Happy Friday!

Hope your day is going well – mine started out just fine, thank you! Made breakfast (eggs & toast) for the family – any more, a meal together is a rarity around here! Everyone’s going their own way – to work, out, etc. so that was a bit of a treat to eat together. It’s a rather ‘blah’ day – gloomy & a little chilly 42 degrees F. with big chance of showers/thunderstorms today & tomorrow. That’s OK – we need rain for the Spring flowers, right? I’m thinking of delivering some items to St. Vincent de Paul, just because the boxes have been hanging around here for months, but I might just choose to stay in & knit – who knows?

Mother’s Day is fast approaching so I thought I’d try to post some interesting recipes for you that might be used for a Brunch or Dinner – see what you think:

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Cherry Chocolate Cake

1 box Devil’s Food Cake mix
1 small box instant chocolate
pudding mix
1/3 C. flour
1 1/2 C. water
1/2 C. oil
4 eggs
1 tsp. almond extract
1 can sweetened condensed milk
1 can cherry pie filling
1 (12 oz) tub Cool Whip, thawed
1 C. chocolate chips
1 C. sliced almonds, toasted

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl add cake mix (dry),
pudding mix & flour – stir to
incorporate. Add eggs, water &
almond – using elec. mixer beat on
Low 1 minute (scrape sides of bowl).
Beat on Medium speed 3-4 minutes
until batter is glossy & smooth; pour
batter into prepared pan & spread
to even top. Bake 35-40 minutes
until a toothpick inserted into center
of cake comes out clean. Remove
from oven & IMMEDIATELY poke
holes all over top of cake using the
end of a wooden spoon. Drizzle
sweetened condensed milk all over
top of cake filling all holes. Let cool
to room temperature. Toss almonds
in a medium skillet & cook over
medium heat, stirring frequently,
until golden brown – allow to cool.
Once cake has cooled, spread pie
filling on top; spread Cool Whip over
pie filling & sprinkle top with chocolate
chips & almonds. Cover & chill at least
1 hour before serving.
Serves 12

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

Cheddar-crusted Chicken/Broccoli
Casserole

2 T. butter
1/2 C. flour
3 C. chicken broth
1 C. Half & Half
1 tsp. honey mustard
salt/pepper
2 C. cooked rice
3 C. cooked (rotisserie) chicken,
chopped
3 C. steamed broccoli
2 C. sharp Cheddar cheese, divided
20 butter crackers (Ritz type), crushed

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In deep skillet melt 2 T. butter;
add 1/2 C. flour & stir to form
a roux (paste). Add chicken broth,
Half & Half, honey mustard & salt/
pepper – stir & bring to boil. It
should thicken up once boiled
1-2 minutes – keep stirring. Remove
from heat & add cooked rice, chicken
& broccoli*. Add 1 C. Ched. cheese &
stir to combine (taste & adjust salt/
pepper). Pour mixture into prepared
dish & top with 1 C. shredded Ched.
cheese. Sprinkle crushed crackers
on top. Bake 20-25 minutes until
heated through & top is golden
brown. Serves 8

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

Linguine with Shrimp & Lemon Oil

Lemon Oil:
1/2 C. olive oil
1 lemon, zested

Pasta:
1 lb. linguine pasta
2 T. olive oil
2 shallots, diced
2 cloves garlic, minced
16 oz. frozen shrimp
1/4 C. lemon juice (about 2
lemons)
1 lemon, zested
1 tsp. salt
1/2 tsp. black pepper
3 oz. arugula (about 3 packed
cups)
1/4 C. chopped fresh flat-leaf
parsley

Lemon oil:

Combine olive oil & lemon zest in
small bowl.

Pasta:

Cook pasta accordg. to pkg. directions
for al dente (about 8-10 minutes). Drain,
reserving 1 C. cooking water.
In large, heavy skillet warm olive oil over
medium heat. Add shallots & garlic – cook
2 minutes. Add shrimp & cook about 5
minutes, until pink. Add cooked pasta,
lemon juice, lemon zest, salt/pepper –
toss to coat. Turn off heat & add argula.
Using a mesh sieve, strain lemon zest
out of reserved lemon/olive oil – add
oil to pasta. (zest can be discarded). Add
some of cooking water to pasta mixture
to reach desired consistency. Add chopped
parsley & toss to combine. Serve
immediately. Serves 4-6

(recipe: foodnetwork.com)
——————————–

Baked Seafood Stuffed Avocados

4 avocados, sliced in half length-
wise/pitted
8 oz. cooked shrimp, chopped
3 1/4 oz. crab (flaked/cooked)
1 C. shredded Cheddar cheese
1/2 C. onion, finely diced
2 eggs, beaten
2 T. fresh parsley, chopped
1 T. lemon juice
1/4 tsp. seafood seasoning (like
Old Bay)

Preheat oven 350 degrees F.
In large bowl combine chopped
shrimp, crab, Cheddar cheese,
onions, parsley, seafood seasoning,
lemon juice & eggs – mix well. Spoon
mixture equally on top of each
avocado half (you might have a little
extra filling left) Place in 9 X 13
baking dish without tilting avocados.
Bake 25 minutes until heated through.
Serve immediately. Serves 8

