ORANGE CRANBERRY ONION RICE ~ BLOG 365.218D

ORANGE CRANBERRY ONION RICE
2 1/2 cups homemade chicken broth
1/2 cup wild rice
1/2 cup brown rice
1 LARGE Vidalia onion, cut into wedges
1 orange, peeled and segmented
2 teaspoons brown sugar
3 tablespoons butter
1/2 cup craisins

  • Bring broth to a SLOW boil in a large saucepan.
  • Add the wild rice, reduce the heat, cover and simmer 10 minutes.
  • Add the brown rice, cover and simmer 45 minutes more until rice is tender and liquid is absorbed.
  • Melt butter in a large skillet over medium heat.
  • Add onions and brown sugar until golden brown. Stir frequently.
  • Add cranberries and orange pieces, heat through and serve immediately.
     

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ BEST EVER PAN FRIED LAMB CHOPS ~ BLOG 365.218B

BEST EVER PAN FRIED LAMB CHOPS serves 4

8 (1 inch thick) lamb chops
1 tablespoon chopped FRESH thyme plus 2 sprigs
FRESH ground sea salt and rainbow pepper, to taste
4 tablespoons unsalted butter, divided
1 small shallot, FINELY chopped
2 LARGE garlic cloves, FINELY minced
1/2 cup dry white wine or homemade chicken bone broth
1 LARGE lemon, zested and juiced

  • Massage lamb chops with chopped thyme and FRESH ground salt and pepper. Set aside at room temperature for 5-30 minutes.

 

  • Melt 2 tablespoons of the butter in a LARGE (preferably cast iron) skillet over medium-high heat.
  • Add the lamb chops and cook 4-6 minutes per side until a rich, brown crust forms on the bottom, cooking until an instant-read thermometer inserted into the thickest part of the meat registers 145°. 
  • Transfer chops to a platter and cover with aluminum foil to keep warm.
  • Pour off all but 2 tablespoons of the rendered fat and reduce the heat to medium.
  • Add the shallot, garlic, and thyme sprigs to the pan, cooking 1 minute until shallot softens and begins to brown.
  • 
Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan, cooking 1-2 minutes until reduced by half.
  • Stir in the lemon zest and 2 tablespoons butter.
  • Cook until the butter melts and the sauce thickens slightly.
  • Taste and season to taste.
  • Pour the sauce over the lamb chops and serve immediately.

COOKING THURSDAY ~ BAKED PORK CHOPS & DRESSING ~ BLOG 365.218A

This is another antique recipe that I’ve pieced together. There was a list of ingredients, but no real direction. It has been a family favorite.

BAKED PORK CHOPS

PORK CHOPS
1 LARGE pork chop per person

  • Generously season pork chops on both sides.
  • Sear quickly 1-2 minutes per side over medium high heat.

DRESSING
2 cups stale bread cubes
1 LARGE egg
1 LARGE shallot
1-2 stalks celery, diced
1/2 pound pork sausage, browned and crumbled
1 tablespoon FRESH chopped thyme

  • Mix all together until well blended.

ASSEMBLY
1-2 cups homemade bone broth
1 tablespoon cream sherry

  • Preheat oven to 350°.
  • Generously oil a baking dish with avocado oil.
  • Layer half of the dressing mix on bottom.
  • Layer pork chops in a single layer.
  • Top chops with remaining dressing.
  • Whisk together the cream sherry and bone broth. Pour evenly over top.
  • Bake until pork chops are cooked through and dressing begins to crisp and turn golden.
  • Add bone broth as necessary to keep moist.

HAPPY HOMEMAKER MONDAY with MENU & RECIPE LINKS week 31 of 2026 ~ BLOG 365.215

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

LAST WEEK RECAPPED

GOOD MORNING I hope your August is starting out well. I still can’t believe we are into the 8th month already!!!!!! We are two thirds of the way through this year!!!!!!!! I am looking forward to Fall, but just not ready to be there!!!!!!

Last week was fairly uneventful, just full of daily chores and projects. We did go to music in the park on Thursday and saw SUPER DIAMOND. It was good to see friends and that the community events are thriving so well. The corn dog truck was my favorite with a ketchup sweet chili dip that was excellent!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This past weekend was absolutely beautiful with temps in the 70’s and wonderful breezes!! But, this is literally supposed to be the week from hell, at least for around here. Daytime highs are supposed to be in the high 90’s and even some triple digits. Lows will be in the 50’s so that will help a bit, but all and all it might be a miserable week if humidity gets too high.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING Just a couple of loads of bed linens and some vacuuming to do.
  • GROCERIES & ERRANDS Just a small list of errands. I’m heading out in just a bit to do U-Haul, Walmart, Costco and grocery store. I’ll do the OFFYCE shopping on Wednesday.
  • PROJECTS & TRAVELS Still no definitive date for the BIG trip because the car is still in the shop – the trip will probably get tied into the family reunion trip next month. But, the county fair begins Thursday and it’s the last Music in the park night with an Alabama tribute band so lots to do!
  • THINGS THAT MAKE ME HAPPY fresh crisp bed linens after a long day… cleaning out and organizing drawers… donating the things that don’t bring me joy… seeing old friends and laughing like no time has passed… 

READING TIME

FUNNIES

MENU PLANS

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

 8/3 MONDAY 8/4 TUESDAY 8/5 WEDNESDAY
8/6 THURSDAY
 8/7 FRIDAY 8/8 SATURDAY 8/9 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
HAWAIIAN CHICKEN BOWLS
CORN/YOYO
clean out refrigerator night or you’re on your own
MUSIC IN THE PARK CORN/YOYO
clean out refrigerator night or you’re on your own
HONEY LIME CHICKEN & MANGO SALSA
STREET CORN CHICKEN PASTA SALAD
BRAZILIAN STEAK with CHEESY CORN PUDDING
DESSERT
 
BLUEBERRY BOUNTY  CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

My garden is growing like weeds. In a few weeks I will be making a vat of sauce daily!!!!! Two of my favorite barns are literally falling apart. If there is a good snow this year, I think they’re done for!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • ORANGE CRANBERRY ONION RICE
  • BEST EVER PAN FRIED LAMB CHOPS
  • BAKED PORK CHOPS & COPY CAT DRESSING
  • WATERMELON PEACH PINEAPPLE CHICKEN SALAD

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK