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Tomato Basil Soup

Postcards — Mon, 01 Apr 2024 14:30:28 +0000

Postcards
April 1, 2024
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Ingredients

6 Tbs butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 ¼ cups chicken broth
2 Tbs chopped fresh basil
1 Tbs chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

Directions

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
Heat soup over medium-high heat until hot, about 5 minutes more.

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Sugar Snap Pea and Blueberry Salad

Postcards — Mon, 01 Apr 2024 14:30:03 +0000

Postcards
April 1, 2024
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Ingredients

Salad:

1 pound sugar snap peas
1 ½ cups arugula-baby spinach combo
⅔ cup fresh blueberries

Dressing:

¼ cup vegetable oil
¼ cup fresh blueberries
2 Tbs white balsamic vinegar
1 Tbs honey
1 Tbs slivered almonds

Directions

Cut ends off snap peas and pull off the tough strings running up the sides.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don’t overcook because you still want a little crunch.
Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

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Best Strawberry Cake from Scratch

Postcards — Mon, 01 Apr 2024 14:28:48 +0000

Postcards
April 1, 2024
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Ingredients

2 cups white sugar
1 cup butter, softened
1 (3 oz) pkg strawberry flavored gelatin
4 large eggs (room temperature)
2 ¾ cups sifted cake flour
2 ½ tsp baking powder
1 cup whole milk, room temperature
½ cup strawberry puree made from frozen sweetened strawberries
1 Tbs vanilla extract

Directions

Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk.
Blend in strawberry puree and vanilla.
Divide batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely.

Real Strawberry Frosting

Ingredients

1 cup fresh strawberries
1 cup butter
3 ½ cups confectioners’ sugar, sifted, divided
1 tsp vanilla extract

Directions

Place strawberries in a blender; purée until smooth.
Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners’ sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.
Beat in 1 cup confectioners’ sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.

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Spinach and Chicken Enchiladas

Postcards — Mon, 01 Apr 2024 14:28:17 +0000

Postcards
April 1, 2024
Postcards

Ingredients

1 Tbs butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 oz) pkg frozen chopped spinach – thawed, drained, and squeezed dry
½ tsp chili powder
¼ tsp ground black pepper
⅛ tsp salt
1 cup ricotta cheese
½ cup sour cream
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 oz) cans enchilada sauce

Directions

Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9×13-inch baking dish.
Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

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Ground Beef Spinach Casserole

Postcards — Mon, 01 Apr 2024 14:27:35 +0000

Postcards
April 1, 2024
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Ingredients

1 lb ground beef
1 med onion, chopped
1 clove garlic, minced, or more to taste
1 (10 oz) can sliced mushrooms, drained
1 tsp dried oregano
2 dashes hot pepper sauce, or more to taste
salt and ground black pepper to taste
2 (10 oz) pkgs frozen chopped spinach, thawed and drained
1 (10.5 oz) can condensed cream of celery soup
1 cup sour cream
1 (8 oz) pkg shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees.
Heat a large skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper; simmer for 5 minutes.
Add spinach, condensed soup, and sour cream; cook until heated through, about 5 minutes. Transfer mixture to a casserole dish and cover with mozzarella cheese.
Bake in the preheated oven until cheese is melted, 15 to 20 minutes.

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Creamy Parmesan Sauce for Fish

Postcards — Mon, 01 Apr 2024 14:27:09 +0000

Postcards
April 1, 2024
Postcards

Ingredients

¾ cup freshly grated Parmesan cheese
⅓ cup butter, softened
¼ cup mayonnaise
¼ cup chopped green onion
3 Tbs lemon juice
2 tsp dried dill weed (Optional)
¼ tsp salt
¼ tsp ground black pepper
2 dashes hot pepper sauce

Directions

Mix Parmesan, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce in a medium bowl until well combined. Set aside.
Lay fish in a single layer on the prepared baking sheet.
Cook under the preheated broiler until fish flakes easily with a fork, 7 to 8 minutes.
Gently spread Parmesan mixture over fish; return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.

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Are We Dishwasher Safe?

