Day 150: English Muffin Pizzas

Day 150.

I remember making these as a kid, so Amelia and I make them somewhat often. :)

Here's what you'll need.

1 English muffin for each person
Tomato sauce or Pizza sauce
Toppings of choice (pepperoni)
Shredded mozzarella cheese

Preheat oven to 350*


Split each muffin in half.


Place on a foil lined baking sheet.


Spread sauce on each half.


Top as desired.


Sprinkle with cheese. We put on a little bit of basil too.

Bake at 350 for about 10 minutes, or until bottoms are toasty and cheese is melted.

Day 149: No Bake Chocolate Oat Bars

Day 149.

I'm always on the lookout for no bake desserts. I hate heating up the oven in the summer when it is so darn hot!

Here's what you'll need for these.

1 cup butter
1/2 cup brown sugar
1/2 teaspoon vanilla
3 cups oats
1 cup chocolate chips
1/2 cup peanut butter


Melt butter in a saucepan.


Stir in brown sugar and vanilla.
Then, stir in the oats. Cook on low for a couple of seconds.


In another pan, melt chocolate chips and peanut butter together.


Press about half the oat mixture into the bottom of a greased 8x8 pan.


Pour the chocolate mixture over the oats.


Crumble the remaining oats over the top. Refrigerate for 2-3 hours, or until chocolate is set.


Once cool, cut into bars to serve.

Day 148: Corn and Blueberry Salad

Day 148.

This recipe was in the same magazine as the watermelon chicken. I figured while we are diving in with something new, we should try this as well.

Here's what you'll need.

2 bags frozen corn-cooked according to package directions and room temperature
1 cup fresh blueberries
1 small cucumber
1/2 red onion
1/4 cup (or so) fresh cilantro
1 jalapeno
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon cumin


Slice the cucumber in half, then in half again, and then into slices.


Slice jalapeno.


Combine sliced onion, jalapeno, cucumber and blueberries in a large bowl.


Add a nice handful of chopped cilantro.


Combine lime juice, oil, honey and cumin in a lidded container.


Shake well.


Add dressing to bowl.


Stir in corn.


Toss well, serve chilled.

Day 147: Grilled Watermelon Glazed Chicken

Day 147.

I came across this recipe in a magazine, and having just bought a watermelon, figured I'd give it a try. It was pretty darn good!

Here's what ya do.

Process 4 cups of watermelon in a blender. Run processed watermelon through a strainer to get 1 cup of juice.


Pour a 12 oz. jar of apple jelly into a small saucepan. Continually stir, over low heat, until jelly is melted.


Add jelly to watermelon juice.


Sprinkle in some crushed red pepper to give it a little bit of heat.


Pour it over chicken as it grills.


Cook until chicken is done.

Day 146: Cheesy Bacon Fries

Day 146.

These are a favorite of ours. Sometimes we'll have them as an appetizer-y supper, other times as a snack. But they're always good!

Here's what you'll need.

a bag of frozen fries
shredded cheese
precooked bacon
dried chives


Cook fries according to package directions.


Place fries on plate.

X
Cover with the cheese...


then the bacon...


and the chives.

Microwave until the cheese is melted. Then dig in!

Day 145: French Onion Pork Chop Skillet

Day 145.

Kurt loves stuffing, so any recipe that features it is a plus in our book!

Here's what you'll need for this one.

About a pound of pork chops
2 tablespoons Worcestershire sauce
1 box Stove-Top stuffing


Season the pork with salt and pepper


Spray a big skillet with non stick spray and cook the pork in it until done.


Once the pork is thoroughly cooked, pour the worcestershire sauce in the pan. Follow that with a little bit of water.
Pop a lid on the pan.


Pour the dry stuffing into a bowl.


Add 1 1/2 cups HOT water.


Stir well to combine.


Spoon the stuffing around the outside of the pan.


I had some leftover Mozzarella pearls that needed used up, so I threw some of them in there.


Pop a lid on to melt the cheese.


Ta-da!

Day 144: Shrimp Scampi

Day 144.

I've never cooked much seafood at home, simply because Kurt would never eat it. He's come around a bit now, and will eat it some.

Here's what you'll need.

1 8oz. package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 lb. shrimp, peeled and deveined
1 cup white wine
1/4 teaspoon black pepper
3/4 cup Parmesan cheese
Parsley for garnish


I begin by taking all the tails off of the shrimp. I don't want to mess with them while eating, so I just pull the tails off right from the start


Cook pasta according to package directions.


Meanwhile, melt the butter in a large skillet


Stir in the garlic, being careful not to burn it.


Add the shrimp. Cook through, about 4 minutes.


Pour in the wine. Bring to a boil and cook for 30 seconds, stirring constantly. If you have an aversion to using wine, try some vegetable or seafood stock.


Add the pepper.


Place the cooked, drained pasta into a serving bowl.


Pour the shrimp mixture on top.


Top with Parmesan and parsley.


Toss well to combine.