FASTFOOD FRIDAY

MORNING EVERYONE

I'm so excited and I just can't hide it

I'm about to lose control and I think I like it..

For you young ones that is a song by the Pointer Sisters... my era.. Anyway I am already to take a great vacation with my hubby and just do some soaking up the rays..reading some books and do some shopping... I hope my girlfriend Marilyn, who is down there now has not scooped up all the deals... I must say I think we should get the AWARD for the best shoppers in the world.. We can grab a coffee in the morning be at the door when it opens and stay til it closes and believe me in that time frame we might never leave Macey's, Ross Dress for Less, TJ Max`s or Nordstrom Rack..`his is how much of a serious shoppers we are...I have been on the internet and got all the addresses for the above stores and put them in my GPS ...now that is SERIOUS shopping...

CLEAN LEAN

LETTUCE WRAPS

Ingredients

4 leaves iceberg lettuce

4 slices roast turkey

1/2 cucumber, sliced

250g hummus

sprinkle of paprika            

Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients. 

This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns.

White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!

I am not sure if I will be blogging everyday while I am away but I will do my best to keep you up to date as to what is happening .. We rent a home down there so not sure what our menu will be while we are down there but it will be nice to have a partner in crime to try some different cuisine...To my little monkey that is due on April 7th please hold tight til Granny gets home...

ENJOY

CHEERS

GRANNY

THRIFTY THURSDAY

MORNING EVERYONE

Two more sleeps and we are heading to the sun... Just want to relax by our pool, read some good books, enjoy my Besties company and go to some ballgames... Oh I forgot do some shopping... Today is gloomy out, what happened to the sun... oh I forgot it is waiting for me in Arizona..

SPICY HONEY CHICKEN

SALAD

Ingredients

• 1-2 heads Romaine or Red Leaf Lettuce
• 2 ripe but firm mangoes, chilled
• 2-3 ripe but firm avocados
• optional: thinly sliced red onions
• Spicy Honey Chicken
• Honey Citrus Vinaigrette

Directions

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Pour dressing over and serve.

CITRUS HONEY
VINAIGRETTE:
1/4 cup canola oil
1 Tbl unseasoned rice vinegar
1 Tbl honey
1 Tbl fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp grainy mustard
1/2 tsp kosher salt
1/4 tsp white pepper
2-3 dashes hot pepper sauce

SPICY HONEY SAUCE
FOR CHICKEN 

• 1 c Bottled chili sauce
• 1⁄4 c Minced Onion
• 2 T Dry red wine
• 1 T Worcestershire sauce
• 1 t Dijon mustard

1.Combine all ingredients and mix thoroughly.

2. Heat in a sauce pan to boiling, stirring constantly.
3. Reduce heat and simmer, uncovered for 5 minutes.
4. Brush sauce on chicken  during the last 5 minutes of cooking

THRIFTY THURSDAY

Grilling Brushes. You can  use good-quality paintbrushes from the hardware store and replace them often, since after a while it's hard to get them clean. Pastry brushes are fine but expensive.

Still have a little bit of work to do around here but this is the least rush I have felt in a longtime when trying to get ready to head off on a holiday so that is a good thing...

ENJOY

CHEERS

GRANNY

CROCKPOT WEDNESDAY

MORNING EVERYONE..

Another beautiful morning up here on the mountain...Well I am all packed and I have a nice clean house that I can come home to when I get home from my vacation so I am a happy camper today... The birds are really chirping this morning so I just know that we are going to have a nice warm spring... Would love to go and buy some Polyanthus to put in my pots and give my yard some colour but all my luck I will do that and the Frost will come... so just have to wait

SLOW COOKED

SHEPHERD'S PIE

Ingredients

• 2 lbs Ground Beef
• 1 package 12 oz chopped onions
• 2 tsps minced garlic
• 1 can (14oz) diced tomatoes, drained
• 1 package (16 oz) frozen peas & carrots
• 3 TBSP Quick Cooking Tapioca
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black peper
• 2 packages (24oz) prepared mashed potatoes…or make your own

Directions

1. Cook beef in a large skillet over medium high heat, until cooked through.
2. Transfer to slow cooker.
3. Back in the skillet cook the onions and garlic until onions begin to soften and add those to the slow cooker.
4. Stir in tomatoes, veggies, tapioca, oregano, salt and pepper.
5. Cover and cook on low 7-8 hours
6. Top with prepared mashed potatoes. Cover and cook on low until potatoes are heated through about 30 minutes

Another option that you can do is once the crockpot ingredients are done you can spoon some into Ramekins (individual casserole dishes) and then top with your potatoes and pop them in the oven to warm up the potatoes and it will also give the potatoes a bit of crunch.

Have a great day and just remember any day is a good day when you are above ground...

ENJOY

CHEERS

GRANNY

TIPSY TUESDAY

MORNING EVERYONE

Not a cloud in the sky...got to love it... Might have to do a Walk -a-Bout today... I just wish that the sun would get our side of the street in the morning... but can not complain we live in the best part of the world....Going to clean house today as I have been putting it off for the last couple of weeks.. so I have my work cut out for me today..

STEAK AND MUSHROOM PIE

1.5kg (3.31 pounds) stewing beef (I used chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (8.82 ounces) mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano herbs)
2 bay leaves
500ml (16.91 fluid ounces) (2 cups) strong beef stock
1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

• For the filling, brown the beef in a large pot. Remove and set aside.
• In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
• Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
• Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
• When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
• Pre-heat the oven to 180°c.
• Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
• Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
• Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
• Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
• Remove and serve with vegetables of your choice. 

TIPSY TUESDAY

To keep cauliflower white while cooking -

add a little milk to the water.

Congratulations to one of my followers who  has started her own blog I am quite excited for her.. She seems to love to cook desserts so my dessert for Saturday will be from her blog and it will be a great time to introduce you all to her... Lovely young lady..

ENJOY

CHEERS

GRANNY

MENU MONDAY

MORNING EVERYONE

Sorry for no posts last week..had a hectic week.. getting all my orders finished before holidays...got all my laundry caught up and ironing done now today is pack pack pack..

We had a great weekend had our Grandson up for an Adventure and a sleepover and we took him bowling ...he likes bowling... He is getting pretty good at it... still has to have the bumper pads up just in case...Granny and Grumpy enjoy watching him have a good time...

Our little grandson was to come as well but he had an ear ache so he stayed home and got to cuddle with his mommy everyday... how lucky was he..

Sunday we did a maternity photo shoot with my daughter Andrea .. I can hardly wait until this little monkey is born... He or She just needs do hold on til we get back from holidays...

MONDAY  MEXICAN MAC ' CHEESE

TUESDAY  STEAK AND MUSHROOM POT PIE

WEDNESDAY  SLOW COOKED SHEPHERDS PIE

THURSDAY  SPICY HONEY CHICKEN SALAD

FRIDAY  CLEAN LEAN LETTUCE WRAPS

MEXICAN MAC ' CHEESE

Ingredients

• 12 ounces dried mostaccioli or rigatoni pasta (3 cups)
• 1 pound bulk pork sausage
• 1 cup chopped onion
• 1 16 ounce jar green medium-hot salsa
• 2  8 ouncepackageshredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro

Salsa (optional)

Directions

 

1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.

My friend Pat tried the Banana Split Pizza dessert and apparently her family loved it.. Glad to hear that my followers are trying out some of my recipes.. that is what makes me keep doing the blog...

ENJOY

CHEERS

GRANNY