Author: QuiltLady

APPLE GLAZED PORK ROAST & GRAVY

APPLE GLAZED PORK ROAST & GRAVY
1/2 cup SMUCKERS apple jelly
1 tablespoon white balsamic vinegar
3 pound boneless pork loin roast, tied
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.
  • Whisk together the jelly and vinegar.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Spray roasting pan with non-stick cooking spray.
  • Roast pork roast 1 hour until temperature reaches 145°, brushing with glaze after 45 minutes.
  • Transfer pork to cutting board and cover with foil to rest 10 minutes.
  • While roast rests, pour all but 2 tablespoons of the drippings into saucepan over low heat.
  • Whisk the cornstarch into the 2 tablespoons of drippings to make a slurry.
  • Add slurry to thicken to desired consistency.
  • Slice roast and serve immediately.

BLUEBERRY CRUMBLE CAKE

BLUEBERRY CRUMBLE CAKE
This wonderfully moist coffee cake is loaded with FRESH blueberries, topped with a delectable brown sugar crumble and  drizzled with a creamy vanilla glaze that hardens as it cools. You’ll end up with a super moist and chewy cake with a crunchy crisp sweet topping.  The glaze is optional and no even really needed! 😀

CRUMB TOPPING
1/2 cup PACKED light brown sugar
1/4 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons butter, room temperature

  • In medium bowl stir all the dry ingredients together.
  • Cut butter into smaller chunks and mix with mixer until combined or using fingers or pastry cutter mix until butter is combined and you can squeeze together to form clumps.
  • Chill mixture until ready to use.

CAKE
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup salted butter, room temperature
3/4 WHOLE cup milk
1 egg, rood temperature
2 cups FRESH** blueberries, washed and dried
1/4 cup WONDRA flour, for blueberry dusting

  • Preheat oven to 375°.
  • Spray 9″ springform pan with nonstick spray and if desired, cut out a piece of parchment paper for easier transfer to serving dish.
  • In large mixing bowl, combine flour, sugar, baking powder and salt stirring to combine.
  • Add milk, egg and softened butter, in chunks mixing until mostly smooth and combined. The batter will be thick, but if too thick, add additional 1/4 cup milk.
  • Dust blueberries with WONDRA flour.
  • Gently fold in blueberries into the batter.
  • Pour into prepared 9″ springform pan. If you use a smaller pan for a deeper cake add 10 minutes baking time and if you use a larger pan for a larger shallower cake, decrease baking time by 10 minutes.
  • Remove crumble from refrigerator and crumble on top of coffee cake batter in marble sized chunks.
  • Bake 50-65 minutes until top is golden and center is firm, toothpick may or may not come out clean.
  • Remove from oven and cool 10 minutes on a wire rack.
  • Glaze.

GLAZE (optional)
1 cup powdered sugar
1 1/2 – 2 teaspoons vanilla extract
2-3 tablespoons milk or cream

  • While cake is cooling, mix together the powdered sugar, vanilla and milk/cream until smooth and pourable consistency.
  • Pour over top of warm cake for glaze that hardens and melts into cake, or if preferred, wait until cake is cooled completely then pour glaze over.

TO SERVE:

  • To serve, using a butter knife, gently run around the edge of the spring form pan.
  • Transfer to serving platter and enjoy.

NOTES:

  • **Frozen blueberries may be used, if possible thaw and drain, toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.
  • You can substitute any other sliced or diced berries; strawberries, blackberries, raspberries… to make you happy.
  • *Glaze is GREAT, but can definitely be left off the cake and still be flavorful and moist.

 

WEDNESDAY HODGEPODGE VOLUME 382

It’s time for Wednesday Hodgepodge hosted by Joyce at From This Side of the Pond. Head over to get the questions and answer them on your blog. Come play along!

