Burgers, Hot Dogs, and Eggs for Dessert

When my kids were little, and they were allowed to bring in homemade treats to school, or I needed something fun for an office potluck, I used to put together these fun-to-make cookie and candy foodstuffs.

These are all really super simple to make - definitely a fun way to spend a summer afternoon with the kiddos... in fact, I'm think I just may put these on my to-do list next month while I babysitting my daughter's kids for awhile after their new little baby sister arrives!

I'll take them in order of simplicity, beginning with the "bacon and eggs", then on to the "hot dog", and ending with the hamburger!

Candy Eggs and Bacon

What you'll need:

• pretzel sticks
• Almond Bark, white candy melts, or white chocolate chips
• Yellow M&Ms (I prefer to use the mini m&ms, especially if you want to make two eggs  instead of one!)
• Cookie sheet
• Parchment paper or waxed paper

Directions:


Line a cookie sheet with parchment paper or waxed paper.  Pick through the M&Ms bag to make sure you have all of the yellow M&Ms separated out. Over a double boiler, or in the microwave, melt your white candy until it's pourable.  If you're microwaving, you'll want to stop every 15 secs after the first minute to stir the candy and make sure it's not overdone - it will get grainy and useless if you over microwave it, so use caution.


Once your white candy is melted, pour about a teaspoon onto your prepared and lined cookie sheet.  Immediately arrange 1 or 2 M&Ms on top to form the egg "yolks" and two pretzel sticks as the "bacon."


Allow the candy to harden at room temperature, or if you'd like to speed up the process, you can place the cookie sheet in the fridge or freezer so the candy will cool at a faster rate.

Candy Hot Dog

What you'll need:

• 1 bag of Circus Peanuts (candies)
• 1 bag of Kraft Caramels
• Yellow frosting (or Red if you're from Chicago where ketchup is cool on hot dogs)
• Green gumdrops ( diced finely for "relish")

Directions:


Slice each Circus Peanut open from the center top not quite all the way through the bottom to created the "bun"


Warm a caramel in your hands or in the microwave for just a few seconds and form it into a hot dog shaped cylinder


Place the "Hot Dog" inside the "bun" and add a zig zag of "Mustard" (yellow icing) or "Ketchup" (red icing), a sprinkling of gumdrop relish - and these are ready to eat!

Cookie Burgers

What you'll need:

• Vanilla Wafers
• Chocolate covered mint cookies (Most people use Keebler Grasshoppers, but I always try to keep some Girl Scout Thin Mints in the freezer for just such an occasion!)
• Coconut
• Green Food Coloring
• Red Frosting
• Yellow Frosting
• Orange Frosting (if you're going to make cheeseburgers)
• Green Gumdrops (sliced very thin)
• Honey
• Sesame Seeds

Directions:


(These are not "properly built" burgers (my apologies to my hubby who would rebuild a real burger if I served it to him like this!) but to keep them from falling apart, I find this assembly works best!)


Prepare the "lettuce" by putting coconut in a small baggie or shaker container along with a few drops of green food coloring.


Put a dollop of red frosting (ketchup) on the flat side of a vanilla wafer, add a chocolate covered mint cookie, then a dollop of orange frosting cheese, a few slices of green gumdrop "pickles", some coconut "lettuce", yellow frosting (mustard), and another vanilla wafer.  Brush the top vanilla wafer "bun" with a little bit of honey, sprinkle with sesame seeds, and voila!  Smiles all around when your little ones see these sweet treats!


Hope your week is off to a wonderful start!


xo,

Friday Fun - Savor the Flavor of: Mango Rice with Grilled Shrimp

It's that time of year when fresh fruit is amazing - both in flavor and price, and if you're into Thai cuisine, this is one of those dishes that combines the heat of the spices with the refreshing sweetness of mangoes and coconut milk. This recipe is from the June 2005 edition of Cooking Light, and I hope you'll enjoy trying it!

Grilled Shrimp with Mango Rice

Ingredients

1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray
Cilantro sprigs (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.


Enjoy!

xo,

Friday Fun - Savor the Flavor of: Pastichio

We love Greek cuisine and pastichio is one of my favorite dishes. Basically a casserole, pastichio derives its name from an Italian word which means "hodge-podge" - the perfect recipe to share on a day that my Friday fun theme is a little bit of this, a little bit of that!

Seasoned ground beef, pasta, and cheese layered with a rich bechamel-like cream sauce make this tasty dish an entree that's definitely worth the time and preparation involved. Add a light Greek salad and you have a feast fit for a king. Leftovers reheat well and like most casseroles, often taste better the second day, so don't be afraid to make a big pan!

Pastichio
 
Ingredients

Seasoned Pasta

• 1 pound dry ziti pasta
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 dash ground nutmeg
• salt and pepper to taste
• 3 eggs, lightly beaten

Meat Layer

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 clove garlic, crushed
• 1 1/2 pounds lean ground beef (If you like lamb, use half ground lamb, half ground beef!)
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1/2 cup vegetable broth
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste
• 1/2 tsp cinnamon

Cream Sauce

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups skim milk
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• salt and pepper to taste

Topping

• 1/2 cup grated Parmesan cheese
• Nutmeg

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and return to pan.

Melt butter with olive oil until golden brown and pour over ziti, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.

To make meat sauce:
Gently fry onion and garlic in olive oil in a skillet until onion is soft. Increase heat and add ground beef; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, cinnamon, salt and pepper. Cover and simmer over low heat for 20 minutes.

