QuiltLady – Page 115 – Chasing MY Life WHEREVER it Leads ME

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 of 2021

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

There are so many things going on in this world right now. I’m praying for Afghanistan and an end to senseless violence, COVID and for all those in Hurricane Ida’s path, especially those that decided to stay. Our family that lives in a small town between New Orleans and Baton Rouge decided last minute to evacuate and spent 14 hours making a “7” hour trip to Houston. So at least they are safe. Extremely tired, but safe.

I had an appointment with my doctor last week about all the problems I’m having keeping everything regulated. The endocrinologist is looking at worst case scenario of removing my pancreas, but I AM NOT THERE YET!!! There are too many complications with that scenario. My regular doctor is setting me up with a Chronic Care Manager and we’re going to try a 3 month change of medication and lifestyle to see if we can get anywhere close to normal.

Can you believe it’s almost September? My favorite month and season are on the horizon! 😀 YAY!!!!! I’m just going to jump in to Happy Homemaker Monday.

I really can’t complain about the temperatures. We’ve been having wonderful breezes and cooler temperatures making for a lovely August. I just wish the air quality was better.

Hot water and baby food squeeze

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING The repairman came last Thursday to install the new part on the “new” washer. Unfortunately the “new” part turned out to be a “used” part in a new box 🙁 Evidently someone returned the part as new. I’m so frustrated! We’ve now been sent to the “EXCHANGE” team who will call me by Wednesday afternoon to let me know when/if to expect a new machine. I also need to vacuum.
GROCERIES & ERRANDS I have 2 appointments Tuesday and hubby has one on Wednesday.
PAPERWORK & PHONE CALLS I’ll be keeping my phone with me at all times. Whirpool said they will call ONLY once! If I miss the call I have to call back and be expected to wait on hold for hours! I already spent almost 2 hours just this past week waiting to deal with this! I have some other things I need to get handled this week if possible.
RECIPE RESEARCH & MENU PLANNING I have menus done for the next 2 weeks, but will start researching for the fall months.

WHAT’S ON THE DVR/TV

NETFLIX Sweet Girl. The Defeated, Outer Banks, Virgin River, Blood Red Sky
APPLE TV tried SEE, but just couldn’t get into it after the second episode
PRIME TOP Gun
DISNEY+ Turner & Hooch
CABLE Buddy VS Duff, Clash of the Cones, Chesapeake Shores, The Chase, Beat Bobby Flay, Night Court reruns, Big Bang reruns, NASCAR, DC Legends, Guys Grocery Games
STARZ Hatfields & McCoys

I’m still working on Magnolia Inn by Anne Marie Meyer

We tried to take a hike on Saturday, but the closer we got to our destination, the worse the smoke got so we turned around and headed home a different route to do some antiquing instead. Along the way we found this guy who used to have just a dinosaur on the corner had increased his metal art pieces significantly! The orange hue from the smoke only enhances the work on these #MetalArt pieces.

I was proofreading my post when I realized I put up next week’s menu. I was going to delete it all and start again and then just decided to do 2 weeks worth instead 😀 Even if I can’t eat it all, I like preparing it for my family!

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER week of 8/30/21	CHICKEN RAGU over PASTA & SALAD	ROASTED CHICKEN TOMATILLO CHILE VERDE	CHICKEN CEASAR SALAD with MEYER LEMON CEASAR DRESSING	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	STUFFED SHELLS AND SALAD	CAFETERIA CHICKEN & GRAVY	COMPANY CHICKEN & SCALLOPED POTATOES
DESSERT		CARROT CAKE BARS

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER week of 9/6/21	CHICKEN ENCHILADA STACKS & SALAD	ENCHILADA MEATBALLS, RE-FRIED BEANS & SPANISH RICE	BEEF CHILI & BLACK PEPPER BUTTERMILK BISCUITS with GARLIC CHEDDAR BUTTER	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	TUSCAN VEGGIE STEW & CHEESY SCALLION SODA BREAD	CHICKEN CORDON BLEU BALLS	BUTTERMILK GRILLED CHICKEN & PARMESAN PASTA PEAS
DESSERT		CHOPPED NUT BARS

