grammiepammie posted: " And here we are at Sunday AGAIN! Hope you're having a good day - my last week has been really CRAZY/HECTIC! So as not to bore you: took my van in to car dealership - wouldn't start - got it fixed/brought it home. Next day noticed CHECK ENGINE light s" Pammie's Place
And here we are at Sunday AGAIN! Hope you're having a good day - my last week has been really CRAZY/HECTIC! So as not to bore you: took my van in to car dealership - wouldn't start - got it fixed/brought it home. Next day noticed CHECK ENGINE light stayed lit plus engine was revving higher than normal - another trip to dealership. It needs a new EGR? sensor/relay? (tells the engine how much gas it's getting - hence the higher revving). Long story - they are 20 days back-ordered on that part. Good news - I can still drive it until part comes in. Same day, later: Husband is happily riding our lawn mower, mowing back yard when he hits a rock - bent mower blade/shoved it up so he can't remove it (had to call dealership to have them pick it up on their truck) - they're coming Tuesday. ALSO said rock spit off a chip which hit the NEW PORCH DOOR WINDOW, leaving it looking like a car windshield after an accident - thousands of tiny shatters - looks like a bullet hit it! (Not sure just HOW/WHERE we're going to get THAT fixed! It's double-paned safety glass - sigh. Yep, been a really CRAZY week!
Crockpot Apple Pie
8 tart apples, peeled/cored/sliced 2 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. ground nutmeg 3/4 C. milk 2 T. butter, softened 3/4 C. sugar 2 eggs, beaten 1 tsp. vanilla 1 1/2 C. baking mix (like Bisquick), divided 1/3 C. brown sugar, packed 3 T. chilled butter = Lightly spray insides of crockpot with nonstick cooking spray.
In large bowl toss apples with spices - spoon into crockpot.
In a bowl combine milk, butter, sugar, eggs, vanilla & 1/2 C. baking mix - stir until well mixed. Spoon batter over apples in crockpot.
In a small bowl combine remaining baking mix & brown sugar - cut in chilled butter until coarse crumbs form - sprinkle over batter in crockpot.
1/3 C. plus 1 T. soy sauce 3/4 C. cold water 1/3 C. brown sugar 1 tsp. ground ginger 1/2 tsp. garlic powder 1 1/2 T. honey 1 tsp. sesame oil 2 T. cornstarch
Stir Fry:
2 T. olive oil 1 red bell pepper/seeded/sliced into thin strips 1 green bell pepper/seeded/ sliced into thin strips 3/4 C. shredded carrot 1 T. garlic, minced 1 medium onion, sliced 1 C. snap peas 2-3 T. water 1 1/4 lb. flank steak (poster uses Beef Stir fry meat - already cut) 1-2 tsp. toasted sesame seeds == Cooked white rice to serve 6 ==== In a deep skillet whisk together all sauce ingredients. Heat skillet over medium-high heat & bring to a simmer - whisk continually 2-3 minutes until it's dark & thick.
Heat another skillet over medium-high heat; add olive oil - allow to heat up. Add all cut veggies - sprinkle with salt/pepper. Cook, stirring occasionally, until crisp-tender. (you may need to add a T. water every couple minutes to create a bit of steam.) Remove veggies from skillet onto a plate & cover with foil.
In same skillet over medium-high heat, add half the beef strips & sprinkle with salt/pepper. Cook on each side 1-2 minutes until no longer pink - transfer to veggie plate, cover with foil. Cook remaining beef.
Add cooked veggies & beef back into skillet & pour teriyaki sauce on top. Stir to combine & sprinkle with toasted sesame seeds. When all is heated through, remove from heat & serve immediately. Serve with cooked white rice. Serves 6
12 C. fresh spinach 16 oz. strawberries, washed/ sliced 1/2 red onion, thinly sliced 1 C. Feta cheese, crumbled 1 C. raw pecans, chopped = Balsamic Dressing =====
Place spinach in a large bowl, or individual serving bowls. Top with strawberries & red onion. Drizzle dressing over salad & toss to thoroughly coat. (You want enough dressing to coat the salad but not drown it). Top with feta & pecans. Serve immediately. Serves 6
(recipe: eatingonadime.com) ---------------------
No-churn Salted Caramel Ice Cream
2 C. heavy cream, cold 1 (14 oz) can sweetened condensed milk 1 tsp. vanilla 1/2 tsp. flaky kosher salt 3/4 C. caramel sauce - waffle cones extra caramel sauce for serving == Place a loaf pan in the freezer to chill.
