HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 20 of 2025 ~ BLOG 365.139

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

LAST WEEK RECAPPED

WOW, is it really Monday? Last week was a blur of work, phone calls and errands associated with all the things that come with preparing for a sudden onset life changing illness of a family member while working to meet a deadline on the new estate sale house we took on.

We spent the weekend preparing for and participating in a BBQ competition to benefit the Mercy Children’s foundation. It was the first time our team had participated and we had a GREAT time. Today will be short and sweet. I’m just exhausted and have so many things to do this morning to help my mom arrange this home health care situation.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re cold and rainy here again. It was almost miserable at the BBQ competition yesterday. I had on a turtleneck on as well as a hoodie and sweatshirt ALL day. I don’t think we got above 52° and it was cloudy as well as windy! This week is supposed to be a combination of all of that so I’m glad I didn’t pack away the cold weather gear just yet this year. 

TO DO LIST, TV/DVR & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did get 2 loads of laundry done after we got home last night.
  • GROCERIES & ERRANDS ?? so much – where to start
  • RECIPE RESEARCH & MENU PLANNING This is day by day trying to come up with high protein, low sodium, low carb, low fat recipes that my stepdad can eat during his radiation treatment.
WHAT’S ON THE DVR/TV
  • I need to get caught up on 24 in 24, Spring Baking Championship and Guy’s Grocery Games.

READING TIME

I was supposed to be out of town for the family reunion so was going to miss book club anyway, but when things changed and we had to stay here I rejoined the BBQ team for yesterday and still missed book club. Also on the team was my friend Nicole who was skipping book club too. We commiserated on how little time we had each had to ready lately. While we at the event both our phones started pinging from the book club group text page. Absolutely everyone had to cancel except one person. Nicole and I were laughing so hard. 😂

I’m still reading Forest Trap by Sigrid Holm.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

5/19 MONDAY
5/20 TUESDAY
5/21 WEDNESDAY
5/22 THURSDAY
5/23 FRIDAY
5/24 SATURDAY
5/25 SUNDAY
DINNER
 PHILLY CHEESESTEAK STUFFED PEPPERS
VEGETABLE FRITTATA
 PAN FRIED CHICKEN with FRIED CAULIFLOWER RICE
 CHEESY MEATBALLS and PASTA
MEATBALL SAMMIES
 BBQ WINGS and KOOSLA MAC SLAW
OUT
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

Presenting our dishes for judging.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • SOUTHERN WALNUT APPLE CARROT CAKE

RECIPE LINKS FROM LAST WEEK

  • TENNESSEE ONIONS
  • CREAMY HAM & POTATOES

TENNESSEE ONIONS ~ BLOG 365.135

Onions really don’t get the credit they deserve! They’re the backbone of flavor in most dishes, whether they’re minced for soups, stew or casseroles, chopped or sliced and served raw on salads, sandwiches and even burgers. I use onions literally all the time, but I’d never heard of Tennessee Onions. I found this recipe by accident. And then I found another version also combining them to make my own version to meet my family’s flavor profile.

It’s a creamy and cheesy casserole full of a tangy, but sweet flavor and made of super simple, but specific ingredients – VIDALIA onions are the ONLY onions along with melty cheeses like cheddars and goudas that will work for this recipe. You also have to use REAL butter and FRESH herbs and spices. Ultimately the dish becomes a cheesy, tangy and sweet scoop of pure flavor with tender onions and browned crispy cheese.

On a side note, if you can’t get Vidalia onions in your area, WALLA WALLAs or TEXAS SWEET will work, but are second choice. 😀 This recipe makes a wonderful mouth watering side dish, but could also be considered a condiment at your next backyard barbecue. Add a scoop to your burger or dog or even to a grilled cheese sandwich. We like them with steaks fresh off the grill or Salisbury steaks. As you can see from the picture I have also used whatever I have on hand with great results.

