Recipes

[momtochloe]

So this morning I was not only surprised to find out it is Sunday and not Monday, but tomorrow is August . . . yikes summer is just flying by!  

Goodness knows it has been a hot summer this year so thank you so much to our friend @house_cat  for starting us off with something delicious and cool (sorry I couldn't get the picture to copy over)!:

Cherry-Chicken Lettuce Wraps

from Taste of Home

 

Ingredients

• 3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1-1/2 cups shredded carrots
• 1-1/4 cups coarsely chopped pitted fresh sweet cherries
• 4 green onions, chopped
• 1/3 cup coarsely chopped almonds
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 tablespoon honey
• 8 Bibb or Boston lettuce leaves

1. Sprinkle chicken with ginger, salt and pepper. In a large non-stick skillet, heat oil over medium-high heat. Add chicken; cook and stir 3-5 minutes or until no longer pink.
2. Remove from heat. Stir in carrots, cherries, green onions and almonds. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture. Divide among lettuce leaves; fold lettuce over filling.

Next ingredient: milk, half-n-half, or cream.

[retiredatlast]

NO CHURN ICE CREAM

1 pint heavy cream

1 14 oz. can sweetened condensed milk

splash of vanilla

Whip cream until stiff and fold in the sweetened condensed milk, add vanilla

Pour into a container and freeze until firm (takes at least 4-8 hrs)

I press plastic wrap on the top surface of the mixture before covering with the lid-keeps ice crystals from forming.

You can jazz this recipe up by changing all sorts of mix ins.  I have done it with crushed oreos, m&ms, andes mints and mint extract and green food coloring, and a host of other variations.  My latest to try is the Ube condensed milk I found at A...n and ube extract instead of the vanilla.  Will make that for the grandkids next.  They just love this ice cream.  Let is soften a bit when you go to serve it.  It is creamy and delicious.

Next ingredient: shrimp

[KingstonsMom]

Next Ingredient: Shrimp

This tastes just like Cheesecake Factory’s version, except it’s way cheaper and so much tastier!

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce (or to taste)
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pound medium shrimp, peeled and deveined

FOR THE SAUCE

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

DIRECTIONS:

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
3. In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
4. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
5. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

Next Ingredient: Cool, refreshing Jello Salad!

[vabreeze]

@KingstonsMom 

Your recipe looks yummy!  I 'm thinking it ca probably be made using chicken tenderloins or bone/skin-less breasts or thighs cut into strips.  Do you have a specifiic name for this shrimp recipe?  Thx!

Next Ingredient: Cool, refreshing Jello Salad!ss

[KingstonsMom]

@vabreeze 

It has a catchy name, it's called 'Bang Bang Shrimp', LOL!

ETA:  And chicken does work well for this recipe!

[walker]

LEMON JELLO MOLD and Raspberry Sauce

JELLO MOLD...

1 large or 2 small LEMON JELLO

1 (8oz) whipped cream cheese

1 regular size Cool Whip

2 cups boiling water

14 ice cubes

Mix JELLO with water until dissolved; then add cream cheese and whisk until well-mixed.  Add 14 ice cubes and put in refrigerator for 15 minutes.  Take out any remaining ice cubes.  Mix in Cool Whip and put into a JELLO mold.

Refrigerate.

Raspberry Sauce

2 pkgs. frozen raspberries

1 tablespoon lemon juice

1/2 cup sugar

1 tablespoon cornstarch

Thaw raspberries and put into a blender with lemon juice; purée.  Strain mixture to remove raspberry seeds (optional).  Put raspberries, sugar and cornstarch in a pan and  whisk cornstarch in until lumps are gone.  Heat over low to medium heat until slightly thick.  Remove from heat and refrigerate for at least 4 hours.  Drizzle a little over JELLO mold before serving.  Serve rest on side for additional sauce. 

NEXT INGREDIENT ..... CUCUMBERS

[house_cat]

This is hardly a recipe, but something I make often in the summertime because my kids grow lots and lots of cucumbers. They make a light, healthy snack while waiting for barbeque to be served. You can top them with just about anything. 

Cucumber Hummus Bites

INSTRUCTIONS

1. Wash and dry the cucumber and tomatoes
2. Slice the cucumber in slices, about ¼ inch, and cut the tomato in half
3. Spread about 1 tsp of hummus on the cucumber slices
4. Add one half of tomatoes on top of each slice
5. Sprinkle with crumbled feta and fresh parsley
6. Add salt and pepper to taste.

Next ingredient: hard boiled eggs

[vabreeze]

GREEN PEA SALAD

Ingredient measurements provided are flexible and based on personal preferences. Adjust to suit your taste.

Dressing:
1/4 cup mayonnaise + 1/4 cup coleslaw dressing (or sour cream) + pinch of sugar
•Mix dressings ingredients well in a bowl. Set aside.

Salad:
1/2 -1 cup bite-size iceberg lettuce
16 oz frozen green peas, mostly thawed (I use Trader Joe's)
1 small red or sweet onion, diced pea size or very thinly sliced and separated
1 or 2 stalks celery, diced pea size, use leaves if desired
1/2 -1 cup sharp cheddar cheese, cubed small
1/4 cup sweet salad cubes or dill.pickle relish
2 TBS diced pimentos, drained (or diced red bell pepper)
4 BOILED EGGS, mashed or chopped (I use potato masher or dice with egg slicer)
4-5 strips bacon, crisp-fried and chopped (or use store bought bacon bits)
Salt and lots of pepper
•Add all salad ingredients in an appropriate size bowl. Add dressing gradually, incorpoating enough to keep salad loose but not saturated. Mix gently but thoroughly. Chill before serving (stir again,).

Optional: Garnish with paprika.

I like crunch in my pea salad, hence the iceberg lettuce. Other crunchy veggies I add sometimes are cukes, water chestnuts or radishes. I think the key to this salad is to try to keep ingredients consistent in size with the peas. Also, cubed ham ((Kroger carries small pkgs of pea-size diced ham) is good along with or in place of bacon in this salad.
to accommodate the below salad ingredients.

NRXT INGREDIENT:  RICE

[galpal]

Rice Salad

3 cups cooked rice

1/2 cup finely chopped onion (I usually do 1/4 cup because my husband isn't as fond for onions as I am)

1/2 cup dill pickles finely chopped (I use dill relish)

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 to 3/4 cup mayo

1 1/2 tsp. mustard

1/4 cup diced pimento

4 boiled eggs, chopped

Mix together and chill.

NEXT INGREDIENT:  BACON 

[walker]

@house_cat ...thanks for the cucumber snack idea...perfect...my daughter gave me several extra cucumbers from her garden....your suggestion/recipe will work out great....good, quick snack.  Back on track now..😁🚂......

Sunday Brunch Casserole*

1/2 lb. Sliced BACON

1/2 cup chopped green pepper

1 cup shredded cheddar cheese

1 pkg. frozen hash browns, thawed

1/2 teaspoon pepper

1/2 cup chopped onion

12 eggs

1 cup milk

1 teaspoon salt

1/4 teaspoon dill weed

 
Cook BACON until crisp.  Remove, drain (save drippings) crumble and set aside.  In drippings, sauté' onion and green pepper until tender, remove.  Beat eggs and milk in large bowl.  Stir in the hash browns, cheese, salt, pepper, dill, onion, green pepper and BACON.  Transfer to a 9x13" baking dish.  Bake uncovered at 350 for 30-45 minutes.  Done when knife inserted in center comes out clean.

* Can cut recipe in half using an 8x8" dish and adjust bake time slightly.

NEXT INGREDIENT .... PARMESAN CHEESE