Tasty Tuesday

“If you are a dreamer,come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean-buyer. If you're a pretender, come sit by my fire, for we have some flax-golden tales to spin. Come in! Come in!”
-Shel Silverstein

Hello! I hope your week has started well, mine is progressing as usual. Today's recipe is super easy to make, is a no fail crowd pleaser and is good for you also! I also use it on sandwiches instead of mayo - it is quite tasty. Enjoy!


White Bean Hummus

Servings: 2 cups

Ingredients

* 1 can cannellini beans, undrained
* 1 1/2 Tbsp lemon juice
* Salt and pepper to taste
* 2 tsp extra-virgin olive oil
* 1 package pita bread, cut into pieces

Equipment Needed

* Food processor (blender will work also)

Directions

1.) Puree beans and lemon juice in food processor until smooth.
2.) Season to taste with salt and pepper.
3.) Transfer to serving bowl.
4.) Drizzle with olive oil.
5.) Serve with pita bread.

“Love is strange and mysterious.. Just like Jelly beans..”
-Unknown

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

“If only one could tell true love from false love as one can tell mushrooms from toadstools”
-Katherine Mansfield

Hello! Another weekend has come and gone - where does the time go? My family and I had a lovely weekend! I spent Saturday morning getting a haircut and pedicure and once I felt refreshed, I joined my husband and sons for the remainder of the day! We went to our local Museum of Science and Technology and then hopped over to the Great NY State Fair for the rest of the day! All of us were very tired, but also very happy when we rolled through the door at 10 PM! Sunday was a lazy, swim in the pool, read a book kind of day, until the usual gang arrived for Sunday night dinner! We usually have 10 for dinner every Sunday night and it is ALWAYS an adventure!

Today I have a quick, yet very tasty appetizer recipe to share! Enjoy!


Baby Bella Mushrooms Stuffed w/ Spinach-Artichoke Dip
Serves: 6

Ingredients:

* 1 pkgs baby bella mushrooms
* 1 Tbsp olive oil
* Sea Salt & cracked pepper to taste
* 1 cup Spinach Artichoke Dip (see recipe below)

Directions:

1.) Preheat oven to broil (place rack 6 inches from heating element)
2.) Remove stems from mushrooms and discard.
3.) Wipe mushrooms clean with paper towel (do not wash in water).
4.) Heat olive oil in a saute pan on medium-high, until oil faintly smokes.
5.) Add mushrooms to pan.
6.) Cook 3-4 min, turning halfway through, until lightly browned.
7.) Season to taste with salt and pepper.
8.) Arrange mushrooms, gill side up, in one layer on cookie sheet.
9.) Pat excess moisture from mushrooms with paper towel.
10.) Stuff mushrooms with evenly portioned dip.
11.) Broil 3-4 min (watch carefully).
12.) Serve warm.

“Falling in love is like eating mushrooms, you never know if it's the real thing until it's too late.”
-Bill Balance

Spinach-Artichoke Dip

Ingredients:

* 1 (10 oz) package frozen chopped spinach
* 2 cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup grated Parmesan cheese
* 1 Tbsp. lemon juice

Directions:

1.) Heat spinach in a microwave on high for 5 minutes and drain thoroughly.
2.) Drain the artichoke hearts and coarsely chop in a food processor.
3.) Combine all the ingredients in a large bowl.
4.) Stir well.
5.) Cover and refrigerate until ready to use.

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"To feel safe and warm on a cold wet night, all you really need is soup."
-Laurie Colwin

Hello! The following recipe I have to share today is a perfect way to use up your over-abundance of summer squash, I know I will! It is actually very good as a cold soup also, just chill and top with a dollop of sour cream - it is decadent! Enjoy!

