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PAN SEARED CHICKEN with HERB WINE SAUCE

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PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

Heat cast iron pan over medium heat.
Add 1 tablespoon butter.
When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
Transfer chicken to platter and keep warm.
Add avocado oil to pan and heat through.
Add shallots and cook until translucent.
Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
Add chicken broth and simmer a minute or two more.
Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
Remove from heat and stir in unsalted butter, swirling until creamy and thick.
Plate chicken pieces over noodles.
Spoon sauce over top and garnish with chives.

CARAMELIZED FRENCH ONION CHICKEN

FRENCH ONION SMOTHERED CHICKEN adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups chicken stock
4 boneless, skinless chicken breasts about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

Preheat oven to 400°.
Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
Add garlic and saute’ another minute until fragrant.
Add 1/4 cup chicken stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.  Whisk together the salt, pepper, dried thyme and garlic powder.
As onions are sautéing, season both sides of pork chops with seasoning mix.
Transfer onions to a plate, do not wipe out skillet. Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
Transfer chicken to plate.
Return cooked onions to pan and sprinkle with flour.
Stir to coat and cook about a minute.
Add remaining 1 cup chicken stock and stir often until mixture comes to a boil.
Season with a pinch of salt and pepper.
Nestle chicken breasts back into the pan, spooning some of the chicken stock over the tops of the chops.
Top with a slices of provolone cheese and a 1/4 cup mound of the shredded gruyere on top each chop.
Add a few sprigs of fresh thyme to the skillet.
Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey and chicken is cooked through.
Before serving, spoon some of the chicken stock and onion mixture over the top of the cheese.
Garnish with some additional black pepper if desired.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 40 of 2018

GOOD MORNING dear friends. We are done traveling for a bit and beginning to settle in for winter. I have to say I am LOVING the crisp fall mornings and reasonable temperatures here in the Pacific North West – such a vast change from the desert!!

We’re settling into a better routine and I will be a better blogger for it! I know I missed visiting a few people last week, but will definitely get there this week!

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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m in Heaven finally! It’s still in the 50’s this morning and we’re supposed to be in the mid 60-s to 70’s ALL this week, with a touch of rain here and there. I was up super early today for an appointment so am already dressed in levis, a gray long sleeved tee and my favorite sweatshirt.

ON THE BREAKFAST PLATE – Green tea and mixed berry yogurt

CRAFTS / PROJECTS – nothing this week, BUT November will be my month 😀

FAVORITE PHOTO FROM THE CAMERA

We came around a bend in the road and there was just a HUGE herd of Tule Elk – so pretty! This guy seemed to be in charge and was quite vocal about it!!

Saturday night’s sky was GORGEOUS as a storm moved in while the sun was setting.

Hubby said I should come with a warning – a Tsunami warning LOL 😀 But in reality I was freezing.

INSPIRATION

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

LAUNDRY… just a couple loads later in the week
LIVING AREAS… still getting organized, but that will happen this week
KITCHEN… pretty clean
YARD… nothing much, but will be building a flower box for my mom soon
BLOG… some more recipe updating, future post planning and some holiday post planning – I’ve made up my BLOGMAS list for 2018 – won’t you join me?
PROJECTS… getting together some Christmas gift lists and recipes
APPOINTMENTS… hubby dentist twice this week, me blood work and dr.
TO DO… help mom get garage sale together for next week.

I’M READING – The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH – have been playing catch up of all the new shows starting and with all the traveling many sling and Netflix shows are just piling up 😀

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK – still getting into the swing of things so the menu is a work in progress

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY PEPPER JELLY PORK CHOPS TUESDAY WHISKEY MOLASSES SHREDDED BEEF WEDNESDAY C.O.R.N. clean out refrigerator night THURSDAY HONEY GLAZED PORK & HONEY ROASTED CARROTS FRIDAY ??	PEANUT BUTTER CUP BROWNIES
SATURDAY			SATURDAY ??
SUNDAY			SUNDAY ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PORK CHOPS with PEPPER JELLY SAUCE

PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth 1/2 cup red pepper jelly
1 teaspoon red pepper flakes

Preheat oven to 350°.
Season pork chops with salt and pepper.
Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
Add shallots and bell pepper to skillet, sautéing until slightly soft.
Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
Deglaze skillet with wine and cook another minute or two.
Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
Whisk in pepper jelly until melted and smooth.
Add red pepper flakes.
Cook 3 to 4 minutes or until thickened.
Remove from heat.
Stir in remaining 2 tablespoons of butter.
Season to taste with freshly ground salt and pepper.
Return pork to skillet; turning to coat.
Serve pork with sauce.

