Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 47 of 2020

GOOD MORNING I hope you all had a wonderful week. I hope you’re all feeling well and staying safe as so many areas around the country are “pausing” to try and keep COVID cases at bay.  This is such a surreal time in our history and I continue to pray that everyone keeps their heads, practices basic hygiene (washing their hands etc…) and using common sense when gathering anywhere.

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING The one thing I’ve learned here in the Pacific Northwest is to NOT get used to the sunny weather predictions.  IF they happen, they’re usually only for an hour or so.

ON THE BREAKFAST PLATE Hot water, baby food and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS I need a few things to finish a couple of handmade Christmas gifts also.
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING for MY 2021 menu ideas
WHAT’S ON THE DVR/TV
  • NETFLIX – We’ve been watching TRAVELERS and just started season 2.
  • HULU – REBA reruns to go to sleep by for hubby – personally, I read.
  • CABLE – Several favorites have restarted or are restarting this week! BULL, The Good Doctor, Transplant, NEXT, This Is Us, Filthy Rich, Young Sheldon, Unicorn, MOM, Chicago MED, FIRE & PD, NCIS LA, NCIS New Orleans, Law & Order SVU, Holiday baking shows…

I’M READING SPELLS Bayou Magic #2 by Kristen Proby

FAVORITE PHOTO FROM THE CAMERA My SD Card port stopped working so I’m waiting on a reader adapter – the lesser cost over a new computer 🙂 So I’ll double up on pictures next week.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
RUSSIAN CABBAGE SOUP & CHEDDAR PAN ROLLS
REFRIED BEAN BOWLS & HOMEMADE TORTILLAS
C.O.R.N.
SPINACH ARTICHOKE TUNA CASSEROLE
GARLIC BUTTER CHICKEN & SCALLOPED SWEET CORN
CHICKEN POMODORI & SALAD
C.O.R.N.
DESSERT
POTATO CHIP SUGAR COOKIES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • FRENCH ONION PORK TENDERLOIN
  • BALSAMIC HONEY GLAZED SALMON
  • CHEESY BURRITO LASAGNA
  • CREAM OF POTATO SOUP PLUS
  • CHARRED APRICOT RASPBERRY WHISKEY HOT WINGS

BAKED SOUR CREAM CHICKEN

I couldn’t get a great picture, but oh my the flavor of this is so very good and it is one of the easiest recipes ever!

BAKED SOUR CREAM CHICKEN
2 pounds boneless, skinless chicken breasts or thighs
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1/2 cup sour cream
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon smoked Paprika
1 can Campbell’s Tomato soup
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmesan cheese

  • Preheat oven to 350°.
  • Coat 8-9 inch baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, mayonnaise and Worcestershire with the
  • FRESH ground sea salt, black pepper and paprika.
  • Fold in the Italian blend cheese.
  • Add chicken pieces and coat well.
  • Pour into baking dish.
  • Cover tightly with foil and bake 45 minutes.
  • Top with shredded Parmesan cheese and bake uncovered another 15 minutes.
  • Serve over mashed potatoes or rice.

TUSCAN STEAK with MUSHROOMS & 3 PEPPER SAUCE

TUSCAN STEAK with MUSHROOMS & 3 PEPPER SAUCE serves 4
12 ounces fettuccine
FRESH ground sea salt and tri-color peppercorns, to taste
1 pound sirloin steak
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons Wondra flour
2 cups whole milk
1 tablespoon freshly chopped parsley
1/2 cup freshly grated Parmesan
1 1/2 cup halved cherry tomatoes (optional)
1 cup thinly sliced mushrooms
1 small can baby peas (Le Seur)
Balsamic glaze, for drizzling

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. OR roast or pan fry potatoes in a separate pan.
  • Generously season steak with FRESH ground sea salt and tri-colored peppercorns.
  • In a large skillet over medium-high heat, cook steak 3 minutes per side for medium rare.
  • Transfer to a plate to let rest, 10 minutes, then thinly slice.
  • Meanwhile, make Alfredo sauce.
  • Add butter to skillet and let melt.
  • Add garlic and cook until fragrant, 1 minute.
  • Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes.
  • Add parsley and Parmesan, stirring to combine.
  • Fold in peas.
  • Add tomatoes (if desired) and cook down 2 minutes.
  • Add cooked pasta or roasted potatoes to sauce and toss until coated.
  • Top with sliced steak, drizzle with balsamic glaze and sprinkle with minced Parsley.

