Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 33 of 2020

GOOD MORNING dear friends.  I’m going to get right to it as we get on the road.

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 We’ve left the WONDERFULLY cool weather (mid 60’s) of my SIL’s house and are already dreading the higher temperatures! It’s supposed to be in the high 80’s as we head home. 

ON THE BREAKFAST PLATE – HOT water, yogurt and a banana

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • still on trip
TUESDAY
  • still on trip
WEDNESDAY
  • ?? LAUNDRY & CATCH UP
THURSDAY
  • ??
FRIDAY
  • ??
SATURDAY
  • ??
SUNDAY
  • ??

WHAT’S ON THE DVR/TV We’ll see when we get home 😀

I’M READING I started Gill Paul’s Another Woman’s Husband while we were on the trip, but haven’t really gotten into it.

FAVORITE PHOTO FROM THE CAMERA We’re still traveling, but here are a couple of favorites from last week.  Hubby caught me testing out the tree swing for the nieces and nephews and my SIL’s neighbor showed us her Argentine Giant flower.  The bloom only lasts 24 hours and fell off 2 hours after I took the picture!

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
??
??
CHICKEN PARMESAN STUFFED GARLIC BREAD
LOADED CHIP CRUSTED CHICKEN with BACON & CHEESE
CHEESE STEAK STUFFED PEPPERS
CHEESY BAKED HASH BROWNS
C.O.R.N.
DESSERT
BLUEBERRY CRUMBLE CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

  • GRILLED PORK CHOPS & PLUMS
  • GRILLED BALSAMIC BEEF KEBABS
  • HOISIN GLAZED PORK CHOPS & PINEAPPLE CHERRY SALSA
  • MEATLOAF BURGERS

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • TERIYAKI BEEF & VEGGIES
  • SPICY GREEN BEANS

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

  • Whisk together the Hoisin sauce and vinegar in a small bowl.
  • Transfer 3 tablespoons to a small bowl and set aside.
  • Pat chops dry and generously season with FRESH ground sea salt and black pepper.
  • Brush pork chops with the sauce mixture.
  • Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
  • Transfer pork to platter and brush with reserved Hoisin sauce mixture.
  • Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

  • Brush pineapple all over with oil.
  • Grill over hot grill 3 minutes on each side until charred.
  • Transfer to cutting board.
  • When cool enough to handle, chop into 1/2 inch pieces.
  • Toss pineapple, green onions, cilantro and ginger with sesame oil.
  • Season to taste with FRESH ground sea salt and black pepper.

MEATLOAF BURGERS

MEATLOAF BURGERS
1/2 pound ground sirloin
1/2 pound ground pork
1 LARGE egg
2 teaspoons Worcestershire sauce
1 teaspoon FRESH minced thyme
FRESH ground sea salt and black pepper
1/3 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons apple cider vinegar
4 buns

  • Combine ground sirloin, ground pork, egg, Worcestershire sauce, salt and pepper in mixing bowl.
  • Shape into 4 patties.
  • Whisk together the ketchup, brown sugar and vinegar. Set aside 1/3 cup for serving.
  • Grill patties on greased grill 5-7 minutes until browned.
  • Flip burgers and brush with glaze, cooking another 5 minutes.
  • Transfer burgers to platter and serve with buns, cheese and reserved glaze for dressing buns.

GRILLED BALSAMIC BEEF KEBABS

GRILLED BALSAMIC BEEF KEBABS
1/2 cup balsamic vinegar
1/4 cup avocado oil
4 cloves garlic, minced
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper flakes
1 1/2 pounds sirloin steak tips, trimmed into 1 inch chunks
1 red onion, cut into wedges
Colorful Mini peppers, cut into chunks

  • Whisk together vinegar, garlic, red pepper flakes and oil in a small bowl.
  • Season steak pieces GENEROUSLY with FRESH ground sea salt and black pepper.
  • Add steak pieces to a large ziploc bag.
  • Pour oil mixture over steak pieces and marinade 2-4 hours.
  • Drain steak pieces and add drained marinade to a small sauce pan.
  • Cook marinade over medium heat until slightly thickened,
  • Thread meat, onion wedges and pepper pieces alternately onto prepared skewers.
  • Grill kebabs, turning every 2 minutes and basting with reserved sauce until charred and cooked through.

GRILLED PORK CHOPS & PLUMS

GRILLED PORK CHOPS & PLUMS
4 thick bone-in pork chops
2 tablespoons avocado oil
4-6 LARGE plums, halved and pitted
Juice from 1 LARGE lemon
2 tablespoons PACKED brown sugar
1 teaspoon ground coriander
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground ginger

  • Whisk together the avocado oil and lemon juice. Set aside.
  • Rub plums with half of the brown sugar.
  • Whisk together the remaining brown sugar with the coriander, ginger, salt and pepper.
  • Lightly brush the pork chops with oil mixture and then sprinkle with spice mixture.
  • Sear chops on an oiled grill over medium heat 3-4 minutes per side until you reach 140° and a good sear on each side.
  • Transfer chops to platter and tent with foil while you grill the plums.
  • Add plums to grill 2-3 minutes per side until caramelized and skins are peeling away.
  • Peel away skins and toss plums in remaining lemon juice mixture.
  • Serve immediately.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 32 of 2020

GOOD MORNING I can’t get Willie Nelson out of my head! On The Road Again is playing over and over as we trek back to SIL’s house for an important meeting…

I hope you all had a GREAT weekend.  Since we had to cancel our anniversary trip later this month to make this trip instead, we left a little early to make a stop at the Sundial Bridge at Turtle Bay. I do find it ironic though that you cannot go ANYWHERE and have it truly relaxing when you know there is a LIVE webcam on the area.  SIGH, I do suppose that keeps us safer though. At least there was serious social distancing going on. 

We had planned to spend the day and not get to SIL’s until today, but changed our mind when it was 99° and too people so we powered through to finish the trek instead and arrived last night.  We’ll find something fun and relaxing to do on the way home to complete the trip.

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 It’s high 80’s at home and higher yet where we wereyesterday, but SIL’s house is in the high 60’s.  I’m in love! 😀

ON THE BREAKFAST PLATE Not sure yet – traveling is still really hard for me.

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS
Nothing this week as we deal with out of town issues.

WHAT’S ON THE DVR/TV Absolutely nothing except what will record while we are gone.

I’M READING I finally finished Hurricane Season by Lauren Denton and loved it.  I’m also finally beginning Lost Friends.  I did read part of the Marie Force’s Green Mountain Vermont series, All My Lovin’ in the middle of those.

FAVORITE PHOTO FROM THE CAMERA Here are a couple quick pictures from yesterday’s visit to the Sundial Bridge (it really works) and this amusing one from a tiny border town.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SIL’S CHOICE
SIL’S CHOICE
SIL’S CHOICE
 SIL’S CHOICE
SIL’S CHOICE
SIL’S CHOICE
SIL’S CHOICE
DESSERT
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • GRILLED PORK CHOPS & PLUMS
  • GRILLED BALSAMIC BEEF KEBABS
  • TERIYAKI BEEF & VEGGIES
  • MEATLOAF BURGERS

FEATURED PARTY LINKS FOR THIS WEEK

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW

This couldn’t be a simpler recipe if you tried.

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW
2 cups torn rotisserie chicken pieces
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon red pepper flakes
OR
2 cups of your favorite BBQ sauce (I used a Cherry Chipotle)

  • Whisk together the vinegar, water, sugar and red pepper flakes in a saucepan over HIGH heat, simmering 8-10 minutes until reduced by half.
  • Stir in chicken and cook several minutes until warmed through.

OR

  • Bring YOUR FAVORITE BBQ sauce to a SLOW simmer.
  • Add chicken, stirring to coat all the pieces.
  • Simmer 5-10 minutes until heated through.
  • Serve on buns with FRESH corn on the cob.

CARROT SLAW
1 1/2 cups shredded matchstick carrots
1/2 cup broccoli matchstick pieces
1/4 cup bread and butter pickles, chopped
2 tablespoons apple cider vinegar or juice from the pickles
1/2 cup sour cream
FRESH ground sea salt and black pepper

  • Whisk together the sour cream, vinegar or brine, salt and pepper.
  • Toss carrots and broccoli pieces together with dressing.
  • Chill several hours before serving.

TERIYAKI CHICKEN with PINEAPPLE SALSA and RED PEPPER JELLY GREEN BEANS

TERIYAKI CHICKEN
1/3 cup Bragg’s liquid aminos
1/4 cup sugar
2 tablespoons mirin
1 tablespoon FRESH grated ginger
1 teaspoon cornstarch
2 pounds boneless skinless chicken breasts or tenders

  • Whisk together the liquid aminos, sugar, mirin, ginger and cornstarch together in a small saucepan.
  • Bring to a SLOW boil over medium heat until thickened, about 2 minutes.
  • Marinate chicken pieces for 1 hour.
  • Grill chicken 2-3 minutes per side on a medium hot grill.
  • Brush chicken with remaining sauce as grilling.

JALAPENO PINEAPPLE SALSA
1 pineapple, diced
4 cups watermelon cubes
2 jalapenos, seeded and diced
1 cup cherries, diced
1 small red onion, diced
1/3 cup chopped cilantro

  • Toss all together.
  • Chill at least 2 hours before serving.

RED PEPPER JELLY GREEN BEANS
1 1/2 pounds FRESH green beans, trimmed
1 LARGE shallot or SMALL red onion, diced
4 cloves or chicken in garlic, minced
FRESH ground sea salt and black pepper
1/4 cup FRESH orange juice
1/2 cup red pepper jelly
2 tablespoons chopped cilantro
2 tablespoons butter

  • Heat butter until melted over medium heat.
  • Add shallots or red onions and saute 2-3 minutes until softened.
  • Add garlic and stir 30 seconds until fragrant.
  • Add green beans and orange juice, stirring to coat.
  • Add jelly to top of beans, cover and cook over medium heat 10-15 minutes until beans are tender.
  • Stir in cilantro to blend flavor and serve immediately.

CHILI STUFFED ZUCCHINI BOATS

CHILI STUFFED ZUCCHINI BOATS serves 6
6 medium zucchini or 3 LARGE, depending on type
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 3/4 pounds QUALITY ground beef
1 small onion, chopped
1 poblano chile pepper, seeded and chopped small
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
3 tablespoons QUALITY tomato paste
1 cup tomato sauce
3/4 cup chicken stock
1 handful cilantro, chopped
1 1/2 cups grated cheddar cheese
Sour cream, for garnish
Green onions, chopped for garnish
Chopped Cilantro, for garnish

  • Preheat oven to 400°.
  • Cover baking sheet with foil or spray with non-stick cooking spray.
  • Wash zucchini and cut off ends.
  • Cut zucchini in half and remove seeds to hollow out centers.
  • Spread oil on zucchini and sprinkle with FRESH ground sea salt and black pepper.
  • Place zucchini on baking sheet. Set aside while you prepare chili.

 

  • Heat oil in large cast iron skillet.
  • Add ground beef to brown. Drain off excess grease.
  • Add onions, chili powder, cumin, cayenne, garlic powder, salt and pepper to taste. Cook 4-5 minutes until onions soften.
  • Whisk together tomato paste, chicken stock and tomato sauce.
  • Add tomato mixture to meat, stirring to combine and cooking 8-10 minutes until VERY thick.
  • Stir in cilantro.
  • Fill zucchini boats with chili and sprinkle with cheese.
  • Cover with foil and bake 15-20 minutes.
  • Uncover and bake 10-15 minutes more until cheese is golden.
  • Top with sour cream, green onions and cilantro.

WEDNESDAY HODGEPODGE

Wednesday Hodgepodge is hosted over at From This Side of the Pond

1. Last time you moved house? Something you’ve learned in moving house? Last time we moved was a surreal and emotional move.  We had been rehabbing my grandparent’s house for my uncle (who eventually swindled us out of about $75,000 – but that’s another story).  It was a cross country move, so pretty expensive.  The thing I have learned the most is to ONLY move the most important things.  If it’s a cross country move there are a ton of things that are better donated and repurchased on the other end – things like toasters, coffee pots, patio furniture which is big, bulky and heavy, etc…

2. Move mountains, move along, make a wrong move, moved to tears, get a move on, move up, move over, move out of the way, move the deck chairs on the Titanic, move it!…pick one and tell us how it fits your recent circumstances. Tough topic in this COVID world we are living in since I feel like I’m not moving at all, except in circles while we wait for the world to calm itself down.  So of those choices, I guess I’ll move on.  Move on as in taking one day at a time and moving forward despite all that is going on around us.

3. What have you been doing to make yourself move (aka stay fit-active) during these strange times? When this all began I spent a ton of time outside – we literally had most of the summer projects done during the spring  which included new garden beds, flowers, pruning and pressure washing all the concrete surfaces.

4. This week’s calendar includes celebrations for the following foods- National Coffee Milkshake Day (Sunday), National Creme Brûlée Day (Monday), National Milk Chocolate Day (Tuesday), National Chicken Wing Day (Wednesday), National Lasagne Day (Wednesday), National Cheesecake Day (Thursday), and National Avocado Day (Friday)
Which one on the list would you be most inclined to celebrate? I would definitely celebrate Milk Chocolate Day, Chicken Wing Day, Lasagna Day, Cheesecake Day  and Avocado Day.

Which would you be most inclined to skip? I would skip Coffee Milkshake Day and Creme Brulee Day – not a fan of either one.

5. Next week’s Hodgepodge lands in August! I know!! Raise your hand if you feel like July flew by in the blink of an eye? Now bid farewell to your July acrostic style.

Bright and Cheery,
Yet dismal and dreary,
Every day starts a new
Just as it’s supposed to.
Until we again realize,
Life goes on and on
Yielding both sadness and happiness.

6.  Insert your own random thought here. I have to say that I truly have no random thoughts today. HA HA 😀

TUESDAY 4

IT’S TIME FOR TUESDAY 4 hosted at TUESDAY 4. This week’s questions seem a bit random, but I’ll try for answers that make some sense.

1. What kind of restaurants do you enjoy most and why? Do you have a favorite? This is a tough question these days amid the horrors of COVID19!  I LOVE a lot of different food and restaurants, but have been spending my money mainly on local mom and pop places to help them out. Hubby and I tended to go out to lunch more often than not before, whereas now we order it and then pick it up to eat at home. We do have a favorite old historic pub that makes tremendous sandwiches.

2. Do you have a favorite cartoon from film, news or comic book? Not really!

3. Do you belong to any clubs or societies or organizations? We’re military and hubby is a lifetime member of the VFW, American Legion, 82nd Airborne Association… I’ve been on the auxiliary of several and participated in the clubs at many levels like writing their newsletters, etc…  I was also a Girl Scout Leader for several years.

4. The internet is filled with ads. Are there any ads that you enjoy seeing or hate to see?  Honestly I HATE most ads – I find most of them insulting to our intelligence.  Now if they make them positive, add a golden retriever or a cute kid that makes me smile, I’ll watch.