Author: QuiltLady

SNICKERDOODLE THUMBPRINTS for EASTER

I don’t know about you, but I have been watching A LOT of television during this pandemic lock down.  Or at least I have had it on to keep me company.  I had a Hallmark movie on the other day while I was cutting quilt pieces and they mentioned a cookie that I had all but forgotten about and can’t even remember the last time I made.  So, I dug out the recipe and made a batch for Easter.  I hope you are enjoying your Easter as best as you can and enjoy these cookies too.

SNICKERDOODLE THUMBPRINTS yield: 4 dozen

2¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1⅔ cups sugar, divided
2 egg yolks
1 teaspoon PURE vanilla extract
1+ 1 teaspoon QUALITY ground cinnamon
1 cup prepared apple butter

  • Preheat oven to 350°.
  • Line baking sheets with silpats or parchment paper.
  • In a medium bowl, sift together flour, cream of tartar, baking powder, baking soda, 1 teaspoon cinnamon and salt.
    In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy.
  • Add egg yolks and vanilla extract, beating until combined.
  • Add flour mixture, beating until incorporated.
  • In a small bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon, stirring to blend.
    Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat.
  • Place dough balls 2 inches apart on prepared baking sheets.
  • Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
  • Fill each indentation with ½ teaspoon apple butter.
  • Bake for 7 minutes.
  • Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter.
  • Bake another 6-8 minutes until edges of cookies are golden brown.
  • Transfer cookies to wire cooling racks, and let cool completely.
  • Store in a single layer in airtight containers, and refrigerate for up to a day.

CHICKEN TETRAZZINI ala MEMORIES aka CHICKEN SPAGHETTI made from leftovers

When I was a kid, tetrazinni was a dish made from leftovers. In our house it could be from left over roast chicken, turkey or ham.  The cheese back then was not of my liking either, usually Velveeta or American singles – YUCK!!  Personally I only like it made with chicken and I prefer it with fresh seared chicken not the traditional boiled or stewed. 😀  One of the recipes I found was a much newer version that used “canned” products that I discarded immediately to lean towards the old fashioned version of scratch.

I have seen a bunch of recipes in old recipe files and brand name pamphlets for canned chicken.  I even found one that must have come from a lunch lady’s files as it called for 20 cups of cooked chicken, 24 ounces of spaghetti noodles…  honestly I quit reading at that point since I knew it would never for for the 2 of us and was giving me a headache to try and convert it to serve 2!  I ended up taking the parts I liked from each recipe AND my memories to make my new one!

CHICKEN TETRAZZINI ala MEMORIES serves 4-6
8 ounces uncooked spaghetti, broken in half
4 boneless, skinless chicken thighs
3 tablespoons butter
1 LARGE stalk celery, sliced thin
1 shallot, diced
1 small (mini) red pepper, chopped
3 tablespoons Wondra flour
3/4 cup chicken broth
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons apple cider vinegar
1 tablespoon Cream Sherry
2-3 sprigs thyme, leaves only
3/4 cup grated sharp cheddar cheese
1/4 cup grated Mozzarella
FRESH ground sea salt and black pepper

  • In a large skillet, heat oil over medium heat.
  • Generously season chicken pieces and sear 3-4 minutes per side in hot oil until cooked through and golden brown.
  • Remove chicken and small dice OR shred. Set Aside.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick baking spray.
  • Prepare noodles per package directions.
  • Add butter to skillet.
  • When butter is sizzling add celery, shallots and peppers to skillet and saute 2-3 minutes.
  • Add flour to skillet, stirring to coat until golden.
  • Add chicken broth and bring to a boil.
  • Reduce to a simmer and stir in the heavy cream, apple cider vinegar, cream sherry and thyme leaves.   Simmer until starting to thicken and slightly reduced.
  • Stir in cheeses, reserving a small amount for garnishing.
  • Fold in spaghetti noodles and chicken pieces.
  • Season to taste.
  • Transfer to baking dish.
  • Top with remaining cheese.
  • Bake 20 minutes until heated through and all cheese is melted.

NOTE:  I have been known to throw in a can of drained petite peas 😀 to make it an all in one dish.

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT serves 4-6
1 can cream of mushroom soup
1 envelope Lipton onion soup
1 1/2 cups sour cream
1/2 cup milk
4 boneless, skinless chicken breasts
Prepared mashed potatoes, egg noodles or white rice

  • Whisk together sour cream, soup , milk and soup mix.
  • Spray insert of slow cooker with non-stick spray.
  • Add soup mix to insert.
  • Submerge chicken pieces into soup mix.
  • Cover and cook on HIGH 1 hour.
  • Reduce to LOW and cook 4-5 more hours until chicken is cooked through.
  • Remove chicken, shred and return to sauce, stirring to coat well.
  • Serve over mashed potatoes, noodles or rice.

