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Turkey Burgers with a (huge) Splash of Teriyaki

My search to spice up everyday meals have two requirements….they have to be super quick and super flavorful. This great recipe for a juicy and delicious turkey burger tickled my fancy.

I loved the combo with the pineapple, but it turned the bun into huge mess. My Steve wasn’t a huge fan of the pineapple, so he ate it on the side wrapped in a lettuce bun. I also went a little crazy with the Soy Vey Very Teriyaki, actually a lot crazy….the whole bottle at the end. LOVED IT!

TERIYAKI TURKEY BURGERS with GRILLED PINEAPPLE

Makes 4 burgers


COMBINE: 

  • 1 egg 
  • 1/2  cup dry bread crumbs
  • 1/3  cup diced onion
  • 1 Tbsp. minced fresh garlic 
  • 4 Tbsp. teriyaki sauce, divided 
  • 1/4 tsp. onion powder 
  • 1 lb. ground turkey 

GRILL: 

  • 8 oz. sliced fresh pineapple or 1 can (8 oz.), drained 
  • 4 hamburger buns, split, buttered, and toasted (I recommend wrapping in lettuce)
  • Green leaf lettuce 
  • Teriyaki sauce, (Soy Vey Very Teriyaki) 
  • Preheat grill to medium.
  • Combine egg, bread crumbs, onion, garlic, 2 Tbsp. teriyaki sauce, and onion powder in a bowl. Add turkey and mix until combined; shape 
  • Baste patties with remaining 2 Tbsp. teriyaki sauce (or the rest of the bottle) during the last 5 minutes of cooking.
  • Grill pineapple slices until grill marks appear, 3–4 minutes per side. Assemble burgers on buns with lettuce, or wrap in lettuce, pineapple, and additional teriyaki sauce. 

Dear Friends,

As summer draws toooo quickly to a close, I hope to keep my grill running as long as I can, filling my days with family, friends and yummy cocktails!

I saw a cute saying for this time of year….”Keep your pumpkin spice away from my margarita!” I like it and am happy to wait for cool fall nights….so until then….

🍹Cheers! Laura

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Sheet Pan Eggplant Parm?? Easy and Cheezy? Oh yea!

Salad…..my favorite comfort food of summer, but anything fresh from the garden and smothered in cheese….now we’re talking! Summer’s bounty of eggplant, zucchini and tomatoes give rise to delicious and healthy twists on most loved recipes….like one of my faves, eggplant Parmesan!

This sheet pan eggplant parm is a super easy and flavorful without all the fuss and fat of the original version. Give it a try…..

SHEET PAN EGGPLANT PARMESAN

INGREDIENTS:

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil or spray olive oil
  • 3 C. marinara sauce
  • 8 ounces mozzarella cheese, shredded or fresh
  • julienned fresh basil, optional

DIRECTIONS

  1. Spread the sliced eggplant in a single layer onto paper towels. Lightly salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes.  Rince the eggplant with water and pat dry with clean paper towels. (This step is optional)
  2. Preheat your oven to 375 degrees.  
  3. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish.  In a separate dish, lightly beat the eggs with the water.
  4. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcumbs onto the eggplant to evenly coat both sides.
  5. Spray a foil-lined sheet pan with the olive oil.
  6. Place the breaded eggplant in a single layer on the baking sheet.
  7. Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded or fresh mozzorella cheese.  
  8. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted.  Top with fresh basil right before serving.

Dear Friends,

Thanks for swinging by! I know it’s been awhile, but I hope to share more regularly!

Enjoy this delicious dish!

Cheers to celebrating summer!

🍷Laura

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Brown Bananas Again? Try this Delicious Banana Cookie Recipe!

Banana Cookies

When the kids come to visit, we always have leftover bananas. Try this delicious twist on the usual banana bread or cupcakes…..Banana Cookies! Soft, chewy and delicious. You may make them before the kids arrive!

