Author: QuiltLady

LOADED BUFFALO BAKED POTATO SALAD

This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!

LOADED BAKED POTATO SALAD

5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives

  • Preheat the oven to 350°.
  • Wash and poke holes in each potato.
  • Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
  • In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
  • Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
  • Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
  • Spoon salad into serving bowl.
  • Top with the remaining cheese, bacon, and chives.
  • Cover and keep refrigerated until serving.

NOTE:

  • I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
  • I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 21 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 sweet friends.  I’m still traveling and for the most part having a GREAT trip.  We had a bittersweet family reunion. One of my SIL’s (hubby’s baby brother’s wife – SIL #4) had a major stroke from a brain aneurysm and passed away earlier last week just prior to the family reunion. 🙁 We also found out that SIL#2 is not doing well at all and will need to make a special trip for hubby to be able to see her.  SIL#3 is a whole other story not worth my time or effort to fill you in if I want to keep this positive (HA HA)!

I had no internet for 5 days this week so feel like I’m really behind, but I will be back to normal Monday posts by next week.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s been alternating rain and sunny since we got home to SIL#1’s  house yesterday afternoon, but it’s cool enough for a light jacket or sweatshirt and cloudy still with rain predicted for tomorrow.  I won’t mind though since we don’t leave here for home until Wednesday.

ON THE BREAKFAST PLATE yogurt and hot water

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

  • LAUNDRY… will have several loads later in the week after we get home.
  • APPOINTMENTS… several scheduled for early next week that may need to be changed depending on funeral arrangements for my SIL#4.
  • TO DO… 🙂 everything.

SOMETHING INTERESTING I WATCHED We did watch a couple movies with SIL#1 last week, The A Theory of Everything about Stephen Hawking and The Silence with Stanley Tucci that were quite good.

I’M READING My friend Heather loaned me 3 books for the trip – Diane Chamberlain’s Summer Child and The Midwife’s Confession as well as Kristin Hannah’s Night Road. With everything that’s been going on I’ve yet to get anything read and will probably do them all next week afterI get home.


WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH will see when we get home

FAVORITE PHOTO FROM THE CAMERA There were a ton of favorites from the camera this week, but most still need edited so I chose one at random.  This is my nephew, Tyler consoling his young son, Rigley. Tyler is not only a fantastic person, but a truly wonderful father.

And then we have 5 generations here!

The hot dog vendor was nice enough to come take a group shot of us! And we’re only about half here!

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

FEATURED PARTY LINKS FOR THIS WEEK

HAPPY HOMEMAKER & MENU PLAN MONDAY week 20 of 2019

I hope you all had a beautiful mother’s day! Ours was a very pretty day.  We took SIL to lunch and did a little shopping before we had a relaxing afternoon ending with dinner in front of the TV and a couple old movies, Fried Green Tomatoes and When Harry Met Sally.

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 sweet friends.  This will be a super abbreviated post for me as we’re on the road today to our 3rd leg of this trip, a relaxing stay at SIL’s Lake House before we head out to visit with hubby’s elderly father and the actual family reunion.

I hope you had as great a week as we did!  This was a MUCH NEEDED vacation.  BTW, the Winchester Mystery House was a fantastic tour day and I will share a post with pictures when we get back 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s cool here and absolutely gorgeous, but will be 20 degrees warmer at the lake!  I have some well worn Levi’s with cute campy t-shirt, sweatshirt and pops on.

ON THE BREAKFAST PLATE Honey Nut Cheerios, mixed berry yogurt and hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS – Nothing but FUN this week! Some old friends are driving in to have breakfast with us on Friday morning and my niece is bring my newest nephew  to meet me on Saturday!

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Looking forward to seeing FIL this week as he is now in hospice and we cherish every visit knowing it may be the last 🙁

I’M READING My friend loaned me 3 books for the trip – Diane Chamberlain’s Summer Child and The Midwife’s Confession as well as Kristin Hannah’s Night Road. It will be the perfect reading for vacation 😀 though I have to admit I have yet to start anything.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH ?? will see when we return

FAVORITE PHOTO FROM THE CAMERA SIL saves up her IT technological stuff until we visit and then I adjust, alter, download or teach whatever she needs – so far we’ve done the phone lessons in the wonderful sunshine by the frog pond and hubby happened to capture me instructing her on removing the alarm on her phone 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS – HOMEMAKING & COOKING TIP

MENU PLANS FOR THE WEEK Zero plans as we’re still on vacation, but I will be making a Loaded Baked Potato Salad for the pot Luck on Saturday night and will share the recipe once we get back 😀

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

Last week My Farm Style Meatloaf was featured over at Thursday Favorite Things!

