Tasty Tuesday: Mom and JJ Finished the Book

Hey It’s Jet Here.

Remember Little Miss Book Club’s recent literary/culinary mischief?

Well, they finally finished the book on Sunday night… or was it Monday in the very early morning after a manly man might have woken Mom up at 4 ish… can’t recall…

SONY DSCAnyway, the book offers a full roster of French recipes author, Kathleen Flinn, made during her experience at Le Cordon Bleu.  The ladies fetched the following recipe from Miss Kathleen’s website because it features many of my favorite ingredients.

Salade Niçoise

6Thyme-lemon vinaigrette

  • 1/2 cup olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon dried thyme
  • Coarse salt, ground black pepper

3Potato Salad

  • 1 lb. Yukon gold or new potatoes, quartered
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken stock
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced shallot

2 tomatoesSalad components

  • 1 cup, about 6 ounces, cooked green beans
  • 1 cup halved cherry tomatoes
  • 4 ounces butter lettuce, arugula or other simple greens
  • 1/2 cup pitted black olives, such as kalamata or Niçoise
  • 3 or 4 hard-boiled eggs, roughly chopped or quartered
  • 12 anchovy fillets
  • 7 oz. can tuna, packed in olive oil 

Prepare the vinaigrette:
In a small bowl or jar, mix the lemon juice, olive oil, thyme, two pinches of salt, coarse ground pepper and shake or whisk together until emulsified. Set aside until needed.

Prepare the potato salad:
Steam or boil the potatoes just until tender. Cut into bite-sized pieces while still warm and toss gently with the white wine and stock. After a few minutes, toss again. Toss half the vinaigrette with the potatoes, chopped parsley and shallots.

Finish the salad:
SONY DSCArrange the cooked green beans, tomatoes, lettuce, hard-boiled eggs and olives in a bowl. Toss with the vinaigrette. Arrange the elements onto four plates, top each with the anchovies and tuna.

French Tip: To keep the green beans crisp and retain bright color, boil briefly just until tender, then plunge into an ice bath.

Another great bon appetit day!

P.S. Thanks for checking on me, my Nana & Poppi, and Mom… everyone’s about the same…

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our fortieth participating post!

tasty tuesdays



Tasty Tuesday – Collard Green Cigars

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-third participating post!

I’m not sure what made Mom give Koko *OTRB*and I collard green stems from her garden a few years back.  Maybe it was Miss Margie, from Bee Heaven Farm, who told Mom how much her dogs loved zucchini and ate them like cigars.  Anyway, Mom was preparing the dish below one day and gave it a try.  We LOVED them.  Mom loved the crunch, crunch, crunch sounds we made as we smoked devoured the stems.  From then on, she set aside stems for us as treats.

When Mom shopped for her UMiami class at the new Publix this weekend, the Organic veggie section looked vibrant.  She selected a bunch of organic collard greens along with her grocery list items for class.

I’ll have her list the ingredients now and you’ll see how JJ liked her first exposure to collard green stems!  Click here to see the full series of recipe photos.

Mom’s Collard Greens with Grains & Turkey Bacon

  • 1 bunch collard greens, stems removed, sliced into ribbons* (otherwise what’s the point of the recipe I ask!)
  • 1 package of turkey bacon (an extra for her faithful Kitchen K-9s would be thoughtful)
  • 1 onion, chopped**
  • Garlic, grated, diced, or sliced***
  • Ginger, grated, diced, or sliced (optional)
  • Grains****
  • Olive oil
  •  *You can substitute kale, chard, dandelion greens, mustard greens or any combination of same.
  • **Use the size which coordinates to how much you enjoy onions!  You can substitute shallot or scallion if you wish.
  • ***Same rule as onion or you can omit.
  • **** Mom used oat groats, a bit of rye berries and kamut this time already cooked in the rice cooker.  She placed 1 ½ c. grain with 3 cups low sodium chicken stock, with a quarter size circle of olive oil.  She added about 1 cup of cooked grains and used the rest in another recipe.  Feel free to substitute rice, pasta, potatoes – experiment!

Heat a smidge of oil in sauté pan.  Place as many slices of turkey bacon as fit comfortably in pan.  Cook according to package directions.  Remove onto paper towels or straight on to cutting board if not too greasy.  Cut into small pieces when cool enough to handle.

As the turkey bacon cools, heat another tablespoon or so of olive oil in the same pan over medium heat.
(Adjust the amount of oil depending on how much grease your turkey bacon left in the pan.)  Add onion and sauté until softened and translucent.  Feel free to keep going to carmelized!   Add garlic if using, then ginger if using.  Add collard ribbons and stir until they turn kelly green, about 2 minutes.  Add grain and stir to warm.  (Add a little chicken stock or water if the pan is dry.) Add turkey bacon back to mix in.  Add any herbs and spices you enjoy.  Mom used fennel with her onions this time. Sometimes she add sweet red pepper.

Another great collard green stem day.



Tasty Tuesday – String Beans for the Holidays

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-second participating post!

With Thanksgiving around the corner (for our blogpals in the USA like us), we thought you might like a few new ideas for the classic green bean.  Mom steamed hers this week to go along with a new version of turkey meatloaf with fennel and veggies.  (Remember we tried fennel last week?)

Little Miss I’m Getting into the Veggie Thing snapped up her raw string bean tidbit, while I enjoyed mine in repose (VBP – vocab builder project).  BTW, you can get a glimpse of my racing stripes (requested by Daisy yesterday) in the photo.

Green Beans with Goat Cheese, Cranberries and Bacon

  • 1/4 pound bacon, roughly chopped (Mom says you can substitute turkey bacon or vegetarian bacon as you wish)
  • 1 1/2 pound green beans, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar (no fussing, Mom says use whatever vinegar you have on hand…)
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • 2/3 cup dried cranberries
  • 1 (4 ounces) log goat cheese, crumbled
  • 1/4 cup chopped parsley

Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a papertowel-lined plate to let drain.  Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.

Would you like to try a modern/vegan version of the traditional “Green Bean Casserole?”

Green Bean and Wild Mushroom Casserole

  • 3 tablespoons olive oil or unsalted butter
  • 2 medium onions, peeled and sliced into thin moons
  • 1/2 teaspoon sea salt
  • 8 ounces wild mushrooms (chanterelle, morel or porcini), wiped clean and
  • thinly sliced
  • 8 ounces fresh shiitake or button mushrooms, wiped clean and thinly sliced
  • 3 tablespoons dry red wine
  • 4 tablespoons unbleached flour
  • 3 cups Silk Unsweetened Soymilk (Mom would use almond milk!)
  • 2 tablespoons tamari
  • Additional sea salt and freshly ground black pepper to taste
  • Two 10-ounce bags of frozen cut green beans thawed or 1&1/2 pounds of  fresh green beans cooked in salted water for 5 minutes, then drained.
  • 1. Preheat oven to 30°F. Lightly oil a 2-quart baking or casserole dish.
  • 2. Heat 1 tablespoon of the olive oil or butter in a large heavy saucepan,  over medium heat. Add the onions, season with 1/2 teaspoon of salt and  cook the onions until slightly browned and soft, about 10-12 minutes.  Remove the onions with a spoon and set aside.
  • 3. Heat the remaining 2 tablespoons of olive oil in the large heavy saucepan and then add the mushrooms. Cook the mushrooms over medium high heat, stirring often, until they begin to brown and there is very little liquid, about 5 minutes.  Add the red wine and cook for about 1 minute or until completely evaporated.
  • 4. Sift the flour into the mushrooms and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color, about 2 minutes. Remove from the heat and let cool for 2 minutes.
  • 5. In a small saucepan, heat the soymilk with the bay leaf to just below the boiling point and turn off heat. Remove the bay leaf and slowly whisk the hot soymilk into the mushrooms, scraping up any brown bits on the bottom of the pan. Return the saucepan to the heat, bring the sauce to a boil and reduce the heat to a simmer, stirring often and cook for about 8-10 minutes until it reaches the consistency of a thick cream soup.
  • 6. Stir in the tamari, salt and some freshly ground black pepper to taste.
  • 7. Add the green beans and 1/2 cup of the onions. Place in the buttered casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.

Another great green bean/string bean day.



Follow Up Friday – Question Mark Edition

Hey It’s Jet Here.

Our friend, Miss Jodi, Heart Like a Dog, initiated this great idea to update readers on previous posts.  She created a lovely badge to go with her idea and recently turned her wonderful idea into a new blog hop!  We loved co-hosting last week, thanks  for the invitation.

Before we begin, we wanted to let you know that we decided to donate to help the animals challenged by Superstorm Sandy through Best Friends Animal Sanctuary.  We chose Best Friends, because in Mom’s experience, they walk the talk.  She’s followed them for about 15 years now and even took my human sister there to volunteer about 7 years ago.  We will also participate in some way with Heart Like a Dog’s “Dogs of Blogville” calendar contest, which will send help to a blogpal in need.

Saturday Pet Bloggers Hop – Blogiversary – Where did the Time Go?

Boy oh boy, how kind, generous and supportive you were, acknowledging our first year of blogging.  Some of you even thought Mom made the cake!  (not so… just a photo from Google Images!!)  We cannot express our appreciation of your open arms/paws.

Black & White Sunday – A Daylight Savings Time Riddle?

A resounding (VBP – vocab builder project) cheer for all of our blogpals who answered correctly!  I’m improving… I went from 4:10 to 4:38 to 4:43 to 6:00 (long election night walk and tv night!) to 5:12 to 5:20!  Our favorite comment suggested I had a black rug on top of me from the back of my head to my tail.  We responded that I would NEVER wear a toupee, I sprout naturally gorgeous black fluff!

 Mischief Monday – Guess Who Came to Dinner?

Simba of course!  Most of you feel he arrived in time for Mom’s yummy cooking.  While true, (and Mom says thanks by the way), we believe he knows we will welcome him when he escapes, keep him safe, (give him some tidbits), and play with him until his family arrives.  Several of you wanted to join us for dinner as well… Mom says… ANYTIME!

Tasty Tuesday – Who likes Fennel?

Surprisingly, Mom’s faithful Kitchen K9s do!  Oh yes, we got your attention on this one.  Lots of comments expressed curiosity and surprise about fennel in general and K9s eating it specifically!  Our pack mate Neve and Miss Beverly wrote in to share how much Neve enjoys thinly sliced fennel, while Miss Beverly prefers her fennel roasted!

Oh, Miss Wendy thought we were wearing coats, actually we had our Halloween costumes on because … it was HALLOWEEN!

Wordless Wednesday – Who needed a break from the election?

EVERYONE!!!  So glad you enjoyed the comic relief of Dudley’s video as much as we did; thanks to Mollie for sending in a comment describing how to post videos for Mom… Also, Little Miss Professional Paw Shaker has stayed grounded so far after winning her seat on the Happy, Happy commission!

Thankful Thursday – Who needs to Apologize?

MOM!  Yup, Mom went ROGUE, adlibbing a title I DID NOT APPROVE and scared a bunch of my blogpals to bits! Sorry, Mea Culpa etc… I will keep a shorter leash on her transcribing activities.  All are healthy at Casa Jet.

Glad we thought to share nicknames for seven inhabitants of Casa Jetty as part of our “Seven Things About Me” Award Procedure.  Now you have the inside scoop!  Gratitude again to our four pals who bestowed the award on us.

Another great question mark week.



Mischief Monday: Guess Who Came for Dinner?

Hey It’s Jet Here.

Last week, I was hanging out in the kitchen watching Mom begin preparing her “leftover mix” dinner, while Little Miss “I Must Take Recipe Notes” watched more closely.

Out of the corner of her eye, Mom saw a swish of golden fur outside the kitchen window.  Her first response – double check to see that Little Miss Golden Girl was in the kitchen and that Mom was not experiencing double vision!  Confident that her eyesight was not playing tricks on her, (did I tell you that Mom failed the eye test at the driver’s license bureau this past spring?  Yup, went in and failed… had no idea she needed glasses, poor thing! Whoops, I digressed again…) she properly looked out the window.

Our buddy, Simba, wagging so hard he could have powered our refrigerator for a day, looked at Mom, patiently waiting for his invitation to come in.  Mom opened the sliding door and Simba bounded in for a grand entrance befitting another happy, happy golden!  We all greeted him enthusiastically and Mom wondered how long he had been “at large” because he smelled slightly swampy! (Which means we thought he might have already had a little swim in the canal!)

Anywhoo, Mom immediately texted his human big sister, Joanna, to see what she wanted us to do.  Turns out, Joanna now lives on campus at the University of Miami and was in the middle of a class!  She said she would drive over when class let out.  Mom replied no worries, Simba could join us for dinner and our evening constitutional.

Simba and JJ both felt the need to carefully scrutinize (VBP – vocab building project) Mom’s technique.  I thought we should frolick before dinner, especially since JJ and I already finished our dinner.  Mom tossed tidbits of sweet red pepper and carrots to all three of us while she assembled her dish.

Miss Joanna arrived about an hour later, just as we prepared to leave the house for our walk.  She shared that no one at her house (4 doors down) knew Simba had flown the coop and that, since he is HER dog, it was HER responsibility to deal with the situation.  Mom politely kept her thoughts to herself, with the exception of gently reminding Miss Joanna that she worried about Simba’s girth.  Mom mentioned that he heartily enjoyed our veggies (she was surprised!) and that we eat ½ as much kibble each day.  No judgment, just loving concern, because Simba is a super sweet, fun loving dude and we want him to stay healthy.

Another great dinner with friends, day.

Thanks to Alfie’s BlogSnoopy’s Dog BlogMy Brown Newfies and Luna, A Dog’s Life…for sponsoring the hop!  Click on any of the sponsors to join the hop.

Tasty Tuesday: Plums for Me, Plums for Little Miss Happy Happy

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-eighth participating post!

Mom decided to make a quick lunch over the weekend and cut a Santa Rosa plum, a Red plum and a banana to mix with her lactose free Green Valley Yogurt.  She threw a few walnuts on, sprinkled nutmeg (I know, you’ve seen a variation of this before!) and that was that.

JJ and I, ever her faithful Kitchen K9s, sat attentively beside her to test (for Quality Control purposes) both plums, the banana and of course the yogurt.  (Mom called me Mr. Yogurt Nose the rest of the day for some reason!)

I’m going to share a savory plum idea and JJ asked to share a sweet idea.

Sticky Grilled Drumsticks with Plum Sauce

  • 12 chicken drumsticks (about 3 pounds)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped red onion
  • 2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
  • 1/4 cup hot or sweet red pepper jelly
  • 1 tablespoon Dijon mustard
  • 1/4 cup water

Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper.

Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes. Serve the drumsticks with any remaining plum sauce at the table.

Spicy Roasted Plums 

Mom made this dish for her UMiami Diabetic Peer Support class.  They LOVED it.

  • Nonstick cooking spray
  • 6 medium plums
  • 1/2cup unsweetened pineapple juice
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1/8 teaspoon ground cumin
  • 1/3 cup light dairy sour cream
  • 1 tablespoon packed brown sugar
  • 2 tablespoons sliced almonds, toasted

1. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Halve and pit plums. Place plums, cut sides up, in prepared baking dish. Stir together pineapple juice, the 2 tablespoons, the cinnamon, cardamom, and cumin. Drizzle over plums.

2. Bake in a 450 degree F oven about 20 minutes or until plums are tender. In a small bowl stir together sour cream and the 1 tablespoon brown sugar. To serve, arrange plums in dessert dishes; top with sour cream mixture and almonds.

Another great plum day.



Tasty Tuesday – Danish Cucumbers

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-fifth participating post!

Mom and I have something in common.  We both have siblings-of-the-heart.  Koko, JJ, Puffy, Fluffy and I do not share DNA, however, we’re siblings in our forever home.  Mom decided many years ago that while an only child by birth, her dear friends felt like siblings-of-the-heart.  She shares many of the Jewish Holidays with one of her SOTH, Miss Ellen and her family.

Tomorrow, after fasting for the day, Mom will “Break Fast” with Miss Ellen and her family.  Typically, families serve items such as bagels, cream cheese, lox, tuna, egg salad, fruit salad and chopped liver.  Miss Ellen always prepares Danish Cucumbers, which Mom looks forward to.  This year, Mom offered to make them instead.

Since Mom does NOT bring home a “doggie bag” filled with those  scrumptious items for her dedicated Kitchen K9s, she owed JJ and I tidbits of cucumber from her preparation Sunday.  She obliged, allowing JJ and I to perform a good amount of QC (quality control!). We received the ends of the cukes after Mom passed the rest of each veggie through the mandoline.

Ingredients:  (Thank goodness Mom tripled the recipe!)

  • 2 medium cucumbers, thinly sliced
  • 1/3 cup cider vinegar
  • 1/3 cup water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced dill weed or 1 tablespoon parsley

Directions:

  • Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.
  • Cover and refrigerate, stirring occasionally, at least 3 hours.
  • Drain; sprinkle with dill weed.

Another great cucumber day.



Tasty Tuesday: Essence of Summer Supper Salad

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our nineteenth  participating post!

I may have eluded (vocab building project VBP) last week to Mom’s major food prep for her classes.  Her UMiami Med School Diabetic Peer Support Group class prepared three items.  One of the class participants put the finishing touches on the platter which wowed the class!

On Prep night #1, JJ and I, Mom’s faithful Kitchen K9s, provide QC (Quality Control) for:

  •  Tomatoes – Mom prepped 12 because of doubled recipe!
  • Chicken – before and after cubind…
  • String beans – before and after steaming…

This recipe arrived in Mom’s inbox via the The Splendid Table’s weekly Weeknight Kitchen newsletter.   Mom’s sharing all the comments, tips and notes since she cannot find a direct link online and did not want you to miss ANYTHING!  

Essence of Summer Supper Salad – Serves 4

Ingredients:

  • 3 quarts hot salted water in a 6-quart pot
  • 1 lb. large to jumbo unshelled raw shrimp, or boneless chicken cut into ½ inch dice or firm tofu (Mom used chicken to stay within budget.)
  • 1 ½ lbs. green beans, trimmed of stem ends

Dressing:

  • 1/3 cup cider or rice vinegar (Mom used cider vinegar.)
  • Salt and fresh ground pepper
  • 1 tbs. dark coarse mustard or Dijon (Mom used Dijon.)
  • 1/3 cup (or so) Extra Virgin Olive Oil
  • ½ medium sweet onion, thinly sliced

Finishing:

  • 4-6 delicious ripe tomatoes, vertically sliced ¼ inch thick (Mom used Roma, which was the least expensive, since this is NOT our tomato season.)
  • 15 leaves fresh basil, torn (budget did not permit and the salad was still yummy.)
  • 3 whole scallions, thinly sliced
  • ½ lemon

Directions:

  • Bring the salted water to just below the boil then drop in the shrimp. Cook 1 to 2 minutes or until shells start to turn pink and firm up. Don’t overcook. With a slotted spoon, immediately scoop the shrimp out of the water into a colander.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Bring the water left in the pot to a full boil. As it heats, take a large bowl and whisk together the vinegar, salt, pepper, mustard, and garlic until well combined. Whisk in the olive oil until mixture comes together and is slightly thickened. Add the onions and toss with the dressing.
  • Once the water in the pot is boiling, drop in the beans. Cook over high heat, uncovered, until just beyond tender crisp, about 3 to 7 minutes depending on size of beans. Taste as you go to check for doneness. Drain beans in a colander, rinse with cold water, and drain again. Add shrimp and beans to bowl and toss until well combined. Taste for seasoning.
  • Arrange the sliced tomatoes around the rim of a serving platter. Sprinkle with salt. Pile the bean salad in the center and spoon on any remaining dressing. Sprinkle basil and scallion on top, then squeeze the half lemon over all.

Comments:

This is a recipe for right now & good tomatoes, new green beans and sweet onions practically trumpet summer, which is why the mustard-garlic dressing is distinctive yet not overwhelming. It’s a supporting player. With tomatoes peaking and heirlooms so popular, you might get your hands on some of the dark varieties with out-of-the-ordinary tastes, like Black Cherry (stunningly rich), Black Krim (tastes like good steak), Black Zebra (more delicate) or Paul Robeson (boldly sweet-tart). Green beans are the tomatoes’ backup along with sweet onions. Cook the beans just beyond tender crisp to open up all their character. Serve the salad with a loaf of rough country bread for sopping up the dressing. End the meal with the luscious Mango Sherbet from cooking teacher and author Bal Arneson. If mangoes aren’t to be had, use peaches or nectarines. If you can, use organic produce; I think you’ll like the results.

Tips:

  • With the shrimp and beans cooked and the dressing made a day ahead and refrigerated, the next evening you merely slice the tomatoes and assemble all on a big platter. Supper is ready in 10 minutes.
  • This recipe is a perfect showcase for heirloom tomatoes. Every year seems to bring a greater variety at farmers’ markets and roadside stands. Try some that are new to you.

Author Notes:

  • Shrimp Alternatives: Shrimp are spendy and not essential here. Tofu, cooked poultry, or any other protein you would like will work. You could even skip the protein; the salad will still be good. In fact, you get a complete protein if you have the salad with whole grain bread, which when eaten with the green beans becomes the nutritional equivalent of shrimp or chicken.
  • Working Ahead: The shrimp, green beans and dressing could be made a day ahead and refrigerated.

Another great QC day!



Tasty Tuesday – Better Late Than Never

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our seventeenth  participating post!

Can you believe that the sky has turned dark grey and the thunder has begun?  I’m parked under Mom’s desk while JJ paces and frets.  Mom asked Ruby and Rachel to give us lots of lovies so she can transcribe this post!  Heaven knows how long the power will last!

Have I mentioned how much JJ and I LOVE tomatoes?  We particularly enjoy the pop of grape or cherry tomatoes in our mouths.  We sit with the ultimate good behavior waiting for a toss from Mom.  We both like cream cheese too! (me more than JJ…)  When Mom offered each of us half a bocconcini (bite-sized fresh mozzarella balls), I could not believe our good fortune.  The following recipe uses both ingredients.  When Mom demonstrated this salad, the bowl came home empty… I only licked the teensy leftover goodness when Mom loaded the dishwasher.

Mini Caprese Salad

Ingredients

  • 1 lemon, juiced
  • 1 small clove garlic, grated or minced
  • 1 cup basil leaves, about 20 leaves, plus a few for garnish
  • 1/3 cup extra-virgin olive oil
  • 1 pint heirloom cherry tomatoes, multi colored if available, halved
  • 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
  • Salt and freshly ground black pepper

Directions

Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

Another great, cheesy, day.



Egg and Avocado Surprise

Hey, It’s Jet Here.

Last night, well, it was a beautiful thing… I had no idea Mom was making an omelet for dinner.  Have I mentioned I LOVE eggs?  Mom used to boil two extra eggs about once a week to share with Koko and me.  I must have like this egg ESP thing, because I just know when eggs move from the fridge to the counter and my tail goes fast and my ears perk up.  I shall describe my delight with pictures.

Mom's eggs - she gave me 2 yolks

My scrumptious yolks...

Mom's cast iron pan with test onions.

My nonstick with olive oil spray.

Mom's dish - half an omelet.

My dish - Mom only gave me half. I tried puppy dog eyes and everything.

Another great and incredible edible egg day.