QuiltLady – Chasing MY Life

SAUCY MEATBALL SLIDERS

SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

Preheat oven to 450°.
In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
Add ground beef and minimally mix by hand JUST until well blended.
Form 6 meatballs.
Place meatballs on a baking sheet that has been lined with foil.
Bake 15-18 minutes until browned and cooked through.
While meat balls cook, heat sauce in large skillet.
When meatballs are finished baking add them to sauce, turning to coat.
Toast buns.
Plate bun bottoms.
Add a meatball to each bun bottom and top with a spoonful of meat sauce.
Top with Parmesan cheese.
Add bun tops.
Serve with salad.

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, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

COCOA FUDGE BROWNIES

COCOA FUDGE BROWNIES
These brownies are crisp on top, have a bottom that holds together and are gooey and chewy in the center. They are also super versatile. Add walnuts, heath bar pieces, peanut butter chips or a ribbon of caramel depending on your flavor needs at the moment.

2 sticks butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups granulated sugar
1 cup packed brown sugar
4 LARGE eggs, at room temperature
3 teaspoons PURE vanilla extract
3/4 teaspoon sea salt
1 cup all purpose flour
1 cup QUALITY unsweetened cocoa powder
7-8 ounces roughly chopped chocolate (I use Bakers)
1/2 cup chopped walnuts

Preheat oven to 350°.
Spray an 9×9 or 8×10 baking pan with cooking oil spray. Line the pan with parchment paper. Set aside.
In a medium mixing bowl whisk together the melted butter, oil and sugar.
Add the eggs and vanilla; beating another minute until light in color.
In another bowl sift together the flour, cocoa powder and salt.
Gently fold the dry ingredients into the wet ingredients until JUST combined DO NOT OVER BEAT – this will make them tough if you do and DO NOT OVER BEAT your batter especially after the flour and cocoa powder are added. Doing so creates air pockets in the batter which will give you cake-like textured brownies.
Fold in 75% of the chocolate pieces and walnuts.
Pour batter into your prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). When testing with a toothpick, the toothpick should come out dirty for fudge brownies.
Cool for 10 minutes and then carefully remove them from pan.
Allow to cool to room temperature before slicing.

NOTES:

Store at room temperature for 3 days, or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving.
Changing your chocolate flavor can alter your flavors.

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, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

LEMON CHICKEN COSTOLETTA

Chicken Costoletta a Cheesecake Factory Copycat ala made from scratch. When they serve this to you in the restaurant the sauce is almost non-existent on the plate. The sauce is a mandatory flavor ingredient- don’t scrimp. I use sauce on the mashed potatoes also. From what I can find, the term “costeletta” translates into “cutlet”. This recipe is versatile and can be changed up from the lemon to apricot, peach or even plum easily. Use your imagination. 😀

LEMON CHICKEN COSTOLETTA

4 thin chicken steaks or flattened tenderloin breasts

1/2 cup flour

2 Large Eggs, lightly beaten

1 cup Panko breadcrumbs

1 lemon, zested (save lemon for juicing into sauce)

1/4 cup Pecorino Romano cheese grated

1/4 cup avocado oil

2 tablespoons butter

Set up three bowls for dredging. In one, place the flour. In the second, add the eggs. In the third, combine the breadcrumbs, lemon zest and cheese.
Coat each piece of chicken first in the flour, then the eggs letting the excess drip off before dipping into the , and the breadcrumb mixture.
Heat a large nonstick saute pan over medium heat and add the oil and butter.
Once butter is melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. DO NOT CROWD PAN. You may need to do this in two batches.
Remove chicken from the pan and drain on paper towels to absorb any excess oil.
Set aside.

SAUCE

1 tablespoon avocado oil

1 tablespoon flour

2 cloves garlic, minced

1/4 cup whole milk

3/4 cup heavy cream

1/4 cup chicken stock

Juice of 1 Lemon

1 tablespoon butter

Melt the oil in a medium saucepan over low-medium heat.
Add the garlic sauteing 1-2 minutes.
Whisk in the flour until golden.
Whisk in the milk, heavy cream, chicken stock and lemon juice.
Bring to a boil over medium-high heat until the sauce has thickened, about 3-5 minutes.
Stir in the butter and pour desired amount of sauce over the chicken and mashed potatoes.

