I entered a chili contest. Woohoo! I am sharing the Ranting Chef’s page with you all. The chili I entered, is a meatless chili, seems strange right ? Shouldn’t chili be full of meat ? Well mine isn’t!!! LOL Mine is a delicious Tofu chili, don’t knock it until you try it. It really, really is deliciously good. I am not the biggest fan of meat, but I do like a steak once in a blue moon. I love love chili, and I wanted to make a recipe that uses Tofu… tada so here it is. I would so love if you could VOTE for my “Audi Rose, Terrific Tofu Chili” at http://www.rantingchef.com please vote contest poll closes October 22, 2014… 😀 TANX!
Sharing time! A page from Village Sweets… A christening cake for a baby boy
Just wanted to post Village Sweets latest cake creation (was a cake pinned on pinterest). Loved making the ruffled diaper! Heehee
“Friday Afternoon Kocktails” time… Made a delicious refreshing Sour Cherry Sangria. Yum yum, this hit the spot Friday afternoon after work, a tall glass loaded with ice, sitting by the pool, chilling with my Sangria, on a hot sunny day, I couldn’t ask for more. Cheers!
Sour Cherry Sangria
– 1 Bottle of Zinfandel (750ml)
– 3 Cups of FRESH squeezed Orange Juice (I used about 4 Really Big oranges).
– 2 Cups Club Soda or 7-Up (I like the fizzy and I used 7-Up)
– 1/4 Cup Triple Sec
– 1 Jar Sour Pitted Cherries, juice drained (NOT Maraschino)
– 1/2 Cup of the Sour Cherry Juice (from the jar)
– Several Slices of Oranges (keep a few to decorate your glasses)
– Several Slices of Lemons
– Lots of Ice (for the glasses not the pitcher)
In a glass pitcher add the Zinfandel, the fresh squeezed Orange Juice, Club Soda or 7-Up, Triple Sec, Sour Cherries, Sour Cherry Juice, Orange and Lemon slices. Stir well and refrigerate until very cold. In a tall glass, fill with ice, pour in Sangria, decorate the rim with a few orange slices…Enjoy! Simply refreshing !!
“FAK !” I hope to have a recipe every Friday for our “Friday Afternoon Kocktails”. It is nice to just sit and relax and have a cocktail (you can make it virgin, they still taste amazing even if you don’t add the alcohol) and cocktails look soooo pretty too! Weather has been rather hot here to say the least, the humidity just makes it more unbearable. At least I have some comfort in the enjoyment of my pool and a nice cold refreshment makes it so much more enjoyable. My recipe for my cold frothy Pina Coladas. You can hold the alcohol or not, your choice. I opted for the booze (Oooops!).
– 2 Cups Fresh Pineapple (Blended and pureed and put into ice cube trays, Freeze. Do this a day ahead)
– 3 oz Rum (I used 1 oz Bacardi White Rum and 2 oz Captain Morgan’s Spiced Rum)
– 1/2 Cup Coconut Cream
– 1 Cup Pineapple Juice
– 1 Cup Crushed Ice
– Fresh Slices of Pineapple and Maraschino Cherries (on the stem if you can find them) for Decoration and eating enjoyment 🙂
Put all the ingredients into a blender and Blend, Blend, Blend… Serve immediately in a tall glass and decorate with Pineapple slice (I forgot to keep myself a few slices of fresh pineapple, o0yyy! But I did add the cherries heehee). A cute little paper parasol was missing, oh well next time.
The joys of gardening…. I do like to tend to my garden (which has been really hard to even get started this summer), but I admit I can sometimes be very lazy about actually “tending” to it, I just hate weeding and sometimes it gets the best of me to get motivated. I actually got out the shovel, the rake and bags of earth to start a project that I was supposed to do last year, oh well. I spent hours at the garden center trying to pick what I envisioned to be my little forest of greenery and flowers, well my mature garden, which in the pictures will look so different in 2-3 years. I usually stick to planting perennials, only annuals for a few pots here and there. Digging and turning the earth is hard work! I am pooped, and my space was only about 20 feet x 3 feet. I am pretty happy with the results, but I will have to keep my eye on my greenery (Ferns) since I have more sun shinning on them, then what I had thought back at the garden center. Here’s a few pics to maybe inspire all you gardeners out there!
A share from Village Sweets ! Cool Airplane Cake…
Been working on hair scrunchies for my Etsy shop. With summer almost here we’ll have to get our our pretty hair accessories and for keeping the hair off your face and neck are some cool scrunchies. Will soon be listing more colors and patterns.
Back at the cottage! The snow is still lingering, but much of it has melted. The lake still grips its icy form but I am sure in a few more weeks it will all be gone and more fun boating adventures will begin. It was a perfect day, a little cool but biking is so much more enjoyable on cooler days than those hot steamy ones. I love being up north, it’s sooo quiet and peaceful…stress? Doesn’t exist here. I could not have asked for a better day! After a few hours of exploring and biking all the hills I was ready to relax on the deck, take some sun and enjoy the amazing views.
One dish meals, I think they are my favorite. So much less clean up after dinner and more of relaxing time. Tonight I prepared spinach stuffed manicotti. You can prepare a few things ahead of time for this recipe, like making a fresh spaghetti sauce, chop up the onion, wash and chop up the spinach and prepare your pan to receive the shells after boiling. I had my homemade spaghetti sauce in the freezer (I do a lot of cooking and prep and freeze to have homemade meals rather than make a fast food pit stop), so I simply took it out of the freezer the night before to thaw in the refrigerator. So lets get to it…
Easy Spinach Stuffed Manicotti Makes about 20 stuffed shells.
– 1 small onion, chopped
– 2 cloves garlic
– 1 T. Olive Oil
– 1 package Manicotti shells (I had 20 shells)
– 9×13 inch baking dish, lightly oiled (I used a glass lasagna dish)
– Prepare a cookie sheet lined with foil and oiled lightly with olive oil. (This prevents your shells from sticking to the pan while they cool).
In a small pan on medium heat, add olive oil. Add the onions and garlic and sautée for a few minutes. Remove from heat. In a large pot, fill with water adding a drop of olive oil to the water and bring to a boil. Add the manicotti shells and cook for approximately 6-8 minutes. They should be somewhat firm, do not overcook or they will break when you are filling the shells. When they are done, remove the shells to your prepared cookie sheet, in a single layer, do not put them on top of one another, they will stick together. Set aside to cool. Begin your Ricotta mixture.
– 1 tub of Ricotta (625 grams or 2 1/2 cups)
– 1/2 cup Parmesan Cheese (grated fresh or the container kind)
– 4 to 6 cups Spinach, chopped
– 1 large pastry bag fitted with just a coupler or a freezer bag with the corner cut off about 1″ wide.
– Prepared homemade spaghetti sauce or you can use a store bought variety (I used about 3 – 4 cups)
– 1/4 cup heavy cream 35%
– 1 cup shredded Mozzerella Cheese
In a large bowl, add the reserved onions and garlic, Ricotta, Parmesan Cheese and the Spinach and mix well until fully combined. Set aside. Add your spaghetti sauce to a pan and heat. When the sauce is hot, add the heavy cream and stir until combined. Preheat oven to 375 degrees. Spoon about 1-2 cups of your sauce in the bottom of the baking dish, spreading it to all the sides, make sure it is a thick enough layer. Take your pastry bag fitted with the coupler and fill the bag with the Ricotta mixture. Begin to fill your Manicotti shells, careful not to break any by overstuffing, fill one side halfway and then turn your shell and fill the other end. Place your shell in the baking dish on top of the sauce and repeat these steps until all your shells are filled and in the baking dish. They should be in one layer side by side not on top of one another. Ladle some more sauce on top of the shells, be generous. Top with the shredded Mozzerella Cheese. Put in the preheated oven, uncovered, and bake for about 30 minutes. When you remove your Manicotti from the oven, let it rest for at least 5 minutes before serving. Serve with crusty bread and a wonderful salad. Delish!
Forgot to take a picture when they were baked….Oooops!