Tasty Tuesdays: Posting from the Beach

Welcome to Tasty Tuesdays!

I'm gone on vacation this week, spending a week on the shores of Lake Michigan.  What a beautiful week it has been so far!  I don't have a recipe to post, but please feel free link up your own recipes and visit others.  I'll be back next week...hopefully with a recipe to share.

Tasty Tuesdays: Mediterranean Layer Dip

Welcome to Tasty Tuesdays!

I've got a delicious and easy summer appetizer recipe for you today.  It would be perfect to bring on a picnic or to a summer pool party.  I brought this to my Super Awesome Friends T & A' s house for a BBQ this weekend  {That's for you, Amanda! } and it was a hit.

{ Original recipe from Annie's Eats.  I modified amounts and ingredients but concept is the same }

Ingredients:

- 16 oz container of hummus { or make your own }

- 3/4 cup pesto { see ingredients below }

- 1-2 tablespoons red onion, diced

- 7.5 oz container marinated artichoke hearts, chopped

- 12 oz jar roasted red peppers, chopped

- 1/4 cup Kalamata olives, sliced

- 1/2 cup feta, crumbled

Ingredients for Pesto:

- 2 cups flat leaf parsley

- 1 clove garlic, diced

- 1/4 cup pine nuts

- 1/4 cup extra virgin olive oil

1/4 cup Parmesan

1.  Make Pesto.  Put all ingredients in blender of food processor and processes until smooth.  Slowly add alive oil while processing.  You made need more that 1/4 cup to achieve desired consistency.

2.  Spread hummus into a pie plate.

3.  Add pesto.

4.  Add peppers

5.  Add onion, artichoke hearts, and olives.

6.  Add feta and flat leaf parsley leaves for garnish.

Serve with pita chips or crackers and enjoy!

What did you cook this week?

Party Rules:

1.  Add a link to the post you are linking up back to this post

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2.  Add the Tasty Tuesdays button to the post you are linking up.  Thanks!

Tasty Tuesdays: Farmers Market Pasta

Welcome to Tasty Tuesdays!

I don't have a new recipe for you today.  I am in Chicago this week attending NeoCon { An Interior Design trade show held every year at the Merchandise Mart; it's always a good time! }and didn't cook a single this last week to post about.  So, I am sharing with you a recipe I first posted in August 2010.  I think maybe I even re it another time.  It is one of my all-time favorite pasta recipes and is the perfect way to enjoy fresh summer produce fro-m the market.

I first started making this pasta last summer after seeing it on The Cooking Photographer. Laura has a wonderful blog and if you like to cook, definitely check out her site. It's one of the first blogs I started to read. Click here to see Laura's original recipe. If this even at all sounds good to you - try it - it's great!

Ingredients:

- ½ pound spaghetti (1/2 package)

- 1 cup reserved pasta water

- 1 tablespoon olive oil

- ½ onion, diced

- 1 ½ cups baby zucchini, sliced into thin rounds ( I used a combination of zucchini and summer squash)

- yellow or red bell pepper, chopped

- 2 cloves garlic, minced

- 2 cups (1 pint) cherry tomatoes, sliced in half

- 2 handfuls chopped fresh basil

- 1 (5.5 ounce) package goat cheese, crumbled

- salt & pepper to taste

Boil the spaghetti according to package directions. Set aside 1 cup of the pasta water when you drain the pasta. Place the spaghetti in a large bowl or return to pot.

Warm the olive oil in a skillet over medium high heat, add the diced onion. Season with salt & pepper. Cook for a couple minutes until the onions start to soften a bit. Add the zucchini, squash, and bell pepper and cook for 2 more minutes. Add the minced garlic & cook for 30 seconds to 1 minute until fragrant.



Add the mixture to the spaghetti. Add the tomatoes, basil, goat cheese, reserved pasta water & salt and pepper to the spaghetti & toss to combine. Stir until goat cheese is melted. Wait about 5 minutes for the sauce to thicken and serve.  Top with shredded Parmesan, if desired.

