Author: QuiltLady

F3 FAITH & FOOD FRIDAY #3 ~ TEX MEX a.k.a. MEXICAN MANICOTTI ~ BEEF or CHICKEN

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:

Some days are busy- we have lots of things to do, and we might not always take a break just to stop and talk to God. But most of us still find the time to eat even when we’re very busy. Taking time to pray before our meals gives us a great opportunity to connect with God. Next time you have a really busy day, enjoy a few minutes in prayer with God before your meal.

CHICKEN MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups shredded rotisserie chicken
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle shredded Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives.
  • Serve with sour cream.

BEEF MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups browned ground beef
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives if desired.
  • Serve with sour cream.

COWBOY COOKIES

You can’t be a good Texan without a great hand me down recipe for BBQ, sheet cake and COWBOY COOKIES 😀

COWBOY COOKIES  Yields 3 to 3 1/2 dozen cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon QUALITY ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 LARGE eggs
1 tablespoon PURE vanilla
3 cups QUALITY semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flaked coconut
2 cups (8 ounces) chopped pecans OR walnuts
1 cup golden raisins

  • Heat oven to 350°.
  • Sift flour, baking powder, baking soda, cinnamon and salt together in a bowl.
  • In a large mixing bowl beat butter with an electric mixer at medium speed until smooth and creamy.
  • Gradually add in sugars, combining thoroughly.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla.
  • Gradually add in flour mixture until just combined.
  • Stir in chocolate chips, oats, coconut and nut pieces.
  • Fold in raisins.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart (cookies will spread).
  • Bake for 15 to 17 minutes, until edges are lightly browned; rotate cookie sheets halfway through.
  • Remove cookies from rack to cool.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 24 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

This time last week we were unseasonably high in the 90’s. This week not so much and it looks like it will be on the cooler side all week with a chance of rain for the garage sale days 🙁

Hot water and black cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve been helping my mom the past couple weeks get ready for a garage sale and last minute decided to try and get some things together for it also so have a real need to do some deep cleaning.
  • GROCERIES & ERRANDS I need to head into town and pick up just a few groceries as I’m out of eggs and a few things and will drop off a few Amazon returns and get gas while I’m there. I also have an opthalmologist appointment on Wednesday, need to get the radiator and transmission service done on my car and blood drawn for my annual endocrinologist appoint next week as well as my mammogram on Friday morning. WHEW who planned this week? When I originally planned this week the garage sale was NEXT week and then we found out there was a city wide garage sale THIS week that the chamber of commerce is doing a digital map for so we moved it up.
  • PAPERWORK & PHONE CALLS I have a list of things I need to get accomplished in this category, but honestly don’t think I’ll have time to get to anything until after the garage sale next weekend.
  • RECIPE RESEARCH & MENU PLANNING I need to start planning the last of the month, but have been lacking in energy!

WHAT’S ON THE DVR/TV
  • NETFLIX Finished Stargate SG1 and was hoping to watch Stargate Atlasntis, but NETLIX isn’t carrying it. We’re also finishing Season 1 of The Crew with Kevin James. We also started Sweet Tooth – looks interesting.
  • DISNEY+ Mandalorian
  • CABLE Finally caught up on everything we missed while we were traveling and am watching cooking shows now.

I’m just finishing up THESE TANGLED VINES by Julianne MacClean and will follow it up with her THE COLOR OF DESTINY.

We went to a car show on Saturday and I was really surprised at the wonderful turn out for the first local outdoor event.  There were quite a few really cool cars and some with some great signage too. But, this dog really made me laugh. So I stuck with a “dog” theme – the hot dog vendor, Hound Dog Salvage and the dog relieving himself. 😀

While cleaning out the attic and going through all of mom’s Christmas decorations we ran across these. She thought I made them, but they were made by kid brother who wants no part of them so this is the last the world will see of these macaroni ornaments.

Hubby found this cute little dragonfly hanging out in the garage and brought him outside before closing the door.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
MELISSA’S SHEPHERD PIE
POTATO TOPPED MEATLOAF
CHICKEN PASTA SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
CHICKEN, CORN & BLACK BEAN SALAD
BETTY WHITE’S CHICKEN WINGS & 2 POTATO OVEN FRIES
BEEF & GREEN BEAN STIR FRY
DESSERT
ANGEL FOOD CANDY

  • PICKLED CARROTS
  • BARNYARD PIE
  • COWBOY COOKIES
  • BAKED HAMBURGER STEAKS & ONIONS
  • LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING and CANDIED LEMON SLICES

GERMAN BRAISED RED CABBAGE

GERMAN BRAISED RED CABBAGE
1 medium head red cabbage, shredded
1 LARGE red onion, THINLY sliced
2 Granny smith apples, peeled, cored and sliced thin
1/3 cup sugar
1/3 cup apple cider vinegar
FRESH ground sea salt and black pepper

  • Spray a large dutch onion with non-stick cooking spray.
  • Cook onion and apple over medium heat 5 minutes until onion is tender.
  • Add cabbage, stirring to combine.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Sprinkle with sugar and drizzle with vinegar.
  • Stir to combine.
  • Cover and simmer 1 hour, stirring occasionally until cabbage is tender.

