Yep, it’s Friday!

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Husband & I stopped off at Tim Horton’s earlier for coffee – after we stopped at KMart to buy a new self-propelled mower. Our old ‘faithful’ riding mower blew a tire (sucker came right off the rim!) – husband made many attempts at fixing it, but it was a no-go. In years past we would just have called Sears and got it fixed but now there is NO Sears around here so we would have to take it to another city to get it repaired. The grass keeps on growing and husband finally decided that, for now, we’d go with a smaller mower. (Not so sure that was a good idea – but we’ll see). He just finished the front yard and it took him almost DOUBLE the time it used to using the riding mower. We don’t have a big yard but also know that if we DON’T mow it the Township will mow it FOR US and put the cost on our TAXES! (that happened one year when husband decided to rebel – not a great idea, in my humble opinion!)  The front yard is done, back will have to wait a day or so for him to get up the energy – we’re not getting any younger!

I was mistaken when reporting our gas prices were staying the same: had to get gas yesterday and it’s up 10 cents to $2.99/9; I only bought $25.00 (which put me at 3/4ths tank) – hopefully it will drop again before I need more gas – we’ll see.

Again, LOTS of summer recipes coming in so thought I’d share some with you:

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

Italian-Onion Seasoned Grilled Veggies

3 medium ears fresh corn, cut into
thirds
1 lb. medium red potatoes, quartered
1 C. baby carrots
1 large green pepper, cut into 1 inch
pieces
(you could add other veggies, also)
1 envelope onion soup mix
3 T. fresh basil or 1 T. dried basil
1 T. olive oil
1/4 tsp. black pepper
1 T. butter
sprinkle with Italian seasoning

Heat grill to 325 degrees F.
In large bowl combine first 9
ingredients; toss to coat. Cut heavy-
duty alum. foil in to large squares;
lay two squares on top of each other.
Place veggies in middle, dot with
butter & fold foil around veggie
mix; seal tightly. Grill 25-30
minutes until potatoes are tender,
turning packet once.

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

3-Cheese Crab Dip

8 oz. cream cheese, softened
1/2 C. Parmigiano Reggiano, finely
grated
1/2 C. Fontina cheese, finely cubed
or shredded
8 oz. crabmeat
1/4 C. heavy cream
1 lemon
1 garlic clove, minced
1/4 tsp. pepper
1/4 tsp. salt
1/2 C. chopped parsley

Preheat oven 350 degrees F.
In medium bowl combine crabmeat,
cream cheese, grated Parm, cubed
Fontina, minced garlic & parsley;
stir in heavy cream & juice of 1/2
lemon & dash of pepper. Mix well
& place in a shallow baking pan.
Bake 30 minutes until top is slightly
browned. Garnish with chopped
parsley & serve.

(recipe: cheeserank.com)
———————————

“California Roll” Nachos
(a twist on Sushi rolls!)

1/2 C. crab meat, chopped
1/4 C. mayonnaise
1/2 C. sliced green onions, divided
salt & fresh ground black pepper

Tortilla chips

Topping:
1 avocado, diced
seaweed strips – garnish
sriracha sauce, if desired

Preheat oven 400 degrees F.
Line a baking sheet with foil or
parchment paper. In bowl, mix
crab, mayo & 1/4 C. sliced green
onions (taste & season with salt/
pepper) Place a single layer of
tortilla chips on lined sheet; top
with crab mixture & generous
sprinkling of Cheddar cheese. Bake
5-7 minutes until cheese is melted.
Remove from oven & top with
remaining sliced onions, diced
avocado & seaweed strips (if
desired). Drizzle with sriracha
sauce, if using. Serves 2

(recipe: imafoodblog.com)
————————————

Rustic Tomato Cheese Pie

1 refrigerated pie crust
2 lb. assorted tomatoes*
3 cloves garlic, chopped
1 large red onion, sliced thin
8 sprigs fresh thyme, leaves
removed from stems
4 sprigs fresh oregano, leaves
removed from stems
4 oz. Garlic Herb Goat cheese
(can use plain)
2 C. mozzarella cheese, shredded
1/2 C. romano cheese, shredded
1/2 tsp. garlic powder
salt & pepper, to taste
3 T. fresh basil leaves, chopped
thin

Preheat oven 350 degrees F.
Grease 2 qt. pie dish with nonstick
spray. Fit pie crust into prepared
dish; prick some holes in bottom
using a fork. Bake 10 minutes.
Line bottom of baked crust with
a layer of sliced tomatoes, topping
with half sliced onion, garlic, thyme
leaves, oregano leaves, shredded
Mozz. & Romano cheeses & goat
cheese. Repeat layer. Sprinkle
with garlic powder, salt & pepper.
Top with fresh basil. Bake 30 minutes
until cheeses are melted, slightly
bubbling & pie is steaming hot.
Serve warm or at room temp.

*poster used Heirloom tomatoes

(recipe:spicedpeachblog.com)
————————————–
Zucchini Bread
(makes 2 loaves!)

2 1/4 C. sugar
3 eggs
3 C. flour
3 tsp. vanilla
1 C. vegetable oil
2 1/4 C. grated zucchini
1/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 C. chopped walnuts (optional)
3 tsp. cinnamon

Preheat oven 350 degrees F.
Grease & flour two loaf pans.
In large bowl mix sugar, salt, baking
soda, baking powder & cinnamon.
Beat in eggs, vanilla, veg. oil & grated
zucchini (nuts, if using). Pour batter
into prepared loaf pans. Bake 1 hour.
Allow loaves to cool. Serve warm or
room temp.

(recipe: 12tomatoes.com)
———————————

Glazed Strawberry Bars

2 1/4 C. flour
1/2 tsp. baking soda
1 (8 oz) pkg. cream cheese, softened
3/4 C. butter, softened
2 C. sugar, divided
2 tsp. vanilla
1 (3.4 oz) pkg. vanilla instant
pudding mix
3/4 C. milk
1 C. Cool Whip, thawed
1 (3 oz) pkg. strawberry Jell-O
2 T. cornstarch
1 C. water
4 C. fresh strawberries, sliced

Preheat oven 350 degrees F.
Combine flour & baking soda in
large bowl. In another bowl beat
cream cheese, butter, 1 C. sugar &
vanilla in large bowl using elec.
mixer until blended. Gradually beat
in flour mixture, mixing well after each
addition. Press mixture onto bottom of
9 X 13″ baking pan. Bake 15-17 minutes
until lightly browned; cool completely.
Beat pudding mix & milk in medium
bowl using whisk 2 minutes (pudding
will be thick). Stir in Cool Whip until
blended; refrigerate until ready to use.
Mix dry Jell-O, cornstarch & remaining
sugar in medium saucepan. Gradually
stir in water; bring to boil on medium-
high heat, stirring constantly. Cook &
stir 2-3 minutes until thickened; cool
10 minutes.
Spread pudding mixture over crust;
cover with strawberries & drizzle with
glaze. Refrigerate 4 hours.
Makes 36 servings.

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

Grilled Vegetable/Quinoa Salad

1 C. quinoa, uncooked
1/2 lb. fresh asparagus, trimmed
1 small baby eggplant, peeled & cut
length-wise into 1/2 inch thick slices
1 yellow pepper, seeded & quartered
1 small red onion, cut into 1/2″
thick slices
1/3 C. balsamic vinaigrette, dressing
divided
4 oz. mozzarella cheese, cut into 1/2″
chunks
1/4 C. loosely packed fresh basil, chopped

Heat grill to medium heat.
Cook quinoa as directed on pkg. Brush
vegetables evenly with 3 T. dressing.
Grill 5-7 minutes until crisp-tender, turning
after 4 minutes. Cut vegetables into 1
inch pieces; place in large bowl. Add
quinoa & remaining dressing; mix
lightly. Stir in cheese & basil. Serves 6,
1 C. each.

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

Honey-Garlic Drumsticks

24 chicken drumsticks
1 tsp. salt
1/2 tsp. black pepper
1 C. honey
1/4 C. chopped garlic
2 T. hot pepper sauce

Preheat oven 400 degrees F.
Place drumsticks on two rimmed
baking sheets & season with
salt/pepper. Bake 30 minutes.
In medium bowl combine
honey, garlic & hot sauce – baste
drumsticks with sauce occasionally
during baking time (chicken
should be drained before basting).
Bake 20-25 minutes more until no
pink remains & juices run clear.
Makes 24 drumsticks.

(recipe: mrfood.com)
——————————

Creamy Spinach-stuffed
Potatoes

6 large russet potatoes
1 T. butter
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (9 oz) pkg. frozen creamed
spinach, thawed
1/4 C. chopped roasted red
bell pepper, drained

Parmesan cheese

Preheat oven 400 degrees F.
Scrub potatoes then pierce each
several times with a fork. Bake
55 minutes or until tender, let
cool slightly. Slice about 1/2 inch
off top of each potato & scoop
out pulp, leaving about 1/4 inch
thick potato shell. Place pulp in
medium bowl, add butter, onion
powder, salt/pepper & beat using
elec. mixer until smooth. Stir in
creamed spinach & red pepper
then spoon mixture into potato
shells. Bake 30 minutes until
potatoes begin to brown on top.
Sprinkle Parmesan cheese on
top just before serving.
Serves 6

(recipe: mrfood.com)

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

Again, it’s been another ‘nice, relaxing day’ here;
only thing on my radar for today is figuring out
what’s for dinner! I have the options of: hamburgers
on onion buns, or grilled cheese-stuffed polish sausages
on buns – nothing ‘fancy/hard to cook’. My husband is
really good about not making big requests for meals –
he’s a ‘I’ll just make a sandwich’ type of guy (which
makes worrying about dinner not an issue!).

The sun’s out, it’s a nice 73 degree day – looking at
the coming weekend we’re going to have sunny,
clear weather for those who will be having picnics
or cookouts.

Have a great day!

Hugs;

Pammie

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One CommentLeave a comment

  1. I had a quiet fourth didn’t even stay up to watch fireworks on TV. Guess that is a sign of old age. Have a great beginning of the week .


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