BOSTON BAKED BEANS ala SLOW COOKER

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named after the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

BOSTON BAKED BEAN DINNER ala SLOW COOKER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup chicken stock
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, chicken stock, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

NOTE: Add enough chicken stock so that the beans are COMPLETELY covered.

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
  • Add in 1/2 cup of bean water as desired for consistency.
  • Heat through for an hour or so.

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds

MARINADE
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced

  • Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
  • Add lemon zest, lime zest and garlic.
  • Stir in chicken cubes, tossing to coat.
  • Cover and refrigerate for at least 2 hours.

 

  • Preheat oven to 375°.
  • Cover baking sheet with foil and spray with non-stick cooking spray.
  • Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
  • Drain chicken, reserving marinade.
  • Dredge chicken cubes in cashew mixture to coat evenly.
  • Place cubes on baking sheet.
  • Drizzle with reserved marinade.
  • Bake 10 minutes until chicken is cooked through.
  • Serve over mashed potatoes, rice, pasta or with roasted veggies.

SAUCE
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro

  • In a saucepan heat the marmalade JUST until melted.
  • Stir in horseradish and cilantro.
  • Toss with chicken pieces and serve immediately

NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 19 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 sweet friends.  I hope you have all had as great a week and weekend as we did.  The weather has been PERFECT and even though I haven’t gotten everything accomplished I wanted to, I did get enough done for now. 🙁

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The weather has been unusually warm for this time of year here and unseasonably dry too, but after such a wet winter I’m not complaining. 

That said, I’m glad we leave on our trip later this week and the temperatures will be cooler which I soooooo much prefer. Note the 29 degree difference on Thursday.

We’re going to take the last trailer full of wood to the re-cycler (there’s a local guy who will chip up all the cedar pickets into mulch) so I have on old Levi’s, a t-shirt and pops. Then I’ll change to head into town for errands.

ON THE BREAKFAST PLATE Peach yogurt, hot water and a banana.

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

  • LAUNDRY… one load before we go
  • LIVING AREAS… a bit of tidying
  • KITCHEN… pretty clean
  • YARD… YAY! hubby finished the fence!
  • BLOG… nothing much for a couple weeks while we travel
  • CRAFTS/PROJECTS… nothing at all for a few weeks
  • APPOINTMENTS… Tire rotation, fill up on gas, pedicure, mammogram
  • TO DO… last minute errands, pack…

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY We leave later this week for our family reunion trip later this week and we’re REALLY getting excited!  We have a side trip planned on the way there AND on the way back besides visiting with hubby’s elderly father.

SOMETHING INTERESTING I WATCHED We rented Serenity with Matthew McConaughey, Anne Hathaway, Jason Clarke and Diane Lane.  Such a different part for MATTHEW!

I’M READING Kristin Hannah’s Night Road that my friend Heather loved and recommended I read.  It will be perfect for vacation 😀

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH things will build up while we’re on our trip so I’ll sort it out later 😀

FAVORITE PHOTO FROM THE CAMERA Hubby finally finished the fence!!! What a feat.  This was the last leg of the 300+ linear feet.  Fortunately the 100 feet to his right was done 4 years ago by our neighbor.   His feet are killing him from working in the rocks so our vacation is well timed.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – TACO CASSEROLE & SALAD
TUESDAY – C.O.R.N.
WEDNESDAY – C.O.R.N.
THURSDAY – ??
FRIDAY – ??
SATURDAY – ??
SUNDAY – ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

GRANDMA DOLL’S POTATO SALAD

Hubby loved his grandmother’s potato salad and kept asking me to make some like it.  It took me quite awhile to perfect this potato salad for hubby, but I FINALLY got there a few years back.
GRANDMA DOLL’S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped AND their juice
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

  • Grate potatoes in a large mixing bowl.
  • Add eggs, onion, pickles, pickle juice and relish, mixing to blend well.
  • Add mustard and mayonnaise to taste and desired consistency.
  • Add seasonings to taste.

