Middle son took husband & I out for a birthday breakfast today (Green Apple – my choice). I have not eaten there before but know that places like that usually have good food – had a great breakfast omelet & hash browns – YUM! Son insisted he get a picture of us to ‘remember the day’ so here we are – me in all my 71 year old glory & husband in his 67 yr old glory. It was a beautiful, sunny day (SO NICE – it’s been gloomy & rainy before today) – great day to get out. You KNOW it’s a good restaurant when, at 10-something a.m. the parking lot is FULL – think we got the LAST spot! When I’m out & about I make a point of saying Hi to our local Police & Firemen – I figure they get enough ‘crap’ in their day that maybe a friendly “YAY, WATERFORD!” might make their day. We saw firemen when we first came in and policemen on our way out. On the way out there was a group of about 8 older gentlemen – you could tell they probably did this ‘breakfast’ thing regularly but one passed us as he was going to his car – he had on an old NAVY cap so I made sure to tell him “Thank you for your service!” Again – a few kind words to people who MORE than deserve it – doesn’t take but a minute and might just make their day. He was so gracious: “Thank you, young lady!” – he smiled as he went his way.
ALWAYS REMEMBER TO BE KIND
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Extraodinary Apple Lasagna
12 lasagna noodles
2 (21 oz, ea) cans apple pie filling
2 C. (8 oz) shredded Cheddar
cheese
1 C. Ricotta cheese
1 large egg, beaten
1/4 C. granulated sugar
6 T. flour
1/2 tsp. ground cinnamon
3 T. butter
6 T. light or dark brown sugar
1/4 C. quick oats
dash ground nutmeg
–
*Optional: Cool Whip,
thawed, for topping
–
Preheat oven 350 degrees F.
In large pot of boiling water cook
noodles to desired doneness; drain
& set aside. Spray a 9 X 13″ baking
dish with nonstick spray. Layer
4 noodles on bottom of dish; spread
1 can pie filling on top (slicing any
extra-thick apples); layer 4 noodles
over apples. In large bowl mix Cheddar
cheese, Ricotta cheese, egg & granulated
sugar; spread evenly over noodles & top
with remaining 4 noodles. Spoon
remaining can pie filling over noodles.
In small bowl crumble together flour,
cinnamon, butter, brown sugar & quick
oats; sprinkle over pie filling. Bake
45 minutes. Let stand 15 minutes then
slice into serving-sized pieces – serve
warm or cold. (Serve with Cool Whip
on top, if desired.)
(recipe: mrfood.com)
———————————–
Broken Lasagna with Zucchini/Tomato
Sauce
kosher salt
2 large zucchini (about 1 3/4 lb),
coarsely grated
12 oz. lasagna noodles (not the no-
boil kind) – broken into bite-sized
pieces
3 T. unsalted butter
2 C. cherry tomatoes (1 C. whole,
1 C. halved)
1/2 tsp. finely grated lemon zest
fresh ground black pepper
1/2 C. grated Parmesan cheese plus
more for topping
1 small bunch chives, cut into 1-inch
pieces
–
Bring large pot of salted water to a
boil. In a colander set over a large
bowl toss grated zucchini with 1/2 tsp.
salt. Let stand 10 minutes then gently
squeeze out excess moisture. Add
pasta to boiling water & stir vigorously
to prevent sticking. Cook until al dente
about 12 minutes. Reserve 1/2 C. cooking
water, drain pasta. Heat butter in a large
skillet over medium-high heat. Add
tomatoes & cook until blistered & slightly
softened, about 4 minutes. Stir in zucchini
& lemon zest. Cook, lightly crushing tomatoes
with a wooden spoon until zucchini is
crisp-tender, about 4 minutes. Season
with salt/pepper. Transfer zucc/tomato
mixture to a large bowl. Add pasta & cheese –
toss. Stir in half of chives & about 1/4 C.
reserved cooking water, adding more to
loosen, if needed. Season with salt/pepper
& divide among 4 bowls. Top with more
cheese & remaining chives. Serves 4
(recipe: foodnetwork.com)
——————————–
Taco Pasta Casserole
2 C. (about 5.3 oz) uncooked medium
shell pasta
1 lb. ground beef
1 (16 oz) jar taco sauce or salsa
1 (10 3/4 oz) can cream of chicken
soup, undiluted
8 oz. diced Velveeta cheese
1 C. (4 oz) shredded Mexican cheese blend
–
Preheat oven 350 degrees F.
Spray a 11 X 7″ baking dish with nonstick
cooking spray.
Cook pasta accordg. to pkg. directions. Cook
beef in a Dutch oven over medium heat until
no longer pink; drain. Stir in taco sauce, soup &
Velveeta – heat through. Drain pasta & stir into
meat mixture – transfer to prepared pan.
Sprinkle top with shredded cheese. Cover &
bake 20 minutes until cheese melts.
Serves 4
(recipe: theseasonedmom.com)
——————
Crockpot Summer Chicken
(serves 2)
2 chicken leg quarters (8 oz, ea), skin
removed
3 T. ketchup
2 T. orange juice
1 T. brown sugar
1 T. red wine vinegar
1 T. olive oil
1 tsp. minced fresh parsley
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
1/8 tsp. black pepper
2 tsp. cornstarch
1 T. cold water
–
Using a sharp knife, cut leg quarters at
the joints & place in 1 1/2 qt. crockpot.
In small bowl combine ketchup, orange
juice, brown sugar, vinegar, oil, parsley,
Worc. sauce, garlic salt & pepper – pour
over chicken. Cover & cook on Low 3-4
hours until meat is tender. Remove
chicken to a serving platter & keep warm.
Skim fat from cooking juices; transfer 1/2 C.
juices to a small saucepan & bring to boil.
Combine cornstarch & water until smooth;
gradually stir into pan & bring to a boil.
Cook & stir until thickened, about 2 minutes.
Serve with chicken – if desired, top with
fresh parsley. Serves 2
(recipe: tasteofhome.com)
————————————
Easy Pepper Steak
3 T. cornstarch
1 3/4 C. beef broth or stock
1 T. soy sauce
1/4 tsp. garlic powder (or 1 clove
garlic, minced)
1 lb. boneless beef sirloin steak,
3/4-inch thick, cut into very thin strips
1 large green or red bell pepper, cut into
2″ long strips (about 2 C.)
1 medium onion, cut into thin wedges
1 C. long grain white rice, cooked accordg.
to pkg. directions (without salt) – about
3 C.
—
In a small bowl stir cornstarch, beef broth,
soy sauce & garlic powder until mixture
is smooth. In a 10″ nonstick skillet stir-fry
bee over medium-high heat until well
browned, stirring often. (drain any fat).
Reduce heat to medium; add pepper & onion.
Stir in cornstarch mixture & cook, stirring,
until mixture boils & thickens. Serve beef
over cooked rice. Serves 4
(recipe: campbells.com)
—————————–
Spicy Italian Salad
2 hearts of Romaine lettuce, washed/
chopped
4 oz. deli ham slices, chopped
4 oz. deli sliced spicy salami, chopped
4 oz. deli sliced spicy capicolla, chopped
4 oz. deli sliced provolone cheese, chopped
1/2 C. jarred spicy sliced pepper rings,
drained
1/2 C. roasted red bell pepper strips, drained/
patted dry with paper towels
1/2 C. sliced black olives
–
Creamy Italian Dressing:
1 C. mayonnaise
2 T. zesty Italian salad dressing mix
1/3 C. white vinegar
1/4 C. grated Parmesan cheese
2 T. lemon juice
–
In a large salad bowl combine lettuce,
ham, salami, capicolla, provolone, pepper
rings, pepper strips & olives.
Combine Dressing ingredients in small
bowl & whisk until smooth; keep
refrigerated until ready to serve. Serve
salad with dressing. Serves 6
(recipe: iwashyoudry.com)
—————————–
Shrimp/Watermelon & Avocado Salad
1 lb. shrimp, cooked/peeled
4 C. watermelon, coarsely chopped
1 medium sweet white onion, thinly sliced
1/2 C. cilantro, chopped
2 jalapeno peppers, seeded,
finely chopped (optional)
2 avocados, peeled/coarsely chopped
juice of 1 lime
1 tsp. honey
3 T. olive oil
3/4 tsp. kosher salt
1/4 tsp. black pepper
–
In large bowl combine shrimp, watermelon,
onion, cilantro, jalapenos (if using) &
avocados. In separate bowl whisk lime
juice, honey, oil, salt/pepper. Pour dressing
over salad & toss gently. Set aside 10 minutes
to allow flavors to blend. Serves 4-6
(recipe: geiuskitchen.com)
————————-
Lemon Ice Box Cake
Cake:
2 boxes lemon pudding mix
1 (8 oz) tub Cool Whip, thawed
3 C. whole milk
1 (16 oz) pkg. graham crackers
Lemon Frosting:
1/2 C. (1 stick) butter, softened
2 C. powdered sugar
2 T. milk
2 T. lemon juice
–
Line a 9 X 13″ baking dish with
parchment paper or foil, cover
completely with one layer of
graham crackers (breaking some
as needed to fill gaps). In large
bowl combine pudding mix, Cool
Whip & milk; pour half of mixture
over crackers. Add another layer of
graham crackers; top with remaining
pudding mixture & one final layer
of graham crackers. In separate bowl
combine all frosting ingredients. Start
with 1 C. powdered sugar & add more
until frosting is at desired consistency.
Spread frosting evenly over cake, cover
& freeze at least 4 hours or overnight.
Remove from freezer, slice & serve.
Serves 8-12
(recipe: 12tomatoes.com)
=================
As birthdays go, this one ‘was’ kind of poopy BUT-
things are looking up greatly! My car was in the
shop (on my birthday, Tues.) so I couldn’t go anywhere;
had read all my library books – really didn’t feel like knitting.
Was going to bake myself a cake BUT we didn’t have
any frosting (sigh) – I was just in a ‘funk’ – to say I was
cranky was an understatement. I decided to get out
of that mood by doing something for someone else.
Middle son works a lot of hours and his laundry was
SUPER backed up so I got it all done (even matched up
his socks – he lives by the motto: “Life’s too short to
wear matching socks!” (drives me nuts!). Got our
laundry caught up also & made Pork steak &
Alfredo noodles for dinner – that got me in a much
better state of mind. The next day (Weds. – my Knit
Library day) another friend/knitter who lives in my
neighborhood picked me up so I didn’t miss that.
I’m not usually one for ‘feeling sorry for myself’ but
this year it hit me a bit. 71 is not a big deal, I have
lots of friends who have done that age and are going
along in life JUST FINE! Oh well – I’m OVER all the
FUNK! It’s a gorgeous day – I’m in great health, I have
lots of great friends & family that love me – WHAT’S
to be in a funk about, anyway, right?
(OR – to say to myself what I’ve said to my sons at
times: “Suck it up, Buttercup!”)
Hope you are having a GREAT (or at least GOOD)
day! Life’s too short to go around grumpy, right?
Hugs;
Pammie