Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 11 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 everyone had a weekend full of sun and fun.  Did you do anything out of the norm? We took a drive on Saturday and then did the mundane things around the house on Sunday. I also got some recipes planned for the next couple weeks and was able to get some photo editing done.

It’s gray and dreary with the threat of rain anytime. This week is supposed to be carbon copies every day of the same with highs in the low 50’s and low’s in the low 30’s which isn’t too bad until the breeze kicks up.

AND LOL 😀 they are still throwing the threat of snow into the picture for later next weekend.

Hot water, peach yogurt and an apple

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Just a load of jeans and one of towels that I’ll get done this afternoon when I get back from groceries and errands.
  • GROCERIES & ERRANDS Fortunately this week’s lists are quite small and should take very little time to accomplish.
  • PAPERWORK & PHONE CALLS Lots to do with the whole nightmare SIL pulling her antics again. 🙁
  • RECIPE RESEARCH & MENU PLANNING:) Done for a couple weeks other than getting the ones I have chosen ready to publish on the blog.

WHAT’S ON THE DVR/TV
  • NETFLIX TV just doesn’t seem to be drawing me in this week.
  • CABLE The standard weekly shows

I’m not sure what I’m going to start next.

Last Monday we had a RARE sunny afternoon that led into an AMAZING sunset!! I just can’t believe that I was in the right place at the right time for this one! The reflection off the pond was just perfect!!

Then on Saturday we woke up to a break in the storm and a sunny morning so we took a drive up the river to see how things were progressing after last fall’s fire.  They’re still hauling out tons of burnt trees truck load after truck load, but we still had a nice lunch by the river and finished up at the falls.

The new storm was starting to move in as we headed for home and the guy on the radio was talking about how the new storm and the snow level were dropping.  We didn’t get any here on the valley floor, but all the mountains around us are pretty white again.

And I finished the highlights on the lilac painting 😀

I went recipe surfing on the Food Network’s page and these are the recipes I’m going to try for the week. I’ve made a few changes already to a couple of them. While I know they are great as they are, I did try to simplify ingredients to more common things on hand.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
JET TILA’S ORANGE CHICKEN
JALAPENO BACON GRILLED CHEESE SANDWICHES and CARLA HALL’S SWEET POTATO TOMATO BISQUE
JET TILA’S TERIYAKI SALMON and REE’S CRISPY FRIED POTATO BALLS
GIADA’S ROMAN CHICKEN and PASTA
BOBBY’S ADOBO CHICKEN and RICE
REE’S RANCH PORK CHOPS SHEET PAN SUPPER
TYLER FLORENCE’S SMOTHERED PORK CHOPS & MASHED POTATOES
DESSERT
JET TILA’S SALTED CARAMEL CHOCOLATE BANANA BREAD

  • BEEF YAKISOBA
  • MEXICAN MANICOTTI
  • PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES
  • NOT YOUR GRANDMOTHER’S PARMESAN CHICKEN
  • BLACKBERRY LEMON CHEESE PIE

AUNT SHARON’S CHOCOLATE BUTTERMILK CAKE, OR IS IT?

I’ve always called this Aunt Sharon’s Chocolate Buttermilk cake because I got the recipe from her when I was a teenager, but I have been making it from scratch with my own flourish (specialty quality ingredients as in the homemade rum vanilla, cocoa and cinnamon) for more years than I care to admit, so is it hers or is it mine now? I have tried other recipes over the years, always looking for that new PERFECT recipe, but ALWAYS come back to this one because it just works EVERY time!