FIESTA DROWNED EGG SOUP

This is one of those recipes that became COMPLETELY altered by the Corona virus pandemic because I had to work with what I had on hand.  And I am so glad!!!!  This turned out fantastic and NOTHING like the original. 

FIESTA DROWNED EGG SOUP serves 4
14.5 ounce can Hunt’s fire roasted tomatoes with garlic
1 small can chopped green chiles
10 ounce can Green Chile Enchilada Sauce
2 cups chicken broth
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 tablespoon butter
4 LARGE egg yolks
Bread bowls (optional)
Grated Cheddar Cheese (optional)
Chopped green onions (optional)

  • Combine fire roasted tomatoes, green chiles, chicken broth and enchilada sauce in slow cooker.
  • Using an immersion blender, blend until the bigger chunks are reduced to amanageable size.
  • Set slow cooker to low and cover for 4 hours.

 

  • At the 4 hour mark, generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Melt butter in cast iron skillet over medium heat.
  • Add chicken breasts and sear each side 4 minutes or until cooked through.
  • Shred chicken and add to slow cooker.
  • Gently drop egg yolks evenly into soup.
  • Cover and cook for 30 minutes.
  • Serve in bread bowls with shredded cheese and green onions.  I added a dollop of Daisy too 😀

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES
MAPLE INFUSED ORANGE SLICES
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon sugar
1/4 cup real maple syrup

  • Zest oranges and set aside for the pancakes.
  • Peel oranges making sure to remove pith.
  • Slice each orange into 5-6 slices and place into a microwave safe bowl.
  • Whisk together the orange juice, lemon juice, sugar and syrup.
  • Pour over orange slices.
  • Microwave 15 seconds before serving.

PANCAKES
1 3/4 cups part-skim ricotta cheese
1/3 cup sugar
1 tablespoon orange zest
2 tablespoons orange juice
2/3 cup flour
2 LARGE eggs
3-4 (1+1+…) tablespoons butter

  • Whisk together ricotta, sugar, zest, juice, flour and eggs until smooth.
  • Melt 1 tablespoon of the butter in a non-stick skillet over medium-low heat.
  • Pour 1/4 cup of batter for each pancake. Cook 3 minutes until bubble form along the edge and
  • batter appears dry. Flip and cook another 3 minutes until golden.
  • Melt 1 additional tablespoon of butter as needed for each batch of pancakes.
  • Serve with butter and orange slices on top of each plate of pancakes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 15 of 2020

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

GOOD MORNING everyone! I hope you are able to keep your spirits up and your families active and in some sort of routine. I pray every day that we begin to see a flattening of the curve. I find getting up, showering and dressing as if it was any other day has helped me NOT get depressed as we wait this all out.  Creating a routine has helped tremendously!

Many years ago (10 to be exact) when we were care taking for one of my aunts, I was working day and night sometimes to get everything done.  Hubby suggested then a “Sunday plan” where I did nothing except what I wanted on Sundays and that included a C.O.R.N. (clean out refrigerator night) day for all.  At first I hated it because it messed with my routines, but it eventually grew on me and I LOVED it.

Now, everyday feels like a Sunday.  It was everyone else having a routine away from home that allowed me to keep track of what day it was and what needed to be done at any given time. I loved being a homemaker and a homebody, but I did get to go and shop several times a week for fresh ingredients for scratch cooking.  I have to admit I am really craving FRESH fruits and vegetables! I did clean out the vegetable bins yesterday and was able to prep several items for flash freezing so they did not go to waste.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The weather has been sporadically “weird” each and every day.  Yesterday was particularly weird.  It started gray and cloudy and cold and then it became seriously sunny and warm, for about 1 1/2 hours.  And then despite being in the pacific north west, a mid western lightning and thunder storm blew in all at once – LOUD, BIG & BOLD, AND FAST.  The temperature dropped 20 degrees, the wind kicked up something fierce, it was hailing and began pouring buckets sideways!  The thunder and lightning was so close I unplugged anything with power and a computer!

That said, it’s supposed to only be cloudy and cool most of this week, but I have learned to take the weather at this time of year an hour at a time.

ON THE BREAKFAST PLATE I had been doing quite well, but not so much lately.  This past week in particular has had a ton of severe ups and downs!  So I’m seriously back to basics.  Breakfast is hot water and baby food.  I do like the toddler pouches though.  This morning is apple, carrot pineapple.

