PhotoHunt~ Texture

The Hunt for this week is 'Texture'

If you've ever made pasta. . . you know the texture of the dough is the most important thing.

Check for all the other Photos of texture on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~Artichokes~ 'Artichoke Chicken with Lemon Zest'

Y'all know by now that the flavor of the week is Artichokes.

I would love to get my hands on some of those fresh artichokes that we can get right off the plant in Italy. Porca Miseria . . . I will have to settle for canned artichoke hearts. Now. . . what to do?
I love me some Artichoke Dip.
So I decided to take the same ingredients and turn it into a yummy dish.
Winner Winner Chicken Dinner!
Artichoke Chicken with Lemon Zest
4 chicken breasts
4 GARLIC cloves
1 tsp THYME
2 LEMON, juice and zest
2 cups of artichokes, drained and chopped
1/4 cup mayo
1/4 cup parmiggianoPre-heat the oven to 350°

Sprinkle chicken breasts with salt and pepper, set aside. In a bowl, combine diced artichoke hearts, minced garlic, thyme, lemon juice and mayo. Stir in Parmiggiano cheese. Place the chicken breasts in a baking dish, top with artichoke dip. Cover and bake for 35 minutes or until cooked through, uncover and bake another 5-10 minutes until toasty on top.
Serve each chicken breast with a topping of artichoke dip and a nice green side.
That is fit for company!Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Poppies

The Poppies are waiting for me!

I will be in Montisi in a month~

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

PhotoHunt~ Reflect

The PhotoHunt for this week is reflect.
I know I have posted this photo before . . . But it brings a smile to my face every time.3 friends sharing a moment in Bologna ~ reflecting on the Good Life.
Check for all the other Photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~Tuna~ 'Citrus Tuna Salad with Ginger and Pecans'

Y'all know by now that the flavor of the week is Tuna. I first thought about some beautiful Ginger Tuna steaks . . . when I looked at the price, I decided to go with frozen tuna. When I took the frozen tuna out of the bag. . . I decided a tuna salad was in order.
I still wanted to include the strong citrus flavors and Ginger. As usual, I have included the flavors that are recommended by the flavor bible.
Citrus Tuna Salad with Ginger and Pecans
2 large fresh tuna steaks
2 Tbs OLIVE OIL
2 LEMONS
2 Tbs minced GINGER
1 cup fat free Greek yogurt
1/2 cup mandrin ORANGES
1/4 cup pecans
2 Tbs CILANTRO
Put olive oil in a skillet, place tuna steaks in a hot pan. Cover with minced ginger. Sprinkle the zest and lemon juice evenly over the tuna. Cook over high heat, flipping once. The tuna should flake easily with a fork when it is cooked through. Allow to cool.
In a small bowl, combine chopped cilantro, and chopped pecans (I used praline pecans from Trader Joes) Add the cooled tuna, stirring with a fork to break it up. Add the yogurt to desired consistency and stir to combine. Finally add the mandrin oranges and toss gently. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.

Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ The Tavern of St. Clair

I am just taking a short road trip this Tuesday . . . to The Tavern of St. Clair.

This is St Clair County's best kept secret.

Of course I might be biased ~ I know the Sous Chef.This is an unassuming restaurant on the outside . . . once you step inside, you will be amazed. They serve a fusion of Italian flavors, fresh fish, and amazing steaks. From freshly made risotto to hot and fresh panini ~ the dishes are made with precision and care. This fine dining resturant also has a hoppin' pub with jazz music on the weekends. If you don't want the fancy treatment and fine wines . . . step through to the pub for great sandwiches and enjoy their beautiful wooden bar.

They also happen to make the best cappuccino this side of the Alabama state line.

It is well worth the short drive down I-20 from Birmingham. If you are hanging at the lake this summer you really need to try it.

Tell them that Sandi & Bill sent you!


Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

PhotoHunt ~ Sturdy

The PhotoHunt for this week is 'Sturdy'I don't know of a more sturdy little truck than the Italian Ape.
These tiny 3 wheeled trucks are every where. . . you can hear them coming down the street by the buzzing sound they make.
Check for all the other sturdy Photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~Shrimp~ 'Bacon Shrimp with Creamy Corn Grits'

Shrimp and grits is my summer go-to meal. A day out by the pool and this is something to throw todether. I have posted several recipes (I never seem to make it the same way twice)
This is a recipe that I have kicked up with flavors. . . The creamy corn grits are made into individual ramekins with smokey gouda cheese. The shrimp are simply panfried wth thick bacon and butter.
Bacon Shrimp with Creamy Corn Grits
1-1/2 pounds (12 to 15 count) shrimp
4 pieces thick bacon
4 tbs unsalted butter
1 tsp minced garlic
1 cup chicken broth
1/4 cup quick-cooking grits
1 can creamed corn
2 large eggs, lightly beaten
1/2 cup cream
1 cup smoked gouda cheese
2 tablespoons extra-virgin olive oil
Peel the shrimp, leaving the tails attached. Refrigerate until ready to use. Cut the bacon into 1 inch cubes.
Preheat the oven to 325°
Butter four 4-ounce ramekins and set aside.
In a small saucepan over medium heat, melt 2 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, and simmer. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Add the creamed corn. Remove from the heat to cool slightly. Stir in the cheese. In a large bowl, whisk 1/2 cup cream and the eggs. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes.
In a large skillet, fry the bacon cubes. Remove to a paper towel and drain almost all of the grease.
Add the shrimp and cook until pink, flipping as needed. Transfer the shrimp to a bowl.
Melt 2 tablespoons of butter in the hot pan, Stir in sliced green onions and add the shrimp and bacon and toss to coat. Remove the pan from the heat.
Take the cooled grits and run a knife around the edge of the ramekin and invert onto a serving plate. Top with shrimp and bacon. Sprinkle with a few green onions

Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Rome

It has been several years since I have been to Rome. This year I will be there for a few nights before I go to Tuscany. I know it hasn't changed much (in a hundred years) . . .

But I am looking forward to marveling at the sights.

This is from the year that my son went with me . . . What a joy to see this through his eyes.

I know he is ready to go back anytime!

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

Blue Monday ~ Ride

This is another of my words to live by~ I found it on Etsy ~ Happy Art

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

PhotoHunt ~ Awesome

My friend Janet Jerez took this photo recently at the Birmingham Botanical Gardens.
Isn't this Awesome?
I told her that I would give her the credit . . . and to God the Glory.

Happy Easter !
Check for all the other Awesome Photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~Lamb~ 'Roasted Lamb Stew with Apple Cider and Herbs'

Y'all know by now the flavor for the week is Lamb.
When ever I am trying to come up with a 'new' recipe for our weekly challenge, my first step is to google the ingredients I think I want to combine. (In an effort NOT to recreate somone else's recipe)
So this week I googled Lamb, Apples, Potatoes, Stew.

Look what I came up with . . . Dog Food .
No Kidding!
At least Buddy will love this stew~
As usual, I have capitalized the flavors that are recommended in the Flavor Bible.
Roasted Lamb Stew with Apple Cider and Herbs
1 ONION
1/2 cup CELERY
5 GARLIC cloves
2 Tbs flour
1 pound lamb
1 cup OLIVE OIL, divided
fresh SAGE, ROSEMARY, THYME
2 BAY LEAVES
3 cups APPLE CIDER
1 cup BEEF STOCK
1 teaspoon SALT
1/2 tablespoon freshly ground BLACK PEPPER
1 cup baby CARROTS
1 cup pearl ONIONS
1 APPLE
Remove most of the fat and cut the lamb into 1-inch cubes. Chop 2-3 bunches of sage. Dust the cubes of meat and sage with flour. Add some of the olive oil to a large heavy pot and heat over high heat. When the oil is hot, carefully add the chunks. Cook the lamb, in batches until browned. Be careful not to burn the sage. Transfer the lamb to plate. Quick fry the diced onion and celery in the same hot skillet until tender. Add the apple cider to the skillet, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the cider until reduced by about half and the solids have come up off the pan. Add the lamb chunks back to the pot with remaining herbs and stock over the lamb.
Cover the pan with a lid and braise until the lamb is tender, about 1 1/2 hours.
Once the lamb is tender, add the pearl onions, carrots and diced apple to the pan. Continue to simmer until carrots are tender. Add salt, pepper, and more fresh herbs, to taste.
Serve the stew over mashed potatoes with plenty of sauce.
Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Cooking Light ~ Dreaming of Italy

This month our Cooking Light Virtual Supper Club are 'Dreaming of Italy'.
Seriously!
I will leave for Italy in a month, Val is planning her trip now, and I hear that Jerry has just booked Christmas in Rome. Bellisimo~
We will be celebrating this month with a few Italian dishes ~ all found on Cooking Light
This recipe looked yummy to me. Pork chops with Lemon and Capers. I cheated a bit by using some of our WhistleStop Marinade . . . Look friends ~ this is MY blog. A shamless plug every now and then is acceptable.
( I've got to pay for this trip to Italy! )


Pork with Lemon Caper Sauce
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons Italian-seasoned breadcrumbs
3 tablespoons fresh Parmesan cheese
1/4 teaspoon black pepper
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
Cooking spray
2 teaspoons olive oil
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon dry white wine
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons capers, rinsed and drained
Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.In reality, I didn't flour the pork... I like mine just seared in hot oil. (With a WhistleStop marinade you don't need it) I served it over a bed of mashed potatoes ~ I know . . . to truely be Italian it would have been polenta. I will be eating Truely Italian soon enough!

Now let's see what everyone else has brought for our Dreaming Of Italy Feast . . .
Jerry has an appetizer of Chicken Panini with Fig Jam
Val is bringing the salad of Crispy Greens with Tonnato Dressing
Roz has made a Risotto of Grape Tomatoes, with Fresh Mozzarealla and Basil
Giz is bringing a Semifreddo for dessert.

Y'all enjoy~
Sandi

Traveling Tuesdays ~ What a year it's been

This Tuesday I am going back to the beach for Traveling Tuesdays. There has been a year of sunsets since we were there last.
And what a year it has been.
Happy Anniversary Brooke and Brad ~ I wish you many more years of Happy Traveling.

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!