Author: QuiltLady

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 11 of 2025 ~ BLOG 365.76

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

LAST WEEK RECAPPED

Last week was better than the week before, but was still super busy putting out fires and trying to stay one step ahead of everything that was thrown my way. We were hit with back to back winter storms that made everything more difficult, but it is March in the Pacific Northwest 🙁 Sump pumps are working harder than ever, but unfortunately there is more water than drainage ability. A Lot of sandbagging going on coupled with prayers!

I started preparing and getting ready to serve the St. Patrick’s Day meal yesterday at the Eagles. The weather took a turn for the worse shortly after I put it in the oven and our town as well as many around us were closed down due to floods and eventually snow, so I had to go back, put a closed sign on the door and finish cooking at home. There’s nothing scarier than when your phone goes off with that emergency signal! And I HATE those words to “stay put and shelter in place”! I’ll use the leftovers for a Tuesday special and to make a soup for the cribbage tournament next weekend.

On Friday we were able to get a few things accomplished (the stars must have been aligned perfectly) to speed up hubby’s torn rotator cuff surgery. The medical system with all the referrals and extra people in the “middle” is so frustrating!!! When you add in the lack of enough medical professionals here in our area, it makes it difficult to get quality care, let alone any care sometimes.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s cold and it has snowed, sleeted and poured down rain for days! It’s too late to build an ark, but we really need one. We’re on river flood watch after a couple of horrendous storms. The puddles have puddles and the ducks are wearing galoshes. LOTS and lots of layers are on the agenda this week. Highs in 50’s and lows in 30’s with lots more rain. As of today we’ve had almost 9 inches for JUST the month of March.

ON MY MIND

The first Cribbage event of the season is next weekend and the friend I work with for the tournament is currently in Arizona and not sure she’ll be able to get back in time because of these storms. Right now the menu, shopping and food prep is all on me 🙂 but I have faith she’ll get here in time for us to fall into sync 🙂

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m pretty up to date, but do have some pantry sorting to finish. I’m also deep cleaning the baseboards and window sills.
  • GROCERIES & ERRANDS I have the normal Eagles shopping to do and ALSO the shopping for the Cribbage Tournament. Our meals will be simpler this week using things on hand because I’ll be so busy!

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING I’m still watching Gilmore Girls, Crossing Jordan and Steel Magnolias
  • CABLE I’ve finally all but emptied out the DVR from the build up during this really wet weekend so just Tournament of Champions, Spring Baking Championship, Ghosts, Matlock, Elsbeth and Georgie and Mandy’s First Marriage
  • THEATRE there’s a new Jason Statham movie coming out that hubby wants to see – A WORKING MAN

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
3/17 MONDAY
3/18 TUESDAY
3/19 WEDNESDAY
3/20 THURSDAY
3/21 FRIDAY
3/22 SATURDAY
3/23 SUNDAY
DINNER
 CORNED BEEF & CABBAGE (BIG SURPRISE 😀 )
 CHICKEN SALTIMBOCCA
 CHICKEN FRIED CHICKEN, MASHED POTATOES & GRAVY
CORN/YOYO 
clean out refrigerator night or you’re on your own
 BEEF ENCHILADAS, CHILE CORNBREAD SALAD
 OUT
 OUT
DESSERT
 
 
TRES LECHES CAKE

FAVORITE PHOTOS FROM THE CAMERA

We’ve had a ton of rain this year and several slides. On this particular route we encountered a previous slide clean up on a rare sunny day. Look closely at the guy in orange. You couldn’t pay me to be where he is. It looks like the boulder he’s working on could go at any time! This was a few weeks ago. I can only imagine what it looks like after this past weekend. There were SEVERAL more slides, road washouts and flooding. I’m sure there are many more I haven’t even heard of yet!

The water is usually about 20 feet below this bridge, except yesterday. This was about 3PM long before the high water peak later last night.

