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Saturday, April 12, 2014

Triple shot of Journey 4/12/14

Here's your triple shot for today.

Have a great weekend!
~Felinae~


Saturday, April 5, 2014

Spring has sprung

Just a couple of random pictures showing you what's happening in the backyard.  :)






Have a great weekend.
~Felinae~

Monday, March 17, 2014

Happy St. Patrick's Day

Happy St. Patrick's Day!

Enjoy the music

~Felinae~

Saturday, February 22, 2014

2/22/14 Triple Shot~CCR

How about some Creedence Clearwater Revival for your triple shot today?  CCR had so many great songs it's hard to pick just 3.  The songs below are a few of my favorites.

 
 
 
  
Have a great weekend!
~Felinae~

Friday, February 21, 2014

Food for Friday 2/21/14 Asparagus, Spinach quiche

I had some extra asparagus on hand the other night and wanted to do something different with it, so I googled asparagus quiche.  The recipe I used was found on a site called two peas and their pod; this quiche was so good!   The recipe as found is below, but you all know by now that I hardly ever make a recipe as the recipe states, I tweak them.  My additions and substitutions will be below the original recipe.


Asparagus, Spinach & Feta Quiche

Ingredients: 


1/2 tablespoon olive oil
8 asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust

Directions:

1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.

2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.

3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.

4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.

This is how I tweaked it to suit my tastes, I used:

1/2 tsp. butter and 1 tsp. olive oil instead of just olive oil.

1 C of non fat milk in place of whole milk.

3/4 C Tomato Basil Feta substituted for regular Feta.

1/4 C Italian blend shredded cheese instead of Mozzarella.

I omitted the salt altogether.

I added two teaspoons of minced garlic.

I added 6 chopped up Sweet Peppers in orange, red and yellow to add some color to the quiche, they were added in to the skillet with the other veggies.

To the egg mixture, along with the pepper, I added a couple of shakes of Mrs. Dash's garlic & herb blend.

I used a ready made pie crust and did not stick it in the freezer while prepping the ingredients.
My regular 9" pie plate was too small, some of the mixture spilled over.  I should have used my 9" deep dish pie plate, oh well, lesson learned for next time.  :)

This is what it looked like when it was all done.
I hope you all have a fantastic Friday, enjoy your day!
~Felinae~

Friday, February 14, 2014

Food for Friday 2-14-14

Broccoli, grape and pasta salad~

This was so good!  this recipe is definitely a keeper.  I found it on facebook, but the page that shared it gave credit to a site called metabolic cooking.  Here is the recipe:

1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.


Try it, you wont be sorry.  :)

Oh yes, Happy Valentine's Day to you all.

~Felinae~ 


Saturday, February 8, 2014

Here's your triple shot 2/8/14

I've just always liked Gordon Lightfoot's voice and I don't know why. Lol  here ya go, enjoy.





Have a great weekend!
~Felinae~