Nice and quiet – strangely so…

Of all the Christmases I’ve lived through, this had to be the most ‘unusual/quiet’ one I’ve had. Middle son has moved to his girlfriend’s (plus he had to work 2-10 p.m.) so we didn’t see him at all. Youngest spent the entire day & night sleeping! Husband & I had fun in the kitchen cooking; he had the local radio station on so the house was full of ‘fun’ Christmas songs while we peeled & chopped potatoes for his Garlic Mashed Potatoes. Our original time for Christmas Dinner at oldest son’s was supposed to be 3 p.m. but he texted saying they were running late and would we mind if it was 4:30/5 p.m.? NOT AT ALL! Gave us more time! Dinner at their house was VERY small & quiet as well; her parents didn’t come (not exactly sure why – something about their new puppy couldn’t be left alone . . . that was the story at Thanksgiving also – I don’t know, just felt bad for oldest son’s girlfriend, as she would have liked to have her parents there also.) As it was it was his family (4) and husband & I (2) – let’s just say we had WAaaaaaay too much food! I made a huge spinach salad that would have fed at least 8; his Prime Rib was wonderful along with his grilled Asparagus with Balsamic Wine reduction – tons of food and (of course) we all over-ate! LOTS of leftovers for the next few days, for sure!

Lots more recipes to share – I guess I should insert here (as I do every few months) The recipes on my blog (for the most part) are NOT my recipes – at the end of the recipes is the site link for the originator of said recipe. The recipes I post are ones that sound really tasty to me and, hopefully, somewhat easy to put together, too.

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

Cookie Dough Fudge

1 stick butter, softened
3/4 C. sugar
1 tsp. vanilla
1 C. flour
1 tsp. kosher salt
1 1/4 C. mini chocolate chips,
divided
1 (14 oz) can sweetened condensed
milk
1 1/2 C. white chocolate, melted

Spray a 8 X 8″ baking pan with
nonstick cooking spray & line with
parchment paper. In large bowl using
elec. mixer, beat butter, sugar & vanilla
until smooth. Add flour & salt; beat
until combined. Stir in 1 C. mini choc.
chips. In another large bowl mix sweeten’d
cond. milk & melted white chocolate – fold
into cookie dough mixture & pour into prepared
pan – top with remaining 1/4 C. mini choc. chips.
Refrigerate until fudge is firm – about 2 hours.
Remove from pan by lifting edges of parchment
paper then cut into squares. Makes about 15
squares.

(recipe: delish.com)
——————————-
Crockpot Potato Cheese Soup
(4 ingredients!)

2 (28 oz, ea) bags frozen Potatoes O’Brien
(shredded/or diced potatoes w/ onions & peppers)
2 (32 oz, ea) boxes chicken broth
2 (10 oz, ea) cans cream of chicken soup
2 (8 oz, ea) pkgs. cream cheese, cut into
chunks.

Place potatoes, broth cream cheese chunks
& soup in crockpot. Stir, cover & cook on High
2 hours (or Low 3 hours). Stir well before
serving. Serves 12-15 (generously)

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

Greek Feta Dip

12 oz. feta cheese
1 C. Greek yogurt
1 (8 oz) pkg. cream cheese,
softened
1/4 C. olive oil, plus more
for drizzling
juice & zest of 1 lemon
kosher salt
pinch crushed red pepper flakes
2 T. freshly chopped dill,
plus more for garnish
1/2 C. chopped cucumber
1/2 C. halved cherry tomatoes

Pita chips, for dipping

In large bowl using elec. mixer, beat
feta cheese, Greek yogurt, cream cheese,
oil, lemon juice & zest until fluffy & combined.
Season with salt & red pepper flakes; stir in dill.
Transfer dip to a serving bowl & top with chopped
cucumber, tomatoes, dill & a drizzle of oil. Serve
with pita chips. Serves 8

(recipe: delish.com)
——————————

Bundt Cake Breakfast

1 C. cooked/diced ham
2 c. tater tots, still frozen
12 eggs, whisked
1 can (8) Pillsbury Grands biscuits,
diced – still raw dough
2 C. shredded Cheddar cheese
1/4 C. milk

Preheat oven 400 degrees F.
Spray a bundt pan with nonstick
cooking spray. Mix all ingredients
together & pour into prepared pan.
Bake 45 minutes; remove from oven
& lay a serving plate on top of Bundt
pan. Invert pan so that breakfast is
now on the serving plate. Serve warm.

NOTE from poster: you can use any meats
or veggies; the key is not to add too much
bread – tater tots add just the right amount
of potatoes – they shred up & you would
think they were hash browns without making
it dense.

(recipe: americantimesfood.com)


Chicken Pot Pie SOUP!

