Tag: food

Bradenton

I was invited to give a talk for the Manatee Arts and Lecture Series in Bradenton, Florida, followed by a high tea, on Wednesday, October 21. https://youtu.be/_hRX_Pt18LY

We arrived the day before at this surprisingly large town on Florida’s west coast just north of Sarasota. After crossing a bridge spanning the Manatee River on Business Route 41, we swung left to the Palmetto Riverside Bed and Breakfast. This lovely historic house was built in 1913 and later expanded as a wedding venue. It has six bedrooms, each with private bath. The rooms are decorated with many interesting knickknacks. From the moment you enter, the host and hostess greet you warmly and see to your every need.

P1050025 P1050024P1050028

P1050023 P1050029P1050030P1050031P1050032

Here’s the house next door:

P1050027

Drinks and appetizers are complimentary pre-dinner. We enjoyed hors d’oeuvres and chatting with other guests before heading over to the Riverhouse Reef and Grill for dinner. This was a lovely setting on the river, and we enjoyed our meal of salmon with a lemon dill sauce. Here we visited with my former critique partner, author Sharon Hartley, who’d made the trip to join us. Our appetizers, besides a bowl of green olives and another one of a strange orange fruit:

P1050033 P1050034

In the morning, our B&B hosts served us a sumptuous breakfast on the sunny enclosed porch. The choices were too many and highly tempting. A cart was rolled over to our tableside. It held a bread basket (croissants, nut bread, French bread slices); yogurt parfait; fruit cup; selection of cheeses; orange juice; watermelon smoothie. Who could eat all this? But that wasn’t all! Our host brought over a plate with scrambled eggs and a panini sandwich. More weight gained!

IMG_1772IMG_1773IMG_1771IMG_1774IMG_1775

Barely able to move after this enormous meal, we staggered to the car and headed into town. Free until the afternoon, we visited the South Florida History Museum before moving on to my first engagement of the day at the Manatee Performing Arts Center. I gave my scheduled talk, which was video recorded for an educational TV station, fielded questions from readers in the audience, and signed books courtesy of Bookstore One from Sarasota.

P1050056Nancy Bradenton

Then we moved on to Latte Luna, a delightful café in town, where we and other guests were treated to a high tea. More food! This meal started with scones and jam, then proceeded to a plate filled with some sort of spinach and cheese concoction, plus three little sandwiches. We finished with desserts including an iced banana cake, oatmeal cookie, and iced cupcake.

P1050066P1050067P1050068

If you’ve been following my blogs, now you know why going away from home is a sure way for me to gain weight. A couple of Halloween events coming up will be fun but won’t help in that regard. Then I MUST focus on losing the extra pounds before our upcoming cruise.

Since we got out of the tea room late, we stayed for a night at the historic Hampton Inn in downtown Bradenton. I liked the décor and architecture of this hotel that is on the National Register of Historic Places.

Contest Alert! Enter to win a $25 Amazon/BN gift card from Booklover’s Bench. Check out our other features, including a weekly Let’s Talk discussion with our authors.

See my Guest Blog on “Far-Flung Family Ties” at http://bit.ly/1WLP0Rr and leave a comment for a chance to win a Kindle copy of Peril by Ponytail (Bad Hair Day Mystery #12).

Epcot Food and Wine

We had a great time as usual at our annual excursion to Epcot’s Food and Wine Festival. As it’s their twentieth year anniversary, I bought the hardcover cookbook. Here’s the cranberry bog, back again.

Cookbook IMG_1764

P1040990 P1040991

Here is what we tasted this year.

Scotland: Potato Pancake with Smoked Salmon $4.25 (my favorite!)

P1040992 P1040994

Dominican Republic: Grouper $4.75

P1040997 P1040996

Canada: Beef Filet Mignon $7.50

P1050001P1040998

Belgium: Potato Leek Waffle with Beef $4.25 and Fruit Waffle $3.75

P1050005

Germany: Apple Strudel $3.50

IMG_1768 IMG_1765

South Korea: Raspberry Wine $3.50 and South Korea Vegan BBQ $4.75

P1050008 P1050006P1050007

Coming Next: Our Trip to Bradenton

 

The Trip Home: NC to FL

Coming home from Bouchercon, we took the western route as I-95 hadn’t fully reopened after the flooding in South Carolina. This gave us some lovely hilly vistas before we descended to the lowlands with their cotton fields and other crops.

P1040979 IMG_1755

I got to shop for pecans along route I-75. I use pecan meal to coat tilapia, after dipping the fish into egg substitute, and then pan fry or bake it. The ground pecans are healthier than bread crumbs and give it a nice, crisp flavor. You can’t buy this in Florida, so it’s only on trips through Georgia or South Carolina that I can get them. I put the bags into my freezer until use.

Pecan Meal IMG_1762

We were lucky to spot a southern country buffet along the way. I stuffed myself with the bounteous feast that included a salad bar, soups, breads, fried chicken, nut-crusted mashed sweet potatoes, veggies, and I forgot what else I ate but it was mostly comfort food. And the dessert bar had peach cobbler plus many more sweet choices. This meal probably accounted for the extra weight I gained.

IMG_1760P1040988   IMG_1756IMG_1758P1040986

P1040981P1040984P1040983P1040982P1040985IMG_1759

Doesn’t this make you hungry? Then stayed tuned for the Epcot Food and Wine Festival Coming Next!

Baked Egg Rolls

Ingredients

1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
41⁄2 tsp. low sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1⁄2 tsp. ground ginger
8 oz. all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of duck sauce

Directions

Preheat oven to 400 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1⁄4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.

Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg. Bake for 15 minutes or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with duck sauce.

Spinach Balls

Ingredients

(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten

Directions

Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.

Stuffed Mushrooms

Ingredients

(2) 16 oz. packages whole white mushrooms
3 oz. package cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1⁄3 cup shredded mozzarella cheese
3⁄4 tsp. garlic powder
4 Tbsp. shredded Parmesan cheese
2 Tbsp. grated Parmesan cheese

Directions

Preheat oven to 400 degrees. Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese.

Fill each mushroom cap with 1 Tbsp. spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake for 20 minutes or until tender. Transfer to platter and serve warm.

Butternut Squash Soup

Ingredients

2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. unsulphured molasses

Directions

Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.

Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.

If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.

Minestrone Soup

Ingredients

49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta

Directions

Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.

Sweet Onion Chowder

Ingredients

1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half

Directions

Melt butter in soup pot. Add onions. Stir and simmer, covered, on medium heat until softened, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add dill and corn. In a separate bowl, whisk flour into broth to blend. Pour into pot and whisk until smooth. Heat to a boil and simmer for 10 to 20 minutes, stirring occasionally.

Remove from heat and gently stir in half-and-half. Ladle into individual bowls and serve hot.

Chicken Cacciatore

Ingredients

5 to 6 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
16 oz. fresh mushrooms
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 cup dry red wine
28 oz. can diced tomatoes

Directions

In a large skillet, sauté the chicken breasts in olive oil until browned on both sides. Remove to a plate and set aside. Add onion and bell pepper to pan and cook until soft, about 5 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender. Sprinkle on basil and oregano. Pour in the red wine and bring to a boil.

Cook until wine is reduced by half, about 5 minutes. Stir in the tomatoes and add the chicken to the mixture. Cover and reduce heat to a simmer. Cook for 30 to 45 minutes or until chicken is done. Serve over cooked noodles or rice. Makes 4 to 6 servings.