Brrrrrrr-Summer, Where did you GO???

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Waking up today to 60’s temperatures – gray, cloudy with light rain – Bleck! Attended a funeral today for a friend and mother of a close friend – she was 102!!! Lovely Christian lady – she was ready to ‘go’; in the past 2-3 months she’d fallen and (1) broke her hip then about a month later fell and broke her leg at the rehab facility! Too many surgeries – it was ‘her time’. The service was very nice – family members got up to speak and reminisce – warm & funny stories; it was a good service. Of course – I wore a summer short skirt & light weight summer blouse and I FROZE! 63 stinking degrees out there – UGH! We stopped to bring home the $5 pizzas, changed clothes into something warmer and now I’m here with you.

Still working on the baby blanket and I actually think it will be done by Monday – YAY! I’m going for another 2 inches (maybe more, depends on how I feel when I get that far) then a quick knit baby hat and we’re ‘good to go’!

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

 Chicken Picata

2 boneless, skinless chicken breasts
2 T. olvie oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 C. flour
1 C. white wine
1/2 C. chicken stock
2 lemons, one juiced/one thinly
sliced (garnish)
2 T. brined capers, drained/rinsed
2 T. unsalted butter
4 T. chopped parsley

Place chicken on cutting board; place
your hand flat on top of breast. Using
a sharp knife, sliced into one side of
breast, starting at thicker end & ending
at thin point. DO NOT cut through to
other side (you are butterflying them).
Open breast & cover with plastic wrap.
Pound with a meat pounder or rolling
pin to create even thickness. Sliced in half
to create two equal pieces of chicken;
repeat with second breast. Heat oil in
large skillet over medium-high heat.
Season chicken with salt/pepper. Place
flour in shallow dish (like a pie plate)
& dredge chicken in flour, shaking off
excess. Saute chicken 2-3 minutes per
side until browned. Transfer to a plate.
In same skillet add white wine & bring
to boil, scraping brown bits from bottom
of skillet. When wine has reduced by
half, add chicken stock, lemon juice &
capers. Return chicken to pan, reduce
heat & simmer 5 minutes. Transfer
chicken to serving platter. Whisk
butter & parsley in skillet sauce & pour
sauce over chicken. Garnish with lemon
slices. Serves 4

(recipe: perdue.com)
———————————–

Chocolate Toffee Bars

Crust:
3/4 C. margarine, softened
3/4 C. packed brown sugar
1 1/2 C. flour

Filling:
1 (10 oz) can sweetened condensed milk
2 T. margarine

Topping:
1 3/4 C. milk chocolate chips
1 1/3 C. toffee bits

Preheat oven 350 degrees F.
Grease 9 X 13″ baking dish. Beat brown
sugar, flour & margarine in large mixing
bowl until well blended & creamy. Press
evenly into bottom of prepared dish. Bake
20-25 minutes until light golden; remove
from oven to wire rack. Heat sweetened
cond. milk & margarine in heavy pan,
stirring constantly over medium heat
5-10 minutes until thickened; spread over
cooled crust. Bake 12-15 minutes until
light golden. Sprinkle choc. chips over top
& bake 2 minutes longer until chocolate
is shiny & soft. Remove from oven & spread
chocolate evenly. Sprinkle toffee bits over
top, pressing lightly into chocolate. Cool
completely & cut into bars. Cover & store
at room temperature. Makes 22-26 bars
NOTE: On warm days bars may be stored
in refrigerator-bring to room temp. before
cutting.

