Kudos to Louise

Hi Everyone,

Tonight I received a lovely note from a member who tried one of my recipes featured this week and it was a success for her.

Louise Tromba made the Chicken Marsala and sent me such a lovely note that I want to share with all of you…… I am so thrilled that she like the recipe.

“Look it was a hit. First time making it. My kitchen looks like a cyclone hit but well worth it. My son said he’ll have it again. Thank you for sharing your recipe!”

Louise was kind enought to sent her comments along with a photo of her masterpiece….

May be an image of food

I LOVE when members try the recipes featured and love them. It makes my day and makes me happy to have the blog.

(original recipe posted 9/24/21)

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

Banana Bread Muffins

Hi Everyone,

I don’t know if any one shares this problem, but lately I have noticed that all the bananas that I buy seem to go from green to brown so quickly. I am guessing that the bananas were frozen in transport to the stores and this adds to the problem.

So what is a girl to do? In my case, come up with some new recipes for banana bread.

After weeks of banana bread loaves, I needed a change from the usual banana bread slice so I have been making banana bread muffins and I wanted to share the recipe.

I have included a healthier choice flour and oil and the traditional choices of flour and oil. Both combinations produce excellent results.

I personally change the add ons every time I bake them to make life interesting….. I hope you try this recipe and enjoy.

Ingredients:

  • 2-3 ripe bananas (really ripe bananas make sweeter muffins, the more dark spots the better) 
  • 1 cup whole wheat flour OR – AP flour
  • 2 tablespoons coconut oil OR vegetable oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup walnuts, chopped (or substitute any nut of your choice)
  • 1/2 cup chocolate chips

Cooks Note: additional add ons – raisins, shredded coconut, dried cranberries, butterscotch chips.

Directions:

Preheat oven to 350 and line a 12 cup muffin tin with paper liners or grease the pan with a few pats of butter or cooking spray.

In a bowl, mash the bananas, and add in the flour, oil, sugar, eggs, vanilla, cinnamon, baking soda and salt. Mix so all is combined.

DO NOT OVERWORK the batter – this will keep the muffins light and fluffy.

Then add in the nuts and chocolate chips or any additional add ons, mix well.

Divide the batter evenly into the muffin tin cups.

Bake at 350 degrees for 20-25 minutes until golden brown. Cool in the pan for a few minutes and then serve.

Enjoy every bite!

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Chicken or Turkey Cutlet Marsala

Hi Everyone,

Good morning … I recently made Chicken Marsala and posted it to my personal Facebook page and received a lot of requests for the recipe so I decided to share the recipe on my blog as well. I hope you try it and enjoy it.

This recipe can be made with chicken breast cutlets or turkey cutlets and also a variety of mushrooms. Mix and match the mushrooms and make the perfect combination for you.

I usually serve this meal with a baked potato, sweet potato, brown rice or roasted brussels sprouts.

I find if you pound the chicken cutlets ahead of time up until the dredging in flour step (don’t dredge before you are ready for the oil or the flour and cutlet will get gummy and too moist), dinner comes together rather quickly. Enjoy!

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Ingredients:

2 packages turkey or chicken cutlets or scallopini (sliced thin)

½ cup all purpose flour (I used Wondra or 00 flour)

¼ cup shallots, minced

2 garlic cloves, minced

1 ½ tsp kosher salt

½ tsp freshly ground pepper

1 tsp thyme

3 tbsp olive oil

2 tbsp unsalted butter

2- (8 oz packages) of white button mushrooms-sliced OR-1 package white button, 1 pkg cremini and 2 portobello caps sliced

1-cup sweet marsala wine

2 cups low sodium chicken stock

3 tbsp sour cream (NOT reduced fat, it will make watery sauce w/reduced fat)

2 tbsp snipped fresh chives or 3 tbsp dried

  • Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2-4 cutlets on top of the plastic and sprinkle again with water (not too much).
  • Cover with another sheet of plastic wrap or waxed paper and pound with a rolling pin or meat pounder until ¼ inch thick. Repeat with the remaining cutlets.
  • Mix the flour, thyme, salt and pepper in a shallow pie plate
  • Heat half the oil in a large skillet over medium high heat until almost smoking
  • Working in batches, place the cutlets in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet
  • Cook 2-3 minutes on each side. Repeat with the remaining oil and cutlets
  • Transfer to a plate or platter and cover loosely with foil until you have prepared all the cutlets
  • Add the cold butter to the skillet and heat until melted and foamy.
  • Add the shallots and garlic and cook for 1-2 minutes
  • Add the mushrooms and cook, stirring often, until almost all of the liquid that the mushrooms give off has evaporated and the mushrooms are a nice golden color about 5 minutes
  • Pour in the marsala, increase the heat to high, and cook stirring, until almost all of the liquid has evaporated
  • Add the chicken stock and simmer on medium high for 3 minutes.
  • Return the cutlets to the skillet and simmer, turning often until the cutlet is warmed through and the sauce has thickened, about 2 minutes (If it is easier for you, do this step-in batches)
  • Transfer the cutlets to a warm serving platter
  • Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the cutlets*

