Author: Suzanne Strength

You know all of the shows, "Best Of" magazine, newspaper and internet articles? I want to know if they are really worth the fuss. I'm trying to find out if I'd recommend them to MY friends and family. And as often as I can, I'll give you the source of who gave ME the original recommendation.
Recipe

Mom’s Macaroni and Cheese

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Summer is here, yes!  I’m so thrilled that the weather is warming up so we can do some outdoor cooking on the grill and eat outside on the deck.  The other night we had ribs and macaroni and cheese (and other stuff) and it was so fabulous.  As much as I love grilling, my side dishes are favorites for me.  This macaroni and cheese recipe comes from Taste of Home magazine and is creamy on the inside with a crispy topping for texture.  I hope you love it as much as we did.

Mom’s Macaroni and Cheese

ingredients

  • 1 1/2 cups uncooked elbow macaroni
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 ounces process cheese, cubed (Velveeta)
  • 2 tablespoons dry breadcrumbs
  1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
  2.  Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
  3. Serves 6

 

Recipe

Easy Coconut Pie

Suzanne Strength2 Comments

This coconut pie is so sweet, but so good.  I thought after reading the ingredient list and instructions it couldn’t possibly be that great.  But I was wrong.  It was rich and eggy, but just a little crispy-crunchy on top from the coconut.  We had the whole thing gone in hours.

Easy Coconut Pie

ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/4 cup margarine, melted
  • 1 (5 ounce) can evaporated milk
  • 1 tablespoon vanilla extract
  • 1 (3 ounce) can flaked coconut, divided
  • 1 (9 inch) pie crusts, unbaked

directions

  • 1. Cream eggs and sugar in mixer bowl until light and fluffy.

  • 2. Stir in melted margarine.

  • 3. Add evaporated milk, vanilla, and 3/4 of coconut; mix well.

  • 4. Pour into pie shell.

  • 5. Sprinkle with remaining coconut.

  • 6. Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.

 

Recipe

Frozen Chocolate Chunk Cookie Mud Pie

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I’m always keeping my eye peeled for a recipe that looks complicated, but is actually very easy.  This is one of those recipes.  Suzanne Z’s Semi Homemade, if you will.  Next time I have a party, I’m making this.  I’ll unmold it out of the springform pan right in front of my company’s face and lap up the compliments.  Sigh.  I miss entertaining.

Frozen Chocolate Chunk Cookie Mud Pie

  • 1 (7 1/4 ounce) package pepperidge farm nantucket dark chocolate chunk cookies, any crispy variety
  • 1/4 cup butter, melted
  • 1 quart vanilla ice cream, softened
  • 1 (11 3/4 ounce) jar hot fudge topping
  • 1/2 cup chopped pecans, toasted* or 1 cup chopped walnuts, toasted
  • whipped cream or non-dairy whipped topping
  1. PREHEAT oven to 325°F Lightly grease 9″ springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.
  2. BAKE 10 minute Let cool in pan.
  3. SPOON ice cream onto cookie shell. Freeze 1 hours.
  4. SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hours or overnight. To serve, cut into wedges. Top with whipped cream.
  5. TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F for 8 minute or until light golden brown, stirring occasionally.

 

Recipe

Spanakopetes

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Here’s another gem from my Essential New York Times Cookbook.  I’m telling you, my sis gave me that for Christmas one year and it has been a magnificent source for info and terrific recipes.  Those New Yorkers can throw down in the kitchen.

Now, how did I decide to make something so ambitious, you may be asking yourself?  Easy, I had leftover phyllo dough that needed using up.  But this recipe is worth going out and buying it for this alone.

