1lb. Large Strawberries
8 oz. Cream Cheese, softened
4 TBS Powdered Sugar
1 tsp Vanilla Extract
Graham Cracker Crumbs
1 – Rinse strawberries. Remove top of strawberries and clean out center with a paring knife. Prep and set aside.
2 – In a mixing bowl beat cream cheese, powdered sugar, and vanilla until creamy. Add mixture to piping bag or Ziploc with corner snipped off. Fill strawberries with mixture then dip the top in graham cracker crumbs. Refrigerate until you serve.
Sometimes something so simple is just so delicious.
Take your favorite hot dog (I usually like kosher dogs) and wrap it in bacon. (I know that is an irreligious thing to do to a kosher dog, sorry…)
Then place them on foil on your grill and as you cook them, lightly baste with your favorite BBQ sauce.
Voila! So easy and amazingly delicious!
I don’t really have much of a sweet tooth but I often find myself craving salty/ sour things. I have discovered that I adore giardiniera, which is pretty popular here in Chicago, and you will see it served as an appetizer in Italian restaurants, or. else you can pile it on top of your Italian beef or sausage, or even put some on your pizza. The stuff you buy in the store pre made in jars is good enough… but the home made stuff is good on steroids! I started with this recipe. I added some of my favorite veggies… zucchini and yellow squash, green beans and mushrooms. I cut back on the celery cuz I am not much of a fan… and I added extra garlic. I found the liquid ingredients to be not quite enough… so I ended up adding another cup of vinegar and water. Also I added some crushed red pepper flakes, because I add them to almost everything I make. One is not supposed to eat this for two or three days after sitting in the fridge, but I just had to try after a few hours… and it was the best I’ve ever had at any time, anywhere. If you like a non fat, healthy, tangy snack or condiment…. here ya go!
Ok so I get these organic veggies delivered every two weeks and I never know what I’m going to get. The last month or so it has been lots of root veggies, including many turnips. So I thought .. How bout chips. Here’s how I did it:
Three or however many turnips, red or white, does not matter. Slice them as thinly as you can. Sprinkle on some olive oil, salt, pepper, whatever seasonings you want. Bake at a temp of 400 for 15 or 20 minutes.
My advice would be… slice them as thin as you possibly can… and don’t let them overcook as I did mine! They were still good however, even according to Jeremiah the poodle!
I have been wanting to try to make kale chips for a really long time. I get organic vegetable delivery and there’s almost always kale and I almost never know what to do with it. So I saw this recipe for baked kale chips and I have known people who have made and love them In the first pic, I have separated the kale leaves from their ribs. In the second, I have tossed them with olive oil and roasted garlic rosemary salt. Then into the oven they went at 350 degrees. The last picture is of the finished product. They are really good! But I do think I overdid the salt a little. Next time less of that…. but they are very crispy and have a nice flavor… and healthy and low carb and all that. I’ll be making these again 🙂
kale separated from ribs
tossed with olive oil and rosemary garlic salt
crispy kale chips
I really adore eating ceviche so I decided I would try to make some. Ceviche is a dish that originated in south America, traditionally using raw fish. The addition of lemon or lime juice would serve to kind of cook the fish. I just cannot bring myself to use raw fish in a recipe, so I got some raw shrimp, cleaned, deveined, head and tails removed. I boiled them for a few minutes with a little seasoned salt, drained them and added the other ingredients. It is chilling in my fridge now and will be ready for a cool dinner on a hot summer night.
2 pounds cooked shrimp
Juice of two fresh lemons
Two diced tomatoes
One half diced green pepper
Four green onions
1/4 cup chopped cilantro
One half teaspoon salt
1/4 teaspoon red pepper flakes
Combine all ingredients allow to chill for a couple of hours. It’s good to serve with tortilla chips.
I spent the last weekend in Monterey California and one of the things I discovered were vegetable stands selling the wonderful delicacy of deep-fried artichoke hearts. It was apparently artichoke season in California… Lucky me! They are covered in a delicious batter made with flour baking soda various seasonings deep fried and served with your choice of dip. I chose lemon dill.. I brought a full bag of fresh artichokes home with me from California …if I get brave enough I may try to cook this on my own 🙂
Ok today i tried again to make a green salsa. This is the recipe i tried. Roasting tomatillas and peppers is very simple. Come on you gringo friends.
Very simple and QUITE GOOD. Enjoy Cinco de Mayo!
Do you like cooked tomatoes or do you think they are yucky? I tried this recipe for Cheesy tomatoes tonight. I changed a couple things… For instance I used chipotle jack cheese instead of provalone, and since I had no cooking spray, I used olive oil. They were very good! Some day when I am not on a low carb diet I think I may try adding some Italian bread crumbs to the cheese mixture.
Good day all,
Happy Easter! I hope today brings with it food and family. And Happy Birthday to my fellow 8’ERs, Stacy, Roy, and the ten or so others I can’t remember names of,all of whom I have met through the ages.
Today will be a potluck style. Cheryl and I providing ham,a wonderful potato,cheese and sour cream casserole and deviled eggs (EWWW!). Others will be bringing appetizers,rolls,cake and ice cream,vegetable dishes and various goodies.
Enjoy the day all!!