Easy peasy blueberry sauce is versatile and delicious. Drizzle it on vanilla ice cream for a simple dessert or try it on pancakes and waffles. June 29th is National Waffle Iron Day . Breakfast and brunch is one of my favorite meals and I LOVE waffles topped with blueberry sauce. I thought, what better way to celebrate the beloved waffle and the kitchen tool that makes them possible, than with a delicious, easy blueberry sauce recipe. This recipe is quite versatile. Drizzle it on vanilla ice cream for a simple dessert or try it on pancakes. Did you know waffles have been around since the 14th century? The first American patent for a waffle iron was issued in 1869. Since then, Americans have been making all kinds of delicious waffle creations. Local blueberries and mountain huckleberries will soon be in season in Washington. You can easily swap out the blueberries for huckleberries, which are very similar. I recommend shopping your local farmer’s market for these little blue bundles of deliciousness. Follow this link to find a Puget Sound farmer’s market near you. Find A Market Near You! Blueberries are native to North America and very high in antioxidants Easy peasy blueberry sauce Simple, versatile and full on flavor – this easy peasy blueberry sauce recipe is great on waffles, pancakes or ice cream. 2 cups blueberries (1 U.S. pint) 1/4 cup lemon juice 1/4 cup plus 1 tbsp spoon sugar 1 tsp cornstarch Combine all the ingredients in a medium sauce pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the sauce begins to thicken. Transfer the sauce to a jar. Use immediately. Store in the fridge. Microwave the sauce for 20-30 seconds and add a small amount of water as needed to thin the sauce after refrigeration. Use fresh or frozen blueberries or mixed berries. Source: northwestspoon.com #blueberry #pancakes #waffles

Fresh strawberries, blueberries and sweetened Chantilly cream make this simple but beautiful patriotic dessert perfect for summer holidays. Your guests will love these red, white and blue strawberries for Memorial Day or Fourth of July. Chantilly cream and luscious berries in every bite Happy 4th of July! Summer is here and we are excited to relax and enjoy time with family and friends this holiday weekend. Are you looking for a patriotic, red, white and blue treat? How about some luscious strawberries and blueberries topped with delicate, sweet whipped cream in every bite? You’ll be the star of the party with this gorgeous red, white and blue strawberries with chantilly cream dessert. Chantilly cream is sweetened or lightly flavored cream, whipped until it is light and fluffy. Chantilly cream can be flavored with sugar, liqueur or vanilla to fill cakes and pastries. I recently made these for a mommy and me cooking class I teach. My son would say…these are “easy, peasy, lemon-squeezy.” Which means ~ they are kid-approved and super fun to make. This post contains affiliate links. Essentials for this recipe: Strawberry Huller Confectioners Sugar Heavy Whipping Cream These bite-sized red, white and blue strawberries with chantilly cream treats disappear fast. So, I recommend doubling the recipe for a larger family gathering or picnic. Red, white and blue chantilly cream strawberries Luscious sweet berries with lightly sweetened whipped cream in every bite. These easy berry treats make a great bite-sized dessert for the 4th of July. 1 cup heavy cream 1/4 cup confectioners’ sugar 1 lb strawberries 6 oz blueberries Rinse and hull the strawberries. Cut an “X” in the tip of each berry, but do not go all the way through. Gently spread the berries open and set aside. In a stand mixer (using the whisk attachment), beat the cream and confectioner’s sugar until soft to medium peaks form. Transfer the whipping cream into a piping bag fitted with a star tip. Gently pipe the whipping cream into each berry. Then dot the cream in the strawberries with blueberries. Source: northwestspoon.com #patrioticdesserts #Strawberries