To make cream sauce:
Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.

To assemble pastitsio:
Grease a 9x13 inch baking dish. Mix 1/2 cup of the cream sauce with the ziti. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on remaining cream sauce and spread to completely cover ziti. Sprinkle remaining Parmesan cheese on top and sprinkle lightly with nutmeg.

Bake for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve. (8 servings)

Opa!

Friday Fun - Savor the Flavor of: Black Bean and Salmon Tostadas

Here's a yummy and healthy recipe I thought I'd share with you today - I think it's yummy, so if you try it, let me know what you think!

Black Bean and Salmon Tostadas

From EatingWell: January/February 2010

Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.

4 servings, 2 tostadas each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients

8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix (see Tip) or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)

Preparation:
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Nutrition
Per serving : 319 Calories; 11 g Fat; 2 g Sat; 6 g Mono; 16 mg Cholesterol; 43 g Carbohydrates; 16 g Protein; 12 g Fiber; 352 mg Sodium; 670 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 1/2 lean meat, 1 1/2 fat
Tips and Notes:
Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.

Delightful Discoveries - Plum Perfect 08.21.10

What is it about plums that make them so wonderful? In my humble opinion, everything! They are one of my favorite fruits, but then again, I have a lot of favorite fruits! Nutritionally, plums are low in fat and saturated fat-free, sodium-free, cholesterol-free and high in vitamin C. Prunes (dried plums) are also a good source of both vitamin A and fiber! Plums come in a variety of colors - from the yellowish green of Mirabellles to luscious Italian prune plums with their rich deep purple/almost black skins, and every shade of red and purple in between!

Today's feature showcases plum purple - a popular color for fall. Before I start showing you my selections tho, I want to share a recipe for plum pierogies (Polish dumplings) that one of my childhood friend's moms used to make when Italian prune plums went into season at the end of summer. If you like eastern European cooking, these are a wonderfully sweet and refreshing dessert treat! A little bit of work for a lot of eating pleasure!

Jenny's Plum Pierogies

Ingredients:

4 1/2 cups all-purpose flour

2 teaspoons salt

1/3 cup plus 2 tablespoons butter, melted

2 cups sour cream

2 eggs

1 egg yolk

2 tablespoons vegetable oil
20 small Italian Prune Plums, slit and pitted
granulated sugar

Directions for dough:
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the 2 tbsp butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.

Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and place a pitted plum in the center. Spoon a teaspoon of sugar into the plum where the pit was and draw edges of plum back together. Fold the circle of dough over into a half-circle, and press to seal the edges. These can be either cooked or frozen now. If storing, place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

In a saute pan, melt 1/3 cup butter over medium to low heat. Add cooked pierogies and brown. Some juice from the plums should ooze out of the pierogis into the butter. Remove pierogies and put on serving plate. Stir butter with plum juices and spoon lightly over pierogies. Dust with powdered sugar if desired. Enjoy.

They are yummy and decadent, and so easy to enjoy! Now, how about enjoying my plum purple treasures from Etsy!

Purple Lady When I am Old 11 x 14 Limited Edition Giclee from bouldnart

Calmness Handwoven Shawl from Seasideweaver

Plum Faux Suede Shawl from StitchesStones

BLING Angora Sock Monkey from IndyAndCleo

Royal Necklace from waterwaif

Handmade Beaded Flower Bead from Almost Precious

Emilie's Garden Flower Clip from ArdentReverie

Moth Pendant from BoomGlassArt **

Purple Swirly Recycled Glasses case from RevivalVintageDesign

I'd call that plum perfection! And it's just a small sampling of the luscious plum items that handmade artisans create, vintage sellers rescue, and supply sellers offer as inspiration!

Tomorrow is "Be An Angel Day" and as part of my commemoration of this day, I'll be showcasing some of the best and beauteous angels ever to grace the handmade marketplace! If you have any angels to offer or know of a shop that does, nominate it by clicking here to e-mail me the link to the page of the shop where I can view the item! You can also view my calendar of future features by clicking on the "Be Featured" link in the right sidebar :)

Be an angel and send me lots of lovely suggestions! Until our paths cross again, have a great weekend!


** (this is my new designation for an undiscovered/underdiscovered shop of the day!)

Delightful Discoveries - Apple of My Eye 08.09.10

Each year, National Apple Week is observed during the second week of August here in the US, so I thought I'd add to the celebration by showcasing just a few of the many, many apple themed items that are available from the handmade and vintage communities!

Before I begin my feature however, I thought I'd share one of my favorite rich and decadent recipes using apples! (Warning though - this is definitely not on the healthy eats menu!) I love taffy apples with their rich caramel, tart apples, and crunchy nut coating... and this taffy apple pie recipe makes it even easier to enjoy that flavor and texture combination without worrying about biting into the wooden stick or the apple core!

Taffy Apple Pie

Ingredients

* 2 cans Eagle Brand sweetened condensed (NOT evaporated) milk
* 3 large apples (I like to use one each granny smith, one golden delicious, and one braeburn)
* 2 tsp lemon juice
* 1 graham cracker crust pie shell
* Chopped peanuts for topping (I prefer the chopped nut topping)

Directions

Remove labels from cans of condensed milk. Place unopened in pot, cover with water and heat to boiling. Allow to boil for 3 hours. Make sure you add more water as it evaporates. Remove from heat after 3 hours and allow to become cool to touch or rinse under cool water. Place cans, still unopened, in refrigerator for 1 hour. Cut up apples but don't peel, just core, toss lightly with lemon juice to keep from browning. Place apple pieces into a deep bowl with cooled milk. (Milk may have the consistency of cream of mushroom soup, but as it mixes with the apples and sets, the consistency will become smoother) Spoon into pie shell and sprinkle with nuts. Allow to chill and set for at least one hour, but preferably overnight. Serve. Eat. Get seconds. Hide rest of pie from spouse and children - for their own health of course. Finish off pie in private.

If you like taffy apples, you'll love this pie! I also hope you love the pieces I've chosen to share with you today...and here they are :)

Little Green Apples was the title of a sweet romantic love song that was popular back in the 70's - and these little Green Apple Earrings in Copper from BeadWizzard are also sweet and romantic and just the most amazing shade of green - perfect for all of those August birthdays out there!






Don't Sit under the Apple Tree with Anyone Else But Me - an old Big Band classic popular during World War II just may have been the inspiration for this Vintage Handpainted Cookie Jar featuring apples and apple blossoms on some branches. Head on over to vintagenowandthen to see this and many more items that would be perfect with your vintage or retro decor!





One Bad Apple Don't Spoil the Whole Bunch, Girl... ahhh, Donny Osmond and the Osmond Brothers...a song that was popular during my school days! And speaking of school days, wouldn't this Apple a day for the Teacher quilt from QuiltSALAD make an amazing gratitude gift from your local PTO to the school that does so much for your young ones?





Tell the world that your little one is the apple of your eye by sending them off to school in this adorable custom fit Apple Hat from HatsForHumanity. Not only will your child look adorable, but another needy child will also receive a much needed hat for every hat that is purchased through this charity based shop!!





Almost 20 years ago, one of our local TV stations began honoring eight outstanding teachers each academic year with a Silver Apple award for excellence. Since excellence can takes many forms, from being an outstanding teacher to having kept that resolution to hitting the gym several days a week, what better way to reward yourself than with a special treat - like these darling Silver Apple Charm earrings from TheApple!







First there were tea cozies. Then there were Coke can cozies. Cell phone cozies and soap cozies...and, yes, you guessed it - apple cozies! Not only can you keep your fruit somewhat protected from bruising, but you have to admit that reaching into your lunch bag and pulling out something like this adorable Apple Cozy with its cute little lady bug from UnravelMe is just going to make you smile! Makes a sweet gift for your child's teacher or day care worker as well!

That's it for my apple cart today! Tomorrow I'll be spotlighting some Hunter Green items, so start sending me your matching items or your favorites from another shop so that I can start going thru them! If you follow me on Twitter or are a fan on Facebook and you happen to see one of my requests throughout the day for items, please don't hesitate to pass it along by retweeting or sharing it on FB! Getting the word out continues to be greatly appreciated :)

Take care and have a marvelous Monday!

Good for You Lemon Blueberry Muffins

Pam from cooljewelrydesign asked for a recipe forblueberry muffins... so, in honor of National Blueberry Muffin Day, here's one of my favorite recipes - I've adapted it a bit from the original so that it's low fat, low sugar and still delicious. Lemon complements blueberry very well, and since citrus is detoxifying and blueberries are filled with good-for-you antioxidants, you can't go wrong with these - especially if you're using fresh fruit! My changes to the original recipe to lower the fat/sugar content are in parentheses - be sure to add one of the other, but not both!

Good for You Lemon Blueberry Muffins

Ingredients

• 1/2 cup plain yogurt
• 3 tablespoons vegetable oil (or equivalent in unsweetened applesauce)
  
• 1 tablespoon lemon juice
• 1 whole egg, lightly beaten (or 2 egg whites or the equivalent in egg substitute)
  
• 1/2 teaspoon lemon extract (optional)
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (or Splenda® granular)
  
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 - 1 1/2 cups fresh or frozen blueberries
• Decorator (large crystal) sugar for decoration (optional)

Directions

1. Preheat the oven to 350 degrees F (176 degrees C). Spray a 12 cup muffin tin with Pam or mist with canola oil, or line with paper cupcake liners.
2. In a large bowl, mix together the yogurt, oil (or applesauce), lemon juice, egg whites, and lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar (or Splenda® granular), baking powder, salt, and lemon zest. Add the wet ingredient mixture to the flour mixture, and mix until just blended. Gently stir in the blueberries. Spoon the batter evenly into the prepared muffin cups. SprinkleDecorator sugar over the tops for decoration, if desired.
3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the muffins in the muffin tin on a wire rack.
4. Eat!
5. Have another one!
   

Happy Blueberry Muffin Day!

Sensational Strawberries

Strawberries - Sweet, succulent, and supremely satisfying, these delicious little red "fruits" (they're technically not a true fruit, but we'll forgive them for that!) are not only tasty, but they pack a powerful nutritional punch - and also lend themselves beautifully to such items as kitchen decor, toys, and clothing and accessories.

Some fun facts about strawberries:

• They actually have more vitamin C than a medium sized orange (per serving of 8 berries)
• In a recent study, strawberries ranked second among the top ten fruits in total antioxidant capacity - one reason why they may help prevent cancer and heart disease!
• Strawberries are actually a member of the rose family.
• Strawberries may help relieve headaches! They contain natural salicylates, an ingredient that's found in aspirin!
• The second wife of Henry VIII, Queen Anne Boleyn, had a strawberry-shaped birthmark on her neck which unfortunately, some claimed, proved she was a witch.
• The average strawberry has 200 seeds, and is the only "fruit" with its seeds on the outside.
• There is a museum in Belgium devoted to this wonderful fruit!
• The strawberry is the state fruit of Louisiana

Strawberry themed items are plentiful on Etsy, so my shopping trip was easy except for having to narrow down my selections! Here are my picks in the strawberry category!




This darling Strawberry fairy from coccinelfe is almost too cute for words!










Adorable and so girly-girl, this Strawberry Patch Bow by PeachyandPip would look sweet on any little girl in your life!








Do you love chocolate covered strawberries? Then you're sure to love these chocolate covered strawberries wine glasses from heidimariedesigns. What a fun way to dress up your dessert party table!






One of my favorite ways to eat strawberries is in strawberry shortcake - but I'm talking about the old-fashioned, made with biscuits and freshly whipped cream strawberry shortcake that I grew up on... not the overly sweet spongecake shells and sugary whipped cream that most people think of! So I will end my post with a recipe for making this treat from scratch, but if you want to use Bisquick or your favorite biscuit mix for the dough, that will work just as well!

Old-Fashioned Strawberry Shortcake

5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake (see recipe below)
3 cups chilled whipping cream
Sugar to taste

Wash and hull strawberries; drain. Either leave the strawberries whole or slice. In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate for at least an hour. Prepare shortcake.

************
Shortcake:
4 cups all-purpose flour
1/2 cup sugar (more or less to taste - I prefer less)
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 egg, beaten
1 1/4 cups milk

Preheat oven to 400 degrees F. Grease two large baking sheets.

In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.

On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds.

Bake 15 to 17 minutes or until golden brown.
***********
In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar. (Tip - put your beaters and your mixing bowl in the freezer to chill them before whipping the cream)

To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream.

Tips: Best served when shortcake is warm. Shortcake can be reheated.

Makes 8 servings.

Have a Little Heart...

So, exactly what is an artichoke heart? I mean, after all, plants don't have blood coursing through their leaves or anything and the process that draws nutrients and water into the plant couldn't be compared to an animal's circulatory system. No, an artichoke heart is simply the inside of the base of the artichoke globe - the part that's left after you've pulled off all of the leaves and eaten the soft pulpy insides by scraping them between your teeth and removed the "choke"- that slightly fuzzy part covering the heart.

Artichokes are one of those vegetables that seems to intimidate some people, and I'll admit that I was in my late 30s before I had my first experience with eating one, but if you've never tried it, chances are good that you'll like it! If you're not sure how to prepare or eat an artichoke, the California Artichoke Advisory board has some great tips here.

Artichoke hearts are tasty when marinated or served with your favorite dipping sauce - but they also make a great addition to a variety of sauces, dips, and spreads.

I was searching through some recipes for something a little more decadent than the typical artichoke and spinach dip, and since we love shrimp here at home, I thought that this Shrimp and Artichoke Dip would be a perfect recipe to share on this National Artichoke Hearts Day! It's a Paula Deen recipe, so it's heavy on the comfort and the calories, but it can be decalorized a bit by using nonfat half and half (I know, that's kind of an oxymoron, but the stuff isn't half bad and the difference in fat calories is amazing) and substituting an egg substitute for the egg yolks. Extra virgin olive oil can be substituted for the butter as a healthier fat as well. Bon apetit!

Ingredients

1 (13 3/4 ounce) can artichoke hearts, drained and chopped
2 egg yolks, lightly beaten
1 dash pepper
1 dash salt
1 teaspoon garlic powder
1/4 cup sherry wine
1 tablespoon Worcestershire sauce
1/4 cup grated parmesan cheese
1 1/2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons butter
1 lb shrimp, cleaned, peeled, and deveined
1/4 lb fresh mushrooms

3/4 cup grated Monterey jack and cheddar cheese blend (combined)
paprika

Directions

Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve with your choice of crackers, tortilla chips, pita chips, bagel crisps, or garlic crostini (my favorite!).

The following Etsy shops have been featured in this article - be sure to stop by and see all of the wonderful other goodies they contain!

Farmer's Market - Artichokes Photograph 8x10 - KBuchananPhotography
Artichoke Caponata 8oz. - BettysGourmetDelight

Oops, and before I forget - a happy birthday to our grandson Caden, who's turning 4 today! Love ya sweetie!

Tickle Your Tastebuds Tuesday

I thought I would share a couple of favorite recipes with you today - one is by request since I had mentioned that I love olive tapenade in an earlier post. The other is because it's National Linguine Day and I happen to have a favorite linguine dish recipe I'd love to share.

This olive tapenade makes a wonderful appetizer when served with garlic crostini or bruschetta, although it can also be used as an accompaniment for any pasta - just like you would use a pesto. I'm not a huge fan of capers or hairy fish (anchovies) so this may not qualify as a "traditional" tapenade, but I will vouch that it's yummy! For an extra special treat, add in some artichoke hearts (chopped finely or minced) for a superb taste and texture.

