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My Thing

By Fran Hill

Without a doubt, my mother-in-law’s specialty was fried chicken. A true farm woman, she raised hundreds of chickens, butchered them with practiced precision, and fried them up to golden perfection … if you like fried chicken. Quite honestly, I don’t really care for it. This has always been a bone of contention with Hubs’ family. They are fried chicken junkies. If there would have been a vote before the wedding, I probably would have been voted out. Their love of fried chicken is that strong, and my indifference matches it.

A couple of times, I did try to fry chicken for Hubs. Every time, I was told that it wasn’t like his mom’s. I shelved the vats of hot oil, and tried to make oven fried chicken my thing, but my heart wasn’t in it. The skin, the bones, getting your hands all messy while gnawing on a drumstick, it all just wasn’t for me.

However, I do have a deep and abiding love for Chicken Fried Chicken. Buttermilk dipped, butter cracker crumb coated, and fried to crispy excellence, Chicken Fried Chicken has all the incredible indulgences of fried chicken without the bones and skin that put me off. Plated with garlic mashed potatoes, corn in butter sauce and lots of peppered milk gravy, this is my thing.


Chicken Fried Chicken

4 boneless skinless chicken breasts
1/2 cup flour
1/4-1/2 teaspoon fresh ground black pepper
1/4-1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
3/4-1 cup buttermilk
1-2 cups finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)
4 tablespoons peanut oil (or canola oil)


Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension.)
Combine flour and seasonings in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Submerge chicken breasts, one at a time, into the buttermilk.
Dredge in seasoned flour.
Dip into buttermilk again, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Hot Dogs

By Fran Hill

My life now revolves around hot dogs. No, I didn’t invest in a little food cart to sell dirty water wieners on the street corner. Hubs, Ace, and I opened our home to two more dachshunds. We are now a three hot dog home.

After we lost our female doxie to heart disease in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy’s lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace’s more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused and unwanted dachshunds, including those that need rehoming because their owners just can’t keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so. Once a month, the organization hosts a Meet and Greet at an area pet store, Your Pet Stop in Sioux Falls, to ease potential adoptions. With our references checked and adoption application approved, Hubs and I set off to meet some loveable doxies. Of course, Ace also joined us. There would be no four-legged family additions that were not approved by our long and lean king of the household.

Tabby and Jenn seemed to know we were the ones before we were even in the door. Jenn curled up in Hubs’ arms and fell asleep, and Tabby batted her big, brown eyes and barked at me every time I set her down and tried to walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs’ feet inside a pen at the back of the store. The mother and daughter pair of doxies had never been apart, and it was required that they be adopted together. We were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I drove the DDR volunteers crazy with my never ending emails. What were the girls’ sleeping habits? What kind of food did they eat? Were they OK with stairs? The girls already had me wrapped around their little paws as I purchased new kennels, harnesses and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and brushed away a few tears as I prepared to leave. In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Tabby and Jenn have now been with us just over two weeks, and there has never been any doubt that the girls are home. It is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn’t thrilled with Ace’s love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food and his heart with both girls. Every morning begins with a sweet round of mutual kisses and butt sniffs among the pups. This is their forever home.

Our furry hot dogs make our home happy, and Deviled Chili Cheese Dogs make our tummies happy. While not a menu staple for the health conscious, chili cheese dogs are a deliciously messy indulgence. Start with good quality wieners to really make this treat worthwhile. The heat of the saucy, seasoned ground beef can be adjusted from mild to wow with your choice of chile powders. An extra step of tossing the scored hot dogs with hot sauce adds an unexpected burst of flavor, and don’t skimp on the cheese. Melty, gooeyness is essential for a superb chili dog.


Deviled Chili Cheese Dogs

(adapted from Rachael Ray)
1 pound ground beef
kosher salt
freshly ground black pepper
1-2 tablespoons Worcestershire sauce
1 small onion, chopped
2 cloves garlic, minced
1-2 tablespoon chili powder (I used Ancho Chile Powder)
16 ounces tomato sauce
8 all-beef hot dogs
1 tablespoon butter
1 tablespoon hot sauce (I chose Frank’s Red Hot)
8 hot dog buns, toasted
2 cups shredded cheddar cheese

Heat skillet to medium heat and add the ground beef. Season with salt and pepper. Brown and crumble the beef. Add Worcestershire, onion, garlic and chili powder. Cook together a few minutes to soften the onion and garlic. Add tomato sauce and bring to a simmer. Reduce heat and simmer until sauce is thickened. Meanwhile, boil the hot dogs until heated through. Drain and return pan to the heat. Add the butter and hot sauce and stir to combine as butter melts. Score the hot dog casings and return to the pan with the hot sauce. Brown the dogs and crisp the skin in the sauce mixture. Heat broiler. Arrange hot dogs in buns and top with chili and grated cheese. Place dogs under broiler and melt cheese. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Post-Christmas Pork

By Fran Hill

I am among those that leave Christmas decorations up through January 6, Epiphany. I enjoy the sparkle of the lights on cold, dark, winter nights. And, admittedly, I am a little lazy. Pulling decorations and garland out of totes is always easier than trying to put them back for storage.

This year, our fresh tree was extremely dry from the day we brought it home. By Christmas, if you looked at it, needles dropped. The summer drought was not kind to Christmas trees (or anything, for that matter). Just after the New Year, I decided that even though the Wise Men hadn’t yet made their appearance, the Tannenbaum had to go.

It took an entire afternoon to delicately remove the glittery snowflakes, sparkly glass balls, handmade lace stars, and string after string of twinkly lights from the tree. Moderation isn’t part of my vocabulary when I decorate a Christmas tree, even though I always swear to practice simplicity as I face dismantling each year. When I had finally shoved the tree out the door and placed it strategically in the driveway to force Hubs to haul it away, I sat down with my laptop and a beverage to relax.

This is when I noticed the article on NPR touting turning abandoned Christmas trees into beer. It seems that spruce beer was once a treatment for scurvy during long voyages. With the increasing popularity of craft brewing, this once-forgotten beer is once again making use of the spruce.

My tree was a fir, but that didn’t stop me from considering it for beer brewing…for just a minute. I don’t brew my own beer, or make my own wine. Honestly, it scares me. What if I put all that effort into it and resulted with swill? Brewing and fermenting are a lot more complex and precise than my methods of cooking. I will leave spruce beer to the Vikings and the courageous craft brewers.

While I won’t venture into beer brewing, I will bring some beer into my meals. No, not just guzzling a brewsky with some pizza or wings. Beer can be a great flavor addition to stews, sauces, and for marinating or brining.

Pork is notorious for being dry if not carefully prepared. It is bred to be lean, and therefore, a pan of chops can be unforgiving when overcooked. However, if brined in a flavorful beer with salt and seasonings, the meat can be moist, and tenderly delicious. Sweet onions make a great addition to the plate alongside any green vegetable. Try the recipe with spruce beer, if you find (or brew) it. I haven’t, but woodsy rosemary pairs great with pork, so I don’t see why a Christmas tree brew wouldn’t work just as well.

Beer Brined Pork Chops with Onions

Adapted from Sunset Magazine

4 boned center-cut pork loin chops, about 1 inch thick
2 12-ounce bottles of flavorful beer (I used an ale)
1/4 cup kosher salt
1/4 cup brown sugar, firmly packed — divided
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon fennel seeds
2 cloves garlic, peeled and crushed
3 tablespoons olive oil
3 red onions, thinly sliced
1/3 cup apple cider vinegar

Rinse pork chops. Over medium heat, combine beer, salt, 2 tablespoons brown sugar, peppercorns, mustard seeds, fennel seeds and garlic. Stir until salt and sugar are dissolved. Allow mixture to cool completely. Place chops in a large zippered plastic bag and add brine. Seal and chill for 4-6 hours. (It’s an excellent idea to prepare this before work and leave in fridge all day.)

Remove chops from brine. Rinse and pat dry. Heat olive oil in a skillet. Add chops and cook until well browned on each side, about 6-10 minutes total.

Transfer chops to a plate; tent with foil to keep warm. Add onions to pan. Stir and cook until onions are very soft and browned. Low heat is best for caramelizing the onions — it takes about 20-25 minutes. Stir in the vinegar and remaining 2 tablespoons brown sugar. Cook, scraping the bottom of the pan to loosen any browned bits. Allow liquid to mostly evaporate.

Place chops on top of onion mixture and cover pan. Cook until chops are cooked through, 6-10 minutes. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their dog, Ace, reside near Colome.


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Our Office Lutefisk Party

By Ruth Steil

The brown-jacketed deliveryman brought a package to our office door and said,”I think it’s lutefisk. Do you want me to set it outside?” That’s when we knew we were in for an adventure.

Although our staff always enjoys exploring the culinary culture of South Dakota, back in 2006 we realized that many of us at South Dakota Magazine had never tried one of our state’s most infamous holiday dishes. That’s especially surprising because our most senior staffer, Alma Korslund, is an experienced lutefisk chef.

Lutefisk is air-dried codfish that has been rehydrated by a soaking in lye and water, hence the name, lute (lye), fisk (fish), or”lyefish.” Whether lutefisk originated in Norway or Sweden is apparently a fishbone of contention. With all the bad press, it’s a mystery why either country wants to claim it. According to an old Norwegian-American saying,”Half the Norwegians who immigrated to America came in order to escape the hated lutefisk, and the other half came to spread the gospel of lutefisk’s wonderfulness.”

Alma grew up in a Danish household (the Hansens) in the Irene/Viborg area. Her grandparents were Danish immigrants.”We’re Danes, not Norwegians, but we like lutefisk,” she says,”I guess we made it for the Norwegian in-laws.” She was eight when she first tried lutefisk. Her sister didn’t care for the taste, but Alma liked it immediately.”I think it had something to do with all the butter we used,” she admits today.

The Hansens enjoyed lutefisk every Thanksgiving. As the rest of the holiday feast was being set out, the lutefisk was finally put on the stove to boil. Melted butter and the fish were the last things brought to the table.

Lutefisk is traditionally served with mashed potatoes, green beans or creamed peas, lefse and butter — ≠lots of butter. Swedish meatballs were often added to the menu for the faint of stomach.

Although lutefisk can be made in the microwave or oven, Alma still cooks it on the stove, just the way her mother taught her. Here’s how the Hansens did it:

  • Cut large lutefisk filets into portion-sized pieces.
  • Soak in salt water for a few hours before cooking.
  • Bring a large saucepan of water to a boil.
  • Drop fish pieces into boiling water.
  • Wait for water to come back to a boil.
  • Poke with fork — fish will slide off easily when ready.

The fork test is important.”When it slides right off the fork, it has to come out of the water and to the table,” insists Alma. Overcooking lutefisk produces a quivering gelatinous mass, something akin to fish jello.

Lutefisker Alma Korslund in the kitchen.

The lutefisk that arrived via our deliveryman came from Olsen Fish Company of Minneapolis, the world’s largest processor of lutefisk. They produce over half a million pounds of the fragrant fish a year. Approximately 25 tons of that comes directly to South Dakota. Olsen’s even has a Lutefisk Hotline (800-882-0212) to call if you don’t understand the fork poke.

Lutefisk can be purchased fresh or frozen, with skin or without. We received it frozen skinless or kettle ready.”This is a very nice piece of fish,” Alma said,”Sometimes you have to remove the skin.”

When Alma prepared the lutefisk for our magazine staff, the meal was met with some trepidation; the fish doesn’t come without a reputation, after all. But everyone tried it.”They were all good sports,” Alma said. Comments from the diners ranged from, “How do you say ‘ugh’ in Norwegian?” to”Way better than I expected, it reminds me of artificial crabmeat.” Even our editor’s dog, Yeller, ate some. But, he also chews on whatever he finds in the backyard.

Alma concedes that lutefisk may be a dying tradition.”My children can do without it, but they will try it,” she says.”My grandchildren don’t like it at all.” So she often prepares it just for her husband, Dale, and herself — their own little Danish feast.

Editor’s Note: This story is revised from the November/December 2006 issue of South Dakota Magazine. To order a copy or to subscribe, call 800-456-5117.

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Out of the Mouths of Babes

By Fran Hill

When I am not preparing fabulous recipes to share here at South Dakota Magazine and on my blog, I sometimes work as a substitute teacher in the local school district. My career in education began with a stint as a special education aide and has wound its way through every classroom in both the elementary and high school at one time or another. There are so many stories that I could tell to make you smile, chuckle, belly laugh, blush and even cry. The students really are the best part of the job.

The other day, I had the pleasure of spending time with the second grade class. They were tired but wired after a state championship football game at the Dome the night before. While our Cowboys didn’t win, my young class was still extremely proud of the football team, and talk of the game worked its way into almost every subject that day. I find it awesome that this group of students is so uninhibited with sharing opinions, ideas, and praise.

When we headed to the lunch room for our mid-day break, I grabbed my ham and cheese on wheat sandwich and the apple I had packed that morning. After a little silence as the hungry students inhaled their lunches, the candid chatter began once again. It was at this time that the little boy sitting across from me asked why I wasn’t eating the other half of my sandwich. I explained that after also eating the entire large Honeycrisp apple, I was full. Without missing a beat, he replied that I should eat it anyway because I would be hungry later.

You know what? Out of the mouths of babes; he was right.

By the time classes were dismissed that day, I was starving. I couldn’t wait to get home and raid my cupboards. It took discipline not to hit up Hubs’ stash of potato chips, and dinner couldn’t come soon enough that night. I should have listened to that second grade wisdom.

This Open-Faced Hot Chicken Sandwich with Mushroom Gravy isn’t the kind of sandwich that I would normally pack in my lunch, but it is the kind of comforting meal that fills you up. Juicy, seasoned chicken cutlets top hearty toast and swim in a deliciously creamy gravy. Nobody will have to tell you to swirl your fork around to gather every last drop of the savory goodness. You won’t be hungry later.

Open-Faced Hot Chicken Sandwich with Mushroom Gravy

Adapted from Rachel Ray

4 boneless, skinless chicken cutlets
Kosher salt
Freshly ground black pepper
1 teaspoon poultry seasoning
Olive oil
4 tablespoons unsalted butter
1/2 pound mushrooms, sliced
1 large shallot, chopped
2 tablespoons flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (plus additional for garnish)
1 tablespoon Dijon mustard
4 slices hearty bread, such as sourdough or potato, toasted

Season the chicken with salt, pepper and poultry seasoning. Heat the olive oil in a large skillet. Add the chicken and cook until golden on each side. Transfer to a plate and cover with foil to keep warm. Add 3 tablespoons of butter to the skillet and slightly lower the heat. Add mushrooms and shallots and cook until tender. Sprinkle in the flour and stir while cooking. Add the chicken broth and bring to a simmer. Stir in the cream, parsley and mustard. Cook until the gravy thickens. Brush the toast with the remaining butter and top with the chicken cutlets. Cover with gravy and garnish with additional chopped parsley. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.


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What a Crock

By Fran Hill


There are recipes for all kinds of dishes to be prepared in crock pots. Breakfasts of slow-cooked oatmeal, lunches of soup, pot roasts and even the mashed potatoes to serve with them, cobbler-like desserts and just about anything in between can magically simmer in the crock pot while you cut the apron strings to the kitchen and get on with your life.

That isn’t to say that I believe that everything can or should be prepared in a crock pot. It is kinda like Speedos…just because they are there doesn’t mean they’re a good thing. A successful crock pot meal requires common sense and most of all attention to your own tastes. Don’t like a roast chicken that isn’t browned? Don’t attempt the crock pot recipe. Making a dip that includes mayo, which separates into an oil slick when overheated? Probably best to avoid the crockpot. Want a chili with the blended flavors of chiles, seasoned meat, and beans bubbled all day? The crock pot could be your perfect tool.

My crock pot isn’t used a lot. Honestly, I am not happy with the texture of many foods after cooking for hours. But I love the ease of tossing in a few ingredients and not giving dinner a second thought, except to appreciate the aromas drifting through the house. Trial and error has provided a few chosen recipes for the crock pot that I turn back to time and again.

