A Tasty Asian Summer
Welcome To A Tasty Asian Summer I want to make this page about fun, and tasty foods that have an Asian flair to them. Nothing complicated, but the kinds of foods you would expect to eat in the summer. I …
Julie’s Lunchbox Take Out My theory is to always take food with you. You never know what you may encounter, and you shouldn’t be at the mercy of having to settle for something you don’t want, or need to eat, just because …
“Izzy, Breakfast!
Izzy, Snack!
Izzy, Juice!
Izzy, Lunch!”
Tutu
Sometimes breakfast is as quick as fresh Blueberries, String Cheese, Banana Muffin, Celery with Peanut Butter, and Crinkle Cut Carrots
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When Isabelle was born and I started becoming her main caregiver when she was 3 months old, feeding time was easy, BOTTLES of Formula, and then Bottles of Milk. Then, as she got older it was Baby Food. It was fun buying Baby Food at the grocery stores. Jars of Sweet Potatoes, Peas and Corn, Prunes, Yogurts, Green Beans, Turkey, Chicken…. even some exotic Japanese Baby Foods of Salmon, feeding times were easy.
Sitting her in her high chair while wearing a bib, as I spooned food into her mouth. She seemed to like everything.
Isabelle and Her Rice Cereal
It wasn’t until she got a bit older and didn’t need the Baby Foods anymore that it suddenly because a challenge to me when it came to feeding her.
I honestly didn’t know what to do? My mind went blank. I even asked my husband Gordon things like, “What did we used to feed our children? Did we feed them? I’m pretty sure we did. I just can’t remember what we used to feed them? What do I do?
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Isabelle, Sitting In Her Bluey Desk Eating Breakfast
(Naan Bites with Plain Hummus and Mozzarella, Toasted)
I get up very early in the morning to be ready for Isabelle. If our daughter Veronica is dropping off Isabelle, then I am up at 4:00 a.m. to be ready for baby drop off. If our son-in-law Brian is dropping her off, I have to get up at 4:20 a.m. in order to be ready. Showered, dressed, dogs and house ready to receive her.
The morning still starts with an old fashioned bottle of milk, followed by a nap. BOTH OF US! After all, our much needed sleep has been interrupted. That morning nap for me will determine whether or not I am a happily engaged Tutu, or a Grandmother that is dragging herself around barely functioning that day. Some days I keep Isabelle are long, other days are short. It depends on Veronica and Brian’s schedules.
When both Isabelle and myself wake up from our nice morning naps she is usually very hungry.
So are the dogs! That is another story though.
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BLUEY Cereal and Kiwi-Strawberry Juice
I immediately fix her some juice that I dilute with water. I avoid anything Apple as any Apple foods or juice tend to contain lots of arsenic. Unless they were organically grown. I buy organic brands of juices for Isabelle. Usually a Peach, or Kiwi, or Strawberry, or Berry Lemonade.
She also likes the Indian River brands of Orange and Grapefruit juices.
I also give her a small little saucer of some Breakfast Cereal for her to snack on while I make her something a bit more substantial to eat.
It is in that area that I want to impress upon you some nice fun foods to enjoy. Some I will create myself, and other’s I will rely upon from great sources like the Disney Princess Cookbook.
I find that as I get a bit older I need to reeducate myself on just how to feed my granddaughter so that she will grow up to be a healthy little human. Foods that used to be safe to eat when I was raising my children, some of them aren’t now. Educating ourselves on good nutrition is important when it comes to feeding our little ones. That is the challenge that I face now as her main care giver. I want my little Peanuku to grow up to be as safe and as healthy as possible. That is where I want to pass on to you just what I am now learning.
I just think we need to share with each other, everything! I hope you think so too!
Happy to have you here!
Tutu (Julie)
P.S. I will be adding more content as feeding times go by. 🙂
If you are thinking that some of these recipes are too simple, I agree to disagree. My website is viral worldwide and I hope to attract people from around the world where these ideas are not so common. Also, as Isabelle grows so will her tastes and I will expand on them as best I can.
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Isabelle, Talking to her Tutu Papa on the old fashioned phone, who is Working Overseas
It is important to maintain those connections so that she knows her Grandfather loves her and cares about her, even though he isn’t here right now.
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Bluey Pancake
Isabelle Loves BLUEY
Waiting for Tutu Papa to cook her Bluey Pancake
(Recipe Down Below)
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Chinese 5 Spice Toast
This was something that I, Tutu, thought of one day.
I had eaten quite a bit of Chinese 5 Spice over the holidays and it dawned on me how good it would taste on buttered and sugared toasts.
(Recipe Down Below)
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Disney Princess Cookbook
Mulan’s Smiling Breakfast Bowl
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Mulan is one of our favorite family movies.
Mulan is a Chinese legend that has inspired many generations. We also love the Asian cultures and foods and include them in our lives. We also have many Asian website pages throughout our website. Therefore, it made perfect sense that the first entry of something delicious was to be from the movie Mulan.
Our Asian Bowls and Spoons
Cookbook Ingredients:
1 Cup Prepared Hot Cereal (such as Oatmeal or Cream of Wheat)
Half a Peach, canned or fresh peeled
3 T. Plain or Greek Yogurt
1 Slice Cooked Bacon
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I did things a bit differently, I will explain below:
I used Steel Cut Oats and made them according to the package instructions.
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I also fried up a few Eggs, and some Bacon.
Instead of using Greek Yogurt and Peaches for the Eyes, I used some of my Fried Eggs and Bacon.
In Isabelle’s bowl I used some Strawberry’s and Blueberry’s. It was delicious!
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Bluey Pancake
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Isabelle is Getting Hungry!
The Bluey Pancake 🙂
(Perhaps a little brown but still delicious!)
I found online a Bluey Cast Iron Skillet with a Pancake Mix included.
I knew it would be fun to make, and I knew that this would help endear Isabelle to her Tutu Papa that was home for a little while from working abroad.
Gordon simply followed the package instructions.
We did need to add some Blue Food Coloring to the mix. Luckily, we had some.
Isabelle Enjoyed it!
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Chinese 5 Spice Toast
If you have ever made Cinnamon Toast then you know exactly how to make this.
Same concept, just replace the Cinnamon with Chinese 5 Spice.
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You will need some sort of sliced bread.
I prefer a thick sliced bread as it holds up nicely once toasted.
Butter, Sugar, Chinese 5 Spice
Place the Slices of Bread down onto a Parchment Lined Baking Sheet
Butter each slice, then sprinkle some Sugar and Chinese 5 Spice over top.
Turn the Oven on to Broil and place in the Oven Keeping Watch the Entire Time.
You Just Want The Bread To Brown a Bit.
If you like you can dip in to some Syrup, and Enjoy!
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Fruity Naan Pizzas
Veronica always sends over sliced Strawberry’s and Blueberry’s most every time I keep Isabelle.
Sometimes I try to think of other ways to feed them to her.
Here is one of those ways.
Although a bit hard to see, I have the small little plain Naan’s, some plain Hummus, and some Mozzarella Cheese, shredded.
Turn the Oven on 300F and spread some Hummus onto the plain Naan’s, topped with the Mozzarella Cheese. Bake for about 8 minutes. When done remove from the oven and place some of the fruit into the Naan.
Simple little morning breakfast. 🙂
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Manapua…
or by another name, Siopao!
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We raised our children in Hawaii. A food item that they both loved was Manapua. Manapua has many names.
Manapua is the Hawaiian name for this excellent food item.
It is a steamed bun filled with a sweet pork center. Eating this food gave our children independence. They would grab one from the freezer, and then throw it into the microwave for exactly one minute to heat up, and they could have their afternoon snack or even lunch, or dinner.
Microwaving is All it Takes
Here Isabelle is being introduced to Manapua.
The food that her mother and her uncle Brodie loved and ate most daily when we were living in Hawaii.
Mahalo for Being Here,
Julie (Tutu)
Don’t Forget the Mickey and Minnie Mouse Waffles 🙂
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UNDER CONSTRUCTION
Veronica’s Breakfast Quesadilla
Welcome to Strawberry’s and All Things PINK! Dried Hibiscus Flowers ———————————————————————————– Pink Fudge with Dried Hibiscus Flowers The Hibiscus Flowers are Sweet and Tangy, Almost like Gummy’s ———————————————————————————————— I have been eating lots of Strawberry’s this year, and loving all …
(See Down Below For New Content) Hello Happy Barefoot Spring, and Summer in my Backyard And Fall and Winter, but not so much. 🙂 Our Backyard Peach Tree We spend a lot of time outside in our backyard. Gardening, Landscaping, Grilling, …
“I don’t promise to forget the mystery, but I know I’ll have a marvelous time“
Nancy Drew
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CURRENTLY ON A STAKE OUT, CHECK BACK LATER
Dear Dairy… Olive Films (I just liked the logo.) Today I rearranged the cans in the pantry and dusted them off while wearing my new full skirt I sewed last week for the church picnic, and the pearls that my husband …
Many years ago Kiwi Chef Leilani Wolfenden and her then husband Aussie Tomas Stanislovski came to Florida to visit us. Leilani was the daughter of our good friends from New Zealand, Trish and Bob. They stayed with us,we took them to all the touristy spots, like Disney and Indian Shores, we fed them, Gordon even taught Tomas how to tie a necktie. But, the one thing Leilani wanted to know is “What is Ranch?”
Me: “You mean the dressing?”
Leilani: “Yes. So many Americans come into our restaurants wanting something called Ranch Dressing on their salads. And we don’t know what they are talking about?”
