Author Archives: kkregel

{In the Garden} Peonies

Just thinking about peonies makes me swoon. I’m a sucker for any fresh flowers but these huge frilly blooms are my favorite. Mine usually make their big appearance at the end of May or beginning of June but with this year’s cold spring they’ve just finally arrived.
heirloom peonies

Telling Stories with Flowers
They were the first plants I put in when we bought our house, with its then non-existent landscaping. I’ve since packed five peony plants into my small city backyard but those first two were heirloom variety plants that have been in my family for five generations. You don’t usually think of plants as family heirlooms but it’s such a fun and beautiful way to keep the spirit of a family going.

Since peonies played a starring role at my wedding, my third peony was a wedding gift that blooms every year around our anniversary. As nice as china and colanders are, plants can be a gift for a special occasion that really can keep giving.

pink peonies

Transferring Peonies
As with most perennials, the best way to grow peonies is by dividing and transferring them from an existing plant from a friend or family member, like my heirloom varieties. Not only is this free (!) but it’s the fastest way to get large lush plants with lots of flowers.

You want to transfer them in early fall so that the root systems can establish before spring. Use your hands to separate out a section of an existing plant and then use a straight spade to carefully make a clean cut through the plant base. Dig deep to get all of the roots out and transfer as soon as possible to the new location. Examine your new plant to locate the “eyes” of the peony (see here).  They will be 1-2 inch pinkish sections at the bottom of the stalks just above the root base or 1-2 inch pinkish cones sprouting from the root base.  When you place the plant in the ground, leave about 1 inch of the eyes showing above ground.  Cover the rest firmly with soil.  Water well.

Do you love or hate peonies?  Do you have a special plant story? Please share!

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Lovebirds Bridal Shower

Last weekend I threw a lovebirds themed bridal shower for my younger sister who is getting married in August.  I created custom invites for the shower to match the colors of her wedding and complement her invitations, which focus on a pretty calligraphy font.

To fit the theme, the table was decorated with a rustic white bird cage that held two little bird candles as my “lovebirds” and was surrounded by moss and small potted garden flowers. The flowers were tied up with twine and tags with the couple’s name on them and served double duty as favors for guests.

love birds bridal shower decor

A mimosa punch was dressed up with paper straws that held whimsical paper bird cutouts.

lovebirds bridal shower

Simple salads were the dishes du jour, making it easy to prep food as a hostess. A chicken, grape tomato and bocconcini salad was dressed with spinach and garlic mustard pesto made from my CSA bounty. Served along side it was a mixed greens salad with radishes, pecans and green apples.  All dishes were marked with tags that matched the invitations.

chicken pesto salad

Mixed summer berries with a light balsamic mint dressing completed the salad trio.

mixed berries with balsamic

love birds bridal shower theme

For dessert, guests were treated to hand-dipped pirouette cookies and homemade Lemon Lavender Cupcakes, a favorite flavor combo of the bride-to-be.

lemon lavender cupcakes

lemon lavender cupcakes

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Filed under Weddings

Rhubarb Cinnamon Streusel Muffins

This year I made my first foray into the world of CSAs. With just my husband and I to eat the goods, I had always been leery about spending money only to end up with seven gazillion pounds of tomatoes or a mountain of squash that we couldn’t eat fast enough. So instead I tested out a six week spring share with Milwaukee’s Braise RSA – minimal commitment plus nothing going on in my garden yet to compete.

Braise is run by local chef, Dave Swanson, who makes his boxes a little more special by including a recipe each week. Last week when I got a large bundle of rhubarb, this tasty muffin recipe came along with it. As a big fan of rhubarb and of streusel, this was right up my alley.

Rhubarb Muffins
Rhubarb Cinnamon Streusel Muffins
recipe from Braise RSA
2 C flour
3/4 C sugar
3 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 C sour cream
1 stick butter, melted
2 eggs
1 tsp vanilla extract
2 C rhubarb, diced

Streusel Topping:
3 Tbsp butter
3 Tbsp sugar
1 tsp cinnamon
1/2 C flour

Preheat oven to 400. Line muffin tins with baking cups.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and whisk well. In a separate bowl, whisk together sour cream, melted butter, eggs and vanilla until smooth. Gently combine the sour cream mixture with the dry mixture with a spatula until just combined. Gently fold in the diced rhubarb. The batter will be thick. Spoon batter into the muffin cups, filling to near the top.

In a small bowl, combine ingredients for topping. Use a fork or a pastry cutter to mix together until crumbly. Sprinkle the topping over the batter for each muffin. Bake until golden, 15-18 minutes, or 3-4 minutes longer for Texas size cups.

Cinnamon Streusel Rhubarb Muffins

CSA Thoughts:
Overall the quality of produce has been amazing and it’s been fun to try odd new items like ramps and nettles among the lettuce and asparagus. I’ve been cooking, blending and freezing away but it’s still been a little hard for me to keep up since spring veggies are fragile and go bad quickly. A summer share on top of my own overflowing garden would definitely be too much for me but would be great if you have a larger family or maybe split it with a friend. The jury is still out on if I’ll do it again…although with an extra mouth to feed arriving soon maybe the volume would be a better match!

Do you do a CSA?  Do you have tricks on how to manage the volume of produce?  Please share!

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{Haute Pie} Dreamsicle Ice Cream Pie

Finally a little heat up in here! With warm weather finally arriving (and hopefully here to stay!) I tested out an ice cream pie for the holiday weekend. I’d been wanting to experiment with an ice cream pie for awhile and thought the classic combo of vanilla and orange would be a good way to start. As it turns out, ice cream pies are super easy so I think I’ll be playing with flavor combos all summer, however this Dreamsicle-style pie is a refreshing, cool dessert for any hot day.
Orange Dreamsicle Pie
Dreamsicle Ice Cream Pie
Ice Cream Pie Filling
1/2 pint french vanilla ice cream, softened
1/2 pint orange sherbet, softened
8 oz organic heavy cream
3 tsp sugar
1 tsp vanilla
1 bar dark chocolate, shaved or curled

Sugar Cookie Pie Crust
(crust from Baking Bites)
1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all purpose flour
1/4 tsp salt
2 tbsp milk
1 tsp vanilla extract

Preheat oven to 400. Beat together sugar and butter until fluffy. Beat in flour and salt. Beat in milk and vanilla until mixture is crumbly. Butter or spray a glass pie pan with PAM. Press cookie dough into pan, using your fingers to work dough evenly up the sides and evenly across the bottom. Bake for 20-22 minutes. Cool completely. Meanwhile, let vanilla ice cream soften. Once semi-soft, use a spatula to spoon a layer of ice cream in about half way up the pie shell. Return to freezer until ice cream hardens, meanwhile softening sherbet. Repeat step with sherbet, smoothing directly on top of vanilla ice cream, and return to freezer until fully frozen.

Dreamsicle Pie

In a small bowl, beat together heavy whipping cream, sugar and vanilla until stiff peaks form, about 3-5 minutes. Spread whipped cream on top of ice cream pie and top with chocolate shavings. Use a knife warmed under hot water to slice and serve.

ice cream pie

NOTE: If you don’t grease the pie pan first, like me, it will be difficult to get the slices out cleanly. I think butter or a light dose of cooking spray would probably do the trick but can’t say for sure since I didn’t realize I needed it. If you know a good tip, please share!

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Filed under Treats

Croque Monsieurs with Bistro Salad

Warm weather has me wanting to stroll around the cobblestone streets and farmers markets of Paris, stop at a sidewalk cafe for lunch and a latte and people watch. However, since Paris is not in the cards this spring, this meal brings a little of the French je ne sais quoi vibe to lunch or a light dinner in any city.
croque monsieur recipe

Easy Croque Monsieur Style Sandwiches
1/2 lb ham
4 slices baby swiss
1 C+ shredded baby swiss
rustic french bread
4 Tbsp butter
1 1/2 Tbsp flour
1 C milk
salt & pepper

In a small sauce pan, melt butter over medium-low heat. Whisk in flour, taking care not to burn it. Slowly whisk in half of the milk until clumps are worked out and mixture is smooth. Add shredded cheese and continue whisking until cheese begins to melt. Continue whisking in the remaining milk until cheese is fully melted and forms a smooth sauce. It should be semi thick and not too runny. Add more cheese or milk to reach a pudding-like consistency. Season with a pinch of salt and keep warm on very low heat.

Heat a skillet on medium heat. Butter bread and place butter side down in skillet. Top with sliced ham. Spoon cheese sauce over the center of the ham, spreading almost to edges and top with 1-2 slices of baby swiss. Place second slice of bread on top. Cook for 3-4 minutes or until first side is golden brown. Then use a large spatula to carefully flip sandwich. Cook second side until bread is golden brown and cheese is melting.

Bistro Salad
mixed greens
3-4 slices bacon
2 hard-boiled eggs
fresh parmesan cheese, grated
1/4 C olive oil
2-3 Tbsp red wine vinegar
1/2 Tbsp dijon mustard
pepper

Fill a saucepan half-way with water. Place eggs in, ensuring they are covered by the water. Bring to a boil. Turn down heat to medium and continue cooking eggs for 8 minutes. Remove eggs from water with a spoon. Place in a bowl and run cool water over them for 30 seconds. Meanwhile, cook bacon in a skillet or in the microwave until crispy. Let bacon cool slightly and break into small pieces. Remove shells from eggs and roughly chop.

In a small bowl, whisk together olive oil, vinegar, mustard and pepper until emulsified. Place mixed greens in a bowl. Top with chopped egg, bacon pieces and shredded parmesan. Lightly toss with dressing.

bistro salad

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Filed under Main Dish, Quick & Easy, Sides

Cookies for a Cause!

At HAP, we do a lot of baking in general but this week we’ll be putting some extra love and care into our cookies.  This Saturday we’ll be donating Katie’s Almond M&M Cookies, Stef’s Lemon Ginger Tea Snowballs and Anne’s Oatmeal Carmelita bars (recipe coming soon!) to the Milwaukee Cookies for Kids’ Cancer bake sale. Since all of us have been touched by a friend or loved one with cancer, we can’t think of a better reason for baking or a better cause to be involved with.

The event will feature tons of goodies made by local food bloggers, bakers, and celebrity chefs, plus a silent auction featuring items donated by local businesses. All proceeds go to support Cookies for Kids’ Cancer, a non-profit organization committed to raising funds to support research for new and improved therapies for pediatric cancers.

Cookies for Kids’ Cancer Bake Sale & Silent Auction – Milwaukee
Saturday, May 21, 2011
1 p.m. – 4 p.m.
Best Place At The Historic Pabst Brewery
901 W. Juneau Ave.

So if you’re roaming around downtown Milwaukee this weekend, swing by the event to pick up an afternoon snack or two for a great cause!

For more info or to donate if you can’t make it, head over to the #MKE Foodies blog page or the event donation page.

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Filed under Covetable Goods

Nursery Inspiration Board

Now that summer is approaching, I’ve realized it’s time almost time to get my nursery in gear! We know we’re having a little boy so we want the room to lean more masculine but I knew right away that themes like sports or trucks weren’t really for us.  Knowing that this kid will probably spend tons of time outside, I’ve been trying to put together ideas for a room that my outdoorsy husband will love too…without it turning into a Cabela’s catalog. I want it to feel soothing but bright and whimsical but not too “baby”.

Tada!  Here’s my inspiration board for our modern woodland nursery. I haven’t quite sorted out all the details yet but it’s giving me a long shopping list and multiple DIY projects to get started on!

1. Birch Stencil, 2. Stag Pillow, 3. Orange Alpaca Throw, 4. Owl Lamp, 5. Natural Tree Stump Side Table, 6. Polar Bear Rug , 7. Harper Crib Bedding, Classic Sage Crib Bedding, 8. DIY Bird Mobile

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Filed under Decorate

Huevos Rancheros & Cinco de Mayo Ideas

In honor of Cinco de Mayo this week, I’m mixing it up from the popular taco-enchilada cycle with Huevos Rancheros.  You’ll see a variety of ways out there to make huevos rancheros but mine was inspired by a tasty brunch that I had at Milwaukee’s The Eatery on Farwell several months ago. After eating their version I kept craving it and had to recreate it. It won over the hubs and is now on regular rotation both as a quick weeknight dinner and a Sunday breakfast at our house.

Since you assemble each plate separately, it makes it easy to adjust egg preferences based on individual needs/tastes and allow each person to top the dish with the condiments of their choice. Usually I prefer poached eggs since the oozing centers mix with the cheese sauce into creamy awesomeness but since I’ve been pregnant I’ve been scrambling my portion instead. The recipe is for two but can be easily increased to serve more.

Huevos Rancheros for Two
4 tostada shells
4 eggs (poached, over-easy or scrambled)
1/2 lb ground chorizo
homemade or store bought pico de gallo
1 avocado, sliced
cheese sauce
hot sauce

Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 C shredded cheddar or mexican cheese blend
1/3+ C milk
2 Tbsp half & half
pinch of salt
* note: Cheese and liquid measures are approximate. Simply add more in little bits to reach desired consistency.

NOTE: You’ll be using multiple burners on your stove at once and as with most egg dishes, this moves fast so getting your ingredients prepped first is key.

Place two tostadas (or hard taco shells broken in two) on each plate and set aside. Slice avocado and prepare pico de gallo and set aside. In a saute pan, begin cooking chorizo over medium heat. Continue cooking chorizo while you work on other components, about 7-8 minutes.

In a small sauce pan, melt 2 Tbsp butter over medium-low heat. Whisk in flour to create a roux. Gradually whisk in half and half and half of the milk, whisking out any chunks of flour. Stir in cheese and let melt, stirring occasionally for 3-5 minutes. Whisk in additional milk of mixture is too thick to get a smooth, semi-thick and creamy sauce or whisk in more cheese if mixture is runny. Dust lightly with salt and whisk well. Keep on low heat, stirring occasionally, until eggs are cooked.

