PhotoHunt ~ Ball

The PhotoHunt for today is 'Ball'

With my lack of time for blogging, I thought I would include a photohunt and a recipe. Because that is how the ball bounces these days.

This idea came from Chef Rob, because they have been doing pickled mustard seeds at Fisher's. This recipe is from BonAppetit magazine . . . it isn't exactly the same, but you get the idea.

Marinated Mustard Seed
1 cup apple cider vinegar
1/4 cup sugar
a pinch of salt
1/4 cup dry mustard seeds
1 sliced onion (a purple onion would be better)
Heat the vinegar and sugar until bubbling. Pour over the mustard seeds and sliced onion. Allow to sit.

The longer you let the seeds sit, the more the soak up the pickling solution. The bigger those little BALLS become.
That's it!
You can use them on salads or BBQ . . .

I served mine with a mess of greens and pork chops

Check for all the other Ball Photos on The Saturday PhotoHunt

Happy Hunting y'all~
Sandi

Cooking Light ~ August BarB~Q

For the Month of August, the Cooking Light Virtual Supper Club is caught up in the heat of summer ~ no matter where in the country we are. We have decided to have a Summer BBQ (don't forget the Off)
I found  This Recipe for Potato Salad Bites It looked like an interesting combination of potato salad and roasted potato skins.

Potato Salad Bites
12 small red potatoes, halved (about 1 1/4 pounds)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Slice the potatoes in half and cover with olive oil. Roast cut side down @ 450 for 20 minutes. Allow to cool.

Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell.
Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper).
Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.

Broil until they are toasted

In my opinion . . . it was a strange mix of lemon/caper/Parmesan. I think when I make them again (and I will) I will either do the lemon caper or the Parmesan.

 
Now . . . let's see what everyone else has brought for our August BBQ.
Jerry has a Farro Salad with Cherry Tomatoes, Onions and Almonds
Val is making a Berry Melody with Limoncello and Mint
Sara is making BBQ Pork Ribs
Shelby is bringing Clams Casino (clams with pancetta)
Y'all enjoy ~
Sandi

Cooking Light Virtual Supper Club

Our Cooking Light Virtual Supper Club for this month is going to 'Celebrate a Farmer'.
I decided to make these Hasselback Potatoes that I am seeing all over the blogisphere. Cooking light has This Demo - That describes the process . . . it is really very simple.

To prepare the potatoes, lay two chopsticks on either side. This will keep you from cutting all the way through. Make uniform slices along the whole length of the potato.
Soak in salted water to encourage the potatoes to open up.

Sprinkle with olive oil, sea salt and herbs.

Bake at 400 for 40- 50 minutes, or until done.
 

 
Now . . . let's see what everyone else has brought for our Farmer's Supper.
Jerry has a big bottle of Limoncello
Val is making Falafel Stuffed Eggplant
Susan is bringing Tempura Green Beans
Sara has tossed an Arugula Grape and Sun Flower Seed Salad.
Shelby is bringing Sesame Carrot Salad
Y'all enjoy ~
Sandi

Cooking Light ~ Tailgating with Sweet Potato Chips

The Cooking Light Virtual Supper Club is celebrating the beginning of football season with a tail-gate supper. In Alabama . . . we know how to tail-gate
I searched through the pages of Cooking Light recipes to find a vegetable I might actually take to a tail-gate . . . I found This Recipe For Sweet Potato Chips

Sweet Potato Chips
cooking spray
1 (14-ounce) sweet potato, very thinly sliced, divided
1 teaspoon finely chopped fresh rosemary, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided

A mandoline makes slicing the sweet potato into perfect thin slices easy.

The instructions (according to Cooking Light)
Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.

I wanted to do a crisp test between the microwaved chips and one's that I baked in the oven as I usually do. . . So I made another cookie sheet full of potato slices.

The microwave chips were dryer and crisper ~

I love them with an extra layer of sea salt.

 
Now . . . let's see what everyone else has brought for our Tailgate.
Jerry has made an Heirloom Tomato Salad with Herbs and Capers
Val is making Amaretto Apple Strusel Cupcakes
Susan is bringing Slow Cooker Pulled Pork with Cole Slaw (Pass the plate Please!!)
Sara is starting us off with Fire Seared Antipatso Platter

Y'all enjoy ~
Sandi

Back in the Kitchen

I am in the midst of unpacking, laundry, and fighting jet lag . . . and then I see the newest copy of Bon Appetit magazine.

I think a day in the kitchen is just what I need.

So ~ Roast Pork Loin with Rosemary and Garlic with Roasted Rosemary Potatoes. I'll also make some Marinated Sumer Vegetables . I have just the perfect peppery olive oil for some fresh bruschetta and a nice Italian wine that made it home in my rainboots..
It'll almost be like being back in Italy.
Buon Appetito ~
Sandi

Dijon Asparagus with Balsamic Glaze

The one thing I am always reminded when I spend time in Italy is that the most important thing when cooking, is quality.
semplicemente
Simply
the
Best.
You'll see that the recommended 'flavors' have been capitalized.
Dijon Asparagus with Balsamic Glaze
1 Tbs BALSAMIC VINEGAR
1 tsp OLIVE OIL
1 tsp DIJON MUSTARD
1 tsp SALT
2 lb Asparagus spears
2 Tbs grated parmiggiano CHEESE (the good stuff)
In a skillet, heat oil. Cook trimmed asparagus until just tender. Sprinkle with mustard and balsamic. Salt as desired. Toss gently until spears are evenly coated. Remove from heat.Place asparagus on a serving plate. Sprinkle evenly with cheeseI toasted this for a smidge to melt the cheese.
Yum!
It was a group decision to call an end to the 'Flavor's project'.
I had worked hard to get ahead for the summer . . .  so, I'm going to post my recipes anyway! .
Happy Cooking y'all~
Sandi

Flavors ~Pineapple~ 'Grilled Pineapple Salsa'

Y'all have seen that the 'flavor' of the week is Pineapple. When they are fresh, a pineapple is sweet and juicy. Luckily, we can find them almost year 'round. I usually use my sniffer when choosing the one I want. The good one's smell like ~ Pineapple!
I'm excited to see what everyone else is doing with their pineapple . . . in truth ~ I am a little short on inspiration.
I made a simple pineapple salsa. Grilling the pineapple brings out the sweetness and dries it a bit. Perfect for this dish.
All the recommended flavors have been Capitalized.
Grilled Pineapple Salsa
1 cup fresh pineapple
1/2 RED PEPPER
2 small CUCUMBER
1/2 cup chopped CILANTRO
1/2 cup chopped PARSLEY
1/4 cup SWEET ONION
1 tablespoons finely chopped JALAPENO PEPPER, stemmed and seeded
Juice of 1 large LIME
2 Tbs Lemon yogurt
Salt, to taste
Slice the pinapple into managable quarters. Place on a hot grill and roast for 1 minute on each side. Dice pineapple, red pepper, and herbs. Mince garlic and onion. Combine all ingredients and stir in yogurt to desired consistency. I usually serve this over grilled salmon or with Bar-B-Q
I simply ate mine on top of a avocado!
Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Flavors ~Cauliflower~ 'Roasted Cauliflower'

The flavor for this week is Cauliflower.
This is one of those vegetables, that you can do anything with ~ or nothing.
I like it cooked or raw.
This is a simple way to roast cauliflower . . . it turns it into a nutty side dish. As usual, the recommended flavors have been capitalized.

Roasted Cauliflower
1 cauliflower head
1/4 cup extra-virgin OLIVE OIL
1 tablespoon sliced GARLIC
juice of 1/2 LEMON
juice of 1/2 LIME
LEMON zest
2 tablespoons grated Parmesan
SALT and PEPPER to taste
Preheat the oven to 450°
Break the cauliflower into florets and place on a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, citrus juice and zest. Roast at high heat for 15 minutes, stirring occasionally to ensure even toasting. Remove from the oven and sprinkle with the Parmesan, Salt and Pepper.Simple!
Let's allow ourselves that simplicity sometimes.
Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~
Sandi

Cooking Light ~ Eggs

This month we have decided to celebrate a Sign of Spring ~ fresh eggs!
I went to Cooking light on-line to find the recipe for a fluffy egg soufflé. When I saw the menu, I decided we needed something with veggies. I saw the perfect recipe here on CookingLight .

Lemon-Scented Broccoli Soufflé
3/4 pound finely chopped broccoli (Frozen)
1/3 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1/3 cup fat-free sour cream
1 tablespoon grated lemon rind
3/4 teaspoon salt
3 large egg yolks
1 garlic clove, minced
6 large egg whites
Cooking spray
Preparation
Preheat oven to 325°.
Cook broccoli in boiling water 4 minutes or until tender (or use frozen broccoli that is thawed). Drain. Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven.

Bake at 325° for 40 minutes. Serve immediately ~ before it falls.
Now let's see what everyone else has brought for our Celebration of Spring . . .
Jerry has the appetizer ~ Bacon and Egg Tarts
Val is bringing a Greek Lemon Soup
Roz has a Wild Rice, Asparagus and Goat Cheese Fritatta
Giz is Bringing Rhubarb Custard Bars
Y'all enjoy~
Sandi

Flavors ~Lentils~ 'Lentils with Mediterranean Flavors'

