Month: April 2017

Kicked Up Scalloped Potatoes (with Roasted Tomatoes, Peppers, & Onions)

/ Jodi / 41 Comments

Kicked Up Scalloped Potatoes (with Roasted Tomatoes, Peppers, & Onions).

Our family celebrated Easter a week early this year by getting together yesterday.  With the traditional ham, I made a kicked up version of scalloped potatoes.

Roasted tomatoes, sweet yellow, orange, and red peppers, and sweet onions….

layered in with creamy, cheesy potatoes

made for an amazing potato casserole!

To add a bit more “zip,” I kicked it up even more by using jalepeno havarti cheese instead of plain gruyere or havarti.

We loved it!

If you are looking for a new way with potatoes to go with your Easter ham or with roast beef or pork or chicken or even by itself for any other special occasion (like Monday night dinner), this scalloped potato recipe is worth the little bit of extra effort.

Hope you’ll give it a try.

Kicked Up Scalloped Potatoes with Roasted Tomatoes, Peppers, & Onions*

Ingredients:

  • 4 large egg yolks
  • 3 cups half & half
  • 1 tsp freshly ground nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 5 cloves minced garlic
  • 4 bay leaves
  • 2 lbs. yukon gold potatoes (or your favorite) sliced thinly
  • 2 cups jalepeno havarti cheese (or your favorite), grated
  • 8 campari tomatoes, sliced 1/2″ thick
  • 2 sweet bell peppers (red, yellow, or orange or combination), cut into strips
  • 1 large sweet onion, cut in half and sliced 1/2″ thick
  • 2 Tbsp. olive oil
  • 3 Tsp. herbes de Provence (sweet French herbs and flowery lavender with Italian herbs and fennel that includes: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.
  • 1 cup Panko bread crumbs
  • 1/2 cup Parmesan cheese, grated

Directions:

Whisk egg yolks and 1 cup half and half in small bowl.  Set aside.  In large pot, combine 1 1/2 cups half and half, nutmeg, salt, pepper, garlic and bay leaves.  Bring to a boil.  Reduce heat to medium-low, add the sliced potatoes.  Simmer until halfway cooked, about 8 minutes.  Remove from heat.  Stir in egg-milk mixture and cheese.  Cover and keep warm.

Preheat oven to 425 degrees F.  Put the sliced tomatoes, peppers and onions on a baking sheet in separate piles.  Drizzle with olive oi and sprinkle with salt, pepper and herbes de Provence.  Bake 10-15 minutes until tender and charred around edges.

Reduce oven to 375 degrees F.  Spray 9×13 baking dish with Pam cooking spray.  Sprinkle half the panko bread crumbs in bottom of the baking dish.  Spoon half of the potato mixture into the dish.  Top with half of the roasted vegetables.  Layer the remaining half of potatoes then remaining roasted vegetables.

Bake until potatoes are tender – 50-60 minutes.

Remove from oven and drizzle with remaining 1/2 cup half and half.  Sprinkle with remaining panko bread crumbs and 1/2 cup freshly grated Parmesan cheese.  Return to oven and bake for an additional 5 minutes or until cheese melts.  Let rest for 10-15 minutes before serving.

Enjoy!

Cheers & Hugs,
Jodi

*slightly adapted from Food Network

Star Gazer

/ Jodi / 37 Comments
Stargazer Oriental Lily (from my 35th Anniversary bouquet) 4/3/17

Stargazer Oriental Lily (from my 35th Anniversary bouquet) 4/3/17

Star Gazer

A philosopher once asked, ‘Are we human because we gaze at the stars, or do we gaze at them because we are human?’

Pointless, really…

‘Do the stars gaze back?’

Now, that’s a question.

-Neil Gaiman

Something to think about – eh?

Cheers & Hugs,
Jodi

Into the Woods in Watercolor

/ Jodi / 57 Comments
Into the Woods Watercolor 9x11" Arches 140lb Rough

Into the Woods Watercolor 9×11″ Arches 140lb Rough

Into the Woods in Watercolor.

