Monday, July 20, 2015
Friday, February 20, 2015
I am cutting this month's challenge to the last minute. I am not sure where the month went, before I knew it the 20th was just around the corner. Our challenge this month is Basil and Lemon and as I had both, I thought I can do this.
Saturday, September 20, 2014
Fall is in the air here in the UP. We are seeing the leaves turning colours and falling quickly to the ground. I love this time of year, the crispness in the morning, wearing hoodies, pumpkins and apples. Apple is one of the ingredients that we get to work with this month for our Crazy Ingredient Challenge.
Wednesday, August 28, 2013
Do you enter giveaways?
Lately I have been entering everything I see and it pays off. I have been winning. The latest this that I won was 5 Happiness Salad Greens from Organicgirl Good Clean Greens. This giveaway was hosted by Cynthia of What A Girl Eats. First I want to thank them both for this giveaway. I would have never been able to try them without both of them. Along with the Salad, I received a T-shirt and also some coupons.
Tuesday, July 23, 2013
My Strawberries have been pretty good this year. They were small but plentiful and I was able to freeze a couple of quarts. We don't have a very big patch but this year our crop doubled and I am hoping that we may get a few more in the fall picking if the weather cooperates with us.
The other night I was thinking about lemonade.. probably because I saw some kids down the
street selling it. I wanted to make my own but not just plain lemonade, I decided to put some strawberries and basil in it. I didn't use much sweetener in it so at first it was a bit of a pucker power.. but as it made more then one glass I let it sit for a day and yum... the flavours blended in and it was so good. I will have to try it again.
Basil Strawberry Lemonade
1 cup frozen strawberries
1/4 cup fresh lemon juice
1 tbsp minced basil
2 cups ice
2 cups water
honey to taste - I used a little less then 2 tsp.
Put all ingredients into the blender and blend til smooth. Optional garnish with lemon slice and basil leaves.
As I poured the lemonade into the glass, I got the two toned colour of the lemonade. The top was slightly more frothier then the bottom. I did put the leftover in the fridge over night. The ice melted but it still had a small frothy top. The flavours blended the second day and I think that I even liked it better the second day then the first.
LINKS: Dail Moms Mondays
Monday, July 22, 2013
I love Caprese Salad... tomatoes, basil, mozzarella cheese.. What is not to like. My sweet Basil has been running wild. I am drying some out as I can't use it fast enough. This year I decided to plant it in a pot and place it outside. It has gone like wild fire. So yesterday as I was thinking what to make for my breakfast, lunch and dinner... Yes, I only ate once as I didn't get out of bed until mid afternoon... I thought of having a Caprese Salad. Then I remembered that I had some cheese buns and thought why not put my salad on top of the bun and broil it... YUM it was so good.
Caprese on a Bun
I don't really have any amounts for this recipes.
1 cheese bun cut in half
1 cheese bun cut in half
tomato slices (thin slice)
salt and pepper
Croutons crumbled- I used Seasoned Croutons from New York Texas Toast (you could also use bread crumbs)
Slice cheese bun in half and toast. Once toasted, add tomato slices (I used about 3 per half). Sprinkle Salt and Pepper to taste. Add crouton crumbs. Drizzle with olive oil and balsamic vinegar. Add minced fresh basil and pearl mozzarella. Place under broiler until mozzarella cheese is starting to melt and slightly brown. Garnish with small amount of fresh basil is wanted. Enjoy.
I can't wait until I can get some fresh tomatoes from my garden to make this. It was great with store bought tomatoes... but will be absolutely amazing with fresh home grown tomatoes... I will be out every day looking at my tomatoes ~ you can count on that.
LINKS: Swap N Share
Tuesday, July 9, 2013
If you have been following me on facebook you know that my hubby has gone downstate to work for the summer. Last weekend he was able to come home for the first time since he left in May. About 2 weeks ago he sent me a link to a recipe from Food.com for Italian Roasted Chicken and Potatoes.
He has given me recipes before that he thought would taste good but this one was a little bit unusual. For one thing he doesn't like roasted chicken and another thing he doesn't eat a lot of potatoes. But I thought I would make it this past weekend.
So the hottest day in the U.P. I turned my oven on and sweltered to make this recipe. Aren't I the best wife?
Italian Roasted Chicken and Potatoes
3 lbs potatoes
1/2 cup extra virgin olive oil
1/2 cup minced fresh Basil and Italian Parsley ( I used about 1/8 cup basil and the rest parsley)
1 tbsp oregano
fresh black ground pepper
4- 5 lbs chicken. ( I used the chicken/thigh)
Preheat oven to 425 degrees F
Wash and cut up potatoes ( I didn't peel mine but you can peel if you would prefer).
Mix the potatoes with 1/2 of the olive oil, basil, parsley, oregano and salt and pepper to taste. Spread over the bottom of a large roasting pan.
In same bowl, mix rest of the ingredients and generous amount of salt and pepper. Layer chicken over potatoes, skin side down.
Bake for 30 minutes at 425 degrees.
Remove chicken and stir potatoes. Replace chicken with skin side up.
Bake for 30 more minutes or until chicken is crisp and brown and potatoes are golden. (Mine took about 45 minutes).
10 minutes before meal is done, slice onions about 1/2 of a small onion over top and return for the remainder of the time.
This meal was very good but I am glad that I added the oregano and basil. The next time I make it I am going to add more oregano. Hubby thought this meal was very good, although he did add more salt and I thought I had already used lots. As I used 5 pieces of leg/thigh parts there was some leftover and he was able to take a few doggie bags back with him. The next day I cut up my leftover chicken and placed it on a Berry Salad - recipe to come.
|A teaser of what is to come|