It’s Just NOT FAIR!

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Now that we’ve hit September there are JUST TOO MANY Yummy sounding recipes in my In Box!!! I go to one site & read their recipes, copy a few then move on. Yep, you guessed it – MORE yummy recipes! A girl just can’t keep up! You know what that means, don’t you? That means MORE posts from me – just to share them with you! Yes, it’s not yet officially Fall, but there are sure some really good recipes coming up with Fall veggies. Mind you, I still have quite a few Summer/Grilling recipes to share before the weather gets really chilly. Here ya go:

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

Corn & Zucchini Saute

4 T. butter, divided
3 ears corn-on-the-cob, corn
removed from cob (about 2 C.)*
1 medium zucchini, quartered
lengthwise then sliced
3/4 C. chopped red onion
1/4 tsp. salt

Melt 2 T. butter in large nonstick
skillet over High heat & cook corn,
zucchini & red onion, stirring
occasionally, until vegetables are
lightly browned & tender, about
5 minutes. Stir in remaining 2 T.
butter & salt. If desired, garnish
with herbs such as chives or parsley.
Serves 4

*2 C. frozen corn kernels can be
used instead of fresh

(recipe: countrycrock.com)
————————————

Stuffed Parm-Zucchini “Pizza”

3 zucchini, parboiled
3/4 C. shredded mozzarella cheese
1/4 C. Parmesan cheese
1 (8 oz) can pizza sauce
20 slices pepperoni, chopped
1 T. chopped fresh basil

Preheat oven 375 degrees F.
Cut zucchini lengthwise in half;
scoop out centers, leaving 1/4
inch thick shells. Place shells on
rimmed baking sheet – chop
zucchini pulp. Combine cheeses
in medium bowl, reserving 1/4 C.
for later. Stir in pizza sauce, pepperoni,
basil & chopped zucc. pulp; spoon
into zucchini shells. Sprinkle tops
with reserved cheese mixture.
Bake 25-30 minutes until heated
through. Serves 6

(recipe: Kraft recipes)
———————————–

Chicken Zucchini Stir Fry

3 chicken breasts
4 T. olive oil
salt/pepper
2 small zucchini
2 small yellow summer squash
1 medium onion

Sauce:
3/4 C. sweet chili sauce*
3 T. soy sauce
1 T. rice wine vinegar
2 T. honey
1 T. cornstarch
1 T. cold water

Cut chicken breasts into bite-sized
pieces. Heat large, deep skillet over
medium-high heat. Add oil & allow to
heat. Add chicken & sprinkle with salt/
pepper – cook, stirring occasionally,
until outsides are golden brown. Remove
to a plate & cover. Cut squash into 1/4
inch slices; slice onion into 1/4 inch rings.
Add 2 more T. olive oil to skillet; heat &
add veggies. Cook over medium-high heat
until crisp-tender. In a small saucepan add
sweet chili sauce, soy sauce, rice wine
vinegar, honey, cornstarch & water; whisk
to combine. Heat until thick & bubbly,
1-2 minutes. When veggies are done, add
chicken back to pan & pour sauce over top.
Stir to combine & serve immediately over
rice.  Serves 6

*Found in grocery store on Asian food aisle

(recipe: jamiecooksitup.net)
—————————————

Peach Almond Crisp

Filling:
6 C. sliced peaches (about 6 large)
1/4 C. flour
1/3 C. sugar
1 tsp. cornstarch
1 tsp. vanilla

Topping:
1 C. old fashioned oats
3/4 C. packed brown sugar
2/3 C. flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 C. chilled unsalted butter,
cut into pieces
1 C. chopped almonds

Ice cream for serving (optional)

Preheat oven 350 degrees F.
Spray 9 X 9″ baking pan with
nonstick spray. In large bowl combine
sliced peaches with flour, sugar,
cornstarch & vanilla; gently stir
& pour into prepared pan. In
separate bowl combine oats, brown
sugar, flour, salt & cinnamon; stir
until well combined & brown sugar
clumps are broken up. Add butter &
mix using your hands until it reaches
a crumbly mixture. Stir in nuts &
evenly sprinkle on top of peaches.
Bake 30-35 minutes until topping
is golden brown, crisp & bubbling.
Remove from oven; place on wire
rack & cool 15 minutes before
serving. Serve with ice cream if
desired. Serves 8

(Crisp is best day it’s made but will
keep refrigerated up to 2 days –
reheat before serving)

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

Zucchini & Eggs
Zucchini and Eggs is a simple, classic
Italian dish and it is often served when
summertime garden zucchini is plentiful.

1 T. butter
2 T. olive oil
1 1/2 C. diced onion
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 medium clove garlic, sliced thin
1 1/2 lb. zucchini cut into 1″ quarter
rounds
4 eggs
2 1/2 T. milk

In large saute pan melt butter in oil
over medium heat. Add eggs, salt &
pepper; cook 10 minutes then add
garlic. Cook another 5-10 minutes
until onions are browned/caramelized.
Remove onions to a bowl; leave fat
in pan. Add zucchini & saute over
medium-high heat about 5 minutes
until tender. Mix eggs & milk. When
zucchini is cooked add onions in back.
Reduce heat to medium; add egg
mixture. Cook mixture, turning with
a spatula or wooden spoon. Cook
just until eggs are scrambled. Adjust
salt/pepper & serve immediately.
Serves 4

(recipe: afamilyfeast.com)
——————————

Chili Sauce Chicken
(grill – overnight recipe)

1 (12 oz) bottle chili sauce
1/3 C. chicken broth
1/4 C. olive oil
10-12 garlic cloves, minced
4 1/2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
8 bone-in chicken thighs
(about 3 lb)

In large bowl whisk first 7 ingredients
until blended. Pour 1 1/2 C. into large
ziplock bag – add chicken, seal bag &
turn to coat. Refrigerate 8 hours or
overnight. Cover & refrigerate
remaining marinade.
Drain chicken, discard bag marinade.
Moisten a paper towel with cooking
oil; using long-handled tongs,rub
on grill rack to coat lightly. Place
chicken on rack, skin sides down. Grill,
covered, over medium heat (or broil
4 inches from heat) 15 minutes. Turn,
grill 10-15 minutes longer or until
a thermometer reads 170-175 degrees F,
basting occasionally with reserved
marinade. Serves 8

Freezer option:
Freeze chicken with 1 1/2 C. marinade in
ziplock bag; freeze reserved marinade in
a freezer container. To use, thaw chicken
with marinade & reserved marinade
in refrigerator overnight. Drain chicken,
discard bag marinade. Grill as directed,
basting with reserved marinade. Serves 8

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

Mediterranean Salad

1 (14.5 oz) can diced tomatoes
with basil, garlic & oregano,
undrained (Hunts)
1 T. balsamic vinegar
1 (10 oz) pkg. mixed salad greens
3 T. chopped black olives
1/4 C. chopped green onions
1/4 C. crumbed feta cheese

Stir together undrained tomatoes &
vinegar in large bowl; add salad
greens; toss to combine. Divide
salad mixture evenly among 8 salad
plates. Top each with olives, onions
& cheese. Serves 8

(recipe: readyseteat.com)
——————————–

Roasted Red Pepper/Green Onion Dip

1 C. mayonnaise
1 C. sour cream
1/2 C. grated Parmesan cheese
1 (.7 oz) envelope Italian salad dressing
mix (dry)
1 (7 oz) jar roasted red peppers, drained
well & chopped
3 T. sliced green onions, divided

Mix mayo, sour cream, cheese & salad
dressing mix until blended; add peppers &
2 T. onions; mix well. Refrigerate several hours
before serving. Sprinkle top with remaining
onions just before serving. Makes 24 (2 T.)
servings

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

Dreamsicle Salad

1 (3 oz) pkg. orange Jell-O
1 C. boiling water
1/2 C. cold water
1 (3 oz) pkg. instant vanilla
pudding mix
1 (10 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip, thawed

Dissolve Jell-O in 1 C. boiling water;
add 1/2 C. cold water; stir & let
stand in fridge 20 minutes. Using an
elec. mixer or whisk, add dry vanilla
pudding mix to Jello & beat until
smooth. Fold in oranges & Cool
Whip (by hand). Refrigerate 1 hour
before serving.

(recipe: Mike Suddaby -Facebook)

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

Today is another over-cast, kind of gloomy
day (we were supposed to get thunderstorms
yesterday & today – but so far we’re dry!) It’s
73 degrees F. out and, looking at the rest of
the week, seems like we’re done with rain-
interesting!

Spent a few minutes today doing  ‘just to
make sure’ phone calls to my special needs
“kids” – the church will be closed tonight
so we wanted to make SURE that no one
showed up, not knowing there’s no Friends
Group tonight. (Not too bad if it’s just you
bringing your ONE student – but really
hard if you’re a group home and have to
manage getting 3/4/5 students in the van,
drive them there only to find out it the church
is closed). In the past it HAS happened that,
somehow, one home/group home slipped
my ‘radar’ and came, only to find out no one
was there – REALLY don’t want that happening
if I can prevent it!

Still plugging away on the current baby blanket –
I ‘thought’ I had 2 weeks to go before delivery
but looking at the calendar today I discovered
that my next Radiologist’s appointment is
NEXT MONDAY! Darn! (Oh well, I’ll still deliver
the other two I made, plus the 4 lap robes for
the Chemo patients and one chemo cap.) That’s
what I wanted to ‘delete’ from my knitting projects –
the chemo caps. I’m happy just knitting the baby
hats, baby blankets & scarves – so think that’s what
I’ll do. I don’t mind knitting chemo caps but they
do take quite awhile and, now that I’m seeing the
cancer doctors less, I’m happy with what I’m doing.

Not sure yet what dinner will be – it’s funny . . .
now that middle son is ‘back at home’ I find I’m
cooking more. So far lately we’ve had the Chinese
Hot & Sour soup, Chicken Parmesan, and Nachos –
you can tell I’m cooking more – the food is almost
evaporating . . . very few leftovers! Tonight I might
make either homemade pizza, broiled fish & veggies
(plus rice of some sort) or Polish Sausage & Mac &
cheese (haven’t made that in quite awhile and the
guys LOVE it! Easy-quick and vanishes! We’ll see –
so far I’m not feeling very ‘Cooking inspired’.

Enjoy your day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Momma is in the kitchen and working her magic. Say the gas prices are $2.15.9 today lets hope it stays there for a while!


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