Well I know it has been a few days since we have chatted.. Had a hectic couple of days for work... a 60th Birthday ...and getting everything organized for the Rod Run...Today I am not going to do the grocery list but will post the couple of recipes from last week.. and your dessert for today...
Ingredients:For the salsa-
-2 nectarines, pitted and diced
-1 ripe tomato, seeded and diced
-1/4 cup diced onion
-2 tbsp chopped fresh cilantro
-2 tbsp fresh lime juice
-salt, to taste
I also like this salsa with scoop corn chips....
For the pork-
-ground cumin
-chili powder
-salt & ground black pepper
-olive oil
-pork chops
Directions:
1. Light an outdoor grill for medium-high heat. Lightly oil grate.
2. Place the nectarines, tomato, onion, cilantro, and lime juice in a bowl. Toss to blend. Season with salt & refrigerate until serving (at least 30 minutes).
3. Brush pork chops with olive oil. Season generously with cumin, chili powder, salt, and pepper. Cover and refrigerate for 30 min-1 hour. Grill pork chops until lightly browned, about 4 minutes a side.
4. Remove from grill, top with salsa, and serve
Ingredients:
14” crust – whatever you like Boneless, skinless chicken breast 1 carrot, Julienne or grated 1.5 teaspoons olive oil 2 teaspoons minced cilantro 3 green onions 2 Tbsp chopped peanuts ½ cup bean sprouts
1. Preheat oven to 475°
2. Chop chicken into smallish chunks and stir fry 3-5 minutes in about ¼ cup of peanut sauce. (I do this instead of marinading chicken in peanut sauce overnight before cooking. Do it your way).
3. Place on the crust in layers:
a. ½ cup of peanut sauce
b. 1 cup of mozzarella
c. green onions
d. cubed chicken
e. bean sprouts – optional to put on after it’s baked
f. julienned carrots (I just use the food processor and chop them)
g. the remaining mozzarella cheese
h. cilantro- optional to put on after it’s baked
i. chopped peanuts
Bake the pizza for 10 – 12 minutes or until the crust turns brown.
Layered Dessert
Ingredients:
- 1 1/2 cups flour
- 1 1/2 sticks margarine
- 2 (8 oz. each) packages cream cheese
- 2 cups confectioners' sugar
- 3 cups whipped topping
- 3 boxes (4 serving size) instant lemon pudding
- 5 cups milk
Preparation:
Crumble flour and margarine together. Blend together and press in bottom of a 9x13x2-inch pan. Bake 15 minutes at 375 °; let cool. Cream confectioners sugar and cream cheese together. Add 2 cups whipped topping. Whip together and spread on cooled crust.
Mix 3 boxes of lemon instant pudding with 5 cups milk (do not follow the directions on pudding box). Pour over second layer and top with additional whipped topping.
Chill thoroughly before serving.
Mix 3 boxes of lemon instant pudding with 5 cups milk (do not follow the directions on pudding box). Pour over second layer and top with additional whipped topping.
Chill thoroughly before serving.
Just relaxing on the couch ..... finishing off my laundry and getting my toiletries ready for the trip.. Tomorrow heading down to Victoria to have breakfast with some friends and then a quick Happy Birthday wish to Krysta and some hugs and kisses from the boys before we head on our holidays... Not sure how much blogging I will do while I am away but will try and fit it in...Lots will depend on if I can find WiFi...
Enjoy
Cheers
Granny
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