SLOW COOKER GINGER CHICKEN & SLAW

SLOW COOKER GINGER CHICKEN & SLAW
CHICKEN

1/4 cup apricot jam
2 tablespoons ketchup (Jalapeno ketchup adds a bit of a kick)
1/4 cup Bragg’s liquid aminos
2 tablespoons FRESH grated ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
1 onion, chopped small
1 red Jalapeno pepper, chopped small
1/4 cup rice wine vinegar
FRESH ground sea salt and black pepper

  • Whisk together the apricot jam, ketchup, liquid aminos and ginger in 5 quart slow cooker.
  • Add onion, garlic, jalapeno and chicken, tossing to coat.
  • Cook covered 4-5 hours on low, until chicken is cooked through.
  • Transfer chicken to cutting board and shred.
  • Return chicken to slow cooker.
  • Stir in rice vinegar.
  • Season with FRESH ground sea salt and black pepper, to taste.
  • 1 cup long grain white rice, prepared 25-30 minutes before serving according to package directions.

SLAW
1/4 small red cabbage, cored and thinly sliced
1 small green onions, sliced thin
2 tablespoons FRESH chopped cilantro
1 tablespoon avocado oil
2 tablespoons rice wine vinegar
Toasted sesame seeds, for garnish

  • Toss all together.
  • Season to taste.
  • Serve chicken over rice with slaw.
  • Top with a sprinkling of sesame seeds.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 8 of 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING everyone.  I hope you had another GREAT week and an even better weekend.  Mine was super busy and I still need to visit many of you from last week – please forgive me for time getting away from me! This long Valentine’s Day weekend has been productive and satisfying for me.  We watched Ford VS. Ferrari,  and 2 of 3 NASCAR races since the 3rd one was rain delayed until later this morning.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING LOL I’m wearing levis, a long sleeve t-shirt and UGG’s, pretty much my standard uniform for this time of year.  The weather this week is about the same as last high 40’s during the day, low 30’s at night with bouts of rain, clouds and fog.

ON THE BREAKFAST PLATE Hot water, a banana and mixed berry yogurt

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

  • LAUNDRY, LIVING AREAS & KITCHEN… Laundry itself is done, vacuuming is done, but I need to seal the laundry room and dining room from the “ant issue” of last week now that the deep clean is done.  The ants at this time of year are crazy!  They don’t come after food, but do come in from the cold through electrical outlet and baseboards anywhere they can to get out of the cold and out of the rain water!!
  • YARD… Hoping for a nice day or two to start cleaning out flower beds of moldy moss, but we’ll see… this is a holdover from last week and I laugh because some of you felt it was nice to be able to do it this time of year, but it’s not “nice” weather wise per se, but necessary to get rid of the ant issue once and for all.  So by nice, I mean not pouring down rain while being all bundled up to do the work!
  • CHORE I’M NOT LOOKING FORWARD TO… LOL 😀 see any of the above!
  • APPOINTMENTS & TO DO… I have grocery shopping and errands to do.
  • BLOG… Not much other than a few recipes set to post this week.
  • TO RELAX THIS WEEK I’LL… to me is synonymous with CRAFTS & PROJECTS… I still haven’t found the time to do anything particularly fun, but still hope to.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED We watched several more episodes of Locke & Key and Anne with an E on Netflix.  There are a few cooking shows and Hallmark Valentine movies on the DVR to catch up on.

I’M READING I started reading Ava Miles Enchanting Sebastion from her BIG SKY series

FUNNY

INSPIRATIONAL

LIFE TIP

COOKING TIP

FAVORITE PHOTO FROM THE CAMERA

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
APPLE FRENCH TOAST
S.O.S.
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
C.O.R.N.
SALAD & FRUIT
MILE POST 21 TRADING STORE
C.O.R.N.
DINNER
SLOW COOKER PORK CHOPS AND RICE
PASTA with MISO CREAM SAUCE
SLOW COOKER PHILLY CHEESE BEEF & RICE
C.O.R.N.
FARMER’S SALAD with BASIL VINAIGRETTE
TAGLIATELLE with ARTICHOKES
S.O.S.
DESSERT
BLUEBERRY CREAM CHEESE MUFFINS

FEATURED PARTY LINKS FOR THIS WEEK

TAMALE BUNDT PIE with SALSA VERDE CREMA

TAMALE BUNDT PIE
FILLING
1 1/4 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
FRESH ground sea salt and black pepper
16 ounces thick and chunky salsa
1 small can chopped green chiles, drained WELL

  • Brown ground beef and drain off fat.
  • Add seasonings and salsa, stirring to blend. Cook 5 minutes over medium-high heat.