One of those tried and true recipes is a flavorful and spicy method for preparing shredded meat for tacos, enchiladas, sandwiches, nachos, casseroles, and even soups and stews. The original recipe called for beef roasts, and I can attest that it is fabulous. I have also prepared it with lamb and deer roasts with equal success. Eventually, I swapped out a few ingredients from the original recipe to create Chipotle Pork. Hubs and I loved it, swooned over it, ate like little piggies and couldn’t get enough of it. It is not a crock to have Chipotle Pork in your crock pot.

Chipotle Pork

3-5 pounds pork loin roast
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3-5 chipotle chiles in adobo, chopped
1 (4 ounce) can green chiles
1 (7 ounce) can salsa verde
1-2 cups slice onion
3-5 garlic cloves, minced
1 (14 ounce) can chicken broth

Place roast in crock pot and season with pepper, chili powder and cumin. Add the remaining ingredients. Simmer on high for 5 hours or on low for 7-8 hours. Shred the meat with a fork and simmer in the sauce on high for additional 10-15 minutes. Serves 8. To make the original Chipotle Beef (or lamb or deer), replace the chicken broth with beef broth.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.



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Sharing “Difficult” Recipes

By Fran Hill

The Andouille sausage for these sausage and shrimp skewers can be hard to find on the prairie, but local meat lockers may have a good substitute. Photo by Fran Hill.

I started my blog, On My Plate, not quite 6 years ago as a way to share recipes with friends and family. At that time, I had spent over a year accumulating, choosing and preparing recipes and creating photos for each one with the intention to put together a private cookbook to share as Christmas gifts. The cookbook was proving to be a lot more work than I had envisioned, and blogging seemed like a much simpler method of publishing.

During the past 6 years, I have shared over 350 recipes on that blog. The majority I still make repeatedly today. There have, however, been some one-hit wonders, appearing only once on my plate…not because I didn’t like the foods, but most likely because the recipe involved A) an inordinate amount of work (it is no secret that I am lazy) or B) an ingredient that is a bit more difficult for me to find.

There isn’t a grocery store in my small town. We once were home to a solid store of the basics, but now it is a 10-15 mile jaunt down the highway in either direction to stock up. (Thankfully, the local gas station handles milk, bread and eggs for those I-can’t-believe-I-ran-out moments.) The owners/managers of the area groceries are willing to special order things for me, but I don’t often ask unless I am sure that someone else might be interested. I don’t want to be the reason a dusty case of unicorn meat is languishing away on the shelves.

Instead, over the years, I have searched out online sources for seemingly exotic ingredients. It is also seldom that a trip out of town doesn’t involve a stop at a larger grocery store or specialty market. Collapsible cooler bags are a permanent fixture in the back of my car. I plan ahead. There is a running list in my mind of unfamiliar items I have seen in recipes. I do my best to make my options work for me.

Not everyone is this dedicated to their food. I understand this. When I share a recipe that I love that may include an unfamiliar ingredient, I am not trying to be difficult or spiteful. I just want to share something that I found to be delicious and believe that you may also enjoy.

Andouille sausage isn’t necessarily an unfamiliar ingredient. Anyone that has seen a Cajun episode of a cooking show or even any”reality” (yes, I am a snob and will put that word in quotes when talking about television) show based in Louisiana has heard about this spicy sausage. Many of us have probably sampled flavorful, smoked chunks of this sausage in restaurant dishes. As for finding it at a local grocery? Out here on the prairie, good luck. It is one of those ingredients that might take a little searching for a reliable source.

If you are lucky enough to have a local meat locker that makes smoked sausages, you probably have an acceptable substitution readily available. When replacing Andouille with another sausage, you have the option of controlling the spice level…which might be good for our sometimes mild-mannered South Dakota taste buds.

The Andouille that I have tried has always packed a major punch of heat. However, the heat pairs well with the more delicate flavors of shrimp. Skewering the two alternately, brushing with garlic oil, and then grilling makes a great main dish with rice and a salad, or a hand-held appetizer at a party. Really, there is nothing difficult about Andouille Sausage and Shrimp Skewers.

