Lime and Rosemary Potatoes

Aromatic rosemary is always a plus with crispy, roasted potatoes and the hint of zesty lime in this recipe just puts them up another level.

Ingredients:

4 medium Yukon gold potatoes, cut in wedges 

1-2 tbsps vegetable oil

Squeeze juice from 1 or 2 wedges of lime

1 - 2 tbsps fresh chopped rosemary 

Salt and pepper to taste

Toss everything together and spread out on a parchment lined baking sheet. Bake at 425°F for about 45 minutes or until golden and tender.

They make a nice alternative to lemony potato wedges!

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Jewelry Display

Whether you have jewelry to display for sale at a craft fair or are selling a few things at a garage sale, this method will show off your wares nicely.

Just cover an ironing board with a plain coloured table runner, pinning it on to keep it in place. If you have a tabletop ironing board stand it up on a step stool for easier viewing.

Pick up some little ziplock baggies from a craft store for smaller items and just stick them up on the board with straight pins.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Moussaka

Creamy béchamel sauce tops layers of eggplant, potatoes and a hearty meat sauce in this classic eggplant casserole. 

Ingredients:

1 large eggplant, cut in 1/4" slices

3 medium potatoes, cut in 1/4" slices

salt

olive oil for frying

Meat Sauce:

2 tbsps olive oil

1 onion, finely chopped

3 tsps minced garlic

1 lb ground lamb or beef

2 tsps dry oregano

2 tbsps tomato paste

1/2 tsp smoked paprika

1 cup beef broth

salt and pepper to taste

pinch of sugar

2 tbsps chopped fresh parsley or 2 tsps dry parsley

Béchamel Sauce:

1/2 cup butter

2/3 cup flour

4 cups milk

pinch of nutmeg

salt and pepper to taste

2 eggs

2 tbsps parmesan, romano or mitzithra cheese

Lay the eggplant slices out in a single layer and sprinkle salt over each slice. Let them sit for 30 minutes then pat dry with paper towels wiping away excess salt. Brush with oil and put 6" under the broiler. Broil until soft and slightly golden.

While the eggplant sweats fry the potato slices in oil until browned and fork tender. Lay the potato slices in an oiled 13 X 9" baking dish. Layer half the eggplant slices over the potatoes.

Meat sauce: In a skillet cook the onions in oil and add the garlic and lamb or beef. Once no pink remains in the meat add the seasonings, a pinch of sugar, tomato paste and broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the liquid is absorbed. Spread the meat sauce over the eggplant slices then lay the remaining eggplant slices over the meat sauce.

Béchamel Sauce:  Heat butter on medium heat and stir in the flour, salt and pepper. Whisk in the milk and nutmeg and simmer 5-7 minutes. In a bowl beat the eggs and add a small amount of the warmed milk, then whisk it into the pot. Bring to a gentle boil for 2 minutes. Remove from heat and add the cheese. Allow to cool slightly a few minutes. It will thicken. Spread the béchamel on top of the eggplant and sprinkle a little more cheese.

Bake at 375°F for 45-60 minutes. Cool 15 minutes before cutting to serve. Makes 8-10 servings.

And those Marinated Tomatoes were perfect with the Moussaka!

Here's the recipe:

https://hotandcoldrunningmom.blogspot.com/2020/08/amazing-marinated-tomatoes.html?m=1

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Citrus Zucchini Muffins

These zucchini muffins have a cake-like quality with little bursts of citrus. Just a small batch, perfect for that one small zucchini you have! Any orange or lemon ingredient in the recipe can be substituted one for the other.

Ingredients:

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tbsps wheat germ (optional)

1 egg

1/2 cup sugar

1/4 cup orange or lemon yogurt

1/4 cup vegetable oil

1 1/2 tbsps orange or lemon juice

zest of 1 large orange or small to medium lemon

1 cup grated zucchini

Preheat oven to 400°F

In a large bowl combine the flour, baking powder, baking soda, salt and wheat germ.

