Author: QuiltLady

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS

SWEET & SPICY ORANGE CHILE CHICKEN THIGHS
2 tablespoons butter
1 tablespoons avocado oil 
6 boneless, skinless chicken thighs (see note)
FRESH ground sea salt and black pepper 
1/3 cup WONDRA flour
1 cup chicken stock 
1/2 cup Bragg’s liquid aminos
1/4 cup cream sherry 
1/4 cup brown sugar 
2 tablespoons hoisin sauce 
2 tablespoons sesame oil 
1 large Vidalia onion, sliced thin
1 small crown of broccoli, cleaned and chopped
1 carrot, peeled and sliced diagonally 
2 tablespoons chili paste 
2 tablespoons minced ginger 
3 cloves garlic, minced 
4 scallions, sliced thin
Prepared Yakisoba noodles

  • Heat the butter and oil in a Dutch oven over medium-high heat.
  • Add carrots and broccoli pieces, sauteing 7-8 minutes until softened. With a slotted spoon remove from pan and set aside as you prep chicken.
  • Add remaining butter and oil to skillet.
  • Generously sprinkle chicken with salt and pepper.
  • LIGHTLY dredge in WONDRA flour, shaking off the excess.
  • Sear chicken until golden on ALL sides.
  • Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin sauce and sesame oil in a small bowl. Set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes.
  • Pour in the sauce and deglaze the pan.
  • Add noodles, stirring to combine.
  • Return chicken and veggies to pan, simmering 4-5 minutes until heated through and sauce begins to thicken.
  • Spoon sauce over and around the chicken and noodles.

NOTE:

This recipe originally called for bone-in, skin-on chicken thighs, but I changed it out to make a more user friendly dish 😀

BLOGGING APRIL A to Z CHALLENGE

The A to Z challenge begins tomorrow. Be sure and check it out. There are so many people joining in with a myriad of themes!

My theme for this year is Rail Art. I had a recent epiphany that photographing Rail Art for me is like someone who is drawn to storm chasing. Living in a small lumber town we see the lumber trains crossing through town at least once a day, but usually twice – one in each direction.

What I’d like to be able to do is find a way to see both sides of the train at once. LOL 😀 I try to plan my errands and trips into and around town to purposefully be timed so I’m the first or second car stopped at the crossing so I have the PERFECT view of ALL the cars.

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into wedges/slices
2 tablespoons avocado oil
1 tablespoon chopped FRESH tarragon
Kosher salt and freshly ground pepper
2 SMALL Granny Smith apples, peeled (optional) cored, and sliced
1/4 cup apricot preserves
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon chopped FRESH sage
4 bone-in 1/2 inch thick pork loin chops
1 tablespoon butter

  • Preheat the oven to 450°.
  • Toss the carrots, turnip and onion with avocado oil, tarragon, FRESH ground sea salt and black pepper on a rimmed baking sheet.
  • Arrange the apples on top, cut-side up.
  • Brush with 2 tablespoons apricot preserves and season with pepper.
  • Roast until the vegetables and apples soften, 20 minutes.

 

  • While veggies are roasting whisk together the remaining preserves, water, Worcestershire sauce, sage and FRESH ground pepper.
  • Place pork chops in a shallow platter, pierce the pork all over with a fork, pour marinade over top and marinate 10 minutes.

 

  • In a large skillet heat avocado oil over medium high heat.
  • Drain pork chops of marinade, but reserve the marinade.
  • Add pork chops to skillet and sear 3-4 minutes per side. Be sure to sear the edges also.

 

  • Transfer the marinade to a saucepan and boil over medium-high heat until thickened, about 3 minutes.
  • Whisk in the butter.
  • Drizzle over the pork.
  • Serve with the vegetables and apples.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 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

How is everyone doing this morning? How was your first week of spring? Good morning sweet friends, hope you’ve all had a restful week(end).

Anyone else started a serious spring clean? I’m in that mode now and trying to do donations too and organize. 😀 We have a full week ahead with projects.

The “delayed-type hypersensitivity reaction” more commonly known as “COVID ARM” is a good thing, though an annoying and somewhat painful side effect of the COVID vaccine and is wreaking havoc on my ability to get things done! Especially coupled with the horrendous headache I’ve had since last week!

It scared the heck out of me when it first appeared 7 FULL days after my first vaccination.  It scared me even more when it continued to get worse AND cover a larger area over the next several days, but the Benadryl anti-itch cream is working wonders and I’ve been assured that this really is a “good thing” for my immune system. I can assure you though that the second dose will go into the other arm!

Our weather is supposed to be great (warmer and sunny) for the next couple days before taking another serious dip end of the week (last hurrah for winter I hope), but I will enjoy it while I can. This time last year we already had the garden planted! This year we’re just beginning the outdoor clean up to get ready to do that. We’ll power wash the winter away this week and uncover the garden beds that hubby informed me are FULL of ants. So there is that to deal with too.

Thursday we are planning on going to the Wooden Shoe TULIP festival in a neighboring town. I’m hoping the nice weather lasts at least that long. I’ve never been before, but I think it will be absolutely beautiful.

Hot water, cottage cheese with pineapple and a banana.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry, vacuuming, changing out the winter/spring bedding and clothing, power washing the outside, window washing – a true spring cleaning week.
  • GROCERIES & ERRANDS I’m cleaning out the pantry and freezer for spring cleaning so need very few groceries, just a few staples and I need to pick up my new glasses
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING I’m working on April’s menu plan and getting organized

WHAT’S ON THE DVR/TV
  • NETFLIX Still working on Stargate SG1 reruns and we watched The Magic of Belle Isle with Morgan Freeman.
  • REDBOX We rented Freaky with Vince Vaughn and News of the World with Tom Hanks – Freaky was a dark comedic horror film and News of the World was pretty good if not predictable though.
  • DISNEY+ I need to finish Wanda Vision, I want to start The Falcon and The Winter Soldier, and I finished this season’s Secrets of Sulphur Springs
  • CABLE – Great American Food Truck Race, Easter Baking Challenge, GGG, DDD, Beat Bobby Flay, Spring Baking Challenge, Tournament of Champions, Clarice, Ellen’s Game of Games, Bull, New Amsterdam, The Good Doctor, 911, 911 Lone Star, FBI, FBI Most Wanted, Young Sheldon, The Unicorn, Last Man Standing, MOM, Call Your Mother, NCIS, NCIS New Orleans, NCIS LA, Magnum PI, MacGyver, Blue Bloods, The Resident, Chicago series, Law & Order SVU – I can’t wait for the new Law & Order with Elliott’s return this week.

I’ve downloaded a few books, but just haven’t figured out which one to read first. I’ve been reading some cookbooks and inspirationals.

Last Thursday was pretty stormy, but broke just in time for a gorgeous sunset. I took these pictures just a couple of minutes apart. It’s amazing how much a sky can change that quickly.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
ITALIAN CHICKEN & RICE
CHICKEN VESUVIO
PAD THAI
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
CHICKEN IN WHITE WINE HERB SAUCE
BEER BRAISED CHICKEN
HAM STEAKS, BRAISED CARROTS & SHEET PAN MAC & CHEESE
DESSERT
BLUEBERRY LEMON LIME CURD MUFFINS

  • SWEET & SPICY ORANGE CHILE CHICKEN
  • MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES & APPLES
  • ORANGE CHILE CHICKEN

TOMATO BEEF & NOODLES ala SLOW COOKER

TOMATO BEEF & NOODLES serves 2-4
3/4 pound chuck steak, cut into bite sized pieces
FRESH ground sea salt & black pepper
1/2 teaspoon sweet paprika
1/4 cup + 2 tablespoons WONDRA flour
1/3 cup chopped onion
1 tablespoon avocado oil
1/2 cup water
1 tablespoon Worcestershire sauce
1 heaping tablespoon brown sugar
2 tablespoons QUALITY tomato paste
1/2 cup beef stock
1 cup uncooked egg noodles
FRESH chopped parsley for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Heat oil in large skillet.
  • Generously season meat with FRESH ground sea salt and black pepper.
  • Place 1/4 cup flour in large ziploc bag.
  • Add beef pieces and shake to coat. Shake off excess flour as you add the pieces to the hot oil.
  • Sear beef QUICKLY, but do not cook through.
  • Transfer beef pieces to slow cooker.
  • Add onions to oil and saute until translucent.
  • In a small bowl whisk together the beef stock, brown sugar, Worcestershire sauce and paprika.
  • Cook on low 4-5 hours.

 

  • Whisk together the water and flour until smooth.
  • Stir into meat mixture.
  • Re-cover and cook 30 minutes more or until thickened.
  • While mixture is thickening prepare noodles per package instructions.
  • Serve over prepared noodles.

