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  • caprici2 9:34 am on May 9, 2008 Permalink | Reply
    Tags: mushrooms, panini, pesto, Sandwich   

    Starting up again… 

    I’m going to do better this time.  At least I hope so. 

    I made a really delicious sandwich Monday night.  And it only had vegetables on it!  I grilled up some portobello mushroom caps and zucchini slices on my grill pan.  I flavored them with a little bit of olive oil, garlic, and pepper.  I put some Basil Pesto on one piece of bread and some cream cheese on the other.  Then I put the mushrooms and zucchini on the bread.  Grilled it on my grill pan and voila!  I had a panini.  The hubby even liked it!  Will definitely have to make it again.   The pesto really made it sing!

    I wish I had taken a picture.

    • Andi 3:42 pm on May 18, 2008 Permalink | Reply

      Oh God, this sounds so good. I might use this tomorrow evening for my veggie meal.

  • caprici2 10:12 am on August 9, 2007 Permalink | Reply  

    Tortellini with Mushroom Cheese Sauce 


    Yum, yum, yum, yum, YUM!  I looooooove this dish.  I know it calls for regular cream cheese, but I tried this with the Neufchatel cheese and actually liked it better!  And I recently tried it with some zucchini, which was also very good.  But I like it with mushrooms the BEST!  Definitely favorite recipe here!

    • 1 pckg (12 oz) frozen or fresh tortellini
    • 1 TB butter or margarine
    • 1 lb mushroom, finely chopped
    • 3 cloves garlic, finely chopped
    • 1 TB minced fresh basil OR 1/2 tsp dry basil
    • 6 oz cream cheese
    • 3/4 cup milk
    • parsley sprigs for presentation
    1. Cook tortellini per package instructions in water salted like the sea
    2. Meanwhile, melt butter in wide frying pan over med-high heat
    3. Add mushrooms, garlic & basil
    4. Cook, stirring often, until all liquid has evaporated and mushrooms are beginning to brown (about 10 minutes)
    5. Add cream cheese & milk to mushroom mixture
    6. Stir until cheese is completely melted & incorporated smoothly, then bring sauce to a gentle boil
    7. Remove from heat, and add tortellini.
    8. Mix together gently
    9. Serve, garnished with parsley sprigs if desired
    10. Serves 4 main-dish or 6 1st course

    Tortellini With Mushroom-Cheese Sauce @ Group Recipes

    • Andi 1:31 pm on August 14, 2007 Permalink | Reply


      That looks yummy and creamy and delicious. Must try!

    • Heather 2:19 pm on August 14, 2007 Permalink | Reply

      Oh it is, it is! It’s one of my favorite meals now! I loooooooove it!

    • sandrar 9:05 am on September 11, 2009 Permalink | Reply

      Hi! I was surfing and found your blog post… nice! I love your blog. 🙂 Cheers! Sandra. R.

    • LeeLob 6:33 am on January 7, 2014 Permalink | Reply

      This is very much a long story. Than you in go on for those who read it and in compensation your refrain from and advice. 🙂

      My ex girlfriend and I lived together in compensation 3 years. I am in the present climate 28 and she is 24. At basic, I felt like the luckiest bloke alive. She is splendiferous and the whole shooting match physically I could want. I was (and still am) so attracted to her and she felt the same. At beginning she seemed so charitable, compassionate and compassionate and she made me after to be a better man. Giving up my time-worn person of hanging with a ruinous company and getting into trouble. I told her every hour even up until a scattering weeks or so in advance of we split how much I loved her and how unequalled I intention she was and each commented on how opportune she was.

      Notwithstanding, after anent a month she started mentioning her ex a lot. So much so it started to trouble me I told he but she inert did it well-informed how it made me feel.

      After a while that fizzled at liberty and she began to be selfsame manipulating and controlling. She kept confine of my money, told me what I could and couldn’t squander rhino on, told me what to consume retaliate what to wear. She impassive acclimatized to, without sufferance, jump in to my buggy and drive places uniform with allowing she has no divergence and protection she just did what she wanted. She would take off to go to a dusk not at home with friends and explain she’d be back at midnight but it’d be swell for her to reverberate in at 4 am. If I went to the gym I was told what point to be home base, if I was behindhand, I’d retrieve shouted at, cried at and whack thoroughly badly.

      Bromide singular tenebrosity I received a call from her friends at 4 am, she was ended of her in spite of sotted and had forgotten her shoes and couldn’t walk. I raced down there and set up her slumped against a wall. I shouted at her and got her in the car. I was so worried. In the pile she attacked me from head to toe rigorously, she bust uncover my nose and lips, yanking the handbrake and steering neighbourhood while I was driving. A police officers people stopped me and I had to pray him not to arrest her.

