Sunday, July 27, 2014

Radish Avocado Salad

Very simple, very easy. I am embarrassed to post this because it is so simple.  I just don't want to forget this idea come next summer. And I like to share it with you because that is why I visit blogs, to get ideas.  Not that I always do an exact replica, but it's all about ideas and sharing ideas.

Radish Avocado Salad

8 fresh radishes, chopped
1/2 of a Haas avocado, chopped
2 green onions, sliced
1 teaspoon walnut oil
2 tablespoons grapefruit vinegar (one of my faves)
1/4 teaspoon garlic powder
s and p to taste

Mix together and enjoy.

Friday, July 25, 2014

Dog Pill Hide Ems

My unsuspecting mutt. I kind of feel guilty, look at that face!

How do you get down a dog pill... undetected? See those three globs... "one of these things is not like the other, one these things just isn't the same" ( inserting Sesame Street here).

You see, my dog is no longer interested in taking her medicine.  I think they changed the formula.  Before the company had a quite a long hiatus my dog loved these things.  Now that this company is back in action she can not stand them.  I tried to give them to her in her food bowl, which before she would eat the tablet first, not now, she some how ate around it.  Like how do they do that?  They dont have fingers, they just eat with those big snouts and just how do they eat around something that is exactly the same size as the rest of the stuff in their bowl?  They're brilliant, I tell yah.

If I cover them with cheese then, by Joe, she will figure it out.  She will eat all the cheese and leave the pill lying on the floor, looking at it incredulously. Like how could I even think of giving her something like that to eat.

In comes peanut butter.  Her favorite.  I mean her favorite all time thing to eat! One time the kids and I did a taste test.  We put some peanut butter on the tile floor and a piece of meat.  We had bets on which one she would eat first.  She walked over to the meat, smelled it. Went to the peanut butter, ate it then promptly ate the meat as a chaser.  I won.   

Its becasue of this knowing that I had to try this tablet in peanut butter.  It worked.  Has worked many times since.  She is none the wiser.  I know some of you purists may balk at the use of wheat flour but I imagine it would work equally as well with oat flour or rice flour.

Pill Hide Ems

1 generous tablespoon peanut butter
1 equally generous tablespoon flour (your choice- rice, oats, wheat)

Stir together flour and peanut butter, mashing it out to mix it.  Make three balls, inserting the tablet into one.  Feed the dog a tablet free one just in case they decide to do an investigation.  This way if they check it out they will see it is just pure yum.  Give the tablet one next.  Usually my dog catches this one mid air because she already has realized its something yummy and since they look exactly the same way there is no need to do an investigation.

Then maybe you wonder if the dog is getting the pills total benefit if they do not chew.  I asked my vet that question and she said, yes, it is made to get absorbed fairly quickly.  It really doesn't matter for my dog though because there ain't no way in God's green earth that she would ever chew the thing anyway.

(Action shots of pill consumption, in a dimly lit kitchen, below.)

She's licking her lips, doesn't that say it all.

Wednesday, July 23, 2014

Buffalo Chicken Wrap

What do you do when you have been running all day and don't know what to make for dinner?  Well, that is totally my plight in the summer.  Fortunately, on this particular day, I knew exactly what I was going to do when I looked in the fridge.  I had some grilled chicken, which by the way in the summer - is a totally great thing to have on hand.  Matter of fact I am going to grill up a bunch of chicken this week for quickie meals. I also had some greens that were given to us by some friends of my parents, some pita that was drying a bit... and bingo it came to me.
All this little wrap is- pita, rolled with some fresh greens, grilled chicken, blue cheese dressing and of course the all important Franks Red Hot Sauce (the regular one and no, this is not a paid endorsement). If you don't live in the USA then a hot, vinegary sauce will work equally as well.  It wont be like the original but it still will be darn good.
 Roll it together.
Thats a wrap!

Monday, July 21, 2014

Spicy Korean Zucchini

Beautiful summer days.  I know some of you that like it hot-hot-hot are dissapointed so far this summer.  Not me.  Its a perfect summer for me. We have been going all kinds of places.  We recently went to a Civil War reinactment.  We went last year but it was so rainy- we were drenched and really unable to truly enjoy it. We decided to go again this year.  I had a blast.  This summer my husband was able to go so it was even better for me.  We also took along our friends daughter.  This makes my girls happy.

I have to share some pics of the day with you.  I love the feeling of going back in time.  So neat!

At a seemingly random turn from summer activities to food... I quite literally stumbled on this recipe from You Tube.  Here is a link to it.  Great tutorial.  

Korean Spicy Zucchini
Because I did not have the right kind of chili flakes for this recipe I adjusted to what I had in the house.  If you have the right kind, then you can follow her recipe to a "T".

1/2 of a guajillo chili (dried) pulsed in a spice grinder
1/4 teaspoon cayenne
1/2 teaspoon red pepper flakes
3 medium sized zucchini
3 green onions (chopped or sliced)
1 tablespoon of minced garlic
1 tablespoon of sesame oil
2 tablespoon of toasted sesame seeds
1 teaspoon of sugar
1 1/2 tablespoon of salt ( for sweating the zucchini)
1 teaspoon of mirin (optional) (can substitute white wine if you like)

In a collander toss the zucchini with the salt.  Let sit for about 30 minutes- depends on the freshness of your zucchini).  You want the zucchini to be bendable.  Rinse with water.  Drain. Repeat.

