Alma's Mac and Cheese and Maddy's Mighty Minions

Our little community here witnessed the passing of a very special little girl this week, Maddy Grayless.  She was eight years old and passed away this Tuesday after learning of her terminal bone cancer only two weeks ago.

Her last wish was, she just wanted to make a difference and started a campaign of having others do good through acts of kindness.  Here is an excerpt from today's newspaper article on Maddy.

"Help Maddy's dying wish live on forever," Taylor wrote. "It has been so touching to see all of these acts of service in her name. It gives us so much comfort to know that her wish is coming true."

The Maddy's Mighty Minions page, created by a family friend, beckons people to perform good deeds in her honor and write about what they have done. Many posts borrow imagery from the animated film "Despicable Me" and the small, yellow "do-gooder" Minion characters that feature heavily in it.

To read more about Maddy and her story, you can see it here, Maddy's Mighty Minions.

Some members of the group have handed out cards featuring the little yellow characters with information about Maddy's story printed on them.

Her story is heart breaking and as a mother, I cannot imagine the pain and sadness her parents are going through right now.  Friends and family have also started a GoFundMe Page to assist her parents in Maddy's medical expenses.  

Given all the dark events and sadness we are witnessing in our world right now, take a moment to share Maddy's inspirational story with those around you and pay it forward.  I am confident that she is shining her light down on everyone right now and helping others make a difference.

I normally would not have attached a recipe to this story, but it's Mac and Cheese and it reminds me of children and smiles.  It's homemade and comfort...my kids used to love it as children and still do to this day

So tonight, hug your child, family member or friend and let them know how much you love them.

Dedicated to Maddy Grayless

Ma's Mac & Cheese
Courtesy of Alma Wahlberg

1 lb. Velveeta block cheese
1 lb. elbow macaroni
1 cup milk (whole or 2%)
1/2 cup butter
salt and pepper to taste

Bring a large pot of water to a boil.  Add the macaroni.  Boil to packaged directions.

Meanwhile, melt the butter in a small sauce pan over low heat.  After it's melted, pour in the milk and whisk slowly until it thickens.  Add the cheese a few pieces at a time and whisk until they melt into the sauce.

Drain the macaroni when ready and return to the large pot.  Add the cheese sauce and stir together well.  Add salt and pepper to taste.

One Year Ago: Fajita Salad

Asian Shrimp Salad, Age Spots and Angeline Wine

Could someone out there please clarify and explain to me the meaning and purpose of age spots?!  I haven't even hit my half century milestone birthday age yet and I am starting to look like a Dalmatian with all my age spots.  Since I wake up with sore, achy muscles every morning, cannot remember what I did last week and continue my battle with "silver highlights" in my hair, I'm pretty sure that I don't need reminded of my age by those obtrusive spots arriving on my body every other week.

A few years ago I noticed a spot on my chest, since I wear a lot of v-neck style shirts.  I was concerned that it may be skin cancer so I proceeded to my dermatologist in California.  He took a three second look at it and said so matter of fact, "Oh, it's just an age spot".  WHAT???!!  Well, in my vain manner, I asked him to freeze it off...I mean really, I wasn't even 45 years old yet and that just would not do.  

So, he proceeded with my request and got a little overzealous with the dry ice and froze a little too deep of skin layers.  So, now instead of a dark spot in the middle of my chest, I now have a white spot.  See what that vanity got me - nothing!  Lesson learned...don't try to alter mother nature, you'll never win - just deal with it.

To take my mind off my spotty self, I came up with this salad from three other spinach-shrimp style salads I came across, plus added in some refrigerator items that needed used up.  It was so unbelievable, the girls inhaled the shrimp and asked for seconds.  The infused shrimp tasted like we were sitting at Benihana's grill table, they were that authentic. Yummy!!

Paired our pear accented salad (no pun intended)
with Angeline Pinot Noir wine.