      In June we returned from furlough, on our doorstep was her sponging, vain 22 year old sister who acts and talks like a 12 year old. With her further boyfriend of 2 weeks influential her he was homeless. Without asking me she let him tarry for the duration of 4 months. Her sister too unchanging even though she lived with her parents. Championing 4 months they sat in every direction my clan doing nothing, making a trouble, not washing and being disrespectful. After a while I told my girlfriend I was dispirited and when are they leaving? She took their side against me and shouted and argued with me. In the end I was forced out my own serene and went to real with my parents.

      She begged me to move home. I did and inert I was being disrespected and they were sitting far my house making a mess. I told my girlfriend again she took their side.
      I had adequately and threw them revealed and changed the locks. I had to teach her I wasn’t prospering to be bewitched championing a chucklehead anymore.
      She pleaded but I stood my ground. She took at large a lease on her own niche and suggested we keep together, beton kielce breathe separately until her rental agreement is up and earn a living on our problems then stimulate move in reverse in together when her rental agreement is up.

      Ordinary she would phone me and theme me she loves me, misses me and wants to spy me. When I said yes she would prepare an let off the hook that she was tired. Then because I have no money and she didn’t fancy to rest in the railway carriage, then because her sister would enquire of questions and disburden oneself her mum. Then because she’d been assessment we won’t fashion out. Then the same light of day she would phone me significant me she loves me then she phone me and be really technique and prove with me recompense no intellect that this was all my fault.

      This went on championing 4 weeks up until this Friday.(the night in the presence of she was texting me saying she loves me and misses me) When she sent me vituperative messages and phone calls all daytime because she looked at my bank account seen I’d cashed a L30 cheque and I hadn’t gave her any, disregarding nevertheless granted she’d helped herself to L75 of my well-to-do 5 weeks ago. She went on at me all time, told me she has a age, reduced me to tears, then told me she made it up to sting me (even though I’d done nothing to her) then started calling me names again. I drove around against 8 hours crying. Successful to places we’d been together and remembering being blithesome, listening to loves songs and reasoning of her and she was truly getting in my culmination and hurting me.

      Later on that epoch I went to see her to ask her why she was doing this to me. Messing with my temperament like this when all I’ve done is weakness her despite the whole kit she’s done to me. She ignored me. I grabbed extend of her and shouted at her why is she doing this to me? I then got in my motor car and left. Later on that night the regulate turned up at my door and arrested me. She’d told them I’d swat her when I done no such thing. I at no time fool and at no time would I love her so much I could under no circumstances sting her.
      I was locked up for 8 hours until they unquestioned there was no case and job out disappoint me go.
      As regards some rationale I calm like her and want her and hope to be together again?
      I pet so depressed without her but she depresses me with her behaviour. The same lifetime giving away the whole show me she loves me the next being at all events for no reason. I love her so much I have a mind we could be ok. Does she like hurting me?why do I stock-still poverty her without thought everything?
      And this is nothing to do with looks. I’ve been with larger looking girls than her. I’m a extremely mushy and far down person. I reasonable don’t remember why I inamorato her and omit her and lust after her so much. She says constantly she loves me and misses me but then the next heyday wish be so mean.
      She also kept effectual me my family tree don’t disposition me, constant even if right now they are the ones dollop me toe this. I’ve ended up on medication for severe depression. She’s forever forceful me I induce problems and this is all my fault. She refuses to stomach any responsibility.

    • TommieMify 9:32 am on January 24, 2014 Permalink | Reply


      Play Texas Holdem Now For Free.

  • caprici2 9:43 am on June 9, 2007 Permalink | Reply  

    Bratwurst Potato Skillet 

    Hubby LOVED this.  Said it was much better than he was expecting (soy sauce and OJ with BRATWURST?!)  Will definitely make again.  I left out the pepper, because I didn’t have any, but will have to add it next time as he loves green pepper!

    • 2 tablespoons vegetable oil
    • 2 medium red potatoes, cut into 1/4 inch slices
    • 2 fully cooked bratwurst, cut into 1 inch pieces
    • 1 small onion, chopped
    • 1/3 cup chopped green pepper
    • 2 tablespoons soy sauce
    • 1 tablespoon orange juice
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon salt
    • Dash pepper
    1. In a heavy skillet, heat oil over medium-high heat. Add the potatoes; cover and cook for 6 minutes or until browned and crisp-tender, stirring occasionally.
    2. Add bratwurst, onion and green pepper. Cook and stir for 5 minutes or until meat is heated through and vegetables are crisp-tender.
    3. Combine the soy sauce, orange juice, basil, salt and pepper; add to the skillet. Cook and stir 1-2 minutes longer or until meat and vegetables are evenly coated.

