grammiepammie posted: " Another gloomy day but, thankfully, it's not raining (yet). This afternoon is my Knit Zoom meeting 4-6 p.m. so that's something to look forward to. Am still working on the 'donated' fuzzy multi-colored yarn baby cocoon - almost done with the multi ya"
Another gloomy day but, thankfully, it's not raining (yet). This afternoon is my Knit Zoom meeting 4-6 p.m. so that's something to look forward to. Am still working on the 'donated' fuzzy multi-colored yarn baby cocoon - almost done with the multi yarn then it's on to the (donated) white kind of velvet-like yarn. We'll see how that goes - for now, to me it's all an 'experiment'!
Strawberry Lemonade
Simple Syrup:
1 C. granulated sugar 1 C. water
Strawberry Lemonade:
1 lb. strawberries, hulled/quartered (about 2 C.) 1 1/4 C. lemon juice (freshly squeezed- about 6-8 lemons) 4 C. cold water ice - Garnish: fresh lemon slices hulled, quartered strawberries = In a small saucepan combine 1 C. water & sugar - heat over medium heat. Bring just to a simmer, stirring frequently to dissolve sugar - once dissolved, remove from heat & let cool.
In a blender (or food processor) combine strawberries & 1/2 C. water, blend until smooth. Strain over a fine mesh sieve to remove seeds & pulp (optional step)
In large pitcher combine lemon juice, simple syrup, strained strawberry juice & 4 C. water - stir to combine. Add ice, lemon slices & fresh quartered strawberries (if desired).
Taste: If lemonade is too strong: add additional water, up to 2 C.
Serve over ice & topped with a lemon slice & fresh strawberry, if desired. Serves 8 Store lemonade in fridge until ready to serve.
2 large boneless skinless chicken breasts 6 slices bacon, diced 4 oz. cream cheese, room temp. 3 T. pickled jalapenos, diced 1 1/2 C. mozzarella cheese, shredded/ divided 1/4 tsp. garlic powder salt/pepper, to taste pickled jalapeno slices = Preheat oven 375 degrees F. In a heavy-bottomed cast iron skillet (OR) oven-proof pan, cook bacon until crisp. Remove bacon - transfer to a paper towel- lined plate to drain. Drain all but 1 T. bacon fat from skillet. In a bowl combine cream cheese, 3/4 C. mozz. cheese, garlic powder, diced jalapenos & 3/4 th of cooked bacon. Cut chicken breasts in half to butterfly them BUT don't cut all the way through. Sprinkle lightly with salt/pepper. Divide filling in 2 & spread over one side of each chicken breast. Fold closed & secure with toothpicks. Place skillet back on medium-high heat & cook chicken about 3 minutes per side (IF YOU DON'T have a oven-proof skillet - transfer chicken to a baking dish now.) Sprinkle remaining mozz. cheese & bacon over each chicken breast - add some jalapeno slices on top. Place skillet in oven & bake 15-20 minutes until the thickest part of chicken reads 165 degrees F. using a cooking thermometer. Remove chicken from oven & serve warm. Serves 2
3-4 C. grape or cherry tomatoes 8 oz. feta cheese (block)* 8 oz cream cheese block* 1/4 C. olive oil 6 cloves garlic, whole 1 tsp. salt 1/4 tsp. black pepper 1/2 tsp. dried leaf oregano (not ground) 1/4 tsp. dried leaf thyme (not ground) 1/4 tsp. red pepper flakes (omit if you don't like spicy) 1 (16 oz) pkg. dried rotini pasta - cooked accordg. to pkg. directions; drained = Optional toppings for serving: Shredded Parmesan cheese fresh chopped basil == Place tomatoes in bottom of crockpot; top with blocks of feta & cream cheese - pour olive oil on top. Sprinkle seasonings on top & add garlic cloves. Cover & cook on High 4 hours (or Low 6 hours). Add cooked/drained pasta to crockpot & stir. Top with shredded Parm. cheese & basil when serving, if desired. Serves 8
*You can use two blocks feta and/or 2 blocks cream cheese if you don't want to mix them
NOTE: You can add 1 lb. boneless skinless chicken breast to recipe at beginning of cooking time. (be sure to adjust salt/seasonings if you do)
1 3/4 C. flour 2 tsp. baking powder 1 tsp. salt 1/2 tsp. black pepper 2 eggs, beaten 1/4 C. salsa 1 (14 3/4 oz) can cream-style corn 1 C. fresh or frozen corn (thawed, if frozen) 1/4 C. vegetable oil (or more, as needed) = In large bowl combine flour, baking powder, salt/pepper. Add eggs & salsa; mix well - stir in both corns.
