CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH
4 white fish (cod, snapper etc…) 6 ounce fillets
1 large bunch green onions, sliced
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 lemon, sliced about 1/8-1/4 inch thick
2 teaspoons sugar divided
2 tablespoons green chile verde sauce
fresh ground salt and pepper to taste

  • Melt coconut oil and butter in skillet over medium high heat.
  • Saute onions a few minutes until tender.
  • Add lemons around the edge of the pan.
  • Sprinkle lemons with 1 teaspoon of the sugar.
  • Generously salt and pepper the fish fillets and place in the center of the pan.
  • Cook 3-4 minutes (depending on thickness) until opaque and then turn.
  • Turn the lemons and sprinkle with remaining sugar.
  • Add chile verde sauce over the lemons.
  • Add lid to the pan and cook another 3-4 minutes.

12-24 HOUR SALAD

12-24 HOUR SALAD

3/4 cup slivered carrots
1/3 cup chopped radishes
4 cups torn green leaf lettuce
1 bunch green onions, sliced
1 small red onion, chopped
1 can LeSeur baby peas, drained WELL
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup shredded Fontina or Swiss cheese
6-8 slices bacon, browned crisp and crumbled

  • Wash and dry all produce.
  • In a large salad bowl layer the carrots, radishes, lettuce, onions and peas in the order listed.
  • Whisk together the mayonnaise, sour cream, sugar, salt and pepper.
  • Spread the mayo mixture on top of the peas. The key here is to “SEAL” in the freshness of the lower layers by making sure the mayo mixture completely covers the fresh vegetables and seals against the edge of the bowl.
  • Top with the cheeses and crumbled bacon.
  • Cover tightly with saran or press and seal. You can leaves this in refrigerator for 12-24 hours and still have a crisp, fresh salad.
  • Toss just before serving.

NOTE 1: You can change up the vegetables to anything you like, BUT if using cucumber or tomatoes make sure they are on the bottom so they don’t wilt your lettuce.

Other suggestions are: olives, banana peppers, artichoke hearts, snap peas, sliced celery, red, green or yellow peppers. Be sure and drain well!

NOTE 2 : If using croutons they should be on the top as the salad chills.

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

  • Preheat oven to 350 degrees.
  • Spray a 10 inch spring form pan with non-stick spray.
  • In a large bowl cream butter with sugar.
  • Add egg, blending well.
  • Sift together flour, baking powder and salt.
  • Alternately add flour mixture and milk, beating until well blended.
  • Fold in lemon zest and blueberries.
  • Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

  • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
  • Sprinkle on top of cake.
  • Sprinkle brown sugar on top evenly.
  • Place chilled butter slices randomly around.
  • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

HAPPY HOMEMAKER & MENU PLAN MONDAY – week 28 of 2017

Last week was busy and productive too. I actually stayed on schedule with my second chat time which makes me feel like I may really be getting back on track with my blog.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It is sunny with fluffy clouds looking really nice – until you open the door!

We need rain and got a little last night, but once again we are getting super high temperatures (88.9 ALREADY this morning) on its way to 95, super high dew points (88+ degrees), super high humidity (98%+)  making the heat indexes extremely high, (feels like 124°+ according to weather underground‘s calculations) well over 100 degrees, miserable and makes you dehydrated so quickly! Last night’s rain just makes it feel that much worse. This is why they have me staying indoors so much.

Have I mentioned that I really like weather underground as it gives you so much information, but love the videos on The Weather Channel to.  In another life I would love to have been a storm chaser.

ON THE BREAKFAST PLATE

Orange BOOST and coffee

AS I LOOK AROUND THE HOUSE

There’s a little to be picked up, but not too bad.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • APPOINTMENTS… FINALLY the appointment with the surgeon later this week which should give me a timeline for getting life back on track as well as a few other appointments that will keep it a busy week.
  • LAUNDRYI’m doing a major baking soda & vinegar wash and rinse on ALL the linens to freshen them up from the horrendously hard water we have here.
  • LIVING AREAS Did the floors last week, but need to a deep clean on the bathrooms. The horrendously hard water will take a toll on our brand new sinks and toilets if I don’t do this regularly.
  • KITCHENquite clean, but I plan to make a mess soon as I probably only have this week and maybe next to cook before things get crazy and hubby goes into bachelor cooking mode. 
  • STUDIOI’m doing some recipe updating and planning for future posts as I consolidate all my old blogs into this one. At least I’ll feel like Im cooking while I’m on such a restrictive diet for the next few months.
  • YARDNothing – I ordered a new “lawnmower” for hubby and it will be here tomorrow though.

CURRENTLY READING & TELEVISION / DVR

We’re still binging on The Walking Dead and afnished Season 6 last night unaware that season 7 is not yet on NetFlix. I’m really glad my brother advised us not to get too attached to any one character! I was mad when they killed off Hershel and now I’m mad that Tyreese is gone too!  I can’t wait for season 7 so we can be totally caught up before te regular season starts in the fall.

We’ve added The Fall with Gillian Anderson from the X-Files to our list of newly started series along with Travelers and Between.

I’m still almost done with Book #1, NORA ROBERTS LAND of Ava Miles’ series for Dare Valley. I do love to read series where you really get to know ALL the characters, but just haven’t been reading much lately – figure I’ll have plenty of time to do that soon.

  • NIGHT SHIFT
  • SUPERHUMAN – some of these people amaze me SOOOOO much!  I wish I was this talented.
  • AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon
  • DATE MY DAD – it’s pretty cute and I want to look as good as Raquel Welch does when I’m her age!
  • GREAT BRITISH BAKING SHOW – I just love this show – they are always so civilized and nice with recipes that make me WANT to be a better baker.
  • MASTER CHEF – there are some interesting characters this season
  • THE “F” WORD – I love this fun new side of Gordon Ramsey

CRAFTS / PROJECTS

Here are a few more ideas for homemade Christmas presents.

MENU PLANS

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

BREAKFAST

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

QUICHE LORRAINE

PANCAKES & BACON

LUNCH

SALAMI & CHEESE WRAPS

GRILLED CHICKEN & TOMATOES

SOUP & SANDWICHES

MAC & CHEESE WITH HAM

SALAD & FRUIT

PASTRAMI SANDWICHES

APPETIZER PLATES for the RACE

DINNER

PAN SEARED PORK CHOPS with PARMESAN BUTTER

CROSS CHICKEN with MUSHROOM GRAVY

CHICKEN GUMBO and SALAD

CAST IRON SKILLET CHICKEN

KICKING MEATLOAF with PARMESAN POTATOES

BUNLESS BURGERS CRY BABY BURGERS with

SEAFOOD SALAD with PARMESAN CRUSTED ROLLS

DESSERT

RUM RAISIN NOODLE BAKE

SNICKER DOODLES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

FAVORITE PHOTO FROM THE CAMERA

I gave all the plants serious showers, haircuts and root refreshings this past week.

INSPIRATION

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.

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WOW, really 10 years already?

WOW! 10 years sure goes by fast – sometimes. I began as 3 Sides of Crazy while we were going nuts remodeling an old Victorian house back east and were literally going nuts with the different things we kept finding in that old house. Then when things slowed down a bit, a friend and I also sponsored OUR Krazy Kitchen, a cooking site for a group of foodies.  From there I began Always Eat on the Good China as my personal recipe box and then converted 3 Sides of Crazy into Savory Kitchen Table.  Eventually I decided to roll them all into a single blog and self host away from blogger here at Chasing MY Life which seems to roll it all into one category now. I’m still working at the consolidation, getting rid of old superfluous articles, giveaways and recipes not worth making again.

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CHAT TIME ~ Life As It Happens ~ WEEKLY WRAP UP

It’s been a busy week, but odd with the holiday falling in the middle. I was impressed with what I accomplished, but am extremely disappointed in a few of the “professionals” I had to deal with in trying to transfer some medical records.