For scrambled eggs: As your chorizo and cheese begins to cook, crack eggs into a small bowl and add a splash of milk. Whisk well. Add 1/2 Tbsp butter to a non-stick pan over medium heat. Once melted and pan is hot, pour in egg mixture. Stir occasionally, scraping pan to fluff and scramble eggs until eggs are cooked and fluffy, about 3-5 minutes. Sprinkle lightly with salt and pepper.
For poached eggs: We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan.

Top tostadas with chorizo and eggs. Layer on avocado and pico. Drizzle with cheese sauce and hot sauce. Serve immediately.

Looking for other dishes with a Latin vibe?  Check out our:
Easy Chicken Enchiladas
Southwestern BBQ Ranch Salad
Mexican Street Corn
All-Star Chorizo Burritos
Slow Cooked Pork Tacos with Jicama Slaw
Corn Salsa
Mojito Cupcakes
Sangria
Watermelon Margaritas and more Margaritas
The Perfect Mojito

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Filed under Breakfast, Quick & Easy

Lucky Grilled Cheese winners!

Happy Friday!  We have some exciting news for FIVE lucky HAP readers today who will soon be the proud new owners of Grilled Cheese,Please! cookbooks!  Congrats to Aimee, EmNey, Elizabeth, Dana & Jamieliz!

Check out their favorite recipes:
Aimee – Extra sharp cheddar slices, ripe tomato and thick crispy bacon! Yum!
EmNey – Sharp cheddar with avocado slices and crispy bacon!
Elizabeth – Grilled Cheese: minor obsession. Simple. Butter both sides of the bread. (Thank you, husband for this technique.) Shredded cheddar cheese on both sides of the bread. (It melts like a dream. The sharper the cheddar, the better the cheddar.) Ham, lightly crisped in the pan. (Thank you, husband.) And at the very last minute, crisp green apples sliced thin. (That’s right, right into the middle of the sandwich.) Hallelujah!
Dana – Sharp cheddar on sourdough bread. Add tomatoes and avocado if handy. But the classic is still the best to me. And I pretty much can’t eat it unless I have tomato soup to dunk it in. Like a previous post said….I have made it with mayo on the outside (back in college) and it was to die for. I have since moved back to butter to save a bit on calories…but am sometimes still tempted.
Jamieliz – Love grilled cheese with a nice slice of fresh tomato inside!

Thanks to everyone for entering and sharing your grilled cheese recipes.  Our mouths are watering!!

The winners were picked at random using a random generator from random.org.


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Filed under Giveaway

Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast

Living with an avid outdoorsman, I’m constantly challenged to find new recipes for the wild game and fish that appear on my kitchen counter. Last weekend, it was wild turkey. Since wild turkey is super lean, making it easy to overcook, I decided to try stuffing it with a creamy spread to help retain moisture and add tons of big flavors. While I would definitely recommend turkey breasts for this (you can find them at many grocery stores), you could use chicken if you wanted and adjust the grilling time. The super easy goat cheese spread would also be delicious as a topping for crackers or crostini!
stuffed wild turkey breast

Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast
1 large turkey breast or 2 large chicken breasts
3 oz reduced fat cream cheese
3 oz goat cheese
4-5 sun-dried tomatoes, chopped
5-6 large basil leaves, chopped
salt & pepper
1 Tbsp olive oil
kitchen twine

Use a spoon to mash together cream cheese and goat cheese. Chop sun-dried tomatoes into small pieces. Chop basil. Mix tomatoes and basil into cheese mixture until evenly distributed.
sun-dried tomato, basil and goat cheese spread
Butterfly breast length-wise down the thickest part of the breast, taking care to only slice about 3/4 of the way through the breast. Pry open and use a meat mallet to pound breast until it is evenly thin all over, about 1/4″ thick. Spread cheese mixture evenly over the center of the breast.
butterflied turkey breast
Cut 4-5 pieces of kitchen twine. Carefully roll breast and secure roll with twine. Rub outside of roll lightly with olive oil and season with kosher salt and ground pepper.

Heat grill to 350 degrees. Grill breast for 35-45 minutes, depending on the size and thickness of the turkey breast. Begin with about 8 minutes per side, rotating the roll 4-5 times during the grilling process. (NOTE: chicken breasts would only take about 20-25 minutes) Check roll with a meat thermometer periodically, cooking until it reads 155 degrees and let the roll rest until it reads 160 degrees. Remove kitchen twine and slice to serve.
goat cheese, sundried tomato and basil stuffed turkey

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Filed under Main Dish