Author: QuiltLady

HAPPY HOMEMAKER MONDAY with MENU & RECIPE LINKS week 47 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

Can you believe we are half way through November already? And that Thanksgiving is only 10 days away? Have you bought your turkey yet? On that same line of thinking we’re only 40 days from Christmas. This year sure seems to be FLYING by!

Yesterday was gorgeous and today we’re back to 100% chance of rain. The pond that was near barren just 6 weeks ago has been refilled. There was also a rock slide last Friday from all of last week’s rain that blocked the highway a few miles from our house. I believe that is supposed to reopen later today, but now they’re sating Tuesday. They originally estimate 5-600 cubic yards of debris to remove so they could repair the road. Last I heard it was now over 7,000 cubic yards so it is taking more time.

PICTURE OF SLIDE ON THIS LINK

The rest of this week is supposed to be much cooler and quite wet which is fine by me since I’ll be home and inside working.

I’d like to say last week’s appointment with the chronic care manger went well, but it didn’t even happen… I got to the receptionist to check in and was told the chronic care manager is no longer with the practice and they’ll get back to me when they get a new one. They didn’t even call to tell me the appointment had been canceled! I cannot tell you how infuriated I am with this particular medical practice.

They did get me in with the nurse practitioner o Friday and she ordered my monitor and set into works the specialty referrals I need to go back to the endocrinologist and dermatologist.

I also have a last appointment with my primary care doctor that I love and is the one leaving. I’m hoping to find out what practice she’s going to and see about transferring even though it means it’s 65 miles away. Sometimes small town living is bad… when it comes to not enough decent medical.

So once again I’m having hot water and peach yogurt while waiting for new referrals and monitors to be ordered. The delicate balance between reactive hypoglycemia and dumping syndrome is like walking a tightrope as you move through your day – EVERY day 24/7 and it is absolutely exhausting!

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m half way through deep cleaning the ledges and everything on them in the living room cathedral ceiling area. Whose bright idea was it to do those stupid decorative ledges? Probably some man that didn’t have to think about cleaning them! I’ll spend the week finishing the baseboards and cleaning door jambs and windows so I’ll be ready for the carpet cleaners next Monday.
  • GROCERIES & ERRANDS Hubby has a blood donation later today and I’ll drop him off and pick up the few groceries I need for the week. I have a blood draw on Friday, but no other errands as of now.
  • PAPERWORK & PHONE CALLS Most things are on hold this week as I do the physical labor to get ready for next week. I’ll concentrate more on this category next week.
  • RECIPE RESEARCH & MENU PLANNING Everything is planned through November and I’m working on some new recipes for December and a cookie exchange I’ll be participating in.

WHAT’S ON THE DVR/TV
  • We’re “ALMOST” caught up on everything that was on the DVR during our trip and have been trying to watch all the new episodes as appropriate.

I’ve been reading some seasonal recipe magazines and tagging the recipes I’d like to make this winter. I also started a new series called Five Island Cove by Jessie Newton, but haven’t really gotten far enough into it to say whether I like it or not. Book number one is ‘The Lighthouse’.

I’ve also been reading up on the power of comfort food. I found a few Scandinavian recipes I plan to make over the winter. They say these recipes will brighten dark days 😀 Recipes like, Apple and Cinnamon Cake, Norwegian Cream Buns, Auntie Inga’s ‘Kladdaka’ aka sticky chocolate cake and Kanelbullar aka real cinnamon buns.

I’d really like to know the history, (no pun intended) of this billboard off the highway near where we live.

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
PAN SEARED CHICKEN with MASHED POTATOES & BUTTERMILK POBLANO GRAVY
LOADED HASH BROWN POTATO SOUP
ONE POT CHEESEBURGER PASTA
COMPANY CHICKEN & BROCCOLI SUN DRIED TOMATO RISOTTO
GRILLED PIMIENTO CHEESE SANDWICHES and BOOZY CREAM OF TOMATO SOUP
HONEY ORANGE PORK CHOPS and RICE PILAF
CAST IRON MEATLOAF and BAKED POTATOES
DESSERT
APPLE PEAR CAKE

We updated the Thanksgiving menu a bit – just decided there was too much food on it so we simplified to our favorite recipes. 😀

  • GRAN’S APPLE CAKE aka HARVEST CAKE
  • PORK BELLY & CARAMELIZED PEARS

SWEET & SOUR 1000 ISLAND PORK CHOPS ~ S3 SWEET, SALTY & STICKY PORK CHOPS

S3 SWEET, SALTY & STICKY PORK CHOPS – SWEET & SOUR 1000 ISLAND PORK CHOPS adapted from With A Blast

Are these pork chops tender? Tangy? Sweet? Sour? Salty?  Nope, they are ALL these adjectives making them PERFECT!