3 chicken breasts, cut into small
chunks
3 carrots, peeled/chopped into
chunks
3 medium potatoes, peeled/chopped
small chunks
2 stalks celery, chopped
pinch salt/pepper
2 sprigs fresh thyme (or 1 tsp. dried)
3 1/2 C. chicken stock OR (3 1/2 C. water +
3 bouillon cubes)
3 T. unsalted butter
1 large onion, finely chopped
1/2 C. minus 1 T. flour
1 1/4 C. milk
juice of 1 lemon
1 small bunch fresh thyme

In large pot add chicken, carrots,
potatoes, celery, salt/pepper,
thyme & stock – bring to boil &
allow to simmer 15 minutes –
turn off heat. When nearly cooked,
in another saucepan add butter &
onions – heat on medium heat – cook
5-6 minutes until soft. Add flour into
onions & stir to form a creamy paste,
cook, stirring, 1 minute then add a
ladle of stock from chicken broth
(try to get mostly stock, not chicken/
veggies). Whisk, adding stock, until
you have ladled out most of stock
from chicken pan (leaving chic &
veggies behind). Pour milk into sauce
mixture; heat through while stirring
with whisk. (Sauce should thicken slightly
as it’s heating). Once sauce is almost
boiling (do NOT let it boil); pour it back
into pan with chicken & veggies. Bring
heat to almost boiling & add in half of
lemon juice – stir & taste – add rest of
lemon juice if needed. Season with salt/
pepper & top with a sprig of fresh thyme
before serving. Serves 5-6

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

Cheesy Mushroom & Broccoli
Casserole

3 T. butter
2 T. flour
1/2 lb. Shiitake or Baby Bella
mushrooms, sliced
1/4 C. onions, chopped
2 cloves garlic, finely chopped
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 C. heavy cream
1/2 C. chicken stock
1 (10 oz) box frozen chopped
broccoli, thawed/drained
2 C. shredded Cheddar-Monterey
Jack blend cheese
3 C. cooked rice
salt/pepper

Preheat oven 425 degrees F.
Butter a 1 1/8 qt. oval casserole
dish. In large pot, melt 3 T. butter
& flour over medium heat until
golden in color, making a quick
roux. The roux should resemble
the color of peanut butter. Add
mushrooms, onion, garlic, garlic
powder, cayenne pepper, heavy
cream & chicken stock. Add
broccoli, 1 C. cheese & rice.
Season with salt/pepper, to
taste. Pour into prepared dish &
top with remaining cheese. Bake
until cheese is melted & golden,
about 20 minutes.
Serves 6-8

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

Tomato & Shrimp Pasta

1 lb. medium shrimp, peeled/deveined
8 oz. spaghetti, uncooked (or any pasta
you desire)
1 clove garlic, finely minced
4 medium tomatoes, cored/seeded &
cut into 1″ pieces
2 T. coarsely chopped fresh basil
3 T. olive oil, divided
1/2 C. shredded Parmesan cheese
pinch red pepper flakes
salt/pepper, to taste

Cook pasta accordg. to pkg. directions;
drain. Heat 1 T. oil in large, deep skillet.
Add shrimp & garlic – cook until shrimp
turns pink. Add tomatoes, basil, remaining
2 T. oil, pepper flakes, salt/pepper. Toss,
gently heating tomatoes but not cooking
them. Remove from heat & toss in cheese.
Serves 4

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

Chunky Monkey Brownies

2 C. flour
1 1/2 C. brown sugar, packed
1/2 C. granulated sugar
2 sticks (1 C.) unsalted butter, softened
2 large eggs
1/4 tsp. salt
2 tsp. vanilla
1/2 C. banana (mashed with a fork-
about 1 medium)
10 oz. Hershey’s semi-sweet chocolate
baking melts (or 12 oz. semi sweet
chocolate chips)
1/4 C. chocolate chips (for topping)

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
cooking spray. In a bowl mix butter, eggs,
sugars, salt & vanilla using elec. mixer
until well mixed. Stir with a wooden spoon
to combine:flour, mashed banana & baking
melts/chips; spread into prepared pan &
smooth top evenly Sprinkle choc. chips
on top. Bake 30-40 minutes until lightly
golden brown & a toothpick inserted in
center comes out clean. Cool completely
in pan before cutting into bars.

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

Candied Pecans
(6 qt. or larger crockpot)

2 egg whites
1 T. vanilla
1 3/4 C. sugar
1 3/4 C. brown sugar
1 T. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 lb. whole pecans

In small bowl whisk egg whites &
vanilla until very frothy (may take
a minute or two). In medium bowl
add sugars, cinnamon, nutmeg & salt
stir until combined. Place pecans in
a large bowl; pour egg whites over &
stir until pecans are evenly coated. Pour
over sugar mixture & stir until pecans
are coated. Spray insides of crockpot
with nonstick cooking spray – add nuts.
Cover & cook on Low for 3 hours,
stirring every 20 minutes. When cooking
time is done, pour nuts onto a baking
sheet lined with waxed or parchment
paper. Cool for 30 minutes before storing
or packaging in bags. Serves 20

(recipe: themagicalslowcooker.com)
================

Our weather, once again, is acting very
unlike Winter in Michigan (which I, personally,
am LOVING!) It snowed just a tad yesterday
(Christmas Day) and my oldest son was
ecstatic – he & his oldest son (12) LOVE to go
snowboarding in the winter – however –
the snow all melted! Today it got up to 45
degrees F.!!! YAY! (I’ve lived in good old
Michigan all my life so I KNOW this will
not be the end of snow for us – just hoping
we don’t really bad snowfalls (has happened
in years past) – will just have to wait & see.

Hope your holiday went very well and you
were able to enjoy time with friends/family,
some good food and great company.

Hugs;

Pammie

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One CommentLeave a comment

  1. We did indeed share Christmas Eve with family and food. Christmas day Cindy and David went to his mother’s home and I was alone with the zoo. Yesterday I was under the weather but today I’m up and rearing.


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