Memorial Day weekend is first most here in the US a day to remember our fallen soldiers. There is usually a parade or two or even three or more within 20 miles of us. Thoughts and Thanks for all who serve!
Secondly it is the start of summer, the end of black flies the official start of cookouts and camping for some. I can throw a mean cookout but I am not a great camper; my idea of camping would be a bed and breakfast with a shared bathroom down the hall. My husband grew up camping across the country from California to Massachusetts every summer with his mother and siblings. I can share with you that he doesn’t miss it. He likes my version better.
At a friends house a month or so ago she had made a light, bright and tasty little dip that I couldn’t eating. I hope she doesn’t mind me sharing the recipe because I think it would be a nice addition to everyone’s table over the summer. Especially when the cucumbers start ripening from the garden.
I hope everyone is able to get outside to pay their respects and enjoy a parade or two and maybe an afternoon BBQ.
Cucumber Red Onion Dip
1 cup plain Greek yogurt
½ cup sour cream
½ cup crumbled blue cheese
¼ finely chopped red onion
1 Tbs lemon juice
2 cups finely chopped english cucumber – remove any seeds
Salt and Pepper to taste
Add everything into a bowl and stir. Let it set up for about an hour.
Serve alongside plain bagel chips, wheat thins or something
Monthly Archives: May 2018
Zucchini Ravioli
I am not sure if it is the weather or my schedule of late but I havent really spent my usual amount of time planning the garden for this year. I was letting the dog out the side door just yesterday (Monday – i’m writing this one early as I am away this weekend) and noticed my asparagus was already 3 feet tall UGH! I hadn’t even cleaned out the debris from last year. I immediately went out and dealt with the situation and had some of the “normal” sized stalks for dinner – they were delicious as I knew they would be .
Last year my zucchini was such a disappointment i am hoping for better this season. I realize people tend to use the oops I didn’t get to the garden in time sized squash that went from perfect to damn how did I miss that one; it’s the size of a Softball bat. For when they want to make zucchini lasagna; even though most times they are very seedy. But if you are looking for something to make with the cute little ones, this will fit the bill. Plus they are super cute and really easy to make.
I actually have been trying for a month or so to make these. It started when I saw the crop of squash at the store, they were so cute so I grabbed a bag full. I forgot to go back to the other end of the store for the ricotta – fail. Then the next trip I grabbed some ricotta and thought I had some squash at home – fail. Finally I was going to make it happen – nope another fail timing is everything and it got away from me. Now I was determined and finally pulled it off. They don’t take long at all but I definitely could have used a few more to fill the pan I chose to make it in. I know just use a smaller dish – I know I know I have issues! Regardless I was very happy I finally made it happen, they are tasty, easy to assemble, quick and worth the wait.
4-6 small Zucchini – for a 9×13 pan
1 large container Ricotta
2 eggs
1-2 tablespoon dried Parsley
1/2 cup freshly grated Parmesean Reggiano
1 cup mozzarella
Kosher salt
freshly cracked black pepper
1 jar marinara sauce
Either make your marinara or use your favorite jarred sauce and doctor it up as you normally would, or not.
In a medium bowl combine the ricotta, eggs, parsley, parmesan, mozzarella, salt and pepper. Mix till combined.
Using your vegetable peeler, slice lengthwise till you can’t anymore. I didn’t do this but think it would be easier to leave the stem on to use as a handle.
Depending how large you want your ravioli layer 2 slices side by side then top with two more slices going the opposite direction.
Put a dollop of the cheese mixture in the center and fold into a little package.
Layer as you would a lasagna. Sauce, ravioli, cheese and repeat.
Bake for about 30 minutes until the top cheese layer is brown and bubbly
Rice Pilaf plus plus
HAPPY MOTHERS DAY!!!!!!
Let me start by saying there is nothing wrong with using some pre-packaged items from pantry. I have a few staples that I use, albeit probably not very often but not because I don’t want to, I really kind of forget to open the cupboard. We are meat and potato kind of people so I sometimes space that I have rice in many forms on hand.