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

MONDAY
  • Laundry, deep clean kitchen, vacuum
  • Finish binding on red, white and blue quilted table runner
TUESDAY
  • Finish binding on brown wall hanging quilt
  • Finish binding on orange paisley quilt
  • Weed flower boxes
WEDNESDAY
  • Paint shelving unit to match red hope chest
  • Cut strips and begin sewing Mirepoix quilt
THURSDAY
  • 2nd coat of paint on shelving unit
  • Update blog recipes
FRIDAY
  • Organize some filing
  • Work on Mirepoix quilt
SATURDAY
  • Farmer’s Market is what I’d like to do, but I guess I’ll quilt instead
  • Work some more on organizing filing
SUNDAY
  • EASTER

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I DVRed a bunch of movies and cooking shows and have been “watching” them primarily as background noise.  I’ve been watching the Diagnosis Murder series from the 90’s  – I had missed them when I was in college.

I’M READING  I’ve REALLY been so busy staying busy that I haven’t actually done as much reading as I thought I would during this isolation time.  I’m still reading, but about to finish Midnight at the Blackbird Cafe by Heather Webber

FAVORITE PHOTO FROM THE CAMERA I planted flowers way too early and have been praying they survive the recent frosts we’ve had.  I took these pictures early on Sunday before the horrendous storm so hope they survived the storm.  I’ll check it later this morning after the fog lifts and it gets light. Ironically the flowers climbing up the barrel are Chinese Froget-Me-Nots.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
QUICHE
FARMER’S EGGS & BACON
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
C.O.R.N. clean out refrigerator night
SALAD & FRUIT
GRILLED TURKEY SANDWICHES
JEZEBELS
DINNER
HOMEMADE FETTUCINE & ARTICHOKES
DROWNED EGG SOUP
SPRING SALAD with AUNT TRISH’S DRESSING
C.O.R.N. clean out refrigerator night
CHICKEN TETRAZZINI and GOLDEN POPOVERS
CHICKEN & RICE CASSEROLE
EASTER with BAKED HAM, BAKED PINEAPPLE, GREEN BEANS and BOSTON CREAM PIE CHEESECAKE
DESSERT
ISOLATION COOKIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGES
  • PASTA with CREAMY ARTICHOKE RAGU
  • CREAMY ONION MUSHROOM CHICKEN ala SLOW COOKER

FEATURED PARTY LINKS FOR THIS WEEK

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

NOLAN RYAN MEATLOAF aka BASEBALL PITCHER RANCHER MEATLOAF

If you like baseball you’ve heard the name, but ANYONE from south Texas REALLY knows the name Nolan Ryan.  What you may NOT know is that his first passion was raising QUALITY beef and he has some of the best beef around!

NOLAN RYAN MEATLOAF with LAVA MUSTARD BBQ SAUCE

MEATLOAF
2 pounds ground sirloin, NOLAN RYAN beef where possible
3 eggs, beaten
1 cup FINE bread crumbs
4 cloves garlic, minced
1 red onion, chopped
2 tomatoes, seeded and diced
1 SMALL red pepper, FINELY diced
1/2 cup chopped cilantro
1/4 cup Worcestershire sauce
3/4 cups shredded Jack cheese
3/4 cup shredded sharp cheddar cheese
2 teaspoons Frank’s original hot sauce
1/2 cup packed brown sugar
FRESH ground sea salt and tri-color pepper

  • Preheat oven to 350°.
  • In a large bowl use your hands to combine all the ingredients until well mixed.
  • Place mixture in a greased loaf pan.
  • Bake 45 minutes.
  • Increase oven to 425° and cook 10 minutes more.
  • Top with sauce and bake 5 minutes more.
  • Serve immediately.

LAVA MUSTARD BBQ SAUCE
¼ cup unsalted butter
½ yellow onion, finely chopped
¼ cup Kentucky bourbon
1 cup barbecue sauce of your choice (I  use Sweet Baby Rays)
½ cup apple cider vinegar
½ cup brown sugar, packed
1 tablespoon QUALITY honey
1 tablespoon COLEMAN’S dry mustard
1 teaspoon cayenne pepper

  • Melt the butter in a small saucepan over medium heat.
  • Add the onion and sauté for 3-4 minutes, but don’t allow the onion to turn brown.
  • Add the bourbon and cook off the alcohol, 1-2 minutes.
  • Add the barbecue sauce, vinegar, brown sugar, honey, mustard and cayenne. 
  • Simmer for 30 minutes, stirring at regular intervals.

NOTE:  I have to leave out the mustard due to allergies and find the sauce is still awesome!

