Saturday, August 31, 2013

Garden Tour




Summer is almost over and I wanted to share with you some of the gorgeous gardens I visited.




ARF Garden Tour

Friday, August 30, 2013

High Springs Chicken AKA Aussie Chicken

When we go to Florida, we eat at Sonny's once in awhile. On the menu they have High Springs Chicken which is their version of Aussie Chicken. It also is called Alice Springs Chicken at the Outback Steakhouse.




       No Sonny's on Long Island but I'm always in line to try a new chicken recipe.




4 boneless, skinless Chicken breast cut in half



1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika(used smoked paprika)
1/4  tsp. black pepper

6 slices of bacon( used turkey bacon)
1/4 cup prepared mustard
1/3 cup honey
2 Tbsp. mayo
2 Tbsp. minced onion
1 Tbsp. vegetable oil

1 cup sliced mushrooms( didn't have)
1 cup Colby-Jack Cheese

2 Tbsp. chopped fresh parsley

Pound down the breast so you have a nice even thickness.

Mix  the onion, garlic, black pepper and paprika. Season the breast with the above blend and make sure to do both sides. Chill them in the fridge for about 30 minutes.

Get the oven ready - 350 and spray a 13x9 pan with pam.

Get a small bowl out and add the mustard, honey, mayo and onion and mix well. 1/2 of the sauce will go over the breast and put the remaining sauce in the fridge for later.

Cook up the bacon and if you are anything like me, save some for the recipe! When it's cooked line it up on a paper towel to drain and hopefully you don't have a dog who will drool until you give him a slice.

Heat the oil in pan or cook it up on the Foreman grill for 3-4 minutes until lightly browned.

Remove the chicken and put in that 13x9 pan which have sprayed and waiting.
In goes the browned breast and top with the 1/2 of the sauce, remember you still have the other half left to use for later.
You can add some mushrooms at this point and layer the bacon on top of the mushroom.

Bake in your preheated 350 oven which is now ready to cook these beauties for 15- 20 minutes or until juice runs clear.

Now you are thinking, did she forget the cheese? NOT! Add the cheese now- put it back in that 350 oven and bake for 3-5 minutes until cheese is melted.

Sprinkle with parsley and serve with the additional sauce which you have warmed up.

Why go out when you can make it at home?

Additional photo and hints from Carol on this recipe.Her husband takes most of the photos and they are awesome. 










 






Thursday, August 29, 2013

85 Miles Offshore, 3200 Feet Deep

                                           I found this on Reddit. 





Tuesday, August 27, 2013

The Dui Dishes' Honey Dijon Spiced Pecan Coleslaw

                              


 I'm lucky to have  two libraries not more than five minutes away from Gregory's house. I can ride my bike to the High Springs Library and this year I discovered the  Alachua branch.

I'm working my way through their cookbook slection and above books was one of many I've enjoyed.

My favorite coleslaw recipe is Crack Coleslaw but always looking for other recipes without a lot of mayo.




1/2 medium red onion, minced( used 4 green onions-tops and bottom)
16 oz shredded cabbage
1 carrot, shredded
1/4 cup dijon mustard
1 tablespoon mayo ( used Greek Yogurt)
1 tablespoon apple cider vinegar
1/3 cup honey
zest and juice of 1/2 lemon
1 teaspoon caraway seeds or celery seeds (didn't use either one)
1/2 cup pecans, chopped ( used 1/4 cup)
1/2 tablespoon brown sugar
1/2 tablespoon white sugar
1/2 tablespoon unsalted butter
1/2 teaspoon cayenne pepper
1/4 cup dried cranberries
kosher salt


Mix onion, cabbage and carrot in a large bowl.

In another small bowl whisk mustard, mayo, vinegar, honey, lemon juice and zest and celery seeds. Season to taste with salt. Pour dressing over coleslaw mix. Toss well then chill in the fridge.

When the coleslaw is in the fridge melt butter in a pan and toss in pecans. Sprinkle with cayenne and brown sugar and toss to coat. Slide onto parchement paper and put in the freezer until chilled.