1000 Island Tangy Pork Chops are the most delicious, tender and tangy Pork Chops around ! The  Dressing gives the chops a wonderful sweet-salty taste with a delicious stickiness.

Prep Time 10 minutes Bake Time 1 hour 30 minutes Total Time 1 hour 40 minutes

1 packet Lipton Onion Soup Mix, ground to dust
FRESH ground sea salt and black pepper
6 Pork Chops, trimmed of excess fat
2 tablespoons QUALITY Avocado Oil
1/2 cup Apricot Jam, (not chunky)
1/3 cup 1000 Island Salad Dressing
1-2 cloves garlic, minced
1 teaspoon Mustard Powder (optional)

  • Preheat oven to 350°.
  • Spray a large baking dish non-stick cooking spray.
  • Mix the soup mix with a generous amount of FRESH ground black pepper.
  • Dredge the pork chops in the soup mix.
  • Heat the oil and brown the Pork Chops on both sides.
  • Transfer the Chops to the prepared oven dish.
  • Combine the apricot jam, 1000 Island dressing, garlic and Mustard Powder (if using) in a small mixing bowl.
  • Pour over the pork chops.
  • Cover with lid .
  • Bake 1 – 1 1/2 hours or until the pork chops are tender and cooked through. Turn chops half way through the cooking time.

NOTE:

  • I list the mustard as optional because of a life threatening allergy, but am told it really makes the dish 😀
  • Tart red cherry or Pineapple jam or even orange marmalade work also for a flavor change!

MELT IN YOUR MOUTH CHICKEN PARMESAN CASSEROLE

I made this tonight with thighs and sans fried shallots, but definitely prefer it with breasts and the fried shallots. I’ll get a better picture the next time I make it with the breasts.

MELT IN YOUR MOUTH CHICKEN PARMESAN CASSEROLE adapted from The Cookin’ Chicks

serves 6
Prep Time 10 minutes
Cook Time 35 minutes
________________
Total Time 45 minutes

6 boneless, skinless chicken breasts, diced (in a pinch thighs work pretty well too)
3/4 cup QUALITY mayonnaise
1 cup shredded Parmesan cheese
FRESH ground sea salt and black pepper, to taste
1 teaspoon garlic powder
2 shallots, sliced thin
WONDRA flour for dredging

  • Preheat oven to 375°.
  • In a small bowl, whisk together the mayonnaise, 3/4 cup of the Parmesan cheese, garlic powder, FRESH ground sea salt and black pepper.
  • Place diced chicken into a greased 9×13 baking dish.
  • Spread mayonnaise mixture evenly on top of the chicken pieces.
  • Evenly sprinkle remaining Parmesan cheese on top of mayonnaise mixture.
  • Bake for 30-35 minutes.
  • While chicken is baking melt 2 tablespoons butter over medium high heat in a large skillet.
  • Dredge shallots lightly with WONDRA flour.
  • Add shallots to hot skillet, stirring regularly until crispy.
  • Remove chicken pieces from oven.
  • Serve over prepared pasta topped with homemade marinara and fried shallots.

HONEY BUTTER GARLIC PORK LOIN

There is no better was to describe this dish except DELICIOUS. It melts in your mouth and soothes your taste buds with its sweet, sour, sticky, ooey gooey sauce. Don’t mind the kitchen twine in the picture – unfortunately I thought I bought a WHOLE tenderloin, but ended up with 2 halves. 😀

HONEY BUTTER GARLIC PORK LOIN

RUB
2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2 teaspoon red chili flakes, ground fine
FRESH ground sea salt and black pepper

PORK LOIN
3 pound pork loin roast, trimmed
1 + 1/2 tablespoons avocado oil
Rub mixture from above
1/2 cup beef or chicken broth
1/2 cup water

  • Pat pork DRY.
  • Combine 1 tablespoon of oil with rub ingredients.
  • Rub mixture into the meat, completely coating.
  • Heat remaining 1/2 tablespoon of oil in a large pan or skillet over medium heat.
  • Quickly sear pork all over until golden browned, rotating the pork around to avoid spices burning.
  • Place seared/browned seasoned pork in a roasting pan.
  • Preheat oven to 350°.
  • Prepare sauce, as above.
  • Reserve 1/2 cup sauce for basting.
  • Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • Cover with foil and roast for 20 minutes.
  • Baste with half of the reserved sauce and continue roasting, uncovered, for another 15 minutes. 

