Meghan’s Corner – Page 4

Lemonade

June 28, 2024 meghanewhite

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Fresh squeezed lemonade on a hot summer day is so refreshing. With a little effort you can have a cool glass of ice cold deliciousness. It’s not difficult to make homemade lemonade, and you may become addicted, like me. With some lemons, sugar, and water you’ve got sweet, tart, goodness in a glass.

Right now groceries are quite expensive, so that means lemons aren’t exactly cheap. Homemade lemonade would be a treat, but worth it, in my opinion. I completely understand if you don’t want to spend the extra money. However, for a few extra dollars, you will be happy with your purchase. I’m just giving you the simple recipe and it’s on you whether or not you decide to give it a try. I really hope you do!

When life gives you lemons, make lemonade.

Happy Eating!

Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. Mark 11:24

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Lemonade

equipment needed:

potato masher

citrus juicer and or citrus press

strainer

Yield: 2.25 quarts

Ingredients

12 medium sized lemons (10 lemons for 2 cups of juice and 2 lemons sliced)

1 1/2 cups sugar

7 cups water

Instructions

Thinly slice 2 lemons and remove the seeds. Place one of the sliced lemons in a large mixing bowl. Add 1 1/2 cups of sugar. Mash the lemon and sugar together until the sugar is wet.
Juice 10 lemons to get 2 cups of lemon juice. Pour the fresh squeezed lemon juice into the bowl with the mashed lemon and sugar. Add the 7 cups of water. Whisk together until the sugar is dissolved.
Place a strainer over a large bowl, or the pitcher you will use, and pour the lemon/sugar/water mixture through the strainer.
Add remaining lemon slices to the pitcher and enjoy!

Notes:

Don’t worry about seeds when you juice the lemons since everything will go through the strainer.
I strain the lemon mixture into a separate bowl before pouring it into a pitcher because I have spilled it when straining it directly into a pitcher.

Food

Homemade Gummy Bears

May 31, 2024 meghanewhite

Making your own gummy bears is easy! If you’ve got kids around they will love this. Big kids like it too. Even old people like me enjoy these fresh homemade gummy bears. Super simple, a bit messy, and oh so good!

All you need is a small box of Jello, an envelope of clear gelatin, and some water. The only requirement is silicone molds. I found these adorable mini bear molds with droppers on Amazon for under ten dollars. You can also purchase silicone molds at your local craft store in the candy making section.

Homemade gummy bears are refreshing and so flavorful. And they’re just fun. We all need more fun, don’t we? I sure do. I smile every time I make these because a tiny bear that tastes sweet and delicious is about to bring so much joy to my mouth. They are adorable. Cute and sweet. A winning combination.

Happy Eating!

Don’t let anyone look down on you because you are young, but set an example for the believers in speech, in conduct, in love, in faith and in purity. 1 Timothy 4:12

Gummy Bears

Special equipment: silicone bear molds with dropper

Yield: 125 gummy bears

Ingredients

3 oz. flavored gelatin

1 envelope of unflavored gelatin (¼ oz)

⅓ cup cold water

citric acid (optional)

Instructions

Use a baking sheet and lay out the silicone molds.
In a small microwave safe bowl combine the flavored jello powder, clear jello powder, and ⅓ cup cold water. Whisk together and let sit for 10 minutes to allow the gelatin to bloom.
Microwave for 30 seconds. Give the mixture a stir, and microwave for another 30 seconds. Stir one more time.
Using a food safe dropper fill each mold with the heated jello mixture. Place the cookie sheets with filled molds in the refrigerator for 20 minutes to set up.
Remove the gummy bears from the molds. Enjoy!

Notes

For sour gummy bears: add some citric acid to the molds before you fill them, or just stir it into the jello mixture. You can also just sprinkle the citric acid on the gummy bears after they are set up. The acid will break down the gummy bears faster as you store them.
Store the gummy bears in the refrigerator. They will last for a few weeks.
A measuring cup with a spout can be used to fill the molds if you don’t have a dropper. I highly recommend a dropper. It’s much easier.
Silicone molds can be found on Amazon or at any craft store in the candy making section.
The gummy bears can be quite sticky when removing from the molds.

