Author: QuiltLady

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  My original version was a CREAMSICLE CHICKEN.

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups pineapple juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce CHOBANI raspberry lemonade yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Strawberry and lemon slices for garnish
Jasmine rice, prepared per package
Vegetable of choice, prepared accordingly

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add the pineapple juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs substitute easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • CHOBANI yogurt flavors work beautifully. Raspberry lemonade is another favorite.

BLUEBERRY SOUR CREAM BREAD & MUFFINS

Whether you are starting your morning or having a midnight snack these super moist muffins with a blueberry burst in every bite topped with a buttery, sweet, crunchy crumble are a hit. PLUS these are super easy and come together in just minutes! They’ll keep several days IF THEY LAST THAT LONG!

BLUEBERRY SOUR CREAM BREAD & MUFFINS

MUFFINS
2 LARGE eggs
3/4 cup sugar
1 cup sour cream
1/2 cup avocado oil
1 1/4 teaspoon PURE vanilla
2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups FRESH small WILD blueberries** see notes

  • Preheat the oven 400°.
  • Line 12 muffin cups with muffin papers or spray with cooking spray.
  • In a medium mixing bowl, whisk together the eggs and sugar until fluffy.
  • Add the sour cream, oil, and vanilla and whisk to combine.
  • In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the wet ingredients and stir JUST until combined. DO NOT OVERWORK THE BATTER! Overworked batter will not rise very well and will be tough.
  • Gently fold in the blueberries.
  • Fill the muffin cups with about 1/4 cup of batter or 3/4 full.

STREUSEL
1/4 cup salted butter
1/4 cup dark brown sugar
1/2 cup all purpose flour
1/2 teaspoon QUALITY cinnamon (I use Red Ape)
1/4 teaspoon salt

  • Using a cheese grater grate the butter into the flour, brown sugar, salt, and cinnamon.
  • Using a pastry cutter work the butter into the flour mixtures until the mixture resembles course crumbs.
  • Place 1-2 tablespoons on the top of the muffin batter in each muffin cup.
  • Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

NOTES: FROZEN blueberries can be substituted and they do not need to be defrosted first. Defrosted will also work, but the juices will turn your muffins a little purple. Still tasty, just purple.

BALSAMIC MOZZARELLA WATERMELON SALAD

This recipe so SIMPLE, but also EXTREMELY refreshing and with all the textures really yummy too for any summer meal. PERFECT for any BBQ, PICNIC or POTLUCK! BALSAMIC MOZZARELLA WATERMELON SALAD serves 4-6
2 cups cubed seedless watermelon
2 cups marinated mozzarella pearls **(see notes)
3 LARGE green onions, sliced **(see notes)
1/2 cup FRESH chopped parsley or cilantro
1/2 cup FRESH broccoli micro greens
FRESH ground sea salt and black pepper
1/4 cup QUALITY balsamic vinegar
2-3 cups baby greens

  • Toss the watermelon, mozzarella balls, basil or parsley and onions together.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Pour vinegar all over the mixture and gently toss.
  • Chill until ready to sever.
  • Just before serving gently toss with the micro greens and lettuce if using.

NOTES:

  • I like to quarter the mozzarella pearls so they make it into more salad bites.
  • Red onion works well also.
  • The baby greens are great for a crowd where you know you will have no leftovers, but if you want to save any for the next day, the greens get wilty. 😀

FRUITY COLESLAW

Colorful, sweet, crisp, tangy and crunchy make this slaw the PERFECT side for ANY backyard BBQ, picnic or church potluck 🙂

FRUITY COLESLAW
3-4 cups cabbage slaw mix
1 bunch green onions, thinly sliced
1 cup chopped strawberries
1 cup chopped FRESH pineapple
1 cup sugar snap peas, trimmed and halved
1/2 cup chopped dried apricots
1 cup craisins or golden raisins
1 cup cashews or sunflower seeds, optional

SAUCE
1 1/2 cup mayonnaise
1/4+ cup apple cider vinegar
3-4 tablespoons sugar, to taste
FRESH ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • Pour over slaw mixture and toss well.
  • Chill several hours.
  • If using toss sunflower seed or nuts at this time.

