grammiepammie posted: " Today is the first day of November and a new beginning. I'm always glad to see this day come - never really liked halloween & all the things with it (except the candy). We've lived here since 1979 and only once did we get 3 teen boys come - I was"
Today is the first day of November and a new beginning. I'm always glad to see this day come - never really liked halloween & all the things with it (except the candy). We've lived here since 1979 and only once did we get 3 teen boys come - I wasn't prepared and ended up giving them handfuls of pennies! Oh well . . . I spent the early morning working on my new knit baby blanket pattern; it's called Lace #163. It's 10 rows and requires some concentration but it will make a nice baby blanket. (the yarn I'm using is almost the same as in the photo!)
I don't remember if I mentioned that about a week ago a friend called asking if I would be willing to take some yarn she'd been given from a recently deceased relative - you know me, I said yes. Turns out the yarn was partially crocheted blankets! I guess her relative liked 'starting' blankets but not really finishing them, hence I had FIVE part-blankets! I kept four & will try to hand over the fifth one to someone else in my knit groups (the last one is all in dark, almost hunting/cammo colors - not really good for a baby blanket). I have some worsted weight yarns but might need to purchase some to finish each of the blankets. Fortunately for me, she used a really easy 'shell' pattern (I'm almost a beginner when it comes to crochet). I kind of view this as an 'on-going' project. My friend was glad to hear I will be donating them to the pregnancy center along with more of my blankets.
Orange Zucchini Bread with Orange Glaze
Bread:
3 large eggs 2 C. sugar 1 C. vegetable or canola oil 1 tsp. vanilla zest & juice of 1 large orange 3 C. flour 1 tsp. salt 1 tsp. cardamom (optional) 1/4 tsp. baking soda 2 C. grated zucchini (optional: 1 C. chopped nuts)
Glaze:
zest & juice of 1 large orange 3 T. butter, melted 1 tsp. vanilla 3 C. powdered sugar = Preheat oven 350 degrees F. Line 2 loaf pans with foil or parchment paper, letting edges hang over the pans. Spray with nonstick cooking spray (bread wants to stick to pans).
Bread: In large bowl whisk eggs, sugar, oil, vanilla & orange zest/juice.
In another large bowl whisk flour, salt (cardamom, if using) & baking soda. Add wet ingredients to dry along with zucchini. Stir until just combined - do not over mix. (if using nuts, fold into batter) Divide batter between loaf pans.
Bake 50-60 minutes until tops & edges are golden & a toothpick inserted near center comes out clean. Remove pans to a wire rack to cool 15-20 minutes. Do not cool in pan - bread likes to stick. Run a knife along any edges that may have seeped & stuck to pan. Remove loaves from pan using foil/parchment paper edges. Cool completely.
Glaze: In medium bowl whisk all glaze ingredients until smooth. Depending on how juicy your orange was, you may need to add a little water or more powdered sugar. You should be able to drizzle or pour it but it shouldn't easily run off the bread. Drizzle glaze over cooled loaves. Makes 2 loaves
Meatballs: 1 1/4 lb. ground beef 1/4 C. breadcrumbs 1 tsp. dried oregano 1/2 tsp. lemon zest 1 clove garlic, minced 1 egg 1/4 tsp. black pepper 1 T. olive oil 1 1/2 C. Arborio Rice (poster used Village Harvest) 3 1/2 C. chicken broth kosher salt/black pepper - to taste 2 zucchini, quartered lengthwise, cut into 1/2-inch thick slices 1/2 C. cherry tomatoes, halved 1/4 C. fresh dill, minced 1 T. lemon juice = Meatballs: In a large bowl combine all meatball ingredients with 1 T. water - mix thoroughly. Shape into balls 2-3 inches in diameter.
Preheat oven 350 degrees F.
In a large skillet over high heat, heat oil. Place meatballs in pan - cook 3-4 minutes on each side until browned. Pour chicken broth & rice into pan, with 1/2 tsp. salt & 1/4 tsp. black pepper. Bring to boil; cover pan & place in oven.
Bake 25 minutes until rice has absorbed all the liquid.
Place zucchini in pan - cover & return to oven 5 minutes until zucchini has cooked through.
