grammiepammie posted: " Right now it's 68 degrees F.; it's supposed to get foggy later with a chance of showers but I'll take it. The rest of the week is looking like high 70's & mid 80's - nice weather (to me, anyway). This week is shaping up to be rather busy but I'm "
Right now it's 68 degrees F.; it's supposed to get foggy later with a chance of showers but I'll take it. The rest of the week is looking like high 70's & mid 80's - nice weather (to me, anyway). This week is shaping up to be rather busy but I'm VERY glad that I have today FREE - no particular events/activities, etc. to worry about. I'm happy that the plans to start back with my special needs Adult Bible Study are coming together nicely! It's looking like September will finally have more 'regular' events (regular as in: what I used to be involved in BEFORE COVID). Hope your life is starting to come together, also. On one hand I'm happy to be 'starting back' and on the other I've kind of gotten used to the rather laid back day-to-day. It will take some getting used to but I think I'm ready to be more active again.
LOTS of summer salad recipes coming in:
Tomato Zucchini Salad
1 C. chopped unpeeled zucchini 1 large tomato, chopped 1 C. yellow sweet pepper, chopped* 1/2 C. chopped/peeled cucumber 1/2 C. chopped green onion (can use red or regular onion) 3-4 slices bacon, cooked/crumbled (can use cooked ham or leave out meat completely) - Dressing:
2 T. olive oil (or bacon drippings) 2 tsp. white granulated sugar 1 T. apple cider vinegar 1 tsp. dried or fresh parsley 1/4 tsp. salt 1/4 tsp. dried marjoram 1/8 tsp. black pepper 1/2 tsp. dried basil (can use fresh) - In large bowl combine zucchini, tomato, pepper, cucumber & onion. In another bowl whisk together dressing ingredients & pour over salad. Toss to coat all ingredients. Makes 3 Cups salad
*poster does a combination of yellow, green & red sweet peppers
6 slices bacon 1/2 C. mayonnaise 1/4 C. sour cream 1 T. apple cider vinegar 1 tsp. sugar 1/4 tsp. salt 1/4 tsp. black pepper 1 (20 oz) pkg. refrigerated cheese tortellini or ravioli 1 (10 oz) pint cherry tomatoes, halved/divided 1 (10 oz) bag chopped romaine lettuce 1/4 C. chopped fresh chives = Cook bacon in medium skillet over medium heat, flipping frequently until browned & cooked, about 10 minutes. Place on paper towels - reserve 1 T. drippings from skillet. In medium bowl, whisk mayo, sour cream, vinegar, sugar, salt/ pepper until smooth. Whisk in reserved bacon drippings. Cook tortellini or ravioli accordg. to pkg. directions. Drain & rinse in cold water to cool. Transfer to bowl & toss with dressing and 3/4ths of tomatoes. Refrigerate until cooled, 15 minutes.
Add lettuce to pasta & toss. Transfer to serving bowl & crumble bacon over salad. Top with chives & remaining tomatoes. Serve immediately. Refrigerate any leftovers. Serves 4
(recipe: Kroger - My Magazine) ----------------------
Bacon & Egg Potato Salad
1 1/2 lb. fingerling potatoes 1 /4 tsp. kosher salt 1/2 lb. slab bacon, diced small 2 T. red wine vinegar 3/4 C. plain Greek yogurt 3 T. whole grain mustard 6 scallions, thinly sliced 1 small red onion, diced small 1 T. sugar 1/4 tsp. black pepper 2 large hard-boiled eggs, chopped - Place potatoes in medium saucepan; cover with cold water - add 1 tsp. salt. Bring to boil then reduce heat to medium - cook until fork tender, about 15 minutes. In a skillet over medium-low heat saute bacon until crisp, about 12 minutes. Drain potatoes, do not rinse & transfer to a baking sheet. Cool 6-8 minutes then cut into quarters. In large bowl combine vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 tsp. salt & pepper. Transfer potatoes to the bowl. Add bacon & hard boiled eggs - mix by folding carefully. Serve at room temperature. Serves 6-8
2 C. (1 medium) chopped zucchini 1 C. (1 medium) chopped tomato 1/4 C. diced onion 1/3 C. freshly grated Parmesan cheese 1 1/2 C. milk 3/4 C. baking mix (Bisquick) 3 eggs 1/2 tsp. salt 1/4 tsp. black pepper fresh parsley = Preheat oven 400 degrees F. Spray a 10 X 6" casserole dish (or 10" pie plate). Layer zucchini, tomatoes & onion in prepared dish; sprinkle cheese on top. Whisk or blend milk, baking mix, eggs, salt/pepper - pour over veggies in dish. Top with some parsley. Bake about 30 minutes until no longer raw in middle. Serves 6
Chopped Garden Salad (overnight) 6 medium tomatoes, diced 2 medium green peppers, diced 2 large cucumbers, diced 2 medium red onions, diced 1 1/4 C. water 3/4 C. cider vinegar 4 1/2 tsp. sugar 1 1/2 tsp. mustard seed 1 1/2 tsp. celery salt 1/2 tsp. salt 1/8 tsp. black pepper = Place tomatoes, gr. peppers, cucumbers & onion in a 3 qt. salad bowl. In small saucepan combine remaining ingredients & bring to boil. Reduce heat; simmer, uncovered, 1 minute, stirring occasionally. Cool slightly & pour over vegetables - toss to coat. Cover & refrigerate overnight. Serve with a slotted spoon. Serves 16
Chicken & Asparagus Salad with Strawberry Dressing
1 C. fresh asparagus cut into 1" pieces, steamed until crisp-tender 1 medium ripe avocado, peeled/sliced 2 T. lemon juice 4 C. European-blend salad greens* 1 cucumber, thinly sliced 1 1/2 C. sliced fresh strawberries 2 boneless skinless chicken breast halves, cooked/sliced cross-wise salt/black pepper 1/4 C. coarsely chopped/toasted walnuts (or 1/4 C. pine nuts)
Dressing: 5 fresh strawberries, halved lengthwise 1 T. orange juice 2 T. vegetable oil 1 tsp. balsamic vinegar 1/8 tsp. black pepper 1/2 tsp. sugar = In a small bowl add lemon juice; dip avocado slices in lemon juice & set avocado slices aside. In big salad bowl add salad greens, asparagus, cucumber, avocado slices, 1 1/2 C. strawberries & chicken - toss to combine. Season with salt/pepper - to taste; sprinkle with nuts.