For dark chocolate lovers. Rich, creamy, decadent chocolate mousse makes a sweet ending to a special dinner. Nothing says Valentine’s day than rich delicious chocolate mousse. It is rich, velvety and very chocolaty . If you’re a dark chocolate fan, you’ll love this. It was a bit too rich for my kids. I think they enjoyed eating the whipped cream topping and sprinkles I added on top for decoration more than the actual mousse. It doesn’t need any extra whipped cream on top, but they thought that was extra special and fun. My husband and I on the other hand, loved it. It makes a great end to a wonderful dinner party. Because it makes six full servings and it’s very rich , the next time I make this, I would cut the recipe in half for four small servings. Melt the chocolate over a double boiler. Do not allow the water to touch the bottom of the bowl the chocolate is in. I used Ghirardelli chocolate because I like the flavor. Use any brand you prefer. In a medium saucepan, whisk together the egg yolks, 2 tablespoons sugar and ¾ cup heavy cream. Cook over medium-low heat, stirring until the mixture coats the back of the spoon (about 3 – 4 minutes.) Watch carefully that the mixture does not boil. Remove from heat, then whisk in the melted chocolate and vanilla. Strain into a bowl and set aside until it cools. With an electric mixer, beat the remaining heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form. Stir about 1/3 of the whipped cream into the cooled chocolate custard mixture. Gently fold in the rest of the whipped cream. Spoon into pretty serving dishes and chill covered for at least 30 minutes. Make these a day ahead if you are holding a dinner party. Remove from the fridge a few minutes prior to serving. Serve at room temperature. Happy Valentine’s Day! Decadent chocolate mousse For dark chocolate lovers. Rich, creamy, decadent chocolate mousse makes a sweet ending to a special dinner. 4 tbsp sugar (divided (2 tbsp, 2 tbsp) 2 cups heavy cream (divided (3/4 cup, 1 ¼ cup) 8 oz bittersweet chocolate (melted) 1 tsp vanilla extract Melt the chocolate over a double boiler. Do not allow the water to touch the bottom of the bowl the chocolate is in. In a medium saucepan, whisk together the egg yolks, 2 tablespoons sugar and ¾ cup heavy cream. Cook over medium-low heat, stirring until the mixture coats the back of the spoon (about 3 – 4 minutes.) Watch carefully that the mixture does not boil. Remove from heat, then whisk in the melted chocolate and vanilla. Strain into a bowl and set aside until it cools. With an electric mixer, beat the remaining heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form. Stir about 1/3 of the whipped cream into the cooled chocolate custard mixture. Gently fold in the rest of the whipped cream. Spoon into serving dishes and chill covered for at least 30 minutes. Remove from fridge a few minutes prior to serving. Serve at room temperature. Can be made a day ahead and kept refrigerated until 30 minutes prior to serving. Source: northwestspoon.com #Chocolate #chocolatedessert #valentinesdaydessert

Bavarian sausages, potatoes and apple make this one-pot slow-cooker Bavarian supper delicious. This is a one-pot, family-style slow-cooker meal. It doesn’t take long to cook because the sausages are already pre-cooked when you buy them. The key to great flavor and texture is not to add additional water. There is enough water in the sauerkraut, potatoes and apple for the dish. I suggest leaving the skins on the potatoes. It adds nice color and texture. Use a smoked bratwurst for this recipe, like Seattle’s Bavarian Meats Smoked Bratwurst . Alternatively, you could use another cooked Bavarian-style sausage or Polish sausage if you prefer. Bavarian Meats specializes in German-style sausage products and is located in Pike’s Place Market . You can also find them in most major Northwest grocery stores in the deli section. It’s great to vary up the kinds of sausages you use. If you choose to do this, think about the base spices in each sausage to make sure they will compliment each other. The Smoked Bratwurst has hints of garlic and pairs nicely with Knackwurst. I prefer Boar’s Head sauerkraut or Bubbie's sauerkraut. Bavarian supper Bavarian sausages, potatoes and apple make this one-pot slow-cooker Bavarian supper delicious. 3 strips bacon (cut into pieces and fried crispy) 2 tbsp flour (for gluten free, substitute 1 tbsp gluten free flour and 1 tbsp cornstarch mixed together) 1 16 oz bag Boar’s Head sauerkraut (or 1 15 oz can or 2 cups sauerkraut) 2 small to medium sized red potatoes (skin on, cubed) 1 small to medium sized apple (Braeburn or Macintosh) 1 tbsp stone ground Dijon mustard 4 – 6 Bavarian sausages (cooked, or Polish sausage) Fry the bacon until crisp. Remove bacon and set aside. Drain most of the drippings, except 2 tablespoons. On low heat add the flour to bacon drippings. Blend well, then add the sauerkraut and cooked bacon back together. Blend well, then add the sauerkraut and cooked bacon back together. Stir then transfer to the slow cooker. Add the remaining ingredients. Cover and cook on low 5 – 6 hours, or high 3 – 4 hours. Boar’s head sauerkraut and Bavarian Meats Smoked Bratwurst sausages are generally in the deli section of the grocery store. Use a cooked Bavarian-style sausage or Polish-style sausage. You can also mix up different types of sausages. Source: northwestspoon.com #BavarianMeats #BoarsHead #Sausages