In another bowl combine the egg, sugar, yogurt, vegetable oil, orange juice and zest. Mix together until smooth then add the zucchini. Add this wet mixture to the dry and stir just until combined.

Fill 6 paper lined muffin tins and reduce oven temperature to 350°F. Bake for 23-25 minutes or until a cake tester comes out clean.

They'll be just very lightly golden when done.

Makes 6 medium muffins

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Garden Basil Beans

Still picking beans from your garden? Here's a quick and zesty side dish that combines yellow (or wax beans), green beans, garlic, basil and a hint of orange.

Ingredients:

1/2 lb yellow and green beans

2 tbsps olive oil

2 tsps minced garlic

2 tbsps fresh sliced basil

salt and pepper to taste

1/4 tsp orange zest (optional)

First, boil a pot of water then add the beans. Cook 3-4 minutes until tender crisp and using a slotted spoon remove to a cold water bath.

Add olive oil to a skillet and heat to medium. Add garlic and cook 30 seconds to 1 minute. Drain beans and add to the skillet. Toss to coat and very lightly brown.

Remove from heat and add the salt, pepper, basil and orange zest.

Serves 2

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Boursin Cherry Tomato Pasta

Another quick and easy TikTok trend pasta, this time using creamy Boursin Cuisine cheese.

Ingredients:

2 cups cherry tomatoes

1/2 cup diced onion

1/2 cup diced bell pepper

5-6 cloves garlic, chopped

1/2 tsp red pepper flakes

1 - 220g Boursin Cuisine (I used shallot and chive flavour)

4 tbsps olive oil

salt and pepper to taste

2 cups large pasta shells (8 oz, 227g)

1/2 cup reserved pasta water

fresh chopped basil leaves (optional)

So, this recipe trend usually uses Boursin cheese which has a cream cheese consistency. I used Boursin Cuisine which is more like chip dip. Either one you use will work.

Preheat the oven to 425°F

Spread the tomatoes, onion, bell  pepper and garlic in a 13 X 9" baking dish. Make a space and place or spoon your Boursin in the center. Drizzle olive oil and sprinkle red pepper flakes, salt and pepper.

I grew these black bell peppers in the garden this year which looked pretty cool, but upon cutting them found they were just green peppers with an eggplant coloured exterior.

Anyways, bake for 30-35 minutes and while the cheese and tomatoes bake cook the pasta. Don't forget to reserve 1/2 cup of pasta water.

Once everything is cooked stir the tomatoes and cheese together and add basil if using with enough reserved pasta water to achieve a creamy consistency. Drain the pasta and stir into the baking dish. 

Makes 2-3 servings.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Tortilla Egg Breakfast

Whip this up for a weekend breakfast or have a salad with it for a light dinner idea.

Ingredients:

1 tbsp vegetable oil

2 tbsps finely chopped yellow pepper

5 thin slices of tomato

3 eggs

Salt, pepper, smoked paprika, oregano to taste

1 cup shredded mozzarella 

1- 8" flour tortilla 

Fresh chopped chives and basil

Salsa or hot sauce (optional)

Heat the vegetable oil in a medium sized frying pan to medium high heat. Add the yellow pepper and cook 2 minutes, then add the tomato slices and cook another 1-2 minutes. Reduce heat to medium. Beat the eggs with salt, pepper, smoked paprika and oregano and pour over the tomatoes. You can change up the seasonings to whatever you like in your eggs. Let it cook 1-2 minutes then lay the tortilla flat on top.

Cook the egg until set enough to flip. Take a wide spatula and turn the egg over so the tortilla is in the pan. This was a little trickier to do than the TikTok videos let on (at least for me!)  Anyways, once you have it flipped, top with cheese and chopped basil and chives.

Then fold in half.

Cut into wedges and serve hot.

A few drops of hot sauce really hit the spot!

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