Author Archives: andrewsbeth

Like Daughter, Like Mother!!!

I don't know where she gets it! Love, Mom

I don’t know where she gets it! Love, Mom


Edit (by Melissa):  Laura sent us a picture of her spice cabinet as well – looks like we were both wrong, Mom!  Her spices look pretty much just like ours.  I guess it’s a family thing! 

Laura's spice cabinet

Laura’s spice cabinet


Peppermint Bark Candy

For all of you who know me, I hardly ever make sweets. (That is why there are bakeries!)  I happened to find this extremely easy recipe for white chocolate peppermint bark candy.  I thought it would look festive for Christmas! I usually make savory dishes. but this one caught my eye. 2 cups white chocolate chips, 1 cup crushed peppermint. You melt the chocolate in the microwave for a minute or two. Stirring a few times.  Add 1/2 of the peppermint to the white chocolate. Spread on a cookie sheet that has been lined with parchment paper and sprayed with cooking spray. Top with the remaining 1/2 crushed peppermint. Refrigerate for a few hours. Break into pieces.  ( The recipe came from a magazine, but I cannot remember which one.)

I think the next time I make this , I will try milk chocolate and top it with dried fruit. I have seen Ina Garten do something like that in the past.  I may have found a new candy recipe that looks impressive, but is so simple. HAPPY HOLIDAYS!!!

Peppermint Bark

Peppermint Bark


Outdoor dining tip!

I know summer is coming to a close. And picnics will be ending. But, a friend of mine, thank you Sandy, gave me a great tip about using herbs as table center pieces to keep flies away. Especially basil. It really seems to work. I used  basil, thyme, mint & rosemary for our Labor Day picnic. Looks pretty, smells good and I grew all of them. So, next time you decide to eat outside, you might want to give this a try. Image

Thank You Elyse!!

I have to thank my niece, Elyse for this wonderful shrimp dinner. She brought over her homemade salsa verde this week. It smelled so good!! (Sorry Care!) I had a pound of shrimp in the freezer. Melissa brought me some beautiful zucchini’s from her CSA. (Thanks so much!)  I marinated the shrimp in the salsa for about 20 minutes. Put everything on the grill.  So good!! I don’t have the recipe for this, but I wil be asking Elyse for it soon. She is really on to something.  This would be so good on chicken too, I would imagine.  It was great seeing you this week Elyse, and thanks for the wonderful salsa!!

Bob and I agreed….!!!

Finally, a meal that Bob and I both liked! You all know that does not happen too often.  I made an herb butter using  parsley, thyme, rosemary , garlic, fresh lemon juice and some lemon zest.( I softened the butter first and then added all the ingredients.) I put a cup of white wine in the bottom of a casserole dish. Layered the peeled and deveined shrimp on top. I dotted the butter over the shrimp. Baked it for 12-15 min at 350 degrees. While that was cooking , I blanched some snow peas from the farmers market, and boiled some whole wheat pasta.  Tossed it all together when the shrimp was done. The butter sauce over the pasta was quite tasty!  This was so easy & a  good way to use up extra veggies.  Something we can all relate too now!! Yummy!

Tomato Tart

It seems that I make a lot of recipes similar to this one. I love dishes like this because they are so good the next day, cold or at room temp. This recipe is from Cooking Light (Aug 2012). Look away Melissa, I bought the pie crust.  (You’ve all seen her posts.)  I used tomatoes from the farmers market and the basil from Matt. I liked this tart because it also uses fontina cheese. My new favorite. Melts like butter! Basically the recipe  is eggs, milk,  cheese, shallots, tomatoes , fresh thyme and basil. Next time, I think I will add some greens to it.

I still have some purple potatoes to use. I have steamed & roasted them quite a few times this summer.  Any ideas out there for something different to do with them? Thanks!

Veggie Lasagna

I decided to use the squash from Matt, for a veggie lasagna.  I roasted the squash with some shallots .  The recipe also called for two pints of grape tomatoes , roasted. That is the extent of the veggies. The recipe is from Cooking Light , May 2012. It is a little complicated because you make a white sauce with chicken broth, flour & a bit of heavy cream. The cheese that topped the lasagna was Fontina. I use this cheese instead of parm. or mozz. sometimes. It melts wonderfully.  I also very much love my Rachael Ray casserole dishes from QVC!! Aren’t they pretty? From the oven to the table!

I’m back, and with turnips!!

ImageI have finally figured out my new computer and how to post pictures. Thank you Melissa for all your help. I have enjoyed your posts so much. Although, you set he bar high! I will share a new idea, one from “Fabio”, from the Farmers Market.  I wasn’t quite sure  what to do with the white turnips in our CSA box,  “Fabio”, aka Daniel, suggested I pickle them. They actually were quite tasty if you like that sort of flavor. Recipe: fill the jar with 1/2 water, 1/2 white vinegar, garlic , pearl onions,  black  peppercorns & a few bay leaves. In the fridge for a few days and done. Could use this method with a lot of veggies I imagine. I am fortunate, that if I try something new and I don’t like it, there is always GP! 

Chimichurri Copycat

Thanks to Tom, I was inspired to make my own chimichurri sauce!  I had an abundance of parsley, a turkey breast and a crockpot.  Magic happened.

Melissa and Laura joined us for dinner and appetizers (a cheese plate with spicy mustard and good pepperoni).

Here’s my recipe for the chimichurri from

1 1/2 cups parsley, chopped

4 teaspoons olive oil

3 tablespoons white vinegar

1 garlic clove, minced

salt to taste

a little cayenne pepper

I put the turkey breast in the crockpot on a bed of sliced onions with two cups of chicken broth.  Then I rubbed the chimichurri sauce on top of the turkey breast and cooked it for 3 1/2 hours on low.

Now let magic happen in your kitchen!


My lovely parsley – soon to be chimichurri!

Cooking in the crockpot!