Asian Shrimp and Spinach Salad
(Serves 4 as a dinner entree)

Dressing:
1/4 cup olive oil
1 small shallot, finely chopped
2 Tbl. red wine vinegar
2 Tbl. rice wine vinegar
2 Tbl. fresh orange juice
1 Tbl. soy sauce
1/2 tsp. grated peeled fresh ginger
1 Tbl. Dijon mustard
1 Tbl. honey
1/8 tsp. crushed red pepper
Salt and Pepper to taste

Shrimp:
2 pounds large shrimp, peeled, deveined and tails off
1/4 cup soy sauce
2 limes, juiced
2 tsp. honey
3 cloves garlic, minced
1/4 cup olive oil
1 tsp. grated peeled fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
6 slices bacon, cooked and chopped
8 cups baby spinach
1 pear, peeled and diced
1/2 cup dry roasted peanuts, salted

For the shrimp, in a large bowl whisk the soy sauce, lime juice, honey, garlic, olive oil, ginger, cumin, salt and pepper.  Add the shrimp to the marinade, toss to coat, cover bowl with plastic wrap and let refrigerate for at least 20 minutes.

While the shrimp is marinating, cook and dice the bacon, wash baby spinach leaves and dice the pear (sprinkle a little lemon juice on pear to keep from turning brown).

Prepare the salad dressing by whisking all the salad dressing ingredients together in a small bowl and set aside.

Heat the grill to high.  Remove shrimp from the marinade.  Skewer and grill for 2 to 3 minutes per side, until just cooked through. Remove from skewers, cover and keep warm.

Toss the spinach to coat with some of the salad dressing and place in the center of your individual serving plates.  Arrange the bacon, pears, and shrimp around spinach and spoon more of the dressing all over.  Scatter the peanuts over the salad.

Enjoy!

Reese's Cheescakes

As school is wrapping up for most of the country this week, we also celebrated a milestone of our granddaughter who finished up Kindergarten.  It's a big deal stepping into 1st grade and I remember our twins at this time of their life like it was yesterday.

I put together a celebration package for her.  I think I had more fun shopping and assembling it, than she did opening it.  It's just so much fun sending out surprise gifts to those special people in our lives.

She loves making treats with me.  I wish I could have sent her these (so we didn't eat all of them).  I'll need to remember these for our next visit...they are so easy and a perfect little treat for those lifetime celebrations.

Reese's Bottom Cheesecakes
Adapted from First Yum

1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)

12 regular size Reese’s Peanut Butter Cups (one per each Cheesecake)

Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.

12 Paper Cupcake Liners

1 regular size 12 cup muffin pan
Mix up the no-bake Cheesecake according to the box directions..or make your own fave recipe…

Unwrap the Reese’s and REMEMBER TO REMOVE THE BOTTOM PAPER!

Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it…

Into the fridge to chill for at least one hour!

Sprinkle them with the Graham Cracker Crumbs and/or Chocolate Chips!

Crockpot Beef Tips, Tornadoes and Turtle-Brownie Sundaes

They say when life brings you lemons, make lemonade...I say, when life brings you tornadoes, make a big batch of brownies!

I have lived in -40 below degrees in Alaska and survived earthquakes in California, but I have never experienced anything so surreal like last night's (and our first) tornado.  Northern Colorado and a town 5 miles from us had two tornadoes touch down last night.  We could see one of them from our back patio.

The skies were so dark and quiet, yet clouds, thunder, lighting and hail were swirling all around us.  At one point I felt like Helen Hunt in Twister, standing outside in the rain, and I couldn't take my eyes off the sky, it was so mesmerizing.  However, instead of cows flying through the sky, like the movie, my dogs were running a muck, barking and barking trying to warn off the storm.

I was quite proud at how calm I remained through it, as I proceeded to make a comforting batch of brownies, which then turned in to turtle brownie sundaes with all the fixings.