*If the sauce is too thin for your liking adding 1 tbsp of cornstarch to thicken it up

WE Are Back Up and Running… Yeah!

Dear Everyone,

GOOD NEWS... We are back!

Oh, how I have missed all of you. For the past few weeks Dishing with Diane has had a few technical difficulties posting my photos to my blog and nothing seemed to work to get me back online and posting.

It was such a frustrating experience not being able to connect to my beloved members and friends, aka extended family.

A million thanks to the trouble shooting technicians at WordPress that worked so diligently to help me resolve the issue. And now, I am more than happy to say that we are back and ready to post once again.

Thank you so much for your patience and I look forward to picking up where I left off.

Make every day a Celebration!

Stay well,

Diane

Zucchini Flowers – Two Ways…

Hi Everyone,

Hope all is well.

Sorry for the delay in posting these recipes, very busy week……

Bob and I have been enjoying the zucchini flowers this week, both fried and prepared as a quiche and it really feels like Summer to us now.

Below are the two recipes I used so you can enjoy the zucchini flowers as well.

Enjoy and have a great weekend!

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Zucchini Blossom Quiche

Ingredients:

  • 4- 6 eggs depending on the size
  • 1 cup half and half
  • 2 TBSP flour
  • 1/3 cup minced onions or shallots
  • Garlic powder to taste
  • salt and pepper to taste
  • 8 ounces shredded, mozzarella
  • 2 medium zucchini- washed and diced
  • 10 fried zucchini flowers
  • COOKS NOTE: fresh zucchini flowers can be used if you prefer – wash, stamen removed and check for any insects.

I make my quiche crustless but a crust can be used- personal preference …

  • 1- 9-inch unbaked frozen “deep Dish” pie shell

Preheat oven to 350 degrees

Directions:

Hand whip eggs, half-and-half, and flour in a medium-mixing bowl.

Add the remaining ingredients.

Pour into a veggie sprayed pie pan or quiche dish OR , if using, an unbaked 9-inch, deep-dish piecrust.

Bake for 45 minutes to 1 hour or until top is golden brown.

6-8 servings

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Fried Zucchini Blossoms

  • Ingredients:
  • approx. 1/2 lb. (12-14) – fresh Zucchini Flowers
  • dark ale preferred or any beer you have on hand
  • All-purpose Flour or OO tipo flour
  • salt and pepper
  • Oil For Frying (I prefer olive oil)

Directions:

  1. Rinse the zucchini flowers well under cool water and remove the inner stamen…. Be careful there might be insects especially bees inside the petals. Once rinsed well and cleaned, drain on paper towels. Any water will cause splatters once in the hot oil.
  2. In a small bowl add 2 cups of flour and a pinch of salt & pepper.
  3. Add enough beer to the flour, whisking until smooth to make a consistency of heavy cream.
  4. Heat the frying oil in a heavy bottomed skillet. Test if the oil is hot by adding a few drops of batter and see if it sizzles.
  5. Dip the zucchini flowers into the batter until lightly coated, letting the excess batter drip off.
  6. Carefully lower the zucchini flowers into the hot oil away from you to avoid splatters. Do this in batches and don’t overcrowd the skillet (that will reduce the temperature of your oil).
  7. Fry for 3-4 minutes, or until golden brown.
  8. Remove from the oil using tongs and set aside to drain on a plate topped with a few layers of kitchen paper or a cooling rack.
  9. I sprinkle with a little finely grated cheese (personal choice, this is optional) or a sprinkle of salt.
  10. Repeat the process with the remaining zucchini flowers until they are all fried.
  11. Serve immediately & enjoy

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I hope these recipes are helpful. The snake squash (Cucuzza) recipes will be posted next week.

Until my next post, make every day a celebration!

Thank you for visiting my blog and like and share this post to your friends and ask them to join DishingwithDiane.com.

Once you join you’ll never miss a post and please continue to sent me your comments. I Love hearing from you.

