BACON WRAPPED SPAM BITES

BACON WRAPPED SPAM BITES

PREP & COOK TIME 30 MINUTES – yields 32 bites

1 pound bacon (16 strips, cut in half)
12 ounce can SPAM, cut into 32 pieces
1/3 cup mustard
1/4 cup maple syrup
1 clove garlic, minced
32 Heavy toothpicks

  • Preheat oven to 400°.
  • Cook bacon until a good deal of the fat is rendered, but bacon is NOT crisp and is still pliable. Drain on paper toweling until cool enough to work with.
  • Wrap a bacon strip around each spam cube, securing with a toothpick. Place 1 inch apart on a baking sheet.
  • Bake for 10 minutes.
  • Whisk together the mustard, maple syrup and garlic.
  • Drizzle over baked cubes and return to the oven for another 10 minutes until bacon is crisp.

NOTE: If you’re not a SPAM fan, cubes of country ham can easily be substituted.

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 24 of 2019

Be sure to join us and 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.

GOOD MORNING everyone!  How was your weekend?  Ours was quiet mostly.  We did BBQ with the BEST neighbors we’ve ever had on Friday night and they let me use them as guinea pigs for some new recipes 😀 Unfortunately they are moving soon and while I’m really happy they will be getting a bigger, better house I am really going to miss having them around!  We were also able to celebrate the munchkins getting out of school Tuesday, which should have been Friday except for those pesky snow days 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The weekend WAS fabulous, this week NOT so much!  We went from 64 degrees Saturday to 90 degrees today and a predicted 101 degrees tomorrow – GO FIGURE!

 

ON THE BREAKFAST PLATE Peach Yogurt, weak coffee and a banana

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

  • LAUNDRY… ALL caught up
  • LIVING AREAS… pretty clean and tidy
  • KITCHEN…  deep cleaned
  • YARD… flower box is now pending to fall
  • BLOG… a few experimental recipe updates
  • CRAFTS/PROJECTS… I may start that garland Tuesday when I don’t plan on leaving the house or even opening the blinds due to the excessive heat
  • APPOINTMENTS… just a couple
  • TO DO… keep researching new areas, organizing

SOMETHING INTERESTING I WATCHED We started NOS4A2 this past week. We like the SYFY supernatural kind of shows and haven’t seen a new good one in awhile so are hoping this show is good. It was supposedly suggested by Stephen King as a NEW kind of Vampire story.   We also saw a bit of a strange movie, Electric Mist on Amazon, but I think?? I liked it with Tommy Lee Jones and John Goodman.

I’M READING nothing at the moment

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH DVR is empty, but NetFlix, Amazon and Sling are available 😀

FAVORITE PHOTO FROM THE CAMERA WOW I can’t believe I didn’t take anything but food pictures this week 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – PIMIENTO CHEESE BURGERS
TUESDAY – CHICKEN NORMANDY & BROWNED POTATO LOAF
WEDNESDAY – C.O.R.N.
THURSDAY – SMOKED PORK CHOPS & SAUERKRAUT
FRIDAY – CROCK POT CHICKEN & GRAVY
SATURDAY – GRILLED ?? & HERBED TOMATO VINAIGRETTE
SUNDAY – BBQ RIBS, COWBOY BEANS & STREET CORN

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

COWBOY BURGERS

COWBOY BURGERS – 8 burgers
1 pound ground beef
1 pound ground pork
1/2 cup finely chopped Pastrami
2 teaspoons onion powder
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 tablespoon Worcestershire sauce
1/4 cup Sweet Baby Ray original BBQ sauce
8 slices QUALITY cheddar cheese
French’s crispy onion rings or crispy bacon (optional)

  • Gently blend all the ingredients  except the cheese slices and onion rings together.
  • Form 8 patties.
  • Split buns and lightly butter. Set aside.
  • Heat grill to medium high.
  • Grill 3-4 minutes, flipping once per side for medium rare burgers.
  • Top burgers with cheese.
  • Place buns, split sides down on grill.
  • Close grill a couple minutes until cheese is melted and buns are lightly toasted.
  • Place burger on bun, top with onion rings and condiments.
  • Serve warm.

PEPPER PASTA SALAD

PEPPER PASTA SALAD
PREP & COOK time 20-30 minutes Serves 6-8 as a side dish

1/2 pound pasta shells (DO NOT USE GLUTEN FREE)
10-12 mini peppers (red, orange and yellow combo)
1 shallot, chopped
1 small bunch radishes, chopped
1 tablespoon chopped fresh dill
1/4 cup chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
3 tablespoons QUALITY Italian dressing
1/4 teaspoon garlic powder
1 tablespoon Frank’s original hot sauce
FRESH ground Sea Salt and Black Pepper

  • Cook pasta per package directions. Drain and rinse WELL with cold water until completely cool.
  • While pasta is draining WELL slice or dice peppers, radishes, shallot and chives.
  • Toss pasta with peppers, radishes, shallots and chives.
  • Whisk together the mayonnaise, sour cream, buttermilk, apple cider vinegar, Italian dressing, hot sauce and garlic powder.
  • Pour mayonnaise mixture over pasta, tossing to coat well.
  • Season to taste.
  • Sprinkle with dill.
  • Chill 6-8 hours.

NOTE:

  • Hard boiled eggs are a nice optional addition. When I use these I also add a sprinkle of paprika instead of the dill.
  • You can also shredded rotisserie chicken and turn this into a meal which serves 4 instead.

TEXAS BBQ BEANS

TEXAS BBQ BEANS
8 slices bacon, chopped
1 small Vidalia onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
FRESH ground sea salt and black pepper
3/4 cup dark brown sugar
2 tablespoons molasses
1/4 cup JIF peanut butter
1 bottle 809 beer
1/4 cup jalapeno ketchup
2 cans (15 ounce) small white beans, drained and rinsed well

  • In a large dutch oven cook bacon until browned and crisp.
  • With a slotted spoon remove bacon pieces to drain on paper toweling.
  • Pour off all but 2 tablespoons of bacon fat.
  • Add onions, stirring until softened.
  • Add garlic, chili powder, salt and pepper to taste.
  • Add beer, brown sugar, peanut butter and ketchup, stirring to blend well.
  • Fold in beans and bacon.
  • Simmer 10-15 minutes until beans are heated through and sauce is thickened.
  • Let stand, covered 5 minutes.

CHICKEN BACON APPLE STRATA/BREAD PUDDING

This recipe is perfect for the FULL family weekend where you want to spend more time with the family than in the kitchen. This can be made well in advance and just be popped into the oven when needed. It’s the perfect recipe for either brunch OR supper! I adjusted the flavors from the original to our liking, but ALSO think that next time I will cut the bread into chucks and do it more like a bread pudding.

CHICKEN BACON APPLE STRATA
3/4 pound bacon, chopped
8 slices thick sandwich bread
2 Granny Smith apples, peeled, cored and sliced thin
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded rotisserie chicken
1 1/2 cups whole milk
4 large eggs
FRESH ground salt and pepper
3/4 teaspoon creamy horseradish
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese

  • Cook bacon until crispy. Drain on paper toweling.
  • Spray a 10 inch spring form pan with non-stick cooking spray.
  • Arrange 4 slices of bread in the baking dish, cutting bread as necessary to form a single layer.
  • Arrange half the apples over the bread layer followed by the bacon pieces and cheddar cheese.
  • Top with chicken pieces in an even layer.
  • Top with remaining apples followed by the remaining.
  • Top with remaining bread slices.
  • Whisk together the milk, eggs, horseradish, salt and pepper. Pour over bread tops, pressing to submerge the bread into the egg mixture.
  • Cover with saran and refrigerate at LEAST 8 hours.

  • Preheat oven to 350°.
  • When ready to bake, top with the melted butter.
  • Sprinkle with Parmesan cheese.
  • Bake 45-60 minutes until strata is puffed and golden brown.

PORTUGUESE PIRI PIRI CHICKEN – marinades for 24 hours – plan ahead

I’d been making a version of this chicken for years – I never knew it had a name 😀 After trying this version I adapted it to a mix of Karina’s and my recipes that is now my preferred method!

PORTUGUESE PIRI PIRI CHICKEN adapted from Karina at CafeDelites

MARINADE
1/2 cup avocado oil
1/3 cup BBQ sauce** (see below)
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon onion powder
Juice of FRESH LARGE lemon
2-4 teaspoons PIRI PIRI sauce or sriracha
1 teaspoon creamy horseradish
2 teaspoons FRESH ground salt
FRESH Cracked black pepper , to taste

  • Mix all of the marinade ingredients (except for the Piri Piri or Sriracha) together until well combined.
  • Mix in 2 teaspoons of Piri-Piri or Sriracha. Taste test, and work up from there until reaching your desired level of heat.
  • Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
  • Cover with plastic wrap and refrigerate over night if time allows, but no less than 2 hours. The longer you leave it, the better the flavor.

CHICKEN
3 chicken thighs (bone-in, skin-on)
FRESH ground salt and pepper, to taste

  • When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 400°.
Remove the chicken from the refrigerator and let it sit on the counter top for 20 minutes to take the chill out of the chicken.
  • Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, skin side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for 5 minutes more.
  • Add 1 more tablespoon of avocado oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
  • Place the chicken in the preheated oven, and cook for 30 minutes, or until cooked through and juices run clear.
  • Once the chicken is done, baste with the pan drippings and serve with any remaining marinade to use as a dipping sauce.

NOTES**:

  • The BBQ sauce you use will make a HUGE difference in the flavor. I wouldn’t use an overly sweet one and prefer to make my own.
  • You can leave the sriracha out all together if you don’t want any heat at all.

BBQ SAUCE
2 cups ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

  • In a large saucepan combine all the ingredients, stirring to blend.
  • Bring the mixture to a boil.
  • Reduce heat and simmer uncovered for an hour, stirring frequently.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 23 of 2019

Be sure to join us and 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.

GOOD MORNING sweet friends.  I hope you had a lovely week.  Can you believe it’s June already??  Where does the time go these days.  Time is moving so fast that I’m still trying to get caught up on comments and blog visits from last week. 

Kids will be getting out of school  next week (they should have gotten out this week, but those darn snow days made it a pain for all) for the summer later this week here and it’s time to make those summer plans.

I got a lot of organization done this past week as well as a few other projects, but don’t really feel well accomplished – just that time of year!!  We also watched a couple movies and NASCAR over the weekend.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s going to be a BEAUTIFUL week in the neighborhood.  We had some mid 80’s over the weekend, but there was a nice breeze.

ON THE BREAKFAST PLATE yogurt and dried fruit with hot water

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

  • LAUNDRY… just a load of towels and sheets
  • LIVING AREAS… pretty good
  • KITCHEN… LOL never all caught up 😀
  • YARD… flower box re-do
  • BLOG… as always working on some new recipe postings
  • CRAFTS/PROJECTS… LOL I still haven’t started the garland, but all the parts are ready 😀
  • APPOINTMENTS… just a couple
  • TO DO… feed the peacocks, finish organizing a few files, pay some bills, make some phone calls

SOMETHING INTERESTING I WATCHED ??

I’M READING Seaside Dreams – Love in Bloom #1 by Melissa Foster

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Actually all caught up!  Wen finally finished getting caught up on Amazing Race and American NINJA Warrior.  I have been watching some super old game shows on cable also.

FAVORITE PHOTO FROM THE CAMERA Spent some time drinking ice tea and sitting outside soaking in the sun with my friend and munchkins as they attempted to fly kites in the breeze.  Also LMBO 😀 as Heather “tried” to show the girls how to do it!   Unfortunately the breeze just wasn’t enough to do more than cause some frustration 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – ITALIAN TOMATO MEATBALL SOUP with GRAN’S HONEY MUFFINS
TUESDAY – SUPPER STRATA
WEDNESDAY – C.O.R.N.
THURSDAY – GARLIC BUTTER GRILLED PORK CHOPS & SALAD
FRIDAY – BACON WRAPPED SPAM BITE APPETIZERS, BBQ BURGERS, POTATO SALAD, BBQ BEANS & POMEGRANATE PINEAPPLE CHEESECAKE and MALSADAS
SATURDAY – BACON ASPARAGUS FRITTATA & UPSIDE DOWN APPLE HONEY CAKE
SUNDAY – HOMEMADE NOODLES with MEATBALLS BOLEGNESE with CORN & CUCUMBER SALAD and KOLACHES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

SAVORY FRIED CABBAGE

SAVORY FRIED CABBAGE
4 slices bacon, chopped
1/2 cup chopped Red onion or shallot
1-2 cloves garlic, minced
1 small head cabbage, quartered and then shredded
1 tablespoon apple cider vinegar
1/2-1 teaspoon red pepper flakes
FRESH ground sea salt and black pepper

  • In a large skillet, cook bacon until crisp and fat is rendered.
  • Remove bacon with a slotted spoon and drain on paper towels.
  • Add the onion to the bacon fat, cooking 4-5 minutes until translucent.
  • Add garlic and cook until fragrant, 1 minutes or so.
  • Add the cabbage, vinegar and pepper flakes. Cook and stir 15-20 minutes until cabbage is tender.
  • Season to taste with FRESH ground salt and pepper.
  • Add bacon back in and serve hot.

ROAST LEMON CHICKEN

ROAST LEMON CHICKEN
3 pounds bone-in chicken pieces (breasts and thighs)
1/2 cup salt
1 teaspoon avocado oil
2 tablespoons unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 heaping tablespoons WONDRA flour
1 cup chicken broth
Juice of 2 MEDIUM lemons
ZEST of 2 lemons
1 tablespoon chopped Italian parsley

  • Dissolve salt in 2 quarts of cold water.
  • Submerge chicken pieces in brine and refrigerate 1 hour.
  • Remove chicken and pat dry.

 

  • Preheat oven to 475°.
  • Heat oil in cast iron skillet over medium high heat.
  • Place chicken skin side down in skillet and cook 8-10 minutes until golden brown and crispy.
  • Remove chicken from pan and wipe clean.
  • Add butter to skillet. When melted add the shallot and garlic until fragrant.
  • Sprinkle with flour, stirring until golden.
  • Slowly pour in broth and lemon juice, stirring until well blended. Bring to a simmer, cooking sauce until is slightly reduced and thickened to desired consistency.
  • Stir in most of the lemon zest and remove from heat.
  • Add chicken back into the sauce, turning to coat.
  • Transfer skillet to oven and bake uncovered 10-15 minutes until chicken is cooked through.
  • Remove from oven and let stand, tented for 5 minutes.
  • Serve over mashed potatoes, spooning sauce around chicken and over the potatoes.
  • Garnish with chopped parsley.

NOTE: Pouring the sauce “AROUND” the chicken instead of “OVER” it when you put it in the oven keeps the skin crispier.  I then ladle a spoonful of sauce over it as I serve it.

CREAMSICLE CHEESECAKE

WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

  • Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!