Tornado Comfort Food

These Crockpot beef tips are perfect for a stormy night, as they cook all day and ready when you walk in the door... add a little side dish and salad with it and you are ready to settle for a night in.

Crockpot Beef Tips & Gravy
Courtesy of The Country Cook

1 1/2 lbs cubed beef (stew meat)
1 packet Dry Onion Soup Mix
1 can Cream of Mushroom Soup (although Cream of anything will work)
1 14 oz. can beef beef broth or stock
Salt & Pepper

***If you are freezing, dump all ingredients into gallon sized freezer bag***

Add beef cubes to Crockpot, season with salt & pepper.

In bowl combine soup mix, soup & broth, stir to combine.

Dump mixed ingredients over top of beef, stir.

Cook on low 6-8 hours.

Served with shaved Parmesan cheese over garlic herb angel hair pasta.

Grilled Balsamic and Blue Steak

It is officially June, summer days and I cannot believe how fast time is going by already since school got out.  We are hitting 90 degrees today, which means no more kitchen cooking!!  It's grilling season!!  

During the summers, I "try" not to use the oven too much since it really heats up the house.  I am holding out as long as I can, being the penny pincher I am and refusing to turn on the air conditioner. That being said, it's been a lot of grilling, crock pot and salads this past week.

We made this Balsamic and Blue Cheese Steak a couple weeks ago and it truly is one of my all time favorites.  Super easy to prepare and really delicious.  I get the steak marinating before I go to work and when we come home, perfectly flavored and ready to grill.  We like to use the leftover steak (when there rarely is any) for taco Tuesday - awesome!

Grilled Balsamic and Blue Steak

Adapted from Traeger Grills

1-1/2 pounds Flat Iron Steak (or Top Round Steak)

3 Tbl. Olive Oil

6 Tbl. Balsamic Venigar

1 Tbl. Traeger Prime Rib Rub (or your favorite available brand)

1 tsp. fresh Thyme, chopped

1 tsp. fresh Rosemary, chopped

3 cloves  Garlic, minced

1/4 cup butter, softened

1/4 cup Blue Cheese crumbles

1 clove garlic, finely minced

1 green onion (white and green parts), chopped

In a large plastic zipper bag, add the olive oil, balsamic vinegar, prime rib rub, thyme, rosemary and 3 cloves of minced garlic.  Mix/whisk well in bag to combine.  Place the steak in the bag with mixture, seal the bag and marinate in the refrigerator for a minimum of 4 hours or overnight.  Remove the steak from the refrigerator 45 minutes before grilling to bring it to room temperature.

Combine the butter, blue cheese, 1 clove of garlic and the chopped green onion in a small bowl.  Mix well.  Refrigerate until ready to use.

When ready to cook, (at this point, you can heat your grill to the recommended directions for steak) or if using a Traeger Grill, start your Traeger on Smoke with lid open until the fire is established (4-5 minutes)., Set the temperature to High and preheat, lid closed (10-15 minutes).

Place the steak towards the front of the grill grate for 6 minutes on each side to give it a sear, for medium rare (place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well).  Remove from the heat and rest for 10-15 minutes.

Slice the steak against the grain and add the blue cheese butter on top.  Enjoy with herb seasoned roasted baby potatoes and fresh garden salad.

Grilled Island Chicken with Asian Slaw

Our pseudo "Hawaiian Week" is coming to an end and we have been reminiscing about our adventures that we were blessed enough to experience last summer.  Fortunately the sun has peeked out for us a little bit every day this week.

I even went so far to bring all our outdoor lounge and dining furniture out, so we could enjoy a few meals on the patio this week.  I figured if summer is refusing to come to me, then I was determined to have summer dining even if I was in rain gear! The tiki torches are scattered throughout the backyard again, and we now have a real firepit for some tropical coconut s'mores.

You know it's really bad when I buy "Hawaiian Aloha" flagrance

trash bags for that tropical scent in our kitchen to remind me of the islands.

