Patriotic Red White & Blue Salad

Serve up some patriotic food with this beautiful and delicious salad!

This salad is perfect for the Fourth of July holiday, or anytime!  A perfect summer salad too!

~ Red, White & Blue Salad ~

Salad greens, fresh Strawberries and Blueberries, Feta Cheese, and Walnuts

Serve with a salad dressing of your choice. We like a lite-Italian or Vinaigrette.

Wishing everyone a fun, safe and spectacular Fourth of July celebration!

~ God Bless AMERICA!...

Brussels SproutsEasy and delicious!

Mmmmm! I made these Brussels Sprouts for a side dish this evening. They’re a favorite and are so delicious.  And, so easy to prepare, too!

I hesitate to call this a recipe, it's pretty basic really.  A tablespoon or two of Coconut oil and a little salt & pepper is all I used.  Using fresh Brussels Sprouts, after rinsing and drying off on paper towels I trimmed off the ends and simply sliced each one in half.  I then cooked them cut side down for about 10-15 minutes in the coconut oil on med-high heat, then turned them over and lowered the heat for a few minutes until we were ready to eat.  My test for done-ness is when they soften up and are nicely browned or look caramelized.

I really love the flavor that the coconut oil adds, and it's a good for you "fat" too!  However, if you prefer you can use a different type of oil, olive oil, vegetable oil, etc.  I just think the coconut oil is what really makes these taste soooo good!  I love Broccoli prepared this way as well.  Oh, and I also like to sometimes add a little drizzle of Balsamic Vinegar reduction at the end of cooking.  This adds another layer of flavor. 

I find most people either love Brussels Sprouts or they ...simply don’t know what they’re missing!!!;)

If you love Brussels Sprouts, I think you'll love 'em prepared  like this!

Enjoy!...

Crock-pot Mashed Potatoes

The first time I made Crock-pot Mashed Potatoes using my crock-pot/slow cooker I was hooked and quickly said "I'll never make mashed potatoes any other way!"  So easy and so delicious.  Seriously the easiest and best way to make mashed potatoes!

I had just made Crock-pot Mashed Potatoes for my family, and after having told other family members and friends about how easy they are to make, and how delicious, I was then asked for the recipe.  Sometimes I tend to cook using an -a bit of this and a bit of that- method, and measurements are more of a guesstimation, as it is with this dish.  So, I put together a recipe, it can easily be tailored and tweaked, and additional ingredients can be added.

I simply tossed chopped red potatoes into a greased crock-pot, placed the lid on and cooked them until tender, then I added some butter, milk, salt and pepper, and mashed everything all together.  That's about it basically!  I used my small crock-pot [pictured above] for the recipe below, I would double the recipe and use a large crock-pot for a larger serving. 

I really love that these crock-pot mashed potatoes are practically no-fuss, require only a little attention, and are much less mess then the old way I use to make mashed potatoes, and these are far better than any boxed type.  It's one less thing to worry about when preparing a meal, especially when it is a large gathering like Thanksgiving or during the Holidays.  And just one pot to cook and serve in, too!

I hope you will give this method a try, and you will also see that it really is the easiest and best way to make mashed potatoes.

Crock-pot Mashed Potatoes

4-6 servings

Ingredients:
2 lbs red potatoes, chopped -skins on is my preferred method
1/2 to 1 cup whole milk, cream, or half and half
4 Tbsp butter
1 tsp salt
1/2 tsp black pepper


Optional Ingredients:
fresh minced garlic or shallots
fresh parsley finely chopped
dried herbs -basil, oregano, thyme parsley
sour cream or plain yogurt
grated cheese-cheddar, monterey jack, parmesan
cooked bacon bits or pieces


Directions:

Add chopped potatoes to a greased crock-pot/slow cooker.  Do NOT add water!  Cover with lid and cook on high 2-3 hours, or on low 5-6 hours.   When fork tender, add butter, milk, salt and pepper.  Mash with a masher or use electric mixer.  Add any optional ingredients, combine well.  

No need to mash completely, leave a bit of texture to the potatoes.  Leave at low on the ready in the crock-pot until ready to serve.  Serve as is, or with gravy, cheese, bacon, sour cream or other toppings.

Enjoy!...

Bruschetta - Tomato, Basil and Garlic

Bruschetta

However you choose to say it...

bru·schet·ta [broo-sket-uh,  -shet-uh;  Italian broo-sket-tah] = an Italian appetizer consisting of toasted bread slices drizzled with olive oil and usually topped with tomatoes and basil.

...is an Italian favorite of mine.

