Congratulations to our James Scherbarth art giveaway winner Rae Henderson! Thanks to everyone for entering!
Rae Henderson said: “I like Tybee. It reminds my of my horse field during the winter up in Aurora, MN”
Asian Broccoli Slaw with Chicken & Peanut Sauce
When the humidity rises and the summer heat has you sneaking away to stick your head in the freezer, the thought of heating up the house cooking becomes totally unappealing. That’s when salads transform from a healthy lunch option into a cool dinnertime oasis. This one is slightly adapted from a family recipe of fellow blogger Colleen from Flee Fly Flown. Her original recipe is just as good but since I am rarely able to follow a recipe as is, I put my own twists on it. You can serve it either as a crunchy side dish or add protein to make it a more substantial main dish, like I’ve done here.
Asian Broccoli Slaw
1 bag broccoli coleslaw
3 stalks celery, chopped
3-4 green onions, chopped
1/2 C slivered almonds or 1 C dry-roasted peanuts
chow mein noodles
1 pkg dry ramen noodles, broken into small chunks
1/2 C vegetable oil
1/4 C sugar
1/3 C white vinegar
1 tsp soy sauce
1/2 packet ramen seasoning
grilled chicken breasts* (shrimp and tofu would also be good!)
Thai Peanut Sauce*
*optional
In a large bowl, combine broccoli slaw, chopped celery and chopped green onions. Toss in almonds or peanuts, chow mein noodles and broken ramen noodles. Separately, whisk together oil, sugar, vinegar, soy sauce and ramen seasoning. If serving immediately, pour dressing over slaw mixture and fold in to coat evenly. If you’re serving at a later time, store dressing separately and mix just before serving so that the slaw doesn’t get soggy.
If serving as a main dish, set slaw aside and combine ingredients for peanut sauce in a small saucepan. Meanwhile use the grill or a grill pan to cook meat. Dress individual portions with Thai Peanut Sauce.
Filed under Main Dish, Quick & Easy, Sides
Sweet Pork
My neighbor is from the west coast and raves about a restaurant called Cafe Rio. She told me they have the most amazing sweet pork and I was desperate to try it, but there isn’t a Cafe Rio anywhere close to Wisconsin. I did a quick search and found tons of knock-off recipes, all of which contained the same ingredients: pork, Coke, green chilies, enchilada sauce and brown sugar. I have no idea what the Cafe Rio sweet pork tastes like, but I was pretty sure if I used all of these ingredients I would come up with a pretty awesome dish So, I made it a couple times, tweaking the amounts each time, until I found just the right flavor combination. I have no idea if this is what the Cafe Rio Sweet Pork tastes like, but all I know is this recipe is delicious!
Sweet Pork
2 pound pork shoulder
Salt and pepper for seasoning
1 can regular Coke
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (I use medium, but add whatever your preference is!)
3/4 cup brown sugar
Season the pork shoulder with salt and pepper and place in your slow cooker. Add ½ can of coke and water and cook on low for about 8 hours. Remove pork from crock pot and shred the meat. Dump any drippings left in the crock pot and wipe it clean.
In a blender, blend the other 1/2 can of Coke, chilies, enchilada sauce and ¾ cup of brown sugar. Place your sauce in the crock pot with your shredded pork. Add some extra Coke if your sauce is too thick. Cook on low for another 2 hours to allow the meat to soak up the sauce.
You can eat this on a bun with coleslaw for a tasty sandwich, over greens to give your salad an extra kick, or, my favorite, grilled up in a quesadilla with cheese and corn salsa.
This recipe also makes quite a bit of meat. I like to portion it out and freeze it in large ziplock bags. It reheats wonderfully!
{Giveaway} James Edward Scherbarth Art and Design
Inspiration can come from so many places. There are very few people I’ve met in life that can turn those inspirations into visual masterpieces, but James Scherbarth is one of them. I’m so happy to introduce everyone to his art and designs. James’ work provides just the touch you might need to tie a room together or an outfit! He has been generous enough to provide us with a giveaway this week. So don’t miss out and enter today! (Details below)
1. Give us a quick bio: Born & raised in Minneapolis,MN; Downers Grove, IL; Atlanta, GA and St Clair, MI. All that travel gave me the bug so today traveling is one of my favorite pastimes. It exposed me to so much and introduced me to people from all walks of life and cultures. I’m also a Vietnam veteran. That experience derailed my intentions to go to art school and to teach, so I wound up “making a living” in telecommunications – traveling and teaching. After a number of years in the corporate world it was time to do something new, so I came back to the arts. When not busy making art I serve on two Boards of Directors – one for the Burnsville Visual Arts Society and one for Veterans in the Arts. I am extremely proud of and gratified by my work in both organizations but particularly with the Veterans group. I have a large wonderful family (I’m the oldest of seven) spread across the continental US – more travel opportunities.
