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Sunday, April 19, 2015

We are having a picnic for #SundaySupper

This week for Sunday Supper we are celebrating Earth Day with a picnic hosted by T.R. of Gluten Free Crumbley.


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



I love picnics.  I love being outside and spending time with family and friends.  I love spending a leisurely Sunday, visiting, playing badminton or croquet, snacking, grilling and perhaps having a glass of wine.....Ahhhhhh.....wine.

I think that the perfect wine for a casual picnic pot luck, where you aren't sure what food will be offered and what the other guests wine preferences might be, is a fruity, refreshing Sangria Punch. This recipe I'm sharing with you today is sure to please everyone at the table with it's light and sparkly goodness.



Now, one of the problems of trying to keep wine chilled at a picnic is the danger of watering down your wine if you add ice to it.  Want to know an easy way to rectify that problem??  Ice cubes made from wine....melt away ice....melt away....and in keeping with the fruity theme you can put a cherry inside each cube

Sangria Punch

 1 bottle red wine
2 cans lemon lime soda
1 orange, cut into slices
1 lime, cut into slices
1 lemon, cut into slices

Pour wine and soda into a large pitcher.  Add fruit slices and stir to combine.  Serve chilled. If desired make ice cubes using some of the punch to add to the wine on hot days to keep it cool.  Print Recipe

Let's see what everyone else brought to the picnic

Appetizers:
Beverages:
Main Dishes:
Sides:
Soups and Salads:
Desserts:

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National Garlic Day

Calling all garlic lovers! Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of "the stinking rose". Whether it's the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic. 

National Garlic Day 2015

Yep, that's right.  There is actually a day set aside to honor this lovely, fragrant vegetable from the allium family.  Now, in this household, every day is garlic day.  We don't believe that there can ever be too much garlic.  We love it so I was happy to join this great group of food bloggers led by Heather of girlichef.  The only rule was to share a recipe that prominently features garlic.




When Frank and I go out to lunch, more often that not we head to the Lebanese Grill.  They have amazing, authentic food and we always start our meal with pita hot from the oven slathered with garlic paste.  We love that garlic paste and we usually eat it together so we don't realize how strong we smell until we run into someone else and they start sniffing around and wrinkling their noses at us.

Frank has been after me for a while now to make some garlic paste at home.  This challenge was the perfect opportunity to accommodate his wishes.  So I went on line and I found a recipe.  This recipe called for 3 heads of garlic, 1 t. salt, juice of 1 lemon and 4-5 c. of canola oil and used a food processor.....FAIL.

So I thought perhaps the food processor was too large and tried it again using the small bowl of the processor....FAIL.

Back to the computer...another recipe, this one called for placing all ingredient at one time into a jar and using an immersion blender....FAIL.

I was getting very frustrated....so I did what I always do when recipes are not working out for me.  I tossed them in the garbage and figured I would do it myself.  I used garlic, lemon, salt and oil as called for in every other recipe but I used the blender and adjusted the amount of ingredients.
Success!!!


This sauce is delicious smeared on pita, as a topping for grilled meats or as a spread for sandwiches.


Lebanese Garlic Sauce

Cloves from 1 head garlic, separated and peeled
2 large pinches kosher salt
Juice squeezed from 1/4 of a large lemon
1/2-3/4 c. canola oil

Place garlic cloves and salt into a blender.  Pulse and scrape repeatedly until garlic becomes pastelike. Squeeze the lemon juice into the blender and pulse until incorporated.  Turn the blender to the stir setting and keep it running as you drizzle the oil slowly into the garlic. Pulse as needed to incorporate all the oil before adding more.  Continue in this manner until the paste is the consisitency of mayonnaise.  Print Recipe

To help you get in the mood, check out these garlicky good recipes from this year's National Garlic Day bloggers:
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Friday, April 17, 2015

Another week just flew by so here's the Weekly Menu....

I am writing this on Friday night since our date night was canceled due to Frank's being indisposed and not feeling much like a date.  Instead we threw some potatoes, asparagus and a steak on the grill.  That's better than going out if you ask me!!!

Tomorrow I have my pal, EJ, coming over to help me bring the deck furniture out of storage while his Mom makes my house all spic and span.  No other great plans except to go see Mom for a bit.

Sunday we are singing at 9:30 Mass.  We need to go to the funeral parlor as a friend's Mom has passed, and then we are  just spending a quiet day at home.

Monday we will have an early dinner as I have a meeting at church.  Tuesday and Thursday, I hope to get back to Zumba. Friday all 3 dogs are going to the doctor and then in the evening we will be attending an appreciation dinner put on by the church for all the volunteers.  It is also Ting's birthday but we will celebrate over the weekend.

This week has not only been busy for us but Little Miss has been busy learning a new trick.  Here she is sharing kisses with her Grampy.



So there is next week in a nutshell...and here is what's on the menu.  Stop by each day for photos and recipes and join me on Monday at MPM.

Saturday
Carribean Spiced Pork Chops
Carribean Black Beans and Rice
Mango Mojo Salsa

Sunday
Skillet Roasted Chicken
Mashed Potatoes
Steamed Green Beans

Meatless Monday
Homemade Pierogis
Buttered Corn

Tuesday
Chicken Stir Fry
Steamed Rice

Wednesday
Hamburgers
Baked Beans

Thursday
Pesto Chicken Melt
Homemade Potato Chips

 Friday
Appreciation Dinner
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Pilafi....as promised

Yesterday I shared with you a wonderful cookbook written by Debbie Matenopoulos called "It's All Greek to Me".  The publisher, BenBella Books, even provided a free copy for me to raffle off to one of my lucky readers.  Click here to enter.

The entree I served last night were the Greek Meatballs in Tomato Sauce and they were delicious!!! At Debbie's suggestion, I served them over Pilafi. A perfect meal....there were no leftovers, so that tells you how wonderful it was.

The Pilafi (Rice Pilaf) was the easiest version I have ever made.  The only adaptation I made was to use some colorful shredded carrots that I had been provided by Grimway Farms, who are sponsoring our next fun event #BrunchWeek 2015.  Oh, and I didn't have flat leaf parsley so I used the curly stuff and I didn't have a 1/2 c. so I used a 1/4 c.  That's it....other than that I followed the easy peasy recipe and it was perfect, I wouldn't change a thing.


Saute up your carrots, bay leaf and onions in olive oil over med heat for a few minutes.


Add the rice, stir and cook until rice is translucent.
Add broth, bring to a boil, stir rice mixture, cover and place in the preheated oven.


Let it bake for the next 30 minutes.
Remove from oven, add the parsley, fluff with fork and serve.

Pilafi (Rice Pilaf with Carrots and Parsley)
 from It's All Greek to Me

1 1/2 c. long grain white rice, rinsed
2 T. olive oil
1 med onion, diced
2 carrots, diced (I used a 1/2 bag of shredded carrots)
1 bay leaf
2 3/4 c. vegetable or chicken broth (I used homemade chicken broth)
salt to tast
1/4 c. parsley, chopped

Preheat oven to 375*.

Heat the olive oil in an oven safe dutch oven over medium heat.  Add the onion, bay leaf and carrots. Saute until the onion is translucent and the carrots begin to soften (4-5 minutes) stirring often.  Add the rice.  Stir to coat with oil and cook until rice turns an opaque white, about 2 minutes.  Pour in the broth and salt.  Increase heat to high and bring to a boil.  Stir once, cover and place in preheated oven for 30 minutes or until all liquid has been absorbed.  Remove from oven, add parsley and fluff with a fork before serving.  Print Recipe





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Soutzoukakia for #OneYrGreek....

You can probably tell from the title of this blog that I have pulled out the wonderful It's All Greek To Me cookbook that I won last November.  I spent many a relaxing evening flipping through Debbie's book, enjoying the photos, learning a bit about her culture and drooling over the recipes.  I even shared her recipe for Olokliri Kota sti Skara which turned out wonderfully.  In fact, it would be hard for one of Debbie's recipes to not turn out, they are written in easy to follow directions that are clear and concise.  I love this cookbook and I am happy to announce that at the bottom of this post you will find an opportunity to win this great cookbook for yourself compliments of BenBella Books.


That's right...in celebration of the One Year Anniversary of Debbie's book, her publisher, BenBella was offering bloggers a free copy of the book in return for them recreating one of Debbie's dishes and giving an honest review of the cookbook and the recipes.  I had already done this last year when I won the book but was so pleased with the cookbook and results that I asked if I could participate in this party.  BenBella generously agreed and since I didn't need the cookbook they said I could raffle it off to my readers. How nice is that??

I chose to make Soutzoukakia or, in laymans terms, Greek Meatballs, using this recipe from Debbie's book.

Soutzoukakia (soo-zoo-KAH-kee-ah)
Greek Meatballs in Tomato Sauce

Here is what Debbie had to say:

"These little delights remind me of my grandmother, Thespena, for whom I am named. Her soutzoukakia were magical, and even though my mom and my aunts use the exact same ingredients, they have yet to replicate the flavor and texture of Yiayia’s. I still wonder if she had a secret ingredient she never divulged. Still, this is her recipe, and it will yield a fantastic result—secret ingredient or not!"

SERVES 4 TO 6

FOR THE TOMATO SAUCE
2 tablespoons extra-virgin olive oil
5 ripe medium tomatoes, seeded and diced
1/4 teaspoons ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

FOR THE MEATBALLS
1 to 11/2 cups day-old bread, crusts removed, cubed
11/2 pounds lean ground beef, extra ground
3 cloves garlic, finely chopped
1/4 teaspoon ground cumin
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 recipe Pilafi (page 230) (optional)

To make the tomato sauce: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the tomatoes, cumin, salt, and pepper. Cook over medium heat, stirring every so often, until the tomatoes break down, about 5 to 7 minutes. Reduce heat to low and simmer for 15 to 20 minutes, until the sauce has thickened slightly. Preheat oven to 350 degrees. Lightly oil a large baking dish.

To make the meatballs: Soak the bread briefly in a bowl of water, just to wet it all the way the through. Squeeze the water from the bread, and transfer to a large mixing bowl. Use impeccably clean hands to gently mix the remaining meatball ingredients together until thoroughly combined.

Roll the meat mixture into little sausage shapes, about 2 inches long. Carefully arrange the meatballs in the prepared baking dish in an even layer. Bake for 35 minutes. Remove the meatballs from the oven and immediately add them to the tomato sauce, taking care not to break them. Gently stir to coat the meatballs in the sauce and cook for 5 minutes more over low heat. Serve over Pilafi, if desired.

The only change I made to the above recipe is to used canned tomatoes because it is April in Michigan and hard to find decent fresh tomatoes. When Tingting finished her 3rd, yes 3rd serving, she declared this recipe a keeper.  The meatballs were tender, moist and flavorful.  I did choose to serve them over Pilafi. I am sharing that recipe with you on a separate post, but it was perfect with these meatballs and dinner was ready and on the table in one hour which makes it a perfect weeknight meal.

If you live in the USA and are reading this blog you are eligible to win Debbie's cookbook, It's All Greek To Me courtesy of BenBella Books.  This giveaway will start today. 4/17/15 and run until Midnight ET on 4/24/15.  Good Luck!!!!


a Rafflecopter giveaway
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Thursday, April 16, 2015

Another Great Mail Day!!

Wow....you won't believe how many super sponsors that Teri of Love and Confections.  I have been sharing them here on my blog, over on facebook and on instagram.  I have been tweeting and pinning and thanking several times a week.

