Mosaic Monday ~ Summer Breeze

I have been looking at all the Mosaics and have been trying to figure this out..........Thanks to Rainey at "The Project Table".......I have finally done it. I just needed some encouragement, and guess what, it's easy. Thank you Rainey for your help.

To see all the other beautiful Mosaics

visit Mary at

"Little Red House"

Foodie Friday ~ Ziploc Omelet

Foodie Friday is presented by Gollum at

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Mom had received this recipe and passed it on. It is a great idea for busy weekday mornings. Hope you like it.

ZIPLOC OMELET

Good for when all your family is together. The best part is that no one has to wait for their special omelet!!!!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, has browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes (we did 15 minutes). You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece....

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelet for a quick breakfast!!!

Foodie Friday ~ White Sangria and Chipotle Shrimp Taco with Avocado Salsa Verde

Foodie Friday is presented by Gollum at

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Cut lime, apple and lemon into chunks.

1-3 cinnamon sticks.

Fresh mint leaves.

Add wine and apple juice and sprinkle with cinnamon.

Chill until ready to drink.

White Sangria recipe:

1 1/4 cups water

1 small bunch fresh mint

1/2 cup sugar

1-3 cinnamon sticks

ground cinnamon

2 1/4 cups dry white wine (I used Sauvignon Blanc)

1 apple chunked

1 lime chunked

1 lemon chunked

3 cups apple juice

Combine the water, mint leaves, sugar and cinnamon sticks in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.

Transfer the remaining mixture to a large serving bowl.

Add the wine, apple juice, apples, lime and lemon chunks to the serving bowl. Mix well. Pour into a serving pitcher and chill until ready to serve.

Pour mixture into a glass with ice cubes and sprinkle with cinnamon.

It is wonderful:)

Next we are going to make some tacos.

Red onion, jalapeno, garlic, tomatoes and fresh cilantro.

Chop it up and place in a bowl.

Olive oil, kosher salt and chipotle chile pepper seasoning.

Mix all together.

Toss shrimp.

Grill shrimp.

Smells great.

Grill tortillas.

Put it all together.

Enjoy ~

Chipotle Shrimp Taco with Avocado Salsa Verde recipe:

Avocado Salsa:

1 small red onion

1 jalapeno, quartered, seeds removed

1 garlic clove, chopped

4 medium tomatillos, husked, rinsed and coarsely chopped (store didn't have tomatillos so I used Roma tomatoes)

Hass avocado, peeled, seed, and cut into chunks (after I chunked it I put it in Fruit Fresh water, so it wouldn't turn brown)

1 1/4 teaspoons kosher salt

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil

1 teaspoon chipotle chile pepper

1 teaspoon kosher salt

1 pound fresh medium shrimp (about 20), peeled and deveined

8 corn tortillas

8 sprigs cilantro for garnish

2 limes, cut into wedges

Directions:

In a bowl add the onion, jalapeno, garlic and tomatillos (or tomatoes). Rinse the avocado and to the bowl. Add salt and stir in cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. Spoon sauce on the tortilla, then top with about 3 or 4 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side. I also served mine with sour cream.

Welcome Home Mom!!

Kelly and Dad just arrived home in Hobart, Indiana with Mom. She has just been discharged from the University of Chicago Hospital and doing very well. They stopped for a Chicago Style Hot Dog on their way home:)

Hope Mom and Dad get a good night sleep tonight. I don't think anyone has really slept since last Tuesday!!!!

Love you Mom

Foodie Friday ~ Good Food and Fun in the Sun

Foodie Friday is presented by Gollum at

"Designs by Gollum".

Visit her site for more fabulous recipes:)

Wanted to share our family fun weekend. It was great fun.

Friday we went to a restaurant called "Don Quijote" in Valparaiso, Indiana. I got the home made Limonada.....a white wine cooler made with apples, citrus fruit and cinnamon. I just loved the way they served it in the cute glass pitcher with the wooden spoon. This was a very wonderful and refreshing drink. I am sorry I didn't ask for the recipe when I was there. I am thinking they must have added some kind of juice to sweeten it up. Maybe apple juice or white grape juice. If anyone has a recipe I sure would like it............this was a great drink:)

I almost forgot to snap a picture. The salad was so simple and very delish!

This was my first Paella. It was out of this world. Individual servings in a small paella pan, so cute. A traditional shellfish, chicken and saffron rice dish originating in the region of Valencia.

Doesn't this look good. Flan for dessert.

Saturday we took a ride into Chesterton, Indiana. We went to the European Market. What a treat. Bought three different kinds of honey. Then, found some antique stores.

Lot of great antiques.

Really a cute town. Down the street from this antique store we found a winery. That was fun......got wine:):):)

Then off to Mt. Baldy along the Indiana Dunes National Lakeshore. It was such a beautiful day.

Nikos can't decide....should he go in the water or play in the sand.

So peaceful.

There he goes.

Now it's time to play in the sand.

Can't get enough of this. The waves just rushing in.......

Back in for another dip.

He dug a hole and got in.

He likes it.

I can't believe you have all that sand on you. Better wash off cause it's time to get going.

What a great day we had.

Didn't do any cooking this week. So I didn't have a recipe to share with you all.

Spent most of this week at the University of Chicago Hospital. My mom is having back surgery tomorrow. We pray all goes well.

Foodie Friday ~ Cincinnati Chili

Foodie Friday is presented by Gollum at

"Designs by Gollum". Visit her site for more

fabulous recipes:)

Here's the packet of ingredients. I found this at the Kroger food store. My Mom comes from Cincinnati and has raved about this chili for a long time. Mom and Dad both enjoy this dish. I can't believe this was my first time ever trying it.

Combine the content of the package above with one 6-ounce can of tomato paste and 6 cups of water.

Add 1 to 1/2 pounds of lean ground beef. Do not brown.

shhhhhh.....Secret ingredient........add 1 tablespoon Hershey's Coco Powder:)

Beat mixture with a fork and bring to a boil. Reduce heat and simmer (slow boil) uncovered, stirring occasionally, until desired thickness, approximately 1 - 1 1/2 hours.

Boil spaghetti.

Grated cheddar cheese and chopped Vidalia onion.

Put spaghetti in bowl.

Add Cincinnati chili mixture.

Add onions.

Top with cheese.

After dinner read "Julie & Julia" before the movie comes out:)