Just cruisin’ along . . .

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Kind of grey & rainy today, but the temp is at 65 so I can’t complain. Spent the early part of the day wandering around KMart for a few things (of the 3 I was looking for, only found 1, but that’s OK). Got a nice big BRIGHT RED geranium hanging basket for in front of the window with the tiny painted houses (I do that every year). Had to make a quick stop at the grocery because more people are signing up for next Tuesday’s Knit/Crochet MOVIE NIGHT! I’m a bit surprised, but in a good way; we usually average about 7-8 people – this time I’m at 11 and still have 3 more days of possibilities (our local grocery had Ballpark Bun-length hot dogs on sale, so that’s good). Do you ever feel like you’re just ‘marking time’ until something new comes along? I get that way sometimes. Today I took the time to finish the job of re-locating all the knit group’s photos to the new site – WHEW! Glad that’s done!

Yesterday I stopped at Kroger’s for a few things and hit a really great deal in their marked down meats: 2 packages of Butterball Turkey Tenderloin marinated in Dijon Mustard – each pkg. was $2.99! I cooked one for dinner & froze one; made potato pancakes & tossed salad to go with; there was even enough turkey left over for one more meal for 1 person! Today I picked up some pork ribs to cook in the crockpot, probably tomorrow. Have you ever cooked ribs in the crockpot? They come out Fall-Off-The-Bone! Just cut the ribs into 2-3 rib portions, plop them in the crockpot (layering with your favorite BBQ sauce – I like Sweet Baby Ray’s). Turn them on High 3-4 hours and they’re good to go! Speaking of food, guess I’d better post more recipes, eh?

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

(I’m going to try this recipe – don’t have strawberries but am going to substitute a can of blueberry pie filling)

Strawberry Angel Cake

1 box angel food cake mix;
prepared as directed on box &
baked in 9 X 13″ pan (cooled)
1 (8 oz) pkg. cream cheese, softened
1 can sweetened condensed milk
2 C. fresh strawberries, cut into pieces
3 C. Cool Whip, thawed

(reserve some sliced strawberries for
topping*

Remove insides of cake leaving a
bottom and sides (sort of like carving
out a box). Place ‘scooped insides’ in
a bowl;  add cream cheese, condensed
milk & 2 C. strawberries; blend well &
stir in 1 C. Cool Whip. Pour mixture
into cake ‘shell’, smooth out. Top with
remaining cream & garnish with sliced
strawberries. Let stand 1 hour before
serving.

(recipe: Mike Suddaby-Facebook)
——————————–

Leftover Ham Bone Soup

1 leftover ham bone
1 T. olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled/diced
1 russet potato, peeled/diced
1 C. canned white kidney beans,
rinsed/drained
3/4 C. frozen corn kernels
3/4 tsp. fresh thyme leaves
2 bay leaves
kosher salt/fresh ground black pepper,
to taste
1 1/2 C. leftover diced ham

Place ham bone in large stockpot or Dutch
oven; add enough water to cover bone
halfway, about 6-7 cups. Bring to boil,
reduce heat & simmer until very fragrant,
about 30 minutes to 1 hour. Remove &
discard hambone. Heat olive oil in large
stockpot or Dutch oven over medium heat.
Add garlic, onion, carrots & potato; cook
stirring occasionally until onions have
become translucent, 2-3 minutes. STir in
ham stock, beans, corn, thyme & bay leaves;
season with salt & pepper to taste. Bring
to a boil, reduce heat & simmer until
potatoes are tender, about 10-12 minutes.
Stir in ham until heated through, 1-2
minutes. Serves 6

(recipe: damndelicious.net)
—————————————

Chicken Thighs with Shallots & Spinach

6 boneless skinless chicken thighs
(about 1 1/2 lb)
1/2 tsp. seasoned salt
1/2 tsp. pepper
1 1/2 tsp. olive oil
4 shallots, thinly sliced
1/3 C. white wine (or chicken broth)
1 (10 oz) pkg. fresh spinach
1/4 tsp. salt
1/4 C. sour cream

Sprinkle chicken with seasoned salt &
pepper. In large skillet sprayed with
nonstick spray heat oil over medium
heat. Add chicken; cook 6 minutes on
each side. Remove from pan & keep
warm. In same pan, cook & stir shallots
until tender. Add wine; bring to boil.
Cook until wine is reduced by half. Add
spinach & salt; cook & stir just until
spinach is wilted. Stir in sour cream,
serve with chicken. Makes 6 servings.

NOTE: Recipe can be frozen: Before
adding sour cream, cool chicken &
spinach mixture. Freeze in freezer
containers. To use: partially thaw in
refrigerator overnight. Heat through
slowly in a covered skillet until a
thermometer inserted into chicken
reads 165 degrees F., stirring
occasionally. Stir in sour cream &
serve.

(recipe: tasteofhome.com)
——————————-

Garlic Honey Parmesan Carrots

1 lb. bag frozen Parisian carrots or
regular carrots
1 1/2 T. butter
2 cloves garlic, minced
1/2 tsp. dried parsley
1 tsp. honey
salt/pepper

Pour carrots into skillet; add 1/3 C.
water – cover & steam 6-8 minutes;
drain. Return skillet to stove & add
butter, garlic, parsley, salt/pepper.
Saute over medium heat 4 minutes
until garlic is tender. Stir in honey
until combined.

(recipe: hoteatsandcoolreads.com)
———————————–

Newer Ambrosia

1 1/2 C. miniature marshmallows
1 (20 oz) can pineapple chunks in heavy
syrup, drained
1 (11 oz) can mandarin oranges, drained
1 C. shredded coconut
1 C. (8 oz) sour cream
6 maraschino cherries, cut in half
crushed nuts for garnish (optional)

In large bowl combine all ingredients;
toss gently. Refrigerate 2-3 hours to
marry the flavors (overnight is better)
Sprinkle top with crushed nuts & serve.
Serves 8

(recipe: mrfood.com)
—————————-

Italian Beef

(crockpot)

4 lb. beef rump roast, trimmed
1 (8 oz) can tomato sauce
2 1/2 C. water
1 tsp. salt
1 tsp. pepper
1 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
dash Worcestershire sauce
dash soy sauce
1 pkt. Italian salad dressing mix (dry)

Place roast in crockpot. Combine remaining
ingredients in saucepan; cook over medium-
high heat until mixture comes to a full boil.
Remove from heat; pour over roast. Cook
all night on Low, or 6-8 hours on High.
About 1 1/2 hours before serving, flake meat
apart using 2 forks; continue cooking.

(recipe: Cheryl B-slowcooker digest)
———————————–

Miss Hudson’s Banana Pudding

1 3/4 C. sugar
3/4 C. flour
2 3/4 C. milk
4 egg yolks
2 T. vanilla
1 (11 oz) box vanilla wafers
3 ripe bananas, cut into 1/4″
thick slices (3 C.)

Meringue:
4 egg whites
1/4 C. sugar
1/8 tsp. vanilla

Preheat oven 400 degrees F.
Whisk together sugar & flour in
medium heavy saucepan; gradually
whisk in milk until blended. Cook
over medium heat, whisking
constantly, 5 minutes until thickened.
Whisk egg yolks until thick & pale.
Gradually whisk about 1/4 of hot milk
mixture into yolks; add yolk mixture
to remaining hot milk mixture, whisking
constantly. Pour into a clean saucepan;
cook over Low heat, whisking constantly,
5 minutes until thickened. Remove from
heat; stir in 2 T. vanilla.
Toss together vanilla wafers & bananas
slices in a 11″ X 7″ baking dish; top with
warm pudding.

Meringue:
Beat egg whites at High speed using elec.
mixer until foamy. Gradually add sugar,
1 T. at a time, beating until stiff peaks
form & sugar dissolves (about 2-4 minutes).
Beat in vanilla with last tablespoon of sugar.
Spread meringue over warm pudding, sealing
to edges of dish. Bake 8 minutes until golden
brown. Let stand 30 minutes before serving.
Serve warm. Serves 8

(recipe: mrfood.com)

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

I noticed our gas prices have gone up again, from
$2.46/9 to $2.59/9 – ah, well – life goes on, eh?

Hope you’re having a good, relaxing day;

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Well moving all the pictures had to have been quite a job. Good Work Lady Jane. The turkey in Dijon mustard in a new one on me. Might have to try finding that. I agree on the gas prices. I have emptied some of my can for the tractor but I’m waiting on refilling them

  2. Red geraniums make me happy – they are so bright and cheery – glad to hear you like them also 🙂 Today’s recipes are making me hungry! I picked up some new canning jars today, several gals at work recommended making “jar salads” for the week since I usually bring salad for lunch. Hopefully they work out as well as my co-worker’s did.


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