That's right, the 4th of July is just days away. Our town does a bang up job (hee hee) of celebrating. We have a FANTASTIC display of fireworks, as well as a parade, events at the park, etc... Because we live about 1/2 mile from the lake and we have a school across the street from us without trees to block our view, we have a great spot to watch the display from home. Each year we are pleased to entertain family, and friends.
Of course, I've been looking recipe books over for the past week looking for some fun ideas. I have some good things lined up, I'm looking forward to it so much! I think everyone thinks about hamburgers, hot dogs or ribs on the grill. Along with that you must have some great baked beans (see post from March 26, 2008) and a salad. I think a macaroni or potato salad are easily interchanged, both favorites of mine.
The two recipes I'm posting are time tested. My mom gave me the mac salad recipe, and my Pastors wife gave me the potato salad inside scoop back in the 70's. Over the years I have tried others, but always come back to the old reliables.
GLADYS's MACARONI SALAD
1 cup macaroni shells - cook according to package directions
1/2 cup celery - diced
1/4 cup green pepper - diced
2 Tbsp onion - diced
1 tomato - diced
1 small can peas
1 cup diced ham
1/2 cup salad dressing
Combine the cooked macaroni with the vegetables, peas and ham. Stir in the salad dressing until well mixed. Taste and season with salt and pepper. Refrigerate for at least an hour before eating.
I have substituted frozen peas, because I prefer that texture. I don't always add the ham either, I've use bacon or even added diced cheese. This recipe isn't huge, if you have more people coming, double it.
VERNITA'S POTATO SALAD
8 potatoes
6 eggs
1/2 cup sour cream
1/2 cup miracle whip
1/4 cup sugar
1 tsp salt
2 Tbsp vinegar
Desired amounts of diced celery, onion and sweet pickles (optional).
Peel and boil potatoes in salted water until just tender, don't overcook! Drain and put them into a large bowl. Hard boil the eggs and peel them. You'll want to dice all but one, save that one to slice for garnish on top. If you have an egg slicer it's much easier! Add the diced eggs, celery, onion & sweet pickles to the potatoes. Combine sour cream, miracle whip, sugar, salt, & vinegar. Pour over potatoes and eggs and stir gently to combine. Transfer to a bowl, garnish with egg slices and sprinkle paprika on top. Cover tightly and refrigerate for several hours before serving.
I think this salad is better the second day. I usually don't add the pickles, but this is the original recipe so I left it in. I used 2 stalks of celery and about 1/2 of an onion.
Tuesday, June 29, 2010
Tuesday, June 22, 2010
Dippity do da, dippity ay - my oh my.....
I looked back on my blog and noticed I posted another hummus recipe last July. Something about summer eating makes me think of cool dips. I have this one waiting in the fridge to break out with our hamburgers on the grill tonight. It's perfect with bagel chips, if you haven't bought bagel chips before you really should give them a try. I like the sea salt variety, with no extra flavoring in them. They are better for you than chips and they are much more substantial to dip with.
Creamy Hummus Dip
1 16 oz can of chickpeas or garbanzo beans (same thing)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
(chopped jalapeno if you want some kick)
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Serve with pita chips. This texture reminds me of a hummus dip I ate last Fall in Denver. I think adding the liquid from the garbanzo (or chickpeas) is a great idea. I'm playing with the idea of adding a little cumin yet, I think that smoky flavor would be a good marriage. I'll give it one more taste test before I decide.
I also made some kolaches this afternoon. I'm not a proficient baker, I do OK but I get discouraged if it doesn't turn out perfect. My kolaches are taller then I would like, I squished 'em down good after they proofed, but even with the filling in they went up not out. I used a prune filling and custard, not together - they are in different rolls. What WOULD happen if I mixed them???? Hmmmm. Guess I'll wait to bake another batch when it's not 90* outside. My dough will stay in the fridge for a week. I made 12 today, more is on the way!
Creamy Hummus Dip
1 16 oz can of chickpeas or garbanzo beans (same thing)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
(chopped jalapeno if you want some kick)
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Serve with pita chips. This texture reminds me of a hummus dip I ate last Fall in Denver. I think adding the liquid from the garbanzo (or chickpeas) is a great idea. I'm playing with the idea of adding a little cumin yet, I think that smoky flavor would be a good marriage. I'll give it one more taste test before I decide.
