Ravioli with Lemon, Peas, and Pancetta

During my most recent grocery foraging (which actually is getting better), I made great progress.  I have learned to go early on weekday mornings with my new senior citizen friends.  They don't know I am their new friend, but that's okay.  They are wondering why I am there infringing on their allotted time.  I love watching my new friends, we have a lot in common.  They are very efficient and friendly (most mornings).

At checkout time, I looked over and noticed Food Network's recent magazine cover.  The dish on the front cover looked so beautiful and delicious.  Since it was early in the morning I was starving.  I had not eaten anything for breakfast yet, because I wanted to get to the store early to see my new friends.  

I saw the price of the magazine.  Sorry folks, no-can-do.  I am just too cheap.  I took a photo of the magazine and searched for the recipe on their website when I returned home.  Mission accomplished!

It has been in the high, very high 80's here and will be pushing up to 100 degrees this weekend.  Ooof, it's toasty here no doubt about that.  The saving grace is that it cools way down in the evenings so we can enjoy our nights outside.

This dish is the perfect summer dinner.  So easy, light, and has an incredibly fresh taste with the lemon and peas.  I loved it!!

I pray that you are all staying well and sparkly...Enjoy.

Ravioli with Lemon, Peas, and Pancetta

Courtesy of Food Network

2 ounces thinly sliced pancetta (8 to 10 slices)

2 10-ounce packages spinach-ricotta ravioli

6 Tbl unsalted butter

2 tsp finely grated lemon zest, plus 1 tsp lemon juice

1 cup frozen peas, thawed

1/4 cup grated pecorino-romano cheese, plus more for topping

Freshly ground pepper

Chopped fresh basil, for topping

Bring a large pot of salted water to a boil.  Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes.  Remove to a paper towel lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs.  Reserve 1/2 cup cooking water, then drain gently.

Combine the butter and lemon zest and juice in the reserved skillet over medium heat.  Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat.  Stir in the pecorino and toss.  Season with salt and pepper.  Add more cooking water, 1 tablespoon at a time, if needed to loosen.

Divide the ravioli, peas, and any sauce among shallow bowls.  Sprinkle with more pecorino.  Crumble the pancetta and scatter over the ravioli.  Top with basil.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Olive Cheese Bread, Washers and Dryers and Ice Makers, Oh My!!!!

Five Years Ago: Grilled Balsamic and Blue Steak

Six Years Ago: Fajita Salad and Island Fever

Sizzler's Cheese Toast and Timeless Memories

It has been just a little over two weeks since my Grandma went to be with God and her Angels.  I am still more sad than ever.  Three weeks have gone by since I've been able to hear her voice and have our weekly chat.  I miss her voice and her laughter so much.  My spontaneous bouts of tears (when I least expect them...including right now as I write this) are tough.  If I'm being completely honest, I'm having a tough time living with me right now, so I can only imagine what my family is going through.  I know this roller-coaster of mine will pass and I know that my Grandma is with me and all her loved ones still here on earth.

Whenever I would have a visit with Grandma, we would always go to Sizzler for lunch or dinner.  Her favorite meal was their crunchy butterfly shrimp, rice pilaf, a garden salad and piece of their famous Texas Cheesy Sizzler Toast.  In honor of Grandma, we made her favorite meal this week and wrapped it up with a Nestle Drumstick Sundae Cone for dessert (also one of her favorites).

Also this week, we have been trying to take advantage of good weather and get more of our yard and gardening done.  This spring we lost one of our rose bushes to the last blizzard of the season.  

My husband took me to the nursery to find a replacement.  There were roses everywhere, so many different sizes and colors to choose from.  I looked all around trying to find one that I thought would be a suitable and affordable replacement.  I picked this bright pink one called "Shining Moment".  The color was so vibrant and cheered me up.

