Monday, August 31, 2015

Teriyaki Chicken, Pineapple and Red Pepper Kabobs

I was looking for a new recipe to grill and since I love grilled pineapple I went with this one I found on Pinterest.  The link led me to the Betty Crocker Website.


Teriyaki Chicken Pineapple and Red Pepper Kabobs

1 pound skinless chicken breast tenders (not breaded)
1 c. Teriyaki sauce or marinade
1 can (8 oz) pineapple chunks, drained
1 red bell pepper, cut into 1 inch chunks

Cut chicken into 1 inch pieces; place in resealable food-storage plastic bag or container.  Add teriyaki sauce; seal bag and shake gently to mix.  Refrigerate at least 30 minutes to marinate.
Heat gas or charcoal grill.  Drain chicken, discarding marinade.  Thread chicken, pineapple chunks and red pepper pieces onto skewered in whatever order you wish, dividing evenly amount skewers.
Place kabobs on grill over medium heat.  Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center.  Serve immediately.


Sunday, August 16, 2015

Sausage Cheese Muffins

I have had to urge to back for a couple of weeks.  I finally gave into it.  I went through and found an this easy muffin recipe from Southern Living.  I tried one tonight and it was good.  I was to lazy to make them this morning so my coworkers will hopefully be helping me finish them off tomorrow morning.  




1 pound package ground pork sausage
3 c. all purpose baking mix
1 1/2 c. shredded cheddar cheese
1 (10 3/4 oz) can condensed cheese soup
3/4 c. water


Cook sausage in a large skillet, stirring until ti crumbles and is no longer pink.  Drain and cool.  
Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.
Stir together soup and 3/4 c. water; add to sausage mixture, stirring just until dry ingredients are moistened.  Spoon into lightly greased muffin pans, filling to top of cups.  
Bake at 375ยบ for 20 to 25 minutes or until lightly browned.




Wednesday, August 12, 2015

Cherry Bourbon Ice Cream

I love finding some new ice cream recipes to try, especially during the summer.


Cherry-Bourbon Ice Cream


1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. milk
1 c. half and half
1 egg yolk
1 1/2 tsp. vanilla bean paste or extract

Whisk together the first 3 ingredients in a large heavy saucepan.  Gradually whisk in milk and half and half.  Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly.  Remove from heat.
Whisk egg yolk until slightly thickened.  Gradually whisk about 1 c. hot cream mixture into yolk.  Add yolk mixture to the remaining cream mixture, whisking constantly.  Whisk in vanilla.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids.  Cool 1 hour, stirring occasionally.  Place plastic wrap directly on the cream mixture; chill 8 to 24 hours.
Pour mixture into freezer container of 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.  Let stand at room temperature 5 to 10 minutes before serving.
Sitr in 1/2 c. drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 tbsp. bourbon halfway through freezing.






Or you could be a little lazy like me and use a no cook vanilla ice cream recipe.


Monday, August 10, 2015

Motivation Monday




Anyone else now want to watch the movie?

Sunday, August 9, 2015

Chipotle- Lime Marinated Grilled Pork Chops

I let July slip by without trying a new recipe.  So this week I am trying two so I can go ahead and knock this goal out for two months.   I found this recipe on the Fresh Market website a few years ago.

Chipotle-Lime Marinated Grilled Pork Chops


4 boneless pork chops, about 1 1/4 inch thick (or bone-in)
1 chipotle chile in adobo sauce (or 1 dried chipotle, re hydrated* and minced**)
2 tsp. oregano
2 cloves of garlic, crushed
1/4 c. vegetable oil
2/3 c. lime juice
1 tbsp. fresh cilantro, chopped
1/2 tsp. salt

Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.  Seal bag and refrigerate for 4-24 hours.  Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly.
Serve chops immediately.

* to rehydrate, cover chile with hot water for 10 minutes, let stand at room temperature.
** drain and use as directed.  Seed chile, if desired, to reduce piquancy a bit.




I was lazy and used minced garlic instead of buying some to crush.  And I used the diced chile that come in the jar.

Wednesday, August 5, 2015

Heirlooms


I have known since I was in high school when Nanny passed away one of the things I would receive would be her mother's china.  Nanny moved into the nursing home a couple months ago and my mother has been working on packing up and splitting out the items per her will for two months.  The parents came for their visit last week and brought me part of mine.  

I have several Rubbermaid containers with the china wrapped nicely in bubble wrap.  Now I need to find a spot to store them.  



This is my great-grandmother's china.  
I have always thought it was pretty and told Nanny one day and the next thing I knew she was saying it was mine.  I didn't know until recently that the pattern is Noritake Celtic.  
Granny and Gramps got married in the summer of 1925.  



And then I got a surprise a couple weeks ago.  Neither my mother or her siblings wanted just 3 pieces of everything in my grandmother's set of china so my mother got it all.  


My mother was already getting another set so she brought Nanny's to me too.  
Nanny has said this wasn't one she really liked but it was the best choice at the shop that sold china in Podunk.  Hers is Haviland Rosalinde.  
Nanny and Pop-Pop would have been married 66 or 67 years in October.


I mentioned to Mrs. P that I didn't know what I was going to do with all of this china and she said that it was time to start having dinner parties.  But first I think I need to find a spot to store it all.  And maybe figure out what all I have of each set.