Toss everything together but the mirin.  Sauté in a large frying pan until tender.  The picture below shows how I became a bit distracted and cooked it a bit too long. It still was delicious. Anyway, once the zucchini is tender, add the mirin.

Saturday, July 19, 2014

Zucchini Ribbons

I bought a new kitchen toy- a zucchini ribbon maker- Pampered Chef. Since I love doing zucchini this way I was totally jazzed about buying it. 

  This is what the gadget looks like.  You can click here to go to the Pampered Chef web site.  I am not being paid to say any of this- just wanted to let you know about my new kitchen toy.

After you are done making your pretty ribbons.  Note: you could also use a vegetable peeler for long thin slices.  Toss with the dressing below.  Refreshing and delicious. You could add a little olive oil and arugula leaves as well.

Citrus and Herb DressingLargely adapted from this recipe from Shirl Cieutat, New Orleans, Louisiana, AUGUST 2004.

3 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Whisk together.

Thursday, July 17, 2014

Just Like The Boxed Stuff Granola Bars


Ask me what recipes I have tried like over and over again and I would have to say brownies, chocolate cake and granola Bars.  I have shared a lot of granola bar recipes on my blog. Here is my go to one.  Now, I shall share a new go to one. Mind you I will still make my old go to but this is a very nice change up.  Albeit a lot more butter...

Just Like The Boxed Stuff Granola Bars
You can halve this recipe and use a 9 x 13. It will be a longer baking time and the bars will be chewy.

5 cup quick oats
1 cup crispy rice cereal
1/2 cup coconut
1 cup chocolate chips
1 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon salt
1/2 cup honey
1 teaspoon vanilla

Grease a 22 x 16. Beat butter with brown sugar and salt. Add in the vanilla and honey until combined.  Add the remainder of ingredients. Press into a full sheet baking pan with clean damp hands.

Bake at 350 degrees for 10 to 15 minutes. Score the bars when they first come out of the oven then let them cool completely and then cut into bars. 

Tuesday, July 15, 2014

Sauteed Zucchini with Tzatziki

I love zucchini.  And you know it kind of makes my mother giggle to think about how much zucchini I consume.  And the family of course.  But I just love it.  It is so versatile. But alas, I have a sad fact to admit.  I can not grow the dang things.  Shiver me timbers, I have tried.  Really, I have tried.  Year after year.  I get lots of blooms and no fruit.  Is it a bee problem?  Is it a mold problem?  Do I have a black zucchini thumb?  You see I can grow other things.  I am not daft.  Not zucchini.  I get all kinds of jealous reading all these blogs that people have - oh-so-much-zucchini-that-they-dont-know-what-to-do-with-it-all.  Blessed be, what pray tell am I doing wrong?  Should I pollinate?  I dunno.

Can you tell I am pretty exasperated?

Anyway, thank God for Maier's Farm.  I buy there zucchini, all I can cook. I have found yet another delicious way to have zucchini.  This recipe reminds me a bit of the Mexican Calabacita recipe here, except it is Mediterranean style. Delicious.  Finger licking good.  If you don't have the za'tar- not to worry, it is still pretty amazing without it.  The za'tar just kicks it up a notch.
Now, if you have these type of things in your house because your Greek or like Greek food, then this recipe is pretty darn quick. I have to say, I totally enjoyed this dish and will make some more tasatziki just so I can have this again.

You see that book under the dish.  That is a reminder how I have had to pull my daughters teeth this summer to get her to read.  It has been, oh, so, challenging.  I don't want to forget how challenging it was this summer (so far).  Just so you know, never have a dragon over for tea.  He will catch your house on fire when he sneezes.

Funny, my other daughter, it is like pulling teeth to get her to STOP reading.  Hello, daughter, I am calling you.  Sirens could be going off and there she is with her face planted in her latest and greatest book.  I love it.  Yes, I love that she loves to read.  But, dang girl, can you hear me calling you when it is time to put the dishes away? (I already know the answer to that question.)

Zucchini with Tzatziki

3 zucchini's sliced into crescents
1 onion, chopped
1 clove garlic minced
1 tablespoon olive oil

2 cups yogurt, Greek style
1/2 cup sour cream
1-2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
2 regular sized cucumbers (about 2 cups), shredded
2 tablespoons fresh dill

Shred the cucumbers and sprinkle liberally with salt.  Place in colander. The salt will pull moisture from the cucmbers.  Let sit for about 15 minutes.

Sauté onion and zucchini in olive oil.  Resist the urge to turn it.  Let it brown before you stir.  When you stir make sure you let it brown again.  If you keep stirring it, it will lose its shape and get all scraggly real quick.  The browning real makes the sweetness and flavor of the zucchini come out.  Add the garlic and cook at least one minute more.  (I find that if add the garlic in the beginning it just gets sticky so I wait until it is close to being done.)

Remove from heat, plate and place a dollop of tzatziki over top.  Sprinkle with za'tar. Stir it in on your plate and enjoy.
My tomatoes and herbs in this garden box.

My arugula- love this stuff!

My zucchini, yes I see I need to address the mildew-ish leaves.  I have my spray all ready.

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