Busy Week!

sunday

Sometimes it’s good to say: “Ah, time to rest!” This past week has been a bit of a rush! Helping middle son with his new job (read that: doing a LOT of praying for him to ‘GET’ all the details of it); watching grandson; leading special needs group (our leader had to go out of town); plus the various ‘normal’ duties of my job as Mom/Wife, etc. Yesterday was my husband’s & my 40th wedding anniversary – he told me to choose where we were going for dinner. I knew he wouldn’t want a fancy/dress up place, so I chose Joe’s Crab Shack. We’ve been there before, like the food, etc. BUT . . . we’d never been there on a weekend before – BIG MISTAKE! Service was REALllllllllllly slow, food was overcooked, they turned the music up to deafeningly loud (I complained and they explained that they do that when the wait staff has to DANCE! DANCE? WHO CARES!? My EARS are killing me! (I was very polite as I explained that the volume they had it at would cause someone who was prone to seizures to GO INTO ONE! They turned it down (no dancing). They told me that there are people who specifically come to the restaurant JUST to see them dance …WHAT? The manager came over & apologized – she said even SHE noticed it was way too loud! She told us that, normally, they would first turn the music DOWN, make an announcement that the wait staff was about to dance, THEN turn the music up (she said she could hear how loud it was IN THE KITCHEN, that’s why she came out!) Anyway, we told her just before she came over we were so upset we were ready to ask for our check and leave. I noticed the music stayed off UNTIL…right AFTER we went out the door, then it was back to screamingly loud – crazy! We both agreed (1) never to go there on a week end, again and (2) look for a better seafood restaurant – it was just not worth it.

Today found us going to church, coming home, changing clothes and going to watch grandson in his first-of-the-season football game (and his Dad, who is one of 6 coaches). The weather was good for it – clear and not too hot (mid 70’s). The other team out manned them by a good 3 to 1; grandson’s team had 1 extra player (not sure what they call them – the guys who fill in while other players are resting?) so grandson’s team ended up playing the entire game! They were exhausted . . . and it showed; the final score was something like 59 to ZERO! UGH! About half-way through the game it started raining – not heavy, but enough to get wet (wouldn’t you know it – I left our unbrellas in the car!). Oh well – such is life, eh?

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Fresh Peach Ice Box Dessert

2 C. graham cracker crumbs
1/4 C. sugar
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can condensed milk
1 (8 oz) tub Cool Whip, thawed
4 C. fresh ripe peaches, peeled/
chopped

In small bowl mix graham crumbs with
sugar. Place some of crumb mixture in
bottom of serving dish (save some crumbs
for garnish/topping).
Using elec. mixer, beat cream cheese &
condensed milk until creamy, no lumps.
Stir in Cool Whip & mix until completely
blended. Fold in fresh peaches, reserving
some for topping. Scoop mixture into
serving dish & garnish with cracker crumbs
& fruit. Refrigerate 2 hours before serving;
best served cold. Refrigerate any leftovers.

(recipe: mixhelenscountrycottage.com)
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Crockpot Enchiladas

1 T. vegetable oil
1 lb. ground beef
1 C. finely chopped green bell
pepper
1 C. chopped onion
1 T. granulated chicken bouillon
1 (16 oz) can pinto beans, drained/
rinsed
1 (15 oz) can black beans, drained/
rinsed
1 (10 oz) can diced tomatoes with
green chiles
1/3 C. water
5 (9 inch) flour tortillas, cut to fit
crockpot, if necessary
3 C. (12 oz) shredded Mexican 4-
cheese blend

Spray insides of crockpot with nonstick
spray. Place oil, beef, bell pepper, onion &
bouillon in large skillet; cook over medium-
high heat, stirring frequently, 8-10 minutes
until beef is no longer pink & vegetables are
tender. Add beans, diced tomatoes & water –
mix well. Spread 1 1/2 C. mixture on bottom
of crockpot, top with 1 tortilla & 2/3 C. cheese –
repeat layers 4 times, ending with remaining
1/3 C. cheese. Cover & cook on Low 5 hours.
Serves 8

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

Sweet Corn & Zucchini Pie

4 T. butter
half of yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thin,
(4 C.)
8 oz. sliced fresh mushrooms
1 T. dried basil
1 tsp. dried oregano
1/2 tsp. salt
12 oz. shredded cheese (poster
used Mozzarella & Swiss)
4 eggs, beaten

Preheat oven 375 degrees F.
Heat butter in large, deep skillet
over medium-high heat. Add onions,
zucchini & mushrooms. Cut corn kernels
off cob & add to pan. Continue to saute
until veggies are soft, 5-10 minutes. Remove
from heat. Once mixture cools, stir in herbs,
salt/pepper, cheese & beaten eggs. Line a
9 inch pie plate (or larger) with parchment
paper or spray with nonstick spray. Transfer
mixture to pie plate & arrange top so
zucchini slices lay flat & look nice. Top with
a little extra cheese, for looks. Cover with
foil you have sprayed with nonstick spray.
Bake 20 minutes. Remove foil, bake an
additional 5 minutes to brown top. Let
stand 10-15 minutes before cutting into
slices. Serves 6-8

(recipe: pinchofyum.com)
—————————————

Chicken & Fruit Salad

3 C. cooked chicken (white
meat), diced
1 C. chopped celery
1 Red Delicious apple, cored/
chopped
1 C. dried cranberries or cherries
1 tsp. chopped thyme
1 tsp. poultry seasoning
1 tsp. dill weed (chopped)
1 tsp. salt
1 tsp. black pepper
3/4 C. mayonnaise
1/2 C. plain Greek yogurt
dash Tabasco sauce

(optional garnish: chopped dill)

Mix mayonnaise, yogurt, Tabasco &
seasonings together until completely
blended. Place rest of ingredients in
large bowl & mix well. Blend wet
ingredients into chicken/apple, etc. &
mix well. Chill at least 2 hours before
serving. Garnish top with chopped dill,
if desired.