F3 ~ FAITH & FOOD FRIDAY #2 ~ AVOCADO & PICKLED RED ONION SALAD

I decided to feature my Mary & Martha GRACE meal prayer box for the next several weeks on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom. These prayers just seemed apropos for the topic 😀

This week’s prayer:

In a world where so many are hungry, May we eat this food with humble hearts; In a world where so many are lonely, May we share this friendship with joyful hearts. Amen

AVOCADO & PICKLED RED ONION SALAD
2 RIPE avocados, sliced
1 LARGE beefsteak tomato, sliced thick
1/2 small red onion, thinly sliced 
1/4 cup fresh cilantro, coarsely chopped 
FRESH ground sea salt and black pepper
1/2 cup apple cider vinegar 
1 LARGE lime, juiced 

  • Pour apple cider vinegar over the onion slices and set aside for 15-30 minutes while you prep the remaining ingredients.
  • Make a single layer of tomatoes on the serving platter.
  • Generously season with FRESH ground sea salt and black pepper.
  • Place the avocado slices on top of tomatoes.
  • Evenly pour lime juice over avocado slices and generously season with FRESH ground sea salt and black pepper.
  • Drain onion slices of excess vinegar and arrange over avocados.
  • Garnish with chopped cilantro and lime slices.

PORK SCHNITZEL

PORK SCHNITZEL
3/4 pound pork tenderloin, cut into 4 pieces & pounded thin
3 LARGE eggs, beaten
2 tablespoons avocado oil
2 cups all purpose flour
2 cups PANKO bread crumbs, or preferably freshly made SOURDOUGH bread crumbs
FRESH ground sea salt and black pepper
2 tablespoons butter
2 tablespoons avocado oil
Minced Italian Parsley, garnish

  • Whisk together the eggs and oil until well blended.
  • Set up dredging station with well seasoned flour, beaten eggs and well seasoned bread crumbs.
  • Dredge each pork piece in flour, pressing to adhere well and shaking off excess followed by the egg mixtures and ending with the bread crumb mixture.
  • Transfer to wire rack and let sit 5 minutes.
  • Heat griddle over medium-high heat and grease well with oil or butter.
  • Arrange pork on griddle in single layer. Cook 2-3 minutes per side until golden and crisp.
  • Garnish with chopped parsley and serve immediately.

MELISSA’S CHICKEN a.k.a. CHICKEN IN MUSTARD SAUCE

MELISSA’S CHICKEN A.K.A. CHICKEN IN MUSTARD SAUCE
adapted from Melissa d’Arabian

1 1/2 to 2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and black pepper
1 + 1 tablespoons avocado oil, divided
1 tablespoon butter
1 onion, chopped **
1/4 pound white button mushrooms, quartered
1 cup shredded carrots
3 cloves garlic, minced
1 can petite diced tomatoes
1 tablespoon WONDRA flour
1 teaspoon dried tarragon or thyme
1/2 cup white wine
1 cup chicken stock, plus more if needed
1-2 tablespoons Dijon mustard
2 tablespoons sour cream

  • Preheat the oven to 350°.
  • Rinse and dry the chicken thighs and season with FRESH ground salt and pepper.
  • Heat 1 tablespoon oil  and 1 tablespoon butter in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon oil to the Dutch oven and cook the onions until soft, about 5 minutes.
  • Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes.
  • Stir in the garlic and cook until fragrant, about 2 minutes.
  • Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes.
  • Stir in the tarragon or thyme.
  • Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two.
  • Return the chicken to the Dutch oven.
  • Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 15 minutes.
  • Remove the chicken from the Dutch oven and set aside.
  • Add the mustard and sour cream and whisk to blend well.
  • Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes.
  • Serve over Super Buttered Noodles.

NOTE: **I use a combo of red and green onions or whatever I have on hand.

SUPER BUTTERED NOODLES
1 tablespoon Better Chicken Bouillon
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
FRESH ground sea salt and black pepper

  • In a large pot filled with boiling water, dissolve the bouillon and cook the noodles according to package directions.
  • Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain.
  • Remove the colander and stir the butter and sour cream into the pasta water until the butter melts.
  • Add the parsley and the noodles.
  • Season with FRESH ground sea salt and pepper.
  • Toss to combine well.
  • Pour into a serving bowl and serve.