Stay well,

Diane

Just Stopping By To Say Hello……

Hi Everyone,

I am just stopping by to say hello and wish everyone a great summer weekend.

Here in the northeast we were “not so blessed” with the remnants of Hurricane Elsa, some of us lost power and flooded streets but we are drying out and getting back to normal. I hope any of you that experienced Elsa are doing well and didn’t have any storm damage.

There wasn’t much cooking going on in the kitchen during the storm but today Bob and I visited a few farm stands and bought my favorite July treat – zucchini flowers. ( I’ll post the link to last years recipe for now to remind you what they are and for any new members to see the fried flowers). They are the edible male flowers from the zucchini plant. Sometimes stuffed with ricotta or fried plain in a flour/seltzer batter- absolutely delicious.

The flowers always reminds me of my grandmother’s garden when I was a child. Grandma would go out in the early morning when the flowers are open wide to pick the flowers. She would fry some and serve it with a scrambled egg for me. Great memories!

https://dishingwithdiane.com/2020/07/30/grandmas-fried-zucchini-flowers/

Zucchini Flowers

In addition we purchased a summer snake squash also know in Italian as ” Cucuzza” and I will post a recipe for that as well.

I will post all final dishes once I fry some flowers and make some a frittata, and the snake squash; just not today, I am tired.

Bob did run out and brought home another special treat for me today and that is gelato. He ordered my favorite flavor, pistachio – made with real Italian pistachios from Bronte, Sicily and another flavor- Amarena cherries.

So, I will cook the flowers & squash tomorrow and post the end results but like I said, I just wanted to stop by and say hello.

Sending you all my best wishes!

Until my next post, make every day a celebration!

Stay well,

Diane

4th of July Favorite Recipes

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Hi Everyone,

I can’t believe that the 4th of July is this weekend already….Wow, the months are just flying by.

Bob and I are having a quiet weekend and a small barbecue just the two of us and then we’ll take a walk on the boardwalk at the beach.

The beach has always been my happy place, the sound of the ocean, the breeze, the tranquility – I just love it.

Today, I wanted to share with you a few recipes that have become standards or traditions for my 4th of July barbecue.

The first recipe is great to have on hand for lunch or if guests are arriving at different times and you want to have a “patriotic snack” on hand. I first saw this recipe on Giada and I loved it.

It’s a flag inspired pizza and also serves as a conversation starter….enjoy!

Recipe courtesy of Giada De Laurentis

Flag Pizza

Ingredients:

FOR THE SPINACH

2 tablespoons extra-virgin olive oil

2 garlic cloves, peeled and smashed

5 ounces baby spinach, chopped *

1-2 teaspoon kosher salt

TO ASSEMBLE

2 tablespoons flour

1-pound pizza dough

1 tablespoons extra-virgin olive oil

3-4 cup pizza sauce

2 cups shredded mozzarella cheese

1 tablespoon ricotta cheese**

28 slices pepperoni***

INSTRUCTIONS:

Preheat the oven to 500°F. Position a rack in the lower third of the oven.

Heat a medium skillet over medium-high heat. Add the oil and the garlic and cook until fragrant and lightly browned. Add the spinach and the salt and cook, stirring often, until the spinach is wilted, about 1 to 2 minutes. Remove from the heat and drain the spinach in a fine mesh strainer. Set aside.

Sprinkle 1 tablespoon of flour on a clean work surface. Place the dough on top and sprinkle it with the remaining tablespoon of flour. Roll the dough out to a 15 X 10-inch rectangle. Drizzle the oil on a rimmed baking sheet and spread it evenly using a pastry brush. Transfer the dough to the prepared baking sheet.

Spread the sauce over the entire crust. Sprinkle with the mozzarella, creating a 5 X 4-inch rectangle in the upper left corner with slightly less cheese. Squeeze the liquid from the spinach and spread evenly over the upper left corner. Dot small clumps of ricotta cheese over the spinach to form the “stars. ” Arrange the pepperoni over the remaining surface of the pizza in horizontal rows, slightly overlapping the slices to form the stripes.

Bake for 12 to 15 minutes or until the crust is golden brown and cooked through and the cheese is bubbly.

* you can substitute 4 small purple potatoes for the spinach- sliced thin with a mandolin and sautéed in olive oil until crispy- approx. 7 minutes

**- you can substitute mozzarella pearls for the ricotta

*** – you can substitute grape tomatoes cut in half OR strips of bacon for the pepperoni

__________________________________________________________

My next recipe is our all time family favorite recipe for this holiday and 4th of July is traditionally the first day of the summer that my potato salad makes it’s debut. After that, I make it the rest of the summer. I hope you enjoy it….so easy and so delicious!

