Heidi's Cauliflower Popcorn

September 2023 Issue of “Greet Hwy 68 Loop”

Here’s another one of my favorite healthier options for a snack or appetizer for any occasion. My popcorn cauliflower, please try it! I have had many friends say they dislike cauliflower including my husband but after tasting these morsel of goodness they can’t say that anymore all had thumbs up! Make whatever dipping sauce that tandalizes your taste buds and enjoy!

Ingredients:

• 1 head of Cauliflower, rinsed, cored, cut in equal size pieces

• 1/4 cup cornstarch, to dust all pieces of cauliflower

• 3-4 Egg, beaten, Can use only egg whites

• 2 cups Panko, may need more

• seasoning of choice, my go to “Kinder’s” Lemon pepper or any of them that your palate desires, add to panko, to taste

• Optional: 1/4 cup finely grated Parmesan Cheese

• Non stick canola oil spray or avocado oil spray

• Baking sheet

• Parchment paper

• Spatula

Instructions:

• Preheat oven to 450’

• Set up your dredging station in order; 1. Cornstarch 2.Eggs 3. Seasoned Panko

• Prep your baking sheet with parchment paper set aside

• Clean Cauliflower and cut in bite size equal pieces

• Mix Seasoning with Panko

• Beat Eggs

• Dredge each piece cauliflower in each order make sure to spray baking sheet with non stick spray and put prepared cauliflower on baking sheet

• Bake 20 minutes after spray cauliflower with avocado oil or canola oil and toss

• Bake until golden brown approx. another 15-20 min

Notes: If you want complete coverage and a crunchy crisp cauliflower popcorn take the time to individually dip. When I’m in a hurry I have used large bowls to incorporate each step quicker but each piece not as perfect but still tasty,

Dipping sauces idea: BBq, Ranch, Asian style…..

Refrigerate leftovers. Taste great cold or reheat in oven to crisp up again remember to spray pieces with Avocado or canola oil. Watch closely but a quick broil is best.

Heidi's Roasted Beet Salad with Maple Vinaigrette Dressing

I had the pleasure to visit Hall’s Organic Farm a few years ago, excited to share with all of you one of my highlights in the culinary world learning about organic farming, there I met owner Stevie Hall and his friend Alex Montenegro. In the middle of the beautiful organic fields I prepared a fresh Summer Roasted Beet Salad  I prepared a fresh Summer Roasted Beet Salad using ingredients picked from the farm and drizzled on top a Maple Vinaigrette a delicious and simple Beet salad. Please go to my website to watch the awesome video my son Tyler made of the whole experience and demonstration. Enjoy!

Step 1: Maple Vinaigrette Dressing- Ingredients

• 2-3 tsp. Maple syrup

• 4 tsp. White granulated sugar

• 2 heaping Tbsp. Shallots, finely chopped

• 1/2 cup EVO oil

• 1/4 cup Apple cider vinegar

• 2 tsp. Dijon mustard

Directions:

• Add all ingredients in a mason jar, Refrigerate & Shake well before using.

Step 2: Candied Walnuts- Ingredients

• 1 1/2 tsp.unsalted Butter

• 2 tbsp. White granulated sugar

• 1 tsp. Maple syrup

• 1/2 cup Walnuts, raw

Directions:

• In a small pan over medium heat, combine all ingredients, Stir continuously until mixture bubbles, then reduce heat to medium low.

• Continue to stir until mixture thickens and caramelizes.

• Pour mixture into a pan lined with parchment paper. Create a single layer of walnuts, cool completely.

• When completely cooled and hardened, chop up walnuts. Set aside top before serving beet salad.

Step 3: Roasted Beets- Ingredients

• 7 Red beets

• 5 Gold beets

• 3 Chioggia beets

• Olive oil

Directions: Preheat oven 400 degree

• Cover baking sheet with foil

• Clean beets, cut off both ends.

• Place each beet onto a piece of foil, enough to wrap each beet individually.

• Drizzle a small amount of olive oil on tp of each beet, then seal each pouch as to prevent steam from escaping.

• Place on baking sheet and bake 40-50 minutes,or until tender enough to be pierced easily with a fork. remove from oven.

• Cool beets until just able to handle, then remove the skin.

• Hold flat end sturdily with a fork, then using a spoon, scrape skin from the top to bottom. Skin will remove easily. discard skin.

• Cool beets completely.

• Cut into 3/4 inch pieces, refrigerate until ready to assemble salad.

