Baked Cream Corn with Red Bell Peppers & Jalapenos

This recipe comes from the Food Network. I made it alongside some skirt steak for Labor Day weekend and it was a HUGE hit!!!! This was not as rich as one might think and was absolutely perfect! I will definitely be making it for many years to come as it could not be easier. And it's certainly special enough for a holiday side. 

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers diced
1 cup heavy cream
2 tsp salt
Pepper
½ to 1 stick salted butter, cut into pieces
 

Preheat over to 350. Slice the corn kernels from the ear in a large bowl. Add peppers, heavy cream, salt, a generous amount of pepper and butter. Mix well. Pour into a 9x13 baking dish. Bake for 45-55 minutes. I like to put under broiler for just a couple minutes at the end to brown it a bit.

 

Parmesan Crusted Potato Halves

What an awesome variation to the baked potato. I absolutely love these! Wish I had better pics but the craving for these suckers took over & I didn't make time for photos with them as the focal point.

{Printable Recipe Here}

6 small potatoes, scrubbed & cut in half

1/4 cup butter

Grated parmesan cheese

Garlic powder

Other seasonings (to personal preference)

Sour cream for dipping 

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping. 

Food for Thought

Obviously use less butter if you are using less potatoes and a smaller pan to cook them in. These are simply incredible and nice variation to a baked potato.

Chicken, Arugula & Provolone Pressed Sammy

Like most foodies, I love kitchen gadgets & appliances but there are some that just take up more room more than they add worth. One is the Panini press. Maybe I feel this way because I have a George Foreman & it's worked beautifully for pressing & warming sandwiches through. Whatever you have or don't have, making warm melty sandwiches at home is a breeze.

This is a classic combo & one that we really enjoyed. I am falling more in love with Cuban bread because it is perfect for these sandwiches although you can use what you prefer, like Ciabatta or Sourdough. I am even going to start keeping pre-measured sections of bread in my freezer so they're sandwich ready!

{ Cuban bread will press down even thinner than sandwich shown above which was with French Bread}

CHICKEN, ARUGULA & PROVOLONE PRESSED SAMMY

{ Click for Printable Recipe }

4 chicken breast halves boneless & skinless
1 tblsp olive oil
1 tsp sage
1 tsp rosemary or thyme
Salt & Pepper
4 pieces of crusty bread like Cuban, about 6” long
1/3 cup balsamic vinaigrette dressing
2 cups arugula washed & dried
8 pieces prosciutto thinly sliced
8 pieces Provolone cheese thinly sliced

Brush chicken breasts lightly with oil. Sprinkle chicken with sage, rosemary, salt & pepper. Grill chicken breasts over charcoal grill or under broiler until firm to the touch. Transfer to plate & let cool slightly.

While chicken is cooking, cut each sandwich loaf without cutting all the way through. This will keep your sandwich from falling apart when it’s being pressed & warmed through. Hollow out the

loaf by removing just some of the bread inside.

Sprinkle bottom of each piece with vinaigrette. Divide arugula among each loaf. Layer 2 slices of prosciutto on each.

Add 2 slices of cheese. Slice each chicken breast half crosswise into diagonal slices & place on top of cheese.

Drizzle more vinaigrette over chicken. With either a Panini press, George Foreman grill or a stovetop pan, press the sandwich until warmed through & cheese is melted. {Not shown below. This is before sandwich is pressed}

{Food for Thought}

I love Cuban bread from the grocery bakery for sandwiches like this. It's crusty & warms perfectly without becoming too hard. The arugula, prosciutto & herbs are a classic combo but you can also use spinach & any other type of herb you're fond of. I am not even a big Rosemary fan so I used Thyme instead. Prosciutto is an Italian type of ham you ask for at the deli. It's saltiness adds so much flavor to a sandwich like this.

If you're using your stovetop you can lightly butter your pan & just use low heat with something heavy to press the sandwich down.

And for one of our most favorite sandwich meals ever:

Ham & Caramelized Onion Grilled Cheese, with Homemade Southwestern Onion Rings

 {  Linking Deliciously to Blessed with Grace for Tempt My Tummy Tuesdays  }

Whole Chicken in a Crockpot & Asian Inspired Asparagus

I invited my parents over for an easy mid-week dinner before they were heading up North for a few days. I wanted to make an effort without taking up too much time since I work all day. I had a whole chicken in the freezer so I researched putting one in a crockpot & this is what I found. It paired perfectly with Jasmine rice as well as some asparagus I put my own little Asian twist on.