  • Baste again and roast another 10-15 minutes, until a meat thermometer registers 14
  • Transfer pork onto serving plate and baste with pan juices.
  • Tent loosely with foil and let rest for 10-15 minutes.

HONEY GARLIC BUTTER SAUCE
1/2 cup QUALITY honey
1/2 cup unsalted butter
6 cloves garlic, FINELY minced or mashed
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice apple cider vinegar

  • Melt butter in the same pan the pork was seared in in while scraping up any leftover bits in the pan.
  • Add garlic and sauté for 1 minute until fragrant.
  • Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
  • Add FRESH ground sea salt and black pepper to taste.

1/4 cup water
1/4 cup chicken stock
4 teaspoons cornstarch

  • Scrape up any browned bits leftover in the pan blending them with the pan juices.
  • Pour juices into a saucepan.
  • Whisk in cornstarch, stock and water mixture and bring to a simmer.
  • Add another 1/4 cup if needed, until reaching a honey-like consistency.
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTE:

  • Homemade bone broth is the MOST flavorful!
  • Sauce will thicken as it cools.


HOT ITALIAN SANDWICHES

HOT ITALIAN SANDWICHES
1 package King’s Hawaiian sweet rolls
1/2 cup QUALITY mayonnaise
2 tablespoons Classico tomato pesto
6 slices provolone cheese
6 slices Tavern ham
6 slices Hard Salami
6 slices oven roasted turkey
6 slices Pastrami
1 cup giardiniera, chopped small
1/2 cup shredded Parmesan cheese
1 cup FRESH basil leaves
1/2 SMALL red onion, sliced thin
1/4 cup River House Parmesan Herb dressing (or a zesty Italian)
Pepperoncinis, garnish
Giardiniera, garnish

  • Preheat oven to 350.
  • Slice the rolls horizontally in half.
  • Lightly spray a 11×7 baking dish with non-stick cooking spray.
  • Whisk together the mayonnaise and pesto until well blended.
  • Spread mayonnaise mixture over the cut rolls.
  • Place roll bottoms in baking dish.
  • Layer the provolone cheese followed by the meats in an even layer.
  • Add basil in a single layer followed by the red onion slices and giardiniera.
  • Sprinkle with Parmesan cheese.
  • Place roll tops over the ingredients.
  • Gently press to flatten.
  • Bake 10 minutes.
  • Remove from oven and and brush with dressing.
  • Bake another 5 minutes.
  • Cool slightly before slicing.
  • Serve with pepperoncinis and giardiniera.

TUNA TARRAGON

TUNA TARRAGON

1 tablespoon salt
5 cups small shell pasta*
1 1/4 cups penne pasta*
1 cup egg noodles*
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL
1 1/2 cups sweet pickles with their juice
1 3/4 cups Duke’s mayonnaise
1 cup celery, diced
1/2 cup sour cream
2 tablespoons apple cider vinegar
1 1/2 tablespoons dried tarragon leaves
FRESH ground sea salt and black pepper
chopped red onion
chopped tomatoes

  • Bring a LARGE pot of salted water to a rolling boil.
  • Add all of your pastas and cook for about 8-10 minutes until al dente.
  • Drain pasta and cool by running cold water over pasta in strainer.
  • Drain pasta completely and immediately coat with canola oil to prevent sticking.
  • Drain pickles, reserving juice and chop pickles.
  • Drain tuna completely and use a fork to break apart into flakes.
  • Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
  • Fold in tuna and pickles into dressing.
  • Combine the dressing and cooked pasta, mixing thoroughly.
  • ALLOW SALAD TO MARINATE FOR 8 HOURS!
  • Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix

ORIGINALLY posted 9-16-2017 but needed a serious updated picture!

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BEEF STROGANOFF on a BUDGET

When I was a kid I was served beef stroganoff on a fairly regular basis. NO ONE told me it was the middle class version of stretching a dollar. It was pretty good in my opinion, but I was a kid, what did I know? 😀

When I grew up and read the recipe in a “real” cookbook, I was amazed to find that it wasn’t actually made with ground beef LOL 😀

Taking the budget a step farther, my folks used canned mushrooms. I didn’t even know what a FRESH mushroom was until many years later. I will tell you I have NEVER EVER liked canned mushrooms. They also used them in chop suey YUCK!!!!! They also used dehydrated onion and garlic.

This version with REAL veggies and a QUALITY ground beef is really good though. It may not be a great picture, but the flavor made up for it.

BEEF STROGANOFF on a BUDGET
3/4-1 pound QUALITY ground beef
1 cup sliced FRESH mushrooms
1 LARGE shallot, FINELY chopped
1 clove garlic, minced
1 + 3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1 cup milk
FRESH ground sea salt and black pepper to taste
1 cup sour cream
3 cups prepared egg noodles
1/2 cup chopped parsley

  • In a large skillet brown the ground beef until crumbly.
  • Drain off excess fat and set aside for the moment.
  • Melt 1 tablespoon butterin the same skillet.
  • Add shallots, garlic and mushrooms, sauteing until soft.
  • Remove veggies with a slotted spoon adding to the meat.
  • Melt the remaining butter in skillet.
  • Whisk in flour salt and pepper, whisking until golden.
  • Remove from heat and whisk in milk.
  • Add meat and veggies back into skillet.
  • Return to heat, reduce heat and cook, constantly stirring until smooth and slightly thickened.
  • Fold in sour cream, prepared egg noodles and parsley.
  • Serve immediately.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 46 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

Did you remember to set your clocks back? I did, but my body didn’t get the message so I was WIDE awake at 5AM on a Sunday! Oh well, I got a lot done and was happy for the extra time. 😀

I’m anxious to jump into some normalcy and begin this holiday season! I started with our local Harvest craft fair last Saturday and did a bunch of Christmas shopping while supporting local artists. The Christmas holiday fair is in a month and I will support it also. Entry into both fairs is canned goods for the food drive which I highly support.

I also have everything gift wrapped to date which is such a relief to be ahead of the game. I even have the Christmas cards started 😀

While we didn’t have “luck” on finding a new project home this trip YET I’m a believer in things happening for a reason and know what is supposed to be will be in time so I’m okay with it. It is prompting me to spend the winter sorting and planning a HUGE garage sale for spring to downsize when I know things will work out better. I’m hoping by then we have entered the endemic phase of this pandemic and to find a bit of normalcy in the world around us.

The Pacific North West in November and it’s raining, imagine that LOL We’re supposed to be in the 50’s with low in the 40’s all week along with more rain. We needed the rain so bad that I don’t even mind! I love that all the flannel and layers are back with my comfy UGGs.

Hot water and black cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry to do today and tomorrow and then will begin a DEEP CLEAN from the ceiling down later this week. And by deep clean I mean EVERY light fixture globe, everything on the “decorative” ledges above the living room, the tops of the cupboards etc… I want to get it all done before they come to clean the carpets on the 22nd.
  • GROCERIES & ERRANDS I have an appointment with the Chronic Care manager FINALLY on Tuesday and the eye doctor on Wednesday. Between being in town on those 2 days I’ll get ALL the errands done. Hubby has a follow up with his doctor Friday afternoon that I need to cancel since the doctor actually called us last Friday afternoon. I also received a letter saying my primary doctor is leaving the area for an area to our north. I have an appointment with her later this month, but I’m going to try and move it up so I can get all my referrals and prescriptions handled. Poor timing for the whole meter fiasco getting handled. I’m hoping whatever practice she’s moving to will take some of her patients – I’ll make the hour drive to stay with her.
  • PAPERWORK & PHONE CALLS I need to get follow up referrals from the primary doctor for the dermatologist and endocrinologist. This was already on the to do list when I received the letter (which was dated 10/25, but not postmarked until 11/4) on Saturday. The practice she’s leaving was on my S**T list already for not meeting my needs as a patient and she was the only saving grace for it. So, I have no regrets leaving them behind by hopefully following her to her new practice or finding another doctor in the area. The jury is still out on the chronic care manager as I have yet to meet her.
  • RECIPE RESEARCH & MENU PLANNING Everything is planned through Thanksgiving so I’m taking a rest, despite collecting a few new recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX Season 2 Locke & Key
  • CABLE I finished all the Halloween Baking shows and arm beginning on the Holiday ones 😀 I also got caught up on most of the prime time shows from when we were traveling. Oh and Hallmark Christmas movies have begun 😀

I’m working on Kristen Proby’s book #3 Serendipity: A Bayou Magic Novel, but I keep falling asleep before I get but a few paragraphs in.


Hubby and I were both getting a little cabin fever from the recent rain storms so took a drive to a neighboring town and had lunch at a favorite old haunt and did a little antiquing. It was cold, but so good to get out and I actually took a few new pictures.

Buster’s Main Street Cafe where we went is too small and unable to operate under current COVID restrictions, but we were happy to find that several of the downtown businesses have banded together with a local Brewery, Covered Bridge Brewing and are able to still function and stay in business. They deliver your food directly to you at the brewery who in turn serves your drinks and is large enough to have tables that meet the social distancing requirements.

It’s a cute little town and actually has a fun history dating back to the filming of Buster Keaton’s The General in 1926 and John Belushi’s Animal House parade scene down Main Street in 1978. Cottage Grove is also home to many working covered bridges and a go to spot when people are visiting. The covered bridge below is actually only a mile and half from the house and one of my favorites that we use quite often.

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
MEATBALLS & PASTA with SALAD
LOADED HASHBROWN POTATO SOUP & BISCUITS
TUNA TARRAGON
S3 PORK CHOPS & VEGGIE
PAPRIKA RUBBED CHICKEN & RICE PILAF
RED CABBAGE SALAD
PAN SEARED CHICKEN with MASHED POTATOES & BUTTERMILK POBLANO GRAVY
DESSERT
CARAMEL MACCHIATO CUPCAKES

  • BEEF STROGANOFF on a BUDGET
  • HONEY BUTTER GARLIC PORK LOIN
  • MELT IN YOUR MOUTH CHICKEN PARMESAN

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS
1 slice sourdough sandwich bread
2 pounds QUALITY ground beef
1 LARGE egg, lightly beaten
1-2 cloves garlic, smashed
FRESH ground sea salt and black pepper
2+ tablespoons avocado oil
2 cups enchilada sauce (see recipe below)
1 cup shredded cheddar cheese

  • Pulse bread into fine crumbs.
  • Combine bread crumbs, ground beef, egg, garlic, salt and pepper until well mixed.
  • Shape into small balls.
  • Heat oil in cast iron skillet over medium heat.
  • Work in batches searing the meatballs quickly, but not cooking all the way through.
  • After they are all seared add the enchilada sauce to the pan and nestle meatballs into the sauce.
  • Simmer sauce and meatballs 10 minutes over low heat.
  • Top with grated cheese and serve with re-fried beans and rice.

SAUCE
2 tablespoons avocado oil
1 LARGE yellow onion, sliced thin
6 dried Ancho chiles, stems and seeds removed
6 dried California chiles, stems and seeds removed
6 dried Guajillo chiles, stems and seeds removed
2-3 Arbol chiles, stems and seeds removed (optional – these chiles bring more heat)
3 cloves garlic, minced
FRESH ground sea salt and black pepper
5 cups homemade chicken bone broth
28 ounce can crushed tomatoes

  • Heat oil in large sauce pan over medium heat.
  • Add onion slices, sauteing until beginning to caramelize.
  • Add chiles.
  • Add garlic, sauteing 1 minute more until fragrant.
  • Season with salt and pepper.
  • Add chicken stock and tomatoes. Bring to a SLOW boil.
  • Turn off heat, cover and let chiles steep 20-30 minutes.
  • After steeping time, use an immersion blender to make smooth.
  • Bring to a SLOW boil again.
  • Adjust seasoning to taste.
  • Add a bit more chicken stock if sauce is too thick.

RE-FRIED BEANS
2 1/2 cups pinto beans
1 small onion, FINELY chopped
4 tablespoons bacon grease
4 tablespoons butter
1 teaspoon each FRESH ground sea salt and black pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

  • Preheat oven to 350°.
  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese.
  • Bake 20 minutes.

