Photohunt ~ Fresh

The PhotoHunt for this week is 'Fresh'
It's been a long time since I've had fresh sheets that have been hung to dry . . . and I went to Croatia for this photo.
Check for all the other Fresh Photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~Lemons~ 'Lemon and Sweet Pea Risotto'

Y'all have all heard the saying " When life gives you Lemons ~ make sweet tea ".
Or something like that...
The weather has been beautiful, so I have been digging in the dirt a little. I have uncovered my mint and planted 5 kinds of basil.
Just what I need for a savory pan of Sweet Pea risotto. . .Why not add some Lemon to it for our flavor of the week ! I have capitalized the recommended flavors.

Lemon and Sweet Pea Risotto
4 cups chicken broth
2 Tbs OLIVE OIL
1 medium onion, finely chopped
2 cups Arborio rice
1 cup WHITE WINE
2 cups frozen petite peas
1 cup Parmigiano CHEESE, grated
3Tbs fresh MINT
3 TbS fresh BASIL
1 tsp lemon zest
juice of one lemon
SALT & PEPPER

Whir herbs and broth in a blender to mince herbs. Add lemon zest and juice. Bring the broth to a simmer in a medium saucepan over low heat. Cover and keep the broth warm over the low heat.Heat oil in a pan over medium heat. Add the diced onion and cook until lightly browned. Stir in the Aborino rice and cook until the edges begin to turn translucent. Add the wine and cook, stirring frequently, until it is completely absorbed.
Add a couple of ladles of the warm broth mixture to the rice and stir. Cook, until the liquid is absorbed. Continue to cook, stirring in a ladle of the broth every few minutes, until the rice is cooked through and the liquid is absorbed Add the peas and cheese. Stir in another splash of broth if the risotto is too thick. Season with salt and pepper to taste. Serve the risotto immediately with a sprinkle of Parmigiano, lemon and sprig of basil.
Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

We are already booked for our 'Great Escape in May . . . and Orvieto is on our list.I think Holly is wanting to visit our favorite ceramics shop.
I might just be sitting on the steps for the fabulous church across the square. The mosaics are amazing~
Who needs a neon light show? When the sun sets there is such a display from the golden mosaics ~ that is old world craftsmanship!
Yes . . . you'll find me sitting right on this corner in 2 months.

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

No Bake Cookies for a Blue Monday

Every 'Blue Monday' calls for a sweet treat.
Do you remember those cookies we all made it Home-Ec? Just a hand-full of ingredients (that you probably have in the pantry) and you can have cookies in just a few minutes. I tried using Steel Cut Oats ~ in a effort to make them a touch healthier.

Chocolate Steel Cut Cookies

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

2 cups oatmeal

1 cup steel cut oats

Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter; stirring until smooth. Remove from the heat. Stir in vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls. Let them sit until they are cooled.

The steel oats are nuttier, still yummy.

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

Photohunt ~ Spicy

The PhotoHunt for this week is 'Spicy'If you want spicy. . . go to Little Savannah for a sip of their Spicy Peach Margarita.

I haven't been able to duplicate it.

It is a little sweet and jalapeno spicy ~ YummyLittle Savannah one of my favorite neighborhood hangouts!
Check for all the other Spicy photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Friday's Favorites ~ Words

I am loving pinterest ~
you can always find something that makes you smile.
What is your favorite today? ♥
Y'all enjoy~
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

Traveling Tuesdays ~ Springtime

It's Springtime! Let's go for a little Walk-about in Hyde Park.
The daffodils are blooming, even though the trees are bare.Would you rather ride a bike? ... mind which side of the path you are on~I think I'll stick to the foot bath ~ the Princess Dianna walkEnjoy this fabulous springtime day!

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

Photohunt ~ Play

The PhotoHunt for this week is 'Play'Here is a cute little Leprechan ~ Playing around one St Patrick's Day

Check for all the other ways to Play on The Saturday PhotoHunt
Happy Hunting 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

Traveling Tuesdays ~ Let's Go!

Let's go Wandering down a side street in Orvieto~
and have a fresh caprese salad!and maybe a carafe of Vino.

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

Photohunt ~ Symbolic

The PhotoHunt for this week is 'Symbolism'

I decided this week to feature the symbols of the royal family in and around LondonYou know you are in Great Britian from all the crown's you find around town.It makes for a fun photohunt ~

Check for all the other Symbols on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~Lobster~ 'Lobster Mac and Cheese'

The flavor for the week is Lobster . . . Y'all know that I love a good lobster.
But ~ Honestly, I love them fresh, when I am in Boston. Paying $30 for a couple of tired looking tails is just a rip-off.
Which reminds me . . . Why did I agree to this cooking challenge?
I sucked it up and paid for my lobster .
Lobster apparently goes with any flavor. Butter is enough in my humble opinion ! Here I combined it with a good southern Mac and Cheese. I have capitalized the recommended flavors.
Lobster Mac and Cheese
3 Tbs BUTTER
3 Tbs flour
2 cups CHICKEN STOCK
juice of one LEMON
2 cups MILK
1 cup HEAVY WHIPING CREAM
1 1/2 pounds COLBY JACK CHEESE
1/2 cup marscapone CHEESE
1/4 cup grated Parmigiano-Reggiano CHEESE
Salt and freshly ground BLACK PEPPER
1 Tbs fresh THYME
1 Tbs fresh BASIL
1 pound large pasta shells, cooked in salted water to al dente
2 (2-pound) lobsters, steamed, meat removed from shells
Crumb Topping:
1 1/2 cups coarse breadcrumbs
1 tsp ANCHOVY PASTE
2 tsp grated LEMON zest
Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for several minutes, whisking occasionally.

Remove from the heat and whisk in the grated cheese and marscapone, season with salt and pepper. Add the thyme, basil and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Pour into a buttered casserole dish or individual baking dishes.For the bread topping: Put toasted bread chunks into a small blender. Add the anchovie paste and lemon zest. Whir to crumble. Sprinkle generously over the pasta.
Bake at 350° until heated through and top is browned ~ about 20 minutes.
This was a meal in itself. Rich and Cheesy. It didn't do much to improve the Flavor of the Lobster . . . in fact, next time I'm using the inexpensive lobster substitute ! But I will make the Mac & Cheese again.

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

Traveling Tuesdays ~ Sunset in Croatia

This Tuesday, I am traveling to Croatia ~ just for the sunset. Pictures just don't bring back the music of water washing on the rocks,
the warmth of the sun,
and the laughter of friends sharing a moment in time.


Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

Blue Monday ~The Nest~

It's a Blue Monday indeed . . .
On my back porch,
for the wren family~
My screened in back porch has a opening for Buddy to run in and out (and out, and in, and out, and in, and out . . .)
Apparently an industrious wren has also been using the opening to come in, and in, and in. My basket of wine corks must have seemed like the perfect spot for his new springtime house.
I really hated to ruin his big plans. . . but he's not moving his little wren-wife onto my screened in porch. I'm just glad we found this before she started their little wren-family.
Sorry!

He's going to have to start all over again ~ maybe I'll just move the basket outside and see if he'll add on.

All that work ~ that's enough to make anywren Blue !

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi