Friday, July 31, 2009
Thanks Kate for hosting another fun cookie carnival this month. This months recipe was Lemon Ricotta Cookies with Lemon Glaze. The recipe is courtesy of Giada De Laurentis and can be found HERE.
I was excited to try a recipe that not only contained lemon but also ricotta. The cookie is easy to prepare and yields about 5 dozen cookies. The batter is very light and fluffy. I could not resist tasting the batter as it tasted like ricotta cheese and I love ricotta cheese. I was a bit disappointed that I could not taste the ricotta or the lemon in the baked cookie. Eating these plain I found they lacked flavor, but once the glaze was in place the cookie begin to shape up a little bit. I had to double the icing recipe as the amount of glaze called for in the original recipe only glazed half the amount of cookies. The glaze was extremely strong and I would recommend reducing the amount of lemon juice. I added some colorful sprinkles as the cookies are a little drab in appearance. Would I make them again? I think they would be OK in the summer if you were looking for a light madeleine like texture lemon cookie but in general these fell short of my expectations.
Thursday, July 30, 2009
I was at Cosco this past Saturday and decided that I would purchase a slab of ribs and make BBQ. I decided to invite some family members to share this dinner with me. Since I started to cook late in the day, I had to change this recipe a bit. First, I boiled the ribs to get rid of some of the fat. While they were boiling I quickly put the BBQ sauce together which was quick and easy. I then took the ribs and put them in a large roasting pan covering the ribs with some boiling water and a cup of the sauce and covered them with foil. I baked them for 45 minutes and then put them onto the BBQ to finish cooking per the instructions.
If you like a vinegar based BBQ sauce then this is the recipe for you. I found it tangy and lip smacking good. I have a seal-a-meal machine so I was able to vacum pack the leftovers and put them into the freezer for a later date. I find that by using the vacum pack it enhances the flavor of the sauce in the freezer.
Next time I will follow the directions exactly. I also think it would be great to make them the day before up until the BBQ step. I think it would be a relaxing way to prepare for company.
This recipe can be found at allrecipes.com under Barbequed Pork Ribs.
Wednesday, July 29, 2009
Friday, July 24, 2009
This recipe comes from Cooking Light back in the late 90s. I make this every summer when blueberries are in season and because I love the taste of lemon. This is the perfect combo for my taste buds. Family and friends always ask me for this easy recipe. So crank up your mixer and air condition and turn on some beach music and give this one a try. Your taste buds will be surfing in your mouth for sure!
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350.
Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes).
Add eggs and egg white, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 tablespoons flour and blueberries in a small bowl, and toss well.
Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar mixture alternately with yogurt, beginning & ending with flour mixture.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10-inch tube pan coated with cooking spray (I grease & flour)
Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
* The photo above shows the cake before I drizzled with the powdered sugar and lemon.
Wednesday, July 22, 2009
Sunday, July 19, 2009
Friday, July 17, 2009
I am still at the beach and love quick and easy recipes this time of the year. I am getting ready to leave and head home in a few days so I am in the process of using up what is in our fridge and freezer and veggie bin. So I quickly cut up some peppers and onions and potatoes and some Italian sausage and put it all into a deep dish coated with vegetable spray. When I return home from the beach tonight I will add some salt and pepper and lightly sprinkle on some olive oil and cover it with foil. Bake in the oven for approximately an hour at 375 and then I take the foil off and bake 15 minutes longer until the potatoes are brown and cooked thoroughly. I will stop at the market for a loaf of fresh Italian bread and that will be dinner in a snap.
Wednesday, July 15, 2009
A short time ago I was lucky enough to win a wonderful giveaway hosted by Kathi @ caretobead.blogspot.com. This was a true double header giveaway. Not only was I able to pick the color of my beautiful ring but as part of the giveaway I was also able to have one sent to one of my best friends who loves the color purple. THANK YOU Kathi.
The packaging is just lovely. The filigree ring came in a little brown box stamped with a cute little bird and wrapped with a green bow. Inside the box nestled on a little straw birds nest sits a cute drawstring pouch with the little bird stamped logo. Within this little pouch held my prize. I had picked a beautiful orange cut flower ring. My photo does not do the ring justice so please go to her etsy shop http://gineroni1.etsy.com and also her blog http://caretobead.blogspot.com to view her amazingly beautiful vintage creations. You will not be disappointed.
