Let’s talk about Greek yogurt. I purchased two 16 oz jars of plain Greek yogurt from Fiddle Creek Dairy which is located in Quarryville which is in Lancaster County. It is a family owned 50 acre dairy farm and creamery. The Greek yogurt is minimally processed and contains only pasteurized milk and live, active cultures. The yogurt is thick and creamy and has a taste that does not compare to store bought Greek yogurt.
Cream Cheese and Pear Tart published on Penn State’s Local Food Journey blog is where I found the inspiration for the pear tart I made.
To prepare the Greek yogurt for this tart, take a bowl and place a strainer on top. Line the strainer with a coffee filter and spoon in a generous cup of the yogurt. Top with another strainer and place in the refrigerator overnight. This helps strain excess moisture from the yogurt and thickens it up close to a softened cream cheese consistency. This also helps prevent the tart crust from becoming soggy.
Local ingredients: The walnuts and honey are from Strites’. The flour is from Daisy Flours. The coconut oil is from Kauffman’s Fruit Farm and produced by Golden Barrel. The maple syrups is also from Kauffman’s. The Winter Chai spice is from Calicutts. The yogurt, as mentioned above, is from Fiddle Creek Dairy.
I hope you enjoy this pear tart and have a happy new year!
Greek Yogurt Pear Tart
- ¾ cup flour
- ⅔ cup walnuts, chopped
- ½ cup coconut oil, melted
- ½ tsp vanilla
- 3 Tbsp honey
- 1 tsp Winter Chai spice (or cinnamon)
- 1 cup Greek yogurt (see above)
- 2 Tbsp maple syrup
- 1-2 pears, sliced
- 1 tsp Winter Chai spice (or cinnamon)
- 1 Tbsp honey
- Preheat oven to 350. Grease a pie dish.
- In a bowl, mix the coconut oil, honey and vanilla. Mix in the walnuts, spice, and the flour. Stir well. Press into the pie dish and bake 15 minutes until the edges are golden. Cool.
- In a small bowl, mix the Greek yogurt and maple syrup. When the pie crust is cool, spread the yogurt mixture on top. Layer on the pear slices.
- Mix the honey and spice together. Drizzle on top of the tart. Serve immediately.
No New Year’s Eve Party is complete without chicken wings. This recipe for slow cooker hot garlic wings is sure to be a party pleaser. Toss the spices together, pour on the sauce and forget about them while you get the house ready for your party!
The new year always brings about changes and one of the changes I made is with the camera I am using. Check out the difference between my old camera and the new one in the two pictures below. I am looking forward to sharing even better pictures and recipes in the coming year!
The sauce I used on the wings is from a company called Mike Dawg’s Sauces. Mike Dawg’s Sauces are based out of Mechanicsburg, PA and in addition to the Hot Garlic sauce, the company makes other delicious sauces such as Bacon BBQ, Blue Crab, and Caribbean Jerk sauce. Check them out here
The chicken wings are from Rambling River Farm in Gettysburg, PA. The chickens are grass fed and you can taste the difference between these wings and store bought wings. In addition, after cooking in the slow cooker all day, they become fall off the bone tender.
If you like spicy, these wings are the wings for you. If your guests like these wings on New Year’s, give them an encore at your Super Bowl Party, too.
– 2 lbs chicken wings
– 1 jar Mike Dawg’s Hot Garlic Sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp parsley
– 1 tsp oregano
– 1 Tbsp Parmesan cheese
- Mix the spices together and toss with the chicken wings. Place in your slow cooker.
- Pour the jar of Hot Garlic sauce over the wings. Cook on low 6 hours.
- Turn on your oven’s broiler. Place wings on a baking sheet lined with parchment paper. Coat with remaining sauce. Cook for 5 minutes. Flip and cook an additional 5 minutes. Enjoy!
Is there any Christmas cookie more despised than the oatmeal raisin cookie? How many times has a person thought they were biting into a tasty chocolate chip cookie only to taste the betrayal of a raisin.
Raisins are those sweet, little, chewy former grapes that people either love or hate. I have found a solution for the raisin haters out there to make these cookies appealing to almost everyone: Nut butter. Squirrely Tail Nut Butter from Blind Spot Nutbutters to be exact. It is sweet, paleo, and adds exactly what you were looking for in an oatmeal raisin cookie to make you want to eat more than one. So, keep the milk handy and give this recipe a try.
The oats, maple syrup, and raisins used in this recipe come from Kauffman’s Fruit Farm. I used baby flake oats which are just regular oats cut into smaller pieces. This gives the cookies a more smooth texture. This recipe is not complicated and simple to make. Just mix all of the ingredients and bake!
So, how do you feel about oatmeal raisin cookies?
Nut Butter Oatmeal Raisin Cookies
- ¾ cup oats
- 1 cup nut butter
- ¼ cup maple syrup
- 1 egg
- ½ tsp cinnamon
- ½ tsp cream of tartar
- ¼ tsp baking soda
- ½ cup raisins
- Preheat oven to 350. Grease a baking sheet.
- In a large bowl, combine the dry ingredients. Next stir in the wet ingredients. Fold in the raisins.
