It’s a “Hurry up & Wait” kind of day!

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Just got home from a trip to the car dealership – we dropped off my van for ‘routine maintenance’, went out for breakfast and stopped at JoAnn Fabrics, to boot! When we mentioned we were going out to eat the guy at the dealership asked ‘where’ – I told him I had no idea – any suggestions? He mentioned a little cafe in the area so we gave it a try: we both had omelets & hash browns .. . food was ‘OK’, nothing to write home about – it filled our tummies, so that was good. Our stop at JoAnn’s was just to kill time and that, it did. Husband sat down in a chair in the yarn section, adjusting stuff on his cell phone while I perused…end result – nothing I could see/find that I needed/wanted, so we came home – now it’s a ‘wait for the phone call’ then the 25 minute drive back to Lake Orion to the dealership, then back home. Good thing I already know what’s for dinner tonight (Chicken Parmesan & Garlic Noodles) ’cause this has been a pretty disjointed day so far!

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

Raspberry-Rhubarb Slab Pie

3 1/4 C. flour
1 tsp. salt
1 C. butter
3/4 C. plus 1-2 T. milk
1 egg yolk
2 C. sugar
1/3 C. cornstarch
5 C. fresh or frozen unsweetened
raspberries, thawed/drained
3 C. sliced fresh or frozen rhubarb*,
thawed/drained

Vanilla Icing:
1 1/4 C. powdered sugar
1/2 tsp. vanilla
5-6 tsp. milk

In large bowl combine flour & salt;
cut in butter until crumbly. Whisk
3/4 C. milk & egg yolk; gradually
add to flour mixture, tossing with
a fork until dough forms a ball. Add
additional milk, 1 T. at a time, if
necessary. Divide dough into two
portions so that one is slightly
larger than the other. Wrap each
in plastic wrap & refrigerate 1
hour until easy to handle.

Preheat oven 375 degrees F.
Roll out larger portion of dough
between 2 large sheets lightly
floured waxed paper into an
18 X 13″ rectangle. Transfer to
ungreased 15 X 10 X 1″ baking
pan – press onto bottom & up
sides of pan, trim pastry to edges
of pan. In large bowl combine
sugar & cornstarch. Add raspberries
& rhubarb; toss to coat & spoon
into pastry. Roll out remaining
dough; place over filling in pan.
Fold bottom pastry over edge of
top pastry & seal with a fork –
prick top several times with
fork tines to allow for steam.
Bake 45-55 minutes until golden
brown. Cool completely in pan
on wire rack.
Icing:
Combine powdered sugar, vanilla &
enough milk to make a drizzling
consistency – drizzle over top of pie.
Cut into squares – makes 2 dozen.

*If using frozen rhubarb, measure
rhubarb while still frozen, then thaw
completely. Drain in a colander but
do not press liquid out

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

Cheesy Brown Rice Risotto, Leeks
& Asparagus

2 T. butter, divided
1 lb. asparagus, trimmed, cut into
bite-sized pieces
2 leeks, large, trimmed & cut in half
lengthwise & into thin half circles
1 tsp. salt
2 C. brown (short grain) rice
1/2 C. dry white wine
6 C. chicken broth, heated to a simmer
3 oz. grated Gruyere cheese
salt
fresh ground black pepper
parsley, finely chopped – garnish

Melt 1 T. butter in large saucepan over
medium heat; add  asparagus – cook &
stir until bright green & crisp-tender,
3-4 minutes. Remove from pan. Add 1
T. butter to pan, leeks & salt; cook &
stir until leeks are tender, 5-6 minutes.
Add rice to leeks, cook & stir 2-3 minutes
until rice is very shiny. Raise heat to
medium-high & add wine. Bring to boil,
stirring until wine is nearly absorbed.
Reduce heat to medium-low & begin
adding broth, one ladleful at a time,
stirring often until liquid is nearly
absorbed before adding next. Stir
risotto often during this process to keep
it from sticking. Continue cooking risotto
adding a ladleful or two at a time for
30-35 minutes until rice is nearly tender
but still a bit firm in the middle. Stir in
asparagus & a bit more broth. When
broth has been absorbed, stir in cheese
& a little more broth so that risotto is
creamy (neither runny nor stiff). Season
to taste with salt & pepper. Sprinkle
top with parsley (if using) and a bit
more cheese when serving.
Serves 4-6

(recipe: pinchandswirl.com)
————————————

Bacon-wrapped Chicken Roll-ups

3 large chicken breasts (about 2 lb)
1 (8 oz) pkg. cream cheese
22 strips pre-cooked bacon, divided
4 green onions, minced
3 mushrooms, minced
3/4 tsp. granulated garlic
1/2 tsp. onion powder
1 T. dried parsley
salt/pepper

