crutch of convenience foods. It is time to make a change On My Plate for the better. I wouldn't want to shock my system, though. It has become accustomed to junk. I need to ease myself back into a healthier diet. I think that just a minor change can make a big difference in moving into a good direction with my food choices. I will start by changing out the ground beef of my burgers for the lower fat alternative of ground turkey. I can still savour a juicy and flavorful burger, and it isn't even really much more effort than dialing for a greasy cheeseburger from the bar.

Fajita Turkey Burgers
¼ cup tomatillo salsa
1 avocado, chopped
1 tablespoon fresh cilantro, chopped
2 slices white bread
½ cup onions, finely chopped
½ cup red and green peppers, finely chopped
2 teaspoons fajita seasoning mix, divided
¼ teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white
4 whole wheat hamburger buns, toasted

Combine the tomatillo salsa, avocado, and cilantro in a small bowl; set aside.
Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Heat a large nonstick skillet over medium high heat and spray with nonstick spray.
Add onion and bell peppers; saute for 5 min or until tender.
Stir in 1/2 tsp fajita seasoning and 1/8 tsp salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 tsp fajita seasoning, remaining 1/8 tsp salt, tomato paste, turkey, and egg white in a large bowl.
Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch thick patty.
Heat pan over medium heat and recoat with nonstick spray.
Add patties and cook for 4 min on each side or until done.
Place 1 patty on bottom half of each bun, top with 1 1/2 Tbs of the salsa mixture and top half of the bun.

In Britain, Hundreds and Thousands are merely Sprinkles. Little candy coated bits of sugar that are used to decorate and adorn cakes, cookies, and even buttered slices of bread for fairy tea parties. Sprinkles add pop to our ice cream sundaes, sparkle to our rice krispie treats, and imagination to every dessert they touch.

Surprisingly, this blog has reached one hundred posts. I hope that sharing what has been On My Plate has added some pop, sparkle, and imagination to your own. I know that some faithful have tried a few recipes, a few devoted have made comments (although, I once read a statistic that the average blog reader never leaves comments...I am glad to know that I am sharing with people who aren't just average), some persuasive friends hound me when I don't post, and some even demand a mention now and again (here you go, Richie).

I started this blog out of boredom and frustration that my cookbook plans weren't going as well as I had hoped. I shared it with only a few out of fear that my musings were really incredibly dull, insipid, and downright corny. I know that many of you have passed the link on to others. I see that I do have some steadfast followers...even if it just to roll your eyes at what I have written for the day. :~) I doubt that I will ever make the blog fully public, but appreciate everyone that does enjoy it and like that you think it is worthy to share. Thanks for humoring me about what is On My Plate.

As for what is On My Plate, it is summer; it is hot. Nobody wants to lock themselves in the kitchen with a blazing oven to make a dessert. Why not perk up purchased ice cream treats with chocolate coating and sprinkles? I don't know if I will ever get to Hundreds and Thousands of posts, but lets treat ourselves to something cool and celebrate our menus with a little life thrown in.



Line a baking sheet with waxed paper; set aside.
In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
Dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
Place on prepared baking sheet and freeze. (Serves 4)

Hear Ye! Hear Ye! Oh. Wait. Dinner doesn't involve THAT kind of parchment. No proclamations. No manifestos. Dinner is just a simple affair of perfectly seasoned fish delicately wrapped in heat-proof paper to steam with its own juices in a matter of minutes in the oven. How simple is that? Are you ready for the heralding trumpets? The dish is even low-fat. I do proclaim Parchment Wrapped Cajun Fish a great recipe to land On My Plate.

If you aren't familiar with parchment paper, I recommend making the investment. Near the aluminum foil and plastic wrap, you can often find rolls of the stuff in the grocery stores. If not, cooking stores will also sell rolls or boxes of this silicon coated paper, and of course, like anything you can dream of, you can find it online. Use it to line a baking sheet next time you throw some cookies in the oven; line cake pans when baking layer cakes; line the pan when roasting veggies, and eliminate nasty clean up; and wrap a fish fillet with it and steam in the oven. The uses are endless, and you will wonder what you did before you kept a store of parchment in your kitchen. You will pronounce parchment paper a cooking necessity.




Preheat oven to 425 degrees.
Fold each sheet of parchment in half and cut into a heart shape.
Sprinkle both sides of the fillets with the Cajun seasoning.
Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
Fold the edges of the parchment together to seal.
Arrange parchment packets on a baking sheet.
Bake for 10-12 minutes. (Serves 4)

Aubergine. Doesn't that word just roll off your tongue? Doesn't it sound exotic and mysterious? Now, say "eggplant." It just isn't the same, is it? Eggplant brings to my mind a Charlie Brown Christmas Tree type of plant drooping under the weight of stinky boiled eggs on its branches. I like deviled eggs just as much as the next person, but that image just doesn't do it for me. Give me the intrigue of the aubergine.

Aubergine is French for eggplant, and any way you say it, I like my eggplant sliced and breaded. I have tried other preparations, but none seem to hold the meatiness and preserve the texture of the eggplant like the breading. Once breaded, different variations of Eggplant Parmesan find their way onto my plate. I have made the traditional baked dish; plopped the discs of eggplant on top of a pizza; and created sandwiches. I like that the breading and baking or frying of the eggplant slices can take place at one time, and the remainder of the prep for the dishes can happen whenever we are finally ready for our meal.

Today's Aubergine (Eggplant, if you must) and Tomato Sandwich begs for fresh garden tomatoes. The garlic and thyme blend to make an outstanding mayonnaise and enhance the Parmesan crusted eggplant slices. Of course, the better the bread, the better the sandwich. Don't skimp on this beauty. I want some aubergine On My Plate.



Preheat oven to 375º. Spray large baking sheet with cooking spray.
Dip eggplant slices into beaten egg, then breadcrumbs combined with the grated Parmesan.
Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
Mix garlic and thyme into mayonnaise and spread on bread.
Layer the eggplant and tomato slices on bread.
Slice sandwich into 4 sections and serve. (Serves 4)

As summer heats up around us and temperatures approach 100, we are all looking for ways to stay cool. Farmers in the field are drinking their weight in water; dogs are seeking the shadiest of shade trees; kids take refuge in the pool; and air conditioning is working at full blast. I am very grateful that we finally made the heat pump upgrade for our heating and cooling system. Central air is a wonderful thing...even though Hubby keeps it cranked to frigid temps that leave me looking for a sweater in July.

Most of us don't want to heat up the house with hot meals. A simple cucumber salad is the perfect summer tonic. The usual preparation out here on the prairie has a creamy dressing and onions and/or tomatoes. I like to vary things a bit and add a little Asian flare to my cukes. It is great as a side to grilled chicken or steak with the cool cucumbers being so refreshing On My Plate.



Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature.
Stir in soy sauce and sesame oil.
Cut cucumbers lengthwise into 1/8-inch-thick ribbons using a mandolin slicer.
Toss cucumber with dressing and let stand 5 minutes before serving.
Note: Do not let dressed cucumber salad stand for more than 20 minutes before serving, or it the texture of the cucumbers will be soggy. (Serves 4.)

Do you remember the end of Grumpy Old Men when Burgess Meredith rattled off all of those euphemisms for sex? "Hiding the Salami" was one of his milder suggestions, and all were hilarious. However, I am not here to talk about romps in the bedroom. The theme of my blog may be "My Menu with a Little Life Thrown In", but I am NOT taking you into THAT aspect of my life. We are still focusing on the menu. :~)

"I am NOT Hiding the Salami" because the salami is right On My Plate as the main ingredient in a salad that I recently discovered. My meat loving Hubby is in heaven. A side dish that is just as hearty as the main meal makes him happy. I am thrilled with the simplicity of the recipe and the savory blend of flavors. If it is really too hot to cook, top some salad greens with this Italian-themed blend for a complete meal.

Now, quit blushing and go play with your salami. Trust me. You will like it.



