On Vacation!

Brian and I are heading off to Florida this morning to visit with his family, celebrate my birthday and warm our bones (it's been a chilly and wet Spring).

I'll be posting some great vlogs on YouTube when I get back and trying to post some cool photos on Instagram along with some InstaStories.

Until then.....

Enjoy!
Stacy

Old Photo Friday: Happy Birthday, 1985!

 

WHO: Sandra, Stacy and Rosemary
WHERE: E Street in Springfield, OR
WHAT: Celebrating my 16th Birthday
WHEN: April 24, 1985

The album I received for my birthday is "Songs from the Big Chair" by Tears for Fears released in February 1985 and included such hits as "Shout" and "Everybody Wants to Rule the World".  In the U.S., the album was #1 for 5 weeks.  The song "Everybody Wants to Rule the World" to this day, remains one of my all time favorite songs.

Happy Birthday Month to me!

Enjoy!
Stacy

Recipe of the Week: Stacy's All-Time Favorites Month/Baltimore-Style Crab Cakes

Brian took me on an East Coast adventure for my birthday in 2007 and we walked along the inner harbor of Baltimore and found Philips Seafood Restaurant.  I know many people dislike Philips and if we ever go back, we have a long list of other places to try Baltimore's famous crab cakes.....or one could just simply make them at home!

Andrew Zimmerman claims that this recipe is the best crab cake you'll ever find!  My only addition is a hint of old bay seasoning.

Enjoy!
Stacy

Baltimore-Style Crab Cakes

Ingredients:

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon old bay seasoning

1 pound jumbo lump crab meat

20 saltine crackers, finely crushed

1/4 cup canola oil

lemon wedge, for serving

Directions:

In a small bowl, whisk together the mayo, egg, mustard, Worcestershire sauce and old bay until smooth.

In a medium bowl, lightly toss the crab meat with the cracker crumbs.  Gently fold in the mayo mixture.  Cover and place in the refrigerator for 1 hour.

Scoop the crab mix into 8 1/3 cup mounds; lightly packed into 8 patties, about 1 1/2 inches thick. Place patties back in the refrigerator for 30 minutes.

In a large skillet, heat oil until shimmering.  Add the crab cakes, 4 at a time to pan and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side; repeat until all crab cakes are cooked.

Transfer the crab cakes to a plate and serve with lemon wedges.

15/52: Mid Month "rainy" Musings

We needed an adventure desperately!

We've had 14 out of 15 days of rain.  Seattle is breaking records as one of the wettest Aprils on record.

When I first met Brian he told me, "I never let the weather dictate my life" so Saturday's almost 2 inches of rain was no issue.

Pike Place Market
Chocolate Box for a wine tasting
Serious Pie for Dinner

A fun Saturday adventure!

Enjoy!
Stacy

Menu Plan Monday: Middle of April 2018

Welcome back, Monday!

How is April treating everyone!

The days are growing longer and it's time to turn over the garden!  How are you changing your menu for Spring?  Share a favorite spring recipe if you have one.

As always, Laura's site is an excellent resource for planning and organizing ideas.

Enjoy!
Stacy

MONDAY:  Grilled Hamburgers
TUESDAY: Chicken with Thai Peanut Zoodles
WEDNESDAY: Farro with Seared Black Cod, Broccoli and Salad
THURSDAY: Birthday Dinner out with Chick

Old Photo Friday: Hanging out with Hobbs

WHO: Stacy
WHAT: Hanging out with their, Collie named Hobbs (or this might be Shakeese)
WHERE: Nextdoor neighbors, Bobbi and Tom Cotter
WHEN: 1980 (I look to be about 10 or 11) and this was right around the time they lived next door

When my parents divorced and my best friends who lived next door moved away, it was a tough time for me.

A few weeks later, our new neighbors arrived from Illinois.  Bobbi was a school teacher and Tom was....well, I think he was unemployed, but they were in their 20's and I thought they were super cool people (who talked kinda funny).  

They became life long friends to our entire family.  When they came to Oregon, they had two collies, just like Lassie and I fell in love with their dogs.  Since Pop worked funny shifts, I remember spending the night a few times and hanging with their dogs.

Enjoy!
Stacy

Recipe of the Week: Stacy's All-Time Favorites Month/Scallops over Pea Puree and Risotto

Since it's my birthday month, I thought I would share with you some of my all time favorite recipes!

You guys know that I love scallops and I consider them to be one of my all time favorite meals.  When I think back to one of the greatest meals I've ever had, I think back to April 2012 at the Getty Museum in Los Angeles.  Seared Scallops on a bed of Pea Puree and Risotto.  Amazing!

Spicy Seared Scallops with Pea Puree and Risotto

Ingredients:

Risotto
5 cups vegetable stock
1 1/2 tablespoons avocado or olive oil
1 cup minced yellow onion
2 tablespoons butter, divided
1 1/2 cups aborio rice
salt and pepper
4 oz Parmesan cheese
parsley, for garnish

Pea Puree

1 cup fresh or frozen shelled peas 

2 garlic cloves, cut in half

1 tablespoon grated Parmesan cheese

3-4 tablespoons avocado oil

salt and pepper

Sea Scallops

8 large sea scallops, rinsed and patted dry

Spice blend consisting of salt and pepper and a bit of Cajun spices

3-4 tablespoons avocado oil

Directions:

For the risotto:

Bring stock to a simmer in a large saucepan.

