Oooh, and I almost forgot about those baked beans. Honestly, I’ve never eaten baked beans, but something that looks like canned dog food is a food I can live without.
Well, I bought a few too many. After making our mini pizzas, we ended up with quite a few extra tomatoes. Since I had a little extra basil too, I had to put them to good use. I made one of my favorite pasta dishes.
I don’t actually have a recipe for this. I just throw stuff together. I cut up all of the tomatoes, and the rest of the basil I had, and put them in a bowl. Then, I drizzled a little olive oil over the top, and sprinkled a bit of salt in the bowl. I let the mixture sit for a bit while I boiled the noodles. In the end, I tossed the olive oil mixture with the noodles, and threw in some freshly shredded mozzarella. I topped it with a little chicken from the crockpot, and dinner was served. Quick, simple, and fresh. Perfect.
I have basil growing at home, but it’s not quite ready to be picked yet, so I bought a bunch of the most wonderful smelling basil. I stopped by the grocery store on the way home too and picked up a block of mozzarella and a block of Parmesan.
I record Martha Bakes, on the Hallmark channel, and one of her recent episodes had pizzas with oven dried tomatoes and basil. I’ve never thought of myself as vegetarian-pizza-type-of-girl. We’re fans of the meat-lovers pizza at my house, but with my new “can’t eat anything” diet, I thought I’d give it a try. After oven drying the tomatoes, we each assembled our own pizzas. My daughter, the picky eater, made a cheese pizza. Of course after it was cooked, she said it looked disgusting and she heated up some leftover rice instead. We cooked some chicken sausages, so the boys could add a meaty touch to their pizzas. My son’s is heavy on the meat, light on the veggies.
It turned out really yummy. Mine had a little bit of olive oil, drizzled on the crust, freshly grated mozzarella and Parmesan cheese, oven dried heirloom tomatoes, and a sprinkling of basil. The tomatoes were very sweet and the fresh mozzarella had just the right amount of salt.
Side note- I think grating your own cheese is the ONLY way to go. The preshredded stuff is nice and easy, but when you cook with it, it’s kind of like plastic. The fresh cheese made all the difference in this pizza.
Talk about a yummy lunch! I may get used to this meatless lifestyle yet.
Happy cooking… or baking! Martha had it on Martha Bakes, so it must be baking.
What do you do when you can’t eat anything and you’re craving something cold? Make Slurpees!
2 cups club soda
3 cups crushed ice
1 packet Grape Kool-Aid
1/2 cup sugar
Blend and then put in the freezer for about 30 minutes. It tastes just like a Slurpee, and you don’t even need to leave the house.
Happy blending and happy healing!
What can I say? Life has taken over this week. I know most people won’t feel too sorry for me when I say this, but I have to work FIVE days this week! I’m not quite sure how I’m going to get my laundry done, floors washed, or a real meal on the table. I thought a repost of a pretty tablescape and a yummy clam chowder recipe was in order. For the record, we did not have homemade chowder on a pretty table tonight. We had leftovers.
I love clam chowder and I’ve passed this love down to my kids. My daughter is a picky eater, but one food she loves is clam chowder. I think it’s a odd thing for a picky eater to like. Clams are an acquired taste. Since it’s something I know we’ll all eat, Sunday afternoon I decided to try a new recipe. I found a recipe that looked pretty good on the Food Network website. http://www.foodnetwork.com/recipes/mikes-clam-chowder-recipe/index.html
The kids were in a good mood so I convinced them to help me make the chowder.
This is my absolute favorite kitchen tool. It’s a little mini chopper from Pampered Chef. I use almost daily to chop herbs, garlic, or onions. I don’t think I could live without it. We used it to chop the thyme and parsley for the chowder.
They stirred and added ingredients. Then they lost interest. My son took the puppy to the dog park and my daughter drew pictures. I decided to get ready for Tablescape Thursday on Between Naps on the Porch.
It may not be anything fancy, but my kids thought they were royalty. I don’t usually set a table quite like this when it’s just the four of us. My youngest was so excited that her cup wasn’t plastic! I love taking a simple soup dinner and making it into a special night for my family. Seeing their smiles gives me a joyful heart.
Here are a few linky parties I like to participate in.
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups Smoked Gouda Cheese, grated
2 cups cheddar cheese, grated
1 cup Panko bread crumbs
Preheat the oven to 375 degrees F.
Cook noodles as directed on package and drain well.
Meanwhile, melt 6 tablespoons of butter in a large pan, over medium heat. Sprinkle the flour in. This makes a sticky, gooey mess. Slowly add in the milk, but don’t boil it. Cook over medium heat for 2 minutes, stirring with a whisk. Add the Gouda, Cheddar, and salt and pepper to taste. (I always grate my own cheese. The pre grated cheese doesn’t seem to melt well for me. It kind of reminds me of plastic.) Add the cooked macaroni and stir well. Pour into a large baking dish.
Melt the remaining 2 tablespoons of butter. Combine them with 1 cup Panko bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
We served our mac and cheese with homemade chicken strips and a fresh green salad.
My favorite variation of this mac and cheese is the addition of crab. My kids and hubby think it’s too rich. I think that’s crazy talk.
I made P-Dub’s cookies. My hubby had been begging for cookies with butterscotch and oatmeal. I decided to take out the strawberry jam, and add a layer of butterscotch chips instead. Next time I’ll cook them for a shorter time than the recipe says, but the recipe is definitely a keeper.
We also made a Parmesan, cream cheese, artichoke spread to snack on. I loved it on the little bread rounds. The spread is just 1 block of cream cheese, 1/2 cup of Parmesan cheese, 1/2 cup of mayo, 1 can of artichokes (diced), and a little green onion and parsley for color. I put it on the bread rounds and baked them until they were warm.
We had homemade, crispy chicken strips, with blue cheese dip (from scratch), and some smoked Gouda mac and cheese. It was dark by the time those came out of the oven, so I didn’t bother taking a picture. Claire, my instructor in the food photography class, says not to even bother if there is no natural light. You’ll have to use your imagination. It was a yummy dinner.