Author: QuiltLady

PORK CHOPS with CHERRY PINEAPPLE RELISH ~ BLOG 366.268

PORK CHOPS with CHERRY PINEAPPLE RELISH

CHERRY PINEAPPLE RELISH
1 cup FRESH chopped pineapple
1 cup QUALITY cherry jam
1/4 cup FINELY chopped red onion
2 tablespoons FRESH chopped lemon thyme
Juice of 1 LARGE lime
1 teaspoon red chili pepper flakes

  • Heat cherry jam in a large saucepan over medium heat until melted.
  • Stir in pineapple pieces and onion.
  • Simmer 15 minutes.
  • Add lime juice, lemon thyme and red chili pepper flakes, stirring to blend.
  • Simmer 15 minutes more.

CHOPS
4 pork loin chops
FRESH ground sea salt and black pepper
1 teaspoon garlic powder

  • Season chops with garlic powder, FRESH ground sea salt and black pepper.
  • Grill chops over medium heat.
  • Serve chops with crispy rice and cherry pineapple relish.

HAPPY HOMEMAKER MONDAY, MENUS, RECIPE LINKS week 38 of 2024 ~ BLOG 366.267

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

As we say in Texas, Happy Fall Y’ALL

WEEKEND RECAP

Good morning dear friends. Can you believe we are in the last week of September already? It blows my mind how fast time is going these days. I’m sitting here having some butterscotch coffee and getting my day/week organized – it’s going to be a busy one! Come sit with me and have a cup while we chat.

My weekend started early again this week. Some girlfriends took me and a bestie out for dinner and a play for our birthdays. At this age we’ve decided that we have birthday months and if it isn’t something to do or food we don’t need it šŸ˜€

We had a GREAT time. In this small community we don’t have A LOT of choices or venues for good food and cultural events, yet the night was wonderful. We saw Agatha Christie’s THE MOUSETRAP which I learned has been playing somewhere in the world (with the exception of during COVID) continuously for over 70 years!

Dinner was at a “new” restaurant, but I also found out that it is the same owners of an old favorite restaurant that has recently shut it’s doors EXCEPT for Sunday brunch and special events. The Parrot House is an old Victorian house that had been renovated into a restaurant several years back and was always a place for special occasions. The owner had sold a couple years back, but was doing the financing for the new owners and had to take it back when the mortgage wasn’t being paid. Unfortunately, the buyers had run it down horribly during the term and the necessary required maintenance and overhaul made it so they couldn’t continue on a day to day basis šŸ™ So, they opened a smaller venue downtown with many of the same menu items and it seems to be a success.The food was really good! Here’s a small sampling of what we had. Glazed shrimp, braised short ribs, pickled beet salad and a Brazilian meat board. Thursday night special is a Surf and Turf night, but somehow missed that picture.

Friday was chores for a friend who had knee replacement surgery recently and getting her to physical therapy and some lunch.Today will be much of the same with getting her to X-RAY, surgeon follow up appointment and physical therapy.

Saturday was a bunch of us “girls” getting together to go U-PICKing for fruits, veggies, nuts and berries at a local favorite farm. I normally go to their market stand in town where they also have a small bakery and provisional products. You definitely save a bit of money picking your own though. It’s end of season up here and they’ll only be open a few more weeks so being there during this ‘change of season’ weekend was perfect timing for this outing.

We followed it up with drinks and lunch at a favorite little vineyard with flights, avalanches and a charcuterie style selection on cheeses and wood fired pizza on their patio since the weather was so nice.

Sunday was football and lunch with the bestie and then dinner with my mom at a favorite old tavern for sandwiches. Now let’s get on with the week. Welcome to Monday!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

That dreaded Indian Summer is trying to creep into my fall vibes, but I refuse to let it dampen my attitude. Today and tomorrow will be in the low 80’s but at least the nighttime lows will be just that, LOWS in the 40’s and 50’s. We’ll then go back down into the low 70’s thank you autumn for arriving on time!

