It's All Greek to Me!

This Greek Style Shrimp Scampi and Linguini is a Rachel Ray recipe. It is quick and easy- perfect for a week night dinner!

Ingredients: I used 1 box of whole wheat linguini, a little over a pound of large shrimp (deveined, peeled and tails removed), 1/3 cup extra-virgin olive oil, 4 cloves garlic (I minced mine- she calls for sliced), couple of pinches red pepper flakes, 1/2 lemon (zested and juiced), 2 sprigs oregano (I used dried and eyeballed it- its what I had available), 1 jar capers (she calls for chopped kalamata olives- but the Hubs doesn't like olives...I know, I know...), 1/2 cup dry white wine, 1/2 cup chopped flat-leaf parsley, 1 cup feta cheese crumbles

I cooked my pasta to al dente with a bit of salt. I reserved 1 ladle of the starchy broth when I drained the pasta.

I cooked the oil and garlic until the garlic was fragrant. I added the shrimp (which I seasoned with salt and pepper) and allowed them to cook about 3 minutes. I then added the red pepper flakes, lemon zest, oregano, capers, and wine and let it cook a bit more.

It was time to remove it from the heat and stir in the ladle of starchy broth and add the lemon juice.

I added the pasta, parsley and feta and let the pasta soak in the sauce before serving.

This was delicious...and it was ready in less than 30 minutes!

I love the tangy, bright flavors of Greek food. 

La Bonne Vie Y'all!

*******

By the way...some exciting changes are coming for La Bonne Vie!

I'm not sure if you have noticed, but we now have our own domain...labonneviecookingdiary.com

The site will be changing a bit to reflect more of who we are and what we are doing. 

I began this blog as a way to deal with the loss of a dear friend (Mason), to connect with something we loved to do together (eating and celebrating things), and to engage with something in me that she always encouraged (writing).  

Updating this site should lend itself even more into that dream.

I picked the name La Bonne Vie for many reasons, but paramount to them all is that Life- true LIFE- is Good; and even though we have experienced death or loss (like with Mason), or hurt or pain, or sadness...there is good...there is LIFE.

"The thief comes only in order to steal and kill and destroy. I [Jesus] came that they may have and enjoy life, and have it in abundance (to the full, till it overflows)."  John 10:10 AMP

 "[What, what would have become of me] had I not believed that I would see the Lord’s goodness in the land of the living!" Psalms 27:13 AMP

These two verses are the reason behind La Bonne Vie.

I would love to have you continue journeying with me. If you have the time and wish to- would you leave me comment on what you have liked about this site so far? It would really helps me out!

Blessings,

Tracy

Fluffy Mickey Waffles with Fresh Strawberry Syrup!

These waffles are so light and fluffy, and the strawberry sauce was delicious!

I think brunch is mu favorite meal. It feels celebratory...plus Smiling Mickey Waffles...I'm not sure it gets better than that!

The Mickey Waffles from Disney World are my favorites. They are thick- more like Belgium waffles. This iron is not from Disney World. These turn out a bit more like pancakes than waffles; but they still have smiling Mickey faces...and that makes me happy!

Ingredients:

2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 4 large eggs, separated, 2 Tbsp sugar, 2 cups whole milk, 4 Tbsp melted butter, 1/2 tsp vanilla extract

Sift flour, baking powder and salt into a bowl. Whisk egg yolks and sugar in another bowl. Then add milk, butter and vanilla to egg yolks- whisk to combine. Add the flour mixture to the egg-milk mixture. Whisk till blended- do not over mix.

In another bowl, beat egg whites until soft peaks form.

Using a rubber spatula, gently fold whites into the egg-milk mixture.

Pre-heat waffle iron and then spray the with cooking spray if necessary.
Fill reservoir half way and close lid. It takes about 2 minutes to cook.

Now for the strawberry sauce....
Ingredients:
1 lb fresh strawberries (hulled and diced), 1 cup sugar, 3 Tbsp fresh orange juice, 1/2 tsp finely grated orange zest.

Combine all the ingredients and bring them to a boil. Lower the heat and simmer until strawberries are soft and the syrup is thickened and reduced by 1/3 in volume, 15 to 18 minutes.

Remove from heat and let cool before serving. 

I found this Emeril Lagasse recipe on my Food Network App.

The waffles were so light and delicious. 

I liked the syrup (the Hubs loved it), but it was a bit sweet for me. I tend to like fresh fruits and sweet cheeses with my morning pastries.

But if you have a sweet tooth- this syrup will be perfect!

Happy Brunching!

La Bonne Vie Y'all!

PS- La Bonne Vie is getting a new look. I don't know if you noticed, but you are now seeing us at labonneviecookingdiary.com !