Banana Cookies

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 ripe smashed banana 
  • 3.4 oz package banana cream instant pudding mix
  • 2 large eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Instructions

  • Preheat your oven to 350*F
  • Line baking sheets with parchment paper.
  • Combine flour, baking soda and salt, then set aside.
  • Combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth.
  • Combine dry ingredients into the mixing bowl with banana mixture.
  • Add the white chocolate chips.
  • Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.
  • Bake at 350*F for 10 minutes or until slightly golden.
  • Cool for several minutes on the cookie sheet before transferring to a cooling rack.
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Oakes Farms Meets Naples Home Cooks: From Seed to Our Table

The next time you find yourself standing in a grocery store, and some guy with a camera loudly asks if there are any home cooks around, and you are the only person there, I say, GO FOR IT!

This happened, and my dream of becoming a Food Network Star was at my fingertips…well, sort of.

What started as a plan to cook a quiet dinner, soon blossomed into an incredible cocktail party with our amazing friends pitching in, all the while our PR guy, Larry from TellYourVision.Net, filmed us from start to finish!

Check out our commercial here!

And, here is the recipe you have all been waiting for!

STEVE’S PAN FRIED FLORIDA GROUPER BITESfullsizeoutput_13cae

INGREDIENTS:

•1 lb fresh Wild Florida Grouper Fillets, washed & patted dry

•2 organic eggs, beaten

•2 C. Cheez-it crackers ground fine

•2 C. Parmesan cheese grated

•1/2 C. Organic Olive Oil

DIRECTIONS:

•In a food processor, blend Cheez-it crackers with the parmesan cheese.

•Cut the grouper into 1” bite size pieces.

•Heat the oil over medium high heat.

•Dip each fillet in egg and toss in the cracker/cheese mixture to coat.

•Place each fillet into the hot oil taking care not to over crowd the fish.

•Cook for 3-4 min. per side until golden brown.

•Remove and serve immediately with your favorite tarter sauce, cocktail sauce or mustard sauce.

Dear Friends,
Thanks for swinging by! Stay tuned in the next few weeks for more great recipes and entertaining ideas from our Naples friends.
Cheers to sharing celebrations with love.
Laura

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Gifts from the Garden…Yes Please!

I have had the fortune of great friends with the greenest of green thumbs extoll gifts from their garden. I LOVE summer’s bounty am elated when the supply far exceeds the demand. Truthfully, how much zucchini, tomatoes, beats and lettuce can one eat in a week? Hmmmm…..

So, with open hands and a grateful heart, I accept these gifts and in return, I share recipes, dog treats and treasures from my kitchen.

My zucchini growing friends did quite well this year….you know who you are 😘 and I am sharing one of my favorite recipes…Zucchini Napoleons.

ZUCCHINI CAKE NAPOLEONS

Makes 4 servings 

SHRED:

  • 4 zucchini, green, yellow or both (4 cups)
  • 1/2 C. shredded onion
  • 1/2 C. shredded Romano cheese
  • 1 tsp. kosher salt

WHISK:

  • 2 egg
  • 1 Tbsp. minced garlic
  • 1 Tbsp. dried Italian seasoning 
  • 1/2 tsp. baking powder
  • 1 cup Italian panko (or Italian breadcrumbs)

HEAT:

3 Tbsp. olive oil, divided

ASSEMBLE:

  • 1 large tomato
  • 8 oz. fresh mozzarella, sliced 1/4-inch thick
  • 1/2 Cup prepared pesto (I use Trader Joe’s…cheap + fresh)
  • Basil sprigs

Shred zucchini and onion

Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes. 

Spin mixture in a salad spinner to dry; transfer to a kitchen towel and squeeze to remove more liquid.

Whisk together egg, garlic, Italian seasoning, and baking powder.
Stir in zucchini mixture and panco. 

Scoop batter with 1/2 cup measure onto a baking sheet and press into 8 cakes.

Heat 1 Tbsp. oil with drippings in skillet. Sauté cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.

Add a mozzarella slice to each cake in the last 2 minutes of sautéing to slightly melt mozzarella. 

Transfer cakes to a paper-towel-lined plate. 