A couple months back, our Traeger website sent me these recipes.  They were super delicious and easy to make, with a very little prep needed for a wonderful dinner.  We love the slaw so much, we have made it quite a few times since.  I make a large batch of the chicken and we use the extras for various adaptations on dinners throughout the week.

Grilled Island Chicken with Asian Slaw
Adapted from Traeger Grills

4, 4 oz. Chicken Breasts
Marinade:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, grated
1 tsp. fresh Garlic, chopped
2 tsp. Soy Sauce
2 tsp. Coconut Oil

Slaw:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, peeled and grated
2 tsp. Soy Sauce
2 Tbsp. Rice Vinegar
1 cup Napa Cabbage, shredded
1 cup Green Cabbage, shredded
1 cup Purple Cabbage, shredded
1 cup Carrots, julienned
1 cup Bean Sprouts
2 Tbsp. Scallions, chopped

Combine all the ingredients for the marinade.  Place the chicken breasts and the marinade in a large, seal-able bag.  Seal and place in the refrigerator.  Marinate the chicken for at least 3 hours, best if overnight.

Add the first five ingredients for the slaw in a small bowl, whisking to combine. In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.

When ready to cook the chicken, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10 to 15 minutes). Take the chicken out of the marinade and place it on the grill. ** If you are using your own BBQ or Grill, just cook until the internal meat temperature reaches 160°F.

Serve with slaw and white rice. Enjoy!

Chocolate Chip Coconut Scones

This past weekend was my 18th wedding anniversary.  Last year we had the fortunate blessing of being able to take our family to Mauni Lani Resort in Kona for a special, beautiful anniversary week.

With all our unfortunate weather we have been having this month, it has made me yearn for Hawaii even more this week.  Our first morning we woke up on the island, my husband and I treated ourselves to a taste of Hawaii with Kona coffee and chocolate chip coconut scones.  I have been desperately craving them since.

Last year's Kona coffee and anniversary scones.

Well, I was determined this week to bring back some of those tastes and wonderful memories of our family vacation to us this week.  I started off this weekend with creating my own Chocolate Chip Coconut Scones.  Oh dear heaven, they were amazing!!

Chocolate Chip Coconut Scones
Adapted from Joy The Baker
(makes 12 scones)

3 cups all-purpose flour
2 Tablespoons raw or granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, cold and cut into small cubes
1 large egg
3/4 cup, plus 2 Tablespoons buttermilk
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup semi-sweet chocolate chips

buttermilk and sugar for topping, before baking

Place a rack in the center of the oven and preheat oven to 350 degrees.

Place shredded coconut on parchment paper lined baking sheet

and toast in the oven about 8 to 10 minutes.

Keep your eye on the coconut, it browns quickly.

Remove from oven when toasted and let cool.

* Heat oven now to 400 degrees.

In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.

Toss the cold butter into the flour mixture.  Using your hands,

quickly work the butter into flour mixture, breaking it up with

your fingers.  Some butter bits will be the size of small pebbles,

 and some will be the size of oat flakes.  Set in the refrigerator for a few minutes.

Whisk together buttermilk and egg.

Remove the flour and butter mixture from the refrigerator and

add the coconut and chocolate chips.  Whisk together.

Make a well in the center of mixture.  Add the buttermilk

mixture all at once to the well.  Use a fork to bring the wet and 

dry ingredients together.  Mixture will be shaggy.

Lightly flour a work surface and dump the shaggy dough mixture

onto the counter.  Bring together the dough with your hands into

a 1-1/2 inch thick disk.  Use a 2-1/2 inch square pastry cutter to

cut out scones.  Flour the cutter if it starts to stick.

Place scones about 1 inch apart on the prepared baking sheet.

(I used the same sheet that I toasted the coconut).

Brush with a bit of buttermilk and sprinkle a few pinches 

of granulated sugar.

