Marie Bostwick's Blog, page 6

Cochlear Implants for Single-Sided Deafness – My Story

Cochlear implants for single-sided deafness have been available in Europe for quite a few years, but they’ve only recently become an option for Americans. This summer, I was lucky enough to qualify for one.

Though results can vary from person to person, getting a cochlear implant has made a big difference in my life. But I might never have known I was eligible if my audiologist hadn’t told me about it.

So, I thought this would be a good time to share my story and how getting a cochlear implant for single-sided deafness has changed my world for the better.

But before I get into that, let’s go back to 2016 and the day I lost my hearing.

Sudden Sensorineural Hearing Loss – Losing My Hearing In The Blink Of An Eye

When people learn that I have almost no hearing in my left ear, the first thing they want to know is if I was born that way.

I wasn’t.

Until 2016, my hearing was basically perfect in both ears. But one day, as I was driving down the road, I suddenly had a strange feeling of fullness in my left ear, as if it were plugged up from a cold, and I couldn’t hear a thing in that ear.

At first, I didn’t think much about it, supposing I might be coming down with something. But over the course of the hours, days, and weeks that followed, I learned that I had Sudden Sensorineural Hearing Loss (SSHL for short).

Studies say that about four thousand people a year suffer from SSHL (after meeting so many people in similar circumstances, I’m convinced it’s more prevalent than that). Depending on the circumstances, SSHL can be a medical emergency.

That’s why I blogged about it back in 2018, because I wanted people to understand that suddenly losing your hearing is not normal. In fact, it can be a sign of life-threatening medical problems.

I also wanted people to know that getting immediate treatment can often restore all or part of the lost hearing. You can (and should!) read more about SSHL here. 

Though I was treated promptly, my hearing loss was permanent.

I did what I could to adjust to that reality and got myself some CROS hearing aids. They helped a little, though not as much as I hoped. But I resigned myself to the situation, figuring it simply was what it was.

Cochlear Implants For Single-Sided Deafness – An Unexpected Ray Of Hope

In the wake of my hearing loss, I gave CROS hearing aids a try. They were better than nothing, but not a lot better.

For one thing, they offered me no directionality. All sound seemed to come from my right side. In restaurants or social situations with many voices, they were fairly useless. In crowded rooms with a lot of background noise, I just couldn’t understand what people were saying.

Because single-sided deafness is such a small subset of hearing loss, the CROS hearing aids never really had any technological advancements. It wasn’t financially worthwhile for companies to make them better, the way they do for standard hearing aids.

Even so, I went to see my audiologist last spring, hoping that there might have been some technological advances to help people like me.

There were! But not the kind I’d expected.

I already knew about cochlear implants for bilateral deafness. I even knew that some studies were being done on using cochlear implants for single-sided deafness because I had applied to be included in one. However, I was turned down because even though I only had 8% hearing in the impacted ear, my hearing was deemed “too good” for me to qualify as a candidate for the study. 

This year, however, my audiologist told me that cochlear implants for single-sided deafness were no longer an experimental treatment. He also informed me that the hearing in my impacted ear had gotten worse and was now only 4%.

That, along with some other factors, meant I was eligible to undergo cochlear implant surgery.

It was exciting news, but also a lot to absorb.

Cochlear Implants For Single-Sided Deafness – Getting Info And Weighing Options

As you can imagine, I had so many questions! After that initial appointment, I had two more meetings – one with my audiologist and one with the surgeon – so I could get all the information I needed.

Something I learned right off is that cochlear implants aren’t an option for everyone with single-sided deafness. To be eligible, patients must have already tried hearing aids and found them ineffective. They must also have 5% or less hearing in the deaf ear and very good hearing in the other ear. Also, the hearing loss must have occurred within ten years. (Check with your audiologist about other requirements, or to see if the requirements have changed.)

Since my hearing loss had happened eight years before, I knew that when it came to cochlear implant surgery, it was now or never for me. 

Still, I had one concern – the cost.

There’s no sugar-coating it. This is not an inexpensive procedure.  When my doctor told me how much it would cost, I figured that was the end of that.

However, my doctor told me that they would work with my insurance company and handle all the necessary paperwork and communication to try and get approval. It took quite a few months, but that’s exactly what happened. I was surprised and thrilled!

As a self-employed writer, I’m also self-insured and have a pretty high deductible. But after discussing it together, my husband and I decided that giving me a chance to improve my hearing would be worth it.

Because no matter how much I tried to resign myself to it, losing my hearing had a negative impact on my life and my relationships.

As time went on, I found myself less inclined to accept invitations to social events and more inclined to draw into myself. Hearing loss has made it harder to enjoy and participate in conversations with family and friends.

And studies have shown that hearing loss is often connected to cognitive impairment.

Getting My Cochlear Implant

Getting a cochlear implant requires surgery.

As the name implies, a small device with receptors that go into the cochlea is implanted under the skin behind the impacted ear.

I’d never had a surgery of any kind before, so I was a little nervous. But since I was to go home on the same day, I figured it probably wasn’t that big a deal.  The only thing I had to compare it to was getting a colonoscopy. Later, I realized that this was not a good comparison.

It was a real surgery, performed under full anesthesia. My procedure took a little less than two hours. However, I spent several hours in recovery and experienced some nausea. Even so, I was able to go home late that afternoon.

I felt pretty crummy that first day and the day after as well, but improved quickly from then on out.

Before long, I was back to my old self and excited to activate the device and start hearing again. However, I had to wait six weeks to give the incision time to heal and the swelling time to go down.

It felt like a long time!

Cochlear Implant Activation Day!

August 7th was activation day! 

I showed up at my audiologist’s office with a backpack loaded with cochlear implant equipment and accessories, prepared for a long appointment.

In fact, it took two hours to undergo the training on how to use and care for the devices and understand the kinds rehabilitative listening I needed to undertake in the weeks and months to come.

But the big moment came at last!

My doctor tucked the battery pack and receiver over my ear, positioned a disc with a magnet inside over the spot with the implant to connect the device, and flipped the switch. Just like that, there was sound!

But honestly, it sounded pretty awful.

It was just noise at first, and really annoying noise at that – not quite fingernails on a chalkboard but close. Still, the doc had prepared me for that, so I wasn’t worried. After eight years of silence, hearing anything at all was kind of a thrill.

We adjusted the volume to a level I could tolerate comfortably, and the doctor sent me home with instructions to wear the device 12 hours a day and pair it with my phone so I could listen to things with only my deaf ear.

“Try listening to music you already know,” he said. “Or maybe a familiar audiobook. See if you can pick out a few words.”

Familiar audiobook? Why, yes! I could manage that.

Cochlear Implant for Single-Sided Deafness – Rehabilitation And Recovery

What a thrill it was to get home that day and listen to the audiobook version of a novel I wrote – The Restoration of Celia Fairchild – and I found that I could understand a word here and there, sometimes even two or three in a row!

That was a great motivation to keep listening. Within a week, I found I could understand about 90% of the words in that very familiar audiobook.

Of course, my percentages went down when listening to material I was less familiar with, but I was understanding more and more as the days passed. 

It hasn’t always been easy. Taking my rehabilitation seriously by wearing the device twelve or more hours a day, actively participating in rehabilitative activities and exercises daily, and taking online classes offered by the company that made my device has really helped.

When I went back to see my audiologist a month after activation, we put me in the booth to test my hearing. I had a 66% comprehension. A HUGE improvement!

Cochlear Implant for Single-Sided Deafness – What It Does And Doesn’t Do For Me

My hearing and comprehension should continue to improve over the course of the next year.

However, as I told my doctor at my one-month-post-activation appointment, if my hearing never got any better than it was at that moment, it still would have been worth it to me.

Results can vary (and widely) from person to person – my experience is mine alone. But here is what getting a cochlear implant has done for me…

It’s given me directionality. While that might seem like a small thing, being able to tell where a noise is coming from makes life a lot easier for me.It’s vastly improved my ability to understand what is being said on television, radio, and, most importantly, during conversations.It has made me feel more at ease in social settings and, therefore, more willing to participate socially.It has increased my confidence because I’m not worried that I’m responding inappropriately when someone asks me a question.

In spite of all this, listening through a cochlear implant is NOT the same as regular hearing! Here’s what a cochlear implant doesn’t or can’t do…

It does not replicate the hearing that I had before I went deaf.The sound quality from my implant is decidedly tinny and a little staticky. Sometimes, it reminds me of listening to an old-school transistor radio in a rural area.Because of that tinny quality, it’s not great for listening to music. When I want to listen to music, I generally turn it off.

However, all in all, getting a cochlear implant has been life-changing for me.

I am incredibly so grateful for the opportunity my implant has afforded me to hear, understand, and participate in conversations with my friends and family again. Hopefully, as cochlear implants become more available to treat single-sided deafness, more and more people will be able to say that same thing.

If you or someone you know has single-sided deafness, I urge you to have a conversation with a doctor of audiology to see if cochlear implants might be a good option for you, too.

Fall Apple and Gorgonzola Salad

Crisp, sweet apples and creamy, tangy Gorgonzola plus toasted walnuts add up to one beautiful fall salad! A great starter or side. Add some protein for a tasty and healthy dinner or lunch.

Fall Apple Gorgonzola Salad – Irresistible Flavors of The Season

People often associate salads with summertime meals. However, salads can be just as tasty, satisfying, and healthy when mornings are cool and crisp as they are when the days are hot and long.

And when that salad is topped with delicious fall flavors and tastebud-tingling ingredients, it’s downright irresistible!  

What Goes into A Fall Apple And Gorgonzola Salad?

Apples

This salad has been showing up on our table years. The urge to make it usually arrives around the same time the new crop of apples arrives at my local grocery store or farmer’s market. Because sweet, juicy, crunch apples are the star of the show in this yummy fall salad.

My apple of choice for this salad is usually Fuji or Cosmic Crisp, but almost any good, flavorful apple will work well. If you have a favorite apple variety, give it a try. As long as the apples are crunch and sweet or sweet-tart, you really can’t go wrong!

Gorgonzola Cheese

Gorgonzola is a rich, cream, semi-soft variety of Italian cheese with a distinctive tang and bold flavor that is similar to blue cheese.

Though the flavor might be a little too bold for some to enjoy all on its own, pairing that rich, creamy, tangy cheese with the crunch of sweet apples, earthy walnuts, autumn greens, and homemade vinaigrette creates a beautiful balance and contrast of flavors.

One note: rather than purchasing gorgonzola crumbles, buy a small block and crumble it over the salad yourself. The flavor will be much better and fresher that way.

Toasted Walnuts

Walnuts are my favorite nuts to use for this Fall Apple and Gorgonzola Salad. Their earthy flavor and wonderful crunch bring out the best in the other ingredients.

If you don’t have walnuts on hand, you could substitute pecans. They’re a little sweeter in flavor and not quite as crunchy, but they would still be tasty.

No matter what nuts you use, be sure to toast them in a dry skillet before you add them to the salad. This small extra step brings out the nuts’ flavor and gives them extra crunch, so don’t skip that part!

Salad Greens 

Theoretically, you could use almost any type of salad greens in this recipe.

However, I recommend you use a blend of greens that includes more flavorful autumn greens such as arugula, radicchio, endive, frisee, or escarole. The slightly bitter, almost spicy taste adds a lot to this wonderful fall salad.

Vinaigrette

Because there are many wonderful, distinctive flavors in this salad, you don’t want the dressing to muddle or overpower them. That’s why I opted to keep things simple, homemade honey mustard vinaigrette.

It’s super easy to make, with a slightly sweet-tart taste that pulls the ingredients together without smothering them.

What To Serve with Fall Apple And Gorgonzola Salad?

This gorgeous autumn salad is a perfect accompaniment to just about any entrée – including grilled chicken and fish or roasted pork and beef.

It would also be a wonderful starter with some crusty bread and a hearty bowl of soup, such as my Vegan Pumpkin Soup with White Beans or my Quick and Creamy Seafood Chowder. 

Top with grilled chicken, salmon, or marinated tofu to turn this fall apple and gorgonzola salad into a satisfying and delicious main dish.

Looking for more terrific fall salads? Check out my Shaved Celery Salad with Fig and Parmesan.

Print Fall Apple and Gorgonzola Salad

Author: Marie Bostwick Yield: Serves 4 as salad, 2 as an entrée [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients

For the Salad:

5–6 ounces of autumn salad greens (see post for suggested varieties)1 large Fuji or Cosmic Crisp apple, peeled, cored, and diced (Can sub other varieties. See post.)3 ounces Gorgonzola cheese, crumbled1 cup walnut halves, toasted in a dry pan until fragrant, then cooled and roughly chopped

For the Vinaigrette:

1/3 cup olive oil1/3 cup apple cider vinegar1 T honey2 tsp Dijon mustard½ tsp Kosher salt¼ tsp fresh ground pepper Cook Mode Prevent your screen from going dark Instructions Place the salad greens in a large serving bowl. Sprinkle the chopped apple and toasted walnuts over the top. Crumble the gorgonzola over the top.In a smaller bowl, vigorously whisk together the olive oil, cider vinegar, mustard, honey, salt, and pepper. Taste and adjust ingredients or seasonings as necessary.Pour vinaigrette over salad and toss to coat the greens and other ingredients. Serve immediately. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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Peach Polenta Cake – A Gluten-Free Dessert

 

 

 

An Italian-inspired favorite with a delicious twist! Not too sweet and loaded with bites of fresh peach, my Peach Polenta Cake is going to be your new favorite dessert. SO good! And gluten-free!

Peach Polenta Cake – An Updated Version of A Classic Dessert

When it comes to cake, I’ve always preferred mine to be sweet. But not too sweet. Maybe that’s why I’ve always loved polenta cake.

Compared to some others, polenta cakes use a fair modest amount of sugar. The inclusion of almond flour gives it a bit more depth and density than other cakes, plus a slightly nutty flavor. Polenta – a kind of coarsely ground cornmeal – adds to the savory quality and gives the cake a wonderful texture.