And since I have missed joining Angie at 7 Seven Clown Circus since minimizing posts, I am pimpin' my recipe out to WW. After all, it's still a pic with a whole lotta words. Plus, you're bound to get hungry after hopping around Wordful Wednesday!

It was fall of the bone good!!!!!

WHOLE CHICKEN IN A CROCKPOT

{Printable Recipe}

1 (3 pound) whole chicken, skin removed
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 tsp Worcestershire sauce
2 tsp balsamic vinegar
2 tsp lemon juice
1 tsp sesame oil
2 tblsp minced garlic



Remove skin from chicken & empty inner cavity of contents within. Pat chicken dry with a paper towel & and place inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil & minced garlic. Pour mixture over chicken & cover.

Cook chicken on low setting for 8 hours, or 4 hours on high setting.

ASIAN INSPIRED ASPARAGUS

{Printable Recipe}


2 tsp sesame oil
1 pkg fresh asparagus, tough ends trimmed
1-2 cloves garlic, minced
Ground ginger
2 tblsp soy sauce
1 tsp Chili garlic sauce
A dash or two red pepper flakes (optional)

Heat oil in a pan over medium heat. Add asparagus & toss for a minute or two. Add garlic & cook until fragrant, about 2 minutes. Add the remaining ingredients. If pan becomes dry, just add a little water. As soon as the steam rises, cover asparagus & cook over low heat, tossing occasionally, until it reaches your desired doneness. Tender with a little crisp took about 10-15 minutes over low heat.

{Food for Thought}

This asparagus definitely had a kick to it which is always welcome in my house but omit the red pepper flakes if you don't enjoy the heat.

This deliciousness is linked to:

Tempt My Tummy Tuesdays &

Crockpot Wednesdays &

Wordful Wednesdays &

Feels Like Home

Fun-ion Time!!!!!!!!!!

It's 2-fer Tuesdays. 2 recipes today & both involving onions. I thought this was one of the best sandwiches ever & I loved these homemade onion rings more than any I've ordered anywhere!!!! It may seem strange to pair this duo, what with all the onions, but I really was in the mood to make both. And it was actually fun!!!!!!

Many people have commented about frying things at home & how nervous they get but don't be! I don't fry a lot but what I do fry is totally worth it & easy!!!!!!!!! I urge you, dare you, encourage you, to try these onion rings. They're not like fast food, dripping with grease & the flour breading is very light!!!!!

HAM & CARAMELIZED ONION GRILLED CHEESE

1 large onion, very thinly sliced
1/2 tsp sugar
Pinch salt
4 tsp spicy brown mustard
3 tsp horseradish
2 tsp honey
8 slices bread like sour dough 5 grain
12 slices deli ham

4 slices low-fat Swiss cheese

Coat a medium skillet with nonstick spray & place over medium heat. Add onion, sugar & salt to skillet. Cover. Cook for 10 minutes, stirring occasionally or until lightly browned. Remove from heat. Stir together mustard, horseradish & honey. Set aside.

Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices of ham over each piece. Place about 2 tblsp onions on top of ham then place 1 slice of Swiss on top of the onions. Place the remaining bread over cheese.

Spritz both sides of sandwich with nonstick cooking spray & cook in a nonstick skillet over medium heat for about 5-8 minutes or until cheese has melted, turning halfway through.

{Food for Thought}

The original recipe called for regular whole wheat bread but I bought some fresh bread at Publix, some type of sour dough 5 grain bread & I wouldn't change a thing. You want something a little bigger than whole wheat & a little more special. As for the special sauce, I recommend doubling up if you're like me & like to spread a bit on each side.

{Click Here to Print Recipe}

SOUTHWESTERN ONION RINGS

2 large sweet onions
2 ½ cups buttermilk
2 eggs
3 tblsp water
1 ¾ cups all purpose flour
2 tsp salt
2 tsp chili powder
2 tsp cayenne pepper
1 tsp sugar
1 tsp garlic powder
1 tsp ground cumin
Vegetable oil

Cut onions into ¼ in slices. Separate into rings. Place in a large bowl & cover with buttermilk & soak for 30 minutes, stirring twice.

In a shallow dish, beat eggs & water. In another shallow bowl, combine flour, salt, chili powder, cayenne, sugar, garlic & cumin. Drain onion rings, dip in egg mixture, then roll in flour mixture.

In medium to large skillet, heat 1 in of oil to 375. Fry onion rings, a few at a time for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.

{Food for Thought}

These weren't spicy at all, just a nice little sweet kick. When you fry the rings, just let the golden color be your clock. Once the outside is golden on both sides the onion ring is perfect on the inside.