Gordon: “Here. We have some in the refrigerator. Would you like to taste it?”
Leilani and Tomas: “Sure.”
Gordon: “Here you go.”
He then gave them a taste by squeezing some on their fingers.
Leilani and Tomas: “This is actually good.”
Me: “I know. That’s why all those American’s request it.” 🙂
They then asked what other salad dressings that we have?
Gordon then produced a French, and a Russian, to which they burst out laughing because there is no such dressing in France or Russia.
Gordon and I also burst out laughing because we know how ridiculous it is. But we love the dressings anyway.
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Whenever I think of Salads, and Salad Dressings, I always think of them and the fun visit he had with them.
To me, Salads really are all about the Dressing. I’ve even heard Gordon say to me, “Would you like some Salad to go with that Dressing?”
I do tend to go overboard with the Dressing and the Toppings. Don’t even get me started on Salad Toppings! Not yet, anyway.
I decided to start this Webpage about Salads because the older I get, Only A Salad Will Do.”
Although we have Salad recipes listed all over this website, they fit quite nicely exactly where I have them. I wanted to start this one and I will add to it as time goes by and update it. Also perhaps even venturing into Salad Toppings, my favorite thing.
To quote a restaurant title name, Lettuce Entertain You, 🙂
Julie
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Julie Ann’s Gruyere Salad
…with a Mustard Vinaigrette
(Recipe Down Below)
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Many An Informal Evening Salad
Sometimes All I Do Is Add Some Quick Salad Dressing and Toppings to a Ready Made Store Bought Salad.
Some evenings that is all that I need. Or, it is an instant boost to add to any meal that I may have.
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Chicken Breasts With Salads
I don’t have a Chicken Breast recipe for you here. We bought these ready made. All that we needed to do was to cook them according to the package instructions. They were actually really good too!
We then added the other vegetables ourselves. Snap Peas, Cucumber, Fancy Lettuce, Onions, Tomatoes, etc.
It’s O.K. to make short cuts. That is the life of a busy cook.
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Julie Ann’s Gruyere Salad
(I Wanted Everything To Look Like Sticks)
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I Love Cheese, And I Love Cheese On A Salad
Ingredients:
(The Amounts Are Up To You, But Here Are The Ingredients)
Gruyere Cheese
Red Onion
Romaine Lettuce
And,
Ready Made Salad Greens
Celery Stalks
Toasted Pecans and Walnuts
Spring Onions
Sun Dried Tomatoes, Not in Oil
Dried Cherries
Fresh Parsley
Freshly Ground Black Pepper
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Keep Reading For The Dressing Recipe
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These are all the Ingredients that I love!
Gruyere Cheese is a Favorite of Mine
I Wanted Everything to Be In Sticks
(The Cheese and the Red Onion)
The Celery
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Pecans and Walnuts
I Love A Nice Crunch On A Salad
I placed some Pecans and Walnuts onto a baking sheet and placed into a 350F Oven for about 10 minutes just to brown and bring out that nice flavor.
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Salad Ingredients, Setting Aside…
Spring Onions at the Ready
I Will Chop Them Into Diagonals
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My Pecans and Walnuts are Ready and Cooling
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Time To Plate It Up
I wanted the presentation to be pretty. I love the use of a few different salad greens.
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Placing My Celery Sticks All Around
A Scattering of My Pecans and Walnuts
Adding Some Sun Dried Tomatoes and Some Dried Cherries
And, Time To Add The Red Onion
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Mustard Dressing
Ingredients:
2 T. Dijon Mustard
1/2 Cup Heavy Cream
Paprika a Pinch
Salt and Pepper to Taste
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Place All the Ingredients into a Jar or a Cup
Whisk Together
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My Pretty Salad Is Ready For The Dressing
I Have The Dressing In A Wine Glass
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Pour The Dressing Over The Salad
When Only A Salad Will Do….
Julie
Hey Y’all! Every now and then I need to go back home. Oh, not literally. But with my Tongue Feelers. You know, Taste Buds? Growing up throughout the south you get a hankering for something Deep Fried, Black-eyed, Field Picked, and …
My, my… Peanut Butter Pie I’m originally from North Georgia, Rome to be exact. Peanut Butter is probably my most favorite food in the world. I eat more Peanut Butter than I do anything else. I knew I would be making …
Ciao e Benvenuto
(Starting this in 2024)
Although Gordon and I have many Italian website pages full of recipes and ideas, I wanted to start this page just for me. With Gordon working overseas, he is not here to co-contribute along beside me, so it’s really just me now. Oh, he does come home for visits, and we do talk and collaborate most everyday on the phone, but sometimes it’s just me and my ideas. Most of the website have been my ideas, Gordon is just the excellent partner that I need to bring these ideas to fruition. He can figure out how to make my ideas work. He will think of things that I don’t. And, I will think of things that he doesn’t. We really are great partners whether it be working on the website, or in our married lives.
Italian Ingredients Are Beautiful and Colorful
I would like to state that I am not Italian. Nor do I wish to be. But, I do love the foods and the ideas that come with the foods the Italian people create. The Italian people are also very inspiring in their technique and food ingredients. There is so much history there. We here in America do not have the long history that other countries and cultures have. Our country is relatively new. But, we do have the uniqueness of a blending of so many cultures of people that have migrated over here from other countries. Some, looking for a better life. But, always bringing with them their foods, recipes and spices from their homelands.
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With this blending of foods from other countries, many of us are inspired to create our own recipes using the ideas and ingredients that are brought over here. Whether they are brought through Ellis Island, crossing the border on foot, arriving via airport, or discovering creative people through the Internet, it’s all very inspiring!
My Rome Handbook from my college days. I save everything!
I was born in Rome.
(O.K., it was Rome, Georgia, but still. Just think, I could have just left it at that and even passed a polygraph.) 🙂
I hope to add more to this page as I go. I hope you will enjoy reading as much as I enjoyed creating.
Grazie,
Julie (Barefoot)
I Call This Area My Little Outdoor Italy
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Italian Herb Project
I Adore my Italian Herbs!
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Here is a Project Where I Planted Flat Leaf Parsley, Basil, and Oregano in the same pot.
Purple Basil
To Me This Is Italy In A Pot
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Our Creative Kitchen
Although I’m sure that “experts” will trash our kitchen as being too cluttered, or non-functional. I will actually agree with them. However, this cluttered, non-functional, tacky kitchen reflects our personalities perfectly!
So, Moving On…..
Rolling Up My Sleeves Ready To Get Started
These Small Jars ARE My Inspiration!
Cucina & Amore
Bruschetta’s and Pesto’s
I Love Creating a Great Pizza
It popped into my head one night to use these great Bruschetta’s and Pesto’s on a pizza. I could even picture dolloping them in round circles all over a pizza crust, and then adding more great ingredients on top of them.
Here is the completed pizza. The recipe is below. It was truly delicious!
Which is why I wanted to share it with you.
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This is a Keeper!
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So, who is ready to join me in my cluttered and tacky kitchen?
Hey, some great meals have been created in this kitchen.
It’s all about the heart, and there is plenty of heart here. (And a few mermaid tails.) 🙂
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Pasta Bowls
It was one night that I wanted something Pasta for dinner. I had all these great ingredients, and some beautiful Basil, except I didn’t want a lot to eat. I thought that I would just put everything into a bowl and not all over a plate. (I view eating off plates as being a lot of food. But, I view eating in bowls as being smaller in portions.) It was then that my Pasta Bowls idea was born. It just sort of evolved as I put it together.
I Wanted My Pasta Bowl to Look a Bit Asian
My Basil Pasta Spaghetti Noodles, Marinated Artichoke Hearts, Red Pepper and Artichoke Bruschetta, and lots of grated Parmesan Cheese.
And my beautiful Basil!
See that open packet to the right of the photo above? That is an excellent pasta base.
I found it at Sprouts. It’s called Simply Organic Sweet Basil Pesto Sauce Mix.
I simply followed the packet instructions and added my Spaghetti Pasta. You can see it in the photos below.
In this photo I am just simply warming my Marinated Artichoke Hearts on a low heat.
Now It’s Time To Create Your Pasta Bowl
I do think this would be a very fun meal for a large group of people. They can create their very own Pasta Bowls.
Just set out a spread of ideas and let the party begin!
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My Spaghetti Omelet
(Recipe Down Below)
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Roasted Stuffed Portabella Mushrooms and Broccolini
(Recipe Down Below)
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My Italian Baked Potato
Also Topped with my Roasted Stuffed Portabella Mushrooms and Broccolini
(Recipe Down Below)
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Italian Roasted Potatoes with Red Onion and Garlic
I love a colorful medley of potatoes. It’s a nice, easy side dish to add to any meal.
All you need are the potatoes, some onion and garlic, along with some very enticing Italian spices from your pantry.
Along with a good dose of Olive Oil.
(Recipe Down Below)
The Italian Potatoes Served with an easy Salad and a grocery store bought Rotisserie Chicken.
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My Spaghetti Pie Creation
This was a lot of fun to make, and delicious to eat!
This was pretty much inspired by my Spaghetti Omelet.
After I made that, I then wanted to make a Spaghetti Pie.
I wanted to use my leftover Pastas that I had in the pantry.
And figured that they would work well here.
I figured that I could ‘disappear’ the different shapes into a pie with the other ingredients.
Turned out that it did work well together.
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Loving The Leftovers
Great With A Salad
Or Heated Up and Placed Into A Sloppy Joe
Below I Added Some Some Italian Mustard and Some Italian Cheeses
(Recipes Down Below)
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My Italian Goulash
I don’t know if there is such a thing as an Italian Goulash, but that is what I made here.
