Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING dear friends.  We had a productive week and fun anniversary weekend at the Blackberry festival and hanging out together until a couple of reactions left me without energy.  Hubby has been very supportive through my reactions.  They just take so much out of me and leave me more and more drained each time.  I had an appointment with the endocrinologist on Friday and will be trying another new medication trying to get a handle on the situation.  Yet I had a reaction Friday night and again on Sunday.  I guess my body didn’t get the memo that help was on the way 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING When I checked the weather I was shocked to find that the weather channel page repeatedly kept showing a VERY low temperature for our area!  Leaves me wondering if this is an omen for the weather to come – either way it was funny! 

Reality  is that we’re still in the mid to high 80’s for the week and the same will be true for where we are traveling to later in the week except they will be having much cooler evenings.

ON THE BREAKFAST PLATE Hot water, banana and blueberry yogurt

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

  • LAUNDRY, LIVING AREAS & KITCHEN… pretty good, but I’ll do a final load of laundry Wednesday before we leave
  • YARD… nothing – too warm to do much
  • APPOINTMENTS & TO DO… I’m going to try and get some crushed boxes gone through today, hubby has a doctor appointment Tuesday and I may watch munchkins… I have several phone calls to make.  I’ll also work with my stepdad to get him oriented to his new to him apple computer…
  • BLOG…  a few recipes will post this week, but nothing much until after our trip
  • CRAFTS/PROJECTS… waiting on parts to finish garland 😀

FAVORITE PHOTO FROM THE CAMERA Years ago I wrote several family reunion cookbooks for hubby’s family and they were a HUGE hit – so much so the younger kids are asking for a new one so they can contribute.  I LOVE this idea!  On my facebook memories recently this picture came up.  I had given one of the cookbooks to a military friend and it just warms my heart to see how much she uses and enjoys the cookbook.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – PORK CHOPS CREOLE & GREEN BEANS
TUESDAY – SLOW COOKER MUSHROOM CHICKEN & SALAD
WEDNESDAY – C.O.R.N.
THURSDAY – OUT
FRIDAY – OUT
SATURDAY – OUT
SUNDAY – OUT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THE WEEK

SHEET PAN PORK with BROCCOLI & BEANS

SHEET PAN PORK with BROCCOLI & BEANS

1 1/4-1 1/2 pound pork tenderloin
1/4 cup avocado oil
3-4 cloves garlic, 3 minced and 1 large peeled
1 teaspoon sweet paprika
1/2 teaspoon dried oregano
8 pickled red peppers plus 1 tablespoon of the brine
4 cups broccoli florets
2 tablespoons FRESH chopped Parsley
Juice of 1 lemon plus the zest
1 or 2  – 15 ounce can(s) small navy beans or cannelini, drained and rinsed

  • Preheat oven broiler.
  • Generously season pork roast and place pork on a rimmed baking sheet.
  • In a small bowl mix 1 tablespoon of the avocado oil, the minced garlic, paprika, oregano and 1 tablespoon of the pepper brine. Rub all over pork roast and let stand 5 minutes.
  • Broil 8 minutes until lightly browned, 7-8 minutes.

  • While pork is broiling toss the broccoli florets with the peppers, navy beans and remaining garlic, 2 more tablespoons avocado oil salt and pepper to taste in a large bowl.
  • Flip pork tenderloin and arrange broccoli mixture around pork and return to the oven.
  • Return pan to oven and broil until pork reaches 145° and broccoli is slightly charred, 8-10 minutes more.
  • Whisk together the remaining pepper brine, avocado oil, parsley, lemon juice and zest. Season to taste.
  • Slice the pork and serve with broccoli drizzled with the herb sauce.

CANTONESE CHICKEN STIR FRY

There are so many different provinces in China and different versions of this same chicken dish. This combination of veggies and flavors is one of our favorites.

CANTONESE CHICKEN serves 4
1 1/4 pound chicken tenders cut into 1-1 1/2 inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons peanut oil
1 LARGE bunch green onions, sliced in large diagonal
2 large carrots, sliced thinly on the diagonal
8 thin slices, peeled garlic
1-2 cups sliced mushrooms (see note)
1/2 pound Bok Choy, sliced 1 1/2 inches long diagonally
1 1/4 cup chicken broth
2 teaspoons BRAGG’s liquid aminos
2 teaspoons toasted sesame oil
Prepared rice

  • Toss chicken with oyster sauce and BRAGG’s liquid aminos.
  • Whisk together cornstarch and water.
  • Heat wok and peanut oil until hot.
  • Add carrots, stir frying 2 minutes.
  • Add green onions, ginger and garlic, stir frying 20-30 seconds.
  • Add chicken mixture and stir fry 2-3 minutes until chicken is cooked through.
  • Add mushrooms and bak choy.
  • Add chicken broth and sesame oil.
  • Bring to a boil over high heat.
  • Add cornstarch mixture and return to boil, stirring constantly for 2-3 minutes until chicken is completely cooked through, sauce thickens and is glossy.
  • Serve over rice.