2. Have you always been interested in the arts?: Always – since I was a young child. I like making things with my hands, creating something from nothing. I always had tremendous encouragement from my parents and from a wonderful art teacher early on.
3. Where does your inspiration come from?: Nature – textures, patterns, colors. Language, words, quotes and stories. I derive inspiration from many sources. I am particularly drawn to patinas; the marks and layers wrought by time and natural forces. Think: lichens and moss on rocks, weathered copper, rust, peeling paint, old wood…etc. Fellow artists that I am meeting and working with also are an important influence on my development and perception of my work.
4. You dabble in lots of different art, what is your favorite?: I currently work in oil+wax painting (also acrylics and mixed media), digital montages and art jewelry. I am constantly photographing images for use in the digital montages or just as a reference for my other work. I have self-published two books Echoes Off The Wall (Oaxacan Photos) and Digital Daydreams 1.0 (digital montages). As far as a favorite art form – it would the one that I am working in at any given moment. Today it has been oil+wax; tomorrow it will be art jewelry as I have a deadline to meet. Don’t ask me to choose ‘cuz I love‘m all!
5. Any words of wisdom for our readers? I will share with you a mantra and a signature that I am fond of and use constantly myself. The mantra is: Now, Today, Don’t Wait Anymore. And the signature is: Be Well, Be Creative.
6. How can we obtain your work? Currently inquiries regarding availability, pricing & shipping for art or jewelry found on my website www.jamesedwardscherbarth.com should be emailed to me at jes@jamesedwardscherbarth.com. I should soon be announcing a partnership with an online art platform to present my 2D artworks and my art jewelry. Once established that will provide a quick and easy eCommerce option.
GIVEAWAY!
James is giving away one of two options for us this week: Either an autographed copy of his “little red book” entitled Just Three Words OR a signed print of his oil + wax abstract landscape Sedona (print size approx. 6.5×6.5 on 8.5×11 archival paper). Simply visit www.jamesedwardscherbarth.com and view his work. Leave us a comment telling us your favorite piece. The winner will be chosen at random. The winner will be announced Friday, July 29th. For an extra vote, Like Us on Facebook! Good luck!
Just Three Words by James Edward Scherbarth
Sedona
If you live in the Minneapolis area and would like to see James’ work, visit The Great Frame-Up in Burnsville, MN. Selected items from his Timeless Layers collection will be on display through August 11.
Filed under Giveaway
{Haute Pie} White Chocolate Key Lime
There is almost no dessert in the world that I like better than Key Lime Pie. I discovered this recipe a few years back and love using it as a go-to for a cool summer dessert. In these days of heat domes and sweltering conditions, it is the perfect no-bake option. The addition of the white chocolate adds just a little bit of smoothness to offset the tart lime flavor.
White Chocolate Key Lime Pie
1 C whipping cream
1 12 oz bag white chocolate morsels
1 TBSP sour cream
1/3 C key lime juice
Zest of one lime
one pre-packaged graham cracker crust
sliced limes and canned whipped cream for garnish
On the stove, heat whipping cream and morsels on medium heat, stirring continuously until melted, about 5 minutes. Remove from heat and add sour cream, key lime juice and lime zest. Stir well until smooth. Pour mixture into pie crust, cover and refrigerate for 6 hours or overnight. Garnish with dollops of whipped cream and lime slices.
*Note from pictures: apparently whipped cream melts when it is 100 degrees outside.
Stay cool!
Filed under Treats
Creamy Chicken Taquitos
Every once in awhile I come across a recipe that is so good, it instantly gets put into my monthly rotation. This chicken Taquitos recipe adapted from Our Best Bites is just that kind of recipe. It is seriously good and quite easy to make, but the best part is that these little, baked taquitos can be doubled and frozen so you can eat them any time of day with almost no effort.
The chicken taquitos are filled with a delicious creamy chicken mixture and then baked up to crispy perfection. I serve them with a sauce of equal parts mashed avocado and sour cream.
Creamy Chicken Taquitos
3 oz cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 cups shredded, cooked chicken
1 cup grated mozzarella cheese (or pepper jack if you prefer more of a kick!)
