Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 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 I hope you are all able to stay home and healthy.  I also hope you’re not going too stir crazy.   I know this WHOLE situation is weighing heavily on us as individuals AND as a society.  I LOVE being home, but now that I’m TOLD to be there it bothers me and I’m itching to be able to go somewhere, anywhere JUST because I want to. Today is day 13 for us of non-essential businesses being closed and because of my compromised immunity I had already “put” myself in a semi-lockdown position when I originally had bronchitis on the first and the virus was still primarily in China for the most part, so I’m really itching with cabin fever now on day 30!

I cannot stress how much I feel that keeping a schedule even though at home is super important.  So, no matter how much I DON’T have to do, I am still making my lists, getting up on schedule, showering and attacking my day with as much positive enthusiasm as I can!

Personally, I’m trying to stay as busy as I can so I worry less.  I’ve begun some handmade Christmas projects and even a jigsaw puzzle as side activities between my normal daily routine! I do check the news in the morning and again in the evening, but in between we leave the TV off of the news to help reduce stress levels.  The media is horrible and does nothing but raise anxiety levels for me.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Gray, windy and rainy today.  It’s supposed to be around 50 so I’m wearing Levis, a long sleeved V-necked tee and UGGs.

ON THE BREAKFAST PLATE  Hot water, berry yogurt and a banana

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

  • LAUNDRY, LIVING AREAS & KITCHEN… I have been MEGA spring cleaning so there really isn’t much to do.  I do have a load of laundry to do and will do a little vacuuming.
  • YARD… With the rain, nothing today
  • CHORE I’M NOT LOOKING FORWARD TO… LOL 😀 they really are all done with all this time on my hands.
  • APPOINTMENTS & TO DO… nope, not this week – everything is on hold!  We will be getting some groceries tomorrow afternoon.
  • BLOG… a few new recipes and updating the recipe index on both blogs.
  • TO RELAX THIS WEEK I’LL… to me is synonymous with CRAFTS & PROJECTS…  I got the bindings cut for 3 small quilts and the quilts squared up and ready.  I’m also about halfway through 2 mixed media projects.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED  We’re all caught up on the DVR besides the Hallmark Christmas movies I’ve been taping – they make great background during the day as I accomplish projects.  Hubby and I did watch an old Arnold Schwarzenegger film, Aftermath of Netflix and Village of the Damned on Svengoolie.  I also FINALLY saw Valentines Day from several years ago with a ton of big name stars – Julia Roberts, Jennifer Garner, Ashton Kucher, Hector Elizondo, Queen Latifah, Kathy Bates and …

I’M READING I’ve 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 Midnight at the Blackbird Cafe by Heather Webber

FAVORITE PHOTO FROM THE CAMERA

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
ORANGE PANCAKES
SCRAMBLED EGGS & TOAST
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
C.O.R.N. clean out refrigerator night
SALAD & FRUIT
POTATO PANCAKES
??
DINNER
NOLAN RYAN MEATLOAF
JEZEBELS
SLOPPY JOE POT PIE
  C.O.R.N. clean out refrigerator night
CHICKEN FRIED STEAKS with PEPPERED GRAVY
CREAM OF TOMATO SOUP & GRILLED CHEESE SANDWICHES
SALAD of some sort
DESSERT
??
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • JEZEBELS
  • LEMON BLUEBERRY PANCAKES
  • CINNAMON CRUMB STREUSEL COFFEE CAKE
  • WEEKNIGHT MOZZA CHICKEN
  • NOLAN RYAN MEATLOAF

FEATURED PARTY LINKS FOR THIS WEEK

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

POTATO SALAD with RED ONION VINAIGRETTE

POTATO SALAD with RED ONION VINAIGRETTE
2 pounds baby yellow potatoes
FRESH ground sea salt and tri-color pepper
1/2 medium red onion , FINELY chopped
3 tablespoons champagne vinegar
2 tablespoons apple cider vinegar
3 tablespoons avocado oil
1/2 cup frozen peas, thawed
1/4 cup FRESH chopped Italian Parsley

  • Place potatoes in medium pot and cover with cold water.
  • Bring to a boil, add 2 teaspoons sea salt, reduce heat and simmer 12-15 minutes until tender.
  • Toss onion with vinegar. Season with salt and pepper. Set aside.
  • Drain potatoes and run under cool water to cool.
  • Halve potatoes.
  • Whisk oil into vinegar mixture.
  • Add potatoes and toss to coat.
  • Fold in peas and Parsley.

