Greetings...

Greetings...
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.

Wednesday, July 18, 2012

Trying to keep my cool

Trying to beat the heat?
 
It has been a strange year for weather here in central New York. We had very little snow over the winter and now very little rain, hot humid weather that is taking a toll on anything that grows from the ground.
 
In efforts of keeping cool we have been eating a lot of different salads, quick lunches and light dinners. One of our recent desserts was Pineapple Pistachio Delight with a twist. Easy to make, takes no time at all, cool to the taste buds, and is delicious too. What more can you ask for?
 


 

 
 
Pineapple Pistachio Delight aka (Watergate Salad)
 
Ingredients
1 can DOLE Crushed Pineapple
1 pkg. JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup PLANTERS Pecans
1-1/2 cups Cool Whipped Topping
Maraschino Cherries
 
Directions
1. Mix first 4 ingredients in large bowl until well blended.
2. Stir in Cool Whip.
3. Refrigerate 1 hour.
 
Notes:
I opted to use 1 can crushed Pineapple, 1 can diced peaches and 1 can of mandarin oranges. I left out the nuts. I used the new extra small marshmallows (like the ones used in packaged hot cocoa).
 
I am thinking of trying this with some different flavored puddings instead of the Pistachio.   
 
  • Banana
  • Lemon
  • Chocolate
 
Or even replace the pudding with some Jell-O
  • Strawberry
  • Black Cherry
 
Or by trying some different fruits
  •   
  • Bananas
  • Fruit Cocktail
  • Strawberries
  • Cherries
  • Coconut
 I will be sure post the results at later dates of any variations we try here at our home.
 
 



For more recipes, click the button below:

For more recipes click the button above
 

Follow me on Facebook
 
Or find me on Pinterest
Ma's Aprong Strings on Pinterest
 
 Click this image to subscribe
 
Subscribe via Email
 
Join me on Google+
 
Join me on Google Plus
 
 
 
From the bottom of my heart.............. 
 





Wednesday, July 11, 2012

Fresh Veggie Greek Orzo Salad

I spent the morning at the orchard picking blueberries.   Once I have filled my bucket, I then take a quick tour of the produce and what nots before heading home while visions of recipes dance through my head.

Summer has arrived along with the heat and ways to get out of turning on the oven. What could be simpler than a Greek Orzo salad. It also has the advantage of using up all those fresh goodies you grow in your garden or can pick up at the market. Fifteen minutes to cook some orzo and some quick chopping of the veggies while the orzo is cooking and draining.  

This salad goes well with greek marinated shish-ka-bobs beef, chicken or shrimp (guess what we had for dinner tonight?).   Oh and don't forget our dessert 12 lbs. of fresh picked sweet, plump,  blueberries.  Yes, you guessed it, future postings of all things blueberry, but for know here is the yummy salad recipe.

Greek Orzo Salad

Greek Orzo Salad


2-3 cups uncooked orzo (cooked as directed on box)

1 small red onion, diced small

1 green onion, sliced thin

1 small container Kalamata Olives, sliced

1 small red or orange sweet pepper, diced small

1 can artichoke hearts drained and squished dry

Small handful fresh parsley, chopped

1-2 handful small cherry or grape tomatoes cut in halves

3-5  small baby cucumbers, diced small

1 container Feta Cheese

1 Jar Greek Salad Dressing

Veggies and such chopped and ready to add to the cooked orzo.


Cook and drain pasta as per directions on box.   While pasta is cooking and cooling chop all other ingredients and place in large bowl.   When pasta is cool, mix it in with the chopped vegetables. Stir in Feta cheese and salad dressing.  Serve as is or place in frig for an hour.  
Orzo cooked and drained



For more recipes, click the button below:

For more recipes click the button above
 

Follow me on Facebook
 
Or find me on Pinterest
Ma's Aprong Strings on Pinterest
 
 Click this image to subscribe
 
Subscribe via Email
 
Join me on Google+
 
Join me on Google Plus
 
 
 
From the bottom of my heart.............. 
 

Wednesday, July 4, 2012

You say potato, I say salt potato

I was born and raised in central New York.   Once a year our small town hosts “Fireman’s Field Days” where you can usually purchase all kinds of “Fair” type foods including “salt potatoes.”   After posting what we were having for dinner on the 4th of July, a few of our family members got to discussing how they don’t sell Salt Potatoes in Florida or Georgia.  How sad is that?   




Salt potatoes are an original dish of Syracuse, New York. They are  typically served in the summer months.  They  have become a staple food at local and state fairs. They are quick and easy to make for picnics, parties, and barbecue's.  We can purchase them locally by the bag which also comes with a package of salt.



What makes salt potatoes taste so good? As the potatoes cook, the salty water forms a crust on the skin.  This crust seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do.  It also gives these potatoes a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes.

Anyone can make salt potatoes. All you need is small yellow (or white, or red) potatoes, kosher salt, and water.
Top o
Salt Potatoes
Ingredients
4 lbs. of small yellow/white/red potatoes
1 16 oz. cup of kosher salt (large amount absolutely required)
6 cups of water
Unsalted melted butter
Fresh herbs for topping (optional)


Instructions
Fill a pot with the 6-8 cups of water, kosher salt and potatoes, bring to a boil. Boil until tender , about 15 minutes.  Drain water and top potatoes with melted butter and herbs.








For more recipes, click the button below:

For more recipes click the button above
 

Follow me on Facebook
 
Or find me on Pinterest
Ma's Aprong Strings on Pinterest
 
 Click this image to subscribe
 
Subscribe via Email
 
Join me on Google+
 
Join me on Google Plus
 
 
 
From the bottom of my heart..............