This is the kind of sweet and sassy BBQ sauce recipe that families keep secret and don’t share because it’s just THAT GOOD. The secret to this sauce is bourbon! That’s right folks…bourbon. And don’t skimp on the bourbon either. For the best results, use a good quality bourbon. Bourbon infused BBQ sauce is a wonderful all-purpose BBQ sauce that you can spread on chicken, ribs, hamburgers or what ever you fancy. By the way, did you know May is National BBQ month ? Warmer and longer days mean it’s time to get outside, spend time with family and grill. The secret to this delicious all-purpose BBQ sauce is a little patience and bourbon . If you have a favorite bourbon, use that. I used Knob Creek Kentucky Straight Bourbon and recommend it. It’s a beautiful amber color, with an aroma of maple sugar, toasted nuts and oak. When you simmer the sauce for a while ( patience ), you burn off the alcohol and are left with big bold flavor . And that’s what takes a BBQ sauce from hum drum to WOW. Need a recipe for to-die-for ribs ? Check out my succulent fall off the bone BBQ pork ribs recipe . This post contains affiliate links. Essentials for this recipe: Hunt’s Tomato Ketchup White Vinegar Worcestershire Sauce Honey Need some sides to go with your BBQ? Give these classics a try: Northwest potato salad Simple corn bread Potato and green bean salad Strawberry Lemonade Peach sorbet Bourbon infused BBQ sauce The secret to this sweet and sassy BBQ sauce is bourbon. Try it on ribs, chicken, hamburgers or steak. 2 cups ketchup (Preferably Hunt’s tomato ketchup) 2 tbsp white vinegar 2 tbsp Worcestershire sauce 1/4 cup honey 3/4 cup water 3/4 cup bourbon 1 tsp cumin 1 tbsp dried thyme 1 1/2 tsp salt 1/2 tsp black pepper 1 1/2 tsp chili powder 1/2 tsp garlic powder 1/4 tsp cayenne pepper (or more to taste) Combine all ingredients in a two quart sauce pan and bring to a gentle boil on medium-high heat. Reduce the heat to low and simmer gently for 30 minutes or until it begins to thicken and the alcohol burns off. This recipe will yield about two and a half cups of sauce. Store the sauce in a large jar in the refrigerator I recommend Hunt’s tomato ketchup because of the flavor and it does not contain additives or preservatives. Source: northwestspoon.com #BBQsauce #bourbon

During berry season you can’t miss out on making a classic sweet and tart strawberry rhubarb almond crisp . I like to add almonds to the “crisp” for a nice light crunch. If you use gluten-free flour and oats, this translates to an easy and delicious gluten-free dessert that everyone in the family will love. It’s best served warm, with a little vanilla ice cream or whipped cream on the side. This post contains affiliate links. I always use fresh strawberries. They are rinsed, hulled and cut into quarters. I use this handy kitchen tool the Chef’n StemGem Strawberry Huller . It’s useful when you need to hull allot of strawberries ~ particularly if you freeze them for smoothies or preserve making. This recipe also features rhubarb. I typically use frozen rhubarb, which is already washed and cut into bite sized pieces for you. But you can use fresh rhubarb from the garden also if you are so lucky to have one of these plants. Use the stalks of the plant, not the leaves. The leaves are reportedly toxic because they contain high levels of oxalic acid. Did you know rhubarb is classified a vegetable, rather than a fruit? I highly recommend placing the baking dish on a jelly roll pan in the oven. This helps avoid drips and spills. Strawberry rhubarb almond crisp is one of my family’s favorite desserts. And it’s easy to make. Enjoy! Happy Cooking! Michelle If you make any of my recipes, use #northwestspoon and share your photo. Essential items for this recipe: Sliced Almonds Rolled oats Jelly Roll Pan 9-Inch Nonstick Square Cake Pan Strawberry rhubarb almond crisp This sweet, yet tart berry classic is best served warm. The