BRAISED RED CABBAGE

BRAISED RED CABBAGE
2 slices bacon, diced
3 tablespoons unsalted butter
1 shallot halved and sliced thin
1 small head red cabbage, cored and sliced 1/2 inch thick
3/4 cup Marsala wine
1 tablespoon red wine vinegar
2 tablespoons apple cider vinegar
1/2 cup frozen orange juice concentrate
1 1/2 tablespoons PACKED brown sugar
FRESH ground sea salt and black pepper
1 Granny Smith apple, peeled, cored and sliced into 1/4 inch pieces
3 tablespoons FRESH minced Parsley

  • Brown bacon pieces and drain.
  • Melt 2 tablespoons of the butter in Saute pan over medium heat.
  • Add onion and cook 5 or so minutes until golden.
  • Stir in cabbage pieces, wine, orange juice concentrate, vinegars, brown sugar, salt and pepper.
  • Bring to a boil, cover, reduce heat to low and simmer 10-15 minutes until tender.
  • Stir in apple and simmer uncovered until cabbage is tender and liquid is syrupy, 10 minutes more.
  • Remove from heat, stir in Parsley, bacon pieces and remaining butter.
  • Season to taste and serve immediately.

BLACK BEAN, BEEF & POTATO ENCHILADAS

BLACK BEAN, BEEF & POTATO ENCHILADAS
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 pound chuck roast
2 1/4 cups enchilada sauce (see recipe below)
1 can black beans, rinsed and drained
1 can original ROTEL tomatoes, drained well
1 large russet potato, baked
8 flour tortillas
1 cup salsa
1 1/2 cups cheddar cheese
3 tablespoons chopped cilantro
FRESH ground salt and pepper to taste
Chopped black olives and onions, optional

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Season chuck roast on all sides.
  • Heat avocado oil in dutch oven.
  • Sear chuck roast on all sides
  • Add onions to pan, top with 1 1/2 cups enchilada sauce, cover and bake 2 hours until meat is easily shredable. Shred meat into sauce.
  • Add black beans and rotel tomatoes to the meat mixture.
  • Wash and dry potato. Bake potato until tender along side the dutch oven.
  • Cool potato enough to e able to handle it. Peel off skin and coarsely chop.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish.
  • Divide potato among the tortillas and top with a sprinkle of cheese.
  • Add about a 1/2 cup of the meat mixture.
  • Fold sides over the filling and roll up placing seam side down in baking dish. Repeat.
  • Top tortillas with remaining meat and sauce, brushing to cover the tops.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: You can easily replace the potato with rice of choice for a change.

HOMEMADE SWEETENED CONDENSED MILK

During this isolation time, I’m returning to more and more scratch cooking – even more than I normally do 😀 I wanted to make some of my homemade COWBOY BROWNIES, but they called for sweetened condensed milk and I didn’t have any and was NOT going out to get any so decided to dig out the recipe to make my own.

HOMEMADE SWEETENED CONDENSED MILK – Makes 1 1/4 cups.
This Homemade version of sweetened Condensed Milk recipe makes a super delicious, made from scratch version of sweetened condensed milk for baking. It also makes a GREAT coffee mate or protein drink additive 😀

2 cups WHOLE milk
3/4 cup sugar, honey, or maple syrup (depending on the flavor you’re looking for)
4 tablespoons salted butter, cut into small pieces
1 teaspoon PURE vanilla extract

  • Whisk together milk and sugar, honey or syrup in a medium saucepan over medium-low heat.
  • Whisking often, bring to a low simmer and whisking often, simmer until milk has reduced by half, about 30-45 minutes.
  • Once reduced, remove from heat and stir in butter and vanilla.
  • Allow to cool COMPLETELY!
  • Store in a mason jar in the refrigerator for up to 1 week.

ROAST CHICKEN with BLACK BEAN SALSA

ROAST CHICKEN with BLACK BEAN SALSA
CHICKEN
2 1/2 pounds chicken thighs or chicken-leg quarters
1/2 cup sea salt
3 tablespoons sugar
5 cups cold water
1/2 cup butter, melted
1 tablespoon FRESH minced thyme
3 cloves garlic, minced
FRESH ground sea salt and tri-color pepper

  • Combine 1/2 cup salt, sugar and water in large bowl, stirring to dissolve the sugar and salt.
  • Place the chicken pieces in a large casserole and cover with brine mixture.
  • Cover with plastic wrap and chill for 3-4 hours.

 

  • Preheat oven to 425°.
  • Line a roasting pan with foil and spray with non-stick cooking spray.
  • Place chicken pieces onto roasting pan in a single layer.
  • Whisk the melted butter, salt and pepper to combine.
  • Brush chicken with butter mixture.
  • Roast chicken for 25-30 minutes.
  • Brush again with butter mixture.
  • Increase oven temperature to 500°.
  • Roast another 10 minutes to crisp and brown chicken.
  • Serve with Black bean salsa.

