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Farfalle Pasta with Cream, Salmon, and Peas

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I've been making this delicious pasta since the nineties but cannot remember the original source...I just know that it's absolutely divine! The only difference is, that I cut down on the butter and the heavy cream used in this dish to lighten it up a bit. There are other similar pasta dishes out there but with the smoked salmon, instead of the fresh and they don't use the petite frozen peas, or garnish it with dill. The fresh salmon gives it a lighter taste where you don't get that "smoky" aftertaste from the smoked salmon.
This beautiful dish represent Spring, it is also linked to #greenslove @ Mis Pensamientosand will be honoring St. Patrick's Day...although it's far from being an Irish dish, but at least it's green!

Farfalle Pasta with Cream, Salmon, and Peas
my own creation

12 ounces  (1 1/2 pound) Farfalle Pasta
1 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 shallot chopped
1/4 cup dry white wine
3/4 cup heavy cream
1 teaspoon grated l…

Hot-and Spicy Chickpea Cakes with Pico de Gallo...and Guest Post

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I am so honored to guest post for my dear friend Swathi, @Zesty South Indian Kitchen... who at this time, needs all the rest she can get. Glad to know she also has a few other blogger friends that will guest post for her, while she is recuperating. She needs a lot of "mommy and me" time at this very fragile first few months!
I am so thrilled to celebrate the birth of Swathi's little prince...Nikhil! A beautiful, and healthy baby boy! Such a perfect addition to the happy family, and a pride and joy to his big sister, Nidhi. Swathi dear, I just want you to know, that I wish you and your precious baby all the best of health, and happiness. Congratulations to you, your hubby, and princess Nidhi!
May you, enjoy your new bundle of joy!

This dish is one of may favorite dishes to have for lunch, and for the Pico de Gallo, it's zero points so, healthy, spicy, colorful and delicious! I will be back to add more good news, but in the meantime...here's an easy way to cut…

Snowflake Muffins...and Neighborhood Christmas Lights

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Since I noticed these ultra gorgeous muffins on my Hungarian food blogger friend's blog Citromhab...which literally means Lemonfoam!  I would like you to meet the talent behind these amazing cupcakes, and the snowflakes made with royal icing, has caught my attention that I haven't seen on any of the foodblogs, yet!

Erzsébet has a tremendous talent for baking cakes, and yeast breads and rolls, as do quite a few of the other Hungarian ladies, which you can see on my blogroll list.Their cakes are the traditional European cakes that differ from ours! Another favorite of mine, among others, isGizi with her amazing cake and dessert creations...but oh, my!...can that lady cook. Her cooking is truly delicious and authentic Hungarian!

With Erzsebet's permission, I am proud to present her festive Snowflake Muffinsand please, do visit her blog to check out her other fabulous cakes, and various other delightful desserts!

If anyone has the "little elves" working in her kitchen…

3rd Annual Blogger Festival...part 1, cont. & part 2

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Well, I'm back to take you along for some more amazing foods, and desserts...speaking of which, I guess I was too busy sampling all the Sabra Chocolates, and  I realized I only took 3 dessert photos...but oh, my! I wish you could have been there to try this gorgeous, and elegant dessert!
This is a Silky Pomegranate, with Candied Kumquat and fresh Pomegranate Seeds!
Are you ready for this scrumptious dessert?...Heirloom Pumpkin Tart. A gingersnap tart shell, candied pumpkin seed nougatine, and milk chocolate crunch center! Go ahead...help yourself to one, or more. I just wish I had the recipe for you. Guess will have to google this amazing dessert, to try to make it.
First row, from left is; Colorful Christmas Macaroon, in the middle is; Chocolate-Coffee Cream Star Cookie, and another Christmas Macaroon. In the back row, Heirloom Pumpkin Tart, Creamy Italian Nougat Ganache Bites, with Marcona Almond. The last one is Mascarpone Cheesecake, with Calvados Quince, and Gingersnap Crumble.

Mark Bittman's Perfect Pancakes

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This is my Part 3 project of my blueberries!...pancakes! Who doesn't love pancakes? ...especially when they are homemade, and it's so easy to make. Why would you want to buy the boxed kind? Mark Bittman's How to Cook Everything is my "Bible" of cooking. Everything is simplified, just like the book title says: "Simple Recipes for Great Food"...it is so, so, true. I have the huge paper book version of this fabulous book, and it was the best thrift find of my entire life...that's how strong I feel about it. Got the book at Goodwill store for a mere $.79 (79 cents...a steal)
I have mentioned this last year on my blog. There is no way "under the sun" you can ever find a brand new paper book at Goodwill for this price...at least, not at my local store. Now they are selling them on E-Bay, so that's the end of that!
Finally, I was able to copy and paste the recipe...sorry for any inconvenience!

