Wednesday, May 27, 2015

Grilled Zucchini

Grilled Zucchini
Warm weather & grilling time!  Woohoo!  I've been waiting for this- wearing short sleeved shirts, shorts & sandals.  And there's that added perk of prepping dinner to cook outdoors.  The teasing aroma from the grill each time that its lid is opened while food is cooking signals warm weather.  Grilled seafood, chicken & beef have been enjoyed this past week.  

On Saturday I "spied" Zucchini in the produce dept. of our grocery store.  Four smaller sized firm veggies were chosen.  It didn't take long to decide Grilled Zucchini would be the veggie that evening for dinner.  Yum!  Grilling Zucchini is easy & it tastes soo goood!

Basil, Oregano & Garlic Powder from my Spice Rack were combined along with Olive Oil for sauteing & baking to coat the Zucchini halves.  Then, they were grilled.

An extra Zucchini was grilled, too- it makes a great addition to a cold veggie dinner salad!  Cut in small chunks & add in.  Yum!

Grilled Zucchini

3- 4 small Zucchini
3- 4 Tablespoons Olive Oil for sauteing & baking
1/8 teaspoon Basil
1/8 teaspoon Oregano
less than 1/8 teaspoon Garlic Powder

Method:
  1. Combine Olive Oil, Basil, Oregano & Garlic Powder in baking dish or plastic bag.
  2. Rinse Zucchini under cool running water & dry.
  3. Cut 1/2" off each end (blossom end & stem).
  4. Then, cut each Zucchini in half- blossom end to stem end.
  5. Place each 1/2 Zucchini in Olive Oil combination.
  6. Coat each side of vegetable.
  7. Using tongs, place on heated grill, cut side down.
  8. Turn over to cook other side.
  9. Grill until soft- as desired.
  10. Grilling Time depends on heat of grill & distance from heat.  On our grill Zucchini is grilled in 15-17 minutes.
Any remaining slices can be refrigerated & added to a cold salad.

Enjoy!
Yummy!

                    

Thursday, May 21, 2015

~Craisin Creamy Oatmeal~


Last night as I was scrolling down my Twitter feed suddenly "I spied" our local weatherman's warning of the possibility of a  frost!  Our colorful hanging geranium that's been enjoying a sunny spot in front was quickly placed in our garage.  At that moment I also knew that we'd be enjoying Craisin Creamy Oatmeal for breakfast this AM!

Earlier today there was a chill in the air, but breakfast was hot & yummy.  The geranium is back outside.  Now, I'm back to blogging after the past few months of working on my town's celebration of Long Meddowe Days.  Lots to get caught up on!  Our freezer no longer has my supply of prepared foods.

This was a great start to the day!  A bowl of hot cereal tastes so good on a crisp AM any season of the year!

Craisin Creamy Oatmeal 
2 servings  

Ingredients:   
1 Cup Old Fashioned Oats
1- 2 Tablespoons Brown Sugar, optional
1/4 Cup Craisins (Dried Cranberries)
1 and 3/4 Cup Soy Milk (or Milk)
1/8 teaspoon Nutmeg
1/8 Teaspoon Cinnamon

Method:
  1. Place all ingredients in a 2 quart sauce pot.
  2. Let stand 8- 10 Minutes.
  3. Heat to a boil over Medium heat.
  4. Stir & cook for 5 Minutes.
  5. Divide between 2 bowls.   
  6. Add additional Soy Milk (Milk) & enjoy!
After enjoying this hearty breakfast it was time to start getting caught up!

Enjoy!
Yummy!

Thursday, May 14, 2015

Free Fun Fridays- 2015


It's in my state of Massachusetts! It's totally fun!  It's FREE!  It's from June 26th - August 28th!  It's for everyone- children & adults!  FREE FUN FRIDAYS!!!

Every Friday during that time period, there are 7 museums/ cultural venues with no admission fee!  It is a program sponsored by the Highland Street Foundation. (Click on their name for their info.)  This program is for residents of Massachusetts, tourists vacationing here & also visitors driving through my scenic state.  It's a great opportunity to spend a day at one of 70 interesting places with no general admission cost.

Every Friday during the summer months starting on June 26, from the Berkshires, throughout the Pioneer Valley, to the Boston area and the Cape (Cape Cod) there is no general admission charge at some great places to visit on specific Fridays!  This program ends on August 28.

With all of our snowstorms in MA this winter there have been so many "snow days" added onto the current school calendars of towns & cities.  During summer vacation continue the learning process by learning while having FuN! 

These are some of my faves:

Old Sturbridge Village



Springfield Museums   




Norman Rockwell Museum


Heritage Museums & Gardens

The Franklin Park Zoo is a fave of my grandsons!  The Eric Carle Museum will be on their list!  So many great places to visit!      