SALSA
1 tablespoon FRESH minced parsley
1 can white niblet corn drained
1 can rotel tomatoes, mostly drained
1 can seasoned black beans, drained and rinsed
1 Granny Smith apple, peeled, cored and diced
Juice of 1 LARGE lime

  • Toss together and chill.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 13 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

These both came across my facebook memory feed over the weekend and it seems like the PERFECT time to share them as reminders that this too shall pass if we give it time and have patience!

GOOD MORNING sweet friends.  I hope today finds you well.  I know we’re all getting a little stir crazy.  I’ve been staying busy with DEEP serious spring cleaning and garden prep while we had a few really nice days, but a new storm blew in over night, the temperature has dropped 20 degrees and it’s raining again. So , in some respects much is the same in my world.

I pray every day that we as a society stay calm, do what’s right to keep EVERYONE safe by being a little bored and staying home.  There are just too many variables to take chances.  I also PRAY that this “isolation” is something that actually brings us all closer together with a better understanding of community. So for a sense of normalcy let’s get onto Happy Homemaker today.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The high for today is supposed to get to 45, but I have my doubts.  It’s gray and rainy.  I have on Levi’s, a soft favorite hoodie and UGG’s.

ON THE BREAKFAST PLATE Hot water, peach yogurt and a banana

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

  • LAUNDRY, LIVING AREAS & KITCHEN… still working on a deep clean, have a couple loads of laundry to do, dust mopping and vacuuming also need done.  I did get a deep clean done on some lamps and shower tracks over the weekend.
  • YARD… Hubby finished working on the new garden boxes and weeded the soil before adding and turning the soil.  He also finished screwing in the 3rd rail on the fence and updating the raindrip system for the garden boxes and flowers. Spring bulbs have started coming up, but our lows at night are back down into the high 20’s and low 30’s so I’m still hoping they won’t freeze.
  • CHORE I’M NOT LOOKING FORWARD TO…  There are still 2 “dust collector” large ledges in the living room that need everything taken down, dusted and put back up – just a lot of up and down on the ladder with furniture in the way.
  • APPOINTMENTS & TO DO… the appointments scheduled for this week have been cancelled and I’ll be staying in and working on some long procrastinated projects.
  • BLOG… I’ll also have some time this week to get caught up on long overdue recipes to write and photo editing.
  • TO RELAX THIS WEEK I’LL… to me is synonymous with CRAFTS & PROJECTS… I finished refinishing the drop leaf table and I FINALLY started the mixed media project that I hope to actually get finished this week since it’s a multi-stage project and if there is still time, a couple of small quilts that need borders.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Got caught up on the DVR, have been watching lots and lots of cooking shows and started a new Netflix series called Northern Rescue.  We also watched several movies – JUMANJI the next level, Ghosts of Girlfriends Past, 2012 and a documentary about Betty White on Netflix.

I’M READING Midnight at the Blackbird Cafe by Heather Webber

FAVORITE PHOTO FROM THE CAMERA This is one of my favorite flowers from this weekend’s planting.

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
ORANGE PANCAKES
LEMON PANCAKES
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SALAD & FRUIT
??
??
DINNER
HOMEMADE PASTA & ARTICHOKES
BEAN BEEF & POTATO ENCHILADAS
ROAST CHICKEN & BRAISED RED CABBAGE
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
RUEBEN ROLL UPS
BREAD SALAD with OVEN DRIED TOMATOES & CHEESES
SPICY PEANUT CHICKEN & BROCCOLI
DESSERT
COWBOY BROWNIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • ROAST CHICKEN with BLACK BEAN SALSA
  • BLACK BEAN, BEEF & POTATO ENCHILADAS

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

ISOLATION COOKIES

With all the time at home I decided to do a little baking and came up with a new cookie recipe.  I wanted to try my hand at exact and specific baking science measurements.  This cookie recipe turned out chewy, flavorful and quite satisfying.  Hubby LOVES them.

ISOLATION COOKIES
2 sticks unsalted butter
12 ounces bread flour (see notes)
1 teaspoon sea salt
1 teaspoon baking soda
2 ounces white sugar
8 ounces brown sugar (see notes)
1 LARGE egg
1 LARGE egg yolk
1 ounce WHOLE milk
1 1/2 teaspoons QUALITY vanilla
5 ounces semi-sweet mini chocolate chips
5 ounces golden raisins
2 ounces craisins

  • Line cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Melt butter and set aside to cool.
  • Sift together the flour, baking soda and salt. Set aside.
  • Whisk together the eggs, milk and vanilla.
  • Pour butter into mixing bowl and add sugars, beating for 2 minutes until well incorporated.
  • Reduce mixer speed and add egg mixture until thoroughly combined.
  • Gradually add flour mixture until smooth, scraping down the sides. Chill dough for an hour before baking.
  • Preheat oven to 375°.
  • Using a cookie scoop scoop out portions onto prepared cookie sheets.
  • Bake 12-13 minutes until golden.
  • Let set 5 minutes before removing from the tray to cool.

NOTES:

  • The main difference between bread flour and all–purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all–purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.
  • The darker the sugar, the chewier the cookie 😀

CREAMY FRENCH ONION ARTICHOKE DIP

CREAMY FRENCH ONION ARTICHOKE DIP
The original recipe called for:
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper

  • Whisk cream cheese until fluffy.
  • Stir in dip and artichoke hearts, cheese, 1/4 cup green onions, parsley, garlic powder and pepper.
  • Refrigerate until ready to serve.
My version calls for:
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • In a small food processor pulse artichoke hearts, garlic, green onions and Parmesan cheese until smooth.
  • In a small mixing bowl blend together the sour cream, Knorr mix and cream cheese until smooth.
  • Add artichoke mixture and blend well.
  • Refrigerate until ready to serve.

SPICY PEANUT BUTTER CHICKEN & BROCCOLI – SHEET PAN STYLE

SPICY PEANUT BUTTER CHICKEN & BROCCOLI – SHEET PAN STYLE
1/4 cup QUALITY honey
1/4 cup QUALITY peanut butter
1/4 cup Bragg’s Liquid Aminos
1 teaspoon Worcestershire sauce
1 teaspoon Frank’s original hot sauce
3 cloves garlic, minced
3 LARGE limes, juiced
1/2 cup + 2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper, to taste
3 1/4 pounds skin-on, bone-in chicken thighs
1 bunch broccoli, cut into florets
Prepared white rice

  • Whisk together honey, peanut butter, liquid aminos, Worcestershire sauce, hot sauce, lime juice, 1/2 cup avocado oil, salt and pepper.
  • Remove 1/2 cup of the sauce and set aside.
  • Add the chicken pieces and remaining sauce to a large ziploc bag.  Seal and refrigerate 2 hours.
  • Preheat oven to 425°.
  • Line a baking tray with foil.
  • Remove chicken from marinade and place on baking tray.  Cover lightly with foil for the first 20 minutes.  As you can see I forgot this time and it got a bit crispy, but still tasted wonderful.
  • Bake 35-40 minutes until chicken skin is crisp and chicken registers 165°.
  • At 25 minutes, toss broccoli florets with 2 tablespoons avocado oil and sprinkle with salt and pepper.  Add to baking tray and return to oven.for final 15 minutes.
  • Serve with rice and remaining sauce.

BUTTERMILK CHICKEN FRIED STEAK & PEPPERED COUNTRY GRAVY

BUTTERMILK CHICKEN FRIED STEAK
2 cups buttermilk
2 LARGE eggs, beaten
4 pork cube steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA flour
1/2 cup seasoned bread crumbs
2 tablespoons butter
2 tablespoons avocado oil

  • Place steaks in a single layer in a shallow dish.
  • Pour buttermilk over steaks and chill 1-2 hours.
  • Heat oil and butter in large skillet.
  • Combine flour and bread crumbs in shallow bowl.
  • Add beaten egg to another shallow bowl.
  • Season pork cube steaks with salt and pepper.
  • Dredge steaks through eggs and then flour before adding to hot oil.
  • Sear until golden, flip and sear other side.
  • Serve with mashed potatoes and peppered gravy.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS

DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

  • Whisk the flour, cornmeal, baking powder and salt together.
  • Stir in milk, butter, Parsley and chives JUST until the batter comes together.
  • Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

  • Set insta-pot to saute’.
  • Add avocado oil and butter.
  • When butter is melted, add carrots, celery and shallots.
  • Season with salt and pepper, cooking 3-4 minutes until softened.
  • Stir in flour and thyme.
  • Add chicken, stirring to coat.
  • Stir in chicken broth and press cancel.
  • Place 12 scoops of batter evenly into pot.
  • Lock lid into place. Be sure the vent is in the sealed position.
  • Pressure cook for 3 minutes.
  • Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
  • Unlock lid and remove.
  • Ladle the chicken and dumplings into bowls.