Baked oysters step one- wow shucking oysters is HARD work!

Sent from my U.S. Cellular® Android phone

Weeeeellll, I was going to add a picture of the completed dish, but we got too excited when the dinner party started and the oysters came out of the oven. I assure you, they were delicious! Next time I find oysters on Manager's Special at the Swartz Creek Kroger, I will definitely make it again.

Recipe (adapted from terikitchen.com)

BAKED OYSTERS WITH BREADCRUMBS AND GARLIC
SERVES 4-6 AS AN APPETIZER OR SIDE DISH, 2-3 AS A MAIN DISH


INGREDIENTS
2 tablespoons butter
1 cup fresh breadcrumbs, from a rustic white or whole wheat bread
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley
1-2 dozen fresh oysters
3 tablespoons freshly grated Parmesan cheese
2 tablespoons butter, cut in tiny pieces
Preheat oven to 350° F. Generously butter, or spray with cooking oil, an ovenproof baking dish large enough to hold oysters in one layer. Carefully shuck the oysters and loosen the meat, but keep them on the half shell.

Melt 2 tablespoons butter in a 6 to 8-inch skillet. When foam subsides, add breadcrumbs and garlic; toss in butter until crisp and golden. Remove from heat; stir in parsley. (Can be prepared ahead.) Spread 2/3 cups of breadcrumb mixture in bottom of baking dish and top with oysters. Mix remaining breadcrumbs with Parmesan cheese and spread over oysters; top with butter pieces. Bake for 12-15 minutes or until the crumbs are golden and juices are bubbling. Serve immediately.

May be served with cocktail sauce on the side. Also, some recipes do not call for the oysters on the half-shell, but simply spread the oysters in the pan on their own.

Pumpkin Cheesecake Squares

Oreo crust, creamy pumpkin cheesecake, super simple recipe!

Hearty Breakfast Bowl

Todd said "no pancakes," so I whipped a breakfast bowl for Saturday morning breakfast. This dish includes potatoes, sausage, shallots, one hot pepper, topped with American cheese and a couple eggs over hard. I garnished with some slicced avocado and served sourdough english muffins on the side.

Spicy Cream of Tomato

Well. The crockpot was about to overflow when I was cookin marinara sauce, so I ladled out a saucepan-worth of juice and couldn't bear to dump it out as I had just spent a great deal of time picking, washing, parboiling, skinning, and chopping the tomatoes.

Soooooo, into the pot went some grated yellow summer squash, a variety of spices and hot sauce, some roasted red peppers. Once that was all cooked and happy, I "jzugzed" the mixture with my handy dandy immersion blender. Finally, I tempered a bit of sour cream and mixed it in.

Survey (Todd) says: yum!
Sent on the Sprint® Now Network from my BlackBerry®

Dump Cake Papa-Style

Papa Warren tinkered with the recipe. I think he was successful in reducing the size of the cake by using a small Jiffy cake mix and a small can of crushed pineapple. Also, instead of cherry pie filling, he used apple. Looks delish....I might bum a bite here before we depart.

The girls and I will be making Grandma Shari a birthday treat next weekend. How are we going to compete with Papa's frequent and tasty baking? Maybe we will get a hint or request.....
Sent on the Sprint® Now Network from my BlackBerry®

Daisy Cake

My mom may not have made this cake, but she designed it and the bakery executed it beautifully! I might try to recreate this look someday...

Frozen Pina Colada Pie

Sent on the Sprint® Now Network from my BlackBerry®

Recipe from Woman's World, 9/6/10 issue

Whisk together 2 pkgs (3.4 oz each) instant vanilla pudding mix, 1 1/2 cups milk and 1 1/4 tsp coconut extract until thickened. Stir in 4 drops liquid yellow food coloring, then 1 can (8 oz) crushed pineapple, drained and 1/4 cup toasted flaked coconut. Fold in 3 cups thawed Cool Whip. Spread in 1 pkg. (6 oz) prepared shortbread crumb crust. cover; freeze 6 hours or overnight. Before serving, spread with 2 cups thawed Cool Whip and 1/4 cup sweetened, flaked coconut. Makes 12 servings.

In a hurry? No need to freeze - just refrigerate until set, about one hour.