    Bratwurst Potato Skillet @ Group Recipes

    • Andi 2:46 pm on June 12, 2007 Permalink | Reply

      Oh God, that sounds really good. I’d probably leave out taters and replace them with peppers or something else South Beach friendly, but wow. Looks so yummy.

  • caprici2 9:03 am on May 2, 2007 Permalink | Reply  

    Warming Ginger Soup 

    I think I have found my new comfort soup.  This was just so yummy and warm and comforting.  And the slight heat from the ginger was wonderful.  Perfect for flu season!  My only problem, the rice wine vinegar was a leeettle bit overpowering.  I will use a little less next time.


    Warming Ginger Soup

    Here is the original recipe.  I modified mine to feed less people.   Next time, I think I will use 1/4 cup rice wine vinegar.  And more ginger!

    1 cloves garlic, minced
    1.5 tbsp fresh ginger, minced
    4 cups good vegetable stock
    1/2 c rice wine vinegar
    1/4 c soy sauce (or tamari)
    1/4 tbsp freshly cracked black pepper
    A few ounces of your favorite noodles
    A few mushrooms

    In sauce pan, add garlic and 1/2 cup of the vegetable stock. Simmer for 3 minutes. Add remaining ingredients, bring to a boil, and simmer for a minute or two. Add noodles, vegetables, or tofu as desired.

    • Christiane 12:59 pm on May 4, 2007 Permalink | Reply

      This is the perfect “sick” soup, isn’t it?
      Glad you made it, and loved the variations!

    • booklogged 4:12 pm on May 7, 2007 Permalink | Reply

      Sounds so easy. Just my kind of recipe. Thanks for sharing this one.

  • caprici2 6:00 pm on April 19, 2007 Permalink | Reply  

    Shrimp with Broccoli and Sesame Noodles 

    This…was yummmmmmy.   I found this recipe at Allrecipes, then tweaked it to suit our tastes.  The shrimp and broccoli seemed so lonely that I decided to fix Sesame Noodles (also from Allrecipes) to accompany it.  So quick, easy and tasty!  Although, next time I will definitely use more ginger cause I love ginger and I couldn’t taste it too well!  Will definitely make again!


    Stir-fried Shrimp with Broccoli and Ginger


    • 1 tablespoon salt
    • 2 cups cold water
    • 1 pound shrimp, peeled and deveined
    • 1/3 cup chicken broth
    • 2 teaspoons rice wine
    • 1 1/2 teaspoons soy sauce
    • 1 1/2 teaspoons cornstarch
    • 1/8 teaspoon ground white pepper
    • 1 tablespoon vegetable oil
    • 2 tablespoons minced garlic
    • 1 teaspoon minced fresh ginger root
    • 2 teaspoons vegetable oil
    • 8 oz broccoli florets
    • 1/4 teaspoon salt


    1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
    2. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
    3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
    4. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

    Sesame Noodles


    • 1 (16 ounce) package linguine pasta
    • 6 cloves garlic, minced
    • 6 tablespoons sugar
    • 6 tablespoons rice vinegar
    • 6 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • 1 teaspoon sesame seeds, toasted


    1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
    2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
    • Les in NE 7:03 pm on April 19, 2007 Permalink | Reply

      This looks awesome!! I’ll definitely have to give it a try. YUM!

    • john weks 3:22 pm on January 13, 2008 Permalink | Reply

      in your recipie for sesame noodles i don’t see an ingredient for chile sauce?? but you have it written in the directions.

  • caprici2 6:59 pm on April 18, 2007 Permalink | Reply  

    Balsamic Chicken and Mushrooms 

    I am blessed, I know.  I have a husband who loves just about everything there is to eat and my daughter isn’t shy about trying new things.  And she tends to like them.  We have only one small problem.  My husband doesn’t like chicken!  Well…make that, he only likes it grilled as tenders with lots of hot sauce on them.  I do not like HIS kind of hot sauce.   So I am constantly trying to find new chicken recipes that he might like.

    He liked this one.  Just not as much as his hot sauce drenched mess.  Sigh.  I liked it pretty good, but felt it missed something.  I eyeballed the ingredients for the sauce and I suspect I didn’t put in enough dijon mustard.


    Balsamic Chicken and Mushrooms
    From Kalyn’s Kitchen
    (Makes 2 servings, could be doubled easily. Adapted from a recipe idea on Dine and Dish, who got it from RecipeZaar.)

    1 cup sliced mushrooms (about 4 oz., I used baby bella brown mushrooms)
    1-2 T olive oil (depends on your pan)
    2 boneless, skinless chicken breasts
    2 T 100% whole wheat flour
    1/2 tsp. poultry seasoning
    1/3 cup chicken broth
    2 T good quality Balsamic vinegar
    1 tsp. Dijon Mustard
    1/2 tsp. garlic puree

    Clean mushrooms and slice in thick slices. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown.

