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Where is the sun??1/29/2020 I don’t know about you, but I need sun to have some get up and go! These cloudy days find me curled up with a book or knitting in my easy chair.
Last evening I was pondering what recipe I should share with you this week, when Pa Lloyd said how about what we had for lunch today? He doesn’t often request a certain dish for me to fix but he does ask me to prepare shrimp Alfredo once in awhile, it does come ready made these days, but it is so quick and easy to prepare and so much better than the ready made. I usually use raw, frozen shrimp, you do have to peel the shells off but it turns out better than the already cooked. The thing about shrimp is that its very easy to overcook then it gets tough and rubbery so for me it turns out better to use the uncooked kind you can also use cooked chicken which is good too. Shrimp Alfredo: 1/2 stick butter 2 cloves minced garlic 1 cup heavy whipping cream 1 cup grated parmesan cheese chopped fresh or dried parsley Dash of pepper 1# raw thawed, peeled fresh shrimp Melt butter in large skillet, add garlic, saute’ for about 1-2 minutes or until fragrant, add whipping cream, whisk in cheese, stir until melted and smooth simmer on low 6 minutes until thickens then add shrimp, cook until shrimp turns pink ( doesn’t take very long). Add pepper and parsley, taste and add salt if needed. Serve over cooked pasta. Serves 2-3 people Have a great week!
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Brr its cold outside!1/21/2020 This year I gave myself a Christmas gift, I spent the money to have our fireplace converted to gas! The man of our home could no longer climb up on our roof to clean our chimney so we didn’t feel it was safe to burn wood so I could have my ambiance. Anyway I love my new gas flame, it looks like the real thing and makes our living room so warm and cozy. There is a remote control where I can regulate the size of the flame, the fan and temperature. I decided at my age if I was going to enjoy it for a few years I best do it now, I’m so glad I did especially with the cold snap we are now experiencing!
I know one can buy flavored olive oil to use for dipping, but I recently found this recipe to make as you need it. Plumping the herbs in water before stirring into the olive oil enhances the flavor. I hope that you will enjoy it too. This recipe comes from the Taste of Home magazine. Olive Oil Dip: Makes 3 batches, 1/2 cup per batch. 1 Tablespoon dried minced garlic 1 Tablespoon dried rosemary, crushed 1 Tablespoon dried oregano 2 tsp. dried basil 1 tsp. crushed red pepper flakes 1/2 tsp. salt 1/2 tsp. coarsely ground pepper Additional ingredients for each batch 1 Tablespoon water 1/2 cup extra virgin olive oil 1 French bread baguette In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave uncovered, on high 10-15 seconds. Drain and discard excess water. Transfer to a shallow serving plate or bowl; add 1/2 cup extra virgin olive oil and stir to combine. Serve with sliced or torn bread for dipping. Stay warm and safe, have a good week!
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Back to Basics!1/15/2020 Now that the holidays are over, the Christmas goodies passed on, I’m ready to bake some basic lunch box type cookies, nothing fancy but hits the spot with a cup of coffee! I received the recipe I am sharing with you today from a friend who shared this cookie recipe with me 54 years ago! I know the exact year because that friend was a hospital room mate when we had our first baby in Omaha, Nebraska! It was Candy’s first baby too and she also had a baby boy. We visited back and forth as couples and played cards and compared our babies until we moved back to Minnesota and she and her husband moved to the East coast. We exchanged Christmas letters for several years but sadly we have lost track of one another. I think of her every once in awhile and miss the friendship we shared when we were so young, I still make the cookie recipe she shared with me those many years ago!
Pride of Iowa Cookies: 1 cup brown sugar 1 cup white sugar 1 cup butter or margarine 1 tsp. vanilla 2 eggs 2 cups flour, 1/2 tsp. salt and 1 tsp. baking powder 3 cups quick cooking oatmeal 1/2 cup chopped nuts ( optional ) 1 cup flaked coconut Cream butter and sugar, add eggs and vanilla, then stir in remaining ingredients. Drop by heaping teaspoon full on parchment lined cookie sheet. Flatten dough with a sugared glass bottom before baking. Bake at 350 degrees until light brown for 10-12 minutes. Cool on wire racks. Stay warm and safe. Have a good week!
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Happy New Year!1/8/2020 We had our last family Christmas this past weekend. Less than 4 hours after the last family left after breakfast on Sunday, the Christmas decorations were down and packed away for another year! Pa Lloyd could hardly wait, two of our teen age grandchildren, Hunter and Taylor helped take down the Christmas tree and put it away on Saturday night, which was a huge help!
Company breakfast is one of my favorite meals to plan and fix, so I tried a new recipe for a egg bake that I found on Facebook. I will make it again so I am sharing it with you. I like the recipes that can be put together the night before, but this one was fast to put together, I had the pie pan prepared, the Bisquick measured, the sausage cooked and drained, and the onion chopped so it went together fast. Impossible Breakfast Pie 2 cups diced ham or 1# cooked bacon, crumbled or 1 # sausage cooked and drained, I used sausage. 1 cup Swiss cheese, grated 1/2 cup yellow onion, finely chopped 4 large eggs, beaten 2 cups whole milk 1 cup dry Bisquick 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. pepper Preheat oven to 375 degrees, grease a 10- inch deep pie plate with butter or non-stick spray. Spread desired meat on bottom of greased pie dish and top with onions and Swiss cheese. In a large bowl, whisk together eggs, milk, Bisquick, then season with salt, pepper, garlic and onion powder until smooth. Pour egg mixture over meat, onions and cheese, then place dish in oven. Bake for 30-40 minutes or until top is golden brown and bubbly and toothpick inserted in center comes out clean. Let cool for 5 minutes, then slice and serve. Serves 6-8 pple. Have a great week! |
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