Category Archives: Recipes

I love asparagus and use it often in recipes. Some of my favorites are Shrimp, Orange, and Asparagus Stir-Fry and Asparagus Egg Drop Soup. This week I made a delicious Asparagus and Chicken Stir-Fry with Basil. I loved the addition of basil!Asparagus and Chicken Stir Fry

Asparagus and Chicken Stir-Fry with Basil

¾ cup chicken stock
3 Tbsp soy sauce
1 Tbsp cornstarch
4 tsp oil
1 pound of boneless chicken, cut into thin strips
2 garlic cloves, minced
1 Tbsp ginger, peeled and minced
1 pound of asparagus, trimmed and cut into one inch pieces
1 small red pepper, thinly sliced
2 scallions, diced
¼ cup fresh basil

Whisk together the chicken broth, soy sauce and cornstarch in a small bowl and set aside.

Heat your wok or large skillet over medium high heat. Pour in 2 tsp of oil and swirl to coat the pan. Add the chicken and stir-fry until browned and cooked through, about 4 minutes. Remove and set aside.

Heat remaining 2 tsp oil in the same pan and add the garlic and ginger and stir fry until fragrant, about 20 seconds. Add the asparagus, pepper and scallions and stir-fry until the vegetables are crisp tender, about 2 minutes. Return the chicken to the pan. Add the seasoning sauce to the pan and cook, stirring constantly until the mixture bubbles and thickens, about one minute. Remove from heat and stir in the basil.Asparagus and Chicken Stir Fry Serve at once.Asparagus and Chicken Stir Fry


In case you’ve never used a wok before for your stir-fry here is a helpful graphic for you!


Garlic scapes, what are they? Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the garlic bulbs to thicken up. Scapes can be used in so many ways. They make a fabulous addition to a flower bouquet but they are also so delicious to eat. You can use them in any recipe exactly the way garlic is used. Last week I mentioned that it was almost time to harvest my garlic scape.Garlic Scapes

How do I use them? They make the most delicious garlic scape pesto. You can combine it with basil or just use the scapes. Either way is delicious, we especially enjoy it tossed with pasta!Garlic Scape Pesto and PastaCut them up and use them in a stir fry. One of my favorite stir fry recipes is this delicious garlic scape scampi.garlic scape shrimpI’ve also made garlic scape pickles.Garlic Scape PicklesThe more ways I find to use the garlic scapes the more I think I should just grow more garlic!garlic bulbs, garlic sets, gardenDo you grow garlic? What is your favorite way to use the scapes?

This recipe has been adapted from a recipe I tried using HelloFresh. Although the original recipe was good I felt it needed a little something more so I added some minced garlic! Why have I never thought of topping a chicken breast with shredded zucchini? The zucchini keeps the chicken moist and tender while it is cooking. The addition of garlic and Parmesan gives a delicious flavor to the mix.Zucchini Parmesan Crusted Chicke


2 Chicken Breasts, about 12 oz total
1 zucchini, shredded
¼ cup Parmesan cheese
1 tsp dried chili flakes
1-2 gaarlic cloves, minced

Zucchini Parmesan Crusted ChickePreheat your oven to 400 degrees. Grate the zucchini and place into the center of a clean kitchen towel. Gather the corners and squeeze the excess moisture out over your sink. Place the zucchini in a bowl. Add the minced garlic, Parmesan cheese and chili flakes to the zucchini. Mix well.

Pound the chicken breast until they are about ½ inch think. Season both side with salt and pepper and place on a lightly greased baking sheet. Top each chicken breast with a thick layer of the zucchini mix. Bake 15- 30 minutes or until just cooked through. During the last two minutes of cooking, heat the broiler to high and broil for about 2 minutes or until golden brown on top.Zucchini Parmesan Crusted Chicke

Serve the Zucchini & Parmesan Crusted chicken with a salad or with mashed potatoes and green bean. We use the leftovers on a salad the next day.Zucchini Parmesan Crusted Chicke

There are many things I enjoy about June in Vermont. Everything is just so green and the flowers are everywhere and the fields are just full of wild strawberries!June in Vermont They may be tiny but they are packed with flavor and make the best strawberry muffins. Something about the tiny size and the burst of strawberry flavor just enhances the taste of the muffins.Wild Strawberry Muffins

I’ve shared this tradition several times but hey it’s a tradition! My husband has a real fondness for these muffins and each year he will diligently spend an hour or more searching and picking these tiny little berries. The strawberries are short lived and if you don’t go right out and pick them the birds will eat them up. Wild Strawberries

In exchange I use them to bake up a batch of his favorite Wild Strawberry Spice Muffins.