Later that day, my aunt sent me photos of my Grandma's graveside service.  I couldn't believe what I immediately noticed.  The casket my Grandma had chosen so long ago had pink rose designs all round the edging.  It goes without saying, yes, I completely broke down again.  Pink roses.  I truly believe she was guiding me that morning at the nursery.  We have renamed our new rose bush, "Helen's Rose".  We planted it that night and it is thriving in it's new home.

For now, we have to just keep thanking God every day for our gift of life, breath, and health.  

Be well and keep on sparkling!

One Year Ago: Ultimate Pizzette

Two Years Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories

Three Years Ago: Italian Sausage Surprise and Life From Scratch

Four Years Ago: Blackberry Sangria, The Spice Shop and Stella's Surprise

Five Years Ago: Grilled Island Chicken with Asian Slaw

Six Years Ago: Aloha and Mahalo To Kohala Coast

Goodbye GGMa

Yesterday my Grandmother went Home and God welcomed her with open arms as He now has another beautiful soul as one of his Angels.

To say that I am heartbroken would be an understatement.  I am so blessed to have my "GGMa" all my life.  I have experienced a sadness this week that I cannot even find the words to describe.  Anyone who met her instantly fell in love with her.

She is no longer in pain and now has an eternity of peace, which she has waited a very long time for.  I know that there were many waiting for her in Heaven and I am comforted knowing how blessed and happy she is for that.

Grandma had incredible wisdom and often would send me special typed items like this one and tuck them in my birthday and Christmas cards, or send me a special note...just because.

There are so many things that Grandma taught me.  I will cherish these forever and pass them on to my children and grandchildren.

Faith

Family Is Everything

Butterfly Kisses

Forgiveness (of others and yourself)

Scrapbooking, Crafts, and Card Making
Be Thankful and Gracious

Humor (be okay to laugh at yourself...don't take life so seriously)
Think before you speak.

Drink plenty of water.

Enjoy a little something sweet at dinner.

Always dress appropriately when leaving the house.

Don't complain!...If you don't like something and refuse to change it,

 "Then you must like it that way".

In addition to these contributions, she also had so many signature recipes that we still enjoy to this day.  

Many of these I have shared on this blog.  I hope you enjoy them too.

Snickerdoodles

Angel Food Cake

Wintery Day Bean Soup

Lemon Shrimp

Chocolate Layered Pudding

  Your beautiful heart and smile will shine on forever within each and every one of us. 

Bella! Bella! Benny for Mother's Day...or Any Day

Today I am celebrating all the 2020 Graduates plus so many wonderful women (moms or not) for this weekend's Mothers Day and graduations.

It will without a doubt be different types of celebrations this year for everyone.  Nonetheless, it's so important to reach out to them and show you care.

My mom's and my Senior Portraits.  I for one think they really need to bring back the "feather drape".  Classic look!!  What are your thoughts?

This Mother's Day breakfast is inspired by one of our favorite morning spots... Snooze A.M. Eatery  

They have created Eggs Benedict dishes that take them to a whole different level.  My family loves this new version so much, they never want to make it the traditional way again.

Wishing a blessed, healthy, sparkly, and wonderful weekend to all the graduates and moms!

Bella! Bella! Benny 

Inspired by Snooze A.M. Eatery

4 slices ciabatta bread, lightly toasted

4 slices thin prosciutto

4 thin slices Taleggio cheese

4 poached eggs

*Prepared Creamy Mock Hollandaise Sauce (recipe below)

2 Tbl balsamic glaze (you can find in the olive oil / vinegar section of grocery store)

Start with a toasted ciabatta slice on plate.  Place the prosciutto on top, then a slice of the Taleggio cheese, place a poached egg on top of of that, spoon on a helping of the prepared Creamy Hollandaise Sauce, finish off with a drizzle of the balsamic glaze.

Serve with fresh fruit and breakfast potatoes.  Enjoy!

