Flavoured Sugar Shower Favors

In this post I'm sharing two flavour infused sugar recipes ... lavender and vanilla cinnamon. They are simple to make and add a hint of something extra to your tea. Pair them with some flavoured teas and pop in goodie bags for guests to take home from a bridal or baby shower. Or just treat yourself! You could use flavoured sugar to rim an iced tea glass or you could bake with it. Imagine a lavender sugar shortbread cookie? Hmm...I might have to get on that!

Lavender Sugar:

1 cup granulated sugar

1 tbsp edible lavender

2 1/2 tsps water

food colour (optional)

mini zipper bags (I found mine at Michael's craft store)

Using a mortar and pestle grind up the lavender adding a little sugar to help with the process. When it is ground pretty fine mix it with the sugar, cover and store at least 2 weeks so the lavender has time to infuse the sugar. You can sift the lavender out once infused or leave it in. Your sugar is ready to use.

If you choose to make sugar cubes or molds like these bells it is best to sift out the lavender. Mix water (and food colour) into the infused sugar, with just enough for the sugar to hold together when pressed. Using small molds, I used a bell-shaped chocolate mold, firmly press the sugar into each. Let them sit overnight at room temperature to set.

Once set gently turn them over and pop out of the molds. As you can see here I tried some with the lavender left in the sugar and found sifted out looked better.

Place them in mini zipper bags and attach to your chosen tea. Label if you like. I paired these lavender bells with Lemon Ginger tea.

Vanilla Cinnamon Sugar:

1 cup sugar

2 or 3 cinnamon sticks

2-4 tbsps pure vanilla extract

Bury the cinnamon sticks in the sugar, cover and leave to infuse for 2-3 weeks.

After the sugar has had time to absorb the cinnamon scent remove the sticks and add the vanilla.

Stir well to combine the vanilla with the sugar, then spread on a lined cookie sheet to dry, usually 12 hours or so. Then crush the lumps of sugar with a mortar and pestle or you could grind in a coffee grinder or food processor.

This time I left the sugar loose, bagged and tagged it and attached to a Chai Spice tea.

We packaged these teas and sugar with some chocolate kisses and honey spoons for a sweet take-away treat.

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Spiced Rhubarb Strawberry Muffins

We're smack dab in the middle of rhubarb season, and if you want something better than dipping your stalks into sugar try adding rhubarb to your muffins.

Ingredients:

Streusel:

1 cup flour

1/4 cup sugar

1/4 cup brown sugar

5 tbsps butter, melted and cooled

1 tsp cinnamon

Muffins:

2 cups flour

1 1/2 tsps baking powder

1 tsp baking soda

1/4 cup brown sugar

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

1/4 cup mashed banana

1 cup milk

2 tsps lemon juice

2/3 cup vegetable oil

2 eggs

2 tsps vanilla

1 cup rhubarb, cut in 1/4 - 1/2" slices

1 cup diced or sliced strawberries

Glaze:

1 cup icing sugar

1-2 tbsps milk

First, combine the streusel ingredients and set aside.

For the muffin batter, stir 2 tsps lemon juice into 1 cup milk. Set aside. In a large bowl, mix the flour, baking powder, baking soda, sugar, brown sugar, salt, cinnamon, ginger and allspice together. In another bowl, whisk the milk/lemon juice, banana, eggs, vanilla and oil together, then add it to the dry ingredients. Fold in the fruit.

Using a medium size ice cream scoop, add batter to paper lined muffin tins. Top with a heaping tablespoon full of streusel.

Add another scoop of batter and another spoonful of streusel. The tins will be quite full and you may want to brush away some of the loose streusel from the top of the tin.

Bake at 375°F for 18-20 minutes or until a cake tester comes out clean. Cool in pan about 10 minutes then remove to a rack to cool completely. Mix the glaze ingredients together and drizzle on top.

Makes 15 medium sized muffins, but dipping your rhubarb stalks in sugar is still a good sweet, tart treat!

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Taco Enchiladas

When you're feeling like enchiladas but it's Taco Tuesday ... 

Ingredients:

2 tsps taco seasoning, store bought or homemade

1 lb beef/pork mix

2 cups salsa, store bought or homemade

1/2 cup kernel corn, canned or frozen (or fresh of course!)

1/2 cup black beans

1 large onion, diced

1/2 red bell pepper, diced

1/2 - 1 jalapeño, finely chopped

2 cups shredded monterey jack cheese

8 - 6" tortillas

Your favourite taco toppings: tomato, cucs, lettuce, refried beans, sour cream

Brown the beef/pork and onion in a large skillet, breaking up the ground meat. Add the bell pepper and jalapeño and cook until the meat is cooked through. Add taco seasoning, corn, black beans and 1/2 cup salsa. Remove from heat and add 1 cup cheese.

Spread 1/2 cup of salsa in the bottom of a 13 X 9 baking dish. Divide the meat mixture into 8 portions and fill tortillas, placing them seam side down in the dish.

Pour the remaining salsa over the top and cover with cheese. Oil a piece of foil and cover the dish.

Bake in a 375°F oven for 20 minutes, then uncover and return to the oven for another 10 minutes. Serve with bowls of diced tomato, chopped lettuce, etc. so everyone can top their taco enchiladas the way they like it!

And if you'd like to make either homemade taco seasoning or salsa then here are the links to the recipes:

https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html

https://hotandcoldrunningmom.blogspot.com/2018/09/homemade-salsa.html

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Lemon Garlic Grilled Asparagus

Perfectly steamed asparagus spears grilled on the BBQ in foil for easy clean up. (Also you don't have to worry about them falling through the grill.) A dinner for two side that goes well with just about any protein... salmon, steak, chicken, you name it!

Ingredients:

1/2 lb asparagus, trimmed

1 tbsp lemon juice

2 tsps olive oil

2 tsps minced garlic

zest of 1/2 lemon

salt and pepper to taste (optional)

Preheat the grill to medium heat. Combine the lemon juice and olive oil and toss the asparagus to coat. Lay them in a single layer on a large piece of foil. Top with minced garlic, lemon zest, salt and pepper if using.

Take a second piece of foil and cover, folding each side tightly to seal. Place on the barbecue on direct heat for 10-20 minutes depending on how you like your asparagus and the thickness of the spears. I like mine tender-crisp so I would lean towards just 10 minutes.

When ready open the foil packet and serve with lemon slices.

Serves 2

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Garden Penny Post

A cute little garden accent that might just keep slugs away from those tender new shoots.

Similar to penny balls except I didn't have a ball, so I used a post and spike from an old solar lamp instead.

An old solar lamp post, clear marine silicone and some pennies (dated before 1983 for best copper content) are all you need.

Stick one penny on top of the post then, using the waterproof marine silicone, glue a column of pennies up one side of the post. Lay flat on that side and let them set a few minutes before starting the next row. My post fit exactly 4 columns of pennies.

Let it set completely for at least 12 hours before exposure to water, then stick it in anywhere that you might want to keep slugs away. I don't know if copper really does repel slugs but I like this quirky little garden art.

If you have marine silicone left over how about another garden craft?

Beaded Mason Jar Solar Light

https://hotandcoldrunningmom.blogspot.com/2020/07/beaded-mason-jar-solar-light.html

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Caramelized Pork Rice Bowls

Simple preparation, economical and with a taste profile that puts this pork somewhere between sweet, tangy and sensational. You'll want this recipe on heavy rotation! 

Ingredients:

Pork:

1 1/2 tbsps vegetable oil

1/2 cup shredded onion

1" ginger, minced

2 tsps minced garlic

1/2 - 1 tsp red pepper flakes

1 lb ground pork

5 tbsps brown sugar

2 tbsps fish sauce

Rice:

1 cup white long grain rice

1 3/4 cups water

1-2 tbsps fresh chopped parsley

1 1/2 tsps rice or white wine vinegar

1 1/2 tsps sugar

Toppings:

diced cucumber

diced tomato

diced red pepper

edamame beans

sesame seeds

Start cooking the rice because that will take the longest to cook. Bring the water to a boil then add the rice. Reduce heat, cover and simmer for 15 minutes or until rice is tender. Add the chopped parsley then drain. Combine the vinegar and sugar and stir into the rice. Cover and set aside.

While the rice is cooking, prepare the vegetables and start the pork. In a large skillet heat oil on medium high. Add onion and cook 2-3 minutes, then add ginger, garlic and red pepper flakes along with the pork. Cook until no pink remains, about 3 minutes. Don't cook to caramelize just yet. Add the brown sugar and fish sauce.

Stir together then cook on high heat for 2 minutes without stirring. Now you're caramelizing! Stir it up and cook 1 more minute. The pork should be browned and slightly crispy on the smaller bits.

Place a serving of rice and a serving of pork in each bowl, then top with veggies and eat!

Makes 4 servings.

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Easy Pork Stir Fry

Easy peasy take-out fake-out! And totally customizable! Use all fresh veg instead of some frozen. Or use whatever frozen veg suits you. Like garlic? Add more. Don't like orange juice? Use pineapple juice. And if you're going to use pineapple juice, why not add some pineapple tidbits to the meal? 

Ingredients:

3/4 lb pork loin, cut in strips

1 tbsp cornstarch

black pepper to taste

2 tbsps vegetable oil, divided

4 cups vegetables, 1 onion, 1 bell pepper, & frozen mixed veggies

4 tsps minced garlic

1 tsp minced ginger

Sauce:

1/4 cup water

1/2 cup orange juice

1/4 cup low sodium soya sauce

2 tbsps brown sugar

1 tbsp hoisin sauce

1/2 tsp sriracha sauce

1 tbsp cornstarch

Toss the pork strips with cornstarch and pepper. Heat 1 tbsp vegetable oil in a large skillet or wok and cook pork on medium high heat until almost cooked through. Then remove to a plate.

Add 1 tbsp vegetable oil to the skillet again and on medium high heat stir fry the onion, bell pepper and mixed frozen vegetables 2-4 minutes. Add garlic and ginger in the last minute.

Combine the sauce ingredients, whisking in the cornstarch, and pour over the veggies. Simmer a few minutes to thicken.

Now just return the pork to the pan, stir to coat, and cook 2 minutes to warm through.

Serve with your favourite rice or noodles.

Serves 4

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