  • From this Side of the PondFive years ago this month hubs and I relocated from New Jersey to the Palmetto State. What were you doing five years ago this month? 5 years ago today we were preparing to move to Texas to help my uncle by rehabbing my grandparent’s house after my cousin passed – still the worst decision ever, but that’s another story!
  • What was the last 9-5 job you worked? Tell us about it. I’ve NEVER actually had a job that was literally 9 to 5, so we’ll take that to mean a Monday-Friday “daytime job 😀 I managed an auto body repair shop for several years. I did whatever it took to make the day happen from fetching parts, picking up the owner’s kids from school, accounts receivable and payable etc…
  • Plead the fifth, high five, take five, it’s five o’clock somewhere, or the big 5-0…which number five phrase relates to your life in some way currently? Tell us how. It has to be IT’S FIVE O’CLOCK SOMEWHERE 😀 amid all the stress of the pandemic, quarantining and nowhere to go or anything to do with all the closures 😀
  • During this season of spending so much time at home, what distractions get in the way of being your most productive? Or have you been extra productive since this whole thing started? I’ve actually been super productive as much as possible. 
  • Give us a list here of your top five anything. Things that make me happy 😀
  1. CLEAN & ORGANIZED
  2. FLOWERS
  3. FRESH FRUIT
  4. HOME COOKED MEALS
  5. MUNCHKIN HUGS
  • Insert your own random thought here.

TUESDAY 4 ~ A MATTER OF TIME

Tuesday 4, is a collection of 4 questions each week that is kept up in honor and memory of Toni Taddeo, founder of the meme.

1. Are meals eaten at certain times in your home or are they more spontaneous? Dinner is usually around 6PM, but the other meals depend on the schedule for the day.

2. If you attend religious services or club meetings, are they morning, afternoon or evening? Are there advantages/disadvantages to that time? Depends on the event and the schedule.  I never really thought about an advantage to either. 😀

3. Are you in bed and up in the mornings at a regular time each day? Yes

4. Do you set apart specific times during the day or week to do certain things like study, shopping, laundry, visiting?  Nope, make the schedule according to appointments and plans for the week.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2020

GOOD MORNING dear friends.  I’m getting back into the swing of things and will be visiting you all later this morning.  The excessive heat has kept me from getting a ton done, but am hoping to get more organized this week. 🙂

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 I know everyone has been hot lately, but we had an EXCESSIVE heat here the past few days – like triple digits not normally seen here so we laid low.  This week is still supposed to be warm, but better than last week.  I’m wearing Levis and a soft t-shirt with bare feet 😀

ON THE BREAKFAST PLATE Hot Water & Yogurt

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

MONDAY
  • PAPERWORK & CALLS
TUESDAY
  • PLAY DAY – OUR ANNIVERSARY
WEDNESDAY
  • LAUNDRY & CLEANING
THURSDAY
  • RECIPE SORTING, PHOTO EDITING FROM TRIP
FRIDAY
  • GARDEN
SATURDAY
  • ??
SUNDAY
  • ??

WHAT’S ON THE DVR/TV We rented a few movies, added the new Peacock App to watch some old shows including the original SNL’s!  We even watched a few shows on NETFLIX, AMAZON and HULU too. We started a new British who done it last night called UNFORGOTTEN that is pretty interesting.

I’M READING Marie Force’s new series MIAMI NIGHTS book #1 How Much I Feel.  I finished Gill Paul’s ANOTHER WOMAN’S HUSBAND while we were traveling and really enjoyed it.

FAVORITE PHOTO FROM THE CAMERA I have an affinity for old graveyards.  This is one of my favorites in a quaint little town we went through on our way back from my SIL’s house.  I love how it creeps its way up the hillside with odd paths and stairs here and there. We hadn’t been there in a LONG LONG time.  I’m also aware how ironic putting my blog name on a cemetery photos is 😀

INSPIRATIONAL Unfortunate, but true 🙁

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHIP CRUSTED LOADED CHICKEN & SALAD
Y.O.Y.O.
C.O.R.N.
TARRAGON CRUSTED CHICKEN & CHEESY BAKED HASH BROWNS
BUTTERMILK ROAST CHICKEN & SALAD
CHEESESTEAK STUFFED PEPPERS & PEPPERED DRAGON TONGUE BEANS
CAMPFIRE FOILS with CORN ON THE COB
DESSERT
BLUEBERRY CRUMB CAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