CLASSIC PASTA SALAD

This is the PERFECT and the EASIEST pasta salad, a true classic for any pot luck, BBQ or church supper.

CLASSIC PASTA SALAD – 8 servings

2 cups ROTINI or elbow macaroni, cooked per package directions
1 SMALL can Le Seur peas, drained WELL
2 LARGE eggs, hard boiled and diced
2/3 cup Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 SMALL mini red peppers, diced
1/3 cup FINELY diced red onion
2 celery ribs, FINELY diced
3 tablespoons chopped FRESH parsley leaves
1/2 cup SMALL diced extra-sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste

  • In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper.
  • Fold in pasta, peas, eggs, bell pepper, onion, celery and cheese.
  • Season with salt and pepper, to taste.
  • Cover and refrigerate for AT LEAST 2 hours before serving.

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS

PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
3 strips bacon
4 thin chicken steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE bunch green onions, sliced
2 cups (1/2 pound) Brussels sprouts, trimmed and chopped
1/2 cup chicken broth

  • In a large skillet fry bacon crisp and set aside to cool on paper toweling.
  • Pour off all but 1-2 tablespoons of the bacon fat.
  • Season chicken breasts with the FRESH ground sea salt and black pepper.
  • Add chicken breasts to bacon fat and sear on each side 2 minutes.
  • Remove chicken breasts and let rest.
  • Add oil and butter to pan and allow to melt and heat up.
  • Add onions and Brussels sprouts, sauteing 1-2 minutes until soft.
  • Add broth and nestle chicken breasts in the veggies.
  • Cover and simmer for 5-10 minutes until chicken is cooked through and veggies are crisp tender.
  • Sprinkle bacon pieces on top and serve immediately.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

  • Preheat oven to 375°.
  • Whisk together the eggs and Italian herbs.
  • Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Heat LARGE, DEEP skillet with oil over medium-high heat to 375°.
  • Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
  • Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
  • Transfer to paper toweling to drain of excess oil.

 

  • Spread most of the tomato sauce on bottom of 9×13 baking pan.
  • Sprinkle one third of the Parmesan cheese over sauce.
  • Layer chicken cutlets in a single layer over sauce.
  • Top with mozzarella cheese pieces.
  • Dot with remaining sauce.
  • Sprinkle with remaining Parmesan.
  • Bake 15 minutes or until bubbly and cheese is golden.

EVERYTHING BAGEL DUTCH BABY

This is a SUPER simple and seriously savory brunch recipe!

EVERYTHING BAGEL DUTCH BABY
3/4 cup all-purpose flour
3/4 cup WHOLE milk
4 LARGE eggs, room temperature
1 + 1/2 tablespoons EVERYTHING Bagel spice mix
4 tablespoons unsalted butter
3 slices bacon, cooked crisp and crumbled
2 green onions, sliced thin
Sour cream, for garnish and serving

  • Preheat oven to 425°.
  • Add cast iron skillet to oven to heat.

 

  • In a blender add the flour, milk, eggs and 1/2 tablespoon seasoning.
  • Blend on low until well combined, making sure to scrape down the sides of loose ingredients. Blend again 10 seconds until smooth and foamy.

 

  • Add butter to skillet to melt.
  • When butter is melted add batter to pan and sprinkle with remaining spice mix.
  • Bake 15-18 minutes until puffed and golden brown around the edges.
  • Top with bacon pieces, green onions and a dollop of sour cream.
  • Serve immediately.

GRANDMA WARE’S SKILLET CORN BREAD or DUFF GOLDMAN’S SWEET SOUTHERN CORNBREAD

GRANDMA WARE’S SKILLET CORN BREAD
1 cup white corn meal or half white and half yellow
1 heaping teaspoon flour
1 rounded teaspoon salt
2/3 cup buttermilk
1 LARGE egg
1 tablespoon bacon grease

  • Preheat oven to 350°.
  • Whisk together the dry ingredients in mixing bowl.
  • Whisk egg and buttermilk together.
  • Fold wet ingredients into dry ingredients JUST until belnded.
  • Grease cast iron skillet with bacon grease.
  • Pour batter into skillet and level.
  • Bake 20-25 minutes until toothpick comes out clean.

