BIZZY BAKES

Oh, the silly things we do.......  We don't usually eat olives.  We don't particularly like them.  I had a bottle for the longest time and I never opened it so finally, I gave it away, right before I looked at what we would be cooking this month.  The result - no olives in this dish. I find, there is a lot to laugh at, in cooking, serving and eating.  Over the years, I bet, we all have stories that we still giggle over.  Just the other day, I followed a recipe to make a baked blintz.  I put the butter in the microwave to melt and only remembered it after the blintz was almost done baking.  What a wonderful mistake.  I can not imagine that dish being any better than it was and now, I know not to add more fat to this recipe. Hopefully, I will get that blintz blogged real soon.  It is scrumptious, Tonight we made this yummy baked chicken in a flavored mixture of deliciousness.  I let mine marinade for a while which made it eve...

I don't make salads enough.  I really do love them but I just don't bother making them.  It is funny how I don't mind chopping and shredding for hot food but I do mind for salads.  I did make this combination and we liked it.  And.......I don't like olives. Pepper, Olive, and Mozzarella Salad  Ingredients: 24 Cherry Tomatoes, halved 1/2 Cup Yellow Bell Pepper 1/2 Cup pitted Olives Mozzarella Balls (I used small chunks instead.) 1 teaspoon dried parsley 2 Tablespoons Olive Oil 1/2 teaspoon RiceVinegar with basil and oregano Pinch of ground cumin Salt and fresh ground Pepper to taste Method: In a large salad bowl, mix together the tomatoes, bell pepper, olives, mozzarella, and basil. In a separate small bowl, whisk together the olive oil, vinegar, cumin, salt and pepper. Drizzle over salad and enjoy! Results: I took my first bite and my mouth was filled with pops of flavor. This is delicious. I would make it again, happily and I will eat olives, from now ...

Better Homes and Gardens has a recipe, in this month's magazine for Spaghetti Squash with Tomatoes and Olives.  I had taken a quick look and missed the word squash.  There, I was with spaghetti boiling in the pot and I realized, my recipe had to change.  I did a pretty good "copycat" using the spaghetti and it was delicious.  It was so good, I want to try it with the spaghetti squash. Spaghetti Squash with Tomatoes and Olives  (adapted) Ingredients : 1 pou nd spaghetti 2 tablespoons olive oil 1 teaspoon minc ed garlic 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (undrained)* 1/2 cup pimiento-stuffed green olives, coarsely chopped 1/3 cup golden raisins 2  ounces feta cheese, crumbled (1/2 cup) ground black pepper Method: I n a large saucepan heat oil over medium heat. Add garlic and cook 1 minute. Add tomatoes; bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened, stirring occasion...