1 cup pitted green olives (any mixture of olives will work - I personally love good green Italian olives and kalamatas mixed together)
1/2 cup pine nuts (you can use walnuts in a pinch, but pine nuts are much better)
1/2 cup chopped fresh parsley
1/2 cup chopped green onion
1/2 cup chopped white onion
1/3 cup olive oil ( I prefer really good extra virgin olive oil - it's worth the extra cost)
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1-2 large cloves of garlic

Directions
(the easy way) - Put all ingredients in a food processor. Use on/off pulses about 5 times just so everything holds together, but is not pureed.
(the better way) - Finely chop or mince the onions and garlic. Saute them until they are just beginning to caramelize (turn golden around the edges). This releases the natural sugars and I think really improves the taste. Remove from heat and let cool. While it's cooling, finely chop or mince the olives and add it to the cooled olive/garlic mixture along with the rest of the ingredients. You can add a bit of fresh rosemary if you'd like as well. Serve as a topping for crostini or bruschetta or toss with pasta for a wonderful side dish. This only lasts for a couple of days in the refrigerator, but chances are good it will go quickly!

This next recipe is one of my favorite ways to have linguine. The pasta is easy, simply cook al dente per the package directions... and top with this!

Shrimp and Scallops with Garlic in White Wine

1 tablespoon extra virgin olive oil
1 medium red bell pepper, julienned
1/2 cup chopped red onion
2 cloves garlic, finely chopped
1/2 pound bay scallops
1/2 pound jumbo shrimp, peeled and deveined
2/3 cup white wine
1/2 tablespoon Dijon mustard
1/4 cup chopped flat-leaf parsley
Salt and Pepper to taste

Heat the olive oil in a skillet over medium high heat. Add peppers, onions and garlic. Cook just until vegetables are tender, about 5 minutes, stirring often. Add the scallops and shrimp and cook 1 minute longer. Add wine and simmer for 2 minutes, or until scallops and shrimp are just cooked through. Stir in mustard and parsley. Taste and adjust seasoning with salt and pepper. Serve over linguine.

If you still have room for dessert, a frosty light granita or gelato is perfect and easy on the calorie budget!

Enjoy!

My Favorite Foods From A-Z

Okay, so I waited until almost the last minute... shame on me... One of my "things to do" as a member of the Etsybloggers Team is to participate in a "blog carnival" by writing a post on a specific topic. This time around, we could write about how "Back To School" time affects our life or we could write about our favorite food (and include a recipe for it if we actually made it).

Since I don't have kids in school, and my grandchildren are all preschoolers, and I live in a neighborhood that is basically adult/over 50, "Back To School" really doesn't have much of an effect on my life. But to pick ONE favorite food? Eeek... I just love food too much -what a dilemma! But wait, I know... I could pick ONE favorite food for each letter of the alphabet. That should count, right? (And I'm covering my butt by posting a recipe for one of my all time favorites). So, here you have it, my (very abridged) list of favorite foods from A-Z!!!! Enjoy :)

A – Atomic Cake (1 layer chocolate, 1 layer banana, 1 layer yellow with strawberries and smothered in whipped cream)
B – Baba Ghanoush (Middle Eastern Eggplant dip/spread)
C – Cucumber and Onion Salad with Sour Cream
D – Dumplings with homemade chicken gravy
E – Eclairs with real traditional custard filling
F – Funnel cakes with just a light sprinkling of powdered sugar
G - Gyros
H – Hot Dogs – Chicago style (and forgive me you purists… with ketchup too!)
I – Italian Beef Sandwich with peppers and mozzarella (Chicago style!)
J – Jonagold apples
K- Kielbasa (Polish Sausage)
L – Lasineciai (Lithuanian Bacon Buns – There’s a recipe below!)
M – Macaroni and Cheese
N – Nachos – with guacamole and sour cream
O – Olive Tapenade (an olive spread that is incredible!)
P – Pizza (THIN crust preferably with Italian sausage, olives, mushrooms and green pepper)
Q – Quinoa (a wonderful protein rich grain dish!)
R – Rye Bread with caraway seeds
S – Spinach dip
T – Tortellini (spinach and cheese are my fav)
U – Ugli Fruit
V – Veal Scallopine
W – Watermelon
X – Xoriatiki (Greek Salad)
Y – Yankee Pot Roast
Z – Zeppolis (Italian Fried Dough Balls)

Lithuanian Bacon Buns (Takes some work but is SO worth it!)

Ingredients
1 1/2 lb Bacon, finely chopped
1 Large Onion, finely chopped
2 Cups Milk
1/2 lb Butter
1/2 Cup Sugar
1 Tsp Salt
1 Pkg Fresh or granulated yeast
5 Eggs, slightly beaten
6 Cups All-purpose flour

Directions

Put chopped bacon and onion in skillet; cover with water. Cover pan; simmer until water evaporates. Put complete mixture (don't drain) into a loaf pan and cool in refrigerator while you make the dough.

Heat milk and butter until lukewarm, not hot. Add sugar and salt. Dissolve yeast in 1/2 cup of this lukewarm liquid. It will become frothy as the yeast begins to grow. Add the eggs to the dissolved yeast mix. Stir in sifted flour; beat vigorously. Cover; let rise in warm place until doubled (2 hours). Punch down; cover and let rise again.

Cut dough into four sections. Roll each section on lightly floured board until 3/8-inch thick. Cut circles with cookie cutter. Put a healthy (ok, that's a bit of an oxymoron) teaspoon of cooled bacon mixture in center of each; fold sides over. Put seam side down on lightly greased cookie sheet; let rise again until doubled. Bake at 375 degrees for 15 to 20 minutes until lightly tanned; brush with mix of egg yolk and 2 teaspoons water. Continue baking until golden brown, 10 minutes.

Serve hot or reheat. Makes 5 dozen.

