WEEKNIGHT CHICKEN ENCHILADAS ~ BLOG 366.110

Everybody loves a Costco chicken! I buy one regularly to use for lunches, salads and casseroles as well as make my own bone broth. The chopped chicken pieces are the answer to these quick and easy enchiladas. I also started using Golden Blend tortillas which are half corn and half flour which have much more flavor in my opinion.

WEEKNIGHT CHICKEN ENCHILADAS
8 Golden Blend tortillas
2 cups chopped chicken pieces
1 bunch green onions, chopped (save a few pieces for garnish)
1/4 cup chopped FRESH cilantro
1 can salsa verde enchilada sauce
4 ounce can chopped HATCH green chiles
1 + 1/2 cup shredded Mexican cheese blend, divided
sour cream

  • Preheat oven to 350.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl mix together the chicken pieces, majority of the onions, cilantro, green chiles, 1 cup of cheese and just enough of the enchilada sauce to blend everything.
  • Spread each tortilla with sour cream.
  • Divide chicken mixture evenly amongst the tortillas.
  • Roll tightly and arrange in baking dish.
  • Pour remaining enchilada sauce over top.
  • Sprinkle with remaining cheese.
  • Bake 30 minutes.

APPLE CHERRY SLAB PIE ~ BLOG 366.109

APPLE CHERRY SLAB PIE
2 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced
2/3 cup dried cherry pieces or crasins
2/3 cup sugar
1/4 cup AP flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sheets puff pastry, thawed
1 tablespoon milk

  • Preheat oven 375°.
  • Lightly grease 15 x 10 baking sheet.
  • In a large bowl toss apple slices with flour, sugar, cinnamon and nutmeg.
  • Unfold one sheet of the puff pastry, roll and stretch to fit pan.
  • Spread filling over pastry to within and inch of the edge.
  • Unfold the second sheet of puff pastry, rolling and stretching over the top.
  • Moisten the edges of the bottom sheet with the milk and gently press edges together, sealing the pastry.
  • Slit several air vents in the top crust.
  • Brush the top with the remaining milk and sprinkle with sanding sugar.
  • Bake 50-60 minutes until filling is bubbly and pastry is puffed, golden and is flaky.

GLAZE
1 cup powdered sugar
1/2 teaspoon PURE vanilla
4 tablespoons milk
1/4 cup ground walnuts, for sprinkling

  • Whisk together the powdered sugar, vanilla and milk to desired consistency for drizzling.
  • Drizzle over warm pie and then cool completely before slicing.

NOTE: substituting lemon juice for the milk in the glaze makes a nice tangy bite.

SLOW COOKED MEXICAN PORK CHOPS ~ BLOG 366.107

Have I mentioned how much I’m LOVING my new slow cooker? This was the 3rd recipe I made and so easy! The original recipe called for using a raw salsa and grapefruit juice, but I pivoted and switched to a jar sauce as well as added the Pampered Chef seasoning, sliced onion and additional amounts of juice from the lime and orange to make up for eliminating the grapefruit juice.

SLOW COOKED MEXICAN PORK CHOPS
1 tablespoon avocado oil
2 THICK (1 inch or so) boneless pork chops (bone in add more flavor)
FRESH ground sea salt and black pepper
1 tablespoon Pampered Chef Chile Lime or TexMex seasoning
1 SMALL Vidalia onion, halved and sliced thin
Juice of FRESHLY squeezed lime
Juice of FRESHLY squeezed orange
2/3 cup CHUNKY salsa ( I like PACE restaurant style)

  • Heat oil in a large skillet over medium high heat.
  • Season pork chops with FRESH ground sea salt, black pepper and seasoning of choice.
  • Sear chops on both sides quickly.
  • Add chops to slow cooker.
  • Sprinkle onions over chops.
  • Stir together salsa and both juices.
  • Pour over pork chops.
  • Cover and cook on high 3-4 hours until meat is tender.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 16 of 2024 ~ BLOG 366.106

