TUESDAY 4 ~ SEPTEMBER AND AUTUMN

Tuesday 4 is hosted by Annie from Cottage by the Sea in honor and memory of Toni Taddeo who started the concept of Tuesday 4 years ago. Go to Tuesday 4 to play along.

1.What memories does September bring back to you of school, autumn, songs, movies? When I was a kid school always began after Labor day, so September meant Back to School.  September is also my birthday month so it was a big deal as a kid.  I still love my birthday even though I no longer count 😀 But, now September is Ovarian Awareness month where as a survivor I try and spread the word.  I can’t think of any specific movies or songs.  Fall is my favorite season though and I ALWAYS look forward to September to herald it in.

2. September is the first of what are called the “BER” months, the end of summer and the beginning of autumn. Which do you enjoy more, summer or autumn and why? Summer is just something I tolerate.  I’m a serious Autumn girl!  I LOVE all things fall – cooler weather, cute sweaters, all things pumpkin and spice.

3. Have you ever gone apple or pumpkin picking or gone into a corn maze? What was that like? I’ve done them all. When I was a kid we had Lombardi Farms that was where you went for your pumpkins and all things corn maze. Through in a haunted house and I’m all in 😀

4. Are fall weekends different for you than summer weekends? What do you enjoy in autumn? This year will be different for sure, but years past fall weekends were reserved for NASCAR, football and baking
. 

CHILE GLAZED FLANK STEAK

CHILE GLAZED FLANK STEAK
1 1/2 pounds flank steak
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 teaspoons Ancho chili pepper powder
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
4 ounces beer
1/4 cup chili sauce
1 SMALL onion, FINELY diced

  • In a ziploc bag combine everything together until well blended.
  • Add flank steak, seal and marinade 6-8 hours.
  • Heat grill to medium high and spray with non-stick cooking spray.
  • Drain off marinade into small sauce pan.
  • Heat marinade over medium heat to use as sauce later.
  • Sear steak 4-5 minutes per side based on thickness and your desired doneness.
  • Place steak on cutting board and rest under foil for 5-10 minutes.
  • Slice on the bias and serve with sauce.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 of 2020

GOOD MORNING dear friends.  I hope everyone had a GREAT weekend and you were able to enjoy this last week of August.  Can you believe tomorrow is the beginning of September?  It’s been 6 months since the world turned upside down! I’m really looking forward to FALL weather, with sweaters, crisp evenings and all things spice 😀

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 Unfortunately, that fall weather I’m craving is going to possibly hide behind an Indian Summer.  We’re hitting high temperatures again this week after last week being absolutely beautiful. I pray they won’t hang around long!

ON THE BREAKFAST PLATE Hot water, baby food and ?

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

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PROJECT RESEARCH & PAPERWORK
  • STORAGE SORTING & REPACKING BROKEN BOXES

WHAT’S ON THE DVR/TV

  • CABLE – cooking shows, Svengoolie, NASCAR and INDY races
  • IMDb – I AM Number Four, MAGIC CITY season 1, LIFE with Jake Gyllenhaal, Rebecca Ferguson and Ryan Reynolds
  • REDBOX – Hard Kill
  • HULU – WINGS season 7, Odd Couple season 1 and DOOGIE HOWSER season 2 reruns
  • PEACOCK – SNL early seasons reruns
  • NETFLIX – Hart of Dixie season 2
  • PRIME – FLESH & BONE with Meg Ryan, Dennis Quaid and James Caan from 1993, The Iron Orchard about early Texas oil fields, The Vast of Night, The Secret Dare to Dream, The Peanut Butter Falcon, Blow the Man Down, Knives Out, a cute comedy called Ghost Town, The Final Countdown

I’M READING Marie Force’s new series MIAMI NIGHTS book #1 How Much I Feel.

FAVORITE PHOTO FROM THE CAMERA This week was a weird one in pictures.  We did get over to see the Peacocks with some stale bread one day which is always nice, but then hubby noticed a wet spot in the rocks out back that same night. 

That’s “supposed” to be a capped sprinkler.  He dug sown a bit and saw a small “fountain” of water that would disappear if he pressed down on it. When he dug down even further he found that the line underneath had never been capped.  So it was like a small hose running for 20 minutes a day untended whenever the sprinklers were running.