Assemble Napoleons by layering

  • fresh mozzarella slice
  • a tomato slice
  • 2 T. pesto 
  •  Top each with a remaining cake and garnish with a basil sprig; serve immediately 

Dear Friends,

Summer’s bounty isn’t over until it’s over. I hope you enjoy this delicious dish. It has great presentation and doesn’t take forever to make…just a few small steps.

Great friends are truly a blessing. I remember taking a Steven Covey class many years ago where he emphasized the concepts of deposits and withdrawals in friendship. “Over deposit and under withdraw” was his best advice in any relationship and no words could be truer.

Cheers to friends, family and everything else you love. Until next time…

🍸Laura

PS..Check out my latest obsessions…

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This BLT Salad will be a Mother’s Day Favorite!

If you are looking for a great salad to add to your picnic for Mom’s Day, graduation, or just a get-together, try this BLT Salad…..all the flavors of that favorite  bacon, lettuce and tomato sandwich in a bowl! Simple and delicious!

BLT PASTA SALAD

with

Creamy Bacon Dressing

 

To keep the dressing from curdling, be sure to cool the bacon drippings to room temperature before adding to the mayonnaise.

Makes 20 servings 

COOK:

1 lb. dry campanelle pasta
1 lb. thick-sliced bacon, diced

WHISK:
1/2 cup mayonnaise
2 Tbsp. minced shallots
2 Tbsp. minced fresh basil
2 Tbsp. cider vinegar
2 tsp.sugar

Salt and black pepper to taste

STIR IN:

4 cups chopped romaine lettuce 4 cups halved grape tomatoes

Cook pasta in a large pot of boiling salted water according to package directions. Transfer pasta to a bowl of ice water; drain well.

Cook bacon in a large nonstick skillet over medium heat until crisp. Transfer bacon to a paper- towel-lined plate. Reserve 3 Tbsp. drippings; set aside to cool.Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper.

Stir in pasta, romaine, tomatoes, and bacon; toss to coat. Season salad with salt and pepper.

Dear Friends! I hope you enjoy this delicious salad! This year, I used medium sized ball jars for individual servings….they looked super cute on the table, and made serving easy (the best!).

This year will be my daughter, Jodi’s, first “Almost A Mom’s Day!” They are deciding what to name the baby, and I’m trying to decide what the baby will call Steve and I. 

Check out some of my fun finds! As always, thanks for swinging by and have a wonderful Mother’s Day!

Cheers! Laura

CELEBRATIONS SHOPPING

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Women's Tile Print Tunic

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THESE ARE A FEW OF MY FAVORITE THINGS

MUSICAL NOTES“When the dog bites, when the bee stings, when I’m feeling sad….I simply remember my favorite things and then I don’t feel so bad!” MUSICAL NOTES Oscar Hammerstein’s song resonates holiday for me.   “Oh What a Beautiful Morning” and “In My Own Little Corner” are amongst his other iconic pieces which conjure emotion. Click to listen ….My Favorite Things – Julie Andrews

With the constant stream of men charged with sexual harassment these days, it’s a breath of fresh air to  revisit the lives of beautiful people and read quotes which helped make them famous.  My favorite Oscar Hammerstein quote is: “A bell’s not a bell ’til you ring it, A song’s not a song ’til you sing it, Love in your heart wasn’t put there to stay, Love isn’t love ’til you give it away!” Reading it closely, I now wonder if, in today’s world, someone would misconstrue that as sexual harassment……

In a recent edition of “O The Oprah Magazine, staff and readers were asked to respond to the question of the month; “WHAT’S YOUR ULTIMATE HOLIDAY SONG?” The responses were varied and personal as you might imagine. They ran the gamut of predictability to absurd, but all a fun quick read. My personal favorite with the response from the Senior Web Editor, Ruth Baron, whose ultimate holiday song was, “I Want a Hippopotamus for Christmas.” She stated that she grew up Jewish and that song convinced her that all of her “Santa-believing” friends could have anything they wanted.

One of my favorite things at any time of year is cookies. Around the holidays, however, from early November through late December, I’m partial to the gingerbread cookie. The aroma of these delicious little morsels screams, “Welcome home!”  to all who enter your kitchen, that is if they aren’t burning :). 