Spanakopetes

  • 1 lb fresh spinach
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 cup chopped scallion
  • 1 cup crumbled feta(about 4 ounces)
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup finely chopped dill
  • 1/3 cup finely chopped flat leaf parsley
  • 1 large egg
  • 1 large egg yolk
  • salt & freshly ground black pepper
  • 1/4 cup pine nuts
  • 12 sheets phyllo pastry
  • 6 tablespoons unsalted butter, melted
  • Heat the oven to 350 degrees. Discard any tough stems from spinach, wash, and drain well. Coarsely chop.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the spinach and cook until wilted. Drain well in a colander (set the pan aside) and press with the back of a large spoon to push out excess moisture.
  • Melt the butter in the same skillet over medium heat and cook the onions, garlic, and scallions until wilted, stirring often. When the mixture starts to brown, transfer it to a mixing bowl. Let cool.
  • Add the spinach, feta, Parmesan chees, dill, and parsley to the onion mixture. Beat the egg and yolk together lightly and add to the spinach mixture. Add very little salt and season with pepper. Stir in the pine nuts—be careful not to overmix, you want the ingredients to remain distinct.
  • Use 1 sheet of phyllo pastry for each 2 spinach triangles. Brush a smooth work surface (or sheet of plastic wrap) with melted butter.
  •  Spread out 1 sheet of phyllo and brush with butter. (keep the rest of the phyllo covered with a slightly dampened cloth, or it will dry out.)
  •  Using a sharp knife, cut it lengthwise in half.
  • Fold each rectangle lengthwise in half to make a smaller rectangle.
  • Place 1½ tablespoons of the spinach mixture in the bottom of one of the rectangles.
  • Fold one corner of the rectangle over the spinach filling to make a triangle. Fold this triangle over itself toward the top—as you would fold a flag—and continue folding up until triangle is produced. Brush this all over with butter and put on the baking sheet. Continue making triangles until all the spinach filling is used.
  • Bake the triangles for about 20 minutes, or until puffed and golden brown. Serve warm.
Places · Prattville Alabama

Pratt Park (Prattville, Alabama)

Suzanne Strength1 Comment

Much of my childhood was spent in Prattville, Alabama where all 4 grandparents lived.  My grandparents used to take me to the duck pond when I was little to feed the ducks and see the momma ducks sitting on their eggs.  I loved going!

Though I’m lucky to have had my grandparents into my adulthood, my grandfather just passed away a month ago and we made the trek to attend his funeral.  The duck pond is still there, but they’ve added a huge playground facility that is really quite awesome!  My only complaint is that the mosquitoes breeding in all of that pond water and the stream that feeds it were a huge nuisance.

The park itself has quite a bit to offer.  There are plenty of spots for parents to rest their legs while their kids run around the playground.  There is also a covered picnic area where one family was having a reunion.  There is an Olympic sized swimming pool right next door that is as old as my mom (wow!) but still manages to pack in hot folks in the summer.

One of my favorite things to do is to walk just a ways down the street and visit the artesian well.  The water is clear and delicious, and I love the idea of an “artesian” well, though from what I can tell it really is just a pipe with constantly running water.  Still cool.

Recipe

Tomato Soup

Suzanne Strength1 Comment

My family loves tomato soup, but having it out has kind of ruined the simple canned Campbell’s version for me.  My favorite is at a local chain called Fatz, which is a horrid name for a restaurant.  I digress.  The Tuscan Tomato soup is so amazing there.  Imagine my surprise when one of the waitresses let slip that they don’t really make it in the kitchen, but that it comes in a huge bag they warm up.  I figured if they could make that taste good, whatever I did in the kitchen would taste good, too.  And for once I was right.

This recipe started with the Essential New York Times Cookbook, but I made a couple of adjustments to keep myself from having to go to the store.  Here is what you’ll need:

TOMATO SOUP

  • 12 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1/2 teaspoon thyme
  • 4 basil leaves, chopped
  • salt and pepper
  • 35 ounces tomatoes
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1/4 cup all-purpose flour
  • 3 3/4 cups chicken broth
  • 1 teaspoon sugar
  • 1 cup heavy cream

 

Directions:

  1. Melt 8 TBSP butter in a large saucepan over medium heat and add the olive oil. Add onion, thyme, basil, and salt and pepper to taste and cook stirring occasionally, until onion is wilted. Whiz up the canned tomatoes in a food processor. Add tomatoes and tomato soup and stir to blend. Bring to simmer and simmer 10 minutes.
  2. Place the flour in a small bowl and add about 5 tablespoons of broth, stirring to blend. Stir this into the tomato mixture, add remaining broth and bring to simmer. Simmer 20 minutes, stirring frequently to prevent scorching.
  3. Add sugar and cream, simmering 5 more minutes, stirring occasionally. Add remaining butter, stir to melt. Serve.
Davidson · Restaurants

Il Bosco Ristorante in Davidson

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Some of the folks on Urbanspoon don’t care for Il Bosco, but we went and it was yummy!  I can’t remember if I had a Groupon (most likely) or if I’d just always wanted to go, but we went.  And we didn’t have a reservation.  Not cool.

