Been a ‘busy/crazy’ week so far . . .

Yesterday found us with ‘visitors’! Mary & Jay (“Momma” to those who follow her blog or notice her comments on this blog) stopped by after going to Livonia for a doctor’s visit. It’s always nice to see old friends (she’s known me for going on 42 years – see the below photo of their wedding, this is even before my husband & I had met!) They just celebrated their 37th wedding anniversary!

(I’m on the far left- July, 1974)

I should also mention that they brought us a gift of 2 jars of their (absolutely wonderful) homemade jams: strawberry-rhubarb, and red raspberry!

Since it’s been unusually hot here (and, I’m sure all across the nation), we’ve been spending more time indoors. Babysitting our grandson has been an almost daily occurrence this week, but our blackberry picking has been very limited, due to the heat (picked the very last of our lot last night). Can’t report much actual ‘work’ going on around here – finished another afghan and another premie hat, but those are my regular knitting projects. It’s been so hot that my family doesn’t even want me to cook (as evidenced by the many leftovers in the fridge!). I had to ‘force the issue’ last night, as a very nice steak I’d purchased needed to be cooked (we had steak ‘n eggs for dinner). That doesn’t mean that I still don’t have a plethora of recipes to share with you:

——————-

Cajun Oven-Fried Chicken

1/3 cup low-fat buttermilk
1 T. salt-free Cajun seasoning
1/2 tsp. salt
1 C. panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 lb), skinned
2 chicken drumsticks (about1/2 lb), skinned
2 chicken thighs (about 1/2 lb), skinned 
Cooking spray

Preheat oven to 400F. 
Combine first 3 ingredients in a shallow dish.
Place panko in a shallow dish. Dip chicken, one 
piece at a time, into buttermilk mixture; dredge 
in panko.Place chicken on a baking sheet lined 
with parchment paper. Lightly coat chicken with 
cooking spray. Bake at 400F for 40 minutes or 
until done, turning after 20 minutes. 
Makes 4 servings.
(recipe: Peg - Marys Recipe Exchange)
--------------------------------
Bean, Bacon, and Blue Cheese Dip
(low-carb)

1/4 cup chopped onion
1 T. chopped fresh parsley
1 tsp. chopped fresh or 
    1/4 tsp dried thyme
1/4 tsp salt
1/4 tap. freshly ground black pepper
1 (15-ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup (2 oz) crumbled blue cheese
3 bacon slices, cooked and crumbled (drained)

Place first 7 ingredients in blender; process until 
smooth.Combine bean mixture and remaining ingredients 
in a small bowl. Makes 1 1/2 cups.
(recipe: Recipes du Jour 6/28/11)
--------------------------------
Snow Pea, Scallion, and Radish Salad

2 C. (8 oz.) snow peas, trimmed 
4 scallions (white and green parts), 
          thinly sliced 
8 radishes, trimmed and cut into thin 
           strips (about 1/2 C.) 
1/4 cup rice vinegar 
1 tsp. granulated sugar 
1 Tbs. walnut or canola oil 

Put snow peas in a microwave-safe bowl 
with 1 Tbs. water. Cover tightly and 
microwave for 1 minute. Drain and let cool. 
Cut snow peas on the diagonal into 1/2-inch 
diamond shapes, discarding the end pieces. 
In a medium serving bowl, combine snow peas, 
scallions, and radishes. In a small bowl, 
whisk together vinegar, sugar, and oil until
the sugar dissolves. Pour over the salad and
serve.
(recipe: Ellie-Recipes du Jour 6/24/11)
---------------------------------
CREAMSICLE CHEESECAKE

1 graham cracker crust
16 oz. cream cheese, softened
1- 6 oz. can frozen orange juice
1 can Eagle Brand Milk
10 oz. Cool Whip

Mix cream cheese, milk and orange juice 
with mixer. Fold in Cool Whip. Pour into 
crust & refrigerate at least 4 hours.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------

Slow Cooker Easy Peanut Butter Chicken

1 1/2 lb boneless skinless chicken thighs 
    cut in chunks
1/2 C. natural peanut butter,creamy or chunky
1 red bell pepper seeded and sliced
1 large  onion coarsely chopped
1 T. ground cumin
1 lime, juiced
1/4 C. soy sauce
1/2 C. chicken broth

Use a 4 quart slow cooker. 
Put chicken in bottom of cooker. Add peanut 
butter; tossin vegetables and cumin. Squeeze 
in lime, and add soysauce and chicken broth;
stir to combine. Cover and cook on LOW for 
6 to 8 hours, or on HIGH for 4 hours.
Serve over brown or white basmati rice. 
Serves 4
(recipe: Chupa Babi-Slowcooker digest)
-----------------------------------
Angel Salad

8 oz. pkg. cream cheese, softened
1/2 C. sugar
16 oz. can chunky fruit cocktail, drained
15 oz. can pineapple chunks, drained
8 oz. carton Cool Whip

With mixer, beat cream cheese & sugar
until creamy. Fold in fruit gently. Fold
in Cool Whip, pour into a bowl and
refrigerate.

