Home cook experiments with recipes and teaches others how to cook. Donna Clark is a Owner & Founder of Cooking At Clark Towers Cooking Classes. Each class comes with a recipe packet of everything you will make, the first class includes a binder to store all of your recipes.
Just curious if you take a look and judge what’s in other people’s grocery carts? I can’t help myself and when I buy what I would consider “questionable” items I wonder who is judging me?
believe it or not I did not have any garlic in the house, I did have garlic scapes in the garden so I chopped up a few of those and added them to the mustard and syrup
I remember the first time I used a shopping cart at the liquor store I was mortified. It was for a New Years Eve party I was throwing – I just needed to clear that up. A few years ago I was behind someone who was clearly having some sort of function one where they needed like 6 or more 30 packs of Bud Light? I have NO idea when that much of the same beer is necessary but who am I to judge? Last weekend I was asked to bring an appetizer and I came across one in a magazine that I ripped out and wanted to give it a try. It looked easy and sounded like it would be quite tasty even though it’s main ingredient was one of those items I would classify as “questionable” in my book. This would be the second time in my adult like that I was standing in line at the grocery store with a can of spam in my cart. I recall when I was younger my Father would chop it up very small and make a western omelette with Spam and I am not positive but I believe my Mother chopped it up for ham salad finger sandwiches? At least I know I have had finger sandwiches that were definitely made with Spam. I am going to say even if Spam is one of your no no’s these little bites are quite delicious and very easy to make. When I brought them to the party they were gone within the first 15-20 minutes and I will be making them again!
I believe I mentioned a few posts ago how I was going to leave the entire garden to my husband. I am basically still being true to my word. I have only harvested a few asparagus and only weeded that bed. He has spent more time out there more this years than in years past and has harvested cauliflower, lettuce, radishes and now Swiss Chard. Which this is the first time we have tried growing Swiss Chard. It is doing great out there and looks gorgeous. My daughter was the one that wanted it to be rainbow chard and that was a great choice too.
Friday nights dinner needed to include Swiss Chard only because I am not sure how long it will last sitting in the fridge. And it really is pretty cool to pick, cook and eat what you have planted, nurtured and harvested.
When I told my daughter what we were having she immediately said “yum” some of our favorite things, pasta, sausage, cheese. Pretty fail safe that dinner will taste like it was made with love. And it was!
First day of summer means end of school for some, allergies for most, and BBQ season has officially begun. That doesn’t mean we haven’t fired up the grill several times already. When I plan on grilling out, I try to make sure that if it can be grilled it will be grilled.
I usually complain how the asparagus in my garden is not producing, it is still not where I think it should be; more like where I want it to be. But I was pleasantly pleased with how many cuttings I was able to harvest.
I don’t usually make compound butters and I am not sure why I don’t; they taste delicious and they are very easy to make.
This is a great weeknight dinner if you need it to be or a date night meal with a nice glass of wine.
2 large sprigs fresh tarragon
4 Tbs unsalted butter, softened
2 Tbs minced shallot
1 Tbs dry white wine
1 Tbs white wine vinegar
1 Tbs water
Kosher salt and freshly cracked black pepper
1 ½ lb. beef flap meat – aka sirloin tip – cut so they are uniform sized pieces
1 bunch of asparagus – trimmed
T Tbs olive oil
Strip the tarragon leaves from the stems, finely chop the leaves; about 2 tsp. And set aside.
In a skillet over medium-low heat melt 1 Tbs butter along with the shallots and the tarragon stems. Cook for a couple of minutes till the shallots are translucent. Add the wine, vinegar and 1 Tbs of water. Increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the stems and let cool complete.
Once cooled add the last 3 Tbs butter, the chopped tarragon, ¼ tsp kosher salt, and ⅛ tsp pepper. Mix with a fork until well combined. Set aside until ready to use.
Steak and Asparagus Heat your grill to high about 400’F – 475’F
Using a sheet pan place some plastic wrap down; use one end for the beef and the other for the asparagus. Coat both with olive oil and season generously with kosher salt and fresh cracked black pepper.
Grill the meat turning every 2 minutes. Around 6-8 minutes, you are looking for medium rare 140’F for best flavors.
Remove plastic wrap place beef on sheet pan cover loosely with foil, while it is resting, cook asparagus turning once till slightly charred 2-3 minutes.
Thinly slice the meat against the grain, arrange on plates or a platter with the asparagus, top both with dollops of the butter.
If you have ever ordered takeout from a Chinese, Japanese or Thai restaurant you probably ended up with a container or two or even three of white rice. I mean who is not going to eat the fried rice first over the plain, sticky and starchy white rice am I right?
If you are anything like me you can’t just throw it away. So you put it in the fridge with the rest of the leftovers since you ordered way more than you could ever eat in one sitting and wait for someone to eat it. Until it stays in there a week, or more and you end up throwing it away on fridge clean out day. I too am guilty of this!
I started out thinking I was going to make fried rice, but with the ingredients I wanted to add to my dish we ended up with a stir fry. You might think they are similar and they basically are. Both using leftover rice, both cooked on high heat with a little oil. You cook them both in a wok but you don’t have to if you don’t have one. Both have some veggies and a protein plus a little soy sauce or oyster sauce; maybe some hoisin sauce top with a few sliced scallion and you’ve got a meal.
Here is what I threw in my stir fry – you make yours with what you like and what you have on hand.
2 containers leftover white rice
2 chicken breast
2 carrots – match stick
1 medium onion
1 can water chestnuts
1 can baby corn chopped
1/2 bell pepper
handful pea pod
1/4 cup soy sauce
2 tablespoon hoisin sauce
3 cloves garlic – minced
1 teaspoon ginger – grated
kosher salt and black pepper
Prep by slicing and dicing all of your ingredients.
heat your pan with a little oil and add the chicken or whatever protein you are using if it is not already cooked. Remove from heat, add the onion, carrots, pepper stirring constantly around the pan until lightly cooked, add the garlic stirring for another minute or two. Add the remaining already cooked veggies along with rice and chicken. Add the soy sauce and the hoisin. It only takes a minute or two for everything to come together.
In my opinion the key to a successful marriage is communication. Why we have made it 30 years is beyond me. We are not great a communicating but apparently it is working for us. Do I think things could have been easier had we been better at it, definitely.
It seems we always have some sort of plans either out or at home. Yesterday was no exception he worked, I went shopping; stop laughing SF. Had we discussed during our morning coffee/tea what our plans were we might have eaten dinner before 9pm. My plan was to hang out 2 loads of laundry, go shopping come home and put everything I bought away and then wash a couple of cars; after all that then I wanted to make this date night dinner for the two of us. His plan was to disrupt my plans.
Mid washing he made a cheese, cracker, salami board and invited his parents over for wine and snack on the porch. Oh and then he got a call and had to leave because one of his tenants needed their AC unit put in. Parents show up, he leaves and I continue to wash cars, it ended up being 5 vehicles but hey who is counting. Parents leave around 8 when the wine and board were empty. Took me a little less than an hour to throw this meal together but I was great and I would totally do it again or something that resembles it.
I had most everything on hand, steak tips, half a bag of shrimp and cocktail sauce were all in the freezer. I literally only picked up the lettuce and the small potatoes. Oh and the fresh bread that we ate some before hand; but it made it into the pictures.
Shrimp Make the shrimp first so it has time to cool. I used to boil them but find that baking them add a little more love to them. a little olive oil, salt and pepper and bake for about 8 minutes till cooked through. Set aside to cool.
slice in half, a little olive oil, salt and pepper and roast in the oven for about 30 minutes at 350’F
a little salt and pepper and a swirl of olive oil in your heated pan is all you need.
I cooked my bacon in the microwave between some paper towels. 4 pieces for 6 minutes.
Slice the head of iceberg lettuce in half and then half again.
If you use 2 boards or platters, you can keep the warm stuff away from the cold and it looks nice.
My mother might be shocked to read this blog – nothing bad trust me just me making and sharing a meatloaf recipe someone might have to pick her up off the floor! I am sure everyone has a childhood food trauma – OK trauma might be a little harsh but I am still not a meatloaf fan by any stretch. My poor husband sometimes orders it out since I pretty much never ever make it. My mother might fall over again when she reads that I not only made a meatloaf but I used ground turkey WHO AM I? When I was a punk teenager my mother tried to pull off ground turkey as ground beef – who did she think she was kidding – my teenage self was not falling for it one bit. My adult self is far more evolved I usually have a package or two in the freezer. You might be wondering why I would even attempt making this meatloaf; but my Dad should be eating a lot more healthier than he has his entire life so I guess I am going to try to convert him on a few things I know he likes. I feel that if I can make him a couple staples that are lower in sodium and with healthier choice of protein maybe he’ll try a little harder. I found this recipe from Genius Kitchen and changed it from ground beef to ground turkey. Yes I did try a bite of it, but I also put a chunk out on the table for the fam, immediate and extended, and they all liked it a lot so I think it is a winner.
I wonder if there are people who are not BBQ’ing this weekend? I can safely say that even when we didn’t have company over we had a BBQ. Weather has so far never stopped us – huh KP? Think pouring rain, no lights, umbrella with drinks in hand and SO many laughs. Food tasted great I think? We were incredibly soaked but we were making memories!
Even with all the outdoor parties, the unofficial start of summer and the great food out on the grill please take a moment to reflect on the meaning of Memorial Day maybe even take in a parade! A day on which those who died in active military service are remembered.
I will be making this pasta salad to share with the fam along with BBQ shrimp, steak tips and lobsters. I might even make a potato salad since we have a lot of protein and not a lot of sides. We’ll see what I come up with later today. 1 box of pasta such as campanelle, cavatappi or similar; cooked as directed – I use Tri-Colored Rotini
1 Can of small Black Olives drained
Container of cherry tomatoes – cleaned and sliced in half
Container of Feta Cheese
1 Carrot – grated
I like adding sliced salami or pepperoni – but this can be omitted
Ken’s Zesty Italian dressing
Make the pasta according to the package directions. After straining the pasta and while it is still warm add some dressing to toss with the pasta and marinate it. In a large bowl toss everything else together and toss till its mixed all together. Just before serving add a little more of the dressing and give it a quick toss again!
My initial intent was to post about the asparagus that I cut from the garden Friday after work I had pork chops out and a plan. But it was so nice out and we haven’t been able to use the patio or the porch yet this year; it has been too cold and too rainy. Friday afternoon was beautiful out so instead of cooking we made a plate of cheese and crackers and had our first Happy Hour out on the porch. I will admit our Happy “Hour” usually turns into Happy till the sun goes down or the bugs force inside.
Since my asparagus is still in the fridge and we are going out to dinner with some friends tonight (Saturday) I still won’t have time to cook the dinner I planned on making last night. Welcome to nice weather and the changing of plans. Happens to me all the time!
My daughter and I got the porch, patio and the flower garden ready this morning plus did some raking and got my in-laws patio ready for them and I made my shopping list but it is way to nice out to go to the store, so that will have to wait for another day. I am currently sitting out on the patio writing this while my husband is lounging over there reading. Life is good!!!
If you have never had lemon and blueberries in a muffin, tart or cake or something you really need to try some sort of baked good using both of them, they are like the perfect compliment a little sweet, a little tart. the flavors are terrific together though I am very partial to lemons so maybe I am a little biased but they are worth checking out.
This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it.
Lemon Zucchini Tea Cake preheat oven to 350 degrees
¾ cup applesauce – or if you want coconut oil
1 ¾ cups shredded zucchini – drained
1 ¾ cups all-purpose flour
2 tsp baking soda
¼ tsp baking powder
1 tsp kosher salt
1 ¼ cups sugar
2 tsp finely grated lemon zest
¼ cup fresh squeezed lemon juice
1 tsp vanilla
Handful of fresh blueberries
In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries
I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.
Cream cheese frosting
1 8-ounce package of cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)
You really should make these this morning – my mouth is watering
I will be going out to breakfast this morning without my children. My husband and I are away for the weekend for a wedding in Rhode Island. For those of you that are home and plan on making breakfast for your mother, wife, grandmother or just for yourself. These are worth making today, or any day really. They are so easy to put together and crazy fast that you can make them in under an hour – seriously!
Do I have your attention yet?
I’ve made them a few times and it still surprises me how good they are and how quickly I can make them and with so few ingredients that I always have on hand; I bet you do too. Make a frittata or strata or just scrambled eggs and a fruit plate and you will have a very tasty very satisfying breakfast or brunch fit for a Queen!
The dough comes together very easily!
Add as much or as little cinnamon as you like
before baking / after rising
Easy, fast, light and fluffy Cinnamon Roll with great flavor
We are going to celebrate May 5th aka cinco de mayo with a little taco party for family and friends. While it may look like a lot of work it really isn’t too bad. Your time will be spent mostly dicing and slicing and a little frying. The reward far out weighs an hour or so prepping for your party. And pulling off a party in less than 2 hours is quite satisfying.
some of the ingredients for today – plus I made a frittata with some of these ingredients
Being the Saturday before and writing this I have made up my shopping list and am just about to head out to the store. I am going to make up a few things today like the Mango salsa the chipolte mayo and the beef taco mixture and then tomorrow will be a cinch to pull everything together.
I plan on setting out several small bowls filled with sour cream, salsa, fresh cilantro, diced tomatoes, lime wedges, diced green onions, shredded cabbage and lettuce and some shredded cheese. I think that is all that is needed to top your taco no matter which one you choose to make. I’ll set up my fry station and assembly line the fish, chicken and shrimp. and them place them on a platter for everyone to create their own special taco.
When everyone arrives it is nice to have something to snack on and what better than a 7 layer dip. you could also set out some chips and salsa for a slightly lighter fare. Since I will have my fryer out I might just have to make churros but we’ll have to see if everyone has room for something sweet after the taco bar.
1 pound hamburger
1 small can tomato sauce
salt and pepper
2 tablespoons chili powder
Brown meat and drain excess fat. add tomato sauce, chili powder, salt and pepper to taste.
Chicken, Shrimp and Fish Taco
Flour Egg beaten Breadcrumbs
salt and pepper
Set out 3 dishes, 1 for flour, 1 for eggs, 1 for breadcrumbs. make sure to salt and pepper each one. Dip each piece of meat in the flour first, then the beaten eggs and finally in the breadcrumbs. An easy way to remember the dipping order is FEB flour, egg, breadcrumbs
Fry in batches in 350’F oil till browned and cooked through.
Add all ingredients to blender. Blend until combined.
Cooking at Clark Towers https://cookingatclarktowers.com/
Mango Salsa 2 Limes – sectioned, diced
2 ripe mangoes, diced
4-5 red radishes, small diced
1 small red onion, small diced
1 tablespoon chili powder
½ bunch fresh cilantro, leaves chopped
¼ cup extra virgin olive oil
Kosher salt, freshly cracked black pepper
Add all into a dish stir and refrigerate until ready to use.
It can be intimidating to slice up a mango. They naturally have a flat bottom; slice along both sides. If you can’t slice through just move over a little bit.