Polenta cakes are a delicious combination of rustic and refined. And because there’s no standard flour involved, they can be gluten-free if the right ingredients are used. Since more and more of my friends are adhering to gluten-free diets, this is a big plus in my book!

But the real inspiration for this recipe arrived at the same time as peach season.

Fresh peaches are my very favorite fruit, so I’m always looking for new ways to use them. When displays of gorgeous local peaches arrived in my market, I got an idea.

Why not combine my favorite fruit into one of my favorite desserts?

It took a few tries to get it right, but the end result was worth the trouble.

With peaches bringing a burst of juicy sweetness and vibrant flavor to every bite, this Peach Polenta Cake is a surprising and scrumptious twist on an Italian classic. I don’t make or eat a lot of desserts. When I do, I want them to be worth the calories.

This Peach Polenta Cake definitely makes the cut.

What You Need to Make Peach Polenta Cake

The ingredient list for this cake is pretty short. You’ll need:

Fresh Peaches

You want to look for fresh peaches that are just becoming ripe. By that, I mean that the flesh gives just a little if you give it a gentle squeeze. A soft and very ripe peach is delicious to eat but will be too juicy to bake into a peach polenta cake as they will likely sink to the bottom. The same is true for canned or frozen peaches. 

Cornstarch

You’ll use this to coat the fruit, which will help prevent it from sinking to the bottom of the cake. If gluten isn’t an issue for you, flour will work, too.

Almond Flour or Meal

This is just finely ground almonds. You can find it in the baking aisle of most supermarkets these days. I like Bob’s Red Mill as well as the Simple Truth brand, but I’m sure any brand would work.

Polenta

Use coarse ground polenta for this recipe, the type that takes 20-30 minutes to cook, not the instant variety. If you can’t find polenta, you could substitute coarse ground yellow corn meal. When making a gluten-free cake, be sure that the polenta you buy says gluten-free on the package.

Baking Powder

Make sure yours is fresh. An unopened can of baking powder may be good even a year after the expiration date. But an opened can is probably g for only six months, even within the expiration date. Once again, if you’re making a gluten-free cake, make sure the baking powder says it’s gluten-free.

Sugar 

Just white, granulated sugar.

Butter 

Any good quality butter will do, unsalted or salted.

Eggs 

Your standard, large eggs!

Tips For Making Peach Polenta Cake

Peach Polenta Cake is really very easy to make. The ingredient list is short, and so is the time it takes to mix up the batter. However, polenta cake is a little different than other cakes you might have made, so there are a few things to keep in mind.

Rising, Beating, and Baking

First, because it doesn’t use regular flour, this is quite a dense cake. It won’t rise as easily as a standard flour-based cake.

Beating the butter and sugar together for a full 3 minutes gets more air into the batter, which will help the rise. So will the addition of lots of fresh baking powder. Also, this cake needs more than an hour to bake fully. Be sure to plan accordingly.

Because polenta cake is so dense, even if you do all of the above, the center of the cake might sink a bit after you take it from the oven. But don’t worry, it’ll still taste fantastic.

Prepping and Baking the Peaches

A little extra care is needed to prevent your peaches from sinking to the bottom of the cake.

First, as suggested above, choose peaches that are just beginning to ripen. Peel them, remove the pits, and cut them into small pieces, about one-inch square.

Blot the peach pieces with paper towels to soak up the extra juice. Next, place them in a sieve and sprinkle with cornstarch, shaking the sieve gently to coat the peaches. This coating of cornstarch will help keep them suspended in the batter so they don’t sink to the bottom.

Let it Cool

It’s best to use a greased, nonstick springform pan for this cake.

If you decide to use a regular cake pan, it must be 2.5 to 3 inches deep and the bottom must be lined with greased baking parchment. Alternatively, you could bake the cake in two separate, shallower tins (also lined) and adjust the baking time accordingly.

No matter what pan you use, it’s important to let the cake cool thoroughly before attempting to remove it from the pan.

The cake will store for up to three days in an airtight container or cake plate with domed lid. You can wrap it in a double layer of plastic wrap and freeze it for up to three months.

 

Print Peach Polenta Cake – A Gluten-Free Dessert

Author: Marie Bostwick Yield: 8-12 servings [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients ¾ cup butter, slightly softened, plus extra for greasing pan1 cup white sugar2 cup almond flour2/3 cup polenta3 tsp baking powder3 large eggs2 large, just ripe peaches, peeled, pitted, and cut into 1-inch chunks2 T cornstarch, divided Cook Mode Prevent your screen from going dark Instructions Preheat the oven to 350 degrees. Grease the bottom and sides of an 8-inch springform pan. (See post notes about baking pans)Slice the butter into pieces. Place butter in a mixing bowl with the sugar and beat at a low speed until just combined. Increase the mixer speed to medium or medium-high and beat for at least 3 and up to 5 minutes, until the mixture is light colored and fluffy.In a separate bowl, stir together the almond flour, polenta, and baking powder. With the mixer running at low speed, add a third of the almond flour mixture to the creamed butter and sugar, then add in one of the eggs. Repeat twice more, adding all of the almond flour and eggs to the batter, scraping down sides of the mixing bowl as needed, until the batter is smooth and the ingredients well combined.Place half of the peach pieces in a sieve. Sprinkle with 1 T of the cornstarch and shake to coat. Set aside. Spoon half of the cake batter into the prepared pan, smoothing it out with a spatula. Place the prepared peach pieces on top and pressing them slightly down into the batter.Sprinkle the remaining peach pieces with cornstarch as in Step 4, and spoon and spread the remaining cake batter into the pan, top with peaches and press down slightly into batter.Bake cake in preheated oven for one hour and 10 minutes, until an inserted wooden skewer comes out fairly clean. Allow cake to cook thoroughly before releasing from springform pan.Cake will store covered in refrigerator for up to 3 days. Cake can be wrapped tightly in two layers of plastic wrap and stored in freezer for up to 3 months. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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Cute Office Supplies and Desk Organizers

 

Getting your ducks in a row always feels good. Finding cute office supplies and desk organizers to express your style and personality feels even better – and a lot more fun! Read on for my recommendations!

Never Too Old for Back To School — Or For Cute Office Supplies And Desk Organizers

Though I loved summer vacations as a kid, I also looked forward to going back to school at summer’s end. Why?

Because “back to school” meant going shopping for new school supplies. Oh sure, I also got to shop for new clothes and shoes. That was fun too.

But buying new jeans and tennis shoes was never quite as thrilling as buying untouched reams of paper, pristine boxes of colored pencils, and shiny plastic cases to store them in. Oh, and a nifty new Trapper Keeper with a groovy picture on the cover? Swoon!

All these years later, a trip to the stationary store still makes my heart beat a little faster. At this time of year, I’m especially on the hunt for cute new office supplies and organizers. You’re never too old for back to school, right?

And with all the options available now – truly something for every taste, personality, and style – organizing your workspace has never been more fun!

Cute Office Supplies And Organizers – Fabulous Folders!

Back in the day, you could get folders in any color you wanted – as long as they were beige. 

Oh, how things have changed!

