I thought it might be either a baby hawk or an eagle–I’ve seen eagles flying in the area before–and those feet really looked like eagle feet to me. The baby didn’t look or seem injured in any way. I didn’t know if it had fallen from a nest or why it was there. Hopefully the mama was close by. The closest I got to the baby bird was about five feet. Later on, I googled “baby eagle photos” and found a variety of different–looking baby eagles…some had yellow beaks, but some had beaks like this one…and the same coloring.

The baby bird wasn’t there when I checked back. Hopefully the baby is with mama bird.

So what do you think–could this be a baby eagle? Do any of you know anything about eagles?

If you are growing cucumbers in your garden this summer, this is a great side dish to use them in! I found a recipe at Our Best Bites that I modified a little…I used honey instead of sugar as a sweetener, used a little less salt, and used white wine vinegar instead of rice vinegar. I thought using honey in this cucumber salad worked out great! I’m trying to use honey instead of granulated sugar when I can because it’s healthier, and this seemed like a great recipe to try it in.

The honey gives this salad a yummy sweetness, and there’s a little zing and spice from some diced red onion and red pepper flakes. Sweet and spicy…I love that combination in this salad! If you don’t want much spiciness, add a little less of the red pepper flakes and it should be just fine! This recipe makes about 4-6 servings, depending on how big your servings are. If you’re making this for a larger group, you’ll probably want to double the recipe.

HONEY-SWEETENED CUCUMBER SALAD (adapted from Our Best Bites)

Makes 4 to 6 servings

• 1 1/2 pounds cucumbers (about 3 medium), peeled, halved lengthwise, and thinly sliced
• 1 1/2 teaspoons salt
• 1/2 cup white wine vinegar (or substitute rice vinegar)
• 1/2 cup water
• 3 Tablespoons honey (or substitute same amount of granulated sugar)
• 1/8 to 1/4 teaspoon red pepper flakes
• 2 Tablespoons finely diced red onion

Place cucumber slices in a colander sitting over a bowl. Sprinkle with salt and toss well. Let cucumber slices sit in your refrigerator for 1 hour, tossing them several times as they are draining.

Prepare marinade while cucumber slices are draining in the refrigerator: Combine vinegar, water, honey, and red pepper flakes in a small saucepan. Bring to a boil, then reduce heat to medium. Cook over medium heat for about 10 minutes, until liquid is reduced to about 1/3 cup (if you end up with less than 1/3 cup, add some water to bring the mixture to 1/3 cup). Remove mixture from heat and mix in the diced red onion. Let mixture cool to room temperature.

When cucumber slices are ready to remove from the refrigerator, dry them a little more by patting with some paper towels and then combine with the vinegar marinade mixture, blending well. Refrigerate until well chilled and then serve (you can serve it without chilling, but it tastes best chilled!).

Cucumbers are great in summer salads and side dishes! Do you have a favorite recipe you like to make with cucumbers?

Our local farmers’ market opened a few weeks ago, so it was great to receive a review copy of Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table. Author Tammy Algood, popular food personality and columnist, has put together a wonderful collection of recipes you can make with ingredients fresh from the farmers’ market, local produce stands, or your own garden.

This cookbook includes recipes for appetizers, soups, salads, sides, breads, entrees, desserts, and breakfast or brunch. There’s also a section with canning instructions at the end of the book.

You’ll find recipes like Caramelized Onion and Mushroom Triangles, Spiced Peach Chutney, Roasted Sweet Potato Soup, Eggplant and Sweet Onion Salad, The Best Southern Hash Browns, Blue Cheese and Bacon Coleslaw, Basil Biscuits, Fresh Chive Spoon Bread, Open-Faced Cajun Shrimp Sandwiches, Fresh Orange Pound Cake, and Southern Breeze Cantaloupe Limeade. There are full-color photos throughout the book, too.

