Cowboy Butter Glazed Kielbasa and Potatoes

Cowboy Butter Glazed Kielbasa and Potatoes

Thread the following ingredients, alternately onto 3-4 skewers:

Kielbasa, cut into 1” chunks

Small potatoes, par boiled for 8-10 min

1/2 red, green or yellow sweet pepper, cut into chunks

Stir all together and with a brush, baste the skewers of keilbasa and vegetables:

1/4 c butter melted

2 cloves garlic, minced

1 T dijon mustard

1 T lemon juice

1 t thyme

1T minced parsley

1T minced basil

Dash of Cayenne pepper, salt and black pepper

Grill on medium heat for 10 min and use any leftover butter to baste while grilling....

The MacKenzie-Childs Courtly Check Round Tray is perfect for assembling ingredients and serving food

Thanks for stopping by, Patti

Brownies to Go...

Brownies to Go

Here's an easy snack to take on a picnic, out on the boat or to bring to a friend!

I bought these little cups with covers and spoons on Amazon: 

I baked a 9x11" pan of brownies.

I knew you should always cut brownies with a plastic knife, so I used a plastic cup to cut circles - this worked really well as none of them stuck to the cup:

I places each round brownie into the cups....

I frosted each with a dollop of prepared frosting and topped with a chocolate candy:

Once covered I stored them in the fridge until ready to take to the picnic!

Find the MacKenzie-Childs Courtly Check 9" x 13" Baking pan. here

Find the MacKenzie-Childs Courtly Check Round Tray here

Thanks for stopping by, Patti

Do It Over Designers

The Do It Over Designers are at it again....Check out the links at the bottom of this post for more recycling ideas!

What can you make with old calendar pages?

Well I have a simple craft for you to make!

I love Susan Branch's artwork and I have saved all of her old calendars - I have used them for placemats, made gift bags and today I am sharing how to make an ornament for your Christmas Tree!

I chose three pages that had pops of red, made a tree shaped pattern....

....and cut out six shapes from the calendar pages:

I folded each one in half:

I glued them together in pairs, and let the glue dry....

...and then glued the 3 pairs all together:

I punched a hole in the top and used string as a hanger.

I also used the leftover paper to make a circle ornament and assembled it the same way!

Now let's see what the other designers created:

Modern on Monticello

Pandora’s Box

Purple Hues & Me

Sum of Their Stories

Vintage Style Gal

The Apple Street Cottage

Birdz of a Feather

Exquisitely Unremarkable

Thanks for stopping by, Patti

An Easy Appetizer.....

Cheesy Tomato and Basil Dip

These little enamel relish bowls are perfect for these individual cheesy appetizers:

Ingredients: Boursin CheeseCherry or grape tomatoesExtra Virgin Olive OilItalian Seasoning Basil Ribbonsfirm, sturdy crackers

Lay a few tomatoes in each bowl, a hefty spoonful of Boursin cheese, drizzle with olive oil and a sprinkle of Italian seasoning.

Bake them for 15 minutes @ 350°.

Garnish with fresh basil ribbons!

The next time I used kitchen shears to cut the tomatoes in half and I drizzled Balsamic for more flavor and served with larger crostini:

 

Buy the little relish dishes here: MacKenzie-Childs Courtly Check Relish Dish

Thanks for stopping by, Patti

Mackenzie-Childs Affiliate Link

Graphics by Susan Branch

Baked Tomato, Zucchini and Sausage over Angel Hair

Baked Tomato, Zucchini and Sausage over Angel Hair

One of my favorite summer activities is going to the Regional Market on weekends for fresh veggies!  I grow my own herbs, so I always have them on hand.  This recipe has lots of flavor and I make many varieties of this during the summer.

Baked Tomato, Zucchini and Sausage over Angel Hair

Ingredients:

• 2 tablespoons olive oil – used for the vinaigrette base.
• 1 tablespoon balsamic vinegar – provides acidity and sweetness.
• 2 garlic cloves, minced – adds a pungent, aromatic flavor.
• 1/4 teaspoon oregano – brings a classic Mediterranean herb note.
• Pinch of red pepper flakes – adds a subtle heat.
• 1 teaspoon kosher salt – enhances all vegetable flavors.
• 1/2 teaspoon black pepper – provides a mild spicy bite.
• 2 medium zucchini or summer squash, halved lengthwise and sliced 1/2-inch thick –
• 3-4 med tomatoes cut into chunks
• 2 sausage links, cooked and sliced into bite size pieces
• 1/4 cup finely grated Parmesan – adds a salty, savory crust.
• 1 tablespoon each chopped parsley and basil ribbons – used for a fresh garnish.

Directions:

1. Prep the oven: Preheat the oven to 350 degrees F.
2. Mix the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper.
3. Coat the vegetables: Add the zucchini, squash and tomatoes and stir them into the vinaigrette.
4. Arrange for baking: Transfer the vegetables to a square baking dish. Bake: Bake for 20-30 minutes until the zucchini and squash are tender and the tomatoes are wrinkled.
5. Finish and serve: Spoon over angel hair pasta, along with sausage,  and sprinkle the top with Parmesan, chopped parsley and basil ribbons before serving.

Sometimes I make it with cherry or grape tomatoes, occasionally I add onions, mushrooms or broccolini and it is also delish tossed over spaghetti squash!

The perfect serving bowl:

MacKenzie-Childs Courtly Check Abundant Bowl

Thanks for stopping by, Patti

Graphics by Susan Branch

Affiliate link to MacKenzie Childs