Combine salami, mozzarella, tomatoes and basil in a large bowl and season to taste with salt and pepper.
Drizzle with vinegar and olive oil and toss well. Serve at room temperature. (Serves 4)

I am obsessed with our fire pit. It was over 90 degrees on Sunday with humidity that you could cut with a knife, and I insisted that we have a fire on the patio during an impromptu dinner party with friends. The smokey smell of the burning wood takes me back to the fun times of camping and just says party to me. I stare into the crackling fire and hop up with my can of lighter fluid when I don't think that the flames are high enough. My friends giggle as my Fire Department Hubby scolds me. The fire pit truly brings out the pyromaniac in me.

The open fire also inspires me to get creative with party appetizers. I have already proclaimed my love of sweet s'mores for dessert. What about a savory one to get the party started? Mozarella S'Mores are a flavorful, gooey, melted bite of love from the fire pit. The sun dried tomatoes, fresh basil cut from my herb garden, and the garlic rubbed toasts are held together by the flame roasted cheese. Who doesn't like melted cheese? Who doesn't like playing with fire? Mozarella S'Mores are a pyromaniac's dream On My Plate.

I think that we should all poke fun at ourselves once in awhile. If you can't laugh at yourself, you are truly taking it all too seriously and most likely headed for heartache or disaster. Life is just too short.

I also think that summer is the time to poke our cakes. A Jello Poke Cake is such a sweet, cool, and refreshing way to end any meal...or to start the day for breakfast, if you are my husband. Our recent 4th of July potluck produced two Poke Cakes, and Hubby was in heaven. However, he must not have had his fill. When I offered to bring the dessert for dinner with friends last night, he insisted that I make a Poke Cake, too. I didn't argue. It is an easy dessert for my non-baking ways, and I have to admit that a little harmless poking is fun.




Heat oven to 350°F.
Prepare and bake cake in 13x9-inch pan as directed on package.
Remove from oven.
Cool cake in pan 15 minutes.
Pierce cake with large fork at 1/2-inch intervals.
Meanwhile, stir boiling water into gelatin in small bowl at least 2 minutes until completely dissolved.
Stir in cold water; carefully pour over cake.
Refrigerate 3 hours.
Frost with whipped topping.
Refrigerate at least 1 hour or until ready to serve.
Store leftover cake in the refrigerator. (Serves 16)

Nobody will ever mistake my kitchen for KFC. Fried chicken just doesn't materialize here. Quite honestly, I don't really care for it. This has been a bone of contention with Hubby's family. They are fried chicken junkies. I think that if there would have been a vote before the wedding, I would have been voted out. Their love of fried chicken is that strong, and my indifference matches it.

However, July 6th is National Fried Chicken Day. I do like chicken, and there are ways to prepare it that don't involve skin and bones and vats of hot grease. Pesto Fried Chicken is super. The crispy coating is loaded with the flavor of the pesto, and the corn flakes provide a satisfying crunch that isn't loaded with animal fat. Dare I say it? Pesto Fried Chicken On My Plate is finger licking good. :~)



Preheat oven to 375º.
Brush pesto over chicken breast fillets, coating both sides.
Coat with Corn Flake crumbs.
Bake on non-stick cookie sheet for 15-20 minutes or until cooked through. (Serves 6)

There are times when life flies by at about 100 mph, and amazingly, you manage to keep up. There are times when crazy things happen, and you deal with it, and somehow manage to survive. There are times when everything happens all at once, and you manage to juggle it all and still come out on top...or at least not on the bottom. Then, there are times when you want it all to just slow down. You yearn for comfort and calm. You need to check yourself before you wreck yourself.

Today, even though it is hot and humid outside, I am putting some comfort food On My Plate. I have been on the go-go path for a few days and need to slow down and take care of myself. Nothing says soothing solace to me like a warm bowl of tomato soup. Of course, I can't have tomato soup without a grilled cheese, and my slightly non-traditional version dresses it up with spinach. I don't care that the weather is more suited to salad than soup. I need the relief of comfort foods. It is time to check myself.