I decided to try the Savory Zucchini Pie and was really happy with how it turned out! It’s an easy recipe that’s perfect for breakfast or brunch, and I always seem to have lots of zucchini around during farmers’ market season. This pie also has onions, cheddar cheese, and herbs to give it a great flavor. It’s made with baking mix, too, and I used a whole grain mix by Hodgson Mill® called Insta-Bake Whole Wheat Variety Baking Mix with Buttermilk. I really like the mix and the fact that it’s made with whole wheat.

I hope you get a chance to try this recipe out…it’s really good!

SAVORY ZUCCHINI PIE from Farm Fresh Southern Cooking

No need to worry about a crust with this pie. It forms its own, which means this is a quick company dish that can go from brunch to dinner. The zucchini can be shredded ahead of time to make stirring it together simple.

Makes 8 servings

• 2 cups shredded zucchini
• 2 eggs, lightly beaten
• 1 white onion, peeled and chopped
• 3/4 cup all-purpose baking mix (I used Hodgson Mill® Insta-Bake)
• 3/4 cup shredded sharp Cheddar cheese
• 1/4 cup vegetable oil (I used canola oil)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried sage
• 1/4 teaspoon paprika

Preheat the oven to 350˚F. Lightly grease a 9-inch pie plate and set aside.

In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well. Transfer to the prepared pie plate.

Bake 45 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.

I love to buy fresh produce from the farmers’ market…especially tomatoes! What kinds of local produce do you like to buy?

The sweetest sounds to mortals given

Are heard in Mother, Home, and Heaven.

 

WILLIAM GOLDSMITH BROWN

American editor and writer (1812–1906)

Wishing you a blessed and beautiful Mother’s Day!

When I was on vacation recently, I had the chance to stop in at one of my favorite stores–IKEA! They have all kinds of home decor and kitchen items, wonderfully designed and so reasonably priced! I can’t walk into an IKEA store without buying anything, so it’s probably good that I don’t live close to one! When I do get a chance to shop there, though, it’s a real treat.

After I got back home, I browsed a little more on their website,  IKEA.com. I wish I had seen the tumbler pictured above when I was at the store…I definitely would have bought that! Here are some other great things I found…guess I’ll have to add these to my wish list for my next visit!

A fun, graphic rug…

A cool teapot (only $12.99!)…

A nifty serving bowl–I think this was just $2.99…

Colorful potato peelers…

A great chandelier…

A white chairbed…perfect for smaller living spaces…

Cupcake liners…I can always use those!…

And last but not least, ice pop makers…perfect for summer!

Hope you enjoyed this little glimpse of the kinds of things you can find at IKEA!

Do you shop at IKEA? What types of things do you buy there?

I came up with this recipe when I couldn’t find quite what I was looking for anywhere else. I had to make several batches of these muffins before they came out the way I wanted, but it was worth it! These are really yummy muffins made with canned sweet potatoes and “loaded” with dried cranberries, mini chocolate chips, and finely chopped pecans. They’re a real treat for breakfast, brunch, or snack time.

These Loaded Sweet Potato Muffins are great to make all year round, but I’m going to keep these in mind for Thanksgiving time, too…since I usually make alot of things with sweet potatoes and cranberries that time of year.

You’ll end up with 19-20 muffins when you make this…about 1 1/2 dozen. Here’s the recipe…enjoy!

LOADED SWEET POTATO MUFFINS by NancyCreative

Makes 19-20 muffins

• 1 (15-ounce) can sweet potatoes, drained and mashed (about 1 1/4 cups)
• 1 cup brown sugar, packed
• 1/2 cup butter, softened
• 3 eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk
• 1/2 cup dried cranberries (or substitute raisins)
• 1/2  to 2/3 cup mini semi-sweet chocolate chips
• 1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Line 2 muffin tins with paper liners (the second tin will only need 7 or 8 liners).