My inspiration for reorganizing my desk started a set of bespoke William Morris inspired folders, who famously said, ““Have nothing in your house that you do not know to be useful, or believe to be beautiful.”  

These folders absolutely fit the bill. Not only do they help me keep my papers organized, but the floral patterns are lovely, and the palette of sage, terra cotta, taupe, and dusty blue just makes my heart happy. (As you’ll see below, the fact that I was able to find all kinds of other cute office supplies in complementary colors was icing on a very elegant cake.)

But don’t worry if William Morris and dusty blue aren’t your thing. You won’t have to look very hard to find fun, good-looking folders that will dress up your desk and make you smile.

How about these bright and bold, modern folders with polka dots, chevrons, and geometric designs?  

Or perhaps this elegant collection of florals and solids in pink, peach, and charcoal?

If you’d like something a little more zen, this stylish palette of cream, black, tan, and sage with leaf and feather patterns might be just the thing.

Bottom line – there are almost countless colors and patterns of file folders available. And if you’re looking to upgrade and coordinate your workspace with some cute office supplies and organizers, buying folders is a good place to start.

But bespoke file folders are just the beginning!

Sticky Notes in Every Size, Color, and Theme

If I were making a list of the most useful inventions of the last hundred years, sticky notes would definitely make the list. I use them all the time – in my writing life and my personal life.

This collection of sixteen sticky notepads in colors that match my folders was a great find at a great price! The vintage shades are perfect for me. But you can also find peaceful pastel and cheery neon rainbow collections.

Another great find was this handy booklet of sticky notes in assorted sizes and shapes. 

The littlest stickies are great for marking spots in books or papers that I want to find easily later. The larger, tabbed versions – lined, unlined, and dotted – let me jot down my own notes on what I’ve been reading. They’re very handy for all kinds of research or study.

As above, they come in a variety of color palettes and adorable collections for dog lovers, cat lovers, and teachers. Talk about a cute way to stay organized!

Write On with Cute Office Supplies!

No matter who you are or what you do, a good supply of quality writing utensils is a must.

If those must-have pens and pencils feel good in your hand and come in lots of pretty colors (and maybe even match your folders!), so much the better.

I’ve fallen in love with these beautiful Linbsunne ballpoint pens. And not just because the colors match my folders. The black ink flows easily and dries quickly, so I get a nice, even line that doesn’t smear. Also, a soft grip pad near the bottom of the pen feels good in my hand and makes writing more comfortable. They come with gold or silver accents.

I’m also very happy with these colored mechanical pencils from Pilot. 

Time-blocking and color-coding activities in my calendar are one of the ways I keep myself organized. But no matter how carefully I plan, plans do change. Being able to easily erase the calendar entries is a plus, and these mechanical pencils make it easy.

Speaking of calendars…

Wall Calendars and Organizers

Though I really depend on my desk planner and use it every day, a good dry-erase wall calendar is also very helpful. 

A quick glance reminds me of important events that are coming up and keeps me from double-booking myself. And since it’s not dated, it’s something that will last for years.

Last year, I also got myself a set of cork and dry-erase boards that I just love. That particular set doesn’t seem to be available now, but here’s a link to something similar. 

The corkboards are a great spot to pin keepsakes, reminders, or articles I want to hold onto. Sometimes, I use it to pin up index cards with chapter ideas and character sketches for my books. I use the dry-erase tile to keep track of to-dos and projects.

A good-looking desktop organizer helps keep your workspace tidy and the things you need close at hand. I bought mine from Ballard Design many years ago, and I still love it, but unfortunately, it isn’t available anymore.

This white desktop organizer has a somewhat similar configuration, plus a handy drawer.

I also like this stylish mesh version that comes in several colors, including white and rose gold. Tres chic!

Easy Chicken Curry Hand Pies – No Kneading!

Lean ground chicken, potatoes, peas, and exotic spices. My Chicken Curry Hand Pies are a deliciously satisfying dinner or lunch on-the-go. Refrigerated dough makes it quick and easy!

Easy Chicken Curry Hand Pies – A Scrumptious Meeting Of East And West

Hand pies have been around for a long, long time.

Latin American empanadas, samosas from India, Italian calzones, England’s Cornish pasty – just about every culture and country has some version of a pastry stuffed with a savory filling of meat, vegetables, or fruit.

And that makes sense. Because not only are hand pies tasty and filling, they’re a convenient and practical solution for eating on the go. 

My most recent inspiration to make hand pies came from a pre-theater picnic in the park.

Sure, I could have just slapped together some sandwiches. But that seemed so ordinary. I wanted something a little more elegant and special that would be easy to bring along. And I didn’t want to spend all day in the kitchen.

Using pre-made refrigerated dough to make some quick and easy hand pies seemed like a good place to begin.

Drawing inspiration from the Indian samosas to stuffing the pies with a savory curried chicken and vegetable filling seemed like genius – a simple and delicious meeting of East and West.

What You Need to Make Easy Chicken Curry Hand Pies?

Pizza, Pie, Biscuit or Pastry Dough

If you’re feeling the urge to make your own pastry dough, you can absolutely do that. I decided to make my life easy by using refrigerated, store-bought dough.

The dough needs to be cut into squares, so I went with Pillsbury pizza dough. Each tube easily rolls out to an approximately 12-inch square. I cut four 6×6 squares from each package to get enough dough for eight easy, sturdy Chicken Curry Hand Pies.

Using pre-made pizza dough gives a more bread-like casing for your hand pies. It was a good match for a hearty filling and stretched easily so that I could stuff lots of the yummy filling into each hand pie.

However, if you’d prefer a flakier casing that’s more like pastry, you could use two packages of refrigerated pie crust.

Another option is to use the “grand” sized refrigerated biscuits, rolling each biscuit out into a 6-inch circle. That’s what I use for my 5-Ingredient Ham and Apple Hand Pies, and it worked well.

Ingredients for the Filling

Lean ground chicken, onions, potatoes, peas, tomato paste, garlic, fresh cilantro or basil are the main ingredients for my chicken curry hand pies. For a vegetarian version, you could substitute a can of well-drained chickpeas for the chicken.

You could also substitute ground beef or pork, but I much prefer chicken. Its milder taste really lets the flavor of the spices shine through.

The spices include plenty of curry powder along with a good amount of cumin, fresh ground pepper, and salt. If you like a bit of heat in your curry, add a dash of cayenne to the spice mix.

Optional Dipping Sauce

To me, curry isn’t curry if it isn’t served with a side of chutney.

That’s why I decided to make a quick dipping sauce with equal parts of plain yogurt and peach chutney. It was really good!

I used some of the homemade peach chutney I canned last summer, but a store-bought mango chutney would be terrific too.

 

How Do You Make Easy Chicken Curry Hand Pies?

Making the filling is super simple.

You just fry the onions in oil until they are soft and translucent, then add the garlic and cook for another minute. Next, you’ll add the chicken to the pan and cook that before adding the remaining ingredients and spices.

Prepping the dough is easy, too, especially if you’re using a pre-made dough.

As I said above, there are several options. You can use pre-made pizza or pie dough, “grand” size biscuits, or make your own pastry dough. Circles or squares will work.