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Food

Cobb Salad

April 26, 2024April 26, 2024 meghanewhite

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Cobb salad is my all time favorite salad. I order this at restaurants whenever it’s on the menu. If I’m really having a craving for a good Cobb salad, I just make my own, and you can too. With a little bit of prep, you can have a delectable, and nutritious meal.

If you don’t want to cook chicken, just grab a rotissere chicken at the grocery store. There is no need to stand over a frying pan cooking bacon. Use fully cooked bacon, and warm it in the microwave. These are just a few suggestions to cut your time in the kitchen so you can enjoy more time indulging in this fantastic salad.

Some fun food history about this infamous salad. The Cobb salad was created by owner of the Hollywood Brown Derby, Robert Cobb, way back in 1937. Mr. Cobb did a fantastic job combining some of my favorite things like avocados, and bacon.

Please enjoy my favorite salad. It’s a winner.

Happy Eating!

For every animal of the forest is mine, and the cattle on a thousand hills. Psalm 50:10

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Cobb Salad

Yield: 6 servings

Ingredients

8 slices cooked bacon

4 hard boiled eggs

2 cooked chicken breasts

1 (10 oz.) container cherry tomatoes

2 medium avocados

1 (5 oz.) container blue cheese crumbles

2 heads of romaine lettuce

Salad Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

1 tablepsoon dijon mustard

salt and pepper to taste

Instructions

Make the dressing:

In a small jar with a lid, add the olive oil, red wine vinegar, dijon mustard and salt and pepper. Replace the lid and give it a good shake. Taste and add more salt and pepper as needed.

Make the salad:

Rinse the lettuce. Pat dry, and chop into bite size pieces.
Chop the bacon.
Slice the eggs into quarters.
Cut the chicken into small chunks.
Slice the cherry tomatoes in half.
Halve, pit, and dice the avocados.
Add the lettuce to a large bowl or platter. Arrange the bacon, eggs, chicken, tomatoes, avocados, and blue cheese crumbles in rows on top of the lettuce.
Drizzle with dressing. Enjoy!

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Photo credits: Meghan E. White

Food

Pavlova

March 22, 2024 meghanewhite

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Pavlova is a fantastic meringue dessert that melts in your mouth. It’s light, airy, and crunchy on the outside, with a soft marshmallow inside. The addition of whipped cream and fruit makes this dreamy confection absolute perfection, in my opinion.

You can make your very own pavlova. It may look and sound intimidating to make a meringue cake, if you’ve never made one, but you can do it! With a few simple ingredients, in no time you will have a beautiful dessert for your next holiday, or gathering, or just to enjoy yourself.

And, a little side note on the origins of this wondrous treat; there is debate whether pavlova came from Australia or New Zealand. Either way, it’s delicious. The name is from Russian ballerina Anna Pavlova. Traditionally, it’s topped with passion fruit, but you can use whatever fruit you like. A little history lesson. Now, on to the recipe we go.

Happy Eating!

Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go. Joshua 1:9

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Pavlova

Special equipment needed: stand mixer or hand mixer

Ingredients

4 egg whites at room temperature

1 cup granulated sugar

1/2 Tablespoon corn starch

1 teaspoon white vinegar

1 teaspoon vanilla

Instructions

Preheat oven to 200°.
Line a baking sheet with parchment and trace a 9-inch circle around a baking pan onto the paper.
Using the whisk attachment, place room temp egg whites in your mixing bowl and start the mixer on low. Mix for about 2 minutes until the egg whites get foamy.
Now turn up the mixer to medium until you get soft peaks. The egg whites will be fluffy and hold their shape. This will take several minutes.
Next, slowly add the sugar a spoonful at a time while the mixer is running at medium speed. Wait about 30 seconds between each spoonful as the mixer runs.
Once all the sugar has been mixed in, turn up the mixer to medium high until you get stiff peaks, and the mixture is thick and glossy. Check that all the sugar is dissolved by taking some of the mixture between your thumb and forefinger to feel for granules. Continue mixing until all sugar is dissolved and stiff peaks have formed.
Now add the corn starch, vinegar, and vanilla and mix on low just until incorporated.
Spoon the meringue onto the 9-inch circle on the parchment paper leaving a small shallow spot in the middle with the edges being slightly higher.
Bake for 1 hour, then turn off the oven, leaving the meringue in the oven for another hour. After the 2 hours you can take the meringue out of the oven or you can leave it in the oven overnight.
When you’re ready to serve the pavlova top with whipped cream and fresh fruit. Enjoy!

