Author: QuiltLady

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half. 
The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

  • Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
  • Gently toss together all ingredients.
  • Serve on a bed of lettuce or spinach or in pita pockets.

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Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

  • Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
  • In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
  • Pour wet mixture over and fold together until well blended.
  • Sprinkle with almonds.
  • Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

  • I PREFER orzo to rice in this recipe for better texture.
  • I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
  • This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

SPAGHETTI BOLEGNESE & PARMESAN MEATBALLS ~ 2026 BLOG 365.

SPAGHETTI BOLEGNESE

2 large cans San Marino crushed tomatoes
1 can Contadina tomato sauce
1 1/2 pounds QUALITY ground beef
2-3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
FRESH ground sea salt and black pepper, to taste
1 small white onion, chopped
2 cups homemade chicken broth
2 carrots, diced small
3 tablespoons Classico tomato pesto

  • Brown the ground beef, onions, carrots and garlic in cast iron skillet.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Drain fat.
  • In a large stock pot whisk together the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Add hamburger mix.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.
MEATBALLS

2 pounds hamburger
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
4 slices white bread
1 teaspoon oregano
1 teaspoon white pepper
2 eggs

  • Beat eggs and soak bread in eggs.
  • Sprinkle seasonings and cheese over hamburger meat.
  • By hand mix together the bread and egg mixture with the hamburger mixture until it is all blended together evenly.
  • Roll into 3/4 inch balls and place in storage containers not quite touching. I store them in Tupperware deli keepers.

NOTE: In the future all you need to do is pull out however many meatballs you need and toss them in the sauce after it comes to a simmer. They’ll be ready when the sauce is done.

SLOW COOKER PORK & BLACK BEAN STEW ~ BLOG 365.364

It’s that time of year for hearty, cold weather comfort food. You know soups, stews and chilis ALL full of meats, beans and veggies that are slow cooked together until the meat simply falls apart. Slow cooking is perfect for tougher cuts of meat.

SLOW COOKER PORK & BLACK BEAN STEW

2 – 15 ounce cans black beans, drained and rinsed
1 ½ pounds boneless pork shoulder roast, cut into chunks
1/2 cup WONDRA or AP flour
1/2 – 1 pound ground pork sausage
12 ounces dark beer Guinness or Homemade beef stock
1 LARGE Vidalia onion, chopped
1 red bell pepper, seeded and diced
1 SMALL jalapeño, seeded and diced (optional)
2-4 cloves garlic, minced
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
Tortillas for serving

  • Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
  • In a ziploc bag mix together the flour and seasonings.
  • Add pork pieces and coat well.
  • Remove pork pieces, shaking off excess flour, but reserving remaining flour.
  • In a large skillet heat avocado oil over medium heat.
  • Add pork pieces and sear, stirring frequently until browned.
  • Transfer pork pieces to slow cooker.
  • Add broth and remaining flour to skillet whisking to form a roux.
  • Transfer the roux to the slow cooker.
  • Add pork sausage, onion and minced garlic to skillet, cooking and stirring until sausage is crumbly and cooked through.
  • Add red bell pepper, stirring 2 minutes more until softened.
  • Transfer to slow cooker stirring it all together until blended. 
  • Fold in the black beans, beer and jalapeno if using.
  • Cover and cook for 7-8 hours on low or 3-4 hours on high.
  • Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.

GARNISHES
Lime wedges
Diced green onions
Sour cream
Diced plum tomatoes
Chopped cilantro



NOTE:

  • If you prefer cook the pork as a single piece and then shred just before serving. Return the shredded pork to the slow cooker and stir well. Cover and cook for an additional 30 minutes.
  • The stew can easily be made ahead and stores well in the refrigerator and reheats easily when ready to serve. Add a little water or broth as necessary to get it back to the original consistency.
  • Also freezes well.

 

HAPPY HOMEMAKER MONDAY, MENUS & RECIPE LINKS week 52 of 2025 ~ BLOG 365.363

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

LAST WEEK RECAPPED

GOOD MORNING sweet friends. Can you believe this is our last Monday together for 2025? I can barely get my head around the fact that it is almost 2026! I hope you had a blessed, relaxed and safe Christmas holiday with family and friends. Ours was low key and just about perfect.

I’ll be sad to be cleaning up Christmas, but I do wait until after King’s day in January. It just passes way too quickly for me. That said, as I’m organizing my year, LOL 🙂 I’m already planning BLOGMAS 2026 to be even more relaxed than this year was 🙂 So in good clean fun:

It was recently announced that our Eagle’s club is in dire straights financially.There are two sides to a fraternal organization like this. The Aerie is responsible for the business side and the Auxiliary is responsible for the charity side. It is inferred that as a member you will do some volunteering, but unfortunately there are only a handful of volunteers that get and stay involved to keep the place running, the rest only show up for free food or fun events.

For the past 2 years the trustees in charge of the Aerie business side have made financial decisions that one way or another have now jeopardized our very existence on a local level. Of course there are other factors related to our existing issues such as the economy during and after COVID, membership growing older, increased costs related to bands and such as well as the membership resisting paying more when necessary to have the same functions every year. Quite honestly the existing members want to live like it is still the year 2010 and the volunteerism has decreased proportionately also.

I’m an auxiliary member and for quite some time now the majority of the volunteers are mainly from the auxiliary side and quite honestly we’re tired of trying to hold it all together for everyone. I literally work more now (and without pay) than when I held a full time job – not my idea of retirement.

My decision on how much to be involved may soon be made for me. I guess this is a good thing as it is all out of my hands anyway. I’ve been so frustrated with so much of the inner workings.

I am proud of the work I have been able to accomplish over the years in terms of food and gifts for the Holiday families and kids, helping with the scholarship program, writing the newsletter, rebuilding the kitchen after the flood and keeping it organized and stocked, raising money for our charities with Friday night dinners, working special events like the Cribbage Tournament, the BBQ Throwdown, Trunk or Treat, shopping for the kitchen and canteen and so much more…

SIGH, onto happier thoughts and today.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re FINALLY getting some “regular” colder weather though we’ve yet to have our regularly scheduled deep freeze. The bird bath has yet to get iced over this year. This week is supposed to be fairly clear with highs in the 40’s and lows in the low 30’s to start the week and then warm up 5 degrees or so when the rain returns. Fortunately, the atmospheric rivers hitting the west coast have been either north or south of us and we’re just having a “normal”, even low amounts of rain.

THIS WEEK’S TO DO LIST, THINGS THAT MAKE ME HAPPY, WHAT’S ON MY MIND, PROJECTS, APPOINTMENTS & DVR/TV
  • TO DO: LAUNDRY & CLEANING I’m pretty well caught up on laundry and basic cleaning. We decided to reorganize much of the Christmas decorations and have the new containers on order so it’s a good thing we always wait until the 2nd week of January to de-decorate and I’ll deep clean at that time. I have some paperwork that HAS to be done by Wednesday and I REALLY want to clean off my desk before the new year so I can start 2026 fresh.
  • TO DO: GROCERIES & ERRANDS I have a few exchanges/returns to do in town this week and will pick up the few things I need for groceries at that time.
  • PROJECTS & TRAVELS We’re hoping to take a trip later in January to the coast, but it’s still in the works.
  • RECIPE RESEARCH & MENU PLANNING I’m good thru 2025 🙂 That sounds more satisfying than it is when you realize 2026 starts on Thursday.
  • DVR/TV We’re trying to catch up on fall shows as the new season starts next week. I still have 8 or 9 Christmas movies to catch up on also. I at least got through all the holiday cooking and baking shows.
  • THINGS THAT MAKE ME HAPPY clean sheets… warm socks… hot soup with crusty bread… leftover turkey sandwiches after the holiday… candles flickering as I snuggle in to read a good book…

READING TIME

I started something lighter for now until Book Club meets on January 3rd, Merit Badge Murder, Merry Wrath Mysteries #1 by Leslie Langtry and I should finish it tonight. I’m not sure if she was trying to emulate Jana Deleon’s Miss Fortune series, but it sure has similarities. It’s not bad, but it’s not as good as Jana’s books.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
12/29
MONDAY
12/30
TUESDAY
12/31
WEDNESDAY
1/1/2026
THURSDAY
1/2/2026
FRIDAY
1/3/2026
SATURDAY
1/4/2026
SUNDAY
DINNER
 WE’RE STILL CLEANING OUT THE CHRISTMAS DINNER LEFTOVERS 
CORN/YOYO
clean out refrigerator night or you’re on your own
 FRIED HOT DOGA and MAC & CHEESE
 BLACK EYED PEA CHILI and CORN BREAD
 SEAFOOD LASAGNA & GARLIC BREAD
 I’m cooking at the Eagles to fill in for a friend who is quite sick. We’ll be making Spaghetti & Meatballs with salad and cheesy garlic toast.
 BAKED HAM and BAKED BEANS
 ASIAN POT PIE
DESSERT
 
 
 It was my month to make the birthday cake anyway so this worked out okay. PINK CHAMPAGNE CAKE

FAVORITE PHOTOS FROM THE CAMERA

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • FLYING FARMER SALAD
  • SLOW COOKER PORK & BLACK BEAN STEW
  • SPAGHETTI BOLEGNESE & PARMESAN MEATBALLS
  • AVEGOLEMONOA GREEK LEMON CHICKEN RICE SOUP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

I will resume this category on January 5th.