When ready to serve, add the spiced pecans and cranberries to slaw and toss to combine

I added the canraisins when I was ready to eat it.

Monday, August 26, 2013

MM 58 Weeks

Max looks like a little chub here. For some unknown reason he thought he was hiding.
Adding both pictures because I just couldn't decide which one was the best.

Saturday, August 24, 2013

Cucumber/Tomato/Chickpea Salad

There was one cucumber left in the fridge and I needed to use it up. Checked out pinterest and really didn't see anything that I wanted to make.

As I peeled the cucumber I saw one tomato that I wasn't going to use so washed and chopped it.

Love chickpeas and added a can and was going to make a dressing then decided to add the Zucchini Relish . That turned out to be a brilliant idea.

Once I mixed all the ingredients, it was something I would differently make again.

1 cucumber-washed, peeled and chopped. Did not remove seeds
1 tomato- washed, chopped. Did not remove seeds.
1 can chickpea- drained and rinsed
1 tsp. dried dill
4 tablespoons zucchini relish- recipe above
Sprinkle with cranraisins

Add chopped cucumber, tomato, chickpea to a med. sized bowl.
Sprinkle with the dry dill weed.  Add the zucchini relish and mix well.

Sprinkle with the cranrasins. 

I'm going to make this again and next time I'll toast some ramen noodles and toss them in.


Thursday, August 22, 2013

Peach/Mango/Jalapeno Chutney



Best Yet, my favorite grocery store in Riverhead had peaches on sale for 88 cents a pound.  No local peaches to pick in my area.

Gabe was on the boat and weather cooperated  and I decided to try this recipe from Just A Pinch recipes.

4 cups peaches- skin removed,diced and remove pit.
                          to remove skin blanch them. Bring a pot of water to a low simmer. Gently lower the peaches into the water. If the peaches are ripe, it just takes a minute- you DON'T want to cook the peaches! You know they are done if you drag gently on the skin, it quickly pulls away. Plunge immediately into iced water bath to cool and stop the cooking process. Skins will come off very easily
1 mango- skin removed, diced and discard pit 
                           easy way to cut a mango-CHECK THIS OUT
4 Jalapeno Peppers- seeds and membrane removed and diced
                            I left some seeds in. I wanted it to be spicy.
1 large onion- Diced
2 tablespoon fresh ginger root-finely chopped
1 package sure jell for fruits and veggies
1/2 cup Apple Cider Vinegar
3/4 cup brown sugar
1 1/2 teaspoon salt-didn't use salt or pepper
pinch of pepper 

If you have not canned before please watch this video

1-Wash canning jars.The jars are always run in the dishwasher before I put them away, but I wash them before I add them to a large pot of boiling water. 

2- Wash and dry then dice your fruit.

3- Add the peaches and remaining ingredients to a medium pot and bring to a simmer and let it simmer for 10 minutes till the onions have softened. Let it simmer again ( NOT boil- nice slow simmer), make sure it's uncovered and simmer it for 40 minutes, stir until thick and translucent.

When the chutney is done, place a jar that has been removed from the boiling water next to the pot.  Make sure no water is left in the jar  then fill the jar with the hot chutney.  To process follow this LINK  if you have never done any canning .

Loved the taste of this. Somewhat hot but still get some of the sweetness from the peaches.

* Be very careful handing the hot jars. Use a jar lifter. 


Wednesday, August 21, 2013

Save money on groceries

When it comes to grocery stores, no matter where I am, they seem to call my name and I come running.

While traveling I've been to the only grocery store in Bonaire, which I was surprised the eggs were not refrigerated to a tiny grocery store in Yap where there were tons of Pringles, never knew they came in so many flavors!

At home Walbaums is my favorite and King Kullen if they have anything good on sale. I know almost all the cashiers by name and they know me. I usually head over to Best Yet in Riverhead because their prices are so much lower.

When I found this link, I knew I had to share it ASAP! 




Tuesday, August 20, 2013

Scarlett's Amish Sugar Cookies

 Scarlett's recipe made my "boys" very happy.

Scarlett lives in Florida, and I hope when we go back I'm able to meet her and thank her in person for this wonderful recipe.

Amish Sugar Cookies

1 cup cooking oil
1 cup butter
1 cup sugar
1 cup powdered sugar
2 eggs
1 1/2 teaspoons vanilla extract

4 1/2 cups flour
1 teaspoons baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt

8 tablespoons sugar ( to roll cookies in)

Mix the first six ingredients together and mix well. Fold in flour, baking soda and cream of tartar.

Put in the fridge 45 minutes, I left it overnight .

Take out of fridge and roll dough into balls the size of a walnut. Roll the balls in sugar.
Flatten and place on a ungreased cookie sheet.

Place in a preheated 350 oven.

Bake for 10 minutes.



Monday, August 19, 2013

MM 57 Weeks

Last Thursday the 15th of August we decided to take a drive out to Montauk. It was a beautiful day, 70 degrees and perfect for a walk around town and have lunch at the Lobster Roll.

Montauk is 25 miles from our house but with the traffic in Easthampton and Amagansett it took us an hour to get into Montauk village. 


Max wasn't happy next to the Tiki statue. This was outside the Montauk Beach House.


I was checking out the farmers market and my guys wanted to get away from the crowds. Max wasn't happy, he wanted to check out all the goodies at the farmers market!

Saturday, August 17, 2013

Crunchy Broccoli and Bacon Salad

I found and adapted this recipe from a cool blog called Hot Eats and Cool Reads

Sheena to my surprise adapted this recipe from Taste Of Home. I liked this recipe because it's mayo free. 

My little patio cherry tomatoes are just starting to turn red so I had a toss a few in. Since I'm not a fan of sunflower kernels I toasted a bag (minus the flavoring) of Ramen Noodles in the oven. Love that added crunch.

8 cups fresh broccoli florets
1 bunch green onion, thinly sliced
1/2 cup dried cranberries
1/3 cup canola oil ( used sunflower oil)
1/3 cup seasoned rice vinegar
1/4 cups sugar
1/4 cups sunflower kernels ( used ramen)
3 bacon strips, cooked and crumbled

Combine broccoli,onion and cranberries in a large bowl.

In a small bowl, whisk together oil,vinegar and sugar.

Drizzle sauce over broccoli and coat.

Chill until serving.

Mix in ramen and bacon just before serving.








Friday, August 16, 2013

Gratitude Mantras



Here are some that I hope will help you.

I am thankful for my Health.
It's more valuable then money or any superficial wealth.

I am thankful for the food I eat.
A hearty meal or a tasty treat.

I am thankful for a warm and comfy bed in my little home
It's the place I rest and dream

Give thanks for a little and you will find a lot.

There is always something to be grateful for. You may not see it but it's there.

Thursday, August 15, 2013

Grandma Pat’s Oven-Fried Corn Flake Chicken




I had a cut up chicken ready to go on the grill but the rain was coming down fast and furious and had to switch plans.

Love recipes like this, simple and good.

Grandma Pat- good job! Delicious.

3 large chicken breast or tenders ( I cut up a 3 pound chicken)
1 cup Italian  dressing ( used Good Seasons Italian Vinaigrette with extra virgin olive oil)
1 tablespoon garlic salt ( Didn't use)
3 cups crushed corn flakes

Preheat oven to 350

If using cereal corn flakes , crush finely. I used my Cuisinart.

Place rinsed and dry chicken in a plastic bag and marinade in the Italian dressing about 30 minutes.

Remove chicken and dredge chicken in corn flakes and and place on pan covered with aluminum foil. I also sprayed the pan with PAM.

Cook for 45 minutes. I used bone in chicken which takes longer to cook then tenders and boneless breasts.

The original recipe is from The Naptime Chef.

Note: Gabe wanted me to add this to the blog. He told me that this recipe is so good that he wants others to enjoy it as much as he did!



Wednesday, August 14, 2013

Save Money on Prescriptions

I picked up a prescription yesterday and was shocked at the price. One month- 160.00 dollars.

I found this site and hope it helps everyone save some money.

http://www.goodrx.com/

Tuesday, August 13, 2013

Broccoli Plus Patties

One stalk of broccoli left in the fridge.What could I make with it? I wasn't in the mood for just broccoli, I wanted something filling that I could have for lunch or dinner.