From the book How to Cook Everything (Completely Re…

Savory Stuffed Baked Trout

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Another Sunday, the first Sunday of March, and I should have been making something for Cookbook Sundays with Brenda, @Brenda's Canadian Kitchen, or make the yummy Brown Butter Brownies from Bon Appetit magazine, which I also have, and mentioned to Lizzy,@That skinny chick can bake!!!, who actually made these brownies, adapted it from Bon Appetit...but no! I have to be different...and "talk is cheap." The truth of the matter, I don't follow too many recipes, unless there is something special I want to make, then, I have to make a list of the ingredients that I don't have, and run to the store to get it, and by that time, I lose interest and just make do with what I have on hand. On the other hand, what better opportunity, when a dear friend invites me over to dinner, and lets me "run the show"...LOL. She knows that she can trust me with what I'm going to prepare, and in most cases it's seafood. She bought these beautiful trouts, from BJ's whi…

Cross Country- Oatmeal Cookies and Blog Award

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This morning was a cloudy, and gloomy morning that turned into a half way decent looking day, here in South Florida, but temperature only at about 68 degrees F. My daughter dropped off my little grandson at my place for a couple hours so she could go take care of errands, son-in-law had his only 1 day off, and he had to take care of things, as well. My little sweetheart came all set with his "Finding Nemo" CDVD, as he calls it, and I knew I didn't have his favorite little "Goldfish" crackers snack for him, so I thought, I better start making something real quick and yummy for him. Sure enough I had Ghirardelli Bittersweet Chocolates, but no chocolate chips. Found some quick cooking oats, and I knew I had the rest of the ingredients...so why not, some chocolate chunk cookies, instead of chocolate chip cookies?

Ready to jump into action, and in less than 30 minutes, warm cookies were waiting for my little guy, with a big smile on his face. For some reason, every …

Buffalo Chicken Wings with Blue Cheese Dressing

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Ever wonder why they call these hot wings Buffalo wings?...well, it sure doesn't have anything to do with buffalo meat!...oh, yuck...even the thought of it! I'm going to enlighten you with a little history of these wonderful messy, but so tasty, juicy, and tender wings oozing in a special hot sauce that you make your very own, and have it medium, or extra hot.

It has been repeated so often that these wings were invented at the Anchor Bar on Main Street in Buffalo, that pretty much everyone accepted it as the truth. There has been less consensus, however, about whether the wings were created when a mistaken delivery of wings arrived at the bar and Frank Bellisimo asked his wife, Teressa, to do something with them...or, when Dom, their son, asked his mother to concoct a late-night snack for regulars at the bar. Either way, it was Teressa, who in 1964 came up with the idea of combining spicy wings with crisp celery, and blue cheese dressing.

Buffalo wings did not become famous un…

Italian Sausage with Grilled Cheddar Polenta, and a Giveaway

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After posting my vegetarian spaghetti carbonara, now I feel so guilty...Not!...but I should be, for posting sausage of all things, but not just any sausage, this is homemade, by my favorite Italian meat market, Mario's that's been around forever...about 30 years, with the same owners, now the owner's daughter in charge. This is the sausage, hot, and mild, that I bought for New Year's and still had another 2 lbs left over. I invited a friend over for dinner last night, and she was appalled and I could tell just the sound of her voice saying..."sausage?"...and then, silence!

Oh, my! I committed the "Cardinal Sin"...yes, I said "sausage, Italian sausage"...in her mind, since she doesn't eat sausage, thinking I was making these "dinky little breakfast sausages"...or, as she said...is it "Jimmy Dean sausage patties?"...no silly homemade Italian sausage. Enough said, just come on over, and "stop complaining, already!…

A Very Merry Christmas to all!

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You might find this decoration "weird, or silly" but I think it's really chic, and festive. Since I don't have any foods to post, after the last two days of spending time with my granddaughters, and helping out my daughter with last minute shopping, this is all I have to show for my Christmas decoration, which is my "smart" thrift find, that I'm posting...after all this blog is called "food and thrift finds"...so I'm showing off my silk plant, which I bought at Goodwill, like new, and so perfect, for $3.99, the whit lights were $1.99, the pretty dark blue liqueur glasses, with the wrought iron case, $2.99, and last, but not least, the pretty cobalt blue vase, that I filled with our local sea shells, $2.99...so, just think, under $15.00 for all. Actually $12.00. Can't beat that, and it's so enjoyable!
My amazing kitty Prince,...little old, and wise guy, almost 18 yrs. old. I took this photo, in pitch dark, and turned out so nice. He …

Farfalle with Basil Pesto

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There's something about pesto sauce that I really love. Maybe its bright green color, and oh, the aroma of fresh basil infused with imported extra virgin olive oil, the pine nuts, the garlic, just a little whirl in the food processor, and you have a gourmet sauce, that is quick, and delicious. A few shavings of Parmigiana Reggiano, and you have an incredible meal. All you need, is a nice fresh Italian bread, or French baguette, a salad, and you have a gourmet dish, with very little fuss! I used the recipe from the Food Network, but otherwise, I use the same one myself, not know where the original came from.

Pesto Sauce
2 cups packed fresh basil leaves2 cloves garlic1/4 cup pine nuts2/3 cup extra-virgin olive oil, dividedKosher salt and freshly ground black pepper, to taste1/2 cup freshly grated Pecorino cheese (see Cook's Note)DirectionsCombine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully …