QuiltLady – Chasing MY Life WHEREVER it Leads Me

CHICKEN CAESAR MAC & CHEESE

CHICKEN CAESAR MAC & CHEESE
3 cups dry elbow macaroni, cooked according to package directions and drained
3 tablespoons butter
2 tablespoons WONDRA flour
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
1 cup milk
1 1/4 + 1/4 cups shredded SHARP cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup Ken’s Caesar salad dressing
1 1/2 cups chopped rotisserie chicken pieces
10 pieces bacon, diced, cooked and crumbled

Add cooked macaroni, chicken and 3/4 of the bacon pieces to a large baking dish.
Preheat oven to 350°.
Lightly spray a 13×9 baking dish with non-stick cooking spray.
In a medium saucepan melt butter over medium heat.
Whisk in flour, salt and pepper until smooth and golden.
Gradually whisk in milk. Bring to a SLOW boil, stirring constantly until thickened.
Stir in the cheeses (except the 1/4 cup SHARP) until well blended.
Stir in dressing.
Pour mixture over macaroni and chicken and fold together until well coated.

TOPPING
1/3 cup Panko
2 tablespoons butter, melted
1 tablespoon minced FRESH parsley

Toss Panko crumbs and melted butter until well blended.
Sprinkle over the macaroni mixture.
Top with remaining cheese.
Top with remaining bacon pieces.
Bake uncovered for 30 minutes.
Sprinkle with parsley and serve.

HONEY BBQ CHICKEN

This week I made just chicken legs which are wonderful for leftovers, lunches etc… Just a hint of sweet from the sugar rub and then a bit of a bite from the cayenne pepper also in the rub and with the jalapeno ketchup influence in the sauce. I served it with homemade chili and it was a HUGE hubby hit.

I love this recipe for a several reasons.

1) It is extremely flavorful
2) It produces tender, juicy and flavorful chicken
3) It is extremely easy!

HONEY BBQ CHICKEN
12 pieces of chicken (I like leg quarters or just plain leg and thigh pieces)
RUB
1/4 cup packed brown sugar
1 tablespoon FRESH ground Sea Salt (I use Himalayan pink)
3/4 teaspoon garlic powder
1/4 teaspoon QUALITY cinnamon
1/4 teaspoon cayenne pepper

Pat chicken dry.
Combine rub ingredients until well blended.
Rub over chicken pieces and refrigerate in a shallow dish for 2 hours prior to cooking.

SAUCE
2 tablespoons butter
2/3 cup Jalapeno ketchup
1/2 cup QUALITY honey
3 tablespoons white balsamic vinegar
1 teaspoon Heinz mustard
2 teaspoons Bragg’s liquid aminos

Combine all ingredients in a small saucepan over medium-high heat.
Bring to a SLOW boil.
Reduce heat to low and simmer 10-15 minutes to allow flavors to blend.

Preheat oven to 450°.
Grease grill rack.
Place chicken pieces on rack in baking dish.
Roast 25 minutes or until 165°.
Brush with sauce and turn. Brush again. Return to oven for another 5 minutes or until 170°.
Serve with remaining sauce.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 46 of 2018

GOOD MORNING everyone! I hope you had a GREAT week. Mine was one of organization. It was the first one since our trek north that I had the downtime with no appointments or such to get serious about organizing our life. It was also a necessary event with the holidays fastly approaching!

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It’s supposed to be sunny all week and near 60 degrees, BUT it’s getting down into the low 30’s at night and foggy in the mornings so that sunny 60 degrees ends up happening for all of about 4 hours a day! I LOVE it though. I am looking forward to the rain predicted next week. Right now it’s only 35 and super gray out still.

I have on Levis with a red, white and blue tye dyed sweatshirt and my fuzzy blue warm socks.

ON THE BREAKFAST PLATE – Mixed Berry yogurt, a small banana and Green Tea

CRAFTS / PROJECTS – I began a reverse Advent Box for donation after Thanksgiving. I’m filling it with items like toothbrushes, toothpaste, bars of soap, shampoos, pasta, rices, canned goods, treats and goodies, homemade jars of jam… I’ll show a picture during BLOGMAS 2018. I’m hoping you’ll join me for BLOGMAS this year.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – What has been happening in California just during the last week is devastating and I am praying for all of those people in Paradise as well as southern California. Having grown up in southern California I know all too well how devastating fire can be in general, but especially at this time of year with the Santa Ana winds. I pray the winds CALM down so the firefighters can get a handle on these fires.

