I HAD FUN!

Yesterday was an all-day babysitting (9:30 a.m. – 5:30 p.m.) but it was also the opening day of a friend’s new restaurant. My oldest son (the chef) has a close friend/neighbor who decided to open a restaurant in Keego Harbor, MI. ;my  son’s girlfriend (and  grandbaby’s Mother) is the head bartender at this place, also. Son & girlfriend invited my husband & I to said opening (my husband said No – he’s not really fond of large gatherings) so my son said: “Come on, Mom – I’ll pick you up at 6:30 – we’re going!” You see the title of this blog – the place was PACKED with people, all wait staff was hopping – the menu is a little different than I’m used to (more ‘modern’ – for example they had ‘deconstructed crab cakes’ – read that as crab DIP! – we ordered it – it was ‘ok’). The interior is ‘laid back 50’s decor’; we (Son, 10 1/2 yr old grandson, myself & the baby) ordered appetizers: Crab DIP, nachos & grandson ordered bacon-wrapped shrimp (with jalapeno inside & maple/sriracha dip) – crab dip I already commented on, shrimp was tasty but the nachos came on a HUGE plate, heaping with really tasty nachos! Son said they make the chips themselves using won ton wrappers they cut into wedges & deep fry – they were light, very thin & tasty! We stayed 2 1/2 hours; girlfriend was REALLY hopping, her parents came, too; our friend the new owner had about 30 family there – a great evening! Middle son & his girlfriend (& her girl friend) also came just about when we were leaving – lots of people/music/food – hoping it really makes a go of it there. (I noticed when we left there is an Italian restaurant right next door – son said it’s more upscale, so no competition but directly across the street is ANOTHER restaurant, about the same venue – we’ll see where this goes.) Guess I should list the name of the new restaurant: Doc & June (I know, weird name plus the sign is written really strangely – told son they might have trouble with people understanding just WHAT it is by their sign). I should also explain: the DOC is the back part of the restaurant – they will (eventually, as soon as all gets DONE) make that into a little ‘store’ where you can pick up quick sub sandwiches, veggies, breads, etc. The owner/friend said that there really isn’t any place close by for people to grab quick fresh foods so hope that part ‘goes’ well, also.

Babysitting again today, but only for a few hours; I’m really anxious to hear the ‘war stories’ from last night (from the baby’s Mom). Both oldest son & his girlfriend have been having TONS of work trouble: staff coming in late or leaving early (or just plain not coming at all), yesterday the main computer at son’s restaurant went down hence no way to (quickly) get customer’s bills/room orders, etc. – since son is Exec. Chef, that also meant all restaurant/bar orders had to be hand-done, then backed up on another computer, etc. Crazy stressful! Both son & his girlfriend have been working horrible amounts of hours for the past 2 weeks, really hoping this calms down SOON! They were able to get away for 2 days to her parent’s cabin over the weekend so that helped son (and baby behaved beautifully!).

On the health end, I’m kind of getting better – not quite so fatigued – YAY! Throat is not as sore, but still at any given moment when I go to speak, I’m suddenly totally out of breath & coughing up a storm. (I can see I won’t be singing any time soon – that makes me sad, as our church choir only has 3 more Sundays to sing before we take 2 months off for Summer). Oh well – you do what you have to do (or in my case, what you CAN do, right?)

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

Pineapple Fluff Salad

8 oz. cream cheese, softened
1 (14 oz.) can sweetened
condensed milk
1/4 C. lemon juice
2 (20 oz, ea) pineapple tidbits,
drained
1 1/2 C. multicolored miniature
marshmallows, divided
1 (8 oz)  tub Cool Whip, thawed
1/2 C. chopped nuts
1/3 C. maraschino cherries, chopped

In large serving bowl beat cream cheese,
milk & lemon juice until smooth.
Add pineapple & 1 C. marshmallows;
fold in Cool Whip. Sprinkle top with
nuts, cherries & remaining marsh-
mallows. Refrigerate 1 hour (also
refrigerate any leftovers).
Serves 16 (1/2 C. each)

(recipe: tasteofhome.com)
——————————-

Hawaiian Garlic Butter Shrimp


1 lb. (26/30) shrimp, deveined/
shell on
2 T. olive oil
2 tsp. paprika
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. flour
8 T. unsalted butter, cut into
1″ pieces
10 cloves garlic, chopped
2 T. dry white wine
1 T. freshly squeezed lemon juice
1 T. chopped parsley