Step 4: Assembling the Salad- Ingredients

• Beets, pre-baked and cut

• 4 cups Arugula

• 1/2 cup Fennel finely sliced using a mandolin

• 1/4 cup Crumbled feta cheese

• 1 medium size Red tomato, diced small

• Candied walnuts

• Flat leaf parsley or cilantro, for garnish

Directions: Final assembling Family Style

• In a large serving bowl or on a platter, add each ingredient as follows: arugula, beets, fennel, tomato, feta cheese, candied walnuts, parsley (or cilantro). Before serving, shake maple vinaigrette and drizzle desired amount over salad. Serve and Enjoy!

Heidi's Pasta Salad

My pasta salad is a hit and great for any event especially if your going to bbq or need to bring a side to a gathering, this is the perfect delicious and simple recipe to make. This pasta salad can be made a couple days in advance for convenience, truthfully if you do, it taste even better when all the ingredients meld together. This recipe is the cheat one using store bought of you favorite Zesty Italian Dressing. I never measure the ingredients it’s all done by preference and taste. I’m giving a guideline on the minimum with the ingredients to use then add more to your liking, Enjoy!

Ingredients: Yields 8-10 Double recipe for more

• 1 box of Pasta, any type, my go to Bow Tie

• 1 1/2 cups Marinated Artichokes, cut in bite size pieces

• 1 1/2 cup Golden Greek Peperoncini, sliced, add in any brine from the peppers when cutting

• 1 cup Sun Dried Tomatoes, cut in pieces

• I large can Black Olives, sliced

• A large handful, Fresh Italian Parsley, roughly cut

• 4-5 Green onions, cut 1/4 inch

• 1 bottle of your favorite Zesty Italian Dressing, Have extra bottle to dress pasta before serving, Pasta absorbs the dressing and needs just a bit more.

• Optional: The Blend, Kinders, to taste

• Ground black pepper & Sea salt, to taste

• Optional: Cherry Tomatoes, cut in half

• Optional: Grated Parmesan, to taste, add before serving

• Optional: Fresh mini mozzarella balls, or cut in half, add before serving.

  *When making my homemade dressing I use the brine from the marinated artichokes, peperoncini & sun dried tomatoes, Mixing to taste, rice vinegar, white vinegar, red wine vinegar and a little olive oil or Avocado oil……

Directions:

• Make pasta according to directions on box and set aside to cool completely.

• Toss in all ingredients including dressing. If using reserve fresh mozzarella balls, and grated parmesan add in before serving.)

• Cover and refrigerate before serving.

• Make a couple days ahead taste better! Good up to one week.

Chocolate-Chocolate Chip & Macadamia Nut Cookies

Let me tell you how this cookie recipe got started, Had a craving for chocolate and the only chocolaty thing in my pantry was cocoa and chocolate chips, the chocolate chips were not hitting the spot, so I put a couple recipes together. I have also made this cookie dough using other nuts, mint chips and peanut butter chips which are also delicious. But I’m highlighting the “macadamia nut” you must make them with that. I call it my more decadent cookie, and no joke everyone loves them. Enjoy!

Ingredients:

• 1 Egg

• 1 stick unsalted Butter, melted

• 1 cup granulated Sugar

• 1 tsp pure Vanilla extract

• 1 cup all purpose Flour

• 3/4 tsp Baking Soda

• 1/4 tsp Sea Salt

• 6 TBSP unsweetened Cocoa, I prefer Guittard Cocoa Rouge 100% Cacao

• 2/3 cup semisweet Chocolate Chips

• 2/3 cup macadamia nuts, roughly chopped

Directions:

• Preheat oven to 350’

• Prep two baking sheet by lining with parchment paper and set aside.

• Put oven racks on the lowest two shelf.

• In a kitchen aid or using a hand mixer beat egg add in sugar, butter and vanilla extract. Beat smooth.

• In another bowl add all dry ingredients, (excluding the chocolate chips and macadamia nuts) mixing altogether. Then slowly add to the wet ingredients. Mix on medium until all ingredients are mixed.

• Add and mix in your chocolate chip and macadamia nuts,

• Dough ball size a bit smaller than a golf ball, you can make smaller or bigger depending how many cookies you want but the baking time will vary.

• Keep each dough ball 3 inches away from each other, this should fill two trays.

• Bake cookies 8 minutes and then rotate trays and bake another 7-8 minutes. Remove from oven.

• Let sit 5 minutes to cool slightly and then place cookies on cookie rack.

• Makes approx. 2 dozen

• Enjoy!

  Note: Omit semi sweet chocolate chip if using other flavored chips.

Heidi's Granola

Are you thinking what to make and serve on Mother’s Day but certainly can make on any occasion? I love making my own granola truly so delicious and simple. You can add a variety of nuts, dried fruit or just keep it straightforward. Make parfaits, layered with your homemade granola, greek yogurt (I like plain) and a variety of fresh fruit. We store our granola in a mason jar which helps keep the granola fresh. This granola is so satisfying and a great treat, also a quick use for breakfast or brunch. Hope you try this recipe, promise you’ll love it. Enjoy!

