Tuesday, June 29, 2010

Tasty Tuesday Pasta Primavera!

Today we have yet another tasty recipe courtesy of our own Diva Donna!


PASTA Primavera with Italian Turkey Sausage(serves 8 women) or (3 men)




Ingredients

  • 1 (16 ounce) package uncooked farfalle pasta
  • 1 pound hot Italian turkey sausage, cut into 1/2 inch slices or (Kielbasa)
  • 1/2 cup olive oil, divided
  • 4 cloves garlic, diced
  • 1/2 onion, diced
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 6 roma (plum) tomatoes, chopped
  • 1 green bell pepper, chopped
  • 20 leaves fresh basil
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in pot and cook 8 to 10 minutes, until al dente; drain.
  2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
  3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through. YOU WILL WANT EXTRA HELPINGS OF THIS!! ENJOY!!

Tuesday, June 22, 2010

Tasty Tuesday Yummydoodle Dandy Cake!

Donna has put together the perfect cake for Yummydoodle Week!
YUMMYDOODLE DANDY CAKE

Rich and Smooth and delightfully sinful. 9x13 pan 350 degrees.
1ST LAYER:

1 cup flour

1 cup butter
1 c chopped pecans
Mix & spread on bottom of pan & bake 15 min. Let it cool.
2ND LAYER:
1/2 of 12 oz. Cool whip topping
8 oz of cream cheese

1 cup powdered sugar

Mix together and spread on second layer.

3RD layer:

1 large box of instant Chocolate pudding (or your favorite flavor)
3 cups milk
Blend until thick and spread on 2nd layer

4TH Layer:

Spread remaining half of Cool Whip on 3rd layer and sprinkle with NUTS!!!
THEN ENJOY IT!!!

Tuesday, June 15, 2010

Tasty Tuesday Chunky Monkey Pancakes!

Before we get to today's recipe, I have a bit of news to share with you. I gave an interview to Indianapolis Monthly a while back, which appears in the current issue. Here's the link:

http://images.burrellesluce.com/image/21843A/21843A_6201&site=21843

Pretty cool, huh? I'm not sure where she got the idea that Manx had a tail, but aside from that, it's reasonably accurate. You just never know how what you've said to someone over the phone will come out when it goes to print, but this wasn't half bad.

And now, for the recipe, which looks sinfully scrumptious! I've said it before, and I'll say it again:
Thank you for all the great recipes, Donna!!!!


Chunky Monkey Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup skim milk
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1 large banana, diced
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup chopped pecans
  • cooking spray

Directions

  1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
  2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the top. Flip. And cook for a minute more or until brown on both sides. Put on your serving platter. Serve with sprinkled powdered Sugar and sliced bananas and pecans and Carmel Pecan syrup or Maple syrup and dollop of whipped creme. ENJOY!!!


Tuesday, June 8, 2010

Tasty Tuesday She-crab Soup!

Since we're visiting here in the lowcountry of South Carolina, I thought I'd post a recipe for she-crab soup. Never having made it myself, I hunted up one of Emeril Lagasse's recipes. I'm sure he kicked it up a bit, so it's bound to be good!
Emeril's She-crab Soup

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 small onions, grated
  • 6 ribs of celery, grated
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 teaspoon mace
  • 1 quart whole milk
  • 1 cup cream
  • 1 tablespoon Crystal hot sauce
  • 2 tablespoons Worcestershire sauce
  • 2 pounds crab meat, picked over for cartilage
  • 1 hard boiled egg, finely chopped
  • 1/2 cup sherry
  • 1 tablespoon finely chopped parsley

Directions

In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.
Enjoy!
And now for today's travelogue episode!
It was a clear day in Myrtle Beach on Monday. Not too hot--at least, not at first!













We hung around the room (Mike went back to bed after breakfast) and finally got to Broadway at the Beach around eleven-thirty. We did a bit of shopping, and then had lunch at Joe's Crab Shack, which is always fun, though Budley and Mike don't seem terribly enthused.












After lunch, we fed the fish in the lake, which is one of Sam's favorite things. He had been saving his quarters for a year, and the fish were very happy to see him!












Sam and I went to Ripley's Aquarium after that, and I had fun playing with our new camera, seeing what settings worked best in a dark place where your subjects won't hold still for you. I finally determined that the "food" setting worked okay as long as the fish held still, like this eel,













or this little bugger, who was sitting in exactly the same position when I came back to see the jellyfish again.












But for everything else, taking videos seemed to work best. First we have my favorite Leafy Sea Dragons,
video
and the jellyfish,
video
and these camera-shy fellows who were in with the sea urchins. I found the sea urchins particularly interesting in light of the fact that some of the characters in Virgin have hair that looks like this.
video
There's something mesmerizing and stress-reducing about the way schools of fish swim together.

video

But the rays are the most serene of all.

video

Bud and Sam took a helicopter ride after we got back to the hotel while I blogged and Mike fiddled around on the computer. They got a picture taken with the helicopter, but it was a print, and I didn't think to pack my flat-bed scanner!

After dinner at the Texas Roadhouse Grill, we went to see Shrek 4 in 3D which was a hoot!

One of the things I've been wanting to do lately is to stay up late enough to watch Craig Ferguson on the Late, Late Show. I love listening to him talk (sort of the way you like Gerry, Donna!) and I think he's hysterical, but I only catch little bits of his show when one of my patients happens to be watching it. I sort of envy them being able to lie in bed and watch the show, and since I don't have a TV in my bedroom at home, I thought it was something I could do while on vacation. Unfortunately, so far, I've been too tired to hang on much past midnight.

Something tells me that tonight won't be the night, either. . .

Tuesday, June 1, 2010

Tasty Tuesday Marinated Pork Chops!

Donna sent in this recipe recently, and I can honestly say it's a good one! I used olive oil instead of canola and lemon juice instead of lime, but the chops were still darn good!

Marinated Pork Chops
1/2 Canola Oil (Donna used Grape seed oil)
1/4 c lime juice
4 tsp. balsamic vinegar
2 tsp sugar
2 tsp Worcestershire sauce
1 tsp. sea salt
1 tsp paprika
1 garlic clove, minced
6 boneless pork chops(4 oz each)
In a large resealable bag, combine the first 8 ingredients and then add pork chops. Seal Bag and turn to coat: refrigerate 8 hrs or overnight. (I didn't leave it set this long, and it was still good)
Drain and discard the marinade. Grill pork chops covered over medium heat for 4-5 min. on each side. or until meat thermometer reads 160 degrees. Serves 6 servings .
Donna made grilled seasoned root vegetables on the side. Enjoy!