Recipes

[tiny 2]

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@momtochloe wrote:

Ooops, sorry I dropped my shoes by mistake:

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@momtochloe @RespectLife , LOL LOL LOL, I don't think so!!! Happy Birthday RespectLife and many more!!!! Have a great day!!!

[mustang66lady]

@RespectLife 

I'm so sorry I missed your special day yesterday!  We were at a family function all day and didn't get home until late.  Hope you had a great day-did you eat some Fritos?!

[mustang66lady]

Oh my photo didn't come thru!  It said "Im a little behind. Hope your day was happy.:  It was a photo of a Corgi's behind!   

[RespectLife]

Thanks so much @tiny 2 !

I'm still laughing about the Velcro one!

Hope all is well with you.

[RespectLife]

Oh thanks @mustang66lady 

That is funny too! Corgi behind!

[RespectLife]

I recently spoke with Writer with Flair

She asked how each of you are doing and she prays for us all the time.

She is doing pretty good, but has some physical issues, so we can pray for her too!

[ChiliPepper]

Looks easy but YUMMY!!!

Cacio e Pepe Zucchini

editor@purewow.com (PureWow)

Mon, June 13, 2022, 6:00 PM

Something magical happens when you combine Parmesan cheese and black pepper, which is why we’re on a mission to cacio e pepe every side dish under the sun, from cauliflower and Brussels sprouts to salad. Up next: This recipe for cacio e pepe zucchini, which is a simple (15 minutes!) yet flavorful (so much cheese) upgrade to your usual summer squash coins.

Cacio e Pepe Zucchini

Servings: 3 to 4 servings

Time:

Ingredients:

2 small to medium zucchini, sliced into ¼-inch-thick rounds

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

¾ cup finely grated Parmesan, plus more as needed

Directions:

1. Preheat the oven to 450°F.

2. In a large bowl, toss the zucchini with a few tablespoons olive oil until coated. Season with salt and pepper. Arrange in a single layer on an unlined baking sheet.

3. Sprinkle the zucchini with the Parmesan, making sure each coin is covered in cheese. Transfer to the oven and roast until the cheese is melted and golden and the zucchini is tender, 5 to 8 minutes.

4. Season with more black pepper and top with more Parmesan, if desired, before serving.

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

Hot & humid around here today & tomorrow - YUCK !!!

I'm sure it's much worse in the South.

It's been fun watching my garden grow. It's just getting going around here so no harvest in sight.

It's supposed to cool off somewhat this weekend so I'm thinking of trying pork carnitas in the Crockpot.

I also have 4 bags of Brussel sprouts in the freezer so I need to get at those too.

Anyone cooking anything new/different???