This Minnesota native loves special dinners so much that she just keeps looking for more reasons to celebrate. Find out how Joyce’s enthusiasm for the holidays shines all year, from Christmas to Elmo’s birthday.
Taste of Home: Tell us a little about you. Where do you live, what do you do when you’re not cooking, and who’s in your family?
Joyce Moynihan: I live in Lakeville, Minnesota. I am a retired registered nurse. My husband, Pat, and I have been married 47 years, we have two sons, two lovely daughters-in-law and two adorable grandchildren. When I am not cooking, I enjoy sewing and quilting.
TOH: You’ve traveled to Peru many times on mission trips. Have your travels there influenced your cooking? What’s your favorite Peruvian dish?
JM: Lomo saltado is Peru’s national dish. It is a beef stir fry served over papas fritas (french fries)! It’s so good, and is one of my husband Pat’s favorite dishes.
I was also introduced to quinoa, an ancient grain that originated in the Andean region of South America. It’s used in many dishes in Peru and I make several recipes with it. Quinoa is great for meal prep.
TOH: What’s your desert-island meal? The one you could eat over and over again and never tire of?
JM: I hope I never get stranded on a desert island, but my family never tires of my Pork Tenderloin with Pear Cream Sauce. It was a recipe contest runner-up!
TOH: How did your love of cooking get started? Was there someone in your life who taught you?
JM: I grew up on a farm and learned to cook with my mother at an early age. We were blessed to always had an abundance of meat and vegetables to choose from. Our farm was a busy place but we always came in at the end of the day to have a meal together, and we always had the traditional Sunday dinner after church.
TOH: What inspires you to cook?
JM: Any special occasion or time to celebrate—there is always something to celebrate and make a meal an event! Food really brings people together, and when you cook for someone, it makes them feel special.
My husband, Pat, is very supportive of my culinary creativity. He’s a willing taste tester (aka, my personal guinea pig) and an honest critic. We make a great foodie team.
TOH: How long have you been part of the Community Cooks, and what do you enjoy most about it?
JM: I have been a Community Cook since June 2013, so about eight years! I’ve really enjoyed the friendships I have made. I feel like I have known them forever even though we have never met in-person!
TOH: I love what you shared in your Community Cooks application, that “every day is a holiday”—so fun! What have been your favorite foods to serve at any holiday, big or small?
JM: For King Kamehameha Day (a Hawaiian holiday on June 11), we had mai tais and Hawaiian shrimp over rice, topped with fruit salsa and toasted coconut, then flambeed. And we can’t forget Johnny Appleseed’s birthday, September 26: I made appletinis and pork apple pie.
The kids always love Elmo’s birthday on February 3, with simple cupcakes frosted with red icing, then decorated with candy eyes and an orange jelly bean nose. Mickey Mouse’s birthday (November 18) calls for another special treat with cupcakes topped with chocolate frosting and Oreos pushed in to resemble mouse ears! Can you tell how much I love doing this?
Meet Joyce
Community Cook Joyce Moynihan started sharing her delicious recipes with Taste of Home magazine from her home state of Minnesota in 2004. She believes that every day is a day worthy of a celebration. From personal milestones to all kinds of holidays, she always finds a way to bring joy to the table. (And shouldn't we all celebrate King Kamehameha Day? Hawaiian recipes are delish!)
Mustard Barbecue Shaved Ham
This recipe makes enough ham sandwiches to feed a crowd and is so easy to put together. Have your butcher slice the ham very thin. I like to make this on the stovetop and serve it from my slow cooker. —Joyce Moynihan, Lakeville, Minnesota
Tart & Tangy Lemon Tart
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Spiced Apple Chili
Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. —Joyce Moynihan, Lakeville, Minnesota
Caramelized Baked Custards
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
Apple & Spice Pork Tenderloin
My family loves pork tenderloin, so I created this hearty meal. This slightly sweet preparation is one of our favorites. It's also an impressive dish for company.—Joyce Moynihan, Lakeville, Minnesota.
Artichoke and Onion Frittata
Fresh flavors make this pretty egg bake a delightful entree for a special occasion brunch or light luncheon. —Joyce Moynihan, Lakeville, Minnesota
Dijon Pork Medallions
My husband loves anything with Dijon mustard, so this is a fast and easy way for us to prepare pork. It's a favorite in our home. —Joyce Moynihan, Lakeville, Minnesota
Mini-Chip Cocoa Pancakes
For the chocoholic in you, get your fix early by whipping up a batch of hot cocoa pancakes dotted with mini chocolate chips! — Joyce Moynihan, Lakeville, Minnesota
Honey Mustard Pork Tenderloin
This meal is so quick, easy, and so good. I usually have all the ingredients on hand and everyone enjoys the honey mustard flavor. —Joyce Moynihan, Lakeville, Minnesota
Gorgonzola Beef Wellingtons
Your guests will certainly be impressed when you serve Wellingtons. Besides being a wonderful, special entree, it is so easy on the cook. Most of it can be prepared a day ahead and it bakes in 20 minutes.—Joyce Moynihan, Lakeville, Minnesota
Stuffed Chicken Breasts with Cranberry Quinoa
I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. —Joyce Moynihan, Lakeville, Minnesota
Four-Pepper Egg Casserole
My husband loves peppers, and this colorful breakfast casserole is one of his favorite ways to enjoy them. Cumin and cayenne add mild south-of-the-border spice. —Joyce Moynihan, Lakeville, Minnesota
Sesame Pork Appetizers
The honey marinade gives this hearty pork appetizer added flavor. The dipping sauce is so yummy.you might find other uses for it too. —Joyce Moynihan, Lakeville, MinnesotaThe post Get to Know Community Cook Joyce Moynihan appeared first on Taste of Home.
Sue Stetzel