Wednesday, April 8, 2020

Sourdough Hamburger Buns

Light, fluffy and golden brown these delicious hamburger buns will make you wonder why you ever purchased store bought.



Saturday, April 4, 2020

Well what should we have for dinner this week?

I've been keeping myself busy quilting for the past few days.  It gives my mind something to focus on other than all the terrible news we've been hearing.


Friday, April 3, 2020

Whiling Away the Time with Marenco Brachetto d'Acqui Pineto #ItalianFWT

Make every day a celebration of life, health and love.  Pour that wine, toast to those you love and can't be with and find good in what is becoming our new normal....


And while we are at it let's toast to all the other countries in the world affected so horrendously by this virus.  We are visiting Italy today with our Italian Food Wine Travel group.  And our thoughts and prayers are with them as they struggle to get through this devastating time.

Wednesday, April 1, 2020

Please Join Me in Watching "The Biggest Little Farm" #FoodnFlix

Food 'n Flix

I am excited to be hosting our FoodnFlix for this month.  FoodnFlix is a fun group that gets together each month and all watch the same film chosen by one of the members.  We then make and post a recipe that was inspired by the film. At the end of the month, the host who chose the film does a roundup of all the recipes shared.  It is so much fun.  If you would like to join us you can learn how right here.

The Biggest Little Farm (2018) - IMDb

I chose the documentary The Biggest Little Farm for this month.  This was released in January 2019 and my son, Chuck, contacted me after seeing it and told me I was going to love it.  I did!!!  And I immediately contacted our leader Heather of All Roads Lead to the Kitchen and immediately secured a spot for hosting.  This spot was the first available.

This documentary follows the life of John and Molly Chester who decide to start a sustainable farm near Los Angeles, California.  John,  a documentarian by trade,  does a great job of portraying their journey filled with failures and successes, over the next several years.

The farm is called Apricot Lane Farms and is still thriving.  You can find both the Biggest Little Farm and Apricot Lane Farms on Facebook.  Apricot Lane Farms also has a blog that you can follow.

I got this film from the library, all of which are closed right now.  I think you can watch the film for free on You Tube.  It is also available for rent or sale on many of the on demand stations.

So while we are stuck inside our homes, fighting off this terrible virus that has infected our world, pop in this movie and learn about the people that want to keep our world and food safe.

Once you have watched and posted your review and recipe pop me an email at wendyklik1517@gmail.com and to Heather at heather@foodnflix.com by April 28th so that we can include you in the roundup.

I hope you all enjoy this film as much as I.  Stay home/stay safe/stay well......

Easy Empanadas #FoodieExtravaganza

These easy and tasty family size empanadas come together quickly with just a few ingredients that you probably have on hand.


Today is National Empanada Day and the Foodies are having an Extravaganza.....

Tuesday, March 31, 2020

Cake for Breakfast...Why not?

Who says you can't have cake for breakfast?  These delicious waffles are made with a boxed cake mix and then topped with fresh strawberries and homemade whipped cream for a delicious start to your day.



Monday, March 30, 2020

Sunday, March 29, 2020

Tater Tot Waffles with the Works #OurFamilyTable

Crisp, crunchy tater tots cooked up in the waffle iron and then topped with cheese, sour cream and bacon is a perfect casual and comforting dinner during these hard times.


The From Our Dinner Table Group are serving up Brinner today.......

Saturday, March 28, 2020

COVID19 Week #3 Menu and a Recipe to Make Life a Little Sweeter #SpringonthePlate

I received a wonderful box of amazing spring fruit and produce from Melissa's Produce right before the world stopped spinning.


The package was sent to selected bloggers for the purpose of creating recipes featuring seasonal produce.  Melissa's is calling it Spring on the Plate.  I am calling it delicious.  I was thrilled to get this package.  I received no monetary compensation for this or any other post featuring Melissa's Produce.  All opinions, writings and thoughts are completely my own.

