Tag: COOKING THURSDAY

BLOG 365.19 ~ HAPPY HOMEMAKER MONDAY ~ week 3 of 2026 ~ MENUS & RECIPE LINKS

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Once again the year seems to be speeding by! We’re already in the third week and I haven’t completely cleaned up from Christmas! I have a super busy day starting early this morning so will jump right in!APPOINTMENTS

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The past week has been clear of an evening making for some REALLY COLD nights and mornings with freezing fog! This is supposed to continue until Friday when the rain returns and will warm it up slightly! Not enough to change how I dress in layers and UGG’s!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • APPOINTMENTS I have a pedicure this morning with a couple small errands after and then lunch with a girlfriend going through a tough divorce and she needs an outing. I also have an afternoon appointment to deal with the kitchen new menu in the Eagle’s kitchen and the procedures to make it run smoother.
  • LAUNDRY & CLEANING I did a deep clean on Saturday and got the mattress turned as well as 6 loads of laundry. The problem with winter is that we wear so many more clothes to begin with which creates so much more laundry!
  • GROCERIES & ERRANDS I’ll be doing the grocery shopping and Costco shopping for us, the Eagles and the Offyce on Wednesday.
  • PROJECTS & TRAVELS I need to make the reservations today for upcoming coast trip.
  • RECIPE RESEARCH & MENU PLANNING I spent the whole weekend scanning bookmarks in 3 separate cookbooks while watching football to get a plan together through mid-March. 🙂
  • DVR/TV There are a couple new shows we’re trying, but I’m really still trying to clean out the DVR from the holidays.
  • WHAT MAKES ME HAPPY the aroma of the slow cooker being almost done with a favorite recipe… the sound of laughter when the joke is so stupid the other person just can’t stop laughing… the morning silence while I drink my coffee and listen to the birds… 

READING TIME

FUNNIES

MENU PLANS
1/19
MONDAY
 1/20
TUESDAY
1/21
WEDNESDAY
 1/22
THURSDAY
1/23
FRIDAY
1/24
SATURDAY
1/25
SUNDAY
DINNER
TRIVIA NIGHT CORN/YOYO   clean out fridge night or you’re on your own
TUSCAN CHICKEN PASTA SALAD
PEANUT BUTTER BURGERS with GRILLED ONIONS
PORK CHOPS & STUFFING
COOKING @ EAGLES SO CORN/YOYO   clean out fridge night or you’re on your own
CHICKEN ARTICHOKE CASSEROLE
CAESAR SALAD PARMESAN CUPS
DESSERT
 
S’MORES MONKEY BREAD MUFFINS
 

FAVORITE PHOTOS FROM THE CAMERA

The strawberry Hummingbird cake was a HUGE hit on Friday night and the FREEZING FOG was beautiful on Thursday, though it delayed many a flight and made the roads a bit treacherous in the early morning. This picture was taken late morning as it was burning off.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CHOCOLATE CARROT CAKE
  • BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ CREAMY TUSCAN TORTELLINI SOUP ~ 2026 BLOG 365.15B

Creamy Tuscan garlic tortellini soup is so easy to make and one of the best soups that you will make! This soup is loaded with cheesy tortellini, diced tomatoes, healthy spinach, and hearty white beans. It is the most creamy and delicious soup that I know your family will love!

CREAMY TUSCAN TORTELLINI SOUP serves 8

2 cups cooked shredded rotisserie chicken
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup FRESH chopped Italian Parsley
1 cup FRESH chopped spinach
2 cups homemade chicken broth
1 (14-ounce) can fire roasted diced tomatoes
1 (15-ounce) can navy beans, drained and rinsed
1 cup heavy cream
½ cup FRESH grated parmesan cheese
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
10 ounces refrigerated cheese tortellini

  • Melt 2 tablespoons unsalted butter in a large pot over medium heat.
  • Add 1 small diced onion, cooking 1-2 minutes until tender.
  • Add garlic and cook for 30 seconds more until fragrant.
  • 
Stir in chicken broth, diced tomatoes, navy beans, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper and bring to a simmer.

  • Stir in rotisserie chicken pieces, cheese tortellini, parsley and spinach.
  • Simmer for 10 minutes to thicken, and allow the tortellini to cook.
  • Taste and adjust seasoning if needed. Enjoy!

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

COOKING THURSDAY ~ CRANBERRY COFFEE CAKE aka NANTUCKET PIE meets BOSTON CREAM PIE for a CRANBERRY UPSIDE DOWN CAKE ~ 2026 BLOG 365.8B

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This sweet and lip puckering tart combination is completely irresistible! My whole family LOVES this coffeecake as a Christmas morning treat. If you can’t decide whether to make cake or pie for your holiday celebration, this recipe right here is your answer!

I originally heard about Nantucket Pie on PINTEREST and then it kept appearing on Facebook, so I finally broke down and made some. The first batch was horrible – too dry and chalky! I then altered the recipe to keep the cranberry layer from the original recipe, but used the cake recipe of a Boston Cream Pie for the cake portion.