  • CHEESE STEAK STUFFED PEPPERS
  • SPICY GREEN BEANS
  • TERIYAKI BEEF & VEGGIES
  • CAMPFIRE FOILS

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • BLUEBERRY CRUMBLE CAKE
  • CHICKEN PARMESAN STUFFED GARLIC BREAD
  • LOADED CHIP CRUSTED CHICKEN
  • CHEESY BAKED HASH BROWNS
  • APPLE GLAZED PORK ROAST & GRAVY
  • COBBLER COOKIE PIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.

CHEESE STEAK STUFFED PEPPERS

CHEESE STEAK STUFFED PEPPERS serves 4 PHILLY CHEESE STEAKS with a TWIST!
4 bell peppers, halved and seeded, your color of choice
1 tablespoon avocado oil
1 large onion, sliced thin
16 ounces sliced mushrooms
FRESH ground sea salt and black pepper
1 1/2 pound flank steak, grilled and thinly sliced
2 teaspoons Italian seasoning
8-16 slices provolone
FRESH chopped parsley, for garnish

  • Generously season flank steak with FRESH ground sea salt and black pepper.
  • Grill steak 2-3 minutes over a greased medium grill.
  • Remove from grill and rest on cutting board covered with foil.
  • Preheat oven to 325º.
  • Place peppers in a large baking dish and bake until tender, 30 minutes.
  • In a large skillet over medium-high heat, heat oil.
  • Add onions and mushrooms and season with salt and pepper, cooking until soft, 6 minutes.
  • Add steak, tossing to coat well and blend.
  • Cook, stirring occasionally, 3 minutes.
  • Stir in Italian seasoning.
  • Add provolone to bottom of baked peppers and top with steak mixture.
  • Top with another piece of provolone and broil until golden, 3 minutes.

SPICY GREEN BEANS

SPICY GREEN BEANS
2 tablespoons avocado oil
1 shallot, sliced
1 pound green beans, washed and trimmed
6 cloves garlic, peeled and FINELY minced
FRESH ground sea salt and black pepper
1/2 cup banana pepper rings, drained of juice
2 tablespoons chicken broth or water

  • Heat oil in skillet over medium high heat.
  • Add shallots cooking 1-2 minutes
  • Add green beans and garlic.
  • Generously sprinkle with sea salt and black pepper.
  • Cook, stirring often 6-7 minutes until green beans turn dark.
  • Add 2 tablespoons of chicken broth or water, reduce heat to medium low, cover and cook 1-2 minutes until green beans are crisp tender.
  • Turn off heat, add banana rings, stirring to combine and adjust seasoning to taste.
  • Serve immediately.

TERIYAKI BEEF & VEGGIES

TERIYAKI BEEF & VEGGIES
1 1/2 pounds thin flank or flat iron steak
1/2 cup teriyaki sauce
1/2 cup water
2 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 bunches green onions, sliced on bias
3 carrots, peeled and sliced on bias
2 cups snow peas, trimmed of strings and ends
2-3 mini peppers, seeded and cut into rings
3-4 cloves garlic, minced
1/4-1/3 cup chopped cilantro, optional

  • Whisk together teriyaki sauce, water, vinegar and cornstarch.
  • Pat steak dry and GENEROUSLY season with FRESH ground salt and pepper.
  • Heat 1 tablespoon of the oil in skillet.
  • Add steak and cook 2-3 minutes per side until 125°.
  • Transfer to cutting board and tent with foil.

 

  • Add remaining oil to skillet.
  • Add carrots to hot oil for 2 minutes.
  • Add onions, snow peas and pepper rings, stirring to sear.
  • Add garlic, stirring until fragrant.
  • Transfer the vegetables to a platter and keep warm.
  • Add ALL the juices into the skillet along with the teriyaki mixture simmering 2-3 minutes until thickened.
  • Slice steak on bias and add steak to the sauce, turning to coat.
  • Add steak and sauce to vegetables on the platter.
  • Serve over rice.

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.