Yep, it’s STILL hot out there! (but it’s August)

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Had to make a quick run to the grocery store a little earlier – my car thermometer said 88 degrees F.; it’s sunny and a GORGEOUS baby-blue sky with great big wispy clouds – if I were a sail boat person, it would be THAT kind of a day.

This evening our oldest son (the Exec. Chef) invited us over for dinner – he loves entertaining and wants to do this, every once in awhile. Also coming will be his girlfriend’s parents – we all get along great, so it should be a really FUN time. He’s making New York strip steaks & twice-baked potatoes; I’m bringing a Greek salad – he let me know they are ‘good’ on dessert, mentioning something about we have the cakes already. Cakes? I’m wondering why cakes – plural, but guess I’ll find out later, right?

Gas prices in our area have jumped up a bit – I should have taken advantage of them when they were $2.16/9 but now they’re up to $2.29/9 – not terribly bad, but would have liked the lower price – sigh.

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

Chocolate Bliss S’mores

1/2 C. butter, melted
2 C. crushed graham crackers
1/2 C. chopped M & M’s (peanut
butter flavored)
1/2 C. chopped M & M’s peanut
1 C. chopped Milky Way Midnight
miniatures
1 1/2 C. miniature marshmallows

Preheat oven 350 degrees F.
Spray 8 X 8″ baking dish with nonstick
spray then line with parchment paper.
In large bowl mix butter & graham
crumbs; press onto bottom of prepared
pan. Sprinkle chopped M & M’s &
Milky Way bars on top of crust. Bake
12-15 minutes until candy is melted &
slightly golden. Remove & cover
generously with  mini marshmallows.
Return to oven & bake another 10
minutes until marshmallows are golden
on top. Cool on rack & sprinkle with
some remaining graham crumbs, if
desired. Let cool completely before
cutting.

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

Sweet Cola Ribs
(Grill)

1 T. vegetable oil
1 medium onion, chopped fine
3 cloves garlic, chopped fine
2 C. ketchup
1 can cola
1/2 C. apple cider vinegar
2 T. brown sugar
1/2 T. fresh ground black pepper
1/2 T. onion powder
1/2 T. ground mustard
1/2 T. lemon juice
1 T. Worcestershire sauce

Dry Rub:

2 T. salt
2 T. brown sugar
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper

2 racks pork spare ribs (about
3 lb. each)

Sauce:
In medium saucepan over medium
heat, add oil. Once heated, add onion &
garlic; saute until tender. Add all remaining
sauce ingredients & bring to boil. Reduce
heat to simmer & cook, uncovered, stirring
frequently, about 1 hour 15 minutes.

Dry Rub:
Whisk all dry rub ingredients together in
small bowl. (this can be stored in an airtight
container up to 6 months).

Ribs:
Rinse & dry ribs; place on clean cutting
board. Pull off membrane & trim ribs of
excess fat. Liberally season both sides of
ribs with rub. Wrap ribs with plastic wrap
& refrigerate 4-12 hours so flavors can
permeate.
=
Preheat grill to 250 degrees F. using
hickory and charcoal. Set up grill for
indirect heat.
Place ribs, meatier sides down, on grill
away from coals; close cover & cook
1 hr 15 minutes, flipping several times
for an even cook. Coat ribs with sauce,
reserving some for dipping later. Cook
another 20 minutes. Serves 4

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

Grilled Seafood Boil Foil
Packets
(& oven method)

2 T. salted butter, softened
2 tsp. grated lemon peel
3/4 lb. peeled/deveined shrimp,
thawed if frozen, patted dry
1/3 lb. bay scallops, foot removed,
thawed if frozen, patted dry
1 T. canola oil
3/4 tsp. seafood seasoning (like
Old Bay)
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
2 medium ears fresh sweet corn,
husks removed, halved, crosswise
2 1/2 C. red potatoes, chopped*
2 links andouille sausage, sliced
1 C. lager beer
2 T. chopped fresh Italian flat-leaf
parsley

Preheat grill to medium-high heat.
Combine butter & lemon peel in
small bowl. Combine shrimp,
scallops, oil, seafood seasoning,
garlic powder & cayenne in another
bowl; toss to coat. Place four 18″ X
12″ pieces of heavy duty aluminum
foil on counter – spray with nonstick
spray. Divide & evenly place corn &
potatoes on each piece of foil – top
each with some seafood mixture &
sausage slices. Fold edges of foil
upward; pour 1/4 C. beer into each
packet. Double fold top & ends of
each piece of foil, leaving space for
steam to gather. Place packets on
grate, cover. Grill 15-20 minutes until
seafood is cooked through (145 degrees
F.) and vegetables are tender. Carefully
open packets. Divide lemon butter
evenly & place on each piece of corn.
Sprinkle each with parsley & serve.
Serves 4

Oven method:
Preheat oven 425 degrees F.
Prepare packets as above; place
on shallow pan & bake 25-30
minutes until seafood is cooked
through (145 degrees F.) and
potatoes are tender.

(recipe: readyseteat.com)
—————————————-
BLT Macaroni Salad

1 lb. elbow macaroni, cooked
accordg. to pkg. directions,
drained & cooled
1 C. mayonnaise
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
8 slices bacon, cooked/crumbled
1 C. cherry tomatoes, halved
1 1/2 C. coarsely chopped baby
spinach

In large bowl combine mayonnaise,
garlic, salt/pepper – add cooked
pasta & remaining ingredients. Mix
well, cover & refrigerate until ready
to serve. Serves 12

NOTE: you may add a little more
mayonnaise before serving if it’s a
bit too dry

(recipe: Marys Recipe Exchange)
———————————-

Sauteed Zucchini, Bacon & Tomatoes

2 slices bacon, chopped
1 zucchini, sliced thin
10 cherry tomatoes, halved
1 clove garlic, minced
salt, to taste

Cook bacon in pan until crisp, remove
from pan, drain grease & wipe out pan
with paper towel until there is only a
small amount of grease left in pan. Sauteed
sliced zucchini 10 minutes until cooked,
sprinkle with a little salt. Add tomatoes,
garlic & bacon to pan & cook 1-2 minutes
more. Makes 1 serving.

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

Pineapple/Pecan/Chicken Salad

3 C. cooked/chopped chicken breasts
1 C. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
dash black pepper
1/2 C. mayonnaise
1/2 C. chopped pecans
1 (20 oz) can pineapple tidbits, drained
2 T. lemon juice

Combine chicken, celery, green onion,
green pepper, salt/pepper & mayo
in a bowl – mix well. Stir in pecans,
pineapple & lemon juice. Chill about
30 minutes before serving to allow
flavors to meld.

(recipe: thekitchenismyplayground)
————————————-

Ambrosia Salad

1 (29 oz) can fruit cocktail, drained
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/2 C. maraschino cherries, drained/
rinsed & cut in half
1 (1 oz) box cheesecake-flavor Pudding
mix
8 oz. sour cream
3 C. Cool Whip, thawed
1 C. miniature marshmallows

Drain all fruit – if it was packed in syrup,
rinse in cold water & drain. Combine fruit
cocktail, pineapple, mandarin oranges &
cherries in large bowl – sprinkle with dry
cheesecake-flavored pudding mix & stir
to coat. Add sour cream & Cool Whip –
stir well. Fold in marshmallows & chill
at least 1 hour before serving.

(recipe: recipelion.com)

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

Not much new around here, finally got the
‘when do we watch the grandson’ schedule
ironed out. Turns out it’s not too bad: this
week we have him all day Thurs & Friday.
Next week just Thurs. and, if all stays the
same, we’re ‘off’ for the rest of the month!
Son said it looks like it will be every Thurs.
& every other Friday when school starts –
we’ll see.

Oh! Wanted to include an actual photo
of my really pretty plant: CELOSIA

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Even THIS photo doesn’t do it justice – the bottom
of the plumes are darker magenta and so are the
tips – the middles are sort of a white/pink hue –
REALLY pretty (and, so far . . . fingers crossed . . .
I’m keeping it alive!) YAY!

Have a GREAT day!

Hugs;

Pammie

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One CommentLeave a comment

  1. A good job on the care and feeding of the lovely purple thing You will haveto tell me what the cakes were!


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