Tuesday, July 30, 2013
I just had to share this huge cucumber that came from our garden. It made for the perfect food vessel. This year we planted our garden with just a few things.
We have 5 tomato plants, 6 cucumber plants, 3 pepper plants, radishes, and 6 different types of herbs. Four of the herbs we planted are perennial. We also had some plants pop up from last years garden. The cucumber we planted this year were the English Type. The one in front of the huge one is the green English and the huge one is the While English. This cucumber was 26 1/2 inches long, 12 1/2 inches around and weighed 7 1/2 lbs. Can you imagine?? So when we cut it open it had a large hole in the center (I think that was because it was way over ready) So I thought that would make a perfect place to put some food. :)
Here is it stuffed.
Thanks for stopping by. Have a wonderful day and Remember to Find the Time to Do All the things You Love.
Sunday, July 21, 2013
1 large chicken ...think this one was about 3 1/2 lbs.
1 whole lemon
2-3 stems fresh basil
2 fresh thyme springs
salt and pepper
Preheat oven 375°
Rinse the chicken and pat dry. Place in a roasting pan, put a little salt inside the
cavity, the loosen the breast skin and place a thin slice of lemon and some basil between the skin and the meat. Squeeze some juice on top then put the rest of the lemon and basil inside the cavity. Put in oven uncovered and bake for about 1 hour and 30 minutes. Test with thermometer for internal temp to be 160° - 175° and juices run clear.
With the drippings from the chicken you can make a nice gravy. Just add some cornstarch or coconut flour *(low carb) to some water then to your drippings. Add some thyme and salt and pepper to taste.
You can serve this with so many things for a quick meal.
Thanks for stopping by, have a wonderful day and Remember to Find The Time to Do all the things YOU love.
Thursday, July 11, 2013
1 1/2 oz of Bruschetta cheese
1 oz of cream cheese
1/4 cup or less of heavy cream
Melt all in sauce pan and serve over fish.
Now wasn't that easy. This was one of those short, sweet posts. This time of year it's too hot to be in the kitchen for long so finding quick recipes is wonderful. Have a great day and Remember to Find the Time to Do ALL the things you love.
Thursday, July 4, 2013
1 cup whole wheat flour
1 cup oat flour (I made mine own by just putting oats in the food processor)
1/3 cup almonds finely ground
1/2 cup oats
1/4 cup white sugar
1/4 cup packed brown sugar
1/3 cup oil
1 tsp vanilla
1/2 cup sour cream
2 carrots shredded
2 banana's mashed
1 apple grated (I used red delicious b/c that's what I had)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp. cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/2 tsp nutmeg
1 slice of jellied cranberry mashed
about 2 TBL of the cranberry juice
Preheat oven to 350°
In a large bowl mix the banana, egg, oil and sugars. Add the vanilla, sour cream, cranberry and cranberry juice. Combine the flours, nuts, salt, baking soda, baking powder and all the dry spices. Add the carrots, and shredded apple to the wet ingredients. Then add the dry ingredients to the wet. Don't over mix. Put into muffin line tins and bake for about 20 minutes. This made 16 regular size muffins.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do All the things You Love.