To those wonderful people who visit my blog, you know how much I love "little cakes". They are so easy to make and they fry up in minutes.

Checked the cabinet and refrigerator and came up with a few things I knew would work to make my broccoli plus fritter. 

No link for this one. I used what I had available.

1 broccoli stalk- used head (chopped into florets and also parts of the stem)
1 can chickpeas ( drained)
1/2 cup panko (4 Seasons Spicy Hot Chipotle)
1 small onion-chopped
3 tbl. olive oil
1/3 cup quinoa
1-2 Tablespoons Newman's Own Con Queso Salsa

 Steam broccoli  to the desired tenderness ( depend on how much "crunch" you like)

Add broccoli to food processor  and pulse a few times. Remove from food processor and place the broccoli into a large bowl.

Drain the chickpeas and rinse. Dry chickpeas with a paper towel and add to food processor and pulse. DO NOT OVER PULSE, otherwise you will have mush. I pulsed until the peas looked chunky.

 Place chickpeas into the  bowl with the broccoli.

In a skillet heat 1 tablespoon olive oil over medium heat and add onion. Cook for about 3-5 minutes, until the onion is soft.

Rinse ( use a fine mesh strainer) the quinoa and cook in 1 cup water. (I usually cook quinoa in chicken broth but didn't have any in the house). Boil the water then add the quinoa and reduced the heat to med-low. The quinoa was done in about 15-20 minutes. Once cooked let it rest for 5 minutes. After the 5 minutes fluff the quinoa.

Add the onion, quinoa, panko,Newman's Queso Salsa to the bowl containing the broccoli and chickpeas. Mix well.

Form into patties.

Place in a skillet which has 2 tablespoons of olive oil. Heat the oil and then place the broccoli patties and fry each side until they are golden brown.


This turned out to be a really good recipe. The quinoa was the perfect addition and a bonus protein along with the chickpeas. The Newman's Queso was the extra touch of "heat" that I love.





Monday, August 12, 2013

MM 56 Weeks

When Gabe finishes  his dive he always gives Max the empty Gatorade bottle. Cheap toy that entertains him for about 5 minutes.


                      The cold drink comes first then Gabe can rinse off his dive gear.

Saturday, August 10, 2013

CUCUMBER NOODLES IN PEANUT SAUCE

The first time I bought Bok Choy was last winter in Florida  I found a recipe that I wanted to make and picked up a head. There was no room in the refrigerator in the house so I put it in the garage fridge.As they say, out of sight out of mind- well that's the truth! If I didn't offer to get Gabe a beer I'm sure that the Bok Choy would still be there.

Since my first attempt of using Bok Choy in a recipe failed this time I knew that it wouldn't be "out of site". No fridge in the garage in NY and I put it where I could see it.

I had a couple of cucumbers I picked up on sale and wanted to make some sort of cucumber salad. When I saw the recipe on A House In The Hills , cute name for a blog, I knew I wanted to give it a try.

2 medium Cucumbers

1 small bunch Bok Choy

1/4 cup peanut butter ( used Skippy Honey Roasted Extra Chunky- wasn't going to use addition nuts)

2 tablespoon maple syrup

1 tablespoon tamari ( used 2 tablespoon low sodium soy sauce)

Juice of 1/2 Lime ( used bottle lime juice- about 1/3 of a cup)

3 tablespoons of water

1/2 teaspoon chili oil ( used Rolands Hot chili oil and since I like spicy food I added 1 teaspoon)

1/2 teaspoon seasalt ( didn't use)

Cilantro and peanuts for garnish

Washed and dried the Boy Choy. Cut and added to my Cuisinart and chopped till it was the consistency I wanted.

Washed and peeled the cucumbers and cut into nice little julienne slivers. 

Added the Bok Choy and the cucumber to a large bowl.

In a small bowl add the peanut butter, maple syrup, chili oil,soy sauce, lime juice and water. Mix well until everything is combined and smooth.

Add the sauce a little at a time to make sure the cucumber and boychoy is covered.