I have made several Goulash’s in my time, the origin is from Hungary.
This is my take on a Hungarian Goulash except with Italian Ingredients, and a few traditional Hungarian ingredients as well.
(Recipe Down Below)
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1930’s Irish-Italian Spaghetti
(Recipe Down Below)
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Goat Cheese, Roasted Garlic, and Olive Dip
(Recipe Down Below)
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Roasting Some Tomatoes…
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To Pack In Extra Virgin Olive Oil
(Recipe Down Below)
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Quick and Easy Naan Pizza w/ my Roasted Tomatoes in EVOO
This is pretty much just a suggestion as something to have with the Roasted Tomatoes above.
(Recipe Down Below)
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Recipes Start Here
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Funny, But I Don’t Even Know What To Call It?
Well, How About, Julie’s Inspirational Pizza? 🙂
Tastes Good To ME!
Just an FYI: I Happen to be Wearing Shorts 🙂
I can just hear my children now, ‘OMG! Mom’s on the internet with no pants on!’
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The Ingredients:
Mama Mary’s Original Pizza Crusts (Pack of 2)
The Exceptional Cucina &Amore Bruschetta’s and Pesto’s:
Pesto Alla Genovese (Basil)
Pesto Alla Firenze (Artichoke Lemon)
Bruschetta (Sun-Dried Tomatoes)
Bruschetta (Red Pepper and Artichoke)
Grape Tomatoes, Sliced in Half (As many as you like.)
1-2 Jars, Marinated Artichoke Hearts, Drained
Fresh Mozzarella, Sliced
(Pictured in the ingredients are some marinated mozzarella balls. They would have been great here, but I omitted them from this recipe as I thought there was just too much olive oil from the Pesto’s and Bruschetta’s.)
Shallots, Chopped into Rings
Fresh Basil Leaves
Proscuitto, Italian Ham
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Before I Assemble the Pizza….
I Need To Start Chopping Everything
The Grape Tomatoes, and the Shallots…
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Before I wanted to assemble the pizza’s with all the delicious ingredients, I wanted to bake them for a few minutes first on a 350F oven. You first want to use the Olive Oil Pam Spray on the Pizza Pan so the Pizza Crust doesn’t stick.
Just for a few minutes. Perhaps 3-4. Then remove from the oven and set aside.
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With My Pizza Crust Out Of The Oven…
It’s Time To Start Dolloping These Tastes All Over!
I specifically wanted the pizza to have these circle dollops all over it.
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Now It’s Time For The Mozzarella Slices…
Then the Sliced Grape Tomatoes…
And Finally, the Sliced Shallots
Also, I brushed some of the Basil Pesto all over the PIZZA BONE. 🙂
(That’s the outside of the Pizza.)
Beautiful and Perfect!
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Time For The Oven
I Placed The Pizza Into a 350F Oven For About 12 Minutes
While It’s Cooking…..
What a Delicious Messy Kitchen!
Waiting On My Pizza…
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Prosciutto, Italian Ham
With My Pizza Out Of The Oven…
I Wanted To Place Some Prosciutto On Top
Also, Some Fresh Basil Leaves
You Can Always Add A Grinding Of Fresh Black Pepper As Well
I ended up making 2 pizza’s. One for me, and one for Veronica and Brian. They loved their pizza as well. 🙂
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My Spaghetti Omelet
Topped With Fried Chorizo and Fresh Parsley in a Basil Pesto Sauce w/ Shredded Parmesan
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Frying Some Chorizo on the Stove Top
I just want it to be a bit crispy.
Ingredients For My Omelet:
Chorizo Slices for Topping
1 Package Brown Rice Pasta (16 oz.)
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13 Eggs, Beaten
5-6 T. Butter
Bunch of Fresh Parsley (Also for Garnish and separate sauce.)
1 t. Chopped Calabrian Peppers (This is HOT!)
8 oz. block (or less) Parmesan Cheese (Grated)
Jar of Prego Basil Pesto Sauce
Hawaiian Sea Salt (or any salt you desire) To taste.
White Pepper (To taste)
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Make Sure Your Parsley Has Been Washed
Ingredients at the Ready
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In a small sauce pan I am heating up some of the Prego Basil Pesto Sauce on the stove top.
I just want it to warm up and thicken up on a low setting.
With my Chorizo finished frying, I set it aside.
Also, reserve the skillet as this is what we will be cooking the Omelet in.
Now I am Cooking the Spaghetti Pasta
You Want To Cook The Spaghetti Pasta Until Al Dente
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With My Prego Basil Pesto Sauce Thickening, I’m Adding Some Fresh Parsley
I will just keep this on low until I’m ready for it.
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When the Spaghetti Pasta is Al Dente I drained it into a Colander, and then transferred it to a large mixing bowl.
Now I am adding about 3-4 T. butter and a handful of Fresh Parsley.
I then grated just about all of that block of Parmesan Cheese you see in the photo above left.
Now, mix it all together so that your butter is melted, and the other ingredients combined well.
Salt and Pepper
In another large bowl add all of your Eggs. I initially started out with 8 but decided that I needed more. Hence, 13!
I also added some salt and pepper to taste.
Now whisk the Eggs together thoroughly.
Now Pour the Eggs into Your Spaghetti Mixture
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Now you can grate some more Parmesan into the mixture.
Add a small teaspoon of the Calabrian Peppers….
(You might want to taste this as it is very HOT!)
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It’s time to melt about 2 Tablespoons of Butter into your skillet on a medium heat.
Pour the Omelet mixture into the skillet and place into a350F Oven for about 25 minutes. I covered the skillet in Aluminum Foil to prevent any burning.
When I thought it was mostly done I then removed the Aluminum Foil so that it could brown a bit. Cooking it an additional 5 minutes or so. Insert a toothpick or wooden skewer into the Omelet to make sure it is done. When it comes out clean then you know it is ready.
Also, ovens vary in temperature and what may take my oven 25 minutes, may take your oven 35 minutes. So, be sure to monitor it.
When it came out of the oven I topped it with the Fried Chorizo.
It Looks Beautiful Plated and with some Fresh Parsley and Basil
Although for Aesthetic reasons that Basil Pesto and Parsley Topping with the Shredded Parmesan Cheese may seem unnecessary, it did add to the taste nicely.
Slice and Serve
Breakfast, Brunch, Lunch, Dinner… it goes with all!
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Irish-Italian Spaghetti
Because this recipe originated from the 1930’s, I imagine that it was created by an Irish-Italian family, probably living in New York City at the time. I imagine the family living in an immigrant neighborhood, surrounded by laughter, hard work, lots of wonderful smells wafting throughout the building, and inventive creativity by the residents. After all, this is a collaboration of two wonderful cultures.
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I Did Embellish The Original Recipe
The Ingredients:
1 lb. Ground Turkey
1 lb. Ground Sausage
1 Large Sweet Onion, Chopped
(Olive Oil for Sauteing Onions)
2, 10.75 oz. Cans of Tomato Soup
2, 10.75 oz. Cream of Mushroom Soup
1 t. Chili Powder
1/4 t. Cayenne Pepper
1/4 t. Turmeric
Freshly Ground Black Pepper to Taste
Tabasco Sauce (As many dashes as you desire)
2 lb. Spaghetti Pasta
Cheeses:
I have 3 here. A Shaved Parmesan
An Aged Irish Cheddar
And An Aged Italian Cheddar
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Ready To Get Started
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The first thing that I did was to chop the onion into a small dice.
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Campbell’s Soups
It makes perfect sense to me that these two soups would be included in this vintage recipe. This soup was a staple in every kitchen here in America.
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I added some Olive Oil to a saucepan to saute the onions.
I combined the Ground Turkey and the Ground Sausage into my wok to brown.
I prefer to cook my Onions separately from the meats.
The Screen is for Draining the Fat into the Sink
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When Both Are Done….
..Combine
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Now It’s Time To Add The Soups
Combine, And Simmer on a Low Heat
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Time To Add The Spices
(You can add as much or as little as you like with any of them. I know that my daughter doesn’t like spicy foods.)
I Eyeballed The Turmeric
It doesn’t change the taste of your food, and it is a cancer cell killer. So, eat up!
Simmering Away on Low
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Time To Grate My Cheeses…
Now, to Boil The Pasta
(Just cook according to package directions.)
When Ready, Drain Into A Colander
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Time To Plate
Add Some Fresh Basil
I Keep The Cheese Separate
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For Something Extra…
Gordon and I happen to love these Plant Based Meatballs. A nice addition.
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Don’t Forget Some Nice Bread To Go Along…
Store in the refrigerator for some great meals for the coming week.
Godere,
Julie
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Goat Cheese, Roasted Garlic, and Olive Dip
The First Ingredient:
Roasted Garlic
The first thing you want to do is to roast your garlic cloves.
I know that I have this particular recipe listed all over this website many times, as it is a favorite, but I will once again give the directions as they apply here.
Before Roasting left, After Roasting right
I’m using two small baking dishes here in order to roast all the Garlic Cloves that I need.
I’m simply placing the cloves into the baking dishes and then placing pats of butter on top. You can see how many I am using in each baking dish in the phots above left.
You then want to cover the baking dish with Aluminum Foil.
Turn your oven on to 400F.
When the oven comes up to temperature, place your baking dishes into the oven. I set the timer for 20 minutes to start.
I want to check and make sure that I have enough butter in each dish. I also want to use a utensil to help me stir the garlic and butter around in the dish to make sure everything is covered. Sometimes I have had to add more butter. Do so if needed.
