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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.

Please comment and subscribe.

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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] The Weekly Re-cap: I shared pictures of Giraffes and The Brooklyn Bridge that Michael took while we were in NYC last week. I showed you the new hard wood floor that my friends helped me install.  I shared a post I had written for the On The Edge blog called My Daughter The Chi-A-Poo.  We talked about uses for baking soda and I told you how you can enter to win a 40″ Flat Screen TV!!

The Weekly “oh crap!!”: My motorcycle tire is worn down to the cords (or would it be chords??) 😦

The Weekly Food: Zucchini, mushrooms, chicken and pasta – chicken alfredo – and a BFS Little Italy Sub.

The Weekly Amazing Fact: An adult giraffe’s kick is so powerful that it can decapitate a lion!!!

The Weekly Birthdays: Jessica Westervelt, Melinda Race Myers, Jen Swartz Lawrence, Angelos Tzelepis, John Striffler, Jeremy Kenny, Faith Barr, Jeff Filby, William Pillon and a HUGE Happy 30th Birthday to Avari Tears!!  I hope you all had wonderful birthdays – leave a comment to let us know how you celebrated your special day.

The Weekly Activity: Working on the poker run – route ideas, and donations oh my!!

The Weekly new people I’ve found on Twitter: BurtsBees, CarolinaPad, RozInCP, FamousFootwear, Ivan_Temelkov, and WebPartners

The Weekly Charity I’m Pimping: No Destination’s Poker Run to benefit The Ronald McDonald House

The Weekly Countdown:
Dutchess County Fair – 3 Days
No Destination Poker Run – 7 Days
Labor Day – 16 Days
Sons of Anarchy – 17 Days
Breaking Dawn Movie Premier – 454 Days

Do you have any big plans for this weekend?

Please comment and subscribe.

Koala image from: http://www.zanyimages.com/Have%20a%20Great%20Weekend/
Birthday Cake Image From: http://lyvvielimelight.blogspot.com/2008/05/this-is-shortys-4th-birthday-today.html
Twitter Bird Image From: http://gigglepotz.com/

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[tweetmeme] The Weekly Re-cap: I shared pictures of “Mama’s Lil’ CutieIsabella.  We learned about those rubber things that hang off the back of cars.  I shared the results of the poll about who you think Brenda will end up with on General Hospital and how thrilled I am that she’s back!!  I shared the recipe for Spicy Shrimp with Pasta that I love!!  I told you about something cool and FREE to do this weekend!!  Lastly I guest blogged over on the TU Biker’s Blog that Michael writes.  I wrote a post about proper riding footwear.

The Weekly Note to Readers: There are BIG changes coming in the next few weeks!!  Stay tuned for the big news 🙂


The Weekly Movie:
Bill & Ted’s Excellent Adventure – I love the movie now just as much as I did back in 1989!  Granted, I’ve been calling everyone Dude for the last couple days – small side-effect of the movie….

The Weekly Downer: I haven’t been getting enough sleep lately and it’s making me cranky.  I really need to try hard to get back onto a normal sleeping schedule….

The Weekly Food: Banana & cubanelle peppers from the garden, home-grown tomatoes & American cheese, turkey sandwiches, Trader Joe’s baked cheese crunchies, and sloppy joes.

The Weekly Amazing Fact: The Brooklyn Bridge was opened for use on May 24, 1883.  On that day 1,800 vehicles and 150,300 people crossed the bridge.

The Weekly Birthdays: Vicki Vosburgh, Tami Bates Carlaw, Leigh Cummings, Tim Hennessey, Sam Lauridsen, and Tracy Kutey ColangioneI hope you all had wonderful birthdays!!  Leave a comment to tell us what you did to celebrate your birthday!!


The Weekly Activity: We went to The Bronx Zoo and then to The Brooklyn Bridge with Michael’s Photo Group and we had a great time!!

The Weekly new people I’ve found on Twitter: Arbonne Forever, MSF_USA, Sensible Spender, CS_Albany, & Brugo Mug

The Weekly Charity I’m Pimping: LaDorka’s – National Multiple Sclerosis Walk
These women are incredible and walking for a good cause.  Please donate whatever you can.  They have a hefty goal.  Every dollar gets them closer to a cure for MS.