 Bake scones for 14-18 minutes, until golden brown and cooked

through.  Remove from oven and serve warm.

Aloha!!!

Roasted Red Pepper and Tomato Soup

While everyone is enjoying their summer, sunshine, backyard grilling parties and gardening...I am not.  It is STILL raining with no end in sight.  We had a brief moment of broken clouds last week and proceeded to rush the tomato and cucumber starter planting in our garden.  Why, I really don't know. If we don't get any sunshine here soon, it will turn into nothing but soggy leaves.  I honestly don't know who will be more bummed about no fruits of our labor, my husband or me.

That being said, cold, fresh garden salads have not sounded good to any of us.  It's been all about comfort foods, soups, paninis and warm desserts.  Needless to say I dare not try on any of last summer's shorts yet.  To quote my dear childhood friend Charlie Brown, "AAUGH!!!"

In the event that we (or you) have a bountiful summer garden, this soup would be perfect to use some of your fresh tomatoes and/or red peppers.

Roasted Red Pepper and Tomato Soup
Courtesy of allrecipes.com

1 tsp. olive oil
1 white or yellow onion, chopped
2 cloves garlic, minced (or used jarred version)
3 red bell peppers
4 large tomatoes, peeled, seeded and chopped
1-1/2 tsp. dried thyme
2 tsp. paprika
1/8 tsp white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
2 Tbl. butter
1-1/2 Tbl. all-purpose flour
sour cream (for garnish)

Roast peppers; rub oil on peppers and put them under the broiler until blackened, turn to get all sides.  Put roasted peppers into paper bag and seal.  Let rest for 15 minutes, then peel.  Skins will come right off and core and seeds will fall out.  Chop peppers.  Reserve one chopped pepper, set aside.  (If you are in a time crunch, you could always use a large jar of roasted red peppers also).

Heat olive oil over medium heat.  Add onion and garlic and cook until soft but not brown, about 5 minutes.  Stir in tomato, bell peppers (except reserved), thyme, paprika and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, and cayenne pepper.  Bring to a boil, lower heat and simmer partially covered for 25 minutes or until vegetables are tender.

Strain soup, reserving broth.  Place solids in food processor or blender and process until fairly smooth.  Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute to remove flour taste.  Stirring slowly, add the broth/vegetable mixture.  Add reserved chopped pepper and bring to boiling.  Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl.  Serve with a rustic french loaf.

One Year Ago: Loaded Hasselback Potatoes

Braised Crockpot Balsamic Steak with Gorgonzola Alfredo

So I am finally getting around to cooking up one of the Crockpot make ahead freezer meals that I prepped, froze and mentioned a few weeks back.

Since it is yet still dreary and raining here, this is one of those perfect warm and cozy dinners that was super easy and delicious!  I am such a fan of anything with Gorgonzola cheese in it, I think this was my favorite of all the make ahead meals we have done thus far.

Braised Crockpot Balsamic Steak with Gorgonzola Alfredo
Courtesy of Who Needs A Cape

For The Steak

1.5 lb beef top round steak cut into 2" squares
1 c balsalmic vinegar
1/3 c olive oil
2 T honey
1/4 c worcestershire sauce
3 cloves of garlic
salt and pepper to taste

For the Sauce

4 cups heavy whipping cream
2 cups parmesean cheese
8 oz gorgonzola cheese crumbled (half for sauce half for garnish)
1 cup of butter
6 oz fresh baby spinach
1 1/2 c sun-dried tomatoes
1 tsp basil
1 lb pasta of your choice (I used Campanelle)

Instructions

For the Steak

Mix all the ingredients and marinate over night.

Pour all the ingredients into the crockpot and cook on low for 6-8 hours until steak is tender

.
Serve over sauced pasta

** If freezing combine all the steak ingredients only and freeze in freezer safe bag. DO NOT freeze the pasta  or sauce portion of this dish.