TEX MEX RICE
1 MEDIUM yellow onion, FINELY diced
1 tablespoon avocado oil
1 tablespoon QUALITY tomato paste
FRESH ground sea salt and black pepper
2 cups jasmine rice
2 garlic cloves, minced
1 small can chopped green chiles, drained
4 cups homemade bone broth
1 teaspoon Pampered Chef TexMex Chipotle South Western spice
1/2 cup FRESH chopped cilantro
1 LARGE bunch green onions, minced
Juice of 1 LARGE lime

  • Heat the oil in a sauce pot over medium heat.
  • Add diced yellow onion, sauteing 3-4 minutes, but not browning.
  • Add tomato paste, salt, pepper and Tex Mex spice, cooking 2-3 minutes more.
  • Add the rice and garlic, cooking 2-3 minutes more.
  • Add the green chiles and chicken broth. Increase heat to high and bring to a SLOW boil.
  • Reduce heat to low and cover, simmering 15-20 minutes until rice is tender and all the liquid is absorbed.
  • Fold in the cilantro, lime juice and green onions.

CHAT TIME


There has been so much going on for so long that I haven’t taken the time to JUST BREATHE. The trip we just finished made me realize how much I need to TAKE the time to catch up with myself instead of the world. 😀

I have finally finished all the laundry and gotten everything put away as well as cleared off my desk. I have a bit more paperwork to get through and some appointments to set up, but that aspect is under control.

As soon as all the Halloween candy was handed out I was ready to move on! And move on to Christmas even though we haven’t had Thanksgiving yet!

I’m not actually decorating yet, BUT I do have MOST of the Christmas presents not only bought, but wrapped too. I will finish up at the local craft fair this weekend and I have a couple shipments coming from Amazon for oddly specific items. I also have the Christmas card envelopes started with the return addresses and stamps.

I did pick up the turkeys yesterday at the grocery store since I had some awesome coupons as well as the necessary staples for the munchkin baking day.

ROASTED TOMATILLO CHILI

ROASTED TOMATILLO CHILI
10 tomatillos
1 jalapeno
2 tablespoons avocado oil
1 SMALL red pepper, diced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper
2 teaspoons dried Mexican oregano
2 teaspoons red chile flakes
3 cups homemade chicken bone broth
1 can black beans, drained and rinsed
1 can small great northern (Navy) beans, drained and rinsed
1 can diced fire roasted tomatoes
1/2 cup chopped FRESH cilantro
2 cups chopped rotisserie chicken OR 2 cups diced cooked tri-tip pieces OR crumbled cooked ground beef
sour cream, garnish
grated cheddar cheese, garnish

  • Preheat oven to 425°.
  • Peel papers from tomatillos and wash well.
  • Wash jalapeno halve and seed if preferred.
  • Arrange tomatillos and jalapeno on baking sheet.
  • Roast 15-20 minutes until tomatillos burst and brown.
  • Remove from oven and cool.

 

  • Heat avocado oil in soup pot over medium heat.
  • Sweat onions, red pepper, garlic and spices 5-7 minutes.
  • Chop tomatillos and jalapeno. Add them to soup pot.
  • Simmer 10-15 minutes.
  • Add chosen meat pieces.
  • Add stock, tomatoes and drained beans. Simmer 20-30 minutes more.
  • Fold in cilantro.
  • Serve with sour cream and grated cheese.

PISTACHIO CRUSTED ROCKFISH or HALIBUT

PISTACHIO CRUSTED ROCKFISH or HALIBUT
1/2 cup roasted pistachios
1 shallot, minced
1/2 teaspoon sugar
FRESH ground black pepper
2 tablespoons FINE breadcrumbs
1 tablespoon unsalted butter, melted
1 tablespoon lemon zest
Juice of 1 LARGE lemon
4 skinless halibut fillets (or white fish of choice like a rockfish)

  • Preheat oven to 400°.
  • Coarsely chop pistachios, shallots, black pepper and sugar in a small food processor.
  • Add breadcrumbs, butter and lemon zest pulsing JUST until combined, but before it becomes paste.
  • Season to taste with additional FRESH ground salt and pepper.
  • Line a baking sheet with greased parchment paper or SILPAT.
  • Dip fish in lemon juice and shake off excess.
  • Gently pat pistachio mixture onto each fillet arranging in a single layer on the baking sheet.
  • Bake 8-10 minutes until center is cooked and fish is opaque and flaky.