It sure is hard to believe summer is almost over. School is starting. Football season is here! Time to start the cooler weather.
My world was turned upside down...I lost my one big dog. He was a friend, confidante and constant companion. He hung on and on, but he did die a natural death at home with me by his side.
Now it is time to turn over a new leaf....my little guy and I are off for places known and unknown. We are taking a trip to Frankenmuth, MI next month. Then who knows where to next.
I am stamping now and ordered a Cuttlebug..I anxiously await its arrival.
Here is a quick dinner......for those days you want to hurry up ......
Garlic lemon shrimp
1 lb. uncooked large shrimp, peeled & deveined 2 Tbsp. olive oil
3 sliced cloves garlic 1 Tbsp. lemon juice
1 tsp. ground cumin 1/4 tsp. salt
2 Tbsp. minced fresh parsley Hot cooked pasta or rice
In a large skillet, saute shrimp in oil for 3 mins. Add garlic, lemon juice, cumin & salt; cook & stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice.
Approx. cook time is 20 mins. Serves 4.
Quick and easy and delicious. Enjoy. I will post some of my cards next time and tell you of my travels. Till then.....have fun!!!
Wednesday, August 26, 2009
Sunday, August 16, 2009
MMMM it's chicken
Hi all. It sure is hot here in OH. We finally have the summer here and most of you are looking for the fall. Hot weather and I do not go well together, but I just try and find a cool spot and stay there. And cooking.....you hate to turn on the oven. Here's a low carb meal that you cook on the stovetop. Hope you like it.....Cilantro-Lime Chicken
1 lb. boneless chicken breats 2 sm. onions
1 large lime 2 Tbs. canola oil
1 or 2 sm green or red jalapeno peppers, seeded and sliced* 1 sm. piece fresh ginger (1" long) peeled and thinly sliced 2 Tbs. fresh cilantro, chopped
2 Tbs. reduced sodium soy sauce 1-2 tsp. sugar
Hot cooked rice or flour tortillas (optional)
*Jalapeno peppers can sting and irritate the skin, so wear rub ber gloves when handling peppers and do not touch your eyes.*
Cut chicken breast half into 8 pieces. Cut each onion into 8 wedges. Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime, measure 2 Tbs. juice. Set aside. Heat wok or large skillet over medium-high heat 1 min. or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeno and ginger; stir-fry about 3 mins. until chicken is no longer pink in center. Reduce heat to medium. Add onions; stir fry 5 min. Add lime peel, juice and chopped cilantro; stir-fry 1 min. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortilla; if desired. Makes 4 servings. (216 calories; 8 g total fat; 7 g carbs.; 66 mg chol.; 1 g fiber; 1 g sat. fat; 28 g protein; 313 mg sodium; 35% cal. from fat--exchanges--3 lean meat; 1 vegetable)
There you go. I don't put in jalapeno--i don't like the heat. I add green or red pepper strips for color. Hope you enjoy this for a hot summer dinner or lunch.
Take care until I write again..........
1 lb. boneless chicken breats 2 sm. onions
1 large lime 2 Tbs. canola oil
1 or 2 sm green or red jalapeno peppers, seeded and sliced* 1 sm. piece fresh ginger (1" long) peeled and thinly sliced 2 Tbs. fresh cilantro, chopped
2 Tbs. reduced sodium soy sauce 1-2 tsp. sugar
Hot cooked rice or flour tortillas (optional)
*Jalapeno peppers can sting and irritate the skin, so wear rub ber gloves when handling peppers and do not touch your eyes.*
Cut chicken breast half into 8 pieces. Cut each onion into 8 wedges. Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime, measure 2 Tbs. juice. Set aside. Heat wok or large skillet over medium-high heat 1 min. or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeno and ginger; stir-fry about 3 mins. until chicken is no longer pink in center. Reduce heat to medium. Add onions; stir fry 5 min. Add lime peel, juice and chopped cilantro; stir-fry 1 min. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortilla; if desired. Makes 4 servings. (216 calories; 8 g total fat; 7 g carbs.; 66 mg chol.; 1 g fiber; 1 g sat. fat; 28 g protein; 313 mg sodium; 35% cal. from fat--exchanges--3 lean meat; 1 vegetable)
There you go. I don't put in jalapeno--i don't like the heat. I add green or red pepper strips for color. Hope you enjoy this for a hot summer dinner or lunch.
Take care until I write again..........
Tuesday, August 11, 2009
Summer is gone?