Friday, March 27, 2020

Spring Cut Out Cookies #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.


Cut out cookies are always so much fun to make.  Turn the quarantine into some precious family time with these easy and delicious cookies.


This is my final day of Spring Sweets Week but don't worry.......

Thursday, March 26, 2020

Chocolate Crackles #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

This iconic Australian dessert tastes like a crunch almond joy bar.  They contain only 5 ingredients, are no bake and child friendly.  This is a perfect, project for you to do with your children while you Shelter at Home.


Today is Day #4 in this fun event we call Spring Sweets Week.......

Wednesday, March 25, 2020

Cheesecake Cookies #TwentyCheesecakes

These delicious cookies are like pop in your mouth personal cheesecakes.  You are going to love them!!


We are celebrating Cheesecakes and Anniversaries today with Cam of Culinary Adventures with Camilla.

Carrot Cake Bread #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

This delicious loaf of carrot cake is perfect for breakfast, a snack or a dessert.  If you love carrot cake you are going to be very happy with this Carrot Cake Bread!!


Welcome to Day 3 of Spring Sweets Week. Wait until you see what we have baked up for you today.....

Tuesday, March 24, 2020

Deep Chocolate Mint Snack Cake #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Deep, rich, chocolate mint snack cake is so moist and flavorful you don't need any frosting.  


It is Day 2 of Spring Sweets Week.......

Monday, March 23, 2020

Lemon Jelly Roll for #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Tender Angel Food cake wrapped around lemon curd and sprinkled with powdered sugar.  The perfect spring time dessert.


Welcome to Day 1 of Spring Sweets Week......

Sunday, March 22, 2020

Honey Roasted Carrot Salad #OurFamilyTable

Tender mixed spring greens tossed with carrots and almonds that have been roasted in a honey drizzle.  This is a perfect salad to start you Easter celebration.


We are celebrating Fresh Spring Side Dishes with the From Our Dinner Table Group today......

Saturday, March 21, 2020

Weekly Menu for Week 2 of Quarantine

We are surviving pretty well here on the Klik farm during this voluntary quarantine.  I have been spending a lot of time cooking and baking.  We still held a drive through carry out for our Parish Fish Fry so that kept me busy.  Not as busy as a full blown fish fry, which I must say, was a welcome relief.

Image result for coronavirus

We did not allow customers into the building and we limited our volunteers to 10 people.  These same 10 people have agreed to help me reopen the Food Pantry.  We will be handling it the same way with a drive through pick up.  Clients can call for a basket and when they drive through they can provide their name and be given the distribution we have prepared.  We are unable to get all the items we would normally provide but we will do what we can.  This makes me happy because it broke my heart not to distribute last week.

Image result for shelter in place

We will continue to take walks and hikes, play board games, watch movies, and read.  All these things continue to maintain our sanity.  And we will eat.........

Saturday
Herbed Chicken Thighs with Charred Romaine

Sunday
Maafe (Peanut Stew)
Corn Bread

Monday
Chicken Finger Nachos

Tuesday
Clams tossed in Herbs and Spaghetti

Wednesday
Pot Roast w/root vegetables

Thursday
Beef Noodle Soup (using leftover roast)
Chicken Spiedini Sandwich

Fish Friday
Parish Fish Fry

Wilted Spring Greens Soup with Amelia Brut Rose #SoupSaturdaySwappers and #Winophiles

Creamy, delicious and nutritious this soup is the perfect starter for your Easter dinner.


We are dishing up Spring Greens Soups with the Soup Saturday Swappers.......

Friday, March 20, 2020

Tuna Reuben #FishFridayFoodies

Fresh tuna steak seared to a rare, sliced and served up on grilled marble rye bread, topped with swiss cheese and a sweet and sour cabbage slaw.


We are cooking up Tuna today over at Fish Foodie Fridays.......