I then place the dishes back into the oven for an additional 20 minutes. I then take them out just to stir them around a bit, and then place the baking dishes back into the oven for the last and remaining 10 minutes of cooking time.
When done I remove the garlic from the oven and set aside to cool.
(Usually snacking on the caramelized garlic with a spare baguette.)
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You can see the Roasted Garlic Cloves cooling in the photo, top. 🙂
Gathering My Other Ingredients:
~40 Roasted Garlic cloves
1 Stick of butter or about 8 Tbsp.
(You’ve already done this from above.)
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½ Cup Asiago Cheese
½ Cup Parmesan Cheese
4 – 10.5 oz. Goat Cheese – 2 Garlic and 2 Plain
1 Tbsp. Dried Thyme
1 Cup Ricotta Cheese
½ Cup Milk
Garnish with Stuffed Olives and Fresh Thyme Sprigs
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I drizzled a little bit of Extra Virgin Olive Oil into each of my baking dishes the dip will be in.
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I placed my Goat Cheese into a mixing bowl, and then grated some Asiago and Parmesan Cheese into the bowl as well.
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Now to add my Milk and as many Roasted Garlic Cloves as I so desire.
Trust me, they will be DIVINE!
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Next Add The Remaining Ingredients and Mix Together
It’s time to top the mixture with Olives, any you desire. Just make sure they are pitted.
Bake in a 400F Oven for 35-40 minutes.
You can check the casserole dishes half way through and cover with foil if you so desire.
You do want the dip to brown a bit though.
Serve Warm with a Toasted Baguette
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Roasting Tomatoes in the Oven
Although Some Are Charred, They Are Still Delicious
Plainly Packed In Extra Virgin Olive Oil
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Click Here For: Edible Gifts Italian, Greek, Irish
We have roasted Tomatoes before. Just click on the link above for more information on how to.
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For This Recipe All You Need Are Lots Of Tomatoes, And Extra Virgin Olive Oil
Wash Your Tomatoes
Roma Tomatoes Work Best Here,
Although I used a combination of both.
Slice The Tomatoes As Thick, Or As Thin As You Like
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Baking Sheet Pans and Parchment Paper
Depending on how thin you slice your tomatoes, it will determine whether your oven should be on 250F, or 300F.
If you slice them thin, I would place them in a 250F oven. If you slice them thicker, I would place them in a 300F oven.
Once the Tomatoes are Sliced, Place them on Parchment Paper on the Temperature that you Desire, for About 2 Hours.
I sliced mine mostly thin, but some a bit thicker. Hence, the dark red as opposed to the bright red in color.
I then flipped them over and placed back into the oven for 30 minutes.
I only needed 1 jar for this food project.
I am allowing them to cool, and then packing them into the jar.
Pour the Extra Virgin Olive Oil in the jar to cover the Tomatoes.
Place the jar into the refrigerator.
Here is an excellent recipe you can eat them on…..
Quick and Easy Naan Pizza w/ my Roasted Tomatoes in EVOO….
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Cont…..
We have made several NAAN Pizza’s through the years, and they will always be a favorite weeknight dinner. I am adding this recipe here to use as an example for you of how you can eat your Roasted Tomatoes in Olive Oil that you just made above. 🙂
Topped with our Fresh Purple Basil
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Toasting Pine Nuts
I LOVE Toasted Pine Nuts! I love them on NAAN Pizza’s, and I love them on Salad’s.
You just want to place the Pine Nuts in a sauce pan on a medium heat.
As they cook they will turn a nice brown color.
Keep stirring them so they don’t burn.
The toasting will bring out their flavor.
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Ingredients:
NAAN
Hummus, (Any you desire. I’m using a plain Hummus here.)
Shredded Mozzarella Cheese
A Few Balls of Mozzarella, Marinated
A Few Shakes of Dried Italian Herbs and Spices
A Shake or Two of Garlic Salt
My Roasted Tomatoes in Olive Oil
Toasted Pine Nuts
Fresh Purple Basil
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Turn Your Oven On 350F
You want to place your NAAN onto the oven rack for about 4-5 minutes on one side to toast.
Then remove from the oven and place onto an Aluminum Foil lined baking sheet, flipped the opposite side you toasted.
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Now it’s time to spread some Hummus over each NAAN.
Sprinkle some Italian Herbs and Garlic Salt over top.
Then Add Your Shredded Mozzarella Cheese
Now You Want to Add Your Roasted Tomatoes Packed in Olive Oil
Like So….
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Now For The Marinated Mozzarella Balls….. add them around.
Sprinkle with the Toasted Pine Nuts…. then….
Bake in a 350F Oven for about 10-14 Minutes
Comes out looking delicious, just like this!
Top with Fresh Purple Basil
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Roasted Stuffed Portabella Mushrooms and Broccolini
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This recipe idea came to be simply because I had not used the Portabella Mushrooms or the Broccolini and I knew they would be going bad soon.
I didn’t know what to do with them so I roasted them.
I placed the cleaned Mushrooms and Broccolini onto a Baking Sheet and drizzled some Extra Virgin Olive Oil over top.
I also sprinkled some Italian Herb Seasonings, and some Bread Crumbs. Also, a pinch of Salt
I then massaged the Olive Oil into the vegetables and….
placed them into a 400F oven for about 20 minutes.
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This is after 20 minutes in the oven.
I then removed the Broccolini, and flipped the Mushrooms over….
so that they looked like this.
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I then simply added the same spices that I had used in the roasting process, to add to the cavity of each Mushroom.
I added the Bread Crumbs, the Italian Spices, and a big dose of the Shredded Parmesan Cheese.
I then placed them back into the 400F oven for about 8 – 10 minutes.
They Came Out Looking Wonderful, and Tasting Delicious!
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My Italian Baked Potato
With Butter, Salt, Pepper, and Italian Herbs
Then Topped With Shredded Parmesan Cheese, and then Topped With Leftover Stuffed Portabella Mushrooms and Roasted Broccolini
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The How To
I think we have all cooked a Baked Potato before.
The only difference here is that I will be adding ingredients to the outside of the potato before baking it.
Put a slice all the way down the potato, about 1/4 way deep.
Now sprinkle some Water all around the Potato that is sitting on the foil.
I did that in the photo, right. It is difficult to see though.
Now Add Your Salt, (a pinch or two), and some Pepper, (I used a White Pepper), and a generous amount of Italian Dried Herbs…
Next Add About 2 Pats of Butter to the Potato…
Now Seal the Potato up with Aluminum Foil
(You might want to place it in some kind of tin just in case the water or butter leak out while cooking.)
The Potato was Baked in a 400F Oven for an Hour
Once the Potato is done, place it into a bowl, mash it a bit, add some butter, salt and pepper….
Top With Some Parmesan Cheese and Fresh Herbs
EAT THE SKIN! (It’s good for you!)
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My Spaghetti Pie Creation
This recipe was born out of my need for a Sausage, Pasta, and Tomato Sauce with Olives for dinner.
I just wanted to rework Italian into something creative that I knew I would love.
I also had some leftover Pasta I wanted to use up.
I have to say that this was so good!
The only regret that I had was that I didn’t brush the Lasagna Noodles with an Olive Oil before I baked it.
I think that would be made it even more perfect. 🙂
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This is a “To Taste” Recipe
Meaning, you will make this to YOUR Tastes where amounts are concerned.
(Ignore the Mozzarella Cheese you see pictured here. I didn’t use any of it.)
Ingredients:
Spaghetti and Lasagna Noodles (About 16 oz. Spaghetti Noodles, and about 6 Lasagna Noodles)
Extra Virgin Olive Oil, to taste
1 lb. HOT Italian Sausage
2, 14.5 Ounce Cans Petite Diced Tomatoes
Cottage Cheese (As much as you like)
1 Medium Onion, Chopped
2 Eggs
2 T. Butter
Roasted Garlic Cloves, to taste, I used about 10
Most of a Block of Parmesan Cheese, Grated
5 oz. Container of Shaved Parmesan Cheese
1 t. Dried Oregano
1/2 t. Fennel Seeds
(My Roasted Olives) Recipe down below
Bunch of Fresh Parsley
Pam Olive Oil Cooking Spray
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We eat a lot of this Sausage whether it be HOT or MILD.
Sometimes we even combine the two.
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Chopping Our Onion
Cooking Our Sausage in a WOK on a Medium-High Heat
(I love using a WOK to cook in.
I find that I do much better when I use a WOK as opposed to a Sause Pan.
I think the heat is better distributed in a Wok.
Break up the Sausage with your spoon and cook thoroughly, then add your Chopped Onions.
I added about a drizzle of Olive Oil to my Sausage and Onion Mixture.
I then added several Roasted Garlic Cloves, about 10 or so. and 1/2 t. Fennel Seeds.
Stir to Combine, you can Crush the Roasted Garlic Cloves with your Spoon
Now It’s Time To Add Our Cans Of Tomatoes and 1 t. Dried Oregano
Stir to Combine
At this point you have turned your Stove Top down to a Low to allow it to simmer and thicken up.
You want to stir occasionally.
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My Roasted Olives
I had these leftover in the refrigerator and wanted to use them here.
I just picked out about 20 of them to use in the recipe.
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Here is My Roasted Olive Recipe:
The Spaghetti Pie recipe will resume after this one. Just keep reading.
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RECIPE
My Curry Leaf Roasted Olives, Garlic and Sundried Tomatoes
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Our Front Yard Curry Plant
Draining My Olives and Washing My Curry Leaf Branches
(I can’t believe that I have no photos of my Olives that I used here in the jars they came in.
