Wednesday, August 29, 2007

Breakfast Treat

Another long run deserves a nice breakfast.
This weekend my husband went out for his long run.
Since I slept while he ran I thought it would be nice if I made him a nice breakfast.

Cinnamon French Toast with Peaches and Cream on Top

Take some nice bread and dip in an egg/milk wash.
Then sprinkle with cinnamon and sugar.
Cook on a skillet until lightly brown on each side.

For the topping : skin and cut peaches into small pieces
add a little cream and a little sugar.
Mix together and add to the top of the French Toast!

Now this is the way to start off the morning!!!

Friday, August 24, 2007

Stuffed Peppers - Greek Style

I remember having stuffed peppers as a kid and I remember hating them!
There are some things kids just shouldn't have to eat because
it is torture for them and the parents.
I mean what parent wants to spend an hour cooking dinner just to hear their children complain and say things like "yuck, gross, do we have to eat this?"

Well, now that I am older I am a little more willing to try new things or "old" things for that matter to see if my taste buds have changed.

Greek Stuffed Peppers
Sausage cooked and chopped
1 bunch of spinach
1 medium zucchini, chopped
1 small onion, minced
1 egg, beaten
1 cup orzo cooked
1/2 teaspoon oregano
1/2 teaspoon salt
3 - 4 Bell Peppers, halved lengthwise, cores and ribs removed
2 (14oz) cans of diced or stewed tomato
1/3 cup of crumbled feta cheese

Preheat oven to 350
Precook the orzo
Brown the sausage

In a large bowl mix sausage, spinach, zucchini, onion, orzo,
egg, oregano, sald and a few grinds of pepper. Mix until thoroughly combined.

Arrange pepper halves cut side up in 9 by 13in baking dish and fill each pepper half with the mixture. Pour tomatoes over the top and then sprinkle with feta cheese. Cover with foil bake about 30 minutes. Then uncover and bake about 25 more minutes until mixture is completely cooke and peppers are tender.

This was a nice meal. The peppers were very tender
and the flavor of the spinach and sausage was very good.

Tuesday, August 21, 2007

Cucumber Soup

With the weather still being so hot I am really trying to find meals that don't involve turning on the oven. Tonights bright idea was cucumber soup with crackers and dip.

I used Emeril's recipe for

Cold Cucumber Soup
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste
1 teaspoon salt
2 teaspoons Essence,
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.

I thought the soup was light but full of flavor.
I especially enjoyed the flavor of dill and mint with the cucumber.

Sunday, August 19, 2007

A Must Try!!

We were out for dinner at a local restaurant and noticed the Georgia Organics Local Food Guide Magazine. After reading about some of Georgia's dedicated farmers and where you can buy their produce we moved to the recipe section. All recipes spotlighting fruits and vegetables that are currently in season. Here is the one we thought sounded too good to pass up!

Acorn Squash with Pecans and Goat Cheese

2 acorn squash, halved and seeded
3 tbsp. butter, melted
2/3 cups pecans chopped
2 tbsp. sorghum syrup, and then some to drizzle on top
2 springs of fresh thyme
4 oz. fresh goat cheese
Heat oven to 375. Sprinkle inside of squash with salt and brush with butter. Turn upside down on baking sheet and bake until tender about 30 - 40 minutes.

Using a small bowl, combine pecans, syrup and thyme.

Turn squash upright on baking sheet. Fill hollow of each squash with pecan mixture, reserving about 3 tablespoons for top. Divide the goat cheese between the squash halves. Sprinkle with reserved pecan mixture. Bake an additional 10 minutes more or until goat cheese is melted. Drizzle with additional syrup if desired and serve immediately.

All I can say is WOW, that is good!

Saturday, August 18, 2007


It has been so hot lately that when you step outside you feel like you might pass out.
Our way of dealing with the heat has been to drink smoothies.
Smoothies are so easy because you can make any flavor you want and it will taste great!

Todays flavor of choice was Peach.

Peach Smoothie
2 peaches, chopped
1 cup milk
1/2 cup heavy cream
1/2 cup peach or plain yogurt
1 teaspoon nutmeg
3 tablespoons of honey

I blend everything but the ice first and then add the ice at the end.
If your peaches are not real sweet you may need to add more honey.

Chocolate Chip Pancakes

This morning for breakfast I made Chocolate Chip Pancakes. I thought it would be a fun breakfast for my husband since he woke up at 5:30 am to run 15 miles before the heat of the day ( no I did NOT join him).

The pancakes were very good and pretty easy to make . I was going to serve them with whip cream but I thought that might put us in a sugar coma for the rest of the day and we have things to do today.

Chocolate Chip Pankcakes
2 cups pancake mix
2 cups milk
1 egg
1 teaspoon vanilla
1/2 cup mini chocolate chips

Tuesday, August 14, 2007

MMM, Smells like Dinner!

I can't tell you how happy I was after a long day of work and then an evening meeting to walk in the door and smell dinner.

YIPEE, my husband cooked dinner.

My husband always does a great job when he takes on cooking.