crisp has a light and surprising crunch with the addition of sliced almonds. Strawberries, rhubarb and almonds ~ a great combination. Fruit: 1 lb strawberries (3 cups) hulled and cut into quarters) 2 1/2 cups rhubarb (cut into small pieces) 1/2 cup sugar 2 tbsp cornstarch 2 tbsp lemon juice For the crisp: 1 1/2 cups all-purpose flour or (gluten-free flour mix) 1 1/2 sticks butter (3/4 cup) 1 tsp cinnamon 1/4 tsp salt 1 cup rolled oats 1 cup brown sugar 3/4 cup sliced almonds Preheat the oven to 350 F. Combine the strawberries, rhubarb, sugar, cornstarch and lemon juice in a medium-sized bowl and stir to coat the fruit. Transfer the fruit to a 9 x 9 inch square cake pan. Set aside. In a separate large mixing bowl, combine all the crisp ingredients, except for the slivered almonds. Use a pastry cutter to cut the butter into the dry ingredients until crumbly. Then mix in the slivered almonds last. This way the almonds won’t become crushed into bits. Top the fruit with the crisp. Pile it on high. It may seem like allot for the pan, but the fruit shrinks as it cooks. Place the cake pan on a jelly-roll pan. Bake in the oven for 40-55 minutes. The fruit will be bubbly and the top golden brown. Remove from the oven and let it cool slightly before serving. Serve warm with vanilla ice cream. Tip: Placing the cake pan on a jelly roll pan during the bake makes it easier to remove the crisp from the oven when it’s hot and also prevents a mess in your oven if it happens to bubble over the sides. Essentials for this recipe: Sliced Almonds Rolled oats Jelly Roll Pan 9-Inch Nonstick Square Cake Pan Source: northwestspoon.com #Strawberries

Rich and delicious Dungeness crab cobb salad is a special treat. This salad features Dungeness crab, bay shrimp, a wide variety of veggies, eggs, walnuts, bleu cheese and a creamy homemade dressing with French thyme, scallions and parsley. It’s crab season here in the Puget Sound area. Summer fun on the water means watching for wildlife, enjoying the view and catching a few crabs along the way. Dungeness crab is tender, delicate and somewhat sweet in flavor. My daughter says that Dungeness crab is best served freshly cooked with melted butter. Simple and delicious! However, on this day, I was looking for something a little different. I paired the crab with cooked bay shrimp, a wide variety of veggies, eggs, walnuts and bleu cheese . One of the best things about crab is it can be served freshly cooked hot or chilled and served cold in salads later. The dressing for this salad is inspired by one found at Ivar’s Seafood Restaurant that they refer to as “ Hat Island Dressing .” I made a couple minor changes, based on the fresh herbs I had available in my garden. In this recipe, I chose to use fresh French thyme and scallions. Fresh herbs that pair well with seafood and crab include French thyme, tarragon, chives, parsley, dill and scallions. Crabbing fun around Hat Island After we dropped a few crab pots (circular steel traps), we toured around Hat Island which is a small private island near Whidbey Island. It consists only of private homes and cottages. Our crabbing adventure was exciting, educational and fun for everyone. Dungeness crab is a purple-ish grey-ish color. Once it is cooked, the shell turns a bright red color. Only male crabs that are at least 6 1/4 inches wide can be kept. The family-time spent outside in this beautiful area was worth the effort to catch, cook, then shell our own crabs. In case you’re wondering, crab does freeze well. Cook and clean the crab prior to freezing it. It can be frozen in the shell or shelled and just the meat frozen. I like to have packets of both in our freezer for different meals. I hope you enjoy this recipe. It’s certainly a special treat. Happy crabbing! And happy cooking! This post contains affiliate links. Recommended items for this recipe: Chopped Walnuts Egg Slicer Crab Crackers and Seafood Forks Dungeness crab cobb salad Rich and delicious dungeness crab cobb salad is a special treat. This salad features dungeness crab, bay shrimp, a wide variety of veggies, eggs, walnuts, bleu cheese and a creamy homemade dressing with French thyme, scallions and parsley. For the dressing 2 scallions 2 tbsp Italian parsley (finely chopped) 2 tsps fresh French thyme (finely chopped) 1 tsp white wine vinegar 1/4 tsp sea salt 1/4 tsp ground black pepper 1/2 cup mayonnaise 1/4 cup sour cream 1/2 tbsp lemon juice For the salad 3-4 oz dungeness crab meat (cooked) 3 oz bay shrimp (cooked) 1 head green leaf lettuce 3/4 cup cherry tomatoes (cut in half or quarters) 1 cup English cucumber (sliced and quartered) 1/2 cup carrots (cut into long thin strips with a vegetable peeler) 1 avacado (sliced) 2 hard-boiled eggs (sliced) 3 tbsp chopped walnuts 1/4 cup bleu cheese fresh ground pepper (to taste) Dressing In a medium-sized mixing bowl combine all the dressing ingredients and stir. Chill the dressing for approximately 30 minutes prior to use. This allows the flavors to meld. Salad Gather, cut, chop all the salad ingredients and set aside. Combine all the vegetables and the leafy greens in a large salad bowl. Gently toss with a desired amount of dressing. Then add remaining ingredients and gently toss. You can use your hands for this delicate process. Plate each salad and top with freshly ground black pepper to taste. Recommended items for this recipe: Chopped Walnuts Egg Slicer Crab Crackers and Seafood Forks Source: northwestspoon.com #crab #Dungeness

Mmmn, just like Ivar's! “Keep clam!” You can make this white clam chowder at home. It's just like Ivar’s famous clam chowder. If you’ve ever been to the Seattle waterfront, you’ll know Ivar’s . This famous restaurant and fish and chips bar overlooks the Puget Sound. It not only provides gorgeous views and delicious seafood, but entertainment as you watch the french fry swiping seagulls. According to their delicious cookbook, Ivar’s sells nearly 2 million orders of cod and chips every year! That’s quite impressive! And while Ivar’s may seem a bit touristy at first glance, it is definitely worth checking out. My family and I are locals and always enjoy stopping in for some chowder or fish and chips. I love Ivar’s for their food, family-friendly atmosphere and good humor. Since 1938, Ivar’s has been a Seattle fish-n-chips institution Ivar's restaurants offer many seafood dishes. You can find many in Ivar’s Seafood Cookbook . (This is one of my favorite cook books by the way. I highly recommend it. Get it through Amazon here (affiliate). Ivar’s Seafood Cookbook Copycat Ivar’s clam chowder 3-4 strips thick cut bacon 1/2 cup onion (diced*) 1/2 cup celery (diced) 3/4 cup potatoes (peeled and diced) (1) 6 1/2 ounce can of clams (reserve the clam juice) 3 tbsp unsalted butter water as needed (about 1/2 to 3/4 cup) 1 1/2 tbsp corn starch 1 1/2 tbsp all-purpose flour 2 cups half and half cream (warmed) 1/2 tsp kosher salt 1/4 tsp white pepper 1 tbsp Italian parsley (finely diced) 1 tbsp fresh chives (finely diced) In a large saucepan, cook the bacon over medium-high heat until it begins to crisp and most of the fat has rendered (about 7-8 minutes). Next, add the onion, celery and potato. Cook for about 2 minutes and add the reserved clam juice. Stir and scrape up any brown bits. Add just enough water to cover the vegetables. Turn up the heat and bring to a boil. Reduce the heat to low. Cover and simmer for about 20 minutes or until the vegetables become fork tender. In a medium-saucepan, melt the butter over medium-high heat. Add the cornstarch and flour whisking constantly for about 2 minutes. Reduce the heat as necessary and slowly add the warmed half and half cream. Continue to whisk and cook for an additional 3 minutes or so. The mixture will thicken and should be a smooth consistency. Add the creamy sauce to the cooked vegetables and liquid. Add the clams, salt and pepper. Garnish each dish with a small amount of the fresh parsley and chives. * For more flavor dimension, try a mix of leeks and onion, up to 1/2 cup combined. I prefer Yukon Gold potatoes for their flavor. Source: northwestspoon.com #clamchowder #copycatIvarsclamchowder #whiteclamchowder

Cinnamon spice and everything nice in this delicious carrot cake with cream cheese frosting. Great for birthdays and holidays and topped with classic cream cheese frosting. Cinnamon spice and everything nice in this carrot cake Sweet carrots, pineapple, golden raisins and cinnamon make this classic cake moist, airy and simply delicious. Topped with a classic cream cheese frosting, it’s perfect for birthdays or holidays. Better than a boxed cake – there’s no additives or preservatives. This post contains affiliate links. Bake this cake in two 8 – 9 inch cake pans for a double layer. Or one 13 x 9 x 2 inch baking dish for one layer. Carrot cake with cream cheese frosting Cinnamon spice and everything nice in this delicious carrot cake. Great for birthdays and holidays and topped with classic cream cheese frosting. Carrot cake 2 cups all-purpose flour 1 cup sugar 1 cup packed brown sugar 2 tsp baking soda 2 tsp ground cinnamon 1/4 tsp salt 4 eggs 1 cup vegetable oil 1 8 oz can unsweetened crushed pineapple (drain and reserve 2 tbsp of the juice) 2 cups organic carrots (shredded) 3/4 cup golden raisins Cream cheese frosting (2) 8 oz packages cream cheese (softened) 1/4 cup butter (softened) 2 tsp vanilla extract 1 1/2 cups confectioners’ sugar Cake Preheat the oven to 350 F and grease the cake pans. Combine dry ingredients into a stand mixer bowl. Drain the pineapple and reserve 2 tbsp of the juice. On low speed, add the eggs, oil, pineapple and pineapple juice. Next, add carrots and beat until combined. Finally, incorporate the raisins. Transfer the batter to greased cake pans. (Divide the batter in half if using two round cake pans.) Bake for 35 – 40 minutes or until a toothpick comes out clean. Cool for five minutes on a wire rack. Then remove the cakes onto parchment paper and continue cooling on wire racks. Frosting In a mixer combine cream cheese and butter. Beat until smooth, and then add vanilla. Gradually add the confectioners’ sugar and beat until smooth. For a double layer, level off the top of one cake with a knife, frost and layer the next cake on top. Chill the layers for about 20 minutes before frosting the rest of the cake. Source: northwestspoon.com #carrots #carrotcake

This family favorite is rich, creamy and cheesy. Your kids will love orecchiette pasta with homemade creamy Alfredo sauce. It’s restaurant quality pasta at home. My oh my…this is a family favorite and one kids get excited about. This homemade creamy Alfredo sauce is super easy to make. It’s rich, creamy, cheesy and delicious. My kids love their Alfredo sauce with orecchiette pasta. However, if you want to use another type of pasta such as fettuccine or linguine you most certainly can. Orecchiette literally translates to “ little ears .” Its small cup-like shape, grasps the sauce nicely. My family was introduced to orecchiette pasta in Puglia (Apulia). Scenes from Puglia, Italy Puglia is in the “heel” of Italy’s boot. This beautiful area of Southern Italy is known for gorgeous beaches, sparkling blue water, quaint towns and Trulli houses. And while orecchiette pasta is more traditionally served with a tomato-based sauce, I’ve decided to change traditions up a bit today. Kids can help make this simple pasta dish Taking time for family and sharing a meal together is very important. My kids enjoy making this meal with me. They each have a role to play in measuring the ingredients or stirring the sauce. I think adding the Parmesan cheese is their favorite part. This Alfredo sauce will pair nicely with a variety of pastas. Use your favorite if you cannot find orecchiette. And because this sauce is very rich, it’s considered a special treat. Tips for this recipe: If you find the sauce is becoming too thick too fast, add a little pasta water to thin it out. Add a small amount at a time. Use garlic sparingly, otherwise it will be overpowering. Garlic should be cooked on medium until it sizzles. If it turns brown (too hot, too fast), it will spoil the dish. At this point, the flavor turns bitter. So, it must be watched carefully. Always finalize the cooking of pasta in the sauce. This infuses the pasta with additional flavor. This post contains affiliate links. Essential items for this recipe: Orecchiette pasta Heavy Whipping Cream Cheese grater Large skillet I think your family will love this pasta dish. Leave me a comment below about your experience with it. Orecchiette with creamy Alfredo sauce Serves 4 Prep 5 mins Cook 20 mins This family favorite is rich, creamy and cheesy. Your kids will love orecchiette pasta with homemade creamy Alfredo sauce. 1 box pasta (nearly cooked through al dente) 2 tbsp butter 1 tbsp olive oil 1/2 medium-sized garlic clove (crushed and finely minced) 2 cups heavy cream (or half and half) 1 cup Parmesan cheese (finely grated) 1/4 tsp white pepper 1 tbsp fresh Italian parsley (minced, if desired) Cook the pasta according to the package instructions shy of about 3 minutes cooking time. In the meantime, prepare the sauce. In a large skillet, heat the butter and the olive oil over medium-high heat. Add the minced garlic and cook until it begins to soften. Add the cream, cheese and pepper. Simmer and stir for a couple minutes until it begins to thicken. Add the cooked al dente pasta to the sauce and continue to simmer for two minutes. Sprinkle with the Italian parsley if desired and any additional Parmesan cheese. Serve immediately. Notes: ·  Variations: Add 1/4 cup of frozen peas and 1/2 – 3/4 cup cooked chicken to the sauce as it simmers. Use different pastas: Fettuccine or Penne suggested. Source: northwestspoon.com #Alfredosauce #Kidsfavoritefoods #Orecchiettepasta #Pastarecipes

