Author: QuiltLady

FIRECRACKER PORK CHOPS

FIRECRACKER PORK CHOPS
4 bone in center cut pork chops
FRESH ground sea salt and black pepper, to taste
1/3 cup buttermilk
1 tablespoon Mexican seasoning blend (see below)
1/4 cup avocado oil
1/4 cup coconut oil
1/2 cup Wondra flour
1 recipe RED HOT Aioli (see below)
1 scallion, finely chopped
Italian parsley, chopped for garnish

  • Whisk together the buttermilk and half the Mexican seasoning. Set aside.
  • Whisk together the flour with the other half of the Mexican seasoning.
  • Heat avocado oil in skillet over medium high heat.
  • Dredge the pork chops one at a time in the buttermilk mixture and then press into the flour mixture, shaking off excess before doing it ALL AGAIN to double coat each chop before adding to the skillet.
  • Sear pork chops 3-4 minutes per side.
  • Remove chops to a plate and immediately coat with the aioli, turning to coat both sides.
  • Sprinkle with scallions and parsley.

RED HOT AIOLI
1/4 cup mayonnaise
1 tablespoon Frank’s Original hot sauce
1 1/2 teaspoon QUALITY honey
1/4 teaspoon garlic powder
PINCH FRESH ground sea salt

  • Whisk ALL the ingredients until smooth.

MEXICAN SEASONING BLEND
4 tablespoons chile powder
2 tablespoons sweet paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground Mexican oregano
1 tablespoon ground red pepper flakes
1 teaspoon cayenne pepper

  • Blend together and store in an airtight bottle.

 

BLUEBERRY-ORANGE JAM

BLUEBERRY-ORANGE JAM yields about 12 half-pints
8 cups crushed blueberries
2 large oranges, zested – 1 juiced and 1 chopped into small pieces
1/2 cup orange juice
1-2 tablespoons orange zest
8 cups sugar
1 pouch liquid pectin
1 tablespoon butter

  • Heat large dutch oven with berries, chopped oranges, orange juice and sugar, stirring until sugar is completely absorbed.
  • Simmer 10 minutes until sugar is completely dissolved.
  • Add orange zest and bring to a ROLLING boil.
  • Add pectin and boil 5 minutes more.
  • Add butter and stir down boil and froth.
  • Ladle into hot sterilized jars, leaving 1/4 inch headspace.
  • Clean tops and add seal.
  • Screw rings down over seals as tight as you can.
  • Water bath in boiling water 15 minutes.
  • Invert jars onto a towel and allow to cool.

PINEAPPLE RAISIN TAMALES

MANY moons ago at a funky little bistro in Silver Lake California I used to order their dessert tamales.  They were soft, silky and TOTALLY delectable full of pineapple and raisins.  At the time I was entering county fairs with my homemade jams and eating these tamales with a spoonful of jam drizzled over top was just pure HEAVEN, at least to me 😀

I CANNOT remember anything else on the menu, I can’t even remember the name of the bistro, but those tamales were worth the drive out of my way just to buy several to take home for later.

I’ve been working to recreate the recipe for years and I think I’ve come as close as I can!

PINEAPPLE RAISIN TAMALES yields 2 dozen tamales
40 corn husks
4 cups corn masa flour
2 sticks salted butter, melted
2 large cans DOLE crushed pineapple, drained (reserve juice)
1 cup of reserved pineapple juice (make yourself a cocktail with the rest) 😀
1 cup sugar
2 teaspoon baking powder
2 cups golden raisins
2 dozen marbles

  • SOAK corn husks for 1 hour before beginning.

  • SET UP large dutch oven.
  • Invert a pie tin into bottom of dutch oven.
  • Arrange marbles around the pie tin edge.
  • Fill with water JUST to cover.
  • Arrange a second pie tin right side up on top.
  • Layer several corn husks over top pie tin. Turn flame to low heat and cover while you prepare tamales.

  • Combine masa, butter, juice, sugar and baking powder in a large mixing bowl until smooth.
  • Add pineapple and raisins, blending with gloved hands until well distributed.
  • Spoon about 1/2 cup of mixture in your corn husk into a 1×3 log shape.
  • Roll up tightly and tie ends with a piece of corn husk or string.
  • Place half of the tamales in the dutch oven and cover, steaming for 45 minutes.
  • Serve warm topped with blueberry sauce.