MISO CARAMEL APPLE UPSIDE-DOWN CAKE

MISO CARAMEL APPLE UPSIDE-DOWN CAKE

2 1/2 cups sugar
1/3 cup + 1 1/2 tablespoons water
2 tablespoons white miso paste
3 Granny Smith apples, peeled, cored and cut into 1/2 inch pieces
2 sticks +3 tablespoons unsalted butter, softened
1 teaspoon PURE vanilla extract
2 cups self-rising flour
2/3 cup almond meal
1/4 teaspoon salt
5 LARGE eggs
1/2 cup milk

  • Preheat 350°.
  • Grease a 9 inch square spring form pan.
  • Wrap pan bottom with foil to prevent spillage. Set aside.

 

  • In a saucepan combine 1 1/4 cup sugar with 1/3 cup water and stir constantly over low heat until sugar dissolved.
  • Bring to a SLOW boil, without stirring for 6-8 minutes until golden in color.
  • Remove from heat.

 

  • Combine miso paste and 1 1/2 tablespoons water in a small bowl until smooth.
  • Add miso paste mixture to caramel.
  • Pour caramel evenly over cake pan base.
  • Arrange apple slices in overlapping layers.

 

  • Beat butter, vanilla and and remaining sugar in a large bowl until light and fluffy.
  • Add flour, almond meal and salt beating on low speed JUST until combined.
  • Add eggs and milk, beating on low speed until smooth and combined.
  • Spoon over apples and smooth the surface.
  • Bake cake 40 minutes.
  • Cover with foil and bake another 20 minutes until tester comes out clean.
  • Let cool 5 minutes.
  • Run a knife around the edge and release spring form pan.
  • Turn cake out onto platter. If necessary use a large offset spatula to release cake top from pan bottom.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 23 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 you have had a great weekend so far. Being military, Memorial day is quite somber for us as hubby becomes quite affected by having lost friends while he was in country.

There has been quite a bit of discussion on the significance of Memorial Day recently. This meme spells it out quite well.

We did have a couple nice lunches out and did some antiquing yesterday. I kept meals simple and was able to score a fantastic watermelon for the warmer weather we’re having.

It is supposed to be in the 90’s here the next couple days (pretty unusual for the Pacific north west in May) and then cool back down to our more normal 70’s for a few days before heading back towards the 80’s.

I’ve been helping my mom get ready for a garage sale father’s day weekend and we have been cleaning out attics, sheds etc… so it’s been hot, dusty, musty and sweltering at times getting things down and out for her to sort through. 

So far it has been quite productive!! with many boxes of 20-30 year old files to go to the shredder, several bags going to e-waste, the trash barrel and recycling almost full (the trash man just came Friday 😀 ), but we’ll make it work. Whatever is left is getting priced and what doesn’t sell will get donated 🙂

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is caught up and everything is pretty tidy, but need to pull out some summer clothes. Also, please tell me why it is that ALL my favorite blouses need ironing and are in the ironing pile all at once??
  • GROCERIES & ERRANDS No grocery shopping today since it’s a holiday, but I will head into town tomorrow for a Walmart run and groceries.
  • PAPERWORK & PHONE CALLS still working on a stack of paperwork, but hope to make some serious headway this week.
  • PROJECTS, CRAFTS & PAINTINGS I have been restoring an old hope chest. Hubby sanded it down for me, uncovering 3 coats of paint (white, black and yellow) and a layer of contact paper on the outside before reaching wood. 😀 Fortunately, they never marred the inside and the cedar is in pristine condition. I did oil the inside with orange oil and have relined the cubbies with new felt on the swing shelf. Unfortunately, I forgot to take before pictures! I painted it with a primer coat followed by a coat of the same candy apple red I had left from when I painted the last chest and then 3 coats of the Milano Teal blue.
  • RECIPE RESEARCH & MENU PLANNING I have made the menu plan through mid June and am researching a few celebrity recipes (Molly Yeh and Valerie Bertinelli) for later in June.