Get transported back to Hawaii with this amazing slow cooker kahlua pork. Just a little Hawaiian sea salt and liquid smoke is all you need. Slow cooker kalua pork is one of my favorite ways to enjoy pork. Perhaps it’s because it brings back delicious and fond memories of enjoying kalua pork on the North shore of Oahu. What amazes me is how simple this recipe is. With a little patience and Hawaiian sea salt, you’ll be transported back to the islands. Add a Mai Tai in hand and your set. And the best part ~ no need to dig a pit on the beach for roasting a pig. Your slow-cooker will do all the work for you. This recipe makes allot of kalua pork. You can practically feed an army with it. Especially if you serve up a few side dishes like cole slaw or fresh fruit. So, if you’re hosting the family or feeding your teen’s football team ~ this might be the recipe for you. I save at least half in an air-tight container and freeze it for more gloomy days when I feel like some Aloha spirit. It’s cheaper than a ticket to Honolulu (although, not nearly as exciting). This post contains affiliate links. One of the most essential ingredients to achieving an authentic kalua pork flavor is to use Hawaiian sea salt. I chose India Tree Red Hawaiian Sea Salt . This product is from a local Seattle company and is a traditional mix of Pacific Ocean sea salt and Hawaiian red clay. This stuff is amazing. Only a small amount is needed. The flavors intensify in the slow-cooker. Another important ingredient which gives the pork that special slow roasted BBQ pig flavor is to use a very small amount of liquid smoke. A little goes a long way. And I recommend using a mesquite liquid smoke, like Stubb’s Mesquite Liquid Smoke . In Hawaii, vegetation such as banana leaves are also used to line the roasting pit. To attempt to impart some of that sweet vegetation flavor in my pork, I decided to go out on a limb and try adding a banana on top of the pork part-way through the cooking time. I cut the banana in half and laid it fruit side down on top. After it cooked, I removed the banana peel before shredding the meat. The fruit just disintegrated into the meat. This seemed to add a subtle sweetness, which we quite liked. In fact next time, I may add two bananas if I can fit them in. My bananas were also frozen. I often have frozen bananas on hand. I toss them into the freezer once they are almost too ripe to use in banana bread. I used a 6.47 lb pork shoulder roast. Your roast should be minimum 6 lbs for this recipe. It barely fit into my 6-quart slow-cooker. But don’t be shy ~ push it in there. It’s all good. The cooking time on this recipe is very long. But cooking it low and slow helps achieve that special slow-roasted BBQ flavor. I cooked it for 18 hours total. Yes, you read that right ~ 18 hours! I started it in the afternoon and let it cook through the night. In the morning, I finished shredding the meat and skimming some of the fat away. Then, I returned everything to the slow-cooker and placed it in the fridge until we were ready to reheat it for dinner. (If you want it to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm). Kalua is a traditional Hawaiian cooking method which means literally “to cook in an underground oven.” If you’re craving a little taste of the islands, give this recipe a try. I think you’ll love it. Aloha! This post contains affiliate links. Important items for this recipe: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke Slow-cooker Kalua Pork Get transported back to Hawaii with this amazing slow cooker kahlua pork. Just a little Hawaiian sea salt and liquid smoke is all you need. Set it and forget it. Get a taste of Hawaii with this easy slow-cooker kalua pork. 1 6.5 lb pork shoulder roast 1 1/2 tbsp Hawaiian sea salt 1 tbsp mesquite liquid smoke 1 – 2 frozen bananas (cut in half) Using a carving fork, pierce the pork shoulder all over. Next rub the salt and the liquid smoke all