Ironically “TENNESSEE ONIONS” only use a Georgia grown Vidalia onions for their unique flavor which is naturally sweet, but still has a bite to it like other onions without being assertive. Georgia farmers the unique soil in and around Vidalia, Georgia for their unique flavor.

TENNESSEE ONIONS
2 1/2 pounds sweet onions (3 LARGE onions), sliced crosswise 1/4 inch thick slices and separated into rings 
1 tablespoon FRESH minced thyme
1 tablespoon FRESH minced parsley
1 teaspoon garlic powder
FRESH ground sea salt, to taste
Scant tablespoon FRESH chopped oregano
1/2 teaspoon dry mustard (optional)
1/4 teaspoon cayenne pepper
1/4 cup salted butter, cut into 1/4-in.-thick pieces
1 cup (4 ounces) mild Cheddar cheese, FINELY shredded
1 cup, (4 ounces) smoked Gouda cheese, FINELY shredded
1/2 cup (2 ounces) Parmesan, FINELY shredde

  • Preheat oven to 350°.
  • Coat a 13×9 inch baking dish with non-stick cooking spray. 

  • Place onions in a large bowl.
  • Sprinkle with the thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper and toss gently to coat.
  • 
Arrange onion slices evenly in prepared baking dish. 

  • Arrange butter evenly over onions, and sprinkle with the cheeses. 

  • Cover with aluminum foil, and bake 40 minutes until onions are soft and sides are bubbly.
  • 
Remove foil.
  • Bake another 5-10 minutes until top is golden.


  • Serve immediately.

CREAMY HAM & POTATOES ~ BLOG 365.133

While the color is a bit one note, the overall flavor makes up for it with this modernized version of scalloped potatoes and ham!

CREAMY HAM & POTATOES
2 large red potatoes, washed and cut into cubes
4 ounces Velveeta cheese, cut into cubes
3/4-1 cup ham steak cubes
1 LARGE shallot, diced
2 cloves garlic, minced
2/3 cup cream of celery soup, undiluted
2/3 cup WHOLE milk
1 tablespoon WONDRA flour
1 stalk celery, minced
1/4 cup chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper

  • Grease a 2 quart slow cooker well.
  • Layer the potatoes, cheese cubes, ham cubes, celery and shallots randomly in the bottom of the slow cooker.
  • In a small bowl, whisk together the soup and milk.
  • Sprinkle with flour and whisk until smooth.
  • Fold in garlic and parsley.
  • Pour over potatoes and ham mixture.
  • Cook on low 3-4 hours until potatoes are tender.
  • Stir before serving.

HAPPY HOMEMAKER MONDAY, RECIPES & MENUS week 19 of 2025 ~ BLOG 365.132

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

LAST WEEK RECAPPED

The name of my blog, “Chasing MY Life” and my subtext, “It Is What It Is” has NEVER been more fitting than it is right now. Hubby and I have always agreed that we end up where we are the most needed to help. This attitude certainly makes adjusting to the changes life is throwing in our path MUCH more easily navigated.

Things changed quickly last week with my stepdad. He ended up back in the hospital with complications. He was sent home over the weekend and we’re doing what can be done to make him comfortable. There should be some conclusive results early this week, but things are progressing faster than anyone expected. 🙁 

Hubby and I have pivoted to make things easier for my mom to care for him and will unfortunately miss our family reunion. I will coordinate from here and make the arrangements for next year so everyone will have it in place as they leave. We will go see as many of them individually as we can in a few weeks to make up for missing the family reunion. It won’t be quite the same, but as I always say, “It Is What It Is”!

On the flip side, there were a few people having to fill in for me and my regular Eagle’s duties that are relieved I will still be here to make their lives easier. There was also 2 events that we were really disappointed that we were going to miss that we are now going to be able to participate in. We’ll also be around for the city wide garage sale weekend.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Last week’s glorious weather has returned to our regularly scheduled Pacific North West uncertainty of cold and rain. This week is once again predicted to be in the high 50’s and 60’s for highs with periodic rain.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry to do and some general de-cluttering.
  • GROCERIES & ERRANDS I will need to do a bit of shopping for groceries since we weren’t supposed to be here this week, but have a clear calendar of actual errands.
  • PROJECTS & TRAVELS ON HOLD
  • RECIPE RESEARCH & MENU PLANNING this is a day by day category right now.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’re almost done with The Gilmore Girls and have been watching Lucifer and The Librarians.
  • CABLE I have a few Hallmark movies left on the DVR and a couple episodes of Spring Baking Championship and 24 in 24.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

5/12 MONDAY
5/13 TUESDAY
5/14 WEDNESDAY
5/15 THURSDAY
5/16 FRIDAY
5/17 SATURDAY
5/28 SUNDAY
DINNER
 BBQ PULLED PORK and MACARONI COLESLAW
 SLOPPY JOES and  CHEESY POTATOES
 HAM STEAKS with STUFFED MAC & CHEESE
 VOODOO CHICKEN WINGS and POTATO SALAD
 OUT
 OUT
BBQ COMPETITION
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

I’m in love with this picture of my niece Olive. Those little pink converse tennies…

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • CREAMY HAM & POTATOES
  • TENNESSEE ONIONS

RECIPE LINKS FROM LAST WEEK

CHICKEN CORDON BLEU, GRUYERE POTATO CASSEROLE, DRIED CHERRY SALAD & PEANUT BUTTER PIE ~ BLOG 365.128

I LOVE watching cooking shows! Every now and then there is a menu I want to duplicate in its entirety. Joanna Gaines had an episode in July that fits that bill EXACTLY!

CHICKEN CORDON BLEU serves 4
Adapted from Joanna Gaines

4 skinless, boneless chicken breasts (5-6 ounces each)
FRESH ground sea salt and black pepper
4 thin slices of ham, cut in half (8 slices)
6 thin slices of baby Swiss cheese, cut in half (12 small slices)
1 cup dry panko breadcrumbs
1 teaspoon garlic salt
1 LARGE egg
1 tablespoon water
½ cup AP flour
½+ teaspoon FRESH ground nutmeg
5 cups NEUTRAL oil
Garlic salt, for garnish
Flaky salt, for garnish
Hollandaise Sauce

  • Place a rack in the middle of the oven and preheat to 375°.
  • Trim off any fat around the edges of the chicken.
  • Working with one breast at a time, place the chicken between two sheets of parchment paper and pound with a mallet, or rolling pin, until about ¼-inch thick.
  • Season the chicken on all sides with FRESH ground sea salt and black pepper.
  • Arrange the chicken smooth side down on a work surface.
  • Layer one half of each breast with one slice of cheese, one slice of ham, another slice of cheese, another slice of ham and a final slice of cheese leaving space around the edges.
  • Fold breast in half over the ham and cheese and press edges together to firmly seal.
  • In a shallow bowl, combine the breadcrumbs, garlic salt, and FRESH ground pepper until completely combined.
  • In a separate shallow bowl, whisk the egg and water together.
  • On a plate combine the flour and nutmeg.
  • Once again working with one chicken breast at a time, press both sides into the flour, shaking off any excess, dip both sides into the egg mixture and then completely coat with the breadcrumb mixture, pressing with clean fingers to adhere.
  • Transfer to a separate plate and continue with the remaining chicken breasts until all are completely covered.
  • Heat the oil in a large heavy skillet (4½ quart) over medium-high until simmering.
  • Cook the chicken 2-3 minutes per side, turning occasionally, until browned on all sides.
  • Transfer to a wire rack set in a rimmed baking sheet and season as desired with garlic salt.
  • Bake the chicken 15 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 165°.
  • Carefully remove the chicken from the oven and garnish with flaky salt, let sit for 5 minutes.
  • Plate chicken breasts and top with the Hollandaise sauce.

