Scrumptious Sundays

Baked Ziti and Summer Veggies by Cooking Light Magazine

with Tomato & Cucumber Salad

1. 4 ounces uncooked ziti
2. 1 tablespoon olive oil
3. 2 cups chopped yellow squash
4. 1 cup chopped zucchini
5. 1/2 cup chopped onion
6. 2 cups chopped tomato
7. 2 garlic cloves, minced
8. 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
9. 2 tablespoons chopped fresh basil
10. 2 teaspoons chopped fresh oregano
11. 3/4 teaspoon salt, divided
12. 1/8 teaspoon crushed red pepper
13. 1/4 cup (2 ounces) part-skim ricotta cheese
14. 1 large egg, lightly beaten
15. Cooking spray

1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 2. Preheat oven to 400°.
3. 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. 4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Chopped up fresh cherry tomatoes and peeled cucumber. Added lemon olive oil and white balsamic vinegar from Queen Creek Olive Mill, a dash of salt and pepper. So refreshing on a hot summer day!

Paris Vacation Preparation

This week we are in Paris...yes France...for a wedding where Master Gavin Hendricks is going to be a ring bearer. We had to make some alterations to the tux, but he looked so cute in it. He didn't seem to mind all the layers either. When we return from our royal vacation we'll have a lot more pictures of the wedding and France.

Scrumptious Sundays

This recipe was so delicious! I was disappointed that I didn't take pictures, but trust me it's worth trying. I'll steal a photo from Chloe, who we got the recipe from. We love it because it really tastes rich, creamy, and delicious - like a typical unhealthy pasta dish...BUT IT'S HEALTHY! Love it!! I should mention it's SUPER easy, takes only the time to cook the noodles to make. Every mom's dream - easy & delicious :)

Avocado Pesto Pasta

1 lb dried linguini

1 bunch basil leaves (about 2 1/2 ounces)

1/2 cup pine nuts (we used walnuts because we didn't have pine nuts on hand)

2 ripe avocados, pitted and peeled

2 Tbsp fresh lemon juice

3 garlic cloves

1/2 c. olive oil (we were able to get by with only 1/4 c.)

1/4 c. chopped sun dried tomatoes

Salt & Pepper to taste

1. In a large pot, bring water to boil. Add pasta and cook according to package. While pasta cooks, in a food processor blend basil, nuts, avocados, lemon juice, garlic, and olive oil. Season with salt & pepper.

2.) Drain pasta. In large serving bowl combine pasta, pesto, and sun dried tomatoes.

We made it for dinner one night and liked it so much I made it again for our vegetarian friend Samara the next day for lunch.

1st Lollipop

Remember when you were a kid and went to the bank with your mom or dad. They always had a piece of candy to give you...they still do that. Gavin had his first lollipop courtesy of the bank security guard. He chose blue (of course), it was a sticky, slimy mess - but brought back some fun memories of being a kid.

Baseball Buddy

Jason got a UofA baseball frame for Father's Day, so we thought filling it with a picture of his favorite baseball buddy would be a good idea. Getting a wiggly toddler to sit still for pictures isn't easy. But these sure turned out cute.

Practicing the ABC's to get a smile out of him.

A little yard work while we take pictures.

Guilty?

Batting Practice

Great Grandma's Are Xtra Special

Gavin is one lucky little boy, he has several great grandma's. He got to spend an entire week with Great Grandma Blanche a couple weeks ago. Gavin's daycare was closed for vacation and we needed a babysitter, she kindly offered. They had such a great time together. Singing, dancing, laughing, playing baseball - and of course the pool & popcorn...a daily favorite.

Thanks to Grandma Blanche for helping us out.

After all that playing, he was finally pooped.

Scrumptious Sundays

Asparagus and Mushroom Rigatoni

courtesy of Runner's World with a few Hendricks alterations

5 tablespoons extra virgin olive oil, divided
5 cloves garlic, thinly sliced
2 pkgs crimini mushrooms, stemmed and sliced
1 pound asparagus, cut into 1-inch spears
1 pound rigatoni pasta
2 tablespoons fresh parsley, chopped
2 tablespoons lemon zest
1/4 cup parmigiano reggiano, grated
Salt and pepper to taste

In a large pot, boil six quarts salted water.

Heat three tablespoons of oil in a large saucepan over medium-high. Add garlic. When it turns gold, add mushrooms. Season with salt and pepper. Saute mushrooms until darkened, about five minutes. Add asparagus and toss gently to coat, sauteing a few minutes more.

Add pasta to boiling water and cook 10 minutes.

Turn heat under the saucepan to high and add a cup of pasta water. Cook until water reduces by half, about thirty seconds. Lift pasta from water with slotted spoon and add it to the skillet. Toss over high heat for one minute.

Turn off heat and toss with parsley, lemon zest, and cheese. Drizzle with remaining olive oil. Serves six.