The Weekly Countdown:
Dutchess County Fair: 10 Days
No Destination Poker Run: 14 Days
Labor Day: 23 Days
Breaking Dawn Movie Premier: 461 Days

Change image from: http://vaynermedia.com
Bill & Ted’s Excellent Adventure image from: http://www.horreur.net/fiche.php?nom=Keanu%20Reeves
Birthday Cake image from: http://marinasulaimantaha.blogspot.com/2010/07/colorful-birthday-cake.html
Brooklyn Bridge image from: Michael T. Henry Photography
LaDorka’s inage from: http://main.nationalmssociety.org/site/TR/Challenge/WIGChallengeWalkEvents?pg=team&fr_id=13099&team_id=178556

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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!!

Please comment and subscribe.

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The Weekly Re-cap: I showed you pictures of Isabella with her new Monkey Toy and my Dad entertaining.  I made Pesto and shared the recipe I used.  I tried sending a message on HootSuite and I shared a guest post called Who Will You Be When The Pilgrimage Is Over.  We discussed some good service I’ve received lately and lastly I made a request to all of you for donations for a Poker Run to benefit The Ronald McDonald House.

The Weekly Movie: Percy Jackson & The Olympians – The Lightning Thief – What I saw of it was really cute!  I need to go back and watch it again when I’m not distracted!

The Weekly Downer: Again – people who don’t return phone calls.  I have a contractor who I left a message for about 2 weeks ago.  Too late – even if he calls me back, I can’t do business with him.  If he can’t be bothered to call me when I’ve got paying work for him to do, he sure as hell isn’t going to call me back if there’s a problem after the job is done.

The Weekly Food: Pesto, Pork Chops, Steak & Cheese Burrito, Tomato Sandwiches….

The Weekly Interesting Fact: You can’t kill yourself by holding your breath.   (I guess I never thought about it, but it makes sense….)

The Weekly Birthdays: Tina Price, Joel Kuhn, Mariana Caglioti, Valleri James, Bridgette Almstead Garioli, Misha Gnazzo Yoshida, Carla Roberts Pryor, Tim Hoss, Jenn Boudreau, Kate Mostaccio, Diona Irish, and Melissa TatorI hope you all had wonderful birthdays!!  Leave a comment to let us know what you did for your special day!

The Weekly Activity: Interviews, phone calls, networking, and a motorcycle ride 🙂

Sofft - Floria

The Weekly Shoes: I love the shoes pictured above!!

The Weekly new people I’ve found on Twitter: TS Ensemble, Woo Themes, Glennpeter Jewelers,  and Jennifer Gish.

The Weekly Charity I’m Pimping: The No Destination Poker Run to benefit The Ronald McDonald House.  For donation information click here.

The Weekly Countdown: Days until Brenda returns to General Hospital: 5

The Weekly Hypothetical: If you had an over-abundance of tomatoes, what would you do with them?

Blue Flowers image from: http://www.flickr.com/photos/chitrasudar/2780206155/sizes/m/in/photostream/
Shoe image from: http://www.thewalkingcompany.com/brands/Product.aspx?ProductID=12144&pagetag=women_fashioncomfort&source=comfort
Percy Jackson image from: http://www.percyjackson.org/info/percy-jackson-official-site-updated/
Cake image from: http://www.giftacrossindia.com/cakes.asp

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[tweetmeme] I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
It had a recipe for a Zesto Pasta Salad and it had a separate pesto recipe.

Pesto

Making pasta every summer is my favorite food preservation task.  There’s no boiling water to fuss with, no steaming hot stove to worry about.  The food processor takes the labor out of making pesto.  If you have a garden, or if you can buy basil in quantity from a farm stand, it’s worth setting aside some time to make pesto in quantity for the freezer.

1-1/2 cups fresh basil leaves, tightly packed
2 cloves of garlic
3 tablespoon pine nuts
1/4 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly round black pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a steel blade.  Process until finely chopped.  With the motor running, slowly pour in the oil and continue to process until a paste forms.  Add the Parmesan and salt and pepper to taste; pulse to combine.

2. Let the pesto stand for at least 20 minutes before serving to allow the flavors to develop.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Note: To preserve the light green color of the pesto once you have transferred it to a storage container, cover the pesto with a film of olive oil to seal out the air.

Makes about 2/3 cup.

I hope you enjoy it as much as we did!

Please comment and subscribe.

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