All the money you will save on gas can be used to purchase an extra piece of jewelry just for yourself and honestly don't we all deserve some pretty jewelry?
Sunday, July 12, 2009
Where is the month of July going already? I love the summer and am savouring every single minute. For more fun summer stock Sunday photos head on over and visit our lovely host Robin.
A few weeks back I posted about what was growing on the little farm on Hilton Head Plantation. The crops are maturing and there are colorful flowers for sale. I like to bike over to the farm stand on Saturday mornings to see what is being sold. I let the fresh fruits and vegetables dictate my weekly menu. Looks like a week with lots of yellow squash on our menu along with some juicy blueberries.
Thursday, July 9, 2009
Foodie Fridays hosted by Gollum is a fun way to share tried and true recipes. Thank you Gollum. For more recipes please visit HERE.
My daughter was having some sorority sisters come down to the beach to visit. Unfortunately, it has been raining alligators along with cats and dogs for the past two days. So we decided to make some Greek food instead of turning on the bbq in the rain.
My daughter made Chicken Souvlaki Salad last week and enjoyed the taste. She suggested it would be healthy for our diets and fast and easy to prepare to share with her girlfriends. It was also a big hit with her sorority sisters!
4 servings (serving size: 2 cups)
- 2 teaspoons bottled minced garlic, divided
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound skinless, boneless chicken breast
- 3 cups cubed peeled cucumber (about 3 cucumbers)
- 1/2 cup vertically sliced red onion
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons chopped pitted kalamata olives
- 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
- 1/2 cup plain fat-free yogurt
- 1/4 cup grated peeled cucumber
- 1 teaspoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
Preheat grill or broiler.
Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.
I decided to bake Greek Spinach Bake to accompany the above recipe. This was my first attempt making this recipe and it was tasty and easy.
2 cups (16 oz) 4% cottage cheese
1 (10 oz) package chopped spinach squeezed dry
8 oz crumble feta cheese
6 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 eggs beaten
Combine cottage cheese, spinach and feta in a large bowl.
Stir flour, pepper, salt together in a separate bowl. Add to above.
Add beaten eggs and mix.
Grease a 9" square pan.
Pour into greased pan.
Bake 350 uncovered for 1 hour.
Don't forget to register for the Viking cooking class with other Georgia bloggers on August 14th.
See my side bar for information.
Wednesday, July 8, 2009
I had the following photo ready for Wordless Wednesday and then I saw this ad for free chicken on July 10, 2009 so I wanted to share this with all my blog friends. Ironic that I had chosen a Chick-fil-A photo this week. I live within walking distance to a Chick-fil-A and think they have some of the funniest billboards around town.
My photo speaks for itself and my waistline!
Sunday, July 5, 2009
Yesterday we had fun at the 4th of July celebration at the Spring Lake pavilion here on Hilton Head island. It is a fun way for the community to come together to celebrate every year. Fireworks start at dark and are a perfect way to end a fun filled day.
What little one can resist a game where the prize is a goldfish?
Cotton candy was a big hit for young and old.
Provided by the local dentists.
Just joking about the dentists!
These boys were having so much fun eating those delicious pies.
Remember sharing special summer time fun with your best friend?
Of course all the boys wanted to volunteer and the girls could not wait to toss those whip cream pies!
Friday, July 3, 2009
We all thought the taste was light and refreshing and the perfect ending to a beach day. It would have cost $20- $25 to have ice cream if we all went out for fancy ice cream (6 adults & 2 toddlers) as compared to about $8 -$10 to make this myself. So this is economically friendly. This recipe is definitely a keeper and one that we have already repeated this week!
Strawberry Whipped Sensation
4 cups fresh strawberries, divided
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.
Makes 12 servings
Thursday, July 2, 2009
Mix together and shape into patties:
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
Preheat the grill for medium high heat.
Lightly oil the grate.
Place patties on the grill.
Cook for 10 to 12 minutes, turning halfway through.
Makes 4 burgers.
Serve with homemade Tzaziki Sauce.
- 16 ounces (2 cups) of thick Greek yogurt
- 4 to 10 cloves of garlic, finely chopped
- 1/2 cup of diced or grated cucumber (Kirby or "English")
- 1 tablespoon of olive oil
- 2 teaspoons of lemon juice
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. You can add some dill for a little different taste.
Yield: about 2 1/2 cups
Cosco sells Tzaziki that is quite good.
(Greek for eat)