Outside My Window~ We've had two days of refreshing rain this week! We needed it very badly. Things are getting dry. My garden isn't doing so well this year. The tomatoes aren't very bushy/full. My zucchini isn't producing fruit, even though it flowers. It looks like it's dying too. My cucumber is really slow growing this year. I think I am finally getting a fruit off it though. The bedding plants I bought from the nursery are growing worse than the ones I purchased at Wal Mart!
I am thinking~ I am thinking about my post on brotherly love. I am going to write up a rough draft this weekend.
From the kitchen~ Have you missed my weekly menu this week? We have been eating lots of leftovers this week. We attend a birthday party on Saturday and were sent home with a ton of leftovers, pork, chicken rice and ribs. I sent some home with Bachelor David and still had a ton left! We enjoyed a wonderful Sunday dinner after church...pork roast, mashed potatoes, green beans, stuffing, fruit salad, dinner rolls and cherry cheesecake. Homemade! It was so good I am still thinking about it! Also bought a great watermelon at the produce stand this week...a Sugar Baby. Wow, is it ever GOOD!!
I am thankful for~ I am thankful that the Lord continues to meet our needs over and above what we could ever ask. I am thankful for a wise husband.
I am wearing~ Knee length, denim shorts, black tank top. Not going anywhere today so I can dress this way! I ended up with a fantastic tan after our two days at the river last week!
I have been~ I was able to spend a few hours with my manly man this week. I drug him out shopping with me. He took me the thrift store, Burlington Coat Factory, Aldi's, the produce stand, and Red Robin.
I am reading~ I am reading a book by an author I love, Joanne Fluke. Her heroine bakes lots of cookies. There are printed recipes in the book too! All of these books are a decent, clean mystery.
I am watching~
Around the house~ Listening to oldies c.d.'s on my stereo. The house is freshly vacuumed. I am smelling Mulberry potpourri. The AC is working great at keeping the house the temperature I want it!
I am Praying~ I am praying for the bachelors. Bachelor Mickey is supposed to be released from the 'rehabilitation' center this week. Not sure what the plan is for that situation...I know it's in My Lords hands! **UPDATE!! Bachelor Mickey is back home. His guardian is finding him day care during the week day. I spent 2 1/2 hours with him Wednesday, the day after he was released from the rehabilitation facility. He is extremely slow moving, easily confused, and quieter. Continue to pray for that situation. I don't know how much Bachelor David can handle with Mickey's care in the evening and on weekends.
Sharing with You~ Recipes!
Vegetable Rolls with Peanut Sauce
2 T. Rice Vinegar
2 T. fresh lime juice
1 T. finely chopped unsalted, roasted, peanuts
1/2 t. sugar
1/8 t. salt
1 ounce cellophane noodles
1 C. boiling water
4 (8-inch) round rice paper sheets
1 cucumber, peeled, halved, seeded and cut into matchstick strips
1 carrot, shredded
4 green onions, light green parts only, sliced into long thin strips
1/4 C. packed fresh cilantro leaves
1/4 C. packed flat leaf parsley leaves
To make the dipping sauce, combine vinegar, lime juice, peanuts, sugar and salt into small bowl; set aside.
Combine the noodles with the boiling water in medium bowl. Soak the noodles for 12 minutes, drain. Pat dry with paper towels.
Half fill a large skillet with warm water. Soak 1 rice paper round in the water until just pliable, 30-45 seconds. Pat with paper towel. Place 1/4 of the noodles on the bottom third of the rice paper; top with one fourth each of the cucumber, carrot, green onion and cilantro. Tightly roll rice paper around filling to just cover filling. Place 1/4 of the parsley in a single row along the roll then continue rolling. Place seam side down on plate and cover with a damp paper towel. Repeat with remaining ingredients . You should end up with four rolls in all.
With serrated knife, slice each roll on the diagonal into 4 pieces. Serve with the dipping sauce.
**I have seen a recipe similar to this with ground or finely dice meat on the inside as well. A nice ground chicken or turkey would be nice. You may be able to substitute peanut butter for chopped peanuts, not everyone has peanuts in the pantry.**
Wild Rice Salad
1 C. wild rice
1/2 C. basmatti or long grain white rice
1/2 C. citrus vinegarette *recipe follows
1/2 C. dried cranberries
1/2 C. orange juice, warmed
4 green onions
1/2 C. pecans, toasted and chopped
1/4 C. fresh parsley, chopped
salt and fresh ground black pepper to taste
Place the wild rice in a large saucepan, cover with 4 C. water and add dash of salt. Bring to boil, lower heat, cover and simmer until grains are tender but still chewy, about 30 minutes.
Bring 4 C. water to boil in large saucepan. Add basmatti rice. Boil for 10 minutes, uncovered, until grains are just tender. Drain.
While rice is till warm, toss both types of rice with half the dressing, set aside
Remove the skin and pith from the orange. Slice the orange then cut each slice into bite size pieces. Soak the dried cranberries in warm orange juice 15 minutes to soften. Drain and pat dry.
Shortly before serving, add the fruit, green onions, nuts, and parsley to the rice. Toss with more dressing, season to taste.
1 T. orange juice
1 T. fresh lemon juice
1 T. balsamic or red wine vinegar
6 T. olive oil
slat and pepper to taste
Whisk all ingredients together until incorporated. Season to taste.
Fiesta Taco Casserole
1 lb. lean ground beef
1 can (15-16 oz.) spicy chili beans in sauce, undrained
1 cup prepared salsa
2 C. coarsely crushed tortilla chips
3/4 C. sour cream
4 medium green onions, sliced
1 medium tomato, chopped
1 C. shredded Monterey Jack or Cheddar cheese
(tortilla chips, if desired)
(shredded lettuce, if desired)
(salsa, if desired)
Oven to 350 degrees
In 10 inch skillet, cook beef over medium heat 8-10 minutes stirring occasionally, until brown, drain. Stir in beans and salsa. Heat to boiling, stirring occasionally.
In ungreased 2 qt casserole dish, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions tomato and cheese.
Bake uncovered 20-30 or until hot and bubbly. Garnish with optional tortilla chips, shredded lettuce, and salsa on top of hot casserole.
Chicken Thyme Penne
3 C. uncooked penne, cooked according to package directions to al-dente. Drained and cooled completely.
4 C. cubed, cooked chicken
2 C. red grapes, halved
2 medium stalks of celery, sliced
1/3 C. onion
3 T. oil
2 T. fresh thyme leaves(may substitute 2t. dried)
1 1/4 C. mayonnaise or miracle whip
1 T. milk
1 T. honey
1 T. coarse ground mustard
1 t. salt
1 C. chopped walnuts, toasted
In very large bowl, mix cooled pasta with chicken, grapes, celery and onion. In small bowl mix oil and 1 T. thyme. Pour oil mixture over chicken. Toss to coat.
In another small bowl, mix mayonnaise the milk, honey mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately and refrigerate at least 4 hours but no longer than 24 hours.
2 hours before serving, toss chicken mixture into noodle mixture. Cover and refrigerate until serving. Just before serving add walnuts.
Upside-Down Apple Coffeecake
1 medium apple
1/4 C. brown sugar
1 T. water
1/2 C. fresh or frozen cranberries
1/4 C. butter, softend
1 C. granulated sugar
1 C. applesauce
1 3/4 C. flour 1 t. baking soda
1/2 t. ground cinnamon
Preheat oven to 350 degrees.
Cut apple in half. Remove core. Slice apple 1/8 inch thick. Stir together brown sugar and water in medium saucepan. Add apple slices. Cook, stirring gently over med heat, until apple slices are softend, about 5 minutes. Sprinkle cranberries in bottom of nonstick or greased 9 inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside. In large bowl, beat butter with granulated sugar until combined. Add applesauce and egg. In separate bowl, mix together, flour, baking soda and cinnamon. Gently blend dry ingredients into wet ingredients until througholy combined. Spoon batter over apple slices in cake pan. Spread evenly. Bake 30 minutes or until cake tests done. Cool 15 minutes on wore rack before turning cake out of pan.