Weekend Dog Blogging (WDB) #27

Hey all … hope you guys had a good weekend. Did lots of resting this weekend and I’m feeling a bit better; baby steps, it’s definitely a long, slow road. :)

Nicholas was really fighting nap time today telling me, “Mama, I’m too busy to take a nap!” Yeah, right. After about 20 minutes, he finally succumbed. Too adorable.

The Neighbor helped me make a quick dinner tonight, and it was perfect symmetry. Between the two of us, in 30 minutes, we made Macaroni Salad with Gorgonzola and Healthy Bean Tostados. For half-an-hour of her time, she got their dinner made, and I got help – can’t beat that! And as a perfect submission for Toast’s Something for Nothing one-off event. I managed to get dinner for 4 adults and 2 kids for $22 – not too shabby, eh? And as a bonus, it was pretty darn healthy to boot.

The Macaroni Salad with Gorgonzola recipe is from a recent issue of Cooking Light magazine. It was easy to make and flavorful, but not a wow for any of us. For me, I think it was the apples that threw me off. I think I’d make it again sans apples.

The Healthy Bean Tostados was a recipe I found in Quick and Simple magazine. It was healthy, simple and you could easily make a ton of variations using this recipe as a springboard.

Lastly, for Treats to Work Monday, I made Paula Deen’s Gorilla Bread, and here we have our WOW dish for the day. I stole one piece before I packed it up for The Neighbor to take to her office, and Nicholas and I were fighting over the last bits. I promised him I’d make another batch tomorrow, especially since it’s so simple to make.

If it’s the weekend, it must be time to bring out the dogs, cats, and herbs. On with the Weekend Dog Blogging round-up…

We’ll start off with my parents’ dog, Beau. Nicholas babysat him all week, and they picked him up Friday. Nicholas was definitely sorry to see Beau go. Here’s a shot of Beau’s naptime, lying on the pillow Nicholas carefully propped his head up on.

Ziggy from Soul Fusion Kitchen in California sitting pretty:

DD Gator from Ragus Pug takes a breather:

See who won the Caption Contest for this picture over at Up a Creek Without a PatL:

The moviestar from La Mia Cucina strikes a post:

A double dose of cuteness comes by way of Sweden, with Anne’s Food dropping in with an adorable shot of Stumpan and Ida:

The pooch from Farmgirl Fare in Missouri takes a drink from nature’s sink:

Letta from Something So Clever in Montana:

Scrappy and Snoopy sharing kisses from Cucina Bella in Connecticut:

The adorable puppy, Doolin, from Dispensing Happiness in Tennessee; make sure to check out Stephanie’s site for pics of the other pups in the house:

I think this might be the shot of the week; it’s the clan from The Moveable Feast Food Blog in Virginia … timing is everything!

Gorilla Bread
Recipe Courtesy of Paula Deen
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Macaroni Salad with Gorgonzola
From Cooking Light
Serve this over a bed of fresh arugula or gourmet greens for an attractive presentation. If you prefer, substitute crumbled goat cheese for Gorgonzola.

8 ounces whole wheat macaroni
1 cup diced red bell pepper (about 1 medium)
1 cup diced Granny Smith apple (about 1 medium)
3 tablespoons chopped pecans, toasted
1/3 cup reduced-fat sour cream
1 tablespoon low-fat mayonnaise
2 tablespoons champagne vinegar
3/4 teaspoon salt
2 cups arugula, chopped
1/4 cup (2 ounces) crumbled Gorgonzola cheese

Cook pasta according to package directions, omitting salt and fat. Drain. Add red bell pepper, apple, and toasted pecans. Combine sour cream and next 3 ingredients (through salt). Stir until blended. Pour over macaroni mixture, tossing to coat. Stir in arugula, and sprinkle with cheese.

Yield: 8 servings (serving size: 3/4 cup)