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

Oven Roasted Potatoes

6 medium baking potatoes, scrubbed &
cut into bite-sized pieces
1/4 C. olive oil
1/2 tsp. salt
2 cloves garlic, minced
pepper, to taste

Preheat oven 375 degrees F.
Spray a baking sheet with nonstick spray
or line with non-stick foil. Place potatoes
in large bowl; add remaining ingredients &
mix well. Pour potatoes onto baking sheet.
Bake 55-60 minutes, stirring every 15-20
minutes until potatoes are tender, crisp &
lightly browned. Serves 6

(recipe: lovebakesgoodcakes)
———————————————

Unstuffed Cabbage Roll Soup

2 lb. ground beef or turkey
1 T. olive oil
1 large onion, chopped
1 tsp. minced garlic
1 small head cabbage, chopped
2 (14.5 oz, ea) cans diced tomatoes
1 (8 oz) can tomato sauce
1/2 C. water
1 tsp. black pepper
1 tsp. sea salt
1 tsp. Greek seasoning

Heat oil in large pan, add meat & onions;
cook until no longer pink. Add garlic & cook
1 minute longer. Add chopped cabbage,
tomatoes, tomato sauce, pepper/salt,
Greek seasoning & water – bring to a boil.
Simmer 20-25 minutes until cabbage is tender.

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

Louisiana Hot Crab Dip

1/2 lb. jumbo lump crabmeat,
cleaned free of shells
1 (8 oz) pkg. cream cheese
1/2 C. mayonnaise
1/4 C. grated Parmesan cheese
3 T. minced green onions (white &
green parts)
2 large cloves garlic, minced
2 tsp. Worcestershire sauce
2 T. fresh lemon juice
1 tsp. hot sauce
1/2 tsp. Old Bay seasoning
salt/pepper, to taste

Preheat oven 325 degrees F.
Combine all ingredients in a
casserole dish; gently stir until
thoroughly mixed. Adjust
seasoning to taste. Bake 35-40
minutes until lightly golden brown
on top; serve hot. Makes about 1 1/2 C.

(recipe: Good Eats-Facebook)
———————————-

 Arizona Chili Cheese Crisps

vegetable oil
4 (7 inch) flour tortillas
1 C. shredded Cheddar cheese
1/2 C. drained (Chi-Chi’s) salsa
1/4 C. diced green chilies
1/4 C. grated Parmesan cheese

Preheat oven 350 degrees F.
In large skillet heat 1 inch vegetable
oil to 360 degrees F. Fry tortillas, one
at a time, until golden brown on both
sides; drain on paper towels.* Place
tortillas on large baking sheet & sprinkle
each with 1/4 C. shredded cheese, 2 T.
salsa, 1 T. chilies & 1 T. Parm. cheese. Bake
8-10 minutes until cheese is melted. To eat,
break into pieces. Makes 4 large appetizer
servings.

*Tortillas can be made ahead up to 8 hours;
cover loosely & let stand at room temperature.

(recipe: Rhonda G-Marys Recipe Exchange)
———————————
Cheesy Eggplant/Squash Bake

1/2 C. (1 stick) butter
1 medium sized eggplant, peeled &
cut into 1/2 inch chunks
4 medium yellow squash, cut into
1/2″ chunks
2 medium onions, chopped
1 1/2 C. milk
2 eggs
2 C. (8 oz) shredded sharp Cheddar
cheese, divided
1/2 C. instant rice
1/2 tsp. salt
1/2 tsp. black pepper

Preheat oven 350 degrees F.
Spray 3 qt casserole dish with
nonstick spray. In large skillet,
melt butter over medium-high
heat. Add eggplant, squash & onions;
saute 6-8 minutes until slightly
tender. In large bowl combine milk,
eggs, 1 1/2 C. cheese, rice, salt/
pepper – mix well. Add vegetable
mixture to egg mixture; mix well
& pour into prepared dish. Sprinkle
remaining 1/2 C. cheese on top &
bake 50-55 minutes until rice is
tender. Serves 6

(recipe: mrfood.com)
========================

Hope you’re having a nice, WARM day –
even if it isn’t really Summer weather
we can still enjoy the fact that it isn’t
S-N-O-W (YET!) – right?

Hugs;

Pammie

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One CommentLeave a comment

  1. Good morning . Say you might want to take Jay (Jake) off your side bar because he is not here to read anymore. This morning it is cold inside and out which makes it difficult to get started. Have a good one.


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