Pink Rose Moments

This is not typical strawberry shortcake. There's no cake nor whipped cream. This creation is another happy surprise. I rinsed strawberries, left them on the counter, came home and noticed some were going bad already. What the heck was that about? I also noticed there were two cooked biscuits left in the fridge. Waste not, want not. Hmmm.  CHIA PUDDING STRAWBERRY SHORTCAKE INGREDIENTS :  2 cooked biscuits 1 c. strawberries 1/2 c. half & half 1/2 c. chia pudding  (1 1/2 c. almond milk, 1 c. chia seeds, 1 tbsp. honey, mix, refrigerate overnight) 1/2 c. powdered sugar 1/2 tsp. cinnamon TOOLS & EQUIPMENT :  skillet wooden spoon YIELDS :  approximately two 1 c. servings STEPS: Rinse & remove stems from strawberries. Chop strawberries. Add all ingredients to sauce pan. Simmer, stirring frequently. Warm biscuits. Serve biscuits with pudding mixture on top.

I had two zucchini and a small handful of mini tomatoes left and for once I didn't feel like using the grill. I came up with this creation, adding a bit of interest using cloves. ZUCCHINI & TOMATOES INGREDIENTS :  2 tbsp. olive oil 2 zucchini 1 cup mini tomatoes 1 tsp. safflower 1/4 tsp. lemon pepper 4 whole cloves fresh basil fresh oregano TOOLS & EQUIPMENT :  skillet YIELDS :  approximately 3 cups STEPS: Wash tomatoes and zucchini. Chop zucchini. Add oil to pan. Heat. Add zucchini & tomatoes. Add lemon pepper, cloves, and safflower. Cover to simmer for 15 minutes. Add basil and oregano leaves before serving.

I was tired and almost didn't capture this creation in a blog. I'm glad I did because it was a hit with Mr. B. This dish has a citrus saucy taste, rendered from the lemon juice and artichoke. Try it! BAKED SALMON with ARTICHOKE DRESSING SALMON INGREDIENTS :  2 pkgs frozen salmon 1/4 c. olive oil 6 cloves chopped garlic (not pictured) 1/2 tsp. black pepper 1/4 c. lemon juice TOOLS & EQUIPMENT :  large baking pan metal spatula YIELDS :  approximately 8 pieces STEPS: Drizzle olive oil in bottom of baking pan. Lay salmon on oil, flip to coat other side, turn back over. Add black pepper.  Add chopped garlic. Broil at 425 degrees for 20 minutes. ARTICHOKE DRESSING INGREDIENTS :  1 tbsp. olive oil 1 small jar of artichoke hearts 1/2 diced color bell peppers 1/2 c. Mexican green onions (not pictured) 1/2 pint whipping cream TOOLS & EQUIPMENT :  skillet wooden spoon YIELDS :  approximately 6 cups