CREAMED CORN

CREAMED CORN
3-4 cups FRESH corn kernels
2+2 tablespoons butter
1 Vidalia onion or LARGE bunch green onions, chopped small
2-3 cloves garlic FINELY minced
1-2 red or orange mini peppers, chopped small
1 tablespoon FRESH chopped thyme
1/4-1/3 cup heavy whipping cream

  • Melt butter in large skillet over medium heat.
  • Add onions, sauteing until soft, 5-10 minutes.
  • Add garlic, sauteing 30 seconds or so until fragrant.
  • Add corn kernels and pepper pieces, stirring to combine.
  • Sprinkle generously with FRESH ground sea salt, black pepper and red pepper flakes.
  • Lower heat and cook 30-35 minutes or so until tender.
  • Stir in cream, 2 tablespoons butter, thyme and red pepper flakes.

CHEDDAR MUFFINS

These are moist, cheesy, flavorful and most importantly light and fluffy muffins that complement any chili, soup or stew!

CHEDDAR MUFFINS yields 18 regular sized muffins
3 strips bacon, chopped and cooked crisped
2 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 LARGE egg, room temperature
1 1/2 cups buttermilk
1/2 cup avocado oil
2-3 cloves garlic, minced
2 cups shredded cheddar cheese
1 small bunch green onions, halved and sliced
2 sweet mini red peppers, FINELY chopped
2 tablespoons chopped sun-dried tomatoes in oil, DRAINED well
1/2 cup shredded Parmesan cheese

  • Preheat oven to 400°.
  • Whisk together the flour, sugar, baking powder, baking soda and salt.
  • In another bowl, whisk together the egg, buttermilk and oil. Add in minced garlic.
  • Add wet mixture to dry mixture JUST until moistened.
  • Fold in cheddar cheese, onions, peppers, tomatoes and bacon pieces.
  • Fill greased or papered muffin cups 3/4 full.
  • Sprinkle with Parmesan cheese.
  • Bake 15-18 minutes until toothpick comes out clean.
  • Cool 5 minutes before removing from muffin tins.
  • Serve warm with FRESH butter.

GRILLED CHICKEN with PEACHES & GREEN TOMATOES

GRILLED CHICKEN with PEACHES & GREEN TOMATOES
1/2 cup Bragg’s Liquid Aminos
1/4 cup packed brown sugar
1 tablespoon minced FRESH ginger
4-6 bone-in, skin-on chicken thighs
2 tablespoons avocado oil
2-3 green tomatoes, cut into wedges
2-3 FRESH peaches, cut into wedges
1/2 red onion, sliced thin
2 tablespoons FRESH chopped flat leaf parsley
Juice of 1 LARGE lemon
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

  • Combine liquid aminos, brown sugar, ginger and garlic in a large Ziploc bag.
  • Add chicken, seal bag and turn to coat chicken.
  • Refrigerate AT LEAST 2 hours. All day or overnight is best. Turn bag frequently.

 

  • Preheat oven to 400°.
  • In a LARGE cast iron skillet heat 1/2 tablespoon of oil over medium-high heat.
  • Add tomatoes and peaches to cook, turning once, until lightly browned.
  • Transfer to a serving bowl.
  • Whisk together the lemon juice, salt, honey and 1 tablespoon of avocado oil.
  • Fold in parsley.
  • Pour over tomatoes and peaches, gently turning to coat.
  • Add last 1/2 tablespoon of oil to skillet over medium heat.
  • Drain chicken of marinade.
  • Add to skillet skin side down, cooking 2-3 minutes until browned.
  • Turn chicken and transfer to oven for 20-25 minutes until cooked through.
  • Plate chicken and top with peach tomato mixture.

NOTE:  Grilling the chicken works well too.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 30 of 2020

GOOD MORNING friends!  I hope this truly finds everyone well and happy.  I promise to make the rounds this week as we’re almost home and things will begin to get back to normal!