However, I will do my best to name them in the ingredient write-up.)
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Ingredients: Amounts Are Up To You
Assortment of Olives, preferably Pitted
I used Kalamata Olives, Moroccan Olives, Italian Castelvetrano Olives, and large Stuffed Olives
Sundried Tomatoes
3 Branches of our Curry Leaves
Fresh Garlic Cloves
Roasted Garlic Cloves
Key Limes
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Spices:
Oregano
Dill Weed
Dill Seed
Basil
Olive Oil
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My Roasted Garlic, Left, and Fresh Garlic Cloves, Right
(Each one adds a different flavor.)
Turn Your Oven on 400F
Line a Baking Sheet with Aluminum Foil and create a sort of “bowl” to be able to hold all the Olive mixture so they don’t expand all over the baking sheet.
In a Medium to Large Bowl I Added All My Drained Olives and some Fresh Garlic Cloves, as well as some Roasted Garlic Cloves.
I Chopped My Sundried Tomatoes into Smaller Pieces
(I love this brand of Sundried Tomatoes, I snack on them all the time.)
Add Everything To Your Bowl
Time To Add Your Spices,
And Key Lime (or Lime) Juice
(You don’t want your bowl full of olives, etc. all wet. You want everything to mix together nicely and not have some puddle in the bottom of the bowl. This should give you an idea of how much Lime Juice to add.)
Mix Everything Together and then Drizzle Your Olive Oil Over Top
This is a really good Olive Oil. By all means, stock up on it. You will use it quite often. It is one of the best.
(I tend to always add more, so just drizzle enough to combine everything together. You can always add more later on.)
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Now It’s Time To Place Them on the Baking Sheet
I Placed One Curry Branch Down First,
Then I Poured The Bowl of Olives Over Top
I Also Drizzled More Olive Oil Over Them to Make Sure They Were All Coated Well
Into The Oven They Go For 20 Minutes
Here I removed them and stirred them around a bit.
Just to make sure they weren’t sticking to the Aluminum Foil, and to make sure they were coated well in the Olive Oil.
I Also Added More Spices… just a few Shakes of This and That
Then Placed Them Back into the Oven for Additional 20 Minutes
Curry Leaves Should Have Been Blacker
(I would have loved for my leaves to have been more Charred, as they eat them overseas, but I didn’t want my Olives, etc. to be more done than they were.)
After a Total of 40 – 50 Minutes in the Oven….
Allow To Cool…
Then Place Into a Bowl and Add Some Fresh Curry Leaves Around
Keep in the Refrigerator
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Back to Our Spaghetti Pie Recipe….
As you can see, my sausage mixture is thickening up nicely.
I’m keeping it on a very low heat.
Time to Add My Olives
(I picked out several different varieties here. Not to mention all the good stuff that is “stuck” to them from the jar. It just adds more flavor.)
I’m keeping this on Low for now.
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Now It’s Time To Cook The Pastas
I’m cooking the leftovers of about 3 different Spaghetti Pastas here.
Cook to Al Dente. Just follow the package directions.
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Grating the Block of Parmesan Cheese
(I don’t think I grated the entire block, but I did grate most of it.)
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Boiling the Pastas
Spaghetti Pasta left, Lasagna Pasta back right
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When my Spaghetti Pasta was Al Dente, I placed it into a different Wok, and while still hot I added 2 T. of Butter.
Saving the Pasta Water left, just in case. Lasagna Noodles cooking, photo right.
With Butter melted, time to add the Eggs and Grated Parmesan Cheese. Combine.
This is an area where you can add as much cheese as you like.
My Lasagna Noodles are Al Dente. I placed them into a Colander to drain, photo left.
Photo right is my two Woks
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Pie Plate and Cooking Oil Spray
I’m spraying my Pie Plate with an Olive Oil Cooking Spray
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I lined the bottom of the Pie Plate with the Lasagna Noodles, and then wrapped them around the outside of the Pie Plate.
Like So….
I then placed the Spaghetti Noodle mixture in the very center of the Pie Plate. Followed by dollops of Cottage Cheese until I covered the Pasta and added as much as I personally like.
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I then spooned the Sausage Mixture over top of the Cottage Cheese.
And to top it off, I added a handful of the Shaved Parmesan in the middle of my Spaghetti Pie.
Time To Go Into A 350F Oven For About 20 – 25 Minutes.
I wish that I had brushed the Lasagna Noodles with Olive Oil before baking.
I think the noodles would have come out much nicer had I done that.
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Out of the Oven and Cooling
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My Pie!
Of course when I cut into it, it sort of just ran together.
But, it is soooo delicious!
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My Spaghetti Pie Leftovers
Great With A Salad…
Or, my extra filling heated up on the stove top and served between two slices of bread, with some slices of Italian Cheeses and some Italian Mustard.
This Recipe is a Keeper!
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My Italian Goulash
Perfect All In One Meal
(Just Add A Salad And Some Great Bread)
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The Ingredients:
1 lb. Ground Chicken
(We don’t eat red meat, so our go to when we want any sort of meat in a dish is either ground chicken, or ground turkey, and many times ground sausage.)
My Tomatoes
I used the 3 medium you see above, and most of the grape tomatoes you see in the small colander.
I used about a Tablespoon and a half of Garlic Olive Oil (In two separate pans)
1 Onion, I used about 2/3 rd. of it.
1 Green Bell Pepper
About 6 Garlic Cloves, Crushed
1/2 t. of Dried Italian Seasonings
1 t. Pizza Palooza Seasonings
Freshly Ground Black Pepper, to taste
Black Garlic Salt (Pictured Down Below) to taste
1 24 oz. Jar Italian Strained Tomatoes
1 t. Calabrian Peppers (This is HOT! Use Caution)
Handfuls of Fresh Spinach Leaves
(Use as much as you like. They wilt down tremendously.)
Shellbows Pasta (1 Pound)
4-5 oz. Shredded Parmesan Cheese
Shaved Parmesan Cheese, as a Garnish/Topping
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I’ve Chopped the Onion and Green Bell Pepper into small Chunks.
I placed about a Tablespoon of Garlic Olive Oil into my sauce pan and turned the burner onto a medium-high heat.
My Garlic Cloves are ready to crush when needed.
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When my Garlic Olive Oil and my sauce pan heated up, I then added my Chopped Onions.
I also crushed in my Garlic Cloves so that they can soften.
I just want to saute it around for about 5 minutes, I then added the Green Bell Pepper to also saute and soften.
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In a separate sauce pan I cooked the Ground Chicken on a medium-high heat, breaking it up into small chunks.
I added about a teaspoon of Garlic Olive Oil to the Ground Chicken while cooking.
Drain any fat if you need to.
You just want the chicken cooked, and the vegetables softened.
Now I am going to add my Onion/Bell Pepper/Garlic mixture to the cooked Ground Chicken.
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Now I am adding my Tomatoes to the meat mixture.
I did remove the sauce pan from the heat and sliced the Grape Tomatoes in half, and then chopped my larger Tomatoes into chunks.
Then added them to the meat mixture.
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Time To Add My Spices
Dried Italian Herbs and Spices, Pizza Palooza Spice Mixture, and my Freshly Ground Black Pepper
Blend Together….Place Saute Pan Back On Stove Top Burner
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Add Italian Strained Tomatoes…
Stir Together and bump the heat up to a Medium Heat for everything to meld together.
Time to add about a Teaspoon or Tablespoon of the Chopped Calabrian Peppers.
(These things are HOT! Use Caution!)
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I just wanted my mixture to thicken up by simmering it until it does. Be sure to watch it and stir occasionally.
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Time To Add The Fresh Spinach Leaves
I used a LOT! The Spinach cooks down tremendously so be generous in your heaping handfulls.
Just Stir Together
Keep the Heat on a Low Setting for Now
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The Shellbows
Cooking The Pasta Until Al Dente
Just bring a pot of water up to a high temperature.
I added some salt to the water to speed up the cooking.
I also added a few drops of the Garlic Olive Oil for flavor to and help prevent the sticking.
Once the Shellbows are Al Dente I used a strainer to just move the Pasta from the pot to my main dish.
Stir To Combine
My Parmesan Cheeses
I Added The Shredded Parmesan to the Meat Mixture…
Then Sprinkled a few “Pinches” of the Black Garlic Salt overtop, to taste.
I then used the Shaved Parmesan to top my Italian Goulash
(Although you can see the Spinach Leaves peeking through, you could also add some Fresh Chopped Parsley if you so desire.)
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Spero Chi Ti Piaccia Il Mio Cibo
(I Hope You Enjoy My Food)
Grazie,
Julie
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If you would like to view our other Italian food posts……
Julie’s Italian Appetizers and Edible Gifts
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Gordon and Julie Italian Seconda Parte 2
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La Sciatta Giulia Anna’s (Italian Sloppy Julie Ann’s)
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Edible Gifts: Italian, Greek, and Irish
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Modern Day Mona (Lisa) Halloween
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Even More Italian (Just For You)
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Tavolino Da Caffe Italiana (Coffee Table Italian)
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Grazie,
Julie and Gordon
(For Peanuku) 🙂 Our Cookie Ice Cream ————————————————————————————- Australian Cartoon, Bluey This show is Brilliant! I wish the Heeler’s had been my parents. 🙂 The parents, Bandit and Chili, are Blue and Red Heeler dogs. Their children are Bluey and Bingo, Bluey being …
Let’s Flamingle! —————————————————————————- Busy Standing on one leg…. Currently —————————————————————————————– Ambrosia, Pink Grapefruit Sake, and Toasted Coconut 🙂 ——————————————————————- Julie’s Pink Flamingo Pasta Salad (A Rough Draft) Our Pink Backyard Bromeliad in Bloom I got the idea that I wanted to …
(Because Nothing Rhymes With Oranges) 🙂
Orange is the New Muffin
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(I added a few Banana Chips as an accent, above.)
I Have Discovered Indian River Citrus, and There is NO Going Back!
My Florida Orange Muffins w/ Lemon Citrus Glaze
(Recipe Down Below)
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I LOVE an Orange Summer!
Be sure to look for the Florida Juice Oranges label if you will be juicing Oranges.
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Grandma Nell’s Ambrosia Recipe…
which I Embellished.
Julie’s Florida Ambrosia
(Recipe Down Below)
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Grapefruit Sake Ambrosia Cocktail
(Topped with Toasted Coconut)
I purchased the cute little bottle of Grapefruit Sake at the Asian Supermarket and decided to add it to a wine glass full of my Ambrosia. It was a Fruit Cocktail, and a Cocktail. Either drink it, or use a spoon or fork to eat it, or BOTH!
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Our Backyard Orange Tree…
…In The Morning Sun
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Recipes Start Here
My Summer Kitchen
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My Florida Orange Muffins w/ Lemon Citrus Glaze
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This recipe will make about 24 Mini Muffins, or about 16 Regular Muffins, or 10-12 Large Muffins.
I always double, and sometimes triple a recipe like this because I like to give them to family members to enjoy as well.
I will however, just give the recipe for ONE batch of Muffins.
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Greasing The Muffin Pans
I Decided to Make Large Muffins Here
For this you will need Crisco Shortening. You just want to grease all around the inside of the Muffin Pans with the Crisco. I tend to use a paper towel as I don’t like my hands getting all greasy.
Once the Muffin Pans are nicely Greased, now sprinkle some All Purpose Flour into the Muffin Pans.
Like So….
I then take each pan over to the sink and turn the Muffin pan sideways to move the All Purpose Flour around the sides, coating the Crisco with the Flour. You just want a nice dusting. When done, set aside for now.
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Ready To Make Our Muffins
Muffin Ingredients:
1 3/4 Cups All Purpose Flour
2 t. Baking Powder
1/2 t. Baking Soda
1 Cup Sugar
1/4 t. Salt
2 Eggs
2/3 Cup Orange Juice
1 t. Grated Orange Peel
1 t. Grated Valencia Orange Peel
1/3 Cup Canola Oil
1/2 t. Vanilla Extract
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The Lemon Citrus Glaze Ingredients
1/4 Cup of Confectioner’s Sugar, or Thereabouts
The Juice of 1-2 Lemons
(Also the Zest)
1/2 to 1 t. Grated lemon Peel (From a Jar)
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Let’s Get Started
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Pre-Heat The Oven To 350F
My Muffin Pans are Ready
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This is a Pretty Easy Recipe
First Let’s Mix Our Dry Ingredients
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In a Large Mixing Bowl:
Add,
1 3/4 Cups All Purpose Flour
2 t. Baking Powder
1/2 t. Baking Soda
1 Cup Sugar
1/4 t. Salt
1 t. Grated Orange Peel
1 t. Grated Valencia Orange Peel
Mixing The Dry Ingredients w/ a Whisk
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Time To Mix The Wet Ingredients
In a Medium Sized Bowl:
Add,
2 Eggs
2/3 Cup Orange Juice
1/3 Cup Canola Oil
1/2 t. Vanilla Extract
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Whisk the Wet Ingredients Together
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With the Dry Ingredients in One Bowl, and the Wet Ingredients in the Other…
..It’s Time to Combine Them
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Now, Time to Fill the Muffin Pans, up to 3/4 High
Into a 350F Oven for about 15 Minutes or So…
Depending on Your Oven
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In Order to Determine if They are Done, Insert a Toothpick,
if it Comes Out Clean, You Know They are Done.
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Allow The Muffins To Cool on a Cooling Rack,
For about 10 Minutes in the Pan.
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Time To Prepare The Glaze
The Lemon Citrus Glaze Ingredients
The Beauty of This Glaze is That You Can Add as Much or as Little, as You Like
In a Bowl:
Add,
1/4 Cup of Confectioner’s Sugar, or Thereabouts
The Juice of 1-2 Lemons
(Also the Zest)
1/2 to 1 t. Grated lemon Peel (For an Added Taste)
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You Can Make The Glaze as Think or as Thick as You Like
Simply Add All of Your Ingredients and Mix Together
I Placed A Tray Underneath to Catch the Excess Glaze
First Coat of Glaze on Muffins
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The Glaze That Fell Through, You Can Place Back on the Muffins
Delicious!
What a Great Morning Muffin to Have With Your Indian River Orange Juice
Store in the Refrigerator
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Making The Ambrosia
My Grandmother LOVED Ambrosia and would literally make it on a loop all summer long. Usually about 2 to 3 times a week. It was always in her refrigerator and she would help herself to it, usually in the afternoon’s, while asking me if I wanted some Ambrosia?
Her Ambrosia recipe was very simple, yet delicious.
When you are in the state of Georgia (or Florida) heat, you aren’t interested in how fancy and elaborate it is, you only want that refreshing hit that the citrus would give you to help cool you down.
I decided that I wanted to make Ambrosia Grammaw Nell’s way, so I did. I do have to say though that it was a MESS!
I have two Ambrosia recipes here to give you. I highly recommend the latter, as it was much easier and not as messy. But, here is my account of the two recipes.
For This Recipe I Used a Few Different Kinds of Oranges, Some Grapefruits and Some Mandarin Oranges Already to Eat.
I tried my best to segment each Orange and Grapefruit. I also wanted some of the Zest from both.
You Can See The Mess I’m Making
I Believe that I Threw More Away Than I Actually Used
I did buy a jar of Mandarin Oranges to add to the Ambrosia.
Just drain the juice, but be sure to save the juice for your breakfast the following day. If it’s too sweet, you can always add water to dilute it down.
Just Combine All Of Your Citrus…. and Some Zest….
I Bought Grated Coconut and Toasted Coconut
I want to top the Ambrosia with the Toasted Coconut. I made this Ambrosia with the intention of giving some away. I also gave my kids the Toasted Coconut in baggies to sprinkle on top when they ate the Ambrosia I gave them at their homes.
Adding Some Grated Coconut….
Mix Together and Add Some Granulated Sugar
(That was my Grandmother’s Recipe. Now for Mine!)
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Julie’s Ambrosia
Now that I am my Granddaughter’s main caregiver, I just don’t have as much time as I used to. So, I wanted to make my own Ambrosia, but didn’t want to do all that peeling and segmenting of the Citrus. I was happy when I found all these great ready made jars and containers of already peeled and segmented Oranges, Grapefruits, and Mandarin Oranges.
Now This is Easy!
You Will Need Some Colanders to Drain All That Juice
Once The Juice Is Drained… Be Sure To Save It!
Just Place All of Your Drained Citrus Into a Large Bowl
I Did Replace the Juice Back Into Their Original Containers.
Great For Breakfast The Following Week
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Here I Added Some Shredded Coconut to the Citrus
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Lemons, and Coconut Sugar
Next, Zest Some Lemons and Juice the Lemons, Into the Citrus
Give It A Good Stir
Now Add The Coconut Sugar
If you haven’t noticed, I eyeball all of these ingredients to my personal tastes.
You can do the same.
Stir Together
Pomegranate Seeds and Mint Leaves
You can either buy the Pomegranate’s and remove all the seeds yourself, which takes up so much time. Or, you can buy them already seeded and ready to eat. That’s what I did. The Pomegranate Seeds add such a lovely pop of color to my Ambrosia.
Then place the mint leaves however you like. You could chop them up and stir them in. Or, you could add them as a lovely flowering leaf. Either way, they add such a wonderful touch.
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Julie and Gordon
Our Crab Key, Jamaica In honor of Crab Key, Jamaica, we knew we had to do something with crabs. After all, near the end of the movie, Dr. No’s henchmen tied up Honey Ryder so that she would be eaten by crabs. Therefore, we …
I Heart Jezebel (Sauce) —————————————————— Julie’s Southern Jeze-Bells Pizza Made With My: Julie’s Georgia Peach Jeze-Bells Sauce Click Here For: Julie’s Jezebel Sauce I have 4 Jezebel’s on the webpage link above. We also have many recipes that you can …
I Love Simple Flowers,
Nothing Stunningly Beautiful, Just Very Pretty and Charming, With Personality
Welcome Summer,
Come On In!
I’ve Missed You, Just Try Not To Be So HOT This Year 🙂
But, If You Do Insist Upon It….
I Have a Few Suggestions For Us All
I have created a nice area here in our backyard. The Shelving Cabinet is anchored to the wall, and has some protection underneath the house eaves. Our son Brodie put it together for us.
I purchased the white shelving unit to use for my gardening as well as an area of the backyard to entertain. I thought it could also make a great Buffet for food.
In Florida, any kind of wooden furniture only has a shelf life here of about 3 – 5 years. Wood always eventually rots here and there is nothing we can do about it. Even Teak will only last so long. What with our heat, humidity, mold, and storms, there is constant cleaning, bleaching and pressure washing. So, we do try and make the best of it while we have it looking good.
I have however, enjoyed the different ideas that we have had for this area over the years. And, I’m sure that in a few years we will be doing something totally different. For example, I think removing that window you see behind me, and replacing it with a door, would be really nice. Then, we could turn the area you see into some sort of nice patio. Well, perhaps someday. But for now, let’s just enjoy what we have.
