QuiltLady – Chasing MY Life WHEREVER it Leads ME

COUNTRY SWISS STEAK

2 pounds round steak or cube steak
1/2 cup AP flour
FRESH ground sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 +1 tablespoons butter
1 large onion, sliced
1 stalk celery, diced
1 LARGE carrot diced
1 cup sliced mushrooms, I like little Beech mushrooms
2 cups beef broth
2 teaspoons Worcestershire sauce

Cut steak into serving size pieces.
Pound with a meat mallet to 1/4 inch thickness to tenderize.
Combine flour, salt, pepper, garlic powder, and onion powder into a shallow dish.
Dredge the steak in the flour mixture to coat both sides. RESERVE dredge flour.
Heat oil in a large oven proof skillet or Dutch oven over medium-high heat.
Sear the steak on both sides until browned (about 3-4 minutes per side).
Remove meat and set aside.
Add additional 1 tablespoon butter to melt if necessary, scraping the bottom of the pan to release browned bits.
Add sliced onions, carrots, celery and mushrooms, cooking 5 minutes or so until soft.
Return the meat to skillet.
Whisk together the beef broth and Worcestershire sauce.
Cover and cook in a 300-325° oven for 1 1/2-2 hours, or until the meat is very tender.
Remove meat to a platter and keep warm.
If the gravy is too thin, whisk together 1 tablespoon of the leftover flour mixture with a little cold water to make a slurry.
Stir slurry into the pan juices, and simmer on the stove top until you reach desired thickness.
Serve immediately with mashed potatoes, buttered noodles, or rice to soak up the savory onion gravy.

COOKING THURSDAY ~ LEMON ROAST CHICKEN ~ BLOG 365.148B

LEMON ROAST CHICKEN – serves 4

A mouthwatering and juicy oven baked chicken made with simple seasonings and oven roasted to crispy perfection. I like to prep it a couple hours before baking and let seasonings soak in to meld flavors. I also like to serve it with roasted broccolini and a parsley rice for balance. I also remove it from the refrigerator 45 minutes before roasting to bring it to room temperature.

4 chicken leg quarters
4 tablespoons butter, melted
1 1/2 tablespoons lemon pepper
FRESH ground sea salt
1/2 teaspoon smoked paprika
3 tablespoons FRESH minced Parsley
3-4 lemons, sliced

Preheat oven to 425°.
Spray baking sheet/pan with non stick spray.
In a small bowl whisk together all dry ingredients with the melted butter.
Trim chicken leg quarters of any excess skin and fat, then pat dry with paper towels.
Generously brush both sides of chicken quarters with butter mixture.
Arrange skin side up in the baking sheet.
Arrange sliced lemons on and around chicken pieces.
Bake in oven 35 to 45 minutes or until cooked through.
When chicken is done, remove the pan from the oven and let rest in the pan for 5-10 minutes before serving.
Serve over prepared rice, spooning pan drippings over top.

NOTE:

Dark meat such as chicken quarters greatly benefit from cooking to higher internal temps. By removing from oven with internal temperature of 185°, the temperature will continue to rise to 190-195° (which is your actual target temperature) as it rests creating a much juicier and tastier chicken.

COOKING THURSDAY ~ SOUTHWEST CHICKEN SKILLET ~ BLOG 365.148A

HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.

SOUTHWEST CHICKEN SKILLET serves 4-6

1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional

Heat the oil 2–3 minutes over medium heat in deep skillet.
Season both sides of the chicken thighs with half of the seasoning mix.
Sear the chicken 5–6 minutes, or until they release easily.
Flip and cook for another 2 minutes.
Remove the chicken from the skillet.
Add the onion, cooking 6-7 minutes until softened.
Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
Nestle the chicken into the pan along with any juices.
Top each piece of chicken with cheese.
Sprinkle Peppadew peppers around chicken pieces.
Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.

WORDLESS WEDNESDAY ~ BLOG 365.147

TRIVIA TUESDAY ~ BLOG 365.146

I LOVE trivia. We play at a local dive bar every Monday night with our neighbors. We’re known as the NEIGHBOR HOODS 🙂 We’re currently 2nd in our league and striving for 1st each and every week, but my friends, the SMARTINIS keep winning BIG time. It’s ALL good clean fun and we love it. The company allows you to submit 2 questions each day that may or may not be used over the course of time, but I look at the task as “research”. I ABSOLUTELY LOVE learning new things!!!

