Author: QuiltLady

BAKED GARLIC BUTTER PARSLEY CHICKEN

GARLIC BUTTER PARSLEY CHICKEN          Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
8 ounces butter
4 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
3/4 cup Parmesan grated cheese
1/4 cup FRESH chopped Parsley
1 Vidalia onions, cut into wedges
Avocado oil
2 FRESH broccoli crowns, cleaned and trimmed

  • Preheat oven to 350°.
  • Arrange a rack in the middle of the oven.
  • Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
  • Melt butter and whisk in garlic and 1/2 the chopped Parsley in a small bowl.
  • In another bowl stir together the bread crumbs, cheese and remaining Parsley.
  • Dip each piece in the butter mixture and then the bread mixture.
  • Place skin side up on baking sheet sprayed with non-stick cooking spray.
  • Scatter onion pieces among the chicken.
  • Place tray in oven and bake 1 hour. DO NOT TURN chicken pieces.
  • Toss broccoli with avocado oil to coat.
  • Add broccoli to pan and roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

FRESH updated COLE SLAW

FRESH updated COLE SLAW
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
1 cup chopped snap peas
1/2 cup chopped parsley
1 shallot halved and sliced thin**
1 LARGE watermelon radish, sliced thin
2 tablespoons caraway seeds
1 cup golden raisins (optional)
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages,  carrots, parsley, shallot (onion), radish pieces and snap peas.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins if using.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.

NOTE: Green onions or thin slices of red onion make GREAT substitutes for the shallot.

STRAWBERRY RHUBARB PIE

STRAWBERRY RHUBARB PIE
Your favorite pie crust recipe for a double crust
2 1/2 cups chopped FRESH red rhubarb
2 1/2 cups de-stemmed, washed and chopped strawberries
1 1/2 cups sugar
2 tablespoons cornstarch
1 tablespoon WONDRA flour
1/2 teaspoon lemon zest
Juice of 1 small lemon
1/2 teaspoon ground QUALITY cinnamon
1 teaspoon PURE vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water

  • Preheat oven to 425°.
  • In a large mixing bowl combine the rhubarb, strawberries, sugar, cornstarch, flour, lemon zest, lemon juice, cinnamon, and vanilla.
  • Pour out into chilled crust.
  • Dot the top of the filling with the butter.
  • Brush edges of pie crust with egg white wash.
  • Roll out the other piece of dough and place over filling.
  • Crimp to seal edges.
  • Slice several vents into top to allow steam to escape.
  • Brush with egg white wash and garnish with large granule sugar.
    bake for 15 minutes.
  • Decrease temperature to 375° and bake for an additional 45 to 50 minutes, until the filling starts to bubble.

NOTES:

  • I often like to cook the filling first if the rhubarb is especially tough, but be sure to allow filling to cool COMPLETELY before filling crust.
  • Collar with foil for the first 30 minutes to prevent burning.

BEEF STROGANOFF SANDWICHES

BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls

  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
  • Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
  • Sprinkle flour in and stir until everything is coated and flour is golden.
  • Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
  • Remove from the heat and add the sour cream, careful not to curdle, and stir well.
  • Preheat oven to 350°.
  • Cover baking sheet with foil.
  • Slice open rolls, butter and place halves on baking sheet.
  • Toast rolls 5 minutes in oven until edges begin to crisp.
  • Spoon meat mixture evenly over rolls.
  • Top with chopped tomatoes and shredded cheese.
  • Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 23 of 2020

GOOD MORNING dear friends.  I CANNOT believe that we’re into June!  This year is almost half over and half of that was spent quarantined.  What a strange world and time we are living in. Has anyone else noticed how what we intend to do or get done doesn’t seem to fall into place lately? Or, is it just me?

We enjoyed our trip to SIL’s house and the lake over Memorial Day, and are glad to be home, but also “anxious” for any semblance of normality.  Hubby did confront some uncomfortable family issues over the passing of his father and the execution of the family trust with a different SIL, so I pray that they all work this out without any more issues (though we are not holding our breath as it seems she cannot seem to tell the truth)!  Please keep them and us in your prayers.

We did a little exploring of some potential areas to migrate to and find a house project.  We are trying to move ahead and seem to be getting closer!

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 had a wet and cold storm on Saturday with lingering clouds into Sunday, but it’s going to be a gorgeous week in the low to mid 70’s and sunny.

ON THE BREAKFAST PLATE Hot water and apple peach baby food

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

MONDAY
  • I have a pedicure appointment and am wondering how that will go – such a new “changed” “normal” we are enduring.
TUESDAY
  • Some phone calls I need to make.
WEDNESDAY
  • Laundry/ Cleaning
THURSDAY
  • Storage clean-up and organizing
FRIDAY
  • ??
SATURDAY
  • Farmer’s Market maybe?
SUNDAY
  • ??

