grammiepammie posted: " Our weather is slowly getting a little colder each day BUT we still have bright, sunny days like today - no rain, slight breeze, some fluffy clouds. It's another PERFECT day to join my friends to knit/crochet in the park! (4-7 p.m.). I've finished cr"
Our weather is slowly getting a little colder each day BUT we still have bright, sunny days like today - no rain, slight breeze, some fluffy clouds. It's another PERFECT day to join my friends to knit/crochet in the park! (4-7 p.m.). I've finished crocheting all the little 3 inch squares and joined them together. Next step is to crochet a white border to tie it all together; am planning on taking that to the park today. Started 2 plain scarves for the needy - one is a really soft pink/white/tan variegated and the other is a cranberry/cream twisted yarn. It feels almost strange to only have a few projects going! (of course, if I get really bored I can always pick up the knit baby booties!). Was going to deliver 7 blankets & 6 hats to our local pregnancy center but when I called there they are only having 'by appointment' things (like last year during Covid: Only Tuesdays 11 -4 at the back door). Am just hoping to have a clean slate so I can start new projects for Fall/Winter.
I'm not quite ready to totally give up posting SUMMER-type recipes (Fall, in my mind, doesn't start until October!).
Strawberry Salad Dressing
2 C. halved fresh strawberries 1/3 C. orange juice 1/4 red onion, chopped fine 1/4 tsp. salt 1 1/2 T. honey 1/3 C. olive oil 1 T. poppy seeds = In a blender or food processor add strawberries, orange juice, onion, honey & salt - blend until well combined. Slowly blend in olive oil until just combined (taste & adjust salt or honey, as desired). Pour into a mason jar (or a jar with a lid); add poppy seeds - cover & shake to combine. Store in fridge & use within one week of making. Makes 14 servings
2 lb. carrots, washed/peeled olive oil salt/pepper 10 oz. goat cheese crushed red pepper flakes honey chopped fresh thyme = Preheat oven 400 degrees F. Line a rimmed sheet pan with parchment paper. Place carrots on sheet; drizzle with olive oil & add a little salt/pepper. Roast them 30 minutes.
In a bowl mix goat cheese, red pepper flakes & honey. Add a little thyme & blend until thoroughly combined. Drizzle a little olive oil on top before serving. Serve roasted carrots with Honey Goad Cheese
1 lb. ground beef 1 medium onion, chopped 1 green pepper, chopped 1 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. chili powder 2 fresh tomatoes, peeled/chopped 1 1/2 C. fresh or frozen corn 2 T. pimiento 1 T. dried parsley 5 C. unpeeled thinly sliced zucchini (can use yellow squash or half squash/half zucchini) 1 pkg. dry onion soup mix 3/4 C. water = In a large skillet brown beef, onion & green pepper; drain. Add remaining ingredients. Cover & simmer 15-20 minutes until vegetables are tender Serves 4
CUT: 12 (1 1/4 X 3 inch) seedless watermelon 'rectangles', 3/4 inch thick 1 C. olive tapenade (olive pate) 6 1/2 oz. crumbled herbed goat cheese - Place watermelon rectangles close together in a tight row on a work surface or on a piece of waxed paper. Spread tops of slices evenly with tapenade. Sprinkle goat cheese over tapenade then arrange on a serving tray. Serves 6
3 tomatoes, finely chopped 1/2 C. finely chopped onion 1 jalapeno pepper, finely chopped (seeded if you want less heat) 2 T. finely chopped cilantro 1 clove garlic, finely chopped 1/2 tsp. salt 1 T. lime juice dash hot pepper sauce = NOTE: serve with tortilla chips for dipping (OR) as a topping over chicken or fish -------------------------- In a medium bowl combine all ingredients - mix well. Serve or cover & chill until ready to serve. Makes 4 cups
1 tsp. olive oil PLUS 1 clove garlic, minced 1 lb (26/30) shrimp, peeled/deveined 1 T. brown sugar 1 1/2 tsp. paprika 1 1/2 tsp. garlic powder 1 1/2 tsp. Italian seasoning 1/4 tsp. black pepper 1/4 tsp. salt
Alfredo Sauce:
4 T. butter or vegetable oil 1/4 C. flour 3 cloves garlic finely minced 1 tsp. garlic powder 3 C. Half & Half cream (can use heavy cream or whole milk) 2 C. freshly grated Parmesan cheese 2 T. cream cheese 1 lb. fettuccine noodles (pasta) = Place shrimp in a gallon-sized ziplock bag with oil & garlic. In a bowl combine brown sugar, paprika, garlic powder, Ital. seasonings, pepper & salt (add Ital. seasoning - reserve 1-2 tsp. for later) - mix well & blend in shrimp bag. Gently shake to make sure all shrimp are coated. Refrigerate 1-2 hours. = Cook pasta accordg. to pkg. directions. Drain & add a little oil to keep it from sticking if it's ready before shrimp. = In large heavy pan melt butter over medium heat. Add flour & minced garlic; cook, stirring, 1 minute. Reduce heat & STIRRING CONSTANTLY, gradually add Half & Half. Turn heat to medium-high & bring to a low simmer. Keep stirring frequently as sauce thickens (about 1 minute). Add 1 tsp. garlic powder & taste - adjust seasonings: salt/pepper/garlic, to taste. Gradually stir in cream cheese & Parmesan - add reserved shrimp seasoning & stir in.