In large bowl, add mashed sweet potatoes, brown sugar, and softened butter; blend until smooth. Add eggs and vanilla and blend well.

In medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg, blending well. Add these dry ingredients to the sweet potato mixture in the large bowl.

Add milk to sweet potato and flour mixture, stirring until blended (don’t overmix), then fold in the cranberries, mini chocolate chips, and chopped pecans.

Fill the lined muffin cups 3/4 full. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm.

Enjoy these muffins loaded with lots of yummy things inside!

Do you like making muffins? What’s your favorite flavor?

“Come to Me, all of you who are tired and have heavy loads, and I will give you rest. Accept My teachings and learn from Me, because I am gentle and humble in spirit, and you will find rest for your lives.”

MATTHEW 11:28–29 (NCV)

The Holy Bible, New Century Version®. Copyright © 2005 byThomas Nelson, Inc. 

Linked to Think on These Things.

If you’re a fan of cornbread or savory, cheesy breads, I think you will love this recipe! Ann gave it to me last fall, after I had made some Cheddar and Green Onion Cornbread. I finally got around to making this, and wish I had made it much sooner because it is sooooo good! It’s a moist, cheesy cornbread with bacon, onion, and pimiento added in. And also, of course, jalapenos, which give the cornbread a nice spicy kick. If you don’t want it spicy, use green chiles instead, and you’ll have a tasty, mild and savory cornbread.

This cornbread is perfect for breakfast or brunch any time of year. You could serve it with eggs and breakfast potatoes (like these yummy Onion-Roasted Potatoes). Since this cornbread has bacon in it, you could even just serve it with a fruit salad for a lighter breakfast.

ANN’S JALAPENO (OR GREEN CHILE) CORNBREAD

• 2 (8.5-ounce) packages Jiffy® corn muffin mix
• 2 Tablespoons sugar
• 3 eggs, beaten
• 1/2 cup vegetable oil (I used canola oil)
• 2 1/2 cups milk
• 1 (14.5-ounce) can whole kernel corn, drained
• 2 cups grated cheddar cheese
• 1 (2-ounce) jar diced pimiento, drained (optional)
• 1/2 pound bacon (cut in small pieces and fried) or substitute a 3-ounce package of real bacon pieces–about 3/4 cup
• 1 small grated onion
• 1/4 cup (or more, to taste) chopped jalapenos OR 1 (4-ounce) can chopped green chiles, drained

Preheat oven to 350 degrees. Grease a 9×13″ pan or spray with cooking spray.

In large bowl, mix corn muffin mix, sugar, eggs, vegetable (or canola) oil, and milk, blending well. Add in corn, cheese, pimiento, bacon, onion, and jalapenos or green chiles. Mix all ingredients together, blending well; pour into prepared pan.

Bake at 350 degrees for 40 to 50 minutes (mine took 50 minutes to bake), until top is golden and set. Serve immediately or while still warm.

This really is a must-try recipe!

There are so many variations of cornbread–some are cakey, and some are moist, like this one. Some are pretty simple, and some, like this, have lots of add-ins. Which way do you like cornbread best?

I’ve heard that quinoa is very good for you, but didn’t realize it was a superfood until I reviewed Quinoa Cuisine, a new cookbook that features 150 creative quinoa recipes, from salads and soups to entrees and desserts.

The introduction to the book gives you a good overview about quinoa, which is very helpful if you’re like me and don’t know much about it! According to the book, quinoa is rich in protein, calcium, iron, fiber, potassium, B vitamins, and Vitamin E. It’s also considered a complete protein because it provides a healthy balance of all eight essential amino acids. If you’ve never used quinoa, there are helpful cooking tips in the introduction also.