For Serving:
cooked white rice
lemon wedges
pineapple

In large ziplock bag place shrimp, oil,
paprika, cayenne, salt/pepper & toss
well to coat, making sure all shrimp
are evenly coated. Seal bag & refrigerate
at least 30 minutes/up to 24 hours.
When ready to prepare, remove from
fridge. Add flour to a shallow baking
dish; dredge shrimp on both sides
in flour. Heat a large saute pan on
medium heat; add butter & melt.
Add garlic & saute 30 seconds then
add shrimp. Cook 3 minutes per side
until cooked through. Add wine &
lemon juice; stir to combine. Continue
to cook 1 minute; remove from heat
& garnish with parsley.
Divide shrimp among 4 plates &
serve immediately with side of rice,
lemon wedge pineapple.
Serves 4

(recipe: cookingwithcocktailrings.com)

————————————

Ramen Noodle Summer Salad

3 pkgs. ramen noodles, uncooked
3 C. finely shredded cabbage
1/2 C. thinly sliced celery
1/2 C. finely shredded Cheddar cheese
1/2 C. diced carrot
1/4 C. vegetable oil
2 T. white vinegar
2 tsp. sugar
2 tsp. seasoned salt
1/2 tsp. dry mustard
1/4 tsp. white pepper
paprika, to garnish

Prepare ramen noodles according to
pkg. directions but do not add spice
packets, drain. In large bowl combine
noodles, cabbage, celery, cheese & carrot.
In small bowl blend oil, vinegar, sugar,
seasoned salt, dry mustard & pepper;
stir in add to noodle mixture – toss to
coat. Chill thoroughly. Toss gently before
serving & sprinkle with paprika before
serving. Serves 8

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

Creamy Tortellini Skillet
(with or without sausage)

12 oz. turkey sausage
1 tsp. minced garlic
1 tsp. canola oil
1 (19 oz) pkg. frozen tortellini
1 1/2 C. spaghetti sauce
1 1/2 C. chicken broth
3/4 C. Half & Half
1/4 C. grated Parmesan cheese

Slice sausage into coin-sized pieces.
In large skillet over medium heat add
canola oil, garlic & sausage; cook until
brown. Pour in spaghetti sauce, chicken
broth & Half & Half, stir to combine
well. Add frozen tortellini & stir to mix.
Increase heat to boil then reduce heat
& cover with lid. Cook 12-15 minutes
until pasta is tender. Sprinkle top with
Parmesan cheese before serving.
Serves 6

(recipe: ourtableforseven.com)
—————————

Cracker Barrel Sunday
Homestyle Chicken

oil for frying
4 boneless, skinless chicken
breasts
2 C. flour
2 tsp. salt
2 tsp. ground black pepper
1 C. buttermilk*
1/2 C. water

Pour 3-4 inches of oil into a deep
fryer or large pot – preheat oil
to 350 degrees F.

Seasoned flour:
Combine flour, salt/pepper in
a bowl – stir to combine well.
In another bowl mix buttermilk &
water. (NOTE: if your chicken breasts
are not fairly uniform in size, place
them between 2 slices of waxed paper
& gently pound them out with a meat
pounder until they are more uniform in
size – this helps with even cooking times)
Pat breasts dry with paper towel. Season
chicken with salt/pepper then dredge in
flour, dip in buttermilk, then dredge again
in seasoned flour. Deep-fry chicken in hot
oil, turn breasts during cooking to make
sure both sides are golden brown (about
7-8 minutes for each one). Drain chicken
on a wire rack. Serves 2

*If you don’t have buttermilk:
Pour 1 T. vinegar or lemon juice in a
1-cup measuring cup & fill cup to
1 cup with milk. Stir & let stand
5 minutes – now you have buttermilk!

(recipe: copykat.com)
————————————-

(Copycat) KFC Coleslaw

2 heads green cabbage, chopped
fine (approx. 20 C.)
1 C. chopped fine carrot
2 C. sugar
1 tsp. salt
1/2 tsp. black pepper
2 C. buttermilk*
1 C. whole milk
2 C. real mayonnaise
1/4 C. white vinegar
2 T. fresh lemon juice

In very large container (note: Poster
uses a 8 quart container), mix cabbage
& carrots until well blended. In large
bowl combine sugar, salt, pepper,
buttermilk, whole milk, mayo, vinegar
& lemon juice – whisk until well blended
& smooth – pour over cabbage/carrot
mixture & mix very well. Cover & chill
at least 2 hours prior to serving. When
ready to serve, stir once again, very well.
Serves at least 20

*If you don’t have buttermilk:
Pour 1 T. lemon juice or vinegar into
a 2-cup measuring cup – fill rest of
cup to 2 cup mark with milk – stir & let
stand 5 minutes – now you have
buttermilk!