On another note, beautiful spring blossoms and snow are NOT something you see very often around here! We went from lots and lots of rain and flooding to snow in just hours!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • SPICY CHICKEN & DUMPLINGS
  • BRAISED BALSAMIC CHICKEN & MASHED CARROTS

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BEEF & SWEET ONIONS ~ BLOG 365.73

BEEF & SWEET ONIONS yields 6 servings

2 pounds beef sirloin, trimmed and cut into bite sized pieces
2 large Vidalia onions, quartered and sliced
2 tablespoons avocado oil
1 tablespoon butter
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 cups homemade beef stock
2 tablespoons rice wine vinegar
1 tablespoon QUALITY tomato paste
Mashed potatoes

  • In a large skillet, melt the oil and butter over medium heat.
  • Add sliced onions, sautéing and stirring constantly until tender and slightly browned.
  • Add beef to onions in skillet and increase heat, sautéing until beef is browned on all sides.
  • Reduce heat to medium.
  • Sprinkle flour and seasonings over meat, stirring to incorporate well. If necessary add a bit more butter to moisten and incorporate the flour into the mixture.
  • Add the beef stock, vinegar and tomato paste, blending well.
  • Reduce heat to low, cover and simmer 45 minutes or so until meat is tender and flavors are well blended.
  • Serve over mashed potatoes or rice.

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

LOADED SEAFOOD CHOWDER ~ BLOG 365.70

It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.

LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar

  • Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.

  • Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.

  • Remove 1 cup of broth and set aside.

  • In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
  • Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.

  • Whisk flour into reserved broth until smooth.
  • Gradually whisk the milk and half and half into the flour and broth mixture.
  • Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.

  • Gently stir the creamy mixture into the potato pot.
  • Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.

  • Serve with crusty bread.

NOTE: I often use champagne vinegar for a bit of a flavor change.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 10 of 2025 ~ BLOG 365.69

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

GOOD MORNING LADIES! Did you remember to adjust your clocks? Personally I wish they’d pick a time and just stay with it!! That first Sunday after the time change is ALWAYS the hardest for me and this year was no different because it was dark, cloudy and foggy! To make matters worse, I’m not even sure how it’s Monday again. I feel like I lost an entire week! I’m pretty good about getting around to visit everyone, but I sadly fell short last week. I will be better this week! 😀

LAST WEEK RECAPPED

The week was full of “fires” to put out so I won’t bore you with too many details, but I ended up spending a lot of unplanned time at the Eagles including working the fundraiser dinner Friday night. Monday through Friday were jam packed with “STUFF”.  Saturday I took a paint class and then hubby and I went out for dinner at a favorite haunt. Sunday was doing normal chores to catch up on laundry and cleaning and helping an elderly friend with some house maintenance.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Welcome to the Pacific North West where your spring flowers prematurely bloom at the first sign of sunshine only to be beaten back down by pouring rain and snow and you are always only a layer or two from shivering.

While the EAST is supposed to have a warm-up this week, we’re just the opposite with thunderstorms and snow!

MONDAY Cloudy 65/41
TUESDAY Cloudy 47/40
WEDNESDAY Rain 49/37
THURSDAY Thunderstorms/Snow 47/34
FRIDAY Snow/Rain 46/34
SATURDAY Rain 45/ 39
SUNDAY Rain 45/34

ON MY MIND

I lost last week! I really do NOT know where it went and mainly because of other people and having to pivot to pick up the slack. I know I’ve said it before, but I’m getting super close to throwing in the towel on the Eagles and the continually growing issues at hand. :SIGH: 😔 See my funny for today. I picked it long before today, but boy does it fit!!!!!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING As caught up as possible.
  • GROCERIES & ERRANDS I’m headed to town today to get everything done before the next storm begins.
  • RECIPE RESEARCH & MENU PLANNING I have a couple weeks planned, but am taking it as it comes so I’m not disappointed with all the pivots I’ve been having to make.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’ve been binge watching CROSSING JORDAN and a new season of STEEL MAGNOLIAS is on for me during the day when I can.
  • CABLE Tournament of Champions, Spring Baking Championship starts tomorrow, Guy’s Grocery Games, Georgie and Mandy’s First Marriage, Ghosts, Matlock, Ellsbeth, Tracker, The Way Home, When Calls the Heart…

