Thursday thoughts –

Nothing special going on today – YAY! Yesterday was busy with the first of two funerals this week – nice to see family we hadn’t seen in a long time. I got to see one cousin’s husband I haven’t seen in probably 30 years! He’s from Morocco and lives in Las Vegas – great person; he kept saying: “We need to go out to dinner soon!” They will be here until Sunday so maybe that will happen! Today is moderately warm mid 70’s but overcast – supposed to be high 86 today. I ‘should’ go to the library & return/check out some books plus pay our Summer Taxes (building is in same complex) – we’ll see … depends on how motivated I feel!

Lots more very interesting Summer recipes coming in so here ya go:

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

Buttermilk Blueberry Breakfast
Cake

1/2 C. (8 T.) unsalted butter,
room temp
zest from 1 large lemon
1 egg, room temp.
1 tsp. vanilla
2 C. flour (set aside 1/4 C. for later)
2 tsp. baking powder
1 tsp. kosher salt
2 C. fresh blueberries
1/2 C. buttermilk
1-2 T. sugar, for sprinkling

Preheat oven 350 degrees F.
Spray 9″ square baking pan with
nonstick cooking spray & line
with parchment paper. In bowl,
using elec. mixer, cream butter
with lemon zest & 3/4 C. plus
2 T. sugar untl light & fluffy. Add
egg & vanilla; beat until combined.
Toss blueberries with 1/4 C. flour
then whisk remaining flour, baking
powder & salt together in another
bowl. Add flour mixture to batter,
a little at a time, alternating with
buttermilk (leave excess flour from
blueberry bowl behind). Fold in
blueberries using a spatula. Spread
batter into prepared pan; sprinkle
top with 1-2 T. sugar. Bake 35-45
minutes. Check with a toothpick
for doneness. If necessary, return
pan to oven for a couple more
minutes.

NOTE: Baking for as long as 10
minutes more might be necessary
if you’re using a smaller pan like
an 8 X 8″.  Let cool at least 15
minutes before cutting. Serves 16

(recipe: alexandracooks.com)
—————————–
Turkey/Tomato/Zucchini Casserole


1 lb. ground turkey breast (or ground
chicken/ground beef)
1 small onion, diced
1 T. minced garlic
salt/pepper, to taste
1 lb. zucchini (about 3 small),
diced
1 C. cooked brown rice
1 (14.5 oz) can Italian-seasoned
diced tomatoes, drained
1 T. Italian seasoning
1/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet heat 2 tsp. olive oil over
medium-high heat. Cook turkey,
onion & garlic until no longer pink;
drain & season with salt/pepper. Stir
in zucchini & cook over medium heat
5 minutes more. Stir in rice, tomatoes,
Ital. seasoning & Parm. cheese – pour
mixture into prepared dish. Top with
Mozz. cheese & bake, uncovered,
20-25 minutes until cheese melts &
casserole is bubbly. Serves 4

(recipe: theseasonedmom.com)
——————————

Bacon-wrapped Asparagus Bundles
(oven or grill)

1 1/2 lb. asparagus spears, trimmed
4-5 inches long tips
olive oil, for drizzling
few grinds black pepper
4 slices bacon or pancetta
chopped chives or scallions,
(optional garnish)

Preheat oven 400 degrees F.
Lightly coat asparagus in olive
oil & season with black pepper.
COUNT spears & divide the total
number by four – gather that
number of spears & use a slice
of bacon to wrap the bundle.
Secure the spears together with
cooking twine – repeat with
rest of spears/bacon. (Serves 4)

OVEN:
Place bundles on slotted
broiler pan & bake 12 minutes

GRILL:
Place bundles on hot grill &
cover; cook 10-12 minutes until
bacon is crisp & asparagus bundles
are tender.

(recipe: foodnetwork.com)
——————————-
Cheesy Chicken/Tomato/Mushroom
Casserole

2 lb. chicken breast, diced into
1″ pieces
2 (4 oz, ea) cans sliced mushrooms,
drained/rinsed
2 C. shredded mozzarella cheese
1 (14 oz) can diced tomatoes with
juices
1 C. chicken broth
1/8 tsp. black pepper
1/4 C. sliced green onion (garnish)
1 T. fresh chopped parsley (garnish)
1 T. olive oil

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking dish
with nonstick cooking spray. Add 1
T. oil to a skillet; season chicken
breast with salt/pepper then saute
on medium heat on both sides.
Transfer chicken to prepared dish.
Scatter mushrooms & tomatoes over
top of chicken pieces; pour broth
over both. Top with shredded cheese.
Cover with foil & bake 30 minutes.
Remove foil & continue baking
5 minutes until cheese is golden on top.
Garnish with optional garnishes.
Serves 4-6

(recipe: 12tomatoes.com)
——————————-

Couscous Chicken Salad

Dressing:
1/3 C. olive oil
2 T. white balsamic vinegar
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper

Salad:
2 large boneless/skinless chicken
breasts, cooked/sliced into 1″ pieces
1 1/3 C. whole wheat Israeli couscous,
also known as pearl couscous
1 T. olive oil
2 C. water
1/2 tsp. salt
2 C. packed spinach, coarsely chopped
or torn
2 C. packed arugula, coarsely chopped
or torn
18 oz. (about 3 C.) grape tomatoes/cherry
tomatoes or baby heirloom tomatoes, red &
yellow, halved
1 red bell pepper, seeded/sliced thin
1/2 C. chopped flat leaf parsley
6 button mushrooms, sliced
4 oz. crumbled feta cheese

Dressing:
Whisk olive oil, balsamic vinegar, paprika,
salt/pepper in small bowl.