Just make sure you don’t roll the dough out thinner than about a quarter of an inch. Otherwise, the dough could break, and the filling might spill out.

Also, make sure you leave a good half-inch of dough around the edges of the filling. After folding the dough over the filling, fold the dough edges a second time and crimp to seal.

I like to dip my fingers into water and run them over the edge of the dough before folding and crimping. The water acts like a kind of glue and helps to ensure the dough is sealed so the filling doesn’t spill out during baking.

Meal Prepping Easy Chicken Curry Hand Pies 

Chicken curry hand pies are wonderful served warm directly from the oven. They’ll also keep covered in the refrigerator for up to three days.

If you’d prefer to freeze extra for later, just brush fully baked and cool hand pies lightly with olive oil to prevent freezer burn and place them in a plastic zipper bag. They’ll store frozen for up to a month and can be reheated in the microwave or oven.

Print Easy Chicken Curry Hand Pies – No Kneeding!

Author: Marie Bostwick [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 2 T olive or vegetable oil½ medium onion, peeled and diced1–2 cloves of garlic, minced1 lb lean ground chicken1 T tomato paste2 T water4–5 tsp curry powder1–2 tsp ground cumin½ tsp Kosher salt¼ tsp fresh ground pepper*Dash of cayenne – optional8 ounce boiled potato, diced½ cup frozen peas2 T fine chopped cilantro or basil2 tubes of Pillsbury refrigerated pizza dough (See post for other dough suggestions)Flour for rolling out dough

Optional dipping sauce:

½ cup plain yogurt½ cup chutney Cook Mode Prevent your screen from going dark Instructions Preheat oven to 425. Spray two rimmed baking sheet with cooking spray or oil.Heat oil in a large skillet over medium heat. Cook onion for 5 minutes, until soft and translucent. Add garlic and cook for an additional minute.Add ground chicken to the pan along with curry powder, cumin, pepper, and salt. Use a wooden spoon to break up chicken and mix the spices into the meat, cooking until there is no pink left in the chicken.Turn heat to low. Add tomato paste, water, potatoes, peas, and cilantro or basil to pan, stirring gently to warm and combine the mixture, cooking until liquid has evaporated. Taste filling and adjust spices. Set mixture aside.Lightly flour a clean work surface. Roll packaged pizza dough out one at a time, into a 12-inch square. Cut dough into four 6×6 squares. Place 1/8 of filling into the center of each square. Fold dough over the filling and crimp the edges to seal. (See post for detailed instructions). Repeat with the remaining pizza dough and filling, creating 8 hand pies in total.Place uncooked hand pies onto prepared baking sheets. Bake for 15 minutes in preheated oven. Remove from oven. Allow to cool slightly before serving. Will keep covered in refrigerator for up to 3 days. (See post for instructions on freezing.) Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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Seasonal Salad Recipes: Fresh Corn and Cherry Tomato Salad

Corn straight from the cob, ripe cherry tomatoes, and fresh basil dressed with a simple cider and oil vinaigrette. A perfect combination of summer’s sweetest, freshest, most delicious flavors!

Fresh Corn And Cherry Tomato Salad – Summer On A Plate!

Yesterday, one of my daughters-in-love forwarded an article about the health benefits of corn. In addition to lutein and zeaxanthin, which is good for your eyes, corn also contains 3.5 grams of plant protein per serving.

Good to know!

But honestly, it doesn’t take any urging to convince me to eat fresh corn. If I had to choose between a homemade chocolate brownie or an ear of fresh corn on the cob, I’d probably go for the corn.

This time of year, the choice is even easier to make.

Especially if sweet, fresh corn is combined with garden-ripe cherry tomatoes and dressed with a light and lovely vinaigrette.

Locally grown corn has just arrived in our supermarket, and I already had a few ears in the fridge. So, when I woke up today and saw that my cherry tomato plants were loaded with bright red globes that were literally ripe for the picking, I got very excited! 

This beautiful Fresh Corn and Cherry Tomato salad isn’t just beautiful to look at and easy to make; it’s also the perfect combination of summer’s best flavors.

What Do You Need To Make Fresh Corn And Cherry Tomato Salad?

One of the wonderful things about cooking with garden-fresh vegetables is that they do most of the work for you. The best policy is to keep things simple and stick with a few ingredients that will enhance the flavors, not get in their way.

That’s why you’ll only need a few ingredients to make this Fresh Corn and Cherry Tomato Salad, including….

Fresh cornCherry tomatoesFresh basil leavesShallotsOlive oilApple cider vinegarDijon mustardSugarKosher saltPepperMaking Fresh Corn And Cherry Tomato Salad – Tips And SubsCorn

Obviously, the main ingredient in this salad is fresh corn. Note that I said fresh! Canned or frozen corn won’t taste nearly as good.

The corn is the only ingredient here that you really have to cook. That will remove the starchiness and make the kernels tender. While you could cook the whole cob in a big pot of boiling water for a few minutes before slicing off the kernels, I have an easier method.

First, I slice the kernels from the cob using a sharp knife. Be sure to slice off just the kernels, not the woody cob. Then, I bring about a half-inch of salted water to boil in a skillet, toss in the kernels and let them cook for 3 minutes, then drain off the water.

This method is so much quicker and easier!

Not only does it save me time because I’m not waiting for that big pot of water to boil, but it also prevents me from burning my fingers while handling hot cooked corn.

Cherry Tomatoes

Any variety of cherry tomatoes will do here. You can even mix varieties if you like. Just make sure they are ripe and as fresh as possible.

After rinsing with cool water and plucking off the stems, slice the tomatoes in half. That makes them easier to eat.

Basil

I love the bright, slightly grassy flavor of fresh basil in this salad. But if you don’t have any on hand, you could also use other herbs, such as parsley or cilantro. Even a little fresh thyme could be nice here. But I would stay away from more strongly flavored herbs, such as rosemary.

If you do use basil, you’ll want to slice the leaves into very thin ribbons, also known as chiffonade.

Chiffonade? O-la-la! Sounds fancy, right? 

But really, it’s easy to do.

Layer a few of the leaves on top of each other, then roll them up into a cylinder shape—kind of like rolling a cigar. Then, use a sharp knife to make thin cuts crossways over the cylinder, slicing off those pretty green little ribbons of basil.

Shallots

Shallots are my first choice for this fresh corn and basil salad. They’ve got a milder, somewhat sweeter flavor than regular onions, so they won’t overpower the other ingredients.

However, you could also use sliced green onions here. In a pinch, you could use a regular white or red onion, but I would make sure you diced them very small. Otherwise, the sharp flavor would be a little too much.

Vinaigrette

This is just a simple oil and vinegar dressing made with really basic ingredients almost anyone would have on hand. I think it’s pretty perfect as is.

But one of the things that’s perfect about it is that it’s also pretty forgiving.

In a pinch, you could sub vegetable oil for olive oil, or rice vinegar for apple cider vinegar. You could use regular mustard instead of Dijon too.

I like a lot of pepper in my dressing, but you can cut it back if you like. I use just a little bit of sugar to help bring out the sweetness in the corn. But if you’re avoiding sugar, you can leave it out. Or, you could use a touch of honey in place of the sugar.