(recipe:  KS tabby-1_Comfort_Foods)
-----------------------------------

Cucumber Jell-O Salad

2 pkg. lime gelatin dessert
2 C. crushed pineapple
pineapple juice and very hot water
   to make 2 cups
1 cup cold water
1 1/2 cups grated cucumber
1 teaspoon lemon juice


Drain pineapple and cucumber well. 
Make gelatin dessert according to package 
recipe. Cool to consistency of egg white. 
Fold in pineapple, cucumber and lemon 
juice. Pour into mold and refrigerate. 
Unmold and serve on crisp lettuce with 
mayonnaise.
(recipe: Sandy-Marys Recipe Exchange)
--------------------------------
Stuffed Pizza Chicken  
 
 2 (6 oz) chicken breasts, boneless and skinless
 4 tsp tomato sauce
 4 T grated mozzarella cheese
 12 slices pepperoni
 4 thin slices red pepper
 4 fresh basil leaves
 2 T. olive oil
 
 Cut pockets in thickest part of chicken breasts. Spread
 2 teaspoons tomato sauce in each pocket. Divide next
 four ingredients between the two breasts. Fold excess
 chicken over to seal and pin closed with a toothpick.
 Sauté both breasts, seam side down, in olive oil over
 low heat. After 2 minutes, turn over and cook 2 minutes
 more. Carefully transfer to a baking sheet and bake at
 350 degrees F. for 30 minutes. Serve over pasta that is
 seasoned with butter and garlic. Makes 2 servings.
  recipe: Sandy-Marys Recipe Exchange)
-----------------------------------
SAN FRANCISCO CHOPS - CROCKPOT

4 bone-in pork loin chops (1 inch thick and 8 ounces each)
1 to 2 tablespoons canola oil1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

In a large skillet, brown pork chops on both sides in oil; 
transfer to a 3-qt. slow cooker. Add garlic to drippings; 
cook and stir for 1 minute. Stir in the soy sauce, wine, 
brown sugar and pepper flakes; cook and stir until sugar is 
dissolved. Pour over chops.Cover and cook on low for 7-8 
hours or until meat is tender. Remove chops. Combine corn
starch and cold water until smooth; gradually stir into 
slow cooker. Return chops to slow cooker. Cover and cook 
for at least 30 minutes or until slightly thickened. 
Serve with rice.
(recipe: Sandy-Marys Recipe Exchange)
----------------------------------------
Crockpot Zucchini Lasagna

3 medium zucchini/summer squash, sliced
1 egg
8 oz. cottage cheese (fat free is fine)
1/4 C Parmesan cheese, grated
1 tsp. Italian seasoning
2 C spaghetti sauce
2 C wheat "egg" noodles, uncooked
Mozzarella cheese, to taste

In a medium bowl, lightly scramble egg and add 
cottage cheese, Parmesan cheese and Italian seasoning.
Lightly spray bottom and sides of crockpot. Spread 
about 1/4of sauce on bottom of crockpot. Layer sliced 
of zucchini over  spaghetti sauce.Layer about 1/4 of 
cottage cheese mixture over that. Top with 1/4 of the 
noodles. Add 1/4 spaghetti sauce and a few sprinkles 
of shredded mozzarella cheese, to taste. Repeat layers 
(creating 4 total) until all ingredients are used. 
End with sauce, and top with cheese.Cook on low 
for 3 hours, or until noodles are done to your liking. 
Allow lasagna to sit for about 10 minutes before serving. 
(recipe: Sandy-Marys Recipe Exchange)
---------------------------------------------
French Onion Beef (crockpot)
 
 1  1/4 lb. boneless beef round steak 
 1  (8 oz) pkg.  fresh sliced mushrooms 
 1 large onion sliced into rings 
 1 can French onion soup condensed 
 1 pkg. 15 minute herb stuffing mix 
 1/4 C. margarine or butter, melted 
 4 ounces shredded mozzarella cheese 
 
 Cut beef into 6 serving-size pieces. Layer half of the 
 beef, mushrooms and onion in 3 1/2 to 4-quart slow 
 cooker; repeat layers. Pour soup over ingredients in
 slow cooker. Cover; cook on low setting for 8 to 10 
 hours or until beef is tender and no longer pink.
 Before serving, toss stuffing mix and contents of
 seasoning packet with melted margarine and 1/2 cup 
 liquid from pot. Place stuffing on top of contents in 
 slow cooker; cover. Increase heat to high setting. 
 Cook 10 minutes or until stuffing is fluffy. Sprinkle 
 with cheese; cover. Cook until cheese is melted.
 
 (recipe: carolsrecipes-slowcooker digest)
 ---------------------------------------------
BLT Burritos
 4 servings
 
 3 c. shredded lettuce
 1 1/2 c. diced fresh tomatoes
 12 bacon strips, cooked and crumbled
 1/4 c. mayonnaise
 1/8 t. pepper
 4  10-inch flour tortillas, warmed
  
In a large bowl, combine lettuce, tomatoes, crumbed bacon, 
mayonnaise and pepper; mix well.Spoon down center of each
tortilla; fold the ends and sides over filling and roll up.  
Serve immediately. Makes 4 servings.
(recipe: KS tabby - Marys Recipe Exchange)
=======================================
It's been a kind of busy "filled with 5 yr old fun" week; 
hope you're having an 'ok' time, even in this heat! Stay
HYDRATED (that means drink enough liquids!), rest and
try to enjoy your day.
Hugs;
Pammie
PS: Little weather report: here in Michigan at almost
2 p.m. it's now 87 degrees F. which is WAY down from
the past few days of 99-101 degrees.
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One CommentLeave a comment

  1. We do have fun yakking about old times and new happenings don’t we. Even the hubbies were going full blast too. Well you guys stay cool too!


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