{Click Here to Print Recipe}

Visit Lisa at Blessed with Grace for more Tempt My Tummy Tuesdays!!!!

Orzo with Roasted Vegetables

From the Barefoot Contessa, this was one of the best pasta salads I have ever tasted. It was so flavorful due to the roasting of the veggies & fresh simple ingredients like garlic & lemon juice.

I made this last Sunday a few hours before both sets of our parents came over for a BBQ & there just wasn't enough. Everyone devoured it & would have had more. This was so delicious I am planning to make it again this Memorial Day weekend as we have a couple of friends coming over for another BBQ. C'mon by!!!!!

1 small eggplant, peeled & 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled & 1-inch diced
3 garlic cloves, minced
1/3 cup good olive oil
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 lb orzo

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

4 scallions, sliced thin (white & green parts)
3/4 lb. good feta, 1/2-inch diced
1/4 cup pine nuts, toasted (optional)
15 fresh basil leaves, cut into thin strips (optional)

Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion & garlic with the olive oil, salt & pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain & transfer to a large serving bowl. 3. Add roasted vegetables to the orzo, scraping all the liquid & seasonings from roasting pan into the pasta bowl.

For the dressing, combine lemon juice, olive oil, salt & pepper & pour on orzo & vegetables. Add the scallions, pignolis, feta & basil.

{My Thoughts}

Instead of using plain feta & adding fresh basil, I always buy the reduced fat tomato basil feta. And rarely do I add the pine nuts.

This dish is also great at room temp but we prefer it cold

{Click Here to Print Recipe}

Come on back tomorrow night for the amazing Grilled Chicken Piri Piri that paired so perfectly with this delicious salad. Just in time for Memorial Day Weekend!

Walnut-Crusted Chicken Cutlets with White Bean Mash

You didn't think I'd miss Not So Fat Fridays two weeks in a row, didja? I thought I would make my absence up to you with not only a wonderful main dish but a side one as well. This was super easy to make on a week night & we really enjoyed it. 

What I love about the chicken is that it is only breaded on one side. As for the white bean mash, it's such a wonderful healthy alternative to mashed potatoes & just simply delicious.

WALNUT-CRUSTED CHICKEN CUTLETS

Olive oil nonstick cooking spray
1/2 cup panko (Japanese-style bread crumbs)
1/8 tsp ground red pepper (cayenne)
Salt & pepper
1/2 cup walnuts, toasted & cooled
1/4 cup fresh parsley leaves, loosely packed
1 large egg white
1 tsp Dijon mustard
1 1/2 lbs chicken-breast cutlets, thinly sliced

Preheat oven to 450°F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan & rack with cooking spray. On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt & 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts & parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.

In pie plate, whisk egg white and Dijon until well mixed. One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.

Bake chicken 10 to 12 minutes or until topping is golden-brown & chicken is no longer pink throughout.

{Click Here to Print Recipe}

WHITE BEAN MASH

In saucepan cook 2 cloves minced garlic in 1 tblsp hot olive oil for 1 minute. Stir in two 15oz cans white beans, rinsed & drained. Coarsely mash. Stir in chicken broth to moisten beans (up to 1/4 cup). Stir in 1/2 tsp crushed dried thyme & 1 tsp lemon juice. Season to taste; heat through. Makes 4 servings.

{Click Here to Print Recipe}

Have a wonderful weekend everyone! I will be catching up & seeing you shortly!!!!

HAPPY MOTHER'S DAY!!!!

Vegetable Tian

This was one of those recipes I saw & had to make as soon as possible. It looked so beautiful but I knew it would be delicious too. There are a few definitions for a Tian but it's basically a French gratin of mixed vegetables. I had actually never heard of it until I saw it on Pam's For the Love of Cooking blog. You should see the delicious stuff she cooks up. 

A Tian is sometimes a layered dish as well but what captured my eye & tummy on this one was the way the veggies were upright & spiraled. Just gorgeous. You can use whatever veggies you like. I didn't have squash on hand so I just used the tomatoes, potatoes & zucchini. 

Picture courtesy of Pam. I delved in too quickly to take one.

2 tbsp olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese 

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions & saute until translucent, about 8 minutes. Add the garlic & cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash & tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper & dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil & bake for 35 minutes, or until the potatoes are tender. Uncover & sprinkle the Parmesan cheese on top & bake for another 25-30 minutes or until browned.

Look at all the colors!

Between the beauty of the dish & sharing Mojitos with my best friend as I was preparing this dish I was one happy girl. 

{My Thoughts}

I recommend making sure not to have the vegetables too upright. Let them lean a little forward so that when you put your seasonings on top, including the parmesan cheese, the flavor & browning is on part of the veggie & not just the tippy top.