You can serve this right away and garnish with cilantro.


I loved the taste of Bok Choy! I could kick myself for wasting the head that I bought in Florida! 



Friday, August 9, 2013

Never to old

to have fun! Made cookies yesterday and the kids must have radar.  While they were eating Gabe took off on one of their scooters!

Thursday, August 8, 2013

Rainbow Sprinkle Cream Cheese Cookies



Reeni from cinnamon spice and everything nice, where I found the recipe said her face hurt from "smiling" about this cookie. I'm with her. They are something to smile about.

1 &1/3 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup(8 oz package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup rainbow sprinkles

Took the cream cheese and butter and egg out of the refrigerator and brought to room temp. Cream cheese and butter,  softened.

Sift the flour, baking powder and salt and add to a medium size bowl and set aside.

In a large bowl add the softened butter and cream cheese. Beat on low for about one minute. Add sugar a little at a time and mix for 2 minutes, it should be light and fluffy.

Add the egg and vanilla to the cream cheese mixture, mix well.

Combine the dry mixture on low but do not over mix.

Once combined, covered the bowl and placed in the refrigerator overnight.

Set oven for 350 and line cookie sheets with parchment paper.

Take dough out of  fridge and roll into balls. I found it was easier to roll all the balls then coat them with the sprinkles.

Place the balls with the sprinkles on your cookie sheet and put in your preheat oven.

Bake for 14-15 minutes.

Cool on wire rack for 10 minutes and enjoy.

I am not going to misplace this recipe! It's excellent and I can't wait to make again. I have lots of different sprinkles in Florida just waiting to jump into a cookie.























Tuesday, August 6, 2013

Zucchini Relish

This cookbook was given to me by my friend Paddi. She added notes with comments to recipes she's made and hints.

Many of my huge cookbook collection I'm slowly giving away but this one will be traveling to Florida with us.

Please if you haven't canned follow the Ball Canning Guide.

4-4 1/2 zucchini, chopped
2 medium onion, chopped
1 red pepper, chopped ( used a green pepper)
3 jalapeno peppers,chopped ( my addition, was not in the recipe)
2 tablespoon non-iodized salt
1 3/4 cups sugar
1 cup vinegar( used apple cider vinegar)
2 tablespoon celery seed
2 tablespoon mustard seed

Coarsely grind zucchini, onion and red pepper and jalapeno. I used my Cuisinart to chop. Few short pulses and had the consistency which was perfect for relish.

Add the salt to the zucchini,onion and red pepper in a large bowl and mix well.

Cover and refrigerate over night.

Drain, rinse in cold water, and drain again. 

I used an old white dish towel and squeezed out any liquid that was left in the zucchini.

In a large kettle, combine vegetables  and remaining ingredients.  Bring to a boil. Cover and simmer 10 minutes, stirring frequently. 

Ladle into sterilized pint jars. adjust lids and process in a boiling water bath for 15 minutes.

Makes 4 pints

The person to give credit for this recipe is Ann Harding, Philipsburg  Montana.

LINK on how to water bath for canning



Monday, August 5, 2013

MM 55 Weeks

            No more pictures! What is this? Linda the Paparazzi!


                                                                Driving Mighty Max 

Thursday, August 1, 2013

Scrumptious Zucchini Brownies-

I spotted this recipe on Facebook. Old Hippie Chicks posted it and I had two zucchini in the fridge and like the idea that each brownie has 120 calories.






1/2 cup applesauce
2 medium bananas-mashed
1 1/2 cups sugar or honey
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces (didn't use)

Preheat oven to 350 degrees

Grease a 9 x 13 pan


In a large bowel mix applesauce, sugar,and the mashed banana. Add the vanilla and cocoa powder and mix again.

Measure out the baking soda and salt. Add to the above mixture.

Add the finely grated zucchini and mix again

Next add the flour and the walnuts if you are going to add them

Spread into the greased 9 x 13 pan and bake for about 25 mins or until the brownies spring back in the pan.

Note: I made zucchini brownies awhile back. No oil or eggs in this and the taste is excellent. 
Sure fixed my chocolate craving!