NOTE: I like beech mushrooms as you can leave them whole and they have a wonderful nutty flavor.

CREAMY ROQUEFORT DRESSING

CREAMY ROQUEFORT DRESSING

I truly LOVE adapting old historical recipes to a modern day scratch versions. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

I “adjusted” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

3/4 cup Duke’s Mayonnaise
scant 1/3 cup crumbled Roquefort cheese
1/3 + cup WHOLE milk
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon Garlic powder
1/8 teaspoon white pepper

  • Whisk mayonnaise, milk, Worcestershire sauce, salt, pepper and garlic powder together.
  • Fold in crumbled cheese.
  • Chill.

NOTE:

  • Hubby loves the larger crumble of the cheese, while I prefer a smoother dressing. Adjust the instructions to use a small food processor if you too prefer the smooth version. 😀
  • Add additional milk as necessary for desired consistency.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
  • Cook until fork tender, drain, and cube while hot.
  • Fry bacon and onion until a delicate brown.
  • Add brown sugar and stir to dissolve.
  • Drain, reserving bacon fat.
  • Add onion and bacon to the potato mixture.
  • Add bacon fat slowly to beaten egg, beating well.
  • Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
  • Fold in sliced eggs.
  • Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

ROASTED SALT & VINEGAR POTATOES

ROASTED SALT & VINEGAR POTATOES serves 4-6

2 pounds baby potato mix
3 tablespoons Dijon mustard
1/4 cup sherry vinegar
1/3 cup avocado oil
1 large bunch green onions, thinly sliced, greens and whites separated
FRESH ground LARGE flake sea salt

  • Preheat oven to 400°.
  • Scrub potatoes and place on baking sheet.
  • Bake 30-45 minutes or until easily pierced with a knife tip.
  • Allow potatoes to cool COMPLETELY!
  • Cut them in half.
  • Whisk together the mustard and vinegar.
  • Gradually add avocado oil in a steady stream to mustard mixture while continuously whisking.
  • Toss potatoes, onion whites with vinegar sauce in a large bowl.
  • Arrange in a single layer on baking sheet.
  • Roast 10-15 minutes more until edges begin to crisp.
  • Adjust seasoning.
  • Pour onto a platter.
  • Garnish with green onion tops.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 32 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING It was kind of a quiet weekend here.  We’re getting ready for another trip soon and have been laying low to rest up.  It didn’t help that I had several “reactions” last week.  Each one takes so much out of me and leaves me needing even more rest to catch up 🙁  We did watch a couple movies and the NASCAR races as well as got a couple long walks in too!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We did have some much needed rain late Friday night into Saturday that also cooled things down for a bit.  We are expected to be warmer again as the week progresses. 

As normal for me I have on Levis, a comfy t-shirt and flip flops 😀

ON THE BREAKFAST PLATE Blueberry Yogurt and hot water

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

  • LAUNDRY, LIVING AREAS & KITCHEN… ALL caught up for the most part
  • YARD… nothing
  • APPOINTMENTS & TO DO… blood work and Endocrinologist appointment
  •  BLOG… still have some recipes to post and update
  • CRAFTS/PROJECTS… 2 strings of garland are done.  I’m just waiting for a few more parts to arrive to get it completed.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Nothing much at all as it’s summer and not much on so easier to stay caught up 😀 

I watched a few Hallmark movies, but my favorite this weekend was LOVE and SUNSHINE with Danica McKellar and Mark Deklin.  And was pleasantly surprised to see Bess Armstrong.  I really liked her in HIGH ROAD TO CHINA with Tom Selleck years ago and haven’t really seen her in much lately.

We also watched The Command about the controversial Kursk Russian submarine disaster.

I’M READING Marie Force’s ONE YEAR HOME which is technically a standalone as was FIVE YEARS GONE (which I’d already read), but they are secretly a series 😀

FAVORITE PHOTO FROM THE CAMERA I was clearing out the photo file and ran across a couple hubby took when we went to the family reunion AND when I wasn’t looking!  I usually do most of the picture taking so these kinda surprised me 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP It’s that time of year for camp outs and I thought these checklist and meal planner were nice.

MENU PLANS FOR THE WEEK
MONDAY – CANTONESE CHICKEN (didn’t get around to it last week)
TUESDAY – SWEET & SOUR CARAMELIZED CHICKEN (didn’t get around to it last week)
WEDNESDAY – C.O.R.N.
THURSDAY – CREOLE PORK CHOPS
FRIDAY – SPAGHETTI BOLEGNESE
SATURDAY – TAMALE PIE & SALADSUNDAY – Y.O.Y.O.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BALSAMIC BROWN SUGAR BRISKET