In large bowl blend cold cream using elec. mixer until stiff peaks form. Gently stir in cond. milk, vanilla & kosher salt.
Remove loaf pan from freezer & pour 1/3rd of cream mixture into pan. Pour 1/4 C. caramel sauce on top of ice cream mixture & use a butter knife to swirl sauce into mixture. Pour another 1/3rd cream mix into pan, followed by 1/4 C. caramel sauce - repeat with remaining cream mixture & caramel - swirl top with butter knife.
Cover pan with plastic wrap & freeze 4-6 hours in a level spot in freezer until ice cream is set.
Serve as is - or in a waffle cone & extra caramel sauce. Serves 8 Makes about 1 quart.
NOTE: Store leftovers in an airtight container in freezer 3-4 weeks or store in loaf pan covered with plastic wrap up to 1 week.
4 oz. sliced jalapeno peppers, chopped into small pieces 8 oz. cream cheese, softened/room temp. 2 C. Cheddar cheese, shredded 1 C. sour cream 1/2 tsp. garlic salt 3/4 C. shredded Parmesan cheese 4 slices bacon - cooked/crumbled
Topping:
3/4 C. Panko bread crumbs 4 T. butter, melted 1/4 C. shredded Parmesan cheese 2 T. fresh parsley, chopped 2 slices bacon, cooked/crumbled 1 fresh jalapeno pepper, sliced (optional) = Preheat oven 375 degrees F. Spray a 8 X 8" baking dish with nonstick cooking spray.
In a bowl using elec. mixer, combine cream cheese, sour cream & garlic salt until thoroughly combined. Stir in, by hand, Cheddar cheese, 3/4 C. Parm. cheese, 4 sliced crumbled bacon & diced jalapenos - spread in bottom of prepared baking dish.
In small bowl combine Panko, melted butter, 1/4 C. Parm & parsly - sprinkle over top evenly. Sprinkle 2 slices crumbled bacon on top.
Bake 15-20 minutes until breadcrumbs are golden brown. Top with fresh jalapeno slices, if desired. Serves 6
Lemon & Garlic Baked Chicken (1 hour or overnight marinade) 1/2 C. plus 2 T. olive oil 2 T. fresh lemon juice 2 tsp. garlic powder 2 tsp. kosher salt (plus more, to taste) 1/2 tsp. ground black pepper (plus more, to taste) 1 (3 1/2 - 4 lb.) chicken, cut into pieces
Sauce:
2 T. unsalted butter 1 tsp. honey (plus more, if needed) 1 tsp. chopped fresh oregano 4 cloves garlic, minced juice of 2 lemons (about 1/4 C.) 1/2 tsp. lemon zest 1 (4 oz) jar diced pimientos, drained 1/4 C. chopped fresh parsley - Lemon wedges, for garnish == In small bowl whisk olive oil, lemon juice, garlic powder, salt/pepper. Add chicken pieces to a large zip-lock bag & pour marinade over chicken. Seal the bag, removing as much air as possible. Massage the marinade around the chicken to coat evenly. Refrigerate at least 1 hour and/or up to overnight. ==== Preheat oven 400 degrees F.
Remove chicken from bag & transfer, skin-sides-up, to a large cast-iron skillet. Pour half the marinade over chicken, adding a generous pinch of salt & pepper. Roast about 40 minutes until chicken is deeply browned, meat is cooked through & juices run clear. Remove chicken to a platter & let stand while making the sauce.
Sauce:
In a saucepan over medium heat, melt butter. Whisk in honey, oregano, garlic, lemon juice & zest and 1/4 C. skimmed drippings from skillet. Bring to a simmer. Taste & adjust salt/pepper. If too tangy, add a bit more honey. Pour sauce over chicken then garnish with pimientos, parsley & lemon wedges. Serves 6
In a bowl combine cream cheese, egg yolk, powdered sugar & vanilla.
In a pie plate or shallow dish combine gran. sugar & cinnamon.
Spread about 1 T. cheese mixture on each side of bread & roll up, jelly-roll style. Dip in melted butter then into cinnamon/sugar mixture, coating outsides. Place on a ungreased cookie sheet.
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