CARROT COINS
POPPY SEED DRESSING
PICKLED CARROTS
GRILLED OR OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

PAN SEARED BLACKENED ROCK FISH
CHICKEN & WILD RICE CASSEROLE

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

Trim silver skin from roast.
The meat may have a thick layer of fat, some of which can be sliced off, but keep a
good amount to help baste meat and keep it juicy.
Sprinkle meat with your rub and massage lightly all over.
Pack the brown sugar over the rub, pressing to adhere.
Cover and refrigerate at least an hour or as long as overnight.

Remove from refrigerator an hour before cooking.
Prepare grill to high.
Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
Turn the roast and sear other side another 6 minutes.
Lower to medium-high or move the meat to a cooler part of the charcoal grill.
Turn meat again and cook another 8 to 10 minutes.
Flip and cook another 6-8 minutes.
The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
Cover roast with foil and rest on a cutting board 10 to 20 minutes.
Slice against the grain.

NOTES and HINTS:

A 2-pound roast will require about 20 to 25 minutes total cooking time.
The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Left overs make AMAZING sandwiches.

OVEN ROASTING

Prepare meat with rub and refrigerate as instructed.
Preheat oven to 350°.
Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
Heat pan on high until pan is very hot, then add tri-tip, fat side down.
Turn heat to medium-high and sear roast for about 4 minutes.
Turn the roast and put the pan in the oven.
Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

BAKED GENERAL TSO’S CHICKEN ~ FAITH & FOOD FRIDAY #14

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: May the LORD bless you and protect you. May the LORD smile on you and be gracious to you. May the LORD show you His favor and give you His peace. Amen.

BAKED GENERAL TSO’S CHICKEN

CHICKEN
1 cup all-purpose flour
2 tablespoons soy sauce
3 LARGE eggs, beaten
2 cups Panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into small bite size cubes

Preheat the oven to 425°.
Cover a sheet tray with foil and spray with non-stick cooking spray.
Place the flour in a LARGE ziploc bag.
Whisk together the soy sauce and eggs and pour into another LARGE ziploc bag.
Place the panko breadcrumbs in a third LARGE.
Add the chicken pieces to the flour ziploc. Seal and shake to coat extremely well.
Use a LARGE colander to pour the chicken pieces into. Shake off ALL excess flour.
Add chicken pieces to egg ziploc. Seal and shake to coat well.
Using a pair of tongs remove chicken from egg zip loc and add to Panko crumbs ziploc. Seal and shake to coat extremely well.
Remove chicken pieces and place on the prepared tray, leaving space between each piece.
Spray with cooking spray.
Bake until crispy and golden brown, about 15 minutes.

NOTE: If you prefer you can use a traditional dredging station, but I LOVE using the ziploc bags for even well coated chicken pieces.

SAUCE
3/4 cup homemade chicken bone broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons Bragg’s liquid aminos
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon FRESH grated ginger
Pinch red pepper flakes
3 cloves garlic, FINELY minced

While the chicken is baking whisk together the chicken broth, hoisin, rice wine vinegar, liquid aminos, sriracha and cornstarch; set aside.
Place a large sauté pan over medium heat and add the sesame oil.
Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute.
Add the rice wine mixture, bring to a simmer and allow to thicken.
Add the crispy chicken and toss to coat.

ASSEMBLY
Prepared white rice
Sliced scallion greens

Serve immediately with rice and garnish with sliced scallions.

NOTE: I often saute carrots, onions and peppers to add to the mix.

CARROT COINS

I ORIGINALLY posted this recipe in 2012, but I’ve been making it since the 80’s, but boy did it need a serious photo update. This recipe makes a great side that lasts several days or even weeks with a great vinegar base.

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, sliced thin
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup avocado (neutral flavored) oil
1 teaspoon Worcestershire sauce

Whisk together soup, oil, Worcestershire sauce, sugar, salt and pepper.
Add carrots, peas and onions.
Chill overnight so flavors blend.
Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP

2 tablespoons butter

3 tablespoons flour

1 cup pureed tomatoes
1 1/2 cups milk

dash each of garlic salt, onion salt, basil, and oregano.