Heat a dutch oven over medium heat.  Add oil to pot and swirl to coat.  Add onion; cook for 5 minutes stirring occasionally.

Add 1 tablespoon butter and then rice, stirring to coat rice with onion and butter.  Cook for 1 minute, stirring frequently.  

Begin adding stock, one cup at a time.  Cook rice for 2-3 minutes until liquid is absorbed then add another cup of stock.  Keep adding remaining stock, 1 cup at a time, stirring frequently until water is absorbed and rice is cooked through, about 30 minutes.

Remove pot from heat.  Add remaining tablespoon of butter then season with salt, pepper and cheese.  Stir and keep warm.

For the Pea Puree:

In a pot of salted water, cook the peas and garlic until tender, about 10 minutes.  

Strain peas and garlic and place in a blender or food processor (reserving a handful of whole peas for garnish).  Add oil and pulse until smooth.  Season with salt and pepper.  Taste and adjust to your  liking.  Add more oil for thinner consistency (or even a couple drops of warm water).

For the Sea Scallops:

Heat frying pan, preferable black cast iron with oil over medium-high heat.  Rub the scallops with seasoning blend.

Once oil is hot, cook scallops about 2 minutes per side or until nicely browned.  Remove and keep warm on a plate covered with tin foil.

To plate:  place about 2 tablespoons of pea puree on a plate then top with a generous spoonful of risotto and top with 2 scallops.  Garnish with whole peas and parsley.

14/52: First Weekend in April

Our Spring weather just refuses to cooperate, but we trot along.

Walking through Lincoln Park.

Decorating the house for Spring.

Making hearty (and warm) soup.

Counting down the days until Florida!

Enjoy!
Stacy

Menu Plan Monday:April 9-12, 2018

Happy Monday Everyone!

I've got a really great menu planned this week with some of our favorites!

I hope you have a great week and head over to Laura's site for more organizing tips and menu plans.

Enjoy!
Stacy

MONDAY: Steak and Spaghetti with Mizithra Cheese
TUESDAY: Fish Tacos
WEDNESDAY: Weight Watchers Bleu Cheese Chicken Burgers
THURSDAY: Salmon and Herb Salad with White Beans, Fennel and Asparagus

Old Photo Friday: Summer Time Fun 1973

WHO: Family Friend, Candy and Stacy
WHAT: Summer time fun of the swing set
WHERE: backyard E Street in Springfield, OR
WHEN: Summer 1973

In honor of my birthday month, I am posting old photos of me the entire month of April!

Enjoy!
Stacy

Recipe of the Week: Stacy's All-Time Favorites Month/Pineapple Upside Down Mini Cakes

Have you ever played that game where you construct your last meal on earth?  Your all-time favorites?  If you were going to the electric chair tonight, what would be your "last supper"?

Since it's my birthday month, I thought I would profile recipes that are some of my all-time favorite foods so let's start with dessert first!

The history of the upside down cake is interesting.  Cooking cakes upside down is an old technique started centuries ago when cakes were cooked in cast iron pots.  In 1911, James Dole invented a machine to cut pineapples into rings and the first recorded recipe for the cake appeared in the 1936 Sears Roebuck catalogue (although there is reference to a similar cake on a Gold Medal Flour ad dated November 1925).

This is my all time favorite dessert, but not too many people like pineapple and marishino cherries in a cake so making a whole cake is a waste and then I found the newest trend in baking....mini cakes!

Enjoy!
Stacy

Pineapple Upside Down Mini Cakes

Ingredients:

3/4 cup packed brown sugar

1/4 cup melted butter

3 cans pineapple rings, drained but reserve liquid

12 marishino cherries

1 box yellow cake mix

1 cup pineapple huice

1/2 cup vegetable oil

3 eggs

Directions:

Heat oven to 350F.

Place 1 tablespoon melted butter into each of the 12 ungreased muffin cups.  Add 1 tablespoon brown sugar to each muffin cup and then place 1 pineapple slice with 1 cherry in the center.

In a large bowl, beat cake mix, 1 cup juice, oil and eggs with electric mixer on low until mixed and then on high for 3 minutes.  Divide batter between cups.

Bake 30 minutes or until golden brown and cakes spring back when lightly touched.  Cool cakes in muffin tin for 10 minutes.

Place cookie sheer upside down over muffin tin; turn cookiw sheet and muffin tin over.  Tap lightly on the underside of each tin and then remove the pan.  

Serve cakes warm with whipped cream or vanilla ice cream.

13/52: Easter Weekend

Easter weekend was quiet.  I had my nails done on Saturday and dropped off an Easter basket at my Mom's.  I spent the rest of the weekend doing things I love...cooking great food, sipping on Chardonnay, listening to Hawaiian music and reading.

Sounds like a perfectly wonderful weekend after-all!

Enjoy!
Stacy

Menu Plan Monday: Welcome April 2018

Happy Monday, everyone!

Welcome to one of my favorite months, April.  It's my birthday month and a month of incredible changes in our weather.  Days really start to noticeably get longer.  The sun is higher in the sky, baseball is back and summer plans are made.

Here is our menu for the busy week ahead and check out Laura's site for more planning ideas.

Enjoy!
Stacy

EASTER SUNDAY: Pork Roast, scalloped potatoes and asparagus
MONDAY: NCAA National Championship Game; Thai food take-away
TUESDAY: Salmon with Zoodles
WEDNESDAY: Grilled Chicken Kebabs over Farro
THURSDAY: Garden Burgers