A Balanced Diet is a Cookie in Each Hand

Happy National Sugar Cookie Day! I'm going to admit something that I know will appall alot of people out there, but sugar cookies are not my all time favorite cookies. That honor goes to a coconut sandwich cookie filled with marshmallow and raspberry jam, but I will admit that when it comes to sheer versatility for design and being able to create a theme around cookies, there is nothing that beats a sugar cookie!

So, here is a recipe that I've borrowed from the Food Network and one of my favorite chefs there - Alton Brown - the chemist of cookery. For those of you who have never watched his show, I happen to enjoy the fact that he loves to discuss the actual chemical changes that occur during food preparation and cooking. Such a different slant from the usual cooking show fare!

Ooops, before the recipe, here are a couple tips that I've learned over the years.

• If you do a lot of rolled dough cookie making, invest in rolling pin rings - they're simple rings that slide over the ends of your rolling pin, holding the rolling pin at the perfect height for whatever you're rolling out, allowing your cookies to have a perfectly uniform thickness
• Parchment paper is a baker's best friend. It protects your cookie sheets, is moisture and grease resistant and the cookies practically slide off of it. Simply cut (or fold) a piece of parchment paper to fit your cookie sheet (or cake or brownie pan) and you'll have a liner that keeps cookies from sticking, can be easily lifted off the pan (great if you need to transfer cookies that haven't cooled quite enough), and will last through a few trips to the oven if you're making a mega batch of cookies!
• Using powdered sugar instead of flour to roll out your dough will leave your cookie dough less tough and definitely a little sweeter. Be sure that your oven temperature is accurate though, because the extra sugar can cause the cookies to brown a bit faster.
• When baking rolled and cut sugar cookies, place cookies of the same approximate size and thickness on the same sheet. This will assure that those smaller cookies aren't overdone while the large ones are undercooked!
• For softer cookies, experiment with mixing shortening and butter instead of using all butter.

Okie dokie - here's the recipe... enjoy!!!

Sugar Cookies a la Alton Brown

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

In addition to all of the other wonderful things that are available on Etsy, be sure to check out the many wonderful baked goods shops there as well. From delicious drop cookies to beautifully decorated sugar cookies like the ones you see here, you can be sure that the cookies you purchase are made with the finest ingredients, plus that extra special pinch of love! The cookies that are making their appearance in this article are just a few of the wonderful sugar cookies available at sugarandflour on Etsy. Pastry chef and mom, Karen specializes in sugar cookies, although you may occasionally find a few other cookie treats in her shop as well! Why not treat yourself and your family and order a dozen today!

Cool Eats for Hot Summer Days

Summer heat can definitely make the thought of a hot appetizer or snack unappealing. I love cool and crisp recipes during the summer months and this recipe for shrimp ceviche (seviche) is one of my favorites.

Traditionally made with a combination of fish and shellfish, this recipe uses shrimp exclusively. It tastes equally scrumptious with lobster, scallops, white fish, sea bass, yellow fin tuna, or swordfish or any combination of these. For those of you who may not know what ceviche is, it is a seafood dish which originated in South America (probably Peru or Ecuador) where the seafood is "cooked" through marinading it in citrus juice. This process changes the chemistry of the fish and shellfish, producing similar results to that of cooking under heat. For those of you who are a bit more cautious about shellfish and bacteria, pre-cooking the shrimp (or other seafood) is acceptable, but you don't want to overcook it to the point that it becomes tough.

This makes a wonderful appetizer when served in margarita or martini glasses (similar to a shrimp cocktail), or can even be served as a main dish. Avocado wedges make the perfect garnish and add a wonderful contrast of color!

Shrimp Ceviche

Ingredients:
3 lbs small raw shrimp, cleaned
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped (I'm not a huge fan of cilantro, so I usually halve this)
1 serrano chile, seeded and finely chopped
1/2 of a cucumber, peeled and diced
1 red onion, diced
salt and pepper to taste
3 tablespoons tomato sauce

Preparation: Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer.

If you're serving this as an appetizer, tortilla chips are the accompaniment of choice. Or you can serve it as a main dish or even a relish over your favorite grilled, broiled, or baked fish entree.

Enjoy!

Fragaria Deliria

Fragaria is the scientific name of that luscious, sweet, juicy fruit we call the strawberry... and in my household, we are crazy about them! Needless to say, May is one of our favorite months of the year, since it is officially "Strawberry Month" and the pickins are plentiful and low cost both at our local supermarkets and farmers markets.

This wonderful pseudo fruit was first cultivated as the woodland streberry in the 17th century, the garden variety being first bred in Europe in the 18th century. This European developed garden variety, which is what we commonly refer to when we talk about strawberries, was actually created from a hybrid of varieties found in North America and Chile. Strawberries contain more vitamin C than oranges, are high in fiber, potassium, and anti-oxidants, low in calories, non-fat, and a good source of folic acid.

Today is officially Strawberries and Cream day, and while we do love the simplicity of a good strawberries and cream treat (our favorite healthy version of the recipe is listed later on), there are so many other ways to decadently enjoy these wonderful berries! Some of our favorites are definitely not exactly waistline friendly, but if you only indulge occasionally, any of these treats are definitely worth the little bit of extra workout time!