NOTE: They reheat easily in the microwave.

CHEESY SOUR CREAM CHICKEN

CHEESY SOUR CREAM CHICKEN adapted from A Dish of Daily Life
4 chicken breasts or 2 pounds chicken tenders
1 LARGE shallot, peeled, halved and sliced thin
1 tablespoon butter
1 tablespoon avocado oil
4 slices Mozzarella or Provolone
1 cup sour cream
3/4 cup Parmesan, freshly grated, divided
1 tablespoon corn starch
2 teaspoon Italian seasoning
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon FRESH ground salt
1/2 teaspoon FRESH ground pepper
chopped Italian Parsley, for garnish

  • Preheat oven to 375°.
  • Over medium high heat, melt butter and avocado oil.
  • Add onions and 2 minced cloves of garlic.  Saute’ until golden and cooked through.
  • Spray baking dish with non-stick cooking spray or avocado oil.
  • In a small mixing bowl whisk sour cream smooth.
  • Add 1/2 cup of the Parmesan cheese, salt and pepper, Italian seasoning, 2 minced cloves of garlic, garlic powder and cornstarch stirring to mix well.
  • Place sauteed onions in bottom of baking dish.
  • Lay chicken breasts over onions in baking dish in a single layer.
  • Top each with a slice of Provolone or Mozzarella  and smother the chicken with the sour cream mixture.
  • Top with 1/4 cup remaining Parmesan.
  • Cover with foil and bake 30 minutes.
  • Uncover and bake 30 minutes more until chicken is cooked through and cheese is golden.
  • Serve chicken over pasta.
  • Top with chopped parsley for garnish.

NOTE: If using chicken tenders, slice Provolone or Mozzarella slices into smaller pieces to fit.  You can also use grated cheese.

KOREAN FRIED CHICKEN

KOREAN FRIED CHICKEN
3 pounds drumsticks
FRESH finely ground sea salt and black pepper
1/2 + 1/3 cup cornstarch
1/2 + 1/4 teaspoon baking powder
2 tablespoons avocado oil
1 cup coconut oil
1 stick butter
4 cloves garlic, finely minced
2 teaspoons FRESH finely grated ginger
1/4 cup Bragg’s liquid aminos
1/4 cup packed brown sugar
1 tablespoon molasses
2 tablespoons QUALITY honey
2 teaspoons rice wine vinegar
1 teaspoon Sriracha
1 teaspoon Sesame oil
1/3 cup AP flour
1/3+ cup Vodka
1/3 cup COLD water
Toasted sesame seeds, for garnish

  • Toss chicken with salt and pepper to taste.
  • Whisk together the 1/2 cup cornstarch and 1/2 teaspoon baking powder.
  • Dredge chicken pieces in the cornstarch mixture, shaking off any excess.
  • Transfer chicken pieces to a rack and let sit uncovered for 30 minutes.

 

  • In a small sauce pan heat the avocado oil over medium high heat.
  • Add garlic and ginger, sauteeing 2-3 minutes until soft.
  • Add liquid aminos, brown sugar, molasses, honey, rice vinegar, sriracha, and sesame oil. Bring to a simmer for 6-8 minutes until it begins to thicken.
  • Remove from heat and set aside.

 

  • In a LARGE skillet (preferably cast iron) melt coconut oil and butter over medium high heat.
  • Whisk together the flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder and a pinch of salt.
  • Add the vodka and COLD water, whisking until smooth and thinned out to a milky consistency. If needed add vodka and cold water alternately 1 tablespoon at a time until you reach the desired consistency.
  • Dip chicken pieces one at a time, allowing excess batter to drip off.
  • Add each piece to the HOT oil.
  • Fry the chicken until the coating is crisp on ALL sides, but not browned, about 10-15 minutes. Drain pieces on rack.
  • Double fry the chicken until browned and crisp. Drain a 2nd time on rack.
  • Brush with sauce, coating all sides.
  • Sprinkle with sesame seeds.

SNOW DELAY

We had just enough snow to make a mess and slow things down.  It was a wet, cold snow – the kind that sticks to everything.  There was a 2 hour school delay and the roads are icy.

It is so pretty when it starts.

And then it ends up EVERYWHERE! I’m not sure what’s in the bird bath – guess we’ll have to wait for a thaw to find out.

It’s a good day for some homemade cream of tomato soup and a grilled cheese sandwich.  We have more ice/snow predicted for several more days over the next 10 days so I think I’m going to be a homebody and make soups, stews and jams. 😀

BANANA NUT ROLL

I have no excuse for NOT making this recipe sooner and hubby is really mad that I didn’t.  This is one of those recipes that you could make each and EVERY week and NEVER get tired of!!

BANANA NUT ROLL
CAKE
4 eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/2 teaspoon PURE vanilla extract
1/3 + 1/2 cup sugar
1/2 cup mashed banana
1/2 cup chopped walnuts
1/4 cup finely chopped walnuts
1/4 cup (garnish) finely chopped walnuts
1/4-1/3 cup golden raisins

  • Separate eggs. Let stand at room temperature for 30 minutes.
  • Lightly grease 15×10 jelly roll pan. Line with wax paper and grease the wax paper. Set aside.
  • Sift together the flour, baking powder, baking soda and pinch of salt. Set aside.

 

  • Prepare the cream cheese filling. (SEE BELOW)
  • Spread filling in prepared pan. Set aside.

 

  • Preheat the oven to 375°.
  • In a small mixing bowl beat the egg yolks with the vanilla, beating about 5 minutes until thick and lemon colored.
  • Gradually add the 1/3 cup sugar beating on high until sugar is completely dissolved.
  • With a spatula fold in banana and 1/2 cup nuts until well blended.
  • Thoroughly wash the beaters.

 

  • In a separate chilled clean bowl beat egg whites until soft peaks form.
  • Gradually add the 1/2 cup sugar until STIFF peaks form.
  • Fold banana mixture into the egg whites GENTLY and JUST until combined.
  • GENTLY spoon batter over the filling in the pan and carefully spread evenly.
  • Bake 15-20 minutes or until cake springs back.
  • Immediately run a knife around the edge of the pan and turn cake out onto a cheesecloth sprinkled with powdered sugar.
  • Carefully peel off wax paper and discard.
  • Sprinkle with 1/4 cup finely chopped walnuts and raisins.
  • Starting from the short side, roll cake into a spiral.
  • Cool on a wire rack.
  • Prepare icing.
  • Spread with cream cheese icing.
  • Sprinkle with finely chopped nuts.

CREAM CHEESE FILLING
8 + 3 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
3 tablespoons milk

  • Combine softened cream cheese in mixing bowl with the sugar, beating until smooth.
  • Add egg and milk, beating until well blended.

CREAM CHEESE ICING
3 ounces cream cheese, room temperature
1/2 teaspoon almond extract
1/2 teaspoon PURE vanilla extract
2 cups sifted powdered sugar
1-2 tablespoons milk

  • Combine cream cheese, almond extract and vanilla extract, beating until light and fluffy.
  • Gradually beat in the powdered sugar.
  • Add in milk 1 tablespoon at a time to reach a spreadable consistency.

NOTE:  This icing recipe makes enough to cover the ENTIRE roll thickly.  If you just want a drizzle, cut the icing recipe in half!

HONEY TOMATO CHICKEN

HONEY TOMATO CHICKEN
4 boneless, skinless chicken breasts
1 tablespoon butter
1 tablespoon avocado oil
1 large shallot, halved and finely sliced
2 cloves garlic, minced
1 teaspoon QUALITY cinnamon
pinch ground ginger
1 large tub cherry or grape tomatoes, halved
1 rustic cut tomatoes in sauce
2 tablespoons Marsala wine
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
chopped Italian parsley, garnish

  • Melt butter and oil over medium high heat in saute casserole.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Add chicken to casserole and sear 2-3 minutes per side.
  • Transfer chicken to platter and tent with foil to keep warm.
  • Add onions, garlic, cinnamon, ginger and grape tomatoes to casserole, sauteing until tomatoes begin to bubble.
  • Add Marsala wine and rustic cut tomatoes.
  • Lower the heat and simmer 10-15 minutes until tomato mixture resemble a thickened puree.
  • Add honey and blend well, simmering a couple minutes more.
  • Season to taste.
  • Add chicken pieces in, turning to coat.
  • Serve over prepared pasta.

