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Showing posts from August, 2011

Boo hoo! My Laptop Died

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Sadly, good things come to an end.  I'm sad to say my laptop had a peaceful death yesterday and I won't be blogging for a while.  

The great news is that Bubba (Bill, Jr.) is the Director of IT where he works and will be setting up my new laptop once I purchase it.  It's wonderful having a great son who knows his way around a computer!!!

I was going to post a recipe for delicious Cornbread Cake with Blackberry Sauce today, but now it's on the back burner waiting for a new laptop.

So here's wishing you all a good day and happy blogging.  See ya' later!



Sautéed Zucchini Patties with Gruyère

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A person can only eat so many slices of zucchini bread or cake!  You know how that goes ~ if your garden or your neighbor’s has a plant or two of zucchini ~ you’ll have copious amounts of zucchini!
For a change, this recipe comes into play. Combine shredded zucchini with the nutty, sweet and salty taste of Gruyère cheese, add some chopped onions, a little chipotle pepper sauce and seasonings; shape into patties and sauté in olive oil for a crispy, lip-smacking veggie dish.  These are quick to make; only needing a couple of minutes on each side for sautéing.
Serve them as an appetizer or as a side dish with grilled seafood, chicken or just with your favorite green salad!  Now you have a good recipe for your plethora of lovely zucchini!




Sautéed Zucchini Patties with Gruyère
Ingredients:
1 pound zucchini, shredded 1 egg 2 tablespoons onion, minced ¼ teaspoon chipotle pepper sauce, or to taste 1/3 cup flour 1/3 cup Gruyère cheese, grated  ¼ teaspoon each, salt and pepper Enough olive oil to just co…

Savory Baked Tomatoes with Ricotta

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What do you need:  a delicious appetizer, a side dish, a main course?  These baked tomatoes can easily fill the bill for any of the three!

This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses.  

The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds.  The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.
This is the perfect dish for your bumper crop of tomatoes.  

It’s a simple recipe for any meal of your choice ~ how about breakfast?  YUM!


Cucumber and Onions with Trivia Bits

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Many gardeners have a surplus of cucumbers now and this recipe is an easy tasty way to utilize them.  The sweet and sour thing going on in it is so good and we enjoy eating it all summer long. 
I’m crazy about cucumber and onion salad but don’t like the high amount of sugar it generally takes to make it.  This is my solution to that and I’ve been making it this way for years.  Bill likes it topped with tomato wedges just before serving. 
Here are some interesting cucumber tips and trivia:
Cucumbers are natural diuretics used to help lose weight!Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm you fingers or fingernails while you clean.Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writin…

Chipotle Chicken Sausage Wraps

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Wraps are a fresh change of pace from sandwiches and about as easy to make.  The tortilla is a flatbread made from corn or wheat.  The word “tortilla” comes from the Spanish word “torta” and translates “round cake.”  When Spanish explorers discovered the Aztecs making unleavened flatbread, they called it tortilla ~ little torta.
Tortillas have been made for centuries in Mexico and with the growing demand for Mexican food; they are especially enjoyed in North America, Europe and Eastern Asia.  Tortillas are generally prepared with meat for making burritos, tacos and enchiladas.  

And this is the way I decided to make ours after reading the recipe in a magazine ad for Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage. 
The sausage is smoked chicken laced with savory Jack cheese, having a full-bodied spicy chipotle pepper kick.  These wraps make for an easy quick meal that’s tasty with the sausage and fresh vegetables.  They’re just right wrapped tight and drizzled with lemon juic…

Summer Spaghetti Salad

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Is afamily reunion on your horizon?  How about a cook-out with friends or a company picnic?  If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well.  You can add your favorite variety of vegetables to satisfy your tastes.  I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente. 
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables.  This dish will be eye candy and disappear fast.  It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather. 
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering salad!



Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large re…

Mouthwatering Marinated Tomatoes

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When the tomatoes are ripe and fresh from the garden, you can’t beat this great summertime dish! 
This recipe is from a friend of mine. The delicious flavors of the herb marinade enhance the juicy tomatoes for a savory side dish to serve with grilled steak, chicken or seafood.  I don’t always add the sugar and olives; however, if I do add the olives, I omit the salt--- it’s up to your liking.  
I don’t know about you but, I learned as a young girl from Helen, a family friend in Louisville, to always peel tomatoes no matter how you plan on serving them.  It makes all the difference in the world, no bitter taste or tough skin to chew.

So peel your tomatoes before making this; place it in the refrigerator for at least several hours to marinate and then allow it to warm up to room temperature before serving since cold tends to inhibit the flavor. 
If you’re lucky to have some leftover, try tossing it with pasta, combine it with rice, serve it on a bed of lettuce, or chop up the tomatoes for…

Stuffed Cuban Pork Tenderloin

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We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago.   While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!
Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine.  However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.
This recipe for was in Cooking Light magazine.  The pork is tangy with just the right amount of spice.  I swapped 1/3 cup of cilantro for dried oregano.   

The pork is tender and just melts in your mouth.  We really like how flavorful it is from the first bite to the last. 
Off the subject ~ I’d like to share with you the view out my back door this morning.  As I am writing this, the sliding door is open to a cool breeze and the only sounds …

Opa!!! Greek Cucumber & Kalamata Salad

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Are you ready for a salad with some OOMPH!!!?  If so, you’ve stopped by at the right food blog!




Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad.   Goat cheese is a bit tangy with great flavor and a creamy texture.   It pairs perfectly with the Kalamata olives.  The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined.  They’re sweet, rich and a treat to eat, especially when paired with cheese. 
You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill.  If you haven’t tried Robusto Italian Dressing, put it on your shopping list.  It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood.  I use it often, in many dishes but not with lettuce yet.  So I guess that will be next!
I adore this salad and really want you to try it!  I think you’ll like it also!  I actually could make a meal o…

Baked Chicken over Spaghetti

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Through the years, I’ve seen lots of recipes for Baked Chicken over Spaghetti with most of them having “cream of” soup added to the mix.  No “cream of” soup here to disguise the flavors!
I used boneless chicken breasts this time, but you use the chicken you like ~ your own baked, broiled or boiled chicken, a whole rotisserie chicken from the grocery store or grilled chicken, shredded chicken and even chicken tenders.
With the additions of tender baby spinach, sliced mushrooms, spicy Italian seasoning and your favorite pasta sauce, this can be thrown together quickly, baked and served over spaghetti for an appetizing meal for your family.  Be creative and throw into the mix
Baked Chicken over Spaghetti, a crisp green salad and a loaf of crusty bread ~ that’s simply another comforting meal!

Baked Chicken over Spaghetti
Ingredients:
4 boneless chicken breast halves or 1 pound cooked chicken of your choice 1 jar (24-ounces) pasta sauce (I use Classico Fire-Roasted Tomato and Garlic) 1 package (…

Cracklin' Georgia Cracker Salad

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Here's a definitely distinctively delicious salad just for you!

This surely sounds like a Southern recipe and I’m curious about the origin.  Were saltines and a jar of mayo hanging out on the counter beside a bowl of juicy chopped tomatoes when the Georgia cook wanted a salad and VOILA?  

Any which way, I tore this recipe out of some newspaper years ago because we’re wild about tomatoes and the crackers with it intrigued me.  
Sometimes, I add another egg or an extra onion or two and use Hellman’s Reduced Fat Mayonnaise with Olive Oil instead of regular mayo.  I go light on the salt or not at all and heavy on the pepper. 
The saltine’s crunchiness combined with the egg, mayo and luscious, ripe, juicy tomato cries out summer time like nothing else!   YUM!!!

Georgia Cracker Salad
Ingredients:
1 sleeve saltine crackers, about 40 saltines 1 large ripe tomato, finely chopped 3 green onions, finely chopped 1½ cups mayonnaise 1 hardboiled egg, finely chopped Salt and freshly ground pepper, to taste

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When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



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Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009