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, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

Moving right along and checking all the boxes ~ literally and figuratively

Things are moving along here and even seem to be dragging a bit at times, but I know they’ll speed up at the end so am glad to have the time to pack properly and patch nail holes, etc… I’m using canned air and dusting everything REALLY well before packing also to make life easier when we finally unpack.

We are at that point of multiple lists and decisions. I have a list of utility companies, insurances, etc… to call and cancel and another list to just change addresses. I’m also sorting (BIG TIME) and amassing ALL the warranty books and such for appliances and things for the new owner to make his life easier. I’m even including a list of the plumbers, pest control, utility companies and electrician that we used in case he needs anything since they are already familiar with the property.

With knowing that things are going to storage for a period of time, we chose to use ALL new boxes for a couple of reasons. The first being that NEW coordinated boxes are sturdier and stack better for a cross country move and in the storage unit itself. The second being that there isn’t a chance of food stuffs or bugs from older or grocery oriented boxes going with us. We have had to make a couple of boxes to replace boxes that are no longer viable for odd shaped pieces.

We are also wrapping furniture (especially the antiques) in sheets and shrink wrap to protect the woods from dust and drying out too much. Most of the upholstered furniture is being sold or donated as it just doesn’t hold up well in storage.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 16 of 2018

Good Morning sweet ladies. I’m up and going quite early as I have first AM appointments and wanted to make sure I got this up and ready to post before I leave. I just hope my energy stays with me through the end of the day 😀 So I’m going to get straight to it this morning.

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 – lately it seems like we only have storms on weekends 😀 This week was no different as the storm started rolling in Friday afternoon. And once again it brought a severe temperature dip of almost 30 degrees AND it brought A LOT of wind. We were fortunate that we were far enough south that we escaped the hail and major tornado warnings as a whole. Thia week we are supposed to go back up to the 80’s, but no rain in sight so let’s hope the humidity stays low 😀

ON THE BREAKFAST PLATE – Green Tea only while prepping for this morning’s tests.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – My mind is starting to work ALL the time as we move into the final stages of packing and prepping for a cross country move. Moving is never easy! But, it is even less so when moving things into storage for unknown period of time. We are making sure to take all the batteries out of remotes, clocks and tools before we pack them to avoid corrosion and anything that is getting washed is let to dry a few extra days before getting secured into packing.

FAVORITE PHOTO FROM THE CAMERA
INSPIRATION

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

APPOINTMENTS…this morning I have my bone density, mammogram and mammogram ultra sound and then my eye exam on Friday. I’ll especially be glad to have today’s tests over and know the results. Being a cancer survivor ALWAYS not only makes me more vigilant, but also makes the wait for results a hypersensitive time.
LAUNDRY… quite a few loads this week, towels, bedding (mattress covers and quilts too) and clothing PLUS I’m running the wall quilts through air cycles to collect the dust before packing
LIVING AREAS… plan on doing a deep clean today and tomorrow to catch the stray packing materials, but it is looking more and more like we’re moving soon 🙂
KITCHEN… pretty clean and empty as we keep using only what’s in the pantry and freezer
STUDIO… is moving box storage these days so nothing going on there
YARD… nothing much after the weekend storms, just too wet to do anything though the yard really does need mowing
BLOG… still doing some recipe updating and future post planning

CURRENTLY READING & TV / DVR

I’m now reading Jana DeLeon’s Shaye Archer Series #6 DREADFUL

COMEDIES – Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdon of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, DWTS, AGT, Ransom

SYFY – Z Nation, The Walking Dead, Flash, Supergirl, DC Legends, Once Upon a Time, The X-Files, Supernatural

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America, Bobby & Damaris, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart

HEALTH TIPS

COOKING TIPS MENU PLANS FOR THE WEEK

	BREAKFAST	SNACK	LUNCH	DINNER	SNACK/DESSERT
MONDAY	EARLY FASTING APPOINTMENT	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	SAVORY FRIED CABBAGE & GRILLED STEAKS	PROTEIN SHAKE
TUESDAY	PEACH YOGURT & GREEN TEA	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	TEX MEX CHICKEN TORTILLA PINWHEELS	PROTEIN SHAKE
WEDNESDAY	CHEERIOS, SMALL BANANA & GREEN TEA	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	HONEY BBQ CHICKEN POPPERS	PROTEIN SHAKE
THURSDAY	CHERRY YOGURT & GREEN TEA	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	BAKED SOUR CREAM CHICKEN & RICE	PROTEIN SHAKE
FRIDAY	BERRY YOGURT & GREEN TEA	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	OMG CHICKEN	PROTEIN SHAKE
SATURDAY	S.O.S.	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	DRUNKEN CHICKEN & TOMATOES	BERRY CAKE
SUNDAY	DUTCH BABY & SWEET & SPICY BACON	PROTEIN DRINK	GRILLED CHICKEN BREAST, TUNA SALAD OR ??	TAILGATE BUFFALO CHICKEN CASSEROLE	PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PINEAPPLE ANGEL FOOD CAKE
CHICKEN PARMESAN CASSEROLE
RED PEPPER GLAZED HALIBUT
TEX MEX MAC-N-CHEESE / CORN FLAKE CRUSTED CHICKEN SLIDERS & BUTTERMILK SLAW
TEX MEX CHICKEN PINWHEELS
CARNE GUISADA STREET TACOS
SWEET & SPICY BACON DUTCH BABY

CARNE GUISADA STREET TACOS

Guisada is a a TEX MEX style of beef stew that is normally cooked slowly in a brown gravy. It can be eaten as a stew, but we prefer to eat is at street tacos. This is one of the most tender meats for yummy tacos. Using the green chile verde sauce adds a ton of flavor.

CARNE GUISADA STREET TACOS serves 8-10 (my easy version)

Avocado oil
2 pound chuck roast
2 medium poblano peppers, seeded and chopped
1 large shallot, sliced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1-2 teaspoons ground cumin
1-2 teaspoons chili powder
1 large tomato, chopped
1 large tomatillo, chopped
1 can green chile verde sauce
1/2 cup beef broth
2 tablespoons WONDRA flour
1/4 cup Mexican corn flour
1/2 cup water

Preheat oven to 325°.
Generously season roast with salt and pepper.
Heat oil in a 4-quart stock pot over medium temperature.
Add roast and sear each side well.
Remove roast to a plate.
Add poblano pepper, onion, garlic to the stock pot along with the seasonings for a couple minutes.
Stir in tomato and tomatillo and sauté an 3 additional minutes.
Nestle roast into mixture.
Whisk together chile verde sauce, broth and flour until smooth.
Pour broth mixture over beef mixture.
Cover with foil and place in oven for 3 hours undisturbed.
Use 2 forks to shred beef into gravy.
Make a slurry of the water and corn flour.
Add slurry to mixture and simmer on stove top 10-15 minutes until the liquid is absorbed.
Serve with tortillas and your favorite toppings.
Enjoy!

TEX MEX CHICKEN PINWHEELS

TEX MEX CHICKEN PINWHEELS
2 chicken breasts cooked and shredded or 2 cups shredded rotisserie chicken
8 ounces cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup grated cheddar cheese
1/2 cup grated jack cheese
1 can shopped corn, drained well
1 can black beans, rinsed and drained well
1 can ROTEL original tomatoes, drained well
1 bunch green onions, sliced thin
FRESH ground sea salt and black pepper
6 slices bacon, cooked crisp
6 10 inch burritos
Salsa for serving

In a large mixing bowl combine the cream cheese and sour cream with an electric mixer until smooth.
Season with salt and pepper to taste and blend again.
Fold in grated cheese until well blended.
Fold in vegetable mix, chicken pieces and crumbled bacon.
Divide mixture among the tortillas, spreading it out evenly and short of the far edge.
Roll up tightly and secure with toothpicks.
Cover with plastic wrap and chill at least 2 hours.
Remove from the refrigerator and slice into rounds.
Serve with Salsa.

RED PEPPER GLAZED HALIBUT

RED PEPPER GLAZED HALIBUT
FISH
2 Halibut Fillets
FRESH ground salt and pepper
1 green onion, sliced thin

Adjust oven rack to 6 inches below broiler.
PREHEAT broiler.
Line baking sheet with foil.Place baking rack on top of foil and spray with non-stick cooking spray.
Generously season fillets with salt and pepper on both sides.
Arrange fillets on baking rack.
Generously brush tops of fillets with glaze.
Broil fillets for 2 minutes.
Flip fillets. Generously brush with glaze and return to oven another 2-3 minutes until they flake easily.
Serve with rice, potatoes or veggies of choice and remaining glaze.
Sprinkle with sliced green onions as garnish.

GLAZE
1/2 cup apple jelly (I use apricot a good deal of the time)
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
2 green onions, sliced thin
1 tablespoon avocado oil
2 tablespoons Bragg’s Liquid Aminos
1 tablespoons QUALITY honey
2 cloves garlic, minced
1 teaspoon sesame oil

In a small sauce pan whisk together the jelly, red pepper flakes, vinegar, green onions, liquid aminos, honey, avocado oil, sesame oil and green onions.
Cook over medium heat about 10 minutes, stirring frequently until syrupy and reduced by about half.

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, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

PINEAPPLE ANGEL FOOD SNACK CAKE

PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice
1 can COMSTOCK cherry, blueberry or apple pie filling

Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
Bake 30-35 minutes in a 350°.
Voile’, a light and fruity dessert.
Spoon Comstock cherry, blueberry or apple pie filling over each piece if desired.

NOTE: It is very good with a warmrum raisin sauce also.

SWEET & SPICY BACON DUTCH BABY PANCAKE

Giving up sugar is the HARDEST thing I have ever had to do. And since it will NEVER change I’m still working to take some favorite recipes and rework them into less sugary meals so I can eat them.

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
~~1/8 teaspoon cayenne pepper~~ 2 tablespoons FRANK’S original hot sauce

Place the bacon in an even layer in a large skillet.
Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
Pour off some of the rendered bacon fat, leaving just a small amount.
Return the skillet to the heat and pour the maple syrup mixture over the bacon.
Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
Serve warm.

DUTCH BABY PANCAKE
3 tablespoons butter
3 eggs
3/4 cup milk
2 teaspoons PURE vanilla
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon lemon zest, from 1 lemon
OPTIONAL
2 tablespoons powdered sugar, to garnish
Berries, whipped cream, jam or maple syrup if desired

Preheat the oven to 400°.
Place butter in a 10-12 inch enameled cast iron skillet and place skillet in the hot oven to heat up while you mix the batter.
In a small bowl whisk together the eggs, milk and vanilla until smooth.
In a separate medium bowl whisk together the flour, sugar, salt and lemon zest.
Add the wet ingredients to the dry ingredients and use an electric beater to fully incorporate the wet and dry together until smooth.
Allow the batter to rest for 5 minutes.
Remove the pan from the oven and swirl butter over all sides.
Pour the batter into the center of the pan and place the pan in hot oven.
Bake for 20 to 25 minutes or until puffed and brown around the edges and set in the center.
Remove from the oven and dust with powdered sugar. The pancake will immediately start to collapse.
Top with bacon pieces or berries and whipped cream.
Dust with powdered sugar and add berries if desired.

NOTES**

Any leftover bacon is PERFECT in a homemade baked BBQ bean recipe.
SLAB bacon can be hard to find. When I can’t find it, I use thick sliced and cut it into 2 inch pieces.

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, SOUPER SUNDAY, BETH FISH READS

CORNFLAKE CRUSTED CHICKEN SLIDERS with BUTTERMILK SLAW

CORNFLAKE CRUSTED CHICKEN SLIDERS with BUTTERMILK SLAW

BUTTERMILK SLAW
3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives
1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced

In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne.
Whisk together until fully incorporated.
Cover and refrigerate.

GARLIC BUTTER
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley

Melt the butter in a medium saucepan over medium heat.
Add the garlic and cook until fragrant, 5 to 6 minutes.
Stir in the parsley, then transfer the mixture to a small bowl and set aside.

CHICKEN SLIDERS
3 cups canola oil
1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split
2 Roma tomatoes, sliced thin
1 small red onion, sliced thin

Heat the canola oil in a deep cast-iron skillet until it reaches 350°.
Combine the buttermilk and Sriracha in a medium mixing bowl and mix well.
In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper.
Place the cornflakes in a third bowl.
Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape.
Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk.
Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded.
Set the breaded tenders on baking sheet as you go.
In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
Brush the slider buns on both sides with garlic butter.
Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.

ASSEMBLY

Layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender.
Top with buttermilk slaw and cover with the bun top.
Arrange the finished sliders on a serving platter and serve immediately.

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TEX-MEX MAC-N-CHEESE

TEX-MEX MAC-N-CHEESE
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs
OPTIONAL GARNISHES
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced

Preheat the oven to 350°.
Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
Pour into a 9-by-13-inch glass baking dish.
Sprinkle with panko crumbs evenly over the top and cover with foil.
Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove to a cooling rack and let rest for 8 to 10 minutes.
Garnish with the Cotija cheese, jalapeno and cilantro.
Serve immediately.

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Chasing MY Life

Wherever it Leads Me

Author: QuiltLady