CORN BREAD
1 1/2 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups WHOLE milk
2 eggs
1/4 cup avocado oil
1 cup SHARP cheddar cheese

  • Sift together flour, cornmeal, sugar, baking powder and salt into a mixing bowl.
  • Whisk together the milk, oil and eggs.
  • Add wet ingredients to the dry ingredients whisking JUST until dry ingredients are moistened.
  • Stir in cheese.

ASSEMBLY

  • Preheat oven to 375.
  • GENEROUSLY spray bundt pan with non-stick spray.
  • Sprinkle green chiles on bottom of pan.
  • Spread half the batter over the green chiles.
  • Top evenly with filling.
  • Add remaining batter and spread smooth.
  • Bake 35-40 minutes until top is lightly browned.
  • Cool 5 minutes on rack.
  • Loosen edges with a knife.
  • Invert onto serving plate.
  • Garnish with crema and chopped tomatoes.

SALSA VERDE CREMA
1 cup sour cream
1 cup salsa verde
handful chopped cilantro
1 lime juiced
FRESH ground sea salt and tri-color pepper

  • Pulse all the ingredients together to desired color and consistency. The more you blend the lighter the color will become.

CREAMY CHICKEN & SPINACH ENCHILADAS

CREAMY CHICKEN & SPINACH ENCHILADAS
4 ounces cream cheese, softened
2 tablespoons salsa verde
8 ounce package of frozen spinach, thawed and drained WELL
3 tablespoons milk
3 cups shredded rotisserie chicken
1 1/2 cups Monterey Jack cheese
scant 1/4 cup FRESH chopped cilantro
2 green onions, FINELY chopped
FRESH ground sea salt and tri-color pepper
flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick spray.
  • Stir together the cream cheese and salsa verde until smooth.
  • Add spinach and blend well.
  • Transfer half the mixture to a separate bowl.
  • Stir in milk and set aside.
  • Fold in chicken, cilantro, green onions, 1/2 cup of cheese, salt and pepper to the first bowl.
  • Heat skillet over medium heat.
  • Add tortillas, one at a time, turning and cooking 1-2 minutes until blistered.
  • Divide chicken mixture evenly among tortillas.
  • Roll up and place in baking dish in a single layer.
  • Spread reserved spinach mixture over top of enchiladas.
  • Sprinkle with remaining cheese.
  • Bake uncovered, 20-25 minutes.
  • Brown under broiler 1-2 minutes until cheese is melted and browned.

PEACH WILD BLUEBERRY PIE

PEACH WILD BLUEBERRY PIE
I LOVE THIS RECIPE! It’s quick, easy and SUPER versatile using simple ingredients and ready in no time at all!

scant 1 cup water
Juice of 1 lemon
1 cup sugar
1/4 cup cornstarch
1 teaspoon PURE vanilla extract
1/2 teaspoon QUALITY cinnamon
1 cup small WILD blueberries**
5 cups FRESH Peaches, peeled, pitted and cut into large chop**

  • In a large saucepan whisk together the water, lemon juice, sugar, cornstarch and cook 5-10 minutes over medium-high heat until mixture becomes thick.
 Stir constantly to prevent lumps in your mixture.
  • Remove from heat.
  • Add vanilla and cinnamon whisking until smooth.
  • Allow to cool 5 minutes.
  • Fold in peach pieces and blueberries.
  • Allow the filling to cool down completely before filling the pie shell.

NOTES:

  • **You can use canned or frozen fruit though I really don’t recommend it, but if you do use it make sure they are thawed and drained REALLY WELL!
  • Other terrific flavor combinations are:
    Plum and Cherry
    Apricot blueberry
    Peach and Raspberry

A LITTLE VALENTINE’S DAY SWAP

Hubby and I never go out on Valentine’s Day.  I just make a nice dinner and desert at home and we stay in to avoid overpriced dinner ad crowds.  I joined a Valentine’s Day Swap this year and I received this sweet box of gifts from Shellie.  I LOVE my new mug and will be having my coffee in it this morning!  The first 2 pictures are the gift I sent to my partner.

CONVEYOR BELT CHICKEN

I can’t tell you what cook book this is from because it is just a photoed page, not even a good photo or a whole page. 😀 BUT, the title caught my attention so I tucked it away for a future date and guess what, today’s the day. I finally sat down a read the recipe only to find it is SO SO simple and similar to a way grams used to prepare chicken.

