Great Day – again!

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Another beautiful, gorgeous Fall Day – sun shining, 58 degrees, slight breeze – just perfect (who would guess it’s almost the middle of November?! In Michigan, no less!)

Just got home from going to the movies with husband & middle son, to see “Dr. Strange” with one of my favorite actors: Benedict Cumberbatch! It was SUPER – action packed, lots of CGI, great acting – really kept me glued to the screen. I can’t even BEGIN to imagine all the choreographing each actor had to go through/learn for those fight scenes! (and, of course, I glommed on a ton of super-buttered popcorn; Hey! What’s a movie without popcorn?!)

Tonight’s dinner is going to be a very large roasted chicken, stuffing & tossed salad. I went to Krogers the other day and this great big roasting chicken was marked down to $6. something – at first I said, No, I don’t need a chicken but then I got to thinking: “Their already cooked rotisserie chickens at Krogers run $7.00, maybe a little less if on sale.” This one is really BIG! YUM!

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

Apple Crisp Pie

1 (21 oz) can apple pie filling
1 (9 inch) deep-dish pie crust
1/2 C. brown sugar, packed
1/2 C. granulated sugar
1 C. quick-cooking oats, uncooked
1 T. cinnamon
1/4 C. butter, cold/sliced

Preheat oven 375 degrees F.
Pour apple pie filling into pie crust.
In a bowl combine sugars, oats &
cinnamon; sprinkle over filling.
Dot top with butter slices. Bake
30 minutes. Serves 8

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

Mushroom Risotto

1 1/4 C. arborio rice
1/4 C. olive oil, divided
3 slices bacon, finely diced
(uncooked)
1 small onion, chopped
8 oz fresh mushrooms, thickly
sliced
2 cloves garlic, minced/divided
1 tsp fresh thyme or 1/2 tsp dried
1/4 C. dry white wine
1 (32 oz) box chicken stock*
4 T. butter
1/4 C. grated Parmesan cheese**
salt/pepper, to taste

Heat large skillet over high heat. Add
2 T. oil; quickly add mushrooms & sear
them until they begin to brown. Add
half garlic & cook 30 seconds; remove
from heat. Heat a deep saucepan (3-4
qt) over medium heat. Put in remaining
oil & heat. Add bacon & cook until it
begins to brown. Add onion, remaining
garlic, thyme; cook until onion is
translucent. Add rice & stir, making
sure rice is coated with oil. Stir in wine;
cook, stirring frequently until wine is
mostly absorbed. Add about 1/2 C.
chicken stock; stir frequently until liquid
is almost absorbed. Continue, adding
stock in about 1/2 C. increments &
stirring until it is almost absorbed until
all stock is used up. Rice should be tender
at this point and there should be a
creamy sauce. Add reserved mushrooms
& garlic; stir well. Stir in butter & cheese;
adjust seasoning with salt/pepper, to
taste. Serves 6-8

*Can substitute vegetable stock
** You can use 2 T. Roman & 2 T.
Parmesan for more flavor

(recipe: bakeatmidnite.com)
———————————

Crockpot Chicken Enchilada Soup
(use 4 qt or larger crockpot)

6-7 boneless skinless chicken breasts
(5-6 lb)
4 C. chicken stock/broth
2 (10 oz, ea) cans enchilada sauce
2 (14.5 oz, ea) cans diced tomatoes
2 (4 oz, ea) cans diced green chilies
2 C. frozen whole kernel corn
2 (14 oz, ea) cans black beans, drained/
rinsed
1 (6 oz) can pitted black olives, diced
3 cloves garlic, minced
1/2 white onion, diced
1 tsp. cumin
salt/pepper, to taste

Add all ingredients to crockpot; cover &
cook on High 4-5 hours (Low 7-8 hours).
Stir occasionally.
About 1 hour before serving, remove
chicken into large bowl & shred using
2 forks then return to crockpot & allow
to cook the remaining hour.  Serves 8