WEEKNIGHT MOZZA CHICKEN

WEEKNIGHT MOZZARELLA CHICKEN
4 boneless, skinless chicken breasts or thighs
1/4 cup Italian dressing
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
FRESH ground sea salt and tri-color pepper
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Line baking sheet with aluminum foil.
  • Pour Italian dressing into a ziploc bag.
  • Add oregano and red pepper flakes to ziploc bag.
  • Pound chicken to less than 1/2 inch thickness and add to bag.
  • Shake to coat chicken breast well.  Let marinade 2 hours in refrigerator.
  • Drain off dressing.
  • Place chicken on baking sheet and bake 15 minutes.
  • Remove chicken from oven and sprinkle with FRESH ground sea salt and pepper.
  • Sprinkle with mozzarella cheese until well coated.
  • Return to oven for 5minutes.
  • Serve immediately.

CINNAMON CRUMB STREUSEL COFFEE CAKE

Years and years ago I made the Bisquick box recipe of Cinnamon Crumb Streusel Coffee Cake and it was always a BIG hit. But as I progressed to scratch cooking it was apparent that my favorite coffeecake recipe had to be revamped! But, it had to remain moist, full of cinnamon flavor, buttery and with a bit of crunch to the top.

CINNAMON CRUMB STREUSEL COFFEE CAKE
CAKE
1 stick butter, softened
3/4 cup sugar
1 teaspoon PURE vanilla
1 LARGE egg
2 cups flour
2 teaspoon baking powder
pinch salt
3/4 cup WHOLE milk

  • Preheat the oven to 350°.
  • Cream together the butter and sugar, scraping down the sides occasionally.
  • Add the vanilla and egg, mix in.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Add one half of flour mixture to the mixer, and when mostly combined, add the milk.
  • Once the milk is mostly incorporated, add the rest of the flour. This will be a fairly thick batter.

FILLING
3 tablespoons butter, softened
1 tablespoon QUALITY cinnamon
1/2 cup flour
1/2 cup PACKED brown sugar

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

TOPPING
5 tablespoon butter, softened
3/4 cup flour
1/2 cup PACKED brown sugar
1 tablespoon QUALITY cinnamon

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

ASSEMBLY

  • Grease a 9×9 baking pan.
  • “Pour” in ½ of cake batter, and spread evenly.
  • Sprinkle the filling over top.
  • “Pour” in remaining cake batter, and with an offset spatula spread carefully across the top of the filling.
  • Sprinkle the topping over the top and press lightly so it adheres.
  • If you prefer your streusel to be more distributed, use a knife to create a bit of a swirl throughout the layers.
  • Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
  • Cool slightly on wire rack before serving.

NOTE: My dad always would add a pat of butter to the top and let it melt for a few seconds in the microwave when eating it as a leftover 😀

LEMON BLUEBERRY PANCAKES

LEMON BLUEBERRY PANCAKES
2 tablespoons grated lemon zest
Juice of 1 LARGE lemon
2 1/4 cups WHOLE milk
3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/4 teaspoon sea salt
2 eggs, beaten
1/4 cup butter, melted
2 teaspoons PURE vanilla
PURE maple syrup
1/2 cup small wild blueberries

  • Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Set aside.
  • Whisk together lemon zest, lemon juice and milk. Let stand 5 minutes.
  • Whisk together the eggs, butter, vanilla and milk mixture until blended.
  • Stir milk mixture into the flour mixture JUST until blended.  Add additional milk 1 tablespoon at a time if batter is too thick.
  • Coat griddle with non-stick spray and heat over medium heat.
  • Spoon 1/4 cupfuls of batter onto griddle.
  • Cook 2-3 minutes until bubbles appear along the edges and batter dries on top.
  • Flip and cook another 2-3 minutes until golden brown.
  • Keep warm in low heat oven between batches.
  • Serve with syrup and berries.

JEZEBEL SAUCE

I found this recipe in an old cookbook and it sounded ODD and I have NO idea where the name came from, but just awesome enough to try.  It made just a couple changes, but it really makes an awesome appetizer.  The recipe apparently has a convoluted history of unknown origin… Billie’s friend Nancy too the recipe to a garden club Christmas Party.  She had gotten the recipe from her brother-in-law’s niece…

JEZEBEL SAUCE
18 ounce jar SMUCKER’S pineapple preserves
18 ounce jar SMUCKER’S apple butter or jelly
3.75 ounce jar Inglehoffer (German) horseradish
1 tablespoon Coleman’s dry mustard
1 teaspoon FRESH ground pepper
8 ounces cream cheese, softened
1 box wheat thins

  • In a medium size bowl stir together the pineapple preserves, apple butter or jelly, mustard, horseradish and pepper.
  • Chill at least 2 hours.
  • Place cream cheese on a platter and pour sauce over top.
  • Serve with crackers.