CRISPY CHEDDAR CHICKEN

CRISPY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 large chicken breasts cut into tender sized strips
2 sleeves Ritz crackers, crushed to crumbs
FRESH ground sea salt and black pepper, to taste
1/2 cup WHOLE milk
3 cups cheddar cheese, grated
1 tablespoon FRESH chopped parsley, optional

  • Preheat oven to 400°.
  • Spray a 9×13 pan with non-stick cooking spray.
  • Season the cracker crumbs with the FRESH ground sea salt and black pepper, stirring to combine.
  • Make a dredge station with 3 separate pans of the milk, cheese and cracker crumbs.
  • Dip each piece of chicken into the milk and then the cheese, pressing the cheese into the chicken with your fingers.
  • Then firmly press the cheesy coated chicken into the cracker crumbs to coat well.
  • Lay the chicken inside the pan.
  • Sprinkle the parsley over the chicken.
  • Cover the pan with foil and bake for 35 minutes.
  • Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

SAUCE
1 10 ounce can cream of chicken soup (see notes)
2 tablespoons sour cream
2 tablespoons butter

  • In a medium sauce pan whisk together the soup, sour cream and butter.
  • Stir over medium high heat until warmed through.
  • Serve over the chicken.

NOTES: Cream of anything soup (as long as it goes with cheddar cheese) works and helps change up flavors!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

DRESSING
3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

  • In a LARGE mixing bowl, toss together the celery and onion.
  • Grate eggs into the mixture and gentle mix together.
  • Bring a saucepan of salted water to a boil.
  • Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
  • Drain potatoes.
  • Add potatoes to the mixing bowl.
  • Pour dressing mix over potatoes while still warm.
  • Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
  • Arrange in serving bowl.
  • Top paprika with green onions.
  • Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.

HAPPY HOMEMAKER MONDAY week 28 of 2022 with MENU PLANS & RECIPE LINKS

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Today is going to be REALLY warm (for us), BUT, I will not complain! By comparison to the rest of the country it’s absolutely beautiful here!

I’m having so many conflicting feelings about EVERYTHING going on in the world these days! I keep thinking it all has to level out and life will go back to a relative normal, but then something new happens and I see those “normally” reasonable people around me are at each other snapping, arguing and disagreeing about the simplest of things… when will this merry go round stop so we can take a break?

Today will quite warm so I have no real intention of going outside much. Levis, bare feet and a favorite t-shirt is my attire. 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Everything is pretty clean and the laundry is done for now.
  • GROCERIES & ERRANDS Have an appointment in town tomorrow so am putting together my lists to get everything done at the same time. 😀
  • PAPERWORK, PHONE CALLS & PROJECTS Still working on a few things, but have made serious headway. 😀
  • RECIPE RESEARCH & MENU PLANNING Beginning to research for lighter August meals and need to pull together a couple recipes for the Eagles Auxiliary meals and desserts.

WHAT’S ON THE DVR/TV
  • NETFLIX We watched WILD CARD with Jason Stratham and AWAKE
  • CABLE Last week for the 4th we watched JAWS, INDEPENDENCE DAY and INDEPENDENCE DAY RESURGENCE. Svengoolie’s The Deadly Mantis is cued up as are cooking shows like The Food Truck Race, Beat Bobby Flay, Beachside Brawl and Supermarket Stakeout

I’m on books 3 & 4 of Phillipa Nefri Clark’s Charlotte Dean mystery series.

We were going to go to the annual Graffitti weekend car show last Saturday, but the event we were particularly interested in was moved from where it “usually” held to a smaller, hard to get to, lack of parking location and decided to forgo it for a picnic and hike along the river. The river is still quite high for this time of year and was absolutely gorgeous. The area is really beginning to bounce back from the Archie fire almost 2 years ago. We started with favorite sandwiches from the trading post. LOL I will still be eating my sandwich tomorrow!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
GRILLED CHICKEN SPINACH ARTICHOKE PASTA BAKE
ENCHILADAS SUIZA & SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SKILLET PASTA with VODKA SAUCE & SALAD
JALAPENO POPPER WONTON CUPS
SWEET & SOUR BRISKET and GRUYERE POTATO GRATIN
SHEET PAN PANCAKES
DESSERT
CHOCOLATE CHIP BANANA BREAD PUDDING
LEMON DROP CAKE &
NO CHURN ICE CREAM
COCONUT MACAROONS
PEACH COBBLER

  • CRISPY CHEDDAR CHICKEN
  • BALSAMIC MOZZARELLA WATERMELON SALAD

WINE MARINATED FROZEN GRAPES

This recipe is an INCREDIBLY light, healthy and easy way to make the perfect tasty treat. It is the PERFECT garnish for any charcuterie board or wine spread.

WINE MARINATED FROZEN GRAPES

3 cups PLUMP green grapes removed from their stems (see notes)
1 – 2 cups QUALITY white wine (see notes)
3 tablespoons white granulated sugar

  • Place grapes in a bowl and cover with wine.
  • Allow to marinate refrigerated for 12+ hours, though I personally recommend 24-48 hours. The longer they sit, the tastier they are.
  • Drain grapes, toss in sugar and freeze AT LEAST 2 hours.

NOTES:

  • This recipe easily converts to red grapes also though you may want to use a red wine of choice.
  • They make the perfect “ice cubes” to keep your wine chilled on a hot summer day if you skip the sugar part. 😀

GARLIC BUTTER PARSLEY CHICKEN 

GARLIC BUTTER PARSLEY CHICKEN          Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
4 cloves garlic, minced
3 tablespoons unsalted butter
12 ounces FRESH green beans

  • Preheat oven to 425°.
  • Arrange a rack in the middle of the oven.
  • Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
  • Trim green beans and cut in half crosswise.
  • Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium.
  • Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point).
  • Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan.
  • Add 3 tablespoons unsalted butter to pan.
  • Add minced 4 garlic to the melted butter.
  • Add green beans to the pan and generously season with FRESH ground sea salt and black pepper, tossing to coat the beans in the chicken fat and butter garlic mixture.
  • Place the chicken thighs skin-side up on the green beans.
  • Spoon drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven.
  • Roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

NOTES: You can substitute frozen green beans, but add them frozen during the last 10 minutes.

BUFFALO CHICKEN MUFFINS or MEATBALLS

BUFFALO CHICKEN MUFFINS or MEATBALLS
yields 12 muffins or 24 meatballs
2 pounds ground chicken
1 cup breadcrumbs
2 LARGE eggs, lightly beaten
2 cloves garlic, minced
1 stalk celery minced
1 mini red pepper, minced
2 green onions, minced
1/2 cup blue cheese or Gorgonzola cheese crumbles
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • For meatballs line a baking sheet with foil and lightly spray with non-stick baking spray. For muffins LIGHTLY spray muffin tin with non-stick spray.
  • In a large mixing bowl combine the chicken, breadcrumbs, egg, garlic, onions, celery, red pepper, cheese crumbles, salt and pepper.
  • Portion and shape into 18 or so meatballs.
  • Arrange in a single layer on your baking sheet.
  • For muffins divide mixture into 12 muffins. If making muffins prepare sauce before baking.
  • Top each muffin with a scant 1 tablespoon of sauce BEFORE baking.
  • Bake 12-15 minutes.

1/4 cup Frank’s original hot sauce
2 tablespoons butter, melted
1 tablespoon chopped chives

  • Melt butter in small saucepan.
  • Add hot sauce, to taste and blend well.
  • Pour sauce evenly over meatballs, turning to coat well.
  • Garnish with chives.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 27 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Happy 4th of July! It’s Independence Day! I hope you have something FUN planned for today. I also hope everyone stays safe if you are doing fireworks!