CHOCOLATE BUTTERMILK CAKE

CAKE
2 cups KING ARTHUR all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup QUALITY buttermilk
1 teaspoon baking soda
1 teaspoon PURE vanilla extract
2 LARGE eggs
2 sticks butter, room temperature
4 heaping tablespoons QUALITY cocoa powder
1/2 teaspoon QUALITY cinnamon
1 cup boiling water

  • Preheat the oven to 350°.
  • If you are going to cut and layer this cake prepare the jelly roll pan with parchment paper and non-stick cooking spray, otherwise leave it un-greased.
  • In a large bowl, sift together the flour, sugar and salt. Set aside.
  • In another bowl, stir together the buttermilk, baking soda, vanilla and eggs. Set aside.
  • In a medium saucepan, melt the butter and add the cocoa.
  • Whisk together to combine.
  • Pour the boiling water in the pan and allow it to bubble a bit, then turn off the heat.
  • Pour the chocolate mixture into the flour mixture stirring together for a minute to cool the chocolate.
  • Pour in the egg mixture, stirring together until smooth, then pour into a jelly roll pan (rimmed baking sheet) and bake for 20 minutes.

CHOCOLATE FROSTING for sheet cake
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
6 tablespoons WHOLE milk
1 teaspoon PURE vanilla extract
3 1/2 cups (1 pound bag) powdered sugar

  • Melt the butter in a saucepan over medium-low heat.
  • Add the cocoa powder and stir until smooth.
  • Add the milk, vanilla and powdered sugar, stirring together.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE BUTTERCREAM for layer cake
1 pound butter, softened
7 cups (2-1 pound bags) powdered sugar
4 heaping tablespoons QUALITY cocoa powder
4 heaping tablespoons cocoa powder
1/2 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Cream butter.
  • Sift together the cocoa, cinnamon and powdered sugar into the creamed butter and blend well.
  • Add vanilla, blending well. If too stiff add 1 tablespoon WHOLE milk to thin.

TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

  • Preheat the oven to 425°.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you’re using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated.
  • Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
  • Add in rotisserie chicken pieces, if using.
  • Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
  • Add the marinated artichoke hearts to the soup and stir to combine.
  • Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
  • Ladle the soup over the bread.
  • Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 10 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 everyone had a wonderful week and that the world is treating you right. We’re on a “PAUSE” here again which means stay home, no gyms, restaurants with indoor seating, etc… because of rising COVID numbers… the sad part is that they know why the numbers rose and where from (a business, a church and a school), none of which was associated with gyms, restaurants…

We’re getting a couple “warmer” dry days before the next round of colder rain returns with deceptive numbers that make it LOOK like it’s going to be warm, but beware of the breeze and the night time lows that keep it from reaching a truly warmer temperature until an hour before the sun sets 😀 The prediction is highs in the 50’s and lows in the 30’s – reality will probably be highs in the 40’s and lows in 30’s.

Hot water, peach yogurt and apple, carrot and pineapple squeezable baby food.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Definitely need to do it all this week! Just a load of sheets and towels, but need to dust and vacuum!
  • GROCERIES & ERRANDS I’ll be doing these today so I have the ingredients for hubby’s birthday dinner and cake tomorrow. I have a haircut on Wednesday and was hoping to wait until then, but it just didn’t work out so I guess I have to go to town twice this week.
  • PAPERWORK & PHONE CALLS Need to do some follow-up on a few things I’ve been waiting on and see if I can kick another couple things forward.
  • RECIPE RESEARCH & MENU PLANNING This week was a bit more inspired than last week so I hope not to lose momentum and do the rest of March this week.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still finishing Stargate SG1 reruns at night and also stared Kevin James new show The Crew
  • CABLE A lot of shows were reruns last week so not sure what needs to be caught up on besides Worst Cooks, Spring Baking Championship, The Resident and the new show that starts this week Debris.

I’m still finishing Nadia Lee’s Secrets from last week, but have a couple of new genres lined up for a change in my future reads – Jennifer Chiaverini’s The Spy Mistress and K.F. Breene’s Magical Midlife Madness.

I took the painting class last week for the picture I showed you last week. This is their picture.

And I am fairly happy with my results so far, I need to finish the accents 😀 since I’m still a novice.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
TUSCAN CHICKEN SOUP
GRILLED STEAKS & BAKED POTATOES for HUBBY’S BIRTHDAY
ITALIAN CHICKEN & RICE
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
BEEF & NOODLES
SPRING SOUP & FARMHOUSE BREAD
PORK TENDERLOIN with APPLE CREAM SAUCE
DESSERT
CHOCOLATE BUTTERMILK CAKE

  • CHOCOLATE PEANUT BUTTER CRINKLES
  • PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
  • NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
  • TUSCAN CHICKEN TOMATO SOUP
  • WHISKEY CHILE BBQ BABY BACK RIBS
  • SWEET CORN CASSEROLE
  • HAMBURGER/CHEESEBURGER MEATLOAF

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

2 tablespoons FRESH chopped Thyme
½ cup Basmati Rice
1 teaspoon paprika
2 tablespoon sour cream
2 large green onions, thinly sliced, whites and greens separated
1 LARGE lemon, juiced
3/4 pound chicken steaks
1/4 cup chicken stock
1/4 cup crushed Pistachios
2 teaspoon avocado oil
2 tablespoon butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position and preheat oven to 425°.
  • Melt 1 tablespoon butter in a small pot over medium-high heat.
  • Add scallion whites; cook, stirring occasionally, until just softened, 1 minute.
  • Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.

 

  • While rice cooks, pat chicken dry and season all over with paprika, salt, and pepper.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 min per side.
  • Transfer to a plate.
  • Wipe out pan. If you forget to do this or choose not to, your sauce will take on a red hue 😀
  • Melt 1 tablespoon butter in the same pan over medium heat.
  • Add chopped thyme; cook until fragrant, 30 seconds.
  • Stir in stock and bring to a simmer, then immediately turn off heat.
  • Stir in sour cream and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Fluff rice with a fork; stir in lemon zest and pistachios.
  • Season with salt and pepper to taste.
  • Divide rice and chicken between plates.
  • Top chicken with sauce and sprinkle with scallion greens.

Live for today, for tomorrow is promised to no-one!

A FOOD FOR THOUGHT EMAIL…
 
A friend of mine opened his wife’s underwear drawer and picked up a silk paper wrapped package:
 
‘This, – he said – isn’t any ordinary package.’
 
He unwrapped the box and stared at both the silk paper and the box.
 
‘She got this the first time we went to New York , 8 or 9 years ago. She has never put it on , was saving it for a special occasion.
 
Well, I guess this is it. He got near the bed and placed the gift box next to the other clothing he was taking to the funeral house, his wife had just died.
 
He turned to me and said: ‘Never save something for a special occasion. Every day in your life is a special occasion’.
 
I still think those words changed my life. Now I read more and clean less. I sit on the porch without worrying about anything. I spend more time with my family, and less at work. I understood that life should be a source of experience to be lived up to, not survived through.
 
I no longer keep anything. I use crystal glasses every day… I’ll wear new clothes to go to the supermarket, if I feel like it. I don’t save my special perfume for special occasions, I use it whenever I want to.
 
The words ‘Someday….’ and ‘ One Day…’ are fading away from my dictionary. If it’s worth seeing, listening or doing, I want to see, listen or do it now….
 
I don’t know what my friend’s wife would have done if she knew she wouldn’t be there the next morning, this nobody can tell…
 
I think she might have called her relatives and closest friends. She might call old friends to make peace over past quarrels. I’d like to think she would go out for Chinese, her favorite food.
 
It’s these small things that I would regret not doing, if I knew my time had come..
 
Each day, each hour, each minute, is special.
Live for today, for tomorrow is promised to no-one!

FRENCH ONION MANICOTTI

This is the French onion soup you eat with a fork! Caramelizing the onions takes the longest, but is the savoriest part of this meal! Don’t try to rush this process or you’ll ruin that cheesy goodness that will give you your comfy, cozy meal for a cold winter’s night!

FRENCH ONION MANICOTTI serves 4-6 depending on appetite
4 sweet Vidalia onions, thinly sliced
4 tablespoons unsalted butter
FRESH ground sea salt and black pepper
1 teaspoon sugar
1 tablespoon FRESH chopped thyme
2-3 garlic cloves, minced
1 box manicotti shells
2 cups ricotta cheese
1 large egg
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese, plus more for topping
1 tablespoon WONDRA flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 cup grated Mozzarella cheese, for topping
1 tablespoon butter
1/3 cup seasoned breadcrumbs, for topping
FRESH parsley or thyme for topping

  • Melt butter in a large cast iron (or oven safe) skillet over medium heat.
  • Add onions.
  • Sprinkle with FRESH ground sea salt, black pepper, sugar and thyme. Cook, stirring often, for 30 minutes until the onions caramelize, BUT watch them closely so they don’t burn! Turn down the heat as necessary.
  • Once caramelized, add garlic, sauteing 30 seconds more. Turn off the heat, but leave them in the pan.

