I've been away.... Bermuda ~

Imagine walking through here.

A few feet, to get to this gorgeous spot.  It was magical... and it took my breath away.


A Spring Breakfast ~

We've had a long, cold and snowy winter this year.  And our Spring has not been much better.  However, this week the weather has warmed and the trees and flowers are in full bloom.  And everything is beautiful once again.  Living in New England has been tough this year, but now we will forget all about it and enjoy the months ahead.

I also made a quick and easy breakfast treat this past weekend.  It was for a brunch I was attending and literally ran out of time to make anything from scratch.  So I wanted to share this quick and easy recipe with you, because in this busy and hectic life we live, it's great to have a couple of things to whip up in five minutes flat. 

This is one of those dishes ...

Sausage and crescent bake.  Preheat oven to 350 degrees.

You'll need two cans of refrigerated crescent rolls
1 egg (slightly beaten)
1 lb.roll of sausage meat
1 8oz. package of cream cheese (I used less fat)
1 tsp. Ancho Chili pepper (or any spice like it)

Saute sausage in a large skillet on medium heat, add chili powder.  Turn off heat and pour sausage to drain on a paper towel for a minute or two.  Put sausage back into the warm skillet and add in the cream cheese.  Stir until well blended, set aside.

Open and press one of the cans of crescent rolls into a 9 x 13 retangular baking dish.  Pinch seams together.

Spread sausage mixture over top.

Unroll and place second can of crescent rolls on top, pinching seams together and lightly pressing top and bottom pastries together.  You don't have to fuss with this at all.

Brush top with egg wash and place on middle rack in oven for twenty minutes, or until golden brown.

Let cool for five minutes and cut into small squares.  Served with a fruit salad, this makes a delicious and quick breakfast.

Enjoy ~


Shrimp, fresh tomatoes, basil, linguine ~

I've posted Shrimp Scampi before, I use Ina Garten's and it's fabulous.  This is similar to it, but I love the addition of fresh tomatoes and white wine.

1lb. extra large shrimp, deveined and shelled
1 bunch of fresh basil, torn into large pieces
1 oz. of freshly grated parmesan cheese
3 roma tomatoes, seeded, cored and diced
1 clove of garlic, minced
1/2 cup dry white wine
12 oz. of linguine or spaghetti
1 T. kosher salt
1 tsp. black pepper
3 T. butter

In a large dutch oven filled with water, add 1 tablespoon of kosher salt.  Bring water to a rapid boil and add pasta.  Cook as package directs.  When done, save aside 1 cup of pasta water.

In a large skillet on medium heat, melt butter.  Add shrimp and cook for three minutes, turn shrimp over, add garlic and black
pepper.  Cook for 2 minutes and add tomatoes and stir.  Bring to a simmer and add wine.  Add pasta, basil and toss.  Let simmer on low for about 1 minute. Taste for seasonsing, add 1 teaspoon of kosher salt if needed.  Place on platter and top with parmesan cheese.  Lightly toss.

Oh, can you notice any difference in the quality of my two pictures?  Just wondering, because the first one I took with my camera and the second I took using my Samsung Galaxy tablet.

Hmmm.... either way, dinner was quick, easy and delicious.

Enjoy ~


A gorgeous presentation in a snap ~

I have shared this recipe for Lidia's ricotta cheesecake on here before. 

I decided to decorate it with fresh strawberries and kiwi fruit this time.  I was so pleased with the presentation, so I shared my picture.

Isn't it gorgeous?  My guests thought it took hours, when literally it took about 15 minutes!  I fanned four straberries and peeled and sliced two kiwis.  Voila ~  A dessert that looked like I either slaved over it, or bought it at a french bakery. 

I believe if you give your family and guests food that comes from your own hands, then it shows how much you love them.  Even if it's only takes an extra few extra minutes to make.