(recipe: yummly.com)
——————————-

Garlic Parmesan Shrimp Scampi Pasta

8 oz. linguine pasta
1 tsp. crushed red pepper flakes
1 tsp. cajun seasoning
1 T. olive oil
1/4 C. white wine (OR) chicken stock
1/4 C. freshly squeezed lemon juice
4 T. salted butter
1 lb. medium shrimp, peeled/deveined
6 cloves garlic, grated
salt/black pepper, to taste
zest of 1 lemon
2 T. chopped fresh parsley
1 C. freshly grated Parmesan cheese

In large pot of boiling salted water, cook
pasta accordg. to pkg. directions; drain
well. In large, deep skillet, melt butter over
medium-high heat. Add shrimp, cajun
seasoning, olive oil, garlic & red pepper flakes.
Stir occasionally until fully cooked, about
3 minutes. Stir in wine/chicken stock, fresh
lemon juice – season with salt/pepper. Lower
heat to simmer; remove from heat & stir in
pasta, lemon zest, HALF cup Parm. cheese –
mix until fully incorporated. Top with last
1/2 C. Parmesan cheese & chopped parsley.
Serve immediately.

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

Pineapple BBQ Chicken

1 lb (4 oz, ea) boneless skinless
chicken breasts
salt/pepper, to taste
1/2 C. honey BBQ sauce (or your
favorite), divided
1 (20 oz) can pineapple chunks,
drained
1/2 T. olive oil

Season chicken breasts with salt/
pepper. Spray a baking dish with
nonstick spray & arrange chicken
in dish. Top with 1/3 of BBQ sauce &
rub it in. Top with pineapple chunks &
cover with plastic wrap. Refrigerate 30
minutes – 2 hours. When ready to bake,
Preheat oven 400 degrees F.
Remove plastic wrap, drizzle olive oil
over chicken & bake, uncovered, 40
minutes until chicken’s internal
temperature reads 165 degrees F.
Remove from oven & serve. Serves 4

(recipe: diethood.com)
——————————

Butter Crumb Asparagus

2 oz. day-old bread, crusts
removed (or 4 half-inch thick
baguette slices)
1 1/2 T. unsalted butter
1/4 tsp. chopped fresh thyme leaves
kosher salt
1 1/2 lb. asparagus, trimmed
1 T. olive oil
1 1/2 tsp. fresh lemon juice

Heat oven 250 degrees F.
Place oven rack in center of oven.
Place bread in food processor &
pulse until coarse crumbs – spread
crumbs on a rimmed baking sheet &
bake until they’re dry & lightly crisped,
about 20 minutes. Let cool then grind
again in processor to get a scant 1/4 C.
fine crumbs.
Melt butter in a skillet over low heat; add
breadcrumbs & thyme. Cook slowly,
stirring often, until crumbs are deep golden
brown, about 18 minutes. Season with
1/8 tsp. salt & let cool (they will crisp as
they cool.)

Raise oven temperature to 450 degrees F.
Place asparagus on a baking sheet in single
layer & drizzle with olive oil. Using your
hands, toss spears to coat evenly with oil.
Season with 1/2 tsp. salt. Roast until spears
are tender & lightly blistered, 12-14 minutes
for medium. Transfer to serving platter &
sprinkle with lemon juice & top with
breadcrumbs. Serve immediately.
Serves 6

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

Best Cucumber Salad Ever

2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 T. vinegar or lemon juice
2 T. sour cream or plain yogurt
salt/pepper, to taste
1/2 tsp. sugar
1 tsp. chopped fresh dill

In large bowl mix cucumbers &
onions together. In another covered
bowl (or a jar with a lid) mix rest
of ingredients & stir or shake to
incorporate. Pour over cumber
mixture & chill until very cold.

(recipe: 1krecipes.com)
———————————-

Chicken Tortellini Salad

1 (20 oz) pkg. fresh/frozen or
dried cheese tortellini
1 C. sour cream
1 C. mayonnaise
1 (1 oz) pkg. dry ranch salad
dressing mix
1 (10 oz) pkg. cooked, sliced
chicken (OR) 2 C. leftover
cooked chicken
1 (12 oz) jar sliced, roasted
red peppers, drained
6 scallions, thinly sliced
1/4 C. fresh chopped basil

Cook tortellini accordg. to pkg.
directions; drain/rinse with cold
water & drain again. In large bowl
combine sour cream, mayonnaise &
dry ranch dressing mix – mix well.
Add tortellini, chicken, roasted peppers,
scallions & basil – toss until well combined.
Serve warm (or) cover & chill until ready
to serve. Serves 6

(recipe: mrfood.com)
————————————
Crockpot Pecan Pie

1 refrigerated pie crust
3 eggs
1 C. sugar
2/3 C. dark corn syrup
1/3 C. melted butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 C. chopped pecans (or a combination
of chopped & whole)

vanilla ice cream – for serving

Spray insides of crockpot with nonstick
spray. Place pie crust in crockpot & mold
it to fir the shape of the crock. Stir
remaining ingredients together (except nuts),
until well mixed. Stir in nuts (you can reserve
some for sprinkling on top). Pour
filling into pie crust. Gently place reserved
nuts on top of filling. Cover & cook on
High 2 1/2 – 3 hours. Serve warm with
vanilla ice cream (if desired).  Serves 6

(recipe: spicysouthernkitchen.com)

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

Have a wonderful day!

Hugs;

Pammie

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One CommentLeave a comment

  1. Happy Mother’s day to you


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