Pesto Pasta

Sent on the Sprint® Now Network from my BlackBerry®

Started the pesto sauce before I realized that we were out of walnuts (my usual, cheapskate substitution for the traditional pignoli nuts in the sauce). Well, I had already told the kids we were going to have pesto past for supper, so I threw almonds into the food processor with the garlic, lemon juice, parmesan cheese, and fresh basil leaves. After a few whirls on high and drizzling in both olive oil and warm water, I achieved the right consistency. The kids can't tell a difference and I have to say it's a great new flavor twist! Pictured here, the pesto has been tossed with fettucine and fresh broccoli. I added fresh, raw tomato to my bowl and we all enjoyed.

Zucchini Boats

It's too hot to put the oven on, but we wanted stuffed zucchini. No problem, we will just bake them on the grill.

Well, it was 6:15 and everyone was starving, so I short-cutted it. This is a method worth remembering!

Cut two large (not huge) zucchinis length-wise and scoop out the seeds. Microwave on high about three minutes or until it begins to soften. Rub the "boats" with oil and season to taste (I used fajita seasoning). Throw the boats on the grill to finish cooking and to achieve those yummy char lines.

Meanwhile, brown 1-1.5 lbs ground sirloin. Add veggies of choice-I used a little onion, shallot, green pepper, zucchini, and some leftover grilled veggies from the day before. Saute until you're happy with the tenderness. Sprinkle in a bunch of Garlic and Herb Mrs Dash and some ground cumin. Add two chopped, juicy tomatoes. Finally, mix in a handful each of breadcrumbs and grated parmesan cheese.

Spoon beef mixture into the grilled boats, top with grated cheese (parmesan or Mizithra) and serve with garlic bread and a simple salad of tomatoes, cukes, basil and fresh mozzarella sprinkled with balsamic vinegar.

If you hustle, this can be ready in 30 minutes, Rachael Ray-style! Supper was a hit with the whole family and there were no leftovers! YUM!!!!!!
Sent on the Sprint® Now Network from my BlackBerry®

Recipe: Chocolate Zucchini Cake: Transform Extra Zucchini Into A Delicious Dessert

Recipe: Chocolate Zucchini Cake: Transform Extra Zucchini Into A Delicious Dessert

Pig in a Pancake

You've heard of Pig in a Blanket, right? Well, my kids have invented and enjoy what I call Pig in a Pancake. I cook sausage patties, then place on the griddle, ladle the pancake batter over it and cook the pancake as usual. The kids really dig this, but Todd and I prefer to keep the syrup separate from the sausage.

Todd's Saturday morning treat- Candied Pancakes. To do this, I make a maple walnut sauce by combining butter, brown sugar, walnuts and a squirt of maple syrup (real or log cabin). Bring the mixture to a boil, then pour into a shallow bowl and refridgerate until the pancakes are ready. Cooling the sauce down allows it to thicken and ensures it won't melt the butter! (If you know Todd, you know how important it is to not melt the butter!)
Sent on the Sprint® Now Network from my BlackBerry®

Mock Apple Pie

In a side by side taste test, I'm not sure if I could identify the zucchini! It's THAT good!

Recipe from allrecipes.com

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour

Directions
1.Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2.In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3.Place filling into a 9 inch pie crust, dot with butter, and place top crust on.

Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

First Garden Tomato

Now, what to do with it? I'm thinking of eating it like an apple...
Sent on the Sprint® Now Network from my BlackBerry®

Pickles

Fresh zucchini and cucumbers from the garden with some hot peppers thrown in for fun. 7 out of the 8 jars I processed were successfully sealed. Plus, made 3 containers for the fridge! Stay tuned for taste-test.
Sent on the Sprint® Now Network from my BlackBerry®

Caprese Salad

With homegrown basil
Sent on the Sprint® Now Network from my BlackBerry®

No Bake Cookies

I've tasted these cookies, but never made them myself. Recipe looks easy enough and Todd put in a special request, so number one on my to-do list tomorrow:


Ingredients
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Dump Cake

Sent on the Sprint® Now Network from my BlackBerry®

Here's the BFF's birthday cake!

Recipe (easiest thing EVER)

white cake mix
can cherry pie filling
lg can crushed pineapple
1 stick butter
1 cup walnuts

open cans, dump both in the bottom of a 9x13 baking dish
sprinkle dry cake mix on top
slice butter into pats and place all over top of cake
sprinkle with walnuts

Bake at 375 for 45 minutes or until brown and bubbly

Enjoy!

Scotch Eggs

This morning's culinary adventure was a success with a classic British pub food, Scotch Eggs. Of course, I put my own spin on the recipe.....hot Italian sausage and melted cheese on top (at Todd's request because "you gotta have cheese on Sunday").
Here's the recipe:

hard-boiled eggs, peeled
Bulk sausage, any kind, 1/4 pound per egg

Divide sausage into 1/4 pound balls and flatten into 5" circles. Holding the circle of sausage in the palm of one hand, place the egg in the middle and wrap the sausage around the egg and seal the edges. Place in a baking dish and bake in a 400 degree oven for 30 minutes, or until cooked through.

*Note: I am a stickler for properly cooked hardboiled eggs. First, I place the raw eggs in a pot, then cover with COLD water. Next, bring the water to a FULL BOIL. Finally, turn off the heat and put the cover on the pot and set the timer for between 15 and 20 minutes. Sometimes I want the yolk extra firm, especially for dishes like macaroni salad, so I let them go the full 20 minutes. For this application and for things like devilled eggs, I only set the timer for 15 minutes. 18 minutes seems to be perfect for simple eating eggs. Finally, when the desired amount of cooking time has passed, pour off the hot water and let cold water run into the pot to stop the cooking process (and to make the eggs safe to handle).
Sent on the Sprint® Now Network from my BlackBerry®

Manager's Special

This is my favorite label EVER! You see, for those of you Manager's Special Virgins, this tag indicates good food CHEAP at Kroger. This picture shows a bottle of organic sparkling pear juice for $1.89. A patient shopper can also often find produce (esp mushrooms), meat, and store-baked breads for amazing prices. Oh, and Kroger doubles manufacturers coupons up to a dollar, so if you play your cards right, you can score a jar of Muir Glenn organic spaghetti sauce on Manager's Spec and apply a $1 off coupon and they will end up owing YOU $! Then there was the day of the. $0.23 Power Bars.........and the jackpot of $0.99 Silken Tofu....and $0.49 baguettes....I could go on and on......
Sent on the Sprint® Now Network from my BlackBerry®

Zucchini "Apple" Pie

Yep, you read that right. Apparently, with a little manipulation, one can make an apple pie without using apples. This sounds like a terrific way to use some of the bumper crop this season. I'll let you know how it turns out!

Zucchini Galore

We were gone less than a week and had picked the garden only an hour before departing. This is what we came home to. In the second picture: my assistant gardeners.
Sent on the Sprint® Now Network from my BlackBerry®

"15 Minute Shrimp"

My mom and I have made this dish twice and have decided it's worth recommending:

1-2 pounds of raw shrimp, cleaned
minced garlic (we like a lot)
2-3 chopped tomatoes (do not use cherry tomatoes-they are cuter, but don't release enough juice to create the desired amount of sauce
big handful of chopped fresh basil (we like a lot)the original recipe called for dry oregano, but we don't care for oregano so have made it with basil and rosemary - either work great
olive oil - a good, healthy drizzle.....maybe 1/4 cup?
1/2 cup (or more) crumbled feta cheese

Toss together all the above ingredients except for the cheese. Pour into a 9x13 baking dish and top with the cheese. Bake at 450F for 12-15 minutes, or until the shrimp are pink and delicious-looking. There should be lovely liquid in the bottom of the dish when it is done baking. Dunk some crusty bread or serve over pasta or rice. Enjoy!

**next time I make this (and it will be soon) I will take and post pictures. This is a very attractive dish......and SO EASY!

Cheers!

Dr. McGillicuddy's Intense Lemon Drop Schnapps.....Exactly like a lemon drop from the childhood candy store!

Another good recipe for sipping: Frangelica mixed with 100 proof vodka :) like I said, "Cheers!"
Sent on the Sprint® Now Network from my BlackBerry®

Limoncello

Winged baby on a flying lemon....what could be better? This was delicious just to sip and I swear I will use some of the next bottle in a pound cake or something!
Sent on the Sprint® Now Network from my BlackBerry®

Donut Peaches

These are hands-down, no doubt about it, the BEST peaches in the world. Todd and I bought some at a farm stand near Fort Loudan, PA. We have tasted them before from our organic produce delivery service, but these are fresh and addictively delicious. With a tiny little pit, there is plenty of fruit to enjoy......and juice to run down your chin. Pay whatever your store or farm stand wants for them; they are worth every cent and then some!
Sent on the Sprint® Now Network from my BlackBerry®

Pork Vindaloo, via my friend Aaron Gulyas

Pound of pork, cut into cubes, coated with 1 tsp garam masala, 1 tsp garlic pwdr, 1 tsp mustard seeds, 2 tsp fresh ground ginger, 1 tsp ground red pepper.

Sautee a bunch of diced onions, then add the pork. When pork looks browned, add 1/4 cup of chicken broth, 14 oz can diced tomatoes, and 8 oz can tomato sauce, cook for 5 minutes or so. Add 2 tablespoons cilantro and 1 tbsp red wine vinegar.

Serve with rice.

THANKS, Aaron! He originally mentioned making Pork Vindaloo on Facebook and I was immediately intrigued since I JUST made Chicken Madras last night. Here's what I did for this Indian dish:

Sauteed a bunch of onions and cubed zucchini (simply because I have soooo much fresh from the garden), then I browned some cubed chicken in the same pan. Next, I added 1/2 cup diced tomatoes, 3/4 cup water, and 4 tablespoons of PATAK'S® Curry Paste, Madras (available at http://pataksusa.elsstore.com/). I allowed this to simmer, covered for 20 minutes or so and then served it with plain yogurt and over egg noodles (I think it would have been better with rice, or even couscous, but Todd asked for noodles!)

Note: PATAK'S® makes several different curry pastes, simmer sauces, chutneys, and complete meals. I'm really happy with the jar of curry paste and plan to try other products. I found the brand at a market in Ann Arbor, but am also impressed with the prices on the website I mentioned above.

From my sister-in-law, Kelly

Thanks for this recipe (and your spins). Any chance of getting a picture next time you make it? I'm putting this on the menu very soon!

Here is a recipe we LOOOOOOOOOOOOOOOOOVE. Its Tyler Florence's Tuna, but I added my spin on it in parentheses...Like I said, doubtful the kids would eat it but ya never know!!!

Ingredients:
Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, quartered and sliced, seeds removed (I use 3)
4 teaspoons grated FRESH ginger (I use a lot. Like 3 tablespoons) (helpful hint I learned...buy fresh ginger, peel it, then leave it in the freezer until you need it. Its easier to grate when its frozen, and a lot less messy)
4 garlic cloves, grated or crushed
4 limes, juiced (I use 5)
1/2 cup soy sauce (definitely use low sodium-the recipe is super salty)
1/8 teaspoon sugar (I skip this...what's 1/8 teaspoon really gonna do?)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna (It doesn't really matter how much...I've used a total of 1 lb and I've used a single 6oz piece)
2 ripe avocados, halved, pitted, peeled and sliced (not really necessary, you eat it on the side, it doesn't go IN the recipe, but is delicious with it)
Not necessary, but I use sesame seeds to coat the tuna with the pepper. Just buy toasted seeds or even flavored ones
Directions:
In a mixing bowl, combine the jalapeno, ginger, garlic, lime juice, soy sauce, sugar (if you use it), salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. Add the cilantro last. At first it will look like there is way too much cilantro and not enough liquid, but let it sit. The cilantro withers a bit and the consistency ends up perfect. Just stir it a few times while you're preparing the next step.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with pepper and sesame seeds. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Cook at this stage for about 1 minute. The mixture will reduce a bit and bubble in the pan. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. = YUM. The cold or room temp mix poured over the hot reduced sauce from the pan makes an AMAZING combination. So good. I've been known to eat the cilantro mixture like its a bowl of cereal.

Also another good tip - you can make the sauce a day or hours in advance, just don't add the cilantro until 5 mins before using it to cook. It melts all the flavors together. We're having this for dinner tonight. Drool.

Who Uses Recipes?

I own dozens of cookbooks and check even more out of the library every time I go. The Food Network is my go-to television channel. That being said, I rarely cook with a recipe on the counter. In fact, it has literally been months since I had a cookbook on my kitchen counter; they are all near my recliner in the living room. I asked my husband, Todd, what dish is my specialty. He said, "I don't know, you almost never make the same thing twice." Now, there are a few standards that I think are probably in every family's rotation, such as tacos, burgers on the grill, and spaghetti. I even tinker around with these meals and am just now thinking it might be nice to have some of the experiments, successes, and failures written down. Finally, I hope that if I record what dishes I create and enjoy I might have a less difficult time writing my family menu plans and, in turn, my grocery lists.

Why do this in the form of a blog? Well, I'm truly hoping to gain feedback and suggestions about what i'm doing in the kitchen. Also, I hope to be able to share some of my creativity with you. Please, please, comment on what you see here, ask me questions, and make suggestions for cookbooks, websites, recipes, and favorite products.