"There was a Young Lady of Poole,
Whose soup was excessively cool;
So she put it to boil, by the aid of some oil,
That ingenious Young Lady of Poole."
-Edward Lear


Squash and Leek Puree
Servings: 4

Ingredients:
* 3 Tbs olive oil
* 2 leeks, cleaned and finely chopped (only use white sections)
* 6 yellow squash, thinly sliced
* 2 garlic cloves, minced
* 4 cups chicken stock
* 3 Tbs finely chopped fresh basil
* 2 Tbs finely chopped fresh chives
* 2 tsp paprika
* 1 cup milk
* 2 tsp lemon juice
* Salt & Pepper, to taste

Equipment Needed:
* Immersion or standing blender

Directions:
1.) In a soup pot over medium heat, warm the olive oil.
2.) Add the leeks and saute until softened, about 5 minutes.
3.) Stir in the squash and saute until lightly browned, about 10 min.
4.) Mix in the garlic and cook for 1 minute more.
5.) Add the chicken stock & cook, partially covered, until squash is tender.
6.) Remove from the heat.
7.) Using blender, puree the soup until smooth.
8.) Stir in the basil, chives, paprika, milk and lemon juice.
9.) Season with salt and pepper.
10.) Gently reheat the soup over medium-low heat.
11.) Ladle the soup into warmed bowls and garnish with chives.

"Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot."
-Fran Lebowitz

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Today I have two great drink recipes to share with you. Enjoy!

The first recipe is non-alcoholic and has been a popular summer tradition in Massachusetts since the early 1900s. The first time I had this drink was in Cape Cod many years ago, and now it is a yearly tradition for us on the Cape! You can make it with almost any type of berry and it would taste just as wonderful!

My second recipe today is an alcoholic drink, called a Mojito! The Mojito is known as the national drink of Cuba. Many people say it was invented in the late 19th century but, it actually may date back to an even earlier origin. It has been said that “pirates” of old, may have concocted drinks similar to the mojito, perhaps in the 16th century. The earliest mojito may have been a combination of a rum variant, aguardiente (fire water), and that these pirates of old introduced the drink to Cuba.


“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”
-Alfred E. Neuman

Frozen Lemonade w/ Blackberry Puree
(adapted from Williams-Sonoma)

Serves: 4

Ingredients:

* 1 1/4 cups plus 1 tsp lemon juice
* 1/3 cup orange juice
* 3/4 cup plus 2 Tbs simple syrup (recipe below)
* 1 pint fresh blackberries, juiced, plus more for garnish
* 4 1/2 cups ice cubes
* 4 fresh mint sprigs (optional)
* 4 Iced Tea glasses

Directions:

1.) Stir together 1 1/4 cups lemon juice, the orange juice and 3/4 cup simple syrup. in a small bowl. Set aside.
2.) In another bowl, stir together the blackberry juice, 1 tsp. lemon juice and 2 Tbs. simple syrup. Set aside.
3.) Put the ice cubes in a blender and add the lemon juice mixture.
4.) Using the crush setting, (or high speed), blend until smooth.
5.) Put 1 Tbs of the blackberry puree into each glass.
6.) Pour in the lemonade mixture, dividing evenly.
7.) Garnish each glass with a mint sprig and a few blackberries.
8.) Serve immediately.


“Alcohol may be man's worst enemy, but the bible says love your enemy.”
-Frank Sinatra


Mojito:

Serves: 2

Ingredients:

* 12 fresh mint leaves
* 3 Tbs simple syrup (recipe below)
* 2 Tbs lime juice
* Crushed ice as needed
* 2 ounces light rum
* 2 ounces club soda
* 2 lime wedges
* 2 high ball glasses

Directions:

1.) Place the mint leaves in the bottom of the highball glasses.
2.) Add the simple syrup and lime juice and mix well.
3.) Fill the glasses with crushed ice.
4.) Add the rum and club soda and stir.
5.) Garnish with the lime wedge.


Simple Syrup:

Ingredients:

* 1 cup water
* 1 cup sugar

Directions:

1.) In a small saucepan over medium-high heat, bring water to a simmer.
2.) Add the sugar and stir until it completely dissolves.
3.) Remove the pan from heat and set aside to cool to room temperature.
4.) Pour the syrup into a pint sized container and seal.
5.) Refrigerate until ready to use.


Silly Joke of the Day:

What is a tree's favorite drink?
..........Root Beer.


Have a great day and remember: Go Ahead & Indulge!

Temptation Thursday!

"When fate hands you a lemon, make lemonade."
-Dale Carnegie


Hello! We have wonderful weather here in CNY, so instead of being on the computer I opt to go outside! I hope all of you can do the same. That being said, I leave you with a short and sweet Temptation Thursday! Enjoy!