VINEGAR CHICKEN

I found this recipe in an old drawer of grams. It was originally written for bone-in chicken pieces, but hubby hates when I cook with bone-in so I have adapted it to use boneless, skinless chicken breasts. You can also change up the flavor by using flavored vinegars.  Tonight I used the rest of our coconut pineapple vinegar and it was awesome!

VINEGAR CHICKEN
4 boneless, skinless chicken breasts
KOSHER salt
FRESH ground sea salt and black pepper
1/3 cup all purpose flour
2 tablespoons butter
1 tablespoon avocado oil
2 medium onions, thinly sliced
3/4 cup crisp white wine
1/3 cup champagne vinegar
2 tablespoons FRESH, FINELY chopped tarragon leaves
1/2 cup heavy cream

  • GENEROUSLY season the chicken with KOSHER salt, cover and refrigerate at least 4 hours before you begin preparation.

 

  • Add flour to a shallow bowl for dredging.
  • Add butter and olive oil to a large skillet and melt over medium high heat.
  • Dredge chicken pieces and add to skillet.
  • Sear the chicken 3-4 minutes on each side until golden and JUST cooked through.
  • Remove chicken to platter, cover with foil and discard most of the oil from the skillet.
  • Return skillet to the heat and add the onions to the skillet, seasoning to taste with the FRESH ground sea salt and black pepper.
  • Cook onions, stirring occasionally 15-20 minutes until onions are tender and beginning to caramelize.
  • Increase heat to high.
  • Add wine and vinegar, de-glazing the pan and scrapping up all the little bits.
  • Add half the tarragon, stirring to blend.
  • Lower the heat, set lid ajar on the skillet and simmer 10-12 minutes.
  • Return the chicken to the pan and simmering a few minutes more, turning the chicken pieces to coat in the sauce.
  • Transfer chicken pieces to a platter.
  • Increase heat again and add heavy cream letting sauce simmer and thicken to a desired consistency.
  • Adjust the seasoning to taste, adding more vinegar if you like it a bit more tart.
  • Add remaining tarragon in the final stir.
  • Spoon sauce over chicken and serve with mashed potatoes.

updated CHICKEN CONTINENTAL

Chicken Continental as a recipe appears to be a collaboration from Campbell’s soup and Minute Rice during the 1960’s, an era of combining ‘prepared’ foods to form casseroles as your main meal.  Casseroles as a whole obviously go back MUCH further, but were usually made with scratch ingredients or bits of leftovers. I have found cookbooks on pinterest and google with the recipes, but I have grams old card with the Campbell’s label recipe on one side and a portion of a Minute Rice box cut out on the other.

Either way, I wanted to bring the recipe into the 21st century with using boneless, skinless chicken and FRESHer ingredients to spice it up a bit while maintaining the integrity of the original flavor base of the recipe.

updated CHICKEN CONTINENTAL
4 chicken breasts
1/4 cup WONDRA flour
2-3 bacon slices, cooked crisp, drippings reserved
8 ounces FRESH sliced mushrooms
2 tablespoons butter
1 tablespoon avocado oil
1 bunch green onions, sliced
1 stalk celery, strings removed, diced
2 tablespoons FRESH chopped thyme
2 tablespoons FRESH chopped Parsley
1 1/2 cups Minute Rice (uncooked)
1 can Campbell’s Tomato soup
1 cup chicken broth
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour and set aside.