Remove pan from oven; stir in lemon juice & dill. Place cherry tomatoes on top & serve immediately. Serves 4
Sheet Pan Bacon & Cheddar Frittata (serves 8-10) 10 oz. bacon 6 C. frozen, grated hash brown potatoes, thawed 1/3 C. finely grated Parmesan cheese 2 C. grated Cheddar cheese, divided 24 eggs 1/3 C. milk 3 C. roughly chopped fresh spinach 1/4 C. sliced scallions (garnish) cayenne pepper sauce (for topping) kosher salt ground black pepper = Preheat oven 425 degrees F. Line a rimmed baking sheet with parchment paper & place bacon in an even layer on sheet. Bake until crisp, 20 minutes, turning once halfway through cooking. Remove from oven & transfer bacon to paper towel lined plate. When bacon is cool enough to handle, chop. Reserve 1/2 C. bacon for garnish. In large bowl toss hash brown potatoes, Parm. cheese, 1/3 C. Chedd. cheese, salt/ pepper - spread in an even layer on sheet (with bacon grease). Bake 20 minutes until potatoes are lightly crisp. In large bowl whisk eggs, milk, salt/pepper - fold in chopped bacon, 1 C. Chedd. cheese & spinach - pour into hash brown crust & spread to make even. Top with 2/3 C. shred. Ched. cheese & bake until eggs are puffed & cooked through, about 25-30 minutes. Top with reserved chopped bacon, scallions & drizzle with hot sauce to serve. Serves 8-10
(recipe: food.com) ------------------------------
Bacon-wrapped Chicken Bites
2 1/2 lb. boneless, skinless chicken breasts or thighs (or a mix of both) cut into one-inch pieces 1 lb. bacon (16 slices per lb, thin not thick-cut)
(Optional Dipping Sauce):
1/4 C. soy sauce 1/2 C. honey 1/2 C. ketchup 1/4 C. water 2 T. Worcestershire sauce 1 T. fresh, finely minced ginger 1 T. fresh, finely minced, garlic dash your favorite hot sauce
Dry Rub:
1/2 C. brown sugar 1 tsp. chili powder 1 tsp. paprika 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. dry ground ginger 1 tsp. kosher salt 1 tsp. ground black pepper pinch cayenne pepper
= Place all dipping sauce ingredients in a small sauce pan - bring to boil then simmer on medium-low for 5 minutes. Cool & refrigerate to thicken up.
Mix all Dry Rub ingredients together.
Preheat oven 350 degrees F. Based on size of chicken pieces, you will be cutting the bacon into 2 or 3 strips to wrap around chicken. Wrap each chicken pieces with bacon & overlap - secure with a toothpick - repeat for all bacon/chicken (about 40 pieces total).
Line a sheet tray with foil & spray a wire rack on both sides with nonstick cooking spray - place rack in sheet tray. Place chicken pieces on tray with pieces not touching (about 5 X 8 rows = total 40 pieces).
Sprinkle on half of the rub, flip each pieces over & sprinkle on other half.
Bake, uncovered, 35-40 minutes until bacon is somewhat crispy. (If you want them crispier, place pan under broiler for 1-2 minutes to crisp them up). Serve 4 pieces per person with some dipping sauce on the side. Serves 10 (4 pieces per person)
2 lb. round steak, cut into 6 pieces salt/pepper, to taste 1 C. Pesto, divided (your choice of kind - you can find pre-made pesto in the aisle with the spaghetti sauce) 2 tsp. dry minced onion 2 tsp. minced garlic 1 1/2 lb. grape tomatoes 6 slices fresh mozzarella (or shredded, to taste) - Pour half of pesto into bottom of 6 qt. crockpot. Place steaks down into pesto, moving them around to cover them in sauce. Add salt/pepper, onion & garlic, tomatoes & remaining pesto. Cover & cook on Low 6-8 hours.
To serve: Serve steaks in bowls & place mozzarella on top of each steak, pouring sauce & tomatoes over top to melt the cheese. Serves 4-6
2 (21 oz, ea) cans apple pie filling 1-2 tsp. ground cinnamon 1 C. flour 1 C. sugar 1/2 C. (1 stick) cold salted butter, cubed 1/2 C. chopped pecans = Preheat oven 400 degrees F.
Pour both cans pie filling into a 8 X 8" baking dish - smooth evenly. Sprinkle cinnamon on top of pie filling.
In medium bowl combine flour, sugar & cubed butter. Using a fork or pastry cutter, mix all ingredients until combined well. Make sure to cut the butter into the mixture; it should look like little butter pebbles when it's ready. Stir in pecans & spread mixture over pie filling in pan. Place on middle rack of oven & bake 25-30 minutes until light golden brown & bubbly. Serves 9
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