Feelin’ Groovy!

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(to quote Donovan; singer from the 70’s) Today is the start of a NEW DAY! Last night we had several quick power failures (less than 5 minutes each) then at around 10 p.m. the entire block went down and didn’t come up until around 5 a.m.! Yippee – sigh. Oh well – guess I needed more sleep, eh? Husband decided to drive around to see if he could spot the ‘problem’ – turns out there was a downed wire sparking & catching the grass on fire with a fire truck on the way – ah, the excitement.

Got up today and went back to looking for clothing for next year’s Log Cabin Days; happened to stumble upon a site that hand-makes colonial clothing – CHEAP! I had already ‘planned out’ (that means I decided upon, but did not yet order) a white blouse and skirt (skirt is white which I would have to dye – not looking forward to that). On this new site they have aprons ($10!) and long ladies skirts in 5 colors; I just wrote them to inquire if I could see the 5 colors (and it also said Prints!). Placed a bid on Ebay for ladies cotton Mary Jane shoes (new) – we’ll see how that goes (so far, no other bids – 4 days to go). I’m excited about this ‘venture’ – it’s got me thinking of what color the skirt should be and, in turn, what color should I knit the shawl in. Found three patterns to knit or crochet a snood – read them over last night but just wasn’t in the mood. Haven’t really decided colors yet: skirt in either green or blue & then matching shawl; snood – either white or black. (Just got a email response from the lady who will be making the skirt – talk about FAST! I’m chosing a Kelly green solid cotton for the skirt, and plain white cotton for the apron – she sent me the link to the various cloth materials and colors (had trouble deciding between Forrest Green & Kelly, but I think Kelly will stand out better under the white apron – VANITY, thy name is PAM!) With the skirt color chosen, now I can go onto finding a proper green yarn to make the shawl!  Turns out her company is located up north in my state! Bonus!!!

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

Grilled Zucchini with Teriyaki
Sauce

2 medium zucchini, cut in half lengthwise
2 tsp. cooking oil
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 C. Teriyaki Stir Fry sauce/marinade
(La Choy)

Spray cold grate of grill with grilling
spray. Prepare grill for medium heat.
Brush cut sides of zucchini with oil;
sprinkle with salt & pepper. Grill cut
sides down 10 minutes or until tender.
Turn zucchini over; brush with teriyaki
sauce; grill 2 minutes longer.
Makes 4 servings (1 half zucchini,each)

(recipe: readyseteat.com)
———————————-

Grilled Chicken Caesar Salad
(dressing contains raw egg)

1 1/2 lb. boneless skinless chicken breasts
12 C. torn romaine lettuce
1 egg
3 T. olive oil
1/4 C. lemon juice
1 clove garlic, minced
1 T. spicy brown mustard
1/4 tsp. salt
1/4 tsp. ground black pepper

Spray cold grate of grill with grilling spray.
Preheat grill to medium heat. Place chicken
on grate; cover with lid & grill 10 minutes or
until no longer pink in center (165 degrees F.);
turning after 5 minutes. Cool chicken 10 minutes
then cut into strips. Place lettuce in large bowl;
add chicken & mix lightly. Mix egg, oil, lemon juice,
garlic, mustard, salt & pepper in small bowl with
wire whisk until well blended. Pour over salad; toss
to coat & serve immediately. Serves 6, about 2 C. each

(recipe: readyseteat.com)
——————————————

Creamy Tortilla Wrap-ups

1 (8 oz) pkg cream cheese, softened
1/2 tsp. garlic powder
3 (8 inch) flour tortillas
1 C. refried beans
1/4 C. chopped fresh cilantro
1 (16 oz) jar thick & chunky
mild salsa

Mix cream cheese & garlic powder
until blended. Spread tortillas with
beans, then cream cheese mixture.
Top with cilantro; roll up tightly. Wrap
each individual tortilla roll in plastic
wrap & refrigerate 30 minutes. Cut
each roll into 10 slices. Serve with
salsa. Serves 15

(recipe: Kraft recipes)
—————————–

 Dijon-Corn Bread Stuffed Chicken

2 C. sliced fresh mushrooms
1/4 C. margarine or butter, divided
1 1/2 C. water
1/4 C. Dijon mustard, divided
1 1/4 tsp. dried thyme leaves, divided
1 (6 oz) pkg. cornbread stuffing mix
1 broiler-fryer chicken (3 1/2 lb)
 -
Preheat oven 375 degrees F.
Cook & stir mushrooms in 2 T. margarine
in medium saucepan on medium-high
heat 2 minutes or until tender. Stir in water,
3 T. mustard & 1/4 tsp. thyme; bring to boil.
Remove from heat; stir in stuffing mix & spoon
loosely into body cavity of chicken. Tie legs to 
tail; twist wing tips under back. Place chicken,
breast-side up, on wire rack in shallow roasting
pan. Melt remaining margarine; mix with 
remaining mustard & thyme. Brush over 
chicken; cover loosely with foil. Bake 1 hour
45 minutes or until chicken is done 
(165 degrees F.) removing foil for last 45 
minutes. Let stand 10 minutes before carving. 
Serves 6
 
NOTE: can also prepare stuffing mixture in 1 qt.
 casserole dish sprayed with nonstick spray. Add
 to oven last 20 minutes of chicken baking time
 
(recipe: Kraft foods)
 ------------------------------------ 

Baked Chili Cheese Spread 

2 T. cornmeal 
1 T. chili powder 
3 (8 oz, ea) pkgs. cream cheese, 
softened 
2 large eggs 
2 tsp. garlic powder 
1 1/2 tsp. ground cumin 
2 (4 oz. ea) cans diced green chilies 
1 C. sliced green onions, divided 
1 jar salsa 
2 C. Cheddar cheese, shredded &
divided 
tortilla chips for dipping - 
-
Preheat oven 325 degrees F. 
Heavily grease bottom of 9" springform pan. 
Combine cornmeal & chili powder; sprinkle 
over bottom & side of prepared pan. Beat 
cream cheese, eggs, garlic powder & 
cumin in large mixer bowl until smooth. 
Stir in chilies & 1/2 C. green onion; 
pour half of batter into pan. Spoon 1 C. 
salsa over top of batter; sprinkle 
1 1/2 C. Cheddar cheese over salsa. 
Spread remaining batter over top of 
cheese. Bake 55-60 minutes or until 
edges are set but center still moves 
slightly. Cool completely in pan on 
wire rack; remove side of springform 
pan. Spread remaining salsa over top; 
sprinkle with remaining cheese & green 
onion, serve with tortilla chips. 

(recipe: recipelion.com) 
---------------------------
 Creamy Corn/Broccoli Bake 

3/4 C. coarsely crumbled saltine 
crackers, divided 
3 T. butter, melted 
1 (10 oz) pkg. frozen chopped 
broccoli, thawed/drained 
1 (14 1/2 oz) can creamy-style corn 
1 egg, beaten 
1/3 C. grated Parmesan cheese 
1/2 tsp. onion powder 
1/2 tsp. black pepper 
- 
Preheat oven 350 degrees F. 
Spray 1 1/2 Qt. baking dish with 
nonstick spray. In large bowl, 
combine cracker crumbs & melted 
butter; mix well Reserve 1/3 C. 
mixture; set aside. Add remaining 
ingredients to bowl; mix well & 
spoon into prepared dish. Sprinkle 
top with reserved cracker mixture. 
Bake 40-45 minutes or until heated 
through & top is golden. 
Serves 6 

(recipe: mrfood.com) 
--------------------------------

Frozen Raspberry Cream Squares

2 C. vanilla wafer crumbs 1/4 C. butter or

margarine, melted

2 c. frozen red raspberries

1 C. Half & Half

3/4 C. sugar

1 C. sour cream 

In small bowl toss together wafers &

butter; press half mixture in bottom of

8 X 8 pan; sprinkle with raspberries.

In medium bowl whisk together half &

Half & sugar until sugar dissolves.

Gradually whisk in sour cream; pour over

berries. Sprinkle top with remaining

crumbs; cover & freeze at least 3 hours

or until firm. Makes 9 servings Let stand

at room temperature for 15 minutes

before cutting into squares.

 

(recipe: kellogg)

——————————-

Easy Chicken Fajitas
(crockpot)

1 1/2 lb. chicken breast, cut into
1/2″ wide strips
1 large onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
3 T. lemon juice
1 tsp. oregano
1 tsp. ground cumin
1 tsp. chili powder

soft flour tortillas or pita pockets
*see below for condiments

Lightly spray insides of crockpot with
nonstick spray. Layer onions in bottom.
In medium bowl combine lemon juice,
oregano, cumin & chili powder; add
chicken & toss well to coat. Pour
mixture over onion in crockpot. Cover &
cook on Low 6 1/2 – 7 1/2 hours. Stir in
pepper strips; cook on Low for an
additional 30 minutes.

Suggested Condiments:
guacamole, sour cream, shredded
lettuce, shredded cheese, salsa

(recipe: Richard-Slowcooker Digest)
—————

 Summer Strawberry Cobbler
 1 pint fresh strawberries, cleaned &
 sliced into thick slices
 3 T. granulated sugar
 2 T. butter, softened
 1 C. _self-rising_ flour
 3/4 C. granulated sugar
 1 C. milk
 -
 Preheat oven 350 degrees F.
 Place sliced strawberries in 9 X 9
 baking dish sprayed with nonstick
 spray. Sprinkle strawberries with 3
 T. sugar; toss to coat & dot berries
 with small pieces of softened butter.
 In a bowl, mix flour, 3/4 C. sugar &
 milk until just combined*. Pour
 batter over strawberries. Bake 1 hour
 until lightly golden brown & berries
 are bubbly.
 
 *if you mix too much cobbler will
 turn out rubbery
 
 (recipe: thekitchenismyplayground.com)
 ------------------------------ 
Apparently my server isn't happy with the
way I post my recipes (it's driving me
nuts - I 'paste' the recipe, it comes
out BILLBOARD sized! Too huge to read
OR too small - sigh!)
Going to quit while I'm ahead on this
one-hope to find more 'summer' recipes
for your Fourth celebration. Yesterday
I bought spareribs to cook in the 
crockpot (they come out really tender)
and red-skinned potato salad - YUM!

Hugs;

Pammie

Our weather has been tolerable-
in the mid 70's (and with the
Air Conditioning working now-
VERY tolerable!) Looking at 
the next few days, it's mostly
cloudy and NO RAIN! YAY!
 

 
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One CommentLeave a comment

  1. You are really moving along on the pioneer outfit. We will need a picture when you are all done. The ribs sound real good.


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