One of the things I have been working on while “locked” inside during this heat is to bring forward to this new blog anything worth hanging onto and the recipes worth repeating from all my old blogs.  I am also trying to eliminate the posts from all the old blogs at the same time.

A couple of the recipes worth making again are:

I also found a couple of handy tips worth repeating:

I also did a good deep clean on the floors while I could and my faithful sidekick fought me ALL the way, NOT, LOL.

We’re helping my uncle tomorrow (hubby outside and me inside) and then coming home to watch NASCAR, weather permitting as it has already rained out tonight’s race.  I have a nice dinner planned for when we get back as well as Sunday and am looking forward to some down time.

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CAST IRON SKILLET CHICKEN

I menu plan.  I cut coupons.  I read sale ads.  Being a Virgo I tend to be controlling too, but the best thing you can do for yourself, your family and your budget is to stay a bit flexible too. When I run across a fantastic sale, I adjust, adjust and adjust to accommodate it into my menu planning.

Do you like those rotisserie chickens from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

Now an almost 6 pound chicken will get us a minimum of 4 meals!  So this one even with the additional items of butter, preserves and syrup will cost us around 75 cents per person maybe less if we get more than 4 meals.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in it so the sides are always radiating an even heat to the whole chicken.

CAST IRON SKILLET ROAST CHICKEN

5-6 pound roasting chicken
3-4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

DURANGO CHICKEN

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

BUTTERMILK CHIVE CHICKEN

One of the things I love best about this recipe is the tenderness of the chicken.  Marinating the chicken in buttermilk is one of the best tenderizers available. Buttermilk works especially for beef to break down the fat fibers.

BUTTERMILK CHIVE CHICKEN recipe for 4

MARINADE
1 chicken breast per person
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried chives
1 tablespoon Litehouse freeze dried garlic
1 cup buttermilk
1/2 teaspoon Himalayan pink salt
1/2 teaspoon fresh ground black pepper

  • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

2-3 tablespoons butter or avocado oil
Wondra
salt and pepper to taste

  • Heat butter or oil over medium high heat.
  • Dredge chicken in Wondra.
  • Salt and pepper to taste.
  • Brown first side and then turn.
  • Now cover and cook until cooked through.

SAUCE 
1/3 cup mayonnaise
1/4 cup buttermilk
3 tablespoons fresh chopped chives
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried garlic

  • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.
When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

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FRITO BRITTLE

FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter
1 cup milk chocolate chips.

  • Spread FRITOS on a greased jelly roll pan (11×15)
  • Sprinkle chocolate chips over FRITOS.
  • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
  • Remove from heat and stir in peanut butter until smooth.
  • Pour over chips.
  • Chill.
  • Break or tear apart (may be gooey) into pieces.

Kitchen Aid ~ Designer Color DIY Makeover

That said, let’s move on to something fun. Do you have an appliance that needs an update? You know the one that works fine, but doesn’t look so great. With a little masking tape and some of today’s wonderful spray paints, you can DO-IT-YOURSELF and easily.

This post was originally written for Barbara. We were chatting and talking about the wonders of Kitchen Aid mixers and realized we had the same one. I purchased mine after the 1994 Northridge earthquake as a replacement for my old one that had been literally destroyed along with the rest of my kitchen. That was 23 years ago. A few years ago when we moved to our old house, the original white (the only color available back then) just stood out like a sore thumb, now that I had room to keep it on my counter top but it was in perfectly good shape. I couldn’t justify spending the money in this economy for a new designer color. So I purchased a $5 can of Copper Hammer paint and did it myself! The copper color goes with my new “old” country style kitchen.

DEEP CLEANER PROTESTER

I  decided I would do a SERIOUS deep clean of the floors as I won’t be able to do much after surgery.  I literally moved out all the furniture so I could vacuum and then mop.

Unfortunately, my Gunner companion for the day had other ideas.  After I moved all the furniture and turned my back for just a minute, he decided to literally sprawl across the floor blocking my way.  He was like an old hound dog and REFUSED to budge.

I even tried sucking his tail into the vacuum that he used to hate, but apparently loves now LOL.

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