Cindy's Recipes and Writings

Candied Flowers Made Easy

Posted on April 15, 2012 by Cindy Kerschner

Candied edible flowers add a lovely touch as garnish to baked goods, salads and appetizers. Violets, Johnny-jump-ups, and Pansies are in season now. Violets have a delicate, pepper taste alone. Candied they sparkle and add a sweet, crunchy texture to your dish.

Candied Violets

If you are serving edible flowers, there are a few rules to follow:
1. Make sure the species is safe for human consumption. Check with your local county agricultural extension office for a complete list.
2. Know your source. Flowers need to be free of pestcides, and/or herbicides.
3. Control the amount per serving. Introducing new foods can cause gastric distress for some people.
Candied Violets
Fresh violets rinsed and pat dry
1 egg white
castor (super fine sugar)

Gently coat all exposed area of the flower with egg white. Sprinkle with sugar. Repeat adding egg and sugar until completely covered.

Place finished sugared flowers between wax paper and store in a cool dry place for one to two days or until hardened.

Posted in candy, edible flowers, violets | Tagged candied flowers, candy, confections, decorations, desserts, edible flowers, everyday, flowers, salads | 3 Comments

Easy Skillet Turkey Reuben

Posted on April 14, 2012 by Cindy Kerschner

I like the traditional Reuben with corned beef but using turkey is a nice change. I’m not a big bread eater, so I use a layer of potatoes instead.
This fast and easy dinner can be ready in 15 to 20 minutes. The secret is using quick cooking thin sliced cutlets, pre-sliced canned potatoes and your favorite bottled Thousand Island dressing.

1 lb thin sliced turkey cutlets
1 can sliced white potatoes,drained
2 cups cold packed sauerkraut, (not canned)drained
1/4 cup Thousand Island Dressing
1/4 lb sliced Swiss cheese
2 Tablespoons olive oil
2 Tablespoons butter or margarine
1 Tablespoon dried parsley
In a large skillet, add oil and place turkey in a single layer. Brown turkey on both sides over medium-high heat (about 2 minutes per side).
Slide turkey to one side. Add butter and potatoes. Quickly brown potatoes on both sides (about 2 minutes per side). Mix turkey and potatoes together. Top with sauerkraut.
Spread a thin layer of dressing over sauerkraut. Add cheese in a single layer.
Sprinkle with parsley. Cook until turkey is no longer pink, cheese is melted and flavors blended (about 5 minutes).

Posted in quick and easy, reuben, skillet, turkey | Tagged fast and easy, quick and easy, recipes, reuben, sauerkraut, skillet, turkey | Comments Off

Salmon with Tiger Dill Sauce

Posted on April 4, 2012 by Cindy Kerschner

Salmon with Tiger Dill Sauce
Creamy dill sauce adds a great dimension to baked salmon. The horseradish brings just the right amount of zing!
2 4-ounce salmon filets
2 Tablespoons olive oil
Seafood or Cajun seasoning
Cooking oil spray
1/2 cup light sour cream
1 Tablespoon horseradish
1 teaspoon dried dill
Preheat oven to 350. In a glass baking dish, add olive oil and arrange fish skin side down. Spray top with cooking spray and season to taste. Cover with foil and bake until opaque and fish easily flakes, about 25 minutes per 1 1/2 inch piece.
While fish is cooking, fold horseradish and dill into sour cream. Serve.

Posted in main dish, seafood | Tagged daily special, dill, everyday, food, main dish, quick and easy, salmon, seafood | Comments Off

Chicken and Gnocchi in Creamy Sundried Tomato Sauce

Posted on April 2, 2012 by Cindy Kerschner

Gnocchi adds a different texture than plain pasta. The sundried tomatoes bring a sweet touch to the cream sauce!
8 ounces Chicken breast, cut into 1/2-inch pieces
1 12-ounce bag frozen gnocchi
1 cup zucchini, rough chopped
1 cup broccoli florets, rough chopped
2 cloves garlic, minced
2 cups half and half or 2 percent milk
2 Tablespoons cornstarch
2 Tablespoons butter
1/4 cup sundried tomatoes, reconstituted
2 Tablespoons olive oil
1 Tablespoon dried parsley
Salt and pepper to taste
In a large skillet, add oil, chicken, zucchini and broccoli. Sautee over med-high heat, stirring frequently for 3 to 4 minutes and chicken pieces begin to brown. Add garlic, reduce heat and simmer until chicken is thoroughly cooked and no longer pink.
In a medium saucepan, add cornstarch, salt and pepper. Mix. Slowly whisk in 1/2 and half. Add butter and tomatoes. Cook over medium-low heat, bring to a boil. Reduce heat and continue cooking, stirring constantly until sauce reaches desired thickness. Pour over chicken. Fold in.
Cook gnocchi according to package directions. Drain and add to chicken. Sprinkle with parsley and serve.