The other night I was going to cook up a pasta and veggie kind of side but opted for using a packaged rice pilaf but knew I wanted to use up a few small peppers and tomatoes that were about to go south fairly soon.
If you have never doctored up a plain ole box; again nothing wrong with it; but a few other ingredients you already have on hand and you will not be disappointed. My daughter was funny and asked if I made this up, I cannot take full credit as I was served something a little similar years ago it just had different ingredients.
There is no set rule of what you can add; again I wanted to use up some fridge items and then added a handful of spaghetti that I broke up and chopped up some marcona almonds along with my peppers and tomatoes. My fam loved it!
Package of rice pilaf
1 small onion diced
Small hand full of spaghetti broken into small pieces
Hand full of cherry tomatoes halved
1 medium pepper sliced, seeded and chopped
2 cups Chicken stock or water
Slivered or chopped almonds
Scallions or chives sliced
Saute the onion, pepper till soft. 4-5 minutes, add the spaghetti and brown a bit, add the rice and it’s packet. Add the stock, stir and cover. On low for about 20 minutes. Check to make sure the rice is done. Add the sliced tomatoes, cover and let sit for 5 minutes or so. Just before serving add the almonds and top with scallions.
Marinated skirt or flank steak
I am going to start this by asking you to make this!!! Demanding is a little harsh but damn this is amazing even cold the next day! Just saying as a Mom that if my kids wanted to make this for me next weekend for Mothers day it would be a good day!!!!
A couple of weekends ago it was finally gorgeous out – a little chilly and windy but at least the sun was shining and it wasn’t snowing! Though I still have some snow on the ground in certain areas around the house; It was definitely time to start bringing out the patio furniture and starting up the grill. That was after we removed a mouse nest that was in the grill; disgusting; so I vacuumed, washed and burned off any mice remnants YUCK! 700’F for 10 minutes ought to do the trick.
Let’s just say that I was happy no one was taping me, I lifted the cover, my dog freaked out and chased, I screamed and my daughter laughed it was quite the ordeal. One of the stupid little rodents wanted back in while I was out there cooking. I told him to get out of here or I was letting the dog back out. My dog has a little cat in him in that he has caught mice before but no thank you!
While my daughter and I brought all the furniture out on Sunday my guys went to Killington, VT skiing. Apparently they are not done with winter but we certainly are. Earlier in the day I cooked up some eggs and decided to make some potato salad. I had a skirt steak I needed to cook up so dinner was already planned while enjoying my morning tea. I got my skirt steak out onto the counter and went to my computer; before I opened it I actually thought that was ridiculous; why do I need to look up a marinade recipe, I know what I have on hand and what flavors we like. As long as I had the 3 components (acid, oil, spices) needed to marinate my steak I can add whatever other flavors we like.
My marinade consisted of lemon (acid), olive oil (oil), soy sauce, garlic, shallots, salt and pepper (spices). I marinated it around 4-5 hours and WOW was it awesome. I unfortunately didn’t take any pictures to share so I made it again during the following week – you’re welcome 🙂
Flank or Skirt Steak
soy sauce
olive oil
shallots – sliced thin
garlic – miced
lemon – sliced
Kosher salt
fresh cracked black pepper
flatten out the steak and score; make a few this slices; against the grain. In a ziploc bag add the rest of the ingredients. Really no need to measure but for my friends who “need” measurements I will guesstimate. 1/2 cup soy sauce, 1/4 cup olive oil, 1 large or 2-3 small shallots, 2 cloves of garlic, 3-4 slices of lemon, tablespoon kosher salt, 1 teaspoon fresh cracked black pepper. Marinate 4-8 hours.
Best if cooked on a grill – I used my propane grill and cooked on each side for about 5-6 minutes for medium rare – please do not over cook – you won’t enjoy it! Let it rest for 10 minutes or longer if you can wait. Slice against the grain and enjoy!