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We’re still traveling, but will be home later today.  Not sure what the weather is at home, but it’s pleasant here in the high 70’s.  I’m wearing Levi’s and lightweight blouse and my favorite Skecher’s sandals.

ON THE BREAKFAST PLATE Not sure yet, but it will be light.

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

MONDAY
  • RETURN FROM TRIP
TUESDAY
  • GROCERIES & LAUNDRY
WEDNESDAY
  • LAUNDRY & CLEANING
THURSDAY
  • PAPERWORK & CALLS
FRIDAY
  • ORGANIZE
SATURDAY
  • ??
SUNDAY
  • ??

WHAT’S ON THE DVR/TV Whatever is on the DVR.  We also started The Last Kingdom while we were at our friend’s house and will finish that series.  We also saw Mr. Right, MY SPY with Dave Bautista and The Old Guard.

I’M READING I didn’t get much reading done as I thought I would while we ere traveling so I’m just starting The Book of Lost Friends and  Hurricane Season by Lauren Denton. I’ve also loaded my kindle with a couple more in hopes of some down time to more reading while we’re gone.

FAVORITE PHOTO FROM THE CAMERA I still have a TON of photos to sort through and edit, but here are a few of my favorites from this week.  ALL of our “sight seeing” was done responsibly in the wild and away from people.  We actually interacted with very few people choosing activities in nature or self guided.  The first photo is from the historic OLD Idaho Penitentiary, a self guided tour.  The next was from an area in Lowman, Idaho where the 1989 Firestorm ravished the landscape.   And the last picture is a neat old homestead barn.

ON MY MIND We’re still dealing with the situation with hubby’s sister and his father passing. We continue to pray things work themselves out, but are also quite realistic that there will need to be some intervening to make it happen.

This trip has also helped us make some determinations about our future project. And while it was a strange time to travel doing so during the pandemic has given us an idea of how people are dealing with it in other places.  All in all most people have been respectful and masked up, but those that haven’t have been quite odd and we steered a wide berth around them.  One of the oddest was a young mother of 4 very young children who had obviously just been through cancer and not one of the 6 people in the family was masking or social distancing.  The other odd one was a man wearing a t-shirt about supporting nurses, but was also not social distancing from others nor wearing a mask.  Masks were mandatory everywhere we were, but not many businesses were enforcing them.  We chose to support the businesses that were for our safety as well as their employees.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
??
MEATLOAF BURGERS & POTATO SALAD
GRILLED PORK CHOPS & PLUMS with SALAD
GRILLED TERIYAKI CHICKEN with PINEAPPLE & SALAD
GRILLED BALSAMIC BEEF KEBABS, RICE PILAF & SALAD
PAN SEARED PAPRIKA SALMON & SPICY GREEN BEANS with SALAD
GRILLED HOISIN PORK CHOPS with PINEAPPLE SALSA & SALAD
DESSERT
BROWN BAG APPLE PIE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • GRILLED CHICKEN with PEACHES & TOMATOES
  • CHEDDAR MUFFINS
  • CREAMED CORN
  • CHILI STUFFED ZUCCHINI BOATS

FARMHOUSE CHOPPED SALAD

FARMHOUSE CHOPPED SALAD serves 6

12 ounces bacon, chopped

  • Cook bacon over medium heat until crispy.
  • Drain on paper toweling.

DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup FRESH parsley, chopped
2 tablespoons FRESH chives, chopped
2 cloves garlic, minced
FRESH ground sea salt and black pepper

  • Whisk the mayonnaise, sour cream and buttermilk together until smooth.
  • Fold in the parsley, chives, garlic, FRESH ground sea salt and black pepper.

1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
1 bunch green onions, THINLY sliced
1 cup carrot matchsticks
2 cups shredded sharp white or yellow cheddar cheese
2-3 cups grilled or rotisserie chicken pieces (see note)

  • In a large bowl toss together the lettuce, green onions, carrots, tomatoes, 3/4 of the bacon pieces, chicken pieces and 1 1/2 cups of the cheese.
  • Add dressing, tossing to coat.
  • Garnish with remaining cheese and bacon.