One of the things reported by another diner was that the staff acted as if they were doing you a favor by seating you without a reservation.  I must admit I had the same situation, but as it was simply my perception and not an overt rudeness, I didn’t let it spoil my evening.  I will admit that the restaurant was virtually empty and they seemed to struggle to find a place for us.  It was kind of weird, actually.  No matter, the waiter made up for it with his kindness.

We got a couple of salads to start and they were fancy and delicious.  I tried to get pics of all of it, but the dim lighting and my crummy cell phone let me down :(.

My hubby says he will know a good Italian restaurant by their simple marinara.  So, that’s what he ordered for his entree’.  I think he’s just cheap, but he insists he’s a purist.  He pronounced it delicious in its simplicity and flavorfulness.   I got the Chicken Marsala and it was good…enough.  The problem is that it was a huge plate of chicken and nothing else to go with it.  I’m used to having a side of spaghetti marinara, you know, something to break up the monotony.  It’s not that they cheat you, they give you tons of chicken, but I’d rather have the half and half.

If you choose to go, make a reservation.  And get something a little more adventurous than we did.

From the website:

Phone: 704-987-1388

127 Depot Street  Davidson, NC 28036

Lunch

Tues-Fri:    11:30 – 2:00

Dinner

Mon-Thurs:    5pm – 9:30pm Fri & Sat: 5pm – 10pm

Closed Sundays

 
Il Bosco Ristorante and Bar on Urbanspoon

Charlotte · Restaurants

IKEA: Great food with your furniture

Suzanne Strength3 Comments

IKEA was a big deal when it first came to Charlotte, but my abbhoration of crowds prevented me from going to the opening.  I’ve finally made it, and I can report every piece of furniture would look great in a college dorm room.  If you are currently living in a dorm, go.

If you like cheap food, go.  I’d long heard about the wonderful Swedish meatballs served and they really are good!  But.  They taste and look like they’ve been mass produced and frozen.  But that’s kind of IKEA’s deal, right?  They’re still good.  You get 15 meatballs, mashed potatoes (real!), cream sauce and lingonberries for $3.99.  For real.

But what is even better?  The North Atlantic Saithe crusted white fish served with mashed potatoes and carrots.  It’s a buck more, but I so dig fish, I didn’t care.  It is NOT fishy tasting in the least.  I felt like I was eating all healthy and it was delicious.

Now, you are energized to go shopping in the biggest store I’ve ever been in.  Get your Swede on.

P.S. Sorry about the crummy pictures.  I got the camera at IKEA 😉

IKEA on Urbanspoon

Recipe

Pork Kabobs

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Pork is not one of my favorite foods, but my family loves it.  I can’t explain why that is, it is such a lean meat, which is usually right up my alley.  My dad overdid us on pork roasts while I was growing up, we even make a pork roast for him at Thanksgiving because he will not eat turkey.

This recipe came together pretty quickly and was a pleaser.  My husband and I ate the pork kabobs in pita bread topped with the creamy sauce (his with lettuce, tomatoes and onions) but my son put the plain pork cubes on his plate and ate them with a toothpick.  Either way, delicious!

  • 1/2 cup vegetable oil
  • 1/4 cup chopped onion
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove , minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 2 lbs boneless pork , cut into 1-inch cubes

CUCUMBER YOGURT SAUCE

  • 1 cup plain yogurt
  • 1/2 cup chopped cucumber
  • 1 tablespoon chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic salt
  • pita bread

Directions:

  1. In a resealable plastic bag or shallow glass container, combine the first eight ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight.
  2. Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces.
  3.  Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Huntersville · Places

Carolina Raptor Center

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Do you love bird watching?  The Carolina Raptor Center is bird watching EXTEME!  I never knew we had so many beautiful species indeginous to our area!

Before you get tore up because these birds are in cages, know that this is a center for injured birds who for some reason or another cannot be returned to the wild or simply have not been healed enough to be released yet.  In essence, it’s a good thing.

My favorites were probably the Owls.  They had a display with all of the varieties seen in Harry Potter and the Owls of Ga’hoole.

The paths that you wander looking at all of the birds and owls meander through shady tree-lined, relatively flat packed soil and pine needles.  While not really wheelchair friendly, it is easy for someone who has trouble walking to navigate, with plenty of places to sit and rest along the way.

There was even a section that had picnic tables if you wanted to have a snack, but there are prettier places in Latta Plantation (where the Center is located) to enjoy your lunch.

At the end, visit the gift shop.  The owners are so kind and knowledgeable.

 

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