Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 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 we’re still traveling so this is just a real quick pop in to say hello.  We’ll be back in a few days and I’ll get squared away on the blog 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s in the high 70’s here and I’m wearing black Levis and a favorite blouse.  We’re going to explore today so I wanted to be super comfy.

ON THE BREAKFAST PLATE yogurt and a banana with hot water.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED LOL who knows – I will evaluate this when we get home.

I’M READING I found a fun new historical novelist, Gill Paul and she has an amazing ability to weave a tale that makes you feel like you’re living the history yourself.  I’m finishing The Secret Wife and about to begin another one, Women and Children First: Bravery, love and fate: the untold story of the doomed Titanic.

FAVORITE PHOTO FROM THE CAMERA I got this great shot of a horned owl hanging out on an abandoned train trestle, but haven’t gotten to it yet in the photo editing so this bison from the National Bison Range will have to do this week! 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – OUT
TUESDAY – OUT
WEDNESDAY – ??
THURSDAY – ??
FRIDAY – ??
SATURDAY – ??
SUNDAY – ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK – none

FEATURED PARTY LINKS FOR THIS WEEK

HAPPY HOMEMAKER & MENU PLAN MONDAY week 37 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 I’m just popping in real quick from our trip to update for the week.  We are enjoying our time and have had great weather and traffic conditions to get to our first stop.  We had the best time visiting the local farmer’s market and exploring the region.  We also found an awesome little neighborhood grill with the BEST food!! Food continues to be a challenge for me and coupled with traveling, altitudes etc… day 3 of the trip was extremely challenging for me.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s gorgeous here with an expected high of 77 today.  I’m wearing Levis, my favorite hikers and a lacy t-shirt.  The whole week for us looks great though.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY 27 days till Fall. 120 days till Christmas.  

FAVORITE PHOTO FROM THE CAMERA These were from the farmer’s market we went to on Saturday – really wonderful vegetables! I got some great local honey and hubby bought some Jalapeno Wine lemonade.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK Traveling ALL week, so no menu this week 😀

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER serves 4-6

4 THICK boneless, skinless chicken breasts, sliced into thin steaks OR 8 thighs
1 can cream of mushroom soup
1 envelope LIPTON french onion soup
FRESH ground sea salt and black pepper
1/2 cup sour cream
1 1/2 cups sliced mushrooms
1 small bunch green onions, thinly sliced (keep whites and greens separate)
crumbled bacon

  • Whisk together the canned soup, pepper and the dry soup mix.
  • Spray slow cooker with non-stick cooking spray.
  • Spread soup mixture into slow cooker.
  • Add chicken and turn to coat well.
  • Cover and cook on low 4 hours.
  • Add green onion whites and mushrooms.
  • Cook another 30 minutes.
  • JUST before serving stir in sour cream.
  • Serve over rice or mashed potatoes.
  • Garnish with greens from the green onions and bacon pieces.

NOTES: The sauce seems super thick when you first begin the recipe, but don’t worry it thins out during the cooking time to the perfect consistency.

CREOLE PORK CHOPS

This is another “antique” recipe find. I loved the title, but it fails to actually deliver the flavor in today’s spice packed world of cooking. This was a good alternative for flavor in the early 20th century I’m sure, but bland by today’s standards! I have manipulated the recipe significantly to add MORE flavor.

GOOD LUCK MARGARINE was originally a Newfoundland company and through different mergers and acquisitions eventually became a Canadian company. There were several of these waxed cardboard recipes in the file I recently purchased, but this is the first I tried and had to change to add the necessary flavor.

CREOLE PORK CHOPS ala GOOD LUCK MARGARINE 😀 (sort of) serves 4

4 loin or shoulder chops, bone in
FRESH ground salt and pepper, to season
1/4 cup all purpose flour
3 tablespoons butter
2/3 cup long grain rice
4 thick slices tomato
1 small onion halved, and sliced
4 rings green pepper OR equal amount of sliced mini peppers
4 cloves garlic, minced
2 – 8 ounces tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/8 to 1/2 teaspoon cayenne pepper (depending on preference)
1 teaspoon cornstarch
2 cups boiling salted water

  • Preheat oven to 350°.
  • Generously sprinkle chops with FRESH ground sea salt and black pepper.
  • Dredge in flour.
  • Melt butter in skillet.
  • Add chops and sear on both sides.
  • Cook rice in boiling salted water for 5 minutes. Do not drain.
  • Place pork chops in a single layer on the bottom of a deep casserole.
  • Place a slice of tomato and peppers on top of each chop.
  • Scatter onions over top.
  • Whisk tomato sauce with the cornstarch, basil, paprika, white pepper, cumin and cayenne, to taste.
  • Stir in garlic.
  • Replace the removed water with the tomato sauce mixture, stirring to blend.
  • Pour rice and tomato sauce water mixture over chops.
  • Cover and bake for one hour or until rice and chops are both tender.

SWEET & SOUR CARAMELIZED CHICKEN

I originally posted this recipe years and years ago (2009 or 2010) on my original blog, but seriously, it needed an update picture so I made it specifically for that reason now.  😀 as well as updating the technique a bit.  I’m still NOT thrilled with the picture, but it IS better than the old one 😀

This really is an easy and quick meal to make, but it looks & tastes like you worked all afternoon so it’s perfect for company.  I should have taken a picture of the baking dish full of chicken, caramelized onions and gravy – much more impressive looking.  Oh well, next time.

SWEET & SOUR CARAMELIZED CHICKEN
4 boneless chicken breasts
1 LARGE sweet Walla Walla or Vidalia onion, halved and sliced thin
2-3 LARGE cloves garlic, minced
2 tablespoons sugar
1 cup chicken broth
4 tablespoons WONDRA flour
Juice of 1 lemon (2 tablespoons)
2 tablespoons rice wine balsamic vinegar
FRESH ground sea salt and black pepper
avocado oil
1 LARGE egg
1 teaspoon cornstarch

  • Between 2 sheets of wax paper flatten chicken breasts if they are too thick. If they are too thick they will take longer to cook.
  • Whisk together the egg and cornstarch. Soak chicken breasts in mixture for an hour before cooking. This mixture seals in the moistness and keeps the chicken juicy throughout.

 

  • Preheat oven to 400°.
  • In a oven proof skillet (or transferring to a baking dish) coat the bottom of the pan with avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • When the oil is hot, brown both sides of the chicken breasts including all the sides.
  • When breasts are browned, put the pan in the oven for 5 minutes.
  • Add onions to skillet over medium high heat to caramelize. You want to gather all the little browned bits on the bottom of the pan also.

 

  • Reduce the heat to 300°.
  • Whisk together the hot water, bullion, flour, lemon juice, vinegar, salt and pepper.
  • Pour liquid mixture over the chicken and cover tightly with foil.
  • Return it to the oven for additional 10 minutes until chicken is cooked through. Sauce will be thick.

NOTE: I have used breast tenders in a pinch and they work well, but they cook faster so keep a close eye on them.

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