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[tweetmeme] From The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash I decided to try out

Tomato Zucchini Soup

3 tablespoons extra virgin olive oil
1 onion, minced
1 Small fennel bulb or 2 celery ribs, minced
1 carrot, minced
2 cloves of garlic, minced
1 ounce ham, minced (optional)
4 cups chicken broth or vegetable brother
2 cups diced and seeded tomatoes
2 cups grated zucchini
Salt and freshly ground black pepper

1. Heat the oil in a soup pot over medium heat.  Add the onion, fennel, carrot, garlic, and ham.  (if using)  Saute until the vegetables are soft and fragrant, about 5 minutes.

2. Add the broth and tomatoes.  Bring to a boil, then reduce the heat, and simmer for 30 minutes

3. Add the zucchini and salt and pepper to taste.  Simmer until the zucchini is cooked through, about 15 minutes.

4. Serve hot.

Serves 4

I modified things a bit…

  • I used butter instead of olive oil
  • I opted to use 5 stalks of celery instead of the fennel or 2 celery ribs
  • I forgot to buy a carrot…
  • I used about 10 cloves of garlic
  • I didn’t use ham
  • I probably used about 6 cups of chicken broth and could probably use a bit more due to all the extra stuff I added – most of it absorbed the liquid….
  • I used a 24 oz. can of diced tomatoes
  • I used about 6 cups of zucchini
  • I added a 10 oz. container of sliced mushrooms
  • I also mixed in a pound of mini shell pasta

It came out really really yummy!
I highly recommend….

Do any of you have any good recipes that use ingredients from your garden?
I’d love it if you shared.
If you enjoy cooking, please feel free to join Rose’s Recipe Group over on Facebook.

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One Year of Everyday with Rachel Ray for $4

Since I know so many of you enjoy cooking, I thought I’d pass this along to you!!

Right now you can get a 1 year subscription to Everyday with Rachael Ray for $4

The price is listed at $23.99 but use promo code FOOD and the price will drop to $4
I selected the 2 year option and it gave me the discounted price as well!
Thank you to Who Said Nothing in Life Is Free for passing along this great deal!!


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[tweetmeme] Spicy Shrimp and Pasta

Recipe Courtesy of Blue Crab Bay Co.

1 lb. linguine or spaghetti
1 lb. frozen cooked shrimp
6 cloves garlic, peeled and smashed
1/4 cup olive oil
1-1/2 cups Blue Crab Bay Sting Ray Bloody Mary Mixer
1/4 cup parsley

Defrost shrimp in cold water and drain.
While cooking linguine, heat garlic in olive oil for one minute in skillet.
Add shrimp and saute for 3 minutes.
Add Sting Ray and heat for one minute or until steaming.
When pasta is al dente (slightly firm), drain. Do not rinse.
Add parsley to shrimp and toss with pasta.
Season with cracked pepper, grated cheese is optional.
Serves 4

You can see other recipes for Blue Crab Bay Co. products by clicking on their name.
You can view other recipes I enjoy at Rose’s Recipe Group.

What are some of your favorite recipes?

I’d love it if you added them to Rose’s Recipe Group!!

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This picture was taken before we combined with the pasta so you could see the main ingredients. It came out really delicious!

The pictures a little dim, but we had out first dinner with zucchini out of the garden!  Michael has worked so hard on making the garden a success.  He wrote a nice blog about things he learned from his first garden.  Check it out.

Here’s how I made dinner:

Boneless Chicken Breasts
Zucchini
Mushrooms
Butter
Chicken Broth
Garlic Powder
Beau Monde
Salt
Pepper
Pasta of choice – I used Penne

Make pasta to instructions on package.  While it is cooking do the following:

Chop up the boneless chicken breasts into cubes.  (I used 3 breasts)
Saute the chicken in some butter until they’re cooked through.
Remove from pan and cover to keep them warm.
Next saute the zucchini in the pan with butter.  Sprinkle with garlic powder, salt and pepper.
Heat until they are soft, but remove them from the heat before they get soggy.
Then saute the mushrooms in butter. (YES, I KNOW I LIKE BUTTER!!)
Sprinkle with garlic powder, beau monde, salt and pepper.

Combine the chicken, zucchini, and mushrooms all in a pan together.
Pour in some chicken broth, about half way up the pan.  Heat until the broth is warm.
Combine with the pasta, mix and serve.

Do you have a garden?
Have you harvested anything yet?

If you have recipes to share, please visit my Recipe Group on Facebook.

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The basil was fresh out of our garden 🙂

[tweetmeme]

Today was one of those days where I was running around like crazy trying to get a lot of things done.  So I decided to make a meal that will last us for a couple of days.  We can probably get 10-12 servings out of this so we definitely have leftovers whenever we make it and it’s so easy to make.

What you need.

1 1/2 to 2 pounds of ground beef.  I used 93/7
2  packages of mushrooms (I think they were 10 oz. packages)
Butter
1 large can of whole peeled tomatoes
1 pound of pasta (I used rigatoni)
8-10 leaves fresh basil
Garlic Powder
Salt
Pepper
Shredded Mozzarella Cheese (optional)

Prepare pasta to directions on the box.  I make mine al dente.
Brown the beef in a deep frying pan.  Drain out any excess grease.

Sauteing The Mushrooms

In a separate pan I saute up the mushrooms in a couple teaspoons of butter.
(I cut the mushrooms into quarters.)
While sauteing, I add salt, pepper, and garlic powder to the mushrooms.


Next I put the can of tomatoes in the pan with the beef and carefully split the whole tomatoes with a spoon.
(Be careful, they’ll squirt all over your stove if you’re not gentle)
Once the tomatoes are heated, I add the mushrooms to the pan.


Tear up the basil leaves and add them along with some salt, pepper, and garlic powder.
Combine with the pasta and enjoy.
(I like to sprinkle some shredded mozzarella on mine)

I hope you enjoy it.
Please feel free to join Rose’s Recipe Group over on Facebook.
Do you have any great recipes you’d like to share?

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The Weeklies ~ Week 28

108 Degrees in the sun on Thursday!

The Weekly Re-cap: I told you about my library – my Quiet Home Away From Home and the 4th of July.  I posted up my 1st poll – about your library use.  I helped a friend interpret her dreams about tornadoes and told you the history behind soap operas.  Last but certainly not least, I continued my interview series with an interview of my Mom 🙂

The Weekly Read: The Everything Blogging Book and Shift Your Habit.

The Weekly Music: EdXeno sang/rapped Vanilla Ice’s –  Ice Ice Baby during karaoke at Elda’s on Lark and it was awesome!

The Weekly Movie: We went to a pre-screened of the movie Cyrus.  It had it’s funny moments for sure, but I think they could have done more with the story to make it more interesting or humorous.  Not awesome but not bad either.
We also watched The Spy Next Door.  I always like Jackie Chan movies 🙂

Lucky

The Weekly Downer: A baby bunny falling into the pool and ending up in the skimmer 😦

The Weekly Good Karma: Michael rescuing the bunny out of the skimmer and us getting to spend and hour or two with ‘Lucky’ before we released him back into the wild.  Click the link – you know you want to!  The bunny was so cute!

The Weekly Interesting Facts: Since we met Lucky why not learn about rabbits 🙂  Rabbit facts found here.

  • A male rabbit is called a buck and a female rabbit is called a doe.
  • A rabbit can see behind himself, without turning his head, but has a blind spot in front of his face.
  • A rabbit sweats through the pads on its feet.
  • Domestic rabbits cannot breed with wild rabbits.
  • Rabbits are the most active at dawn and dusk.
  • Rabbits can jump to a height of more than 36 inches.
  • Rabbits can purr, just like a cat.
  • Rabbits cannot vomit.

The Weekly Food: Steak, Portabellas and Zucchini on the grill and Chocolate Zucchini Bread.

The Weekly OMG: I swam in my pool for the first time this week!!  This is the 4th summer I’ve owned my pool!

Yummy Coconut Birthday Cake!

The Weekly Birthdays: Ryan Jones, Erin Carlotto, Jean Languish, and Kevin Mowry.  I hope you all have wonderful birthdays!!  Leave a comment and tell me what you did to celebrate!

The Weekly Activity: Celebrating Independence DayBella & I also made a visit down to see Mom & Dad.  Dad replaced the brake pads on my truck for me.  Michael & I went out with some of the Times Union Bloggers.  We started at the Albany Pump Station and moved on to Elda’s on Lark.  A nice gathering of interesting people 🙂

The Weekly new people I’ve found on Twitter: DanielTosh, Albany_Weather, AlbanyJobs, YNNAlbany, Sue215, HunterMtn, SPAC_2010, and DeFrees.

The Weekly Charity I’m Pimping: LaDorka’s National MS Walk.

Isabella's 1st Birthday

The Weekly Countdown: Isabella’s 3rd Birthday: 16 Days.

The Weekly Hypothetical:  You’re a gossip type – how long do you wait until a person walks out of a room to trash talk them?

The Weekly Not-So-Hypothetical:  What have you been doing to stay cool this week? (It was 108 degrees in the sun here today!!)

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Isabella ~ Photo courtesy of Michael T. Henry

It was a busy day for Miss Isabella.  Saturday was my Mother’s 69th birthday and her and my Father came over for dinner.  Prior to dinner Mom and I took Isabella for a walk around the block in the hot sun.  After we came back home my Mom kept throwing toy for her to fetch.  Lots of excitement for my little one!  Michael made a garlic pork roast in the rotisserie and some yummy mashed potatoes.  I made the pork mushroom gravy and the tomato/portabella/mozzarella marinated salad.  Michael made Mom a coconut birthday cake too.  It was a yummy meal 🙂

After Mom and Dad left for the evening, Isabella decided to curl up on top of a blanket on the arm of the couch.  She’s exhausted!!

Does it take a lot to wear out your pets?

Happy Father’s Day to all the Dad’s out there!

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