Looking for great summer corn recipes? Check out my Homemade Mexican Street Corn or Cucumber, Corn, and Tomato Salad with Easy Avocado Dressing!

Print Fresh Corn and Cherry Tomato Salad

Author: Marie Bostwick Yield: 4-6 servings [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 3 large ears fresh corn, cooked kernels sliced from cob (see post for easy prep suggestion)1 pint cherry tomatoes, sliced in half10 large fresh basil leaves, sliced into thin ribbons (see post for prep suggestion)1 shallot, peeled and diced smallFor the dressing:¼ cup olive oil¼ cup apple cider vinegar1 tsp Dijon mustard1 tsp sugar½ tsp fresh ground pepper½ tsp Kosher salt Cook Mode Prevent your screen from going dark Instructions Place cooked fresh corn kernels, sliced cherry tomatoes, basil ribbons, and diced shallot together in a medium-sized serving bowl.In a separate smaller bowl, whisk together oil, vinegar, mustard, sugar, salt and pepper.Pour dressing over salad, stir gently to coat salad and distribute ingredients. Serve immediately or store covered in refrigerator for up to 3 days. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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Simple Homemade Strawberry Freezer Jam

When berries are plentiful, preserve the flavor of summer for year-round enjoyment with this Homemade Strawberry Freezer Jam! One easy step ensures your jam is smooth and sweet, not grainy!

When Berries Are Bountiful But Time Is Short, Make Homemade Strawberry Freezer Jam

Last week, as was driving past my favorite local market on the way to run some other errands, I spotted a sign advertising strawberries for five dollars a flat.

Yes, you read that right.

Strawberries. For five dollars. A FLAT.

After doing a double take to ensure I wasn’t seeing things, I did what anybody would do: kicked the other errands to the curb, made a U-turn, and drove back to the market.

Upon ascertaining that the sign was accurate and that the advertised strawberries were sweet, red, and ripe, I bought a flat. (I also bought a bunch of other groceries, which is undoubtedly what the store hoped would happen. Deals like that are called “doorbusters” for a reason.)

Leaving the store, I couldn’t help but smile. Lucky me! I bagged a bargain!

However…

Those strawberries were already at the peak of ripeness. They wouldn’t stay that way for long, and all the things I needed to do didn’t suddenly vanish into thin air just because strawberries were on sale.

There was only one thing to do – make strawberry freezer jam.

Homemade Strawberry Freezer Jam – An Easy Recipe Made Even Easier

There’s a lot of love about strawberry freezer jam! Unlike traditional jam, freezer jam doesn’t require cooking or canning the fruit.

Don’t get me wrong, I do a bit of canning and enjoy it. But there’s always a level of anxiety that comes with it, especially in terms of food safety, and a lot of questions….

Did I adequately sterilize the jars? Did I leave the jam jars in the boiling water bath long enough? Did the jars seal properly? How long before I hear the little “pop” that tells me they did?

Homemade Strawberry Freezer Jam has all the sweet and summery flavor of traditional jam but without the guesswork or worry. In short, it’s super simple to make!

My version includes an easy step to eliminate one of the process’s few potential pitfalls: grainy jam.

But I’m getting ahead of myself. Let’s begin at the beginning…

Ingredients for Homemade Strawberry Freezer Jam

To make my homemade strawberry freezer jam, you only need four ingredients: strawberries, sugar, lemon juice, and liquid pectin. Let’s take a moment to discuss them.

Strawberries

Flavorful berries are the most important part of a good strawberry freezer jam. Choose strawberries that are bright red and ripe, with flesh that is slightly soft but not mushy. Throw out any berries that are mushy, moldy, or beginning to turn brown.

After discarding any spoiled berries, place the remainder in a colander in the sink and run cool water over them to remove dirt or residue. Once the berries are clean, use a strawberry huller or knife to cut off the stem.

 

Sugar

Sugar is the next most important ingredient in making freezer jam. DO NOT skimp on it!

Seriously, even if your berries are wonderfully sweet, you must add all the sugar that the recipe calls for. If you don’t, the jam will not set properly.

Lemon Juice

The touch of tartness that lemon juice brings will help enhance the flavor of the berries and keep the jam from tasting too sweet. Also, the acid from the lemon juice helps to activate the pectin so that the jam will thicken and set up properly. Either fresh or bottled will work.

Liquid Pectin

This recipe calls for liquid pectin. The process for liquid versus powdered pectin is different, so do not substitute powdered pectin in this recipe; it won’t work.

Liquid pectin is so easy to use and ensures practically foolproof in a freezer jam.  But it does have a shorter shelf life than powdered pectin, so be sure to check the date.

How To Make Homemade Strawberry Freezer Jam (That’s Not Grainy!)

Most freezer jam recipes proudly boast about their “no-cook” status. However, my recipe is “mostly” no-cook.

Why? Because a grainy consistency is one of the few potential pitfalls of making freezer jam.

Grainy jam happens because the first step in making it is stirring mashed strawberries together with sugar and then waiting for the sugar to dissolve. Most recipes tell us to wait 10 minutes for that to happen. But I can tell you from experience that it takes at least 20 to 30 minutes for sugar to dissolve.

Instead, I pop the mashed berry and sugar mixture into the microwave at heat it for 3 to 4 minutes at 70% power. This saves me time and ensures that my jam will be smooth and sweet, not grainy, and with no extra cleanup.

Once the berry-sugar mixture is ready, you’ll stir the lemon juice and pectin together in a separate bowl. Finally, you’ll stir the pectin into the strawberry mixture and stir for three minutes.

To make sure the jam sets up properly, it’s important that you stir it for the entire three minutes. Three minutes can feel like a long time, so setting a timer is a good idea.

And honestly, that’s all there is to it!

When your jam is done, pour it into clean, lidded jars or plastic containers. Let it sit on the counter at room temperature for a day to let the jam thicken and set up, then put the containers in the freezer for storage.

Freezer jam can be stored in the freezer for up to a year. Opened jam is good for up to 3 weeks if stored in the refrigerator.

Print Simple Homemade Strawberry Freezer Jam

Author: Marie Bostwick Yield: 5-6 cups of jam [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 4 cups of washed, hulled, quartered strawberries4 cups of sugar2 T lemon juice1 3oz pouch of liquid pectin Cook Mode Prevent your screen from going dark Instructions Place prepared strawberries in a medium sized bowl and mash with a potato masher or wooden spoon to release juice and crush the berries. (4 cups of berries should crush to about 2 cups) Stir sugar into crushed berries until thoroughly mixed. (DO NOT reduce the amount of sugar).Put the bowl with the sugar and berry mixture into the microwave. Cook at 70% power for 3 to 4 minutes, until the sugar is completely dissolved. Set asideIn separate, smaller bowl, stir together lemon juice and liquid pectin.Pour the pectin mixture into the strawberry mixture. Stir constantly for a full three minutes. (It’s a good idea to set a timer.)Pour the jam into clean jars or plastic containers, filling to ½ inch from the top. Place lids on the filled containers. Let the jam set up at room temperature for 24 hours before storing in the freezer or refrigerator.Freezer jam is good for up to one year if stored in freezer. Opened jam can be stored covered in the refrigerator for up to three weeks. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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A Simple Sauteed Red Chard Recipe

Packed with vitamins and minerals, this Simple Sauteed Red Chard recipe is a year-round favorite at our house. My tasty recipe for this healthy veggie is crazy easy to make. Great side dish for busy days!

