Category Archives: recipes

A Fish Walks Into A Bar…

A little fish joke for you today…

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Hahaha! I hope this gives you a smile today!

Happy Weird Bird Wednesday with a Fish twist!!

Cheers! ūüôā

This Bird Takes The Cake!

Have you heard of Sponge Bob, Square Pants?

Well, today’s weird bird¬†rose in popularity in the 1930’s and was discovered recently in this old book:

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According to Wikipedia, “Sponge Cake is based on flour, sugar, butter and eggs and is sometimes leavened with baking powder. ¬†It has a firm yet well-aerated structure, similar to a sea sponge…”

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Sponge Cake (Bird) AKA Pound Cake

One never knows when or where this diva bird may appear… but it is usually when one is watching their waistline.

Happy Weird Bird Wednesday! 

Cheers! ¬†ūüôā

 

A Rare Recipe

I’ve been enjoying some delicious recipes from Jodi at LifeInbetween.me and Jenna at The Painted Apron so I decided to whip up my own creative recipe for today’s weird rare bird!

I’m continuing with the “R” theme for my Recipe in the Alphabet Journal. ¬†“R” you READY for some fun?!

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Really? ¬†I can hear you now… so where is this Rare bird! ¬†Here he or she¬†is:

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He is on the back of the recipe card in my Alphabet Journal:

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Happy Weird Bird Wednesday!!

Hope you have a REMARKABLE day – And don’t forget to¬†smile REPEATEDLY!

Cheers! ¬†ūüôā

Inspiralized!

Last week, I showed you this pasta salad that contained NO pasta Рinstead it contained zucchini!  I am totally amazed how GOOD this salad tasted!  Here is another photo of it, if you missed my post, here.

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I had so much fun spiralizing my zucchini for this salad! ¬†I’m now¬†INSPIRALIZED!

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I love this cookbook by Ali Maffucci Рshe also has a blog, Inspiralized.com

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The recipe I adapted from her cookbook:

For the salad – Prepare in a large bowl:

2-3 medium zucchini ¬†Note: ¬†slice the zucchini about 1/2 inch through on opposite sides before spiralizing – I used the largest blade but any size would work – this just gives your “pasta” a half-moon shape.

1 cup artichoke hearts – I used whole ones in a can as I find them to be the most tender and then I cut them up.

One handful of cherry tomatoes, halved – I don’t measure these but use what I like.

1 cup diced sweet peppers – I used mini orange, red and yellow ones that I had in a bag.

1/4 cup of pepperoncini diced – the recipe called for red onion but I didn’t have any.

1/2 cup cubed Monterey Jack cheese – the recipe called for Provolone

3/4 cup diced salami

1/3 cup whole black olives, sliced in half

For the Salad Dressing – Whisk in a separate bowl:

3 tablespoons red wine vinegar

2 tablespoons olive oil

1/4 cup lemon juice

1 teaspoon dried Italian seasoning or a mixture of dried oregano, basil and parsley

1/4 teaspoon red pepper flakes (optional)

Combine the dressing with the salad ingredients.  Toss to combine.  Refrigerate for at least 15 minutes РI did 2 hours for the zucchini to soften.

Serve chilled.

Enjoy! ¬†ūüôā