Friday Flounderings

Here it is, the end of the week – how has your week been so far? Mine’s been really ‘up’ and really ‘down’, with not much time in the middle, but that’s OK. It’s been a busy week of driving/picking up son, shopping, special needs group, etc. Yesterday was babysitting my grandson which would have been fine except: his asthma really flared up. His pediatrician says he doesn’t HAVE asthma (boy, do I remember hearing THAT when his Dad was that age! Called it Bronchitis – it’s NOT!). Anyway, he began coughing, non-stop, to the point of vomiting. I put him in the bathroom with lots of hot steam to slow it down while trying to find out which parent had the updraft machine – after several texts and phone calls it was located and brought to me – treatment administered, he’s OK. His Mom didn’t understand why it was flaring up now, so I explained: Spring=pollen in the air/Fall=crushed dry leaves – they both act the same to a person with asthma – the fine particles irritate the lungs, hence the coughing. She’s going to see if she can locate another pediatrician who recognizes asthma in small children (remember doing that when his dad was that age, too). This weekend will be busy – youngest has TWO color guard competitions, one Saturday, one Sunday (I’m providing cookies & lasagna Sat.). Sunday he has to be at school by 7 a.m., I have Sunday School (class) snacks that day and have to be to church earlier than usual (around 9 a.m.). That evening is the fund raiser for my special needs group (at the church we meet at for that group) so I’ll be there at 6:15 helping out serving/clean up for the Pasta Dinner. I finished baking the whole batch of cookies yesterday; grand total 360 cookies – yay! Sunday afternoon (after church & before the event) have to bake a large pan of macaroni & cheese (bought at Gordon Foods- much easier on me!). Going to be a busy weekend, for sure!

Recipes? Here ya go:

===============

 Irish Buttermilk Brown Bread

4 C. whole wheat flour
3 T. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 C. buttermilk
1 large egg
1/4 C. melted butter or
vegetable oil
1 T. melted butter, for
topping

Preheat oven 375 degrees F.
Grease a 9 inch cake pan;
round or square (at least
1 1/2 inches deep). In a large
bowl, stir dry ingredients
together. In smaller bowl, whisk
together buttermilk, egg &
melted butter or oil. Add egg
mixture to dry ingredients,
stirring until blended; batter
will be thick. Scoop batter into
prepared pan, mounding it in the
center. Brush top with melted
butter. Let bread rest 5 minutes
before putting in oven. Bake
35-45 minutes or until golden
brown and a toothpick inserted
into center comes out clean.
Remove bread from oven; serve
warm. Makes 1 loaf
(recipe: Kroger recipes)
—————–
Mediterranean Salmon
Salmon Saute:

2 (4 oz) fillets, wild Sockeye or Coho salmon
salt & fresh ground pepper
1 1/2 tsp. extra virgin
olive oil
Mediterrean Sauce:
1 T. extra virgin olive oil
2 ripe plum tomatoes;minced
1/2 C. red bell pepper, minced
2 garlic cloves, minced
2 T. fresh parsley, chopped
2 T. fresh thyme, chopped
2 T. fresh lemon juice
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. fresh ground black
pepper
Season fish with salt & pepper.
In a medium saute pan, heat olive
oil over medium-high heat. Add fish
and sear until well browned on both
sides, about 2-3 minutes per side.
Transfer fish to a plate and tent
with foil.
Heat large saute pan over medium-high
heat; add olive oil. Add remaining ingredients (tomatoes-blackpepper) to
the hot oil. Stir constantly until
heated through and sauce thickens a
bit. Spoon onto sauteed salmon &
serve at once. Serves 2.
(recipe: Kroger recipes)
———————-

Quick Soda Pop Cake

1 (18.25 oz) pkg. lemon cake mix

1 egg

1 C. lemon-lime soda

confectioners sugar for dusting

 

Preheat oven 350 degrees F.

Coat a 9 x 13 baking dish

with nonstick spray. In a large

bowl, combine all ingredients

except confectioners sugar;

mix well, then pour into

baking dish. Bake 30-35

minutes or until a toothpick

inserted into center comes

out clean. Let cool

completely then dust top with

confectioners sugar.

(recipe: Sandy-Marys Recipe

Exchange)

—————-

Slow Roasted Pork

(crockpot)

 

1 pork butt roast (about 4 lb.)

1/4 – 1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1 C. apple juice

1/2 tsp. salt

 

Place roast in crock; sprinkle

roast on all sides with Wor.

sauce. Press brown sugar on

all sides of meat. Pour apple

juice down side of crockpot

to bottom, being sure NOT to

drizzle on crusted meat; cover.

Cook on high 30 minutes; turn

down to low & cook most of day

or even overnight. (until meat

is so tender it pulls apart

easily. If meat does not

pull apart easily, cover &

allow to cook 30 minutes more.

Check again-cook 30 min.

more as needed.)

Pull meat apart & remove

bone. Stir salt into

juices. Serve meat in it’s

juices hot or at room

temperature.