NOTE: This recipe was originally written for bone in chicken. If you prefer bone in adjust the directions so that the simmer time on the sauce includes the chicken in the pan for 1 hour so chicken is cooked through.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 6 of 2019

Happy Monday and Happy February!  I’ve been having trouble sleeping or should I say staying asleep.  I get to sleep just fine, but then I’m WIDE awake just a few short hours later and can’t seem to get back to sleep which is leaving me sleepy and lethargic! So I’m up early today and hoping to get a bunch of things done before I’m out of energy again.

 OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING I’m certainly glad we’re not in Chicago or even in our old community in the Upper Peninsula this past week, but we are cold for here.  A little snow is predicted for today and tomorrow – nothing that will be really bad, but cold none-the-less and they just aren’t prepared for it here.  The last time they predicted it like this we had a bunch of snow that turned to ice and made traveling a PAIN in the butt.  Fortunately I do not have to go anywhere and am able to stay warm and toasty.  I have on comfy yoga pants, warm fuzzy socks and my favorite well worn sweatshirt.

ON THE BREAKFAST PLATE  Honey Nut Cheerios, banana and green tea

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

  • LAUNDRY… ALL caught up except for the towel folding
  • LIVING AREAS… need to dust and vacuum
  • KITCHEN… need to tidy up A LOT I made a mess making snack food for the Super Bowl and was too tired since I didn’t sleep the night before and had been up since 5AM on a Sunday
  • YARD… nothing
  • BLOG… I want/need to get back into some form of daily posting
  • CRAFTS/PROJECTS… working on some ideas to start an ETSY store with… not ready to show anything yet – will wait to see if what’s in my mind comes to fruition in reality
  • APPOINTMENTS… nothing much
  • TO DO… paperwork, VA follow up, makes some appointments…

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY  In addition to the Blessings Gratitude jar this year I’m also doing the 52 week deposit challenge in the same jar.  It really is amazing how fast it adds up!  I do it on Mondays so it coincides with this post that always has the week number in it and I don’t really have to even think about it that way.

SOMETHING INTERESTING I WATCHED I’d like to say the SuperBowl, but honestly it was boring and not even the commercials were up to par as in years past.  My favorite commercials were:

  • Christinia Applegate and M&Ms
  • Budweiser Dalmation Blowin’ In The Wind
  • Toyota Supra Pinball
  • Bud Light Corn Syrup deliveries
  • CBS “eyes”
  • Harrison Ford in Amazon’s Alexa “FAILS”
  • Charlie Sheen and Mr Peanut
  • Hobbs and Shaw movie trailer
  • The football awards just before half time

I’M READING Ava Miles The Patchwork Quilt of Happiness (Dare River Book 6)

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH not a darn thing except Worst Cook

FAVORITE PHOTO FROM THE CAMERA I didn’t get anything this week

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

 

BREAKFAST & LUNCH

DINNER

 

MONDAY – FRIDAY

BREAKFAST

GREEN TEA,

BANANA & YOGURT

LUNCH

CHICKEN or TUNA SALAD

MONDAY

R.E.D.

PINEAPPLE RAISIN TAMALES

TUESDAY

ALOHA RIBS

WEDNESDAY

C.O.R.N.

THURSDAY

RED CHICKEN CHILI

FRIDAY

CHICKEN PARMESAN MEATBALLS

SATURDAY

 CREME BRULEE FRENCH TOAST

CHEESY SOUR CREAM CHICKEN

SUNDAY

 BAKED OMELETES

CHICKEN WINGS & SALAD

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK I’ve now eliminated 14 sites from my ‘WHERE I LIKE TO PARTY” list since the first of the year. I find it refreshing to be downsizing and eliminating those blogs from the list that are too multi-layered and problematic in their effort to be a money making platform instead of the fun blogging experience.  I find a lot of inspiring projects and recipes at these blog hops and I still do this for the fun of it – I really want to keep it that way 😀

BUFFALO CHICKEN PINWHEELS

Need a great recipe to take to the SUPER BOWL party? Love buffalo wings? If you do, you’ll love these! Wings have been ANY sports favorite for as long as I can remember. I’ve made pounds and pounds of chicken wings and even made Buffalo Chicken Dip many a time, but was ecstatic when I ran across a recipe for the same flavors in a wrap cut into pinwheels by Brandie over at HOME COOKING MEMORIES. This is the perfect and delicious party food with all the flavors of buffalo wings plus the blue cheese, but without sticky fingers. Personally, I don’t care for Bleu cheese so I substitute Gorgonzola. I also use rotisserie chicken which adds a a little extra flavor and I decreased the hot size just slightly.

