Woke up to a 'balmy' 5 degrees F.; sunny but VERY NIPPY! Husband & I braved it & did some grocery shopping - wasn't too bad as long as you really hustled while loading the car!
Oldest son just started his new job yesterday (Ex. Chef at Cranbrook - exclusive mansion/science center/school, etc.) and I was VERY pleased to only babysit from 2 p.m. - 4:10 p.m. !!! AMAZING! Have to do the same thing tomorrow - it's not so bad to look forward to when it's only a few hours! His boss said he will probably only have 5 or so 'late nights' for the year - interesting - we'll see.
Currently working on a few new knit projects; last Saturday one of our ladies brought in several 'kits' someone had dropped off - I took a box of Premier Yarn Company's gradient hat kit (enough yarn for 2 hats) - I'm VERY impressed with their yarn - VERY SOFT!!! (the box didn't have any instructions so I just 'winged it', using my regular adult hat pattern. I also took a 'knit baby car seat cover' kit (this one had instructions but I'm not going to knit that anyway). The pattern was very familiar so I decided to use the denim blue yarn to knit another baby blanket with the pattern I USE, will probably have to order 1-2 more balls of that yarn but it will be nice. Another knit lady friend of mine just called telling me someone dropped off another FIVE BAGS of yarn for our group; she's bringing it to library tomorrow. Like I've said before: we RARELY ever need to buy yarn! Too funny! (I'm also knitting a very basic mens scarf: black & a dark/emerald green stripe - another 'freebie yarn' - I'm using this one to knit while watching TV - it's that simple.
Orange Juice Bread
1/2 C. butter, softened
1 1/4 C. sugar
2 large eggs, beaten
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 C. orange juice
1/4 C. milk
zest from 1 lemon
zest from 1 orange
Glaze:
1 T. melted butter
1/2 C. powdered sugar
1 T. orange juice
orange zest, if desired
=
Preheat oven 325 degrees F.
Spray a 9 X 5" loaf pan with
nonstick cooking spray.
In large bowl cream butter & sugar;
add beaten eggs - mix well.
In another bowl mix flour, baking powder &
salt. Add flour mixture to butter/sugar
mixture & mix until combined. Add orange
juice & milk, mixing just until combined. Stir
in lemon & orange zest - pour into prepared
loaf pan.
Bake 50-55 minutes until a toothpick inserted
into center of loaf comes out clean. Let cool
in pan 15-20 minutes before removing from
pan & transferring to a wire rack to cool
completely.
Glaze:
In a small bowl mix, with a fork, melted butter,
powdered sugar, orange juice & a little more
orange zest until smooth. Add a little bit more
milk or orange juice if you want a runnier glaze.
When bread is cooled, drizzle glaze on top of
bread.
Serves 12
NOTE: this bread can be frozen - make sure
bread is completely cooled before wrapping
entire loaf in plastic wrap then wrap in foil or
place in a ziplock freezer bag.
To thaw: Leave in plastic wrap & set at room
temperature until completely thawed through.
Add glaze after thawing, right before serving.
(recipe: butterwithasideofbread.com)
---------------------------
Creamy Tuscan Chicken
3 (8 oz, ea) boneless skinless chicken
breasts ( 1 1/2 lb. total)
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
5 T. flour, divided
6 T. olive oil, divided
1/4 lb. sliced prosciutto, diced into quarter-
inch pieces
8 oz. sweet onion, cut in half (top to bottom)
then cut into half-circle pieces along the grain
1 T. fresh garlic, minced fine
2 T. tomato paste
1 C. sun-dried tomatoes packed in oil,
drained/discard oil - cut tomatoes into
quarter-inch pieces
1 tsp. dried oregano
large pinch red pepper flakes
1/4 C. white wine (such as chardonnay)
1 (14.5 oz) can chicken stock (or 1 1/2 C.
homemade chicken stock)
1/4 C. cream cheese
1 C. heavy cream
1/2 C. freshly grated Parmesan cheese
4 oz. baby spinach
=
Cooked rice, pasta or mashed potatoes to
serve 6
=
Butterfly chicken breasts then cut in half,
yielding 6 pieces. Lay each piece on a
cutting board & sprinkle salt/pepper over
both sides - just a light coat.
