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Iconic Bakery: The World's Best Chicken

Posted by Fred Steiner on Monday, October 19, 2015

The World's Best Chicken
Provided b Kristen Howard, mother of Lily and William
From "Kitchen Classics" cookbook from the Bluffton Child Development Center

4 boneless, skinless chicken breasts
1/2 c. Dijon mustard
1/4 c. maple syrup
1 Tbsp. red wine vinegar
Salt and pepper
Rosemary

Preheat oven to 425 degrees. In a small bowl mix mustard, syrup and vinegar.

Place chicken breast into 9 by 13-inch baking dish. Season with salt and pepper. Pour mustard mixture over chicken, covering each piece.

Bake for 30-40 minutes. Season with chopped rosemary.

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Iconclast Bakery: Easy Italian pork chop dinner

Posted by Fred Steiner on Monday, October 12, 2015

Easy Italian Pork Chop Dinner
Recipe from Linda Ferguson in the Ada sesquicentennial cookbook, 2002

4 large pork loin chops
1/4 c. Italian salad dressing, plus 2 T.
2 T. cooking oil
4 medium potatoes - peeled and thinly sliced
1 small onion - sliced

Marinate pork chops in 1/4 c. Italian dressing for 3 hours, turning occasionally. Remove the marinade and brown both sides in oil. 

Season with salt and pepper. Place in baking dish.

Layer potatoes and onions over chops. Drizzle with 2T. Italian dressing. Season again with salk and pepper.

Cover and bake at 350 degrees for 1-1 1/4 hours or until done.

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Icon bakery: Spinach Salad and Dressing

Posted by Fred Steiner on Saturday, October 3, 2015

Spinach Salad and Dressing
By Nancy Yeager -
from "Country Cookin'," Bluffton Community Cookbook II

Salad
• Spinach, torn
• Romaine lettuce, torn
• Mushrooms, sliced
• Hard boiled eggs, chopped
• Bacon, crispy and broken

Prepare the amount of lettuce as needed

Dressing
1/3 cup vinegar
1 cup oil
2/3 cup sugar
1 tsp. dry mustard
Bacon bits
1/4 cup onion - diced
1 tsp. salt
1 tsp. celery seed

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Monty Siekerman: Insight in unexpected places

Posted by Fred Steiner on Thursday, September 17, 2015

By Monty Siekerman
Sometimes you find insight in unexpected places.

I recently attended a gathering of writers and artists at ONU, but came away with some insight about my job, which is neither writing poetry nor putting beautiful lines on canvas.

I learned to look at my job differently, my job as a simple gardener at the Railroad Depot Park.
Sure, I love gardening, seeing the beautiful flowers bloom, watching mothers push baby carriages through the park, business people scurrying to work, students walking dogs (even one guy with a cat on a leash).

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August features at Mustard Seed Cafe

Posted by Fred Steiner on Sunday, August 9, 2015

Mustard Seed Café, 562 N. Main St. Bluffton, (567-226-1120) is featuring local summer vegetables in its offerings for August:

●Rolled Skirt Steak stuffed with herbed goat cheese, mushrooms and spinach, served over potato cakes with pan-flashed green beans and drizzled mushroom sherry sauce

●Summer Ratatouille over lemon herb pasta

●Marinated herbed shrimp over lemon sautéed zucchini ribbons, marinated tomatoes, ricotta cheese and basil pesto risotto

●Eggplant Caponata flatbread with fresh goat cheese and fresh basil

●Smoked Salmon BLT

●Chocolate Dipped Watermelon

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Have you stumbled upon this? Can you locate it?

Posted by Fred Steiner on Wednesday, July 22, 2015

Few could answer this question because, I imagine, few have stumbled upon it.

This is found in a trail in the woods southwest of Fraternity Circle. Growth in the woods has been cut away, a path of cut logs to walk on extends just a few paces.

Looking up, one sees a "monument" of wood circles with colorful bottles attached.

There used to be a small brochure there telling about what the passerby has discovered and why the pathway is there, but the pamphlets are long gone.

Look for an opening in the northwest corner of the woods to find this hidden gem.

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