Wednesday, June 27, 2018

oval basket with spindle handle

I haven’t made a basket in forever. 


 It was good to be back at it.


This one is a housewarming gift. 


Do you have a new house?
It may be for you . . . 


{oval basket with spindle handle}

Wednesday, June 20, 2018

lemon cheese tortellini salad

Lemon Cheese Tortellini Salad
{this is my new favorite summer recipe}
Serves 4-6

          19 oz bag of frozen cheese tortellini cooked and drained
          1 pint grape tomatoes halved
          6 stalks celery diced (or ½ seedless cucumber)
          2 cooked chicken breast halves cubed **
          1 cup feta cheese crumbles (save half for topping)
          ½ c kalamata olives halved
          ¼ c Marzetti Simply Dressed Lemon Vinaigrette

Cook tortellini according to package directions. Drain and set aside.

In a large mixing bowl add grape tomato halves, diced celery (you can substitute ½ seedless cucumber diced if desired), cubed chicken breasts, ½ cup feta cheese, and kalamata olives. Add lemon vinaigrette dressing and toss to coat.

Stir in drained tortellini. Add more dressing if desired. Top with ½ cup feta cheese crumbles. Salt and pepper to taste.



(we love, love, love this dressing)



** Easy Lemon-Roasted Chicken
6-8 boneless chicken breast halves
1 clove minced garlic
3 Tbls olive oil
dried oregano (or Italian Seasoning)
1 lemon thinly sliced
Coarse salt and freshly ground pepper

Directions:
Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes (165 degrees)

(we freeze these breasts in single servings for use in later recipes)

Sunday, June 3, 2018

parmesan, sausage and spinach soup

Parmesan, Sausage and Spinach Soup
cook time: 5 hours in slow cooker
yield: 8 servings 
 
{photo credit 365daysofcrockpot.com} 

Ingredients
1 lb ground Italian sausage (I used mild)
1 small onion, diced
32 oz chicken broth
1 cup water
2 celery ribs, sliced
1 carrot, finely diced
1 yellow potato finely diced
1 clove garlic diced
1/8 tsp ground thyme
1 Tbsp dried parsley flakes

1/2 cup butter
1/4 tsp sea salt
1/4 tsp ground black pepper
3/4 cup all purpose flour
2 cups milk

1 cup grated Parmesan cheese
3 oz spinach torn into small pieces stems removed
      (original recipe calls for kale)

Instructions
 In a pan, brown the sausage for 3-4 minutes.  Add in the onion and continue cooking until
sausage is completely cooked through.  Drain off excess grease. Put sausage and onion in the slow cooker.

 Add broth, water, celery, carrot, potatoes, garlic powder, thyme and parsley to the slow cooker.
 Cover and cook on LOW for 5 hours, or until potatoes are tender.

In a small bowl combine salt, pepper, and flour. In saucepan melt butter over medium low heat. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.

 Stir cream mixture into slow cooker and then let cook on high without the lid for 15 more minutes.
 Just prior to serving add Parmesan cheese and spinach.

{adapted from a recipe found on www.365daysofcrockpot.com} 

Wednesday, May 30, 2018

yellow warbler

This little bird visits us in the mornings. 
Today: 6 a.m. - rocking that lime green.
Tap, tap, tapping on the window pane.


It has been everyday for a week now.
We will miss her if she moves on.







Tuesday, May 1, 2018

guaranteed

Gotta love the Tervis Tumbler guarantee. 
They replaced  9 of our glasses today 
that were etched or cloudy.  


If you stop by I’ll serve you a cold beverage in one.



Saturday, April 14, 2018

illustrated recipe

I have one of the dearest {and talented}
friends anyone could ask for. 
Thank you Debby Alianello.


{this is my mom's recipe}


"The recipe came from Dorothy close to 40 years ago. 
It may have morphed a little but is delicious!"
{Debby}




I encourage you to try it . . . 