Preheat oven 400 degrees F.
Place 1 chicken breast in a gallon
ziplock bag; seal the bag & pound
chicken to flatten as thin as you
can get it (about 1/4″ thick). Cut
flattened breast in half using
kitchen shears – repeat with other
2 breasts. In medium bowl place
cream cheese & microwave 30
seconds to soften. Add green
onions, minced bacon & mushrooms,
minced garlic, onion powder, parsley
& salt/pepper – stir to combine.
Sprinkle a bit of salt/pepper over each
reast & spoon about 2 T. cream cheese
mixture on each breast. Roll chicken
up & wrap 2-3 pieces of bacon around
each one*. Spray 9 X 13″ pan with
nonstick spray & place rolls in it.
Bake, uncovered, 30-40 minutes until
inside of chicken is cooked through &
is no longer pink. Remove pan from
oven, cover in foil & allow to stand
5 minutes then serve. Serves 6

*If bacon is hard to manipulate,place
on a plate & microwave about 20
seconds to make it more pliable.

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

Chive & Honey Biscuits

2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1/4 C. chopped fresh chives
1/2 C. milk
1/2 C. mayonnaise
1/4 C. honey (warmed 20 seconds
in microwave)

Preheat oven 425 degrees F.
In large bowl mix flour, baking
powder, salt & chives. In another
bowl stir milk, mayo & warm honey.
Mix wet ingredients with dry until
it starts to ‘come together’. Roll
out dough on a floured work surface
to 3/4 inch thick. Cut into rounds
using a biscuit cutter (or a glass –
lightly coat the rim with shortening
& then use it to cut out the biscuits).
Place biscuits on greased cookie
sheet & bake 10-12 minutes until golden
brown. Makes 12

(recipe: hellmans.com)
————————————-

Asian Chicken Noodle Salad

1 (3 oz) pkg. ramen noodle soup mix
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. chopped peanuts
1/2 Kraft lite Asian Toasted Sesame
salad dressing
1 T. creamy peanut butter

Break ramen noodles up into small
pieces in large bowl (discard seasoning
packet). Add coleslaw blend, chicken,
onions & nuts; mix lightly. Beat salad
dressing & peanut butter using whisk
until blended & add to salad – toss
to coat. Serves 4

(recipe: Kraft recipes)
————————————-

Hawaiian Sausage Breakfast Casserole

5 slices Hawaiian sweet sliced bread
(from 16 oz) pkg.
1 1/2 C. shredded Colby & Mont. Jack
cheese, divided
6 eggs
1 1/2 C. milk
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. mild country sausage, (thawed,
if frozen)
1 C. chopped red bell pepper
1 (8 oz) can pineapple tidbits in
juice, drained

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Place bread in single layer in dish,
cutting slices to fit. Sprinkle with 3/4 C.
cheese. Whisk eggs, milk, salt/pepper in
medium bowl until blended. Heat large
skillet over medium-high heat & add
sausage. Cook 5 minutes, stirring
occasionally. Add bell pepper; cook 2
minutes until pepper is tender & sausage
is crumbled & no longer pink; drain & spoon
over bread in dish. Top evenly with pineapple.
Pour egg mixture over sausage layer & sprinkle
with remaining 3/4 C. cheese. Bake 25-30
minutes until knife inserted into center
comes out clean. Serves 8

NOTE: Can be made ahead:
Prepare casserole. Cover & refrigerate at
least 8 hours or overnight. Preheat ove
350 degrees & bake 35 minutes until
knife inserted into center comes out
clean.

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

Apple Cinnamon Cream Cheese
Squares (crockpot)

2 (7 oz, ea) boxes apple cinnamon
muffin mix – prepared
1 (8 oz) pkg. cream cheese
2-4 T. powdered sugar

Spray insides of crockpot with nonstick
spray. Mix up muffin mix batter & pour
into crockpot. Cut cream cheese into
12 cubes & place evenly in batter.
Place 6-8 paper towels under lid of
crockpot; cover & cook on High 2-4
hours. Remove towels/lid – sprinkle
top with powdered sugar & cut into
12 squares – serve warm.

(recipe: recipesthatcrock.com)
=====================

It’s a nice, Spring-like day again: supposed
to get up to 70! Right now it’s kind of

overcast & gloomy with a tiny bit of light
sprinkles, but that’s OK – the flowers love
the rain! (I have to keep reminding myself
to go out & water the one hanging
geranium!).


Hope things are going well for you and
that you are enjoying good health!

Hugs;

Pammie

 

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One CommentLeave a comment

  1. Things are fine they pickup my tractor again and will have it back tomorrow.


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