Mix spinach, Swiss cheese, Parmesan cheese, mayonnaise, mustard, and crumbled bacon until well blended.
Spread on whole grain bread.
Butter bread and toast on hot griddle. (Serves 2-4)

Line 4 salad plates with baby greens.
Cut each watermelon slice into 10 equal wedges; remove rind.
Arrange 5 melon wedges on each plate in a circle with points outward to resemble a star.
Spoon cottage cheese into centers of watermelon stars.
Sprinkle blueberries over cottage cheese. (Serves 4)

So many people claim to not like anchovies. I often hear, "I will eat anything on pizza, except anchovies." I wonder if those who make this claim have ever had an anchovy. Out here on the prairie, anchovies aren't mainstream. They don't even make a bleep on the radar. I dare you to find an anchovy at the local Pizza Hut, Casey's carry-out Pizza, or in Bubba's Bowling Alley. It was even a bit of a treasure hunt to find these salty, little fish during a shopping trip to "the Big City." I am glad to report that the search was worth it; anchovies are a treasure of flavor.

Anchovy paste adds a big punch to a simple vinaigrette of balsamic vinegar and olive oil. Of course, there are rich kalamata olives and Parmesan cheese added, but I think it is the anchovy boost that makes the salad sing. It is a very bold flavor over the crisp greens of Romaine lettuce. I dare those who claim to not like anchovies to try some Romaine Salad with Anchovy Vinaigrette On THEIR Plate.



In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
Slowly pour in the olive oil while whisking. Set dressing aside.
Coarsely chop the head of lettuce.
Arrange the chopped lettuce neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
Sprinkle the Parmesan cheese on top and serve. Add a sprinkle of cracked black pepper.
Or cover and chill until ready to serve. (Serves 6)

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." That's a lot of shrimp, but Bubba Blue (of Forrest Gump fame) didn't mention my favorite, Garlic Shrimp.

Never was there such a perfect pairing as garlic and shrimp. The sweet, tender shrimp give way to the delicious, mellow flavor of the garlic and make my mouth water for more. One of my favorite quick and easy recipes originally comes from the Top Secret Recipes site. It is claimed to be a clone of a menu item from Chili's, but I have never sampled it there. I am happy making Spicy Garlic and Lime Shrimp at home to land On My Plate.



Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat.
Add butter to the pan.
When the butter is melted, stir in the pressed garlic.
Immediately, add the shrimp to the pan.
Cut the lime in half and squeeze each half into the pan over the shrimp.
Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
Saute the shrimp for 5 to 8 minutes or until they begin to brown.
Be sure to cook both sides of all the shrimp. (Serves 4)

Are you being served breakfast? The only time that I usually manage a real, true breakfast is when I am out of town. Eggs Benedict with a Bloody Mary, stacks of fluffy pancakes with warm syrup, and creamy eggs whipped into omelets with ribbons of cheese, veggies, and ham are only morning dreams for me on a normal day. Hubby and I might pull one of these meals onto our plates for a lazy evening dinner, but with our hectic schedules, we just don't have time or energy for much of a morning breakfast.

I feel cheated. I want breakfast. I am considering hosting a breakfast/brunch party some late Sunday morning. Do you think my friends will want to come out for waffles, muffins, egg casseroles, bacon, and mimosas? Can the lure of good morning food rouse their weary bodies for a daylight party? Would they want a stack of blueberry pancakes on their plate?




Mix oatmeal and buttermilk.
Add eggs.
Combine dry ingredients separately.
Add to the oatmeal mixture.
Stir in the butter.
Add blueberries to each pancake after pouring the batter on the griddle.
Cook on hot greased griddle until bubbles show through.
Flip and cook on other side until golden brown. (6 pancakes)

One lonesome button, a lighter, a nail file, a small allen wrench, a tiny light bulb from the Christmas lights, an expired credit card, and a AA battery are rolling around in the corner of my desk drawer were odds and ends come to rest. In a Mason jar on top of the dryer, I have a collection of nuts and bolts, screws, springs, fuses, coins, an old pocket knife, and even a few business cards that have made their way through the laundry but have no real home. The console of my car has tins of Altoids cinnamon gum, lipbalm, a granola bar, change from McDonald's, a rock, and the charger for the cell phone I had before my current one. Odds and ends collect everywhere, if we let them.