You just simply pour the cranberry filling into a pie pan and top it with the batter. The magic happens when you invert it after baking. And don’t forget to add a scoop of vanilla ice cream or FRESH whipped cream.

CHRISTMAS CRANBERRY COFFEECAKE aka NANTUCKET PIE serves 6-8
This recipe yields enough batter for a layered 8 or 9 inch layer cake, 24 cupcakes or a 9 x 13 inch cake. Recipe can be easily halved.

Prep time 20 minutes
Cooking time 25 minutes
= Total time 45 minutes

FILLING
2 cups FRESH cranberries
½ cup sugar
1 teaspoon dried orange peel

½ cup chopped walnuts or pecans, optional

  • Preheat the oven to 350°.
  • Grease and flour two 9 inch cake pan. Set aside.
  • Combine the filling ingredients and stir to combine making sure cranberries are well coated in sugar.
  • Pour into two generously buttered 9 or 10 inch cake pans.

3 cups sited AP purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup neutral oil
1 1/2 cups sugar
4 LARGE eggs
3 teaspoons PURE vanilla extract
1 cup WHOLE milk

  • In a bowl, sift the flour, baking powder and salt until well combined.
  • In a separate mixing bowl, combine the eggs, vanilla and sugar, whisking for 1-2 minutes on medium speed until the mixture has slightly thickened and lightened in color. 
  • Whisk in the oil.
  • Add the flour mix and milk to the eggs and sugar mix in alternating batches, starting and ending with flour mix. DO NOT over mix.
  • Divide batter evenly between cake pans over the cranberries and bake at for 25 – 28 minutes or until toothpick comes out clean or with a few moist crumbs. DO NOT over bake.
  • Cool completely in an airtight container.
  • Serve warm with FRESH whipped cream, vanilla ice cream and/or a dollop of FRESH cranberry sauce.
  • Enjoy!


NOTES:
FRESH cranberries are best, but frozen work also.
If you do not have a 10″ pan, a 9″ pan will work, but it will need to bake 5-10 minutes more.

 

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.8A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

  • In a small bowl pour rum over raisins and set aside for 10-15 minutes.
  • Line two 9-in. round baking pans or 9×13 baking pan with parchment paper; grease and set aside.
  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
  • Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  • Drain raisins of excess rum.
  • Fold pineapple and raisins into cake batter.
  • Pour into prepared pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

  • In a large bowl, beat cream cheese and butter until fluffy.
  • Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
  • Place bottom layer on a serving plate; top with half of the frosting.
  • Repeat with remaining cake layer.
  • Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly.


BLOG 365.5 ~ HAPPY HOMEMAKER MONDAY ~ week 1 of 2026 ~ MENUS & RECIPE LINKS

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Happy New Year! Here we are again starting a fresh new year, yet it’s really just another Monday. I always get a bit turned around with what day is what when the holidays fall in the middle of the week, but I’m looking forward to getting back on track this week.

I ordered new footlocker totes with wheels to reorganize some Christmas decorations into and they arrived early, but I’m just not ready to take down the tree, so they sit here empty for now, at least until Wednesday or so.

