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My sister Nancy loves sweet potatoes! I don’t usually think about making sweet potatoes in the summer, it always seems like a fall food for me. So when we were planning a barbecue one weekend, Nan suggested I try making a sweet potato salad. I knew I had to use the flavors of summer which include for me lime and cilantro. Below is the salad I came up with and it was a big hit, so much so that it’s now requested all the time. Hope you enjoy this as much as we do!
From by the bay wishing you sweet (potato) food memories!
Maryann
Lime Sweet Potato Salad
Serves 4 to 6

Ingredients
2 pounds sweet potatoes cut into cubes
4 scallions, chopped
1/4 cup cilantro, chopped
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped chives to garnish
Directions
Add sweet potatoes to a large pot of cold salted water. Bring to a boil over medium heat and cook potatoes until tender about 15 minutes. Drain the potatoes in a colander and let cool. While potatoes are cooking, add the remaining ingredients into a large bowl and blend. Add the cooled potatoes and mix throughly, making sure all the potatoes are coated with the dressing. Let sit covered in the refrigerator for at least one hour before serving.

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There is a new favorite summer dessert here by the bay and it’s a cobbler! What makes this cobbler different is that I make little individual portions. This is the perfect combination of fruit, juice and biscuit topping. Out shopping one day,  I fell in love with these little ramekins. Of course I had to own them. So when these ramekins ended up on my pantry shelf , they were just begging to be used. I went through my usual quick dessert list and cobbler seemed a natural, rolling out the dough and using my biscuit cutter to make the perfect size biscuit to place on top of my dessert. Sometimes cobbler can be too juicy and the biscuit can become soggy, but not this version. I experiment with the fruit combinations depending on availability but the tartness of rhubarb combined with sweet raspberries is our favorite. Don’t get me wrong here,  no one is refusing this little gem of a dessert made with other fruits. It’s that good!
From by the bay wishing you sweet cobbler food memories!
Maryann
Raspberry Rhubarb Cobbler
Serves 6
Ingredients
Filling
2 cups chopped rhubarb
1/2 cup red raspberries
1 teaspoon fresh lemon juice
1/4 teaspoon almond extract
6 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
Biscuit topping
1 cup flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cubed
4 tablespoons buttermilk, plus extra to brush top of biscuit
Directions
Preheat oven to 375 degree F. In a bowl mix all the filling ingredients together. Divide filling between 6- 4 ounce ramekins, placed on parchment lined baking sheet. To make the biscuit topping place flour, baking powder, sugar and salt into a food processor and pulse. Add the butter and pulse until butter is pea size. Add the buttermilk and combine. Turn dough out onto a floured surface and roll or pat dough into a rectangle about 1 inch thick. Cut into 6 rounds using a 2 1/2 inch biscuit cutter. Place one round on top of filling in each ramekin. Brush the top of each biscuit with buttermilk and place into the oven for about 1 hour. The biscuit should be golden brown and the filling bubbling. Let stand to cool for at least 30 minutes. Serve warm or at room temperature.

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Summer is almost here! The pool is open. The lounge chairs and umbrellas are set up. Blue skies and bright sun are overhead. I can walk into my backyard and imagine I’m on vacation, hmmm the South of France, Southern California, I think today feels like South Beach, Miami. South Beach is my inspiration for this Cubano Burger. Poolside dining doesn’t get better than this american twist on the cuban sandwich. I make my burger with ground pork mixed with fresh citrus, then  accented with ham, cheese and roasted garlic. Try this burger and whisk yourself and your guests off to South Beach too!
From by the bay, wishing you South Beach food memories!
Maryann
Cubano Burger
Serves Six
Ingredients
1 head of garlic
1/2 teaspoon olive oil, plus more for brushing the grill
2 pounds ground pork
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
2 teaspoons lime juice
2 teaspoons orange juice
6 ciabatta rolls
12 slices baby swiss cheese
12 dill pickle slices
6 slices boiled ham
1/2 cup store bought mayonnaise
Directions
Preheat oven to 400 degrees F. Rub olive oil on head of garlic and wrap garlic in aluminum foil. Place on baking sheet roast for 30 to 35 minutes until garlic feels soft, then remove from oven and cool. Cut top off garlic head and squeeze garlic cloves out of skin and into a bowl. Mash garlic and then add mayonnaise and mix well. Cover and place into refrigerator until ready to use. In a mixing bowl add the ground pork, pepper, cumin and citrus juices. Mix well with your hands and form 6 patties. Fire up the grill. Brush grill with olive oil and cook patties approximately 15 minutes per side, until pork is cooked through. Once ready, cut rolls in half, place on baking sheets and top each side with a slice of swiss cheese. Remove from oven once the cheese starts to melt. To assemble : take one half of bun with cheese, place burger on top, spread garlic mayonnaise on burger, add slice of ham, then pickle slices and top with other half of the bun. Repeat to make the remaining burgers. Serve immediately.

From by the bay wishing all my readers a Happy Memorial Day!
Maryann

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When I think about perfect no fuss side dishes for the summer my grandmother’s coleslaw always comes to mind. My paternal grandparents were Gottscheers, descendents of a small colony founded in 1350 with only 300 families. Gottscheers lived in a small area within the Austro- Hungarian Empire only 331 square miles. Customs and ltheir own dialect was handed down generation to generation, as were recipes. My grandparents were part of the large emigration from their homeland to the United States in the early 1900’s. Gottscheers remained close once they arrived in the United States. My grandparents were part of the Gottscheer group living in Ridgewood, Queens. My grandparents and their friends would socialize often, which included Sunday night card games. this coleslaw was served many, many sunday nights and it brings to mind love, friendship and just having a good time.
From by the bay wishing you happy food memories with your friends and loved ones!
Maryann

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Grandma’s Coleslaw with Warm Dressing
Serves Six

Ingredients
1 medium head of cabbage, quartered removing core
1/2 cup white vinegar
1/4 cup fine granulated sugar
2 teaspoons fine sea salt
1/2 cup vegetable oil
1/2 teaspoon caraway seeds
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper

Directions
Using a mandoline over a large mixing bowl, finely shred one head of cabbage. Set aside. To make dressing bring to a boil in a small medium sauce pan  the vinegar, sugar and sea stirring occasionally. Boil until the sugar and salt have dissolved.  Slowly add the oil and bring back to a boil. Remove pan from heat and pour dressing over the cabbage. Add caraway seeds, celery salt and pepper. Mix well. Place into a mason jar or container. Store at room temperature or
in the refrigerator for at least 2 hours before serving.

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What’s another easy and impressive side dish to serve guests this Memorial Day Weekend? Homemade Rosemary Baked Beans. It is a quick toss of ingredients and then bake in the oven and you have taken this ordinary side dish into an extraordinary treat! Using cannellini beans makes the dish lighter and fresh rosemary really steps up the taste. If you are making the ketchup from last week’s post this is another perfect use.  It’s definitely another taste sensation!
From by the bay wishing you cannellini food memories!
Maryann
Rosemary Baked Beans
Serves 4

Ingredients
2 28 ounce cans cannellini beans, drained in rinsed
6 tablespoons ketchup, homemade if possible
1/4 cup dark molasses
1 tablespoon dark brown sugar
1 teaspoon smoked paprika
1 teaspoon chopped rosemary
1/2 teaspoon cider vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon fine black pepper
6 slices bacon
Directions
Preheat oven to 350F. In a mixing bowl add all ingredients except the bacon and mix well. Pour the beans into 2 lodge mini 12 ounce servers. Cover with top with bacon strips and place on a baking sheet and place in the over for 25 minutes or until bacon is browned and fat rendered. Serve warm.

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Growing up if you asked me my favorite food , there was only one answer: Shrimp –  lots of it fried. i considered myself a fried shrimp connoisseur in those days. Although, i have really expanded my food horizons, shrimp is still one of my favorite foods and I am always looking for new ways to prepare them. I first tried Harissa, a spicy paste, on a buying trip to Paris and I have enjoyed experimenting with it as an ingredient ever since. You can find Harissa as a paste in either a tube or can from food specialty stores. It is from North Africa and it is made primarily of chili peppers and garlic along with cumin and coriander. It’s a great quick way to add heat to a dish. My favorite use is in this shrimp dish. The Harissa mayonnaise is also a great complement to potato fries, with grilled meats or to use on sandwiches.

From by the bay wishing you spicy food memories!

Maryann

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Grilled Spicy Shrimp with Harissa Mayonnaise
Serves 4
1 lb Raw large shrimp, cleaned with tails
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoons Harissa Paste

2 tablespoons fresh cilantro, chopped

Directions

Place all ingredients into a sealed plastic bag and marinate for at least 2 hours. Soak wooden skewers in water for one hour. Heat outdoor grill or grill pan, skewer shrimp and grill shrimp approximately 3-4 minutes per side until pink. Serve with Harissa mayonnaise.

Harissa Mayonnaise

1 cup mayonnaise

1 tablespoon Harissa Paste

1 tablespoon Ketchup

1 tablespoon lemon juice

Directions

Place all ingredients in a bow, and mix well. Serve with grilled shrimp

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Wondering what to make for your Super Bowl Sunday crowd??  I’ve pulled together some of my favorite recipes for entertaining a crowd – start with guacomole, salsa and jalapeno hummus all served with corn chips. Next serve up some great Memphis style ribs baked in the oven along with this great cilantro coleslaw.  Finally, your winning touchdown will be these butterscotch cranberry and oatmeal cookies. Have fun!