Click Here to Print Recipe

I had leftover veggies so last night I assembled a quick version of this Tian. I didn't even saute onions & garlic for time sake. I just spiraled the vegetables & sprinkled with salt & pepper, garlic powder & some Tuscan seasoning along with the olive oil. I followed the directions & put parmesan cheese on toward the end plus a little gruyere!!! 

A Tuscan Beauty of a Dish!

Updated to add:

I just came back from my morning walk/run & had some leftover Vegetable Tian on an egg sandwich. I was licking the plate it was so good. Just an egg, over medium, with turkey bacon & a slice of cheese on a multi grain English Muffin. Heavenly!!!

Broccoli Salad

I have had this recipe in my queue to post since December, when I made it for Christmas potluck at work. While it's not the most exciting of side dishes it was delicious enough to share & catalog so I can make it again, especially for a picnic or barbeque.

See you tomorrow by noon for Not So Fat Fridays, for one of my own healthy creations!

5-6 cups broccoli flowerets
1/2 cup red onion, chopped
5-6 strips of bacon, crumbled
1 cup of grated cheddar cheese
1 cup mayonnaise
1/3 cup sugar
2 Tablespoons vinegar

Combine broccoli, onion, bacon & cheese in a large bowl. Mix mayo, sugar & vinegar well. Pour over vegetables & mix well. Refrigerate for 1-3 hours before serving.

{My Thoughts}

Next time I make this I might just cut down on the mayo to 3/4 cup & use light. This is a very tasty dish though & wouldn't change much else about it! 

Click Here to Print Recipe 

Monday's Ménage à Trois

What an awesome weekend! My sister was in town with her beau Duane. They didn't even put their bags down before they were playing with Tristan. It's so much fun watching him enjoy the company of others.

The weather was gorgeous so I had the patio doors open for most of the weekend.

I also cooked quite a bit & wanted to share a few things with you today. Now, I hope you know by now that when I post a recipe, it's because I believe in it 100%. I not only post it to share with you but I want to catalog it for my own use again. While the broccoli is a tried & true old family favorite, I am sharing the 2 pumpkin recipes today with slight reservations. I believe they can be awesome but with some modifications. So, here they are for you to check out. Please see notes.

GARLIC BREADED BROCCOLI

Italian Style Breadcrumbs / Panko Breadcrumbs
Garlic powder
Pepper

2 pkgs of frozen broccoli spears, thawed & dried

Flour for dredging

4 eggs, whisked

Vegetable or olive oil enough for a shallow fry
Salt
Parmesan cheese

Add some garlic, pepper & whatever other spices you like to your breadcrumbs. I have used a combo of both style crumbs. The panko adds a little more texture but go with what you like best. You will have your pans lined up ~ flour, eggs, breadcrumb mixture.

Dredge the broccoli spears in the flour & make sure to shake off excess. Place in eggs. Then roll in breadcrumbs covering completely. Place on wax paper & continue with the rest.  Refrigerate if able for 1/2 hour. This will allow the breading to stay on better.

Heat oil about 3/4 inch deep for a shallow fry.

Fry until golden brown for 2-3 minutes, turn over for 2 minutes more. When it's golden brown the broccoli will be perfect on the inside. Drain on paper towel &amp. Lightly salt & dust with some freshly grated parmesan, immediately.

Food for Thought


May sound crazy but this leftover broccoli is amazing the next day smashed on an egg sandwich. Also, you can use fresh broccoli but you'd want to blanch it first before continuing on. I have used fresh baby broccoli and didn't need to blanch since the pieces were small enough to cook within the time frame needed for the breading to turn golden. I have used olive oil for frying instead of vegetable oil. Again, use what you like.

Click Here to Print Broccoli Recipe

PUMPKIN CHOCOLATE CHEESECAKE PIE

 If you are interested in making this recipe, I would recommend a couple of things. Double the chocolate amount or at least increase by 50%. Also, make sure your chocolate is very small. I used little morsels & still felt they should have been smaller so they could've melted better & formed a nicer layer. FYI, there wasn't enough room left for the entire pumpkin mixture on top so you'll have some leftover. I was fine with that as more would not have been better!

Click Here to See & Print Pie Recipe


CURRY PUMPKIN SOUP

If you are interested in making this soup, I would highly recommend doubling up on the curry powder & pumpkin pie spice. You may even need to triple it, depending on your taste. And while I did not make the orange-cranberry topper I suggest you do because this could be bland without it. I also only pureed just half of this soup as I like it chunky. Tammy came over to do some taste testing. She suggested & I agree that this also could be nice as a curry sauce over some rice.