NOTE:

  • I like to make this salad the same day I go to Costco.  I pick up a rotisserie chicken from their deli and it’s the perfect time to pick the chicken from the bone, make a salad and make FRESH chicken stock from the carcass.
  • I sometimes add chopped avocado or even radishes.

UPDATED CHICKEN CACCIATORE

This recipe is one that is so versatile that it can feel like you are eating separate dishes on the same night.  Hubby doesn’t do cooked mushrooms.  I don’t do capers or olives. So, I make the red part of the sauce and then split it in half and prepare each half with the items we like individually. 😀

UPDATED CHICKEN CACCIATORE
6 BONELESS, SKINLESS chicken chicken steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA all-purpose flour
1 tablespoon avocado oil
1 tablespoon butter
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms (optional)
4 cloves garlic, minced
1 red bell pepper, THINLY sliced
1/2 cup dry white wine
1 teaspoon FRESH and FINELY chopped oregano
1 teaspoon FRESH and FINELY chopped rosemary or thyme
One 28-ounce CRUSHED whole tomatoes
1/3 cup chopped black olives
2 tablespoons drained capers, chopped
1/4 cup torn FRESH basil leaves

  • Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  • Heat the oil and butter in a large, wide pot over medium-high heat until shimmering.
  • Add the chicken and cook, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove the chicken to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes.
  • Add the garlic and peppers, stirring, until the peppers are just starting to soften, about 1 minute.
  • Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half.
  • Add the oregano and rosemary or thyme.
  • Add the tomatoes and their juice and bring to a simmer.
  • Add the olives and capers.
  • Return the chicken to the pot, nestling in the sauce.
  • Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 5-10 minutes.
  • Sprinkle with the basil.
  • Serve immediately.

SHEET PAN RANCH PORK CHOPS

SHEET PAN RANCH PORK CHOPS
5 tablespoons Avocado Oil
2 tablespoons Worcestershire sauce
1 ounce Ranch dressing dry mix packet
FRESH ground sea salt and black pepper
1 LARGE red onion, cut into wedges
1 red bell pepper, seeded and cut into strips
2 small sweet peppers (orange and yellow), seeded and cut into strips
4 THICK boneless pork chops
1 teaspoon paprika
1/4 cup FRESH, FINELY chopped Parsley

  • Preheat oven to 475°.
  • In a large bowl whisk together Avocado oil, Worcestershire sauce, ranch dressing mix, salt and pepper until well blended.
  • Reserve 3 tablespoons in a small bowl.
  • Add the onions and peppers to the marinade and toss until well coated.
  • Remove the onions and peppers with a slotted spoon and layer evenly on your sheet pan.
  • Bake 15-20 minutes until beginning to soften.
  • Add reserve marinade to bowl.
  • Add pork chops and toss to coat.
  • Sprinkle pork chops with paprika.
  • Add pork chops to sheet pan and bake 7-8 minutes until cooked through and no longer pink.
  • Sprinkle with Parsley and serve immediately.

CREAMY “ROQUEFORT” BLUE CHEESE DRESSING

Hubby has been begging for some good Roquefort salad dressing. What’s the difference between that and blue cheese you ask? Well, Roquefort is a type of Blue cheese as is Gorgonzola. Roquefort is a French sheep’s milk cheese and Gorgonzola is Italian and made from cow’s milk. Roquefort has a sharper flavor, but is not as strongly flavored as robust and aromatic Gorgonzola. There is also Stilton  blue cheese.  Any of these work wonderful for this dressing.

CREAMY “ROQUEFORT” BLUE CHEESE DRESSING
2 cups sour cream
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
3-4 ounces Roquefort

  • Mix everything together in a food processor.  For a chunky dressing leave a few chunks if you to add in after you process everything.
  • Chill AT LEAST 4 hours before serving.