(recipe: chindeep.com)
——————————

Pecan Cobbler Dump Cake

6 T. butter (no substitutes)
1 C. pecans
1 1/2 C. self-rising flour
1 1/2 C. granulated sugar
2/3 C. milk (more, if needed)
1 tsp. vanilla
1 1/2 C. packed light brown sugar
1 1/2 C. hot water

Preheat oven 350 degrees F.
Add butter to a 9 X 13″ baking dish &
melt in oven. Swirl butter around in
pan to coat bottom then sprinkle
nuts over butter. In a bowl mix flour,
sugar, milk & vanilla – stir to combine
but do not over mix. Pour batter over
butter & nuts – do not mix. Sprinkle
brown sugar evenly over batter – do
not stir. Carefully pour hot water over
mixture – do not stir. Bake 30-35
minutes until golden brown.

(recipe: callmepmc.com)
———————————–

Fresh Tomato & Cucumber Salad

1/4  C. lemon juice
1/4 C. olive oil
1 T. minced fresh basil (or 1 tsp.
dried)
1 T. white wine vinegar
1 clove garlic, minced
1 tsp. minced fresh mint (or
1/4 tsp. dried)
1/8 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
4 plum tomatoes, seeded/chopped
2 medium cucumbers, chopped
1/2 C. Greek olives, sliced
2 C. torn mixed salad greens
3/4 C. crumbed feta cheese
1/4 C. pine nuts, toasted

In small bowl whisk first 8 ingredients.
In large bowl combine tomatoes,
cucumbers & olives; drizzle with half
of dressing & toss to coat. Arrange
salad greens on large serving plate;
spoon tomato mixture over top. Sprinkle
top with cheese & pine nuts then
drizzle with remaining dressing.
Serves 6

(recipe: tasteofhome.com)
——————————–
Colorful Corn  & Bean Salad

1 (15 oz) can black beans, drained/
rinsed
1 (13 oz) jar corn relish
1/2 C. canned kidney beans (rinsed)
1/2 C. quartered cherry tomatoes
1/2 C. chopped celery
1/4 C. chopped sweet orange bell
pepper
1/4 C. sliced pimiento-stuffed olives
2 tsp. minced fresh parsley

In large bowl combine all ingredients.
Cover & refrigerate until serving
Makes 12 servings (1/2 C. each)

(recipe: tasteofhome.com)
——————————–

Bacon-Cheddar Chicken &
Potatoes

1/4 C. Ranch salad dressing
6 large bone-in chicken thighs,
skin & fat removed
4 slices bacon
1 1/2 lb. red skin potatoes (about
5) cut into 1″ chunks
1 onion, cut into 1/2″ chunks
1 C. (Kraft) shredded Triple
Cheddar cheese
2 T. chopped fresh parsley

Marinade:
Pour salad dressing over chicken
in a shallow dish & refrigerate
30 minutes.

Preheat oven 400 degrees F.
Cook bacon in large skillet on
medium heat until crisp; remove
from skillet, reserving 1 T. drippings
i skillet. Drain bacon on paper towels.
Add potatoes & onions to skillet & cook
6 minutes, stirring occasionally. Remove
from heat & crumble bacon – add to
potato mixture & mix lightly. Spoon
into 9 X 13″ baking dish. Remove
chicken from marinade (discard
marinade) – place chicken over potato
mixture & bake 55  minutes to 1 hour
until potatoes are tender & chicken is
fully cooked (165 degrees F. ). Top
with cheese & parsley. Serves 6

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

Crockpot Elvis Pudding Cake

1 (3.4 oz) pkg. instant banana cream
pudding mix
3 C. cold milk
1 pkg. yellow cake mix (regular size)
1/2 C. creamy peanut butter
1 1/2 C. peanut butter chips
1/2 C. chocolate chips

Optional toppings:
Whipped cream (or Cool Whip),
sliced fresh bananas

Spray insides of crockpot with nonstick
spray. In medium bowl whisk pudding mix
& milk 2 minutes – let stand another
2 minutes until soft-set – pour into crockpot.
Prepare cake mix accordg. to pkg. directions,
add in 1/2 C. peanut butter; pour cake
batter over pudding. Cover & cook on Low
3-3 1/2 hours. Sprinkle peanut butter chips &
chocolate chips on top. Cover crockpot but
turn it off
. Let stand 15 minutes to partially
melt the chips. Serve warm with optional
toppings. Serves 12

(recipe: spicysouthernkitchen.com)

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

Our weather has been very nice- mid 70’s
most days & sunny (can’t beat that!). Hope
you are beginning to enjoy this upcoming
Summer.

Enjoy your day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Chaos sounds like the watch word for you right now.


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