I also made some kolaches this afternoon. I'm not a proficient baker, I do OK but I get discouraged if it doesn't turn out perfect. My kolaches are taller then I would like, I squished 'em down good after they proofed, but even with the filling in they went up not out. I used a prune filling and custard, not together - they are in different rolls. What WOULD happen if I mixed them???? Hmmmm. Guess I'll wait to bake another batch when it's not 90* outside. My dough will stay in the fridge for a week. I made 12 today, more is on the way!
Thursday, June 17, 2010
I need oatmeal....or an ark.
I've been working at a temporary job this summer, and it's and EARLY job. This week the office manager was gone, went to California with her family. Then, with all the flooding in our area our surgery scheduler was not able to make it to work the last two days. Bottom line - they have been letting the new girl (me) who knows nothing (or next to it) run the surgery center office. I've been running my but off, and stressing big time. Thank goodness tomorrow is FRIDAY - hey!
So when tension is running high I think it's important to eat something good for you, like oatmeal! I wouldn't have thought of it, but one of the nurses had a bowl of oatmeal this morning on her break and it smelled so good. I always put extra cinnamon, nuts, cranberries, etc.. in mine and it's a big treat.
Since it's hot I thought a bowl of oatmeal was not the answer. I watched Giada make these bars a couple of weeks ago on tv and they looked yummy (singing the last word). I do like granola bars, so thought this was a safe one to try. I added the cranberries for color, plus I love them.
So when tension is running high I think it's important to eat something good for you, like oatmeal! I wouldn't have thought of it, but one of the nurses had a bowl of oatmeal this morning on her break and it smelled so good. I always put extra cinnamon, nuts, cranberries, etc.. in mine and it's a big treat.
Since it's hot I thought a bowl of oatmeal was not the answer. I watched Giada make these bars a couple of weeks ago on tv and they looked yummy (singing the last word). I do like granola bars, so thought this was a safe one to try. I added the cranberries for color, plus I love them.
APRICOT OAT BARS
vegetable oil cooking spray
13 oz jar apricot preserves (about 1 1/4 cup)
8 dried apricots chopped into 1/4" pieces (about 1/3 cup)
1/3 cup dried cranberries or craisins
1 3/4 cups flour
1 cup light brow sugar, packed
1 tsp cinnamon
3/4 tsp salt
3/4 tsp baking soda
1 3/4 cups old fashioned oats
1 cup walnuts coarsely chopped
2 sticks butter, melted
1 egg room temp, beaten
1 tsp vanilla extract
Put oven rack in the center of oven. Preheat to 350*. Spray a 9x13 metal baking dish w/veg oil spray. Line the bottom and sides of the pan w/parchment paper. Spray the parchment paper with veg oil spray and set aside.
In a small bowl mix together the preserves cranberries and apricots. Set aside.
In large bowl, whisk together the flour, sugar, cinnamon , salt and baking soda. Stir in the oats and nuts. Add the butter, egg and vanilla and stir until blended well.
Using a fork or clean hands, lightly press 1/2 of the crust mixture onto the bottom of the pan. Using a spatula spread the filling over the crust leaving 1/2" border around the edge. Cover the filling with the rest of the crust mixture and gently press to flatten. Bake until light golden, about 30 min. Cool for 1 hour and cut into bars. Store in an airtight container for up to 3 days.
vegetable oil cooking spray
13 oz jar apricot preserves (about 1 1/4 cup)
8 dried apricots chopped into 1/4" pieces (about 1/3 cup)
1/3 cup dried cranberries or craisins
1 3/4 cups flour
1 cup light brow sugar, packed
1 tsp cinnamon
3/4 tsp salt
3/4 tsp baking soda
1 3/4 cups old fashioned oats
1 cup walnuts coarsely chopped
2 sticks butter, melted
1 egg room temp, beaten
1 tsp vanilla extract
Put oven rack in the center of oven. Preheat to 350*. Spray a 9x13 metal baking dish w/veg oil spray. Line the bottom and sides of the pan w/parchment paper. Spray the parchment paper with veg oil spray and set aside.
In a small bowl mix together the preserves cranberries and apricots. Set aside.