From by the bay keeping score with some of the best food memories!
Maryann
 
Basic Guacamole
Serves 6

3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt

In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.

Make it Classic:
To the base recipe add 1 teaspoon jalapeno pepper, chopped.

Make it Red:
To the base recipe add 1 teaspoon jalapeno pepper, chopped and 1/4 cup chopped sun dried tomato

Make it Greek:
Make the base recipe but replace the cilantro with chopped mint and add 1/4 cup crumbled feta cheese.

Make it Blue:
Make the base recipe but instead of cilantro add 1/4 cup sour cream and 1/4 cup crumbled blue cheese.

 

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Lemon Cilantro Coleslaw

Serves 6-8

 

1 head cabbage finely shredded

1 carrot finely shredded
1/4
 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped


Directions

In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

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OK, why side dishes?  When I’m planning  the menu for an all american  barbecue that menu will include one of these classic side dishes:  macaroni salad , potato salad or coleslaw. I think it’s essential to have favorite versions of each at the ready to prepare. They need to be delicious, yet simple. My first 4th of July on the Bay was such a meal. Coleslaw was not a problem, I fortuantely had my grandmother’s coleslaw recipe, which I have enhanced along the way with additional herbs and lemon juice. I developed a great potato salad recipe one day, really by accident when I had leftover roasted baby yukon potatoes. I have been serving it ever since with raves from all my family and friends. For me, macaroni salad was the side that I didn’t have my go to recipe.  I spent hours looking for the perfect macaroni salad recipe. It sounds silly but so many had too many extra ingredients : ham, relish , eggs etc.   So many versions but none really appealed to me, so I needed to come up with my own. This recipe is light on the mayonnaise and refreshing with the lemon juice, celery and dill. Hope you will make these your great american side dishes too!

From by the bay wishing you great american food memories! Maryann buy generic Keppra online

Lemon Cilantro Coleslaw

Serves 6-8

1 head cabbage finely shredded

1 carrot finely shredded 1/4 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped

Directions

In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

Variation:

Summer Dill Coleslaw

1 head cabbage finely shredded

1 carrot finely shredded

½ cup white vinegar

1/4 cup vegetable oil

¼ cup sugar

1 teaspoon dry mustard

1 teaspoon fine sea salt

¼ cup fresh dill, chopped

Directions

In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

Hint: Use a mandolin when shredding your cabbage, the thinner the cabbage is the better the coleslaw will taste.

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Roasted  Potato Salad with Mixed Herbs

Serves 4

2  pounds baby Yukon Gold Potatoes

2 tablespoons olive oil

2 teaspoons fine sea salt

1/2 teaspoon ground black pepper

1/2 cup mayonnaise

1/2 sour cream

1/2 chop mixed chopped fresh herbs (parsley, basil, mint, cilantro)

3 scallions chopped

2 tablespoons lemon juice

Additional salt and pepper to taste

Directions

Preheat oven to 400F. Toss potatoes in bowl with salt , pepper and olive oil. Arrange potatoes into single layer in an ovenproof baking dish. Roast approximately 1 hour, until golden brown on outside and tender when pierced by a knife. Cool completely. Sliced potatoes ½ inch thick and place into bowl. Add mayonnaise, sour cream, herbs, scallions, lemon juice and salt and pepper to taste. Mix well. Serve immediately or cover and refrigerator until ready to serve.

Variation: Roasted Dill Potato Salad

The mixed chop herbs should be parsley and dill about half of each. Remove from the above recipe mayonnaise, sour cream and lemon juice. In it’s place make a dressing with ½ cup olive oil, 3 tablespoons apple cider vinegar and 1 tablespoon grainy mustard. Whisk together and pour over the potatoes and herbs. Garnish with crumbled bacon from three cooked slices.

Dill Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

3/4 cup sour cream

1 cup mayonnaise

4 tablespoons heavy cream

1 tablespoon white vinegar

2 tablespoons lemon juice

1 teaspoon lemon zest

3 celery ribs, chopped finely

1/2 onion ,chopped finely

3 tablespoons dill, chopped

2 tablespoon fine sugar

1 tablespoon fine sea salt

1 teaspoon hot paprika

1/2 teaspoon freshly ground black pepper

Optional: 3-4 tablespoons water

Directions

In a large bowl add all ingredients. Combine well. Serve immediately or cover and refrigerate until ready for use. Before serving from the refrigerator  add 3-4 tablespoons of water to add a little moisture. Garnish with additional paprika and dill leaves.