WHAT’S ON THE DVR/TV
  • NETFLIX Finish season 10 STARGATE SG1, Army of the Dead, Looking forward to Sweet Tooth that begins on the 4th
  • DISNEY+ Mandalorian
  • CABLE All caught up on what we missed while we we’re gone and now we’ll reevaluate all the streaming services

I finished Jana DeLeon’s Frightfully Fortune. I’ve been so tired by the time I go to bed at night lately I have hardly been reading at all 🙁 though I have several titles in que to begin, just not sure which I’ll read first 😀

  • The Lost and Found Book Shop by Brenda Novak
  • While My Sister Sleeps by Barbara Delinsky

I wish I’d remembered to take before pictures, but I didn’t 🙁 The first box here I found in an antique store for $10. It was painted in the ugliest black and duck tole pattern, but I loved the shape and feel of the box. When I opened the box though I saw the most beautiful wood on the inside so I took a chance and bought it. Hubby sanded it for me and we found a nicely made box with pegwork and dovetails. After 2 coats of English Chestnut stain this is what I have 😀

In a nearby antique store on the same trip I found an OLD cedar hope chest that had been painted white, yellow and black at different times as you can see from the side of the drawer that still needs repair and hubby is working on fixing it before he sands it. I’m also going to add a knob of some sort to the drawer as it is hard to open. At first when the entire thing was white you couldn’t even tell there was a drawer there. 😀

I was able to pick it up for $60! which was an awesome deal.  With the new lock, paint and repairs we still have less than $100 in it. Most of it has been elbow grease 😀

It is difficult to find the right depths of wood cuts sometimes and he has become a champ at modifying new pieces to fit 😀 Our bedroom is done in teal and gray so I am absolutely LOVING this Milano Teal blue color (though the picture makes it look more robin egg’s blue) on this chest. It will be used solely as a blanket chest.

The inside was in beautiful condition and with a little new orange oil looks like new!

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
BBQ PORK TENDERLOINS
CHICKEN in HERB SAUCE & BALSAMIC CARROTS
BBQ PORK SANDWICHES & COLESLAW
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
LONDON BROIL NIGHT @ the EAGLES
BARNYARD BREAKFAST PIE HAMBURGER STEAKS & TATER TOTS
Y.O.Y.O.
DESSERT
CHOCOLATE CHIP SCONES and LEMON CAKE

  • AVOCADO & PICKLED RED PEPPER SALAD
  • PORK SCHNITZEL
  • GERMAN BRAISED RED CABBAGE

BLACKBERRY LEMON CURD CREAM CHEESE PIE

BLACKBERRY LEMON CURD CREAM CHEESE PIE
8 ounces cream cheese, softened at room temperature
1/4 cup sugar
1/8 teaspoon sea salt
1 LARGE egg
Juice of 1 lemon (1 1/2 tablespoon)
1 can COMSTOCK blackberry pie filling
1 cup lemon curd (jarred or FRESH made)
Prepared pie crust
whipped cream, for topping (optional)

  • Preheat oven to 400°.
  • Beat cream cheese until fluffy.
  • Add sugar, salt, lemon juice and egg, mixing until smooth and creamy.
  • Pour into prepared pie crust.
  • Bake 20 minutes.
  • Spread blackberry filling evenly over cheese mixture.
  • Bake another 20 minutes.
  • Spread with lemon curd.
  • Bake 5 minutes more.
  • Cool COMPLETELY and/or chill before serving.
  • Add a dollop of whipped cream and serve.

CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES

CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES adapted from CAFE DELITES

CHICKEN
1 LARGE egg
Juice of 1 LARGE lemon
3 cloves garlic, minced
1/2 tablespoon FRESH chopped Italian parsley
FRESH ground sea salt and black pepper
1/2 cup FINELY ground breadcrumbs
1/3 cup fresh grated Parmesan cheese
4 skinless, boneless chicken breasts
Thin mozzarella slices

VEGGIES
1 1/2 pounds baby potatoes, quartered
4-5 carrots, peeled and rustic chopped
1/2 cup butter, melted
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1/2 pound green beans, trimmed

  • Preheat oven to 400°.
  • Lightly grease a baking sheet with non-stick spray and set aside.
  • In a large bowl, whisk together the egg, lemon juice, garlic, most of the parsley, salt and pepper.
  • Dip chicken into egg mixture, cover and marinate in the refrigerator for an hour.

  • In another bowl, combine the breadcrumbs with the Parmesan cheese.
  • Dredge the egg coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat.
  • Place chicken onto the baking sheet and LIGHTLY spray chicken with cooking oil spray also.
  • Mix together the melted butter, garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  • Arrange the potatoes and carrots around the chicken in a single layer.
  • Bake in preheated oven for 20 minutes.
  • Remove baking tray from the oven and carefully flip each chicken breast.
  • Move the potatoes and carrots to one side and place the green beans around the chicken on the other side of the baking sheet.
  • Pour the remaining garlic butter over top and return to the oven for 10 minutes more, or until chicken is golden and crisp, and potatoes are cooked through.
  • Top with cheese if you choose.
  • Sprinkle with fresh chopped parsley and serve immediately.