Friday, April 30, 2010

Friday’s Last Spoonful: Field Trip

Opie’s Soft Serve & Snowballs: Catonsville, Md.


April's warmer weather and sun may have everyone craving frozen sweets. On Guam, there is Mt Lam Lam and in Catonsville, Md., there is Opie's. Everyone in town eagerly awaits the arrival of Spring in Catonsville because it means that Opie’s Soft Serve & Snowballs opens for its season of selling ice cream and shaved ice. There’s always more than a few people lined up trying to decide what to order. Families sit and eat their freshly made treats at the handful of picnic tables in front and behind Opie’s. The soft serve is rich. The snowballs come in many different flavors. The Mixed Stew Crew especially likes the snowcream option of combining snow balls with soft serve ice cream. The combo recalls the similar treats, like the Neapolitan from Mt. Lam Lam. We’ve already ordered an egg custard and vanilla soft serve snowcream more than once in past two weeks at Opie's. Guests may also order ice cream sundaes with a long list of toppings to choose from. The most expensive items on the menu are the banana split and the Brownie Sundae, which cost $ 4.50. Stop by and enjoy a frozen treat at Opie’s if you find yourself in the area.

Thursday, April 29, 2010

Thursday’s Side Dish: Strawberry Delight

A new arrangement on a reliable dessert salad

Do you get cravings for strawberry cheesecake but don’t have the time to make it? The Mixed Stew Crew offers up this yummy variation of Watergate Salad. We tweaked the traditional recipe by replacing pistachio-flavored pudding with cheesecake-flavored pudding. We also used strawberry bits in addition to pineapple. The finished product has the same great tastes and flavors of real strawberry cheesecake. It’s one of those easy treats that can be whipped up quickly. Here is the recipe:


What you will need:


1 large bowl
1 large wooden spoon
Plastic Wrap
1 cup miniature marshmallows
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 (20 oz) can crushed pineapple, drained
5-6 strawberries, chopped
1 cup shredded coconut
½ cup chopped hazelnuts (walnuts, or pecans)
1 ½ cups thawed whipped cream topping

Preperation and Directions:

Combine marshmallows, dry pudding mix, strawberries, pineapple, coconut, and nuts in large bowl. Stir in whipped cream. Cover with plastic wrap and refrigerate at least 1 hour.

Wednesday, April 28, 2010

Wednesday’s Helping: Strawberries

The heart-shaped fruit that is a turn-on

Nature has an attractive natural beauty when it comes to these sweet hearts. Mature strawberries have an attractive deep red color, intense juiciness, and a lot of sweet and tangy flavor. Look for red flesh, yellow seeds that make dimples on the outer skin, and the leafy green cap and stem that almost resembles a crown. And yes, the shape of strawberries resembles a valentine. There are more than 600 known varieties that may vary in texture, size, and sweet flavor. Smaller ripe strawberries tend to have the strongest flavor. Ripe strawberries also have a distinct and pleasant fragrance.

The ancient Romans grew and domesticated strawberries, which had been taken from the wild. The modern strawberry is derived from the product of an inadvertent cross breeding process between American varieties and European varieties. The process has also taken a few centuries. The fruit was mostly enjoyed by rich until the mid 1800s when railroads could carry them across great distances.

Select berries that are plump, firm, and lack mold. Avoid strawberries that have discoloration. Remember that fresh strawberries are very perishable, so keep them chilled. Consume them within a few days to a week of purchasing them at the grocery store.

Eating strawberries has several health benefits. Studies have shown that they are a proven anti-cancer agent. Strawberries also contain phenol, which helps the body absorb oxygen and promote a healthier cardiovascular system.

Tuesday, April 27, 2010

Tuesday’s Cupful: Chocolate-Dipped Strawberries

A sexy aphrodisiac to enjoy
This is a combination that can’t go wrong. Dipping ripe strawberries into melted chocolate, which hardens once chilled, makes an all-natural sweet treat for your taste buds. It’s almost like sensory overload. We used Dolci Frutta chocolate dip that’s found in the produce section of most grocery stores. Just follow the easy microwave directions on the label. Chocolate-dipped strawberries can be a good starter for a party or a great dessert with a glass of wine. Even better, they’re very simple to prepare and good for you. Just make sure to make enough for seconds.