(recipe: Sandy-Marys Recipe

Exchange)

————–

Zesty Chicken & Rice Skillet

1/2 C. zesty Italian dressing, divided

1 T. spicy brown mustard

1 lb. boneless skinless chicken breasts,

cut into bite-sized pieces

1 chicken bouillon cube, dissolved

in 1 3/4 C. boiling water

1 green pepper, cut into strips

1 red pepper, cut into strips

2 C. instant white rice, uncooked

1 3/4 C. boiling water

Cook 1/4 C. dressing & mustard in large

nonstick skillet on medium-high heat 2

minutes or until heated through, stirring

occasionally. Stir in chicken; cook 6

minutes or until done, stirring occasionally.

Stir in remaining dressing, bouillon &

peppers; cover. Simmer 2 minutes; stir

in rice; simmer, covered, 5 minutes or

until rice & peppers are tender.

Remove skillet from heat, let stand 5

minutes or until liquid is absorbed.

Serves 4 (1 1/2 C. each)

(recipe: Kraft foods)

—————-

Pumpkin Vegetable Soup 

 

1 large onion, chopped

2 T. butter

8 (10 oz)cans chicken broth

1 large potato, diced

1 C. frozen lima beans

1 C. whole kernel corn

2 medium carrots, sliced

1 (16 oz) can red kidney beans

1 (16 oz) can pumpkin

salt & pepper, to taste

garlic, to taste

1/2 pint Half & Half

 

Saute onion in butter; add broth

& vegetables.Cook until vegetables

are tender. Add beans, pumpkin &

half & half; mix and warm before serving.

—————-

Lemon Muffins

 

2 C. flour

1/2 C. sugar

1 T. grated lemon peel

3 tsp. baking powder

1/2 tsp. salt

3/4 C. milk

1/3 C. oil

1 egg

 

Preheat oven 400 degrees F.

Grease bottoms only of

12 muffin cups (or line

with papers). In medium

bowl, combine flour, lemon

peel, sugar, baking powder &

salt; mix well. In small

bowl, combine  milk, oil & egg;

beat well. Add to flour

mixture all at once; stir

just until dry ingredients

are moistened (batter will

be lumpy). Divide batter

evenly into greased muffin

cups. Bake 20-25 minutes

or until toothpick inserted

in center comes out clean.

Cool 1 minute, remove from

pan. Serve warm.Makes 12

muffins.

(recipe: Nicole-justapinch.com)

————

Italian Pasta Salad

 

1 (16 oz.) box rotini

1 (32 oz) bottle zesty Italian

salad dressing

9 green onions, chopped small

1 (10 oz) pkg. grape tomatoes,

sliced in half

1 (8 oz) pkg. Colby Jack

cheese, cubed small

2 medium cucumbers

1 (2.5 oz) pkg. real bacon bits

1/2 lb. hard salami, cubed

 

Boil rotini until tender; set

aside & cool. Peel cucumbers,

then slice in half lengthwise,

then cut into slices about 1/2

inch thick. Mix all ingredients

in a large bowl; chill before

serving. Serves 15-20.

(recipe: Sherri-justapinch.com)

————

Chocolate Turtle Cheesecake

2 C. vanilla wafer crumbs

6 T. margarine, melted

14 oz. caramels (1 bag)

1 (5 oz) can evaporated milk

1 C. chopped pecans, toasted

16 oz. cream cheese, softened

1/2 C. sugar

1 tsp. vanilla

2 large eggs

1/2 C. semi-sweet chocolate chips,

melted

*Garnish options:

whipped cream, chopped nuts,

maraschino cherries

 

Preheat oven 350 degrees F.

Combine wafer crumbs & margarine,

press onto bottom & up sides of

a 9 inch pie pan (springform).

Bake 10 minutes.

In a 1 1/2 quart heavy saucepan,

melt caramels with milk over

low heat, stirring frequently,

until smooth; pour over crust.

Top with pecans. Combine

cream cheese, sugar & vanilla-

mix at medium speed with elec.

mixer until well blended. Add

eggs, one at a time, mixing

well after each egg. Blend

in chocolate, pour mixture

over pecans. Bake 40

minutes.Loosen cake from rim

of pan;cool before removing rim.

Chill.

(recipe: Susan-Marys Recipe

Exchange)

===================

How is your weather lately? Unseasonably warm? We’ve been enjoying

the highest temperatures EVER here in Michigan – yesterday I think

it got up to something like 85 degrees F.! My husband decided it

was time to put the air conditioning on (and, of course, then I

was freezing – with a sweater & slippers – oh well . . . ). Today

it’s a bit cooler, but still very nice (67 degrees F.) and sunny;

the flowers are all popping up – forsythia bushes are in full

bloom (love seeing them – so bright & cheery!). Hope you

are able to get outside just a little and breathe the fresh

air (minus the pollen, of course) and feel the warm

sunshine on your face – even if just for a few minutes!

Hugs;

Pammie

 

 

 

 

 

 

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One CommentLeave a comment

  1. Just want you to know I enjoy your posts and have copied several of your

    recipes…Im in western Pennsylvania where its also been an early but

    entirely enjoyale spring season…its become my favorite season as I get

    older. I just took an early retirement and am thoroughly enjoying my time

    at home, especially with this weather…thanks for your blog…I also have a

    blog page thru wordpress called retirementreflections.wordpress.com or you

    can access it thru facebook …there are links to it if you scroll down thru

    my facebook home page just type in Tina Thompson and it should take

    you to my facebook …I just got into blogging at the beginning of this year

    and am having so much fun doing it…I see you do too…it sure beats

    working 8 hours a day !!


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