For the Sauce

Follow instructions for cooking pasta.

Add the butter to the cream cooking bring the cream to a slow boil, frequently stirring.

Slowly add the parmesan cheese until it is melted into the cream.

Add 4 oz of the gorgonzola a little at a time into the Alfredo sauce until it is combined into the sauce.

Add the sun-dried tomatoes and basil, then add the spinach a little at a time, letting it wilt before adding more spinach.

When the pasta is done drain the water and pour the sauce over the pasta tossing it until coated.

Use the rest of the gorgonzola to garnish the pasta as it is served. Spoon the steak and a bit of the sauce on top of pasta.

This sauce was also amazing over our grilled asparagus!  

**Taste test note, the balsamic taste is really strong in this dish, if you are fan of balsamic vinegar.  If you are not, you may want to do equal parts of the balsamic vinegar and some beef broth, to mellow it out.

Pan-Fried Goat Cheese and Balsamic Strawberry Salad

I am feeling like Noah's wife this week.  It has rained, and rained and rained here and will not stop. Oh wait, except that they are saying it will snow tonight...not kidding.  

The only wonderful saving grace is that I am saving money on not having to water the lawn...and my husband's cancelled rounds of golf. The drawback to that though is he gets cabin fever really bad.  Thank goodness I bought him a practice golf net for the garage last winter, so he can keep busy with that until the sun decides to return here.

The other downside to all the gray skies and dreary weather, it makes me want to bake like crazy...and I'm not even that good of a baker.  I have been trying out new recipes and flavor combinations which makes the house warm, cozy and smell amazing.

That being said, I (and my tight pants) needed to take a break from the desserts and I made this salad for dinner the other night.  It goes together fairly quick and has incredible layers of flavor.

Pan-Fried Goat Cheese and Balsamic Strawberry Salad

6 ounces goat cheese
1 egg, beaten
4 Tbls. canola oil, divided
1/2 cup bread crumbs (or panko crumbs)
Salt
Pepper
3 Tbls. butter
1 Tbl. balsamic vinegar
2 Tbls. olive oil
1 Tbl. freshly squeezed lemon juice
4 to 6 cups mixed salad greens
1 cup thinly sliced fresh strawberries
1/4 cup chopped pecans

Slice goat cheese into 12 small rounds, about one-third of an inch thick.  If you freeze the goat cheese for about 15 minutes before you cut it, this should help the ease of cutting the soft cheese.

Combine the egg, 1 tablespoon canola oil and 1 tablespoon cold water in a small bowl and mix with a whisk.  Spread the bread crumbs over a plate and season with salt and pepper.  Dunk the cheese rounds, one at a time, into the egg mixture, letting the excess drip back into the bowl, then roll in the bread crumbs to fully coat on both sides.  Refrigerate for about 15 minutes.

Heat the butter and remaining 3 tablespoons canola oil in a skillet over medium-high heat.  Carefully place the breaded cheese rounds in the pan and fry until light brown, about 2 to 3 minutes on each side.  Drain on paper towels.

After skillet has cooled enough, carefully drain out any excess oil from skillet and clean off.  Add the chopped pecans and cook on medium heat until just starting to get fragrant and turn light brown.  (Watch carefully, so you do not let them burn)...I speak from great experience here!!  Remove pecans from pan and let cool.

For the vinaigrette, place 1 tablespoon vinegar in a bowl, season with salt and pepper and slowly beat in the olive oil and lemon juice.  (If you like more dressing on your salads, you may want to double the vinaigrette ingredients here).

Combine the salad greens, sliced strawberries, vinaigrette and chopped pecans in a bowl.  Place a small amount of salad greens in the center of 4 (side salad size) or (2 dinner/meal size), surround each plate with 3 (or 6 for dinner size) cheese rounds.  Enjoy!!

**Served with mushroom-Parmesan flatbread and a chilled bottle of Butternut Chardonnay.