CREAMY ROQUEFORT DRESSING

CREAMY ROQUEFORT DRESSING

I truly LOVE adapting old historical recipes to a modern day scratch versions. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

I “adjusted” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

3/4 cup Duke’s Mayonnaise
scant 1/3 cup crumbled Roquefort cheese
1/3 + cup WHOLE milk
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon Garlic powder
1/8 teaspoon white pepper

  • Whisk mayonnaise, milk, Worcestershire sauce, salt, pepper and garlic powder together.
  • Fold in crumbled cheese.
  • Chill.

NOTE:

  • Hubby loves the larger crumble of the cheese, while I prefer a smoother dressing. Adjust the instructions to use a small food processor if you too prefer the smooth version. 😀
  • Add additional milk as necessary for desired consistency.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
  • Cook until fork tender, drain, and cube while hot.
  • Fry bacon and onion until a delicate brown.
  • Add brown sugar and stir to dissolve.
  • Drain, reserving bacon fat.
  • Add onion and bacon to the potato mixture.
  • Add bacon fat slowly to beaten egg, beating well.
  • Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
  • Fold in sliced eggs.
  • Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

ROASTED SALT & VINEGAR POTATOES

ROASTED SALT & VINEGAR POTATOES serves 4-6

2 pounds baby potato mix
3 tablespoons Dijon mustard
1/4 cup sherry vinegar
1/3 cup avocado oil
1 large bunch green onions, thinly sliced, greens and whites separated
FRESH ground LARGE flake sea salt

  • Preheat oven to 400°.
  • Scrub potatoes and place on baking sheet.
  • Bake 30-45 minutes or until easily pierced with a knife tip.
  • Allow potatoes to cool COMPLETELY!
  • Cut them in half.
  • Whisk together the mustard and vinegar.
  • Gradually add avocado oil in a steady stream to mustard mixture while continuously whisking.
  • Toss potatoes, onion whites with vinegar sauce in a large bowl.
  • Arrange in a single layer on baking sheet.
  • Roast 10-15 minutes more until edges begin to crisp.
  • Adjust seasoning.
  • Pour onto a platter.
  • Garnish with green onion tops.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 32 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 It was kind of a quiet weekend here.  We’re getting ready for another trip soon and have been laying low to rest up.  It didn’t help that I had several “reactions” last week.  Each one takes so much out of me and leaves me needing even more rest to catch up 🙁  We did watch a couple movies and the NASCAR races as well as got a couple long walks in too!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We did have some much needed rain late Friday night into Saturday that also cooled things down for a bit.  We are expected to be warmer again as the week progresses. 

As normal for me I have on Levis, a comfy t-shirt and flip flops 😀

ON THE BREAKFAST PLATE Blueberry Yogurt and hot water

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

  • LAUNDRY, LIVING AREAS & KITCHEN… ALL caught up for the most part
  • YARD… nothing
  • APPOINTMENTS & TO DO… blood work and Endocrinologist appointment
  •  BLOG… still have some recipes to post and update
  • CRAFTS/PROJECTS… 2 strings of garland are done.  I’m just waiting for a few more parts to arrive to get it completed.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Nothing much at all as it’s summer and not much on so easier to stay caught up 😀 

I watched a few Hallmark movies, but my favorite this weekend was LOVE and SUNSHINE with Danica McKellar and Mark Deklin.  And was pleasantly surprised to see Bess Armstrong.  I really liked her in HIGH ROAD TO CHINA with Tom Selleck years ago and haven’t really seen her in much lately.

We also watched The Command about the controversial Kursk Russian submarine disaster.

I’M READING Marie Force’s ONE YEAR HOME which is technically a standalone as was FIVE YEARS GONE (which I’d already read), but they are secretly a series 😀

FAVORITE PHOTO FROM THE CAMERA I was clearing out the photo file and ran across a couple hubby took when we went to the family reunion AND when I wasn’t looking!  I usually do most of the picture taking so these kinda surprised me 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP It’s that time of year for camp outs and I thought these checklist and meal planner were nice.

MENU PLANS FOR THE WEEK
MONDAY – CANTONESE CHICKEN (didn’t get around to it last week)
TUESDAY – SWEET & SOUR CARAMELIZED CHICKEN (didn’t get around to it last week)
WEDNESDAY – C.O.R.N.
THURSDAY – CREOLE PORK CHOPS
FRIDAY – SPAGHETTI BOLEGNESE
SATURDAY – TAMALE PIE & SALADSUNDAY – Y.O.Y.O.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BALSAMIC BROWN SUGAR BRISKET