BALSAMIC BROWN SUGAR BRISKET

4-5 pound beef brisket
3 tablespoons avocado oil
3 red onions, halved and thinly sliced (4-6 cups)
1 whole bulb garlic, cleaned and minced
2 bay leaves
1 1/2 cups beef broth
1/3 cup QUALITY balsamic vinegar
1 tablespoon champagne vinegar
1/2 cup packed brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 325°.
  • Generously season brisket with FRESH ground sea salt and black pepper.
  • Heat 2 tablespoons of the oil in a dutch oven.
  • Add brisket and sear each side until browned, about 4 minutes per side.
  • Remove brisket and set aside.
  • Add remaining oil to pan.
  • Add onions, garlic and bay leaves. Cook stirring often, 5-10 minutes, until fragrant and onions have softened.
  • In a bowl whisk together the beef broth, vinegars, brown sugar, onion powder and garlic powder.
  • Transfer the onion mixture to a roasting pan.
  • Top with brisket.
  • Pour broth mixture over brisket.
  • Cover and cook 2 hours.
  • Flip meat over, recover tightly and cook another 2-2 1/2 hours until fork tender.
  • Transfer meat to cutting board and loosely cover with foil, resting 10 minutes.
  • Slice meat against the grain and put on platter.
  • Using a slotted spoon arrange the onions around the brisket, discarding the bay leaves.
  • Skim fat from pan juices and discard. Pour juices over the onions and brisket.

CHIPOTLE ORANGE CHICKEN

CHIPOTLE ORANGE CHICKEN serves 4-6

1 chicken cut into pieces or 6-8 pieces of your favorite cut
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground cumin
2 teaspoons Chipotle pepper
1 tablespoon FRESH chopped cilantro
2 oranges
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • In a large bowl toss chicken pieces with salt, pepper and cumin. Reserve remaining seasonings.
  • In a small bowl whisk together the grated zest and the juice from the oranges with the tomato paste, vinegar, sugar, chipotle pepper and the reserved seasonings from your dredge.
  • Pour tomato mixture over chicken and toss to coat.
  • Arrange chicken pieces in a single layer on the baking dish.
  • Bake 45-50 minutes or until chicken is cooked through and no longer pink.
  • Brush with remaining sauce every 15 minutes.
  • Transfer to platter and sprinkle with chopped cilantro.

JEAN PERRY’S ANTIQUE CORN BREAD (MY ABSOLUTE FAVORITE CORN BREAD)

I LOVE finding OLD recipe boxes full of handwritten recipes in antique stores. I ESPECIALLY LOVE trying those same recipes in today’s world and finding a lost gem among them. This recipe is just that and was even signed by the baker 😀 I bought 3 boxes and each had a corn bread recipe in it!

This is the first one I’m trying. I did add some green chiles and a smattering of cheddar cheese for the way we like it as well as adjusted the instructions and ingredients to match the ingredients.  This was a HUGE hit and will be made many more times I’m sure.

JEAN PERRY’S ANTIQUE CORN BREAD
1 cup yellow corn meal
1 cup all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
4 tablespoons butter, melted
1 small can diced green chiles, DRAINED WELL
1/3 cup sharp cheddar cheese
2 slices bacon, diced, browned and drained

  • Preheat oven to 425˚.
  • Sift together the corn meal, flour, baking powder, sugar and salt.
  • Whisk together the milk, butter and egg.
  • Add wet ingredients to the dry and blend JUST until combined.
  • Fold in green chiles.
  • Pour into pan.
  • Sprinkle with cheddar cheese.
  • Top with bacon pieces.
  • Bake 25 minutes.
  • Enjoy.

IRISH CHEDDAR SHEPHERD’S PIE

IRISH CHEDDAR SHEPHERD’S PIE

FILLING
1 1/2 pounds ground beef
1 medium onion chopped
2 small stalks celery, chopped
3 ounces Guinness beer
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
16 ounces combination of frozen peas and carrots

  • Brown ground beef with onion in large skillet for 5-10 minutes.
  • Add celery and continue cooking until meat is crumbly.
  • Add stout and scrape the bottom of the pan with a wooden spoon to deglaze the pan.
  • Add butter and allow to melt, then sprinkle with flour and stir to blend. Allow the flour to cook for several minutes before adding beef broth.
Add beef broth and blend well.
  • Add tomato paste, Worcestershire, and salt, stirring well. Allow gravy to thicken while the mixture cooks, about 5 minutes.
  • Add frozen vegetables and allow to cook until the entire mixture is nice and hot.

POTATOES
2 pounds Yukon potatoes, peeled and chopped
2 tablespoons butter
1/4 cup buttermilk
1 large egg yolk
6 ounces Irish cheddar grated
FRESH ground salt and pepper, to taste

  • Boil the potatoes in water over high heat until very soft and tender, about 20 minutes.
  • Drain and mash well with butter, buttermilk, egg yolk, FRESH ground sea salt and pepper, to taste and half of the shredded Irish cheddar.

ASSEMBLY

  • Layer filling mixture in LIGHTLY greased baking dish.
  • Top with mashed potatoes in an even layer.
  • Top with remaining shredded cheddar.
Broil on low for about 10 minutes, until the top is golden brown.

TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.