It always seems like vacation cannot last long enough and there is so much to catch up on. I didn’t cook at all on our trip. I had intended to, but wasn’t able to pick a recipe and then vacation naps happened. 🙂 Both my parents are excellent cooks too, so we were happy to sit back and just enjoy the delicious food.
Here is the Recipe Roundup for last week. Sorry for the delay. I used three new cookbooks!
1- Grilled Greek Chicken and Beans (Zucchini) from Food Network Magazine, June 2017, V. 10, N. 5
Modifications: My friend helped with this recipe and the shrimp and it was delicious. The chicken was very flavorful. We used zucchini instead of beans and I would have used the dipping sauce as a marinade instead. It wasn’t as flavorful as it could be. I would make the chicken again, but not the veggies.
2- Foil Packet Lemon Shrimp Scampi from Food Network Magazine, July/Aug 2017, V. 10, N. 6
Modifications: None, I followed the recipe! It turned out delicious and the shrimp seemed to be cooked perfectly. I would happily make this again.
3- Gold Beach Burgers from Retro Beach Bash by Linda Everett. This book doesn’t really have organized sections per say.
Modifications: I looked up Teriyaki sauce ingredients and just added them into the meat, instead of making a full sauce. It worked pretty well. The burgers were so good! We had Gouda cheese on them. I would definitely make these again. It was a nice change from traditional burgers.
4- Oreo Ice Cream from Sober Julie. http://www.soberjulie.com/2013/06/ice-cream-recipe/
Modifications: I had half and half, so I used that along with the cream. I like custard based ice cream better so far, but the Husband liked it. It tastes okay, but it melted really fast and was a little icy.
5- Baked Chicken with Tomatoes and Mushrooms, recipe by me! (I have no actual measurements…)
Recipe: Add 4 drumsticks to a pan, drizzle with olive oil. I used garlic olive oil. Chop two garlic cloves and add them to the pan along with a quarter of an onion, mushrooms, and handful of cherry tomatoes. Add salt, pepper, garlic powder, oregano, basil, and onion powder. Bake at 375 degrees for 45 ish minutes, or until juices run clear.
This was a nice simple meal. The Husband threw it in the oven and we ate it separately.
6- Pickles from The Art of Preserving. Section: Pickles and Relishes.
Modifications: Absolutely none. I don’t mess with canning recipes at all, especially ones I haven’t made before. We brought a jar of these for my Mom and tried them up there. I hope they even out in terms of flavor. They were a little harsh in the vinegar department and were a little soft. I will try another pickle recipe, I think.
I was happy that I managed, with some help, to use a bunch of new recipes, even though we were going to be out of town.
Fancy is currently chasing a sky raisin, otherwise known as a fly. It’s hilarious to watch, but she’s all upset about it. She’s also trying to climb the couch to get a moth. It could be a long night.
I’m currently enjoying watching all the sharks I can handle on Shark Week. I think I’ll look up a red colored cocktail and serve it in my shark glass some time during the week.
I’m excited to show you some of the pictures I took over the weekend and get back into my regular posting routine.