And then there is this adorable Johnny Jump Up – they just refuse to give up trying to grow in the weirdest places.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CREOLE FRIED CHICKEN with GARLIC MASHED POTATOES
HAM & CHEESE PULL APART BREAD with SWEET & SOUR TOMATOES
C.O.R.N.
CREAM OF ASPARAGUS SOUP with COWBOY BISCUITS
RAVIOLI CAPRESE and SALAD
BEEF & SAUSAGE MEATBALLS with SALAD
ORANGE & GINGER HALIBUT with SALAD
DESSERT
BLACK MARBLE CHOCOLATE CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CHILI GLAZED FLANK STEAK
  • RED BLUE CHEESE DRESSING
  • BACON ROASTED POTATOES
  • COBBLER COOKIE PIES
  • LEMON ARTICHOKE CHICKEN & RICE

CHICKEN PARMESAN STUFFED GARLIC BREAD

CHICKEN PARMESAN STUFFED GARLIC BREAD adapted from Tasty

1 pound boneless, skinless chicken tenders
1 cup flour
4 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup avocado oil, for frying
2 large baguettes**
Prepared marinara sauce**

  • Place the flour, eggs, and bread crumbs into 3 separate bowls.
  • Roll a chicken strip in the flour, dusting off excess.
  • Dip the strip into the egg, then place into the bread crumbs, coating it completely.
  • Repeat with the remaining chicken.
  • Heat the oil in a pan over medium heat to 350˚.
  • Preheat oven to 350°.
  • Fry the breaded chicken strips until both sides are golden brown.
  • Remove from heat and drain on a paper toweling.

GARLIC BUTTER
1/2 cup butter, melted
4 LARGE cloves garlic, minced
1 tablespoon FRESH parsley, chopped
2 tablespoons grated Parmesan cheese

  • Whisk everything together and set aside.

ASSEMBLY

  • Slice the baguettes into thirds or fourths, each piece should be about the same length of the chicken strips.
  • Hollow out the insides of the baguette pieces with a knife.
  • Overlap two slices of mozzarella lengthwise.
  • Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
  • Push the rolled chicken strips into a baguette piece.
  • Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
  • Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
  • Wrap the foil up and over the re-assembled baguette and bake for 20–25 minutes, until cheese is melted and the top is starting to brown.
  • Remove the foil and serve with marinara!

NOTE:

  • I make a “PINK” marinara that is half traditional red marinara and half alfredo sauce with a garlic crema (recipe below) 😀  The garlic crema is also wonderful to add to any base for any pizza.
  • I also like to use a ‘par baked’ baguette from the bakery.

GARLIC CREMA
1 cup heavy cream
6 cloves to the entire bulb or garlic depending on preference, minced
Combine the heavy cream and garlic in a small saucepan.
Cook over medium low heat, stirring frequently, 10-15 minutes until thickened and fragrant.

ARTICHOKE PARMESAN SQUARES

ARTICHOKE PARMESAN SQUARES
1/2 package MRS. GRASS vegetable soup mix (save the other half for next time)
1/2 cup mayonnaise
1/2 cup sour cream
1 package Pillsbury Crescent GRAND size
5 ounces frozen spinach, thawed and drained WELL
12-14 ounces artichoke hearts, drained and chopped small
8 ounce can water chestnuts, chopped
3 ounces Monterey jack cheese, shredded
2-3 cloves garlic, minced
1/2 cup grated Parmesan cheese

  • Preheat oven to 375°.
  • Whisk together the mayonnaise, sour cream and soup mix. Set Aside.
  • Lightly spray 9×13 baking dish with non-stick cooking spray.
  • Roll out and arrange crescent rolls in baking dish, sealing perforations and pushing rolls slightly up the sides.
  • Bake 10-12 minutes until golden.
  • Add spinach. artichokes, water chestnuts, garlic and Jack cheese to the soup mixture, blending well.
  • Spread on top of the crescent rolls.
  • Sprinkle with Parmesan cheese.
  • Bake another 10-12 minutes until heated through and turning golden.
  • Cut into 2 inch squares and serve.

HORSEY GARLIC MAC & CHEESE

HORSEY GARLIC MAC & CHEESE
5 slices bacon, cooked crisp and FINELY crumbled
1 1/2 + 2 tablespoons butter
1/8 cup WONDRA flour
5 ounce can evaporated milk
3/4 cup 2% milk
3/4 cup heavy cream
3/4 cup grated Monterey Jack cheese
3/4 cup grated Vampire Slayer (Garlic) cheese**
3/4 cup grated Horseradish cheese**
1/2 pound elbow macaroni, prepared per package instructions
2 teaspoons FRESH ground thyme
FRESH ground sea salt and black pepper
1/3 cup Panko bread crumbs

  • Preheat oven to 350°.
  • Spray 8×8 baking dish with non-stick cooking spray.
  • Add 1 1/2 tablespoons butter to dutch oven and melt.
  • Whisk in flour until golden.
  • Season with FRESH ground sea salt and black pepper.
  • Add evaporated milk, 2% milk and heavy cream, whisking 5 minutes until slightly thickened.
  • Add cheeses, stirring until smooth.
  • Add macaroni and thyme, blending well.
  • Spread into baking dish.
  • Bake 20 minutes.
  • Heat 2 tablespoons butter in skillet over medium heat.
  • Add Panko crumbs and stir 5 minutes until crisp and butter is well absorbed.
  • Stir in bacon pieces.
  • Sprinkle bread crumb bacon mixture over macaroni and cheese.
  • Return to oven 5-10 minutes baking until golden and bubbly.

**NOTE: I’m sure many creameries make similar flavors, but these specifically come from FACE ROCK Creamery along the Oregon coast and have a tremendous flavor! My theory is that the cool ocean breezes make happier cows that produce better milk for tastier cheese 😀 The bacon never hurts either. 😀

WEDNESDAY HODGEPODGE – VOLUME 383

It’s time for Wednesday Hodgepodge hosted by Joyce at From This Side of the Pond. Head over to get the questions and answer them on your blog. Come play along!

From this Side of the Pond

1. The Hodgepodge lands on National Dog Day this year (August 26th). Do you own a dog? Did you have a dog when you were growing up, or maybe some other kind of pet? Would you say you’re more of a dog person or a cat person? Neither is okay too : ) To start with you don’t “own” pets in my book. They are a part of your family as your fur children. We had 2, Gunner (a black lab) and Whiskey (a golden retriever). They both had their own distinct personalities, were definitely our fur children and lived good long lives – Gunner was almost 17 and Whiskey almost 16 when they passed. Our vet wanted to know what we were feeding them! We also had 2 cats, Sady (a gray sable) and Dickens (a tiger striped) who led similarly long lives.  Sady was going on 20 when she passed and Dickens was going on 21. We don’t have any right now, but will probably get a couple kittens after we choose our next project house.

They always ate like they don’t get fed twice a day! They always choose the same bowl no matter what position they are in.

2. Last time you felt ‘dog tired’? That would have to be when we moved the last time.  It was summer in Texas (high heat and extremely humid)  and only 6 months after my last surgery.

3. It’s said you can’t teach an old dog new tricks. When did you last prove this idiom true or prove it wrong? I’ve never believed this. We (people and dogs) have the ability to learn new “tricks” if we set our mind to it 😀

4. A favorite book, television show, or movie featuring a dog. Why did you love it? I can’t think of a specific one right now, BUT I can say that if you want me to listen to your commercial, put a dog in it!  Especially a golden retriever. Add a kid and I’ll probably consider buying your product.

5. Last time you had reason to (literally or figuratively) exclaim ‘hot diggity dog’? Good question, unfortunately I can’t think of a good answer LOL 😀

6.  Insert your own random thought here.

STEAK AU POIVRE aka PEPPER STEAK

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.

Steak au poivre AKA pepper steak is a classic French dish of peppered steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked providing a complementary counterpoint to the rich flavor of the high-quality beef.

You can use heavy cream for a sweeter more delicate sauce OR crème fraîche for tangier pan sauce, based on your personal preference. Both work well!

Pre-salting the steaks seasons them well while allowing the surface of the meat to dry out so that the peppercorns can stick better. Encrusting the steaks on only one side allows you to sear the meat better and build up better flavor for the pan sauce. (The other half of the peppercorns goes into the sauce, so you don’t lose that great spice flavor.)

STEAK AU POIVRE aka PEPPER STEAK
4 – 6 ounce boneless medallion steaks, such as filet mignon
FRESH ground sea salt and black pepper
1 ounce whole peppercorns black or tri-colored, plus more as needed, cracked and divided
3 tablespoons avocado oil
1 tablespoon unsalted butter
2 thyme sprigs
1 medium clove garlic, minced
1 SMALL shallot, minced
2 tablespoons brandy or cognac
3/4 cup chicken stock
3/4 cup heavy cream or 6 tablespoons crème fraîche

  • Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  • Preheat oven to 375°.
  • Spread cracked peppercorns in a shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer.
  • Set each steak aside, peppercorn side up, reserving any remaining cracked peppercorns.
  • 
In a large cast iron skillet, heat oil over medium-high heat until shimmering.
  • Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes.
  • Carefully turn steaks, trying not to break the peppercorn crust.
  • Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side.
  • Remove from heat.
  • Transfer steaks to a rimmed baking sheet.
  • Check internal temperature. They are medium rare at 125° and are ready to be served. If they haven’t reached temperature, transfer to oven and continue cooking until the correct internal temperature is reached.
  • Allow steaks to rest for 5 minutes.
  • Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme.
  • Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  • Add brandy or cognac.
  • Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  • Add chicken stock and bring to a simmer, stirring and scraping up any browned bits.
  • Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon.
  • Season to taste.
  • Arrange steaks on plates and pour sauce on top.
  • Serve IMMEDIATELY.

NOTES: To prevent unexpected flare-ups when working with a gas range, turn off the burner, add the alcohol, then reignite the burner.

TUESDAY 4 ~ SODA POP

Tuesday 4, is a collection of 4 questions each week that is kept up in honor and memory of Toni Taddeo, founder of the meme.

1. In New Jersey you put your groceries in a paper bag or plastic bag.  In Athens, Ohio where I went to university, you put them in a paper sack.
Is it bag , sack or something else where you live? Depends on the store and the clerk and where they grew up I think.

2. NJ says Stockings. Athens, Ohio used to call them “hose” and in Britain they are tights. What about where you live? Stockings are socks that are individual.  Hose are nylons or panty hose and tights are colored and in many colors.

3. Soda, Pop, Coke? Soda is a general term.  Pop is a regional general term for any carbonated beverage and Coke is a brand, but I prefer Pepsi 😀
 
4. Shopping cart or trolley or? What do you call it? Definitely shopping carts everywhere I’ve ever lived.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2020

GOOD MORNING sweet friends.  I hope everyone had a GREAT week and weekend.  I also hope you’re enjoying the last few weeks of summer. Personally, I can’t wait for fall and even winter.  Bring on the  sweater weather, rain and all things spice 😀

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 still toasty here, but I’m hoping it starts tapering off fast.  I’m afraid we’re in for an Indian Summer though which I HATE!  Standard uniform today – Levis, soft summer t-shirt, barefeet and a smile 😀

ON THE BREAKFAST PLATE Hot water, yogurt and a banana

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

MONDAY
  • PHONE CALLS
  • PAPERWORK
TUESDAY
  • GROCERIES
  • ERRANDS
WEDNESDAY
  • CLEANING
  • LAUNDRY
THURSDAY
  • RESEARCH
  • STORAGE
FRIDAY
  • PICK UP an ORDER
  • ??
SATURDAY
  • ??
SUNDAY
  • ??

WHAT’S ON THE DVR/TV

  • CABLE – NASCAR & INDY races, cooking shows
  • HULU – Daylight’s End, WINGS, ODD Couple and DOOGIE Howser reruns
  • NETFLIX – Hart of Dixie
  • PEACOCK – SNL reruns – season One
  • PRIME – Umbrella Academy, Unforgotten
  • REDBOX – Motherless Brooklyn

I’M READING Marie Force’s new series MIAMI NIGHTS book #1 How Much I Feel.

FAVORITE PHOTO FROM THE CAMERA I just love my anniversary gift from hubby!  An antique notebook full of recipes from 1914 or so.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
MAC and CHEESE with GRILLED FLANK STEAK
CREAMY ASPARAGUS SOUP and COWBOY BISCUITS
C.O.R.N.
LEMON ARTICHOKE CHICKEN & RICE with SALAD
RAVIOLI CAPRESE and SALAD
TARRAGON CRUSTED CHICKEN and SALAD
CHILI STUFFED BREAD and SALAD
DESSERT
COOKIE CRUMBLE PIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • STEAK AU POIVRE (PEPPER STEAK)
  • BACON ROASTED POTATOES
  • PEACH COBBLE COOKIE PIES

ANTIQUE RECIPE FIND of the CENTURY and CHICKEN TETRAZZINI CASSEROLE

As you know I LOVE antique recipes! I am ALWAYS on the prowl for antique recipe boxes IF they are FULL of actual recipes, well, and occasionally if they aren’t 😀 

On our anniversary amid the pandemic we HAD to get out for a bit and went for lunch and decided antiquing was a safe excursion.  We had a GREAT time at the few places that were actually open.  But, it was in the last store that hubby surprised me with the greatest gift, an antique notebook from 1914 ish.  The recipes themselves aren’t dated, but ARE written in pen and ink that was blotted. There was an article in the back of the notebook from Essex, England April 21, 1915 on “An American Woman”.  Upon further inspection, she saved it for the “When Tomatoes Are Plentiful” recipes on the back side.

Each recipe has its own unique qualities, but one of the best things is that they are attributed to their original author, whether its “Mother” or “Marys Cook” or Bess Maxwell…

There are about 40 or so recipes in the notebook and I want to try ALL of them except 2 or 3 – I’m just NOT a fan of curry or aspic 🙂

The first thing I did was CAREFULLY open the notebook and photocopy each page.  I then put it back together with carefully placed rubber bands to help keep it square. Since these are over 100 years old, I wanted to handle them as little as possible. Fortunately, pen and ink photos quite well and I now have really good working copies to operate from.

I did a little research on the notebook itself, “The National Notebook for use in the National Notebook System adapted for ALL Written Schoolwork”. The patent dates back to 1898, a time when people were transitioning from slates to paper which had become inexpensive and allowed students to retain their notes.

I’m still trying to make out some of the formal cursive writing and a few of the titles, but the ingredients sound really good and are seriously FROM SCRATCH.

The first recipe I tried in its ORIGINAL form is from Ernest Arbogast, the chef at the Palace Hotel in San Francisco, but made famous by Chef Louis Paquet is Chicken Tetrazzini.  It is said that he named the recipe after Italian opera star Luisa Tetrazzini.  It is widely believed to have been invented around 1908–1910. So, I’m sure the recipe was making the rounds through all the housewives 😀

The version I was taught when I was younger was seriously altered and shortcutted with processed foods so this is a really FANTASTIC find!

CHICKEN TETRAZZINI CASSEROLE
4 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 teaspoon sweet paprika
2 cups chicken broth
1 cup heavy cream
1/2 cup Cream of Sherry
1/2 pound prepared spaghetti
1 bunch green onions, thinly sliced, reserve tops for later
1/2 pound sliced mushrooms
2 1/2 cups small diced cooked chicken
1 can petite green peas, drained
1/2 cup FRESH grated Parmesan cheese
1/3 cup sliced almonds

  • Preheat oven to 375°.
  • Spray 8×10 baking dish with non-stick cooking spray.
  • Melt 1 tablespoon butter in a large skillet.
  • Add onions and mushrooms, sauteing until caramelized. Transfer to a medium mixing bowl. Set aside.
  • In another bowl add chicken pieces. Set aside.
  • Melt 4 tablespoons butter in a large skillet.
  • Whisk in flour until golden.
  • Season with salt and pepper.
  • Whisk in broth and bring to a SLOW boil.
  • Reduce heat and whisk in the white pepper, nutmeg and paprika.
  • Whisk in cream sherry and heavy cream, simmering 5 minutes.
  • Pour half of sauce into mushrooms and the other half into the chicken pieces.
  • Arrange spaghetti around the edges of the baking dish, leaving the center empty.
  • Spread chicken into the center of the baking dish.
  • Top with mushroom mixture and peas. Spread even.
  • Sprinkle cheese and then almonds evenly over top.
  • Bake 25-30 minutes.
  • Top with green onion tops.

APPLE GLAZED PORK ROAST & GRAVY

APPLE GLAZED PORK ROAST & GRAVY
1/2 cup SMUCKERS apple jelly
1 tablespoon white balsamic vinegar
3 pound boneless pork loin roast, tied
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.
  • Whisk together the jelly and vinegar.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Spray roasting pan with non-stick cooking spray.
  • Roast pork roast 1 hour until temperature reaches 145°, brushing with glaze after 45 minutes.
  • Transfer pork to cutting board and cover with foil to rest 10 minutes.
  • While roast rests, pour all but 2 tablespoons of the drippings into saucepan over low heat.
  • Whisk the cornstarch into the 2 tablespoons of drippings to make a slurry.
  • Add slurry to thicken to desired consistency.
  • Slice roast and serve immediately.