Melt the butter in a saucepan over medium heat.
Whisk in flour and seasonings and cook until bubbly.
Add tomato puree’ and blend well.
Remove from heat and gradually whisk in liquid.
Return to heat and cook, stirring, until smooth and thickened to desired consistency.

POPPY SEED DRESSING

POPPY SEED DRESSING
3/4 cup sugar
1/4 cup QUALITY honey
1/2 cup champagne vinegar
3/4 cup avocado oil
1 tablespoon grated onion
2 teaspoons poppy seeds
1 1/4 teaspoon dry mustard (optional)

Combine sugar , salt and vinegar in a sauce pan, heating over LOW heat until sugar dissolves.
Remove from heat and whisk in honey.
Pour into a quart jar.
Add avocado oil, onions, poppy seeds and mustard if using.
Shake WELL to mix.
Refrigerate until needed.
Shake before serving.

NOTE: This is a perfect dressing to serve over FRESH fruits like watermelon, peaches and avocados.

PICKLED CARROTS

PICKLED CARROTS
Scant 2 cups baby carrots, cut into small sticks
1 SMALL red chili,
1/2 cup champagne vinegar
1/2 cup water
1 LARGE clove garlic, FINELY minced
1 teaspoon sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds, (optional)
2 teaspoons sea salt

Place carrots and chile in a pint size mason jar.
In a saucepan bring the vinegar, water, garlic, sugar, coriander seeds, sea salt and mustard seeds (if using) and bring to a SLOW boil.
Pour vinegar mixture over carrots.
Cool 15 minutes.
Seal and refrigerate.

BROCCOLI OR CARROTS?

A friend asked me recently why I don’t list my entire meal on my menu plan. I told her it was because I never know what I will be serving with it until I go to the store. She was surprised and shocked I went to the store more than once a week. Since I only cook from scratch, including the sides and vegetables, I shop 2-3 times a week so I am using the freshest of produce. I don’t want to list broccoli as my vegetable and then not like the way it looks at the market and switch to carrots.

So my question is, how often do you grocery shop?

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2021

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

I hope that as we begin this last week of August and edge towards September and the Fall season that you are all enjoying the end of summer as you start thinking about your kids returning to school, cooler and crisper weather and Pumpkin spice beginning to fill the air.

We had a great week away at the beach, but I honestly didn’t think it was going to happen midway through Monday. We were almost to our destination, but in the middle of nowhere, when I had an episode of Long QT syndrome, food poisoning, reactive hypoglycemia or ???? and I was down for the count. When I came to I had a very scared husband! Fortunately hubby was driving when it happened. I hate scaring hubby to death, but unfortunately I did it again. He doesn’t do well with not having control (neither do I), but it’s doubly scary when neither of us has control.

When I came to I realized, well I’m not sure what I realized entirely except that our final destination for a place to land long term NEEDS to be someplace with much better and much more medical care than is available here. I need to be back with doctors that are better versed in my needs. The medical professionals here keep leaving and that leaves those left behind strained on patient overload – not enough time in a day to see to all the patients in need. It was like that even before the pandemic.

Checking in to our hotel was a bit strained too as someone had canceled our upgrades and downgraded our room at an increased price though! After working that out and FINALLY getting settled in we ordered in some dinner and relaxed listening to the waves. By Tuesday morning I felt much better and we began to tackle nature on our terms. 😀 and had a great week.

It was a nice break and wonderful anniversary gift to ourselves, but this week is back to the day to day life.

It is supposed to be rather mild and actually nice this week. I’m really looking forward to it.

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING – I need to vacuum and will be doing the laundry tomorrow as we still don’t have a new washer from Whirlpool. I hope this is the last time we have to go do it at the laundromat.
GROCERIES & ERRANDS – I have an early appointment with my doctor this morning to discuss the increasing hypoglycemia issues I’m having. I’ll do the errands and groceries on the way home. I also have some packages to drop off at UPS.
PAPERWORK & PHONE CALLS – I’ll tackle the mess on my desk on Tuesday. It piled up a bit while we were gone.
RECIPE RESEARCH & MENU PLANNING – I did most of September’s list yesterday.