In large skillet over medium heat, heat 1 T. oil. Drop batter into hot skillet 1 tablespoonful at a time & cook 4-5 minutes until golden, turning fritters halfway through cooking time. Remove to a paper-towel covered platter.
Add another T. of oil to skillet; when hot, repeat with remaining batter, adding more oil as needed, until all batter is used. Makes 2 dozen
2 C. white vinegar 2 C. water 2 C. sugar 1/4 C. salt 12 C. sliced cucumbers 1 white onion, sliced/separated into rings 1 C. fresh dill, minced = In a saucepan over medium-high heat, bring vinegar, water, sugar & salt to a boil. Boil 1 minute.
In a large non-metallic container, combine cucumbers, onion & dill. Pour vinegar mixture over cucumber mixture - let cool.
Cover & refrigerate at least 3 days before serving, stirring occasionally. Keep refrigerate. Makes about 3 1/2 quarts.
2 1/2 lb. chicken 1 C. buttermilk* 1 C. flour 1 1/2 tsp. salt 1/2 tsp. black pepper oil for frying = In a large bowl combine chicken & buttermilk. Cover & refrigerate 1 hour.
In a large ziplock bag combine flour, salt/pepper. Drain chicken (discard buttermilk). Working in batches, add chicken pieces to bag & toss to coat. Shake off excess flour & let coated chicken rest 15 minutes.
In a large deep skillet heat 1/4 inch of oil over medium heat. Fry chicken in oil until golden on all sides. Reduce heat to medium-low. Cover & simmer, turning occasionally, 40-45 minutes until juices run clear. Uncover & cook 5 minutes longer. Serves 4-6
*If you don't have buttermilk: In a 1-cup measuring cup add 1 T. lemon juice or vinegar. Pour milk in cup to reach 1 Cup. Stir with a fork & let stand 5 minutes. Now you have 'soured/buttermilk'.
3 C. elbow macaroni, cooked/drained/ rinsed with cold water until cool 1 C. cooked/chopped ham 1 cucumber, peeled/seeded/diced 1 tomato, seeded/diced 1 small red bell pepper, seeded/diced 1 small yellow bell pepper, seeded/diced 1 small green bell pepper, seeded/diced 1 1/4 C. mayonnaise 1 1/2 tsp. Cajun seasoning (a combination of paprika, cayenne, garlic powder, pepper & oregano) 2 tsp. lemon juice salt, to taste = In a large bowl combine cooked/drained/cooled macaroni with next 9 ingredients until blended. Add salt - cover & chill at least 2 hours. Serves 8-10
3 C. seedless watermelon, peeled/chopped 1 pint cherry tomatoes, chopped 1/2 C. red onion, chopped 2 T. fresh basil, chopped 2 1/2 T. olive oil 2 T. balsamic vinegar salt/pepper, to taste 1/4 C. feta cheese Optional garnish: fresh basil sprigs = In a large bowl place watermelon, tomato, onion & basil - gently mix to combine; drizzle with oil & vinegar; stir to coat. Adjust salt/pepper to taste. Top with crumbled feta cheese & basil sprigs. Serve chilled or room temp. Serves 6
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