It's very easy to prepare and tastes delicious.  I make Bruschetta with fresh tomatoes, basil, and garlic, along with some good extra virgin olive oil, finished off with a dusting of freshly grated parmigiana reggiano cheese, because I think it's the best and it is a preferred favorite!...but you can use other freshly grated parmesan cheese if you prefer.

I happen to love anything garlic, and this is one food where I do like to taste the garlic.  I also love tomatoes, especially fresh, ripe and juicy tomatoes!  It's great having fresh tomatoes during the warmer months.  If you have some fresh, or home grown tomatoes this is a great way to make use of them.

What I really enjoy about this dish is the fresh ingredients.  I have made Bruschetta using fresh tomatoes and I've also made it using canned tomatoes.  I do prefer making Bruschetta using fresh tomatoes, but it's not always possible to get really fresh or home grown tomatoes, so if you use good canned tomatoes that will work well, just drain most of the liquid.  Bruschetta can be served as an appetizer or a side dish, and it will compliment most dishes, and goes very well with Italian foods.

Bruschetta - Tomato, Basil and Garlic

Ingredients:
3 medium or 2 large tomatoes-diced (or 1 - 14 oz can diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
extra-virgin olive oil
1 fresh head of garlic, separated into cloves, peeled
1 bread baguette to make 8-10 1/2 inch slices
Fresh grated parmesan cheese or parmigiana reggiano cheese


Directions:
Start by slicing baguette into 1/2 inch thick slices, then toast lightly on both sides.  Cut two garlic cloves in half, then rub cut side of garlic onto one surface of the toasted baguette slices, this will be the top side(this step can be omitted if preferred).  Chop 1-2 garlic cloves finely-(use garlic more-or-less to your liking).  In medium bowl mix tomatoes, garlic, a drizzle of olive oil, and fresh basil(and/or fresh basil can be sprinkled on top as a garnish at the end).  Using a pastry brush, lightly brush a little olive oil on the top side of each slice(this step can be omitted if preferred). Spoon mixture onto toasted bread slices.  (Olive oil can be drizzled over the tops at this point if desired).  Garnish with a sprinkle of fresh grated, or thin slices of parmigiana reggiano cheese/parmesan cheese.  Serve immediately.

Enjoy!...

Sauteed Spinach

We like spinach, and so I look for new ways to use and prepare it.  Plus, with it being a healthy 'green' addition to our daily meals, that makes it an extra incentive to try to do so. This dish was the result of a simple throw together that I created by adding crispy cooked bacon and a touch of garlic for big flavor, along with the sweetness of caramelized onions, with fresh spinach.   

I tried to keep it a on the lighter side, even though I used cooked bacon in it, by using olive oil instead of bacon grease.  By all means if you want to put it in there it would only add to the flavor I am sure!   We often use the pre-cooked bacon that we finish in the microwave, and that is what I had on hand, but cooking up fresh bacon pieces first and using the bacon drippings to prepare this recipe can be done instead.

The caramelized onion with the bacon really makes this sauteed spinach a delicious and tasty treat.  It's easy and quick to prepare too, so when I am in need of something quick this comes to mind, and I know it will be a tasty addition to about any meal!

Sauteed Spinach

Ingredients:

4 cooked bacon slices, crumbled into pieces

1 garlic glove, minced

1/2 cup chopped sweet onion

3 tbsp olive oil

1 lb fresh clean spinach

Directions:

Heat a medium to large skillet over medium high heat, add 2 tbsp olive oil and onion, cook the onion stirring occasionally until caramelized.  Remove the onion from pan with slotted spoon and set aside.  Add remaining olive oil to skillet, then add garlic and cook over medium heat for 1 minute.   Add the spinach, the bacon crumbles and onions.  Remove pan from heat and toss spinach with tongs until slightly wilted.  Season with salt and pepper.  Serve.

Enjoy!...

Asparagus - Prosciutto Wrapped Asparagus

Asparagus is one of those foods, you either love it or you hate it.  I happen to love it and find that it goes well with most dishes, plus it's easy to prepare. I have shown my grilled asparagus wrapped in prosciutto on a previous post,  I was asked "how I make it" so I wanted to share how I prepare and cook it.  This is a fancied version of asparagus.  We love asparagus, we also love prosciutto, so putting them together seemed a no brain-er to me.

Prosciutto is an Italian style cured ham, it is usually sliced paper thin.  It has a mild taste and is slightly salty.  My first experience with prosciutto was while dining at an Italian restaurant where it was served as an appetizer on a antipasto platter, along with other meats such as salami, also various cheeses and olives.  It was a nice beginning to the meal!  I have been making different versions of the antipasto platter since then using a variety of ingredients, but I always include prosciutto when I prepare one.  Prosciutto can be found at most deli counters these days and also in package form too, the thin slices are usually separated by layers of paper.  It costs more than most sliced meats, but I believe it is worth every penny!

Prosciutto Wrapped Asparagus

Ingredients:

fresh asparagus - 16 stalks=3-4 stalks per wrapped bundle, one to two bundles per person to serve 2 or 4

prosciutto - slices

1/2 cup olive oil

1 garlic clove crushed, or 1/2 tsp. garlic powder

black pepper

Tools Need:

toothpicks to secure bundles

large pot of boiling water 

large bowl of ice water 

hot grill

Directions:

Prepare asparagus by cutting hard stalk ends and making them even in length.  Blanch the asparagus in boiling water for 2 minutes until it turns bright green in color.  Immediately remove from boiling water and place in ice water to stop the cooking.  Drain asparagus.  Gather 3 or 4 pieces of asparagus, wrap them carefully with one slice of prosciutto, secure with a toothpick.  Continue making bundles of wrapped asparagus, then set aside until all bundles are completed.  Add garlic to olive oil  Coat each bundle with garlic-olive oil using a basting brush.  Sprinkle with black pepper-(I don't add any salt since the prosciutto already has a salty taste).  Cook on hot grill for about 10 minutes until prosciutto is crisp, flip once to brown both sides.  Serve.

A simple side dish that adds great color and flavor to almost any meal!  

If you like asparagus, give this a try!

Enjoy!...

'Maters and Memories...

Tomatoes are another great thing that I love about the summertime!

I love tomatoes, especially fresh tomatoes. I picked up these lovely tomatoes at the local farmer's market.  I really do love me some fresh summer tomatoes, ehem ...tomaters or 'maters as some call them!  These were huge and they smell and taste wonderful, they're very delicious.  There is the whole argument of whether they are a fruit, or are they a vegetable?  Either way I love 'em just the same!

The smell of fresh tomatoes always brings back fond childhood memories of my grandmother, and of her walking with me through her garden.  She would pick us a fresh tomato from the vine, and she was on the ready with a dish towel tucked to her somewhere, along with a salt shaker.  She would carefully wipe the tomato clean, and then we would sprinkle them with salt and eat the tomatoes right then and there!...mmmm All the while the wonderful aroma of the tomato plants and fresh tomatoes surrounded us as we enjoyed the warmth of a summer's day, as we shared in our love for tomatoes!

These also remind me of the tomatoes my Mother and Father-in-law would grow.  But theirs were the biggest tomatoes I have ever seen!  I remember a photo of one of their tomatoes sitting over the opening of a one gallon paint can, that's how big humongous those tomatoes were!  They had lots of fresh tomatoes, and also canned quite a bit of them.  I remember those jars of tomatoes being proudly on display, on shelves in the kitchen.  They always shared those tasty canned tomatoes and still gave away plenty of fresh tomatoes too.  Their tomatoes were awesome, and very delicious.  I was always delighted when their tomatoes were ready to eat, and also when I was given those jars of tomatoes that had been prepared with love, with those tomatoes grown with love!  Maybe that was the secret?! *wink*

  

That is a 9 oz paper cup to give a little perspective.

 Look at that deliciousness!  This was the largest one all sliced up and on a saucer.  Yum!

I think I should make some yummy Bruschetta with these!  Oh yes, and Tomato, Cucumber and Onion Salad!
(I'll post the recipes for these soon)

These are mouth watering goodness!
Definitely drool worthy!...
~ Tammy ~



Here's a fun video I found about homegrown tomaters!
Enjoy!!

~ Tammy's Tip Today ~ Easy Corn-on-the-cob with no silk thread mess!

I love corn-on-the-cob.  Fresh corn-on-the-cob says "Summer" to me.  The smell, the taste.  I have always enjoyed cooking corn-on-the-cob right in the husks on the grill.  I also learned that I could cook it in the microwave, or even in the standard oven (I've cooked it that way in the wintertime before).*wink*  I had noticed somewhere out there on the wide, wonderful, web, a claim that you could cook corn-on-the-cob, then remove the husks without the silk threads mess that one usually encounters when dealing with the whole shucking of the husks, or removal of the husks, either way you want to put it.  Well, being the lover of corn-on-the-cob that I am, I had to give it a try myself.  I mean the proof is in the pudding, right?...well corn-on-the-cob in this instance.  

Much to my surprise and complete delight, I am happy to say this is AWESOME!

This makes me love corn-on-the-cob even more!  Wow...what a wonderful thing!
Why haven't I known this my whole life?

I often say "You learn something new everyday", and this lesson learned is definitely worth sharing with others, so I prepared this tutorial to show just how simple and easy it truly is!

Here is how to achieve this.  It's so simple!