Here it is….the Ultimate Gingerbread Cookie. Remember….under-bake, serve warm (reheat in the microwave if you need to before serving) AND they go well with hot spiced apple cider with a splash of rum.

THE ULTIMATE GINGERBREAD COOKIE

IMG_6838

Ingredients
  1. • 2 1/4 cups all-purpose flour
  2. • 2 teaspoons ground ginger
  3. • 1 teaspoon baking soda
  4. • 3/4 teaspoon ground cinnamon
  5. • 1/2 teaspoon ground cloves
  6. • 1/4 teaspoon salt
  7. • 3/4 cup butter, softened
  8. • 1 cup white sugar
  9. • 1 egg
  10. • 1 tablespoon water
  11. • 1/4 cup molasses
  12. • 4 tablespoons white sugar
Instructions
  1. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
  3. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the sifted ingredients into the molasses mixture.
  5. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
  6. Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
  7. Bake for 10 minutes in the preheated oven.
  8. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  9. Makes approximately 30 cookies. Store in an airtight container.

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  • Unbaked cookies can be stored in the freezer and popped in the oven!

Dear Friends,

Wishing you the happiest of Holidays and health in the New year.

Cheers!

Laura

P.S. If you feel like shopping, check out these finds….

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This is the Ultimate Cooking Machine + 2 Delicious Recipes for that Leftover Turkey

I don’t ordinarily get super excited about kitchen gadgets, but this one is AMAZING! This little monster is the ultimate one pot meal making which makes all other Crockpots obsolete!

It steams! It bakes! It Sears! It sautes! It slow cooks! And the best part, is that it does it  all in one pot. 

So, I know what you’re thinking and you’re probably right. You’re thinking that I sound like one of those Vita-mix sales demonstrators you normally find in a tent during county fairs. Endorsing a product, particularly with your friends, is risky business but truly, this new machine is a game changer.

The Ninja 4-in-1 Cooking System best features are:

NINJA

  • 1 pot with 4 cooking functions: Stove Top, Slow Cook, Oven, and Steam.
  • Unique heating elements let you sear, sauté, and slow cook—all in one pot—for easy cleanup.
  • Bake in oven mode. Dry Bake for chicken and roasts, and Steam Bake for delicious, moist cakes.
  • Steam delicious and healthy vegetables, fish, and other delicate foods.
  • Includes: 6 qt. nonstick cooking pot, glass lid, steaming/roasting rack, multipurpose pan, roast lifters, silicon mitts, cookbook, and travel bag.

Click here to see the Ninja 4 in 1 Cooking System on YouTube.

NINJA 3-IN-1 COOKING SYSTEM $139.95 + FREE SHIPPING 

 What to do with that leftover turnkey? Try these delicious recipes from the Ninja 4 in 1 Cookbook that comes with your purchase.

TURKEY POT PIE

TURKEY POT PIE

Ingredients

CRUST 
Pie dough FILLING 
4 medium carrots, peeled, cut in thirds 
3 stalks celery, cut in thirds 
1 1/2 small onions, peeled, cut in quarters 
2 tablespoons olive oil 
1 pound leftover turkey cut in 1 inch pieces
1 stick (1/2 cup) butter 
1/2 cup flour 
4 cups chicken broth 
1 tablespoon fresh thyme leaves 
Salt and pepper, to taste 
2 tablespoons milk 

Instructions

  1. To prepare crust, see Pie Dough recipe.
  2. Preheat oven to 375°F. Place carrots, celery, and onion into the 64-ounce Precision Processor.
  3. Select CHOP. Transfer chopped vegetables to a bowl and set aside.
  4. Add olive oil to a large skillet over medium heat. Add chopped vegetables and cook for 2 to 3 minutes. Add chopped turkey and continue cooking until vegetables are softened, about 5 to 8 minutes.
  5. Melt butter in a saucepan over medium heat. Add flour to saucepan, stirring constantly, for 3 minutes. Add broth, stirring constantly with a whisk, until mixture thickens to form a sauce. Add thyme and season with salt and pepper.
  6. Combine the vegetables and chicken with the sauce, then pour mixture into a casserole dish. Remove one pie dough disc from refrigerator and roll out to 2 inches larger than the casserole dish. Place dough on top of filling and crimp edges. Cut vent holes in dough and brush with milk. Cook for 45 to 50 minutes or until crust is lightly browned.