Citrus Poppy Seed Cake #CakeSliceBakers

This citrus cake is baked up in a loaf pan and then drizzled with a lemony glaze.  It has a tender crumb studded with the crunch of poppy seeds.  It is like Spring on a plate.


This cake was my choice of the options given in our Cake Slice Bakers group......

Thursday, March 19, 2020

Sweet and Sour Cabbage Slaw

This delicious slaw is studded with bacon and flavored with maple syrup.  It was the perfect side dish for our Corned Beef Dinner on St. Pat's Day.


Wednesday, March 18, 2020

One Skillet Sloppy Joe Pasta #NationalSloppyJoeDay

This simple and easy one pot pasta is perfect for the Sloppy Joe lovers in your household.  Two of our favorite dishes in one delicious meal.


It is National Sloppy Joe Day.......

Tuesday, March 17, 2020

Tropical Upside Down Cake #SpringonthePlate #MelissasProduce

I received products from Melissa's Produce for use in creating recipes for #Springontheplate.   I received no monetary compensation.  All opinions, writings and thoughts are strictly my own. 

Caramelized baby pineapple and coconut over a tender banana cake.  A taste of the tropics to help you welcome spring.


I am celebrating #SpringonthePlate with Melissa's Produce........

Monday, March 16, 2020

Slow Cooker Chicken Fajitas #MultiCookerMonday

All the ingredients for these chicken fajitas go into a slow cooker while you are busy living your life.  When it's time to eat, shred the chicken, set out some tortillas and garnishes and dig in.


Join us as we share our favorite small kitchen appliance recipes.......

Sunday, March 15, 2020

A Crazy Month, A Fun Movie and The Weekly Menu #FoodnFlix

This has been a crazy, busy month.  It started out with us going to Cozumel on vacation.  As soon as we got home we hit the track running and we haven't stopped.  Until now, when the whole world has come to a standstill.

Image result for the big fish

Luckily, I did find a free couple of hours to watch a fun Tim Burton Film called Big Fish.  Our FoodnFlix club this month is being hosted by Kim of Coffee and Casseroles.  Kim asked us to choose any Tim Burton film and create a recipe inspired by it.  You can learn more at Kim's announcement post.



Saturday, March 14, 2020

Greek Spinach and Chicken Pie #Pi Day

Tender flaky phyllo crust stuffed with cheese, spinach and chicken.  A beautiful and delicious one dish meal.


Join in the fun as we celebrate 3.14 better known as PI Day.......

Friday, March 13, 2020

Bean and Cheese Panchos with a California Rose #WinePW

These bean and cheese Panchos are great as an appetizer for a crowd or a meal for one or two.  Tostada chips covered with beans and cheese and then sprinkled with spicy chorizo and topped with guacamole  and a sour cream sauce.  It will make your belly happy.


Join the WinePW group as we celebrate California........

Thursday, March 12, 2020

Menestra de Porotos #ImprovCookingChallenge

This delicious and easy bean stew from Ecuador is perfect for Meatless Mondays or Fridays during Lent.  Beans of your choice simmered in a fragrant tomato sauce and served with steamed rice.


It's also perfect for the Improv Cooking Challenge of Beans and Rice.......

Tuesday, March 10, 2020

Kokoda #EattheWorld

I have been fortunate enough to travel to Fiji twice.  We stayed on Beqa Lagoon and the resort there is the most amazing experience ever.  One of the afternoon activities was a cooking class where we were taught to make Kokoda, a popular, traditional dish.




When Evelyne of CulturEatz asked us to go to Fiji for our next Eat the World Challenge I knew that I wanted to share this experience with you.


I'm excited to share a bit of my trip with you but first let's see what the others made from Fiji......

Check out all the wonderful Fijian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!


Our first trip to Fiji was in January of 2011.  We flew 5 hours into LA and then drove 3 hrs to my brother's house to drop off Mom, staying to visit for a few days before meeting up with the rest of our dive group at LAX for the 11 hour flight to Fiji.  

