Fresh GREEN Herb Butter

This recipe evolved over several weeks.  It’s a recipe my mother gave me, and she asked for it from my sister’s inlaws.  Originally it was SO green that it was overpowering.  But after a few tries, I adjusted the proportions so it was perfect for baked herb bread, a spread for french bread, and now (my favorite) replacing butter on baked potatoes.

I like garlic bread as much as anyone, but (frankly) it’s just butter and garlic.  Not too interesting, just good.  I remembered my mother making this when I was a teenager, and it took a while to track it down.  

The original proportions were quite heavy on the basil and parsley - and no garlic at all.  I was trying to come up with an easy bread to serve to the LDS Missionaries of the Salt Lake City South Mission.  Although missionaries appear to be big strapping men, they are young and (at times) their recent teenage tastes return.  In other words - I knew at least some of them would have issues if they saw too much green in their bread (after all, my own son is serving as a missionary right now)

I adjusted the recipe by adding garlic, and trimming down the basil and parsley.  It was perfect.  Everyone loved it (and inhaled it - why am I not surprised?)  That probably had to do with the fact that missionaries don’t turn down an opportunity for home cooking - they never know where the next meal is coming from.

Later I made this for dinner with a group of Relief Society leaders in our Stake.  We were having a soup buffet, and I set out the butter (by itself) next to sliced baguette bread.  It was wonderful on cold bread, where before I had assumed it would be best on hot bread.

Today I had an extra red potato on my kitchen counter.  I popped it in the oven while I baked bread, and it took about an hour to soften.  I split it open and fluffed it - then added this butter to melt.  It was heavenly.  My favorite way to use it.

I had someone ask if it was all FRESH herbs.  No - it’s not.  The finely diced green onion seems to reconstitute the dried basil and parsley, making them look fresh as well.  But if you have all fresh (not dried) - go for it, I’m sure it would be even better!

For the recipe, go to:

www.changeabletable.com

Memorial Day Favorites

The weather is playing tricks on us here in Utah.  Just when we start peeling off our jackets and making plans - it throws us back into March. 

The upcoming Memorial Day weekend weather is still a bit unsure right now.  I thought it would be a good idea to have a "Plan B" up my sleeve as far as picnic ideas that can move indoors at the last minute in case of rain.

Any of these could be made (and enjoyed) just as much at home, as around a picnic table in the great (wet) outdoors.
Links to the recipes are the recipe titles below...
  
Enjoy the holiday... hot weather will be here before you know it.

Mini-Burgers/Sliders (no standing over a hot grill)

Red, White, & Blue Bars

Red, White & Blue Bars (sprinkles instead of fruit)

Fail-Proof Feast in Foil

Fresh Fruit Trifles with Mint/Lime Dressing

Ready-In-Minutes Ice Cream

Root Beer (Float) Cookies

Weeklong Chicken Pasta Salad

Lemon Glazed Cheesecake

Chicken Salad Waikiki

"Do-It-Yourself" Panko - you'll be hard pressed to know the difference...

If you haven’t tried Panko yet - what are you waiting for?  Panko crumbs add a special crunch - nothing heavy, but airy.  It’s made from bread without crusts - in other words, from the soft center of the loaf.  Foods with Panko have a unique texture.  The lack of flavor allows the food it coats to really stand out.

When I first heard the word “PANKO” - I thought it must be a distant relative of Quinoa - yet another new trendy food craze.  Since I had actually tried Quinoa (and wasn’t bowled over, to say the least) - I wasn’t about to get in line to try Panko.

But that changed when I found the recipe for Archibald’s Lemon Garlic Chicken (HERE).  Since then - I pick up a box almost every single grocery shopping trip.

And that can get expensive.  One box can run anywhere from $1.99 to $3.99 - and they are all the same thing, just different packaging and brand names.  

I had heard that you can make your own Panko, so I set out to research it - and there are so many entries, I can’t give anyone the credit for the original idea.  Had I known it was this easy, I would have become a do-it-yourself-er a long time ago.  