Lemon Squares:
(adapted from William-Sonoma)

Serves: 12

Ingredients:

Crust:

* 1 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/2 tsp. salt
* 1/8 tsp. ground cinnamon
* 8 Tbs. cold, unsalted butter, cut into 1/2-inch pieces

Filling:

* 3/4 cup fine sugar
* 2 Tbs. all-purpose flour
* Pinch of salt
* 2 tsp. finely grated lemon zest
* 3 eggs, at room temperature
* 1/2 cup lemon juice
* 3 Tbs. heavy cream
* Confectioners’ sugar for dusting


Directions:

Crust:

1.) Preheat an oven to 350°F.
2.) Lightly grease an 8-inch square, glass baking dish.
3.) In a food processor, combine the flour, granulated sugar, salt and cinnamon.
4.) Pulse briefly until blended.
5.) Add the butter pieces.
6.) Mix until dough forms moist crumbs and sticks together when pinched, 1 min.
6.) There should be no trace of dryness.
7.) Press the dough into the bottom and up the sides (1") of baking dish.
8.) Bake the crust until lightly golden, 20 to 22 minutes.
9.) Transfer the pan to a wire rack and let the crust cool completely.
10.) Reduce the oven temperature to 325°F.


Filling:

1.) In a bowl, whisk together the sugar, flour, salt and lemon zest.
2.) Add the eggs, lemon juice and cream, then whisk until just blended.
3.) Slowly pour the mixture over the baked crust.
4.) Bake until the filling has set but still jiggles a bit when the dish is gently shaken, about 20 minutes.
5.) Transfer the pan to the wire rack and let cool for about 30 minutes.
6.) Run the tip of a paring knife along the inside of the baking dish to loosen the crust from the sides.
7.) Let cool completely.
8.) Cut into 12 pieces.
9.) With a spatula, carefully remove the bars from the dish.
10.) Prior to serving serving, sift confectioners sugar over the bars.


Joke of the Day:

Knock Knock.
Who's there?
Lemon!
Lemon who?
Lemon me give you a kiss!


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Welcome! I have tasty recipe today that can be used for more than just on meal! I like to serve it on a breakfast buffet - but the possibilities are endless! Enjoy!

"All happiness depends on a leisurely breakfast."
-John Gunther



"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Stuffed Tomatoes Florentine
Servings: 8

Ingredients:

* 8 Plum tomatoes
* Salt and pepper to taste
*1 batch artichoke bruschetta (recipe below)
*2 cups Baby Spinach (fresh), finely chopped
*1/3 cup seasoned bread crumbs
*1 Tbsp extra virgin olive oil
*1/4 tsp. black pepper
*2 Tbsp shredded Parmigiano-Reggiano cheese

Directions:

Preheat oven to 450 degrees.

Filling:

1.) Cut a small slice off both ends of tomatoes and then cut each tomato in half.
2.) Hollow out tomato halves to form a shallow cup. (don't poke through opposite side)
3.) Stand tomato, hollow-side up, on baking sheet.
4.) Season to taste with salt and pepper.
5.) Combine artichoke bruschetta and spinach in small bowl.
6.) Fill tomato cups with 1 Tbsp of filling per cup (evenly split any extra).

Topping:

1.) Mix bread crumbs, olive oil, and black pepper in small bowl.
2.) Add grated cheese and mix well.
3.) Divide and spread evenly of top of tomato cup filling.
4.) Cook about 15 min on center rack of oven. (watch closely so cups do not get too dark)

Helpful Hints:

* Stack spinach leaves and cut with a scissors.
* Use a melon baller to hollow out tomatoes.
* Filling can be made a day ahead. (just do not fill tomatoes)


"High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?"
-Annita Manning


Artichoke Bruschetta

Ingredients:

*1 jar (about 6 oz.) marinated artichoke hearts, drained & chopped
*1 Tbsp. lemon juice
*1/2 cup freshly grated Parmesan cheese
*1/4 cup minced chopped red onion
*5 tablespoons mayonnaise

Directions:

1.) Mix artichokes, lemon juice, parmesan cheese and onion in bowl.
2.) Add mayo to mixture until a thick paste forms.
3.) Can be used atop crusty bread or in recipes.


"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
-Mae West

Have a great day and until tomorrow: Go Ahead & Indulge!