Azoresgal~Life on an Island

How lovely to find at our doorstep, a bag full of beautiful lemons ! I would like to thank someone, but I still don´t know who left them.

This white bean roasted red pepper dip is excellent. It is very lite, great for dipping crackers and veggies. The dip takes less then ten minutes to whip together and can be stored in the fridge and eaten over a few days...... if it lasts that long ! 1  can of white cannelini or navy beans, drained and rinsed 1 can roasted red peppers, drained 1package cream cheese, softened 2 cloves garlic, Juice from half a lemon Salt and pepper to taste Puree everything in a food processor until smooth. Chill before serving. * I used a large can of beans, and a large can of peppers....you could use a small cans instead, and add half the cream cheese. *you could add other spices..I think cumin, would be really nice  xo, Diana

I love this recipe because I can get it into the oven in less than five minutes. And because it makes the  whole house smell wonderful. With so few ingredients, its the perfect little loaf of bread, to bake up, and have with soup or chili. It is great toasted for breakfast. Don´t be surprised if the loaf of bread is gone, in minutes...it's that good. Beer and Cheese Bread 3 cups all-purpose flour 1 Tablespoon granulated sugar 1 teaspoon salt 1 Tablespoon baking powder (make sure it’s fresh!) 1/4 teaspoon dry mustard 1 cup finely grated sharp cheddar cheese 12 ounces beer Heat oven to 175/ 375 degrees. Combine flour, sugar, salt, baking powder, mustard, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan , sprinkle with extra cheese if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Cool in the pan on a ra

Can't believe our princess, is 10 !! xo, Diana

A mother's heart is a patchwork of love. ~Author Unknown xo, Diana

Now....wait before....you say "mushrooms again???!!". This was for a good cause, my friend Miguel, asked for a recipe, for a mushroom salad. Seeing as I like Miguel so much, I just had to oblige, and post a mushroom salad for him and his family. This was really good, and so quick to put together, with some very simple ingredients. I chose to use frozen parsley, only because it is a fine mince, and truthfully, the taste is not as pungent as fresh parsley ( that of course is just me ). You can use fresh if you prefer. Mushroom Salad 1 package button mushrooms,  cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley chop it quite fine, 1/4 - 1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice (1 lemon)  salt and freshly ground black pepper In a medium  bowl, add the sliced  mushrooms. In a small bowl, whisk together the oil , the parsley and lemon juice . Season with salt and pepper, to taste. Add the parsley oil mixture to the salad bo

Happy Cinco de Mayo !!!  This salsa is soooooooo yummy, it’s sweet, it’s hot and very, very addicting. It’s perfect for dipping chips, but I also think it would be great with some grilled fish, or grilled chicken. Do use a fresh pineapple, it just wont be the same if you use canned pineapple.  Pineapple Salsa Ingredients 2 cups chopped fresh pineapple (1/4-inch dice) (DO NOT USE CANNED PINEAPPLE) juice of 1 lime 1 small chopped red onion 1 handful cilantro, chopped 1 jalapeno, seeded and chopped (wash hands afterwards!!) Salt Instructions Place all ingredients, except the salt, in a food processor and pulse 4 or 5 times. This will give you the crushed pineapple texture. Pulse acccording to how you would like it, I like a smaller dice, on everything. Salt to taste. Chill in the fridge until ready to serve.       2 ounces lime juice 1 ounce blue curacao 1 cup ice 3 ounces tequila *** I added 3 teaspoons of sugar  Put ice in the blender. Then put the remaining

This is a delicious and easy appetizer, perfect  forsummer entertaining. The contrast between the sweetness of the dates, the salty of the prosciutto, and the creaminess of the cheese, make this a real winner.These tasty little treats  will get eaten up in no time. Cheese -Stuffed Dates with Prosciutto 1 package of dates 1 package Serrano Prosciutto 1 package flavored Rondelle Cheese 1. Split the dates, and remove the pits 2. fill with some of the cheese 3. Cut the prosciutto slices in half, length wise 4. wrap around the suffed date, hold together with a tooth pick 5. repeat till finished xo, Diana