BUFFALO CHICKEN PINWHEELS
8 ounces cream cheese, softened at room temperature
1/3 cup Frank’s original hot sauce
1/4 cup crumbled Gorgonzola cheese
1 cup Colby-Jack cheese, shredded
1/4 cup green onions, finely minced
1 pound FINELY CHOPPED rotisserie chicken pieces
5 large 10 inch flour tortillas

  • In a bowl, beat cream cheese on low.
  • Add in hot sauce, Gorgonzola and Colby-Jack cheeses.
  • Add green onions, mixing until blended.
  • Fold in shredded chicken into mixture by hand.
  • Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla TIGHTLY.
  • Repeat with remaining tortillas.
  • Place rolled tortillas on a plate and cover with plastic wrap. Refrigerate for 2-4 hours.
  • Remove from refrigerator and unwrap.
  • Slice each rolled tortillas in half and then each half into 3 slices, discarding ends.
  • Place pinwheel slices on serving plate or tray.

NOTES

  • IF using different sized tortillas, adjust amount of buffalo chicken mixture you add to each tortilla.
  • BEST results happen after chilling the rolled tortillas before slicing,

BLUEBERRY COFFEE CAKE


BLUEBERRY COFFEE CAKE
CAKE
1 cup all purpose flour + 1 tablespoon
1 tablespoon for dusting
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup Stevia in the raw
3 large eggs
1 teaspoon PURE vanilla
1 cup whole milk
3/4 cup frozen small wild blueberries DO NOT THAW

  • Preheat oven to 350°.
  • Grease and flour dust 13×9 baking dish. Set aside.
  • Sift together 1 cup flour, baking powder and salt.
  • In a larger mixing bowl cream the butter with an electric mixer.
  • Add Stevia and brown sugar, beating until fluffy.
  • Add eggs 1 at a time beating JUST until blended in.
  • Reduce mixer speed. Add flour mixture and milk alternately until well blended.
  • GENTLY toss blueberries with 1 tablespoon flour.
  • Fold blueberries GENTLY into batter.
  • GENTLY spread batter into prepared baking dish.

TOPPING
2/3 cup frozen small wild blueberries DO NOT THAW
1/4 cup granulated sugar
1/2 teaspoon cinnamon

  • Whisk together the sugar and cinnamon.
  • Toss blueberries in the sugar mixture.
  • Scatter blueberries and sugar evenly on top of batter.

 

  • Bake cake 45 minutes or until toothpick comes out clean.
  • Cool cake in pan 10-15 minutes before cutting.

NOTE: You can use FRESH berries.  But, if using FROZEN berries DO NOT THAW!!  Thawing the berries makes them too watery and will turn your batter blue.

HOLIDAY EVE CHICKEN

This recipe is a GREAT recipe for those busy holiday eves. The chicken marinates overnight and then it’s a quick toss to coat in the crumbs and bake. The chicken remains super juicy while absolutely fork tender and crispy on the outside.

HOLIDAY EVE CHICKEN serves 4
1 ¼ pound chicken tenders
¹⁄³ cup sour cream
Juice of 1 lemon
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
½ teaspoon FRESH ground black pepper
½ teaspoon paprika
¼ teaspoon seasoned salt
¼ teaspoon garlic salt
½ cup crushed butter crackers or RITZ crackers
2 tablespoons avocado oil
2 tablespoons butter, melted

  • Whisk together the sour cream, lemon juice, pepper, paprika. seasoned salt and garlic salt.
  • In a large sealable Ziploc bag or pyrex container add chicken pieces and marinade. Toss to coat, seal and refrigerate overnight.

 

  • Preheat oven to 350°.
  • Spray deep baking tray with non-stick cooking spray, cover in foil or use a silicone baking mat.
  • Drain and discard marinade.
  • Coat chicken with cracker crumbs.
  • Place a single layer on tray.
  • Whisk together the oil and butter.
  • Drizzle over chicken pieces.
  • Bake, uncovered, 30-40 minutes until cooked through.