Shrimp and Pasta

1 pound dry linguine


1 1/2 tablespoons olive oil

1 pound peeled and deveined large shrimp (fresh or frozen)

1/4 teaspoon black pepper

1 1/2 tablespoons capers, roughly chopped

3/4 cup kalamata olives, pitted and roughly chopped

2 anchovy fillets, finely chopped (optional)

1 26- to 32-ounce jar marinara sauce

Cook the linguine according to the package directions. Drain. Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes. Turn the shrimp, add the capers, olives, and anchovies (if desired), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes. Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.

recipe source: Real Simple

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Lemonade For Sale

shared here

Tomato Pie

8 cups thinly sliced sweet onions


2 tablespoons butter

12 slices bacon, cooked and drained

2 cups soft bread crumbs

2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Onion, Celery & Green Pepper, drained

2 cups (8 ounces) shredded cheddar cheese

3 eggs

Salt and black pepper to taste

Preheat oven to 350. In a large skillet Sauté onions in butter, until tender,. Crumble nine bacon strips into a bowl. Place bread crumbs in a greased 9 inch deep-dish pie plate. Layer with 1 can of RED GOLD®PETITE DICED TOMATOES with ONION, CELERY & GREEN PEPPER, half of onions, crumbled bacon and cheese. Top with second can of RED GOLD®PETITE DICED TOMATOES with ONION, CELERY & GREEN PEPPER and remaining onions and bacon. In a bowl, beat eggs, salt and black pepper; pour over the top. Sprinkle with remaining cheese. Bake for 35 to 40 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish top with remaining bacon slices and a sprig of parsley. Refrigerate leftovers.


Recipe Source : Red Gold and get a printable coupon here as well

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 Whats Cooking Wednesday

Gardening Tuesday : Weeding

photo credit here

The garden is coming along quite well and the tomato plants actually have little yellow blooms on them we all know what that means. Soon we will hopefully see proof of our hard work. We weed our garden the old fashioned way just me and hoe and a bit of hard work. I use no chemicals on my garden and I am very proud of that fact.

In the front yard you will see beautiful Petunias lining the yard. These hardy flowers have hues of purple and pink and are starting to vine out beyond the original point. The beauty of these flowers is simple and elegant but also remind me of my mother who always had these in her flower garden. What a precious memory.

What is growing in your garden this wee?

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Garden Tuesday  Blooming Tuesday

4th of July Recipe: Cute Cut Out Treats

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

-or-

4 cups miniature marshmallows

6 cups Kellogg's® Rice Krispies® cereal

-or-

6 cups Kellogg's® Cocoa Krispies® cereal

Assorted sprinkles

12 wooden ice cream sticks


In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary
 
recipe source: Snack Picks

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delicious dishes   Tackle It Tuesday

Looking Good Oh My The Pie Has My Eye

find recipe here

What A Burger

1 King's Hawaiian Sandwich Roll


1 (8 oz.) Angus hamburger

shichimi aioli (recipe below)

your favorite teriyaki sauce

1 slice American cheese

2 oz. thinly sliced Maui or Vidalia onion

2 slices tomato

1 leaf lettuce

pickles and olives to garnish

Preparation

Place hamburger patty on grill to desired doneness.

Toast King's Hawaiian Sandwich Roll on grill.

To assemble burger, spread shichimi aioli on each slice of roll; between bread slices, place hamburger, which has been brushed with teriyaki sauce, then add cheese, tomato slices, lettuce and onion.

Serve with pickles and olives.