So, for now, Let The Summer In,
Julie
(I do hope to update as time goes by with new summer entries.)
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Julie’s Fruit Cocktails
I had this idea in my head that I wanted to fill our cooler with ice to the very top, and place a few bottles of Bubbly along side a platter of Fruit surrounded by Colorful Flavored Ice Cubes with tongs to fill pretty Pink Wine Glasses with the Ice, Fruit, and Mint Leaves.
The Bubbly is Mango, Peach and Strawberry Moscato
I also have a few other juices, along with some nice round plump juicy grapes.
My idea was to pour the Moscato of your choice into a glass, then add the flavored Ice Cubes, along with some Fruit and Mint. To me, they are now “Fruit Cocktails.”
The Umbrella Offers Some Shade and Cool
I also had a fan blowing on me, which you cannot see.
I have my special plants and flowers around me.
I also wanted some of my pretty flowers in the cooler as well with my Fruit Cocktails.
A Toast To Summer
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My Strawberry Moscato,
..with My Tea Sandwiches
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I wanted just a few goodies to eat with the Fruit Cocktails.
A favorite tea sandwich of mine is Pimiento Cheese, and I did use a Carrot Hummus to create another tea sandwich topped with Pimientos.
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My Fruits:
Raspberries, Blueberries, Blackberries, and Pomegranate Seeds
Although not pictured above, I do have slices of Limes and Lemons
I Love Adding Flowers to Food in the Summer
I Also Added Some Parsley to my Carrot Hummus Sandwiches
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I LOVE This Lighting…
It’s just what the camera picked up.
I didn’t do anything but point and shoot.
My Simple Flowers With My Simple Sandwiches
Now You Can See The Lemons and Lime Slices Around The Colorful Ice
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Just a Few of the Cooling Cocktail with Fruit
I Do So Love My Beautiful Orchids Here
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This is How I Want it to Look Year Round
Pretty Plants and Flowers
Strawberry Moscato Shelfie
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Chinese On The Outside Buffet
Our Pickled Thai Eggplant
I Opened a Jar of My Oriental Jezebel Sauce to Eat With My Egg Rolls, and Potstickers
Also, With My Tea with Limes
Thai Rice With Lime and Herbs
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I was actually quite proud of my Potstickers.
Usually Gordon is the one that makes them to perfection but I thought mine were pretty good!
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Making My Colorful Flavored Ice Cubes
These Flavored Waters are so Delicious! Gordon used to drink them all the time to take with him to work with his lunches, or even when he would be running errands he would grab one from the fridge in the garage to take with him. Which is why I thought of these when I wanted to create some nice flavorful and colorful ice cubes for my drinks, above.
I just poured the many flavorful drinks into the ice cube trays you see above…
I then placed them into the freezer to freeze…
And then I placed them into this refrigerator tray when they were ready.
I kept making them as long as I had the flavored water to add to the ice cube trays.
When Done, I Added Them To The Platter On My Cooler For The Fruit Cocktails.
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Luckily, this is a Florida Summer, which means we will be around for awhile. 🙂
Julie
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Be Sure To Check Out:
Julie Barefoot In The Backyard
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Quickie Italian Sometimes, All You Need is a Ready Made Tomato Focaccia, and some Wine I Call It Herb Bread 🙂 When I think of cooking Italian food, I imagine a long list of ingredients, carving out a significant portion of …
Labor Day, 2023 Taking it Easy Until Next Labor Day…. 🙂 My Longaberger Pottery Pitcher with Flowers A Gift of Labor Day to our Daughter, and Son-In-Law It was back in the summer of 2014 that Veronica and I visited my old homestead …
You only live twice: Once when you are born, and once when you look death in the face. After Basho Japanese Poet 1643-94 ———————————————————- More Recipes Will Be Added In The Future, Julie and Gordon ————————————————————————————————- 00Whann’s Asian Balls (You Only Live …
How To Create An Outdoor Movie Theater In Your Own Backyard Area
DOCTOR NO
Released in 1962
Dr. No is the first movie to be released in the James Bond Franchise, written by Ian Fleming.
Dr. No was his 6th. book.
The movie was directed by Terence Young. The film was produced by Harry Saltzman and Albert R. Broccoli.
Sean Connery, Ursula Andress, Joseph Wiseman, Jack Lord, Bernard Lee, John Kitzmiller, Eunice Gayson, and Lois Maxwell, along with numerous other talented cast members.
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Ursula Andress and Sean Connery
Probably my favorite scene from the movie.
When Honey Ryder meets James Bond.
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In the book, Doctor No, Honey Ryder’s real name is Honeychili Rider.
Hence, our Honey Wine with Red Chili’s.
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Our Butter Jamaican Jerk Popcorn
(Recipe Down Below)
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Whann, Doing the Honors…
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Our Comfy Cozy Movie Theater Set on our Backyard Lanai
(Notice the Sails Above Me? Direction on How-To Written Below.)
How Gordon Rigged Up Our Movie Night
To accomplish this, I bought a projector and a laptop computer DVD player as my laptop doesn’t have a way to play DVD’s. When I play the DVD on my computer, the projector will show it on what we point it on. Above you can see the movie playing on my laptop. The technology is fairly simple and works great as all you need is a flat surface to project the movie on.
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Layers of Comfy
Large Indoor/Outdoor Rug Down First
Blow Up Mattress
Bedspread (Actually, it’s a tablecloth.) 🙂
Several Pillows
And last but not least, Comfy Cozy Pajamas
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Wine and Popcorn, Perfect!
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Climb In Gordon!
Have Some Popcorn!
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Time To Start The Movie
Ahhh. It’s nice and cool and starting to get dark. Perfect for our movie night.
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Time To Watch The Movie…
Here you can see we projected the movie onto our sail which we have two of. These sails are great to give shade to our lanai and a great surface to project a movie upon. The sails are triangular in shape when put together, they provide a good amount of shade. Our white stanchions that hold up our lanai, are six ft. apart making it easy to attach the triangular shades. Which makes it easy for us to watch our movie.
I could fall asleep…..
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To create your very own movie night, is up to you.
We just wanted to get you started.
Whether it be an intimate affair, or a family night event, enjoy!
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Recipes:
Popcorn Recipe
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This is easy!
Two bags of Microwave Popcorn, Some Melted Butter, and some Jerk Seasoning.
The amounts are up to you! Delicious!
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The Sails/Movie Screen
After figuring out the size of the space I wanted to cover, I went online and found these white sails. I made sure to give room to attach the sails to our screened in lanai. They only cost about $25 dollars each and came in many different colors. I picked these as they had some of the best reviews. I attached the sails to the beams using metal hangers, S shaped hooks and some rope.
Enjoy the Cinema.
See you in the movies!
Julie and Gordon
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Also Check Out:
A Happy Christmas CLUEDO For 007
The Bond/Whann Franchise Continues….
AND,
A Proper English Breakfast For 00Whann From (Your) Valentine
AND,
AND,
Let Me Make You A Sandwich (Bond Style)
AND,
AND,
AND,
AND,
Steamin” and Pickin’ Crab, w/ Recipes
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Ciao and Buongiorno! Welcome to Grillin’ Italian We love to grill, we love Italian, therefore it makes sense that we would create a page dedicated to Grillin’ Italian. Italian food showcases a lot of food that we love. …
Pizza: Latin for “to pound, or stamp.” The Lombardic word bizzo, or pizzo, meaning mouthful. Was brought to Italy by the Lombards in the middle of the 6th. century A.D. A Pizza consists of a base of dough with a selection of …
Meet You In The Herb Garden for a Picnic
My Herb Garden means a lot to me.
It was one of the first sections on our property that we sectioned off and cultivated into something very productive that nourishes us and that we appreciate as being very special. It’s always been my particular project. Oh, I do enlist Gordon to help me with the heavy lifting sometimes, but it is always mostly just me behind this project.
My Very First Herb Garden
Click Here For: Julie’s Herb Garden
This was the beginning. Gordon built that trellis that you see from scrap wood that he purchased at Home Depot. Total cost in building that trellis was only $10.00.
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My Herb Garden then became a bit more:
We expanded it, we built the retaining wall up higher, added more pots, more herbs…
And now once again we are changing it up a bit:
With Stones
The Stones that you see in the photos above were once in front of our C-Shaped Retaining Wall in our backyard. It was my idea to move them over here because we are having our backyard professionally done with nice pavers and we needed to move them anyway. This part of the yard is very hard to grow grass because it is such an active foot path for us and our dogs. This side of our yard also tends to flood during rainy season and I was tired of tramping through wet muddy ground. Now I have nice stones to step onto.
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Julie’s Herb Garden
I think everything looks lovely over here in my Herb Garden.
A Perfect Place For a Picnic
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On the Menu is:
Julie’s Herby Weedy Chicken Salad
(Many Herbs from my Garden, and Many Purslane Flowering Weeds)
Onion Buns
Artisan Lettuce
Alfalfa Sprouts
Cucumber – Onion Salad
Our Pickled Pearl Onions
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Would you like for me to make you a sandwich?
Here, you can have mine.
The pretty flowers are my Purslane Flowering Weeds. They are actually quite tasty and they do add this great crunch to the sandwich. I promise, you will love it!
Purslane
The Health Benefits of Purslane are Extensive
I have been using it on many of our foods now for years.
They are not only beautiful, they are healthy as well.
Purslane Flowers Come in Many Colors
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The Cucumber and Onion Salad with Tarragon is Divine!
