~In the south and around the world.
Wednesday, March 30, 2011
Monday, March 28, 2011
Sunday, March 27, 2011
Saturday, March 26, 2011
Friday, March 25, 2011
Here is a peak at our 'favorite' bride and groom standing on the sandy beach.
We are getting excited!
What is your favorite today?
Y'all join in~
Thursday, March 24, 2011
Artichoke & Spinach Risotto
3 Tbs olive oil
1 small onion dice
1/2 cup frozen artichokes, chopped
1/2 cup frozen chopped spinach
2 cup risotto rice
1 cup white wine
6 cups chicken broth
1/2 cup parmiggiano
Saute the minced garlic and onions in olive oil. When tender add rice and allow to brown lightly. Add wine to deglaze the pan.
In another pan have the hot chicken broth handy. To slowly incorporate the liquid into the rice: Add one cup full at a time, stir once to mix then cover and allow the rice to absorb the liquid. Toward the end I add the chopped spinach and artichokes to the broth to heat them through. Repeat adding the broth to the rice until all the liquid is incorporated~ resist the temptation to stir overly much the risotto making it mushy. Once the risotto is done, then vigorously stir in butter and cheese.
Monday, March 21, 2011
We are in the midst of Wedding Bell Blues here!
Saturday, March 19, 2011
Friday, March 18, 2011
Fresh and simple salads... just in time for Spring!
This is a salad that is so simple and so full of flavor. It goes with almost any dish.
Romaine Lettuce Salad with Gorgonzla Cheese and Walnuts
Use the tender crunchy leaves of a head of Romaine Lettuce. The dressing is made with Olive Oil, Red Wine vinegar, salt and pepper. Bits of the Gorgonzola are blended into the oil and vinegar.
The salad is then assembled by tossing in the dressing~ then topped with walnuts and more cheese.
Next time I make it I am also going to include some slices of pear.
We have had so much fun following Marcella Hazan's Essentials of Italian Cooking. It's a Favorite...
What is your Friday's Favorite today?
Y'all join in,
Thursday, March 17, 2011
Monday, March 14, 2011
Saturday, March 12, 2011
and this is a recipe from my other favorite, David Lebovitz. His Cookbook 'The Perfect Scoop' is a must have with a machine like this.
Strawberry Frozen Yogurt
1 pound strawberries, rinsed and hulled
2/3 cup sugar
optional: 2 teaspoons vodka or kirsch
1 cup plain whole milk yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Happy huntng y'all~
Friday, March 11, 2011
I make mine with fresh ingredients... a bit of lime juice, purple onion, cilantro, jalapenos and tomatoes. A pinch of salt if I need.
You know the secret to keeping your guacamole from turning brown is nestling the avocado seed in the mix. Honestly... It works! My Favorite way to fresh guacamole is in a Margarita glass . . . With that seed in the bottom of the glass.
Wednesday, March 09, 2011
Have you ever seen the Sistine Chapel in Rome? This photo is from 2006, when Rob and I spent a week in Rome and visited the Vatican. Has it really been 5 years ago? We still talk about our time in Italy, seeing Rome and visiting the Vatican.
When we finally wandered into the Sistine Chapel, we were awe struck.... But the crowds, the rush to move through, and the guard 'sushing' us dimmed our awe somewhat.
Michelangelo's Last Judgement is only a part of the amazing fresco's. The walls and ceiling hold a series of nine paintings showing God's Creation of the World, God's Relationship with Mankind, and Mankind's Fall from God's Grace. He painted these in the 1500's. In the scene of the Last Judgement, you can easily see the flayed skin; which is thought to be a self portrait by Michelangelo.
Click on this link for a chance to sit in the Sistine Chapel, use your arrows to move around the room, the altar and the ceiling... Turn you speakers up!
Tuesday, March 08, 2011
How 'bout a stack of fluffy pancakes for supper? Buttermilk Pancakes
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
2 Tbs sugar
3 cups buttermilk
4 Tbs butter, melted
Get the griddle hot, around 375°. Whisk together dry ingredients in a bowl. Add eggs, buttermilk, and melted butter; whisk to combine. Batter should have small lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Coat with a non-stick spray.
Monday, March 07, 2011
Then another layer...
Saturday, March 05, 2011
Friday, March 04, 2011
. . . and I am not talking Fried Chicken and Mashed Potatoes.
I totally forgot about this being Friday.
Thank you ♥BJ♥ at Sweet Nothings for the reminder!
What y'all don't know, is that in addition to being Mrs. WhistleStop~ I work not one, but two jobs. We are in the midst of planning this wedding and I don't even know what day of the week it is.
I'm counting on my bloggy friends for favorites today.
Y'all are my friday's favorites !
join in the Linky Party~
and now Mr Linky is on the fritz~I'm not the only one having a bad day!
Thursday, March 03, 2011
Tuesday, March 01, 2011
Notes of citrus have a way of brightening almost any food. I love the bright citrus flavor of lemon, combined with the savory sage. My recipe this month is a Chicken with Lemon and Sage. The recipe is HERE on Cooking Light.
4 chicken breasts
1 Tbs grated lemon zest
1/3 cup fresh lemon juice
1/3 cup white wine
1/4 cup minced fresh sage leaves
1 Tbs olive oil
2 tsp paprika
1/4 teaspoon freshly ground black pepper
2 large garlic cloves, minced
1/2 tsp kosher salt
Combine lemon zest and next 7 ingredients (through garlic) in a small bowl. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. (As I was making the marinade I put some in a small boiler and reduced it for a thick citrusy sauce)
Prepare grill to medium-high heat.
Place chicken on grill rack, grill over direct heat 15 minutes, turning once. Move to indirect heat and cook until a thermometer registers 165°.
Now let's see what everyone else has brought for our Citrus Virtual Supper Club...
Jerry has Braised Fennel with Orange
Jamie is bringing a Mixed Greens Salad with Pears, Goat Cheese, and citrus dressing
Val is treating us all with a glass of Blood Orange Sangria
MaryAnn has made an appetizer of Lime-spiked Black Bean Dip
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!