Andouille Sausage and Shrimp Skewers

1 pound uncooked shrimp, peeled and deveined, tail on
1 package Andouille sausage, cut into 1/2-inch slices
2 cloves garlic, minced
2-4 tablespoons olive oil
Wooden skewers

Soak wooden skewers in water for about 15 minutes to prevent burning on the grill. Combine garlic and olive oil in a small dish. Prep grill to medium-high heat. Thread shrimp and sausage alternately on the skewers. Brush with the garlic oil. Grill skewers on each side 3-4 minutes, until sausage is heated through and shrimp turns pink. Continue to baste with the garlic oil as grilling. Serves 4-6.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.



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Fear No More

By Fran Hill

In small towns all around the state, doors were locked yesterday. Cars, houses and garages were shut up tightly. I heard rumors that a few small businesses even did pat downs before allowing entrance. The residents of our state were not fearful of terrorists or burglars. They weren’t panicked by a common criminal. The boogeyman that had everyone in our normally quiet neighborhoods on their toes was much more real. August 8th was National Zucchini Day.

Yes. Zucchini and the fear of someone celebrating”Sneak Some Zucchini Onto Your Neighbor’s Porch Day” sparked uneasiness and angst among South Dakota’s citizens. Perhaps, they didn’t know about the plethora of recipes from South Dakota Magazine‘s past zucchini cook-off? Brownies, cake, cookies, chili and a quiche-like pie were offered up for that judging. Quick breads with blueberries, side dishes sautÈed with cherry tomatoes, and condiments stewed into a cinnamon”apple” butter (and many more recipe ideas) are covered on my blog, On My Plate.

It is clear that I am not afraid of the green (or sometimes yellow) garden vegetable. I welcome it into my home. Shredding it into desserts is delicious. Roasting, grilling, and sautÈing it with garlic, chiles or sometimes exotic (to my Midwestern kitchen) spices is delightful. Sweet to savory, zucchini is the chameleon of food. It can be anything you need it to be, and shouldn’t be feared. It should be embraced and loved.

I love to pair garlic with zucchini (actually, I love to pair garlic with pretty much anything); adding cream and some Parmesan cheese is an outstanding method to create Zucchini Alfredo. Choose small zucchinis that are tender, don’t require peeling, and have no large seeds. I use a mandolin slicer for ease of prep, but a plain old kitchen knife would do the job with just a little care. Crafting”noodles” of thinly sliced zucchini is pretty genius, in my book. Of course, it isn’t the same as a big plate of pasta, but in the heat of summer, who wants the misery of a belly full of carbs? I bet some creamy, lightly garlicky, beautiful Zucchini Alfredo will change your mind about the garden’s most feared vegetable.

Zucchini Alfredo

2 small zucchini
1/2 tablespoon olive oil (Honestly, I eyeball this.)
1/2 tablespoon butter
2 cloves garlic, minced
Splash of dry white wine (I have used Sauvignon Blanc or Pinot Grigio…whatever not too sweet wine you may have.)
3-4 tablespoons heavy cream (You want enough for sauce, but not enough to drown the zucchini.)
2-4 tablespoons grated Parmesan cheese (NOT the green can, please.)
Kosher salt
Freshly ground black pepper
Additional grated Parmesan cheese, basil, or herbs of choice for garnish

With a mandolin slicer, slice the zucchini into thin ribbons, roughly just under 1/8″ thick. You want the slices to be thin enough to become pliable like noodles, but not so thin that they disintegrate into mush during the quick sautÈ and thickening of the sauce. Cut the ribbons of zucchini into 1/4″ strips, similar to fettuccini noodles.

In a large heavy skillet or braising pan, heat the oil and butter together. Add the garlic and briefly sautÈ until fragrant. Be careful not to burn; burnt garlic isn’t nice. Add the zucchini noodles and stir gently to coat with the garlic-infused oil. Add the splash of wine, again tossing the zucchini to coat and allowing some of the alcohol to cook off. Add the heavy cream and the parmesan cheese. Push the zucchini to the edges of the pan and allow cream to reduce slightly and thicken for sauce. Season with salt and pepper. Stir carefully, as to not break the zucchini noodles, to coat the zucchini with the sauce.

Serve topped with additional grated Parmesan cheese and fresh herbs. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.



