Author: QuiltLady

COOKING THURSDAY ~ SMOKEY CARAMELIZED BALSAMIC CHICKEN ~ BLOG 365.239D

I had a bottle of liquid smoke sitting in my cupboard and I wasn’t sure what to do with the rest of it.

Until now. I’ve made this chicken several times and it’s always a hit with the family. It’s a quick and simple way to dress up ordinary chicken in a delicious and healthy way.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

old ingredient list & instructions

2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
1 cup water
2 cloves garlic
3 – 6 ounce boneless chicken breasts
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper

  • In a large pan, melt butter with 1 teaspoon of the liquid smoke.
  • Toss onions in and saute for a few minutes or so.
  • Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once.
  • Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits.
  • Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes.
  • Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke.
  • Boil uncovered until slightly thickened.
  • Move the chicken around in the delicious liquid to slightly caramelize on the chicken.
  • Serve with flavored onions over the chicken.

updated ingredient list & instructions
2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
3-4 cloves garlic, FINELY minced
2 teaspoons liquid smoke
1/4 cup balsamic vinegar
3 tablespoon avocado oil

3 tablespoons brown sugar
4 (6-8 ounce) boneless, skinless chicken breasts

FRESH ground sea salt and black pepper
Chopped fresh parsley, for serving

  • In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary and thyme together.
  • Generously season to taste with FRESH ground sea salt and pepper.
  • Reserve ¼ cup marinade for grilling.
  • Add chicken to bowl and toss with marinade to combine.
  • Cover bowl and refrigerate overnight preferably, but at least 30 minutes. 
  • Prepare a grill for medium-high heat; preheat 5 minutes.
  • Grill chicken 5-6 minutes per side, basting with reserved marinade and turning halfway through, until 165° temperature is reached. 
  • Transfer chicken to a platter.
  • Top with parsley.
  • Serve immediately.

March 30, 2011 = original post
updated August 27, 2026

COOKING THURSDAY ~ FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory) ~ BLOG 365.239C

Fried Mac & Cheese Bites are a flavorful twist on the kid classic Kraft Mac & Cheese only made in adult flavors. It combines the gooey pasta with a crunchy breading to make one delectable bite!

Cheesecake Factory has a massive menu. You could literally eat something entirely different every visit and probably not repeat yourself for months. Yet, I have favorites that I get almost all the time. This recipe is one of those and now that I have perfected them at home I’m free to try something new on the menu 🙂

FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory)

1 pound Elbow Macaroni
1/2 cup butter
1/2 cup Wondra Flour
3 cups WHOLE milk
1 cup heavy cream
2 cups shredded SHARP cheddar cheese
1 cup seasoned bread crumbs
FRESH ground sea salt and black pepper, to taste

  • Prepare the elbow macaroni in a large pot of salted water for 7 minutes or until just tender.
  • Drain and set aside.
  • In a saucepan, melt the butter over medium heat.
  • Whisk in the flour until that mixture is smooth and has turned golden.
  • Slowly add milk and heavy cream, stirring until it thickens.
  • Mix in cheese, salt and pepper, to taste until the cheese is melted and everything is combined.
  • Fold in the macaroni until evenly coated.
  • Refrigerating before shaping not only makes it easier to handle it helps the bites hold their shape throughout the next steps.  
  • LET IT COOL COMPLETELY!! This step before shaping the bites is a crucial step!!!!

 

  • Using clean or gloved hands, roll the prepared mac and cheese into large 2-inch balls.
  • Place balls onto a baking sheet lined with parchment paper.

  • Place the baking sheet in the freezer for 1 hour to allow them to set and firm up. Making sure the balls are really firm and “solid” will help them hold their shape during frying.