Preheat your oven to 425 degrees. Line a cooking sheet with tin foil or a silpan and set aside.
Mix the softened cream cheese with the salsa, lime juice, seasonings, cilantro, shredded chicken and cheese. Stir until well combined. Now you are ready to fill your tortillas. The tortillas I buy are very soft and usually don’t crack. If you are having a problem with this, just microwave them for a couple seconds each in order to get them to a nice pliable consistency.
Take your tortillas and place a small amount of the filling (2-3 tsps) in a line a little off center.
Roll the tortilla up completely and place it seam side down on your prepared cookie sheet.
Continue until you run out of filling.
Spray each taquito with a mist of cooking spray or olive oil from an olive oil mister and sprinkle with kosher salt. Bake for 15-20 minute or until the they are crispy and lightly brown. Dip in cool, creamy ranch dressing, guacamole or sour cream.
If you prefer to freeze the taquitos for another time, place them in a freezer safe bag after you roll each taquito up, but before you spray them with the cooking spray. Then when you are ready to eat, just take them out of the freezer, pop them on a cookie sheet, spray them and sprinkle some salt on them. Bake at 425 for about 20-23 minutes. No need to thaw!
DIY Necktie Onesie
Depending on when my baby boy arrives, he’ll have one, maybe two, weddings to attend this summer so of course he needs some stylish attire to wear. Since he’ll be tiny and it will be hot out for both events, I’ve been smitten by the little applique-style neck tie onesies that I’ve seen at stores and on Etsy (see below). However, since my mom is an adept sewer and I’m trying to improve my own skills, with her help I decided to make my own.
I won’t lie…as we started on the project, I was totally intimidated. But now having made a few with her help, I feel I could do it on my own. Since the pieces are so small, you could effectively use either a sewing machine or just hand-stitching to do this. I’ve included a download for our pattern in the supplies list to make it easy. Throw him in some baby trousers and my little guy will look quite dapper!
What You’ll Need
plain onesie
1/4 yd patterned fabric
all purpose thread to match
tie pattern
lightweight iron-on interfacing
iron-on hem tape (or fusable webbing)*
an iron
sewing pins
sewing machine*
*optional
Directions
1. Apply light weight iron-on interfacing to back side of patterened fabric. Flip over (pattern side up) and iron for about 30 seconds until the interfacing adheres.
2. Pin tie pattern to patterned fabric. If using stripes, check the stripe angle for your preference as you pin.
3. Cut out tie pieces at the solid line. This allows for a small seam allowance to the dotted sewing lines.
4. Pin the patterned sides of the tie knot to the tie body together at the dotted stitch line and sew knot to body using your sewing machine or a small, tight running stitch.
5. Flip right side up and use iron to press the seam flat. Press under the seam allowances using your iron. Review for shape and symmetry, repressing as needed.
6. Place tie on onesie and match up the neckline with the top of the tie. Cut off a small piece of iron-on hem tape and place under the top edge of the tie knot, tucking under to ensure no tape is sticking out. Once it’s in the position you desire, iron until secure. Repeat process with a large tape strip, placing it down the center of the back of the tie body and several smaller pieces along the tie bottom and edges as needed.
TIP: You can skip the iron-on hem tape and simply sew the tie onto the onesie but the hem tape secures the tie in place and makes it much easier and faster to sew on.
7. Use a sewing machine or a small, tight running stitch to stitch down the edges of the tie. Be sure that your seam allowance is also getting secured by your stitches and not poking out.
Not into DIY or worried about your sewing capabilities? Etsy carries oodles of similar onesies from shops like Remnant Designs, Sweetpeas & Bumblebees and We Choose Joy, just to name a few.
Filed under DIY
Dirt Cake
When we decided to throw Katie a “Garden Party” baby shower, I instantly knew that I wanted to make mini dirt cakes – one of my favorite childhood desserts! There are a few dirt cake recipes floating around online. Some use just pudding, others use cream cheese and cool whip, and some are simply made with whipped cream. I decided to go with my mom’s recipe which is the richest variety that I could find. It combines butter, cream cheese, vanilla pudding and cool whip to create a dessert that is incredibly decadent.
Dirt Cake
2 small packages vanilla pudding
3 cups of milk
1 8oz brick of cream cheese, softened
1/2 cup butter, softened
1/2 cup powdered sugar
12 oz tub Cool Whip
1 package Oreo cookies, crushed (or nilla wafers if you are not a chocolate lover and prefer “sand” cake)
Mix the vanilla pudding packets with 3 cups of milk and whisk until thick. Set aside. In a separate bowl, mix the softened cream cheese with the softened butter. Then, add the powdered sugar and mix with an electric mixer until well blended. Add the butter mixture into the pudding and blend until combined. Finally, stir in the cool whip, being careful not to over mix.
Layer the pudding mixture with your crushed Oreos in serving bowl you are using. Just be sure you have enough Oreos at the end to make the top of your cake look like dirt!
For Katie’s shower, I used mini ball glass jars for presentation. But you can be as creative as you would like! As a child, I used to eat it out of mini buckets with fake flowers or small terracotta planters. And don’t forget to add gummy worms if you are serving this to kids!
{Baby Shower} Gather in the Garden
We are so excited that HAP’s very own Katie will be welcoming a new little bundle this summer. Last weekend, we “Gathered in the Garden” for a garden-themed baby shower in her honor. This baby shower was just like Katie, a little fancy and a little rustic. With fresh, summer salads and cool beverages, we were able to celebrate the coming of this sweet baby boy on a warm summer day in the shade.
For the invitations, we printed the information on kraft paper, which can be found at your local craft store or paper store, using the font Made with B. For the carrot in the lower corner, we used a wine cork, cut a few slices out of the bottom and dipped it in ink. The leaves and roots were drawn freehand with a permanent green thin-tipped marker. These invitations were very easy to make and can be done by anyone with a computer and printer.
The table was set shaded in the garden. We used white and silver china place settings on white table clothes. A strip of green burlap ran down the middle of the table with potted herbs scattered throughout.
The ladies sipped on raspberry lemonade cocktails: half Simply Lemonade (raspberry flavor), half champagne. They were topped with mint and frozen strawberries. Very refreshing on a hot summer day!
All the lunch dishes featured fresh herbs from Stef’s garden. The Peach Caprese was a big hit. Just a twist on the traditional tomato salad: Sliced peaches, sliced fresh mozzarella, fresh basil and a drizzle of white balsamic vinegar.
Waldorf Penne, a recipe from Rachel Ray Magazine, was served with fresh chives.
A crisp Summer Barley Salad included: mixed greens, barley, red & yellow peppers, grape tomatoes, feta cheese, walnuts, basil and a homemade balsamic dressing with garlic and shallots.
Anne made dirt cups placed in small mason jars, topped with miniature flowers and tied kraft paper with each guests name around the edge. Katie and Stef ate “sand” instead of “dirt” due to their uncommon aversion to chocolate.
All guests were previously asked to send the hosts a baby picture. The pictures were printed and tied on a makeshift clothes line with some newborn onesies. Guests were given a worksheet and asked to figure out each baby in the pictures. It turned out much more difficult than expected, but a lot of fun!
The second game was “Name that Herb.” All centerpiece herbs were numbered, using the same font and kraft paper as the invitation. The winners of each game won homemade jam or conserve made by fellow blogger Colleen of Flee Fly Flown. The herbs were passed out as party favors at the end of the day.
We look forward to welcoming our next haute baby into the group!
Filed under Baby Shower
Mango, Corn & Black Bean Salsa
Every summer when the produce gets really ripe I crave this super addictive, colorful salsa – a recipe I picked up from my friend Colleen back in the day and tweaked to my liking. There are lots of variations of corn salsa out there (like Anne’s!) but I like to load mine with pretty much every salsa ingredient under the sun to get a mix of crunchy and soft, sweet and savory with a little spice to kick it up. Definitely buy thick tortilla chips to serve with it so that you can pile all the goods onto your chip without it breaking!
Mango, Corn & Black Bean Salsa
1 C or 1 can drained sweet corn
1 can black beans, washed & drained
2 lg avocado, diced
2 med tomatoes, diced and seeded
1 sm red pepper, diced and seeded
3 green onions, chopped
1 sm mango, diced
handful cilantro, chopped
1/3 C olive oil
1/4 C lime juice
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp cumin
1/8 – 1/4 tsp cayenne
In a large bowl, combine black beans and corn. Chop tomatoes, red pepper, mango, avocado and green onions and add to bowl, mixing to combine. In a small bowl or measuring cup, whisk together olive oil, lime juice, garlic, cumin, cayenne, salt and sugar. Chop cilantro and whisk into dressing. Pour dressing evenly over vegetables and mix lightly to coat. Serve with tortilla chips as a salsa or just as a side salad.
Filed under Appetizers, Sides
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