Author: QuiltLady

FRENCH ONION MEATBALLS

FRENCH ONION MEATBALLS

GRUYERE cheese is the real star here that turns the flavor of French Onion soup into satisfying meatballs!

Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 15 mins

MEATBALLS
2 tablespoons avocado oil
3/4 pound ground beef
1/4 pound ground pork
1/2 cup shredded Gruyère
1/4 cup bread crumbs 
2 tablespoons FRESH chopped parsley
1 LARGE egg, beaten
2 cloves garlic, minced
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste

  • Preheat oven to 425°.
  • Line a large baking sheet with foil and rub with oil. 

 

  • In a large bowl, combine ground meats, Gruyère, bread crumbs, parsley, egg, and garlic.
  • Season with salt and pepper.
  • Form 16 meatballs and place on baking sheet.
  • Bake until golden and cooked through, 25 minutes.

SAUCE
4 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef broth
2 teaspoons FRESH chopped thyme, plus more for garnish 
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste
1 1/2 cup shredded Gruyère

  • In a large skillet over medium heat, melt butter.
  • Add onions and cook until very soft and golden, 25 minutes, stirring often.
  • Add garlic and cook until fragrant, 1 minute more.
  • Add broth and thyme and season with salt and pepper.
  • Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
  • Add meatballs to skillet and sprinkle with Gruyère.
  • Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes.
  • Serve warm, garnished with thyme.

NOTES:  Chicken can be substituted easily for the beef and pork

HAPPY HOMEMAKER & MENU PLAN MONDAY week 17 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 hope you had a WONDERFUL Easter celebration full of family and friends. We had a quiet day with a wonderful meal if I do say so myself 😀 I’m also off and running early this morning so am moving right into it.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We had 2 glorious days last week that were extremely warm for this time of day and then it turned cool again, but this week looks like it’s going to be really nice and sunny too, perfect for the fence repairs and new garden frame building 😀 We have to return the old cable equipment today, run some errands and pick up more wood and parts for the fence so I’m wearing jeans and a comfy t-shirt with pops.

ON THE BREAKFAST PLATE Mixed berry yogurt, a banana and hot water

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

  • LAUNDRY… sheets and towels
  • LIVING AREAS… needs a bit of tidying up
  • KITCHEN… is like laundry and there is always something to do 😀
  • YARD… finally getting the weeds under control with this longer stretch of sunny weather we’ve had and hubby is making good progress on the fence.
  • BLOG… trying to organize some older trip posts before we start taking more 😀
  • CRAFTS/PROJECTS… I have the parts for making some wool ball Christmas garland that I want to get started on even though it’s only April – Christmas will be here before you know it if I don’t get it done.
  • APPOINTMENTS… hubby has one Thursday, but I get the week off other than errands 😀
  • TO DO… same old same old daily chores and food prep

I’M READING Wild Irish Rose, The Merriams Book 1, by Ava Miles

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH We switched cable services around here so this is a serious work in progress category!

FAVORITE PHOTO FROM THE CAMERA There is a pond just one street over that is a favorite to migrating geese and even some that seem to have made it a year round home.  There is one couple I call “Fred and Ethel”.  Fred has been hanging out on the actual road near the edge of the pond for several weeks now and I decided Ethel must have her nest very close to that edge.  A couple days ago I was rewarded to see Fred and Ethel with 5 new little ones in tow crossing the road.  They actually let me get close enough to take a few pictures. 😀

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – OUT – TYEE
TUESDAY – BLT SALAD
WEDNESDAY – OUT – OT
THURSDAY – BBQ PORK TENDERLOIN, BAKERS & SALAD
FRIDAY – BUFFALO CHICKEN CASSEROLE & SALAD
SATURDAY – PORKY PIG FARMER’S MARKET SALAD
SUNDAY – BAVARIAN MEATBALLS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

SHEET PAN CHICKEN MEDLEY

Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.

CHILI GLAZED MEATLOAF a NEW favorite of ours

CHILI GLAZED MEATLOAF
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/2 cup breadcrumbs
2/3 cup chili sauce, divided
1 large shallot, finely diced
1/4 teaspoon FRESH ground black pepper

  • Preheat oven to 350°.
  • Spray loaf pan with non-stick cooking spray.  Set aside.
  • In a large mixing bowl combine the beef, pork, breadcrumbs, 1/3 cup chili sauce, shallots and pepper gently blending together.
  • Form meat mixture into loaf pan.
  • Top with remaining chili sauce during the last 15 minutes of baking time.
  • Bake 1 hour until juices run clear and meat is cooked through.
  • Let stand under foil for 10 minutes before slicing.

BUTTERMILK PORK CHOPS ala SLOW COOKER

This recipe is so SIMPLE, but leaves you with the satisfied feeling of having had a fine gourmet meal.  The pork chops turn out fork tender and the sauce blends to make its own gravy!  There is the added bonus of changing up the flavors by just changing the soup flavor 😀

BUTTERMILK PORK CHOPS ala SLOW COOKER
6 LARGE boneless pork loin chops
1/4 cup WONDRA
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 tablespoon butter
1 pound mushrooms, thickly sliced
1 small bunch green onions, sliced
1/3 cup favorite white wine
1/4 cup chicken broth
1 can cream of ???? soup (today I use broccoli cheese to compliment the veggie of choice)
1 cup buttermilk
Prepared pasta

  • Spray slow cooker with non-stick cooking spray.
  • Generously season pork chops with FRESH ground salt and pepper.
  • Dredge pork chops in flour, shaking off excess.
  • Heat oil in large skillet.
  • Sear pork chops and transfer to slow cooker in a single layer if possible.
  • Add butter to skillet and when frothy add onions. Saute a minute or so.
  • Add mushrooms, sauteing and stirring 5 minutes or so until tender.
  • Add wine and loosen bits from the bottom of the pan.
  • Add chicken broth, stirring to blend.
  • Pour mushroom mixture over pork chops. Cover and set to low 3-4 hours.

 

  • Whisk together soup and buttermilk until smooth.
  • Pour over pork chops. Cover and cook another 30 minutes.
  • Remove pork chops to a platter.
  • Stir soup into mushrooms and onions to create a uniform sauce.
  • Season to taste.
  • Serve over egg noodles.

SLOW COOKER BUTTER CHICKEN MEATBALLS

SLOW COOKER BUTTER CHICKEN MEATBALLS
1 pound ground chicken
1/2 pound ground pork
1 LARGE egg, lightly beaten
1 teaspoon garam masala
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Prepare sauce.

SAUCE
1 small shallot, minced
2 tablespoons butter
2 tablespoons Wondra
1/2 cup chicken stock
8 ounces tomato sauce

  • Heat butter in small skillet over medium heat.
  • Whisk in flour until golden.
  • Whisk in chicken stock until well blended.
  • Whisk in tomato sauce until well blended.
  • Season to taste.
  • Pour sauce over meatballs.
  • Cook covered on low for 3 hours  or until cooked through.
  • Serve with rice or mashed potatoes.

BUFFALO CHICKEN TENDER SLIDERS

BUFFALO CHICKEN SLIDERS

2/3 cup Frank’s hot pepper sauce
1/2 cup unsalted butter
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
4 cups shredded chicken**
12 KING’s Hawaiian sweet rolls
1/3 cup Ken’s Sweet Vidalia Onion dressing
Green leaf lettuce or cabbage mix, optional
Thinly sliced Mozzarella cheese

  • In a large sauce pan combine the hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Bring to a SLOW boil, removing from heat as soon as it bubbles.
  • Add the chicken and stir to coat.
  • Spread a layer of the dressing on each roll or better yet make a slaw with the dressing and a cabbage mix or the lettuce.
  • Top with a slice of mozzarella cheese, lettuce if using and a scoop of the chicken mixture.
  • Serve and enjoy!

NOTES: **A rotisserie chicken works great when you’re in a time crunch! I prefer to pan sear a few breasts for shredding when I have time.

