30/52: Hot Fun in the Summer Time

You can feel the dog days starting, but the heatwave continued all throughout the weekend as Seattle reached unprecedented and consecutive days with 90 or above temps.

Not too much you can do but early morning walks along the water and afternoon car trips to air conditioned luxury (casino, anyone?).

Friday night instead of cooking, we tried a new place in West Seattle that was on Dinner, Drive-ins and Dives a few weeks ago called Pizzeria Credo.  We must go back for the pizza!  We were both hungry for some pasta which was good (not great).

Cooler temps are on their way and more hot fun in the summer time!

Enjoy!
Stacy

Menu Plan Monday: End of July

Welcome back!

I hate saying the end of July!  Summer days are going by fast.  Has anyone noticed that it's getting darker earlier and lighter later in the morning?

Keep planning and spending more time enjoying summer!

I'm not sure if Laura is back from her vacation, but check out her website.

Enjoy!

Stacy

MONDAY: BLT and Chips
TUESDAY: Baja Fish Tacos
WEDNESDAY:  Going out!  Planning for NY Trip in April
THURSDAY:  Grilled Chicken Thighs and Salad

Old Photo Friday: Happy Birthday, Ken

WHO: Allen, Ken and Kerry Lee (on lap)
WHEN: 1957-58
WHERE: Newark, DE

Happy Remembrance birthday to Ken Lee who would have celebrated a birthday this last week.

You are always in our hearts!

Love,

Stacy and Brian

Recipe of the Week: Oven Gourmet S'mores

Come on....admit it.  The only thing you really love about camping are s'mores by the fire!  As a kid, you made sure to eat every bite of your hot dog while trying to save room for this camp fire treat.

A few weeks ago, we were at Lake Morton with friends and it was raining!  I was so bummed because on their kitchen table was a stack of plastic storage boxes with all the s'more fixings and the weather was so bad that no one wanted a fire.

"Don't fear, Stacy", they said.  "We've got you covered".

They were heavenly!

Oven Gourmet S'Mores

Ingredients:

1 box Graham Crackers (optional dippers include, vanilla wafers, apple slices, gingersnaps and pretzels)

1 cup milk chocolate chips

1 cup white chocolate chips

1 /2 bag mini Kit Cat Bar Bits (you could also use Sicker's bar bites or peppermint patties)

1/2 bag Reese's Peanut Butter Cup minis

1 bag marshmallows

Directions:

Preheat oven to 450F

Arrange the chips and mini bites in 4 different sections in a large cast iron pan.

Top with marshmallows.

Bake dip for 8-10 minutes until the marshmallows are golden and toasty.

Remove the dip from the oven and serve with your dippers.

29/52: Summertime Life

Some weekends are just perfect.

Perfect travel.

Perfect weather.

Perfect food.

Perfect time spent with loved ones.

I hope your weekend was perfection!

Enjoy!
Stacy

Menu Plan Monday: July 23-25, 2018

Is it Monday again!?

Let's make this a great week.  The dog days are getting closer so make your meal plan TODAY!

Enjoy!
Stacy

SUNDAY: Salmon Caesar Salad
MONDAY: Fried Oysters (I didn't make at end of May because I had a cold)
TUESDAY: Flat Iron Steak with Green Beans (from our garden) and Insalata Caprese
WEDNESDAY:  Weight Watchers Blue Cheese Chicken Burgers

P.S.  Head on over to Laura's site for more menu plans like mine!

Old Photo Friday: Happy Birthday, Rosemary

WHO: Rosemary Brady
WHEN: Mid 1980's
WHERE: Multnomah Falls (outside Portland, OR)

Happy birthday to a very special lady, my second Mom.

I hope you have a wonderful day (tomorrow).

Love,
Stacy

Recipe of the Week: Wilted Spinach Salad with Warm Feta Dressing

Next Monday is national fresh spinach day!  I struggle from time to time with spinach.  I enjoy it cooked more than raw or mixed in with other lettuce in a salad.

