COOKING THURSDAY ~ COWBOY STEAK & WHISKEY BUTTER ~ BLOG 365.274B

From the old magazine files I found this fun summer recipe from an old 2017 Midwest Living magazine.

COWBOY STEAK & WHISKEY BUTTER

WHISKEY BUTTER ~ Makes about 1 cup
1 cup (2 sticks) unsalted butter, softened
1/4 cup FINELY chopped shallots
1 tablespoon snipped fresh parsley
1 tablespoon QUALITY whiskey
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

  • In a medium bowl combine the butter, shallots, parsley snips, whiskey, 1/2 teaspoon Dijon mustard, Worcestershire sauce, FRESH ground sea salt and black pepper, to taste.
  • Cover and chill until ready to serve.

NOTES:

  • Store the remaining Whiskey Butter in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Store the remaining rub in a covered container at room temperature for up to 3 months.

RUB
1 tablespoon packed brown sugar
1 tablespoon ground chile pepper powder
1 tablespoon ground chipotle chile pepper
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground white pepper
1 teaspoon freshly ground black pepper

  • Combine the sugar, chile pepper powder, chipotle chile pepper, paprika, white pepper and black pepper in a small bowl.

STEAKS
2 1 pound bone-in beef ribeye steaks, cut 1 inch thick
2 teaspoons avocado oil
Snipped fresh parsley (optional)


  • Trim fat from steaks.
  • Brush both sides of steaks with oil.
  • Sprinkle about 1 tablespoon of the rub evenly over both sides of steaks; rub in with your fingers. Set aside for an hour.
  • Grill to desired doneness.
  • Rest 5-10 minutes.
Spoon Whiskey Butter onto steaks.
  • Sprinkle with parsley.

COOKING THURSDAY ~ FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE~ BLOG 365.274A

FONTINA STUFFED PORK CHOPS with MASHED POTATOES & ONION SAUCE
Adapted from BIG OVEN 

CHOPS
4 tablespoons, unsalted butter, divided 2 + 1 + 1
1 LARGE onion, thinly sliced
1-2 cloves garlic, FINELY minced
1 teaspoon FRESH thyme leaves
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE, THICK bone-in, center cut, pork chops
1 cup FRESHLY shredded Fontina cheese

  • Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat.
  • Add onions, cooking and stirring occasionally 15-20 minutes, until lightly caramelized.
  • Stir in garlic, thyme leaves, paprika and FRESH ground sea salt and black pepper, to taste.
  • Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat: set aside.

 

  • Using a paring knife, cut a 2-inch slit in sides of pork chops, creating a pocket, cutting to the bone.
  • Stuff each with 1/4 cup shredded fontina cheese and 1 tablespoon onion mixture.
  • Set aside remaining onion mixture for later use.

 

  • Preheat oven to 375°.
  • Heat 1 tablespoon butter in nonstick skillet over medium-high.
  • Sprinkle both sides of pork chops evenly with FRESH ground sea salt and black pepper, to taste.
  • Cook stuffed pork chops 2 at a time in skillet, 3 minutes per side undisturbed, until golden brown on each side. Add more butter before adding more pork chops.
  • Transfer chops to a wire rack set inside a rimmed baking sheet.
  • Transfer baking sheet to preheated oven and bake pork about 18-22 minutes.
  • Remove from oven, let rest 10 minutes.

POTATOES
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
1/4 cup WHOLE milk
1/4 cup sour cream
1 cup FRESHLY shredded Fontina cheese
5 tablespoons unsalted butter, divided 4 + 1 tablespoons
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken stock
1 tablespoon apple cider vinegar

  • While pork chops bake add potatoes to a large saucepan and cover with cold water. Bring to boil over medium-high and simmer until tender, about 15 minutes. Drain and return potatoes to saucepan.
  • Stir in milk, sour cream, Fontina cheese, butter, FRESH ground sea salt and black pepper, to taste until combined.
  • Mash to desired consistency.
  • Cover to keep warm.
  • Add 1 cup chicken stock and remaining onion mixture to skillet over medium.
  • Cook 5-6 minutes, stirring often, until slightly reduced.
  • Remove from heat, and stir in apple cider vinegar and remaining 1 tablespoon of butter.

