QuiltLady – Chasing MY Life WHEREVER it Leads Me

SALISBURY STEAK MEATBALLS

Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀

SALISBURY STEAK MEATBALLS – 24 meatballs
1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin

Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.

MEATBALLS
2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper

In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
Form 24 meatballs of equal size.
Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)

GRAVY
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water

Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
Pour over the meatballs evenly.
Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
Whisk the slurry into the crock pot until well blended.
Add the meatballs, onions and mushrooms back into the slow cooker.
Adjust the seasoning to taste, cover and cook on low another 30 minutes.
Serve over noodles or mashed potatoes.

CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18
PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

Whisk together the eggs, mayonnaise, salt, pepper and dill.
Add flour, stirring until smooth.
Fold in cheese and then chicken pieces, stirring until well blended.
Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
Heat a large non-stick pan over medium heat with avocado oil.
When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through. Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

To test for doneness, cut a pancake in half and the chicken should be completely white inside.
Partially frozen chicken breasts are easier to dice.
Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
Changing the cheese flavor makes a nice change. Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 30 of 2018

GOOD MORNING sweet ladies. I hope you had a GREAT week and are looking forward to an even better one this week.

We’ve been away a few days visiting family and friends on a whirlwind trip, but are back today and looking forward to getting back into routine until we visit with friends next month for our anniversary.

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 sunny and pretty. We’re supposed to hit triple digits ALL week with nighttime temperatures in the low 80’s with humidity hovering around 30% so pool time will be earlier in the day so it’s not like a bathtub! 😀

ON THE BREAKFAST PLATE – Green tea and honey nut cheerios. I pushed the envelope experimenting with food this weekend while we were away, so will be staying closer to my routine diet this week to equalize everything

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Met with a friend this past weekend who is going to help facilitate moving forward with the failed mesh issues that caused my recent health issues and I’m looking forward to getting a few things off my plate of stress really soon.
We started our serious research for our next project last week and have maps and notes everywhere. For every place we like someone suggests yet another to look at.

FAVORITE PHOTO FROM THE CAMERA – It’s pool time! 😀

INSPIRATION

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

LAUNDRY… just a couple loads of clothing from our trip
LIVING AREAS...neat and tidy
YARD… nothing much
BLOG… some recipe updating, future post planning and even some holiday post planning

CURRENTLY READING AND ON MY WAIT PILE

SUMMER LAKE ROMANCE SERIES by SJ MCCOY

WHAT IS ON THE DVR OR LIST TO WATCH

Just a few Christmas movies and cooking shows

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

	BREAKFAST	SNACK	LUNCH	DINNER	SNACK/DESSERT
MONDAY	SMALL BANANA & GREEN TEA	PROTEIN DRINK	TUNA or CHICKEN	DEPRESSION BURGERS	PROTEIN SHAKE
TUESDAY	PEACH YOGURT & GREEN TEA	PROTEIN DRINK	TUNA or CHICKEN	GRILLED CHICKEN & SALAD	PROTEIN SHAKE
WEDNESDAY	SMALL BANANA & GREEN TEA	PROTEIN DRINK	TUNA or CHICKEN	C.O.R.N. clean out refrigerator night	PROTEIN SHAKE
THURSDAY	CHERRY YOGURT & GREEN TEA	PROTEIN DRINK	TUNA or CHICKEN	CADILLACS & COLE SLAW	PROTEIN SHAKE
FRIDAY	BERRY YOGURT & GREEN TEA	PROTEIN DRINK	TUNA or CHICKEN	GRILLED HALIBUT & SALAD	PROTEIN SHAKE
SATURDAY	QUICHE LORRAINE	PROTEIN DRINK	TUNA or CHICKEN	C.O.R.N. clean out refrigerator night	LEMON BLUEBERRY TURNOVERS
SUNDAY	OVERNIGHT FRENCH TOAST	PROTEIN DRINK	TUNA or CHICKEN	MONTE CRISTOS	PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS

DURING the depression in El Reno, a small Oklahoma town along the Mother Road aka Route 66 at Hwy 81 when hamburger meat was really expensive Ross Davis, an inventive diner owner found a way to ration the meat with the inclusion of flavorful and cheap onions that stretched the meat and built the flavor too, hence why it was called the depression burger.