*Creamy Mock Hollandaise Sauce

Courtesy of Allrecipes.com

Makes 4 Servings

3 ounces cream cheese, softened

2 egg yolks

2 Tbl lemon juice

1/4 tsp fine salt

1/2 cup milk, or as needed

Mix cream cheese and egg yolks together in a bowl with an electric mixer.  Stir lemon juice and salt together in a separate small bowl.

Transfer cream cheese mixture to a saucepan over low heat; whisk in lemon juice mixture.  Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes.  Whisk milk in gradually until desired consistency is reached.  Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

One Year Ago: Croissant French Dip

Two Years Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories
Three Years Ago: Italian Sausage Surprise and Life From Scratch

Four Years Ago: One Pan Sour Cream Enchilada Skillet and Spring

Five Years Ago: Pan-Fried Goat Cheese and Balsamic Strawberry Salad

Six Years Ago: Happy Mother's Day Brunch with German Pancakes

Maui Wowie Shrimp

Happy Cinco de Drinko (I mean...de Mayo).  At any rate, I hope you are all staying safe and enjoying your spring weather.

I realized this week that I may actually (by choice) become an Agoraphobiac.  This decision is not because I am afraid to leave my house, but because it is such a pain in the #@%& to actually deal with leaving the house.  Our community has been "ordered" to wear masks at all businesses now.  I had to go to the store with my daughter the other day and was stopped before we went in and told we cannot enter unless we had masks on.

We put on our makeshift...(okay, they were my spring dinner napkins) masks.  It only took me about 45 seconds before I started to hyperventilate and panic.  I got so claustrophobic and my breathing started fogging up my glasses.  I instantly had a flashback and PTSD of growing up in Alaska, wearing a scarf wrapped so tight around my head to keep me from getting frostbit.  We would stand at the bus stop as kids, wrapped like mummys, eyelashes frosted over and our breath freezing to our scarves.  Nope!  This mask thing is not going well for me.  Looks like our Amazon delivery people and I are going to become very good friends.

Our friends gave me this recipe last week.  They were supposed to be in Hawaii celebrating their 10th wedding anniversary.  Instead, they were in their backyard and making their own luau.

They know how much I love shrimp, so I was happy to try this out.  However, I went to start up the grill and we were out of propane (Strike 1). Okay, no problem, I'll just use my grill pan on my gas cooktop.  Then, I went to find our metal skewers...which apparently have completely disappeared from my kitchen (Strike 2).  This just hasn't been my week.

Plan B:  Individualized shrimp on grill pan with lemon-butter sauce = Amazing Dinner!  Enjoy.

Maui Wowie Shrimp
Courtesy of Allrecipes.com

2 pounds uncooked medium shrimp, peeled and deveined
1 pinch garlic salt
1 pinch ground black pepper
1/4 tsp cayenne pepper
1 cup mayonnaise
1 lemon, cut into wedges

Preheat outdoor grill for medium heat, and lightly oil the grate

Thread shrimp onto skewers.  Season both sides of shrimp with garlic salt and black pepper, and cayenne pepper.

Generously coat both sides of shrimp with mayonnaise.

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side.  Serve with lemon wedges.

One Year Ago: The Paloma and Cinco De Drinko

Two Years Ago:  Waborita and Cabo Wabo Shrimp Quesadillas
Three Years Ago:  Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago:  Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Lemon Pound Cake with Citrus Glaze

Six Years Ago: Margarita Cupcakes

Slow Cooker Swedish Meatballs

Lots going on this week and next week...

My husband has a major bid due that we are praying comes through for his company.

My firm has been ramping up and we are busier now more than ever.

My daughters are in the middle of college finals and either studying, watching virtual lectures, or taking online exams all hours of the day and night.

During our "off work" hours, we are working on our new fencing, getting our lawn up to par, and trying to finish the landscaping of our side yards, for the upcoming summer season (in between our annual thunder and lightning storms).

Dinners need to be simple and easy this coming week, to help keep my sanity.  This one is so, so good!  Your home will smell amazing as these little beauties fuse in the flavorful sauce all afternoon.