1/2 cup all-purpose flour
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon paprika
3 LARGE eggs, beaten
1 1/2 cups CRUSHED panko breadcrumbs

  • In a shallow dish, whisk together the flour, salt, pepper and paprika until well combined.
  • In another shallow dish, add the beaten eggs.
  • In a third shallow dish, place the panko breadcrumbs.
  • Remove the mac and cheese balls from the freezer. Reshaping as needed into balls.
  • Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
  • Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
  • Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
  • Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This will help the coating set and adhere better during frying.

Oil, for frying
Marinara sauce, for serving
Chopped fresh parsley, for garnish, optional
Shredded Parmesan cheese, for garnish, optional

  • Heat vegetable oil in a deep fryer or large pot to 360°.
  • Fry the mac and cheese balls in SMALL batches (DO NOT CROWD THE PAN) 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.

  • Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined platter to drain excess grease.
  • Serve the mac and cheese balls hot with marinara sauce for dipping.
  • Garnish with chopped fresh parsley and shredded Parmesan cheese.
  • Serve immediately after frying while they are still hot and crispy!

NOTE: Don’t be afraid to change up your breading seasonings or even your cheese flavors, but remember that cheddar cheeses hold together better when frying so you don’t have a super gooey mess.

COOKING THURSDAYS ~ BLUEBERRY BOY BAIT aka MOIST BLUEBERRY CAKE with CRUNCHY CRUMBLE TOPPING ~ BLOG 365.239B

I altered this recipe to our taste from the America’s Test Kitchen version via Renny Powell’s 1954 prize winning version at the 5th Pillsbury Bake-Off Contest. Renny had named the cake (a family recipe) based on the affect it had on teen-age boys. 🙂

Based on my family, daddy always added a pat of butter when reheating something like this that gives it little OOOMPH 🙂

BLUEBERRY BOY BAIT aka MOIST BLUEBERRY CAKE with CRUNCHY CRUMBLE TOPPING

CAKE
2 cups AP flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup PACKED light brown sugar
½ cup granulated sugar
1 teaspoon QUALITY ground cinnamon
3 LARGE eggs1 teaspoon QUALITY PURE vanilla (I use homemade)
1 cup WHOLE milk
1 cup blueberries FRESH or (if using frozen do not thaw) (I also add extra blueberries if I have them)
2 teaspoons WONDRA flour

  • Preheat oven to 350°.
  • Grease and flour a 9×13 inch baking pan. Set aside.
  • In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside.
  • Cream together butter and both sugars.
  • Add eggs, one at a time, beating after each addition.
  • Stir in vanilla.
  • Add milk and flour mixture alternately until blended, beginning and ending with flour mixture.
  • Toss ½ cup of the blueberries with the teaspoon of flour, then carefully fold into batter.
  • Spread mixture in prepared pan.
  • Sprinkle with remaining blueberries.

CRUMBLE
1 cup instant oatmeal
1/2 cup AP flour
4 tablespoons PACKED brown sugar
½ cup granulated sugar
1 tablespoon QUALITY ground cinnamon
6 tablespoons cold unsalted butter, cut into cubes
2 teaspoons MALDON salt flakes

  • Whisk together the flour, oatmeal and both sugars with the cinnamon until well blended.
    Cut in butter cubes until pea sized pieces.
  • Sprinkle over blueberries.
  • Sprinkle salt flakes evenly over the crumble.
  • Mix together the topping of sugar and cinnamon and sprinkle evenly over blueberries.
  • Bake 40-45 minutes or until a tester inserted in the center comes out clean.
  • Remove from oven and place on wire rack to cool.