The recipe has been passed down through the generations and are still made the same way today. Several other diners followed suit and a burger star was born. The burger became a national treasure and is the ugly kissing cousin to the prettier version of how burgers are served today with the grilled onions on top.

I’ve added cheese and changed the onions to shallots which give it a bit of an extra bite. By adding the cheese we have onions between the meat and cheese as well as on top of the cheese. The key to the flavor in my opinion is ALMOST burning the onions 😀

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS
Adapted from Cook’s Country

3 shallots, peeled, halved and thinly sliced
salt and pepper
1 pound ground beef
1 tablespoon butter
1 tablespoon avocado oil
4-8 slices cheddar cheese
Mayonnaise
Ketchup and Mustard
Pickles
4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a large bowl, tossing to combine.
Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally.
Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Be sure to do this over the sink since the onions will have quite a bit of liquid in them.
Divide the onions into 4 separate mounds on a rimmed baking sheet.
Form the beef into 4 lightly packed balls.
Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm so the onion adheres to the beef. The patties should measure 4 inches in diameter.
Season the beef generously with salt and pepper.
Melt the butter with the oil in a 12-inch skillet over medium heat.
Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges.
Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
Add 1 or 2 slices of cheese to each burger and allow to melt.
Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns.
Serve immediately.

LEMON BLUEBERRY TURNOVERS

LEMON BLUEBERRY TURNOVERS
4-6 inch pieces of puff pastry
1 lemon, juiced
2 cups small wild blueberries
1 tablespoon cornstarch
1/2 cup + 2 tablespoons powdered sugar
1 egg

Preheat oven to 425°.
Line a baking sheet with parchment paper and set aside.
In a small bowl whisk egg.
In a medium bowl stir together the blueberries, cornstarch, 2 tablespoons of the lemon juice and 2 tablespoons of
the powdered sugar.
Arrange the puff pastry squares on the parchment paper several inches apart.
Drain blueberries for a couple minutes.
Lightly brush the edges of the puff pastry.
With a slotted spoon divide the blueberry mixture among the puff pastry pieces.
Gently fold a corner over to form a triangle and secure edges by firmly pressing the edges together with your fingers.
Brush the outside of the turnovers with the beaten egg.
Make a 1 inch slice on the top of each turnover.
Bake the turnovers 14-18 minutes until golden, turning the pan half way through.
While the turnovers are baking, make the glaze.
In a small bowl whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice. If too thick add a bit more lemon juice.
When turnovers are done, let cool at least 10 minutes before drizzling glaze over top.

NOTE: I like to use the juice that drain off the blueberries.

TROPICAL BBQ MEATBALLS

Seems like lately I have needed to make a bunch of appetizers for one event after another. Meatballs are one of my favorite dishes to make and can be prepared bite size AND in large batches without sauce and frozen for the future.

TROPICAL BBQ MEATBALLS makes 3 dozen 1 inch meatballs

1 cup quick cooking oats
3/4 cup finely minced Vidalia onion
1/2 cup + 2 tablespoons half and half
1 large egg, lightly beaten
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
3/4 pound lean ground beef
3/4 pound ground pork
1/2 teaspoon chili powder
1/2 teaspoon paprika

Preheat oven to 350°.
Grease a wire rack and set inside a jelly roll pan.
Combine the oats, half the onion, half and half, garlic, egg, salt, pepper, chili powder and paprika in a large bowl.
Crumble the beef over the oats mixture and using your hands, mix well, but with minimal mixing.
Roll into 1 inch balls and place on wire rack.
Bake 20 minutes or until meat is no longer pink.
Remove rack from pan.
Wipe pan dry of any grease.
Add meatballs back to pan.