Then there are the delicious-sounding quinoa recipes…Lemon-Ricotta Pancakes,  Banana Nut Power Muffins, Black Bean, Corn, and Quinoa Salad with Lime Dressing, Gouda and Red Pepper Tarts, Spinach and Parmesan Pilaf, Chicken Potpie with Quinoa Biscuit Crust, Ginger-Peach Shortcake, Apple-Cherry Trail Bars…and many more! The recipes all use quinoa seeds, flakes, or flour to create yummy and healthy dishes. This softcover book does not have inside photos, but the recipes seem easy to follow.

I’ve always wanted to make Tabouleh, and when I saw a recipe for that in this book I just couldn’t resist making it! In this recipe, quinoa replaces the wheat grain bulgur. I really liked it, so I guess I’m a new Quinoa fan now…I’m looking forward to trying more of the recipes out!

Here’s the recipe for the Tabouleh…it’s packed with lots of healthy ingredients like cherry tomatoes, cucumbers, chickpeas, green onion, olive oil, and some herbs and spices. Very delicious!

TABOULEH SALAD  from Quinoa Cuisine

A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color. SERVES 6 TO 8.

• 2/3 cup white quinoa, rinsed
• 1 1/3 cups water
• 1 cup halved cherry tomatoes
• 1 small cucumber, seeded and diced
• 1/2 cup canned chickpeas, drained and rinsed
• 2 Tablespoons sliced green onion
• 1/4 cup chopped flat-leaf parsley
• 2 Tablespoons chopped fresh mint
• 1/2 teaspoon ground allspice
• 2 Tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• kosher salt and black pepper

1. In a medium saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for  5 minutes. Fluff with a fork and allow to cool.
2. In a large bowl, stir together the cooked quinoa, cherry tomatoes, cucumber, chickpeas, green onion, parsley, mint, allspice, lemon juice, and olive oil. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving so the flavors can marry. Serve cold or at room temperature.

A little garlic powder might be nice in this, too…I don’t think that’s typically in Tabouleh, but I may try that out next time!

Do you cook with quinoa often? What’s your favorite quinoa dish?

I realized I hadn’t made anything chocolate in awhile! I found this recipe from Savoring Time in the Kitchen last year, so I thought it was about time I tried it out! The original recipe is for chocolate zucchini bread, but I decided to make muffins instead and made a few small changes…like using canola oil instead of vegetable oil and Greek yogurt instead of sour cream. I also added a little more chocolate chips to the batter. The recipe makes almost 2 dozen (22 to 23) really good, moist, chocolatey muffins–or you can make four mini-loaves instead (baking time will be longer). These muffins are moist yet cakey, too, and they have nice rounded tops. They’re a very yummy way to use that zucchini from your garden this summer!

VERY CHOCOLATE ZUCCHINI MUFFINS (adapted from Savoring Time in the Kitchen)

Makes 22 to 23 muffins (or 4 mini loaves)

• 2 ounces unsweetened baking chocolate (two 1-ounce squares)
• 3 eggs
• 1 1/2 cups granulated sugar
• 3/4 cup canola oil
• 1/4 cup plain or vanilla Greek yogurt (or lite sour cream)
• 2 cups grated zucchini
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 3 tablespoons cocoa powder
• 1 cup semi-sweet mini or regular chocolate chips (I prefer using the mini’s)
• 3/4 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Line muffin pans with paper liners (if making mini-loaves, grease and flour 4 mini-loaf pans).

In a microwave-safe bowl, microwave baking chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, yogurt, grated zucchini, vanilla, and melted chocolate; blend well. Stir in the flour, baking soda, baking powder, salt, cinnamon (optional), and cocoa powder. Then fold in the chocolate chips and nuts, if desired. Spoon into lined muffin cups or 4 mini-loaf pans.

Bake muffins at 350 degrees for 20 minutes, or until a toothpick inserted in center comes out clean. If making mini-loaves, the original recipe says to bake those for 45 minutes. You might want to check the loaves around 40 minutes, just to be on the safe side…especially if your oven tends to run hot!

Zucchini always makes baked goods so nice and moist. What do you like to bake with zucchini?