BALSAMIC BROWN SUGAR BRISKET

4-5 pound beef brisket
3 tablespoons avocado oil
3 red onions, halved and thinly sliced (4-6 cups)
1 whole bulb garlic, cleaned and minced
2 bay leaves
1 1/2 cups beef broth
1/3 cup QUALITY balsamic vinegar
1 tablespoon champagne vinegar
1/2 cup packed brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 325°.
  • Generously season brisket with FRESH ground sea salt and black pepper.
  • Heat 2 tablespoons of the oil in a dutch oven.
  • Add brisket and sear each side until browned, about 4 minutes per side.
  • Remove brisket and set aside.
  • Add remaining oil to pan.
  • Add onions, garlic and bay leaves. Cook stirring often, 5-10 minutes, until fragrant and onions have softened.
  • In a bowl whisk together the beef broth, vinegars, brown sugar, onion powder and garlic powder.
  • Transfer the onion mixture to a roasting pan.
  • Top with brisket.
  • Pour broth mixture over brisket.
  • Cover and cook 2 hours.
  • Flip meat over, recover tightly and cook another 2-2 1/2 hours until fork tender.
  • Transfer meat to cutting board and loosely cover with foil, resting 10 minutes.
  • Slice meat against the grain and put on platter.
  • Using a slotted spoon arrange the onions around the brisket, discarding the bay leaves.
  • Skim fat from pan juices and discard. Pour juices over the onions and brisket.

CHIPOTLE ORANGE CHICKEN

CHIPOTLE ORANGE CHICKEN serves 4-6

1 chicken cut into pieces or 6-8 pieces of your favorite cut
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground cumin
2 teaspoons Chipotle pepper
1 tablespoon FRESH chopped cilantro
2 oranges
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • In a large bowl toss chicken pieces with salt, pepper and cumin. Reserve remaining seasonings.
  • In a small bowl whisk together the grated zest and the juice from the oranges with the tomato paste, vinegar, sugar, chipotle pepper and the reserved seasonings from your dredge.
  • Pour tomato mixture over chicken and toss to coat.
  • Arrange chicken pieces in a single layer on the baking dish.
  • Bake 45-50 minutes or until chicken is cooked through and no longer pink.
  • Brush with remaining sauce every 15 minutes.
  • Transfer to platter and sprinkle with chopped cilantro.

JEAN PERRY’S ANTIQUE CORN BREAD

I LOVE finding OLD recipe boxes full of handwritten recipes in antique stores. I ESPECIALLY LOVE trying those same recipes in today’s world and finding a lost gem among them. This recipe is just that and was even signed by the baker 😀 I bought 3 boxes and each had a corn bread recipe in it!

This is the first one I’m trying. I did add some green chiles and a smattering of cheddar cheese for the way we like it as well as adjusted the instructions and ingredients to match the ingredients.  This was a HUGE hit and will be made many more times I’m sure.

JEAN PERRY’S ANTIQUE CORN BREAD
1 cup yellow corn meal
1 cup all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
4 tablespoons butter, melted
1 small can diced green chiles, DRAINED WELL
1/3 cup sharp cheddar cheese
2 slices bacon, diced, browned and drained

  • Preheat oven to 425˚.
  • Sift together the corn meal, flour, baking powder, sugar and salt.
  • Whisk together the milk, butter and egg.
  • Add wet ingredients to the dry and blend JUST until combined.
  • Fold in green chiles.
  • Pour into pan.
  • Sprinkle with cheddar cheese.
  • Top with bacon pieces.
  • Bake 25 minutes.
  • Enjoy.

IRISH CHEDDAR SHEPHERD’S PIE

IRISH CHEDDAR SHEPHERD’S PIE

FILLING
1 1/2 pounds ground beef
1 medium onion chopped
2 small stalks celery, chopped
3 ounces Guinness beer
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
16 ounces combination of frozen peas and carrots

  • Brown ground beef with onion in large skillet for 5-10 minutes.
  • Add celery and continue cooking until meat is crumbly.
  • Add stout and scrape the bottom of the pan with a wooden spoon to deglaze the pan.
  • Add butter and allow to melt, then sprinkle with flour and stir to blend. Allow the flour to cook for several minutes before adding beef broth.
Add beef broth and blend well.
  • Add tomato paste, Worcestershire, and salt, stirring well. Allow gravy to thicken while the mixture cooks, about 5 minutes.
  • Add frozen vegetables and allow to cook until the entire mixture is nice and hot.

POTATOES
2 pounds Yukon potatoes, peeled and chopped
2 tablespoons butter
1/4 cup buttermilk
1 large egg yolk
6 ounces Irish cheddar grated
FRESH ground salt and pepper, to taste

  • Boil the potatoes in water over high heat until very soft and tender, about 20 minutes.
  • Drain and mash well with butter, buttermilk, egg yolk, FRESH ground sea salt and pepper, to taste and half of the shredded Irish cheddar.