Now here’s a way to use up all that stale bread that hangs out in the back of your bread shelf.  I always feel guilty when I throw it out.  In this recipe, the staler the better.  El ‘cheap-o bread from the bread outlet is perfect.  In this case, I used a bag (each) of hamburger & hotdog buns that were long forgotten in the back of my pantry.

Now you can judge for yourself if you think it’s worth it to make your own from the photos above...  (the 'do-it-yourself' version is on the right)  

But as for me - I just bought my last box of Panko...

For the details & instructions - go to:

www.changeabletable.com

Pie Day... how was yours?

The day before Thanksgiving is the "great and dreadful day"... That entire day is devoted to making pie for the most important meal of the year. Whether we have the big meal at my home, or somewhere else - I always make the pie. The most I've made at a time is eighteen - but who's counting? This year I made thirteen. (I love it until about 10:00 at night - then my feet really hurt and I've had enough)



These are my favorite tools I've come to depend on over the years. I've worn out my favorite rolling pin and replaced it this year with a fancy-schmancey Wilton brand. An egg separator is a MUST when you make meringue with dozens of eggs. Pampered Chef makes a heavenly pastry blender that doesn't kill my hand - even when making over eight batches of pastry. A silicone covered whisk is wonderful with my teflon pans. But my favorite you ask? It is the beaten & banged up, bent beyond recognition aluminum one-cup measure. I've used it for over thirty-five years to measure out shortening and it is dear to my heart.



I used to use chili beans on top of a sheet of foil to hold down the pastry for one-crust cream pies. But I found this heavy chain of beads that I use now. After making so many pies, I can't handle the smell of burnt dried beans.



At the beginning of the day, I gather up all my ingredients and put out my pie tins. (Did I mention they're not pretty?) Some of my favorites are the Costco tins that come as a bonus with their pies. You can't find a large size like that in a substantial material anywhere - I think they must be at least 12 - 14". With so many kinds being made - I have to put post-it notes in each pile to keep me on track during the day.



This photo was taken over four years ago, and it was an "off year" where we only had twenty five people coming to dinner. Today we had forty-seven. So that's why it took thirteen pies. My kids always liked to line them up at the end of the day before the carnage began on Thanksgiving.



Our favorites are (1) Banana Cream (2) Lemon Meringue (3) Pecan (4) Cherry or Apple (5) Pumpkin (6) Coconut (7) A new choice each year - this year was Blackberry and a new variety of Apple.

We take a nap after dinner and then work on clearing out those pie tins... After a little shut-eye, we decided to be daring and go to the Jammie Jam at our mall tonight at 12:00 (AM that is...) Never again... I can watch scary teenage hordes at my local high school in broad daylight - night time was an enlightening experience.

Drop a little comment and let me know your favorite pie "tools"...

Coming after we wake up tomorrow - fun ways to use your leftovers...

A Toast to the Friendly Ghost - add a ghostly feel to your table...

The witching hour is upon us - just one week left... Looking for a new way to set your Halloween table? Share the table with Casper - he won’t mind if you spill.



Spook your guests with a friendly ghost rising up from the center of your table. His wispy white body doubles as a table cloth. Give him a “toast” during dinner with the “There’s a BUG in my Mug” drink.



Every good ghost has a crew of apprentices.



Check out the “floaties” - they'll catch your attention.



Hope your weekend is full of ghostly fun...

For directions, photos, and recipe - go to:
www.changeabletable.com ("full house" tab)

DIE (you stubborn zucchini plant) - just give it UP!

My favorite season is Fall - and yet it does have it's drawbacks... I'm so happy to have had a successful garden, but once the frost arrives - I'm through! It's fun to go outside after the first really frosty night and see all the surprise produce standing outside like you caught them in their underwear... I had no idea I had so many cantaloupe living a secret life nestled in my woolly thyme ground cover. The jungle of leaves kept them well hidden.