TURKEY LASAGNA

TURKEY LASAGNA

Ingredients

1 pound leftover turkey cut in 1 inch pieces
1 jar (24 ounces) marinara sauce, divided 
8 uncooked no-boil lasagna pasta sheets, divided 
1 medium zucchini, cut in 1/4-inch thick rounds
1 pound whole-milk ricotta cheese 
1 1/2 cups shredded mozzarella cheese, divided 

Instructions

  1. Place turkey and 1/3 cup sauce into the pot. Cover with 4 sheets pasta, breaking up the fourth to cover the sides of the pan.
  2. Scatter the zucchini slices over the pasta. Spread with ricotta and sprinkle with 1 cup mozzarella cheese. Cover with half the remaining sauce.
  3. Layer the remaining pasta, then top with the remaining sauce and mozzarella cheese. Cover pot.
  4. Select Auto-iQ Quick Meals: Recipe 20 and press the START/STOP button.
  5. For best results, let stand 5 to 10 minutes before serving.

Dear Friends,

The Thanksgiving countdown as officially begun and I love all of the new gadgets designed to make our lives a little bit easier. Even if you don’t purchase this great cooker, I hope you’re able to enjoy the recipes with your leftover turkey.

Cheers to a wonderful Thanksgiving surrounded by people in your life who make you smile and appreciate you.

Until next time….

Laura

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HAPPY HALLOWEEN! No Tricks, Just Treat Yourself to this Delicious Pumpkin Cookie with Cream Cheese Frosting!

Cookies are hands down the ultimate comfort food for fall. It seems that every holiday celebration features a favorite cookie as a part of the seasonal celebration. Serve these little Pumpkin bites warm with a cold glass of milk. Don’t forget….always underbake!

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

pumpkin-cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup white sugar
1/2 cup light brown sugar
1 1/4 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In another bowl, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined.
  3. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
  4. Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack.
  5. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
  6. While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.
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This Desert puts the Pretty in the Peach!

Summer should get a speeding ticket! I honestly don’t know where it went! Looking forward to sweater weather has never been my thing, so I still hold on to summer as long as I can….and my white jeans. I was elated when the Today Show fashion consultant said that your white skinny jeans can be a fall staple this year. Not that I needed the affirmation, but it was good to hear.

The end of summer has left us a bounty of juicy peaches to enjoy! Searching for great peach dishes through collections of cookbooks and recipes, I have found that although the “plus-it-ups” are fun, many of the old basics and “Mom Recipes” are still the “Blue Ribbon Winners!”  This peach recipe can be made in an 8×8 casserole or individual ramekins. Hot out of the oven, serve it up with some cool & creamy vanilla ice cream. Life is good…..and here it is…..easy & delicious…..

MOM’S PEACH CRISP

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INGREDIENTS

DIRECTIONS

  1. Pre-heat oven to 350*
  2. Arrange peaches evenly in an 8×8-inch baking dish or stack the peaches halfway up in a ramekin.
  3. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled.
  4. Fold oats into flour mixture; sprinkle and press topping into peaches.
  5. Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Dear Friends,

Cheers to summer, cheers to peaches and cheers to doing what makes you happy! Until next time…

🍑Laura

P.S. CHECK OUT THESE GREAT FINDS…

PEACH COBBLER DISH

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3 Sensational Recipes to take the Labor out of your Labor Day!

Labor Day….summer’s last hurrah? I’m not sure what happened to the ‘dog days of summer,’ but our August has been more of an Eskimo Dog…..chilly with precipitation! Fortunately, the outlook for Labor Day looks good so let the picnics begin!

Last minute company?? No worries with these eazy breezy dishes! Keep it seasonal AND simple…

First, let’s start with an appetizer that doubles as a salad…..