Simple Sauteed Red Chard – A Healthy Green That Deserves a Second Look

Red Chard, also known as Swiss Chard, is a modest, old-timey vegetable that is sometimes overshadowed by trendier cousins of the greens family, such as kale and spinach.

That’s a shame because Red Chard has a lot going for it.

The beautiful, bright green leaves of red chard have a mild, slightly bitter taste that’s not as strong as spinach. The leaves are tender and, unlike kale, they don’t require any special massaging to loosen up the fibers to make them edible.   

And those gorgeous, brilliant red stalks have a crunchy, watery texture that is similar to celery and a slightly sweet taste, a little like beets.

Kale and spinach are nutritional powerhouses, no doubt about it. But so is red chard!

In addition to fiber, red chard is high in magnesium, calcium, and Vitamin K. And it’s got even more iron and Vitamin A than kale. It’s also very low in calories. And I think the mild taste makes it easier to love than kale or spinach, especially if you cook it right.

If you’ve been struggling in vain to get your family to eat more greens, you should really give my recipe for Simple Red Chard a try.

Simple Sauteed Red Chard Recipe– So Easy That I Almost Forgot It Was a Recipe

Red chard is an all-year-round favorite at my house.

In the summer, I grow it in my raised bed garden. The Bright Lights variety of red chard thrives in my indoor hydroponic garden, so we have lots on hand in the winter too.

 Because it is quick and super easy to prepare, red chard appears on our dinner table several times a month

I’ve been making it the same way for years – sauteed quickly with a few aromatics and seasoning, then finished with a little balsamic vinegar to enhance the flavor – and we never get tired of it.

This simple sauteed red chard is so easy to make that I really didn’t think of it as a proper recipe. However, as I was getting ready to make it (yet again!) this week, it occurred to me that some folks have not heard of red chard or know how to cook it.

If that describes you, never fear. You’ve come to the right place. (You’re welcome.)

What To Serve with this Simple Sauteed Red Chard Recipe

The preparation is so easy that I won’t go into much detail here. Everything you need to know is in the easy recipe instructions you’ll find below. But if you’ve never tried sauteed red chard, you might be wondering what to serve it with.

The answer, quite honestly, is almost anything.

It’s a great side dish to serve with just about any type of grilled or baked fish, as well as chicken, pork, or beef.

Meat not your thing? Not to worry!  Simple sauteed red chard is also terrific over cheesy polenta or rice or as a topping for a vegetarian Buddha bowl.

Though chard might not get as much press as other greens, its vibrant color, delicious flavor, and impressive nutritional profile make it a worthy addition to any meal.

So, the next time you’re in the produce aisle, don’t overlook this gem! Put a big, beautiful bunch of red chard in your shopping cart, and give this quick-to-make and easy-to-love green a try.

I bet your family will love it just as much as mine does!

Print A Simple Sauteed Red Chard Recipe

Author: Marie Bostwick Yield: serves 4 as a side [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients I large bunch of red chard (about ¾ pound)1 large shallot, peeled and chopped small2 garlic cloves, minced3 T olive oil, divided2–3 T good quality balsamic vinegarKosher salt and pepper to taste Cook Mode Prevent your screen from going dark Instructions Rinse the chard under cold water and pat dry with paper towels. Cut the thickest part of the red stalks off of the leaves. Dice into small pieces, about ½ inch, and set aside. Roughly chop the leaves and smaller red stems running through the leaves into bite-sized pieces.Heat 2 tablespoons of olive oil in a very large saucepan over medium-high heat. Add the chopped shallots to the oil. Cook for 3-5 minutes, until they become translucent. Add minced garlic to pan and cook an additional minute, stirring constantly, until it becomes fragrant. Add the diced chard stems to the pan and cook for three more minutes.Add the roughly chopped leaves and remaining bits of stem to the pan. Drizzle with the remaining tablespoon of olive oil, stirring to coat the leaves. Sprinkle on Kosher salt to taste and a few grinds of black pepper.Cook the chard for 3 to 5 more minutes, until the leaves are soft and very reduced in volume. Stir the balsamic vinegar into the pan and cook for an additional minute. Taste and adjust seasoning as necessary before serving. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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Pineapple Orange Muffins: A Tropical Fruit Baked Good

With plenty of pineapple and a tang of orange, these Pineapple Orange Muffins are a terrific breakfast or snack time treat. A buttery pecan-coconut topping makes them just sweet enough.

Pineapple Orange Muffins –Home Baked Love, Tropical Taste

Is there anything more comforting or mouth-watering than the aroma of freshly baked muffins wafting through the kitchen? I don’t think so!

That rich, buttery sweet scent evokes memories of lazy Sunday mornings and special family gatherings. Few things say love quite as eloquently as a warm, fresh-from-the-oven, homemade treat.

I’m known as the creator of many varieties of Miracle Muffins, delicious, zero-added sugar or fat muffins that are a perfect fit for people those trying to eat healthier. I still love Miracle Muffins and make them all the time. But every now and then, I enjoy treating myself to a sweet, buttery, home-baked muffin.

Well…as long as the muffin in question is worth the calories.

These Pineapple Orange Muffins definitely make the cut. With plenty of pineapple, a subtle orange tang, and a sweet, crunchy pecan and coconut topping, they’ll add a splash of sunshine to your day!

These delightful muffins are a burst of tropical flavors that will transport you to a sunny paradise, no matter where you live.

Pineapple Orange Muffins – Easy To Bake And Easy To Love

Pineapple and orange is a match made in heaven. The sweet, juicy bits of pineapple pair beautifully with the bright, zesty notes of orange. The combination is pure bliss!

And not only do these pineapple orange muffins taste terrific, they’re also terrifically easy to make. If you’ve ever made muffins before, the process will be familiar.

After whisking the dry and wet ingredients together in separate bowls, you’ll stir the wet ingredients into the dry, then stir them together until they are just combined. Be sure not to overmix the batter or the muffins will be too dense.

Also, the muffin recipe calls for melted butter. If you’re melting the butter in the microwave or stovetop, be sure to let it cool a bit before stirring it into the wet ingredients. If it’s too hot, you could end up cooking the egg. Nobody wants scrambled eggs in their muffins!

Speaking of butter…

The butter for the topping should be very cold when you cut it into the other ingredients.  If not, it will pool in the bottom of the tins instead of combining into a nice, crunchy topping. (Don’t ask how I know this…)

You can either use a pastry cutter to cut in the butter, or two knives and pull them crossways through the butter. I have a pastry cutter, but can never seem to find it when I need it, so I usually opt for the latter.

One last thing I wanted to mention…

I like coconut a lot. However, not everybody does. If you’re in the no-coconut camp, feel free to leave it out. Maybe double up on the chopped pecans, just to make sure you’ve got plenty of sweet, tasty topping for each muffin.