ON MY MIND

I just keep shaking my head in disbelief. In my mind I keep hearing my aunt who used to say P.U.S.H all the time to us when we had problems. PRAY UNTIL SOMETHING HAPPENS. So, I keep PUSHing that this world will do the same and right itself.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did the deep clean on our bedroom last week and started the pantry trying to get the canned goods and freezer cleaned out.
  • GROCERIES & ERRANDS Just a few groceries for me and whatever a friend who just had her knee replaced needs. Hubby will be doing some yard work for her and I’m going to get her hummingbird feeders fixed as well as get her to physical therapy a few days. I’m sure she’ll need a few groceries, but I’m keeping her in dinners for now.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still organizing all the papers and files I found and/or changed around during last week’s deep clean. I also got linked back up to Bloglovin’.
  • RECIPE RESEARCH & MENU PLANNING I’ve been taking this just a few days at a time because the weather keeps changing. So, I’m cooking on a whim these days šŸ˜€

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING ~ We’re still binge watching FRINGE of an evening and probably will until the DVR gets a few more fall shows its coffers.
  • CABLE ~ The fall shows are beginning, but I’m still figuring it all out and haven’t had a chance yet to watch anything. We did watch the sneak peek of the new Matlock show with Kathy Bates and I think it will be really good.

READING TIME

I’m still reading Recipe for A Perfect Wife by Karma Brown

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt šŸ˜€
9/23 MONDAY
9/24 TUESDAY
9/25 WEDNESDAY
9/26 THURSDAY
9/27 FRIDAY
9/28 SATURDAY
9/29 SUNDAY
DINNER
Ā PORK CAKE and SALAD
Ā BBQ BACON MEATBALL SLIDERS and COLESLAW
CIDER GLAZED CHICKEN THIGHS and ??
Ā CORN/YOYO clean out refrigerator night or you’re on your own
Ā ORANGE TERIYAKI CHICKEN and RICE
Ā GOULASH and VEGGIES
 MISSISSIPPI CHICKEN
DESSERT
Ā 
PEAR WALNUT CRISP
Ā 

FAVORITE PHOTOS FROM THE CAMERA

GOOD FRIENDS ~ GOOD TIMES

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

CHOCOLATE MALTED CRISPY BARS ~ BLOG 366.264

CHOCOLATE MALTED CRISPY BARS
10 ounces marshmallows
3 tablespoons butter
5 cups rice crispy cereal
3/4 + 1/4 cup malted milk powder
4 cups malted milk balls, chopped and divided 2 1/2 cups + 1 1/2 cups
2 cups mini semi-sweet chocolate chips

  • Grease a 9×13 baking dish.
  • In a large skillet combine butter and marshmallows, cooking over medium low heat until melted.
  • Remove from heat and stir in cereal, 3/4 cup malted milk powder and 2 1/2 cups chopped malted milk balls.
  • Press into prepared dish.
  • Melt chocolate chips 30 seconds at a time in the microwave until melted and stirs smooth.
  • Add remaining malted milk powder.
  • IMMEDIATELY smooth over bars.
  • IMMEDIATELY sprinkle with remaining chopped malted milk balls, pressing them into the chocolate before it hardens.
  • Let stand until set.
  • Cut into bars with a serrated knife.

NOTE: DO NOT let chocolate set up during the final steps!

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425Ā°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Donā€™t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

BEAT BOBBY FLAY with my CRISPY RICE ~ BLOG 366.261

I watch a lot of cooking shows. Many have Bobby Flay in them. I have resisted looking up his crispy rice recipe, but loved the idea so have made my own. As many of you know he almost always wins when he resorts to his crispy rice. One day I’ll look his up, but for now, my family says this one’s a winner.

CRISPY RICE

1Ā½-2 cups white cooked rice prepared per package, BUT using homemade chicken broth NOT water
1 stick unsalted butter plus 2 tablespoons
1 yellow onion FINELY diced
1 SMALL carrot FINELY diced
1/2 cup FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper

  • Preheat oven to 400Ā°.ā€Ø
  • In an oven proof skillet or cast iron, melt the butter.
  • Add the onion and saute until golden.
  • Add the carrot and saute until soft.
  • Remove to a bowl and season with salt and pepper to taste.
  • Add Parmesan cheese and toss with cooked white rice.ā€Ø
  • In the same skillet, melt Ā½ of the stick of butter over medium heat.
  • Once melted, Add the rice mixture to the skillet and carefully press down.
  • Transfer to the oven and bake for 15-20 minutes.
  • Remove and dot the top with the remaining butter. Transfer back into the oven and continue to cook for about 15 minutes more until the underside of the rice is crispy. Remove from the oven.
  • Invert to serve immediately.

HAPPY HOMEMAKER MONDAY and MENUS with RECIPES week 37 of 2024 ~ BLOG 366.260

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

Good morning sweet friends. Can you believe we are already half way through September? Seems like it was just August! Our cooler mornings are really making me appreciate my butterscotch coffee and snuggling under my favorite blanket while I type this up.