HAPPY HOMEMAKER MONDAY with MENU & RECIPE LINKS ~ week 34 of 2026 ~ BLOG 365.236

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 had a busy week that seemed to speed by faster than a NASCAR race! I did manage to take yesterday off and sort some recipes, binge watch a little Matlock and sort some fall clothes. I’m jumping right into today’s HHM so I can get going early and get back early.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We REALLY need some rain!!!! This drought is so dangerous here for fire season.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING Just towels and bedding to do. I got everything else done over the weekend. I cleaned out dresser drawers yesterday and organized by season.
  • GROCERIES & ERRANDS I’m headed to town in a bit to pick up a few things. I want to get everything done before the heat gets too unbearable. I have a pedicure later this week.
  • PROJECTS & TRAVELS Hoping to get word on the car today or tomorrow so we can plan the family reunion trip.
  • THINGS THAT MAKE ME HAPPY happy endings to books I love!… finding new authors that I LOVE as much as my favorites…a good hair cut… finding a new recipe that tastes better than it sounds…

READING TIME

I’m reading the Baking Games by Rachel Hanna and Side Trip by Kerry Lonsdale.

FUNNIES

MENU PLANS

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

 8/24 MONDAY 8/25 TUESDAY 8/26 WEDNESDAY
8/27 THURSDAY
 8/28 FRIDAY 8/29 SATURDAY 8/30 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN MADEIRA & RICE
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN CROQUETTES & TOMATO FRITTERS
SAUSAGE PENNE & SALAD
CHICKEN POT PIES
CORN/YOYO
clean out refrigerator night or you’re on your own
DESSERT
 
 
CHERRY DREAM SQUARES

FAVORITE PHOTOS FROM THE CAMERA

My hierloom tomatoes are finally starting to redden up, but my grape and cherry tomatoes are YUMMY and make the perfect evening snack bites!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • BLUEBERRY BOY BAIT
  • FRIED MAC & CHEESE BITES
  • SMOKEY CARAMELIZED BALSAMIC CHICKEN 

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ FISH TACO BOWLS ~ BLOG 365.232D

Living in this small town there are very few “quality” restaurants that aren’t “FAST” food or greasy diner food that we like to frequent. One of our 4 favorites is the Blac-N-Bleu. It’s the kind of place where if you are there enough, your drink of choice magically appears when you sit down. 🙂 The original concept and owners did NOT exude a welcome atmosphere or inviting menu. Since the new owners took over several years ago the concept AND menu have changed and not only become more inviting, but have also thrived under their direction. The servers are top notch and friendly. The chefs are inventive ad offer a savory and creative menu that seems to make EVERYONE happy.

My MOST FAVORITE item on their menu is the FISH TACO BOWL that I have since replicated for making here at home! One of the best parts besides the flavorful taco seasoned crispy yet flaky fish is the green cabbage slaw on top of rice with black beans, fire roasted corn, diced tomato, pickled red onion and FRESH avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!

FISH TACO BOWLS

FISH
2 teaspoons Pampered Chef Chile Lime seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper, optional
FRESH ground sea salt and try-color pepper
1 pound bonelesss skinless white fish, cod or halibut
1 tablespoon avocado oil

  • Preheat the oven to 400°.
  • In a small bowl, mix the taco seasonings until well combined.
  • Set aside ½ teaspoon of the taco seasoning for the coleslaw.
  • Cut the fish filet into 1-inch pieces and add to a large bowl.
  • Drizzle with the oil and taco seasonings and toss until well coated.
  • Line a baking sheet with foil and spray with cooking spray.
  • Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque.
  • Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.

COLESLAW
12 ounce bag coleslaw mix
3 green onions, thinly sliced
1/4 cup chopped cilantro leaves
¼ cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce, (from 1 can chipotles in adobo)
½ teaspoon reserved taco seasoning
2 tablespoons water
1 avocado, peeled and pitted

  • Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl.
  • In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, reserved taco seasoning, and water until smooth.
  • Toss half of the avocado sauce with the coleslaw mix.

ASSEMBLY
3 cups prepared white rice
1 cup black beans, rinsed and drained
1 cup fire roasted corn
1 cup diced tomato
lime wedges
pickled red onions
sliced avocado, optional
pico de gallo, optional

  • 
Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo.
  • Drizzle with the reserved sauce as desired.


COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.