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

It’s cloudy and gray, which is no big surprise 😀 Today’s high is supposed to be around 50 or so and then clear for the rest of the week. Clear will be awesome during the day, but will bring back some cold nights. Levis and a favorite long sleeve t-shirt. I am trading in the UGG’s for tennies in hopes that spring really is here to stay.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got caught up on all the laundry and cleaning this weekend. 😀
  • GROCERIES & ERRANDS I only need a few things for me this week, but I’m preparing dinner Tuesday AND Friday for the Eagles and need several things for those meals. Fortunately, I only have to cook for tomorrow and not serve. I have a hair cut and first pedicure for the season tomorrow and will pick up the groceries I need at that time.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS My main goal today is to get caught up on this category! Yesterday I was heavy into spring cleaning and sorting through linen and bathroom type things. Another friend has been doing the same thing and my car is full of donations from the 2 of us.
  • RECIPE RESEARCH & MENU PLANNING I’m still doing a few slow cooked meals and looking for lighter spring recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX I watched the BRICKLAYER an action packed CIA type movie
  • PRIME We’ve been watching a new series called FALLOUT with Walter Goggins – a bit weird and even raunchy in places, but intriguing too.
  • CABLE The DVR is pretty well cleaned up, but there are a few lingering shows to catch up on – WHEN CALLS THE HEART, SPRING BAKING CHAMPIONSHIP, TRACKER, NCIS, LAW & ORDER, BLUE BLOODS, GHOSTS, YOUNG SHELDON, GOOD DOCTOR…

I’m still trying to finish THE ALICE NETWORK by Kate Quinn on my actual kindle – just can’t talk myself into walking away completely. I did start Fannie Flagg’s I STILL DREAM ABOUT YOU on my kindle phone app which I’ve been reading in waiting rooms and such.

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

4/15 MONDAY
4/16 TUESDAY
4/17 WEDNESDAY
4/18 THURSDAY
4/19 FRIDAY
4/20 SATURDAY
4/21 SUNDAY
DINNER
 SLOW COOKER CHICKEN & DRESSING
OVEN BBQ CHICKEN
BAVETTE STEAK
 BROWN SUGAR BOURBON PORK CHOPS
 COBB SALAD with JALAPENO RANCH
HONEY THYME PORK
CHICKEN FAJITA BOWLS
DESSERT
 
MARGARITA CAKE with CREAM CHEESE FROSTING
 LEMON BLUEBERRY COFFEECAKE

I didn’t take many photos this week, but did see these adorable chicks up at the feed store. And these bulls were on opposite sides of the road and VERY vocal when the female came trotting up to one of them. It was fun to watch them. 😀

BEEF BARLEY SOUP ~ BLOG 366.103

This homemade beef barley soup is a complete meal in a bowl! Add a toasted cheese sandwich for a decadent treat.

BEEF BARLEY SOUP

1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
1 LARGE onion, chopped
2 garlic cloves, minced
2 carrots, sliced
1 rib celery, sliced
2 cups stew beef pieces
1/2 cup flour
6 cups beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup pearl barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix (optional)
2 tablespoons red wine (optional)
2 tablespoons FRESH parsley or 2 teaspoons dried
FRESH ground sea salt and black pepper, to taste

  • Dredge meat pieces in flour.
  • Heat 1 tablespoon each of oil and butter in skillet.
  • Cook onions and garlic in oil over medium heat until softened. Set aside.
  • Add additional butter and oil.
  • Brown beef pieces until seared.
  • Add back in onions and remaining ingredients. Bring to a boil.
  • Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

NOTE: Soup will thicken upon cooling, add extra broth (or water) to reach desired consistency when re-heating.

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE ~ BLOG 366.102

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE

Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!

2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade

  • Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
  • Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
  • Add red-pepper flakes and swirl to toast for a few seconds.
  • Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
  • Add basil chiffonades and blend.
  • Taste and adjust seasoning with FRESH ground sea salt and black pepper.

  • In another skillet melt remaining 2 tablespoons butter.
  • Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
  • Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
  • Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.


NOTE: COD or FLUKE make a great substitution.

MOZZARELLA WATERMELON TOMATO SALAD ~ BLOG 366.100

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

  • Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
  • Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
  • Pour marinade over watermelon mixture.
  • Fold in basil chiffonades.
  • Chill 1 hour before serving.