Happy Saint Patrick’s Day
Matcha Mango on page 168 of my Simple Green Smoothies book
There are many benefits to Matcha tea – if you google it – you will find a wealth of info
Matcha Madness
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Shrimp Fried Rice
Mango Coconut wine smoothies
Mango Coconut wine smoothies – smells like the beach
While on vacation at Indian Rocks Beach Florida, we always go to the wine smoothie place for some of these. I’d love it if a restaurant in Terre Haute would offer them. I’ll explain more on this place later – I’m vacationing. ….
all around my yard
Chicken Shawarma wraps with Greek Tzatziki sauce
A Greek and Middle Eastern combination. Chicken Shawarma wraps with Greek Tzatziki sauce.
Oh my – this is delicious! I will make again.
Jim ate 4 of these wraps – I preferred it as a salad. I will share the two websites for the recipes. The chicken recipe is easy, and the sauce recipe takes special ingredients.
Shawarma wraps are Middle Eastern, though that is what the Greek food truck calls them where a friend of mine lives. In Greece, they are Gyro, pronounced yee-row.
Chicken Shawarma:
https://toriavey.com/toris-kitchen/chicken-shawarma/
Greek Tzatziki sauce:
https://www.dianekochilas.com/tzatziki-with-a-twist/
Spring in a Pasta Dish
Oh my! It’s going to be hard not to make this on a weekly basis.
Cook the pasta and the cheese tortellini according to package directions; drain. Return to pot; keep warm.
Prepare stir fry vegetables. Using a Julienne Peeler or a Spiralizer, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half and remove seeds; slice tomatoes into 1/4 inch strips or small chunks.
Heat extra virgin olive oil in skillet over medium heat. Add Tbsp of garlic (pressed); cook and stir about 3 minutes or until garlic is softened and begins to brown. Add carrot, squash, zucchini, sliced mushrooms; leftover meat (I had sausage and bacon), salt, pepper. Just have fun with it. Stir fry about 2 minutes or until vegetables are crisp-tender.
In the pasta dish; add about 1 Tbsp oil; salt, basil (chopped) and black pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately. Serves about 8
Ribs in Reynolds Foil Bags
I like those Reynolds Foil Hot Bags!
One of the local grocery stores had a sale on baby back ribs, and the foil was near them – I thought “I’m curious” Well they held everything in, i.e., the moisture – I cooked in oven for 2 hours. The ribs are fall off the bone delicious – there is no clean up – I’m hooked!
Preheat oven to 360 (temps vary in different areas – I’m in Indiana) I coated both sides of meat with salt, pepper, and Italian seasoning. I then browned the ribs on all sides in cast iron skillet which had left over bacon fat in it – Put all in bag – fold shut and put on cookie sheet – I had mine in oven for 2 hours. My family in Colorado might have to cook longer than that – probably 2 1/2 to 3
It would be very easy to open the bag and add BBQ sauce part way in to the baking time frame – the foil folds easily and opens easily and it opens wide – very heavy duty so no tearing.
……….”The Goodfellas”………..
Chester and Buzby are two of the feral Toms we saved from the woods. Once we were able to tame them, we got them neutered and they stayed. They lay together on a blanketed chair on our front porch (which now has a tent over it due to the rain) They have the garage and shed to sleep in at night but during the day, they like to be close to the front door.
They have the run of these 10 acres and they do their best to chase off any other cats. Now and then, they’ll allow feral females, but not for long.
Jim calls them, “The Goodfellas” of the Shea property
It fits them
Papas Cutting Board 