Tonight he made :

John's Jambalaya ( John is a friend from work)
Olive Oil
1 large onion, chopped
4-5 cloves garlic, chopped
1 large bell pepper, chopped
1 large can diced tomatoes ( low or no salt if possible)
1 can tomato puree or strained tomatoes
2 bay leaves
Cajun seasoning ( home-made or Old Bay)
Andouille sausage, cut into bite size pieces
salt and pepper to taste
1 bag frozen gumbo vegetables
(My husband substituted the bag of veggies for fresh okra and corn)

1. Brown the sausage and cut into bite size pieces
2. In a pan, heat oil and saute onions and garlic
3. Add other veggies and cook
4. Add salt, pepper and Cajun seasoning
5. Put sausage into the mixture
6. Add bay leaves to the pan
7. Continue to cook veggies and spices 5-8 minutes or so
8. Lower heat and add tomatoes
9. Bring a simmer and cook 10 minutes
Stir often to keep tomatoes from burning or sticking
10. Check flavors and don't be afraid to adjust.
If you desire more spice or heat you can add dried chilli flakes
11. Add the shrimp about 5 minutes before serving
so the shrimp are not overcooked

Serve over rice.

Thanks to my husband dinner was excellent.

Monday, August 13, 2007

Always time for Tomatoes

I love tomatoes, I especially love people who grow tomatoes in their garden and bring them to work to share!!

Thank you!!
I took some yellow tomatoes home from work the other day and made
tomato, mozeralla cheese and basil salad. It was FANTASTIC!!

Tomato, Mozarella and Basil Salad
Slice 3-4 tomatoes of your choice
Slice fresh Mozarella Cheese
Chop Basil
Arrange the tomato and cheese on a plate or platter
Sprinkle with olive oil and a few dashes of balsamic vinegar
Add a little salt and pepper
Then top with fresh basil

Sunday, August 12, 2007

Getting Ready for the Week

In preparation for the busy week it seemed like a good idea to pre -make some meals that can be taken out of the freezer and popped into the oven for dinner. One of the easiest ones for me, being the Italian girl that I am, is Lasagna.


1 pk lasagna noodles cooked

For the filling:
2 eggs, beaten
1 pint ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt and pepper
Fresh Parsley chopped
(mix together all ingredients listed above for filling)

1 pound mozzarella cheese, shredded

pasta sauce of your choice ( I make my own)

To Layer:
Put a little sauce on the bottom of the 9x13 inch baking dish you will be using
Layer 1/3 of the lasagna noodles in the bottom
First, cover noodles with 1/2 ricotta mixture
Then add 1/2 of the mozzarella cheese
and 1/3 of the sauce.
Top the lasagna with remaining noodles and sauce.

Sprinkle additional Parmesan cheese over the top.

Lasagna is my comfort food. I love coming home after a long day and sitting down to

a home-made lasagna dinner.

TOO Hot to Eat

The past several days it has been so hot that I have not really been in the mood to eat or cook anything for that matter.

With the temperature at 97 -100 degrees it just doesn't feel right to turn on the oven. Yesterday I decided to go back to a recipe I remember people bringing to "shared supper" at church when I was a kid.

Now, I didn't particulary care for it as a kid but as an adult I do enjoy it!

Nine Layer Salad

You layer each ingredient in a glass salad bowl

Chopped lettuce (any kind)
Ham ( cut in to small pieces)
1 whole, chopped red onion
Cheese ( I used cheddar but you can choose)
Sweet Peas ( cooked and drained)
Tomato ( 3-4 choppped )
Bacon ( 6-8 slices cooked and crumbled)
Egg Whites from boiled eggs, chopped
Sunflower Seeds

Topped with:
Dressing of your choice but normally served with Blue Cheese or Ranch

I forgot the photo while it was in the glass bowl so you can see all the layers but here it is in the salad dish. This salad is so full of flavor and such a great meal on a hot summer day!!

Tuesday, August 7, 2007

Fried Ravioli

I had a brilliant idea tonight for dinner. I decided to take the Pumpkin, Sage Ravioli I bought at the market and DEEP FRY it !

Then I made a Cream Sauce for the top.

The sauce was:
sauteed 1/2 white onion in butter until very tender
heavy cream 1 cup
1/2 cup sweet white wine
1 tbsp. honey

I topped the dish with toasted, chopped hazelnuts.

This was EXCELLENT!!
That is why I am submitting this to Ruth for her Presto Pasta Nights.

Monday, August 6, 2007

How to cook with Bok Choy

Many say that Bok Choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. It is high in Vitamin A, Vitamin C and calcium.

I don't cook with it frequently but I made it as a side dish tonight and I think it turned out very nice. My husband and I think it the flavor is similar to asparagus.

I sautéed the bok choy in a little vegetable oil and garlic. I did not cook it too long because I don't like soggy vegetables. After sautéing it for about 5 -7 minutes I seasoned it with a little fresh pepper and parmesan cheese.

Sunday, August 5, 2007

A Favorite

Tonight I resorted to a recent favorite. I actually have heard from several friends that they tried this recipe and found it to be quite delish!

Salmon with Brown Sugar and Mustard Glaze
3 tablespoons light brown sugar
1 tablespoon honey (I added a little more honey)
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
Melt the brown sugar, honey and butter in a small sauté pan over medium-high heat.
Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill.

Sorry for the repeat recipe but is was so good that I had to make it again!

Saturday, August 4, 2007

Sometimes it's just nice to have a salad

I was really in the mood for a good salad this weekend. I don't know why.
So I decided to make a Greek Salad.

I added Romaine Lettuce, tomato, black olives, pepperchinos, feta cheese and green peppers. I also like to add red onion and cucumber to my Greek Salad.

The dressing was 1/4 cup oil, 3- 4 tbsp. red wine vinegar, chopped parsley, oregano, pepper, and romano cheese.