Food Recipes

April is peak season for asparagus!

Springtime is here and you can always find an abundance of fresh asparagus at you grocery store. There is nothing better, or easier,  you can add to your meal than a dish of asparagus. It is so easy to prepare, whether you are baking, grilling, or steaming.  This hardy little veggie will become one of your favorite recipes for Easter and other special occasion meals, as well as just a regular middle of the week dinner time meal.

Once you have washed your asparagus, take a bunch in your hands and snap the stems. Wherever they snap on the stem, is what you cook.  Discard the end of the stems.

For this recipe we are steaming the asparagus. If you don’t have a steamer, you can make your own. Since I couldn’t find mine, I had to improvise, something every cook must learn to do!

Take a deep saucepan and fill bottom with water. Over the top of this, add a metal colander. Be sure you haven’t added too much water in your saucepan so it seeps into the colander. You don’t want  the water bubbling up into the asparagus as it  boils.

When the water has come to a boil, cover and reduce heat. Let this simmer for about five minutes. Remove from heat and move on to the cream sauce.

The Creamy Cheese Sauce…

If you have ever made gravy, this is similar. You are making a roux, which is essentially rendering a fat with a flour base and adding a liquid.

Here we will melt butter over medium high heat and slowly add in your sifted flour. Sift the flour so it will not form in your sauce. Once the flour and butter are well mixed, add the milk all at once and stir vigorously. Turn the heat down to medium low and continue stirring until the mixture thickens.

Once the sauce has thickened, add your wine and dry mustard. Make sure your sauce is now on low heat or it will burn easily. Any time you are dealing with milk, it tends to burn very quickly.

Now you can remove from heat and add the cheese. Stir as you add in the cheese and it will melt as soon as it is poured in. I am using swiss for it’s extra pungency but you may add your favorite instead.

Arrange your asparagus in your serving dish and pour your sauce over it.

I’m sure you will be making this one more than once this spring. And it really is a quick and easy side dish to make. I have paired this dish with a nice baked salmon. Asparagus will also go well with ham. You will find it is a light vegetable as well as versatile. Add the white wine and your meal is complete!

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Asparagus with Cream Sauce

Ingredients

• 2 lbs. Fresh Asparagus
• 2 Tbsp. Butter
• 2 Tbsp. Flour
• 1 Cup Milk
• 1 Tsp. Dry Mustard
• 1/2 Cup Dry White Wine
• 1 Cup Shredded Swiss or Cheddar Cheese

Instructions

1. Wash asparagus and snap off ends.

2. Place asparagus in steamer and steam for 5 minutes. Set aside.

3. For Sauce, melt butter in saucepan over medium high heat. 

4. Slowly add in flour and mix until there are no lumps.

5. Add milk to flour mixture and whisk until combined.

6. Cook over medium heat until thick, stirring constantly.

7. Add in wine and dry mustard and continue stirring.

8. Add cheese and remove from heat.

9. Place asparagus in serving dish and top with cream sauce.

Irish Mashed Potatoes this way…

This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.

Even though St. Patty’s Day was last Saturday, I’m still celebrating! I love everything about the Irish and can’t wait until me and the family can travel to Ireland next year.  But until then, I will just have to make my own dishes to get the taste of their cuisine.

Colcannon is traditionally made from mashed potatoes and cabbage with bacon and onions added.

You can add other ingredients if you want. For this recipe, I used slaw to experiment and I liked the flavor it added to the potatoes.  I didn’t have a head of cabbage on hand but did have the slaw. Sometimes you have to substitute and see what happens. I was pleasantly surprised.

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Colcannon

Ingredients

• 4 cups potatoes
• 2 cups shredded cabbage
• 1/2 cup diced onion
• 6 Tbsp butter divided
• 1 cup sour cream
• 4 slices bacon

Instructions

1. Boil potatoes in salted water until tender. Drain. Add salt and pepper to taste and parsley if desired. Add sour cream and 4 Tbsp. of butter. Mash or whip until desired consistency.