According to the author, it’s more the method than the ingredients that led to the name of this recipe. She used bone-in thighs that she de-boned, but retained the skin. I left the bone in though for simplicity and to add some flavor. They are cooked over a medium low heat in pre-heated cast iron with a weight press. The moderate heat plus the weighted press encourages the fat to render evenly and leaves behind a golden crisp skin and VERY tender meat.

I’ve adapted it ever so slightly by adding minced garlic and chopped thyme during the cooking. In my opinion it ALWAYS creates a golden, crisp skin and super tender meat that presents itself beautiful enough for a company inspired dinner.

I will warn you that this is a horrible picture, but it didn’t change the awesome flavor! Oh and the conveyor belt name?  It apparently came from the author’s friend’s husband loving the chicken so much that he wanted to build a conveyor belt from the plate to his mouth!

CONVEYOR BELT CHICKEN
1 large chicken thigh per person
Avocado oil (or olive oil if you prefer)
1 tablespoon butter
FRESH ground sea salt and black pepper
2 cloves garlic, minced
2 teaspoons FRESH chopped thyme leaves

  • Preheat cast iron pan over medium heat.
  • Reduce heat slightly.
  • Add butter, garlic and thyme, swirling to coat pan.
  • Rub chicken breasts with avocado oil and add to the pan skin side down.
  • Add weight press and cook 10 minutes undisturbed until skin is golden.
  • Remove the weight and cook 2 minutes more.
  • Spoon any remaining butter and herbs over the chicken pieces and serve.

WILTED GREENS with HOT BACON DRESSING

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised version!

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 7 of 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING everyone.  I hope you had a GREAT week and an even better weekend.  Ours was good, but super weird!  We experienced a change in weather patterns every 30 minutes or so! It went from cold, gray, cloudy, windy and rainy to almost sunny and a couple of degrees warmer back to colder, gray, cloudy, even windier and rainy so you couldn’t really do anything consistently.  NASCAR did start again so we enjoyed the first race of the 2020 season.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING LOL I’m wearing levis, a long sleeve t-shirt and UGG’s, pretty much my standard uniform for this time of year.  The weather this week is about the same as last high 40’s during the day, low 30’s at night with bouts of rain, clouds and fog.

ON THE BREAKFAST PLATE Hot water, a banana and mixed berry yogurt

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

  • LAUNDRY, LIVING AREAS & KITCHEN… Laundry itself is done, vacuuming is done, but I need to deep clean the laundry room and dining room from the “ant issue” of last week.  The ants at this time of year are crazy!  They don’t come after food, but do come in from the cold through electrical outlet and baseboards anywhere they can!!
  • YARD… Hoping for a nice day or too to start cleaning out flower beds of moldy moss, but we’ll see…
  • CHORE I’M NOT LOOKING FORWARD TO… LOL 😀 see any of the above!
  • APPOINTMENTS & TO DO… Hubby has several this week as do I as well as grocery shopping and errands to do.  My pedicurist had a rather bad accident and is not working for several months so I found a new one and will meet with her this week.
  • BLOG… Not much other than a few recipes set to post this week.
  • TO RELAX THIS WEEK I’LL… to me is synonymous with CRAFTS & PROJECTS… I still haven’t found the time to do anything particularly fun, but still hope to.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED We found an interesting series on Netflix called Locke & Key that we are a few episodes into.  We’re also still watching Anne with an E and V Wars, also on Netflix. There are a few cooking shows and Hallmark movies on the DVR to catch up on.

I’M READING I am deciding what to start this week.

INSPIRATION

COOKING TIP

LIFE TIP

FAVORITE PHOTO FROM THE CAMERA We took a little day trip on the one nice afternoon we had and I found this old covered bridge and barn.  One side of the barn looked like someone had tried to stabilize it at one point, but in such a way that the other side ended up sinking and tilting the entire thing!

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
WAFFLES
APPLE CRISP FRENCH TOAST CASSEROLE
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
TUNA SALAD
SALAD & FRUIT
??
??
DINNER
TAMALE BUNDT PIE
ORANGE GLAZED SALMON
SPINACH CHICKEN PASTA
MEATBALL POTATO GRATIN
CRISPY PEANUT BUTTER CHICKEN
SLOW COOKER GINGER CHICKEN AND SLAW
C.O.R.N.
DESSERT
CHOCOLATE PEANUT BUTTER CHEESECAKE
 

FEATURED PARTY LINKS FOR THIS WEEK

OVEN ROASTED SALMON & FRESH TOMATO RELISH

OVEN ROASTED SALMON
2 pounds skin on salmon fillet, 1 1/2 inches thick
2 teaspoons avocado oil
FRESH ground sea salt and tri-color pepper, to taste
Tomato Relish (see recipe below)

  • Preheat oven to 500° and set rack at lowest position and add baking tray to heat.
  • Cut fillet into equal pieces.
  • Make several SHALLOW slices into the skin side ONLY, DO NOT cut into flesh.
  • Pat salmon slices dry and rub with oil and generously season with salt and pepper.
  • Reduce oven temperature to 275°.
  • Place salmon skin side down on hot baking tray.
  • Return to oven and roast 10-12 minutes until centers are still translucent and edges have reached 125°.
  • Transfer to platter and top with tomato relish.
  • Serve immediately.

FRESH TOMATO RELISH
1 1/2 cups ripe tomato pieces
1 tablespoon minced shallot
1 garlic clove, minced
1 tablespoon avocado oil
1 teaspoon apple cider or champagne vinegar* (see note)
2 tablespoons FRESH chopped basil
FRESH ground sea salt and tri-color pepper, to taste

  • Combine all ingredients in a medium size bowl.
  • Season to taste.

NOTE: Original recipe called for olive oil and red wine vinegar. Personally, I’m not an olive oil fan so I substitute avocado oil AND red wine vinegar just didn’t have enough of a “bite” for us so I substitute a QUALITY apple cider vinegar or champagne vinegar.

  • This is another recipe adapted from Cook’s Illustrated Cook’s Science cook book.

MILK BRAISED PORK LOIN

I’m picking a different cook book each month to try new recipes from.  This month 😀 and probably next  is Cook’s Science from America’s Test Kitchen/Cook’s Illustrated.

MILK BRAISED PORK LOIN
2-2 1/2 boneless pork loin roast, trimmed
1/4 cup salt
1/4 cup sugar
2 quarts cold water

  • In a large container dissolve salt and sugar into cold water.
  • Submerge the roast in the brine, cover and refrigerate for 2 hours.

1/2 cup water
2 ounces salt pork
3 cups WHOLE milk
5 cloves garlic, minced
1 teaspoon FRESH minced thyme
1/4 teaspoon baking soda
1/2 cup dry wine
3 tablespoons FRESH chopped parsley
1 teaspoon creamy horseradish* (see note)
FRESH ground sea salt and tri-color pepper

  • Remove roast from brine and pat dry.
  • Preheat oven to 275°.
  • Bring water and salt pork to a simmer in a dutch oven over medium heat.
  • Simmer 5 or so until water evaporates and salt pork begins to sizzle. Continue cooking until salt pork is browned and fat has rendered.
  • Using slotted spoon remove salt pork and discard.
  • Increase heat to medium high.
  • Add roast and brown on ALL sides.
  • Transfer roast to plate.
  • Add milk, garlic, thyme and baking soda to pot and bring to a simmer, being sure to scrape up any browned bits. Continue cooking 15 minutes or so, stirring frequently, until milk is starting to brown and becoming the consistency of heavy cream.
  • Reduce heat to medium low and cook a few minutes more until mixture becomes the consistency of a thin batter. Remove from heat.
  • Return roast to the pot, turning to coat in milk mixture, cover and transfer to oven for 20 minutes, turn again and roast another 20-25 minutes until roasts registers 140°.
  • Transfer roast to carving board, tent with foil and allow to rest 15 minutes before slicing.
  • Transfer any accumulated juices from the carving board to the pot with the milk mixture.
  • Add wine and bring to a simmer over medium high heat. Whisk constantly to smooth out sauce.
  • Simmer 2-3 minutes until gravy thins.
  • Remove from heat.
  • Whisk in Parsley and creamy horseradish.
  • Adjust seasoning.
  • Use immersion blender if necessary to cream sauce.
  • Slice roast into 1/4 inch slices and transfer to serving platter.
  • Spoon sauce over slices and serve immediately.

NOTE:

  • Original recipe called for Dijon mustard, but I have a severe allergy to mustard so I substitute creamy horseradish.
  • Buttermilk is a GREAT substitute for the whole milk that is also a technical fix for the gravy turning lumpy.  There was a technical explanation to the whole reason why, but the bottom line is that it works! 😀