over. Place the pork fatty side up into the slow-cooker. Cover and cook on low for 18 hours. About half way through this time, turn the roast over. When you turn it over, add the frozen banana fruit-side down on top. Cover and continue cooking. Remove the meat from the slow-cooker to a large baking tray. Shred the meat. Skim the fat from the liquid in the slow-cooker. Return the shredded meat back into the juices and stir it up. Serve hot. This recipe goes great with cole slaw and King’s Hawaiian sweet rolls. Tip: (If you want the pork to be finished in the evening, place it in the slow-cooker the night before (ie. 10 pm for ready next day at 4:00 pm) Recommended: 6-Quart Crock Pot India Tree Red Hawaiian Sea Salt Mesquite Liquid Smoke Source: northwestspoon.com #Kaluapork #pork #slowcookerpork

Green goddess salad dressing is creamy and delicious. Green goddess salad dressing tastes great with mixed greens and grilled chicken. It is one of my favorite salads. It’s a little decadent but very satisfying for a healthy dinner. I love mixed green salads with fresh home made green goddess salad dressing. Top it with healthy strips of grilled chicken and you have a lean meal. Homemade green goddess salad dressing is easy to make and tastes much better than store bought versions. This recipe makes about 1 cup. It makes a great vegetable dip also. Green goddess salad dressing is creamy and delicious. Making the dressing is easy. Simply combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days. A key ingredient to green goddess salad dressing is anchovy paste. Anchovy paste adds salt and incredible flavor to the dressing. You might be skeptical, but yes! Buy it in a small tube in your local grocer. It will keep in the fridge for a long time. It adds a great deal of flavor and surprisingly isn’t fishy. Don’t be scared…just do it. The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated . If they look a little limp, soak them for several minutes in icy cold water before rinsing, spinning or shaking off excess water and storing. Wrap in paper towels, then the plastic bag, and they will store longer in the fridge. There are no hard or fast rules here. Create your garden salad just how you like it. You can add cucumbers, carrots, tomatoes, red bell pepper or whatever fresh vegetable you have on hand. Green goddess salad dressing Homemade green goddess salad dressing is creamy and delicious. A mixed green salad with home made green goddess dressing and grilled chicken makes a satisfying meal. Green Goddess Dressing 1/2 cup mayonaise 1/4 cup sour cream 1/2 clove garlic (crushed) 1 tbsp green onions (diced) 1 tbsp champagne vinegar or (white wine vinegar) 1 1/4 tsp anchovy paste 1 1/4 tsp lemon juice 1/4 tsp freshly ground black pepper Garden Salad 1/2 to 1 head red leaf lettuce 1 cup baby arugula 1 to 2 small fresh garden tomatoes (sliced or quartered) 1 green onion (chopped) handful red or green grapes (cut in half or whole) Grilled Chicken Breast 2 large chicken breasts (cut in half lengthwise) 2 tbsp extra virgin olive oil 1 pinch sea salt and pepper (to taste) Green goddess salad dressing Combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days. Salad Wash, cut and prepare salad vegetables. Place into a large bowl and toss. Grilled chicken breast Get your grill nice and hot. Prepare the chicken breasts removing any excess fat and by slicing them in half lengthwise right down the middle of the breast. Pour a little olive oil on each breast and with your clean hands, gently coat each breast with the oil on both sides. Wash your hands thoroughly and then season the breasts with sea salt and pepper to taste. Grill the breasts until done, a few minutes each side. Place the chicken on a platter and cover with foil to rest while you finish the salad. Toss the salad in some of the green goddess dressing, about 1 to 2 tbsps (to taste). You’ll have lots left over for other salads. Top the salad with the freshly grilled chicken. Alternatively, you can cut the chicken up into bite sized pieces, add it to the bowl and toss. This lightly coats the chicken with the dressing. The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated. If they look a little limp, soak them for several minutes in icy cold water before rinsing, shaking off excess water and storing. Wrap in paper towels, then the plastic bag and they will store longer in the fridge. Source: northwestspoon.com #chicken #greengoddess