Salad:
In large saucepan over medium-high heat
place 1 T. olive oil. Add couscous, stirring
frequently, cook until lightly golden,
about 4-5 minutes. Add water & salt –
bring to boil. Reduce heat to medium-low,
cover & simmer until water is absorbed,
about 10 minutes. In large bowl combine
spinach, arugula, tomatoes, red pepper,
parsley & mushrooms – add Feta cheese
but do not yet mix. Add couscous. Whisk
dressing to thoroughly combine ingredients
again & pour over couscous.
NOW – mix everything together, allow the
heat of the couscous to warm the dressing
& slightly melt the cheese. Serves 4-6

NOTE: poster said they sliced the chicken
breast in half lengthwise to have 2 thinner
breasts – she grilled hers on a George
Foreman grill

(recipe: 365daysofbakingandmore.com)
————————————–

Fresh Vegetable Salad

Dressing:
1/2 C. sour cream
1/4 C. mayonnaise
2 T. white wine vinegar
2 T. finely seeded/diced jalapeno pepper
1 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
4 ears yellow corn, cooked/cooled &
cut off cob
2 large tomatoes, seeded/chopped
6 stalks celery, chopped
1 cucumber, chopped
1/2 red onion, finely chopped

In medium bowl whisk all dressing
ingredients together until smooth.
Set aside to let flavors marry while
preparing salad.

In large bowl mix all veggies together;
pour dressing over veggies & gently
mix together until well combined. Serve
immediately. Serves 8-12

(recipe: whitelightsonwednesday.com)
———————————

Cherry Cheesecake Dip

1 (8 oz) pkg. cream cheese,
room temp.
1 (8 oz) tub Cool Whip,
thawed
1/2 of (7.5 oz) jar marshmallow
creme
2 C. cherry pie filling
1/2 tsp. vanilla

Dippers:
chocolate or Nilla wafer cookies or
graham crackers

In large bowl cream cream cheese &
marshmallow creme 2-3 minutes until
blended & smooth; mix in vanilla. Gently
fold in Cool Whip until incorporated.
Spread mixture in even layer in 8 or 9″
square baking dish – smooth top evenly
then top with cherry pie filling – smooth
top. Use cookies or graham crackers as
dippers.
Serves 6-8

(recipe: 12tomatoes.com)
———————————–

Brown Rice & Apple Salad

6 C. cooked brown rice
2 Granny Smith apples, cored/diced
2 red bell peppers, seeded/diced
3-4 green onions, whites removed &
thinly sliced
1/4 C. parsley, finely chopped
2-3 T. fresh lemon juice (1 large or
2 medium lemons)
5 T. apple cider vinegar
1/4 C. vegetable oil
salt/pepper, to taste

Combine all ingredients in large bowl
& stir to combine until everything is
mixed & well coated with dressing.
Season with salt/pepper & stir to
combine. Serve at room temperature
or chilled. Serves 6-8

(recipe: breadboozebacon.com)
———————————–
Sweet & Sour Squash Salad

3/4 C. sugar
1/2 C. cider vinegar
1/4 C. olive oil
2 T. ranch salad dressing mix (dry)
1/4 – 1/2 tsp. black pepper
1/8 tsp. salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash,
thinly sliced
2 ribs celery, chopped
1 C. chopped red onion
1/2 C. seeded/chopped green bell
pepper
1/2 C. seeded/chopped red bell
pepper

Dressing:
In bowl whisk first 6 ingredients
until sugar is dissolved. Place
vegetable in a large bowl; toss
with dressing. Refrigerate, covered,
until cold. Serve using a slotted
spoon. Serves 6

(recipe: tasteofhome.com)
—————————

Crockpot Cream Soda Poke Cake
(using removable crock)

1 box white cake mix & ingredients
to prepare it – prepare cake batter*
1 (12 oz) bottle Cream Soda (or Big Red)
small pkg. strawberry Jell-O
1 (8 oz) tub Cool Whip, thawed
1 small box instant vanilla pudding

Lightly spray insides of 6-qt. crockpot with
nonstick cooking spray. *Pour prepared
cake batter into crockpot. Place 3-4 paper
towels under lid; cover & cook on High
1-2 hours. Test if done using a wooden
toothpick inserted in center – if it comes
out clean, cake is done. Remove crock from
base & let cake cool.
When cake has cooled, poke holes in cake
using a toothpick. Mix together cream soda
(or Big Red) with powdered strawberry
Jell-O – evenly pour over cake. In a different
bowl, mix Cool Whip & dry pudding mix –
spread over top of cake evenly.

NOTE: You can serve immediately (Poster
says she thinks it’s best chilled first).

(recipe: recipesthatcrock.com)

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

Hope you’re enjoying your day – stay
healthy!

Hugs;

Pammie

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One CommentLeave a comment

  1. There is always some good in death. Not a time for joy but a time to get together with friends and family that you haven’t seen for a long while.


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