- Spoon onto the baking sheet and bake 10-12 minutes.
My great grandmother was a great cook. She made so many delicious recipes and her pork chops were just one of them. Born in 1908 and named Italia because of her father’s pride in his home country, she arrived in the United States in 1920. When she went to school, the teacher asked her name. When she told the teacher it was Italia, the teacher responded that she knew where she was from and wanted to know her name. A little girl sitting behind her told her to say, “Lena,” and from then on my great grandmother was known as Lena. Lena died in 2005 and the old age of 96.
I followed the family recipe exactly as it was written except for a few minor things. I had a terrible time slicing the apples, so I used slices instead of ring. The yellow rice I used was from Kauffman’s Fruit Farms and is a jasmine rice seasoned with saffron and turmeric. The raisins are also from Kauffman’s. The pork chops are from Anschuetz Farm. They do not even come close to the store bought chops I have had in the past. They are tender and cut like butter. Try them and you will not be disappointed.
Nona’s Pork Chops make an entire meal themselves, so you do not have to worry about serving anything else with them. Well, you could have a salad. Just be sure not to leave any leftovers or you will risk offending Nona.
Nona’s Pork Chops
- 1-1 ½ lbs pork chops
- 4 Tbsp oil
- 6 oz yellow rice
- ½ cup onion, chopped
- ¼ cup celery, chopped
- ¼ cup raisins
- 2 ½ cups boiling water
- 6 apple rings (or one small apple, sliced)
- ¼ tsp nutmeg
- 2 Tbsp butter, melted
- salt and pepper
- Preheat oven to 350. Season the pork chops with salt and pepper and brown them in 2 Tbsp oil over medium high heat. Set aside.
- Saute the rice, onion and celery in the remaining oil for 5 minutes. Add the raisins and stir. Add the boiling water and stir.
- Pour into a baking dish and place the pork chops on top. Cover and bake 40-45 minutes.
- Remove from the oven and top with the apples, melted butter, and nutmeg. Recover and bake an additional 15 minutes.
I found the inspiration for this recipe for Chipotle and Honey egg salad from a recipe from 1919. You see, in addition to food, I also love genealogy. So you can imagine my surprise when I was browsing The Philadelphia Evening Ledger and found a recipe column written by Mrs. Wilson. I found quite a few recipes that I wanted to try. Below is the recipe that inspired the one I made today.I am not sure how she used four tablespoons of parsley in her recipe because two was a lot for me. I always recommend using fresh parsley, but since winter is coming/already here, the rabbits and cold have diminished the parsley supply in my grandpa’s garden, I used dried parsley flakes in this recipe.
I love my egg salad to have that tang from extra mustard so I used two teaspoons, but it could be reduced to one if you are not a mustard fan. Also, I have not found a locally produced mustard, so if anyone knows of any, please let me know!
The Chipotle and Honey spice from Calicutts gives this egg salad an extra sweet and spicy kick. Egg salad is not anything that is usually fancy, so adding the spice elevates it to a level above your standard egg salad. You could even add the spice to deviled eggs in place of paprika.
Chipotle and Honey Egg Salad
- 3 eggs
- 1 tsp Chipotle and Honey spice
- 2 tsp mustard
- 3-4 Tbsp mayo
- 2 Tbsp parsley, chopped or flakes
- 1 Tbsp onion, grated or chopped
- Place eggs in a pan and cover with cold water. Place on burner and turn heat to high. Bring to a rolling boil. Cover and turn off heat. Let sit 10 minutes. Rinse under cold water and peel. Chop and add to a bowl.
- In the bowl with the eggs, add the remaining ingredients and mix. Cover and let chill.
Christmas is in two weeks and that can only mean two things: cookies and eggnog!
Meringue cookies are light and crunchy cookies typically made with egg whites and sugar as the main ingredients. These clean eating meringues use maple syrup instead of white sugar. Because of this, the preparation needs to be adjusted so the meringues bake nice and crispy. Because of the maple syrup and added spice in these cookies, they will bake with a nice soft caramel color.
I added Winter Chai spice to my cookies. You can leave it out or even add pumpkin spice to the cookies instead.
I hate wasting food so when I was left with 3 egg yolks, I wondered what to do with them. I found a recipe for leftover egg yolk egg nog and tried it out. I liked the recipe because it cooked the eggs instead of leaving them raw. However, as it was my first time making it, I accidentally overcooked the eggnog and it turned out lumpy. It was sweet and tasted delicious, though. I am going to try it again and hope that I can get it to work out.
Clean Eating Chai Meringue Cookies
- 3 egg whites
- ¼ cup maple syrup
- ¼ tsp cream of tartar
- 1 tsp vanilla
- ½ chai spice (Optional)
- Preheat oven to 200. Heat a pan with about an inch of water over low heat. Place a bowl on top of the pan and add all of the ingredients.
- Use mixer on lowest speed and beat until stiff peaks form, about 5-8 minutes.
- Line a baking pan with parchment paper and scoop or pipe the meringues onto the pan. Bake for 2 hours. Turn off oven and allow cookies to cool in the oven.