In large bowl, whisk together the flour, sugar, cinnamon , salt and baking soda. Stir in the oats and nuts. Add the butter, egg and vanilla and stir until blended well.
Using a fork or clean hands, lightly press 1/2 of the crust mixture onto the bottom of the pan. Using a spatula spread the filling over the crust leaving 1/2" border around the edge. Cover the filling with the rest of the crust mixture and gently press to flatten. Bake until light golden, about 30 min. Cool for 1 hour and cut into bars. Store in an airtight container for up to 3 days.
Monday, June 14, 2010
Monday-chicken, Tuesday-chicken, Wednesday-chicken....
We eat a LOT of chicken. Occasionally my favorite store has chicken breasts with the skin and ribs still attached at a super duper price. Last weekend only .88 a pound for the family pack! This is a great way to buy it for making chicken salad, or for casseroles because it is going to have much more flavor than buying skinless/boneless + it's a money saver. :o)
This recipe was originally for the oven, and it called for a roasting chicken. Have you priced roasting chickens lately? They are expensive! It also called for butter spread on the outside of the chicken. If you are so inclined, go for it but I decided to cut the calories. A whole 5-6 lb.roasting chicken in the oven at 425* will take 1 1/2 hours if it is trussed. Use a roasting pan and be sure to put some of the ingredients into the cavity of the chicken.
Roasted Slow Cook Chicken
3 1/2 - 4 lb chicken breasts (or other pieces)
kosher salt
fresh ground or restaurant pepper
several springs of thyme 8-10 ish
1/2 lemon
6 cloves garlic peeled
1 medium onion cut in 1/2" slices
4 carrots cut into 1" pieces
Wash the chicken and pat dry with a paper towel. Place in a slow cooker and sprinkle generously with pepper and salt. In between chicken pieces place the sprigs of thyme, garlic cloves, onion and carrots. Squeeze the lemon juice over all and cut the lemon rind in half and put that in as well. Cook the chicken for 3 hours on med high or until the juices run clear when you slice it.
This recipe was originally for the oven, and it called for a roasting chicken. Have you priced roasting chickens lately? They are expensive! It also called for butter spread on the outside of the chicken. If you are so inclined, go for it but I decided to cut the calories. A whole 5-6 lb.roasting chicken in the oven at 425* will take 1 1/2 hours if it is trussed. Use a roasting pan and be sure to put some of the ingredients into the cavity of the chicken.
Roasted Slow Cook Chicken
3 1/2 - 4 lb chicken breasts (or other pieces)
kosher salt
fresh ground or restaurant pepper
several springs of thyme 8-10 ish
1/2 lemon
6 cloves garlic peeled
1 medium onion cut in 1/2" slices
4 carrots cut into 1" pieces
Wash the chicken and pat dry with a paper towel. Place in a slow cooker and sprinkle generously with pepper and salt. In between chicken pieces place the sprigs of thyme, garlic cloves, onion and carrots. Squeeze the lemon juice over all and cut the lemon rind in half and put that in as well. Cook the chicken for 3 hours on med high or until the juices run clear when you slice it.
oo oo ah ah
I realized something awesome this weekend. I wanted to make monkey bread for breakfast, but thought it would make way to much for the two of us to eat. Then I thought, ah-ha! How about if I made a mini monkey breakfast? What took me so long to think of this!?
Monkey Bread for Two
1 tube of refrigerated biscuits
1/8 (maybe a little more) cup sugar
1 tsp cinnamon
1/3 cup brown sugar
1/3 stick margarine
chopped nuts
Cut each biscuit in 4 pieces and shake it in the sugar and cinnamon that has been mixed together. After each piece is coated, drop into a small oven safe bowl. The one I used was a Pyrex oval dish that holds just under 4 cups, round would be fine or a bread pan. Be sure to spray it with nonstick spray first!! Throw in some chopped nuts occasionally, as much as you like. Heat the brown sugar and margarine until it comes to a boil Pour over the biscuits and bake @ 350* for 20-25 min. If it's getting dark - cover loosely with foil the last part of the baking time. Immediately invert onto a plate and go for it!
