LEMON SHRIMP FETTUCCINE

LEMON SHRIMP FETTUCCINE

3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

  • Whisk together the cream, lemon juice and egg yolks.
  • Season with salt and pepper. Set aside.
  • Heat avocado oil in skillet over medium heat.
  • Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
  • Add the fennel pieces and saute for 2 minutes.
  • Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
  • Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
  • Turn off heat and stir together until well blended and sauce thickens.
  • Season to taste.
  • Garnish with fennel fronds and lemon slices.
  • Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

PAN SEARED CHICKEN & VEGGIES IN LEMON HONEY GARLIC BUTTER

This is a WONDERFUL and deliciously simple recipe. Chicken thighs OR breasts cooked in browned butter infused with honey, garlic and lemon juice. Simple ingredients BUT maximum flavor!

PAN SEARED CHICKEN & VEGGIES IN LEMON HONEY GARLIC BUTTER

6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out/skin on or off)
Salt and pepper, to taste
6 tablespoons butter, divided
4 tablespoons QUALITY honey
1 tablespoon minced garlic, or 4 cloves garlic, minced
Juice of 1 medium lemon
2-4 tablespoons chicken broth OPTIONAL
3 cups broccoli florets OPTIONAL
4 Lemon wedges, to serve
2 tablespoons fresh chopped parsley

  • Preheat oven to 400°.
  • Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned.
  • Transfer chicken to a plate.
  • Add lemon juice, garlic and honey to pan, blending well.
  • Add the chicken into the sauce in the pan, turning to coat well.
  • Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside.
  • Change oven settings to broil (or grill), until nicely charred on the tops.
  • To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices.
  • Serve with steamed vegetables; over rice or noodles, or with a salad!

ALTERNATIVE – FOR BONELESS SKINLESS CHICKEN FILLETS (my preferred way of making this dish) I also prefer carrots and snap peas

  • Sear boneless chicken thighs or breast fillets on both sides until golden and cooked through.
  • Transfer chicken to a warm plate; set aside.
  • Make the sauce following recipe directions.
  • Add the chicken back into to the browned butter/honey mixture in the pan and cook for 5-7 minutes in the sauce, while basting the tops with the pan juices.
  • Flip and continue cooking in the sauce until cooked through.
  • Season with a little extra salt and pepper, to your taste, if desired.

PEANUT BUTTER CHOCOLATE MOUSSE CUPS

These little gems are so easy and light, but look really decadent and like you spent all day on them!PEANUT BUTTER CHOCOLATE MOUSSE CUPS
60 mini phyllo shells
1 + 1/4 cup mini semi-sweet chocolate chips
1 cup creamy JIF peanut butter
1 1/2 cups FRESH heavy cream
1/4 cup Kraft caramel balls, chopped for garnish

  • Add 1 cup of the chocolate chips into a glass mixing bowl. Heat in microwave for 30 seconds at a time until melted.
  • Stir in peanut butter until well blended. Set aside.
  • In a medium mixing bowl beat cream with an electric mixer until stiff peaks form.
  • Fold whipped cream into peanut butter mixture.
  • Transfer to a ziploc bag. Chill until ready to use.
  • When ready to serve, pipe filling into phyllo shells and sprinkle with chopped caramel and chocolate pieces.

HONEY ROSEMARY ROASTED BUTTERNUT SQUASH

Personally, I had never been fond of squash, but have recently found that with different textures and flavors, it’s really quite good 😀
HONEY ROSEMARY ROASTED BUTTERNUT SQUASH
2 cups diced butternut squash
1 1/2 tablespoons avocado oil
3 tablespoons water
1 tablespoon chopped FRESH rosemary
2 tablespoons honey
1 tablespoon grated Pecorino cheese

  • Heat avocado oil in non-stick skillet over medium heat.
  • When oil is sizzling add squash, season with salt and pepper, cover and cook for 5 minutes, stirring occasionally until golden brown on all sides.
  • Add water, stir and recover for 2 minutes.
  • Add honey and rosemary stirring until squash is coated in honey and rosemary is fragrant.
  • Sprinkle with cheese and serve immediately.

HONEYED BOGS

So I woke up this morning and really wanted to bake even though I can’t personally eat any of it. 😀  I’ve been itching to try something out of my new cookbook from the Prohibition Bakery. All the recipes are boozy and sound absolutely delectable!  I love their slogan, please eat responsibly.

Unfortunately, I don’t have on hand all the ingredients to make any one of their recipes EXACTLY as written so right out of the gate I’m improvising. This recipe is going to be “loosely” based on their PINK LADY recipe on page 181 AND their CARAMEL APPLE recipe from page 277.  I wasn’t thrilled with their PINK LADY frosting so I’m using the basic frosting from their CARAMEL APPLE but replacing the applejack brandy with the honey brandy I’m using to make the fruit puree.

HONEYED BOGS – yields 18 cup cakes

CAKE
1 2/3 (208g) cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt (240g) (I used a black cherry)
1/3 cup (70g) avocado oil
1 cup (200g) sugar
1/4 cup (60g) lemon juice
2 teaspoons lemon zest
2 eggs

  • Preheat oven to 325°.
  • Line tins with liners
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Combine the yogurt, avocado oil, sugar, lemon juice and zest with mixer until well incorporated.
  • Add eggs one at a time, blending well after each addition.
  • With mixer on low, gradually add the dry ingredients, mixing until JUST combined. DO NOT OVER BEAT.
  • Fill cup cake liners two-thirds full.
  • Bake for 18-20 minutes until toothpick comes out clean.
  • Cool COMPLETELY before filling or icing.

PUREE
12 ounces cranberries
3/4 cup sugar*see note
1 1/4 cup honey brandy

  • Combine fruit and brandy in a saucepan.
  • Bring to a SLOW boil over a medium heat.
  • Simmer 10-15 minutes until fruit breaks down and mixture starts to thicken.
  • Remove from heat and transfer to food processor, blending until smooth.
  • Store in refrigerator until ready to use.

NOTE:

  • *Cranberries are tarter than most fruits and require a bit of sugar to tame them.
  • Cranberries also require more time to break down the skins so a nice SLOW boil and simmer gives them this time.

FILLING
1 cup (230g) cranberry puree
1/4 cup honey brandy

  • Whisk the puree until smooth.
  • Slowly add in the brandy 1 tablespoon at a time, stirring thoroughly after each spoonful until desired consistency reached.
  • Transfer to a squeeze bottle.

ICING
1 stick unsalted butter, softened
1 pound powdered sugar
1/3 cup Honey Brandy

  • Cream butter until fluffy.
  • Slowly add the powdered sugar until JUST incorporated.
  • Slowly stream in the brandy until icing is smooth and fluffy.
  • Transfer to a piping bag.

ASSEMBLY

  • Core each cupcake with a pastry tip.
  • Fill the cavity with puree. DO NOT OVERFLOW.
  • Frost each cupcake.
  • Decorate to your liking.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 8 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.  Today’s a holiday for most, but other than no mail today it is just another Monday to me.  😀

I hope you had a great week.  I was a bit under the weather and am still having quite a few issues with diet and the experimentation journey.  🙁  So I watched a few movies Hallmark Valentine’s movies and did enjoy NASCAR this past weekend, especially Friday night’s truck race!  I’m hoping this week is better than last.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING This is the latest on the weather, but it has been changing so fast I put literally no faith in it.  Yesterday alone went from sun to rain and back again at least 3 times.  We barely get to the highs before it starts nose diving to the lows.  I’m dressing in layers these days.  Levis, fluffy socks, long sleeve t-shirts and lightweight sweatshirt or hoodie unless I go outside and then I add a jacket.

ON THE BREAKFAST PLATE green tea, peach yogurt and apple pineapple carrot baby squeeze

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

  • LAUNDRY… sheets and delicates
  • LIVING AREAS… clean and tidy
  • KITCHEN… put away dishes
  • YARD… nothing
  • BLOG… not sure yet
  • CRAFTS/PROJECTS… still working on some ETSY ideas
  • APPOINTMENTS… primary doctor for some referrals and medication udpates
  • TO DO… still making this list

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Sending out a VERY happy birthday to one of my favorite munchkins whose birthday is today! 

Happy Birthday Allison!

I’M READING DAMNED, Jana Deleon’s current Shaye Archer #7 from the series

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH just a few series regulars as well as Kid’s Baking and Worst Cooks

FAVORITE PHOTO FROM THE CAMERA I think this is the most sun we saw last week, but it makes for a great cloud picture.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – R.E.D. TUSCAN STEAK with MUSHROOM FETTUCCINE and 3 PEPPER SAUCE
TUESDAY – SALISBURY STEAK, MASHED POTATOES and GREEN BEANS
WEDNESDAY – CHICKEN SCALLOPINI with LEMON GARLIC SAUCE
THURSDAY – CHICKEN LASAGNA
FRIDAY – BBQ APRICOT PINEAPPLE CHICKEN
SATURDAY – C.O.R.N.
SUNDAY – CHICKEN WINGS and POTATO SALAD

RECIPE LINKS to LAST WEEK’s successful recipes

 

FEATURED PARTY LINKS FOR THIS WEEK

 

TART ORANGE MARMALADE

TART ORANGE MARMALADE
8-10 medium oranges (6 cups sections + 1 1/2 cups juice + 2 cups small cut rind slices)
2-3 medium lemons, sectioned and reserve juice
7 cups sugar
1 cup QUALITY honey
1 liquid pectin pouch (3 ounces)
1 tablespoon butter

  • Peel oranges and lemons, reserving rinds for later.
  • Using a cutting board with a reservoir to catch the juices, cut sections into small chopped pieces. You should have 6 cups of chopped fruit.
  • Pour off juice to measure. Off set with FRESH squeezed to equal 1 1/2 cups.
  • Slice rinds from both the lemons and oranges into VERY thin strips until you have 2 cups worth.
  • Add fruit, juice, rinds, sugar and honey to large stock pot. Bring to a FULL ROLLING boil.
  • Add pectin continuing to boil for 2 minutes.
  • Stir in butter and skim any remaining froth.
  • Immediately ladle into hot sterilized jars.
  • Process in water bath for 15 minutes.
  • Cool jars inverted on a towel until cool.

CHICKEN & ONIONS in WHITE WINE CREAM SAUCE


CHICKEN & ONIONS in WHITE WINE CREAM SAUCE

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons avocado oil
1 small Vidalia onion, halved and sliced
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with flour.
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions and champagne.
  • Cook over medium heat, champagne should come to a SLOW boil.  Reduce to simmer for approximately 15 minutes hour.
  • When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet. Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.

CHILI LIME STEAK BITES

These are the perfect appetizer for ANY party. Super easy recipe ready in just minutes with only a few ingredients.
CHILI LIME BITES
1 pound top sirloin steak, cut into large bite sized pieces
scant 1/2 teaspoon FRESH ground sea salt
scant 1/2 teaspoon FRESH ground black pepper
scant 1/2 teaspoon garlic powder
1 tablespoon QUALITY honey
1 tablespoon chili paste
2 cloves garlic, finely minced
1 tablespoon avocado oil
2 LARGE limes zested and juiced
chopped parsley and green onion, for garnish

  • Place steak pieces in a mixing bowl.
  • Sprinkle with the salt, pepper and garlic powder. Toss to coat well.
  • Whisk together the honey, chili paste and garlic.
  • Pour chili paste mixture over steak pieces and toss until well mixed and coated.
  • Heat avocado oil in skillet over medium-high heat until sizzling. If it doesn’t sizzle and hiss, the pan is not hot enough.
  • Sear the steak for 1 minute before touching it, then flip the steak bites.
  • Sear the steak on the second side for an additional 1 minute, then remove the steak from the pan to a plate.
  • Add the lime zest and lime juice to the hot pan, stir to combine, and pour the chili lime sauce of the steak bites.

TANGERINE MARMALADE

TANGERINE MARMALADE
24+ tangerines (6 cups sections + 1 1/2 cups juice + 2 cups small cut rind slices)
7 cups sugar
1 cup QUALITY honey
1 liquid pectin pouch (3 ounces)
1 tablespoon butter

  • Peel tangerines, reserving rinds for later.
  • Using a cutting board with a reservoir to catch the juices, cut sections into small chopped pieces. You should have 6 cups of chopped fruit.
  • Pour off juice to measure. Off set with FRESH squeezed to equal 1 1/2 cups.
  • Slice rinds into VERY thin strips until you have 2 cups worth.
  • Add fruit, juice, rinds, sugar and honey to large stock pot. Bring to a FULL ROLLING boil.
  • Add pectin continuing to boil for 2 minutes.
  • Stir in butter and skim any remaining froth.
  • Immediately ladle into hot sterilized jars.
  • Process in water bath for 15 minutes.
    Cool jars inverted on a towel until cool.

NOTE: 1 bag of Cuties has about 30 tangerines in it.

HEARTY BEEF SOUP

HEARTY BEEF SOUP
1 pound chuck roast, cut into bite sized pieces
3 tablespoons Wondra flour
1/2 teaspoon paprika
2 teaspoons Italian seasoning blend (see below)
1/2 teaspoon FRESH ground black pepper
FRESH ground sea salt, to taste
1 tablespoon avocado oil
1 tablespoon butter
2 cloves garlic, minced
1 large shallot, halved, sliced and chopped
1 large celery stalk, chopped
1 carrots, chopped
2 cups beef stock
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup pasta

  • Heat butter and avocado oil in a skillet over a medium high heat.
  • Combine flour, salt, pepper and Italian seasoning in a ziploc bag.
  • Dredge beef pieces in flour mixture, shaking off the excess before adding to the hot oil. Sear beef on all sides.
  • Using a slotted spoon add beef to dutch oven.
  • Add celery, carrots and shallots to skillet and quickly saute before adding to the dutch oven.
  • Add beef stock, Worcestershire sauce and wine, stirring to combine.
  • Simmer on low 2 hours.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Add pasta and simmer 1 hour more.
  • Enjoy!

ITALIAN SEASONING BLEND
1 1/2 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 tablespoon dried marjoram
1 teaspoon dried sage

  • Blend together and store in an air tight bottle.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 7 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 friends – Happy Valentine’s Day week.  I had a productive albeit slow week with the weather hindering much activity.  First it snows and then it pours down rain the hardest I’ve ever seen or heard and then it snows again! I did get some tamales made, some canning done and these cute little boxes put together for the munchkins which I gave them over the weekend since they have multiple practices, games and activities every day after school this week including Valentine’s Day.

 

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s going to be another cold wet week HAHA 😀 I have on my favorite yoga pants, long sleeve t-shirt and fluffy socks since I have no intention of going outside as wet as it’s supposed to be! I’m not too invested in this (other than to know it will be some form of cold and wet) as it seems to change every couple hours 😀

ON THE BREAKFAST PLATE apple raisin oatmeal, banana and green tea

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

  • LAUNDRY… ALL caught up
  • LIVING AREAS… I need to dust, vacuum and neaten
  • KITCHEN… just did a DEEP clean after canning
  • YARD… nothing
  • BLOG… not much this week
  • CRAFTS/PROJECTS… still working on a new idea or two
  • APPOINTMENTS… just a couple
  • TO DO… a few phone calls and paperwork

SOMETHING INTERESTING I WATCHED We rented a couple Netflix movies over the cold, wet weekend, but nothing was super extraordinary except Hunter Killer.  Some of the previews did look REALLY good though. 

I’M READING Ava Miles The Patchwork Quilt of Happiness (Dare River Book 6)

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Nothing much, but some cooking shows and a couple of Hallmark Valentine movies.

FAVORITE PHOTO FROM THE CAMERA Yesterday was SUPER cold, but almost sunny so we did a little drive and found a few nice pictures like the old barn, neat tree and weird donkey, but the fighting turkeys and peacocks were REALLY interesting near my favorite bridge.

They were NOT happy with each other and it turned into an all out brawl before it was over!  Then they chased each other over the bridge before acting like long lost friends again!

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP I do this and it really works!!

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

TUSCAN STEAK with MUSHROOM FETTUCCINE & THREE PEPPER SAUCE

TUESDAY

SHRIMP FETTUCCINE

WEDNESDAY

GRILLED NEW YORK STEAKS & TWICE BAKED POTATOES

THURSDAY

VEGETABLE BEEF SOUP & GRILLED CHEESE SANDWICHES

FRIDAY

CHILI LIME STEAK BITES & SALAD

SATURDAY

C.O.R.N. 

SUNDAY

HOT WINGS & POTATO SALAD for NASCAR OPENING RACE DAY

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK