Author: QuiltLady

ONION SALISBURY STEAK

SALISBURY STEAK adapted adapted from the Pioneer Woman, Ree Drummond
1 1/2 pounds lean ground beef
1/2-1 pound FRESH mushrooms, sliced
1/2 cup seasoned breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon creamy horseradish
2 tablespoons jalapeno ketchup
1 packet LIPTON French onion soup mix
FRESH ground sea salt and black pepper, to taste
1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1/4 cup cream sherry
1 1/2 cups beef broth
FRESH parsley leaves as garnish

  • Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined.
  • Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
  • Place a HEAVY skillet (preferably cast iron) over medium high heat and add the butter.
  • Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.
  • Add oil and more butter if necessary.
  • Fry the patties about 5 minutes per side until no longer pink in the middle.
  • Remove from the skillet and pour off all but 2 tablespoons of the grease.
  • Sprinkle the flour remaining grease and let cook for a minute.
  • Remove the skillet from the heat and deglaze with the sherry, scraping up all the little bits from the bottom to release all the flavor.
  • Return to the heat and add the beef broth, remaining ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.
  • Taste and adjust the seasoning as needed.
  • Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.
  • Remove the skillet from the heat.
  • Return the patties to the gravy, spooning a little gravy over each.
  • Garnish with the parsley.

 

HAPPY HOMEMAKER MONDAY with MENU PLANS week 13 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

I hope you all had a great week and are ready to start this first true week of spring after recovering from the spring forward time change. I ended up in Urgent Care last Monday and have been down the majority of the week. I’ve yet to completely recover from Strep throat and looks like I may end up on a second round of antibiotics and steroids due to my compromised immunity, but compared to this time last week. I’m so much better! I’m jumping right in here with the categories.

Mornings have been overcast and really foggy (typical for this time of year), but the sunsets have been really gorgeous.

The rain we were supposed to get this week stalled out somewhere and looks like we’ll be stalled in the holding pattern of cloudy, foggy and the occasional afternoon sunshine in the mid 50’s. Low’s are still in the mid to high 30’s. So comfy Levis it is with a layered tank and flannel it is 😀

Theraflu and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I didn’t do a thing last week to speak of and don’t feel much like it this week either, but will force myself to get a few things done, at least the laundry, bathroom and kitchen.
  • GROCERIES & ERRANDS I’ll head to town on Wednesday to do grocery shopping and have a pedicure on Friday. Hubby has a couple of appointments on Friday also.
  • RECIPE RESEARCH & MENU PLANNING I’ve been sticking to the menu pretty well. 😀 I’m also planned a couple weeks out.

WHAT’S ON THE DVR/TV
  • NETFLIX Did you hear about the Morgan’s? with Sarah Jessica Parker and Hugh Grant
  • REDBOX American Underdog & The King’s Man
  • PRIME First Target
  • PEACOCOK Marry Me with Jennifer Lopez and Owen Wilson & Cheers Reruns
  • CABLE I got caught up on the DVR while I was down last week.

I finished my book, but just haven’t felt well enough to start a new one so have only leafed through a few cooking magazines.

It’s that time of year when you turn the sprinklers back on to get things adjusted, start watering flowers and ready to go for the garden. Lo and behold once again the same old leaks, front AND back yards both are making an appearance! Hubby and the gardener are working to fix the leaks once and for all! Looks like the front yard is fixed, but they still need a couple parts to finish. The backyard is only temporarily fixed, but at least it’s not creating a pool right now, only a tiny puddle. Hubby is going to go see about parts later today.

The stray kitties that adopted us are trying to stay incognito. Best I can tell they are from the litter of 5 or 6 that the people up the street had last year. Unfortunately, they are not responsible people and the cats have been left to roam the neighborhood fending for themselves. That said, they are GREAT mousers! I couldn’t get a picture, but saw Sonny chasing one on the patio last week and he caught it! I’m so glad he doesn’t leave them on the door mat!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN AMAZU & PEROGIES
CHICKEN NEW ORLEANS & CAULIFLOWER RICE
BARBACOA BURRITO BOWLS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SHRIMP SALAD with LIME DRESSING
PAN SEARED CHICKEN with SHERRY PAN SAUCE & POTATO BALLS
CREOLE CHICKEN & RICE
DESSERT
GRASSHOPPER CHEESECAKE SQUARES

  • ONION SALISBURY STEAK
  • FIG NEWTON CRISP
  • CHEESY MANGO SHEET PAN CHICKEN
  • LEMON GARLIC PEPPER CHICKEN
  • MEATBALL POTATO GRATIN

LEMON HERB BAKED SALMON

LEMON HERB BAKED SALMON

2 pound boneless salmon (preferably 1 inch thick) – skin on or off, wild caught if possible (or fillets)
5 sprigs FRESH chopped tarragon or thyme rosemary
2 small lemons, 1 cut into thin slices, the other juiced
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
4 cloves garlic, minced
Chopped green onions or parsley for garnish
Lemon slices for garnish

  • Let salmon stand at room temperature for 10 minutes.
  • Preheat oven to 375.
  • Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  • Lightly coat the foil with baking spay.
  • Arrange half the lemon slices in the center of the foil.
  • Top lemon slices with half the chopped herbs.
  • Drizzle the salmon with avocado oil and generously season with FRESH ground sea salt and black pepper. Gently rub the oil and seasonings into the fillets.
  • Lay salmon over sliced lemons and herbs. If using fillets, nestle them closely together.
  • Scatter the remaining herbs and lemon slices on top of the salmon.
  • Scatter the garlic over the top.
  • Pour lemon juice over top.
  • Fold the sides of the aluminum foil up and over the top completely enclosing the salmon, but tenting the foil a bit.
Bake 15-20 minutes or until the salmon is almost completely cooked through at the thickest part and it flakes easily.
  • Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered, but be careful of hot steam.
  • Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes – WATCH CLOSELY SO IT DOES NOT BURN.
  • Sprinkle with additional fresh herbs and top with a squeeze of lemon.

PASTEL DEVILED EGGS

PASTEL DEVILED EGGS

This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

EGGS
12 LARGE eggs

  • Place eggs in a large saucepan and cover with cold water.
  • Set pan over medium-high heat and bring water to a boil.
  • Turn off heat, cover pan with a lid and let sit for 12 minutes.
  • Drain and rinse eggs under cold water.

FILLING
1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

  • Peel shells off of the eggs.
  • Cut eggs in half lengthwise and scoop out yolks into a bowl.
  • Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
  • Stir in minced pickles and then season with salt and pepper.
  • Place the mixture in a large ziplock bag. Set aside.

DYE
6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring* SEE NOTE

  • Stir desired color of food coloring into cups of water.
  • Add the vinegar to the colored water.
  • Gently place boiled and peeled eggs into the cups.
  • Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
  • While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
  • Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
  • Pat dry with additional paper towels.
  • Cut the tip off of the ziplock bag, your DIY piping bag and fill the egg halfs with the prepared egg mixture.
  • Garnish as desired with paprika, creamed horseradish or a favorite spicy mustard.

NOTE: You can use “regular” food coloring, but gel makes a cleaner consistent color.

BACON GREEN BEANS

BACON GREEN BEANS

Total: 40 minutes Active: 10 minutes Yield: 6 servings

1 pound green beans, trimmed
3 slices bacon, diced
2 tablespoons bacon grease
2 cloves garlic, minced
1 large onion, SMALL chopped
1 cup chicken broth, plus more as needed
1/3 – 1/2 cup chopped mini red bell pepper
FRESH ground sea salt and black pepper

  • Cooked bacon JUST until crisp. Remove with a slotted spoon to drain on paper towels. Reserve 2 tablespoons of bacon grease. If you don’t have 2 tablespoons supplement with salted butter.
  • Add garlic and onions, cooking for 1-2 minutes.
  • Add the green beans and cook 1 minute until the beans turn bright green.
  • Add chicken broth, chopped red pepper, salt and pepper to taste.
  • Reduce heat to low and cover, leaving the lid cracked to allow steam to escape.
  • Cook 20-30 minutes until the liquid evaporates and the beans are fairly soft, yet still tender crisp. You may need to add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.
  • Stir in bacon pieces.
  • Serve immediately.

ALL DAY MEATBALLS with CHERRY SAUCE or WHISKEY SOUR JELLY SAUCE

If you are anything like me, you have a drawer or even a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I originally started making this recipe (and posted it too) about 15 years ago. I haven’t made many changes since that initial time – it’s just that good!

While I usually keep the combination of ingredients, spices and seasonings somewhat intact, I do make changes to those recipes to make them more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box that I have no idea where they actually originated, but one looks like a page from an old, and I mean OLD magazine and the other is handwritten. I have them stapled together with a note to combine them together.

I’m like that – whatever works for my family. I had a girlfriend in college who loved fashion but was on such a strict budget there wasn’t room for the things she eyed the most. I remember Julie borrowing a fancy designer dress from a Joann, a girlfriend of ours for an event and then later that night she took it apart, made a pattern and made her own dress before putting Joann’s dress back together. To my knowledge Joann never knew. Now I can’t do that with recipes literally, but I do do it in my mind while I’m reading the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I feel like an archaeologist unearthing pieces to make a whole from.

This is one of our particularly favorites recipes from my archaeology days of recipe hunting. It’s also versatile in that you can easily change the sauce to whatever your tastebuds crave that day whether it’s one of the ones I have listed or one you make up to fit your family. Serve it with salad, in a pasta dish or even on a sandwich!

ALL DAY MEATBALLS
1 pound ground beef
1 pound ground pork
3/4 cup quick cooking oats
1/4 cup Panko read crumbs
1/2 cup WHOLE milk
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
FRESH ground tricolor pepper, to taste
1 small Vidalia onion, chopped fine
2 LARGE eggs

  • In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.
  • Crumble the beef over top and then mix in well.
  • Shape into 1-2 inch balls.
  • Place in slow cooker.
  • Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.
  • Cover and cook on low for 6-7 hours or until the meat is no longer pink.

CHERRY SAUCE
3 tablespoons QUALITY vinegar
1 teaspoon Worcestershire sauce
1/4 cup tart cherry jam (or jam flavor of choice)
1/4 cup brown sugar
1 1/2 cup jalapeno ketchup

  • Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar

NOTE: Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.

WHISKEY SOUR JELLY SAUCE
3 limes, juiced (6 tablespoons)
2 lemons, juiced (6 tablespoons)
1 orange, sliced, rind removed, each slice quartered
2 cups sugar
1 1/2 cups water
1/4 cup bourbon
3 ounces liquid pectin (1/2 of a foil pouch)
1/4 cup maraschino cherries, quartered

  • In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.
  • Bring to a FULL rolling boil, boiling hard for a full minute, stirring constantly.
  • Quickly stir in pectin.
  • Return to boil, boiling hard for a full minute more, stirring constantly.
  • Fold in oranges slices and cherry pieces.
  • Pour over meatballs before serving.

NOTE – Make a LARGE batch of sauce and use it for pretty gifts. Add an orange slice and maraschino cherry before ladle into sterilized jars. Water bath to seal.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 12 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

I hope you are all doing better than I am this morning. The weather has been so unpredictable and I know that’s why I now have a sore throat and ear ache 🙁 It started Saturday afternoon as a sinus headache, but by the time I woke up Sunday it was full blown misery. I immediately started on Theraflu and Emergen-C along with a hot shower and felt better for awhile. I stayed in yesterday and will again today, but I think I caught it in time.

Saturday night’s low was 29° and tomorrow’s high is supposed to be 75° for a single day before it drops back into the 40’s for the rest of the week… no wonder I’m sick!

So today is a yoga pants day! 😀 And I’m not complaining about that.

Hot water and peach yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Despite not feeling well, I was able to get the laundry done and will do a deep clean on the kitchen and vacuum in a few days when I feel more energetic.
  • GROCERIES & ERRANDS Fortunately I don’t need much until later in the week so won’t worry about any of this until I feel better. Honestly, I’m back to the point of trying to stay completely home. They have lifted the mask mandates here and I’ve heard they’re not even counting COVID cases because they don’t think it matters so I’m afraid that there might be an issue in the next couple weeks and am laying low to avoid it with being immunocompromised 🙁
  • PAPERWORK, PHONE CALLS & PROJECTS I have a list to accomplish, but will wait until my throat and voice are better.
  • RECIPE RESEARCH & MENU PLANNING I’m good through the end of the month, but am sorting through for some spring like recipes in April.

WHAT’S ON THE DVR/TV
  • NETFLIX This has been our channel of choice this past week as we are not basketball fans and March Madness has taken over. We watched the sweetest movie, Rescued by Ruby and the Adam Project with Ryan Reynolds – he’s so funny in a sarcastic way 😀 We also watched Against the Ice which was quite good and then we finished with The Good Cop starring Tony Danza, but are sorry it only made one season 🙁
  • CABLE Spring Baking Championships, Tournament of Champions, Junior Masterchef – I absolutely adore the kids! I have a couple Hallmark movies to finish catching up on and FIXER UPPER episodes

I’m reading Return to Sender by Jennifer Peel

Saturday before I started feeling poorly there was a small break in the rain that we thought was going to last longer so we took a drive, but the rain that had ended and turned to pure sunshine returned with a vengeance. I did get a few good shots though. We even found a few things we’d never seen before.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN AMASU
HAM and BROCCOLI BAKE
CHICKEN NEW ORLEANS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SHEET PAN CHEESY CHICKEN
PIMIENTO CHEESEBURGERS
BLACKENED ORANGE ROUGHY & BACON GREEN BEANS
DESSERT
GRASSHOPPER CHEESECAKE SQUARES

BAKED TOMATOES with PARMESAN BROCCOLI STUFFING

BAKED TOMATOES with PARMESAN BROCCOLI STUFFING Serves 4

4 LARGE tomatoes
2 cups minced broccoli florets
¼ cup FINELY shredded mozzarella cheese
3 tablespoons Parmesan cheese
3 cloves garlic, minced
2 tablespoons FINELY minced onion
2 tablespoons chopped FRESH basil
Juice from 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 400°.
  • Cut tomatoes in half crosswise.
  • Using a spoon, scoop out pulp.
  • Chop tomato pulp, place in medium bowl and add broccoli, cheeses, garlic, onion, basil, lemon juice, salt and pepper.
  • Arrange tomato halves, cut sides up, on baking sheet. Sprinkle with salt then evenly fill with stuffing mixture.
  • Bake 15 minutes or until tomatoes are tender and heated through.

NOTES & HINTS:

  • Tomatoes can be assembled a day ahead, covered and stored on a baking sheet in refrigerator.
  • A grapefruit spoon with serrated edges works well for cleaning out the tomatoes from their pulp.

PORCUPINE MEATBALLS

PORCUPINE MEATBALLS 4-6 servings

This is a super simple weeknight meal – it can even be prepared in advance and be all the better for it as the flavors meld to make deep and rich sauce!

So why are they called “PORCUPINE”? As the meatballs bake in the incredible sauce and the rice bakes it plumps up and starts sticking out the sides just like porcupine quills. 😀

1 pound QUALITY 80/20 ground beef
1 LARGE egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped FRESH parsley
1 teaspoon Italian seasoning
2 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper, to taste
2 tablespoons avocado oil
One 28-ounce can tomato puree
1/4 cup jalapeno ketchup

  • Preheat the oven to 350°.
  • Use your hands to mix together the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, half the garlic, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined.
  • Roll the meat mixture into 24 golf ball sized meatballs.
  • Heat the avocado oil in an oven-proof skillet over medium high heat.
    Once shimmering, add the meatballs and cooking 1-2 minutes  on each side until lightly browned all over.
  • Reduce the heat to medium.
  • Whisk together the tomato puree, ketchup, remaining Italian seasoning, remaining garlic, FRESH ground sea salt and pepper to taste.
  • Stir into pan, simmering until the  sauce is WELL combined and meatballs are WELL coated.
  • Cover tightly and transfer to the oven.
  • Bake 45-60 minutes until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly.
  • Garnish with more chopped parsley and serve.

PINEAPPLE PEACH BREAD PUDDING

PINEAPPLE PEACH BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite. 

😀 You can serve it with or without caramel sauce and ice cream 😀

8 cups bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar
1 SMALL can pineapple, WELL drained
1 1/2 cups FRESH peaches, peeled, pitted and diced *(see note)
½ cups chopped pecans
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned peaches or even frozen peaches. If using canned peaches be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and the drain well.

ZESTY CREAMED CHICKEN

There is almost no prep time for this recipe, it is so so versatile and the slow cooker actually does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. It’s one of our favorite weeknight recipes.