As I dream and wait for the trees in our backyard woods to transform into their Spring and Summer beauty from their current state of brown dormant sticks (recently covered in snow yesterday!) , I found a tiny bit of time late one evening this week to spend in my art studio painting a simple “spontaneous” landscape watercolor painting.

I haven’t had much time for art lately, so it was fun to create this little scene by completely wetting down the paper first and just throwing on some Cerulean Blue, Olive Green, Raw Sienna, Burnt Sienna and Quinacridone Gold and then twisting and turning the paper to allow it to form a soft background.

Once dry, I used a rigger brush in the same colors to add a bit of definition here and there.  The total time spent on this was less than 30 minutes, but it felt great to paint.  I was inspired by Steve Mitchell’s Spontaneous Watercolor Landscape to try this technique and hope to do it again.  This is the kind of painting I really love to do – spontaneous, somewhat abstract, and very relaxing.

Happy Weekend!  Hope you find time to do the things you love!

Cheers & Hugs,
Jodi

Pecan Sandies Shortbread Cookies

/ Jodi / 45 Comments

Pecan Sandies Shortbread Cookies.

Wedding Cookie Table baking continues as we approach the last few weeks until the wedding!

I couldn’t resist trying a Pecan Sandie Shortbread Cookie to add to the selection given that I overbought pecans for the Pecan Tassie recipe.

And Oh How Gloriously Buttery, Nutty Deliciouso these turned out!  Be still my nut-loving shortbread heart!  (Oh Rob – you are going to LOVE these!)

Anyone who loves Keebler’s Pecan Sandies, you are in for SUCH a TREAT with this recipe!  Can I get an Hallelujah?  Can I get an Amen!

Hope you will give this simple, yet extraordinary recipe a try!

Pecan Sandies Shortbread Cookies

  • Servings: approx. 6 doz.
  • Print

Ingredients:

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup confectioner’s sugar
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 1/4 cups all purpose flour
  • 3 1/2 cups toasted pecans (Coarsely chop 3 cups and reserve 1/2 cup whole)

Directions:

In a large electric mixer bowl, combine softened butter, vegetable oil, and sugars until creamy.  Beat in eggs, one at a time, then add vanilla.  Continue beating at high speed until light and fluffy.

Add cream of tartar, baking soda and salt until combined.  Add four one cup at a time and slowly combine.  Remove from mixer, and fold in 3 cups chopped toasted pecans.

Place dough in Ziploc bag in refrigerator and chill for several hours or overnight.

When ready to bake, preheat oven to 375 degrees F.

Roll dough into 1 inch balls.  Roll top half of ball with sugar, flatten slightly, and add a pecan half to center.

Place on baking stone or cookie sheet lined with parchment paper, and bake for 8-10 minutes until lightly golden brown.  Do not overbake.  Remove to cooling rack to cool.  

Enjoy!

Cheers & Hugs,
Jodi

 

Paws and Cherish the Moments: A Charlie Guest Post

/ Jodi / 47 Comments

 

Paws and Cherish the Moments:  A Charlie Guest Post.

Hi Friends –

As you may know, I have recently become an uncle – Uncle Charlie.

And I must tell you – I have fallen in love with my new little niece.

At first, I wasn’t sure about her.  It wasn’t that I didn’t like her… I just didn’t know what she was….  I looked at her, I sniffed her, I licked her……  but not much happened.   Mainly my mom just held her (and sort of ignored me…).

But a few months have passed, and now she is getting to be a bit more fun.  She plays with squeaky and squishy toys on the floor.  She rolls around and makes funny noises.  She allows me to give her kisses.  And she loves to watch me, so I try to show her how to play by demonstrating with my toys.

And sometimes, I just like to lay down with her and relax.  It is good to “paws” and cherish these sweet moments.

When you aren’t sure what to make of something – a new person – a new situation – a new smell or sound – just paws…..

You might just find there are moments to cherish in that paws.