We usually enjoy a few and then I freeze the rest to enjoy later this year. This year the strawberries were amazing and in abundance. My husband went out and in just an hour he had picked enough for a double batch of muffins. My mouth is watering as I write this!

My husband loves these muffins so much he will even prepare them for me so all I need to do is mix up the muffin batter. A good deal if you ask me!Wild Strawberry Muffins

This recipe would be wonderful with blueberries or even regular strawberries but I use it each year to make our delicious Wild Strawberry Spice Muffins!muffins, berry, strawberries

Wild Strawberry Spice Muffins

1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries

Topping (optional)
1 Tbsp sugar
¼ tsp cinnamon

In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.

Fill greased or paper lined muffin cups two-thirds full.

Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.strawberry muffins This recipe makes one dozen muffins. The recipe can easily be doubled and they freeze well. Enjoy!

Wild Strawberry Muffins.

Wild Strawberry Muffins.

Floyd Family Homestead

This delicious oven pancake can be made with fresh or frozen berries and enjoyed anytime of the day. As my husband says it’s a great excuse to enjoy pure maple syrup! IMG_7973

Blueberry Dutch Baby

2 tsp butter
1 cup milk
¾ cup flour
½ cup egg substitute or eggs to measure 1/3 cup
1 Tbsp coconut oil
1/8 tp cinnamon
Pinch salt
1 cup of fresh or frozen blueberries (optional – I baked my plain)

Preheat your oven to 450 degrees. Place butter in a 9 inch oven proof skillet or glass pie plate. Place in oven and heat until the butter melts.

Meanwhile combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until smooth, about one minute.

Remove skillet from the oven and swirl so that the butter covers the bottom and sides of the skillet. Pour in milk mixture and sprinkle evenly with blueberries. Bake until the pancake is puffed and lightly browned, about 25 to 30 minutes. Dust with confectioners’ sugar. Cut into wedges and serve at once. Dutch BabyMakes about 4 servings. Delicious with a little yogurt as well. I enjoyed mine with a little of my Blueberry Lemon Sauce!

We’ve all got our favorite herbs and spices, but some ingredients are basics. For many, sugar starts off the day in your tea or coffee. Sugar is also a key ingredient in many treats. Salt, pepper, oil, and vinegar are also non-negotiable. As for condiments, many can be made at home and they’ll most likely taste better that way. A few recipes will get you started, but if you’re curious, head to the store and take a look at the labels on items like specialty dips, taco seasoning and cocktail sauce. You might be surprised to learn you have all the necessary ingredients at home.

Here is a list of the basic pantry items:
Olive oil
Vegetable oil
Herbs and spices you use the most
Tea and/or coffee

My favorite Taco Seasoning recipe.
1 Tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp ground cumin
1 tsp salt
1 tsp black pepperKeep your red spices in the freezer for maximum freshness.

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Homemade Cocktail Sauce is another easy sauce to whip up at home. I love shrimp in any form and once you try this homemade shrimp cocktail sauce you will never buy it in a bottle again! Best news is that you can make it up to a week ahead and store in your refrigerator. Makes enough for about 8-10 servings.

Homemade Cocktail Sauce
1/2 cup ketchup
2 tablespoons horseradish, plus more to taste
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 to 2 pounds large shrimp, peeled and deveined.

Whisk together all the ingredients in a bowl. Taste and add more horseradish or any of the other ingredients to suite your taste. When you’re happy with the sauce, transfer it to a small serving bowl.

Cook the shrimp by poaching them in boiling water, pan-frying them on the stove, or roasting them in the oven until opaque. Arrange the shrimp around the cocktail sauce and serve hot or cold. Delicious!shrimp cocktail

Homemade salad dressing is another great way to use the ingredients you have on hand. This is my favorite balsamic vinaigrette that only has five ingredients! Store the leftovers in the refrigerator and if the dressing thickens just bring to room temperature before serving.

Balsamic Vinaigrette
6 Tbsp balsamic vinegar
¼ cup fresh lemon juice
1 tsp pure maple syrup
2 tsp Dijon mustard
6 Tbsp olive oil

Combine the vinegar, lemon juice and maple syrup in a bowl. Add the mustard and then slowly whisk in the olive oil. Perfect on any salad!Salad dressing

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