ASSEMBLY

  • Layer filling mixture in LIGHTLY greased baking dish.
  • Top with mashed potatoes in an even layer.
  • Top with remaining shredded cheddar.
Broil on low for about 10 minutes, until the top is golden brown.

TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

HERB BUTTER & LONDON BROIL

LONDON BROIL began as a preparation process of marinating and then searing or broiling the meat at a HIGH temperature, NOT a cut of meat.  The process became so popular that eventually grocery stores began selling top round under the name “LONDON BROIL”.  Top-round steak, is sometimes sold as “London broil” or “Flank steak” is the traditional cut of beef used for London broil because it takes so  well to marinades.

HERB BUTTER & LONDON BROIL

1 (2 pound) London broil top-round steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
Juice of 1 lemon
3 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, minced

  • In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
  • Generously season entire London Broil with salt and pepper.
  • Rub oil mixture all over meat. Place on baking sheet.
  • Let sit at room temperature for an hour. (it can also be refrigerated over night)
  • Preheat broiler.
  • Brush off garlic then place steak on a sheet pan.
  • Place pan on middle rack in the center of the oven and broil 10 to 15 minutes (depending on desired doneness), until top is charred.
  • Flip and broil 10 to 15 minutes more (depending on desired doneness), until internal temperature reaches 125° for medium rare.
  • Let rest 10 minutes before carving.  It is VERY important that you carve AGAINST the grain!
  • Serve with herb butter.

NOTES:  Any leftovers dice up very nicely into pieces for chili.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon FRESH chopped parsley
2 teaspoons FRESH chopped chives
Zest of 1/2 lemon
1/2 teaspoon sea salt
1/4 teaspoon FRESH ground black pepper
Pinch crushed red pepper flakes

  • In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth.
  • Refrigerate until ready to use.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 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 everyone had a wonderful week.  Can you believe it’s August already?  Summer is already half over and I for one am looking forward to fall, one of my favorite seasons! 

We spent a few days away last week researching one of the areas we are considering for our move.  While we were there, a large vintage, antique fair was at the fair grounds.  I made out well with a few antique recipe boxes full of old recipes and some beautiful cruets for my flavored oils and vinegars.

I absolutely LOVE finding old recipe boxes!  Some of the recipes are really unbelievable and irreplaceable finds.  This time I even found some written in old pen and quill type ink – apparently quite old and many of them were signed 😀 And the cruets were bargain priced!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING This week is going to be about 10 degrees cooler and sunny 😀  I’m going to do some errands and shopping this morning so I have on Levi’s and a favorite t-shirt with flip flops

ON THE BREAKFAST PLATE weak coffee with saltine crackers

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

  • LAUNDRY, LIVING AREAS & KITCHEN… ALL caught up
  • YARD… nothing
  • APPOINTMENTS & TO DO… one doctor appt for hubby and more sorting and repacking for me
  • BLOG… a few new recipes to upload and some ETSY research for a new idea
  • CRAFTS/PROJECTS… researching some alcohol painting and homemade inspired gift ideas from the antique show we went to last week.  I also started the Christmas garland (pictures below) and am looking forward to finishing it soon!

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY & FAVORITE PHOTO FROM THE CAMERA I FINALLY was able to get the garland started and am about a third of the way done!!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Nothing really, ALL caught up here also.  We did watch Disney’s John Carter which was quite entertaining!

I’M READING I finished the Ava Miles series Dare Valley Meets Paris series and have moved on to Karen Ann Hopkins Lamb to the Slaughter Book #1 of the Serenity Plains secrets series.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – CHILI & CHILE CORNBREAD
TUESDAY – CANTONESE CHICKEN & MUSHROOMS with SNAP PEAS
WEDNESDAY – C.O.R.N. / Y.O.Y.O.
THURSDAY – APPLE ORANGE SALAD & CHIPOTLE ORANGE CHICKEN
FRIDAY – TERIYAKI SALMON & WALNUT COLESLAW
SATURDAY – BALSAMIC BROWN SUGAR BRISKET & ROASTED SALT and VINEGAR POTATOES
SUNDAY – SWEET & SOUR CARAMELIZED CHICKEN and SALAD

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BAKED APRICOT PINEAPPLE GINGER SALMON

BAKED APRICOT GINGER SALMON serves 4

4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

  • Preheat oven to 350°.
  • Heat oil in skillet over medium high heat.
  • Generously season fillets with FRESH ground salt and pepper.
  • Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
  • Flip fillets over and cook 3-4 minutes more to get a crisp skin.
  • Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
  • Remove from oven, foil tent and let stand 2 minutes.
  • Serve with rice pilaf and a fresh veggie.

APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained

  • Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
  • Add pineapple.
  • Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.