Diane’s Potato Salad

Whenever I am invited to a barbecue, everyone asks me to bring the same thing- my potato salad.

This has to be the easiest recipe around and it is always a crowd pleaser, so I wanted to share this with all of my members.

I have been making this potato salad over 20 years and I don’t remember where I got the original recipe from. Of course, I have tweaked it a little here and there over the years (I couldn’t help myself).

The recipe calls for 1 dz. hard boiled eggs, so make sure you check your eggs for freshness.

Check your eggs for signs of cracks. Since fresh eggs are harder to peel it is best if you purchase your eggs a week prior to boiling.

You can test the freshness of the eggs by placing them into a glass of water. The freshest eggs will lie on the bottom of the water on its side. As an egg ages the air pocket inside grows so your egg will start to stand up on end. An egg that floats to the top should be discarded.

DIANE’S POTATO SALAD

PREP TIME : approx. 2 hours

Ingredients:

5 lb. bag of red potatoes -NOT PEELED -boil whole until fork can pierce skin but not mushy/ DRAIN

2 ½ C         Hellmann’s mayo –not light

5 TBSP      Red Wine Vinegar

3 ¾ tsp       Kosher salt

2 ½ tsp       Sugar

¾ tsp          Pepper

2 ½ C         Celery (chopped)

1 ½ C         Red onion (diced)

1 dz            Hard boiled eggs

Directions:

Mix mayo and vinegar together—Add salt, pepper, and sugar and mix thoroughly.

Add celery and onions—Next add potatoes WARM  (cut into bite size pieces)

Add eggs (sliced) and fold all ingredients together.

(Best when chilled in the refrigerator for a few hours).

ENJOY!

________________________________________________________

My last two recipes are for Lime Chicken (another favorite) and Potato, String Bean and Red Onion Salad…..

The Lime Chicken has a slight hint of lime and nice crispy skin.

Serve this dish with a salad, a few wedges of lime and you are all set.

Lime Chicken

Ingredients:

  • ¼ cup fresh lime juice (approx.. 3 small limes) & the lime zest
  • ¼ cup olive oil
  • 1 tablespoon minced garlic (or more to your liking)
  • 1 tbsp. oregano
  • Kosher salt and fresh ground pepper
  • 2-3 tbsp. compound butter – any flavor (OR regular butter can be used).

2 lbs of chicken WITH skin and bones (either 4 chicken breasts or 8 thighs)

Directions:

In a large bowl whisk together the lime juice, olive oil, garlic, salt, pepper and oregano and put all ingredients in a Ziploc bag.

Add cleaned chicken (WITH THE SKIN ON), seal the bag and turn to coat all the pieces.

Marinate the chicken in the refrigerator, turning once or twice for at least 2 hours and up to 1 day.

Preheat oven to 400 degrees

Remove chicken from the marinade and discard the marinade.

Arrange chicken pieces, skin side up (try not to crowd the pieces), on a broiler pan so the fat drips away from the chicken. If you don’t have a broiler pan a shallow baking pan can be used.

Season the chicken with salt and pepper and roast in the upper third of the oven until just cooked through, 30 minutes.

Change the oven setting to broil and broil the chicken about 2 inches from the heat until the skin is crisp- approx. 2-3 minutes – Watch carefully so the chicken doesn’t burn.

In the meantime, melt 2 tbsp. of compound finishing butter and when the chicken comes out of the oven, glaze each piece.

*I buy finishing butter in “chipolte lime” flavor for a little spice but you can buy or make your own finishing butter in whatever flavor you prefer.

Adapted from Epicurious

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The next recipe is for a cold Potato, String Bean and Red Onion salad. This is great for outdoor barbecues when you don’t want a salad with mayonnaise. The longer it sits, the better it tastes.

Potato, String Bean and Red Onion Salad

Ingredients:

6-8 red bliss potatoes (depending on size)

1 lb. of string beans, trimmed (if the beans are long, halve them crosswise)

4 tablespoons of olive oil

4 tablespoons of red wine vinegar

¼ tsp salt

½ tsp freshly ground black pepper

1 tsp oregano

1 small red onion, thinly sliced

Squirt of fresh lemon juice

Directions:

I steam my potatoes instead of boiling for 5 – 7 minutes and then add the string beans to the same steamer- just keep your eye on them and remove from the steamer as soon as they are tender.