Stay tuned to see improvements to the site!!!

A Secretly Incredible Fundraising Banquet!

So- the On Point Banquet knocked it out of the park last night!

Take a look at the pictures below. This event was really festive and fun. 

On Point is a youth development organization that partners with schools and communities to cultivate the strengths in youth (middle and high schoolers), and guide them on their path to thrive!

So its no surprise that this banquet really let a sense of youthfulness show through in this FUN event!

Cake Pops were a huge hit with adults and students alike!

The key note speaker was Bob Goff, author of the book Love Does- sharing (through amazing storytelling) that love is not just a word. Love is active, alive...doing!

The cover of Bob's book has balloons. These 36" rounds made the room look happy!

The theme of the night was: Be Secretly Incredible!

Bob talks about "losing the cape". He challenged all of us to be heroes (without capes) by loving our people well.

I loved the table decor!
The place mats were student designed comic book covers. Students thought about "superpowers" that would practically help the world around them. They then created comics to reflect their characters.
How creative!

This student thought that being able to speak several languages would bring people together and help mediate between cultures. 

Here's another comic book cover and a pretty salad in a martini glass. By putting the salad in  martini glasses guests were still able to see and enjoy the place mats.

A nice meal with chicken, filet, broccoli and twice baked potato.

And of course...Cake Pops! These might be my new favorite!

I was definitely inspired by Bob Goff, but it was the students who shined last night!

The teenage years can be hard. Hormones are changing, trying to fit in, finding their way...it can be hard being a teen...it can be hard raising a teen...

But I'm so grateful that we don't give up!

Bob Goff talked about walking to "the edge of Yikes" with teens...hanging in there with them when life gets scary, or complicated, or just plain yucky.
The staff at On Point do that. I have seen so many staff and volunteers walk to "the edge of Yikes" with students.
What an amazing thing- to show someone: you are worth my time...and you are not alone.

Loving our people well...this helps to make it La Bonne Vie Y'all!

To learn more about On Point: https://liveonpoint.org/home

To learn more about Bob Goff: http://bobgoff.com/

Oscar Night Eats & Treats!

Champagne Wishes and Caviar Dreams!

The menu:
Seared Scallops, Roasted Asparagus, Caviar Tarts & Golden-White Chocolate Strawberries.

Mason and I loved the movies! 

My love for old movies came from my grandfather. At the age of 8, my favorite movie was Gone With the Wind.

Mason and I often went to the movies. She always had to have her diet coke and small popcorn.

One year, she hosted a small Oscars gathering at her home...she made sure that there was popcorn!

In honor of Mason (and my grandfather) I came up with a special Oscars menu.

While I finished preparing our Oscar treats, the Hubs and I snacked on Cajun crab dip.
I found this one at the seafood counter of Publix.

Alton Brown taught me how to sear scallops.

Heat 2 tsp (each) of butter and olive oil over high heat. Make sure that your scallops are very dry and season them with salt and pepper. 

When the butter first begins to release steam place he scallops in the pan. Cook for 1 1/2 minutes on each side. 

Perfectly seared scallops!

In the meantime, Ina Garten taught me to roast asparagus. I might never eat asparagus any other way again!

Cover asparagus in olive oil and lay it evenly, and in one layer, on a baking sheet. Sprinkle with salt and pepper.

Roast for 20 to 25 minutes (depending on the size of your spears) on 400 degrees.

Now for the Caviar Tarts!

Ingredients: Mini fillo shells, boursin- shallot and chives, Black Lumpfish Caviar 

We did not purchase expensive caviar; simple, black lumpfish is inexpensive and still gave us a fancy feel for the occasion.

I softened the boursin and pipped it into the shells. I then topped the cheese with the caviar.

It is a salty, savory treat!

Golden- White Chocolate Dipped Strawberries

White chocolate bakers bark and gold gem candy make these golden goodies!

These are so festive...and so easy to make!

I dipped the strawberries and sprinkled the golden gems on some and drizzled regular chocolate on others. YUM!

Mason loved theming- she would have loved these movie themed plates I found at Party City!

Remy- in his top hat!

It was fun and fancy evening! 

We're sending you Champagne Wishes and Caviar Dreams!

La Bonne Vie Y'all!

Easy Slow Cooker Meal: Beef, Barley & Mushrooms

When the weather gets cold I look forward to hearty slow cooker meals. 

I like being able to come home to that wonderful smell and know that dinner is ready!

This one is from Sandra Lee's January issue: Swiss Steak with Wild Mushrooms.  

Ingredients: 8 oz sliced mushrooms, 1 cup chopped onions, 1/2 cup pearl barley, 2 packages (.5 oz each) dried mushroom medley, 2 1/2 lbs beef round steak- cut into serving portions, 4 cups reduced-sodium beef broth, 1 can (10.75 oz) cream of mushroom soup, 1 envelope (1 oz) onion soup mix.

