Oh, my school begins!

It sure is hard to believe summer is almost over. School is starting. Football season is here! Time to start the cooler weather.
My world was turned upside down...I lost my one big dog. He was a friend, confidante and constant companion. He hung on and on, but he did die a natural death at home with me by his side.
Now it is time to turn over a new leaf....my little guy and I are off for places known and unknown. We are taking a trip to Frankenmuth, MI next month. Then who knows where to next.
I am stamping now and ordered a Cuttlebug..I anxiously await its arrival.
Here is a quick dinner......for those days you want to hurry up ......
Garlic lemon shrimp
1 lb. uncooked large shrimp, peeled & deveined 2 Tbsp. olive oil
3 sliced cloves garlic 1 Tbsp. lemon juice
1 tsp. ground cumin 1/4 tsp. salt
2 Tbsp. minced fresh parsley Hot cooked pasta or rice
In a large skillet, saute shrimp in oil for 3 mins. Add garlic, lemon juice, cumin & salt; cook & stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice.
Approx. cook time is 20 mins. Serves 4.

Quick and easy and delicious. Enjoy. I will post some of my cards next time and tell you of my travels. Till then.....have fun!!!

MMMM it's chicken

Hi all. It sure is hot here in OH. We finally have the summer here and most of you are looking for the fall. Hot weather and I do not go well together, but I just try and find a cool spot and stay there. And cooking.....you hate to turn on the oven. Here's a low carb meal that you cook on the stovetop. Hope you like it.....Cilantro-Lime Chicken
1 lb. boneless chicken breats 2 sm. onions
1 large lime 2 Tbs. canola oil
1 or 2 sm green or red jalapeno peppers, seeded and sliced* 1 sm. piece fresh ginger (1" long) peeled and thinly sliced 2 Tbs. fresh cilantro, chopped
2 Tbs. reduced sodium soy sauce 1-2 tsp. sugar
Hot cooked rice or flour tortillas (optional)
*Jalapeno peppers can sting and irritate the skin, so wear rub ber gloves when handling peppers and do not touch your eyes.*
Cut chicken breast half into 8 pieces. Cut each onion into 8 wedges. Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime, measure 2 Tbs. juice. Set aside. Heat wok or large skillet over medium-high heat 1 min. or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeno and ginger; stir-fry about 3 mins. until chicken is no longer pink in center. Reduce heat to medium. Add onions; stir fry 5 min. Add lime peel, juice and chopped cilantro; stir-fry 1 min. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortilla; if desired. Makes 4 servings. (216 calories; 8 g total fat; 7 g carbs.; 66 mg chol.; 1 g fiber; 1 g sat. fat; 28 g protein; 313 mg sodium; 35% cal. from fat--exchanges--3 lean meat; 1 vegetable)
There you go. I don't put in jalapeno--i don't like the heat. I add green or red pepper strips for color. Hope you enjoy this for a hot summer dinner or lunch.
Take care until I write again..........

Summer is gone?

Wow, I cannot believe it is already August. Where has the summer gone to? We did have cool weather here in Ohio, but now we have the hot muggy weather of August. Tomatoes are ripening, zucchini, cukes, corn, and I have pears are all starting to ripen up. So, today I am giving you a recipe for Zucchini Bread. It is really tasty. Hope you enjoy it. I promise not to be off for too long like this time. I just have had a bad month. So here is the recipe:
3 c. flour 2 tsp. baking soda 1/2 tsp. salt
1/2 tsp. baking powderr 1 tsp. cinnamon 3 eggs
2 c. sugar 1 c. vegetable oil 2 tsp. vanilla 2 c. grated zucchini 1 can crushed pineapple (3 oz. drained.) 1 c. chopped nuts
Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon together. Set aside. Beat eggs til light, add sugar, oil and vanilla. Beat til creamy. Add zucchini and pineapple. Add dry ingredients and mix. Add nuts. Spoon batter into two greased, floured loaf pans. Bake for 45-50 mins. at 350. Cool 15 mins. before removing from pan. Finish cooling and enjoy.
Happy August 11th!