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

Blend together the ingredients.
Rub the pork chops with the avocado oil.
Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

Whisk together vinegar. brown sugar, salt and pepper.
Whisk in oil until well blended.
Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

Preheat oven to 425°.
Place pork chops in the center of a lightly greased baking sheet.
Arrange apples and Brussels sprouts around the chops.
Bake 12 minutes and then turn pork chops.
Bake another 10-12 minutes until cooked through.
Remove chops to serving platter, cover and keep warm.
Increase oven temperature to broil.
Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
Drizzle with remaining vinegar mixture.
Season to taste.
DRIZZLE with remaining vinegar mixture.

MONGOLIAN BEEF

This MONGOLIAN BEEF recipe is a MORE AUTHENTIC crispy, flavorful tasty homemade version than the sweet gloopy restaurant style Mongolian Beef you see in many restaurants.

1 pound flank steak, sliced against the grain into ¼-inch thick slices SEE NOTES
1 teaspoon avocado oil
1 egg white
1 teaspoon Bragg’s liquid aminos
1 small can crushed pineapple
1 tablespoon cornstarch

Drain pineapple into a sieve. Save the pineapple pieces for later.
Whisk together avocado oil, liquid aminos, pineapple juice, egg white and cornstarch until well blended.
Pour over beef pieces in a large bowl, stirring to coat well.
Cover and marinate the beef for 1 hour.

¼ cup cornstarch

Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated. I go old school and use a paper bag to shake it well.

⅓ cup avocado oil
2 stalks celery, sliced on the diagonal
2 carrots, sliced thin on the diagonal
1 shallot, side thin

Heat over high heat.
Lay the flank steak pieces in an even single layer in the wok, and let sear for 1 minute.
Flip meat and sear another 30 seconds.
Remove meat and keep warm.
Add celery, carrots and shallot slices, stir frying a minute or more until soft.
Remove to meat platter and keep warm.

½ teaspoon minced ginger
1/2-1 teaspoon red pepper flakes
2-3 cloves garlic, minced
1/2 cup Bragg’s liquid aminos
1/2 cup unsalted chicken stock
1/4 cup packed brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 bunch green onions, cut into 1-inch long slices on the diagonal

Drain all but 1 tablespoon of oil from the wok and turn the heat to medium-high.
Add the ginger and peppers flakes.
After 15 seconds, add the garlic.
Stir for another 10 seconds.
Add the liquid aminos and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
Let the sauce simmer for about 2 minutes.
Slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon. SEE NOTES
Add the beef, veggies and scallions and toss everything for another 30 seconds.
Serve over rice or noodles.
Garnish with the crushed pineapple.

NOTES:

Flap meat like that used for carne asada works really well also.
There should be almost NO liquid as the sauce clings to the beef. If there is still liquid sauce, increase the heat slightly and stir until completely thickened.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 39 of 2018

GOOD MORNING everyone. I hope you had a GREAT week and weekend!

Well it’s official! FALL is here! YAY!!! 😀

We spent last week first at Disneyland, California Adventure and then at the central coast visiting Hearst Castle, Cambria and Big Sur area while relaxing a few days before a BIG family wedding at Avila Beach on Saturday night. Hubby’s side of the family is HUGE and we ALWAYS have a GREAT time whenever we all get together for anything, but especially the special events like weddings. We have fallen in love with Lindsay, our nephew M.J.’s new bride and look forward to getting to know her better. SIL treated us to a FANTASTIC suite for the night so I felt like a princess!

It was also a SAD time as we spent time with Lola (in the pink hat), a LONG time “friend” of the family HA HA, nope more accurately she became actual family many years ago and is my sister from another mother and my SIL’s BFF of MANY years. Unfortunately, LOLA has decided to move away to Texas since that is where her kids now are. So her presence will be sorely missed! We have already made tentative plans to meet in Vegas though 😀

SIL posing for silly pictures.

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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m at my SIL’s house so the weather is PERFECT! 😀 It is still in the 50’s and a bit overcast, but we’re supposed to get up 65 and sunny today.

ON THE BREAKFAST PLATE – yogurt, green tea and a banana

ON MY MIND / THINGS THAT ARE MAKING ME ~~HAPPY~~ THINK – our bank called last week while we were on a HEARST CASTLE tour and told me they had been informed by MasterCard that my card had been compromised in a data breach at a retailer so they needed to close it and were issuing me a new one. That alone ticked me off since we’re traveling, though we could use hubby’s card. But, when I asked where the data breached occurred so I could avoid that retailer in the future, I was informed that they could NOT give me a retailer’s name because it could potentially damage the retailer’s reputation and that they didn’t even actually know who it was! They did give me a date range though. Are you ready for this? The date range was Feb, 1st, 2018 – June 15th, 2018. So this tells me that my information has been out there and has been at risk for a good 6 months now! Plus we were still in Texas at that time and on our way to the west coast – so where did I use that card that became an issue – inquiring minds want to know!

FAVORITE PHOTO FROM THE CAMERA – I took this one last Thursday as we sat on the beach after dinner and just watched the sun go down. I’m really glad I got this picture since Friday night was all fogged in and overcast.

And I love this one from Disney’s haunted mansion.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS – We’re still traveling this week so no real time table till hubby’s dental appointment later and then we’ll get back into a routine.

I’M READING – nothing this week – have been enjoying the scenery too much and am too tired at night to even bother.

WHAT IS ON THE DVR OR LIST TO WATCH – The new season starts tonight, but we’re still on the road this week so not sure what we’ll catch or not. I’m still on the fence about the Magnum P.I. remake, but we’ll give it a chance. We are looking forward to a few of the new shows like New Amsterdam, The Rookie, God Friended Me, A Million Little Things and then of course our old favorites:

COMEDIES – Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, S.W.A.T., Madam Secretary, Designated Survivor (yes it was canceled, but has been picked up by Netflix), Seal Team, Blindspot, Macgyver, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911 – I like that they have moved the Chicago series to all on the same night. Sadly Scorpion one of my favorites has been canceled 🙁

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, the Amazing Race, Dancing With the Stars, American Ninja Warrior, Ransom, Instinct

SYFY – Z Nation, the Walking Dead, Fear the Walking Dead, Flash, Supergirl, DC Legends, Orville, Once Upon a Time, The X-Files, Supernatural, Midnight Texas

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart, Best Baker in America

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY ?? TUESDAY OUT WEDNESDAY ?? THURSDAY ?? FRIDAY ??	??
SATURDAY			SATURDAY ??
SUNDAY			SUNDAY ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

This dish has progressed over the years for me with flavor changes and updates. Grams used to call it “CONTINENTAL” chicken for a reason I will never know. LOL 🙂 But, it’s just a sturdy chicken and rice that serves a family well.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

CHICKEN
2 tablespoons avocado oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon FRESH ground sea salt, to taste
1/4 teaspoon FRESH ground pepper, to taste
6 skinless bone in chicken thighs **

Preheat oven to 350°.
In a shallow bowl, whisk together the avocado oil, parsley, paprika, garlic, thyme, salt and pepper.
Add the chicken pieces and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat.
Spray a large baking dish with nonstick cooking oil spray and set aside.

RICE
1 large VIDALIA onion, chopped
4 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon FRESH ground sea salt
1/4 teaspoon cracked black pepper
2 cups chicken broth
1 1/2 cups hot water
2 cups long grain white rice

In a medium mixing bowl whisk together the broth, water, salt, oil, garlic.
Add the onion, garlic, oil, Stir well to combine.
Mix in the onions and rice.
Add to baking dish.
Arrange chicken in a single even layer over the rice, cover with foil and bake for 40 minutes.
Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.
Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
When chicken and rice is finished cooking, allow it to rest for 5-10 minutes.

MUSHROOMS
2 tablespoons butter
2 cloves garlic, minced
1/2 pound button mushrooms quartered or I prefer Beech Mushrooms
1 small bunch green onions, sliced thin
2/3 cup white wine
FRESH ground sea salt and pepper, to taste
2 tablespoons fresh chopped parsley, to garnish

Heat butter in a pan over medium-high heat.
Sauté green onions and garlic until fragrant (30 seconds) and add mushrooms; cook until softened.
Add wine and cook until absorbed.
Stir in 2 tablespoons of chives and season with salt and pepper.

ASSEMBLY

Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice.
Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley.

NOTE: If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes dish has been in the oven. The bone-in pieces tend to stay juicier and more flavorful.

Linking to CELEBRATE YOUR STORY, CRAFTASTIC MONDAY , DISHING IT & DIGGING IT , NIFTY THRIFTY SUNDAY , SHOW & TELL , SUNDAYS AT HOME , SUNDAY’S BEST , THAT DIY PARTY , JCOOKING & CRAFTING WITH J&J , INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY , MAKE IT PRETTY MONDAY , MELT IN YOUR MOUTH MONDAY , MERRY MONDAY , MIX IT UP MONDAY , MOTIVATE ME MONDAY , PROJECT INSPIRED , SHOW AND SHARE , TUTORIALS & TIP , DIY TUESDAYS , LOU LOU GIRLS FABULOUS PARTY , THE SCOOP , TREASURE BOX TUESDAY , TUESDAYS AT OUR HOME , TUESDAYS WITH A TWIST ,CREATIVE INSPIRATIONS , SHARE YOUR CUP , WINTER BLUES WEDNESDAY , WONDERFUL WEDNESDAY , SHOW ME WEDNESDAYS , WOW US WEDNESDAY , CREATIVE CIRCLE , DAGMAR’S PARTY , HOME SWEET HOME , FAVORITE THINGS , GRACE AT HOME , HOME MATTERS , PIN JUNKIE PIN PARTY , TALK OF THE TOWN , BLOGGER’S PIT STOP , HANDMADE HANGOUT , PRETTY PINTASTIC PARTY , SHARE IT ONE MORE TIME , SWAY SHAREFEST , WHAT TO DO WEEKENDS PARTY , BOUQUET OF TALENT PARTY , INSPIRE-BE-INSPIRED , RAE GUN BLOCK PARTY , I’M LOVIN’ IT , THIS IS HOW WE ROLL THURSDAY , FULL PLATE THURSDAY , FRIDAY FOODIE

BACON MUSHROOM CHICKEN

BACON MUSHROOM CHICKEN adapted from THE RECIPE CRITIC

CHICKEN
4 bone in, skin on chicken thighs
1 tablespoon olive oil
2 teaspoons Italian seasoning
FRESH ground sea salt and black pepper

Preheat oven to 350°.
Heat a large cast iron skillet over medium high heat.
Generously season the chicken thighs with the salt, pepper and Italian seasoning.
Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven.
Bake for 20 minutes or until chicken is cooked throughout.
Transfer chicken to a platter.

SAUCE
1 tablespoon avocado oil
1 bunch green onions, sliced thin
1 clove garlic, minced
8 ounces white beech mushrooms
6 slices bacon, cooked crisp and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

Add avocado oil to the skillet and saute the mushrooms until soft.
Add the heavy cream, salt, pepper, garlic powder and thyme.
Bring to a simmer until the sauce starts to thicken.
Add the bacon pieces.
Add the chicken back to the skillet, turning to coat in the sauce.
Serve immediately.

RUSTIC CHICKEN with GARLIC GRAVY

RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.

CHICKEN
2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper

Heat the oven to 400°. In a large cast iron skillet heat the oil over medium high heat.
Generously season chicken pieces with salt and the pepper.
Sear the chicken until golden, turning regularly, for about 8 minutes.
Transfer chicken to a platter, keeping warm.
Remove all but 2 tablespoons of fat from the pan.
Add onions and sauce 30 seconds or so.
Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
Sprinkle the flour over the onions and garlic and stir until combined.
Return the chicken to the pot, cover, and bake for 15 minutes.
Remove the pot from the oven and put it on a burner.
Remove the chicken pieces from the pot to platter.
Over medium-high heat, whisk in the wine and simmer for 1 minute.
Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens.
Turn the heat off and stir in the butter.
Taste sauce and adjust seasoning.
Add the chicken back to the pot coating each piece with the sauce.
Serve spooned over mashed potatoes, rice or pasta

PARMESAN HERB MUSHROOM CHICKEN

PARMESAN HERB MUSHROOM CHICKEN adapted from Cafe Delites

CHICKEN
2 tablespoons butter
6 skin on, bone in chicken thighs*
PINCH of garlic powder, to taste
FRESH ground sea salt and pepper

Preheat oven to 400°.
Generously season chicken with garlic powder, salt and pepper. Heat a large cast iron skillet over medium high heat.
Add butter. When melted sear chicken thighs 2-3 minutes on each side (skin side down last) until golden and crispy.
Transfer chicken pan to the oven and roast until completely cooked through, about 25-30 minutes. Transfer to a warm plate and set aside.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1 1/2 cups sliced mushrooms (I like to substitute beech mushrooms for a nuttier flavor)
1 tablespoon FRESH minced basil
1 teaspoon dried oregano
2 teaspoons FRESH chopped Flat Leaf Parsely
1½ cups Half and Half
2 cups baby spinach
3/4 cup fresh grated Parmesan cheese , divided
FRESH ground sea salt and pepper, to taste
1 KNORR chicken bullion cube, crushed
1 tablespoon cornstarch mixed with
2 tablespoons Half and Half
1/4 cup fresh chopped parsley for garnish

Drain all but 2 tablespoons of some of the excess fat from the skillet.
Return skillet to the stove over medium-high heat and sauté the onions and garlic a minute or so in the pan juices until fragrant.
Add the mushrooms, herbs and 2 teaspoons of parsley, sautéing until mushrooms begin to soften.
Reduce heat to low-medium heat, add the half and half and bring to a SLOW simmer, stirring occasionally, and being careful NOT to boil.
Add in the bullion cube powder and season with salt and pepper to your taste.
 Mix together the cornstarch and 2 tablespoons half and half.
Add cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add 1/2 cup of Parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce.
Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream sauce.
Taste test and adjust seasoning, if desired.
Fold in spinach leaves, stirring to coat and cooking JUST until they wilt.
Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup Parmesan cheese.
Serve over mashed potatoes, rice or pasta.

 NOTES – To substitute chicken breasts for the thighs there is no need to bake them. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 38 of 2018

GOOD MORNING sweet friends. I have come to really love these Monday mornings to recap my week and plan the new one. I hope you had a GREAT weekend. Ours was quiet, but SUPER productive as we cleaned, packed and started to close up this house. Closing the house is simple as long as you follow a logical check list, but I also did a deep clean (things like pulling out the oven, refrigerator and washer dryer to clean behind them, window sills, and under the bed…the dust here in the desert finds its way in no matter what you do!!!!) since my mom will be here in a month.

Packing was the hardest part since this is a multi leg journey. I’ve organized the bags according to location, but there is also the garment bag with the dress clothes for the wedding which is an awkward piece. We will be leaving here soon after this post 😀

We did work in a visit with my favorite uncle and his family who live nearby for my birthday on Saturday and we did also get all 3 NASCAR races watched in between and even a little football. My birthday dinner (at least on the real day) ended up being 5 GUYS BURGER and FRIES which lasted me 2 meals so I was good. I did miss having cake – probably the only day of the year I really eat it and LOL now I cannot ever have it again 🙁 Hubby gave me a trip to Disneyland and my favorite Disneyland restaurant for my birthday so we will be eating at Blue Bayou tonight after we get checked in.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday to visit with a great group of ladies.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It will hit triple digits before we actually leave today, but YAY this will be the LAST time I EVER say that 😀 I have on gray capris and my favorite tye dyed off the shoulder top with sandals.

ON THE BREAKFAST PLATE – Mixed Berry yogurt, green tea and some grapes

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I’m praying for the safety and well being all those in Hurricane Florence’s path as they deal with their clean-up and rebuilding. I have serious empathy after surviving Hurricane Harvey last year. It takes a community working together to survive and rebuild stronger.
While I’m NOT 100%, I AM stronger than I was when we got here and have more stamina MOST days so I’m very thankful for that. I know this will be a work in progress and not happen overnight after my body has endured so many traumatic things the past 7 years.

FAVORITE PHOTO FROM THE CAMERA – My old neighbor sent me a surprise birthday gift that is perfect for the fall season I’m craving! Fortunately, we will be north by the end of the month.

INSPIRATION

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

This is a completely free week as we begin our trek north via Disneyland (Hubby’s birthday gift to me), Hearst Castle, our nephew’s wedding and visiting with friends and family along the way!

I’M READING & WATCHING – Three Sisters Catering Book #1 Pinch of Salt

We found a new to us series on NETFLIX that has been fun. Death in Paradise.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK – on the road this week so really unsure except for my birthday dinner on Monday 😀

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	??	MONDAY dinner at the Blue Bayou TUESDAY ?? WEDNESDAY ?? THURSDAY ?? FRIDAY ??	??
SATURDAY			SATURDAY Whatever they are serving at the wedding 😀 LOL I cannot remember what we signed up for 😀
SUNDAY			SUNDAY SIL’s choice

SUCCESSFUL RECIPE LINKS FROM LAST WEEK