I found this pack of dried mushroom medley in the refrigerated produce section. I used this whole package...we love mushrooms!

Add all of the mushrooms together with the onions.

The recipe calls for the pearl barley to be mixed in at this step. I did not find pearl barley at my usual store. I ended up buying quick cook barley. I cooked it according to the directions and then added it to the slow cooker mixture just before serving.

I used pre-cut round steak...saves time!

Place meat on top of the the veggie mixture. Mix the broth, cream of mushroom, onion soup mix and pour over the meat. 

Quick cook barley
I prefer the pearl barley, but this is what I had, so I used it.

Cover and cook on LOW for 8 to 10 hours.

We topped ours with a bit of cheese and some fresh cracked pepper!

This ended up being a bit more like a stew, but if I had used the pearl barley the consistency might have been a bit thicker.

The smell is wonderful; and it is so flavorful and delicious! I especially loved that it was ready when I got home.

La Bonne Vie Y'all!

Ok- the Oscars are on Sunday and I have got a great menu planned for Oscar Night!

My theme is "Champagne Wishes and Caviar Dreams!"

Be sure to tune in to see what's cooking at La Bonne Vie!

Mardi Gras Celebrating: Jambalaya, Hurricanes & King Cake!

Laissez les bons temps rouler! (Pronounced: Lay say lay bohn tohn roo lay)
It means: Let the Good Times Roll!

Fun Mardi Gras masks and beads!

I did not do any major cooking. Mind you, I can make a mean Gumbo; but Mardi Gras was pulled together with ease this year. 

Menu: Hurricanes, Jambalaya & King Cake

The Hubs made the drinks utilizing this recipe...with a few changes.

The Hubs added more pineapple juice...the reason: well, no one light a match!!!

This is the less flammable drink:

2 ounces of rum, 1 ounce of Grand Marnier, 6 ounces of pineapple juice, and a splash of grenadine in the bottom of the glass

Look! Those Disney glasses did get reused after all!

This is such a fun drink!

Jambalaya with lots of cheese. Hit it hard with some Franks Red Hot and its perfect!

On a Tuesday night after work, I had neither the time nor the inclination to make my own roux for a home-made gumbo, nor tackle jambalaya from scratch.

Instead, I bought a box. Yes- I used Zatarans. (Gasp!) And I added sausage, Chicken and Crab.And you know what, it tasted great and it was ready in 25 minutes! No judging;-)

Remy was enjoying some Mardi Gras! The colors of Mardi Gras are purple, green and gold. I read that they were chosen in 1872 to honor the visiting Russian Grand Duke Alexis Alexis Alexandrovich Romanoff, whose house colors were purple, green and gold (mardigrasneworleans.com).

Purple represents Justice; Green represents Faith; Gold represents Power.

I bought this King Cake at Publix.
It was really delicious!

Ok...they came complete, with creepy baby figures...

Mardigrasneworleans.com says that the traditions of Mardi Gras are connected to the epiphany...or the arrival of the three kings to see the baby Jesus. The king cake is in honor of the three kings.

The baby (in the past it was porcelain or gold), now just a plastic toy, is inserted into the cake.

The "lucky" winner of the baby (meaning the one who finds it in their piece of cake) gets to host the party and/or brings the cake next year.

We did not keep these plastic babies or insert them into the cake. Mostly, we just stared at them and talked about how creepy they looked...

We finished dinner with a slice of our King Cake, a French Press and watched The Princess and the Frog...a movie with "man-catchin' begniets" and a "Mardi Gras weddin'".

The cats showed some interest at King Cake time...

Remy (in the foreground) was very hopeful. Being the eldest, and biggest cat in the Cunningham home he thought I said "King Cat" not "King Cake" and therefore thought the King Cat received the King Cake.

Very hopeful...

We caught him before he helped himself to some cake. 

Other than Remy's disappointment in not receiving his own slice of cake, we had a fun time!

At Party City, I found plastic beads for 29 cents and masks for $1.99. The bakery King Cake (with creepy babies) was only $5.99 at Publix.

This was a very easy and affordable celebration.

I love celebrating! I love finding reasons to celebrate!

There has been such sadness, loss and grief in the news and around the world. I'm sad, and grieve, and pray. I also know that these grievous things do not last forever, and there are sometimes that it is important to celebrate, to remember hope, and goodness, and life!

May the Joy of the Lord be your strength, and may you rest in His (Jesus') Love for you!!!

La Bonne Vie Y'all!!!

Oscar Night is coming! I really care very little about the show, but I'm very excited about the food! Stay tuned!