Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Jul 212015
 

Dipity Do Dah Dilly Dip

Dipity do dah dipity ya dip dip dip dip all day!

Dipity do dah dipity ya…dip dip dip dip all day!

Yadda, yadda, yadda, no recipes lately! Well you see, I was kinda on strike until Husband put my counter tops in to share with you as I was so proud of the work he did and how nice it is to have beautiful, working counter tops again”! ” With the old ones, I was to the point of just cutting veggies or anything else you could imagine, right on top of them without having a care in the world of what I did to them, see? But now I treat them with kit gloves like a child or aka my husband, ha ha! Now after that improvement, Husband is Hell Bent to redo the floors in the dining room and living room, God help me, here we go again! I have to wonder what he has in store for us after that project as he is running out of things to spruce up in our home and no I am not going to be on his to-do list, another ha ha!!!
After the 4th and all the cooking that occurred shortly thereafter, I had so many leftovers that I was obsessed with not throwing anything away and so, I have not been trying much on the new side. This recipe did however intrigue my taste-buds as we have an ample amount of fresh veggies coming into our stores and Kenny and I both love to indulge in dinners that have only veggies even though we are not vegans and so last night was just that! It all started when we had bought some Dill Dip at our local store and I said, how hard can this be? So with that, I found a couple of recipes and came up with this one for us……..

Dipity Do Dah Dilly Dip
 
Author:
Ingredients
  • ½ cup sour cream
  • ½ cup mayo
  • 2-1/2 tbsp fresh chopped parsley
  • 3 tbsp chopped green onions, half tops and half bottoms
  • 1 generous tablespoon of dried dill weed
  • ½ teas fresh lemon juice
  • ¼ teas lemon zest
  • Salt and fresh ground pepper to taste
  • Fresh veggies
Instructions
  1. Combine all ingredients in a bowl, mix well and chill for a few hours to meld the taste.
  2. Serve with fresh veggies or if you're having burgers, it also goes super as a dip for potato chips!

 

My husband also loves this recipe as a substitute for mayo on his burger with sliced olives, tomatoes and onions,,,,,,,,,,,,,,, Oh my! Hope you enjoy as much as we do as it is a must for the summertime heat…………..Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Enjoy this oldie from The hit song from From Walt Disney’s “Song of the South” released in 1946 it was “Zip-a-Dee-Doo-Dah”

Apr 212015
 

                           Brussels Sprouts With Creamy Bacon Onion & Celery Sauce

De.....Lish!!!

De…..Lish!!!

Well by now, you all know Kenny and I’s love of Brussels sprouts and I have not found a way to fix them yet that we do not love. The only thing I do avoid is adding nuts as husband is not fond of nuts when mixed in certain foods and I on the other hand can eat them in about any recipe! I still think our favorite though is the shredded sprouts with the bacon and that’s why I added bacon to this older recipe from the 60’s in my Favorite Recipes From America. Onions were also not mentioned, hence add onions as we love them too! And then you serve them in this  cream sauce and it just adds even more delish to this dish…………

Brussels Sprouts With Creamy Bacon Onion & Celery Sauce
 
Author:
Ingredients
  • 4 slices of bacon
  • 2 quarts Brussels sprouts
  • 2-1/4 cups of water
  • 1 teas salt
  • ¾ cup diced onion
  • ¾ cup diced celery
  • 4 tbsp butter
  • 2 tbsp bacon grease
  • 6 tbsp flour
  • Milk
  • ½ teas white pepper
Instructions
  1. Cook bacon until crisp, drain and crumble, reserving 2 tablespoons of the drippings.
  2. Trim off bottom of Brussels sprouts and remove any discolored leaves; cut x in stem part for more even cooking.
  3. Steam sprouts until desired tenderness, drain and set aside.
  4. Add the salt to the 2-1/4 cups water, bring to a boil and add the celery and onions, cook until tender, drain and reserve water.
  5. Melt the butter with the bacon drippings and blend in the flour.
  6. Combine the celery water with enough milk to measure 3 cups and slowly add to the flour mixture.
  7. Cook until smooth and thick, stirring constantly.
  8. Add the celery, onion, bacon, pepper and Brussels sprouts and continue to heat for a few minutes to reheat the veggies.

For this recipe, I cut it in half as it is just Kenny and I and even then I had some a little leftover….Hope you enjoy!

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Related Posts Plugin for WordPress, Blogger...