Dressing: In a blender or food processor, add strawberries & orange juice. Cover & process until smooth; pour puree into a bowl. Add remaining dressing ingredients; stir to combine. Pour dressing over salad & toss to coat. Serve immediately. Serves 4
Marinade: 3 lb. boneless skinless chicken (poster used thighs) salt/pepper, to taste 2 limes, juice & zest 3 T. Dijon mustard 3 T. Worcestershire sauce 3 T. olive oil 3 green onions, chopped 2 cloves garlic, minced
Dressing: 1 lime - juice & zest 1/4 C. olive oil 3 green onions, chopped 2 T. basil, chopped 2 cloves garlic, minced = In a large ziplock baggie or container, combine all marinade ingredients then add chicken. Marinate at least 1 hour (OR) overnight. - Preheat grill to medium high. Grill chicken in batches for 7 minutes on each side or until chicken reaches at least 170 degrees F. and is no longer pink inside. Let rest 3 minutes before cutting.
Combine dressing ingredients in a medium bowl. Slice chicken into bite- sized pieces & pour dressing over top before serving. Serves 6
1 1/4 lb. large shrimp, peeled/deveined 3 C. mixed vegetables (poster used snow peas & sliced bell peppers) salt/black pepper, to taste 1 T. vegetable oil - Optional Garnishes: sliced green onions sesame seeds
Sauce:
1/4 C. soy sauce 1/2 C. water 3 T. brown sugar 2 tsp. minced garlic 2 tsp. minced ginger 1 T. honey 1 tsp. sesame oil 1 T. plus 1 tsp. cornstarch === Sauce:
Place soy sauce, water, brown sugar, garlic, ginger, honey & sesame oil in small pot over medium-high heat - stir until sugar is dissolved (about 3 minutes). Turn up heat to High & bring to a boil. Mix cornstarch with 2 T. cold water until dissolved - add to sauce & boil 1-2 minutes until sauce has thickened.
Stir Fry:
In large pan over medium-high heat heat 1 T. vegetable oil. Add vegetables & season with salt/pepper, to taste. Cook 3-5 minutes until veggies have started to brown & soften. Add 2 T. water & cook until water has evaporated. (When veggies are crisp-tender, remove from pan & set aside.).
Wipe out pan. Heat remaining 2 tsps oil in pan over high heat. Place shrimp in pan & season generously with salt/pepper. Cook 2-3 minutes until just cooked through (shrimp should be pink & opaque). Add veggies back to pan; pour sauce over top & cook 1-2 minutes over medium-high heat until warmed through. Garnish with sesame seeds & sliced green onions, if desired. Serves 4
1 1/2 C. graham cracker crumbs (about 24 squares) 1 1/3 C. sugar, divided 1/2 C. butter, melted 1 1/2 C. fresh blueberries, divided* 1 (3 oz) pkg. lemon Jell-O 1 C. boiling water 11 oz. cream cheese, softened 1 tsp. vanilla 1 (16 oz) tub Cool Whip, thawed (or 2 8 oz tubs) === In a large bowl combine cracker crumbs, 1/3 C. sugar & butter (reserving 2 T. for topping). Press remaining crumb mixture into a 9 X 13" baking dish & sprinkle 1 C. blueberries on top. In a small bowl dissolve Jell-O in boiling water; cool. In a large bowl using elec. mixer, beat cream cheese with remaining sugar. Add vanilla; mix well. Slowly add dissolved Jell-O. Fold in Cool whip topping & spread over blueberries. Refrigerate, covered, about 3 hours, until set. Top with reserved crumb mixture & remaining blueberries. Refrigerate leftovers. Serves 15
*can use frozen blueberries without thawing (to avoid discoloring the batter)
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