READING TIME

I’m between books, but hope to start a new one tonight.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
3/10 MONDAY
3/11 TUESDAY
3/12 WEDNESDAY
3/13 THURSDAY
3/14 FRIDAY
3/15 SATURDAY
3/16 SUNDAY
DINNER
MEETING NIGHT
CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
 MEATBALL SALAD
 STUBBY CHICKEN
 SHORT CUT CHICKEN CORDON BLEU
 OUT with FRIENDS
 PIZZA EGG ROLLS
 CHICKEN SALTIMBOCCA
DESSERT
 
 
SALTED CARAMEL PUMPKIN CHEESECAKE
 

FAVORITE PHOTOS FROM THE CAMERA

I am not entirely happy with my picture “A Walk in the Wilderness”, but I’ll keep working on it, the bushes in particular 😀

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • LOADED SEAFOOD CHOWDER
  • BUFFALO CRUSTED BAKED FISH & CHIPS

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE ~ BLOG 365.65

This recipe has been adapted from a Cook’s Country recipe. I think it may have also been featured in Cook’s Illustrated or America’s Test Kitchen at one point. For me, it was a cook out scrap in a pile that I adapted to fit my family.

The original recipe called for ground beef with pepperoni in the meat sauce. I changed the pepperoni to be in my filling and it really works for us and I use sirloin beef tips instead of ground beef. I also added twice the crushed tomatoes they called for. And then I added more herbs to the cheese filling and I use my homemade sauce recipe.

The prep time to make it completely from scratch makes it a weekend meal, BUT it adapts to pre-prepared ingredients including jarred or canned sauce 🙂 It tastes even better the next day for lunch!

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE
MEAT SAUCE
1 tablespoon butter or avocado oil
1 LARGE Vidalia onion, small chopped
3-4 garlic cloves, minced
1 LARGE carrot, small diced
1 pound sirloin beef tips, cut into small pieces
4 ounces tomato paste
1 cup homemade chicken stock
1/2-1 teaspoon red pepper flakes
56 ounces (2 LARGE cans) crushed tomatoes, undrained
FRESH ground salt and black pepper

  • In a large stock pot melt butter or heat oil.
  • Saute onions, carrots and garlic until golden.
  • Add beef tips, season with FRESH ground sea salt and black pepper, sautéing 5 minutes.
  • Add chicken stock, tomato paste, tomatoes and red pepper flakes, stirring to blend.
  • Reduce heat to LOW and simmer 30-45 minutes until meat is falling apart, sauce has thickened and is fragrant.
  • Adjust seasonings to taste.

FILLING
3 cups Ricotta cheese
1 LARGE egg, lightly beaten
2 cups Mozzarella cheese
1 LARGE egg, lightly beaten
FRESH ground salt and black pepper, to taste
4-6 ounces pepperoni, diced small
2 tablespoons freeze dried basil
1 teaspoon Italian herbs

  • In a large bowl combine ricotta, Mozzarella cheese, egg, basil, herbs, pepperoni pieces and FRESH ground salt and black pepper, to taste.
  • Heat oven to 375°.

NOODLES
16 Barilla OVEN READY no-boil lasagna noodles

  • Place lasagna noodles in a baking dish.
  • Pour boiling water over noodles and let sit 5 minutes until pliable.
  • Drain noodles on kitchen towel.
  • Discard water.

ASSEMBLY
1 cup Mozzarella cheese

  • Spread 1/2 of the meat sauce on the bottom of your baking dish.
  • Spread about 1/4 cup filling onto each noodle and gently roll up.
  • Place seam side into sauced pan.
  • Spread remaining sauce over noodles.
  • Cover with foil and bake 40-45 minutes on middle rack until bubbling at edges.
  • Remove foil and sprinkle with remaining cheese.
  • Bake another 5 minutes until cheese is melted.
  • Turn off oven and let set 5-10 minutes before serving.