Summer is the perfect time to not only experiment with different salads, but also try shopping at a local farmer's market.  I know our markets in West Seattle and Beaverton are always filled with fresh greens including hearty spinach.

Enjoy!
Stacy

Wilted Spinach Salad with Warm Feta Dressing

Ingredients:

12 oz fresh spinach, washed and dried

5 tablespoons olive oil, divided

1 medium Walla Walla sweet onion

1 7 oz package of feta cheese, coarsely crumbled

2 tablespoons Sherry wine vinegar

salt and pepper

2 tablespoons toasted pine nuts

Directions:

Place spinach in a large bowl.  Heat 2 tablespoons olive oil in a large skillet over high heat.  Add onion; sautee until browned and softened, about 7-10 minutes.

Transfer onions to bowl with spinach and remove skillet from the heat.  Add remaining oil and cheese to the skillet.  Stir to melt cheese slightly, about 1 minute.

Stir in Sherry.  Season with salt and pepper, then pour over spinach.  Toss to coat and wilt, slightly.

Divided into 4 plates (or two for bigger serving) and top with pine nuts.

Note:  For added protein, toss in a chopped grilled chicken breast

28/52: Heat Wave

We tried to stay cool over the weekend.  I worked from home on Friday and it was a "pleasant" warm...then Saturday and Sunday were down-right "miserable" hot.  We live in a house that gets a nice cool breeze off the Puget Sound.  Let's call that "nature's air-conditioning" as we have nothing else. Need-less-to-say, we each experienced a bit of cranky pants over the weekend, surviving on little sleep.

Saturday we grilled burgers at my Mom and Kenny's (and took a time out inside as they have aircon) and Sunday we went to the West Seattle Summer Festival early in the day to hear Rat City Brass before the pavement began to melt!

Can't complain, can we?  It's the middle of summer and before we know it....there will be frost on the pumpkins.

Enjoy!
Stacy

Menu Plan Monday: Middle of July, 2018

Happy Monday, Everyone!

It's ALL STAR week this week so we are cooking up some all star recipes and then old fashioned burgers for Tuesday's MLB All Star Game!

Remember that Laura has a great website full of planning ideas and tips. Check out her site.

Enjoy!
Stacy

MONDAY:  Lemon Garlic Butter Steak and Zoodles
TUESDAY:  All Star Burgers with Potato Salad and Corn on the Cob
WEDNESDAY:  Caribbean Chicken Salad
THURSDAY:  Asparagus Fettuccine

Old Photo Friday: Tomato Man

WHO: Diamond Jim Brady
WHAT: Showing off 
WHERE: Backyard at E Street in Springfield, OR
WHEN: Late 1980's

Every year my Dad and I used to have a tomato growing contest and of course, he always won.  To this day, he still grows some great tomatoes (with Rosemary's help).

How is your garden growing?

Enjoy!
Stacy

Recipe of the Week: Chilled Avocado Soup with Ginger and Basil

Is it hot where you live?  Do you struggle cooking dinner in the heat?  I've got a great idea...try a chilled soup.

I love avocados and believe it or not, they are actually quite versatile and can be used in just more than guacamole.

Beat the heat and enjoy a wonderful summer meal this month.

Enjoy!
Stacy

Chilled Avocado Soup with Ginger and Basil

Ingredients:

4 cups Coconut Milk

2 tablespoons fresh minced ginger (I use the ginger paste in the tube)

1 cup chopped fresh basil; plus some for garnish

4 avocados, pitted, peeled and mashed; plus 1/2 avocado diced for garnish

1/2 cup fresh lime juice (about 3 limes)

salt and pepper

chili oil or olive oil

Directions:

In a large saucepan, bring the coconut milk and ginger to a simmer.  Remove from heat; add basil.  Cover and let stand for 1 hour.

Strain milk and discard the solids through a sieve.  Chill at least 2 hours or overnight.

In a blender, combine avocados and 1 cup of the strained coconut milk.  Cover and blend until very smooth.

Transfer to a large bowl and whisk in the rest of the coconut milk, lime juice.  Season with salt and pepper.

To serve; divide into 4 bowls (serves 4-6) and top with basil, chopped avocado and either chili oil or a good stream of olive oil.  This is great with a light salad and a slice of sourdough bread.

27/52: 4th of July and a Summery Urban Hike

Happy 3rd of July!  Our weather was fabulous and since it rained on the 4th and we had to work the 5th, we celebrated a day early!

Mandatory Deviled Eggs for every holiday!

Our 4th was on a Wednesday which felt like Sunday and we worked on Thursday which felt like Monday so by the time Friday rolled around it was time to hop on the train and try out a new pizza place in West Seattle called, Supreme.  Who doesn't like NY style pizza in a dark retro bar on a Friday night?

To clear out the carbs, we hiked through Discovery Park on Saturday morning.  It's a busy place and quite a trek down to the lighthouse from the Magnolia Bluff, but the weather was pleasantly humid with a nice breeze and the 4 miles was surprisingly easier than I anticipated (although I had jelly legs the next day when we did 3 miles through Lincoln Park).  

I hope everyone had a great weekend!

Enjoy!
Stacy

Menu Plan Monday: July 8-12, 2018

Welcome Back to Monday!

Since we've passed the half way point of 2018...it's probably a good time to check your food resolutions (and I don't necessarily mean dieting).  Re-check your pantry supplies, review your menu plan and clean out your fridge and freezer.  Make a plan to eat outside at least one night a week, make a salad for dinner at least one night a week and pack your lunch each night after dinner.

Remember to check out Laura's site for more planning ideas.

Enjoy!
Stacy

SUNDAY:  Grilled Brats and Corn on the Cob
MONDAY: Greek Chicken Bowls
TUESDAY: Seared Black Cod with Grilled Asparagus and a Garden Salad
WEDNESDAY: Thai Beef Salad
THURSDAY: Off to Seattle

Old Photo Friday: Vidae Falls

WHO: Rosemary and Stacy
WHAT: Sightseeing trip
WHERE: Crater Lake National Park
WHEN: 1989-1992


One of the more scenic and easily accessible waterfalls at Crater Lake.  It's on the south flank of Crater Lake.  I think this was the trip with Rosemary's Mom, Phyllis where we stopped at every turn out and sign.  Great summer memories!  

Enjoy!
Stacy

Recipe of the Week: Creamy Lemon Squares

I am a dessert person but not really a baker...so I am always looking for a quick and easy dessert that's not too rich and filling especially during the summer.  Since Chick and Brian are both huge lemon fans, I thought this would be a great dessert for yesterday's holiday as well as summer BBQ's and gatherings.

Enjoy!
Stacy

Creamy Lemon Squares

Ingredients:

1/2 stick butter, melted and cooled

1 1/2 cups crush graham crackers (about 24), crushed

1/4 cup sugar

2 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lemon juice (about 3 lemons)

Directions:

Preheat oven to 350F.

Line bottom of 8 inch square pan with parchment paper, leaving about a 2 inch overhand on both sides. Brush with some of the melted butter.

In a food processor, finely grind the graham crackers.  Add sugar and butter and blend to mix.

Press the mixture into the bottom and up 1 inch on the sides of the baking dish. Bake until lightly browned, about 8-12 minutes.  Cool crust 30 minutes.

In a large bowl, whisk together the egg yolks and condensed milk.  Add the lemon juice and whisk until smooth.  Pour filling in cooled crust; carefully spreading to the edges.

Bake until set, about 15 minutes.  Cool in the pan, then chill at least an hour before serving.

Using parchment overhang, lift out of pan and transfer to a cutting board.  With a serated knife, cut into 16 squares, wiping knife with a damp towel before each cut.

26/52: At the Halfway Point

Did you guys notice that we have made it to the halfway point of our year?  On the down hill side of 2018 we are.  Let's make this half a real keeper!

Brian and I enjoyed a Saturday night at Lake Morton at our friends lake house and a couple of morning walks Saturday and Sunday through Lincoln Park in West Seattle.

It was a cool weekend with angry looking skies that reminded us of January.  The June (July) gloom continues.  I am patiently waiting for summer's return.

Enjoy!
Stacy

Menu Plan Monday: Happy July, 2018

That beautiful season the Summer!
Filled was the air with a dreamy and magical light;
And the landscape lay as if new created in all the freshness of childhood"
                                 
                                                             Henry Wadsworth Longfellow

Welcome July!

It's a big holiday week...huh?  Smack dab in the middle of the week, the 4th feels kinda "off" again this year.  Oh well!  Let's plan a great menu and enjoy!  Don't forget to check out Laura's site for more menu planning.

Stacy

MONDAY: Grilled Salmon with Caesar Salad
TUESDAY: BBQ Ribs, Cole Slaw and Beans
4TH of July: Grilled Hamburgers, Summer Corn with Herb Potato Salad
THURSDAY: Zoodle Recipe (TBD)

Recipe of the Week: Shrimp Scampi with Spaghetti Squash

I am still thinking about the "linner" we had at the River's Edge along the Rogue River for Father's Day Weekend.  I enjoyed the restaurant not only for its views of the beautiful Rogue River, but also the wonderful food choices and well-thought out menu.  This place had a little something for everyone, but my dish was the star of the table.  I am not sure why I don't cook spaghetti squash more often and this dish just proved to me that it isn't just a winter item.  Paired beautifully with shrimp, this dish was a beautiful pasta alternative and perfect for a warm summer's day.

Enjoy!
Stacy

Shrimp with Spaghetti Squash (inspired by River's Edge)

Ingredients:

1 2-2.5 pound spaghetti squash

salt and pepper

2 tablespoon butter, divided

3 tablespoon olive oil, dividend

1/4 teaspoon crushed red pepper flakes

2 garlic cloves, minced

8 jumbo raw shrimp, peeled and deveined

4 stalks of fresh asparagus, cut into 1/2 inch pieces (discard woody ends)

1/4 sun-dried tomatoes, packed in oil

1/2 cup feta cheese crumbles

3-4 fresh basil leaves, chiffonode

Directions:

Preheat oven to 400F.  

Cut squash in half and scoop out and discard seeds. Season with salt and pepper and place cut side down on a foil lined baking sheet.  Bake in the oven for 20 minutes and then flip to cut side up and add 1/2 tablespoon of butter to each piece of squash.  Cook for an additional 20 minutes or until it is easily pierced with a fork. 

Remove squash from oven and cool until easily handled.  Scrap the insides of the squash into spaghetti strands with a fork.  Set aside. 

Heat 2 tablespoon oil in a large skillet over medium high heat and cook red pepper flakes and garlic until fragrant, about 2 minutes.  Add shrimp and season with salt and pepper.  Saute shrimp until pink, tossing often to prevent burning, about 5 minutes.  Remove shrimp from pan and set aside.

Heat remaining 1 tablespoon of olive oil in saute pan over medium high heat and cook asparagus pieces until tender, about 5 minutes.

Add the cook squash and the shrimp into the pan with the asparagus and stir to combine and heat, about 1 minute.  Season with salt and pepper and toss in sun-dried tomatoes and 1 tablespoon of butter.

To serve, sprinkle with feta cheese and basil.

25/52: Welcoming Summer

Very quietly, Summer arrived last week.  It's always a sad day for me.  It's the beginning of the end...really.  I understand that is hard to believe, given that the solstice represents the beginning of our summer on the calendar.  In reality, it's a trick.  Our days are shortening and very soon, you will begin to see signs of the dog days arriving.

To celebrate (commiserate), we had a Thursday night "Date night" at Elliott Bay and drank a cheers with Huckleberry Cider followed by a seared Ahi Salsa Salad.  I worked from West Seattle on Friday which I am really enjoying.

On Saturday, we walked through Lincoln Park and then had hamburgers with good friends and met their new dog and hung out on their patio with a nice fire!

Enjoy!
Stacy