Y'all can probably guess that I am not a huge fan of lentils. Lentil soup . . . that is just a way to use a leftover ham hock.
So . . . my mission was to find a new way to serve lentils, using the Flavor Bible.I wanted to include fresh flavors, and add a little spice. Citrus, Kalmata olives, and garlic seemed like a good place to start. They say that Green lentils are more flavorful (maybe that has been my problem in the past).
Lentils with Mediterranean Flavors
1 tablespoon extra-virgin OLIVE OIL, plus 3 tablespoons
1 CARROT
1 small ONION
2 GARLIC cloves,
1 1/4 cups dried green lentils
4 cups CHICKEN STOCK
1 BAY LEAF
1 cup long-grain white rice
1/2 cup pitted kalamata OLIVES
1/2 cup fresh Italian PARSLEY
1/2 cup baby SPINACH
1/2 cup cherry TOMATOES
1 tablespoon chopped fresh THYME leaves
3 SCALLIONS
2 Tbs LEMON zest
Salt and freshly ground BLACK PEPPER
Heat 1 tablespoon of oil in a large saucepan. Add the diced carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, cook the rice with bay leaves and remaining broth until it is tender and the liquid is absorbed. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the chopped olives, parsley, thyme, and lemon zest. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
It makes a fresh and flavorful base for grilled Salmon.
It was even better the next day as a salad!

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ Smoked Gouda Mac and Cheese

For the month of February, our Cooking Light Virtual Super Club decided to have a meal of comfort food. Something that would cozy us up on a cold winter's night. Being a good southern girl. . . I immediately thought of Mac & Cheese. Of course, I wouldn't be finding any recipes with Velveeta (the creamiest thing ever created by man!)
I did, however, find a 'gouda' recipe on Cooking Light!
Smoked Gouda Mac & Cheese
1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs (I left this off). Bake at 350° for 15 minutes or until bubbly.
Now let's see what everyone else has brought for our Winter Comfort Meal (is this REALLY all cooking light?)...
Jerry has a Tuscan White Bean Soup
Val is bringing a Caramelized Onion, Gruyere and Bacon Spread
Roz has our main course Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
Giz is bringing a pumpkin flan for dessert.
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!
Y'all enjoy~
Sandi

Flavors... Beets

By now y'all know that the flavor of the week is Beets. I think beets are one of those like-it-or-not foods.
I fall into the like-it crowd!
They have a rustic sweet flavor that is only enhanced by Roasting. I have added suggested flavors ~ Citrus, salt and creamy cheese. Citrus Roasted Beets with Fennel
2 cloves GARLIC
1 LEMON
2 ORANGES
1 tablespoon BALSAMIC VINEGAR
1tsp THYME
1/4 teaspoon SALT
1/4 teaspoon ground PEPPER
1/3 cup OLIVE OIL
3 fresh beets
1 bulb FENNEL
1/2 cup GOAT CHEESE
Peel the beets and slice into sections. Toss with zest of 2 oranges and a splash of olive oil. Roast at 400° 10 minutes. Meanwhile, slice fennel, add to beets and roast for another 10 minutes.
Stir together the crushed garlic, lemon juice, orange juice, balsamic vinegar, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the warm roasted beets, and sliced fennel with the vinaigrette. Serve the roasted beets and fennel over a bed of spinach, sprinkle with goat cheese.
This is a fresh salad that is best served when the roasted beets are still warm. The goat cheese melts over the beets and makes a creamy sauce.
These roasted beets can also be served just as they are. . . or made into a Beet Risotto for tomorrow night.
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Flavors... Winter Squash

Y'all know that this week we are exploring Winter Squash. Well . . . in the South, we know there there is one kind of squash. It's yellow and we can grow it like kudzo in the summer. The idea of Winter Squash is a little strange.
Strange . . . I guess I am.
I love Butternut squash ~ The Flavor Bible suggests flavors such as vanilla and thyme. I decided to try this in a Risotto. I have a Bourbon Vanilla that might work perfectly.
Butternut Squash Risotto with Vanilla
4 cups vegetable broth
1 Tbs BOURBON VANILLA
3 cups peeled cubed butternut squash
2 Tbs OLIVE OIL
1 ONION
1 1/2 cups Arborio rice
1/2 cup WHITE WINE
2 Tbs BUTTER
1/2 cup freshly grated PARMESAN
1/2 tsp SALT
2 Tbs fresh THYME
In a medium saucepan, warm the broth with Vanilla over medium-high heat. When the broth comes to a simmer reduce the heat to low. Add the diced butternut squash and cook until tender, about 10 minutes. Turn down the heat and cover to keep warm.
Meanwhile, in a Risotto pot, add olive oil and saute the onion until tender but not brown. Add the rice and stir once or twice. Add the wine and simmer until the wine has almost completely evaporated. Slowly cook the risotto by adding 1 ladle of the simmering broth and stir then cover. Continue cooking the rice, adding the broth 1 ladle at a time, allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Turn off the heat. Briskly stir in the remaining butternut squash, Parmesan, the butter, and salt if needed. Transfer the risotto to a serving bowl and sprinkle with fresh thyme.
I thought the flavors complimented nicely . . . Chef Rob was not convinced. Bill . . . well, he will wait till summer for some real squash.
Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~
Sandi