My weekend began on Friday doing a deep clean that became a domino effect of several rooms leading into most of Saturday – kind of a reverse spring cleaning. I’ve boxed up several boxes for the garage and several bags for donation. Hubby made me take yesterday off for my birthday, but I’m hoping to finish today before, but probably after my noon meeting or maybe Tuesday if I can’t get done before the 4:30 meeting. We did go out for lunch on Saturday to a local haunt for our favorite pizza and salad. I was surprised with a impromptu birthday celebration at a friends bar and grill yesterday with friends that was a lot of fun followed by birthday drinks with another friend at the Eagles and then dinner with friends on their deck overlooking the pond and sunset.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The past week has been wonderful in the low to mid 70’s and expected to continue into this week with the exception of tomorrow and Wednesday when it is supposed to dip into the low 60’s with rain before returning back to the 70’s. Once again I am NOT complaining as the weather is near perfect! šŸ™‚ It’s that time of year where I need to start keeping a lightweight sweatshirt in the car and/or wear shoes and socks instead of my standard summer flip flops since I’m getting so cold inside most places these days.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING COMPLETELY up to date except for a bit of ironing.
  • GROCERIES & ERRANDS I need to evaluate my week and search the pantry to make a list. I’m trying to plan the menu around the freezer and the pantry to pare down what’s on stock.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Now that the deep clean is done I have several boxes of papers to sort through. I just love being organized.
  • RECIPE RESEARCH & MENU PLANNING I’m still searching for fall recipes, but so far so good – hubby has been happy with the new recipes so far.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We are still binge watching FRINGE of an evening waiting on the new season of seasonal premieres. During the day I started binge “watching” aka listening to THE SCARECROW and MRS. KING which I’m not sure I ever saw the first time through!

READING TIME

I finally finished Gill Paul’s The Collector’s Daughter and will start Recipe for a Perfect Wife by Karma Brown tonight.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt šŸ˜€
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
Ā GREEN CHILE CHICKEN & BEANS
Ā CHICKEN & RICE with GREEN BEANS
PORK MEDALLIONS and ONION GRAVY with PARMESAN GREEN BEANS
Ā CORN/YOYO OUT WITH GIRLFRIENDS FOR DINNER AND A PLAY
Ā STUFFED PEPPER SOUP
Ā CIDER GLAZED CHICKEN THIGHS and RICE
 MISSISSIPPI CHICKEN
DESSERT
Ā BOSTON CREAM PIE CUPCAKES
Ā 
Ā 

FAVORITE PHOTOS FROM THE CAMERA

We went to feed the peacocks on Thursday afternoon and went across the new bridge between our town and a neighboring town. The old one was a one lane bridge with a light. It’s been quite an ordeal for them to both build the new one and tear down the old one because it not only spans across an active rail line, but also was full of asbestos. But, they’re almost done.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PAD THAI CHICKEN ~ BLOG 366.257

PAD THAI CHICKEN

CHICKEN
1-2 large boneless skinless chicken breasts, pounded thin (Ā½ inch thick) and portioned
FRESH ground sea salt and black pepper, to taste

  • Season chicken with FRESH ground sea salt and black pepper, to taste.
  • SautĆ© chicken in a large sautĆ© pan over medium heat, stirring continuously 6-8 minutes until cooked through.
  • Transfer chicken to a bowl and set aside.

SAUCE
Ā¼ cup jalapeno ketchup
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon QUALITY peanut butter
Juice of 1 LARGE lime
Ā½ teaspoon crushed red pepper flakes
1 teaspoon BRAGGā€™s liquid aminos

  • Whisk all sauce ingredients and set aside.

ASSEMBLY
8 ounces flat rice noodles OR fettuccine in a pinch, cooked al dente
2 LARGE eggs
1 cup fresh bean sprouts
ā…“ cup sliced shallots
1 bunch green onions
ā…“ cup chopped cilantro
Chopped peanuts

  • Crack eggs into the same preheated pan and allow to fry for a bout a minute.
  • Break up egg with a wooden spoon and add the shallots and sprouts.
  • Add chicken and sauce.
  • Add noodles and toss to coat the noodles in the sauce. ā€ØStir in green onions and cilantro.
  • Garnish with peanuts.

NOTES

  • Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a kick!
  • Easily swap out the chicken for pork, steak or even tofu!