What did you cook this week?

Party Rules:

1.  Add a link to the post you are linking up back to this post

OR

2.  Add the Tasty Tuesdays button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!

Tasty Tuesdays: Spring Green Pasta

Welcome to Tasty Tuesdays!

It's out first Tasty Tuesday of June.  Can you believe it's June?  I feel like I just turned to calender to May!  Yikes.  I hope time slows down a bit so we can enjoy Summer.

I made this pasta last week to take advantage of fresh Michigan asparagus.  Yum.

{ Recipe from the April 2012 issue of Cooking Light Magazine.  I changed the preparation and ingredients slightly }

Ingredients:

4 slices French bread baguette, torn into very small pieces

1 tablespoon butter

3 garlic cloves, minced and divided

1 1/2 cups (2-inch) diagonally cut asparagus

1 cup frozen green peas

8 ounces uncooked fettuccine

1 tablespoon olive oil

1/3 cup finely chopped sweet onion

1 tablespoon all-purpose flour

1/4 chicken broth

1 cup low-fat milk

3 ounces cream cheese {low fat or regular}

1/2 Parmigiano-Reggiano cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh tarragon

 
Directions:

1.  Bring water to boil in a large pot for pasta.

 

2.  Melt butter in a large skillet over medium-high heat.  add one garlic clove to pan and saute 1 minutes.  Add breadcrumbs, saute 3 minutes or until bread is golden and toasted.  Remove from pan and set aside.  Wipe pan clean with paper towel.

 

 

3.  When water boils, add pasta and cook until three minutes remain until al dente cook time.  When three minutes remain, add asparagus and peas.  Cook three minutes.  Remove from heat and drain.  Return to pan and cover to keep warm.

 

4.  Heat olive oil in skillet over medium heat.  Add onion and the remaining two garlic cloves.  Cook for three minutes or until tender, stirring frequently.  Place flour in small bowl and whisk in chicken broth.  Add broth mixture  and milk to pan., stirring constantly with a whisk.  Bring to a boil.  Reduce heat and cook one minute or until thickened.  Remove from heat.

 

5.  Add cheeses , salt and pepper, and stir until cheeses are melted completely.  Add pasta, asparagus, and peas.  Toss well.  Sprinkle with breadcrumbs and tarragon.  Serve immediately and enjoy!

 

 

 

 



I enjoyed this pasta - the flavors were really delicious.  have you ever cooked with fresh tarragon before?  I don't think I have.  I was really surprised at its strong flavor!  It was perfect with the asparagus.

What did you cook this week?

Party Rules:

1.  Add a link in the post you are linking up back to this post.

OR

2.  Add the Tasty Tuesdays button to the post you are linking up.  You will find the button on my sidebar.  Thanks!

Tissue Paper Flower Tutorial

A while back I posted a similar tutorial, but it's such an easy way to wrap a present, I thought it was worth posting another one.  Not to mention, it's wedding shower season.  Have you noticed?  Top your present with a flower like this - the bride will love it!

Tissue Paper Flower Supplies:

- (5) sheets tissue paper, cut to 7" x 12"

- 1 piece floral wire, 12" long

1. Cut your tissue paper to size and place short side in front of you.

2.  Fold accordion style in 1" folds until your tissue paper looks like this:

3.  Cut ends of tissue paper into half circles, like I did in photo below, or cut into points for a different effect.

 

4. Fold floral wire in half and place in the middle of tissue paper.  Twist ends to secure.

5.  Carefully pull up the first layer of tissue paper.

6.  Continue pulling each layer up toward the top until all layers of tissue are separated and flower is formed.

7.  Now, to wrap the present.  I've mentioned it lots of times before on the blog - my favorite way to wrap presents is with simple Kraft paper.  I just love the natural look of it and it makes a great background for almost any color of ribbon or bow.

8.  Attach flower to ribbon and your package is ready.

Make a few flowers at once to keep on hand and the next time you need to wrap a present, you will be ready!