  • Add  1 tablespoon of butter and oil to the bacon drippings in a large skillet.
  • Add celery and onions, sauteing lightly until softened.
  • Add mushrooms, thyme and parsley, cooking a couple minutes more until mushrooms begin to caramelize.
  • Add chicken broth and soup, blending together and bring to a boil.
  • Pour all but 1/2 cup into a large mixing bowl and stir in rice. Cover with a plate and set aside.
  • Return skillet to stove and add last tablespoon of butter to melt.
  • Add chicken pieces and sear 2-3 minutes per side.
  • Arrange rice mixture into the bottom of a prepared baking dish.
  • Nestle chicken breasts into rice.
  • Top with remaining sauce.
  • Cover and bake 20 minutes until chicken is completely cooked through.

NOTE:  Hubby hates mushrooms, but I love them so I makes them “separately” and add them to just mine. 😀

PUMPKIN PINEAPPLE CRUNCH CAKE aka HARVEST DUMP CAKE

Once upon a time this would have been called a DUMP cake, but when I saw a version of it on FaceBook from My Baking Addiction where they called it a Pumpkin Crunch Cake I knew I had to make my own version. This cake epitomizes fall flavors and is wonderful cold or even at room temperature! Don’t forget a dollop of whip cream and a sprinkle of cinnamon. I made some other modifications for taste and we now call it Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE Serves 12-18

Prep Time: 10 minutes Cook Time: 1 hour Chill Time: 3 hours Total Time: 4 hours 10 minutes

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple (drained WELL)
4 LARGE eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons PURE vanilla extract
1 tablespoon pumpkin pie spice (apple pie spice works well too)
1 teaspoon salt
1/2 cup golden raisins or currants (currants are my favorite)
1 box yellow or white cake mix
1 cup chopped walnuts divided 3/4 cup + 1/4 cup
1 cup unsalted butter, melted
cinnamon sprinkle

  • Preheat oven to 350°.
  • Butter a 9×13 inch baking pan.
  • In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
  • Fold in crushed pineapple and raisins.
  • Pour mixture into prepared pan and spread into an even layer.
  • Sprinkle dry cake mix evenly over the pumpkin mixture, followed by the 3/4 cup of chopped walnuts and use you hands to gently press it into the pumpkin batter.
  • Evenly drizzle the melted butter over the entire cake.
  • Bake in preheated oven for 45 minutes. Check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining bake time. Continue baking an additional 15-20 minutes or until set.
  • Remove pan to a wire rack to cool completely.
  • Chill for a few hours before serving.
  • If desired, top with whipped cream, remaining chopped walnuts and a sprinkle of cinnamon before serving.

NOTES:

  • Even if serving at room temperature be sure to chill the cake first!
  • If you don’t have any evaporated milk you can substitute 3/4 cup whole milk and 1/4 cup heavy cream.

NaBloPoMo ~ PROMPT CATCH UP DAYS 5-10

Day 5: What kinds of situations do I avoid? This is an easy prompt for me and especially right now with the whole world so worked up by COVID and/or the US election.  I AVOID confrontation! I’m a VERY optimistic person and can usually see both sides pretty well.  I can find positive even in the worst situations because I believe there is always something to be thankful for.

Day 6: What is my worst fear? Based on the question above, my worst fear is being put in a confrontational position. As I said I avoid those types of situations and I’m pretty easy going, but once I blow – WATCH OUT!

Day 7: How would I want to be encouraged right now? Right now, before and always I like to be encouraged by having those around me acknowledge strengths and accomplishments.  I believe in starting any conversation with a positive.  My dad taught me years ago that setting the tone for a conversation goes a long way. Even when you have something to complain about, starting positively makes the other person listen to you better. And doing it in a normal voice without arguing and yelling is even better!

Day 8: Why am I doing the things I am doing right now? This question is too open ended to even come up with an answer 😀

Day 9: What gives me great joy? Making others happy, spending time with friends and family, cooking, baking, organizing, quilting, beautiful sunsets, nature…Some of those work even better when done together.