Wow, I cannot believe it is already August. Where has the summer gone to? We did have cool weather here in Ohio, but now we have the hot muggy weather of August. Tomatoes are ripening, zucchini, cukes, corn, and I have pears are all starting to ripen up. So, today I am giving you a recipe for Zucchini Bread. It is really tasty. Hope you enjoy it. I promise not to be off for too long like this time. I just have had a bad month. So here is the recipe:
3 c. flour 2 tsp. baking soda 1/2 tsp. salt
1/2 tsp. baking powderr 1 tsp. cinnamon 3 eggs
2 c. sugar 1 c. vegetable oil 2 tsp. vanilla 2 c. grated zucchini 1 can crushed pineapple (3 oz. drained.) 1 c. chopped nuts
Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon together. Set aside. Beat eggs til light, add sugar, oil and vanilla. Beat til creamy. Add zucchini and pineapple. Add dry ingredients and mix. Add nuts. Spoon batter into two greased, floured loaf pans. Bake for 45-50 mins. at 350. Cool 15 mins. before removing from pan. Finish cooling and enjoy.
Happy August 11th!
3 c. flour 2 tsp. baking soda 1/2 tsp. salt
1/2 tsp. baking powderr 1 tsp. cinnamon 3 eggs
2 c. sugar 1 c. vegetable oil 2 tsp. vanilla 2 c. grated zucchini 1 can crushed pineapple (3 oz. drained.) 1 c. chopped nuts
Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon together. Set aside. Beat eggs til light, add sugar, oil and vanilla. Beat til creamy. Add zucchini and pineapple. Add dry ingredients and mix. Add nuts. Spoon batter into two greased, floured loaf pans. Bake for 45-50 mins. at 350. Cool 15 mins. before removing from pan. Finish cooling and enjoy.
Happy August 11th!
Friday, June 26, 2009
Didn't think I could do it
Hi there.
Well, today I did something new. I went to a class and made two cards. I had a really good time and a good instuctor, my cousin RoseAnn. But RoseAnn and I have a good time every time we get together. We have been on our little trips together and just had a lot of fun.
Going to take another one of her classes next month. Cannot wait.
By now everyone has heard the bad news of Farrah Fawcett and Michael Jackson's deaths. Wow, what tragedies.
Hope all is well in your world. Take care. Until we meet here again......
Well, today I did something new. I went to a class and made two cards. I had a really good time and a good instuctor, my cousin RoseAnn. But RoseAnn and I have a good time every time we get together. We have been on our little trips together and just had a lot of fun.
Going to take another one of her classes next month. Cannot wait.
By now everyone has heard the bad news of Farrah Fawcett and Michael Jackson's deaths. Wow, what tragedies.
Hope all is well in your world. Take care. Until we meet here again......
Saturday, June 20, 2009
It's Father's Day
Hi again. Happy Father's Day to all the Fathers out there. Tonite
I wanted to tell you about a recipe that my dad liked and so did
my husband. Gram made it a little differently, but my husband
liked my way. I did not like these at all growing up and even
when I made them for my husband, I ate something else. So
here are the Stuffed Peppers I made:
1 1/2 Lbs. ground beef 1 bag Minute Rice cooked
1 medium diced onion Salt & pepper to taste
2 cans of tomato soup garlic powder to taste
4 or 5 green, red or yellow peppers cleaned
Mix together the ground beef, the diced onion, the cooked rice after it cools, salt and pepper, and garlic powder. Wash and dry your peppers, cut off just the tops and scoop out the seeds and the fibrous part of the pepper, making sure to keep it in tact. Stuff the pepper with the beef and rice mix. Put top on and place in large heavy bottom kettle standing upright. Pour in the tomato soup and add enough water to fill to 3/4 up the pepper. Cover and cook for about 1 to 1 1/2 hrs. or until pepper is soft when knife is inserted. Serve with boiled potatoes and another veggie and you are all set. You can also make this by putting the pepper upright in a oven proof covered casserole dish and bake at 350 degrees for 45 mins to 1 hr.
Hope you enjoy the day. Keep an eye to the sky since we have been having so darn many storms. Take care!! Til we meet again.
I wanted to tell you about a recipe that my dad liked and so did
my husband. Gram made it a little differently, but my husband
liked my way. I did not like these at all growing up and even
when I made them for my husband, I ate something else. So
here are the Stuffed Peppers I made:
1 1/2 Lbs. ground beef 1 bag Minute Rice cooked
1 medium diced onion Salt & pepper to taste
2 cans of tomato soup garlic powder to taste
4 or 5 green, red or yellow peppers cleaned
Mix together the ground beef, the diced onion, the cooked rice after it cools, salt and pepper, and garlic powder. Wash and dry your peppers, cut off just the tops and scoop out the seeds and the fibrous part of the pepper, making sure to keep it in tact. Stuff the pepper with the beef and rice mix. Put top on and place in large heavy bottom kettle standing upright. Pour in the tomato soup and add enough water to fill to 3/4 up the pepper. Cover and cook for about 1 to 1 1/2 hrs. or until pepper is soft when knife is inserted. Serve with boiled potatoes and another veggie and you are all set. You can also make this by putting the pepper upright in a oven proof covered casserole dish and bake at 350 degrees for 45 mins to 1 hr.
Hope you enjoy the day. Keep an eye to the sky since we have been having so darn many storms. Take care!! Til we meet again.
Saturday, June 13, 2009
It's June!
Well, it is almost the middle of June already. The weather just doesn't seem to want to warm up, but I'll take this over the extremely hot or cold we have had.
Just don't like all the storms that come with warm weather. Have enjoyed the gentle rains we have had. Last Saturday I got to enjoy the sounds of Raggae music from the Black River Landings. I just go into the backyard and can enjoy it there. This week is supposed to be Jazz night. Hope it doesn't rain.
Thought I would share a recipe for the Microwave with you. It is a Chicken and Rice one.
1 1/3 cups 5 minute rice 2 cans (10 3/4 oz. ea.) condensed cream of
chicken soup 2 soup cans milk (2 1/2 c.)
2 medium sized ribs celery sliced (3/4 c.) 1 medium onion, chopped (1/2 cup)
4 chicken legs (drumsticks & thighs 2 1/2 lbs. skinned) Paprika Mix all ingredients except chicken in a 13 x 9 in. microwave safe baking dish. Arrange chicken on top, meaty side up, in a single layer: sprinkle with paprika. Cover with vented plastic wrap. Microwave on high 25-30 mins. rotating dish 1/2 turn twice, until chicken is barely opaque in thickest part when tested with a knife. Let stand covered 3 mins. until opaque. Now serve with your favorite veggie sides. Enjoy!!
Have a great weekend. Happy Flag Day!!!
Just don't like all the storms that come with warm weather. Have enjoyed the gentle rains we have had. Last Saturday I got to enjoy the sounds of Raggae music from the Black River Landings. I just go into the backyard and can enjoy it there. This week is supposed to be Jazz night. Hope it doesn't rain.
Thought I would share a recipe for the Microwave with you. It is a Chicken and Rice one.
1 1/3 cups 5 minute rice 2 cans (10 3/4 oz. ea.) condensed cream of
chicken soup 2 soup cans milk (2 1/2 c.)
2 medium sized ribs celery sliced (3/4 c.) 1 medium onion, chopped (1/2 cup)
4 chicken legs (drumsticks & thighs 2 1/2 lbs. skinned) Paprika Mix all ingredients except chicken in a 13 x 9 in. microwave safe baking dish. Arrange chicken on top, meaty side up, in a single layer: sprinkle with paprika. Cover with vented plastic wrap. Microwave on high 25-30 mins. rotating dish 1/2 turn twice, until chicken is barely opaque in thickest part when tested with a knife. Let stand covered 3 mins. until opaque. Now serve with your favorite veggie sides. Enjoy!!
Have a great weekend. Happy Flag Day!!!
Thursday, June 4, 2009
Finally found it! Success!
Yes, I cannot believe it. I have found the famous sweet bread recipe that my grandmother used to make. We loved this bread. The house always smelled so good when we came in after gram had been baking. I hope you try this recipe and enjoy it too.
Polish Sweet Bread
1 cake of yeast 1 cup sugar
2 cups lukewarm milk 4 eggs (beaten)
8 cups flour 1 cup white raisins
1 teaspoon salt 1 teaspoon cinnamon
1 cup soft margarine or butter
Dissolve yeast in 1/4 cup of water. Melt margarine/butter in milk. Add sugar and salt. When cool add eggs, yeast and flour. Then add cinnamon and raisins. Knead until dough is smooth and elastic. Let rise until double. Punch down and let rise again. Put into greased loaf pans. When it has risen in pans, brush with egg and put crumb topping on. Bake at 350 degrees for 35 to 40 minutes.
Crumb Topping
1 beaten egg ( use to brush on top of bread loaves then add)
4 Tablespoons sugar 2 Tablespoons butter
2 1/2 Tablespoons flour Few drops almond flavoring
Wrap cooled loaves in wax paper then aluminum foil. Makes 4 loaves using small pans or 7 or 8
loaves when recipe is doubled
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