Start with fresh corn-on-the-cob with the husks on, cook it with the husks still on in what ever way you choose, grill, microwave, or oven.  (I usually soak mine in a water bath before grilling) I cooked mine for 4-5 minutes in the microwave.  If using the grill I would give it a half hour or more and turn it often, away from direct heat.  In the oven at least 20 minutes at 400 degrees.

After cooking, be careful it's hot so carefully hold with a pot holder or gloved hand, then cut just up from the bottom end where you can feel the cob, about an inch.  Cut through the cob completely.

This is where I made my cut.

Now, remember it's hot, and squeeze the top end pushing the cob out the other end.

Continue pushing the corn cob out.

Look how nice and clean the corn-on-the-cob looks!

Wow!...Amazing!

"mmm, it's ready for some butter, salt and pepper", I say!

Or cut the corn from the cob, and have some very fresh corn-on-the-cob flavor!

Enjoy!...

~ Tammy ~

Potatoes - Oven Roasted

One of my favorite ways to cook potatoes is oven roasting them.  I have always liked fried potatoes, but let's face it, now it's all about trimming the fat and eating more healthy foods.  I first made oven roasted potatoes during the winter time, and of course having the oven on is a plus when it's cold outside.  I have a toaster oven and it gets used often for a variety of foods.  Now that Hubster and I are empty-nesters I use the toaster oven even more often since I am only cooking for two most of the time.  Also even if it's warm outside the toaster oven doesn't heat the kitchen like the my regular oven often does. 

(back to the oven roasted taters) I made these for dinner tonight and remembered how much I really enjoy them, he does too, so I decided to add my recipe for those who might be interested and would enjoy a healthier version that tastes like fried potatoes.  I like the simplicity of these potatoes, with easy preparation and clean-up too.  I prefer the small red new potatoes and I like to add a little diced sweet onion often too.  I find it easiest to cut the potatoes into bite sized chunks rather than slices, so I can sit the pieces up on their skins.  This helps with less sticking, less turning them, and more even browning on the cut potato part.  I cover the broiler pan with foil, this makes for easy clean-up after cooking too!

Prepared and ready for the oven.

Roasting in the toaster oven.

Finished and golden brown.

I think I could eat this everyday!

~ Oven Roasted Potatoes ~

1. 6-8 small/medium red potatoes chopped - (for two servings)
2. 1/2 c. diced onion
3. 2 tbsp. olive oil
4. seasoned salt
5. garlic powder
6. onion powder
7. black pepper

Place potatoes and onions on foil lined broiler pan, coat with oil and seasonings, toss to coat well and then place in 400 degree oven for approximately 45 minutes to 1 hour, or until golden brown.  Serve or keep warm in lower oven temperature for a few minutes.

Enjoy...

Grilled Potatoes - Cooked in foil on the grill

- Grilled Potatoes - 

This is an easy and delicious way to cook potatoes, using chopped potatoes with lots of added seasoning for flavor, along with olive oil, wrapped up in a foil pouch and then grilled.  Smoky paprika and chili powder give it great flavor, and a beautiful color too.  I usually make this dish to be cooked on the outdoor grill, but it can be done in the oven also.  Requiring only a small amount of prep time, this is an easy side dish, especially when grilling out, and it's a no fuss crowd pleaser at my place.  It's a family favorite! We call it "Potatoes in foil."

Grilled Potatoes 
In Foil 

My basic recipe for grilled "Potatoes in foil" (as we call it):
 (Use what you like to make them your own and the amounts to your taste.)

Ingredients:
potatoes of choice, chopped/cubed - (I prefer unpeeled small red potatoes - use a 2-4 per person ratio depending on size)
sweet onions chopped or sliced (optional)
Approximate measure of other ingredients below
3-4 Tbsp olive oil
1 Tbsp chili powder
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried herbs  - ie. mixed italian or of choice (optional)
1/2 tsp season salt
1/2 black pepper

Directions:

Cut potatoes into quarters, and then slice into about half inch thick slices. Add olive oil and seasonings, mix well.

Everything can be mixed in a bowl first or prepared on a large sheet of the foil the potatoes will be wrapped in.  I make it all up on large sheets of foil, toss all the ingredients by hand and then fold the edges up a few times, folding into pouches and close tightly.   Wrap again if necessary.  This keeps the heat, oil, and steam inside as the potatoes cook.  Place pouch (or pouches if making smaller ones) on the grill.  Turn often!

Cook for about 20 to 30 minutes.  The amount of time to cook until done will depend on the heat of the grill.  A light press on the foil pouch with oven gloved hand or a spatula will help determine the potatoes are getting softer.  The pouch can also be removed from the grill or moved from direct heat source and remain unopened and warm for a period of time, while more space is needed on the grill for meats etc.

Enjoy!...