School day mornings are typically busy mornings. Getting the kids out of bed is one thing, but managing to whip up breakfast, pack lunches and get everyone out the door on time requires planning and preparation.
Picnics are a perfect way to enjoy getting together with friends and family this summer. No matter what your destination — beach, park or just your backyard — there’s no need to settle for standard fare.
Warm weather provides the perfect excuse to gather all your loved ones together for good food and fun. And while people relish the idea of catching up with family and friends, planning and preparing for these festivities may be daunting, as well as time-consuming. A few tips, however, can help make sure you aren’t tied to your kitchen — and help turn your traditional recipes into fabulous fare
The Hellsgate Fireflies group — the auxiliary organization of the Hellsgate Fire Department — has just published a cookbook, “Fireflies Can Cook.” The recipes are from members of the auxiliary, their families and friends. There are more than 370 recipes included, with everything from soup to a few nutty entries.
Preserve your favorite fruits to enjoy year-round
There’s nothing quite like the taste of fresh berries and crisp, juicy apples. And when those mouthwatering flavors get paired with just the right spices in some delicious dessert favorites, it’s even better. You can enjoy fresh fruit flavors any time when you preserve your favorite fruits. With the perfect blend of all-natural spices from Mrs. Wages mixes (available at Walmart, according to the brand’s Web site, and online at mrswages.com) or a similar product, you can cook, then freeze or can your favorite fruits and they’ll be ready for baking any time you’re ready — it’s like having a dessert in a jar.
When it’s time for a backyard barbecue, you want the side dishes to get just as many raves as what’s hot off the grill. You can make your side dishes sizzle, too, with a few simple ideas and the perfect pasta salad. • Grill more than meat. Grilled fruits and veggies showcase the flavors of the season. Try grilling peppers, onions, corn on the cob, or summer squash for a fresh veggie platter. Skewer peaches, pineapple, mangos and watermelon for some sweet and smoky fruit kebabs.
Interested in learning about the metal content of vegetables grown in soils with elevated metals, such as arsenic and lead? Monica Ramirez-Andreotta, PhD candidate from the University of Arizona, will discuss “Gardenroots: The Dewey-Humboldt, Arizona Garden Project” designed to determine the uptake of arsenic in commonly grown vegetables in Arizona and the possible health risks to the local populations.
The cover story of this week’s Rim Review is about the many events and activities coming up over the next several weeks. There are also the celebrations associated with Mother’s Day, graduations, and all those June weddings, plus Father’s Day. So, there may be a need to get a good meal on the table in record time. To help meet that need, here is a guide and recipe for making the most of a freezer to work ahead, plus some meal-worthy salad suggestions.
Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak. These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want. Get more grilling recipes at www.omahasteaks.com. You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.
Spring is here and there are plenty of reasons to celebrate — Easter has just passed, but Mother’s Day is a little more than a month away; graduations are coming up; with June come weddings, so in advance of that, there will be bridal showers and more. Each celebration creates its own special memories.
Bring ease and elegance to your Easter feast with a classic roast ham served up with a sweet twist. Thyme-Basted Ham with Roasted Grapes is a sophisticated centerpiece that pairs deliciously with inspired brunch ideas. For time-strapped cooks, this refined recipe is a breeze to create - all that’s left to do after purchasing the ham is to prepare a quick grape jelly glaze and finish heating the ham in the oven. Sumptuous sides celebrating the flavors of the season make it a meal. Ham and Peas with Mint and Tarragon, and savory Ham, Bacon, and Caramelized Onion Tart require less than 20 minutes of prep time in the kitchen, elevating taste and simplicity for an effortlessly elegant Easter brunch.
Saute onions and peppers in oil, medium heat for 4 minutes. Add beans, corn and water. Simmer until hot and tender, 15 minutes. If too watery, pour off excess. Season with butter and salt. Serve warm.
The Pleasant Valley Winery, Gila County’s first, will hold an open house Saturday, April 7 to kick off their business. Although the winery only received its license a year ago, its already winning awards. Jim Petroff learned the secrets of making wine from his Hungarian Gypsy uncle, who always had a 50-gallon barrel in his cellar. At all family gatherings, the men would sneak down to sample the wine. During the summer when Petroff was 15, his uncle taught him how to make wine. In 1978 Petroff and his wife Marie brewed their first batch of wine. “We lived in northern California and had a bumper crop of blackberries,” said Marie.
For those who thought restaurants in the Rim Country only served meat and potatoes, the 2012 Taste of the Rim fund-raiser for the Payson Public Library offered pleasant surprises. “This year we have more chefs with more selections,” said Bessie Tucker, reference librarian and chair of the event. Feeding people these days is fraught with peril, with so many suffering from food allergies, intolerances, health issues or lifestyle choices. The 250 guests at the Taste of the Rim event learned that in Payson, restaurants offer several options to make the dining experience pleasurable — and possible. Going gluten free? It’s available.
Taste, sip and help the library
This is your chance to sample the wares of some of the Rim Country’s best food professionals — and those aspiring to a career in the culinary arts. And while you enjoy yourself, you can also benefit the Payson Public Library. At the annual Taste of Rim Country, from 5 p.m. to 7 p.m., Saturday, March 3, the Payson Public Library becomes sample central with food from 12 providers and students in the Payson High School culinary arts program. Plus there will be a selection of wines to try.