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

Creamy Tuscan Garlic Chicken

1 1/2 lb. boneless skinless chicken
breasts, thinly sliced
2 T. olive oil
1 C. heavy cream
1/2 C. chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 C. Parmesan cheese
1 C. fresh spinach, chopped
1/2 C. sun dried tomatoes

Cooked pasta for 4-6

In large skillet add oil & cook
chicken on medium-high heat
3-5 minutes on each side until
brown on each side & no longer
pink in center. Remove from
skillet & place on a plate. Add
heavy cream, chicken broth, garlic
powder, Ital. seasoning & Parm.
cheese to skillet & whisk over
medium-high heat until it starts
to thicken. Add spinach & tomatoes;
let simmer until spinach starts to wilt.
Add chicken back to pan & serve over
cooked pasta, if desired. Serves 4-6

(recipe: therecipecritic.com)
————————————

Hash Browns & Chicken
Brunch Casserole
(overnight recipe)

15 large eggs, beaten
1 (28 oz) pkg. frozen O’Brien
potatoes (with onions &
peppers in pkg)
1 rotisserie chicken, skin removed,
shredded
1 1/2 C. milk
1 (10 oz) can diced tomatoes &
green chilies, undrained
2 C. (8 oz) shredded Cheddar cheese,
divided
5 green onions, chopped
3 T. minced fresh cilantro
1 tsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. black pepper

In very large bowl combine eggs,
potatoes, chicken, milk, tomatoes,
1 C. cheese, green onions, cilantro,
seasonings – blend well & transfer
to a greased 9 X 13″ baking dish.
Sprinkle top with remaining cheese.
Cover & refrigerate several hours
or overnight.
Preheat oven 350 degrees F.
Remove from fridge & bake,
uncovered, 1 hr 15 minutes to
1 hour 30 minutes until golden
brown & a knife inserted in center
comes out clean. Let stand 5-10
minutes before serving. Serves 12

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

Un-stuffed Mushrooms

1 lb. white buttom mushrooms
2 T. water
1/4 C. dried Italian-style breadcrumbs
2 T. Parmigiano-Reggiano cheese,
grated
2 T. Italian parsley, minced
1/4 tsp. thyme (fresh or dried)
1 clove garlic, minced
1/4 tsp. kosher salt
black pepper, to taste
2 T. olive oil (to drizzle)

Preheat oven 350 degrees F.
Slice off bottom of stems; use a moist
paper towel to gently remove any
dirt from mushrooms. Quarter or halve
the mushrooms, depending on size.
Sprinkle water in bottom of 9 X 13″
baking pan; place mushrooms in a
single layer on top of the water. In
small bowl combine next 6 ingredients
(breadcrumbs through salt/pepper).
Sprinkle mixture evenly on top of
mushrooms. Drizzle evenly with olive
oil then spray top with nonstick spray
& evenly coat. Bake, uncovered, until
mushrooms are golden, about 20
minutes. Serve hot or warm. Serves 4

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

Raspberry Cheesecake Bites

12 oz. fresh raspberries, washed/dried
2 (8 oz, ea) pkgs. cream cheese, room temp.
2 C. Cool Whip, thawed
1 1/2 C. graham cracker crumbs (10-12
crackers)
1/3 C. sugar
1/2 tsp. vanilla

In large bowl or mixer, mix cream cheese,
sugar & vanilla until smooth, then mix in
raspberries until broken down & incorporated,
yet still a little chunky. Fold in Cool Whip using
rubber spatula until just combined then freeze
1 1/2 – 2 hours until firm. Using small ice cream
scoop or tablespoon, scoop 1-2 inch balls of
mixture & roll in crushed graham crackers until
completely coated. Transfer to parchment paper-
lined baking sheet – continue with rest of mixture.
Place balls in freezer until ready to eat then let
sit at room temp. before serving. Serves 12

(recipe: 12tomatoes.com)

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

Another thing I’ve been busy doing is finishing (what I
‘thought’) was the first baby block. After sewing it all
up and stuffing it, it’s more like a baby BALL! It’s OK,
just much BIGGER than I originally planned. Not sure,
just yet, if I’ll pursue the blocks idea just yet – we’ll
see. Finished the blue/green baby afghan – that one is
going (along with 2 more) to Crisis Pregnancy Center.
The ladies in my knit group have been bringing in
some of their blankets & hats for the upcoming
pick-up (August 30th) for the Detroit Veteran’s
Hospital baby shower in September…so I’ve been
photographing them & putting them on our web
site so that the ladies who won’t be able to come
August 30th will still get to see ‘some’ of the
donations. Here’s the baby ‘block/BALL’ for my upcoming
grandbaby:

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Here’s the blue/green afghan for Crisis Pregnancy Center:

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Lastly, here are 18 afghans, 14 hats & 10 baby headbands:

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Not really sure just WHY my site won’t let me move the
photos together and add a ‘closing’ but I’m kind of ‘stuck’
right now so I’ll add the ending here instead – sigh.

Have a GREAT day!
Hugs;
Pammie

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2 CommentsLeave a comment

  1. Happy 40th! Sounds like a fun filled week, I’ve never been to a restaurant where the wait staff danced! 🙂

  2. hAPPY Anniversary you to and I’m wishing many more.


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