My personal favorite is traditional strawberry shortcakes - not the kind with those sweet spongecake shells, but the old-fashioned way, with fresh baked biscuits and freshly whipped sweet cream... nowhere near as sweet as the others, but so much more satisfying and just a back home comfort food! One of my husband's favorites is a simple bowl of sliced strawberries that has been allowed to soak in some Grand Marnier liqueur and topped off with a dollop of fat free sugar free vanilla pudding. The blend of the strawberry flavoring from the fruit and the orange from the liqueur is so sweetly complementary and the pudding adds just the right bit of creamy texture to each spoonful. If you're into dehydrating fruit, strawberries are a great choice and add just the right flavor to everything from cereal and oatmeal in the morning to a fruity touch in a leafy salad served with a vinaigrette dressing for an evening meal! We also enjoy them dipped in chocolate (we've even found a shop that uses sugar free chocolate!), skewered with other fresh fruits and spritzed with honey and sprinkled with coconut. If you're adventurous, the next time you want to just enjoy a bowl of fresh strawberries, instead of sprinking them with your favorite sweetener, try sprinkling them with a little pepper - the flavor is amazing! Whether you eat them plain, in pie, on or in cake, or even cooked as a strawberry soup, this lovely red fruit is berry delicious!

Here's the recipe for our healthy "Strawberries and Cream" (Serves 6)

Ingredients
1 1/2 cups fat-free sour cream
1/2 cup brown sugar (I've used the Splenda brown sugar substitute and it works well too!)
2 tablespoons Amaretto liqueur
1 quart fresh strawberries, hulled and halved (reserve 6 whole for garnish)

Directions
In a small bowl, whisk together the sour cream, brown sugar and liqueur.
In a large bowl, add the halved strawberries and sour cream mixture. Stir gently to mix. Cover and refrigerate until well chilled, about 1 hour.
Scoop the strawberries into 6 colorful bowls or chilled sherbet glasses. Garnish with whole strawberries and serve immediately

You can, of course, simply serve the sliced strawberries drenched in sweet heavy whipping cream or just topped with some freshly whipped cream with a bit of confectioner's sugar added to sweeten it, but since my hubby is diabetic and we try to watch what we eat, I don't think you'll be disappointed in the healthier version!

Thanks to the following shops on Etsy for contributing their photos to illustrate my strawberry flavored post today! Be sure to stop by and see all of their wonderful wares :)

Strawberry Parfait Pendant Necklace - CherryRedStudio
Strawberry Button Necklace - AwkwardTurtleDesigns
Strawberry Champagne Soap with Shea Butter - soapdeli
Strawberry Dream Neckklace and Earring set - meego
Stawberry Fields on Sunday-SNAP CLIP BARRETTES - FlyingButtons
Chocolate Strawberry Cupcake Gift Tags Set of 4 - blackcatmima
Pink Strawberry Sprinkled Sugar Cookie Biscuits - sophiestansfield
Red Strawberry Shortcake Super Charm Necklace - LaurasJewellery

Eat Your Veggies! Errr, Ummm... Fruit??

Yesterday's celebration of National Zucchini Bread Day sparked a discussion between my husband and me about "so-called" vegetables. You have to understand something about me. I spent the last 8 years of my office career doing research on the internet about medical procedures and new technology. Half of my job was being a professional Googler... and now that I am self-employed, old habits die hard. Whenever something interesting or debatable comes up, or someone needs information quick, I am at the ready with my "staff of Google". We gave it that name after spending some time in a chat room where medieval times were discussed, and where I got a reputation for being able to find the answer to virtually any question in under 5 minutes. But, I digress...

While looking for a trivia question about zucchini, I ran across a website that talked about fruits and vegetables - or rather, what most of us as non-scientific common folk refer to as fruits and vegetables. Now, I have a pretty good knowledge base, because well, I'm curious - about anything and everything. But even I was surprised to find out that some of the foods that I thought were vegetables, weren't. And some foods that I thought were fruits, weren't! And then there were those that I thought didn't fall into either category, but actually did!

Quiz time... see if you know exactly what category the following items fall into - botanically speaking, that is - fruit, vegetable or neither! Be sure to read below for more information :)

1) Zucchini Fruit

2) Pecans Fruit

3) Cucumbers Fruit

4) Rhubarb Vegetable

5) Allspice Fruit

6) Eggplant Fruit

7) Peppercorns Fruit

8) Avocado Fruit

9) Mushroom Neither - it's a fungus

10) Coconut Fruit

11) Corn Fruit, although it's considered a grain as well

12) Coffee Beans Coffee beans are the seeds of a fruit

You can learn the answers by clicking your cursor next to the item and dragging your mouse over the area (the answers are simply in whited out text to hide them!)

What makes a fruit a fruit and a vegetable a vegetable? Basically, fruits are developed from flowers, vegetables aren't. The simplest clue is to ask - does it have seeds? If it has seeds, then it is a fruit. At a more technical level, fruits are defined as the fleshy reproductive organs of plants; the ripened ovaries containing one or many seeds. Which means that things like squash, cucumbers, and green peppers are really fruit! Scratching your head yet? Thinking that all plants have seeds? True in a sense, which means we have to go beyond the "seedy" part of the definition to determine what part of the plant we're eating.

Vegetables do not originate from flowers; instead, they are the plant's roots (carrots), stems (celery), leaves (cabbage) and other edible parts of a plant. Surprisingly, the science of botany has not defined "vegetable". Perhaps because, it appears, that all vegetables are, from a loose botanical standpoint, fruits - since they all have seeds.

Legally, the US government decided to take a stand and go with the more traditional culinary definitions. From a culinary point of view, it's much simpler. If it's sweet or typically served in a sweet dish, it's a fruit. If it's not, it's a vegetable. I knew there was a reason I liked culinary types! So, the next time your spouse or child says they hate vegetables, plop that medley of zucchini, peppers and tomatoes in front of them and tell them it's a fruit salad!