Ingredients: preheat oven 250 degrees

• 1/2 cup Honey

• 1/2 cup Brown sugar

• 1/4 cup Avocado oil or Canola oil

• 4 cups old fashioned Oats

• 1/4 tsp Nutmeg

• 1/2 tsp Cinnamon

• 1/4 tsp Sea salt

Directions:

• Prepare a large baking sheet, lining with parchment paper, set aside.

• In a small pot mix in honey, brown sugar and oil (heating just at a warm stage) then stir in all the spices.

• In a large mixing bowl fill with the oats then pour over wet ingredients, tossing and mixing so all the oats are coated.

• Pour unto the baking sheet, spread out into a single layer.

• Bake for 1 hour stirring every 15 minutes.

• Remove from oven let cool. The granola will harden and will need to be broken up into your desired size of pieces.

• Keep plain or mix in roughly chopped up nuts and dried fruits.

• Store in a mason jar,

• Eat as a snack, top on yogurt, ice cream, parfaits, salads……ENJOY!

Heidi's Dairy Free Banana Ice Cream with a hint of Cardamom, Cinnamon & Ginger

Who doesn’t like ice cream? Here’s my dairy free yet it is so creamy the texture is like a double churn ice cream. It even fools distinguished palates. Never letting bananas go to waste this is another go to recipe and dessert that’s healthy and so easy to make. You could omit the spices and just make plain Banana ice cream if you desire. Enjoy!

Ingredients:

• 5 Ripe Bananas, sliced and frozen

• 1/4 cup fresh squeezed Lemon

• 1 Tsp. ground Cinnamon

• 1/4 Tsp. ground Cardamom

• 1/4 Tsp.ground Ginger

  Optional Flavor Ideas: Peanut Butter, Strawberrys, Blueberry, Vanilla Bean ….

Directions:

• Prepare a tray with parchment paper. Slice bananas, put banana slices on the tray in a single layer, place in freezer for at least 2 hours or until completely frozen.

• In a food processor put frozen banana slices and start pulsing, add lemon juice, keep pulsing, use spatula to scrape sides and break up the bananas. Let the food processor now run until smooth adding in your cardamom, cinnamon and ginger. Keep blending until completely smooth.

• Prepare a 9x5 Loaf pan with parchment paper.

• Scoop the banana ice cream mixture in the loaf pan, cover with plastic wrap and freeze for at least 4 hours before scooping and serving. Enjoy!

Note: Get creative and mix in ingredients for a variety of different flavors or just make it plain adding a cookie or fruit on top.

Heidi's Mushroom Soup

Here’s my healthy, hearty mushroom soup recipe that I make year round, a delicious hearty soup to serve for lunch, brunch or a side to your dinner. Super simple to make and so delicious. Serve it up in a pretty bowl. For sure your family and guests will be in “Wow” of you when you let them know you made it from scratch. Enjoy!

Ingredients:

• 1 lb Mushrooms, criminis, baby bella….

• 1 medium sweet Onion, diced

• 3 garlic cloves, minced

• 2 Tablespoon Avocado Oil

• 1 Tablespoon Amino acid or low Sodium Soy Sauce

• 1/4 teaspoon dried Thyme

• 1/4 cup All purpose Flour

• 2 cups Broth, Vegetable or Chicken

• 1 cup Milk, (I use 2 %)

• Sea salt & Fresh cracked Black Pepper, To taste

• Optional: Croutons, Fresh parsley

Directions:

• Clean mushrooms using a paper towel to remove any dirt, roughly cut the mushrooms. Keeping a few to slice to use for garnish on top when serving.

• In a large saucepan on medium high heat add 1 Tablespoon of avocado oil, onions and garlic, cook approximately 4 minutes stirring occasionally to assure garlic doesn’t burn.

• Add the rough cut and sliced mushrooms, thyme and then seasoning with sea salt and pepper cook until browning stage stirring regularly, when mushrooms are brown, pick out sliced mushrooms and set aside to use for garnish.

• Time to make a Roux ( This is a thickener) Add to the mushrooms pushing them to the side of the saucepan add the remaining of 1 tablespoon of avocado oil then add in the flour stirring continuously, this will thicken mixing in the mushrooms takes about 1 minute.

• Add broth and bring to a boil. Then lower temperature to simmer adding the milk continue to simmer, stirring occasionally for approx. 15-20 minutes.

• Add Amino acid or low sodium Soy sauce, cook another minute or two.

• Using an Immersion blender roughly blend keeping mushroom soup chunky unless you prefer creamy smooth texture blend more.