I am looking forward to using all these banana squash - but the zucchini? I've had enough and I'm not afraid to admit it. I decided to make one more recipe to use up the baseball bats. (I'll post it tomorrow, then I'm so DONE...) Notice my die-hard zucchini plant that is half-frozen, but hanging on for dear life while snuggled up to the brick wall on the warm south side of my garage? You have to admit, it's a lesson in perseverance.

Notice my beautiful Autumn Blaze Maple tree... a gift from friends of my husband when he passed away. Every fall it literally catches on fire overnight - a beautiful reminder of how fast our lives can change.

Domestic Goddesses (in training...)

I love weddings - a great chance to see each of your children dressed to perfection enjoying each other and all those close to you. These are my beautiful daughters & daughters-in-law - and we womenfolk share a love of new recipes. This is a banner year for my family - we just celebrated our second wedding, and we now have one more. (My fifth became engaged the night of this reception - December is now even busier!)

Our photographer did a fantastic job - he is great at capturing the subtle things going on at a wedding... (Too bad I can't show you the fun shots he caught of my darling grandchildren - I don't like to expose them to the wolves on the internet...) Check him out at mattmcfarlandphoto.com.

Let them (US) eat cake...

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If there is one thing we do well as a family - I would have to say it's enjoying a meal together. At my son's wedding reception, we opted to actually USE their wedding cake as part of the buffet. Usually, cutting the cake comes at the end of a Utah wedding reception - right as the crowd is dispersing. The families then dutifully take the leftovers home and suffer through a few weeks of "what's for dessert? - not CAKE again!" The cake top goes in the freezer for the next year (getting crushed/relocated/and inadvertently thawed - then refrozen a few times till their first anniversary)

We decided to have our cake person (Steph's Cake Creations) make just a top layer, then these beautifully decorated cupcakes with marshmallow fondant for the guests to take as they walked by at the end of the buffet. It was nice to have every guest be able to share their wedding cake that day. And yes - we had plenty of leftover cake - but it was delicious to the very last cupcake!!

Fall Wedding... perfect setting

About a week and a half ago, we celebrated my son's wedding on a perfect fall day. We couldn't have asked for a better setting... leaves turning, delicious Indian summer weather, friends and family surrounding us - it was beautiful!

My good friend Pat catered our buffet lunch on that perfect day... Check out her websites at underatuscanmoon.com and endlesschocolatefountain.com

Creammmmmy Honeybutter - a great thing to butter any bread...

You're probably thinking..."when are we DONE with this cornbread kick?!?" Well - I am officially swearing myself off all things cornbread for at least a few weeks!

But I wanted to give you the wonderful honeybutter recipe that I promised yesterday. I love this stuff! It's hard to keep your fingers out of it...

I can’t take credit for this DELICIOUS recipe for something we all think we know how to make... One additional ingredient makes all the difference and helps it hold up well for several days. This lightly sweet honeybutter has body and texture - not just grease and sugar.

For the three simple ingredients, and the three things to remember about making it - go to:
www.changeabletable.com ("empty nest" tab)

Crunchy Sweet Pickles CONVERTED - brings back memories of picnics past...

Do you ever find yourself craving the sweet “gherkins” your grandmother used to make? The ones that are at the same time tangy, tart, super-sweet, with satisfying crunch that leaves you looking for the bottle and a fork... If you have ever bottled your own sweet pickles - perhaps you’ve said after the experience is over - “NEVER AGAIN!” This little “recipe” will bewilder you - leaving you thinking “How can this be so easy?”

As you read through this little tutorial - I wish I could see your face as it dawns on you that you can perform a dill-to-sweet change... You may be skeptical, but believe me - this is easy AND possible!

Better yet - as the summer picnic season is upon us - you can often find the large bottles of dill pickles for a real steal... I found mine the week before Memorial Day for two for $5.00 - almost half off the regular price. When you calculate the price of all the specialty ingredients required to make your own sweet pickles, the time involved, and the attention you have to give those little cukes (not to mention the pungent odor that will permeate your home until NEXT pickle season!) - you’ll want to at least TRY this method.

For the "recipe", photo tutorial, and tips - go to:
www.changeabletable.com ("full house" tab)