Shichimi Aioli



2 tbsp. mayonnaise

1/4 tsp. shichimi togarashi (Japanese red pepper condiment, available in Asian grocery stores)

Makes 1 serving.
 
recipe source: http://www.kingshawaiian.com/recipes/

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Tuesdays At The Table  Tasty Tuesday

Layered Tex Mex Salad

1/2 cup Pace® Picante Sauce


1/2 cup mayonnaise

1/4 cup sour cream or plain yogurt

3 cups coarsely shredded lettuce

2 medium tomatoes, chopped (about 2 cups)

1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)

1 medium red onion, sliced

1 large avocado, peeled, pitted and thinly sliced (about 1 cup)

1/4 cup sliced pitted ripe olive

Stir the picante sauce, mayonnaise and sour cream in a small bowl. Layer the lettuce, tomatoes, cucumber, onion and avocado in a large clear glass bowl. Spoon the picante sauce mixture over the top. Sprinkle with the olives. Serve immediately.



Recipe Source: Pace

Grilled Chicken Sliders

Summer Time is sandwich time here at our house. This thought was passed down from my grandmother, my dads mom who believed that in the summer the kitchen should be kept cool and that since her sons and husbands farmed it would be so much easier to simply to have sandwiches than to cook a meal. These Chicken Sliders from My Recipes are no different simply good eats.

3/8 teaspoon ground red pepper
 1/2 teaspoon freshly ground black pepper
 1/8 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
Cooking spray
 3 apricots, halved and pitted
1 tablespoon water
 1 tablespoon cider vinegar
1 tablespoon Dijon mustard
 2 garlic cloves, chopped
 8 (1.3-ounce) mini sandwich buns


Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat. Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.
Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.

 Five Dollar Dinner Challenge

Want Me Some Pie

Triple Berry Crisps with Meringue Streusel


Streusel:
3 large egg whites
6 tablespoons sugar
1/4 cup sliced almonds
1/4 cup flaked sweetened coconut
1/4 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 tablespoons chilled butter, cut into small pieces

Filling:
4 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup cornstarch
1/4 cup packed brown sugar
1/2 cup orange juice
3 tablespoons chopped crystallized ginger
2 tablespoons finely grated orange rind
Cooking spray

Preheat oven to 200°.
To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan. Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.

Preheat oven to 350°.
To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.



Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds



To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above

Source:
Chef Christine Keff, Chef Christine Keff, Cooking Light, JULY 2002

Melt in your Mouth Monday 

Grilling Weather

During the hot summer weather many of us enjoy grilling season. During grilling season the place that we cook often leaves the kitchen inside the house and becomes a make shift kitchen outside of the house. Because of this there are many things that we must keep in mind. Some of these safety tips include:

1. keeping coolers under the shade and not in the direct sun
2. you should have a couple of different coolers. A separate cooler is needed to keep the raw unprepared meat in because of the juices that may drain and contaminate other foods. The raw meat should stay on ice until you are ready to cook it. The second cooler could keep your salads and other items that need to stay cool like salads etc...
3. I know we have heard it many different times but one thing that gives a risk of getting sick due to food poisoning is cross contamination. Remember to use different utensils for cooked and uncooked meat. For example do not use the same fork and knife that was used to prepare the meat to serve the meat.
4. A great idea to serve foods that need to be chilled is to serve them with a bowl sitting in a pan of ice this will help them to stay chilled. As soon as the meal is done place the food back into the coolers with ice or get rid of the food allowing them to sit in the sun will possibly make those you love sick
5. do not use the ice used in the coolers to keep food chilled for your drinks

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Monday Music Moves Me : Eagles

One of my favorite songs Hotel California

Red, White and Blue Pie

1box Pillsbury® refrigerated pie crusts, softened as directed on box
3lb fresh strawberries
1/2cup fresh blueberries
1cup sugar
2tablespoons cornstarch
1 1/2cups water
1box (4-serving size) strawberry gelatin.


1 Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool. 2 Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside. 3 In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts
 
recipe source: Pillsbury

 Making The World Cuter Monday   Motivate Monday

 and here

Delicious Orange Drink

1 (6oz) can frozen orange juice concentrate


½ c low-fat milk

½ c water

½ c Ideal® No Calorie Sweetener

½ tsp vanilla extract

Ice cubes (14 per glass)

Orange slice
 
Add all ingredients to a blender and blend until smooth. Pour into glasses and garnish with an orange slice.

