Our trip to Aunt Dings in Oregon

Jon, Jonny, Jordyn and Sugar near Three Sisters Oregon way up in the mountains. Lava beds.

Jordyn and my niece Jessica in the kitchen

Jordyn and Jess Yee Haw!!

Jordyn, Jonny, Gabe and Jess dancing at Jackies wedding

My Brother in law Ryan with Jonny and Gabe (my nephew) Look at those trout! My Aunt lives on the Mckenzie River.

My first Garden

Look what I grew! My first Sugar Peas, Zucchini, Cucumbers and Cherry Tomatoes. I have had lot's more since these pictures. This was my very first time planting a garden. We now have Pumpkins, Cabbage, Herbs, Cantalope and Watermelon. I will post more pictures of my garden later.

Goat Cheese, Herb and Lemon Tart

These tarts are delicious! I was suppose to use the sheet puff pastry but accidently picked up the single size pastries. They worked great but I will try the sheets next time. What a great appetizer for any occasion.

Ingredients:

3 1/4 ounces goat (chevre) cheese

3 tablespoons milk or buttermilk

1 sheet puff pastry 8 ounces. thawed

1 x flour, all-purpose for dusting
1 each lemon freshly grated lemon zest
3 1/4 tablespoons rosemary leaves or preferred herb
1 x black pepper freshly ground to taste
1 large egg well beaten

Directions

Position a rack in the center of the oven and preheat to 450°F.

Crumble the thinly sliced goat cheese into a small bowl.

Add the milk and mash with a fork until well mixed.

On a lightly floured surface, roll the puff pastry into a 12x17-inch rectangle.

Cut the pastry in half lengthwise with a pizza-cutter and then cut a 3/4-inch strip off all 4 edges of each piece of pastry.

Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet.

Brush beaten egg on a 3/4-inch border around each large piece of pastry.

Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.

Evenly spread the cheese mixture inside the borders of each pastry.

Then evenly arrange the zest of the lemon over the cheese.

Scatter the rosemary leaves and grind a little pepper evenly over the top.

Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 16 minutes, rotating the pan half way through baking, watch carefully, do not burn.

Let it cool for about 3 minutes on a wire rack and cut into bout 4 pieces.
Serve warm.

Tina Myers

I found a recipe for Potatoes Au Gratin. Jordyn was my taste tester. I got a thumbs up. They were creamy,cheesy goodness!

Potatoes Au Gratin

Ingredients:

6 medium potatoes
1 small onion -- chopped (we omitted this because Jordyn does not like onions)
1/4 cup margarine
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups cheddar cheese -- shredded
paprika

Directions:

Wash potatoes. Pare thinly. Cut into enough thin slices to measure about 4 cups. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325F degree oven 1 hour 20 minutes or in 375 degree oven 1 hour.



 Sprinkle remaining cheese over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.

I love Summer fruits. I wish they stayed around longer. Peaches, Strawberries, Kiwi, Melon..................... I haven't added to our site in a while. This salad was made in July. I already notice the change in the summer fruits. Oh well, until next year.

Jordyn's Yellow Cake Cupcakes made by Scratch with Homeade Frosting made with Karo Syrup

I made some cupcakes for me, my brother and my dad because my mom was making her low-carb cupcakes. So I thought I would make something for dessert. The cake was amazing! And the Karo Syrup frosting kinda tasted like marshmallow. But it was still suprisingly delicious!

Jordyn's Homeade Fresh Deli Sandwich with a Cucumber Salad

This was my lunch for today. It's a sub sandwich with fresh deli meats. Its has mustard, mayonnaise, smoked turkey, roast beef, cheddar cheese, cucumber, and tomato. It was big! I could hardly fit it in my mouth!

Jordyn's Homemade Beef Taco's on Soft Shell Corn Tortilla's

These were my dinner. We were going to make hard shell tacos for everyone but then no one was hungry. So I decided to make my soft shelled tacos. Incase you can't tell, these have beef that I seasoned myself, fresh cut tomatoes and cheddar cheese sprinkled on top. They were delicious! :)

Dutch Baby Pancakes

Jon loves these so Jordyn and I found a recipe in an old cookbook that Allyssa sent to Jordyn for her birthday. The book is called Someones In The Kitchen an old Girl Scout cookbook published in 1976.

Dutch Baby Pancakes

1/2 cube of butter
2 eggs
1/2 cup milk
1/2 cup flour
dash of nutmeg or cinnamon

Melt butter in flat 9 x 12 inch pan. Beat eggs and add milk,flour and nutmeg or cinnamon. Mix and pour into baking pan. Bake at 425 for 15 minutes. Sprinkle top with powdered sugar and serve with syrup, lemon wedges, jam or honey.

Vanilla Cupcakes with Chocolate frosting (Gluten Free/Low Glycemic/Sugar Free)

Since I no longer eat sugar and flour I need to search for a dessert I can have. These cupcakes are it! Yummy and healthy. Coconut flour is full of fiber!

Gluten Free Vanilla Cupcakes with Chocolate Frosting

1/2 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
6 eggs
1/2 cup grapeseed oil
1/2 cup splenda or agave nectar (I used Splenda)
1 tbls vanilla extract

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a small bowl, blend together eggs, grapeseed oil, agave or splenda and vanilla
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
4. Pour batter into well oiled cupcake tins (I used papers)
5. Bake at 350 for 20 minutes
6. Cool completely
7. Top with chocolate frosting

Chocolate Frosting

1 cup dark sugar free chips or I used a dark chocolate bar
1/2 cup grapeseed oil
2 tbls splenda or agave nectar
1 tbls vanilla extract
pinch of sea salt

1. in a small saucepan over very low heat, melt chocolate and grapeseed oil
2. stir in splenda or agave nectar, vanilla and salt
3. place frosting in freezer for 15 minutes to chill and thicken
4. remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. frost cupcakes!

Blueberry Buttermilk Cake

I found this online and it sounded good. I actually made to be low glycemic/low carb and it was delicous. I used a mix of coconut flour, almond meal and bob's redmill low carb flour. I added splenda instead of sugar. I am going to post the regular recipe here. This is a wonderful cake for coffee.

Makes 1 9-inch cake.

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest
1/2 cup well-shaken buttermilk
1 cup blueberries (or any kind of berries you want)

1. Preheat oven to 400. Grease a 9-inch cake pan.

2. Mix the flour, baking soda, baking powder and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well.

3. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour the batter into the cake pan. Scatter the blueberries on top. Then scatter the 1 1/2 tbsp sugar on top.

4. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Rainy Day

I have more to add. Jordyn and I will start our cooking projects now that school is out. Just getting into the swing of summer vacation!!

VERY proud of my Aunt Ding!

Aunt Ding's Family Restaurant in Springfield Oregon

 










She has a wonderful restaurant that is really starting to take off. She has worked so hard and I am very proud of her. Here is the link to the write up in the newspaper. If you are ever in Springfield Oregon (near Eugene) you must stop by. She recently started a supper club which was a huge success! Love you Ding!!
 
  WALTERVILLE — Gena LaMere-Staton, the owner and namesake at Aunt Ding’s Family Restaurant, wears nearly every hat in her business. On top of being a …
Blast From The Past....Aunt Dings Family Restaurant
39297 McKenzie Highway
Springfield Oregon
for reservations call 541-726-9088

Jordyn's Berry Smoothie

When I got home from school, I felt like a smoothie. So I just made up this berry smoothie and mixed different ingredients. This is what I put in the smoothie: Yoplait berry and cream yogurt, a little crushed ice, milk, a couple strawberries, a handful of blueberries, some raspberries, about 1/2 teaspoon of sugar. Then I shook it up a bit to get the ingredients flowing, then I took a little blender called Magic Bullet and blended it up. I'm drinking it right this second and it is delicious:)

Chia Fresca!!

So I have been reading up on Chia seeds. They are considered a super food high in Omega 3 oils. Here is what Dr. Weil said about them.

Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.


Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar

Chia has a nutlike flavor. You can mix seeds in water and add lime or lemon juice and sugar to make a drink known in Mexico and Central America as "chia fresca." As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack, or grind them and mix them with flour when making muffins or other baked goods.
 
I made my chia gel by adding 1/3c chia seeds to 2c water in a jar. You have to shake this every 5-10 minutes because it begins to gel fast. I left out for about an hour then refridgerated. 
 
Chia Fresca
 
2tbls chia gel
flavored sparkling water (not the sweet kind)
Whatever juice or sugar free drink you like. I used Crystal Light.
 
I put the chia seeds in first. Then add desired amount of sparkling water and juice and stir. It taste like bubble tea. I really enjoyed this drink.
 
I am looking forward to trying them other ways.

Tacos from a little place here.

These are the best taco's ever! Authentic Mexico street style. My husband Jon and I love this place and the taco's are only $1.25 each! Can't beat that.

My husband Jon's taco's

My taco's with cheese. Squeeze on the lime add some yummy tomatillo salsa and enjoy!

Did I mention my husband Jon is an artist?

I have to show off some of his work. If anyone is interested in purchasing his art let me know in the comments. He also can do custom pieces. You pick the colors and size and he will make the most beautiful and original painting. His art has been in restaurants, homes and galleries. His art is 100% unique and I doubt you have seen anything like it anywhere. The pictures below are of 4 paintings. I took close-ups as well as full shots. My photography is not that great and cannot possibly do his work the justice its due.

You know you want a Jon Myers original!!

Left over Pork Roast what to do?

Finished dish. The perfect lunch! I used goat cheese instead of jack.

The other ingredients were Pork roast, serrano chili pepper, fire roasted red peppers, goat cheese, onion, broccoli, asparagus, cilantro, chicken broth, cream, butter, salt and pepper.