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SLICED BOSC PEARS WITH GOAT CHEESE AND PECANS

Simply slice pears in 1/4 inch slices, top with 1 T. goat cheese, add a toasted pecan and serve! Want to fancy it up? Drizzle a little store bought…did I say that??? …..balsamic glaze over the top.

WEDGE SALAD DIP

I found this recipe on Pinterest recently, and I thought…”Genius!’ This dip has all of the incredible flavors of a wedge salad, serves a crowd and is always a hit! Duplicating this as a Greek Salad Dip, or any of your favorite salad combos work well! *As a side note, however, not everyone loves blue cheese, so I like to use the blue cheese on 1/2 and label it!

IMG_8473INGREDIENTS
  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 package Ranch Dressing Mix
  • 1½ c. chopped romaine lettuce
  • ½ c. chopped tomatoes
  • ½ c. chopped cooked bacon
  • 2-4 oz. crumbled blue cheese (according to taste)
  • 1 Tbsp. chopped fresh chives

DIRECTIONS

  1. Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
  2. Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
  3. Top with lettuce, tomatoes, bacon, blue cheese, and chives.
  4. Enjoy with your favorite crackers

NOW FOR THE MAIN COURSE!!

Crowd pleasing  and delicious!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

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  • Pre-heat oven to 400*F.
  • Slice assorted peppers, red, yellow, green & orange in 1/2″ slices.
  • Slice sweet onions, preferably Vidalia in 1/2″ slices.
  • Place onions & peppers in a roasting pan. Drizzle 3 T. over top & sprinkle with salt & pepper. Roast approximately 20 minutes, stirring occasionally, until vegetables are transparent. 
  • *Careful not to over-roast or they become mushy…..
  • Grill assorted Italian sausages. Cut into 2 inch slices & place on top of the onions & peppers. Serve with fresh Italian rolls & enjoy!

 

For dessert?? Vanilla Ice cream with fresh sliced peaches on top!

VANILLA ICE CREAM WITH PEACHES

Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…

🍹Laura

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ONE GREAT RECIPE WHEN YOUR FRIDGE BITES THE DUST!

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One of today’s nightmares….YOUR FRIDGE DIES!

As you open your refrigerator and there is a distinct dark quiet that overtakes you, you begin to cringe. No hum, no lights…… and you think, “Shit.” Sticking your nose in to hopefully smell nothing,  you immediately feel the carton of milk to gage the temperature. While quickly reaching for the freezer and opening it, you notice that the seafood, steaks, and everything else has begun to defrost….all at once! Quickly surveying the damage, you resort to throwing out the spoiled and attempting to salvage what is left.

Always stocking up on frozen shrimp, I had quite a bit in the freezer as well as a HUGE bag of scallops, a package of andouille sausage …and OKRA! With the help of a small trip to the grocery store, I came up with this delicious recipe.

SEAFOOD GUMBO (SERVES 8) 

INGREDIENTS:

  • 3 T. olive oil
  • 1 C. diced onion
  • 1 C. diced green pepper
  • 1 C. diced celery
  • 1 lb. andouille sausage, sliced
  • 1 lb. fresh or frozen and thawed shrimp
  • 1 lb. fresh or frozen and thawed scallops
  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.
  • 1/2 C. flour
  • 2 C. fresh or frozen and thawed sliced okra
  • 1/2 C. chipped roma, fresh or canned & drained
  • Chopped scallions & parsley as garnish
  • Cooked rice

 

DIRECTIONS:

  • In a large dutch oven, saute in 3T olive oil:
  • 1 C. each: diced onion, diced green pepper,  & diced celery 

IN A SEPARATE SKILLET SAUTE:

  • 1 lb. andouille sausage and add to the dutch oven.

STIR IN:

  • 2 C. each of fresh or frozen sliced okra
  • 1 C. sliced Roma tomatoes, fresh or canned, drained.

ADD:

  • 1 lb. thawed shrimp & scallops and sauce until pink and tender.

SPRINKLE:

  • 1/2 C. flour over top and blend in the mixture, cooking for 1 min.

POUR:

  • 3 C. prepared Chicken broth over top.

SEASON:

  • 1 t. salt
, 1 t. black pepper
, 1/2 t. white pepper
, 1 t. cayenne pepper, 
1 bay leaf

GARNISH:

  • T. scallions, minced T. parsley

SERVE:

  • With Cooked rice

 

Dear Friends,

It would have been easy to cook up the thawing food and freeze it for another day, but it was fun to get creative. The flavors in the recipe blend beautifully and after purchasing a new fridge, I was able to freeze what we hadn’t eaten for another day.  Serve this dish with an ice cold beer or a crisp sauvignon blanc! If you don’t like seafood, chicken is a great substitute.

Stay tuned for the delicious dishes I made with the thawing steak, chicken and other goodies from my freezer.

Cheers to knowing that if this is the worst thing that happens in a day, life is good. Keeping our thoughts and prayers for victims of the hurricane and our soldiers defending our country is so important.

PLEASE remember to thank our police officers, fire fighters, soldiers and anyone else who provides a service to our country and our safety. In an uncertain world, I do try not to take anything for granted.

Every day is a gift.

Thanks for swinging by & Cheers to you!

🍻 Laura

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BUFFALO CAULIFLOWER

I never realized that people actually read my blog and look forward to my recipes until dinner last night with friends celebrating my 62nd birthday!! Wait….62? Shit.  Anyway, my friend, Stephanie, wanted to know why I don’t blog more. I am, unfortunately for my husband and kids, never short of words, so that isn’t the problem. I love summer and spend as much time as I can outdoors because summer is soooo short. But promising that I would blog more, my new office is now located on the back deck until it rains. 

Speaking of summer, a recent trip to Miles Market in Ohio proved to be somewhat of a decision-making challenge. The locally grown produce was fresh and abundant. Ultimately, I came home with this massive head of cauliflower that was so big, it wouldn’t fit into the produce bag.  I came home from teaching aerobices the other day finding this huge cauliflower on the sink with a note from my husband who loves to do ‘refridgerator management.’ It read, “Do something with this thing. It’s taking up the whole damn refridgerator.” That’s a little exaggerated, but it is big and needed to be cooked. 

So, bored with the usual, but creative recipes for preparing cauliflower, I came upon a great recipe from Delish.com….Buffalo Cauliflower with blue cheese dipping sauce. My shortcuts with this dish are store-bought blue cheese dressing and Franks Hot Sauce. 

So, what really is buffalo sauce you ask? As a retired teacher, I love info that nobody really cares about. So the buffalo, fortunately,  has nothing to do with this guy…..buffalo.jpeg There actually are many stories with claims to fame of this spicy stuff, but they all originate in Buffalo, New York. Yep. There is even a National Buffalo Wing Festival in Buffalo, where John Young was inducted into the National Buffalo Wing Hall of Fame in 1964 with his Mombo Sauce.

Here it is….super easy and surprisingly not too spicy……..

BUFFALO CAULIFLOWER with BLUE CHEESE DIPPING SAUCE 

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INGREDIENTS

  • 1 head cauliflower, cut into bite-size florets
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground pepper
  • 1 tsp. garlic powder
  • 4 tbsp. butter, melted
  • 1/4 c. buffalo sauce (such as Franks)

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, toss cauliflower with olive oil and season with salt and pepper to taste. Roast for 20 minutes, until the florets are starting to turn golden and slightly crispy.
  3. Mix together melted butter and buffalo sauce. Pour over roasted cauliflower and toss with tongs to combine. Return baking sheet to oven and roast for another 10 minutes, until the cauliflower is fork tender and slightly crisp. Serve with blue cheese or ranch dressing on the side.

Dear Friends, I hope you like today’s recipe and feel free to share or ask for a new recipe. I love to share my yummy and EASY finds. Until next time….

Cheers!  🍾 Laura

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It’s Not Trifle to Make a Delicious 🍓TRIFLE

Ahhhh Summertime! A time to enjoy days filled with warm sunshine and breezy balmy evenings that we hope will never end. Sipping delicious cocktails with friends on outdoor patios dimly lit with the dancing flames of citronella. It doesn’t get much better than that.

If you are looking for a delicious, refreshing and easy desert, I found this great one on PINTEREST. Often I find great ideas on Pinterest that grace the boards of my own pages, but this one really takes thee cake! This Summer Berry Trifle takes a little prep, but is a beautiful addition to your festive summer celebration! ENJOY!

SUMMER BERRY TRIFLE

SUMMER BERRY TRIFLE
This Summer Berry Trifle is light and a beautiful addition to your summer celebration!

Ingredients 

17 oz angel food cake, cut into 1″ cubes (I used 1 1/2 blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries

4 or 5 qt trifle dish or individual clear glass ice cream bowls

Lemon Syrup

1/4 cup water
2 Tbsp sugar
2 Tbsp lemon juice (from 1/2 medium lemon)

Frosting 

2 packages (8 oz each) cream cheese, softened at room temp
3/4 cup granulated sugar
2 cups heavy whipping cream
1/2 tsp. vanilla

Lemon Syrup

1. In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside.

Trifle Cream…YUM

1. Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth. With mixer on, pour in 2 cups heavy cream then turn the mixer to medium/high and continue beating until consistency of whipped cream. Add 1/2 tsp vanilla and beat until incorporated.

Assemble the Trifle:

1. Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. Add 1/3 of your cream and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer). Frost the top with last 1/3 of cream and decorate with remaining fruit.

Refrigerate until ready to serve.

NOTE…In place of the lemon syrup, any liquor will do such as amaretta, peach schnapps, etc.

Dear Friends,

Thanks so much for swinging by. I hope you enjoy today’s recipe and it finds its way to your next summer celebration.

A friend recently sent me a this great quote about life:Don't Waste Time

Sometimes its easy to get caught up in wasted time worrying about things that don’t matter or can’t be changed. Be your best you, love yourself and live for today.

Until next time, Cheers to you❣️

🍹 Laura

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Gimme S’more Lovin’ this Summer!

Ahhhhh….summertime! Picnics and seasonal celebrations calls for putting a twist on your favorite treats! 

All the ‘fixins’ for a desert s’mores buffet seems like a great idea until the next day when the ants have invaded the delicious droppings from the well intended sweet treat. “What was I thinking,” you remind yourself.  

Well, alas, here is an inviting alternative to the work and the mess while preserving the integrity of the sweet s’more…. S’Mores Cookies which I found in a back issue of Cuisine Magazine.

No more long, hot, dangerous pokers prancing around the fire in the dark, carrying a flaming marshmallow in search of that elusive graham cracker and chocolate. This delicious cookie even looks the part!

S’Mores Cookies

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Enjoy the delicious taste of s’mores without the mess with these S’Mores Cookies!

Makes 4 dozen cookies
1 cup all-purpose flour

  • 3/4 cup fine graham cracker crumbs
  • 1/2 tsp. each baking soda and kosher salt
  • 1 stick unsalted butter, softened (8 Tbsp.)
  • 1/2 cup creamy peanut butter
  • 1/2 cup each granulated sugar and packed
  • brown sugar 1 egg
  • 1 tsp. vanilla extract
  • 24 large marshmallows, halved horizontally or the new flat ones 
  • 48 Hershey’s chocolate bar pieces (4 bars)IMG_8128

Preheat oven to 375°.

  1. Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
  2. Cream butter, peanut butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes.
  3. Beat in egg and vanilla until incorporated. Blend in flour mixture on low speed just until incorporated.
  4. Scoop dough with #60
    scoop (about 1 Tbsp.) onto ungreased baking sheets.
  5. Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4–5 minutes more.
  6. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes. 

Dear Friends, Cheers to summertime, picnics and all of the celebrations that create great memories! I love this s’mores cookie, because the thought of rescuing the little ones from flaming marshmallows and dangerous sharp pokers is relieving at best! Feel free to shop my latest finds for trends in style for home and you!

Cheers and happy baking!

🍷 Laura

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