Just an ordinary day.......in February. The wind was howling and the cold has returned. After my great shopping trip yesterday it was time to stay in doors today. Yesterday 40.....Today 31
Tuesday, February 8, 2011
Monday, February 7, 2011
The Good Cooking Store
Today was a great day! Went with cousin Kathy to "The Good Cooking Store" in Intercourse PA. It is owned by Joyce Good author of the "Fix It and Forget It" cookbooks. She stocks quite a store. I purchased a stone 9 x 13 baking dish with enamel coating on outside and a great mixing bowl with rubber on the bottom to hold onto counter or table for ease of use for my arthritic hands and fingers. I have quite a list going of other things I wish to purchase on later trips. The prices were good for the most part. There were lots of great gadgets for anyone with an upcoming bridal shower, looking to upgrade their own kitchen gadgets or for the cook who thinks they already have everything or might be missing the newest updated utensils.
Afterwards, we rewarded ourselves with a trip to Olive Garden. We both had the salad and apricot chicken and vegetables. If you have never tried this I recommend it for your next trip there. We finished off a great meal with the dessert sampler; 3 ramikins with 1 dark chocolate mousse with dark chocolate cookie crumbs and chocolate curls on top, 1 lemon mousse with graham cracker crumbs on the bottom and whipped cream and shaved lemon peel and 1 angel food cake with vanilla chocolate mousse with strawberry filling and whipped topping and shaved white chocolate curls. They were good except the strawberry was more of a strawberry jam and was almost too sweet for my palate. We ended the day with a trip through the local Starbuck's for our latte fix and then home. It was a fun filled day with my favorite cousin from childhood and I can't wait to see where our next outing takes us,
Afterwards, we rewarded ourselves with a trip to Olive Garden. We both had the salad and apricot chicken and vegetables. If you have never tried this I recommend it for your next trip there. We finished off a great meal with the dessert sampler; 3 ramikins with 1 dark chocolate mousse with dark chocolate cookie crumbs and chocolate curls on top, 1 lemon mousse with graham cracker crumbs on the bottom and whipped cream and shaved lemon peel and 1 angel food cake with vanilla chocolate mousse with strawberry filling and whipped topping and shaved white chocolate curls. They were good except the strawberry was more of a strawberry jam and was almost too sweet for my palate. We ended the day with a trip through the local Starbuck's for our latte fix and then home. It was a fun filled day with my favorite cousin from childhood and I can't wait to see where our next outing takes us,
Sunday, February 6, 2011
Antipasto Napoli
2 cups cherry or grape tomatoes, halved
2 cups white button mushrooms, sliced
1 cup pepperoni sliced/quartered
1 cup zucchini sliced
1-2 cans quartered artichokes
1 cup Italian dressing
2 quarts assorted greens (Romain/lettuce/spinach)
1 large family bag cheese tortellini
1 bag Kraft Parma-Romano-Asiago shredded cheese
1. Combine tomatoes, mushrooms, pepperoni, zucchini, and artichoke (drained) in a ziplock bag.
2. Either make a dressing or use Kraft Zesty Italian and add to baggie of veggies and pepperoni. Marinate in refrigerator for 2 hours or longer,
3. Drain reserving dressing/marinade.
4. Cook tortellini according to package directions. Drain and drizzle with EVOO after putting in bowl to cool,
5. Toss vegs and tortellini over romaine/lettuce/spinach and drizzle reserved marinade over antipasto.
6. Sprinkle with grated Parma-Romano-Asiago and serve with whole wheat Italian garlic bread.
2 cups white button mushrooms, sliced
1 cup pepperoni sliced/quartered
1 cup zucchini sliced
1-2 cans quartered artichokes
1 cup Italian dressing
2 quarts assorted greens (Romain/lettuce/spinach)
1 large family bag cheese tortellini
1 bag Kraft Parma-Romano-Asiago shredded cheese
1. Combine tomatoes, mushrooms, pepperoni, zucchini, and artichoke (drained) in a ziplock bag.
2. Either make a dressing or use Kraft Zesty Italian and add to baggie of veggies and pepperoni. Marinate in refrigerator for 2 hours or longer,
3. Drain reserving dressing/marinade.
4. Cook tortellini according to package directions. Drain and drizzle with EVOO after putting in bowl to cool,
5. Toss vegs and tortellini over romaine/lettuce/spinach and drizzle reserved marinade over antipasto.
6. Sprinkle with grated Parma-Romano-Asiago and serve with whole wheat Italian garlic bread.
Ranch Potato Salad
1 (5 oz ) package Kraft Scalloped Potatoes and Cheese
1/2 c Hidden Valley Ranch dressing
1/2 c milk
1/2 c Velveeta Shredded Processed Cheese
1/2 c chopped green peppers
1/4 c chopped onion
Bacon slices cooked crispy--crumbled (some to crumble through and some to place on top)
1. Bring 2-1/4 c cold water to a boil in 2 qt sauce pan. Add potatoes and simmer uncovered on medium heat for 15-18 minutes or until most of the water is absorbed.
2. Str in sauce mix and milk and simmer for 4-5 minutes or until sauce is thick, stirring frequently. Take off heat and allow to cool a little.
3. Stir in dressing, Velveeta cheese, peppers, onion and some of bacon. Top with remaining bacon.
This salad can be eaten warm or chilled.
1/2 c Hidden Valley Ranch dressing
1/2 c milk
1/2 c Velveeta Shredded Processed Cheese
1/2 c chopped green peppers
1/4 c chopped onion
Bacon slices cooked crispy--crumbled (some to crumble through and some to place on top)
1. Bring 2-1/4 c cold water to a boil in 2 qt sauce pan. Add potatoes and simmer uncovered on medium heat for 15-18 minutes or until most of the water is absorbed.
2. Str in sauce mix and milk and simmer for 4-5 minutes or until sauce is thick, stirring frequently. Take off heat and allow to cool a little.
3. Stir in dressing, Velveeta cheese, peppers, onion and some of bacon. Top with remaining bacon.
This salad can be eaten warm or chilled.
Super Sunday Recipes
Meatball or Sausage Subs
1 small onion chopped
1 small green pepper cleaned of seeds and cut into thin strips
1 small bag Mamma Lucia's meatballs or Turkey Meatballs (for meatball subs)
3 lbs of sweet Italian sausage cooked through (for sausage subs)
1 large can tomato sauce
1 large can diced tomatoes
1 handfull of finely grated parm. cheese
Add all ingredients to crock pot on low. I start this is the mid morning so by about 5pm everything is cooked through and the onion and peppers are soft.
To serve: Place on steak rolls with peppers and onions and some sauce. As a side I provide shredded Italian Medley of cheeses to add to top of Sandwich
1 small onion chopped
1 small green pepper cleaned of seeds and cut into thin strips
1 small bag Mamma Lucia's meatballs or Turkey Meatballs (for meatball subs)
3 lbs of sweet Italian sausage cooked through (for sausage subs)
1 large can tomato sauce
1 large can diced tomatoes
1 handfull of finely grated parm. cheese
Add all ingredients to crock pot on low. I start this is the mid morning so by about 5pm everything is cooked through and the onion and peppers are soft.
To serve: Place on steak rolls with peppers and onions and some sauce. As a side I provide shredded Italian Medley of cheeses to add to top of Sandwich
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