This is totally a guys’ golfing weekend … 18 holes Friday, 27 holes Saturday and 18 holes Sunday. They actually played fewer holes and took it easy this summer because there was a tournament going on. Their favorite hole is a par 5 on the blue course. Here it is.
What’s a mother to do? Serve the drinks and cook the food.
Summer Pasta with Zucchini, Ricotta and Basil Get the Recipe Here!
Tomato and Onion Salad with Lemon Vinaigrette Get the Recipe Here — sort of!
Raspberry – Ricotta Cake Get the Recipe Here!
Divas Dish on Sue’s Dishes No surprise, I didn’t stick precisely to these recipes. Rather than using pasta water, I threw in 1/2 stick of butter and just a little pasta water. I mixed summer squash and green squash to add a little color and did not make my ricotta. I also just tossed the pasta with fresh basil rather than making basil garlic paste. For the salad, I made citrus vinaigrette — who has time to roast lemons?!? I thought the picture in the magazine of the salad was irresistible and had to make some variation of it. For the ricotta cake I used fresh raspberries — the cake is dense — frozen berries would have added moisture. So, I served a mixed berry compote to moisten the cake. Mimi: I really wanted to make this pasta and googled it. I had no idea it called for homemade ricotta cheese. Check out my posting to see the results — diva-licious!
Country Style Drumsticks
Baby Greens with Feta Cheese
2 tbsp olive oil
yellow, red and orange bell peppers cut in strips
1 onion cut in strips
4 oz fresh mushrooms
1 tsp dried basil
1/2 tsp dried oregano leaves
3/4 tsp salt
1/4 tsp pepper
1/2 c chicken broth
1/2 dry white wine
- Heat olive oil in a large sauté pan at medium high and brown drumsticks
- Remove drumsticks from pan, add vegetables and sauté until crisp tender
- Return drumsticks to pan and season with basil, oregano, salt and pepper
- Add chicken broth and white wine, cover and simmer 20-25 minutes until chicken is tender
Divas Dish on Sue’s Dish. I used a lot more broth and wine than the recipe calls for — maybe double it. We like to sop up the juice with fresh bread. I also served mashed potatoes to make this a meal that sticks to your ribs … after 27 holes of golf that’s a necessity! Mimi: This kind of reminds me of coq au vin. I’d try it but peppers aren’t my cup of tea.