SWEET SOUTHERN CORNBREAD ala Duff Goldman

Level: Easy Total: 45 min Active: 10 min Yield: 12 mini loaves

1 cup finely-ground yellow cornmeal
6 tablespoons cake flour
6 tablespoons sugar
1 1/4 teaspoons baking powder
1 cup buttermilk, at room temperature
1/4 cup canola or vegetable oil
1 LARGE eggs
1/2 tablespoon kosher salt
Nonstick cooking spray

  • Preheat the oven to 375°.
  • Place an 8-cavity mini loaf pan in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color.
  • Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 6 cavities of the loaf pan and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180° halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 13 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 are all having a great month and starting to see signs of spring wherever you are.  Winter is hanging on here and I’m not trusting that spring is here yet. I’m headed out early so will get this posted quickly.

Off and on rain this week with highs in the low 50’s and low’s in the high 30’s. I have on some comfy levis and a favorite soft and comfy hoodie.

Gerber Carrot Apple Pineapple squeezable and hot water

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING A couple loads of laundry and some vacuuming to do.
  • GROCERIES & ERRANDS I’ll get these done early this morning for the week. We’re still on a “PAUSE” here so staying home a lot still.
  • PAPERWORK & PHONE CALLS We’re STILL trying to get some information on questions regarding the sale of the in-laws house and dealing with that nightmare. SIL is being less than straight forward with answers 🙁
  • RECIPE RESEARCH & MENU PLANNING I’m waiting on a couple new cookbooks I ordered that should be here this week and then I’ll dive in 😀

WHAT’S ON THE DVR/TV
  • NETFLIX Still working on Stargate SG1 reruns
  • PRIME I need to check, someone said we can get WW84 here
  • DISNEY+ I need to finish Wanda Vision, I want to start The Falcon and The Winter Soldier, Secrets of Sulphur Springs
  • CABLE – Great American Food Truck Race, Easter Baking Challenge, GGG, DDD, Beat Bobby Flay, Spring Baking Challenge, Tournament of Champions, Clarice, Ellen’s Game of Games, Bull, New Amsterdam, The Good Doctor, 911, 911 Lone Star, FBI, FBI Most Wanted, Young Sheldon, The Unicorn, Last Man Standing, MOM, Call Your Mother, NCIS, NCIS New Orleans, NCIS LA, Magnum PI, MacGyver, Blue Bloods, The Resident, Chicago series, Law & Order SVU – I can’t wait for the new Law & Order with Elliott’s return.

I have some new devotionals from Mary & Martha that I will be working with this week.

It was a cold, rainy, windy, cloudy and lazy weekend here. Saturday was a day of off and on storms with multiple power outages. The only picture I got was of our domino game.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
HAMBURGER STROGANOFF SKILLET
PORK CHOPS with BAKED APPLES and FARMHOUSE BEER BREAD
ORANGE CHILE CHICKEN & RICE
BEER BRAISED CHICKEN
PORK with APPLE CREAM SAUCE and CREAMY MASHED POTATOES
ITALIAN CHICKEN & RICE
PAN FRIED PORK STEAKS & POTATOES
DESSERT
PISTACHIO BRITTLE or CHOCOLATE CHIP SCONES

  • SMASHED SUNCHOKES with TARRAGON BUTTER
  • PUB STYLE SHEPHERD’S PIE
  • SMOTHERED PORK CHOPS
  • BEEF YAKISOBA
  • CRISPY POTATO BALLS
  • RANCH PORK CHOP SHEET PAN SUPPER

  • GRANDMA WARE’S SKILLET CORNBREAD
  • EVERYTHING BAGEL DUTCH BABY
  • NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
  • PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
  • TOMATO BEEF & NOODLES
  • PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

SMASHED SUNCHOKES with TARRAGON BUTTER

SMASHED SUNCHOKES with TARRAGON BUTTER
1 pound sunchokes, rinsed, peeled and trimmed of any dark spots
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
1 tablespoon FRESH tarragon leaves
Finishing salt

  • 
In a medium saucepan, cover sunchokes with 1 inch cold water.
  • Season generously with salt. The water should taste nicely salted, as if you were seasoning soup.
  • Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
  • Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; DO NOT OVERCOOK.


  • Drain sunchokes in a colander.
  • When cool enough to handle, place sunchokes on work surface or cutting board and “smash” enough to flatten, but not break them apart with a heavy skillet. 


  • In a large cast iron skillet, heat oil over medium heat until shimmering.
  • Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes.
  • Flip sunchokes, then add butter to the pan and allow to melt.
  • Add half of the tarragon leaves to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

  • Transfer sunchokes to a serving plate and spoon the tarragon butter on top.
  • Garnish with remaining tarragon leaves and sprinkle with flaky salt.
  • Serve immediately.