One morning, someone woke up to find a few strawberries, an orange, some grapes, and an avocado staring at them. They were inspired to throw together a quick salad, season with salt and pepper, and post the recipe online. I am grateful. It is beyond delicious. The contrast of the crisp flavors of the fruits and the creamy avocado is brilliant. Of course, I am happy when odds and ends become Odds and Ends Fruit Breakfast Salad On My Plate.



Peel and segment the orange, slice the strawberries, grapes and avocado.
Toss together.
Season with salt and top with fresh ground black pepper. (Serves 2)

Place all ingredients in the work bowl of a food processor fitted with blade and process until smooth.

It isn't Mary who is quite contrary at my house. It is my garden. The first year we moved here, I did have a decent garden with lots of fresh tomatoes and peppers. However, as time passed, my garden became as obstinate as an old mule. Seedlings withered and drooped. Tomato plants never produced fruit. Even the flowers that I planted dropped their blossoms. Last year, my pepper plants were the same size at first frost as they were when I planted them. They gave up, and so did I.

Someone told me that the black walnut tree that I had allowed to grow beside the garden was leaching something toxic into the soil. I don't know if this is true. I didn't research it. I just readily agreed when Hubby decided that my garden would be the perfect spot for a large shed, and didn't waste my time and money with planting this year. We don't yet have a shed, but I also don't have the frustration of a non-growing garden.

Gardenless, I am finding myself missing the joys of fresh tomatoes and peppers. There is nothing like a home grown tomato. Nothing, and I mean NOTHING, can compare to savoring a fresh picked from the garden, sliced while still warm, and eaten with just a sparse sprinkling of salt tomato. That is pure bliss.

So...how does your garden grow? If yours isn't contrary as mine, and you have some beautiful tomatoes clinging to your vines, I suggest you try a Tomato and Mozzarella Burger. Roasting the tomatoes makes the experience even better, if that could really be possible. The flavors become richer, and what isn't better with the addition of garlic and olive oil? The fresh mozzarella becomes ooey, gooey and just sinful when sandwiched between the warm tomato slices. It is a burgerless burger that will have you drooling. I am. If you have any extra tomatoes, I would love to share. I want a Tomato and Mozzarella Burger On My Plate.




Heat oven to 450 degrees.
Slice a thin piece from the rounded bottom of each tomato, so they sit upright.
Slice each tomato in half horizontally. Arrange the tomato halves, cut side up on a shallow roasting pan or rimmed baking sheet lined with foil.
Drizzle with the oil, then sprinkle on the salt and pepper.
Scatter the garlic over the tomatoes.
Roast until they're softened and warmed through, approx 15 minutes.
Mean while, cut the mozzarella into 6- 1/2 inch rounds.
Using a spatula, sandwich each cheese slice between 2 hot tomato halves.
The heat of tomatoes will melt the cheese slightly.
Drizzle with the juices collected in the roasting pan and garnish with basil.

We haven't even hit the stride of real summer, yet. Temperatures haven't even reached the 100s. But, already I am looking for ways to cool down. Hubby just adjusts the thermostat on the A/C until my limbs are icicles, but I prefer to chill myself from the inside out. I like something light and refreshing to hopefully savor on the patio, if the sun isn't too unyielding. I don't mind a little extra heat if my soul can be revived with a cold treat.

Last summer, I discovered cold soups. I had heard of them, read about them, but never sampled them until a simple recipe jumped to my attention. I wondered why with our often never ending 100+ temps of July and August, I hadn't tried them before. Cool, refreshing, light, simple; all of those adjectives that are heaven when the sun beats relentlessly down and the air is heavy with humidity are the perfect description for a Chilled Orange and Tomato Soup. I know that a bowl or two of this will be On My Plate again this summer as I attempt to find relief from the heat.