Day 10: What are my most important values? Family, Freedom, Love, Loyalty, Humanity, Kindness, Patience, Integrity…

SPIKED LEMONADE CHICKEN

I adapted this recipe from a postcard I picked up at a farmer’s market. The original recipe called for their Jalapeno wine which is super expensive and only available by mail since I was traveling and a day and a half from home, hence the adaptation. 😀

The recipe originally called for using the grill, but I also adapted it to the oven and we’re quite happy with it.

SPIKED LEMONADE CHICKEN
4 boneless, skinless chicken breasts, butterflied
12 ounce frozen lemonade concentrate, thawed
4 ounce can chopped green chilies, DRAINED juice reserved
12 ounces crisp white wine
8-10 strips bacon
1 1/2 cup shredded mozzarella cheese
FRESH ground sea salt and black pepper

  • Combine the thawed lemonade concentrate, wine and juice from green chilies in a large ziploc bag.
  • Add chicken pieces and turn to coat. Marinate 8 hours.

 

  • Preheat oven to 375°.
  • In a large skillet cook bacon 3-5 minutes to render off most of the fat, but so that bacon slices are still soft and pliable. Cool several minutes until cool to the touch.
  • Line baking pan with silicone mat or foil sprayed with non-stick cooking spray.
  • Drain off marinade.
  • Lay chicken pieces out and generously season with FRESH ground sea salt and black pepper.
  • Arrange shredded cheese and green chilies evenly on chicken breasts.
  • Fold close and wrap each chicken breast tightly with 2 pieces of bacon and secure closed with toothpicks.
  • Arrange chicken pieces on baking sheet.
  • Bake 20 minutes until chicken is cooked through and bacon is crisp.
  • Remove from oven and cover with foil to rest for 8-10 minutes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 46 of 2020

GOOD MORNING I hope everyone had a GREAT week.  It seemed long to me, but I know it had to do with the change back to “normal” time. I was able to get the majority of my Christmas shopping done and even wrapped and ready for shipping!  What’s left for me to do is all handmade and/or quilted – hoping to get it all done in time.  

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING  BRRRR it’s cold this week.  Last night was 26! It looks like the whole week will have highs around 50, lows in the 30’s and 40’s with a serious chance of rain ALL week, making a bone chilling type of cold.  I much prefer a “DRY” cold.

ON THE BREAKFAST PLATE

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES, ERRANDS & finish CHRISTMAS shopping
  • WORK ON CHRISTMAS ORNAMENT HOOKS
  • PAPERWORK & PHONE CALLS
  • GET TIRES ROTATED AND 1 LOW PRESSURE VALVE REPLACED – turns out those vale don’t last as long as people think and fail regularly on my car which is unfortunate because they are expensive too!
  • FUTURE RECIPE RESEARCH & MENU PLANNING
  • DROP OFF SALVATION ARMY ANGEL TREE GIFTS I chose 2-9 year old girls this year and had so much fun choosing gifts and stocking stuffers for them both. 😀 They each requested sheets, but what fun is something so practical for a 9 year old girl?  One requested a coat and the other shoes.  So I did get the sheets, coat and shoes, but then I color coordinated one in pink and the other in purple. For the stocking stuffers I found some cute ski hats and matching glove sets with 3 different colors of gloves, sets of 4 scrunchies, bath bombs, a Hallmark Christmas ornament, some lip gloss and a brush and compact set.
WHAT’S ON THE DVR/TV
  • NETFLIX – We started the series Travelers and are a e episodes in.
  • HULU – Re-watching REBA late nights to go to sleep by – hubby has to end the day on comedy.
  • CABLE -Baking Championships, Young Sheldon, Amazing Race as well as several prime time shows that are starting again this week. And of course there are MANY recorded Lifetime and Hallmark Christmas movies to choose from. 😀

I’M READING

  • SHADOWS & SPELLS Bayou Magic series 1 & 2 by Kristen Proby

FAVORITE PHOTO FROM THE CAMERA I’ve been working on some ornament “hooks” that I will be permanently attaching to our favorite ornaments that will make it easier to place the ornaments on the tree by just wrapping the chain around a branch to secure it better. They are also more blingy and will hopefully reflect off the lights for some extra sparkle. This is a thought and work in progress 😀

FUNNY I don’t know about you, but I’m ALWAYS ready for the Christmas spirit!

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
Y.O.Y.O. you’re on your own
CHEESY BURRITO CASSEROLE
CREAMY ARTICHOKE SOUP & MILK COFFEE BUNS
APRICOT WHISKEY WINGS & SALAD
CITRUS CHICKEN FRICASSEE & SALAD
REFRIED BEANS BOWLS with HOMEMADE TORTILLAS
C.O.R.N.
DESSERT
PEANUT BUTTER BROWNIES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SPIKED LEMONADE CHICKEN
  • PUMPKIN PINEAPPLE CRUNCH CAKE
  • updated CHICKEN CONTINENTAL
  • VINEGAR CHICKEN
  • BAKED SOUR CREAM CHICKEN

CANDIED BUTTERNUT SQUASH

CANDIED BUTTERNUT SQUASH
2 medium acorn squash
2/3 cup packed brown sugar
1/2 cup butter, softened

  • Cut squash lengthwise into quarters.
  • Remove and discard seeds.
  • Cut each quarter into 1/2 inch slices
  • Arrange squash on shallow baking pan lined with foil.
  • Cover pan with foil and bake 35-40 minutes until tender.
  • Combine brown sugar and butter.
  • Spread over squash pieces.
  • Return pan to oven and bake another 15-20 minutes, basting occasionally.

PORK GREEN CHILI ala CROCK POT

PORK GREEN CHILI ala CROCK POT
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
2 pound pork loin, cut into large chunks
3-4 LARGE garlic cloves, minced
1 large yellow onion, diced
8 ounces taco sauce
8 ounce chopped green chilies
1 can ROTEL original fire roasted tomatoes with green chiles
2 teaspoons cumin
1 bunch green onions, chopped or sliced thin (reserve some for garnish)
1 can Bush’s black beans, rinsed and drained
1 can S&W Cattle beans, rinsed and drained
1/2 cup FRESH chopped Cilantro + a few sprigs for garnish
sour cream, for garnish
shredded cheese, for garnish
GRANDMA Ware’s skillet corn bread

  • Heat oil in skillet.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Add pork pieces to skillet and sear on all sides.
  • Transfer pork pieces to slow cooker.
  • Add onions to skillet and saute’ until softened.
  • Add garlic, green chiles, taco sauce, cumin, 1/2 cup chopped cilantro, ROTEL tomatoes and most of the green onions to the skillet, blending well and cooking until fragrant. Add to slow cooker and stir well with pork pieces.
  • Cook on HIGH 90 minutes.
  • Lower to LOW and cook 6 hours more until pork is tender.
  • Add beans and cook another 30 minutes.
    Serve with a dollop of sour cream, fresh chopped cilantro, chopped green onions and shredded cheese PLUS your favorite corn bread!

PARMESAN POTATO BAKE

PARMESAN POTATO BAKE
6 LARGE red potatoes
FRESH ground sea salt and black pepper, to taste
3 tablespoons grated Parmesan cheese
1 tablespoons FINELY minced Italian parsley
4 tablespoons butter, melted
1 tablespoons avocado oil
3/4 cup shredded Parmesan cheese

  • Preheat oven to 450°.
  • Slice potatoes with a mandolin on a medium thin blade.
  • Toss potatoes with melted butter, grated Parmesan, parsley and FRESH ground sea salt and black pepper until well coated.
  • In a 10 inch cast iron skillet heat avocado oil and make sure the entire skillet is coated with the oil.
  • Layer potatoes and shredded Parmesan cheese 3 times.
  • Transfer pan to oven for 30 minutes.
  • Turn off oven and cover with foil, leaving pan in oven for another 30 minutes.
  • When ready to serve, invert onto serving plate and cut into wedges.