Hallmark Christmas movies are here and on my television daily as I work through my day. I’ve made Chunky Applesauce, Pumpkin Butter and Apple Pumpkin Butter so far in preparation for the holidays.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… just a couple loads of clothing, sheets and towels
LIVING AREAS… really tidy
KITCHEN… pretty clean
YARD… nothing much
BLOG… some recipe posts, future post planning and holiday BLOGMAS post planning
PROJECTS… Christmas cards, Christmas gifts
APPOINTMENTS… nothing this week
TO DO… baseboards, silk plants, carpets, windows

I’M READING – Vickie McKeehan’s Indigo Brothers Series

WHAT IS ON THE DVR OR LIST TO WATCH – I’m trying to coordinate our watch lists on the DVR with the things piling up on Netflix, Hulu and Amazon Prime

WHAT’S IN THE CRAFT BASKET – Christmas cards are in the half made process

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK – I’m trying a few new recipes this week and will post them next week if they are a success. I’m also making an OLD recipe that was originally from my grams, but I have updated over the years.

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY HONEY BBQ CHICKEN LEGS TUESDAY TABASCO CHICKEN & BAKED RICE WEDNESDAY C.O.R.N. clean out refrigerator night THURSDAY CHICKEN CONTINENTAL & BROCCOLI FRIDAY GERMAN PORK CHOPS with PASTA & PEAS
SATURDAY			DENVER CHICKEN
SUNDAY			CHILI

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHEESY CORNBREAD PUDDING

This recipe is great all by itself, but I like to make it along with the BROWN GRAVY MEATBALLS for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY 😀
CHEESY CORNBREAD PUDDING – serves 6
4 LARGE eggs
1 cup buttermilk (NOT low-fat)
1/2 cup heavy whipping cream
1 teaspoon FRESH ground black pepper
1 batch CORNBREAD (see below), cubed
1 pound bacon diced and cooked crisp
1 cup shredded Gruyere or baby Swiss cheese
1 green onion, diced for garnish

Preheat oven to 350°.
Spray 6-8 ounce ramekins with non-stick spray and place on a rimmed baking sheet.
In a large bowl whisk together the eggs, buttermilk, cream and pepper.
Gently fold in cornbread cubes, bacon and 3/4 cup of cheese.
Spoon into prepared ramekins.
Sprinkle with remaining cheese.
Bake 30-35 minutes until golden brown and set in the center.
Garnish with green onions.

CORNBREAD
1 cup PLAIN yellow cornmeal
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/4 cups buttermilk (NOT low-fat)
3 tablespoons unsalted butter, melted
1 LARGE egg

Preheat oven to 425°.
Spray an 8 inch round baking dish with non-stick cooking spray.
In a large mixing bowl whisk together cornmeal, flour, baking powder and salt ending with a well in the center.
In a small mixing bowl whisk together buttermilk, butter and egg. Pour into the dry ingredient well, mixing until JUST combined.
Pour into prepared pan.
Bake 25 minutes until golden and toothpick comes out clean.
Cool COMPLETELY!

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST , CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY

CHICKEN in OREGANO CREAM SAUCE

CHICKEN IN OREGANO CREAM SAUCE
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
Transfer chicken to baking sheet and top with half the Parmesan cheese.
Bake 5-8 minutes until cheese is melted and golden.

Add 1 tablespoon avocado oil to hot skillet.
Add tomatoes, cooking 2-4 minutes.
Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
Season with half of the dried oregano salt and pepper to taste.
Remove to platter.

Add remaining butter to pan.
When butter is melted add remaining garlic and cook until fragrant.
Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
Remove from heat and whisk in last 2 tablespoons of butter.
Season to taste.
Plate chicken, tomatoes and top with sauce.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 45 of 2018

GOOD MORNING! Personally, I wish they’d just pick one time or the other already and leave it alone!!! I’m not even sure I care which one! This time change stuff is for the birds.

Despite the fact that I should be sleeping later I’m up early and will be doing some pre-Thanksgiving grocery shopping today. My local stores have some GREAT sales on items I’m going to be needing, but the sales are only good until tomorrow so I’m getting a jump start on the week.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – With the fall back of the time this past weekend, we FINALLY hit the cooler weather I’ve been waiting for. It’s been pretty wet and is down in the low 50’s 😀

ON THE BREAKFAST PLATE – Green tea and yogurt

CRAFTS / PROJECTS – I found an OLD frame (it was from a 1934 family photo) at an antique store this past week that just called to me and begged to become a wreath with interchangeable parts. The slits on the sides are perfect for lacing the parts through. I spray painted it a teal blue with red and silver sparkle paint and then added some sprayed pine cones. It’s not a GREAT picture, but you get the idea.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… just a couple loads of clothing, towels and sheets
LIVING AREAS… pretty clean, but I’m starting a house wide DEEP clean this week
KITCHEN… pretty clean, but I’m starting a house wide DEEP clean this week
YARD… nothing much
BLOG… I’ve been working on some holiday post planning, a few BLOGMAS posts and new recipes
PROJECTS… I started the Christmas Cards
APPOINTMENTS…nothing much this week
TO DO... I’m still working on the photo editing and posts from San Diego, The West Coast for the wedding and our Montana trip. I hope to get them all done in the next week or two!

I’M READING – Jana DeLeon’s Miss Fortune Series #13 – SWAMP SPOOK

WHAT IS ON THE DVR OR LIST TO WATCH – We are STILL playing catch up on the DVR from the move and then the trip!

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY VAMPIRE MAC & CHEESE with HOT DOGS TUESDAY OUT WEDNESDAY C.O.R.N. clean out refrigerator night THURSDAY SPAM & TATERS FRIDAY GREEN TABASCO CHICKEN with CORN-ONION SOUFFLE	PINEAPPLE CHEESE PIE
SATURDAY			SATURDAY PAN SEARED CHICKEN with SHERRY CREAM SAUCE & RICE PILAF
SUNDAY			SUNDAY HONEY BBQ CHICKEN & BAKED BEANS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

BROWN GRAVY MEATBALLS

This recipe is great all by itself, but I like to make it along with the CHEESY CORN BREAD PUDDING for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY 😀 the CORN BREAD PUDDING will post in a couple days.
BROWN GRAVY MEATBALLS makes 30 golf ball sized Meatballs and 3 cups of gravy
1 pound ground pork
1 pound ground beef
3/4 cup grated onion
1/4 cup half and half
2 tablespoons cornstarch
1 egg
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons butter
1 tablespoon avocado oil
4 cups beef broth
1 tablespoon Better than Bouillon beef base
3 tablespoons WONDRA
1 teaspoon Kitchen Bouquet (optional – mainly for color)

Preheat oven to 400°.
Spray baking dish with non-stick spray and set aside.
Whisk together the onion, half and half, cornstarch, egg, salt, nutmeg, allspice and pepper.
Add beef and pork, mixing to combine.
Portion into 30 meatballs, roll and set aside.
In a large skillet melt butter and avocado oil over medium high heat.
Add meatballs and gently brown all over, but do NOT cook all the way through. Transfer meatballs to baking dish.
Add 3 1/2 cups broth to pan and deglaze scraping up all the bits from the pan.
Stir in beef base and bring to a simmer.
Whisk together the WONDRA with remaining broth and kitchen bouquet if using. Add to gravy stirring constantly until thickened.
Season to taste with FRESH ground salt and pepper.
Pour gravy over meatballs, cover and transfer to oven for 35 minutes or until cooked through.

SLOW COOKER CRUSTLESS SHEPHERDS PIE

Somehow between picture 1 and picture 2 my camera broke a spring in my lens and now we’re on the hunt for a new camera. We found an upgraded model that has the new necessary lens as well as a different long lens so hubby and I will both have camera bodies, but it is going on a Thanksgiving special for A LOT off so we’re waiting to buy it! So these pictures aren’t the best quality for today.

SLOW COOKER CRUSTLESS SHEPHERD’S PIE

1 pound ground beef
1 small onion, chopped
1/2 cup water
1/2 cup milk
1/2 teaspoon cream of tartar
6 medium potatoes, peeled and sliced thin
1/4 cup flour
FRESH ground salt and black pepper, to taste
2 cups diced carrots
1 cup diced celery
1 cup grated cheddar cheese
1 can Green Giant white shoe peg corn
2 tablespoons COLD unsalted butter, diced
1 can cream of mushrooms soup or 1 1/3 cup soup substitute + 1tablespoon milk
2 tablespoons snipped chives

Spray the inside of the crock pot with non-stick spray.
Brown the ground beef and onion together until there is no more pink.
Drain off grease.
Add to crock pot in an even layer.
Top with celery and carrot pieces.
Combine water and milk in a large mixing bowl.
Whisk in cream of tartar until smooth.
Add potato slices to milk mixture, coating well. This will prevent browning while slow cooking.
Drain potato slices REALLY WELL.
Evenly arrange potato slices over the carrots and celery.
Whisk together the flour, salt, pepper and half the cheddar cheese.
Sprinkle the flour cheese mixture over the potato slices evenly.
Dot with the diced butter.
Whisk together the soup and 1 tablespoon milk.
Spread soup mixture evenly over top of everything.
Cover.
Cook on low 5 hours or until the potatoes are tender.
Top with remaining cheddar cheese and cook another 20 minutes until melted and gooey.
Garnish with chives.
Cut and serve.

NOTES: Canned green beans or frozen peas make a great substitution and/or addition for the corn.

BACON GRUYERE SMASHED POTATOES

BACON GRUYERE SMASHED POTATOES serves 4-6
1 LARGE Vidalia onion, halved and thinly sliced
1 1/4 pounds red or white rose potatoes, washed and halved
2 tablespoons + 2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH minced thyme
1/3 cup milk
4 slices bacon, chopped and cooked crisp
1/3 cup grated Gruyere or baby Swiss cheese

Melt 2 tablespoons of butter over medium high heat in a large skillet
Add onions and generously season with salt and pepper. Cook 8-10 minutes until onions are soft. Reduce heat to medium low and cook an additional 45 minutes or until deep golden brown, stirring occasionally.
Stir in thyme during the last 5 minutes.
While onions are caramelizing cook potatoes in salted, boiling water for 20-25 minutes until tender. Drain and add potato pieces to mixing bowl.
Add milk, remaining butter and season with salt and pepper.
Coarsely mash potatoes to desired consistency.
Stir in bacon and onions.
Top with cheese and let stand covered until cheese melts.
Sprinkle with parsley.
Serve immediately.

OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

Preheat oven to 400°.
Spray baking sheet with non-stick cooking spray or line with parchment paper.
Generously season chicken breast with salt and pepper.
Arrange chicken breast in a single layer.
Bake 20 minutes.
Top chicken with dressing and back 5 minutes more.
Top with cheese crumbles and oregano.
Serve immediately.

NOTES:

**Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
***Mozzarella also works well for a flavor combo.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

Preheat oven to 350°.
Flatten chicken breasts to 1/2 inch even sizes.
Wash and dry chicken pieces.
Generously season with fresh ground salt and pepper.
Dredge chicken pieces in flour.
Heat butter and avocado oil over medium high heat.
Sear chicken pieces quickly on both sides. Remove and set aside.
Spray baking dish with non-stick cooking spray.
Arrange onions, bell pepper slices, carrots and celery root.
Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
Arrange half of sauce over vegetables.
Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
Sprinkle with cheese.
Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
Bake 30 minutes. Remove foil and bake until cheese is golden.
Serve immediately.

MELTING POTATOES

MELTING POTATOES serves 4
1 1/2 pounds Yukon potatoes, peeled
3 tablespoons unsalted butter, melted
1 tablespoon FRESH minced thyme
FRESH ground sea salt and black pepper, to taste
3/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon finely minced parsley

Preheat oven to 500°.
Cut of potato ends so they are flat.
Slice each potato 1 inch slices.
Whisk together the butter, salt, pepper and thyme.
Toss potatoes in butter mixture.
Arrange potatoes in a single layer in a 13×9 inch baking dish.
Roast potatoes for 15 minutes.
Use a metal spatula to loosen and flip potatoes.
Return to oven and roast another 15 minutes.
Whisk together the chicken broth and garlic.
Flip potatoes again.
Add chicken broth and garlic to pan.
Return to oven and roast another 25 minutes until potatoes are cooked through and sauce has reduced.
Spoon a small amount of sauce over each potato as you serve it.
Top with minced parsley.

Author: QuiltLady