Slow Cooker Swedish Meatballs

Adapted from thereciperebel.com

Meatballs

You can use your favorite frozen traditional (not Italian seasoned) meatballs, or make your own meatball recipe from scratch, depending on how much time you have.

Sauce for Swedish Meatballs

1-1/4 cups low sodium beef broth

1/2 cup half and half

1 Tbl corn starch

1 Tbl Worcestershire sauce

1 tsp minced garlic
1 tsp dried parsley

1/2 tsp salt

1/4 tsp thyme

1/4 tsp pepper

1 pinch nutmeg

Cook (or bake) your meatballs, according to directions.

Spray the inside of your slow cooker with non-stick cooking spray.  Once meatballs are cooked through, place them in the slow cooker.

In a separate bowl, stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg.  Pour over meatballs in slow cooker.

Cook on low until heated through and sauce has thickened, about 4-5 hours on low (or 2 hours on high).

Serve with sauce over mashed potatoes or your favorite egg noodles.  Make a fresh garden salad to accompany the richness of the dish.

Stay sparkly, healthy, and safe.

One Year Ago: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

Two Years Ago: Sammy's Wabo Shrimp

Three Years Ago: Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago: Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Creamy Baja Avocado Pasta with Chili Lime Chicken

Six Years Ago: Taco (Tortilla Bowl) Salad

Pineapple Coconut Cake and Computer Celebrations

This week was one of my co-worker's birthday.  She is new with us and since we are all currently in a social distance mode, I wanted to do something special for her.  Among my many duties, I am also the office party planner (not quite like Angela from "The Office", but close...definitely close, according to my daughters).  

If we were working from our regular office, I would have ordered in her favorite restaurant lunch, and brought in either cupcakes or bundtinis.  Since we had our weekly scheduled Zoom meeting, I thought I would bake her a cake and we could all celebrate her virtually.  I had her make a wish and blow out the candle, simultaneously, I blew the candle for her.

Here's hoping your wishes and prayers are answered in the coming days, weeks, and months.

Pineapple Coconut Cake
Courtesy of spendwithpennies.com

Cake:
2 cups all purpose flour
1 lime
1-1/4 tsp baking soda
1-1/4 tsp baking powder
1/2 cup flaked sweetened coconut
1/2 cup pecans chopped
2 small bananas, mashed, about 2/3 cup
1 cup crushed pineapple (undrained)
2 eggs
1/4 cup oil
1/2 cup white sugar
1/3 cup brown sugar, packed

Lime Frosting:
4 ounces cream cheese softened
2 ounces butter, softened
2 cups powdered sugar
1 lime zested and juiced

Preheat oven  to 350 degrees.  Grease a 9x12 pan.  Using a zester, zest the green skin from lime.

In a small bowl combine flour, lime zest, baking soda, baking powder, coconut, pecans and pinch of salt.

In a medium bowl whisk together bananas, pineapple, eggs, white sugar, brown sugar, oil and 1 teaspoon of lime juice.

Combine the wet and dry ingredients just until combined (do not over mix).  Pour into prepared pan and bake 28-32 minutes of until a toothpick comes out clean.  Cool completely.

For the frosting, with mixer on medium low, cream together cream cheese and butter.  Add in lime zest and 1 teaspoon lime juice.  Mix n powdered sugar a bit at at time until incorporated.  Beat on medium until fluffy.

Spread over cooled snack cake and enjoy!

** I also added 1/2 cup of crushed macadamia nuts that I had leftover from my Paniolo's Hawaiian Macadamia Nut Pancakes, which was a delicious addition to this cake.

One Year Ago: Apple Pie Pull-Apart Bread and Baby Birds
Two Years Ago: "The" Applebee's Oriental Chicken Salad and When In Rome
Three Years Ago: Bundt Pan Chicken and Small Town Feel
Four Years Ago: Alabama White Barbecue Sauce and Gift Baskets
Five Years Ago: Mayan Chocolate Cookies...and Memorial Model
Six Years Ago: Pizzette, Soup, Naked and Afraid

Kylo Zen and Princess Brinkley have also been very good about keeping their social distancing.

"Cilantro and Lime" with Pineapple Margaritas

Being the owner of my own "restaurant" has given me some recent flexibility.  I have decided to close my kitchen on Saturday nights.  No cooking.  No grocery shopping, no meal prep, and I repeat, no cooking whatsoever!  I have realized it's okay to give myself a night off and a break from KP duty for one evening.

Instead, I am taking the approach of supporting our local restaurants and purchasing to-go meals from them.

I recently learned about "Cilantro and Lime" who started their business in our little town.  They were advertising selling pans of the Honey-Lime Chicken Enchiladas with a side of Posole soup. Sign me up!  I ordered 2 of their enchilada pans...one of dinner this week and froze the other one.  I may add that this dinner was incredible and the first time I have had Posole soup!

I picked up our dinner from their designated location.  They even included the perfect little accouterments to go with everything.  Every detail was remembered and included in our care package.

I messaged a photo of my beautiful plate of their food and gave them a shout-out and thanked the owners for giving me the night off.

Since I was enjoying my night off, I also shared this amazing dinner with these lethal refreshing Pineapple Margaritas while watching a beautiful sunset from our back deck.

Stay healthy, happy, and sparkly this coming week! 

Pineapple Margarita

2 cups frozen pineapple
1 cup orange juice
1/2 cup tequila
1/2 cup triple sec
1 ounce fresh lime juice

Blend all ingredients in a blender until mixed.

Pour into your favorite glass, add a colorful straw, and take in a sunset.

**Please enjoy responsibly.  These margaritas pack a punch, so please participate in these at home, or designate a driver for you.  

One Year Ago: Lemon Lush Dessert
Two Years Ago: "The" Applebee's Oriental Chicken Salad and When In Rome
Three Years Ago: Bundt Pan Chicken and Small Town Feel
Four Years Ago: Alabama White Barbecue Sauce and Gift Baskets
Five Years Ago: Derby Day Delights
Six Years Ago: Pizzette, Soup, Naked and Afraid

Five Star Staycation Breakfast

When we lived in Southern California, we worked for years on our backyard and in the end it was affectionately known as "the resort".  We put in a pool, spa, waterfall, putting green, stone bbq island and had lots of dining and casual seating.  It was definitely our summer staycation resort area that we enjoyed with our families and our girls grew up in.

Now that we are here in Colorado, we are continuing our goal for a new resort, which is coming along very nicely and making incredible progress each week.  Since everyone is home and many vacations have been cancelled until who knows when, I am striving to make every weekend my staycation destination the best it can be.

We have been very blessed to visit Kailua-Kona on the "Big Island", Hawaii Island, Hawaii on many occasions and it truly is my utopia.  I absolutely love this island and everything it offers.  On our first trip there, I was able to check off a line on my bucket list...to swim with dolphins at Hilton Waikoloa Village.  

My husband took the girls for the day and I got to have a mommy afternoon to myself with these beautiful beings.  Since everyone was paired together, I was the lone tourist and ultimately received the greatest experience ever!  They pulled me aside and asked if I would be interested in working with their newest dolphin "baby" so she could get used to people.  Are you kidding?!?!  YES!  Thanks be to God for this once in a lifetime moment.  I keep this collage in my home office and love looking back at it while it gives me such wonderful memories in paradise.

One of my other favorite places on the big island is Paniolo Country Inn. Can I just say I have never had such an amazing pancake and look forward to the beautiful drive through the hills and ranches just to have their breakfasts.

This leads me to a very important current issue.  I have known my husband 27 years and my daughters are 21 years old.  After being quarantined together for the past 5 weeks, I realized I am living with complete strangers!  I don't know who these people are?