In honor of this article that was inspired by yesterday's National Zucchini Bread celebration, I'm including my favorite zucchini bread recipe for you to try and hopefully enjoy!

Mom's Zucchini Bread (makes 2 loaves - since it won't last long!)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup golden raisins

DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, raisins and nuts until well combined. I like to chop the raisins in half and toss with a little bit of flour first to help them distribute better!

Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

A huge thanks to the following Etsy shops for the use of their items in my blog today!

Carrot - Medium - Browns Country Originals

Watermelon Scrubbies - Set of 2 - Craft Twins

Vintage mushroom candle - Moxie Mittens

Farm Fresh Tomatoes-MINI PONYTAIL HOLDERS - FlyingButtons

Got Nuts? T-shirt - Stoopher & Boots

Apple Cozy - HABby Creations!

Grand, Glorious, GARLIC!

Ok, so today is National Garlic Day - that day we pay homage to this interesting little bulb that you either love or hate. Personally, I like the flavor of garlic in food - as long as it's not overwhelming - and I just follow one simple rule when it comes to eating it. I make sure the people around me are eating it as well!

I've perused the web and found a wealth of fun facts about this great little vegetable that has found its way into the pantries and hearts of people the world over. Read on...

(Note - all of the photos included are great items from Etsy shops - which goes to show, you can find virtually EVERYTHING on Etsy!)

• Garlic is a member of the onion family which also includes leeks and shallots. (Making it both a vegetable and an herb)
• It's also a relative of the lily, and a mature plant has lovely lily-like flowers in shades of white, pink, or purple.
• Its pungent flavor is due to a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense just after mincing. (although cooking actually makes the flavor more mild, nutty, and sweet!)
• Garlic may be the world's next wonder drug! Ongoing studies are finding that garlic may ward off heart disease, cancer, colds, and flu. Eating garlic also lowers blood cholesterol levels. and reduces the buildup of plaque in the arteries. In 1858, Louis Pasteur documented that garlic kills bacteria, with one millimeter of raw garlic juice proving as effective as 60 milligrams of penicillin - AND, it doesn't destroy good bacteria in the intestinal tract like antibiotics do! During World War I, when penicillin and sulfa drugs were scarce, garlic solutions were used as an antiseptic to disinfect open wounds and prevent gangrene. It has even been used to treat acne, warts, and toothaches and athlete's foot. Garlic oil is a safe treatment for ear infections - especially in babies and young children. (No wonder it's considered a superfood!)
• Egyptians fed garlic to the slaves building the pyramids to increase their strength.
• In ancient Greece and Rome, garlic enjoyed a variety of uses, from repelling scorpions to treating dog bites and bladder infections to curing leprosy and asthma.
• In the Middle Ages garlic was used to combat the plague and was hung in braided strands across the entrances of houses to prevent evil spirits from entering. (This is probably where the connection between garlic and vampires was born!) The scientific community hasn't been able to confirm garlic’s effect on evil spirits, but I can tell you from experience, it has been proven that garlic, at the least, may prevent a goodnight kiss at the end of a date.
• Brides carried bouquets of garlic and other herbs instead of flowers at ancient Greek and Roman marriage ceremonies. In some cultures, Grooms wore cloves of garlic in their buttonholes to guarantee a happy wedding night. (hmmm... sounds a bit kinky to me!)
• If you have a fear of garlic, you suffer from alliumphobia. (I feel a little like Lucy Van Pelt right now!)
• The majority of garlic (90%) grown in the United States comes from California, although the world's biggest supplier is China (Is there ANYTHING that that country doesn't mass produce?)
• In the garden, garlic will ward off Japanese beetles, and spritzing your rose bushes or other plants will keep aphids away.
• When picking out garlic at the grocery store, choose firm, tight, heavy dry bulbs. Elephant garlic has a slightly milder flavor than the more common varieties.
• If your garlic has sprouted, it is still usable although it has lost some of its flavor and health benefits.
• Garlic has even found its way into the realm of desserts. Recipes for garlic ice-cream, gelato, sorbet, cheesecake and even garlic-chocolate chip cookies are all available on the Internet and some of the garlic festivals dish up these goodies to garlic loving guests. Before you say blech... remember that roasted garlic is very sweet and nutty, so don't knock it until you've tried it!






So, enjoy National Garlic Day by indulging in your favorite garlic-laden dish, if you are so inclined! Here's my husband's recipe for Lobster scampi (it's his traditional birthday treat meal!) - I probably would adjust the garlic amounts for taste, but it is oh, so yummy! If you want to be a little more heart healthy, use half butter or margarine and half extra-virgin olive oil. This recipe serves 4.

Lobster Scampi

1 lb. (3 cups) lobster meat, cut into chunks
1/2 cup butter or margarine
3 tbsp. chopped garlic
1 cup dry white wine
1/2 cup clam juice or chicken broth (your preference - we've done both
salt and pepper to taste
chopped parsley for garnish
3 cups cooked rice or 1 lb. cooked pasta (if you want to be totally decadent, this goes wonderfully with aglio e olio (pasta with garlic and oil)

In a medium sauté pan, melt half the butter and add the garlic. Cook until tender, about 1-2 minutes. Add wine, juice or broth and salt & pepper. Add the lobster meat and return to a simmer. Lower the heat, then add the remaining butter. Simmer until butter melts, lobster is cooked through and sauce thickens slightly.

Serve immediately over pasta or rice and top with parsley.