The Accent is our Pickled Pearls
What a Delicious Picnic Lunch
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My Herby Cocktail
(A Nice Herby Garden Treat)
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I love how the stones look all around my Herb Garden area.
They Really Fill in Nicely
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Gathering Herbs in my Herb Garden
A Daily Occurrence
I wanted to make a Chicken Salad that was loaded with Herbs from our Garden.
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Gathering the Purslane Weeds
Pink, Orange, and Yellow Purslane Weedy Flowers
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Washing my Artisan Lettuce, My Herbs, and My Purslane Weeds
My Purslane Flowering Weeds Drying
Putting Together My Herby Weedy Chicken Salad Sandwich
Toasted Onion Bread with our homemade Tarragon Mustard, Artisan Lettuce, Alfalfa Sprouts, Chicken Salad and Colorful Purslane Flowering Weeds
Accented By our Pickled Pearls and some Stuffed Peppers and Pickles
You can find our Mustard Recipes Here:
AND,
Click Here For: Our Black and White Pickled Pearls
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Julie’s Herby Weedy Chicken Salad
What a Beautiful Table
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How I Did It:
Chicken Salad has always been one of my most favorite Spring and Summer foods.
I grew up in the Deep South and I know how special those Summer Salads are.
Chicken Salad was a staple in my Grandparents home and I make mine just as she made hers except, I then added my own touch to her salad and I then made it all mine. But, mine is always based on hers.
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BOIL THE CHICKEN..
UNTIL THE MEAT IS FALLING OFF THE BONES
Because I have made my Chicken Salad on other pages on this website I didn’t want to start at the beginning, but I will tell you the ingredients. To me, these kinds of salads are taste and preference oriented. For example, I don’t like a lot of mayonnaise in mine. So therefore, I use just enough to combine all of the ingredients, and I don’t have my salad swimming in mayo like other people do.
So, the basics that I have here are:
An entire Chicken boiled until the meat falls off the bone. Then all of the meat, white and dark, is removed and placed into a mixing bowl. It’s at this point where I do add some mayonnaise. I may add more as the making of the salad goes on. I also add some Mustard. Just a few squirts or even a spoon full or two from our homemade mustard’s. Lots of Freshly Ground Black Pepper, because I do love Black Pepper. A few dashes of a good hot sauce. The Hot Sauce of the South is Tabasco. Again, this is to taste.
I did add 3 Hard Boiled Eggs to this. Depending on the size of the chicken. Sometimes I only add 2 but this was a pretty big chicken.
I did chop some Onions and some Celery and adding the amounts that I wanted.
I also added some Pickle Relish, just a few spoonfuls and some Sweet Pickle Juice from another jar in our refrigerator. Just a few drizzles to add some great flavor.
Now I Combine All of These Ingredients
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Next Comes All Those Great New Extras
HERBS!!!!
Chives, Curly and Flat Parsley, Thyme, and Tarragon
Washed All the Herbs and Added Them to my Chicken Salad
I scissored the Chives, and plucked the Parsley Leaves whole
I wanted to be able to recognize the Herbs that I was eating and not just see a bunch of green bits in my salad.
I also added some Slivered Almonds for great crunch.
Now for Something Sweet, Red Grapes
Isn’t it Beautiful?
I then added some of my Purslane Weedy Flowers to my Chicken Salad.
They look pretty, don’t they?
Beautiful, Healthy, and Delicious
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Gordon’s Cucumber and Onion Salad
In keeping with our healthy Herb Garden Picnic Gordon created this salad to go along.
Not just fresh but very tasty!
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The Ingredients:
Gordon did some taste testing and discovered that when he combined these two salad dressings, Newman’s Own Zesty Italian and Ken’s Steak House Sweet Vidalia Onion, he had created a new taste that was very tasty. 🙂
This salad is simple.
Just chopped Onions, and sliced Cucumber.
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Cucumbers and Onions
Some Freshly Ground Black Pepper…
And Some Salt
Now to Add the Salad Dressings to Taste
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Toss
Then set into the refrigerator for the salad to chill a bit and the flavors to blend.
Add a Sprig of Tarragon and Serve
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This drink is a spin on one they love to drink in many Arab countries.
The original drink calls for lemonade, ice, and mint all blended.
T&W Lemonela
Ingredients:
~20 Ice Cubes
~3/4 Cup Margarita Mix
Country Time Lemonade Mix – as per directions or to taste
Water – as per directions from Country Time Lemonade Mix
Lemon Zest from one lemon
1 Cup Mint Leaves
~5-6 Shots Lemonela – T&W Florida Meyer Lemon Liquor
Garnish:
More mint sprigs and sliced lemon
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Add your ice and Margarita mix to the blender.
Now, add your Country Time Lemonade Mix to the blender as needed.
Then add your water as per directions or to taste.
Zest your lemon into the mix.
Then add your fresh mint leaves.
Here, I am adding more mint leaves and sliced lemon to the pitcher we will be serving the drink in. Add to the blender your shots of Lemonela.
Blend all the ingredients together as shown.
Pour the blended mixture into a large pitcher with the sliced lemon and mint sprigs.
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Time For My Picnic
I Am Certainly Excited!
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Creating our New Herb Garden Pathway
Here are where our stones came from.
We purchased these many years ago when Gordon laid this very casual patio area. But, when we were going to have this professionally done we knew that we had to remove the stones. That is when I told Gordon that I think they would look great all along beside my Herb Garden.
You can see here how we ruin the grass with our footpath.
Here Gordon is Laying the Stones
My brother Johnny in Ireland looked at them and thought they looked expensive. I told him they were only about $2.00-$3.00 per stone. They just look nice.
Our Nosy Dogs Always Get Involved 🙂
Happy Barefoot in the Herb Garden,
Julie
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View My Other Herb Garden and Project Pages:
AND,
AND,
AND,
AND,
AND,
Julie’s Backyard Wildlife and Gardening Blogging
AND,
AND,
AND,
Julie’s Backyard Wildlife and Gardening Blogging Continues
AND,
Julie Barefoot In The Backyard
Be Sure To Get Your Toes Dirty!
Julie
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Our Home Grown Bananas Whether you grow them yourself or buy them…. When I think of Bananas I always think of Babies, Toddlers, Banana Pudding, Nilla Waffers, Banana Bread, and my Grandmother Aycock’s Banana Sandwiches that she would make for me …
Blackened Grouper Cheek Po’ Boys These are actually based on our love of Grouper Cheeks. The Slaw above is actually an excellent one we did for St. Patrick’s Day and we used the leftovers here. See that recipe below: …
Meet Hurricane
Hurricane is a Blue Mustard Betta Fish
If you look closely you can see his mouth here.
It kind of looks like he’s smiling. 🙂
Hurricane Acclimating
Betta Fish are from Asia. They live in the rice fields. The males are more beautiful than the females. The males also build the bubble nests for the babies. They make beautiful bubble nests. It also means they are happy.
Before I purchased Hurricane from the pet store I already had the fish tank, and had it prepared for when I brought him home. Meaning, that I already had the fish tank, and the sand, as that is a very comfortable ground for any fish. I also had the drops that you place in the water to soften it to make it habitable for them. I even had in place the shells so that Hurricane would have something to look at and even a hiding place or two.
When you have the bowl ready for your new betta, then you make the purchase from the pet store. I tend to carry a small cooler in my car at all times, and a few hand towels. That enabled me to have something to safely transport Hurricane, and Miranda, home in. (Miranda is our other betta fish.) Without worrying about them falling over in my car on the way home and possibly dying.
When you do get your fish home, immediately place the entire container with the fish in it, in the fish tank where they will be living. You need for them to acclimate to that water temperature naturally. If you just dump them in the bowl, they may die. There needs to be a transition.
You can see the example in the photo above.
After about 20 minutes I dumped Hurricane in his new home and he loves it! After all, anything is better than that small container he was kept in. And I do view it as “rescuing” him from the pet store.
The photo at left is Hurricane eating his pellets of food. I feed him twice a day, about 3-4 pellets at a time. From what I know there are two betta fish foods. One is flakes, the other is pellets. I buy the pellets and I am told that the pet store used the pellets as well so therefor you should buy the food they already eat. You can ask the pet store which brand they are feeding them.
Miranda left, Hurricane right.
(Two different bowls.)
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Betta fish are fighting fish. They will fight to the death. Which is why you keep them in separate tanks. You also need to keep them out of sight of each other. Otherwise they can become very stressed out and can harm themselves.
Hurricane in the Kitchen
Although the fish tank bowl is magnified, and Hurricane looks larger than he actually is, a betta is recommended being in a tank twice this size. But, as I see it, it is better than being in that cup in the pet store.
A betta fish life span is usually two years. However, his life span depends on how he was treated prior to arriving at the pet store. And, how he was treated at the pet store while he was there, and then how he is treated once he arrives at your home. All these factors play into how long he/she will live.
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Hurricane is an extremely friendly betta fish. My son’s girlfriend Mackenzie is quite attached to him. So is my son’s friend Jason. They were both amazed at how friendly that Hurricane is and they were amazed at how he can interact with you. How he recognizes your face when you come over for a visit. Betta fish do have personalities that you can become quite attached to. The only way you will ever understand is if you acquire one yourself. 🙂
Give a betta a home!
Julie and Hurricane
p.s. I named him after the Spanish word Huracan. Meaning Hurricane.
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If you would like to know some of our past betta fish then click on their web posts below:
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Jose’s Tank
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CURRENTLY AT THE BEACH Why Don’t You Join Us? Digging my Sandy Toes deep into the Sand The best exfoliation you can have is to walk barefoot on the beach. Dig your feet into that thick sand and with each step your …