   
   

2. Fry bacon over medium heat until done. 

3. Saute onion in bacon drippings

4. Drain most of bacon drippings.

5. Add 2 Tbsp. of butter to bacon drippings and onions.

6. Add cabbage to butter and onion mixture and saute for 5 minutes.

7. Slowly add slaw mixture to potato mixture.

8. Chop bacon into small bits. Add to top.

9. Serve warm.

Colcannon Mashed Potatoes

First I washed and peeled 4 large potatoes. This recipe calls for more but today I am only making enough for 2 people. After cubing the potatoes, I add them to a pot of water with salt and parsley and begin to boil.

Once the potatoes are soft enough for a knife to push through easily, remove from heat and drain the water. Add your sour cream and milk and mash. I like to keep them slightly lumpy. You may whip them with a mixer if preferred.

Now to the cabbage. If you have bacon you would like to use, fry up 3 slices of bacon in a skillet over medium heat. When the bacon is almost done, add in a half of a diced onion. Once these are done, drain some of the grease out and then remove the bacon. Add back the onion to the grease and then add your shredded cabbage to the skillet. Heat this mixture for around five minutes. All you are doing is just marrying the flavors of the bacon grease, onion and cabbage.

I skipped the bacon for my version. Instead I used butter and then sauteed the slaw. Once your cabbage or slaw mixture has finished mixing, slowly add it into your potato mixture.

It sounds bizarre, but trust me, it is so delicious. Suggestions to serve with the colcannon would be corned beef or a nice fish dish.

I hope you will add this sweet little dish from Ireland to your next St. Patrick’s Day celebrations!

Just a few more of my recipes…

• Best Cookies in the World Recipe
• Delicious Almond Meltaway Cookies
• Old Fashioned Caramel Corn
• Chicken Casserole — Southern Comfort at it’s Best
• The Best Southern Apple Crisp
• A Twist on Rice Krispies Treats
• Coconut & Summer Southern Geromes Cookies

This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.

It’s Lemon Tea Cookies Time!☕🍋

For the second installment of our picnic series, we are baking cookies! Lemon Tea Cookies to be exact. Lemon and springtime go together like cookies and picnics. So let’s get started.

This is a simple recipe you and your children can whip up at a moment’s notice when the urge for taking a picnic hits. There are only six ingredients and the only liquid is lemon juice, no eggs or milk. The dough for these cookies is rather dry and will need to be chilled before rolling out. This will allow for easier handling.

Lemon Tea Cookies Directions

First, sift together the flour, corn starch and salt. Whisk together in a small bowl and set aside.

In a mixing bowl, cream the butter. Add the powdered sugar and beat until fluffy. Add the lemon juice and zest. If you do not have fresh lemon, you may substitute the artificial lemon juice. But there is just nothing like the taste of a fresh lemon. To get the zest, grate the rind against a zester. If you don’t have a zester, you can use your grater. There is usually one on the side of a grater. I use the juice to collect the zest into the liquid.

Slowly add in the flour mixture, mixing well after each addition until all is mixed. Scrape the sides of the bowl to ensure you get all the dough collected. Form into a ball. Cover with plastic wrap and chill in the refrigerator for an hour.

Once the dough has chilled, remove and roll into walnut size balls. Cover your cookie sheet with parchment paper and place the rolled balls onto the cookie sheet. Take a drinking glass and press out the balls to make the cookie shape.

Bake in a 350º oven for approximately 15 minutes or until the bottoms are a golden brown. The tops of these will not be brown.  Don’t leave the cookies until they are brown on top because then they will be burnt on the bottom.

Once the cookies are done, place on a wire rack to cool. If you don’t have a wire rack, you can place on wax paper or paper towel.

Lemon Glaze Directions

While the cookies are cooling, the glaze can be mixed. I always sift the powdered sugar for icing and glazes because many times it comes out of the box lumpy. Once you have sifted the sugar, add the juice and zest. Whisk until you get the consistency you desire. You don’t want it too runny but not too thick. It is a glaze not an icing. If you need to change the consistency, add more sugar to thicken, add more juice to thin it.

Cute for tea parties of all ages and picnics…

These little cookies are called tea cookies which I could see being at a frilly ladies’ luncheon or little girls’ tea party.

What’s to say you couldn’t do either of those activities outside? You can even take your good china and set up a beautiful table setting outdoors.

Use your imagination and have fun!

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Lemon Tea Cookies

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 1/4 Cups All Purpose Flour sifted
• 1/4 Cup Corn Starch
• 1/4 Tsp. Salt
• 8 Tbsp. Butter room temperature
• 1/2 Cup Powdered Sugar sifted
• 1 Tbsp. Fresh Lemon juice
• 2 Tbsp. Fresh Lemon zest
• For Glaze
• 1 Cup Powdered Sugar sifted
• 2-3 Tbsp. Fresh Lemon juice
• 1 Tsp. Fresh Lemon zest

Instructions

1. In a small bowl, whisk the flour, corn starch and salt then set aside.

2. In a mixing bowl, cream butter until smooth. Add powdered sugar, blending until fluffy.

3. Add lemon juice and zest slowly, mixing well.

4. On low, slowly add in flour mixture until everything is fully mixed.

5. Scrape down sides of mixing bowl and form the dough into a ball.

6. Cover with plastic wrap and chill in refrigerator for one hour.

7. Remove from refrigerator and roll into walnut size balls. 

8. Place balls on cookie sheet that has been covered with parchment paper. 

9. Mash the balls into a flat shape.

10. Bake cookies in 350 oven for approximately 15 minutes until golden brown on bottom. 

11. Cool on wire rack before icing.

12. For glaze, whisk together the powdered sugar, lemon juice and zest. Drizzle by teaspoonful onto each cooled cookie. 

More tasty recipes this way…

This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.

Banana Pudding is the Perfect Picnic Dessert🍌

Even though spring has taken its time bringing the warmer weather around, this time of year makes summer just around the corner.

When I think of summer, I think of outdoors. Cookouts for the upcoming Memorial holiday weekend will be popular. When my girls were little, we enjoyed going hiking and bringing along a nice picnic basket.

Whether you pull up to a roadside picnic table, or you wander further off the path and spread out a blanket, there is something about setting a table outside that just makes the meal more enticing.

For the next few weeks, we will be sharing all sorts of tips, products and recipes to make your picnic experience the best. Whether you are taking little ones out to discover nature, or are enjoying a romantic day with that special someone, I think that the recipes in our picnic series will have something for everyone.

The first of the picnic series…

To kick off this series, I am sharing a tried and true banana pudding recipe that I remember from my childhood. Picnic items don’t have to be all pre-packaged snacks. Get creative with the food you pack.

Banana pudding is so light and cool on a hot summer’s day. The only tip for this recipe is to be sure you get instant pudding.  After you have mixed up the pudding mixture, let it sit for a couple of minutes before you add the whipping cream. Gently fold in the whipping cream so it will not break down and be too runny.

For this recipe, I used the mini vanilla wafers. I like the size ratio with the bananas. Try to cut your bananas evenly for a prettier presentation. I save a handful of the wafers and crush to use as a topping on the pudding.

You can also make this recipe in individual mason jars or parfait glasses. They travel better that way are are easier to eat outside.

However you decide to present this recipe, I’m sure you will be making it more than once this summer!

