Norwegian Food Via N. D.

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G and I just got back from a trip to North Dakota. This the first time we’ve been out and about in months and months. Of course we had the best time, because we love everyone who lives there. How lucky am I to have the best family. G feels the same way.

I’ve talked before about the differences in food between here and there. There’s lots of cow but even more seafood which always surprises me. Not a lot of water to raise the kind of fish I’m used to.

But then, I discovered this little jewel via my cousin. I find shmers delightful. It makes me want a bagel and lox.

G didn’t think it deserved a spot in the garbage can. If you’re making a tray of nibbles, it’s perfect on crackers or crusty bread. Go into it with and open mind. Why wouldn’t you want some crawdad spread.

from the Recipe Box:

You are either going to love this or hate it.

It also comes in cheese or shrimp.

and remember: Always believe something wonderful is about to happen. Big kiss, Lynn

Oatmeal Butterscotch Scotties

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There’s something about Fall that makes me want oatmeal cookies. I can’t tell you why, but there it is. Other people crave pumpkin, but I’m all butterscotch and caramel.

I do love all the spices I add to most of my cookies, but these have an old fashioned flavor. I got the recipe from an old neighbor years ago. It’s almost like a grandma recipe. She was from South Carolina so maybe that’s why.

These aren’t very sweet, but they really hit the spot if you want a wee nibble with a cup of coffee or tea.

3/4 cup Crisco

1 cup packed brown sugar

1/2 cups granulated sugar

1 egg

1/4 cup water

1 teaspoon vanilla

3 cups oatmeal

1 cup flour

1 teaspoon salt

1/2 teaspoon soda

Heat oven to 350 degrees. Cream Crisco, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Stir in butterscotch chips.

Bake 12 to 15 minutes.

*****from The Recipe Box

Add nuts, raisins or chocolate chips for variety if you like those.

My recipe says they will make approximately 5 dozen cookies. Liars!

and remember: Your only limit is you. Big kiss, Lynn


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Filberts, or hazelnuts, are my favorite kind of nut. Several things make this so. My Grandmother was named Hazel. The principle producer of filberts is Oregon. I’m from Oregon. See, all these things combine to make filberts my nut of choice.

When we were in England, G and I developed a taste for hazelnut shortbread. I would weigh 300 pounds if I could find a place to buy them locally. Le sigh!

But as usual, I digress. G has been wanting some healthy snacks. I checked with our Keto grandson and he made a few suggestions including nuts, especially nuts that aren’t too oily.

I started out with about 1 cup of nuts. I drizzled them with olive oil and sprinkled them with salt. I especially like them with finely chopped herbs.

Heat the oven to 350 degrees. Place them on a rimmed baking sheet and bake for 8 to 10 minutes. Remove from oven and cool.

*****from the Recipe Box.:

Our D-I-L made this wonderful seasoning salt at Christmas and I used it with the filberts. Great spice mixture and the benefit is you get to make your own. Numm.

and remember: You look extra pretty today and it’s all from the inside! Big kiss: Lynn


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We love fajitas. It probably started with my need to stretch my protein as far as I could without totally depriving everyone.

As far as recipes go, I don’t have one. I like using what I’ve got in the refrigerator. As you can see, this batch is chicken, peppers, onions and tomatoes.

I like flour tortillas. I like to spread them with a little refried beans. I will then sprinkle them with shredded cheese.

I stir-fry my protein either chicken or minced beef. I add the veggies and cook them until tender. You can use taco seasoning or make your own with chili powder, garlic powder, cumin and everything else that suits your fancy. Once everything is tender and warm, I combine everything and top each tortilla with it. You can easily form it into a burrito or eat it on a plate.

*****from the Recipe Box:

We also like the fajitas on top of crispy corn tortillas like Juanitas (my personal favorite,

I don’t make mine sizzling hot due to how easily I burn myself these days.

and remember My silence doesn’t mean I agree with you. It’s just that your level of ignorance has rendered me speechless:

Big kiss, Lynn

Portobello Burgers

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Back before G started his trip to foodalicious extraordinaire, He was a very finicky eater. One day we stopped for lunch in beautiful downtown Freeland. I ordered a Portobello burger. G likes mushrooms, so he followed my lead.

Mine was delicious. G took one bite and leaned over to me and whispered they forgot the hamburger patty. What should I do.? You would have been proud. I didn’t laugh. I just explained what a Portobello burger is.

Since then G has turned into a major foodie. He loves trying new things and enjoying new tastes. They had beautiful Portobellos at our grocery the other day and I thought it was time to revisit our burgers.

one good sized mushroom per person

Baste with olive oil

broil or fry until soft

I like serving them with lettuce, tomato, and purple onion

*****from the Recipe Box:

These are soft and almost creamy.

Just don’t tell anyone there’s no meat.

There are 2 ways to cook them: like a patty or sliced with onions. G likes them as a patty, I like them sliced and easy to eat.

and remember: Arrogance is the camouflage of insecurity. Big kiss, Lynn