V-Rooom, V-Room! But not for long – YAY!

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Today wraps up the (almost week long) Woodward Dream Cruise in our area. It’s only supposed to be a ONE DAY event, but of course those who have the old cars NEED to ‘cruise’ for more than just one day. It wouldn’t be so bad if I didn’t live on a MAJOR highway – we get them LOUDLY driving by about every 3-5 minutes. Not too bad during the day, but when you’re trying to SLEEP? Not cool! In case you wondered just what I’m talking about, here’s the website for the Dream Cruise:

http://www.woodwarddreamcruise.com/?page_id=63

Our gas prices are still ‘up there’ although they’ve come down a smidgen – from $2.99/9 to $2.92/9 – really anxious to see if they go down dramatically during the next week (or not). I was guessing they jumped simply because of the Dream Cruise – all cars (or most, anyway) run on GAS – so there ya go!

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

Grilled Corn Fritters
(makes 6)

1/3 C. yellow cornmeal
1/4 C. flour
1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. black pepper
handful finely chopped parsley
1/3 C. milk
2 C. grilled corn*
vegetable oil

In large bowl whisk cornmeal, flour,
baking powder, salt, pepper & parsley;
add milk & mix together using a
wooden spoon until thick & thoroughly
mixed. Add grilled corn & mix well with
flour mixture until all kernels are well-
coated. Heat skillet over medium-high
heat; add some vegetable oil to pan.
Using 1/3 C. measuring cup, scoop corn
mixture out & place into skillet, gently
pressing down so it’s flattened. Cook
5 minutes on one side or until brown;
flip & cook another 5 minutes. Remove &
repeat for rest of mixture. Serve immediately.
Makes 6 fritters.

*If you don’t want to grill your corn, you can
use regular corn kernels

NOTE: Best eaten day they were made but can
be kept in refrigerator one day.

(recipe:tablefortwoblog.com)
—————————————
Roasted Corn/Zucchini Salad
(grill)

2 ears corn
2 large zucchini, sliced, chopped  medium
1/2 large red onion, chopped
salt & pepper to season corn

Vinaigrette:

1/2 T. apple cider vinegar
1 T. olive oil
1 lime, juice & zest
1/2 tsp. chili powder
1/2 tsp. pepper
3/4 tsp. salt
1 tsp. garlic powder
1 tsp. honey
=
Queso Fresco or Cojita cheese,
if desired
=
Prepare grill; pull husks down on
corn & spray with nonstick spray –
season with salt/pepper. Grill corn
until slightly charred.
Prepare vinaigrette: combine all
ingredients; mix well. Toss with
zucchini, onion & cheese (if using).
When corn is done & cooled slightly,
cut kernels off cobs. Top salad with
corn & serve with vinaigrette.
Serves 6

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

3-Cheese Zucchini Biscuits

2 1/4 C. flour
2 1/2 tsp. baking powder
2 tsp. sugar
3/4 tsp. baking soda
3/4 tsp. salt
6 T. cold unsalted butter, cut into cubes
1/2 C. shredded Cheddar cheese
1/4 C. shredded Asiago cheese
1/4 C. shredded Parmesan cheese
3/4 C. grated zucchini
1 C. buttermilk*
1 T. melted butter
=
Preheat oven 450 degrees F.
Line large baking sheet with parchment
paper or Silpat baking mat – set aside.
In large bowl whisk flour, baking powder,
sugar, baking soda & salt. Mix in cold
butter using your fingers until mixture
resembles coarse meal. Stir in all cheeses.
Squeeze zucchini in a paper towel to remove
excess moisture then stir into mixture.
Add buttermilk & stir until just combined.
Drop biscuit dough onto prepared sheet,
about 1/4 C. per biscuit. Brush tops with
melted butter. Bake 10-12 minutes until
biscuits are set & slightly golden brown.
Remove from oven & serve warm.
Makes 12 biscuits.

Note; you can use your favorite cheeses

*Buttermilk: If you don’t have buttermilk,
pour 1 T. lemon juice or vinegar in a
2-cup measuring cup. Fill rest of cup to
1 Cup mark with  milk & stir with a fork.
Let set 5 minutes and you have buttermilk!