I have also been dreaming up wonderful ideas of things I can cook up with all these great gifts.

Look what arrived in the past couple of days.


This fabulous slotted spoon from Le Creuset.
Aromatic and wonderful vanilla paste and orange water from Nielsen-Massey.
And tons of colorful beautiful vegetables and smoothies from Grimway Farms.

Stay tuned folks.....#BrunchWeek 2015 begins on Monday, May 4th.....it is going to be spectacular!!!

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Raspberry Filled Lemon Bundt for #BundtBakers

Hi and Welcome, once again, to Bundt Bakers.  The fun little club where each month we are given a theme and create a Bundt cake within that theme.  Let me tell you we have some incredibly talented and creative bakers in this group as you will see when you look at the list on the bottom of this post.

BundtBakers

Our theme this month was "hidden surprise" chosen by Anshie of Spice Roots.  I thought that this was a perfect theme for this month because it is filled with hidden surprises.  First is April Fool's day when tradition calls for surprising people with tricks and stories.  Then comes Easter with egg hunts for the kiddies who look for surprised filled eggs.  You bite into a chocolate egg and are treated with a surprise of caramel or marshmallow or peanut butter.  Also, each year at this time, I am surprised that all my flowers and plants have survived another winter and are starting to show themselves after being hidden under the ground.

I made this Bundt to be enjoyed after Easter Dinner.  It was a perfect ending to the meal, with the bright flavors of the lemon combined with the sweetness of the raspberries.  And it was beautiful as well.


I made a classic Buttermilk Pound Cake recipe and added some lemon zest and juice.
I also added some fresh raspberries to the batter along with a filling made from Raspberry Jam.

The day before I baked this cake, I was lucky enough to recieve a sponsor gift for another event I joined called Hot Summer Eats 2015, hosted by Culinary Adventures with Camilla. 


I was happy to get this Citrus Juicer and Reamer from Casabella.  I used it in this recipe to juice my lemon for the cake batter and the glaze.  I really liked the fact that I could ream the juice into the cup and then use the same vessel to mix and pour the glaze without having to dirty additional containers.






Raspberry Filled Lemon Bundt

3 c. Flour
1/4 t. baking soda
1/2 t. salt
1 c. butter
3 c. sugar
5 eggs
zest from one large lemon
juice from large lemon, divided
1 c. buttermilk
1 shell raspberries
1/4 c. raspberry simply fruit spread (or jam)
powdered sugar

Combine flour, soda and salt.  Set aside.  In large bowl of stand mixer, cream butter and sugar until creamy.  Add eggs, one at a time, beating well after each.  Add zest and juice from 1/2 the lemon. Gradually add the flour, alternating with the buttermilk, beating after each addition until just combined.  Toss the raspberries with a T. of flour.  Gently fold into the batter with a spatula.

Pour half the batter into a bundt pan that has been treated with baking spray.  Spoon the fruit spread in a ring around the batter, not touching the sides.  Spoon the remaining batter over the fruit spread and bake in a preheated 325* oven for 1 hour without opening the oven door.  After an hour check the cake and see if it has started pulling away from the side of the pan, if it is you can remove from oven and place on a cooling rack.  If not, continue to bake in 5 minute increments until cake is pulling away from the sides, covering the top (bottom) with foil if getting too brown.  My cake took another 15 minutes of baking time and slipped easily from the pan after cooling on a rack for 10 minutes.  Finish cooling out of the pan on a wire rack,

When the cake is completely cool, combine juice from remaining 1/2 of lemon with sifted powdered sugar until it is thickened and smooth.  Pour over the cooled cake.  I chose to make by glaze thin, allowing it to soak into the cake.  You can make yours to the consistency of your preference and have a visible glaze if you prefer.  It is all determined by the amount of powdered sugar you incorporate into the juice.  Print Recipe

Surprise!!
 Here are the other Bundts brought to the table this month.


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