Notes

Cracks in a pavlova are quite normal and it will still taste delicious.
Add the whipped cream and fruit right before serving or slice individual pieces and add toppings separately. The pavlova will start to soften once fruit and cream has been added so it will lose some of its crispness.
Store a decorated pavlova in the refrigerator for up to 2 days. A plain pavlova with no whipped cream or fruit can be kept in an airtight container in the pantry for 2 days.
Vinegar and corn starch will stabilize the pavlova and help prevent weeping.
Leaving the pavlova in the oven overnight to slowly cool will help prevent cracks.

Soft peaks.

Stiff peaks.

Trace a circle on the parchment paper.

Ready to go in the oven. Make lots of swirls as they add great texture.

Once the pavlova is cooked it will still look glossy, just slightly dull.

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Top with whipped cream and berries. Enjoy!

Photo credits: Meghan E. White

Food

Italian Grinder Sandwich

February 23, 2024 meghanewhite

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Tik Tok strikes again with another viral recipe. I love trying new recipes and this sandwich is so good! It’s definitely worth the hype. The grinder salad is what makes this Italian sandwich stand out. Creamy dressing with red pepper flakes and banana peppers add the perfect amount of spiciness.

This sandwich is super easy to make, yet it’s packed with flavor. The original version used homemade focaccia bread but a variety of breads will work. I have made this sandwich with french bread and that worked great, but I prefer ciabatta or focaccia bread. The thicker the bread the more challenging it will be to eat this delicious sandwich filled to overflowing with meat, cheese, and salad.

Use your favorite meats, and cheeses. This is another one of those customizable foods that I adore. Make this sandwich your own, although the version I’m giving you is very yummy. There is a good reason this Italian Grinder went viral, it’s fantastic! Have fun with this savory sandwich.

Happy Eating!

Being confident of this, that He who began a good work in you will carry it on to completion until the day of Christ Jesus. Philippians 1:6

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Italian Grinder Sandwich

Ingredients

focaccia bread or ciabatta loaf

6 to 8 slices provolone cheese

1 to 2 lbs deli meats (turkey, salami, pepperoni)

1 sliced tomato

2 to 3 Tbsp parmesan cheese

Salad Ingredients

1/2 head of iceberg lettuce thinly sliced

1/2 red onion thinly sliced

Dressing

1/2 cup mayonnaise

1 1/2 Tbsp red wine vinegar

1/4 cup banana peppers or sliced pepperoncinis

1/2 tsp garlic powder or 1 clove of fresh minced garlic

1/2 tsp oregano

1/4 tsp red pepper flake

salt and fresh ground black pepper to taste

Instructions

Preheat oven to 400°.
Slice loaf of bread in half lengthwise. Place each half on a baking sheet.
Place 3 slices of cheese on each half of bread.
Pile the turkey, then salami, then pepperoni on both halves.
Put the prepared bread with meat and cheese in the oven for 5 minutes, until meat is warmed and cheese is melted.
While the sandwich is in the oven get your salad ready. In a medium size bowl put mayo, red wine vinegar, banana peppers, garlic, oregano, red pepper flake, salt and pepper and whisk together. Add sliced lettuce, and red onion. Give it a good toss until evenly coated.
Once the hot sandwich is out of the oven sprinkle with parmesan cheese. Then place the sliced tomatoes on each side and add salt and pepper on top. Now pile on the grinder salad on one side and sprinkle with parmesan cheese. Place the other side of the sandwich on top, slice and eat!

Notes