ROASTED BRUSSELS SPROUTS

 This summer is passing quickly. It has been taken up with one doctor's appointment after another. Wayne and I both had our Wellness CheckUps plus it turned out to the time for those tests that come up every few years to be done again. 

One time Wayne asked me to go with him and said we could go out to eat afterwards. (I am used to going with Friend Janice to the "southland" as I call it and then telling him about where we ate. They have so many different restaurants south of the (MO) river in Kansas than we have in the "northland" (north of the river).

Well while he was having the test done, I was searching online to find a place for us to eat. And that is what I did. I found a place even Janice and I have eaten at and it was very good. Wayne ordered a wrap and Roasted Brussels Sprouts for his side. He couldn't say enough good stuff about them so I told him I would make him some at home. (We ended up going there again when he had another test done later and he got the Roasted Brussels Sprouts again.)  

ROASTED BRUSSELS SPROUTS

1     lb (bag) Brussels Sprouts

3     tablespoons olive oil

3/4  teaspoon sea salt

1/2  teaspoon ground black pepper

Parmesan cheese

Preheat oven to 400 degrees F. 

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

In a bowl stir the oil, sea salt, and pepper together.

Add the Brussels sprouts and

stir to coat. (I did a little at a time.)

Spread the coated Brussels sprouts onto a large cookie sheet.

If you notice any areas uncoated, spoon any mixture left in the bowl over the areas.

Roast for 30 minutes, or until crisp on the outside but tender on the inside.

Shake the pan several times during the cooking time. 

Serve immediately.

Can shake a little more salt on them after done, if you like.

Cover with Parmesan cheese before serving.

SATURDAY'S FRUITY BREAKFAST

 A couple of weeks ago for our special Saturday breakfast, I thought I would make some fruity pancakes like I had enjoyed at Bob Evans Restaurant. They turned out just like, well almost - I didn't use the whipped cream - the ones at the restaurant. Do I need to say they were easy? 

I mixed up a favorite pancake mix and went from there. I sliced the firm banana with the skin on with a sharp knife and then pulled the peeling off afterwards. You could do it either way. I did it that way because I didn't know how many slices I would use and I didn't want a whole banana peeled and then not need the whole banana. Silly, right? If I didn't want to eat the last of the banana, Wayne would for sure eat it. As it was I used the whole banana.

FRUITY PANCAKES

Your favorite pancake mix or recipe

Thinly sliced banana slices

Sliced strawberries or whole blueberries or whatever fruit you want to use

Mix up your favorite pancake mix.

Heat griddle or skillet. (Test griddle before you start pouring out pancakes unless you like thin spread-out pancakes.)

Slice banana.

Pour out batter for pancakes.

Press thin banana slices on top of each pancake as it cooks.

Flip over when browned and finish cooking on the other side until done.

(This side of the pancake doesn't look as nice so just make sure you serve them with that side down.)

Remove from griddle or skillet when done. Butter pancakes if you like and top with sliced strawberries or berries.

Wayne wanted more than just the pancakes to eat. I had a lb-sausage roll that I had not opened yet. I decided to cut slices of it and freeze them for cook later. I placed the slices on a cookie sheet, covered them with plastic wrap, and places in the freezer.

When they were frozen, I removed them and placed two in a sandwich bag and then I didn't take a picture of this, but I placed them in a larger freezer bag. I returned the bag to the freezer and they are ready for me if he wants sausage again. 

PIMENTO CHEESE

 I love pimento cheese sandwiches! I'm not kidding. I could eat one every day. When I was in college, I think the only thing I ever ordered from the Student Union was a pimento cheese sandwich. They made the best ever...toasted bread, plenty of fresh lettuce, and of course, lot of pimento cheese. I can picture it now! YUM

My friend Jim who lives in Des Moines has put on Facebook twice now of buying some ready made at Aldi and how much he is enjoying it. Of course the Aldi we have here in Kansas City doesn't sell it. I guess I have complained enough that the last time we were in Aldi and still couldn't find any, Wayne insisted I buy some cheese and make my own. Of course we had to go to another grocery store to buy the pimento because Aldi didn't have any of it either.

My pimento cheese tasted just a little bit different because Wayne picked out a bag of Colby Jack, a blend of colby and monterey jack finely shredded cheeses. The recipe called for 2 cups of shredded cheddar cheese, but I used the whole bag , 3 cups, because the cheese was shredded so fine. That meant I needed to add a little more salad dressing, but we liked it. 

The gkids, Madison and Tyler, came over that night to hang out with us while Patrick and Lori played Bags in a Tuesday night league this summer. Madison loved it and said it would be good used as a dip with chips. (You know? She's right!) Tyler is a very finicky eater and has a very limited list of foods he will eat. I tell you this so you can understand why he didn't like it. He used to not like mustard, but he does eat it now. So maybe there is hope for the future.

PIMENTO CHEESE

3     cups shredded cheese (8 ounce block grated) (3 cups finely shredded cheese) Use your favorite cheese

1      (8 - ounce) package of cream cheese (I use 1/3 less fat Neufchatel cheese)

2/3   cups Miracle Whip salad dressing or mayo

1/4   teaspoon garlic salt

1      (4 - ounce) jar of diced pimento, draimed

Grate cheese or use a bag of shredded cheese. Add all ingredients into a mixing bowl and combine on medium with electric mixer til all ingredients are well blended.

Stir with spatula to check for smoothness.

I like to make my sandwiches like they made them at the Student Union during my college years.

Store leftovers in a covered bowl in refrigerator. (I did enjoy some one day for lunch with my wheat thins crackers. Oh it was so good.)

CHICKEN with PINEAPPLE SAUCE

 After having my wellness check up this summer and seeing the results of an inactive year during the COVID shutdown, I am back to trying to get some exercise and eating better. That means I have to start looking for more recipes for chicken instead of red meat and pork. This Chicken with Pineapple sauce sounded easy and delicious tasting.

I have never beaten chicken breast flat but when the directions said to cook a total 25 minutes, I was concerned the meat might need longer. I buy chicken breasts frozen with two in a package at a big box store. I am always pleased with them, but they are fairly large. One was a little fatter than the other so after beating the smaller one "forever", I sliced off a top layer of the larger breast and beat the rest of it. I put the thinner slice in the middle to cook and had the flattened thicker ones on the ends.

I'm not a soy sauce person but I decided to be brave and used it in the recipe. I also only had a 20 ounce can of crushed pineapple so I measured out about a cup of the crushed pineapple to use for something else. I also made the full recipe of the sauce even though I was using only two chicken breasts because of the size of the two I was using. We saved the larger half piece of chicken for leftover and split it for lunch later. It warmed up nicely in the microwave.

CHICKEN with PINEAPPLE SAUCE

2       tablespoons brown sugar

1       tablespoon cornstarch

2       cans (8 ounces each) crushed pineapple, undrained

1/4    cup soy sauce

1/4    teaspoon garlic salt

1/4    teaspoon ground ginger

6       boneless skinless chicken breast halves 

Preheat oven to 350 degrees F. Grease a baking dish the size to hold the number of chicken breasts you are using. Set aside.

In a saucepan, combine the brown sugar and corn starch.

Stir in the pineapple, soy sauce, garlic salt, and ginger.

Cook and stir over low heat until thickened.

Place the chicken in baking dish.

Pour half of the sauce over the chicken.

Bake, uncovered,  for 15 minutes.

Baste again and continue baking 10 more minutes or until the chicken juices run clear, basting as necessary with the remaining sauce. Sprinkle with chives if desired.

PEACH COBBLER BREAD

 Amy  Maindelle of Jonesboro, Ga said she developed this recipe because of all of the wonderful Georgia peaches and her husband thinks it tastes like peach cobbler. I guess it might be one way to describe this bread. I just think it is the most awesomest (my new word) bread I have ever eaten. I did use a ripe Georgia peach so not sure if that's the reason.

Seriously, the Peach Cobbler Bread is super delicious and so easy to make. I almost made it as two smaller loaves, but by storing it wrapped in foil in the refrigerator, we managed to eat the loaf in 5 days. (I did give Friends Fran and Janice a wide slice each.)

PEACH COBBLER BREAD

1/3    cup butter, softened

1       cup sugar

2       eggs

1/3    cup water

1       teaspoon vanilla extract

1/8    teaspoon almond extract

1       cup diced peeled peaches (It took one nice peach.)

1-2/3 cups flour

1       teaspoon baking soda

1/2    teaspoon salt

1/4    teaspoon baking powder

1/2    cup chopped pecans

TOPPING:

2       tablespoons chopped pecans

2       tablespoons brown sugar (I used 1 tablespoon brown sugar/stevia blend.)

Preheat oven to 350 degrees F.

Spray/grease a 9 x 5 inch loaf pan. (I used an 8 x 4-1/2 " inch loaf pan.) Set aside. 

In a mixing bowl, cream butter and sugar til smooth. 

Add the eggs, one at a time,

beating well after each addition.

Beat in water and extracts.

Fold in the chopped peaches. You don't want to use the electric mixture anymore for this recipe. You want the peaches to keep their diced pieces.

Combine the flour, baking soda, salt, and baking powder together in a bowl with a whisk.

Gradually add to the creamed mixture.

Stir in pecans.

 

Pour into pan.

Mix up topping ingredients and

sprinkle over the top to completely cover.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. 

Finish cooling and then wrap in foil and store in the refrigerator.

Slice to serve.