Tuesday, February 27, 2018

pasta fagiolini and italian sausage

Pasta Fagiolini and Italian Sausage
{serves 4-5}

{pictured with bowtie pasta}

{photo credit Publix}

Ingredients 
8 oz farfalle bow tie (or penne) pasta
1 lb mild Italian sausage, casing removed
3 green onions sliced
1 clove garlic minced
2 oz sun-dried tomato
1  8-oz green beans cook-in-bag
½ cup toasted slivered almonds
1 cup shredded Italian cheese blend (mozzarella/provolone)
1/3 cup Marzetti Simply Dressed Vinaigrette lemon dressing

Steps
Cook green beans in bag following microwave instructions.  Let stand 5 minutes to cool. Cut beans into bite-size pieces.
Bring water to boil for pasta. Cook pasta following package instructions.
Preheat large, nonstick sauté pan on medium-high. Cook sausage 6–8 minute. Drain and transfer to large serving bowl.
In same pan sauté onion, garlic, sun-dried tomatoes for 5 minutes.
Drain pasta, reserving 1/2 cup pasta water
To sausage in bowl add: pasta, pasta water, onion, garlic, tomatoes, cheese, almonds, and dressing.
Toss to coat and serve warm.

{adapted from a Publix Aprons recipe}


Monday, December 11, 2017

vermont quiche

Vermont Quiche – four varieties
{Lindsay Russell Hastings}

Preheat oven to 375 degrees.

Ingredients for each quiche
5 eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1 deep dish frozen pie crust

In a large bowl, whisk together eggs, half-and-half, salt and pepper.

Stir the ingredients listed below into the egg mixture for each quiche.
Leave a small handful of cheese to sprinkle on top.

Pour filling into frozen pie crust, set on a baking sheet and place in oven for 50 to 60 minutes, or until set.



#1 Ham and Swiss Quiche

1 ½ cups diced ham (8oz)
½ onion diced and sautéed
1 cup swiss cheese
1 cup shredded cheddar cheese


#2 Bacon and Spinach Quiche

1 ½ cup cooked bacon pieces
1 ½ cup torn baby spinach leaves
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese


#3 Sausage and Pepper Quiche

12 oz sausage cooked and crumbled
½ onion diced and sautéed
½ green diced pepper sautéed
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese

#4 Artichoke, Feta and Kalamata Olive Quiche
{my favorite}

8 oz chopped marinated artichoke quarters
½ cup sliced kalamata olives
½ cup diced sundried tomatoes
1 cup feta cheese crumbles
1 cup shredded colby-jack jack cheese
1 tsp oregano


Add a bundt cake 


and a bowl of fruit 


and you'll have brunch for 12




Wednesday, November 22, 2017

pioneer woman turkey

It seems I try a new turkey recipe every year
This year I adapted one from the Pioneer Woman
{minus the brining}

{photo credit: Pioneer Woman}

Roasted Thanksgiving Turkey

Ingredients
1 15 pound whole Turkey
1/2 cup (1 Stick) Butter, Softened
1 whole Orange zested
1 tsp Rosemary
1 teaspoon Salt
1 teaspoon Black Pepper

Instructions
Preheat oven to 275.

Pat the turkey dry and place it on a roasting rack, breast side up. Place the peeled orange in the cavity. Cross the legs and tie them together with kitchen twine. Pour a cup of water in the bottom of the roasting pan. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan.  Roast for the first stage for about 10 minutes per pound (so, for a 15 pound turkey, about 2 1/2 hours)

Using a zester or vegetable peeler, shave off thin slices of orange peel and dice them very thin. Combine with butter, rosemary, salt and pepper.

After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered.


Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven.

Cover loosely with clean aluminum foil until you're ready to carve.

(Save the beautiful juices from the pan to make gravy)


Wednesday, November 8, 2017

porch sit

This morning we are enjoying our
morning coffee on this porch.


We look forward to a relaxing few months after . . .
a summer of moving from a house we loved for 35 years


We also look forward to reconnecting with our Florida friends
and searching out new volunteer opportunities. 


Then in the late afternoons we'll replace
our coffee with a cocktail 


and soon - hoping a few
friends and family will join us for a visit 
in sunny Venice, Florida . . .


The guest room is ready