• Add sea salt and pepper to taste.

• Serve adding a few slices of mushrooms and garnish with fresh parsley and croutons. Enjoy!

Heidi's Fudgy Brownie (with secret ingredients)

Ok everyone Shhhhh! Make and serve these absolutely delicious fudgy brownies. To tell you the truth I really don’t know what to call them, What I do know they are decadent, delicious and rich in chocolate. Before giving out the secret let your family and friends enjoy this dessert, then ask “what do you think is in them?” Yes, the main ingredient black beans and quick oats. To make GF I use Bob’s Red Mill Rolled Quick Oats. I tried using other chocolate chips like carob and peanut butter chips, to me to bitter. My go to semi sweet chocolate chips, I feel are the best but does contain dairy. After baking I cool completely and refrigerate only cutting right before I serve them this keeps them moist. I find they last up to 4-5 days if refrigerated. I like the texture they become when cold, fudge like. When I consume to much I have major energy, not always a bad thing unless you have kids eating them and bouncing off the wall. I consider this recipe healthy, other then the few chocolate chips but truly the amount used I feel is ok. Enjoy!

Ingredients:

• 1- 15 ounce low sodium Black Beans, Rinsed and Strained

• 3/4 cup Quick Rolled Oats, I prefer Bob’s Red Mill but any works

• 1/2 cup Maple Syrup

• 1/4 cup Avocado Oil

• 1 teaspoon Baking Powder

• 2 teaspoon Pure Vanilla Extract

• 2 Tablespoon unsweetened Cocoa Powder, I prefer Guittard Cocoa Rouge 100% Cocoa

• 1/4 teaspoon fine Sea Salt

• 2/3 cup semi sweet Chocolate chips, Optional: extra to top

Directions:

• Preheat oven to 350 degrees

• Line a glass 9x9 baking dish with parchment, set aside

• Using a Food Processor (I use my Kitchenaid) Start with adding only the Oats and blend to fine state this takes a couple of minutes.

• Add the strained black beans, pulse a few times, add maple syrup and avocado oil, blend until smooth, DO not add chocolate chips yet! add remaining ingredients continue to blend smooth, scraping sides a few times. This takes a few minutes.

• Now you hand mix in your chocolate chips stirring them in using a spatula.

• Pour batter into you 9x9 glass baking dish, topping a few extra chocolate chips on top.

• Bake exactly 25 minutes. Let cool before cutting and serving.

• I like to refrigerate keeping covered with plastic wrap. So yummy! Enjoy!

Gingersnap Cookies

Originally I found this recipe online and changed it up a little adding my own spin on it. I found that if you store these cookies in a glass jar the Cookie is no longer a gingersnap it’s more of a soft ginger cookie, still very delicious. If you want the gingersnap, store in a tight sealed tin container this keeps the cookie crisp on the outside and soft in the middle. During the holidays this is my go to recipe so Delicious and Simple, truthfully these can be made year round, Enjoy!

Published December 2022 in ‘In The Loop Magazine

Ingredients:

• 3/4 cups of unsalted Butter, Room temperature

• 1 cup Granulated Sugar

• 1/4 cup Unsulphured Molasses

• 1 Egg

• 2 teaspoon Baking Soda

• 1/2 teaspoon Sea salt

• 1 1/2 teaspoon Ground Ginger

• 1 teaspoon Pumpkin Spice, This is a mix of cinnamon, nutmeg, ginger, allspice & clove

• 2 cups All purpose Flour, sifted

• 2 Tablespoon Turbinado Sugar for rolling, you can use granulated sugar but turbinando is the best.
  
  

Directions:

• Preheat oven 350 degrees.

• Line baking sheet with parchment paper and set aside.

• Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar, on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and pumpkin spice. Mix for another 1 minute, scraping the sides of bowl.

• Turn mixer too low and slowly add flour. Mix until it's just combined.
  Set aside: In a small bowl or on a plate put your Turbinado sugar, this will be used to roll your cookie ball dough in.

• Using a medium cookie scoop (approx. 2 TBLS) make a ball with your cookie dough and roll in the turbinado sugar.

• Place each dough ball 2 inches apart on baking sheet lined with parchment.

• Bake 12-14 minutes or until the edges are slightly golden and appear crinkly.

• Place on cooling rack and cool completely. As cookies cool they will flatten and get crinkly.

• Store in airtight container up to 5 days.
  

Heidi's Meat Loaf Madness

Sometime you just have to think out of the box. I love creating and surprising my family with different savory taste and flavors. Here’s one meat loaf you might all be shocked about. This meat loaf is absolutely delicious. This recipe is filled with an element of surprise, “Doritos Nacho Chips”. Thats right! It is flavorful and moist. I do use many different binders other then this like; Panko, Crackers, Lays Potato Chips and Fritos corn chips. Seriously its all good. Go for it and Enjoy!

Ingredients:

• 1 LB Ground Turkey, Beef or Buffalo, This case I used Turkey

• 1 small Sweet Onion, cut in small pieces, Optional: Caramelize

• 1/2 cup of your favorite BBQ Sauce and extra for the top

• 1 Egg

• 2 teaspoons Italian Seasoning

• 1 teaspoon Minced Garlic

• 1 1/2 cup crushed Cheese Doritos

• Fresh Black Pepper, to taste

• Optional: Flat leaf Parsley to garnish

Directions:

Preheat oven to 425 degress

• In a large bowl add ground meat, egg, bbq sauce, seasonings and crushed Doritos.

• Hand mix gently.

• Place in non stick baking dish and form into meatloaf.

• Drizzle extra BBQ sauce on top and cover the entire loaf.

• Bake for 45-50 minutes or until internal temperature reaches 165 degrees.

• Serve with mash potato and gravy, roasted potatoes or what ever your taste buds desire. Enjoy!

Serves: 6-8

Heidi's Snicker Snacks

I was blown away the first time I made these tasty treats that I call Snicker Snacks. My good friend Aide’ told me about seeing the recipe on social media and described to me how they were made. After I searched and found the recipe it seemed like more work than necessary, so I put my Delicious and Simple spin on it. I’ve shared them with many friends, both kids and adults love them, most tell me they taste just like snickers the other tasters said they taste like reese's peanut butter cups or the top of drumstick ice cream. The recipe can be doubled, tripled or more but I would advise to make each in batches following my recipe. Check step by step photos on my website. Enjoy!

Ingredients:

• 12 medium size pitted dates

• creamy peanut butter

• 1/4 unsalted peanuts, roughly chopped

• 1 cup semi sweet chocolate chips

• Optional: Flaky Sea Salt

• Parchment paper, tray, small spoon, microwavable bowl, spatula, 12 toothpicks, Optional gloves

Instructions:

• Line tray with parchment paper, pick out 12 plump dates

• Cut the top of each date, Do Not cut all the way through, creating a pocket space inside for the peanut butter

• Using a small headed spoon scoop creamy peanut butter to fill the inside of the date, fill all of the dates and then place toothpick into each to close, this also helps with dipping into the melted chocolate

• Roughly chop the nuts and have flaky sea salt ready to go, set aside

• Put chocolate chips in microwavable bowl, microwave on 30 seconds then stir this takes 3 times to melt chocolate chips, very important to stir each time

• Now it’s time to work quickly, dip each date in chocolate using your spoon to help cover the entire date, sprinkle peanuts and sea salt while chocolate still wet, if the chocolate dries and hardens it want stick so sprinkle as you dip each date

• Let the Snicker snacks sit until chocolate has hardened. Keep stored in an airtight container up to 3 days. Ready to eat, Enjoy!

Heidi's Monkey Bread with Cream cheese Glaze

Thought it was time to make something sweet and fun to eat. My monkey bread is super yummy to enjoy at any gathering. I love making a cream cheese glaze to top it with this reminds me of a cinnabon. If you don’t want to add the cream cheese glaze keep the monkey bread plain or add powder sugar on top. Kids and adults have so much fun tearing the monkey bread apart & everyone enjoys this tasty sweet treat. Happy baking!

Ingredients:

• Prep Step 1- Combine 1/4 cup warm water, 2 1/2 tsp. active dry yeast & 1 heaping tsp. granulated sugar. Let stand for 5 minutes until bubbly & frothy. Also prep Bundt pan by greasing with non stick oil, set aside.

• Dough- 3 3/4 cups all purpose flour

• 3/4 cup warm milk

• 1 large egg

• 3 1/2 Tbls. granulated sugar

• 2 Tbls. melted butter

• 1 tsp. salt ( I use sea salt)

• 1 1/2 tsp. vanilla extract

Direction: Step 2

• In a bowl mix the egg, sugar, butter (I use a kitchenaid mixer) add all remaining ingredients including the yeast mixture mix until it forms into a ball. Cover with plastic wrap and towel, rise for 30 minutes.

• Prep Coating for dipping and rolling station: Mix together 1 cup of brown sugar & 2 1/2 tsp. ground cinnamon put in a shallow dish set aside. In another shallow dish melt 1 stick of unsalted butter, I melt the butter in the microwave, do not overheat approx 50 seconds.

• Step 3- After 30 minutes: Turn dough onto a floured surface, punch it done, form small balls, size a little larger than a golf ball.

• After your done forming balls Preheat oven 350 degrees

• Roll each dough ball in the butter and then roll & coat generously in the brown sugar mixture ( I wear gloves and flour my hands as needed so dough doesn’t stick to my hands). Place each ball in prepared bundt pan, do single layer then another layer on top. Cover again with plastic wrap and towel, start second rise for 45 minutes.

• Bake 35-40 minutes until golden brown. Cool completely when using cream cheese glaze.

Cream cheese glaze: Mix in a bowl using a baking spatula, 1/2 stick unsalted butter, 1/2 stick (4oz.) regular cream cheese (room temperature or I put in microwave to soften a little) 1 tsp. vanilla extract plus add 1 cup powder sugar, mix altogether until smooth. Before pouring on top of the cooled off monkey bread if needed place in microwave for a couple of seconds to make glaze like texture. Let stand a bit to thicken if needed.

Enjoy & have fun eating your Monkey Bread! Leftovers keep refrigerated, If your not planning on eating the entire monkey bread you can add your glaze after reheating in the oven or microwave. (Keep glaze refrigerated)

Heidi's Lime Pie

I had a bunch of limes and I decided to make a “Lime Pie” very similar to Key Lime Pie. Traditionally heavy cream is used to top it with but I didn’t have any, so I used the rest of the sour cream. This pie turned out so amazing. It has a zesty zing and super refreshing. I actually like to keep it in the freezer and enjoy cold.

Ingredients: Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 6 Tbsp melted Butter

Lime Filling:

• 2- 14 oz can sweetened condensed milk

• 1/2 cup sour cream

• 3/4 cup fresh squeezed lime juice

• Zest from 2 limes

Sour cream Topping:

• 3/4 cup sour cream

• 3 1/2 Tbsp granulated sugar

• 1 tsp vanilla extract

• Zest from 1-2 limes for top

Directions:

Graham Cracker crust: Preheat oven 375 degrees. Mix crushed graham crackers with sugar and butter, pour mixture into 9 “ Pie pan press mixture into the pie pan, bake 7 minutes, let cool 25-30 minutes before pouring in lime filling.

Lime Filling: Turn down oven 350 degrees. Mix all ingredients together until smooth (I use my kitchenaid)

Pour the filling in the cool down graham crust, bake for 10 minutes.

Sour cream topping: Mix all ingredients, Pour onto pie, spread and cover the entire top. Bake 5-7 minutes, add lime zest after it cools at least 30 min.

Cool pie for 3 hours before serving. Store in refrigerator or freezer.

Heidi's Potato salad with Creamy Dill Vinaigrette

Here’s my zesty and so tasty Potato salad smothered in a creamy dill vinaigrette. This potato salad pairs well with any BBq or fish, its so bright in flavor. This recipe is great not just with the flavor aspect but so convenient, you can make it a day ahead keeping it chilled before you plan on serving. Really a few days in advance helps marry the flavors together. So good, Enjoy!

Ingredients: Roast Fingerling Potato Pre heat Oven 450 degee

• 12 Fingerling Potato, washed, cut same size, do not peel

• Season with lemon pepper

• Place in 11 x 13 baking dish

• Drizzle with avocado oil or olive oil, toss

• Bake approx. 30 minutes tossing half way between baking time, until golden brown and slightly soft

• Take out oven cool completely

Ingredients: Creamy Dill Vinaigrette

• 2 Tbsp White wine vinegar, I like to use a splash of regular distilled white vinegar for a zestier flavor, to taste

• 1 Tbsp Dijon or whole grain mustard

• 2 Tbsp sour cream

• 2 Tsp avocado oil or olive oil

• Whisk together, then add:

• 1 small sweet onion, finely cut or 2 scallions, finely cut

• Sea salt and black pepper, to taste

• 2-3 Tbsp Fresh cut dill, to taste, have extra for garnish, (you can use dried dill)

• In a large bowl mIx all the ingredients together. Chill before serving

Store up to 5 days in the fridge

Approx. 8-10 servings

Heidi's Strawberry Spring Rolls & Almond Butter with Sesame Dipping Sauce

I love organic veggies and fruit, they are nutritious, colorful and tasty. Try to support your local farmers markets and buy your veggies and fruit there. It's fun and a great way to spend family time. Strawberries are in season so here is a delicious and simple recipe to serve as a starter to any meal or even serve as a scrumptious appetizer or snack. Enjoy!

Ingredients:

• 6-10 Spring roll skins

• 10-15 Organic Strawberries, sliced

• 1/2 cup Fresh Mint, roughly chopped

• 1-2 cups Swiss Chard, cleaned, discard stem and roughly chopped

• 1 cup sliced Almond

• 1 Medium Apple, peeled, cored and thinly sliced

• 1 Cup Feta Cheese

• Optional: Bean Thread Noodles aka Cellophane noodles, cooked, cooled and drained

Directions:

• Prepare all ingredients and place in individual bowls.

• In a shallow dish larger then spring roll add warm water, soak each Spring roll until it becomes pliable.

• Lay on even work surface, add strawberries across then add a little of each ingredient the same way, do not overfill.

• Fold each side and wrap like a burrito, set on glass serving platter.

• Serve with Dipping Sauce

Almond Butter Sesame Dipping Sauce

Ingredients:

• 1/8 cup Apple Cider Vinegar

• 1/2 tablespoon Honey

• 2 teaspoon Brown Sugar

• 1 teaspoon Sesame oil

• 1/2 cup Almond Butter

• 1 teaspoon Sesame seeds

• 1 teaspoon Hoisin Sauce

• Optional: 1 teaspoon Sriracha Chili sauce

Directions:

• In a pot over medium heat, add all ingredients together and cook until almond butter is melted and sauce is smooth, continually stir and continue to cook until a gentle boil.

• Remove from heat, place in a serving dish. Enjoy!

• Serves 6-8 you can make as many as you need, just double recipe.

Delicious & Simple Food Pairing with Lepe Wine & Heidi's Curry Chicken Salad Recipe

Way back in March I had a wonderful time pairing some of my appetizers with Lepe Cellar wines. This article is printed before I have had the privilege to provide delicious gourmet bites for Miguel Lepes first year anniversary party, which happened in April. Maybe I could share those photos in June’s issue of ‘In The Loop Magazine including a appetizer recipe served at that event. Another part of the excitement is designing the beautiful tablescapes. I thought it couldn’t get any more fabulous but my good friend Chris Winfield, owner of Winfield gallery located in Carmel (who lives in the loop) joined us with the food and wine pairing. Chris and Miguel shares the space. Winfield Gallery is so delightful to browse while enjoying before or after tasting Lepe wines. Go check them out let Lepe wines and Chris know you heard about them from ‘In The Loop Magazine & Foodie friend Heidi of Delicious & Simple. Here’s my chicken curry salad recipe I served at the party, appetizer style. Enjoy!

Ingredients:

• 1 whole baked chicken, or buy rotisserie chicken, take all meat off bones, discard bones & skin. Put meat in bowl set aside.

• 1/2 cup mayonnaise, more if needed

• 1/4 cup dried cranberries, roughly cut, more to taste

• 1 medium apple, peeled. cut in 1/4 inch pieces

• 1-2 large celery stalk, cut in half lengthwise then cut in 1/4 inch pieces

• 1/2 medium sweet onion, cut in 1/4 inch pieces

• 3-4 green onions, cut in 1/4 inch pieces

• Seasonings start with 2 Tbsp Curry, 1 1/2 Tbsp Cumin, 2 tsp Kinders Lemon Pepper, 1 tsp Black Pepper Optional; Cayenne pepper, add more to taste.

Directions:

• Mix all ingredients together in a large bowl, add more mayonnaise if you want a wetter chicken curry salad , add more seasonings to your personal taste.

• Keep Refrigerated. Can be enjoyed the same day but I prefer to make a day in advance to marry the flavors together. Good up to 4 days.

• Serving ideas: Serve appetizers style on spoons or endive, taco style on romaine or butter leaf lettuce, toasted bread, baguette or just eat plain. Enjoy!

Heidi's Lemon Curd

Published April 2022 “In The Loop Magazine

I love lemons and all that you can use them for especially in all the variety of recipes. These beauties, Meyer Lemons were gifted to me from my cousin Christine that lives in Santa Barbara. I decided to make Lemon curd with them. Serve on crumpets, shortbread, graham crackers, waffles, pancakes, scones, on top of vanilla ice cream or just fill individual spoons and top with whip cream. Enjoy creating ways to serve this lemony goodness, Enjoy!

Ingredient:

• 3-4 Lemons

• 1 1/2 cup granulated Sugar

• 2 sticks of unsalted Butter, room temperature

• 4 extra large Eggs

• 1/2 cup of Fresh lemon Juice

• Zest from 3 Lemons

• 1/8 teaspoon Sea salt

Direction:

• Using a microplane zest the 3 lemons making sure to avoid the white pith mix together in the sugar. set aside

• Then squeeze 1/2 cup lemon juice, set aside.

• Cream together the butter and lemon zested sugar, adding eggs one at a time.

• Add lemon juice and salt, mix until combined.

• Using a 2 quart pot pour the mixture in and cook on low heat stirring constantly until mixture is smooth and thickens. Using a thermometer the lemon curd will be done when it reaches 170 degrees.

• Remove from heat and pour in jars with lids. Cool completely and store in the refrigerator.

• Use within 1 month or freeze up to 1 year. If freezing defrost in the fridge 24 hours before.

Heidi's Mexican Shrimp Cocktail

One of my favorite things to make, serve and eat is my Mexican Shrimp Cocktail. This beautiful, bright and healthy dish can be served year round as a lunch main course or dinner appetizer. Traditionally this shrimp cocktail is served with a side of saltine crackers. I like having extra condiments like jalapenos for those who want to add a little more heat and garnish with extra avocado and cilantro to cool things down. Enjoy!

Ingredients:

• 2 pounds of Cooked shrimp (Peeled & Deveined)

• 1/4 cup Fresh squeezed lime juice

• 2-5.5 fluid ounces of Tomato juice

• I bottle 8 fluid ounces Clam juice (Bar Harbor is my preferred brand)

• 1/2 cup Ketchup

• 1/2 cup Chopped fine red onion

• 11/2 tablespoon of Crushed garlic

• 1/2 cup of Fresh cilantro chopped (Extra for garnish)

• 2 tablespoon of Fresh ground horseradish or store-bought creamy style

• 1 teaspoon Hot pepper sauce

• Fresh ground black pepper, to taste

• 1 Large tomato, chopped

• 1 1/2 cups Cucumbers, chopped

• 1 Large avocado (Optional extra for garnish)

Directions:

• Mix all ingredients except for shrimp and avocado in large bowl.

• Add shrimp, then gently fold in avocado.

• Refrigerate 2 hours before serving.

• Serve in large bowl or in individual serving dishes.

• Garnish with extra cilantro & avocado.

In The Loop 2021 Year In Review Issue! Published January 2022

Wow, How time flies- I have been a contributor since 2014 for ‘In The Loop Magazine and it has been such a pleasure being part of this amazing magazine. I look forward to cooking up some more great recipes to share with our foodie friends. Here’s the Delicious and Simple page published in January 2022 recapping all of the recipes I submitted for 2021. While on my website go to the In The Loop Tab to check out all of my ITL recipes. Happy cooking!

Tamale Making with the Tamale Girls

How to Prep and Steam Homemade Tamales and a few more Tips

Annually a group of us get together to make homemade tamales. We now call ourselves the Tamale Girls aka TG’s. We started this in 2018. Last year during the Covid lockdown I had to make solo and not nearly as much fun without the TG’S. Felicia our friend is the lead in this since she is well versed in how to make tamales, she has been making these with her family all her life. So I thought to share a few helpful hints that we all learned from Felicia with you.

Prepping and Steaming your Tamales:

• First thing get a deep enough pot with lid.

• Put a bowl or veggie colander upside down in the center of pot and surround the edges with foil.

• Fill bottom with water. Make sure to check periodically that the water hasn’t evaporated. Add more water to prevent this if needed.

• Stand your tamales upright putting the sealed end on the bottom, you can stack on top of eachother if you have an abundance tamales made.

• Cover the tamales with a damp 100% cotton cloth/towel.

• Turn stove top on to high heat. Place lid on top. Steam for one hour maybe longer if you have bigger tamales.

Assembling Tamales:

• Soak your corn husk in warm water minimum of 30 minutes. Using a paper towel dry off before adding Masa.

• Using a spoon or spatula Prep all the husk with masa. Smear a thin layer of masa leaving 1 -2 inch clean on top and bottom of corn husk but be sure to spread masa on the rest of the corn husk spreading to the side edges.

• When you have made a pile of your masa prepped corn husk it’s time to fill with your meat. You can use pork, chicken, beef even do a sweet version be creative with your tamales.

• Make your own masa (Brand I use Maseca and follow directions on bag)for more flavor I add drippings from pork juice instead of all water. Or buy it already made from your favorite Mexican Market.

Here’s the recipe for the filling: (Recipe Food network)

Ingredients

• 2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces

• Kosher salt

• 1 onion, quartered

• 4 sprigs fresh thyme or 2 teaspoons dried thyme

• 2 teaspoons dried oregano (preferably Mexican)

• 2 bay leaves

• 12 black peppercorns

• 2 teaspoons ground cumin

• 1/3 cup plus 1/2 teaspoon chili powder

• 1 clove garlic, minced

• 2 teaspoons all-purpose flour

• 2 teaspoons sugar

• 1 tablespoon vegetable oil

Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.

Combine pork, with cumin, 1/3 chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook stirring occasionally, until most of the liquid is absorbed, about 25 minutes.

Your ready to fill your corn husk that have been prepared with the masa!

For full recipe go to Foodnetwork.com (Pork Tamales)