Ruth Fields — Mon, 01 Apr 2024 14:21:36 +0000

Postcards
April 1, 2024
Postcards

When my husband retired in 2023, he offered to help me with some of the many household tasks I had been doing alone. Because I hate to unload the dishwasher, I suggested he might want to take over this task. I congratulated myself for being so clever. What I soon discovered, however, is that hubs didn’t know where everything in the kitchen was supposed to go. When in doubt, he put items in whatever spots seemed handy. After he unloaded the dishwasher, I often had to go on Easter egg hunts to find things in the kitchen. Clearly, we needed to talk. My intent is not to bash my brave, hard-working, smart, funny, loyal spouse; however, his dishwasher-unloading technique reminds me of a much greater issue. We humans like to do things our own way. We take matters into our own hands, sometimes bending God’s laws to our own benefit. We make excuses, forgetting that God’s rules do not shift with time. (“I the Lord do not change.” – Malachi 3:6.) Once I started digging, I found many verses that warn us to stay true to God’s Word. For example, Deuteronomy 5:32 says, “So be careful to do what the Lord your God has commanded you; do not turn aside to the right or to the left.” I love the way the Bible, with its poetic language, often compares our Christian experience to a walk. The Bible tells us that Noah “walked with God,” and we all know the rest of the story. King Solomon, considered the wisest person in the world during his lifetime on earth, used a similar analogy in Proverbs 4:26-27: “Give careful thought to the paths for your feet and be steadfast in all your ways. Do not turn to the right or the left; keep your foot from evil.” This is (of course) easier said than done, but I believe we should all strive to maintain a straight path. I’m sure my husband will agree (as long as I don’t ask him to change the way he unloads the dishwasher). Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight. – Proverbs 3:5-6

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Tex-Mex Pork Chops and Rice Skillet

Postcards — Fri, 01 Mar 2024 15:32:05 +0000

Ingredients

2 Tbs olive oil
4 boneless pork chops, about 3/4-inch thick
2 tsp taco seasoning spice blend
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp salt
1 cup chopped onion
1 cup coarsely chopped green bell pepper
2 cloves garlic, minced
2 (10-oz) cans diced tomatoes and green chilies, with juice
1 tsp chili powder
freshly ground black pepper to taste
1 1/4 cups chicken broth
2 cups frozen corn kernels, thawed
2 cups sliced zucchini
1 cup uncooked rice
flat-leaf parsley or cilantro (optional)
lime slices (optional)

Directions

Heat olive oil over medium heat in a 12-inch skillet. Season both sides of pork chops with taco seasoning, cumin, smoked paprika, and salt.
Place chops in the hot skillet and cook, turning once, until browned on both sides, about 2 minutes per side. Remove to a plate, and keep warm.
In the same skillet, cook and stir onion and bell pepper, until the vegetables just begin to pick up a little color, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour in diced tomatoes and green chilies, with their juices, and stir, being sure to scrape up any browned bits on the bottom of the skillet.
Add chili powder and black pepper to the chicken broth, and stir in.
Add thawed corn kernels, sliced zucchini, and uncooked rice. Stir until vegetables are evenly distributed, and make sure all the rice is submerged in the cooking liquid. Bring to a boil.
Nestle pork chops into the skillet contents and add any accumulated juices from the chops. Cover, reduce heat to low; simmer about 20 minutes.
Remove cover and continue to simmer until rice is tender and all the liquid is absorbed, about 5 minutes more. An instant-read thermometer inserted into the center of pork chops should read 145 degrees.
Garnish with flat-leaf parsley or cilantro and lime slices. Serve warm.

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Easter Breakfast Casserole

Postcards — Fri, 01 Mar 2024 15:31:15 +0000

Ingredients

cooking spray
1 lb bacon
8 large eggs
2 cups milk
3 cups shredded Cheddar cheese
¼ cup diced onion
¼ cup diced green bell pepper
1 (16 oz) pkg frozen hash brown potatoes, thawed

Directions

Preheat the oven to 350 degrees. Lightly grease a 7×11-inch casserole dish.
Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
Beat together eggs and milk in a large bowl. Mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.

Cook’s Note: Cook the hash browns first for a little extra texture and flavor. You can assemble this ahead of time and bake it on Easter morning.

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Orange Fluff Cake

Postcards — Fri, 01 Mar 2024 15:29:54 +0000

Ingredients

Cake:

1 ½ cups sifted cake flour
1 cup white sugar, divided
2 tsp baking powder
½ tsp salt
5 Tbs butter, melted
⅓ cup fresh orange juice
1 tsp grated orange zest
6 egg yolks
1 tsp vanilla extract
6 egg whites
½ tsp cream of tartar

Glaze:

1 cup confectioners’ sugar
2 Tbs fresh orange juice
2 tsp grated orange zest

Directions

Position a rack in the center of the oven and preheat to 350 degrees. Have ready an ungreased 10-inch tube pan with a removable bottom. Don’t use a nonstick surface pan.
Prepare the cake: Sift flour, 1/2 cup sugar, baking powder, and salt into a medium bowl. Form a well in the center and add melted butter, orange juice, orange zest, egg yolks, and vanilla. Beat for 1 to 2 minutes with an electric mixer.
Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour batter into the ungreased tube pan. Bake in the preheated oven until the top springs back when lightly touched and a toothpick inserted comes out clean, 60-75 minutes. Immediately invert and let the cake hang upside down until completely cool.
Turn right-side-up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Place the cake right side up on a serving plate.
Make the glaze: Combine confectioners’ sugar, orange juice, and orange zest in a small bowl. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze sets, about 1 hour.

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