Summer --- as in "It's just too hot to cook."

This week has already been quite busy and it's only Tuesday!   My sister, Diana, is in from North Carolina (see her blog at www.logcabinlife@blogspot.com) so I'm trying to fit in visits with her while juggling mom and work duties.   My 10-year old son's social life keeps me hopping.  Today, he went with some dear friends to a nearby Theme Park.  When he got home, we fed him a quick supper (thank you Walmart Rotisserie chicken) and then I drove 30 minutes to take him to spend the night with his aunt.  He is excited because they will be building a 942 piece mega blocks creation.  He believes it will keep him and Aunt Diana during the day tomorrow.    I certainly hope it does!

Even though I believe home cooking is the best, there are those nights that a Walmart Rotisserie chicken just can't be beat.  Especially in Florida in the summer....Let somebody else heat up their kitchen!   One of my favorite comfort foods requires absolutely no cooking --- and frankly, just cools me off in the summer heat.  My mom used to make this for special occasions when I was a child.   I just make it routinely and hope I won't have to share!    It goes really well with Rotisserie chicken, or just about anything.  I think it makes a great workday lunch...but then again, I think I'd eat it for any meal.  I make mine with no added sugar, but you can make it the full sugar variety, too.

Sunshine Salad (no added sugar)

1-24 oz container low fat cottage cheese

1 - 8 oz container sugar free cool whip (thawed)

1 - 3 oz package sugar free orange jello

1 small can crushed pineapple (in its own juices)/well-drained

2 cans mandarin oranges/well-drained

Put all ingredients into a large mixing bowl.  Stir it until it is a lovely light orange color.  Place it in the refrigerator for 30 minutes to an hour.    Enjoy.   Whew!  That was so hard.   Be careful who you let taste this amazing concoction or else it will go much faster than you intended!

Here's to busy summer days when we don't have to heat up the kitchen!

This one is for Diana

My sister has been begging me to blog for a while, so I finally got up the courage to start.

  

My blog name is from the label I created to place in items that I sew for others.   My passion is making handbags/totes and quilting.   I also absolutely, positively love cooking.    I am an RN whose passion is critical care (ICU, heart surgery, trauma) but now I work as a Manager of Clinical Practice in Home Health, hoping to help people prevent or recover from those critical illnesses.

Like most working moms, my greatest struggle is making sure I spend quality time with my husband and son while giving a 110% at my job.    I think one of the reasons I cook so much is that I feel that home cooking shows my family that they are more important to me than a couple of TV dinners.    So my goal is always to find quick recipes that make tasty, healthy meals.  I forgot to mention that my husband is Greek and my father was Greek --- so most of our meals have a Mediterranean vibe.

One of our family favorites is "Mediterranean Pasta."   I got the recipe from my mother-in-law when I first married my husband.   She always served it as a side dish on a "buffet" but, frankly, I think it makes a perfect meal with just a salad and a loaf of bread.  Over time, I have tweaked it (of course) to make it the perfect quick and easy meal.   It does make a full 9 x 13 casserole, so it is great when you have friends and family over.  I always freeze any leftovers --- or you can just reduce the recipe by half if you have a small family.  A couple of hints --- it tastes better to me if it sits for about 30 minutes after bringing it out of the oven.  I assume it is because the juices absorb in the orzo a little more.    My husband swears it tastes better the second day.   So, this is a great little dish to make in advance for a church supper or an office function because it warms up so nicely.

MEDITERRANEAN PASTA

1/4 cup olive oil

1/2 cup white wine

1 small onion, diced

1/2 cup fresh mushrooms, sliced

2 cans Hunt's seasoned diced tomatoes (basil and oregano flavor)

1 lb peeled, deveined shrimp (either frozen or fresh) with the tails removed

1/2 tsp Salt

1/2 tsp fresh ground pepper 

1/2 tsp italian seasoning

4 oz of Feta crumbles

1 cup dry orzo

Heat oven to 375 degrees.

Cook orzo in boiling water, per package directions to al dente.   While orzo is cooking, heat the olive oil in a large saucepan and heat over medium heat.  Toss chopped onions into the olive oil and cook until translucent.   Pour in both cans of seasoned diced tomatoes and allow to simmer for at least 5 minutes.   Toss in fresh mushrooms, pour in white wine and pepper, salt and italian seasoning.   Stir and then toss in the shrimp.   Cook for about 3-4 minutes, until the shrimp are pink.    Remove from heat.

Pour the orzo in a 13 x 9 casserole, then pour the shrimp mixture over the orzo and stir the pasta and shrimp together.   Sprinkle the feta evenly over the pasta mixture.   Bake in prepared oven for 15 - 20 minutes until the pasta is bubbly and the feta begins to melt.

Makes about 8 hearty servings.

Well, Diana, I hope this blog makes you happy.   I think I might actually like blogging!