Woofs & Wags,
Charlie

Charlie is an adopted dog with brown eyes and a white-tipped tail who brings joy and laughter to his family and friends.  Charlie is a gifted writer, raving food critic, cat, chipmunk, and donut lover, and exceptionally photogenic model.  Some of his best friends are Mike the UPS Man, Cliff the Mailman, Jaeger the neighbor dog, and ANYONE who delivers pizza to the house.   If you would like to read more guest posts by Charlie, simply type “Charlie” into the Search box at the top right hand corner of this link: thecreativelifeinbetween.com.   If you would enjoy a companion like Charlie, please consider pet adoption.

PS:  If you would like to read a really sweet book written by a man AND his adopted dog, please check out “Who Said I Was Up for Adoption?  A story about one calculating dog and one unsuspecting human,” by Colin Chappell.  When Colin contemplated the idea of adopting a dog, he did so warily, for he had seldom spent time with dogs and one of his primary canine experiences came when he was bitten by a German Shepherd at age fourteen. He certainly was unprepared for the complexities of caring for the seventy-five pounds of rescued, furry attitude he encountered in Ray. But perhaps what he was even more unprepared for were the emotions he would feel once Ray invited him to be his friend. Who Said I Was Up For Adoption? tells the evolving story of this adoption (though it remains unclear just who did the adopting). Funny, heartwarming, and emotional, Colin and Ray’s story is really two stories, for part of learning to let an adopted dog into one’s life is learning to see from a perspective other than your own. True to that knowledge the book is narrated from parallel, alternating viewpoints-Colin’s and … Ray’s! All net profits from sales of Who Said I Was Up For Adoption? will be donated to the Oakville and Milton Humane Society, a remarkable organization that rescues and rehabilitates dogs (and many other creatures) and matches them with suitable, loving humans.

Colin also blogs about his life with Ray at A Dog’s Life:  Stories of Me and Him.

Un Stuffed Pepper Casserole

/ Jodi / 31 Comments

Un-Stuffed Pepper Casserole.  It’s what’s for dinner…

I love stuffed peppers, but for some reason, I don’t make them very often.  Not sure why.  But on a recent visit to our local John’s Bar, the dinner special was stuffed pepper casserole.  I nabbed the last one – much to some of our friends at the bar’s dismay.

I really enjoyed it and thought it must be simple to make.  And it occurred to me that we usually end up chopping up our stuffed peppers on our plate to eat, so why not deconstruct them in a casserole?!

I did a bit of googling, and I took some ideas from some recipes I found, combined them with my stuffed pepper recipe and thoughts of what I would like, and I came up with this yummy quick and easy skillet supper.

It was windy and rainy off and  on yesterday, so it was a perfect evening for a comfort-type dish.  I served ours over mashed potatoes (mainly because that’s how we like to eat our stuffed peppers too), but it is totally not necessary.  You can sprinkle some shredded cheese on top – or not – again – up to you.  You can tweak it up even healthier if you like by using ground turkey instead of ground beef and brown rice or even quinoa or your favorite grain instead of the rice.

If you’ve been hanging around here for any amount of time, you know I’m the queen of improvising on recipes.  I rarely measure, and I love experimenting.  If it calls for “this,” why not try “that.”  And cooking is really not brain surgery or rocket science, so if you add a smidge instead of a dash – who cares!  The palm of my hand is my measuring spoon.  Sometimes it works good – sometimes it’s just so-so, but as long as I am having fun creating – whether it’s food or photography or art – it’s all good.

Yep – that’s what it’s about here – being creative “in between” the times when we have to do the routine.

Hope you’ll give this yummy dish a try.  Do it my way – or do it your way.  Just have fun creating it!.

