Porridge you say? Well we have been in Ontario for two weeks now and so far, it has rained, snowed, sleeted and been quite cold. I should have had lots of time to send new posts, but moving around has its drawbacks with, aka Internet problems.
Today? It’s raining as it always seems to do when we travel anywhere in the world. Fortunately, our friend Joan on Howe Island where we were staying made us this great porridge yesterday morning to warm our bodies. It was great, as was our visit with she and Gary!! Thanks Joan and Gary for a wonderful visit!!
So, for all you northerners, here is the recipe made by Joan…
4 cups water
1 cup steel cut oats (available at Loblaws …you guys in Mexico can buy rolled oats)
1’2 cup milk
1/2 cup dried cranberries
1’2 cup chopped dried figs
1/2 cup raisins or chopped dates
I think you could use almost any combination of dried fruits, i.e. mango, apples, bananas, etc.
Put all ingredients into the slow cooker on low just before you go to bed (assuming you don’t go to bed at 7 pm…or get up at noon!)
When you wake up it will be ready! Next I will look for slow cooker coffee…since I can’t figure out how to set the coffee maker yet…haha
Got this recipe from our friend Diane’s cleaning lady. Make sure you do it the day before so it gels…
Yucatecan Lime Cheese Cake
1 sleeve of ‘Maria’ cookies (these are much like an Arrowroot cookie)
1 14 oz. can of evaporated milk
1 14 oz. can Eagle Brand/sweetened condensed milk
1-2 teaspoons lime zest
1 8 oz. package soft cream cheese
½ cup lime juice
Mix all ingredients in food processor EXCEPT the cookies!!!!!!!!!
In a very lightly greased square Pyrex dish, place a layer of cookies, followed by a layer of topping. Repeat the process with another layer of cookies and then more topping. If you have sufficient topping and cookies do another layer.
NOTE: FOUR layers are pretty rich !!!!!
Cover with Saran Wrap and Refrigerate overnight.
Decorate with thin lime slices and a little zest….
I know I just posted that chicken recipe, but with this being Easter, it brought back memories of this great dish that Gloria made as a side to the ham. The recipe came from an old magazine called “Taste of Home”. You can vary the fruits. I sometimes have used apricots in place of the pears. And then sometimes I leave out the cherries entirely. Choose your favorite fruits. Why not add some fresh figs?
Curried Fruit Sauce for Ham
- Prep: 20 min. Bake: 30 min.
- Yield: 20 Servings
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 2 to 3 teaspoons curry powder
- 1/4 teaspoon salt
- 1 can (20 ounces) pineapple tidbits, drained I substituted fresh mango!
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (8-1/2 ounces) sliced peaches, drained and chopped
- 1 can (8-1/2 ounces) sliced pears, drained and chopped
- 12 maraschino cherries, halved
- In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through. Yield: 5 cups.
Was looking for something to do with chicken thighs and came across lots of recipes for chicken wings. What the…? Why not use the same ingredients and substitute the thighs? Happy to report that they worked very well! So next time you are looking for recipes to do something different with thighs OR legs, just use any wing recipe…… WING IT! LOL
Maple Mustard Chicken Wings OR Thighs
2 lb. Chicken wings or thighs
2 T vegetable oil
2 cloves of garlic minced
½ teaspoon each of salt and pepper
1/3 cup maple syrup
¼ cup Dijon mustard
¼ cup grainy mustard
2 T cider vinegar
Mix all of the above ingredients in a bowl large enough to contain the wings or thighs. Add in the chicken pieces and toss well. Cover and refrigerate for at least 4 hours or for up to 24 hours.
Reserving marinade, arrange chicken on a rack on foil-lined rimmed baking sheet. Spoon half of the marinade over top. Bake in 400 degree oven for 20 minutes and turn over. Brush reserve marinade over the chicken. Bake until juices are clear…about 20 minutes more. Broil for 1 minute if you want them crispier.
This recipe can be found in Canadian Living : Best of Chicken magazine Spring 2008, page 61