ASSEMBLY

  • Plate pork chops and mashed potatoes.
  • Top with onion sauce and sprinkle with fresh thyme leaves.

HAPPY HOMEMAKER MONDAY ~ week 39 of 2026 with MENU & RECIPE LINKS ~ BLOG 365.271

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

 And just like that the first “BER month is almost over 🙁

LAST WEEK RECAPPED

GOOD MORNING I had a SUPER busy, but very productive week and feel like I’m finally getting back into the swing of things 🙂

MONDAY~THURSDAY I finally got all the shopping done to restock the kitchen and we had several appointments that all seemed to be at weird times of the day so I felt like I was running back and forth A LOT!!!

FRIDAY~SUNDAY

Friday was one of my closet friends birthday. She also happens to manage a bar and grill. So what better way to celebrate than having a 9-2-5 Dolly Day party? We had a lot of fun. She did up baked potatoes and fried chicken. I made banana pudding from Dolly’s own recipe and banana nut muffins. We did a baked potato bar with the chicken and fixin’s, played Dolly’s music on the juke box all night and just had good clean birthday fun for her. I even won the Dolly dress up award. YEP, we even dressed up right down to my pink cowboy boots. We had a few Dolly’s and even a Burt Reynolds 🙂

Saturday was another story as we are getting to the end of September it was time to clean up the garden! Hubby and I spent most the morning cleaning out the bed and covering them for winter. I then prepped all the food for Sunday, baked a cake and cleaned the kitchen, prepped 12 quarts and 4 gallons of “SUNDAY sauce” for the freezer, as well as got 5 loads of laundry done. It was time to change the bed linens over to cooler weather and wash the blankets etc…

Sunday was a true day of rest and football! We also had a dinner for another friend’s birthday. September is certainly a month of birthdays.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This will be an absolutely beautiful week of days in low to mid 70’s with nights in the 40’s and lots of sun.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING Up to date 🙂
  • GROCERIES & ERRANDS Just a few things this week that I’ll work into other appointments.
  • PROJECTS & TRAVELS working on plans for the trip later in the month.
  • THINGS THAT MAKE ME HAPPY smiling faces… laughing with friends… helping friends with projects… crisp evenings and full moons.

READING TIME

I’m about to finish THE BAKING GAMES by Rachel Hannah. I usually like her books, but this one is dragging for me. Not sure what I’ll read next.

FUNNIES

MENU PLANS

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

 9/28 MONDAY 9/29 TUESDAY 9/30 WEDNESDAY
10/1 THURSDAY
 10/2 FRIDAY 10/3 SATURDAY 10/4 SUNDAY
DINNER
TRIVIA NIGHT CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN CROQUETTES & TOMATO FRITTERS
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN MADEIRA, POTATOES AU GRATIN & SPOON BREAD
GREEN CHILE PORK & BEANS with CHEESY CORN PUDDING
CHICKEN POSOLE
DESSERT
 
APPLE CHERRY CAKE

FAVORITE PHOTOS FROM THE CAMERA

I’m still trying to figure out WHY? this snail crawled all the way up to the top of the arch. The arch I fear won’t make it another season with all the rust I discovered when we pulled down the clematis vines, but we’ll see. We also had a pretty dramatic skyline Friday night. I’m also trying to figure out why the Azaleas are blooming.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • COWBOY STEAK & WHISKEY BUTTER
  • FONTINA STUFFED PORK CHOPS, MASHED POTATOES & ONION SAUCE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ GRILLED CHICKEN ENCHILADAS ~ BLOG 365. 267C

Cheesy, savory, ooey gooey, sweet and spicy and more importantly super easy to prepare make these chicken enchiladas comfort food that will leave you craving more! Grilling the meat and cooking enchiladas directly on the grill adds a smokey flavor that’s hard to resist.

Make the filling your own by adding fire roasted corn, black beans or ????

GRILLED CHICKEN ENCHILADAS

1 pounds chicken thighs
2 tablespoons taco seasoning
8-10 flour taco sized tortillas
2 cups red chile enchilada sauce
2 cups shredded cheese Mexican blend
Sour cream, for serving
Chopped cilantro, for serving
FRESH cut lime wedges, for serving
FRESH crumbled
Cotija cheese, for serving

  • Season both sides of the chicken thighs with taco seasoning.  

  • Heat grill to 450° direct heat. 
  • Grill chicken 4-5 minutes per side getting a good sear on each side until cooked through.
    Once the chicken is off the grill and has rested 5-10 minutes, chop it up into very small pieces.

  • In a large bowl, mix together the chopped chicken, half of the shredded cheese and 1 1/4 cups of the enchilada sauce.
  • Add a spoonful of the grilled chicken filling to each tortilla and roll it up. 
  • Spread 1/4 cup enchilada sauce on bottom of baking pan.
  • Place each piece seam side down onto sauce.
    Spread any extra filling over the the enchiladas.  

  • Pour the remaining enchilada sauce over top.
  • Generously cover with remaining shredded cheese.

  • Lower heat and place pan on the grill cooking 20-25 minutes until sauce bubbles and cheese is completely melted and golden brown.
  • Serve with garnishes.

NOTE:

  • Green sauce easily substitutes for the red sauce. Sometimes we use a combination of both sauces 🙂
  • Chicken thighs make for a juicier texture.

COOKING THURSDAY ~ SMOKEY BAKED BEANS ~ BLOG 365.267B

SMOKEY BAKED BEANS

1/2 pound bacon, chopped into small pieces
1 medium onion, FINELY chopped
2 cloves garlic, FINELY minced
2 cans navy beans, drained and rinsed
12 ounce can dark beer
1/2 cup plain ketchup (jalapeno flavor optional)
1 tablespoon chili powder
Pinch cayenne pepper
1/4 cup PACKED brown sugar

  • Heat a LARGE deep skillet over medium heat.
  • Add bacon, cooking JUST until turning crispy.
  • Add onion and garlic, sautéing 2-3 minutes.
  • Stir in beer, ketchup, brown sugar, chili powder and cayenne pepper until well mixed.
  • Fold in beans.
  • Simmer 15 minutes or so until sauce thickens and clings to the beans.

COOKING THURSDAY ~ BLUEBERRY BOUNTY CAKE ~ BLOG 365.267A

From grams old magazine scraps I found a recipe for Blueberry Bounty cake. I wondered where the term “BOUNTY” came from and going down the rabbit hole I found that the “BOUNTY” description comes from the moist, golden, butter rich cake packed tightly with a generous “bounty” of FRESH juicy blueberries!

BLUEBERRY BOUNTY CAKE
CAKE
1 1/2 cups butter (3 sticks), softened
1 3/4 cups sugar
4 LARGE eggs
1 tablespoon lemon zest (grated peel)
2 teaspoons PURE vanilla extract
3 cups CAKE flour
2 /12 teaspoons baking powder
1/4 teaspoon salt
1 cup lemonade
1 1/2 cups FRESH small wild blueberries

  • Preheat oven to 350°.
  • In a large bowl beat butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in lemon zest and vanilla.
  • Whisk together the flour, baking powder and salt.
  • Add flour mixture to creamed mixture alternately with lemonade, beating well.
  • Gently fold in blueberries.
  • Pour into a greased and floured tube pan.
  • Bake 45 to 50 minutes or until a toothpick comes out clean.
  • Cool 20 minutes before removing from pan and cool.

SAUCE
2 teaspoons cornstarch
1/4 cup sugar
Juice of 1 LARGE lemon + enough water to make 1/4 cup
1 cup FRESH small wild blueberries

  • In a small saucepan, combine cornstarch and sugar.
  • Stir in lemon juice and water until smooth.
  • Add blueberries and bring to a SLOW boil over medium heat, stirring constantly. Cook until thickened.
  • Serve warm with cake.

NOTES:

  • Cake flour will make a lighter, fluffier cake. But in a pinch, you can use AP flour instead of cake flour. Make sure to remove 2 tablespoons from each cup.
  • If using frozen berries, DO NOT THAW!! Toss frozen berries with a bit of cake flour before folding into the batter.