Dungeness Crab, Shrimp, and Gazpacho

As I write this post the temperature in Manteno, Illinois at 5:30 pm is 102 degrees....WOW:) Last Friday I made Dungeness Crab......it is my favorite food to eat. I have previously given the recipe... or this recipe...garlic butter and bake. Yum....doesn't get any better:)
Sunday Lauri and I packed up dinner and went to Mom's. We had Sangria (red and white), Gazpacho, Garlic Baked Shrimp, Watermelon, and Mashed Potatoes. Served the soup and drinks in mason jars. I used Mom's recipe for the Gazpacho, hope you like it. Lauri made a wonderful Peach Cake.....didn't get a picture.....it was so good:)

Gazpacho

1 cup chopped tomatoes

1/2 cup chopped celery

1/4 cup chopped onion

1/2 cup chopped green peppers

1/2 cup chopped cucumber

1 teaspoon chopped chives

2 teaspoons chopped parsley

1 small clove garlic, minced

2-3 tablespoons tarragon wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Worcestershire sauce

2 cups tomato juice

1 can onion rings.

Mix all together. Refrigerate until ready to serve. Top with crushed onion rings.

I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

4th of July Weekend

My sister Kendra, niece Jill and baby Haden all flew in Thursday, June 30th to spend the weekend with the family. We all got to meet Haden the dream baby. He just went with the flow and we all enjoyed him:)

Friday, July 1st we went to Lauri's for an afternoon lunch. Above is one of the appetizers she served. Ranch dressing with veggies. Aren't they cute! We had a fabulous lunch and enjoyed each others company.

Saturday, July 2nd sister Lauri and husband Jim came for dinner. They had never had escargot and they really enjoyed it. I made a yummy salad and lobster tails with mashed potatoes. We had American in Paris martinis and then drank champagne. We had dutch chocolate and coconut Geloto for dessert. After dinner we went to the lake and watched fireworks. Fabulous evening:)

How about a sweet tea.....
Sugar Syrup Recipe:
1- 1/2 cups cold water
1 cup granulated sugar
In a small saucepan, combine the water and sugar. Stir over low heart until the sugar is dissolved. You can tell: the gritty sound stops. Bring to a boil, reduce the heat to a simmer, and cook for about 10 minutes. The mixture should be syrupy. It also will be very hot, so be careful. Let cool. Pour into steeped tea or other libations. Refrigerated sugar syrup will keep for about a month, tightly covered.
Sunday, July 3rd the picnic was at my house. I made hot dogs in the crock pot, mom brought potato salad, I sliced the watermelon and made baked beans. Didn't get a picture of the lovely salad Lauri made, it was a good one. Lauri always gets asked to bring the salad because she does it so well. Her salads are the best. Caty brought fresh fruit. And the Pickle Pot was a big hit. We had wine and beer, flavored water for the kids. Have you tried the liquid MIO. It is a great way to flavor water.
Baked Beans Recipe:
2 (1-lb 13oz) cans pork and beans
1 cup brown sugar
1 pound lean bacon cut in pieces
2 medium onions, cut in chunks
1 large green pepper, cut in chunks
2 teaspoons Worcestershire sauce
1 cup catsup
Mix together. Bake covered in 325 degrees oven for 3 hours. Stir occasionally. Uncover last 30 minutes.

I made this cheese ball and found these wonderful crackers. I also had some New York State Champagne Cheddar Cheese....WOW was it good. I picked up some Sharp Cheddar Bites by World Table. The best little cracker.....they tasted home made. Cousin Sheila brought Hummus and veggies. I also served Langostino's (baby lobster) with cocktail sauce, and Rotel dip with chips.

Cream Cheese Ball Recipe:
8 oz cream cheese, softened
1/2 cup (1 stick butter), softened
1 cup fresh herbs (from my garden) chopped
Cream the cream cheese and butter together. Add herbs. Shape into a ball. Wrap in plastic wrap and chill for at least 2 hours.

Cara made Macaroons. I didn't get a picture of them, but they were soooo good. Sheila made a wonderful Lemon Tart. I made the chocolate chip cookies and Kelly put together the brownie bites:)
This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

How I spent my Sunday Afternoon ~

I discovered this Spanish Sangria. Add some ice, lemon, lime, and orange slice and fill the glass. It's that easy.....and sooooo good and refreshing. I enjoyed some Sabra Greek Olive Hummus with veggies. A little Hot Tub action and Pork Chops on the grill for dinner.
This is my backyard. I spend a lot of time just sitting on the deck and watching the birds. Cardinals, Robins, Doves, and Finches I seem to see the most. I am waiting very patiently for the Humminging birds to visit.....hope they come soon. I change the water for them every week. Everytime I go out I see a bird in my birdbath. It is so fun to watch them. I can't wait for my tomatoes and peppers to get big enough to eat. My raspberries and blackberries are coming along very nicely. I am enjoying all the new flower plantings I did in the spring.

So how do you spend your Sunday afternoons? :)

Steven's new Townhouse

Nikos and I drove out to see Steven's new townhouse today. Exactly 1 hour and 30 minutes. It was a nice drive.....didn't go on the expressway.Nikos and Steven
This was my Hope Chest......let's just say it's an antique.

The bedroom.

Master bath. Inside here is a walk-in closet.....to die for!

The office.

Powder room.

Kitchen with a wonderful island.

Eating area.

The balcony. Such a great view!

The Great room with a fireplace! It is wood burning.

Mom made this foot stool for me....years ago.

Steven.....the great host had Mimosa's waiting for us

Brothers.......Nikos and Steven.

Front entrance.

2 car garage.....Thanks Steven for a wonderful day. I can't believe you have only been here for one week. It looks great! We enjoyed spending time with you:)

Chorizo-Filled Dates Wrapped in Bacon

This is a recipe discovered by Mom. She has made it several times and everyone enjoys them. If you have leftovers just refrigerate and serve. They are great hot or cold. This has become one of my favorites!

Recipe:

6 ounces chorizo sausage, raw, casings removed

24 pitted dates

12 slices of bacon, halved crosswise

Using a scissors, cut on side of each date open and stuff with a scant teaspoon of chorizo. Wrap the stuffed date with bacon and secure with a toothpick. Place the wrapped dates in a large skillet, seam sides down, and saute, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot. ~or~ Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes. Watch closely as the bottoms can burn easily due to the natural sugars in the dates.

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Double Pork Sausage

Another Hungry Girl recipe. Just love her cooking! Wrap the sausage with the bacon. Doesn't get much easier:)
Recipe:
8 pork breakfast sausages, (I used Bob Evans Maple Pork Sausage Links)
4 pieces of bacon, cut in half crosswise

Preheat oven to 450 degrees Fahrenheit. Place rack in upper third of oven. (I lined a cookie sheet with parchment paper, and had a piece for on top. I don't like to splatter my oven.) Place a small baking sheet in the oven to preheat for 2-3 minutes. Wrap bacon around middle of the sausages. Add wrapped sausages to heated baking sheet and cook for 20 minutes. Drain on paper towel and serve.

~ Serves 4 ~

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Happy 4th of July:)

The Pickle Pot

I discovered this Pickle Pot over at Miz Helen's Country Cottage. I made it last Friday. It has to sit in the refrigerator for 2 weeks before eating. I am having a family picnic on July 3rd to introduce the newest member of our family. My sister Kendra is flying in from North Carolina with my niece Jill and her baby son Haden. The family is so excited to meet little Haden. The Pickle Pot will go great with my picnic.

Start with a bed of onion and sprinkle with salt.

Add a layer of cucumbers and sprinkle with salt.
Add the pickle spice.
Repeat the layers. Add onion with a sprinkle of salt.
Add cucumber with a sprinkle of salt.
Add vinegar and water. Cover containers and refrigerate. I made two containers. Wait two weeks, then enjoy:)

The Pickle Pot
1 quart glass container
1 yellow onion sliced, (I used vandilia)
3 cloves garlic
3 cups cucumber slices
2 teaspoons salt
2 tablespoons pickling spice
white vinegar to cover onions and pickles
water to add to vinegar
In a clean glass container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 pod of garlic. repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer again ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasonings. Place in the refrigerator for 2 weeks before serving, (if you can wait that long). As the Pickle Pot empties just add more cucumbers and onions and your Pickle Pot is always full all summer long.

I can't wait to try them.....thanks Miz Helen for this great recipe. Stop over at Miz Helen's Country Cottage for "Full Plate Thursday".

I'll be joining Michael Lee West over at "Designs by Gollum", she is hosting this weeks Foodie Friday Event:)