New England Baked Beans

One thing that I think is needed at every cookout is baked beans. This Taste of Home recipe is a great one in my opinion starts with dried beans and takes them through to that delicious baked bean taste.

1 pound dried great northern beans


1/2 pound thick-sliced bacon strips, chopped

2 large onions, chopped

3 garlic cloves, minced

2 cups ketchup

1-1/2 cups packed dark brown sugar

1/3 cup molasses

1/3 cup maple syrup

1/4 cup Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper.
Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed. Yield: 12 servings (2/3 cup each).

Garden Pizza

Looking for an easy to make light summer supper? That is often what we desire in the heat of the summer and this pizza recipe from My Recipes helps make everyone happy.

(12-ounce) prebaked pizza crust
Cooking spray
2 tablespoons commercial pesto
 1 cup (4 ounces) thinly sliced fresh mozzarella cheese
2 cups chopped tomato (about 2 large)
 1/4 teaspoon crushed red pepper
1/4 cup thinly sliced fresh basil


Preheat oven to 450°. Spray crust with cooking spray. Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.

Red White and Bleu Slaw

6 cups angel hair coleslaw mix
12 cherry tomatoes, halved
3/4 cup coleslaw salad dressing
3/4 cup crumbled blue cheese, divided
1/2 cup real bacon bits

In a large bowl, combine the coleslaw mix, tomatoes, salad dressing and 1/2 cup blue cheese. Cover and refrigerate until serving. Just before serving, sprinkle with bacon bits and remaining cheese. Yield: 6 servings

Source: published in Simple & Delicious July/August 2007, p37

http://kellysluckyyou.com/

Monday Morning Hop

 The question: favorite summer time drink

My Answer: Sweet Iced Tea

Giveaways I Entered

Little Tikes has some of the cutest product for young children. Imagination I believe helps to make a child grow and when Little Tikes offers real life items like this garden set then imagination grows Thanks Mail Carrier is hosting a giveaway where the winner will win this cute little garden set and wheelbarrow. Very cool Giveaway ends July 15, 2011

Another great and fun item from Little Tikes is the Cozy Truck. The blog A Moms Balancing Act is hosting a giveaway for the cozy truck.  The giveaway ends July 15, 2011.

Summer Time Treat : Banana Split Ice Cream Sandwich

With this recipe that I found on My Recipes makes the decision between an ice cream sandwich or a banana split one that is no longer neede.  If you are like me then that should put a smile on your face.

Cookies:


7 tablespoons powdered sugar
6 tablespoons sifted all-purpose flour
1/4 teaspoon vanilla extract
1 large egg Filling:

2 cups vanilla low-fat ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tablespoons coarsely chopped dry-roasted peanuts, divided

Remaining ingredients:
6 tablespoons frozen fat-free whipped topping, thawed
6 tablespoons chocolate syrup
6 maraschino cherries, drained

To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg; beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours. Preheat oven to 350°. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with remaining batter, reusing the parchment paper.

To prepare filling, combine ice cream and banana in a chilled bowl, stirring well. Place 1/4 cup peanuts in a shallow bowl. Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in peanuts. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry. Serve immediately.







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Sweet Indulgence Sunday

Delicious Cherry and Blue Berry Bottom Pie

This pie recipe from My Recipes looks to be the perfect pie for the 4th of July or any patriotic holiday

Notes: If using fresh cherries, buy about 1 3/4 pound; if using frozen, you'll need about 1 1/2 packages, 16 ounces each.


5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes)
3 tablespoons lemon juice
1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries
1 cup sugar
1/4 cup cornstarch
Flag pastry
2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)

In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller bowl, mix blueberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries. Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Scatter butter evenly over fruit. Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan. Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 1 hour. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil. Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and serve with ice cream, if desired.