Pineapple Orange Muffins – Sunshine In Every Yummy Bite

These scrumptious Pineapple Orange Muffins perfect for brightening up a dreary day or celebrating the simple joys of life. They’re a great treat to share with your family, to bring to a potluck, or to an ailing friend who needs a little cheering up.

And if you decide to keep them all to yourself? Hey, I won’t judge!

But enjoying some now and some later is also an option. Just let the muffins cool completely, then place them in a plastic zipper bag and put them in the freezer. Frozen Pineapple Orange muffins will keep for up to three months.

Happy baking, friends! May your kitchen be filled with warmth, laughter, and the tempting aroma of homemade muffins.

Looking for more muffin recipes? Check out my original post for Miracle Muffins, the WW-friendly muffins that took the Internet by storm back in 2018, Or the post from 2020, with yummy twists on the basic Miracle Muffin, including my favorite, Ginger Peachy flavor!

Print Pineapple Orange Muffins: A Tropical Fruit Baked Good

Author: Marie Bostwick Yield: 12 muffins [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients

For the muffins:

2 cups flour½ cup white sugar1 T baking powder½ tsp salt1 cup crushed pineapple, divided and drained, with ¼ cup juice reserved1 egg¾ cup of milk¼ cup melted butter¾ tsp orange extractZest of one orange

For the topping:

¼ cup very cold butter1/3 cup brown sugar¼ cup flour¼ cup sweetened flaked coconut¼ cup chopped pecans2 T crushed pineapple (reserved from the cup for muffins)¼ tsp ground cinnamon Cook Mode Prevent your screen from going dark Instructions Preheat oven to 375 degrees. Prepare muffin tin by spraying with oil or inserting paper liners.Place flour, white sugar, baking powder, and salt in a large bowl and whisk to combine. In separate bowl, add pineapple juice, drained pineapple (reserve 2 T for the topping), egg, milk, melted butter (butter should be melted but not hot), orange extract, and orange zest. Whisk thoroughly to combine.Pour the wet ingredients into the dry. Stir until just combined. Divide batter among the 12 prepared cups in the muffin tin.Prepare the topping. Place the flour, brown sugar, shredded coconut, 2 T of crushed pineapple, and chopped pecans in a bowl. Quickly cut the cold butter into the mixture until the pieces are very small, creating a coarse, crumbly topping. Sprinkle the topping over each of unbaked muffins.Bake muffins in the preheated oven for 25 to 30 minutes. Remove from oven. Muffins will keep covered at room temperature for up to three days. Frozen muffins will keep for up to 3 months. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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Cold Zucchini Soup with Avocado

Velvety smooth, refreshing, and delicately flavored, Cold Zucchini Soup with Avocado is perfect on hot summer days. It’s easy to prepare and a great way to use up your garden’s bounty of zucchini!

Cold Zucchini Soup with Avocado – A Refreshing Meal for Hot Summer Days

With much of the country experiencing extended, sometimes record-breaking heat waves, now is the perfect time to make a cold soup. 

In addition to being refreshing, cold soups are a wonderful way to enjoy seasonal vegetables in their freshest form. They are quick to prepare, require minimal cooking, and are served chilled, providing a refreshing respite from the summer heat.

Gazpacho is perhaps the most famous cold soup and something I make fairly often. But with summer gardens starting to produce untold bounty (probably growing way more zucchini than you know what to do with), now is the perfect time to make Cold Zucchini Soup with Avocado.

This cold soup has a delicate flavor and satisfying, velvet-smooth texture. Not only is it just the thing to help beat the heat, but it’s also loaded with good-for-you ingredients.

Why Zucchini and Avocado?

Zucchini, also known as courgette, is a versatile summer squash that is low in calories but high in essential nutrients like vitamin C and potassium, and has plenty of fiber. Its mild flavor pairs well with a variety of ingredients, which makes it a perfect base for soup.

Because zucchini contains a lot of water, leaving it on its own would make for a thin, watery soup.

Adding a perfectly ripe avocado, gives creates a creamy texture and rich, buttery flavor to the soup. Besides tasing great, avocados are also nutritional powerhouses, packed with healthy fats, vitamins, and minerals.

Together, zucchini and avocado create a gorgeous blend of flavors and textures that make this light, cold soup extra satisfying.

Cold Zucchini Soup with Avocado – Ingredient Variations to Boost Flavor

As I said, this soup has a delicate flavor that I enjoy. However, it’s possible for a flavor to be too delicate. That’s why I add in a few extra ingredients to give it some zing.

My recipe calls for a generous amount of minced dill, which is added in at the last minute. I love dill, so this is perfect for me. But you could also use other fresh herbs such as basil or thyme.

Lemongrass would also be a great addition to this soup. If you decide to go that direction, you would peel the tough outer layer off the lemongrass stalk, boil it with the zucchini, and remove the stalk before you puree the soup.

I’d use the lemongrass and dill together, as it’s a great combination. (If you’ve never cooked with lemongrass, you might want to check out this video explaining how to use it.)

Another option would be to add a finely minced jalapeno pepper, cooking them along with the shallots. That would give your Cold Zucchini Soup with Avocado a little bit of spicy kick. You could also add a pinch of cayenne to the soup. But just a pinch! More than that might be too much of a good thing.

Whatever you do or don’t add to the basic recipe, be sure to taste the soup before serving and adjust the seasonings to your palate. Proper seasoning is important!  I happen to like a lot of black pepper in mine.

Celebrate Summer with Cold Zucchini Soup with Avocado

Cold soups are a terrific choice for a healthy summer meal. Whether you’re planning a casual family lunch, a picnic, or just looking for a light dinner or lunch option, this cold zucchini and avocado soup will be your new go-to recipe.

Give it a try soon!

Print Cold Zucchini Soup with Avocado

Author: Marie Bostwick Yield: 4 servings [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 1 lb zucchini, diced2 shallots, diced1 T olive oil2 cups vegetable or chicken stock½ cup dry white wine (chardonnay, pinot grigio, sauvignon blanc)2 T fresh minced dill (reserve a little for garnish)1 cup whole milk1 ripe avocadoKosher salt and pepper to taste(Optional) Sour cream for serving(See post for suggestions on other optional flavor enhancement) Cook Mode Prevent your screen from going dark Instructions Place the olive oil in a medium-sized sauce pan or pot and turn heat to medium high. Add the diced shallots and a pinch of salt to the pot. Cook for about 5 minutes, stirring occasionally, until they become soft and translucent, and are starting to brown slightly.Add the diced zucchini, the stock, and the wine to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove the pot from the heat and allow to cool.When the mixture is cool, use an immersion blender to puree the cooked ingredients. Add the minced dill, milk, and the flesh of a ripe avocado the pot. Blend again, creating a slightly thick and perfectly smooth soup. Add salt and pepper to taste.Place the soup in the refrigerator for at least two hours before serving. Serve well chilled. Garnish with a dollop of sour cream and an additional sprinkle of fresh dill if desired. Did you make this recipe?

Tag @mariebostwick on Instagram and hashtag it #fiercelymarie

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