  • While the onions are cooking, bring a pot of salted water to a boil and cook the manicotti shells 6 minutes to al dente’. Drain and carefully place them on a piece of foil coated in non stick spray to cool.

  • Preheat the oven to 400°.

  • In a large mixing bowl, stir together the ricotta cheese, egg, Gruyere cheese, Parmesan cheese and a pinch of salt, pepper and dried thyme.
  • Add half of the caramelized onions from the pan and stir them into the ricotta mixture to create your filling.
  • Fill each shell with the filling, stuffing it full, but not overflowing.

  • Turn the heat to medium-low under the remaining onions in the pan.
  • Stir in the flour and cook for 1 to 2 minutes.
  • Slowly stream in the stock while stirring, cooking for 2 to 3 minutes while the mixture thickens a bit. Stir in the cream.
  • Turn off the heat and place the shells in the french onion sauce.
  • Melt the butter and whisk in the breadcrumbs with a fork until evenly coated.
  • Top with the Mozzarella cheese followed by the breadcrumbs mixture.
  • Bake for 20-25 minutes, until golden and bubbly.
  • Serve immediately with a Parmesan and fresh herb garnish.

NOTE: I often add chopped sun dried tomatoes.

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position.
  • Preheat oven to 425°.
  • Lightly oil a baking sheet.
  • Pat chicken dry and season with FRESH ground black pepper.
  • Place on prepared baking sheet.
  • Evenly spread a thin layer of mayonnaise onto tops of chicken.
  • Melt butter in a medium microwave safe bowl.
  • Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
  • Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
  • Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

  • Place potatoes in a large pot with enough salted water to cover by 2 inches.
  • Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
  • Mash until smooth and creamy, adding heavy cream as needed.
  • Stir in half the bacon and half the chives.
  • Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

  • Divide chicken and potatoes between plates.
  • Top potatoes with remaining bacon and remaining chives.
  • Serve immediately.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.

NOTES:

  • If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 9 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 this morning? I sure hope if you’re anywhere near the areas affected by the horrific weather that you have your power back and running water! I’ve been keeping the whole situation in my prayers.

This has certainly been a horrific year all the way around for all of us. Personally, I’ve been feeling a bit blah and falling behind in just about everything.  Despite that, I think I finally got  caught up yesterday and will be back on track this week!

Same old, same old here. Highs in the 40’s and lows in the 30’s, gray, cloudy, rainy and dreary which tends to make me crave worn Levi’s, comfy hoodies and UGG’s.

Hot water, red pear and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Just the standard things this week while I continue feel 100% again
  • PROJECTS Putting things back together sometimes takes longer than the projects themselves. Still need to adjust a couple closet doors, some paint and caulking touch-ups and the dreaded shower floor this week so I can move on to the other bathroom next week 😀
  • GROCERIES & ERRANDS I will be heading out soon to do a few errands, groceries and drop some things off for electronic recycling and donations
  • PAPERWORK & PHONE CALLS Quite a few – I’m so tired of not being able to reach the people I’m need to and even MORE tired of calls not being returned in a timely fashion 🙁
  • RECIPE RESEARCH & MENU PLANNING I’m taking this category a week at a time right now waiting for weather and inspiration to meld together 🙂
  • CRAFTS I did get a couple paintings finished, a ladybug on a daisy and a Christmas Gnome with packages in the snow. I even got hubby to participate in one of the classes with me. These springtime gnomes were fun, but after I finish the next Christmas gnome I think I’m over gnomes for a while, at least as far as painting goes.
  • I’m taking a CREATE & SIP class on Friday by myself that I’m actually looking forward to for some SPRINGTIME LILACS – this is their painting that inspired me to sign up – we’ll see what mine ends up like 😀

WHAT’S ON THE DVR/TV
  • NETFLIX – Just started season 4 in the SG! Stargate re-runs and marked a couple possibles for the future 😀
  • PRIME – Haven’t logged in recently, but need to as I’ve seen a few previews I’d like to check out
  • REDBOX – GREENLAND with Russel Crowe was a really good movie
  • CABLE – Clarice, The Equalizer, MOM, Magnum, Blue Bloods, MacGyver, Call Your Mother, American Housewife, Young Sheldon, 911, 911 LONESTAR, Bull, The Good Doctor, NCIS series, Chicago series, The Resident…

I WAS  sidetracked reading Jana DeLeon’s newest Miss Fortune Series #19 Fortune Funhouse which was a fun and quick read as always. And I had previously finished reading SINS by Nadia Lee and started SECRETS, the sequel to it, but of course now that I’m back into it I am falling asleep quickly and not having much reading time again. 🙁

The sky is ever changing at this time of the year. I saw a magnificent view out the window with gorgeous oranges and pinks, but this is what it was by the time I grabbed the camera and got out the front door 30 seconds later. 🙁 still pretty, but oh so different!

This even applies to EVERY DAY life! We are ALL compositions of our memories and experiences which is EXACTLY what gives us our unique and differing points of view, beliefs and values!  This is the true epitome of walking a mile in another man’s shoes!

Being a Texas girl with tons of family and friends still in and around Texas I’m sending out my prayers and positive thoughts for all of those affected by the recent historical weather!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE
HASH BROWN MEATLOAF
CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES
BBQ BABY BACK RIBS & SWEET CORN PUDDING
ARROZ CON POLLO
SEAFOOD SALAD & PARMESAN ROLLS
EVERYTHING DUTCH BAGEL for BRUNCH and CHICKEN PARMESAN and SMASHED CRISPY POTATOES with SOUR CREAM and CHIVES
DESSERT
PEANUT BUTTER CHOCOLATE CRINKLES

  • BEEF YAKISOBA
  • PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
  • PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY MASHED POTATOES
  • MEXICAN MANICOTTI
  • WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

PORK
3/4 pound pork tenderloin
2 tablespoons butter
FRESH ground sea salt and black pepper
1 tablespoon of Smokey Cinnamon Spice rub

  • Adjust rack to middle position and preheat oven to 450°.
  • Rub pork with a large drizzle of oil.
  • Season generously all over with FRESH ground sea salt and black pepper.
  • Reserve ¼ teaspoon of the spice rub in a small microwave-safe bowl for later.
  • Rub pork all over with remaining spice.
  • Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes.
  • Let rest 5 minutes after removing from oven.
  • Let rest 5 minutes under aluminum foil.

SLAW
2 tablespoons mayonnaise
scant 2 tablespoons champagne vinegar
1 tablespoon sugar
1 cup shredded carrots
1 apple, cored and thinly sliced
2-3 green onions, sliced thin
FRESH ground sea salt and black pepper

  • In a medium bowl, combine mayonnaise, vinegar and sugar.
  • Add carrots and toss to coat.
  • Set aside to marinate 10 minutes.
  • Add apples and toss to coat.
  • Add onions and season with FRESH ground sea salt and pepper to taste.

SAUCE
reserved spice rub
1/2 teaspoon champagne vinegar
4 tablespoons cherry jam** (see notes)
2 tablespoons sour cream
1 tablespoon butter

  • To the bowl with the reserved spice add the jam and remaining vinegar; stirring to combine.
  • Microwave until warm, 30-45 seconds.
  • Stir in butter until melted.
  • Season to taste with salt and pepper.
  • Blend in sour cream.

SMOKEY CINNAMON SPICE RUB
1/2 teaspoon QUALITY cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons sugar

  • Whisk together.

ASSEMBLY

  • After pork is rested, slice pork crosswise.
  • Drizzle sauce over pork and serve.

NOTES: Jam can be any flavor that goes with pork. I happened to have apricot in the refrigerator tonight when I made this so color is off a bit from a cherry red. 😀