BLENDER HOLLANDAISE SAUCE
Adapted from Downshiftology

3 egg yolks
2+ tablespoons FRESH lemon juice
1/4 teaspoon creamy horseradish
3/4 teaspoon DUKE’s mayonnaise
FRESH ground sea salt and black pepper
1/2 cup QUALITY unsalted butter, melted and hot

  • Melt the butter in a microwave.
  • Add the egg yolks, lemon juice, horseradish, mayonnaise, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.


GRUYERE POTATO CASSEROLE serves 6-8
Adapted from Joanna Gaines

4 tablespoons unsalted butter
6 medium russet potatoes, scrubbed, peeled and cut into medium chunks
3-4 garlic cloves, FINELY minced
2 tablespoons WONDRA flour
1 cup heavy cream
1½ cup milk
2 cups Gruyère cheese, grated and divided in half
FRESH ground sea salt and black pepper
2 teaspoons QUALITY paprika
1 teaspoon onion powder
Paprika and black pepper, for garnish

  • Preheat the oven to 350°F.
  • Butter a 8 x 11.5-inch baking dish.
  • Bring a large pot of generously salted water to a rolling boil.
  • Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.
  • In a medium saucepan, melt the butter over medium heat.
  • Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
  • While whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth.
  • Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.
  • Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining Gruyère.
  • Place the baking dish in the oven and cook for 15 minutes. Turn the broiler to high and broil for 5 minutes more, until fully golden brown.
  • Top with black pepper and paprika to serve.

DRIED CHERRY SALAD serves 4-5
Adapted from Joanna Gaines

“This salad strikes that sweet spot between simple and elevated. It’s all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I’m hosting. I like to pair it with whitefish or grilled chicken, but really, it’s delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3

Joanna makes this with arugula, but I find arugula too peppery and bitter so I substitute micro greens, small chopped romaine or butter lettuce.

½ cup apple cider vinegar
½ cup water
4 ounces dried tart cherries
5 ounces micro greens, small chopped romaine or butter lettuce
½ cup small chopped toasted almonds
4 ounces crumbled Gorgonzola or goat cheese (about 1 cup)
¼ cup avocado oil
½ teaspoon crushed red pepper flakes
1 small garlic clove, FINELY grated
FRESH ground sea salt and black pepper

  • Add the apple cider vinegar and ½ cup of water to a large mason jar with a lid and stir in the cherries.
  • Cover and let sit at room temperature for 6 hours or overnight. The cherries will plump slightly and soak up some of the vinegar mixture.
  • When ready to make the salad, add the micro greens, almonds, and Gorgonzola to a large bowl.
  • Drain the vinegar mixture from the cherries into a mason jar with a lid, reserving the cherries.
  • To the mason jar, add the avocado oil, 1 tablespoon of water, pepper flakes, garlic, salt, and pepper.
  • Shake well.
  • Add half the dressing to the salad, toss well, and taste. Add more dressing if desired.
  • Top with the cherries and serve.

NOTE: Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes.

PEANUT BUTTER PIE with OREO CRUST
Adapted from Joanna Gaines

CRUST
24 Oreo cookies
⅓ cup sugar
7 tablespoons unsalted butter, melted

  • Preheat the oven to 350°.
  • In a food processor, pulse the wafers until they are the consistency of sand.
  • Add the sugar and melted butter and pulse a few more times, until combined.
  • Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
  • Bake for 12 minutes.
  • Let cool for 20 minutes.

FILLING
1 cup JIF creamy peanut butter
1 cup powdered sugar
4 ounces cream cheese, at room temperature
¼ teaspoon kosher salt
¾ cup heavy cream
1 tablespoon unsalted butter, melted
2 teaspoons PURE vanilla extract

  • Cream together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy.
    Pour the mixture into the baked crust.

ASSEMBLY
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon PURE vanilla extract
Crushed toffee bits, for garnish (optional)

  • Combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix about 2 minutes until the cream holds a soft peak.
  • Spoon the whipped cream on top of the peanut butter filling.
  • Refrigerate for at least 2 hours.
  • Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired.
  • Serve chilled.
  • Store in the refrigerator covered with plastic wrap for up to 3 days.