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Frittatas for Mama

By Fran Hill

I don’t have children, but don’t say that in front of my pups. They may have fur and four legs, but my two dachshunds believe they are my babies. Just as it would be with human children, in my house life often revolves around those little guys’ wants and needs.

Honestly, I may think that I am taking care of them, but they really do look out for me in their own ways. Ace is pretty demanding that I get a little exercise by throwing his tennis ball, and Sissy tends to my emotional stability by creating downtime to rub her belly. We are a good family.

On Mother’s Day, they even remember me…with a little help from my husband. The pups have surprised me with a supply of paving stones, strawberry plants and a new mower. They know that spring draws me outside to spruce up the yard, garden and patio, and their gifts often feed that passion.

While I love those gardening gifts, I would be lying if I didn’t admit that I wish the dogs could really feed me. I would love breakfast in bed, or a lazy brunch on the patio. It is no secret that I have a soft spot for stacks of blueberry pancakes, mugs of tea, bowls of fruit salad, strips of crispy bacon and eggs. Poached? Scrambled? Omelet? How about a frittata? How about Mini Zucchini Frittatas? That would be a very happy Mother’s Day.

Mini Zucchini Frittatas

(adapted from Gourmet)

1 1/2 tablespoons olive oil
2 small zucchini, halved lengthwise and cut into half-moons
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chives, chopped
3/4 cup grated Parmesan Cheese (PLEASE grate your own. No green can.)
5 eggs, lightly beaten

Preheat oven to 375F. Heat oil in a large skillet and add zucchini with salt and pepper; sautÈ just until tender. Whisk chives, zucchini, and 1/2 cup of cheese into eggs. Divide mixture evenly among 6 (well-greased) muffin cups. Bake for 14 minutes, until tops are puffed and middles are set. Sprinkle with remaining cheese and serve. Serves 6.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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In Hot Water

By Fran Hill

After blogging for almost 6 years, I had come to the point where I not only accepted, but embraced the fact that I am only a”sometimes blogger.” I had decided that I didn’t need to adhere to a publishing schedule. It better suited my style to just blog when I had something to say or an excellent recipe that I had to share RIGHT NOW. I was OK with that. I hoped that my readers were, too. If not, there were lots of other bloggers out there that were regular posters. I couldn’t be everything to everyone all of the time. To make it work for me, I had to do what I loved in a way that I loved doing it.

Then, South Dakota Magazine approached me about doing submissions for this website. It has been an excellent opportunity to expand my audience, but threw a wrench into all that Zen. The magazine has a schedule. I *had to* find something to say on a regular basis. And, more importantly, I had to prep and photograph more recipes that were worth sharing. Yikes. There goes my carefree blogging.

This week, I felt like I was in hot water. There are a lot of things going on in my life, and I lost track of the days. Suddenly, this deadline was hitting me upside the head. Thankfully, I knew just what to share. A recipe that specifically calls for hot water would be perfect, no?

Poaching salmon is one of the easiest preparations for this firm, meaty fish. Homemade tartar sauce isn’t difficult, either…and sooooo much better than jarred stuff. If you can boil water, you can make this, even under the pressure of a deadline. Hot water is a good thing, this time.

Poached Salmon with Homemade Tartar Sauce

(adapted from Rachael Ray)

1/2 cup mayonnaise
Juice and grated zest of 1/2 lemon
1 large dill pickle, finely chopped (I am lucky enough to have a stash of delicious, homemade garlic dills from a friend.)
1 teaspoon finely chopped chives
2 dashes hot pepper sauce
4 salmon fillets, 1-inch thick
Olive oil
Salt and pepper

Bring a large pot of water to a boil. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, lemon zest, pickle, chives and hot sauce; cover and refrigerate. Cut four sheets of heavy-duty aluminum foil, large enough to cover salmon to make a foil pouch. Place each salmon fillet on a sheet and drizzle with olive oil; season with salt and pepper. Fold the foil over the salmon to enclose, then and press the foil on the cut sides to seal. (You need a waterproof pouch.)

Carefully drop the packets in the boiling water, cover and cook until the salmon is just firm to the touch, about 10 minutes. Transfer each packet to a plate and carefully cut open. Serve with the tartar sauce. Serves 4.


Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.