(You can also boil the potatoes if you prefer in 2 quarts of salted water for 20 minutes. Add the beans and boil for 7 minutes longer, until the beans and potatoes are tender)

Meanwhile, in a large bowl whisk together the oil, vinegar, oregano, salt and pepper. Add the onion, and the warm potatoes and string beans. Toss very gently to dress all the ingredients without breaking the potatoes. Add a squirt of lemon before serving. Adjust all the seasonings to your liking.

_______________________________________

Until my next post, make every day a celebration!

And send me your comments, I love hearing from you.

Diane

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UPDATE……. regarding Cauliflower Rice Stir Fry

Hi Everyone,

I just wanted to keep you all updated regarding a product.

I received a few e-mails from members that could not find the Cauliflower Rice Stir Fry from Tattooed Chef in their Costco so here is an alternative.

Whole Foods has their own version under their 365 label.

The Whole Food bag contains carrots instead of peppers (you can add that as an addition), green peas, corn, shallots and spices.

The cost is $2.29 per bag

Nutrition summary
3.0 servings per container | 1 cup (105g)

60
Calories
2g
Protein
270mg
Sodium
2g
Fiber
2g
Sugars

I hope this information helps and “Happy Cooking”

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  .

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Cauliflower Rice Veggie Stir Fry & Black Bean Stuffed Peppers …

Hi Everyone,

This recipe is dedicated to one of my health care providers – Michael C. who always brightens my day whenever we have the opportunity to speak.

Hope you are all well…

Today I wanted to share with you a new recipe for stuffed peppers. I know that I have posted recipes for traditional stuffed peppers with ground meat and a lighter version with beans, rice and cheese (the links for those recipes will be at the end of the post); but today I have another new version – “Stuffed Peppers with Cauliflower Rice Stir Fry”, veggies and black beans.

Cauliflower rice has become so popular in the last couple of years and I have made Cauliflower Tots and General Tso’s Cauliflower in the past (find recipes in search box) but I am always experimenting to create new recipes, and this recipe can be listed under “vegetarian and heart healthy”.

I recently placed an Instacart order from Costco and noticed that they were selling a Cauliflower stir fry (Tattooed chef brand) with veggies (peppers, peas & corn) included so I thought I would give it a try. My original idea was to just add some scrambled eggs and some lite soy sauce to make fried rice.

Then I bought the most beautiful organic bell peppers and the idea quickly changed to cauliflower stir fry stuffed peppers. I added some black beans for protein and a new recipe was born. I made a large batch of filling and used the extra for a side dish for another night during the week.

Follow the recipe below with step-by-step instructions and happy cooking…

(Don’t forget previous stuffed pepper recipes are listed below).

Cauliflower Rice Veggie Stir Fry with Black Beans Stuffed Peppers

Let’s Get Started ……….

INGREDIENTS:

2 bags of frozen cauliflower stir fry (from freezer to skillet)- no need to thaw & this package has veggies included.

You can add any combination of extra vegetables that you like, just cut them small to fit in the pepper cavity.

COOKS NOTE: you can also rice fresh cauliflower florets in the food processor

6 bell peppers

1 medium yellow onion

3-4 cloves of garlic

1 can (14 oz.) of low sodium black beans – rinsed & drained

1 can (14 oz.) of no salt added tomato sauce

1 can of cherry tomatoes with juice (optional)

COOKS NOTE: the canned tomatoes can be purchased at an Italian pork store or online at Eataly

1 tbsp. tomato paste

Oregano- 4 fresh sprigs or ¾ Tbsp. ground (remember to rub ground spices through your fingertips when adding to a dish to release the oils and flavor).

½ cup grated cheese (I use Locatelli Romano)

Garlic powder – ½ tsp

Fresh basil chiffonade

Mozzarella cheese

Olive oil – 3 Tbsp.

Preheat oven to 350 degrees

Prepare the peppers by cleaning them well and then cutting the tops off and scooping out the ribs and seeds.

Dice the pepper tops into small dice and set aside.

I par boil the peppers for 7-10 minutes in boiling water- (do not make them too soft, they will still be cooked in the oven). Drain the peppers and set aside.

In a large skillet or sauté pan, add 2 tbsp. of olive oil on medium heat until hot. Add the garlic and sauté until lightly golden.

,

Add the onions and sauté for a 3-4 minutes more…. Add salt, pepper and garlic powder & sauté for another minute.

Add the diced peppers and cook for 4-5 minutes until the peppers soften.