During last weekend's resort breakfast, I learned that we like our pancakes made completely different!  I like mine small in diameter, fluffier and I give the griddle a quick swipe of butter so that my pancake has just a hint of a crispness to them.  The strangers I have been living with all these years like theirs very wide and thin.  I seriously feel like I am in The Twilight Zone some days.

In addition to my five star pancake breakfast, I decided to splurge with some mimosas this weekend as well...why not, I'm on a staycation, right?  Well, one mimosa turned into three...oops!  Needless to say, not much work on the backyard resort happened from me that day.

I have also been trying to be a better friend and family member by checking in with friends and family on a regular schedule.  This past week I was so happy to have lunch with one friend in Alaska, and brunch with another friend, also in Alaska.

Thanks to all this incredible technology it is so fun to catch up with everyone and see their wonderful faces at the same time.  Even when all of this craziness calms down, which I know it will, I truly want to try to keep up this communication with everyone. 

May you all continue to be healthy and keep your sparkle shining...Cheers!

Inspired by Paniolo Country Inn in Waimea, Hawaii 

Macadamia Nut Pancakes

Your favorite pancake mix recipe

8 ounce bag roasted and salted macadamia nuts, chopped (medium to fine)

coconut syrup

Add half of the chopped macadamia nuts to your pancake mixture.  Make pancakes to your liking.

Add butter, syrup and top with a sprinkle of more macadamia nuts.

Enjoy with cut fruit salad of (apples, pineapple, and oranges), and prepared Johnsonville's Apple Chicken Sausage Links.

Strawberry-Lemonade Mimosa

Simply Lemonade with Strawberry

Your favorite Prosecco or Champagne

Fill champagne flute 3/4 with Strawberry-Lemonade and fill the rest with Prosecco.

Sit back and enjoy your staycation!

One Year Ago: Italian Chicken Sheet Pan Supper and False Spring

Two Years Ago: National Picnic Day with Loaded Baked Potato Salad

Three Years Ago: Bundt Pan Chicken and Small Town Feel

Four Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Five Years Ago: Lemon Orzo Shrimp and Asparagus

Six Years Ago: Mediterranean Meatballs and Cake Pops

Grilled Salmon with Creamy Pesto Sauce and Shredding

Just when I thought I had everything from the Office Depot/Staples/Amazon office supplies "spring line", I realized that I desperately needed a shredder for my home office.

This is the cutest little shredder I have ever seen and fits perfectly in our work space.  In my real office, which is currently abandoned, we have a shredding company that comes and empties out our security bin and takes it away.  However, now that I have my own temporary one, there is something so satisfying hearing this little machine crank through papers and shred like nobody's business.

Also shredding our office is my two other co-workers.  Actually half the time our office looks like a nursery when every single Kong and toy must make its daily appearance.

I pray that you are making the most of each day and staying well.  Keep sparkling and have a blessed week!

Grilled Salmon with Creamy Pesto Sauce

Courtesy of "Spread a Little Joy" cookbook by Philadelphia

4 salmon fillets (1 lb.)

1/4 tsp. each salt and pepper

2 Tbl olive oil

1/4 cup milk

4 oz (1/2 of 8-oz. pkg.) Philadelphia cream cheese, cubed

2 Tbl prepared pesto

1 Tbl finely chopped fresh parsley

Heat grill to medium heat.

Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin sides down, 10 minutes or until fish flakes easily with fork.

Meanwhile, cook cream cheese in milk in saucepan on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.  Stir in pesto.

Serve fish topped with sauce and parsley.

**  If sauce is too thick for your liking, just keep adding small amounts of milk and whisk until consistency you prefer.

One Year Ago: Skirt Steak with Romesco Sauce and Kylo Zen

Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Three Years Ago: Bundt Pan Chicken and Small Town Feel

Four Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Five Years Ago: Lemon Orzo Shrimp and Asparagus

Six Years Ago: Cheese Souffles