Heat a large high-sided skillet over medium-
high heat - add 4 T. oil. Once hot, cook
chicken 1-2 minutes per side to lightly brown.
Remove to a plate. Cook chicken in batches
if your pan can't hold all pieces without
touching.
Add remaining 2 T. oil - once hot, add prosciutto -
cook 2 minutes to slightly crispy. Reduce heat to
medium; add onions - cook 3 minutes. Add garlic
& cook 1 minute. Add tomato paste, sun-dried
tomatoes, oregano & pepper flakes - cook, stirring,
2 minutes. Add 3 T. flour - stir to combine - cook
1 minute. Add wine to deglaze pan then add stock,
cream cheese & heavy cream - stir to combine.
Add Parm. cheese & baby spinach -cook until
spinach has wilted. Check sauce consistency: if it
is too thick: (before you add the chicken back in,
dilute with water, stock or cream) If it is too thin:
cook it down for a few minutes to thicken then
add chicken. AVOID over cooking the chicken.
Simmer over medium heat just until chicken is
cooked through, 2 minutes or less.
Serve over rice, pasta, mashed potatoes.
Serves 6
(recipe: afamilyfeast.com)
-------------------------------
Honey-glazed Salmon
4 (6 oz ea) portions skin-on
salmon fillets
1/4 C. honey
zest & juice of 1 lime
1 T. light brown sugar
1/2 tsp. ground cumin
1/4 tsp. smoked paprika
1 clove garlic, grated
2 tsp.kosher salt
a few grinds black pepper
=
Preheat oven 450 degrees F.
Line a rimmed baking sheet with foil.
Crimp edges of foil & spray foil with
nonstick cooking spray.*
Place salmon fillets, skin-sides
down, on sheet.
In a small bowl whisk honey, lime
zest & juice. Remove 2 T. of mixture
to another small bowl - set aside.
Brush remaining mixture on tops
of fillets.
In a medium bowl combine brown
sugar, cumin, paprika, garlic, salt/
black pepper. Press mixture all over
the salmon (about 1 heaping teaspoon
on each portion).
Bake 10-12 minutes until glaze is
shiny & turning golden in some
spots & salmon is firm & flakes
easily when pressed. Drizzle
reserved honey-lime mixture on
top of salmon just before serving.
Serves 4
*If you are planning on eating the skin
of the salmon: spray the foil with nonstick
cooking spray. If you are not, skip this step
(recipe: foodnetwork.com)
-------------------------
Jalapeno Popper Egg Rolls
8 oz. cream cheese
1 1/2 C. shredded sharp Cheddar cheese
(can use Pepper Jack, Monterey Jack or
mozzarella)
1/3 C. finely diced jalapeno peppers,
seeds removed
1/2 C. cooked bacon pieces
1 green onion, thinly sliced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika (optional)
9 egg roll wrappers *
(small bowl of water)
oil, for frying**
=
Ranch salad dressing, for dipping
(optional)
===
Place a wire rack over a sheet tray.
In large bowl using elec. mixer, mix
cream cheese, Cheddar, jalapenos,
bacon, gr. onion, garlic & onion powders
& paprika, until smooth.
Place 1 egg roll wrapper on a clean
work surface with one pointy end
facing you. Add 3 T. filling to bottom
third of wrapper. Take the bottom of
the wrapper & roll it over the filling.
Push in the sides of the wrapper.
Dip your finger into water & moisten
edges of exposed wrapper. Bring
outside points of wrapper towards the
center & press the edges together to
seal. Continue to roll the egg roll
tightly to secure. Place roll on a sheet
tray & repeat with remaining wrappers &
filling.
In a deep skillet, add 3 inches of oil - heat
to 375 degrees F. Fry rolls 3-4 minutes
until golden on all sides. (you will need
to do this in batches - do not crowd the fryer).
Place cooked egg roll on a paper towel-lined
plate to absorb any excess oil then put on
the wire rack on sheet tray. Fry remaining rolls
& serve with ranch dressing, if desired.
Makes 9
*You can usually find egg roll wrappers in
the grocery store in the refrigerated produce
section.
**Poster uses peanut oil for frying
Refrigerate any leftovers for up to 3 days.
They can be frozen for up to 3 months.
(recipe: thecountrycook.net)
-----------------------------
Potato Dumpling Soup
1 stick (1/2 C.) butter
2 potatoes, peeled/cut into
1/2 inch cubes
1/2 C. finely chopped onion
2 C. milk
1/4 tsp. black pepper
1 C. flour
3/4 tsp. baking powder
1/2 tsp. salt
1/2 C. water
5 C. chicken broth, divided
1 carrot, peeled/thinly sliced
1 tsp. chopped fresh parsley
1 T. cornstarch
=
In medium skillet over medium
heat, melt butter. Cook potatoes &
onion 10-15 minutes until tender.
Add milk & pepper - heat until hot.
Do not boil. Remove from heat.
In medium bowl combine flour, baking
powder, salt & water - mix well to form
a stiff dough ( you may need to use your
hands). Roll dough into a 1/2 inch rope
then cut into 1/2 inch pieces. (these will
be the dumplings)
In a soup pot over medium-high heata,
bring 4 1/2 C. chicken broth to a boil.
Add carrot & drop dough pieces into
the broth. Cover & reduce heat to Low -
cook 15-20 minutes until dumplings are
light & fluffy in the center.
In a small bowl whisk remaining 1/2 C.
broth & cornstarch until smooth. Add
potato mixture, cornstarch mixture &
parsley to soup pot & heat 5 minutes,
stirring occasionally until heated through.
Serves 6
(recipe: mrfood.com)
-----------------------------
Cheesy Zucchini Bake
1 (8 oz) tub refrigerated
crescent rolls
2 T. unsalted butter
1 C. (1 small) yellow onion, chopped
4 small zucchini, sliced/chopped
3 large eggs
3 T. milk
1 T. dried oregano
1 T. dried basil
1 T. Dijon mustard
2 cloves garlic, minced
1 C. shredded Italian cheese blend
kosher salt/black pepper, to taste
=
Preheat oven 400 degrees F.
Spray a 8 X 8" baking pan with
nonstick cooking spray.
Place 1 layer of crescent rolls in
bottom of baking dish.
In a pan, melt butter - saute onion &
zucchini until onion is translucent &
zucchini is just caramelized - pour
over top of rolls & cool slightly.
In a bowl whisk eggs with milk,
salt/pepper, oregano, basil, mustard &
garlic. Add cheese & stir to incorporate.
Pour over top of zucchini in baking dish.
Bake, uncovered, 25-30 minutes until
eggs have just set in middle.
Serves 6-8
(recipe: 12tomatoes.com)
---------------------------------
Potato Chip Cookies
2 C. (4 sticks) butter, softened
1 C. sugar
3 1/4 C. flour
1 tsp. vanilla
1 1/2 C. coarsely crushed potato chips
=
Optional Melted chocolate drizzle -
see below under NOTE)
===============
Preheat oven 300 degrees F.
Lightly spray cookie sheets with
nonstick cooking spray.
In large bowl cream butter & sugar. Slowly
add flour & vanilla until well blended.
Stir in potato chips - mix well.
Scoop dough into small mounds & place
on prepared sheets.
Bake 20-22 minutes until light golden
brown around edges.
Let stand 5 minutes on sheets then
remove to wire rack to cool completely.
Makes 4 dozen
NOTE: after baking/cooling you can
sprinkle tops of cookies with powdered
sugar or drizzle with melted chocolate.
Melted chocolate:
In small microwaveable bowl melt 1/2
C. semi-sweet chocolate chips & 1 tsp.
vegetable shortening 45-60 seconds
in microwave until melted & smooth
when stirred.
(recipe: mrfood.com)
===================
Hope you're in an area where you're warm & comfy!
Hugs;
Pammie
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