Click on the link here to view & print your copy of FREE FUN FRIDAYS!  Thank you Highland Street Foundation!

Where will you spend a Friday this summer??

Enjoy!
             

Sunday, May 10, 2015

Achoo

From our front window.
Spring, Flowers & Color!  This is a gorgeous time of the year!  We've been waiting for this colorful season.  Looking through any window on any side of our home it's a beautiful sight on this Mother's Day weekend.  The achoos are part of the season.

Perennial Garden


Another view

Our birdhouses in the perennial garden are no longer "For Rent"!  Spring in New England!
Enjoy!
And.....................

Friday, May 1, 2015

Ah, Spring!


After all of our cold temperatures & snowstorms this winter, this is a beautiful sight!

Enjoy!

Saturday, April 18, 2015

Pine-Apple Pear Crisp

Needs a small scoop of Vanilla Ice Cream!
Last week after celebrating Easter there were a few leftovers in the fridge.  What treasures!  I'd used the crushed Pineapple in a very old family fave recipe for Polish Cheesecake.  Triple Yum!  Now it's been weeks since I'd baked a Crisp, so the dessert with baked fruit that's topped with crunchiness was on my mind!  Yes, I'm back to peeling & slicing Apples!  All of the ingredients were on hand. No pun intended.  In addition to the Apples, I spied 2 Pears, so I was on my way.  We also had Vanilla Ice Cream in the freezer. 

Crushed drained Pineapple was added to the slices of Pears & Cortland Apples in my rose colored Pyrex baking dish.  Then, Craisins were sprinkled in.  They always add a great flavor to a Crisp.

While this dessert was baking the aroma of the sweet fruits was so yummy!  After it cooled we enjoyed digging our spoons into our servings.  Yes, a scoop of Vanilla Ice Cream was on top. 
Pine-Apple Pear Crisp
is so good!

Pine-Apple Pear Crisp

Oven Temperature: 375°F
Time: 45 - 50 Minutes

Ingredients:
 4 - 5 peeled sliced large apples - I use McIntosh, Cortland
       &/or Empire apples
2 ripened Pears, peeled, cut into slices
8 ounces crushed Pineapple, drained
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup + 1 Tablespoon softened Butter or Margarine
1/4 Cup Craisins

Method:
  1.  Preheat oven to 375°F.
  2.  Spray PAM in 8" x 8" glass baking pan.
  3.  Rinse Apples & Pears under cold running water & dry.
  4.  Peel & slice Apples & Pears. 
  5.  Place peeled sliced Apples & Pears in pan. 
  6.  Add Craisins and mix in. 
  7.  Thoroughly mix remaining ingredients together in small bowl.
  8.  Sprinkle over apples. 
  9.  Bake 45- 50 Minutes or until Apples & Pears are tender. 
  10.  Serve warm or chilled with a small scoop of vanilla ice cream. 
  11.  When cool, cover & refrigerate any leftovers.
Whenever I have extra crushed Pineapple, this will be my "go to" dessert!

Enjoy!
Yummy!
       

Thursday, April 9, 2015

Beefy Asparagus

Beefy Asparagus
There was a definite chill in the air yesterday.  Opening the fridge door before dinner suddenly I saw a container of cooked rice & asparagus.  Now, these could very easily be labelled leftovers from tasty dinners earlier in the week.  To me, they were the beginning of preparing last night's dinner. 

Asparagus is a treat at this time of year & we always enjoy it when it is available.  Rice is plain delicious!  Add in Plum Tomatoes, Tomato Sauce, browned ground beef & suddenly I was heading to my Spice Rack.  While preparing this colorful dish, it smelled so good!  The grains of Rice became nestled between pieces of Asparagus & Tomatoes.  Before I knew it dinner was ready.  Beefy Asparagus tasted so good!

Beefy Asparagus

Ingredients:

3/4 lb. Ground Beef or Ground Turkey - browned
about 1 and 3/4 cups cooked Rice
6- 7 cooked Asparagus stalks, cut into pieces
(1) can (15- 20 ounces) Plum Tomatoes, drained- cut into quarters.
(1) can (15 ounces) Tomato Sauce
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/8 teaspoon Garlic Powder

Method:
  1. Brown Ground Beef or Ground Turkey.  Drain.
  2. In Dutch Oven or large pot combine all ingredients.
  3. Heat about 25- 30 minutes, stirring often.
  4. Enjoy!
Serve with Feta Cheese sprinkled on top!

What looked like leftovers in my fridge suddenly became a delicious dinner- served along with a fruit salad!  Try it, you'll like it- if you like Asparagus!

Enjoy!
Yummy!