We boarded a 747 run by Fiji Airlines. It was huge, our seats were upstairs and all passengers were treated as first class being greeted with a warm towel and a cool glass of wine.  En route we were fed 2 meals and given snacks along with cocktails and wine.  It was an overnight flight leaving at  11 PM.  The seats were roomy and comfortable.  I slept until breakfast was being served.

Upon arrival in Nadi, on the main Island of Fiji, we were loaded onto a bus and driven across the Island.  This was a 3 hr. trip with a stop halfway for lunch and shopping.  Once we got to the other side of the Island we were loaded onto a boat that took us across to the Beqa Lagoon, this took nearly 2 hours.  When we neared Beqa Lagoon we were met by little runabouts that took us as near to the island as they were able.   We removed our shoes, jumped into the water and waded to shore, where we were met with the most lovely people you will ever have the pleasure of meeting.  

They were clapping and singing, we were each given a lei, a kiss, a hug and a cocktail.  Then we were led to chairs and once we were seated we were each treated to a foot massage.  You soon realized that yes, the hours of travel were going to be well worth it.  


The Island is very small.  The resort is the largest employer on the Island with staff of 87 people.  Each morning, during breakfast, you would be given a menu with your choices for the day's lunch and dinner and the following morning's breakfast.  The food, regardless of what you chose, was beautiful to behold and luscious to eat.

After breakfast you would wade back out to the runabouts and be taken to the dive boat where all your gear was ready and waiting.  A short jaunt and you were at one of many dive sites, each more breathtaking and exciting then the last.  In between dives, during the surface intervals, there was fresh fruit and the guides entertained us playing music, singing and dancing.

We would return to the resort for lunch and whatever activities the staff had in store for us.  One day they held a cooking class, which is where I got the recipe that I am sharing with you today.


 We would nap, read or lounge by the pool with others until it was time to get ready for dinner.  There is no town and nowhere to go except for the planned excursions to the school and the waterfall hike.  Dinner was always followed by entertainment of some sort.  Firewalkers, the local choir, a kava ceremony, etc.

There is another Fiji trip planned for 2021 and we were not planning on returning for a third time however writing this post has me changing my mind......




Kokoda (Fijian Ceviche)

Kokoda (Fijian Ceviche)

Yield: 6 appetizer servings
Author:
prep time: 4 hourcook time: total time: 4 H
This traditional Fijian dish is similar to our Ceviche . The freshest fish available is "cooked" in fresh citrus juice. The difference comes when you add coconut milk to the mixture resulting in smooth, tropical deliciousness.

ingredients:

  • 1/2 lb.  Mahi Mahi fillet,skinned and cut into small dice
  • juice of 3 limes
  • juice of 1 lemon
  • 1/2 small onion, finely diced
  • 1 jalapeno pepper, finely diced
  • 1 small tomato, finely diced
  • 1 c. coconut milk
  • sprinkle of sea salt

instructions:

How to cook Kokoda (Fijian Ceviche)

  1. Place the diced fish into a bowl and cover with the citrus juice.  Refrigerate for several hours until fish is opaque.
  2. Drain the fish and return to the bowl along with the tomatoes, pepper, onion and coconut milk.  Sprinkle with a bit of sea salt and toss to coat.  Chill well before serving.

NOTES:

Scaled down from a recipe provided by Beqa Lagoon Resort.
Calories
155.30
Fat (grams)
8.63
Sat. Fat (grams)
7.34
Carbs (grams)
11.61
Fiber (grams)
1.32
Net carbs
10.29
Sugar (grams)
6.28
Protein (grams)
10.28
Sodium (milligrams)
170.41
Cholesterol (grams)
35.53
#appetizers, #firstcourses, #fish,
Fish, Appetizers, First Course
Fijian
Created using The Recipes Generator
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