1/2 cup ketchup
1/2 cup apricot pineapple preserves
3/4 cup packed brown sugar
1/2 teaspoon liquid smoke
2 tablespoons honey

Combine the ketchup, preserves, brown sugar, liquid smoke and remaining onion in a small saucepan.
Bring to a SLOW boil.
Reduce heat, add honey and simmer 10-15 minutes until thickened.

Drizzle sauce over meatballs and turn to coat.
Return pan to oven and bake another 15 minutes.
Arrange on a platter and serve.

HAPPY HOMEMAKER, MENU PLAN & HEALTH UPDATE MONDAY week 29 of 2018

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 – Right now I have on my work out clothes to leave for the gym, but you know how some people throw their socks in the oven before they put them on in the winter? Well, I’m throwing my clean clothes in the freezer while I’m in the shower after the gym before I put them on because it’s so hot here. Last Friday and Saturday were miserable!! This picture is from about 2:30PM Friday.

We had a freak wind and sand storm in the middle of the night that has left this morning in a gray eerie cast, but it’s still hot, hot and more hot, but I LOVE that the humidity is only about 25-40% this week with some monsoonal moisture having come out way a bit early for the season, but still so much better than south east Texas was with its super HIGH humidity 😀 Highs this week are still supposed to be around 115-120° and the lows around 90°. I laugh at the people here complaining about the humidity 😀

ON THE BREAKFAST PLATE – green tea and peach yogurt today

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – Life in general continues to make me happy these days.

I recently read somewhere that the happiest places in the world are those where enlightened leaders shifted their focus from economic development to promoting quality of life. I’m still looking for THIS!! THIS is the place we are looking for to live! 😀 Anybody know where it is? We’ve been taking the inside time during the heat of the day to do research over some potential areas we like.

On another note, this is for the WITCH at home depot yesterday who called me a bitch for suggesting she allow people to leave the store. She was pacing across the exit having a loud argument on her phone while people tried to keep sidestepping her. LOL calling me a bitch for pointing out that she was blocking traffic could have been avoided if she’d been on speaker phone so we could hear both sides of the call At the very least we would have all been amused and entertained.

NOTE: Take personal calls in a personal space NOT a public one. Or at the very least find an out of the way area, NOT the main door of a business.

HEALTH UPDATE – We are still following a “recovery” routine. It’s seems slow to me, but it has only been a little over 2 weeks – I’m just anxious to get back to “normal” or an acceptable facsimile. An hour at the gym in the mornings using the machines specific to building up the muscle I’ve lost and then 2-5 miles on the stationery bike plus 2+ more on the treadmill. I’ve been adding a machine, reps or miles here and there.

Then it’s home for pool time while it’s still somewhat cooler. I use a “volleyball” as a flotation device that I sit on and then use my arms especially to tread water back forth for several laps. I also have a set of water aerobic weights I use before I finish with several regular swimming laps and then just some plain old sun time. 😀

After dinner when the sun sets and the temps have dropped below 100° we do several miles on the “regular” bike before showering and calling it a night. Though the past 3 nights were still over 100° at 10 o’clock so we did forgo the bike rides.

I am getting more calories and eating better as well as building back the muscle, but am still losing weight so still keeping a close eye on the “BIG” picture. So, I decided that at a little over 7 months post surgery it was time to do as the doctor suggested and experiment with more and more food. It will be okay he said. It will get easier he said. As time goes on more and more food will agree with you he said. So far he is batting ZERO or really close to it!!! My experimentation keeps ending in bad reactions with downtime that seems to set me back! BUT, I will keep trying.

The continued goal is to keep up this very specific daily routine between now and our nephew’s wedding in late September in hopes that I can look decent in a dress! as well as get my stamina and strength back so I can lead a good daily routine in life.

FAVORITE PHOTO FROM THE CAMERA – saw this guy hanging out at the neighbor’s house.

I love this old fire station in Carmel – it’s just so quaint.

Another one of my SIL’s wildflowers that intrigued me.

INSPIRATION

SOMETHING INTERESTING I WATCHED – We watched a few movies to stay in from the heat. The NASCAR XFINITY race was quite exciting and the MONSTER race was REALLY good too.

🙂 HOSTILES
🙂 DEEP BLUE SEA 2
🙂 DR STRANGE
🙂 7 GUARDIANS OF THE TOMB
🙂 I AM WRATH
🙂 SORCERER
🙂 SAN ANDREAS

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

LAUNDRY… just a couple loads of clothing and towels
LIVING AREAS… pretty clean and tidy
YARD… nothing much
APPOINTMENTS… A/C tune up, dentist…
BLOG… still doing some recipe updating, future post planning and holiday post planning

CURRENTLY READING

WHAT IS ON THE DVR OR LIST TO WATCH

Just a few SYFY and Hallmark Christmas movies that I taped. Yeah, I know it’s a weird mix 😀

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

	BREAKFAST	SNACK	LUNCH	DINNER	SNACK/DESSERT
MONDAY	CHEERIOS, SMALL BANANA & GREEN TEA	PROTEIN DRINK	TUNA OR GCB (chicken breast)	STICKY PINEAPPLE CHICKEN & SALAD	PROTEIN SHAKE
TUESDAY	PEACH YOGURT & GREEN TEA	PROTEIN DRINK	TUNA OR GCB (chicken breast)	MOJO CHICKEN TOSTADAS	PROTEIN SHAKE
WEDNESDAY	CHEERIOS, SMALL BANANA & GREEN TEA	PROTEIN DRINK	TUNA OR GCB (chicken breast)	CORNBREAD TAMALE PIE	LEMON GLAZE BERRY TURNOVERS
THURSDAY	CHERRY YOGURT & GREEN TEA	PROTEIN DRINK	??	??	PROTEIN SHAKE
FRIDAY	??	PROTEIN DRINK	??	??	PROTEIN SHAKE
SATURDAY	??	PROTEIN DRINK	??	??	PROTEIN SHAKE
SUNDAY	??	PROTEIN DRINK	??	??	PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

MOJO (CUBAN) CHICKEN TOSTADAS
BUFFALO MEATBALL SLIDERS
BLT SALAD with CREAMY CHIVE DRESSING
HAWAIIAN STIR FRY PINEAPPLE BOATS
PINEAPPLE PEPPER LIME CHICKEN

MOJO (CUBAN) CHICKEN TOSTADAS

MOJO (CUBAN) CHICKEN TOSTADAS

4 boneless, skinless chicken thighs
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 can black beans
1 romaine heart, washed and shredded
1/4 cup cilantro, chopped fine
1 large orange, juiced
2 limes, juiced
1 small red onion
1 avocado, sliced thin and seasoned
1 clove garlic, minced
2 + 2 tablespoons champagne vinegar
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
corn tortillas, fried crisp

Drain and rinse black beans well.
Halve the onion and slice one half of it into thin rings. Dice the other half. Keep separate.
Mix together the cumin, paprika and oregano. Divide in half.

In a small bowl add the onion ring slices.
Drizzle with 2 tablespoons of the vinegar, sprinkle with salt, toss together and let sit for 10 minutes.
In another small bowl mix half the seasoning mixture with the other 2 tablespoons of vinegar, the orange juice and half the lime juice.

Generously season chicken pieces with salt and pepper.
In a large skillet heat avocado oil until shimmering over medium high heat.
Add chicken breasts and sear on both sides until cooked through.
Remove chicken to plate and rest.

Add diced onion pieces and half the garlic to the skillet, sautéing until fragrant.
Add black beans, remaining garlic and one half of the spice mixture. Cook 3-5 minutes until soft and heated through.
Add half of lime juice and season to taste with salt and pepper. Remove pan from heat and set aside.

Shred chicken and place in a mixing bowl with half the orange juice mixture.
Pour the other half of the juice mixture over the shredded lettuce and top with the cilantro. Toss to coat.