Add the tomato sauce, tomato paste and the can of cherry tomatoes (if using).

Mix well, and bring to a simmer stirring occasionally for approx… 10 minutes.

Add the black beans, oregano and basil and mix well.

Add the frozen cauliflower stir fry and heat through for approx. 5-8 minutes. (use the back of a wooden spoon to break up the cauliflower).

Remove from the heat and stir in the grated cheese and taste for seasoning- more salt, pepper or spices might be needed to your taste.

Meanwhile spray a 9 X 13 glass baking dish with cooking spray.

Spread a thin layer of the cooked filling on the bottom of the pan (this will give the peppers a base so they don’t flop over).

COOKS NOTE: IF peppers fall over — before filling slice a small amount of pepper off the bumpy bottoms to make them stand up.

Place a small amount of mozzarella cheese in the bottom of each pepper.

Now with a large spoon fill the hollow peppers and pack as much filling as you can and top with some grated cheese. (Any extra stuffing can be added to the baking dish).

Now top the peppers with additional mozzarella cheese.

Bake at 350 uncovered for 15 minutes until the peppers are cooked through and the cheese is melted.

COOKS NOTE -If you want a crispy cheese topping, pop in the broiler for 1-2 minutes but watch the pan so the cheese doesn’t burn.

To serve, garnish with a little extra grated cheese and the extra filling can be served on the side or saved for another side dish for another meal… Enjoy

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Previous stuffed pepper recipes…..

https://dishingwithdiane.com/2015/09/20/stuffed-peppers/

https://dishingwithdiane.com/2017/09/08/stuffed-peppers-with-rice-and-beans/

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  .

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Glad To Be Back ……

Hi everyone,

I hope you are all well. I missed communicating with all of my members or should I say extended family on this blog, because that is what you are to me-family.

A lot has happened since my last post… As you know I had a few medical setbacks that landed me in the hospital for 3 weeks with intense and aggressive treatment and came home to a very slow recovery. I want to thank all of you for the cards and comments during my recovery, they truly helped brighten my days.

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Well, bad days don’t last forever… A few short weeks after being home, Bob and I celebrated our 33rd wedding anniversary.

And then we watched with pride as our only child got married the following day to his lovely bride Samantha (we never thought standing on those church steps after getting married in 1988 that 33 years later, (almost to the day) that we would be attending our son’s wedding). 

We haven’t seen Michael since December 2019 – he was required to stay close to the hospital because he was always on call for his patients during the Covid 19 pandemic.

We had our son help us disinfect the hotel room because I am very vulnerable to catch any germ (which I will make another post in the future to give you hospital recommended tips for safety in a hotel). Michael is a doctor so we knew we were in good hands with his recommendations along with my transplant team recommendations.

Michael and Samantha had a lovely but small wedding at Belhurst Castle and Winery in Geneva, NY. Beautiful venue and surrounded by lots of Love and happiness and we had a wonderful wedding weekend.

Michael & Samantha were off to Hawaii the following day and Bob and I came home with new titles, “in-laws” ……

May be an image of 2 people and pool

To keep me safe and abide by Covid restrictions, only immediate family members were in attendance and their wedding guests were invited by Zoom invitations so all could participate in the wedding celebration.

I would have loved to have been surrounded by family and friends to celebrate, but we had to be extra careful this year. Hopefully, I can give Michael & Samantha a one-year anniversary party and I pray the pandemic will be over and I can celebrate with family and friends.

Day 836 …. since heart transplant plus many setbacks, side effects, and bumps in the road, but I was alive & blessed to see this milestone event and all that has happened to me since transplant was worth the struggles just to get to this day. I kept thinking of my donor all day (whoever he or she is) and how grateful & truly blessed I am for yet another special gift and this wonderful new life I have – my second chance. I will concentrate on the gift of life and not the obstacles I have to face.

A day I dreamt about but never thought I would be alive to see because of my history of cardiac issues for the past 30 years and yet, here I am walking my son down the aisle………

Thanks to God, my guardian angels, my prayer warriors, my wonderful extended family blog members and a fabulous heart transplant team that worked so hard to make sure I was well enough to be released from the hospital and able to attend my son’s wedding.

God and Life is good. My best advice …. Enjoy each day. Be happy, be grateful and count your blessings. Always look for a silver lining in the bad days (it’s always there, believe me).

I wanted to share our happiness with all of you who have been by my side from the start of my journey and thank you for giving me hope, and strength, and comfort during the rough days. You are the most amazing group of people and I love you all.

Until my next post, make every day a celebration!

Diane