The weather has been absolutely beautiful!! I have ZERO complaints 😀

I’m really trying to take just one day at a time! I’m really happy that I have no where to go today and nothing to do that I don’t want to 🙂 We’re just going to hang out, do a little grilling and minimal cooking to make the potato salad and apple crisp for dinner.

Breakfast is my normal hot water and yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get everything accomplished on Sunday so we can just relax and play today. 🙂
  • GROCERIES & ERRANDS I have my mammogram and a pedicure tomorrow so will try to get most errands and shopping accomplished between these 2 appointments. When I’m in town like that I would normally get a mini snack quesadilla and ice tea at Del Taco but, sadly it burnt down a few days ago in the middle of the night. 🙁 It’s so hard for me to eat out for lunch and that was one thing that agreed with me. 🙁
  • PAPERWORK, PHONE CALLS & PROJECTS I finished my quarterly “LIST” update that I’ve been doing along with Jean – you can find it here. Despite this being a shorter week I’m bound and determined to finish a pile on my desk that’s been getting shuffled around when other things have come to the forefront.
  • RECIPE RESEARCH & MENU PLANNING I’m good through July despite some last minute changes, but am starting to work on August. I had been putting off working on August, but since we’re pushing our trip to September I need to start thinking more seriously about it.

WHAT’S ON THE DVR/TV
  • NETFLIX We watched quite a few on this streaming channel this past week. Back Trace with Sylvester Stallone, The Man From Toronto with Woody Harrelson and Kevin Hart, The Do-Over with Adam Sandler and David Spade, The Mist based on a Stephen King story and Coin Heist
  • PRIME Killer Joe – not a favorite 🙁 though I love Matthew McConaughey normally.
  • CABLE Tried to watch Taxi Driver as I had never seen it and deleted it pretty quickly – not my kind of movie! Cooking shows, NASCAR

I’ve really been liking this Australian author Phillipa Nefri Clark and have started her Charlotte Dean Mystery Series. I’m just finishing Book #1 Deadly start and will follow up with #2 Deadly Falls. There are 5 in the series that take place over a year in time. The series is a follow up to the River’s End series I just finished.

Hubby and I took a painting class last Saturday and it wasn’t as easy as it looked like it would be! THIS IS CERTAINLY A WORK IN PROGRESS!  Imagine an adirondack chair or two under the umbrella with a cooler and maybe a corona on top 😀 That was my original plan so we’re still a long ways off! I may start completely over and lose the clouds altogether!

AND A FUNNY 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
GRILLED STEAKS, POTATO SALAD & APPLE HAND PIES
CHILI CHICKEN, POTATO SALAD AND MELON BALLS
STRAWBERRY BALSAMIC CHICKEN SALAD
PAPRIKA CHICKEN & SNAP PEA SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR OR YOUR ON YOUR OWN NIGHT
CHICKEN with TOMATO CREAM SAUCE, MASHED POTATOES & SALAD
BBQ PORK CHOPS, POTATO SALAD & MELON
DESSERT
 GRANNY’S APPLE CRISP
 

  • CORN SALSA SALAD
  • GARLIC BUTTER PARSLEY CHICKEN
  • WINE MARINATED FROZEN GRAPES
  • BUFFALO CHICKEN MUFFINS or MEATBALLS

CORN SALSA SALAD

CORN SALSA SALAD serves 6-8
MARINADE
2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper

  • Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
  • Adjust seasoning to taste.
  • Chill until ready to serve.

SALAD
5 ears fresh corn, 1 1/2 cups
2 cups lettuce or micro greens or alfalfa sprouts (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

  • Boil corn 5 minutes JUST until tender.
  • Rinse under cool water.
  • Cut kernels from the cobs.
  • In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.

ASSEMBLY

  • Add to corn mixture and toss well.
  • Just before serving, add lettuce (if using) and sunflower seeds, tossing again to mix well.

NOTE:

  • If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. IF you have enough time, charring the corn on the grill before hand adds another depth of flavor 😀
  • Sprouts substitute well for lettuce.