QuiltLady – Chasing MY Life WHEREVER it Leads ME

BLOGTOBER ~ FAVORITE FALL CLOTHING ~ BLOG 365.328B

We normally have a wonderful fall/autumn season her in the Pacific North West. But, this year it feels like we are moving straight from summer into winter. So, my favorite fall clothing choices are making an early appearance this year!

TGIF ~ BLOG 365.297

BRAISED WHITE BEAN & SAUSAGE ONE POT MEAL ~ BLOG 365.296

BRAISED WHITE BEANS & SAUSAGE ONE POT MEAL

1 tablespoon avocado oil
1 pound smoked Andouille sausage, LARGE diced
1/12 cups diced onion
1 tablespoon whole-grain mustard
2 teaspoons + 1 teaspoon FRESH chopped rosemary
2 cans Cannellini beans, rinsed and drained well
1 1/2 cups homemade chicken broth
FRESH ground black pepper, to taste
3 cups trimmed baby spinach
1/4 cup + 2 tablespoons FRESH grated Parmesan cheese

Heat oil in large skillet over medium high heat.
Add sausage, stirring and cooking until browned.
Remove sausage to drain on paper toweling. Keep warm.
Add onions to skillet, stirring and cooking 3 minutes until softened.
Stir in mustard and 2 teaspoons chopped rosemary, cooking minute until fragrant.
Stir in beans, tomatoes if using and chicken broth.
Bring to a SLOW but steady simmer over medium high heat.
Lightly mash about half the beans. These will help thicken the mixture.
Fold in the spinach, cooking a minute or two until wilted.
Stir in sausage and 1/4 cup cheese, stirring until cheese is melted.
Garnish with remaining cheese and rosemary.

OPTIONAL:

Add one can well drained fire roasted tomatoes for a bit more kick!
For even more kick I use Better than Bouillon Chili Base to make my broth with.

WORDLESS WEDNESDAY ~ BLOG 365.295

updated CHICKEN PARMIGIANO ~ BLOG 365.294B

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe!

Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO

MARINADE
1/3 cup avocado oil
3 tablespoons balsamic vinegar
2 cloves garlic
1 tablespoon basil
FRESH ground sea salt & black pepper
4 boneless, skinless chicken breasts or 8 tenders, pounded thin

Whisk all together and pour into a large ziplock bag.
Add chicken pieces.
Marinade for 30 minutes minimum.
Bring to room temperature 30 minutes before cooking.

2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/3 cup Wondra flour
1 teaspoon Italian seasoning
1/4 cup powdered Parmesan cheese
4 slices Mozzarella cheese
1/3 cup shredded Parmesan cheese
1 batch Sunday gravy

Drain marinade from chicken and discard.
Pat chicken pieces dry.
Set up dredging station with beaten eggs in one bowl, Wondra flour with Italian seasoning in another and bread crumbs and Parmesan mixture in the 3rd bowl.
Dip again into egg mixture and then the Parmesan mixture.
Press the breading onto the chicken to help it adhere.
Heat butter and oil in cast iron skillet until melted.
Brown the chicken breasts 2-3 minutes on each side.
Place chicken breasts in a casserole dish and top with marinara sauce, Mozzarella and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmigiano!

Original posting March 12, 2020

AUTUMNAL SALAD ~ BLOG 365.294

AUTUMNAL SALAD

DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary

Add all ingredients to food processor.
Pulse 2-3 minutes.
Set aside.

SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons

Heat oil in large skillet over medium high heat.
Add squash.
Season with FRESH ground sea salt and black pepper.
Sprinkle with garlic powder and rosemary.
Cook 5-7 minutes until squash is tender.
Remove from heat and cool completely.

Add the remaining ingredients, except croutons, to a large salad bowl.
Add cooled squash and croutons, tossing well, but gently.
Serve and Enjoy!

HAPPY HOMEMAKER MONDAY week 42 of 2025 with MENUS & RECIPE LINKS ~ BLOG 365.293

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

AHHHHHH a weekend away was just what the doctor ordered! Five years ago hubby and I went to the GREAT JUNK HUNT at the fairgrounds in the county 100 miles to the south of us for a weekend away and it was wonderful. I found not one, not two, not even three, but FOUR vintage recipe boxes.

Two years ago my girlfriend and I went to a great holiday market at the same fairgrounds south of us. We did it all in one day along with a trip to a HUGE Hobby Lobby and it was A LOT to cram in.

Last year we planned it as a weekend and took hubby along. Unfortunately, the holiday market was not as good as the previous year, though we did manage to find several of our favorite vendors and start the Christmas shopping with a bang!

But, this year we went 100 miles north to a GREAT JUNK HUNT and had just as much fun, if not more even though the JUNK HUNT itself was not very good! I’m always on the hunt for more vintage recipe boxes or sewing drawers and found neither this trip!

We were also able to get in some quality antiquing time and FINALLY visited a wonderful architectural salvage house that I’ve been bragging to my girlfriend about for years. She was an interior designed and loves all things architecturally old and vintage.

We also had some great happy hour times sitting and chatting, laughing and enjoying each other’s company at the hotel we stayed at for Friday and Saturday nights as well as checking out some wonderful restaurants that were new to us MOM & POP places. My favorites were Filberts Farmhouse kitchen where Dana had the tomato bisque and I had the most delicious butternut squash bisque with cranberry coulis and we split a Chicken Parmigiana sandwich, Pastini’s Mushroom ravioli with a caramelized leek sauce with garlic bread and Hops&Drops homemade Southwestern taquitos!

Last week’s BLOGTOBER shares were for my favorite:

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Our much needed rain is coming in spurts, but I’ll take it! We are just jumping from summer to winter this year though. Fall is getting lost in the mix! This week’s forecast is cloudy, highs in the 50’s and 60’s with lows in the upper 30’s and some rain each day with much heavier rain coming for next weekend.

ON MY MIND, TO DO, APPOINTMENTS, TRAVELS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

LAUNDRY & CLEANING I need to get caught up on laundry and the chores I didn’t get done while we were away.
GROCERIES & ERRANDS I definitely need to get some groceries and I have pedicure tomorrow so will probably do it then. Wednesday will be the normal Eagle’s shopping and we’re having lunch with some dear friends on Thursday.
PROJECTS & TRAVELS We’re working on a plan for a trip in November, but that will be determined by the discontinued part arrival and mechanic’s time frame for the car we’ll take on the trip.
RECIPE RESEARCH & MENU PLANNING planned through October and into November for now. I had hoped to find more recipe boxes this weekend to finish up November, but will dig into my files instead.
DVR/TV We’ve changed internet companies and eliminated DISH so there isn’t really any DVR anymore and TV is up to our whims and streaming services. I’ll have to learn a new “normal” to see my “regular” shows.

READING TIME

FUNNIES

The dates are a little off, but the sentiment is the same. 🙂

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	10/20 MONDAY	10/21 TUESDAY	10/22 WEDNESDAY	10/23 THURSDAY	10/24 FRIDAY	10/25 SATURDAY	10/26 SUNDAY
DINNER	JOY’S PASTA ala PASSION	LEMON PORK CHOPS	CORN/YOYO clean out refrigerator night or you’re on your own	CHICKEN LEMONAISE	NAN’S PORK CHOPS	MANDARIN CHICKEN	CORN/YOYO clean out refrigerator night or you’re on your own
DESSERT