Happy Friday!

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LOVE THIS COLOR! Majenta – my favorite color!

Sitting here enjoying a nice, relaxing day while listening to Arlo Guthrie singing “Ukulele Lady” that my husband’s listening to in the next room – catchy tune, cute words –

 https://www.youtube.com/watch?v=vsiuQvkZBiw

Right now I’m taking a crochet break – worked on more variegated squares earlier, stopped to bake a loaf of banana bread, and then went back ‘at it’ – I have two more variegated squares to go and then 33 plain white ones. There is enough yarn for two afghans, so I’m GOING FOR IT! Each will be 40 squares – 5 squares wide X 8 squares long (and then a crocheted border. I’m just glad the ‘Yarn Swap’ yarn held out for me to be able to make enough squares!

I had a very nice surprise yesterday – sitting in my recliner reading the paper when I hear the back door – it’s my oldest son. We chat for a few minutes and then he motions for me to come with him – I get into the kitchen and he yells: “Happy Mother’s Day!” – there on the counter is a rather large planter – it’s been decorated (with markers) by my grandson and has The Best Grandma printed on it. In the planter are 2 kinds of chives: regular and garlic (didn’t know they made them), a really nice basil plant and a thyme plant. I don’t remember if I shared with you that I wanted to try to grow chives but my efforts were not going well (compared to the chive plants in this pot, mine are the size (in circumference) of a human hair – you’d have to chop them for WEEKS to get enough to fill a teaspoon! I had mentioned to oldest son that when he was next at our local county market would he pick up a container of chives for me and I’d pay him – guess he decided to ‘one -up’ me – I’m thrilled with the gift. We gave it a little water then promptly took it outside. He gave me pointers on how to use the basil & thyme (I’ve never cooked with either) and told me all but the basil will come back next year. Later on in the evening I texted him to let him know that I made Pierogies & Polish Sausage for dinner and chopped some of his chives to put on top of the sour cream on the pierogies – he thought that was great.

Wednesday found me driving middle son to the hospital for his (much awaited – almost 6 months later) Gastro-Esophageal scope for his throat/stomach & intestines. We were there for around 4 hours; when he was done he told me the doctor said there was NO SIGNS of scarring or cancer – PRAISE THE LORD! Doctor said it all looked great! (He will have to have this test done every year, for the rest of his life). SO GLAD to hear that – we went out to lunch afterwards and he said he’s thinking of moving back home – this time for good. Sigh . . . love my son but husband & I were getting used to being ‘almost’ empty nesters! (Youngest still lives here but with his work hours & hanging out with his friends, I hardly ever see him!). We’ll see how this goes . . .

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

Watermelon/Feta/Mint Salad

1 small seedless watermelon
(about 2-3 lb)
3/4 c. fresh mint leaves, divided
1 T. sugar
2 T. rice vinegar
1 T. fresh lime juice
3 T. olive oil
salt/fresh ground black pepper
6 oz. feta cheese, crumbled into
small pieces

Cut watermelon flesh into 1 inch
cubes, removing any seeds; place
into individual serving bowls. In
small food processor, combine 1/2
C. mint leaves & sugar; process
until well blended & leaves are
chopped. Add vinegar, lime juice;
process again until  mixed. Add olive
oil & process until well blended. Pour
dressing into small pitcher & add a
pinch, each , of salt & pepper, to
taste, stirring with a spoon to combine.
Sprinkle feta cheese crumbles over
watermelon in bowls; lightly drizzle
dressing over each serving. Garnish
with remaining mint leaves. Serve
immediately. Serves 6-8

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

Pineapple Pistachio Pie
(6 hour or overnight recipe)

1 (11.2 oz) pkg. shortbread cookies
3/4 C. chopped walnuts,divided
1/2 stick butter, melted
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed
milk
1/4 C. lime juice
1 (4 serving size) pkg. instant pistachio
pudding & pie filling
1 (8 oz) can crushed pineapple, undrained
1 C. (1/2 pint) heavy cream

Preheat oven 350 degrees F.
In food processor, combine cookies &
1/4 C. walnuts; process until finely
crushed. Stir in butter & press into bottom
& up sides of a 9″ deep-dish pie plate to
form a crust. Bake 10 minutes, remove
from oven & cool. In large bowl using
elec. mixer on medium speed, beat cream
cheese about1 minute until fluffy. Add
sweetened/cond. milk, lime juice &
pudding mix; continue beating 2-3
minutes until smooth. Stir in remaining
walnuts & pineapple with juice. In medium
bowl using elec. mixer on medium speed
beat heavy cream 5-6 minutes until stiff
peaks form. Fold whipped cream into
pudding mixture & pour into pie crust.
Smooth top, cover & chill at least 6
hours or overnight. Serves 8

(recipe: mrfood.com)
—————————————-

Crockpot Roasted Potatoes

6 potatoes
1/4 C. water
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried minced onion
1 tsp. Italian seasoning
1 tsp. dried parsley
1/2 tsp. dill weed
1/4 C. butter

Peel potatoes & cut into wedges;
place in bottom of crockpot &
pour water over potatoes. Sprinkle
potatoes with all seasonings evenly
then stir to coat. Cut butter into
small pieces & place evenly over
potatoes. Cover & cook on Low
5-6 hours or High 2-3 hours.
Serves 5-6

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

Copycat Red Lobster Biscuits

2 T. unsalted butter, melted
1/2 T. garlic, minced
1/2 tsp. chopped parsley
2 C. Bisquick baking mix
3/4 C. shredded sharp Cheddar cheese
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 C. cold water

Preheat oven 400 degrees F.
Line a baking sheet with parchment
paper or spray with nonstick spray.
Melt butter in small bowl in micro-
wave or over low heat in small pan.
Once butter is melted, add minced
garlic & saute 30 seconds-1 minute.
Remove butter & garlic from heat & add
parsley; set aside.
In medium bowl combine Bisquick, cheese,
garlic powder & Ital. seasoning. Add cold
water & mix just until mixed. Drop
batter by heaping tablespoons onto
prepared sheet. Bake 8 minutes Remove
& brush or drizzle garlic butter & parsley
onto biscuits. Bake 5-6 additional minutes
until biscuits are golden brown.

(recipe: Courtney Luper – Facebook)
———————————

Fresh Mango Salsa

1/2 C. chopped fresh mango
2 T. finely chopped red onion
1 T. finely chopped jalapeno pepper
1 T. finely chopped fresh cilantro

Mix all ingredients in bowl. Refrigerate
or serve immediately. Serves 4

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

Asian Chicken Noodle Salad

1 (3 oz) pkg. Ramen noodles
1 (14 oz) pkg. coleslaw blend
(cabbage slaw mix)
2 C. shredded or chopped cooked
chicken breasts
4 green onions, diagonally sliced
1/3 C. cocktail peanuts, chopped
1/2 C. (Kraft) Asian Toasted
Sesame salad dressing
1 T. creamy peanut butter

Break noodles into small pieces in
large bowl. Add coleslaw blend,
chicken, onions & nuts; mix lightly.
(Discard seasoning pkt. from noodles)
Beat dressing & peanut butter with
whisk until blended; add to salad &
toss to coat. Serves 4

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

Baked Honey Nut Chicken

2 eggs
1/2 C. honey
1 C. finely chopped pecans or walnuts
1 c. dry bread crumbs
1/8 tsp. salt & pepper, to taste
6 bone-in chicken breast halves
1/4 C. butter, melted

Preheat oven 375 degrees F.
In a bowl, beat eggs & honey together until
thoroughly blended. In separate bowl, toss
together nuts, bread crumbs, salt & pepper.
Dip chicken pieces into egg/honey mixture,
then into nut mixture, coating thoroughly.
Arrange chicken in 9 X 13 baking dish. Drizzle
melted butter evenly over chicken. Bake 40
minutes or until chicken is no longer pink &
juices run clear. Serves 6

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

Crockpot Chicken Potato Pie

1 lb. uncooked chicken, cubed
1 (26 oz) can cream of chicken soup
1/2 C. milk
1 can corn, drained
1 (16 oz) bag frozen peas & carrots
1 small onion, chopped
4 oz. mushrooms, chopped
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. sage
1/2 tsp. black pepper
3 red potatoes, sliced thin

Place all ingredients except potatoes
into crockpot; mix well. Layer potato
slices on top of mixture. Cook on Low
6 hours.

(recipe: susanmallery.blogspot.com)
—————————–
Gas prices are staying the same: $2.79/9.
The weather is definitely Summer: in the 80’s,
sort of overcast (it sprinkled a little earlier) but
still nice weather.

Not much else going on right now – just finished
reading a pretty good novel: “The Book of Fate”
by Brad Meltzer – one of those deep-in-Washington,
D.C. politics & intrigue. I don’t think I’ve read any
of his other books before, so might check some
out (bought this one at the used book sale.)
Stopped at the Senior Center Rummage Sale
yesterday – it’s funny – for three years running
now I’ve run into a lady I & my husband used
to work with, at this sale; kind of nice to see
people you used to spend time with almost
every day, year in & year out. Only thing I
bought was a small sized Tupperware container
I’m going to put white rice in – leaving it in
the bags lately has not worked well (end up
getting these little brown moths – I’m guessing
they’re in the bag from shipment because
the last time I bought that particular brand
at that particular store I saw a LIVE moth
inside the sealed bag! Not good. #1: switching
brands #2: switching stores where I buy rice –
hope that works!

Hope you have a good and relaxing day!

Hugs;

Pammie

 

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One CommentLeave a comment

  1. The tulips are beautiful . I had only one this year. It was maroon in color. I finally broke down and bought gas $2.69.9 But hey that truck don’t run on air. That was good news on son. .


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