Click Here to See & Print Soup Recipe

Ranch Potato Casserole

This right here is potato goodness at its absolute finest, a recipe I am so excited to share & one I got from Real Mom Kitchen. We had this dish as a side to some steak I threw on the grill this past Sunday as well as some sauteed squash & zucchini. Delicious times! This one is good for the whole family, like a loaded baked potato but without the fuss. The picture speaks for itself I think. This is a must try!!!!

I believe I am out of my funk, thanks to all of you who inspire me with your creativity, intelligence, wit, humor, even the cute practicalities of your everyday life, the list goes on. It really does!! 2 more days until my little boy's 5th birthday party & I believe the adrenaline rush I desperately needed is starting to come on. I am also 100 pages away from the end of Eclipse. I have been very good with savoring!!!!!! It has left me breathless on more than one occasion.

Ranch Potato Casserole

6 to 8 med. potatoes, cubed (I used the tiny bag of fingerlings, unpeeled)

1/2 c. sour cream

1/2 c. prepared Ranch dressing

1-2 strips bacon, torn (I only used 1 strip of turkey bacon & it seemed enough)

2 tbsp. fresh minced parsley (I just sprinkled in some dried)

1 c. shredded Cheddar cheese

1/2 c. shredded Cheddar cheese

Boil the potatoes until tender (approx 15 min) & set aside. Combine sour cream, dressing, parsley & 1 cup of cheese. Carefully mix in the potatoes. Place in a greased 13x9 inch baking pan. Top with 1/2 cup of cheese & bacon. Bake at 350 degrees for 20-25 minutes.

Thoughts:

I made just a few changes from Real Mom. I didn't peel the potatoes as she does because anytime I can leave some skin I will. I also did not cook the potatoes for too long because I wanted them to maintain their form & not turn to mashed when I incorporated the wet ingredients. So, make sure to mix carefully.

Oriental Broccoli Slaw

Pg 377 of Twilight. Oh my. I can't spell out the words of the sounds I make when reading this so I will just say OH MY. They just finished up the thunderstorm baseball game.

Well, onto more deliciousness. I made this as a side dish to the chicken florentine sandwiches on Sunday night. I got it from my sister who got it from a friend & so on. We had it as a leftover side for last night's dinner as well. The balance between sweet & tangy is very satisfying. This is a must try because it's easy on the effort & high on the taste.

Oriental Broccoli Slaw

1 bag broccoli slaw
2 pkgs Oriental Ramen noodles, crushed finely
1 seasoning packet from noodles
1/2 cup sunflower seeds
1 cup oil
1/3 cup red wine vinegar
1/2 cup sugar

Mix broccoli slaw with noodles & sunflower seeds. Mix seasoning packet with oil, vinegar & sugar. Pour over slaw mixture & mix well. Refrigerate for at least 3-4 hours, preferably overnight. If you don't crush the noodles the bigger pieces will not become soft like you want them to.

Martini Prizes & Caribbean Rice, Oh My!

Last night I fixed a recipe for Caribbean rice I found at Deanna's Corner Cooking, as a side dish to some store bought rotisserie chicken. While Terry didn't love it, I did enjoy it. It called for Jasmine rice which I really love & can eat on its own. While I don't rate it as high as most of the recipes I post, I do feel that one person's 6 is another person's 10. It certainly beats making the same rice dishes all the time & keeps me away from the sodium filled prepared boxes. Plus, it has veggies in it. So, it is worth a try because it's so simple, you have nothing to lose!

Caribbean Rice with Black Beans & Coconut Milk
5-6 cups cooked jasmine rice (2 cups uncooked rice)
1 tsp dried thyme (or one Tblsp fresh)
1-2 Tb canola oil
4-5 small sweet peppers of red, orange and yellow
4 cloves garlic, minced
1 bunch of green onions, sliced thinly
4 cans black beans, drained and rinsed1 can coconut milk

While the rice is cooking, saute the peppers & garlic in the oil until soft. Add the thyme to the rice before covering to simmer. Add the green onions & saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.

I halved this recipe & it still can serve at least 4-5 people. However, I still only used 1 can of beans which was more than enough although halving calls for 2 cans. And I still used about 4 small sweet peppers anyway.

___________________________ *** ___________________________

And here's a couple shots of what my account of the most perfect Martini party won me.

I used my new cocktail shaker to mix up some mojitos Monday night. This is where some of the magic happens - blogging that is. Here at home on Terry's Mac. Most of it though is done at work, naturally!