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Banana Pudding

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 5.1 oz. Instant Vanilla pudding mix
• 1 1/2 Cups Whole Milk
• 1 14 oz. can Sweetened Condensed Milk
• 12 ounces Whipping Cream
• 5 Bananas
• 1 11 oz. box Vanilla Wafers

Instructions

1. In a large mixing bowl, combine the dry pudding mix, milk and sweetened condensed milk. 

2. Whisk until they are smooth and then fold in whipping cream.

3. Line a medium size casserole dish with 1/3 of the vanilla wafers.

4. Next, layer one-third of the bananas.

5. Cover the bananas with the 1/3 of the pudding mixture.

6. Repeat the layering process two more times.

7. Cover the pudding and let sit in refrigerator for at least two hours before serving.

8. Can be made up to a day ahead.

More tasty recipes this way…

This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.

Welcome Spring with Pineapple Upside Down Cake

Nothing says welcome to warmer spring days as a light dessert like the one I am baking today. This has always been my traditional Easter dessert and is loved by all. The pineapple against the sweet brown sugar will wake your taste buds up from their winter doldrums and say Spring Is Here!

Pineapples were on sale in the grocery store this week and I just couldn’t resist it. I love the aroma and flavor of this lovely fresh fruit.

This fruit is not easy to manage. Once you get the outer shell removed, you will want to clean up the pieces of any left over skin.

Then you will want to slice them thin enough for the cake layer. This is approximately 1/4″ thick. You can make the slices thicker if desired.

Also, because I used the fresh pineapple, I wasn’t able to collect any syrup. So I made my own.

I took one of the larger pieces of pineapple and placed in a small saucepan. To this I added 1/2 cup water and 1 Tbsp. of cornstarch.  Over medium heat, stir until the mixture thickens. Remove from heat and add 1 tsp. of sugar.

Break out the cast iron skillet…

Next, you will want to prepare you pan. I am using a cast iron skillet which is perfect for this recipe. I am covering the base with parchment paper so any oils from the skillet won’t seep into our cake.

Place the 3 Tbsp. of butter in the skillet and put into the 350º oven.  Once the butter has melted, remove pan and prepare for next layer.

Take the brown sugar and spread evenly over the melted butter. I find that using a cold spoon works well. Incidentally, when measuring brown sugar, always make sure you pack it to the top.

Once the brown sugar is spread, you can now place the pineapple slices over the brown sugar.  There is no set order. Feel free to come up with a fun design. When you have completed this step, set aside the pan so you can move on the the cake batter.

As with all my cake batters, I begin with creaming the sugar and butter. Add egg and vanilla mixing well. The final two steps are alternating the dry, flour mixture, and the wet, pineapple syrup. Mix well in between each addition.

Once the batter is mixed, spread over your pineapples. The batter is going to be thick so you may need a knife to spread it like icing.

Bake for one hour. Once it is done, remove from oven and cool for ten minutes. Invert on your serving plate and be prepared for your guests to beg for more!

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Pineapple Upside Down Cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8

Ingredients

• 1 1/4 Cup All Purpose Flour sifted
• 2 tsp. Baking Powder
• 1/4 tsp. Salt
• 3 Tbsp. Butter
• 1/2 Cup Brown Sugar packed
• 1 Medium can Sliced Pineapple 1/3 Fresh Pineapple can be substituted
• 1/3 Cup Butter softened
• 1/2 Cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 1/2 Cup Pineapple Syrup

Instructions

1. Preheat oven to 350º.

2. Sift flour, baking powder and salt together and set aside.

3. Place a 8X8X2 cast iron skillet or cake pan in oven with 3 Tbsp. butter until butter is melted.

4. Remove skillet and add brown sugar, ensuring that entire surface is covered.

5. Arrange pineapple slices in pan.

6. Cream sugar and butter in a mixing bowl. Add egg and vanilla mixing well. Alternately add flour mixture and pineapple syrup to the sugar mixture, mixing well between each addition. 

7. Spread mix in pan.

8. Bake 1 hour at 350.

9. Cool 10 minutes then invert cake on serving dish.

More tasty recipes this way…

This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.