Blend all but parsley together.
Chill for several hours.
Prior to serving, place in blender and whip for several minutes. Soup will be frothy.
Serve with a sprinkle of parsley. (Serves 6)

Toast marshmallow on skewer over open flame (preferably campfire, but be creative, if you need to be) until golden brown.
Burned bits are required for me, but an acquired taste for others.
Layer chocolate on top of one half of the graham cracker.
Using the other portion of graham cracker, pull the toasted marshmallow off the skewer and sandwich between the crackers and chocolate.
Enjoy immensely.

Sometimes I think that we need to dig into what we have buried. Sometimes, I think the past needs to come back to the light of day. Good memories and bad need a chance to breathe and be a part of who we are. Life needs to unfold around the foundation of the past and form our future. Sometimes, all I really need a shovel.

For years, I have claimed a dislike of goulash. I grew up with it. It was a mainstay on my mother's quick and easy menu rotation. But, I came to despise it. Hunks of cooked tomato? Yuck. Gristly, grainy ground beef? Yuck. Tasteless, mushy macaroni? Yuck. I didn't want anything to do with it. I would have used a shovel to bury it, if I could.

However, recently, the past seemed to be coming back to haunt me. I had a desire for a soup that was so much like the goulash of my childhood, that it amazed me that I even considered it. Someone planted the thought of it in my mind, and I couldn't shake it. I HAD TO have it.

And, guess what? It wasn't so bad. In fact, my creation was really pretty good. There was no need to feed it to the dogs, or send it out into the backyard for a burial. It was a hearty soup worthy of savoring. I won't claim it to be a culinary masterpiece, but it is a simple, comfort type of food that does restore memories of families gathering around the table for dinner. It reminds me of simpler times of homework, kissing boys, giggles, and security. Sometimes all I need is a shovel to uncover the past On My Plate.

Mix all greens together in a large salad bowl, adding more lettuce if need be. Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)




Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields ¾ cup dressing)

Last fall, Hubby and I finally, after 10 years in this house, replaced the broken, heaved, and ugly old sidewalks. It was a task that I had been battling for since we had moved into this home, and I was elated when Hubby finally put it on his to-do list. Plans were for the work to be completed early in the summer, but those fell through, and fell through again, and again, and again. At one point, I was so frustrated and just didn't believe that it was ever going to happen at all. I thought that I was cursed to always have hunks of missing concrete and a death trap leading to my door. Finally, in late fall, after much drawn out labor and even me getting some hands on experience with the mucking and finishing of the concrete, the new sidewalks were in place.

However, it was too late to seed grass. Our cold, harsh winter was right around the corner and there just wasn't enough warm weather left for tender new sprouts. I hated the bare dirt that marred our front yard all winter. I loved when it was covered with snow and nobody could see that we were the only house in town without grass and a proper lawn. I couldn't wait for spring and new grass to be seeded. But, spring came and as usual, other responsibilities pulled us away from the front yard, again and again and again. I was beginning to think that the chicken scratched look was going to be mine forever.

Finally, there was a pocket of time to rake and smooth the soil. Finally, there was time to sow the new grass seeds. And, after careful daily waterings and a few sunny days, we have tender little sprouts of grass. I HAVE GRASS! :~) It is far from a lush, full lawn, but it is a beautiful site after a winter of dead, bare earth. I am ready for the celebration after our battle to renovate the front yard.

Cinco de Mayo (May 5th, for those of you not fluent in Spanish) is traditionally a day for celebrating victory after a battle. It commemorates the victory of Mexican forces over the French occupational forces in the Battle of Puebla. While not a federal holiday in either Mexico, or the United States, it is a celebration of culture and overcoming adversity. Food, drink, music, and dancing dominate the events.

Food? Drink? Music? Dancing? I am all over that kind of celebration. In honor of the liberty and freedom recognized by Cinco de Mayo, I think that it is a good day to break out a recipe with Latin influence for my own celebration of the Battle of the Front Yard Renovation. Chicken Rice Pot with Salsa and Avocado Cream is a Rachel Ray recipe that doesn't come together in 30 minutes, but is packed with flavor and ease. Even my not-so-thrilled-with-Spanish-rice Hubby loved the chicken and rice mixture. However, the fresh salsa with the surprising salty addition of olives and the amazing avocado cream really make this dish. (After all, what can go wrong with ANYTHING with avocados?) They are the perfect toppers to elevate what could be a pretty ordinary main dish to celebration level.