Preheat grill to medium-high heat. Hold a folded paper towel with long tongs - dip in vegetable oil & coat grill grates several times (helps prevent sticking) OR use a grill basket sprayed with nonstick cooking spray. Cook shrimp over direct heat 2-3 minutes per side.
Place noodles, sauce & shrimp in a large serving bowl & gently toss to combine. Serves 8
NOTE: DON'T HAVE A GRILL? Cook shrimp in a pan on stovetop 1-2 minute per side - remove from pan & prepare Alfredo sauce.
If you want this spicier: try a Cajun seasoning blend or add 1/2 tsp. cayenne pepper to shrimp seasoning.
2 lb. chicken tenderloins 1 (16 oz) pkg. frozen broccoli florets 1 (8 oz) pkg. cream cheese, cubed 1 oz. envelope Hidden Valley Chive Onion Dip mix (can use Ranch dip mix) 1/4 C. butter, cubed 6 slices Havarti cheese 8 slices bacon, cooked crisp/crumbled 2 green onions, chopped (green parts only) = Place tenders & broccoli (frozen) in bottom of 6 qt. crockpot. Season with dip mix & sprinkle with butter cubes. Dot with cream cheese. Cover & cook on Low 3-4 hours until tenders are cooked through - stir to break up cream cheese. (*see note if you want a smoother butter sauce). Place cheese slices evenly over top of chicken & broccoli, overlapping if needed. Sprinkle with bacon & onions - cover until cheese melts. Serve in a bowl. Serves 8
*NOTE: In a bowl using an elec. mixer, whip cream cheese with dip mix then slather on top of chicken/broccoli.
1 Granny Smith apple, peeled/ cut into 8 wedges 1 T. lemon juice 1 T. granulated sugar 1/2 tsp. cinnamon 1/8 tsp. ground nutmeg dash allspice 1/2 C. caramel bits (or 15 unwrapped soft caramels) 1 tsp. milk 1 refrigerated pie crust (poster used Pillsbury) 1 egg, lightly beaten - Preheat oven 425 degrees F. Line a cookie sheet with parchment paper. Place apple wedges in a medium bowl & toss with lemon juice. In another small bowl combine sugar & spices - sprinkle over apples - toss to coat. Unroll pie crust onto lightly floured surface & roll out just slightly. Cut out 8 (4 inch) rounds. Place pie rounds on parchment-lined sheet & place 1 apple wedge on each round, slightly off center, leaving room to seal the empanada later. Melt caramel bits & milk in a microwave- safe bowl on High 30 seconds; stir & repeat until caramel is fully melted & smooth. Drizzle 1 tsp. caramel onto each apple, being careful to stay away from edge of dough. Brush edges of dough with beaten egg & sprinkle with sugar, if desired. Bake 12-14 minutes until golden brown; let cool slightly. Reheat caramel if needed & drizzle over tops of empanadas. Makes 8
(recipe: momontimeout.com)
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Hope you are enjoying your weather and are happy & HEALTHY!
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