Wednesday, July 28, 2010

Zucchini Summer Recipes... Shall We say YUM...

If you can't tell I am on a cooking frenzy, the neighbors love because I have shared all week...
It is summer and the time to cook out of the garden. No better time of the year.

For those of you that don't think you like Zucchini you really need to try it, you can fix it so many ways. Here is another new one I just tried this week...
Recipes from Epicurious

Green Beans and Zucchini With Sauce Verte

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers.

Everything fresh out of the garden, What Could Be Better!!!

I love growing Herbs....
Sauce verte:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves
For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

I made these Monday night and Tom and I ate them all. When Zucchini is growing like crazy this time of year we eat it almost every night and this has to be my favorite this summer. I will be making this one often I am sure. Especially since they are baked not fried!!! This recipe came from the Web site Epicurious, just type in what ever ingredient you want and all kind of recipes will come up!!! LOVE IT...

Baked Zucchini Fries With Tomato Coulis Dipping Sauce

(A coulis (pronounced /kuːˈliː/, "koo-LEE") (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.)

Dipping Sauce

1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped

(I added fresh oregano,fresh basil and fresh garlic also)
Kosher salt and freshly ground black pepper to taste Fries


1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)


1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool. (We liked it Hot instead of cool)
2. Preheat oven to 350°F.
3. In a medium bowl, combine the bread crumbs, salt, and pepper( I added some hot pepper seeds to spice them up a little). Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs( I only used the egg whites). Roll them in the bread-crumb mixture until well covered.
5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
Tip: Yellow summer squash (like the long crookneck and round pattypan varieties), golden zucchini, and common green zucchini (pictured here) are interchangeable, so choose whatever looks freshest. The ones that are shiny-skinned and taut, not rubbery, are your best bet.

If you try these let me know how you liked them !!

Have a Good One,


Tuesday, July 27, 2010

Dog sitting weekend...

My Mother-in-Law is now in a nursing home, she had this wonderful dog and 2 cats. The cats are still in her home next door and we keep them taken care of, but the dog went to my Sister-in-Law and her family. So we dog sit when they go out of town. As you can see she makes her self right to home here. She is was so cute laying with her head on the arm of the chair sound asleep I just had to take a picture... Her name is Shy Girl ... It was a lazy day for all the dogs I just went around the house and took pictures of sleeping dogs, here is Mia under the end table...

Keegan in front of the door in his sunshine....
And the Princess Claudia on the bed in a pile of blankets....

A Dogs Life at our house, I think my next life I will come back as a dog, a very pampered dog like all of these!!!
Have a Good One,

Sunday, July 25, 2010

Friends and New Recipes

Friday was a beautiful day to have a few friends over from school. I love having friends over to try new recipes on!!! Everything I made for lunch was a new recipe. The Internet opens things up to anything you want. I started by thinking what do I have on hand that I can fix for lunch? I had just gone to the farmers market and purchased a large head of cabbage so that was my starting point...
So I started at the Food Network and found a wonderful recipe from the show Barefoot Contessa.
Stuffed Cabbage (click on this link for recipe) I love cabbage rolls!
The only things I changed were I had no raisins and instead of ground beef I used 2 lbs of ground turkey and 1/2 lb. hot turkey sausage. They turned out wonderful.
The one tip I give everyone when making cabbage rolls is from a friends mother who taught me probably 20 years ago. Core your cabbage and wrap it tightly with Saran Wrap. Place it on a plate in the microwave and cook 15 minutes on high. Carefully take out and unwrap it. The leaves are ready to use just cut out the large vain in the center of each leaf. If you get closer to the center of the cabbage and it needs cooked a little more just put back in and cook 5 more minutes... This is so easy and mess free... Next on the menu was Roasted Tomatoes from the show Giada at Home (Click on link for recipe)

It called for Gorgonzola or grated Parmesan and I used Parmesan because that is what I had.. They were simple and great hot right out of the oven... The fresh parsley right out of the herb garden was wonderful... I love summer and fresh vegies!!! Next were the green beans. I just added one diced onion and 2 cloves of garlic, salt and pepper and let them cook down for about an hour....
I made a large salad and we called it lunch!!!

Of course you have to have desert and it was a Blueberry picking week here and I had way more than I could possible eat alone. So it was time to bake... This one is Blueberry Zucchini Bread (click on link for recipe)
When I greased the pan I dusted it with 2 T Sugar and 1t cinnamon... Yummy...

This one is:
Lemon-Blueberry Bundt
Adapted from Cooking Light
2 Tbs. sugar
3 Cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 c granulated sugar
1/4 c butter softened
grated zest & juice of one lemon, divided
4 large eggs
1/2 tsp. vanilla extract
1 (160z) container reduced -fat sour cream
2 Tbs buttermilk
2 c fresh blueberries
1 Tbs. powdered sugar
Preheat oven 350
To prepare cake, grease a 12 cup bundt pan and dust it with 2 Tbs. sugar. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. combine flour,baking powder,baking soda,and salt,stirring with a whisk.
Place 1 3/4 cups sugar,butter and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time,beating well after each addition (about 4 minutes total). Beat in vanilla, lemon juice sour cream and buttermilk. Add all but 1 Tbs. of the four mixture; beat at medium speed just until combined. Toss blueberries in reserved dry ingredients; gently flour into the batter. Spoon batter into prepared pan. Bake 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
I think my favorite was the Blueberry Zucinni Bread. I love the Cinnamon.... But those Scones from the last post were to die for right out of the oven!!!
Ok I am going to start on a post with lots of flowers I have things blooming and growing like crazy....
Have a Great Week,

Saturday, July 17, 2010

July Bloomers & A Wonderful Recipe...

For those of us on a diet I took all the calories out of this one so go ahead indulge!!!! As I was going through one of my favorite places TasteSpotting
Looking for a recipe for Blueberry anything, I found this recipe at Tender Crumb blog
They are Blueberry Scones and boy are they good or should I say Great... she has some wonderful recipes on her blog so drop by and check them out!!! I made them for a party so I cut one in half and Tom and I tested it and I froze the rest really quick... LOL

This is the first time I have planted Bells of Ireland and they are coming up really pretty... I love lime green and the centers are so cute... click on the picture for a closer look!

My Tipsy Pots over flowing with flowers... You can hardly see the pots. I love these pots, I have 4 of them around the yard. My husband says I have way too many flowers.. Well maybe - But I don't think so!!! LOL
Here's the view from the other side...

The baskets by the Secret Garden...

My favorite corner on my back porch...

Hope you all have a wonderful week.
PS I have a Lemon Blueberry Bundt Cake in the over right now, so I will send the recipe and pictures this week with a review!!!
Have a Good One,

Friday, July 9, 2010

Here Comes the Rain!!! Finally!!!

Well it finally rained a little this afternoon, not nearly enough though. I just hope it raines all night. It did fill the rain barrels and I guess that counts for something...

My favorite Geranium is blooming like crazy. I propagated this from a friends a couple years ago and I hope to keep it going from now on... I think it is the most beautiful Geranium I have ever seen...

"The Appleblossom Rosebud"

Category:Tropicals and Tender Perennials
Height:12-18 in. (30-45 cm)
Spacing:12-15 in. (30-38 cm)
Hardiness:USDA Zone 10b: to 1.7 °C (35 °F)USDA Zone 11: above 4.5 °C (40 °F)
Sun Exposure:Full SunSun to Partial Shade
Bloom Color:Pink
Bloom Time:Late Spring/Early SummerMid SummerLate Summer/Early FallBlooms repeatedly

This was right after the rain, I love to see the raindrops on the flowers...

This is another of my favorite Geraniums, but I'm not sure of the name. I just went to Daves Garden and posted a picture for ID so maybe I will get the real name of it... I love that site so much info in just one place...

Isn't She Beautiful???

Zinnia's were my father-in-laws favorite so I grow them every year...

Summer Sun Sunflowers...

I was amazed when the seeds I saved lastyear came back true to the big double petunias I grew from seed lastyear...

I also had an Ornimentl Cabbage come back up from lastyear, it even produced seed this spring... I think this really cold and snowy winter really helped...

The Gerbas are such a beautiful color of pink, so fresh and clean looking... especially after the rain...

Butterflys have been out in force, I could take pictures of them all day. There are so many different colors to enjoy...

Hope you all get some of this needed rain where you are... Have a great day...

Have a Good One,


Wednesday, July 7, 2010

4th of July Camping Trip...

As we came across the mountain we stopped at the overlook to see the beautiful water on the South Branch of the Potomac. The water was really low but still a wonderful sight. This is one of my husbands favorite place to fish... Shorty after arriving at the campsite it was time to start putting up our tents... First we put up our daughters... What a difference from the tents of the past. Back in the 70's they were so heavy and all those poles, it took for ever to put them up. Now it is just minutes and in a really tiny case. I love it!!!

Than on to ours... The flag went up and shall we say "Home Sweet Home"...

Mia just sat and watched as we worked...she loves to camp!!!

We took all three dogs and the little kids loved to walk them. I don't think they have been walked this much in years... This one is Claudia and Riley loved walking her...

This one is Keegan and he was Caleb's favorite... We had 7 dogs in camp again this year. Thank goodness they all get along great!!!

The "Princess" Claudia was ready for bed early in her own chair all cuddled up in her blanket!!! Shall we say PAMPERED!!!

Early the next morning we went for a drive... To "WalMart" for a new air mattress since mine died!!! LOL

On the way we saw so many fields full of hay bails... Hundreds of them... It wasn't a holiday weekend for all the farmers that had 5-6 beautiful days to get the hay put up!

Big bails of Hay...

Here we are in our big field all set up... There were 24 of us in all in our group...
Down in that valley between two montains... Nothing but green...

I was always know as the "Queen of Sleep" my whole life. But in the last year or so I am the "Early Bird" So I was up at Sunrise and off for my walk.This was on my morning path even before my coffee... Since I was usually the first or second one up... Look at the sun hitting the beautiful green West Virginia Hills....

That bright sun coming up through the trees....

If you click on the photo you can still see the dew on the leaves. It was so crisp and clear in the early morning.. So quiet, all you could hear were the beautiful sounds of the birds. The first morning I came across 6 dear in the field just browsing. They were so graceful as they caught wind of me and jumped the fences to the next field...

This one is for you Balisha, the dew on the tip of a leaf... With the bright morning sun hitting it!!!

Everything looks so bright and fresh in the mornings...

After breakfast on Saturday my daughter and her boyfriend JR decided to take a float down river, they put in around 11:30am. Kayaks were about the only thing going down the river this weekend with the low waters...

Here they are coming down the river at 5:30pm about 6 1/2 miles down river... They fished,swam and Baked all the way down....

They were really tired when they pulled in, that's a long float with the water so low. Lots of paddling and even walking, but they had a good time....

Than it was time for dinner, it was a hot dog night. Everyone with their hot dogs in the fire getting ready to eat. This is so much fun as everyone gathers around the fire in the evenings...

They were really ready to eat!!!
Mama Lynn as the kids call me was in charge of the Funnel Cakes that evening. I usually do this with my best friend Patty, but this time my Sister-in-Law Patti helped me. I had the big Iron Skillet out and they were eating them as fast as I could make them!!!

Sunday morning you can see the haze over the mountains as we gathered under the tarp trying to stay in the little bit of shade we could find, until it was time to go sit in the river to cool off...

There is one thing you do when you are camping and it is EAT!!! This group knows how to camp and Cook. Sunday night started off by starting the corn over the fire...

While the new rookies were shown how to crank the ice cream makers... And Crank and crank and crank....

Here's a few more being shown by the Master Ice cream Maker...

Tom and Claudia found some shade for a few minutes before dinner to take a nap...

While Rusty put on the steaks and cooked them to perfection...

Would you look at the size of them, and I ate every bite of mine!!!

Dinner is over and we are just waiting for desert to be ready, I told you this group knows how to put on a quite a spread !!!

The homemade Ice cream is ready and it was so delicious!!!

Of course we had to have homemade apple and blueberry cobbler cooked in big iron dutch ovens, in the hot coals to go with that cobbler!!! LOL
Now I really couldn't move just waddle across the lawn to my chair!!!

As the evening came to a close in front of the fire we watched fireworks and just enjoyed the company...
Of course with Mia on my lap, she hates fireworks. As if it weren't hot enough I had to hold her and all that fur!!

My sister-in-law had the other two all bundled up for the night...

Than another big morning breakfast, even a few leftover steaks got warmed up with all the other things...

Fried potatoes...

Bacon and Sausage... Along with eggs, toast, fruit, and much more.

For us it was time to pack up and head home, after a wonderful 5 days on the river it was time to say good bye to everyone and we all went in different directions promising to return another time for more fun and great food...
Have a Good One,