ZESTY CREAMED CHICKEN

1.5 pounds chicken breast, boneless and skinless
2-3 cloves garlic, minced
1 can cream of chicken soup** (see notes)
¾ cup chicken stock
¼ cup Philadelphia cream cheese
¼ cup butter
1 packet Good Seasons Italian dressing mix
Prepared pasta, jasmine rice or mashed potatoes for serving
chopped herbs, for garnish

  • Spray the inside of the crockpot with non stick cooking spray.
  • Add the chicken breasts in a single layer if possible.
  • Soften the butter and cream cheese in the microwave for 30 seconds at a time until melted enough to stir together smoothly.
  • Whisk in the undiluted cream of chicken soup, Italian dressing mix, minced garlic and chicken stock until well mixed.
  • Pour over the chicken breasts.
  • Turn chicken breast to coat in sauce.
  • Cover and cook on low for 6 to 8 hours.
  • Shred chicken into sauce using 2 forks.
  • Serve the chicken over pasta, jasmine rice or mashed potatoes

NOTES**

  • Cream of just about any flavor (celery, nacho cheese, mushroom, etc…) works with this recipe.
  • You can substitute white wine for the chicken broth.
  • You can also substitute a flavored cream cheese.

HAPPY HOMEMAKER MONDAY WITH MENU & RECIPE LINKS week 11 of 2022

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

Did you remember to change your clocks? Changing the clocks (as much of a pain as it is) always makes me feel like spring has sprung. At least we’re an hour closer 😀 That said, I sure wish they’d stop. I don’t even care which time they pick – standard or daylight savings – just pick one and stay with it!!!!!

We had a BIG storm blow in on Saturday with wind so bad it literally pulled my yard stakes out of the barrels, had the wind chimes tangling and being more noisy than I have ever heard and the flag was blowing straight up! It’s supposed to be raining most of this week, but also be a tad bit warmer so that’s okay too. Day times should be in the high 40’s to low 50’s and night times are supposed to be in the high 30’s.

My prayers and thoughts are with Ukraine as I pray for a peaceful ending to this war. I also applaud all those that are able to help in any way they can.

Hot water and cherry yogurt this morning

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m in spring cleaning mode, but the weather just won’t cooperate! For now I’ll settle for getting the bedding and laundry done.
  • GROCERIES & ERRANDS These will wait until I head to town later in the week. Fortunately, I don’t need much. 😀
  • PROJECTS We’ve done several remodel rehab renovations and the one thing I can say is they are ALWAYS entities in and of their own! There are no two alike and they are ALL fraught with their own issues. But plumbing is by far always the worst part of each one. I wish this was because of a remodel. Fortunately, even as bad as this mess was we have a water alarm under the kitchen sink that went off. Otherwise it would have been 100% worse waking up to it this morning. The part that ALWAYS ticks me off is that the part that fails is usually an inexpensive part in the middle of a line. In this case it was the connector in the middle of the faucet sprayer hose. It had been fixed once before, but has always been the weak link in this model particularly according to the plumbing expert at Home Depot. 🙁
  • RECIPE RESEARCH & MENU PLANNING I’m up to date through March and am starting to look to more spring like recipes for April. The Eagles asked me to make a fruity dessert for their end of the month brunch and I’ve been working up a new recipe for that. Peach Pineapple Pear Bread Pudding 😀 or maybe a Blueberry Cream Cheese – we’ll just have to see 😀

WHAT’S ON THE DVR/TV
  • NETFLIX We’re watching old Cheers reruns at night before sleep
  • PRIME 🙁 We finished Mrs. Maisel on Friday night. Even with only getting 2 episodes a week, the month went by quickly and now sadly we have to wait until December for the next season.
  • CABLE We’ve been watching old movies from the 50’s. I love seeing things from before I was born. This weekend we saw Rio Grande with John Wayne, Dean Martin, Walter Brennan and Angie Dickinson

I just started RETURN TO SENDER by Jennifer Peel, a new to me author. While I just began it I thinking she is going to be a good change of pace for me.

I have to add this funny, because it’s so so true! I’m getting a 4th booming on my Christmas Cacti too 😀

The spring flowers are trying to make an appearance, but winter keeps rearing its ugly head too. I can’t wait for some consistent warmth and be able to plant some seeds and ground cover in the planter areas.

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
LEMON HERB BAKED SALMON
ZESTY ANGEL CHICKEN
SALISBURY STEAK, SCALLOPED POTATOES & GREEN BEANS
 MEATBALL  POTATO GRATIN
PASTEL AZTECA with SALSA VERDE
PORK CHOPS with TOMATOES
CHICKEN RAMEN IN SHOYU BROTH
DESSERT
GRANNY’S APPLE CRISP & PEACH BREAD PUDDING TEST RUN

  • BLONDE BEEF STEW
  • PORCUPINE MEATBALLS