Wednesday Weekend ~ Recipe of the Week

Blueberry Blue Cheese Salad

2 quarts mixed salad greens

1 large red tomato, cut into wedges

1 yellow bell pepper, thinly sliced
½ cup red onion, thinly sliced 

1/2 cup blue cheese crumbles

1/4 cup sliced almonds

1/4 cup fresh squeezed lime or lemon juice

1 tablespoon honey

1/2 teaspoon salt

1 cup fresh blueberries, divided

1/4 cup plain yogurt

2 tablespoons olive
 

a few grinds of black pepper

In a medium bowl, mix together lemon juice, honey and salt. Mash ½ cup blueberries into the juice and honey mixture. Stir in the yogurt. Pepper and oil. Seasonings to taste.
Place the greens on a large platter. Arrange the blueberries, tomato wedges, pepper and onions. Evenly crumble the blue cheese over the salad. Drizzle the dressing, then sprinkle with the sliced almonds.

Wednesday Weekend ~ Recipe of the Week

Summer Tapioca Pudding

6-8 Servings - Make Tapioca according to the directionss, and allow to cool completely.
1 - Large Box Strawberry Jello - Prepare according to the directions and allow to set and cool completely.
1 - Can Crushed Pineapple, completely drained

Add all three of the above to a bowl and beat slowly with mixer until blended equally (still chunky). 

Lick bowl, spoon, spatula, and beaters (carefully removed from beater)!

Cool & Set Again, Serve, Enjoy!

Wednesday Weekend ~ Recipe of the Week

Recipe of the Week, in advance of your weekend

In honor of last weeks National Dessert Day June 10th, 2011 ...

Bad Ass Chocolate Cake from Beau Colin 

And this from Letter Me This

Personalized Recipe Card

This is much fun from 808 Candis Creations

Other Foodie National Holidays: 

•     June 23^rd - Kitchen Klutzes of America Day
•     July - Lasagna Awareness Month
• August 8^th - Sneak Some Zucchini On Your Neighbor's Porch Night
•     September 14^th - National Cream-Filled Donut Day
•     October 22^nd - National Nut Day & National Dessert Month
•     November National Peanut Butter Lovers' Month
•     December 18^th - National Suckling Pig Roast Day

Read, Bake, Eat, Enjoy!

Evening with Friends ...

... We arrived just after 4pm, and were all in the pool by 5.  82 degree's of warmth and floating, taking the pressures off of life and the old body did the trick, especially for my husband who is today on his 7th working day in a row.

After about in hour, it actually felt cold to get out of the pool and into Florida's sweltering weather.  Wrapped in a beach towel, I stole myself away and back into my street clothes, after that it was not too long before the four of us were in the kitchen and the game was on...

My husband chopped fresh herbs, and enjoyed creating steamed muscles for all of us to enjoy.  Garlic, butter, rosemary, thyme, parsley, white wine, lemon and such, as he steamed those babies delicious.  We lingered at the dinner table digesting the tasty morsels with homemade garlic bread, beer and wine.  I had the pleasure of introducing our friends to the garlic bread, toasted with fresh chopped garlic mixed into melted butter with rosemary, thyme, salt, and parsley.  Oooh la la!

About an hour later, it was back into the kitchen where the salad was prepared, first course dishes were washed, the kitchen was tidied, table reset, and conversations were struck as we continued to laugh and learn about one another. 

Shrimp, yellow squash, vadalia onion, and red pepper, skewered and cooked on the outside grill.  Earlier I had created a marinade for the shrimp to bath in, to include homemade italian salad dressing, soy, worchershire sauce, fresh chopped garlic, rosemary, and fresh squeezed lemon juice.

With a salad of romaine lettuce, cucumbers, red onion, parsley, dill and feta cheese, more of the garlic bread, and we were in taste bud heaven!

Today the memories, and looking forward to our next amature gourmet dining experience...

What have you eaten lately that made your taste buds dance?

Mondays Receipe ForThe Upcoming Weekend

PORK RIBS

Marinated and BBQ's

This recipe will need to be modified for your family or group. Do not worry, you can be quite flexible.

Pork ribs, washed and set on paper towels to get the majority of water to roll off while you prepare the marinating container.

Add the ribs and your favorite marinade, I used Lawry's with Chipotle, and marinaded for 2 days.  I also spiced things up by adding a concoction of spices, such as: cayanne red pepper, sea salt, ground pepper, garlic and onion powder.  

 Pull ribs from the marinade and lay properly onto tin foil, fold tightly in tin foil with sprigs of Rosemary, and lay on grill/smoker.  Turning occasionally (every 30 minutes or so) for up to 3 hours. 

Discard used marinade properly.

As the ribs become tender, open the foil and continue smoking/grilling.  At this time you can begin to slop on your favorite bbq sauce.  I begin with a choice of sauce(s), and add ingredients to make the flavor unique and all mine.  Ingredients such as: honey, lemon juice. cayenne pepper, garlic, Worcester, etc...

Need I say more?