Original full recipe post was February 22, 2009
Monkey Bread for Two
1 tube of refrigerated biscuits
1/8 (maybe a little more) cup sugar
1 tsp cinnamon
1/3 cup brown sugar
1/3 stick margarine
chopped nuts
Cut each biscuit in 4 pieces and shake it in the sugar and cinnamon that has been mixed together. After each piece is coated, drop into a small oven safe bowl. The one I used was a Pyrex oval dish that holds just under 4 cups, round would be fine or a bread pan. Be sure to spray it with nonstick spray first!! Throw in some chopped nuts occasionally, as much as you like. Heat the brown sugar and margarine until it comes to a boil Pour over the biscuits and bake @ 350* for 20-25 min. If it's getting dark - cover loosely with foil the last part of the baking time. Immediately invert onto a plate and go for it!
Original full recipe post was February 22, 2009
Saturday, June 12, 2010
Someone's in the kitchen
What a great weekend it has been so far! Last weekend was also stellar! On a summer time roll I think :-) !!
Last weekend was my class reunion here in Norfolk. Probably 90-ish classmates made it back to play the name game. So many people to catch up with, it was tough to find enough time to visit with everyone I wanted to. Wish it could have lasted longer. We had so much fun planning it, that I think our reunion committee is going to continue to have 'meetings'!
Last night we took a road trip with our besties Nancy & Bill. Went 20 miles to a tiny town of 52 people to eat at a chicken/fish buffet. From there went to a Kolach festival about another 40 miles down the road then back tracked 30 miles to the drive-in theater to watch the new Karate Kid! None of it was planned, we just like to take off and see where we land sometimes.
Today I was looking through some cookbooks I got for teacher appreciation week. I got 3 new ones and they are g-o-o-d. I found today's recipe that I will make again very very soon. So yummy, and much better than the version you can buy at Starbucks or other coffee places.
BISCOTTI
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup white sugar
6 Tbsp butter
1 egg
1 egg yolk
1 tsp vanilla extract
1 egg beaten
2 Tbsp sugar
1 tsp cinnamon
Preheat the oven to 325* and line a baking sheet with parchment paper.
Stir together the flour, 1 1/2 tsp cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
On a lightly floured surface divide dough into two pieces. Roll each piece into a log about 9" long and 1 1/2" wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
Bake for 25-30 min in the oven until golden and firm to the touch. Cool for 15 minutes.
On a cutting board slice each log crosswise at a diagonal into 1/2" slices using a serrated knife. Place back on the baking sheet cut side down and sprinkle with the mixture of the remaining cinnamon and sugar. Return to the oven for another 15-20 min until toasted. Cool on wire racks and store in an airtight container.
Great with coffee!
Last weekend was my class reunion here in Norfolk. Probably 90-ish classmates made it back to play the name game. So many people to catch up with, it was tough to find enough time to visit with everyone I wanted to. Wish it could have lasted longer. We had so much fun planning it, that I think our reunion committee is going to continue to have 'meetings'!
Last night we took a road trip with our besties Nancy & Bill. Went 20 miles to a tiny town of 52 people to eat at a chicken/fish buffet. From there went to a Kolach festival about another 40 miles down the road then back tracked 30 miles to the drive-in theater to watch the new Karate Kid! None of it was planned, we just like to take off and see where we land sometimes.
Today I was looking through some cookbooks I got for teacher appreciation week. I got 3 new ones and they are g-o-o-d. I found today's recipe that I will make again very very soon. So yummy, and much better than the version you can buy at Starbucks or other coffee places.
BISCOTTI
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup white sugar
6 Tbsp butter
1 egg
1 egg yolk
1 tsp vanilla extract
1 egg beaten
2 Tbsp sugar
1 tsp cinnamon
Preheat the oven to 325* and line a baking sheet with parchment paper.
Stir together the flour, 1 1/2 tsp cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
On a lightly floured surface divide dough into two pieces. Roll each piece into a log about 9" long and 1 1/2" wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
Bake for 25-30 min in the oven until golden and firm to the touch. Cool for 15 minutes.
On a cutting board slice each log crosswise at a diagonal into 1/2" slices using a serrated knife. Place back on the baking sheet cut side down and sprinkle with the mixture of the remaining cinnamon and sugar. Return to the oven for another 15-20 min until toasted. Cool on wire racks and store in an airtight container.
Great with coffee!
Subscribe to:
Posts (Atom)