Place a tortilla on a plate.
Top with a bit of the pickled onions followed by a handful of the lettuce mixture.
Add a spoonful of the beans followed by a spoonful of the shredded chicken and top with avocado slices.
ENJOY

BUFFALO MEATBALL SLIDERS

These are the perfect game or race day tailgating “GUY” food. No bones, no mess, but ALL the flavor of the PERFECT wings.

BUFFALO MEATBALL SLIDERS
1 1/2 pounds frozen meatballs, thawed (chicken if you can find them, but turkey works too)
1/4 cup PACKED brown sugar
1/4 cup FRANK’S original hot sauce (or MORE, to taste)
1/4 cup honey
1/4 cup pineapple pepper jelly (as mild or strong as you like) 😀
2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
12 King’s Hawaiian rolls
torn lettuce leaves
Crumbled Bleu Cheese
Ranch dressing

In a 3-4 quart slow cooker whisk together the brown sugar, hot sauce, hone, preserves, corn starch and liquid aminos until well blended.
Stir in meatballs, coating well.
Cover and cook on low 2-3 hours.
Slather ranch dressing on both sides of bun.
Add desired lettuce leaves.
Add 2 meatballs.
Top with crumbled bleu cheese.
Replace top and enjoy!!!

HAWAIIAN STIR FRY PINEAPPLE BOATS

I’m really missing my favorite grocery store from Texas, but have found my new local grocer is having some beautiful produce. (BTW My favorite grocery store and my neighbor are ALL that I’m missing from Texas 😀 ) The pineapple in particular has been PERFECT and perpetually on sale.

HAWAIIAN STIR FRY PINEAPPLE BOATS – serves 2
1/2 pound pork tenderloin and center cut boneless pork chops, cut into bite sized pieces
1+ cup snap peas, cleaned and halved
2-3 cloves garlic, minced
1 teaspoon FRESH grated ginger
1/3 cup diced red pepper
1 small bunch green onions, thinly sliced keeping whites and greens separate
1 FRESH pineapple, halved and prepared for boats
1/2 cup rice, prepared to package directions
6 ounce can of pineapple juice (I often use pineapple orange)
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
2 tablespoons PACKED brown sugar
1 tablespoon dry sherry
2 tablespoons avocado oil
2 teaspoons sweet and spicy chili sauce (I use MAGGI’s)
FRESH ground sea salt, to taste
1/3 cup water
1 tablespoon butter

Halve pineapples and cut meat out leaving 1/2 inch all the way around. Cut pineapple into bite sized pieces.
Whisk together the pineapple juice, vinegar and cornstarch until smooth.
Add the brown sugar, sherry, chili sauce and FRESH ground salt.
In a large skillet heat avocado oil over medium-high heat.
Sear pork until browned and nearly cooked through, about 5 minutes.
Remove pork and allow to rest.
Wipe out pan and return to heat.
Add water and peas, cover and steam 2-3 minutes. DRAIN.
Return pan to heat and add butter.
Add ginger, garlic, onion whites and bell pepper, stirring until fragrant.
Add pineapple pieces and sauce, simmering a few minutes until thickened.
Fold in pork pieces.
Put a thin layer of rice into each pineapple boat.
Portion pork mixture into boats and top with scallion greens.
ENJOY!

PINEAPPLE PEPPER LIME CHICKEN

PINEAPPLE PEPPER LIME CHICKEN
3 pounds chicken thighs and drumsticks (or any combo you like)
2 limes, juiced (about 1/4 cup)
3/4 cup pineapple pepper preserves
FRESH ground sea salt and black pepper, to taste

In a small saucepan combine preserves and lime juice and heat until melted and well blended.
Sprinkle chicken pieces with FRESH ground salt and pepper.
Heat grill to medium.
GENEROUSLY spray grill grates with non-stick spray.
Grill chicken 15-20 minutes or about 175° internal temperatures. Turn Occasionally and baste generously during the last 5 minutes with the sauce.
Serve with remaining sauce.

FIREWORKS DAY – AMERICAN INDEPENDENCE

HAVE A SAFE AND WONDERFUL 4TH!

Author: QuiltLady