(recipe: kleinworthco.com)
—————————————

Savory Roasted Sweet Potatoes

6 medium orange yams peeled &
cut into 1 inch cubes
4 T. olive oil, divided
1/2 tsp. ground thyme
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. sugar
1/4 tsp. seasoned salt
1/8 tsp. cayenne pepper
salt/pepper, to taste

Preheat oven 400 degrees F.
Line 2 large cookie sheets with foil &
lay cut yams evenly on sheets. Drizzle
2 T. oil over each pan & toss to coat.
In small bowl combine thyme, garlic
salt, chili powder, cumin, sugar,
seasoned salt & cayenne – sprinkle
half of mixture over each pan of
yams & toss to evenly distribute
seasonings. Sprinkle with salt/pepper
on top. Bake 30-40 minutes until soft
on insides & outsides are a little bit
charred. Do no burn them. Taste &
adjust salt/pepper. Serves 6

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

Cheesy Cabbage Casserole

1 small head cabbage, finely
chopped (about 3 C.)
1 1/2 lb. ground beef
4 large tomatoes, diced
2 T. tomato paste
1 C. Mexican-blend shredded
cheese
1 C. white rice, uncooked
2 2/3 C. beef broth
salt/pepper, to taste

In large skillet over medium-high
heat, brown ground beef & onion
until beef is no longer pink & onions
are tender; drain grease & season
with salt/pepper. Stir in cabbage,
diced tomatoes & tomato paste;
cook over Low-medium heat until
cabbage is tender. Add rice & beef
broth; increase heat to Medium/
high & bring to boil. Reduce heat
to medium-low & cover with tight
fitting lid. Cook without uncovering
22 minutes until rice is tender &
liquid is absorbed. Remove from
heat; sprinkle top with cheese –
cover & allow cheese to melt,
3-5 minutes.

(recipe: allfood.recipes)
—————————————-

Crockpot Nutella Hot Chocolate

6 1/2 C. skim milk (you can use milk
with a higher fat content if you wish)
14 oz. sweetened condensed milk
1 T. vanilla
1 C. Nutella (Hazelnut Spread with cocoa)
1/4 C. unsweetened cocoa powder
1/4 tsp. salt

Spray crockpot with nonstick spray.
Whisk milk, sweet/cond. milk, vanilla,
Nutella, cocoa powder & salt. Cover
& cook on Low until warm (about 2
hours). Serves 6-8

(recipe: yummly.com)
———————————————

Chocolate Pretzel Pie

2 1/2 C. pretzels
13 T. butter
1/4 C. packed brown sugar
8 oz (1 C.) chocolate*
1 C. heavy cream

Preheat oven 350 degrees F.
Crush pretzels until fine in
food processor. Melt butter &
fold pretzels into butter; stir
in brown sugar; press mixture
into pie dish with a spoon,
pushing the base of the crust
to create a slight sides wall.
Bake 10 minutes.
Place cream in a saucepan &
bring to boil. Pour chocolate
wafers into a bowl & cover
with hot cream; whisk until
smooth. Pour chocolate
mixture into pie crust &
refrigerate 4 hours or overnight.
Serves 8

*Poster used chocolate melting
wafers

(recipe: juliblanner.com)

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

Well, tomorrow is ELECTION DAY – I have been
silent as to who I’m voting for. Tomorrow night
is my Knit/Crochet group at Panera – I’m
curious to see just how many ladies will join
me there. I really DO NOT want to follow the
minute-by-minute tally of who’s winning at
that very second – there will be time for
finding out. I’m almost hoping those AT
Panera (not my group) will also be silent,
but we’ll see…I might come home early.
Not trying to be a ‘stick-in-the-mud’ but
all the DRAMA has been driving me nuts –
from BOTH sides. I’m sick of all the MUD
slinging from both sides. Why can’t we
just have an election where the people
running run on their own merit WITHOUT
the other side trying to bring them down?
(stepping off soap box now).

Hope you remember to get out and vote –
for the candidate YOU think will best
serve our country in the next 4 years.

Hugs;

Pammie

 

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One CommentLeave a comment

  1. I’m voting for the lesser of two evils. It seems that has been the situation in the last 1/2 dozen elections.


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