Un-Stuffed Pepper Casserole

Ingredients:

  • I Tbsp. olive oil
  • 1 large sweet onion, chopped
  • 3 bell peppers, chopped (I used one red, one orange, and one yellow)
  • 1 1/2 – 2 lbs. ground beef (my package had 1 3/4 lb. in it)
  • 2 tsp. smoked paprika (oh how I adore the SMOKED paprika!)
  • 1 tsp. garlic powder
  • Salt and Black Pepper to taste ( I used about 1 tsp of each)
  • 1 cup cooked rice (I used Jasmine – I love Uncle Ben’s Ready Rice – it’s NO FAIL and so easily ready in 90 seconds)
  • 1  10 3/4 oz. can condensed tomato soup & 1 can water
  • 1 14.5 oz can diced tomatoes
  • 1 cup shredded cheddar cheese, optional
  • 1/4 cup chopped green onions for garnish, optional

Directions:

In a large skillet over high heat, heat the olive oil.  Add chopped onions and peppers and salt to taste.  Once limp and onions are translucent after a few minutes, add ground beef and brown until no longer pink.  Add smoked paprika, garlic powder, salt and pepper.  Stir in cooked rice, soup, water, and diced tomatoes.  Cook for additional 10-15 minutes.

Sprinkle with cheese (if desired) and garnish with chopped green onions.  

Enjoy!

Cheers & Hugs,
Jodi

Niagara Falls: A Great Weekend Getaway

/ Jodi / 66 Comments
Niagara Falls - Horseshoe and American Falls - from Canadian Side - April 1, 2017

Niagara Falls – Horseshoe and American Falls – from Canadian Side – April 1, 2017

Niagara Falls:  A Great Weekend Getaway.

When Hubby and I decided to “getaway” for a weekend…

Hubby suggested Niagara Falls to celebrate our 35th wedding anniversary.

Niagara Falls is truly a natural wonder to experience!  We are fortunate it is only a 3 1/2 hour drive from our little town of Mars.

Horseshoe Falls - Niagara Falls - April 1, 2017

Horseshoe Falls – Niagara Falls – April 1, 2017

Niagara Falls is the collective name for three waterfalls that straddle the international border between Canada and the United States; more specifically, between the province of Ontario and the state of New York. They form the southern end of the Niagara Gorge.

Located on the Niagara River, which drains Lake Erie into Lake Ontario, the combined falls form the highest flow rate of any waterfall in the world that has a vertical drop of more than 165 feet (50 m). Horseshoe Falls is the most powerful waterfall in North America, as measured by vertical height and flow rate.

Niagara Falls were formed when glaciers receded at the end of the Wisconsin glaciation (the last ice age), and water from the newly formed Great Lakes carved a path through the Niagara Escarpment en route to the Atlantic Ocean. While not exceptionally high, the Niagara Falls are very wide. More than six million cubic feet (168,000 m3) of water falls over the crest line every minute in high flow, and almost four million cubic feet (110,000 m3) on average.

The Niagara Falls are famed both for their beauty and as a valuable source of hydroelectric power.*

Horseshoe Falls - Niagara Falls - April 1, 2017

Horseshoe Falls – Niagara Falls – April 1, 2017

We had fun visiting both the U.S. and Canadian side of the falls (a passport is necessary to travel between the two).

It was a bit chilly in early April, but so worth it to avoid crowds!  We visited early morning when the mist was heavy on the “American Side.”  We walked the path along the “Canadian Side” during the afternoon when the sun broke through the clouds.

A highlight to experience (which we did) is riding the Aero Car, suspended by cables, over the Niagara Whirlpool.  The Whirlpool is formed at the end of the rapids where the gorge turns abruptly counterclockwise and the river escapes through the narrowest channel in the gorge.

Aero Car over Niagara Whirlpool - Niagara Falls - April 1, 2017

Aero Cable Car over Niagara Whirlpool – Niagara Falls – April 1, 2017

A visit to Niagara on the Lake is another highlight, with quaint shoppes and wonderful wineries that host pairings and tastings.

It was wonderful to head back to the U.S. side and experience the Falls at sunset before heading for dinner.

Niagara Falls at Sunset - from American Side - April 1, 2017

Niagara Falls at Sunset – from American Side – April 1, 2017

And after dinner, another visit to see the falls lit up at night.

Niagara Falls after Dark - from American Side - April 1, 2017

Niagara Falls after Dark – from American Side – April 1, 2017

Niagara Falls is a great weekend getaway, with something for everyone – including casinos and wax museums and boat rides and cave tours.  This is not our first visit, so we’ve experienced some of the others previously.

There is something so beautiful and special and even a bit romantic about Niagara Falls.

Thanks to our guys for “kicking us out” so we could have such a great getaway weekend!

Cheers & Hugs,
Jodi

*Niagara Falls Wikipedia

35

/ Jodi / 67 Comments

35.

Row 35.
on Year 35.

35 Years.
420 Months.
1,820 Weeks.
12,775 Days.
10,731,000 Hours.
643,860,000 Minutes.
38,631,600,000 Seconds.

And after all these years, months, weeks, days, hours, minutes, seconds…..
I wouldn’t trade a moment….

(Well – maybe a few – hundred…. but then again… if I did… we wouldn’t be where we are today…. and it’s not such a bad place to be.)

Happy Anniversary to Hubby and me!

This past weekend, we went on a little getaway trip to celebrate our 35th wedding anniversary (and get out of dodge to allow a bachelor party to happen at our home).   One of the fun things we did was visit some wineries and do some pairings and tastings.  When I saw this sign in the vineyard, I couldn’t resist.  It felt like a good omen.

Cheers & Hugs,
Jodi

 

 

Child Gift-Giving: WANT, NEED, WEAR, READ

/ Jodi / 42 Comments

Becoming a first-time grandma recently, along with several of my besties, has caused me pause to consider child gift-giving.

It is sooooooo easy to get carried away and spoil – especially these first ones.

So I was thinking it is time to establish the “trend” for hopefully lots more grandie gifts.

I have read several places a good rule of thumb to simplify child gift-giving is to consider four categories:

  1. Want
  2. Need
  3. Wear
  4. Read

Consider gifts in the four categories – buying one of each:  One thing they want, one thing they need, one thing to wear, and one thing to read.

Well – let’s see if I can stick with this…

In the meantime, my bestie’s first grandchild turned one, so going with a fish theme (just because I thought it was fun), I made the above little T-shirt for him (to WEAR), bought him some bathtub fishing toys (I think he would WANT to play with), some socks (I’m sure his mama could say he NEEDs), and the Dr. Seuss Book “One Fish, Two Fish, Red Fish, Blue Fish” (to READ).

Happy Birthday Ben!  I hope the years don’t continue to go as fast as this first one did!

Cheers & Hugs,
Jodi

Pecan Tassies: Wedding Cookies

/ Jodi / 44 Comments

Pecan Tassies:  Wedding Cookies

If I were standing at a wedding cookie table and was told I could only choose ONE cookie from all the varieties on the table…

every single time…. I would choose a Pecan Tassie.

That’s just me.  Now I know my friend Mary would pick the Hershey Kiss Brownie Bite.  Nick would pick the Chocolate Chip.  My friend Wayne would go for the Carrot Cake Thumbprint.  Jake would likely take the Peanut Butter Cup Cookie.  Hubby – he always goes for the Apricot Kolache….  Always – anything apricot.

So this week, as I continue to bake cookies for the wedding cookie table, I made my faves, and I happily continue to bake.

If you could only pick one cookie from the cookie table, which would yours be?

Pecan Tassie Cookies

Ingredients:

  • Cookie Crust
    • 1 cup butter, softened
    • 6 oz. cream cheese, softened
    • 2 cups flour
  • Pecan Filling
    • 1 1/2 cups brown sugar
    • 2 tsp. vanilla
    • 2 eggs
    • 1 1/2 cups chopped pecans

Directions:

Prepare cookie crust by blending cream cheese and butter.  Stir in flour and work with your hands to form a ball of dough.   Wrap tightly with plastic wrap and refrigerate for several hours or overnight.

When ready to bake, preheat oven to 325 degrees F.

Divide dough into 48 balls and place into mini muffin pans.  Press balls in with Mini Tart Shaper (the most genius baking invention ever!) to form shell for filling.

Combine brown sugar, eggs, vanilla and chopped nuts.  Scoop into mini tarts filling 1/2 to 3/4 full.

Bake 12-18 minutes – depending on your oven – until lightly browned.

Cool and gently remove from pans.

Enjoy!

Cheers & Hugs,
Jodi