I am going to celebrate Cinco de Mayo and the Battle of the Front Yard Renovation with something spicy on my plate. Chicken Rice Pot with Salsa and Avocado Cream is Yum-O.



Preheat a medium pot over medium heat, add olive oil and butter.
When butter melts into oil, add cut-up chicken. Season the chicken with salt and pepper.
Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
Add chicken stock, poultry seasoning, fajita seasoning & tomato sauce. Bring the stock to a quick boil, 2 or 3 minutes.
When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
To prepare the Salsa, combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
Stir 1/2 cup of prepared salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with corn chips for dipping and scooping. (Serves 4-6)

Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
Cook, stirring constantly, until the sugar is completely dissolved.
Add the salt, stir, and remove the pan from the heat.
Stir in the remaining water and let cool to room temperature.
Cover and refrigerate for a minimum of 1 hour.
Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended. Pour into the chilled metal pan.
Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
Stir the ice crystals into the center of the pan and return to the freezer.
Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours. To serve, scoop the granita into chilled dessert bowls or goblets.
(If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
To serve, either allow the granita to thaw in the refrigerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth. (Serves 4-6)

RED is my obsession. It started with my RED Kitchenaid Mixer. Hubby had told me that he wanted to make the purchase for my birthday a few years ago. Some women might be insulted with a kitchen item as a gift, but I was thrilled. A Kitchenaid Mixer had been on my wish list for ages (and more of necessity after an unfortunate incident involving wedding mints left my old mixer out of service). However, at the time of my birthday, I couldn't decide what color I wanted. The pink was so cute; the gunmetal so serious; the tangerine so fun; the cobalt so cool; the white so predictable and boring. RED kept popping into my mind and finally, 3 months after my birthday, I placed the order for the spanking new, RED, bad boy of a mixer. When it arrived, I was in love and the seed of RED obsession was planted.

Fast forward a couple of years, and I determine that an iPod would be a great accessory for my workouts. I debated features and storage capacity. I checked out various sources for purchasing, but when the Apple website unveiled the RED Nano, my mind was made up. I needed a RED iPod; I wanted a RED iPod; I would have a RED iPod.

Jump to the next Christmas, and Hubby once again thinks that the best gift is to knock an item off of my kitchen wish list. He decides to purchase a LeCreuset pot for me. What color do I want the enamel coating on this cast iron French pot to be? Of course, it has to be RED. It has to match my Kitchenaid, after all. ;~)

In keeping with the true nature of an obsession, I have also collected RED shoes, handbags, scarves, kitchen towels, plates with red trim, mixing bowls, spatulas, and drawer organizers. RED has wormed its way into every bit of my life. I am awash with color...or rather a color, RED.

Now...here I am ready for an upgrade of my cell phone. I am happy with my current plain jane phone, but it is showing a bit of age (and...oops...misuse). A new phone would be a good investment. I don't have anything in mind as I check out the Verizon Wireless website, but the instant I see the RED Krzr, I know it must be mine. I need that RED phone to balance everything else red in my life. I truly am obsessed.

RED is a good obsession to have when it leads you to Red Onion Dip. Red onions are sweeter and more mild than their yellow or white contemporaries. Baking them with balsamic vinegar and honey only makes them sweeter while the mustard provides just the right amount of tangy bite. I love this spread over toasted rounds of baguette, but it could easily be served as a condiment with pork, chicken, or beef as part of a main meal. I am obsessed with Red Onion Dip On My Plate.



Preheat oven to 350.
Mix all ingredients and put into a small baking dish.
Bake at 350 for 20 minutes.
Increase oven temp to 420, bake for an additional 15-20 minutes.
Serve with toasted baguette slices. (Serves 8, as an appetizer)