    While mushrooms brown, trim all visible fat and tendons from chicken breasts, then pound chicken until it is about 3/8 inch thick.

    Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, combine balsamic vinegar, Dijon, and garlic puree.

    When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.


    Served with Roasted Asparagus and Garlic and a nice rice pilaf. Yum!

    • Kristen 9:33 am on April 20, 2007 Permalink | Reply

      I don’t know what I would do if my hubby didn’t like chicken. You are going to convert him one day…I just know it!

  • caprici2 6:50 pm on April 18, 2007 Permalink | Reply  

    Roasted Asparagus and Garlic 

    I have long searched for an asparagus recipe that made me actually LIKE asparagus.  My hubby loves it, I apparently don’t cook it enough for him, so I just keep on trying.  This recipe, that I found at Kalyn’s Kitchen, looked good.

    He loooooved it.  Me? Meh, not so much.  But that’s just me.  Still searching for a recipe I like.  Sigh.


    Roasted Asparagus and Garlic
    From Kalyn’s Kitchen
    (2-4 servings, depending on how much you like asparagus, recipe created by Kalyn with inspiration from Roasted Broccoli with Garlic from the Food Network.)

    1 pound asparagus, cut of woody end of stalks, then cut into 2 inch pieces
    3 T extra virgin olive oil
    8 large cloves fresh garlic, each sliced into 3-4 pieces
    salt and fresh ground black pepper to taste

    Break off the woody end of one piece of asparagus; use that as a guide to tell where to trim the other pieces. Cut off woody ends, then cut asparagus into 2 inch pieces. Cut each large garlic clove into 3-4 slices. Put asparagus, garlic, and olive oil into large ziploc bag and let garlic marinate 1-2 hours. (You can skip this step, but the asparagus will be more garlicy tasting if you marinate it.)

    Preheat oven to 450 F. Place asparagus on large cookie sheet and season with fresh ground black pepper and salt. Roast until asparagus is slightly softened and edges are starting to brown slightly, about 20 minutes. Serve hot.

    • Andi 10:39 pm on April 18, 2007 Permalink | Reply

      Yummy. This sounds really good. I’m planning a belated birthday meal for my mom tomorrow night, and this sounds like a fun way to do something different with the asparagus.

    • Heather 5:21 am on April 19, 2007 Permalink | Reply

      It was pretty easy Andish. I’m going to try it with broccoli cause I looooooves broccoli. The kiddo does too. And if your mom loves asparagus she should love it, Aaron really did.

  • caprici2 2:20 pm on December 31, 2006 Permalink | Reply  

    Turkey, finally! 

    Well, I know I promised a picture, but with all the hubbub going on, I didn’t get a chance to take on. I can say with pleasure though, it was a pretty bird! And tasted SO good too. I will definitely use these recipes again next year.

    First, I brined the turkey for 2 days.

    Turkey Brine
    From Allrecipes.com
    Prep Time: 5 Minutes
    Cook Time: 15 Minutes Ready In: 20 Minutes
    Yields: 15 servings

    “This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!”
    1 gallon vegetable broth
    1 cup sea salt
    1 tablespoon crushed dried
    rosemary 1 tablespoon dried sage
    1 tablespoon dried thyme
    1 tablespoon dried savory
    1 gallon ice water

    1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
    2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
    3. Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
    4. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

    Then I roasted the bird for about 3 hours because I just had a turkey breast, not the whole turkey. I used more rosemary than called for because I LOOOOOVE the taste of rosemary. The turkey was so moist and delicious!

    Rosemary Roasted Turkey
    Prep Time: 25 Minutes
    Cook Time: 4 Hours Ready In: 4 Hours 45 Minutes
    Yields: 16 servings

    “In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting.”

    3/4 cup olive oil
    3 tablespoons minced garlic
    2 tablespoons chopped fresh
    1 tablespoon chopped fresh
    basil 1 tablespoon Italian seasoning
    1 teaspoon ground black
    salt to taste
    1 (12 pound) whole turkey

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

  • caprici2 11:45 am on December 25, 2006 Permalink | Reply  

    Turkey tonight! 

    EEK! I’m cooking the turkey this year! Using 2 new recipes, so will post soon if any good. And I swear I’ll take pictures!

    Have a wonderful Christmas everyone!

  • caprici2 12:07 pm on December 18, 2006 Permalink | Reply  

    Another Scarf 

    scarf.jpgI finished another scarf today; this one for my SIL. I love it much, I almost wish it was mine!  The yarn is so soft and I love the colors.  I’m not sure that the picture is doing it justice.

    I can’t remember the names of the yarn I used, I used  two different strands knitted together in — I don’t know the name of the stitch — but it’s K1 P1 all the way across. 

    It’s some kind of rib.

    I like the way it looks the same on both sides with this stitch.

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