Monday, April 26, 2010

Monday’s Bread Bowl: Grilled Strawberry-N-Neufchatel

Red, white, and heated up for flavor

Some sandwiches are in a class of their own. We’ve wanted to bring you this post after The Mixed Stew Crew saw a menu item with strawberries and cheese at a local sandwich shop. So we decided to experiment and come up with our own version. Ripe strawberries and creamy Neufchatel cheese can be a match made in heaven for some. Sweet honey and a pinch of ground cinnamon provide yummy flavor notes to this fancy sandwich treat. Here is our version:

What you will need:

1 small bowl
1 butter knife
2 sandwich bread slices
2-4 strawberries, thinly sliced
¼ cup, Neufchatel cream cheese
2 teaspoons honey
Pinch of ground cinnamon
1 teaspoon butter
1 frying pan

Cooking and Directions:

Combine cream cheese with honey and ground cinnamon in small bowl. Mix well. Spread cream cheese mixture on one side of each bread slice. Next, arrange sliced strawberries on one bread slice so that the cream cheese is covered with strawberries. You may pile on as little or as much strawberries. Place other bread slice on top of the layer of strawberries with the cream cheese side facing down to make a sandwich. Heat frying pan on medium heat for 2-3 minutes. Place butter in frying pan to melt and coat the bottom. Gently place sandwich in the frying pan. Let sandwich grill on one side (2-5 minutes) until desired browning is achieved. Flip entire sandwich over. Again, let the sandwich grill on second side until your desired browning is reached. Remove grilled sandwich from pan. Serve immediately.

Friday, April 23, 2010

Friday's Last Spoonful: Versatile Mustard

Getting wild with marinade
Need an alternative to those bottled barbecue sauces? The Mixed Stew crew suggests using mustard in the marinade to change things up for everyone’s taste buds. Try the blend on some chicken drumsticks the next time you take out the grill. Place the seasoned chicken in the refrigerator overnight for stronger flavors. We like combining mustard with chopped yellow onions and soy sauce to make a sauce with zing. Take flavors in a different direction by combining mustard with your favorite herbs, such as rosemary and thyme. Another simple idea is to combine mustard, garlic powder, and onion powder. We haven't tried mixing it with cider vinegar, but that might be our next experiment.

Thursday, April 22, 2010

Thursday's Side Dish: Ham-N-Cheese Omelet

Diner fare that is anything but routine
There’s just something about a ham and cheese omelet that makes it in a class by itself for breakfast. Lightly whisked whole eggs provide a soft and fluffy foundation to two main ingredients that really work well together. Cooks don’t even need fancy specialty ham or fancy cheeses to make it a tasty morning breakfast. Here is a quick recipe:


What you will need:

1 spatula
1 frying pan
Non-stick cooking spray
3 whole eggs
1 metal fork
1 small bowl
1/3 cup cooked ham, chopped
¼ cup cheese, shredded (any of your favorite variety)
Pinch of salt and pepper


Cooking and Directions:

Beat eggs until frothy with fork in small bowl. Set aside. Heat frying pan on medium for 3-5 minutes. Spray pan with non-stick cooking spray. Next, pour beaten eggs into pan and let it cook and set for 2 minutes. Flip over and let the egg wrap cook on the other side. Position chopped ham and shredded cheese on egg. Gently fold egg wrap into half-moon shape with the ham and cheese remaining inside. Season with a pinch of salt and pepper to taste right before plating. Garnish with fresh minced parsley and serve hot.

Helpful Hint:
The possible additions are endless: chopped onion, bell pepper, sliced mushrooms, and chives are just some options. Why not make it for a brunch party? Lightly sautee veggies you will add to the omelet beforehand. Have the additions on the side for guests to sprinkle on top once served.