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

2 Ingredients Chocolate Cake

3 eggs
3 bars (5.8 oz, ea)
—–
Preheat oven 325 degrees F.
Separate eggs into egg whites & yolks;
refrigerate yolks. Place chocolate in
large bowl & chop. Melt chocolate in
bowl over hot water. Whip egg whites
using electric mixer until firm peaks
form. (if it’s thick enough you can
turn the bowl upside down without
whites coming out). Mix chocolate
until smooth then cool. Add egg
yolks & mix using a whisk. Add 1/3
of whipped egg whites & blend well
using whisk. Fold in rest of whipped
whites, a half at a time, mix well with
a spatula until smooth. Line a cake pan
with parchment paper & pour in batter.
Gently drop pan onto counter to remove
all air bubbles out of batter. Bake 30-40
minutes. Remove from oven & cool, in
pan, until you can touch it. Place on
wire rack to cool completely. Dust top
with powdered sugar & serve.

(recipe: Facebook)
—————————-
Mushroom Asiago Chicken

1 lb. boneless skinless chicken
breasts
salt/pepper
1/2 C. flour
4 T. unsalted butter
1 lb fresh sliced mushrooms
1/2 tsp. salt
3 cloves garlic, minced
1/2 C. dry white wine OR
chicken broth
3/4 C. chicken broth
3 sprigs fresh thyme or
3/4 tsp. dried thyme
1/2 C. heavy cream
1/2 C. shredded Asiago
cheese
Parmesan cheese for
sprinkling

Can be eaten by itself or served
over cooked pasta or mashed
potatoes

Cut each chicken breast into thirds
by first cutting each breast in half
crosswise, then set the thinner half
aside. Slice thicker part in half horizon-
tally (parallel to cutting board) to make
2 thin cutlets. Cover pieces with a sheet
of plastic wrap & pound using a meat
mallet or bottom of a small frying pan
until all pieces are about 1/4 inch thick.
Lightly season all cutlets on both sides
with salt/pepper & dredge in flour,
shaking off any excess. Place a large
skillet over medium-high heat & melt
about 2 T. butter. Add as many cutlets
as will fit comfortably in skillet – do not
overcrowd. Saute about 5 minutes until
golden brown on first side; flip & cook
1 additional minute. Remove from pan
to a plate & cover with foil; repeat
with remaining cutlets. When all of them
are cooked, add remaining butter to pan
cook mushrooms with 1/2 tsp. salt about
10 minutes, stirring occasionally until
golden brown & softened. Add garlic &
cook 2 minutes. Pour white wine or
1/2 C. broth into pan & stir to scrape up
anything sticking to pan bottom. Once
nearly all wine has evaporated, add 3/4 C.
chicken broth & thyme. Bring to boil,
reduce heat to medium & cook 10-15
minutes at rapid simmer until liquid is
reduced by half. Reduce heat to medium-
low; stir in heavy cream; sprinkle Asiago
cheese over top of sauce & stir constanly
until cheese melts. Place chicken back in
skillet & allow to simmer in sauce until
chicken is heated through & sauce has
slightly thickened. Sprinkle top with a
bit of Parmesan cheese & serve immediately.
Serves 5-6

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

Cheesy Sausage/Spinach Stuffed Shells

21 jumbo pasta shells
1 lb. Italian sausage (hot, if you like
spicy)
1 (15 oz) tub ricotta cheese
1 (10 oz) pkg. frozen spinach, thawed/
well drained & squeezed
1 (24 oz) jar spaghetti sauce
1 C. mozzarella cheese

Preheat oven 400 degrees F.
Cook pasta accordg. to pkg. directions,
omitting salt. Brown sausage in large
skillet on medium heat; drain. Combine
ricotta & spinach. Spread spaghetti sauce
on bottom of 9 X 13″ baking pan. Drain
shells & fill evenly with sausage. Place
1 1/2 T. ricotta mixture in shells & place
in prepared dish. Cover & bake 25 minutes
until heated through. Top with cheese &
bake, uncovered, 5 minutes more until
cheese is melted. Serves 7

(recipe: kraft recipes)
—————————————-

Samoas Brownies
(like the Girl Scout
cookies!)

Brownies:
3/4 C. cocoa powder
1 1/2 C. sugar
2 eggs
12 T. unsalted butter
1/2 C. flour
2 tsp. vanilla
1/2 tsp. salt
1/2 C. bittersweet chocolate discs*
1 tsp. brewed coffee (optional)

Coconut Caramel:
1 C. granulated sugar
6 T. unsalted butter, room temp,
cut into tablespoons
1/2 C. heavy whipping cream, room
temp
1 to 1 1/2 tsp. sea salt
2 1/2 C. sweetened, shredded coconut

Chocolate drizzle:
1/4 C. chopped bittersweet chocolate

Preheat oven 350 degrees F.
Line a 8 X 8″ baking dish with parchment
paper. In microwave-save bowl, melt butter.
Stir in sugar, eggs, vanilla, salt & optional
coffee; fold in cocoa powder & flour. Toss
in bittersweet discs. Pour batter into pre
pared dish, spreading evenly to edges. Bake
35 minutes until a knife inserted into center
comes out clean. Remove from oven & allow
to cool 15 minutes before topping with
caramel sauce.
Making coconut/caramel:
While brownies are baking, heat sugar in
medium saucepan on medium-high heat
about 5 minutes. Stir; at first sugar will be
lumpy, but will soon melt & start turning a
brownish color. Do not stir too often, just
enough to keep everything evenly cooking.
After 5 minutes sugar should be fully melted.
Once it turns a dark amber hue, remove from
heat & immediately stir in butter. Mixture
will violently bubble (you’re doing it right).
Stir butter & sugar until they melt together
completely, 1-2 minutes. Pour in heavy cream
& sea salt; stir until combined. Place back on
stove 30 seconds, stirring continually; remove
from heat; stir in coconut then set aside until
brownies are cooled.
Once brownies have cooled 15 minutes, run a
knife along edges so they don’t stick to pan.
Spread coconut/caramel on top of brownies;
run knife around edges once more to prevent
anything from sticking to pan edges. Heat
chocolate in microwave in 30 second increments,
stirring in between each heating. Spoon melted
chocolate into a small ziplock bag; cut off a tiny
bit of bottom corner of bag & use bag to drizzle
chocolate over coconut/caramel. Refrigerate
1 hour, then cut into 9 brownies & serve.

*These are the large chocolate chips, smaller
than a nickel but bigger than a standard
chocolate chip. (Poster uses Ghiradelli brand)

(recipe: bromabakery.com)
===================

It’s shaping up to be a rather busy week –
tomorrow (if it really happens) is the MOVE
of middle son – still not exactly sure if that
WILL happen – we’ll see. He’s working two
part-time jobs and said he has to work for
both that day – sigh.

Our church is having a Community Fun Fair
this coming Saturday and I’m doing facepainting.
Haven’t done it in quite some time but looks
like I’m in charge of it – now I have 2 other
ladies helping me – YAY! It’s not difficult BUT
it’s tedious; in years past when doing it for
another church I’m the first one set up and
the very last one to go home – the kids just
DO NOT want to quit! We’ll see how this
goes – with 2 other people, should be a
little less hectic (I hope!)

Our weather is deep in the heart of August
now – it’s REALLY muggy out – came out of
church and nearly choked! It’s 84 degrees F
and slight chance of thunderstorms Monday
evening/Tuesday (40% each day) maybe it
will cool off a little. Just looked closer at the
weather report – looks like all the way through
Thursday will be ‘chance of thunderstorms’ –
wonder how THAT will work out! It’s showing
Saturday ‘mostly sunny, high near 81 degrees F.”

Hope you’re able to enjoy a little of this
beautiful August sunshine before we’re
driven into the FALL/September weather!

Have a GREAT day!

Hugs;

Pammie

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