WHAT’S ON THE DVR/TV We rented the Invisible Man which was actually quite good.  We’re also halfway thru season 3 of Homeland and have started Snow Piercer which is really a bit odd.  Also we have some Good Witch, Worst Cooks, Guy’s Grocery Games and Beat Bobby Flay episodes to watch.

I’M READING A Forever of Orange Blossoms, The Merriams by Ava Miles

FAVORITE PHOTO FROM THE CAMERA We went to the local farm market that just reopened.  They were quite limited, but I did find a few things I needed.  I also took this cute shot on our way out.  Gotta love country life.

We took the back way to see the wildlife, but I LOVE all the old barns along the way!

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SPINACH ARTICHOKE RAVIOLI LASAGNA, SALAD & GARLIC BREAD
CREAMY BACON MUSHROOM THYME CHICKEN & ASPARAGUS
CREAMY TOMATO BASIL SPINACH CHICKEN & SALAD
SLOPPY JOE CORN BREAD BAKE & SALAD
CHEESY TACO PASTA & SALAD
MEATBALL PARMESAN BAKE & SALAD
POTATO HAM CORN CHOWDER & HONEY MILK ROLLS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • FRESH updated COLE SLAW
  • STRAWBERRY RHUBARB PIE
  • BEEF STROGANOFF SANDWICHES

CANDY BAR RICE KRISPIE TREATS

CANDY BAR RICE KRISPIE TREATS adapted from RecipeGirl.com
1 tablespoon salted butter
1/4 cup creamy peanut butter
3 1/2 cups mini marshmallows
4 cups Rice Krispies
5-6 ounces chopped Butterfinger candy bars (or candy bar of your choice)*
1/2 cup milk chocolate chips
1 teaspoon shortening

  • Spray an 8×8-inch pan with nonstick spray.
  • In a large saucepan, melt the butter and peanut butter together over medium heat.
  • Add the marshmallows, stirring until melted.
  • Remove from heat and stir in the rice krispies.
  • Stir in the Butterfingers, reserving 1/4 cup as topping.
  • Scrape the mixture into the prepare pan and press it evenly into the pan with clean hands.
  • Let it cool.
  • Cut the Krispie Treats into nine equal pieces and move them to a platter.**
  • Melt the chocolate chips and the shortening together in a small saucepan or in a small glass bowl in the microwave or until they are melted and smooth.
  • Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner.
  • Drizzle chocolate onto each Krispie Treat and then sprinkle with some Butterfinger crumbs and then drizzle more chocolate on top.
  • Place the Krispie Treats in the refrigerator for 10 minutes to set the chocolate. Do NOT leave them in the refrigerator – they will get too hard!
  • Store them in a covered container.

NOTES:

  • *Use a candy bar with a cookie or nut base along with the chocolate. We prefer Heath bars, KIT KATs or Butterfingers.
  • **You can eat them as they are or store them in a covered container. Otherwise continue with the topping directions.

I STILL MISS HER! SWEET WHISKEY SOUR

There are certain days, certain “anniversaries” that I hope will pass without tears and May 29th is one of them. 19 years ago hubby got me the BEST birthday present ever, the golden retriever puppy I had always wanted. We wanted a buddy for our 6 month old black lab, Gunner.

It was difficult to find a female puppy and eventually we found one, but there were a couple catches. She was two hours away and had to be named before we ever even saw her because they had to file the paperwork immediately. Oh and hubby had just had knee surgery, was on crutches and had National Guard Duty the weekend she HAD to be picked up.

We were at the VFW and trying to think of names. I knew her mom’s name was Ruby so we started thinking about drink names that used alcohols that were amber or ruby in color. I started browsing through a Mr. Boston cocktail book and that is when we decided on SWEET WHISKEY SOUR. Since we had never met her we figured the name covered EVERY possible aspect of personality. We sure didn’t need to include the sour part. Whiskey was the sweetest, most perfect dog ever.

Since hubby couldn’t take me to get her, my brother did. We were NOT prepared the amount of cuteness we were going to encounter when we arrived. She was one of 12 puppies and I think 10 of them had some form of alcohol name… Amaretto, Brandy, Cognac … Turned out she was the runt of the litter. Teeny tiny really, fit in the palm of your hand size, wear my scrunchy for a collar size.

For all these years I can only truly think of maybe two times she ever got in trouble. Our plan for her to be a buddy to our black lab, Gunner didn’t work out immediately. She was so tiny that she couldn’t be left alone with Gunny. So, she started commuting to work with me and keeping the customers company at the Auto Repair shop I managed. She became a seasoned traveler and loved to climb onto the package shelf of my Camry so she could see everything along the way. I had a LONG drive (65 miles each way) so she really got to see A LOT of things that she thought were really cool. Eventually she grew into her breed size and she and Gunny became best buds.

3 years ago was one of the saddest and hardest Memorial Day Weekends ever with our air conditioning going out during scorching Texas heat and NO ONE available until the next day to fix it and then waking up on Memorial day to the fact that we were going to be saying goodbye to the sweetest dog ever and with ABSOLUTELY no warning!

Her breed has a life span of 10-12 years and we had been battling with seizures and chronic ear infections for years, and then hip dysplasia and multiple tumors for a few months so knew we had been on borrowed time for quite awhile. We had been having to help her up and down for a couple months and then she had some sudden form of Inner Ear Infarction and could not stand or walk. The vet says it happens all of a sudden, but that doesn’t mean we’re not kicking ourselves for not finding a way to prevent it. Making this decision killed us, but ultimately her quality of life (or lack of) was the most important thing to us. She was hanging on for us, we knew that and it made it even harder to make the decision, but her sweet face in agony made the decision for us. Our vet has been in awe of her making it to 14 3/4, actually all our animals being so old for quite some time. We lost a 21 year old cat, Dickens in 2015 as she died in my arms, Sady was almost 20 and also died in my arms in January 2018 and then Gunny the black lab at almost 17 in March 2018. They all had good long lives, but are still so missed!

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DIMPLES BBQ CHICKEN modified

This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

DIMPLES BBQ CHICKEN modified
CHICKEN
8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

  • In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
  • Pour into a large ziploc bag with chicken and marinade 12-24 hours.
  • Preheat oven to 350°.
  • Drain chicken and place skin side down on rack in a baking tray.
  • Bake for 30 minutes.
  • Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
  • Baste with BBQ sauce every 10 minutes during the final 30 minutes.
  • Serve remaining sauce on the side.

BBQ SAUCE
1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

  • In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
  • Stir in brown sugar until completely dissolved.
  • Stir in onions, ginger and garlic.
  • Simmer on LOW heat 20-30 minutes until thick and bubbly.

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
1 shallot, halved and sliced thin
8 slices bacon, diced
1 1/2 pounds Brussels sprouts, roots trimmed, halved and sliced thin
2 cups shredded red cabbage
1 bunch green onions, sliced thin
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted

  • Whisk together vinegars, liquid aminos, sugar, salt and pepper in a small bowl.
  • Add shallot slices and cover tightly with plastic wrap.
  • Microwave for 1 minute until steaming.
  • Stir making sure shallot are submerged.
  • Recover and let cool 15 minutes.

 

  • While vinegar mixture is cooling cook bacon until rendered and crisp.
  • Remove from heat and whisk in shallot mixture, stirring well.
  • Add Brussels sprouts, red cabbage and green onions, tossing and cooking 2 minutes until well coated.
  • Transfer to a large salad bowl and sprinkle with cheese and almonds, gently tossing again.
  • Season to taste with FRESH ground sea salt and black pepper.

STUFFED SHELLS

STUFFED SHELLS
24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

STUFFING
1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

TOMATO SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

ASSEMBLY

  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.

NOTES:

  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.

SLOW COOKER CHICKEN CHILE VERDE

SLOW COOKER CHICKEN CHILE VERDE
3 pounds boneless, skinless chicken breast
2 tablespoons avocado oil
1 white onion, chopped small
1 tablespoon cumin
10 LARGE tomatillos, chopped
3 poblano peppers, seeded and chopped*
3 Anaheim peppers, seeded and chopped*
1 LARGE jalapeno, seeded and chopped*
2 LARGE cloves garlic, minced
1 bunch cilantro, chopped
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons cold water

  • Add peppers, garlic, oil and 2/3 of cilantro to food processor. Pulse until smooth with only small chunks.
  • Quickly sear the chicken and then chop into large pieces.
  • Spray slow cooker insert with non-stick spray.
  • Add food processor contents and chicken broth to the slow cooker, whisking to combine.
  • Stir in cumin, salt and pepper.
  • Fold in chicken pieces and onions.
  • Cook on LOW for 4-5 hours until chicken is tender and pulls apart.
  • Whisk cornstarch and water together until smooth.
  • Stir into slow cooker, cooking for another 10-15 minutes until desired thickness.
  • Fold in remaining cilantro just before serving.
  • Serve with warmed tortillas, shredded cheese and sour cream.

NOTES: For extra flavor char peppers before chopping.

SALTED WATERMELON SALSA SALAD

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste

  • Combine everything but the watermelon and toss to mix well.
  • Gently fold in watermelon.
  • Chill and enjoy!