Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Wednesday, May 30, 2012

{pretty, happy, funny, real}...thisNthat


round button chicken

~ Capturing the context of everyday life ~

Every Thursday, at Like Mother, Like Daughter!

{pretty}
Made these Memorial Day Monday...















{happy}
then enjoyed a bbq over at BS&K's ...here's  her DD holding Buster for a pretty shot
                                                                               
Photo: Bbq @ the Lambright's http://instagr.am/p/LL2ZiTirIA/

Made these on Tuesday













{real}
Wednesday afternoon, I planted my 2nd butterfly bush...I dislike Georgia red clay and sandstone...and it was 94* outside

{funny}

Tonight, Tried a new recipe for dinner: (saw Ina Garten making this today)...mine's tweaked a little from hers

layer tomato slice, lime slice, peeled/deveined shrimp, feta cheese, fresh-minced garlic on sheet pan

(mix pankow crumbs, fresh chopped parsley, 3 tbsp olive oil; mix and sprinkle on top of stacks) 

bake 15 mins at 350*, then broil for 5 mins...served over fresh chinese egg noodles....hubs didn't care for it but i LOVED it...

Made this tonight after dinner...a preemie girl's sandal...multi-bright...it is tiny; compare it to the pins and that will give you a guage.

















John 8:31
"If you continue in my word, then you are truly Disciples of Mine; and you will know the truth, and the truth will make you free."
Blessings,

Friday, January 20, 2012

GATHERING SUPER-BOWL RECIPES

Friendship Friday at Create With Joy

Question Of The Week

What Inspired Your Blog Name?
my hands HIS GLORY expresses my want to serve, live, and create but fully giving HIM praise for the ability to each of those blessings.
I'm the less...He's the GREATEST.
Gathering memories of daily life, to share with my daughter and praying her life is defined by Him as well. 

I like to write on this BLOG and I like to collect ideas on Pinterest...loving new finds.
THE GIRL WHO AT EVERYTHING is a new FIND while blogging.  Isn't that a GREAT name?!!

Between Pinterest and Blogging, these two recipes she noted are definitely things I'm going to try for this year's Superbowl:

Buffalo Wing Turkey Lettuce Wraps
Source: barely adapted from Sweet Treats and More
1 pound lean ground turkey
1/2 cup onion, diced finely
1 teaspoon minced garlic
3/4 cup carrot shavings (use a vegetable peeler to make shavings)
1 cup celery, sliced thinly
1 head iceberg lettuce, leaves removed to form cups
salt and pepper 
1/2 cup Frank's Red Hot Buffalo wing sauce
Blue cheese crumbles or blue cheese dressing to drizzle over the top
*I used some blue cheese crumbles and a tablespoon of Litehouse Bleu Cheese Vinaigrette just like my SIL, but don't feel like you have to have the dressing to make these...they are good with just the crumbles too.

1. In a large skillet, saute the onions over medium heat until soft (3-4 minutes). Add garlic and cook for 1 more minute. Add ground turkey, season with a dash of salt and pepper, brown meat and cook until cooked through. Drain any grease if necessary.

2. Return meat to pan and stir in the wing sauce. Reduce heat to low and simmer for a couple of minutes.

3. Prepare lettuce cups. Place spoonful of meat into lettuce cup

4.  top with a few carrot shavings and chopped celery. 

5.  Sprinkle with some blue cheese crumbles and/or dressing. Wrap up and start eating!

as well as:
Bloomin' Pizza Bread


The Girl Who Ate Everything has great ideas!


John 8:31 "If you continue in my word, then you are truly Disciples of Mine; and you will know the truth, and the truth will make you free."

Blessings,

Thursday, November 17, 2011

A NEW CHAI T'GIVING TRADITION and RANDI K

While enjoying some blog hopping today, I ran across this…
I had recently begun pondering my ‘food lineup’ for the big day next Thursday

I believe this will make it onto the menu.   If the flavors come together, like I believe they will, it may end up being on my table every Turkey day...my friend, you know her with the initials BS&K…loves to bake bread and she LOVES chai tea, so this will float her boat also.)

Here’s the recipe…
Chai Tea Bread - from The Jey of Cooking
For the bread:
* 1/2 cup butter
* 3/4 cup sugar
* 2 eggs
* 1 Tbsp. vanilla
* 1/2 cup prepared black tea, cooled
* 1/3 cup milk
* 1/4 tsp. cardamom
* 1/2 tsp. cinnamon
* 1/8 tsp. cloves
* 3/4 tsp. nutmeg
* 2 tsp. baking powder
* 1/2 tsp. salt
* 2 cups flour
For the glaze:
* 1 cup powdered sugar
* 1/4 tsp. vanilla
* 3-6 tsp. prepared black tea, cooled
* additional cinnamon

and...as a side note:
SANDRA SINGH is linking to RANDI K DESIGNS (who is having a neat giveaway...patterns, etc.) What beautiful work Randi does...very gifted in color and patterning.







You know I <3 your comments....so:

1)  WHAT NEW RECIPES WILL YOU BE TRYING FOR THIS YEAR’S THANKSGIVING FEAST?...'
or
2) WHAT NEW KNITTING PATTERNS ARE YOU MAKING?

Thursday, September 23, 2010

GAME-DAY CHILI...yum

CLEAN MAMA shared this recently...wanted to pass it along ;)
Slow Cooker Turkey Chili - Clean Mama
Jer. 33:3
"Call to me and I will answer you
and tell you great and unsearchable things you do not know." Blessings,

Saturday, February 6, 2010

PROJECT 365 - Week Six

Joining both groups--Sara's Project 365

&

Sunday 1/31

ONCE the two main colors of my prayer shawl were completed...it was time to start trimming with the beige scallops...took me quite a while but I could see the end of the tunnel for the project.



Monday, 2/1

Hit the grocery store and got a great deal on a boneless pork roast...it was easy getting it ready for the 'crock pot' after searing each side...

Our family likes fresh veggies, especially with a slowly-cooked roast, so I cleaned a large batch of kale...cooked down with onions, bacon and butter...then simmered in broth until wonderfully soft and flavorful. Kale doesn't have as pungent an odor as the other greens.

While the roast was cooking, leftover chicken, tomatoes and olives topped my lunch salad

AFTER lunch, I finished the shawl...(had to make a few pictures so I could remember it)...it will be handed over at the church soon for someone's use on cold days or in cold situations

( NO PICS for February 2nd through the 5th...certainly not my best week for 365...finally today I remembered to pick up my camera.)


Saturday, 2/6

Below is a picture of our sleet that occurred just before lunch today...we came SO CLOSE to getting some snow but unfortunately we didn't get any.


WITH IT BEING SO RAINY AND COLD, A FEW THINGS CALLED MY ATTENTION...LAUNDRY, CLEANING OUT SOME LEFT-OVERS, FIXED BARBECUE SANDWICHES FOR LUNCH. HOW ABOUT A DOUBLE-CHOCOLATE, WALNUT BROWNIE CAKE?? IT'S DENSE...BUT WHAT A MOUTHFUL OF CHOCOLATEY LUSCIOUSNESS :)

ENJOY YOUR WEEK 7...LOOKING FORWARD TO SEEING YOUR PICTURES,TOO.

Jer. 33:3 "Call to me and I will answer you and tell you great and unsearchable things you do not know."

Monday, November 16, 2009

FALL INTO FLAVOR...THE LAST ONE :(




Do you find yourself looking for a good recipe for 'leftover' turkey or chicken during the Holidays? This was was from BETTER HOME AND GARDENS' 20-minute dinners (so it won't take long either)

CHUTNEY-CHICKEN SALAD
Curry powder and sweet-hot mango chutney add exotic touches to classic chicken salad with red grapes. Serve the mixture atop full-flavored salad greens with a side of fresh cherries, or try it as a sandwich filling for croissants or wraps.
1⁄4 cup sliced or slivered almonds
1⁄4 cup mango chutney, snipped
2 tablespoons light mayonnaise dressing or plain low-fat yogurt
1 teaspoon curry powder
2 cups shredded or chopped deli-roasted chicken or turkey breast
1 cup seedless red grapes
halved Lettuce leaves

Start to finish: 20 minutes Makes 4 servings
In a shallow baking pan spread almonds in a single layer.
Bake in a 350° oven for 5 to 10 minutes or until nuts are a light golden brown, stirring once or twice to prevent overbrowning. Cool slightly.
Meanwhile, in a large bowl combine chutney, mayonnaise dressing, and curry powder.
Add chicken, grapes, and toasted nuts; toss gently to coat. Serve on lettuce leaves.
Nutrition facts per serving: 311 cal., 16 g total fat (4 g sat. fat),
76 mg chol., 118 mg sodium, 20 g carbo., 2 g fiber, 21 g pro.
Daily values: 15% vit. A, 10% vit. C, 3% calcium, 12% iron

Deuteronomy 27:7
Sacrifice fellowship offerings there,
eating them and rejoicing in the presence of the LORD your God.
Blessings,

Monday, November 9, 2009

FALL INTO FLAVOR #4 of 5 ... GARLIC SHRIMP&GRITS


COME JOIN IN...LINDA @ 2ND CUP IS HOSTING THE FOURTH OF FIVE WEEKS OF FALL FAVORITES :D

THIS WEEK I'm sharing a recipe I make each year for our small-group Christmas-celebration breakfast...(we ladies love to share those recipes OUR HUSBANDS go GA'GA' OVER)...

BEING FROM THE SOUTH, a lot of my favorite recipes are directly from SOUTHERN LIVING magazine...I NEVER go wrong with them, they are tried and true and well-tested. Hope you enjoy it...

Garlic Shrimp and Grits

Prep: 20 min., Cook: 15 min.

1 pound unpeeled, medium-size fresh shrimp, cooked

(Leave the tails on a few of the shrimp--for a garnish/attractive presentation) Peel remainder of shrimp, and de-vein

3 cups water
1 cup whipping cream
1/4 cup butter or margarine
1 teaspoon salt
1 cup quick-cooking grits, uncooked
1 cup (4 ounces) shredded extra-sharp Cheddar cheese
2 garlic cloves, minced
Garnishes: chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper


Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits.

Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.

Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired.

(I transfer these to a crockpot, set on 'low', when serving on a buffet...if it sits more than 30 minutes, you'll have to add a little hot water and remix...grits can become clumpy...but a little stirring after the hot water will smooth them right out again)

Yield: Makes 4 servings


Jer. 33:3
"Call to me and I will answer you
and tell you great and unsearchable things you do not know."
Blessings,

Saturday, March 7, 2009

BROWNIES NOW...BROWNIES THEN

It’s 10:30pm and I have NO Brownie mix in the house. DH needs brownies for his class tomorrow afternoon at church and this is the only time I have to get them done.

What to do, what to do. Oh, I remember seeing a baking idea on the Internet—using cake mix to make brownies. Yep, I found it on the web and mixed it up quickly…1 boxed cake mix, 1/4 c. water, 1/8 c. oil, 1 egg…and into the small baking pan for 22 minutes.

While it was cooking...I’m thinking of brownies, wonderfully sweet, gooey squares of chocolate…and other things named “Brownie”…I was a Girl Scout Brownie when I was in first grade…don’t believe I have any pictures of that time in my life. (I was the second child and pictures were not as easily made and developed back in those days). (note to self: ask Mother if she has any brownie pictures)

Speaking of pictures and “brownie” things…Now I’m remembering a small, black camera called a “Brownie”. It required little, individual, pale, bluish bulbs with wiry, oblong tips which had to be put into the camera to make a flash picture…there was no such thing as a "built in" flash.

Speaking of flashes...Daddy had an 8mm movie camera (the film had to be taken to the store to be processed) and it didn't have a flash at all...there was a separate flash bar someone had to hold while the other person shot the movie. The handle was on the bottom and across the top of the bar were four large light bulbs--that monstrous thing could have been used to light up and or heat up the entire neighborhood...those bulbs were extremely hot.
We often complained about being blinded each time the switch was flipped on...this was also our que to "do something" from my Daddy.

In the 60's we didn't have the "video finesse" this generation has at the sight of a camera. We would just wave walking slowly back and forth as we sheepishly smiled--while trying not to run into anything in the way, because after a few steps, you're eyes were so blinded by the light you couldn't see where you were going! I remember using bulbs in our small "Brownie" ...having to pull them out of the camera for the next shot (they were hot and always put a pungent, smoky smell into the room!) You’d end up with a pocketful of used bulbs if you were taking several pictures.

Back to my being a brownie…I remember going to one of my first troop meetings at the “Church of Christ” and making “sitting mats”. Our leader taught us to weave folded strips of newspapers together and cover them with oil cloth—once done, we stitched the hole-punched sides together with cording. The mats gave us padded seating on the ground without getting our lovely brown uniforms wet or dirty because they were waterproof and could easily be wiped clean.

I wonder whatever happened to my mat? …to my uniform…to my beanie hat?

Or, what happened to my brownies…my real brownies…the ones I put in the over...they’re done--I’ve got to get them out of the oven!

Leave me a funny or special memory you have about brownies, girl scouts, brownie cameras, or anything named Brownie!

Monday, November 3, 2008

Fall Into Flavor...CITRUS CREPES


Have you ever visited a restaurant named SAGE...
my DH has been there on many occasions during business trips.
He's says "It's wonderful.. this is their recipe for citrus crepes...yummo!!





Three Citrus CrĂªpes
CrĂªpes
4 oz Clarified butter
12 oz Whole milk
1 cup Flour
2 tbs Sugar

In a blender or food processor, blend the flour, sugar, milk, eggs and clarified butter for about a minute. Turn off the motor and scrape down the sides with a spatula, and blend for another 45 seconds. Transfer the batter to a bowl and let stand, covered, for one hour. The batter may be made a day in advance and kept covered in the refrigerator.To cook crĂªpes, heat a 6 or 7 inch nonstick skillet over moderate heat until hot. Brush the pan lightly with butter and heat until hot, not smoking. Stir the crĂªpe batter and measure 1/4 cup into the pan while tilting and rotating the pan quickly to cover the bottom with a layer of batter, and return any excess batter to bowl. Using a spatula, turn the crĂªpe as soon the edges turn a golden brown, about a minute. Turn the crĂªpe over and cook for another 30 seconds. Start stacking each crĂªpe between small squares of parchment or wax paper.

Lemon curd
6 Egg yolks
1 cup Granulated sugar
1/2 cup Lemon juice
4 oz Unsalted butter
In a metal bowl set over a saucepan of simmering water, add the sugar, butter, egg yolks and lemon juice. Whisk frequently until curd is thick enough to hold whisk marks and the first bubble appears on the surface, about 15 to 20 minutes. Strain curd through a sieve into a bowl and cool. Cover the curd and chill until ready to use. Lemon curd may be made up to two weeks in advance.

Orange Sauce
6 cups Orange juice
1 cup Grapefruit juice
1/3 cup Lemon juice
3 cups Sugar
Stir all the ingredients in a heavy saucepan over medium heat until sugar dissolves. Increase the heat and boil until syrup is reduced to half, about 40 minutes. Remove from heat and pour into a plastic container until ready to use.


FOR MORE recipes, go to Liddie's,
http://2nd-cup-of-coffee.blogspot.com/2008/11/fall-into-flavor-week-5.html

Monday, October 6, 2008

GET CUDDLY...WRAP UP THIS FALL...


I know this isn't a typical "Fall" recipe, however, I love lettuce wraps. They're lite, tasty, easy and I use roasted peanuts in them...and those ARE Fall fare.



LETTUCE WRAPS
2 lbs. of ground turkey
sesame oil, about 3 tbsp
hot chili oil (1/2 tsp, unless you like hotter)
light soy sauce
pepper to taste
garlic to taste
1/2 c chopped, roasted peanuts
1/2 pkg of stir fry seasoning
2 tb Teriyaki-Sauce
1 bunch chopped green onions
half a bag of cole slaw mix
iceberg lettuce, washed, separated (I also use butter leaf lettuce)

Brown ground turkey (browned it in a smidge of sesame oil & a little hot chili oil.)
Add some light soy sauce, pepper, garlic, 1/2 pkg of stir fry seasoning & 2 tbs of teriyaki sauce.
After browned about half way add 1 bunch chopped green onions & about a half a bag of cole slaw mix (just thin-sliced cabbage & a little carrot not enough to worry about) and finished browning. Toss in peanuts the last couple of minutes.

Wash a head of iceberg lettuce; peel off whole leaves, dry, place on plate.
When turkey mixture is done, put some in the bowl alongside lettuce leaves; place on table ready to roll up and eat. Have extra soy sauce, peanut sauce or sesame seed sauce available for dipping or spreading on each roll.
Serve with crispy noodles and Hot/Sour Soup.
More Fall Flavors can be found at 2nd Cup/Coffee, hosted by Linda...http://2nd-cup-of-coffee.blogspot.com/2008/10/fall-into-flavor-week-1.html