CREAMY SUN DRIED TOMATO CHICKEN

CREAMY SUN DRIED TOMATO CHICKEN
1 1/2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup marinated sun dried tomato strips, drained of oil, reserve oil
2 tablespoons marinated sun dried tomatoes oil
2 garlic cloves, minced
1/2 cup white wine
3/4 cup chicken broth/stock , low sodium
3/4 cup heavy cream
1/3 cup FINELY shredded Parmesan
1 cup basil leaves, packed
Prepared pasta or mashed potatoes

  • Slice chicken breasts in half horizontally to form 2 thin steaks.
  • Generously sprinkle chicken with salt and pepper.
  • Heat sun dried tomato oil in a large skillet over medium-high heat.
  • 
Add the chicken and cook until golden on both sides and cooked through.
  • Remove to a plate, keep warm.
  • Add the garlic and cook for 15 seconds until light golden.
  • Add wine.
  • Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
Let the wine simmer for 1 minute or so.
  • Add the chicken broth, heavy cream, Parmesan and sun dried tomatoes.
  • 
Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened and well combined.
  • Taste sauce and adjust seasoning as needed.
  • Fold in basil leaves.
  • Return chicken into pan, turning to coat in sauce.
  • Serve over prepared pasta or mashed potatoes.
  • Serve immediately with garlic bread to sop up sauce!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2020

GOOD MORNING dear friends. I hope this finds you all well. This will be a bit abbreviated today as we’re traveling.  Fortunately, I have several recipes scheduled to post during my absence.

I’m sorry I haven’t gotten as much visiting down while we’ve been traveling, but I will play some serious catch up next week when we get home. We are having a wonderful trip and exploring nature while distancing from people and are really enjoying the change of pace.

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s actually quite warm for this far north, but completely tolerable.  It’s supposed to be in the low 80’s and no rain in sight!

ON THE BREAKFAST PLATE Hot water and baby food like always – nothing changes while traveling 😀

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS NOPE, No WAY, not this week, but there will be plenty to do when we get back! 😀

WHAT’S ON THE DVR/TV Nothing while we are traveling

I’M READING I didn’t get much reading done as I thought I would while we ere traveling so I’m just starting The Book of Lost Friends and  Hurricane Season by Lauren Denton. I’ve also loaded my kindle with a couple more in hopes of some down time to more reading while we’re gone.

FAVORITE PHOTO FROM THE CAMERA We are still traveling and I have many photos to still edit, but here are a few that are ready and the link to my Instagram photos which I am doing daily while we’re on this trek is on the right side bar or on the bottom of the page.  We once lived in a town that ended in “FALLS” only to find out the falls had been converted years before we moved there to a power plant with no more falls.  So now when we go places that end in “FALLS” we always check to make sure there really are falls to see.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK None while we’re still traveling

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CREAMY ROQUEFORT BLUE CHEESE DRESSING
  • SHEET PAN RANCH PORK CHOPS
  • UPDATED CHICKEN CACCIATORE
  • FARMHOUSE CHOPPED SALAD

SWEET & SPICY APRICOT BBQ CHICKEN

With summer here this recipe also works GREAT on the grill 😀

SWEET & SPICY APRICOT BBQ CHICKEN
SAUCE
Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the red pepper flakes and garlic; cook an additional 2 minutes.
  • Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
  • Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
  • Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

APRICOT VINAIGRETTE

APRICOT VINAIGRETTE

16 ounce can apricot halves, drained WELL
2 tablespoons QUALITY balsamic vinegar
1 tablespoon white wine
1 tablespoon water
1 large garlic clove, FINELY mined
1 teaspoon FRESH minced thyme
2 tablespoons avocado oil

  • In blender, everything except the avocado oil; blending until smooth.
  • With blender running, slowly add oil, blending until smooth.

NOTE:  Canned peaches or pears work really well also for a bit of a different flavor profile.