WHAT’S ON THE DVR/TV

NETFLIX – The Vault, Gunpowder Milkshake and Z Nation runs
REDBOX – The MISFITS and Till Death
DISNEY+ – Outer Banks
DVD – Jumper, Grey
CABLE – Guy’s Grocery Games, Buddy VS Duff, Clash of the Cones, MasterChef, Chespeake Shores, NASCAR, BIG Bang, Night Court

I started a book, The Magnolia Inn by Anne-Marie Meyer, but didn’t get very far as the waves were lulling me to sleep each night before I could read very far.

There are sooooo many favorites from last week! You can see almost all of them on my InstaGram. I hope to finish editing and posting later today. I’ll leave you with just this one of Yaquina Head Lighthouse for now and to see the beach was a welcome change this past week for so many reasons.

AND A KITCHEN FUNNY 😀

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	PISTACHIO CRUSTED HALIBUT with CREAMED PEAS	PORK TONKATSU with WATERMELON TOMATO SALAD	PAN SEARED CHICKEN BREASTS with TOMATO HERB SAUCE and CARROT COINS	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	ROAST CHICKEN with HOT BUTTER SAUCE and MASHED POTATOES	PAN SEARED CHICKEN with WALNUT CREAM SAUCE and MASHED POTATOES	CHICKEN RAGU over PASTA with SALAD
DESSERT		NECTARINE COBBLER

PICKLED CARROTS
POPPY SEED DRESSING
BAKED GENERAL TSO CHICKEN
BROWN SUGAR RUBBED TRI-TIP

MEXICAN STREET CORN LOADED TOTS ~ FAITH & FOOD FRIDAY #13

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank you for dinner time when we pause and reflect on our day. Teach usto love You more, follow You more closely, and be a reflection of You to others. Thank you for our food and all the ways You bless us. Amen.

MEXICAN STREET CORN LOADED TOTS

PICKLED RED ONIONS
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly

Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve.
Pour over the onions in a small jar.
Let cool completely, then refrigerate.

CHILI LIME CREAM
2/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon chili powder, plus more for garnish
FRESH ground sea salt, to taste
Zest of 1 lime

Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

LOADED TOTS
One 1 3/4-pound bag frozen tater tots
FRESH ground sea salt and black pepper
1 pound ground chuck
1 1/2 cups frozen corn kernels or FRESH 2 ears corn, kernels removed
1 can rotel tomatoes, drained
8 ounces shredded mozzarella
6 ounces crumbled queso fresco
1/2 cup fresh cilantro, roughly chopped
1/2 bunch green onions, sliced
Pickled Red Onions
Lime wedges, for garnish

Preheat the oven to 450°.
Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper.
Bake until golden and crispy, 25 to 30 minutes.
Meanwhile brown ground beef until crumbly and just about cooked through. Drain of excess grease.
Add most of the green onions, reserving a few for garnish, and saute’ a minute more.
Add rotel tomatoes and corn, stirring to combine well.
Remove the tots from the oven and sprinkle evenly with browned beef mixture, all of the mozzarella and half of the queso fresco to cover.
Bake until melty, 3 to 5 minutes.

ASSEMBLY

Sprinkle with remaining queso fresco and add big dollops of the lime cream.
Garnish with the chopped cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt.
Squeeze fresh lime juice on top and enjoy!

MAGIC COBBLER aka FLOATING FRUIT CAKE

I was given the original recipe many years ago by a woman I worked with. It was delicious, but it used a box mix and canned peaches so and I wanted to update it to a scratch recipe using fresh fruits when possible.

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit. My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

MAGIC COBBLER aka FLOATING FRUIT CAKE updated

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed and drained well
1/2 cup sugar
1 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla

In a large mixing bowl toss peaches with vanilla, sugar and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 300°.
Spray 9×13 baking dish with non-stick cooking spray and set aside.
In another large mixing bowl whisk together the butter, flour, sugar, baking powder, salt and milk.
Pour batter into prepared pan.
Layer evenly with peach slices.
Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

NOTE: When taking this out of the pan for serving you can easily turn it into this cute little trifle.

PRETZEL CRUSTED CHICKEN

This is the perfect recipe to enjoy with a nice cold beer.

PRETZEL CRUSTED CHICKEN
4 boneless, skinless chicken breast steaks
1 1/2-2 cups salted pretzels, any shape
1 tablespoon FRESH thyme leaves, chopped
FRESH ground sea salt and black pepper
2 LARGE eggs
2 tablespoons butter
2 tablespoons avocado oil

Place the pretzels in a food processor and grind until fine.
Heat a large stainless steel skillet with butter and vegetable oil over medium high heat.
Transfer the ground pretzels to a shallow dish, add the thyme, salt and pepper.
Beat 2 eggs in a second shallow dish with a splash of water.
One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the skillet, cooking in a single layer, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

CHEESE SAUCE
FRESH ground sea salt and black pepper
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 1/2 cups, sharp yellow cheddar cheese, shredded (see notes)
2 heaping tablespoons mayonnaise
FRESH chopped Parsley leaves
1/4 small Vidalia onion, finely chopped

While the chicken is frying, in a medium sauce pan over medium heat, melt the butter and add the flour to it.
Cook flour and butter for 1 minute and then whisk in the milk.
When the milk comes to a bubble, stir in the cheese and mayonnaise until smooth.
Season with FRESH ground sea salt and black pepper.
Remove from the heat.
Plate chicken and drizzle with the cheese sauce.
Sprinkle with parsley and finely chopped onion if desired.

NOTES:

Changing the cheese can change the flavor profile A LOT!

Originally posted June 29, 2011 without a picture so I updated it 😀

HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2021

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

With the craziness of the world around us we did cancel our BIG trip that was supposed to begin this week. Our BIG anniver sary will still happen this week though so we were able to find lodging at the coast this week that is reasonably priced, will allow us to be beach bums for a few days while still avoiding crowds and enjoying the surf, sun, cooler temperatures and lack of the heavy smoke in the air that we have been tortured with the last couple weeks. I stocked up on snacks and such so we can be self sufficient. 😀

We weren’t sure yet on Friday if we were going to be able to go though. On Thursday afternoon while I was running errands I stopped at one place, turned off the car and removed the key. Attached to the key was the ENTIRE ignition switch! I was able to put it back in and start the car (SURPRISINGLY). When we went to the mechanic Friday morning (thankfully he was able to fit us in) the part wasn’t available 🙁 He eventually found it and told us to come back around 4PM. By 530PM we were on our way thankfully. $300 poorer, but on our way.

It’s already warmer here right this minutes than it is going to be at the beach all week! I’m going to be in heaven. We’re so looking forward to this trip. 😀 The lows are in line with each other, but the highs will be heavenly at the beach!

Hot water and apricot carrot pineapple baby food squeeze

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING all on hold this week – it will all be here when we get home 😀
GROCERIES & ERRANDS all on hold this week – it will all be here when we get home 😀
PAPERWORK & PHONE CALLS all on hold this week – it will all be here when we get home 😀
RECIPE RESEARCH & MENU PLANNING all on hold this week – it will all be here when we get home 😀

WHAT’S ON THE DVR/TV

IT WILL ALL BE THERE WHEN WE GET HOME:D

I have several books loaded and hope to get a lot of reading done this week.

I did get quite a few #RailArt pictures of the #LumberTrain this week, but have yet to finish editing them. I did especially like this #CherryBomb one

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	OUT OF TOWN	OUT OF TOWN	OUT OF TOWN	OUT OF TOWN	OUT OF TOWN	??	??
DESSERT

PRETZEL CRUSTED CHICKEN & BEER CHEESE SAUCE
LOADED MEXICAN STREET CORN TOTS
MAGIC COBBLER aka FLOATING FRUIT CAKE

Author: QuiltLady