BAKED HAM & CHEESE SANDWICHES

These little gems have become an ALL TIME tailgating appetizer favorite for any gathering!  You can change up the meats and cheese for your own liking 😀

BAKED HAM & CHEESE SANDWICHES
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons HEINZ yellow mustard**
1 tablespoon minced onion
1 tablespoon poppy seeds
3 teaspoons sugar
1 package King’s Hawaiian rolls (I use the 8 pack small burger size)
8 slices COLBY cheddar cheese, halved
8 thin slices of deli ham, halved
8 slices Provolone cheese, halved

  • Preheat oven to 350°.
  • In a small bowl whisk together the butter, mustard or mayonnaise, onion, Worcestershire sauce, sugar and poppy seeds.
  • Place the bottoms in a 9×13 baking dish.
  • Brush each bottom with butter mixture.
  • Top each bun with layers of Colby cheese, deli ham and Provolone cheese folded to fit accordingly.
  • Brush with half the butter mixture.
  • Put roll tops on. Brush with remaining butter mixture.
  • Bake, uncovered 10-15 minutes until cheese is melted.

NOTE: I’m deathly allergic to mustard and substitute mayonnaise for the mustard and then put mustard on the serving table for others to use at their pleasure.

TERIYAKI SESAME CHICKEN SALAD

This is the perfect spring salad full of sweet and tangy fruit and asian blended flavors.

TERIYAKI SESAME CHICKEN SALAD
16 ounces fusilli pasta, prepared per package directions and WELL drained
1/2 cup avocado oil
2/3 cup champagne vinegar
2/3 cup teriyaki sauce
Juice of 1 large lemon
1/3 cup sugar
FRESH ground black pepper, to taste
2 cans mandarin oranges, WELL DRAINED
2 small cans water chestnuts, WELL DRAINED
2 cups shredded rotisserie chicken
1 1/2 cups honey roasted peanuts or cashews
2 cups torn baby spinach leaves or romaine lettuce
5 ounces dried cranberries (Craisins)
1 large bunch green onions, sliced
1/2 cup minced parsley
1/4 cup sesame seeds

  • Add prepared pasta and chicken pieces to a large salad bowl.
  • In a small bowl whisk together the avocado oil, vinegar, teriyaki sauce, lemon juice, sugar and pepper.
  • Pour over pasta and chicken, tossing to coat well.
  • Top with mandarin oranges, water chestnuts, cranberries and green onions.
  • Cover and refrigerate 2 hours.
  • Just before serving add cashews, tossing well to mix.

BUFFALO CHICKEN CASSEROLE

BUFFALO CHICKEN CASSEROLE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth
1 bunch green onions, sliced
1 stalk celery, sliced
1/4 cup Bleu cheese dressing
1/4 cup Frank’s original hot sauce
1 cup shredded Monterey Jack cheese
1 1/2 pounds skinless, boneless chicken breasts
1 1/2 cups spiral pasta, cooked and drained

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Spray slow cooker insert with non-stick cooking spray.
  • Stir together the soup mixture, dressing, hot sauce and half of the cheese.
  • Fold in onions and celery.
  • Spread into slow cooker.
  • Top with chicken.
  • Cover and cook on low 4 hours until chicken is cooked through.
  • Shred chicken and fold into sauce.
  • Fold in prepared pasta and remaining cheese.

ORANGE CHICKEN PANDA EXPRESS COPY CAT COPY CAT

ORANGE CHICKEN PANDA EXPRESS COPY CAT 4 servings
CHICKEN
1 1/4 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1/2 tablespoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1 1/2 cups flour
1 small egg
3/4 cup water
1 tablespoon avocado oil
1 cup coconut oil, for frying

ORANGE SAUCE
1 tablespoon avocado oil
¼ teaspoon chili flake
2 cloves garlic, minced
4 teaspoon ginger, minced
3 tablespoons sugar
3 tablespoons brown sugar
3 tablespoons orange juice
3 tablespoons white distilled vinegar
1 tablespoon Bragg’s liquid aminos
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon sesame oil

  • In a medium mixing bowl, whisk together the salt, white pepper, cornstarch, and flour.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚.
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate to drain.
  • In another saucepan heat oil over medium-high heat.
  • Once oil is HOT and shimmering add the red pepper flakes, ginger, and garlic, and cook for 30 seconds or so, stirring constantly until fragrant.
  • Add the sugar and brown sugar, stirring to combine.
  • Add in the orange juice and allow the sugars to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and liquid aminos, blending well.
  • Whisk together the cornstarch and water until combined. Add to the pan and stir to blend. Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the chicken pieces and stir until completely coated in the sauce.
  • Top with sesame oil and blend again.
  • Enjoy!