Five Facts Friday

1. Prevent silverware from falling through the utensil basket in the dishwasher, by placing a mesh scrubber at the bottom of the basket.

2. An average ice-cream scoop holds 1/2 cup.

3. To easily remove burnt food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on the stove top.

4. Don't throw away your leftover coffee in the morning. Pour it around your plants to promote blooming and/or growth.

5. It's easy to read a rain gauge if you put a few drops of food coloring in the tube. Even if the colored water dries up, there is enough residue to help read the next rainfall.

Finished?

A few weeks ago I actually 'for real' looked in my dishwasher. It was a browny color. I saw a coupon for a product that was supposed to clean the inside of your dishwasher. So I thought I'd give it a try. The back of the product said that it might take 2 "applications" before results were evident. It took 2 on mine.

Before meet After (below)

Would I recommend this? Probably. Would I give it 2 thumbs up? Probably not. I'm not sure if you can tell from the pictures, but it didn't do a "consistent" job throughout my dishwasher. It did help though.

I also use the Finish Dishwashing gel packs. I really like how easy they are to use but sometimes they don't dissolve completely. But since I have another un-opened box under the sink, I will be using them at least until they are all gone. Maybe next time I'll try the Finish Dishwashing tablets.

Check their website for coupons.

Cinco de Mayo

Cinco de Mayo celebrates Mexican heritage and pride. This Crunchy Beef Tostadas Sandwich with Pico de Gallo will have its own party in your mouth.

Crunchy Beef Tostadas Sandwich

6 Tortillas

1 can Refried beans

1 pound Ground beef

1 Tablespoon Taco Seasoning

Avocado, chopped

Pico de gallo

Mexican shredded cheese

Sour cream

Brown ground beef with Taco Seasoning; drain. Crisp tortilla in oil for about 15 seconds per side. Layer tortilla, beans, beef, avocado, pico de gallo, cheese and sour cream. Repeat. Top with pico de gallo. Yield: 2 servings

*Picture at bottom*

Pico de Gallo

1 1/2 pounds tomato, chopped and seeded

1 small onion, chopped

1/2 cup chopped fresh cilantro leaves

3 Tablespoons lime juice

Serrano chiles or jalapenos (the amount depends on your level of "hotness")

Pinch salt and black pepper

Add all the ingredients to a medium bowl and toss to combine. Cover and chill until ready to serve.

*This salsa can be made 4 hours ahead.

The Secret Spa in Your Kitchen - Stimulating Baths

Stimulating Baths

*Stimulating baths wake you up!

Add any of the following ingredients to your bath for luxury and pampering:

-Basil

-Bergamot

-Mint

-Sage

*If you don't have the herbs, use tea bags!

Zucchini Quiche

Summer is coming and there is nothing better than fresh garden vegetables. This Zucchini Quiche can be made for dinner tonight or frozen for another busy day.

Zucchini Quiche

4 cups thinly sliced zucchini

1 large onion, thinly sliced

3 tablespoons butter

2 eggs

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon oregano

1/4 teaspoon pepper

2 cups (8 ounces) shredded mozzarella cheese

2 teaspoons prepared mustard

1 pastry shell (9 inches)

In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.

Cover and freeze for up to 2 months. Or bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent over-browning). Let stand for 5 minutes before cutting.

To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 degrees for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent over-browning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.