I’m not one for making resolutions, but I am one for being organized and have plans in place. I’m going to once again do BLOG 365. It will be year 4 for me 🙂 I’m also planning on an even more organized approach to this year. Of course I’ll do Happy Homemaker Monday like always since it’s my cornerstone for being grounded to the week ahead, but in order to stay on track for the WHOLE year, I am going to assign different tasks to specific days, similar to what I did last year, but even more organized. All my recipes will post on Thursdays for Cooking Thursday, Sundays will continue to be for inspirational thoughts, Wednesdays will be funnies or wordless pictures and Tuesdays will be my day for some tutorial ideas, etc… The beauty of this method is that when I have some down time, like rainy or snowy days, I can pre-schedule multiple posts like recipes and such that don’t require same day thoughts. And my word for this year? PROGRESS. In everY possible aspect of my life and world; tangibly, spiritually, physically, psychologically, emotionally, technologically etc… I need to make progress. And I have the faith and belief that 2026 is just that year to make it happen.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re still waiting for the other shoe to drop around here and announce that winter has arrived. The last time we got too complacent with a mild winter, Mother Nature walloped us with SNOWMAGGEDON, so we’re careful what we wish for since then. This week will be somewhat wet with highs in the high 40’s to low 50’s and lows not too far off in the high 30’s. That said, it’s still layer weather.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S
TO DO LIST, PROJECTS, TRAVEL, APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING My friend posted this funny for New Years and I have to admit it made me laugh A LOT 🙂 and fortunately I did NOT do laundry that day!
  • GROCERIES & ERRANDS I’ll be heading into town in a bit to get groceries and errands accomplished for the week.
  • PROJECTS & TRAVELS We’ve finally decided on a trip. February 1st is the anniversary of my cancer surgery and we’re going to go to the coast for my 15th anniversary of being cancer free. We’re actually hoping for stormy nights and clear days to explore the beaches and shops. All our friends have given us suggestions on where to stay, eat and play.
  • RECIPE RESEARCH & MENU PLANNING I’m still contemplating this category for the month of February.
  • DVR/TV We’re still cleaning out the DVR and so many new shows will start this week.
  • ON MY MIND We’ve been planning a trip in the spring to explore some new far away neighborhoods to relocate to. We have an entire list of reasons why we’re doing this as well as an entire list of criteria for what a new location must have. Once again medical and health care have moved to the top of the list. The area where we currently live has some of the worst health care and longest wait times. Hubby’s primary doctor was replaced last fall by a PA when the primary that he loved decided to retire. This in turn required rescheduling his annual appointment. When that appointment date came around, we received a phone call that the PA was out that day and they needed to reschedule AGAIN! which moved it out another 2 months. The 1st appointment was in early October, the rescheduled 2nd appointment was to be in December and the 3rd once again rescheduled appointment was supposed to be next week, but we received yet another call last Friday saying that the PA has left the practice and we would get a call when they have found yet another replacement ::SIGH:: So an appointment from 3 months ago is yet to be determined. I’m certainly happy it’s not a dire situation. This is truly par for the course with the horrible shortage of decent medical care in this area… Needless to say, we’re anxious to figure this all out.
  • THINGS THAT MAKE ME HAPPY Snuggling my toes deep into a plush blanket to warm them up, holding my favorite mug full of warm coffee to warm up my fingers, snuggling under a favorite quilt when I wake up in the middle of the night to read a little more…the smell of fresh French toast with REAL maple syrup…

READING TIME

Book club was last Saturday and we FINALLY had a great discussion (so I hear) about a very complicated book, GONE BEFORE GOODBYE by Reese Witherspoon and Harlen Coben. Unfortunately, I didn’t make it 🙂 Not sure if they chose a new book, but I still need to finish the new mystery thriller I started, FORGET ME NOT by Stacy Willingham while waiting on book club to decide.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 1/5
MONDAY
 1/6
TUESDAY
 1/7
WEDNESDAY
1/8
THURSDAY
1/9
FRIDAY
1/10
SATURDAY
1/11
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
BAKED HAM & BEANS
CORN/YOYO clean out refrigerator night or you’re on your own
CLAM CHOWDER & CRUSTY BREAD
CORN/YOYO clean out refrigerator night or you’re on your own
ASIAN POT PIE with SCALLION PANCAKE TOPPING
HAM & CHEESE QUICHE
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

I just fell in love with this absolutely gorgeous original “fire painted” copper art piece that my friend bought for her daughter. The picture just doesn’t do it justice. My mom knew we didn’t really “need” anything so she made this fun little money tree for us for Christmas which will help with that trip next month. 

And who can resist fresh baked cinnamon rolls? And our son found this fun tank that is a whiskey dispenser for hubby with engraved glasses.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CHOCOLATE CARROT CAKE
  • CRANBERRY UPSIDE DOWN CAKE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half. 
The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

  • Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
  • Gently toss together all ingredients.
  • Serve on a bed of lettuce or spinach or in pita pockets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

  • Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
  • In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
  • Pour wet mixture over and fold together until well blended.
  • Sprinkle with almonds.
  • Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

  • I PREFER orzo to rice in this recipe for better texture.
  • I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
  • This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

  • Preheat oven to 350°.
  • Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
  • Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
  • Tenderize the chicken if necessary.
  • Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
  • Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
  • Melt the butter in a small sauce pan.
  • Add lemon juice and lemons, discarding all seeds.
  • Add white wine and parsley, allowing mixture to come to a SLOW boil.
  • Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
  • Cover and bake for about 20 minutes.
  • Serve with pasta or rice.

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

COOKING THURSDAY ~ BROWNED POTATO LOAF ~ BLOG 365.345C

BROWNED POTATO LOAF

3 tablespoons butter
3 tablespoons WONDRA flour
1 cup WHOLE milk
4 small baked potatoes
FRESH ground salt and pepper, to taste
1 tablespoon chopped parsley
2 tablespoons melted butter
1/2 cup grated sharp cheddar cheese

  • Melt butter in large sauce pan.
  • Whisk in flour until golden.
  • Whisk in milk, cooking until sauce thickens.
  • Season with FRESH ground salt and pepper to taste.
  • Dice potatoes into sauce.
  • Add parsley and cook 5 minutes more, stirring constantly, until mixture is stiff.
  • Spread mixture evenly and firmly in buttered loaf pan.
  • Refrigerate AT LEAST 2 hours.

 

  • Preheat oven to 350°.
  • Invert loaf pan onto baking tray.
  • Sprinkle with grated cheese.
  • Bake 25-30 minutes until cooked through and browned on top.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.