HAPPY HOMEMAKER MONDAY, RECIPE LINKS & MENU ~ week 21 of 2026 ~ BLOG 365.145

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

LAST WEEK RECAPPED

MONDAY was spent cleaning up from all the BBQ makings and doing the first layer of drywall patch work on the ceilings around the fans we replaced last week. I moved a couple dressers around giving hubby and I both better drawer space. Monday night was trivia night and we had a great time as always 🙂

TUESDAY was spent doing the second layer of drywall patch work and cleaning out the garage for another load to the thrift store after Taco Tuesday of course 🙂

WEDNESDAY was finally a bit slower for me! I actually sat and read for a few hours and did absolutely nothing for a change. Then reality set in and I had some gardening and pruning to do before I headed over to help an elderly friend. I was able to take another load to St. Vinny’s also.

THURSDAY we had several VA appointments and did the Eagle’s and Offyce shopping while we were in town. When I got home I was able to finally try my new Nordicware smoker and made a smoked brisket. I’m in love with smoking meat now! I can’t wait to try new recipes and techniques.

FRIDAY we had planned to go to a coastal town and do their citywide garage sales, but I just wasn’t up for it so I got some paperwork done and some chores around the house. We met with a guy about clearing the back hill that meets the rural highway before fire season which is quickly approaching and we’re being VERY cautious about it with the early drought from the dryer than normal winter season.

SATURDAY one of my besties had a wooden laser cut butterfly wreath painting class as a fundraiser for the Eagles Auxiliary so I helped out.

In the evening we went to see THE MODERN GENTLEMEN at a historical downtown theater, the ROSEBUD. We had such a GREAT time!! They were quite good and have worked with some wonderful BIG name celebrities.

SUNDAY was a day of relaxation (HA HA) I actually got 4 loads of laundry done, food prepped for 3 meals this week, made a pineapple angel food snack cake and did some reading 🙂 I LOVE holiday weekends!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re taking a down turn this week with a 20 degree temperature dip for temperatures back into the 50’s (good thing I haven’t put away the flannels yet) AND some rain. Colton is supposed to be here at 9AM to clear the firebreak on the back hill so I’m glad the rain is supposed to hold off until tonight and they are supposed to be here tomorrow to start the new roof so I’m hoping all the rain happens over night. We’ll see what happens.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

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

LAUNDRY & CLEANING Done, at least as much as laundry can be 🙂
GROCERIES & ERRANDS I’ll be heading out for just a few things today and picking up guacamole for the Offyce tomorrow’s Taco Tuesday. Fortunately it’s a slow week for errands 🙂
PROJECTS & TRAVELS We’re finally planning a trip for July to go to a family celebration and then to see our oldest son.
RECIPE RESEARCH & MENU PLANNING I’m working on some new BBQ recipes and fresh TEX MEX recipes as well as some summer salads.
DVR/TV We’re binge watching NCIS (the early years) and some cooking shows ~ 24 in 24, BBQ BRAWL
THINGS THAT MAKE ME HAPPY A fun night out with friends… wonderful neighbors… spending time being creative… spring garden blooms and veggies…

READING TIME

I’ve finished Kerry Lonsdale’s book 1 and 2 of EVERYTHING WE KEEP and EVERYTHING WE LEFT BEHIND and have just started the last book #3, EVERYTHING WE GIVE in the series.

FUNNIES

MENU PLANS

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

	5/25 MONDAY no trivia tonight due to the holiday	5/26 TUESDAY	5/27 WEDNESDAY	5/28 THURSDAY	5/29 FRIDAY	5/30 SATURDAY	5/31 SUNDAY
DINNER	BROWN SUGAR CORNED BEEF with POTATOES & CARROTS clean out refrigerator night or you’re on your own	MEATBALL ENCHILADAS	CORN/YOYO clean out refrigerator night or you’re on your own	CARNE ASADA MEATBALLS & YELLOW RICE	DUTCH CHICKEN POT PIE	MEATBALL PARMIGIANA & BAKED TOMATO ORZO	BAKED PORK CHOPS & NUTTY BROCCOLI GRATINS
DESSERT

FAVORITE PHOTOS FROM THE CAMERA

My garden is starting to grow like gang busters. I even have pea pods already, way too soon, but cool! I hope the weather holds so I don’t lose the crop.

And this old hotel is just plain creepy! There are also some serious diehards that are trying to “salvage” it, but the ceiling has already mostly deteriorated into the 2nd story which has crashed into the 1st floor which is now crashing into the basement in oh so many places. Plus there are these seriously creepy dolls in one of the room.