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

PhotoHunt ~ Drop~

The PhotoHunt for this week is 'DROP'
I bet you will never guess what happened to my huge sheet of hand made pasta?Yep.

Check for all the other things that are Dropping on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~ Beans Mardi Gras Style

Red beans and rice is a traditional Southern dish. Y'all will feel like you have a bite of south in your mouth.
Ca c'est bon~ Just in time for Mardi Gras!
This is a recipe that I have enhanced a la Flavors. I will say this . . . In the Flavor Bible, Celery is not a recommended flavor, but that would be like a Holy Trinity without Mary. The suggested 'flavors' have been Capitalized in the recipe.
Red Beans and Rice a la Flavours
1 pound red kidney beans, dry
2 Tbs OLIVE OIL
1 large ONION, chopped
1 GREEN BELL PEPPER, chopped
5 ribs celery, chopped
5-6 cloves GARLIC
1 large smoked PORK Hock
1/2 lb. CHORIZO
1 to 1-1/2 pounds ANDOUILLE SAUSAGE
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 Tbs fresh PARSLEY (plus more for topping)
1 Tbs CHILI
TABASCO on hand
Pickled onions (minced sweet onion with a dash of spicy mustard)
Start by soaking the beans overnight, drain the water and cover the beans with a double volume of fresh water in the pot. (Seriously, this helps reduce the GAS!) Bring the beans to a rolling boil. Boil the beans for about an hour, until tender. Keep them covered with extra water. (save 2 cups of this beany water for the rice)
In a skillet, heat olive oil and stir in the Chorizo (removed from the casing), cook while breaking up the chunks. Sauté the holy trinity (diced onions, celery and bell pepper). Add the garlic and saute for couple more minutes, stirring occasionally. Slice the andouille sausage and add to the skillet.
After the red beans are boiled and partially drained, add the sausage and vegetables to the beans, then add the ham hock and seasonings. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. (If the beans are not as creamy as you would like, take 1 or 2 cups of beans out and smish them then stir back into the pot)
When you are ready to cook the rice, use the reserved 'beany' water, and cook according to the package directions.
Serve with good French bread for dippin' and a healthy sprinkle of minced onions and parsley on top.
Let the good times Roll~~
Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Click my heels

We saw 'Wicked' here in Birmingham last week. What can I say but ~ AWESOME ~
If you haven't seen it . . . you must!
I reminded me of the first time (yes, first time) I saw the show in London. It was particularly fabulous because Harrods was also in on the story line.
Harrods was dressed as the Emerald City~
All lit up in Emerald Green.
After all ~ where else would you go if you were looking for a pair of Ruby Slippers?
I would own a pair if I thought I could click my heels and take off~~~~~>

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 ~ LOUD ~

The PhotoHunt for this week is 'LOUD'
For years, a part of the thrill of going to the WhistleStop Cafe, has been the trains.

The Norfolk Southern line runs right in front of the cafe. The kids love to grab a seat by the window so they can watch the trains rumble by while they eat their fried chicken and plates of veggies.~ And the adults who line up outside the door . . . plug their ears.
It's LOUD!

Check for all the other Loud things on The Saturday PhotoHunt
Happy Hunting y'all~
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

Traveling Tuesdays ~ Let's Go!

I am craving a little Sunshine . . . ~ and the sound of the waves.
Me thinks we need a trip to the beach.


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 I'll visit!

Let the Good Times Roll~

'Laissez les bons temps rouler!' ~ Let the good times roll ~
This year it was a party at The Club.

Ash Wednesday will bring an end to Mardi Gras (which is french for Fat Tuesday) We celebrate the season of Mardi Gras~
and look forward to Spring!
y'all enjoy~
Sandi