Creamy Orange Dream

Today is the last day of August.

And, it’s hot.
And, humid.

Weather like this calls for a cool treat. A cool, end-of-summer treat.

One creamy orange dream, coming right up!

Creamy Orange Dream – from Sarah

Ingredients

• 1/2 C orange juice
• 2 scoops vanilla frozen yogurt

Directions

Add the frozen yogurt scoops to a blender, or magic bullet container. 

 

Add in the OJ.  Start with about 1/2 C, adding more to thin the consistency, if needed.

Blend until combined.

Serve cold.  {Note: This recipes serves 1}

With a straw … a bendy one!

A special thanks to my friend Sarah for sharing this yummy summer treat with us while we visited their lovely home over the 4th of July! 

Stanley Scramble

When I saw my 92-year-old grandmother this past weekend, I asked her if I could peek in her recipe box.  It was such a treat! 

As we began talking about food and gardening, Grandma shared with me a recipe that she created for my grandfather.  A recipe that he loved. 

Hearing my grandmother, who has lived without her other half now for more than 10 years, talk about making food for my grandfather was a precious moment for me. 

It reminded me how food is more than food.

It’s love, served up from one person to another. 

Thanks, Grandma, for sharing this recipe with me, and for the treasure of hearing you talk about Grandpa and the foods he enjoyed, and the joy that brought to your face!  I will think of you and Grandpa every single time I eat this yummy dish. 

Stanley Scramble – Grandma

Ingredients

• 1 medium zucchini, sliced into thin coins
• 1 medium sweet onion, sliced (or 1 T onion flakes)
• 2 pieces, thinly sliced ham
• 2 eggs, lightly beaten
• 1/8 C milk 
• salt and pepper, to taste
• Cheese, if desired

Directions

Saute up the sliced zucchini and onion in a large skillet with butter.  Why butter?  Grandma always cooked with butter.  And, when my grandfather was still alive and on the farm, it wasn’t just any butter, it was butter from their cows.  Awesome.

 
Meanwhile, in a second skillet, scramble up the two eggs (adding in the milk, if desired). Season with salt and pepper.  Cook until set. 

Add a piece of ham to the skillet with the zucchini and fry it until browned on both sides.
 

Place the ham slices atop the zucchini and onion mixture.  Top with scrambled eggs.  And, garnish with cheese, if desired. 

Serves 2.  Or one, hard working, hungry farmer. 

Enjoy! 

Linked to: Tasty Tuesday, Slightly Indulgent Tuesday, What’s on Your Plate? These Chicks Cooked, Full Plate Thursday

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New Features!

Just a quick note to let you know about some new features I shared on Facebook today!

(1) First up – I have a new recipe index page.  Fewer categories makes for easier searching. 

You’ll find main dishes replaces the old categories of pasta, pizza, vegetarian and beef, etc.  These categories will be found all on the same main dish page.  In addition, there’s a new category for crockpot recipes! 

(2) Second – all recipes now have photos in the recipe index.  I’ve been itching for a photo recipe index for a while now, and thanks to Ali @ Jam Hands, who gave me the brilliant idea for an easy way to have a photo recipe index, it’s now here!  Thanks, Al!! 

(3) Third – I’ve updated the search feature on the blog!  Google search was semi-problematic, and thus far, I like what I see with Lijit!  Hopefully you do too.

(4) Finally, just a reminder, that you can always search by ingredient here on Finding Joy in My Kitchen, by using the ingredient cloud on the right side column. 

If you have an ingredient in your fridge or cupboard that you need to use up, I recommend starting here and browsing for ideas. 

 

I hope these new and updated features at Finding Joy in My Kitchen make finding recipes you enjoy easier! 

Menu Plan–Aug. 28

Last week, our time was filled with work and getting ready for the start of the semester.  As I’ve said before, at times like this I am so thankful for menu plans!  It was so wonderful to come home from a busy day and know we had everything we needed for dinner, and that I could follow a recipe and voilà… we have dinner.

We kicked off the week with a BBQ with some very special friends.  The ladies that used to coach me in synchronized swimming, and then who I had the pleasure of coaching with, came over with their families!  It was a great night and we enjoyed Beer Brats and hot dogs, 40-minute Whole Wheat Brat Buns, Pickles, delicious salads,

and frost-your-own Dark Chocolate Zucchini Cake Cupcakes for dessert!

We also enjoyed a cooking day with my mom and sister, so our freezer was full of food – especially breakfast foods.  This was a life saver this week, and I hope to continue to have buttermilk blueberry pancakes, waffles and breakfast pockets in the freezer for the early mornings the school year brings.

For the rest of the week, we ate:

Simple Chicken & Veggie Wraps

Wild Rice Casserole Hotdish

Ratatouille with Brown Rice

Spinach & Mushroom Manicotti, garlic bread

Grilled Zucchini Pizzas {new}

We didn’t get to the Lazy Sunday Casserole {new} yet… because we ended up changing our schedule to go to the State Fair! 

It was a stunning day, and we enjoyed our time there very much.  If you are heading there this week, stop by on Wednesday the 31st in the Eco Building to see the Minnesota Food Bloggers table! 

Our new snacks for the week, included kale chips {recipe to come}…

and, my new fav treat… Zucchini Chips {recipe to come}!

I start teaching tomorrow… a whole new crop of freshman and new classes!  Our eats for the first week include:

Sunday
Stanley Scramble {new}
Leftovers
Spaghetti Dinner at our neighbors – bringing savor cheesy zucchini bread {new}

Monday – First Day of School!
Buttermilk Waffles {from freezer}, Berry Sauce
Leftovers
Vegetable Risotto
Dark Chocolate Zucchini Cake 

Tuesday
Granola with blueberries
Sandwiches on Carrot Bread, zucchini chips
Crockpot Lemon Rosemary Chicken Bake {new; adapted from}, zucchini sauté

Wednesday
Breakfast Pockets {from freezer}, fruit
Leftovers
Honey Mustard Chicken Pasta

Thursday {Late Lab Day… leftovers!}
Granola with blueberries
Sandwiches on Carrot Bread, zucchini chips
Leftovers

Friday
Buttermilk Waffles {from freezer}, Berry Sauce
Leftovers
Ricotta Sausage Zucchini Pizza {new}
Zucchini Cookies

Saturday
Chicken Spinach Quiche, muffins
Grilling…

Find more great menus at OrgJunkie’s Menu Plan Monday!

Friday Favorite Finds #73

Here’s our list for the week  - lots of yummy goodness!
{Note: I'm using Pinterest for the photos/links - click on "source" to see the recipe}

Buttermilk Lime Shortbread

Source: melskitchencafe.com via FindingJoyInMyKitchen on Pinterest

Eggplant Parm

Source: smells-like-home.com via FindingJoyInMyKitchen on Pinterest

Breakfast Pizza

Source: newlyweds-blog.com via FindingJoyInMyKitchen on Pinterest

Buttermilk Cupcakes

Source: justcookalready.com via FindingJoyInMyKitchen on Pinterest

Penne with Roasted Tomato, Garlic and White Beans

Source: makeaheadmealsforbusymoms.com via FindingJoyInMyKitchen on Pinterest

Zucchini Cheese Casserole

Source: sweettreatsandmore.blogspot.com via FindingJoyInMyKitchen on Pinterest

Crockpot Country Chicken

Source: stolenmomentscooking.com via FindingJoyInMyKitchen on Pinterest

Now, let's see what recipes you added to your list this week.  Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in My Kitchen.

Texas Caviar

If you are in need of a great appetizer to bring for Labor Day, this is your dish.  We love it on NYE too – especially with the Black Eyed Peas which are a traditional NYE food! 

Texas Caviar – Adapted from my little sister

Ingredients

• 1/8 C olive oil
• 3/8 C apple cider vinegar
• heaping 1/3 C sugar
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 cans black eyed peas
• 1 small can white shoe peg corn
• 1 can pinto beans
• 1 can black beans
• 1 purple onion (or equivalent in minced onion)

Directions

In a saucepan, combine 1/8 C olive oil, 3/8 C apple cider vinegar, heaping 1/3 C sugar, 1/8 tsps. salt & pepper.  

Bring to a boil, stirring constantly.  When sugar is all dissolved and mixture has boiled, remove from the heat.

Meanwhile, rinse and drain all the beans and corn. 

Place the beans and corn mixture into a large bowl. 

Then, add the chopped purple onion, or the minced onion flakes.  Either one works, just depends on preference. 

Stir to combine. 

Carefully pour the apple cider vinegar mixture over the top of the bean-filled bowl. 

Stir well.

Cover and refrigerate at least 2 hours before serving; alternatively, make it the day before and let it sit overnight in the fridge. 

Before serving, give the caviar a few stirs.  Then, serve with tortilla chips, pita chips, or homemade crackers.  Scoop-like chips tend to work the best!  

Linked to: Ingredient Spotlight: Onions, Full Plate Thursday, Diptacular, URS