ROASTED ASPARAGUS in CAJUN HOLLANDAISE SAUCE

ROASTED ASPARAGUS in CAJUN HOLLANDAISE SAUCE – serves 4
1 1/2 pounds asparagus
2 1/2 tablespoons Avocado oil
1/4 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
Pinch paprika, for garnish

  • Preheat oven to 450°.
  • Cover baking sheet in foil.
  • Snap off woody asparagus ends.
  • Arrange asparagus in a single layer on baking sheet.
  • Drizzle with avocado oil and seasoning, turning to coat.
  • Roast until asparagus is is tender and beginning to darken in color.
  • Top with sauce and serve immediately.

SAUCE
8 tablespoons salted butter
2 LARGE egg yolks
Juice of 1 small lemon
1/2 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
1/4 teaspoon FRESH ground black pepper
1/4 teaspoon Frank’s original hot sauce

  • Melt butter in a small saucepan until sizzling.
  • Pulse egg yolks in a small food processor.
  • Add lemon juice.
  • VERY SLOWLY drizzle in the hot butter. Sauce will immediately begin to thicken.
  • Add the Cajun seasoning, pepper and hot sauce, blending JUST until combined.
  • Drizzle sauce over asparagus and serve immediately.

NOTE:  If sauce thickens too much, add 1 tablespoon hot water at a time until you reach desired consistency.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 16 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 hope you had a wonderful week and weekend.  I know many of you are on Spring Break and hope your weather is cooperating!

Can you believe we’re already 4 months into 2019?  Easter is late this year and there’s only 253 days until Christmas!  Why does time seem to be going so fast?

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING This is the craziest prediction I’ve seen in a while – look at Thursday’s high – there must be some weird anomaly about to come through our area.  This is the longest stretch of expected sunshine since last fall, but alas it is actually gray and about to rain right now so I’ll believe the high AND the stretch of  sun when I see it 😀 It’s early here and I’ve yet to actually get dressed, but I have my favorite jeans and long sleeved blue t-shirt set out.

ON THE BREAKFAST PLATE coffee (I’m trying a weak cup here and there), banana & yogurt

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

  • LAUNDRY… just a couple loads
  • LIVING AREAS… needs a bit of tidying
  • KITCHEN… clean and ready for a new week
  • YARD… fence repairs continue and so does the garden weeding.  Every time I get the weeding just about finished it starts raining again and the weeds grow right back!
  • BLOG… a few new recipes to put the finishing touches on…
  • CRAFTS/PROJECTS… nothing this week
  • APPOINTMENTS… Drop off rings for flashing…
  • TO DO… paperwork, errands, a few phone calls

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Starting to put together a list of packing items for our upcoming family reunion.  There will be so many weather changes and the time at the beach that I’m really having to put some thought into the layers I’ll need not to mention the bedding and towels for the rental.  Most of the groceries will wait until we get there, but a few of the specialty items for the bloody Mary’s and such as well as the “bread and Butter” gifts for my SIL are already packed and waiting 😀

I’M READING From her Love Letters series about WWII

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH not much – we’ll be making that BIG change this week some time

FAVORITE PHOTO FROM THE CAMERA Hubby has been working hard between bouts of rain at getting the fence repairs/replacement done. The snow really accelerated the need as there are a few sections that really started the BIG sag after the snow sat on them. The termite tracks and rotted areas were disintegrating from all the moisture.

He’s such a perfectionist.  It is completely level and he even made himself a spacer template so each board is exactly the same distance apart.  Unfortunately, there are over 500 boards plus the gate!

I think it’s taken him longer to take down each section and remove the nails than it has to put up the new sections.  Fortunately, he’s been able to reuse the posts and the termites were only in some of the planks.

The bonus is that my SUV smells like a cedar chest from picking up all the boards. 😀

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – BUTTER CHICKEN MEATBALLS
TUESDAY – SHEET PAN CHICKEN & ROASTED VEGGIES
WEDNESDAY – CHILI GLAZED MEATLOAF
THURSDAY – FRENCH ONION CHICKEN MEATBALLS
FRIDAY – CASHEW CHICKEN
SATURDAY – C.O.R.N.
SUNDAY – We did decide on an Easter menu around here.  Looks like we’re having ham with a cherry glaze, roasted baby potatoes with asparagus, Ambrosia salad and carrot cake.  What is on your Easter dinner menu?

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

WHISKEY FIG COMPOTE

FIG COMPOTE – Makes 1 1/2 cups

6 ounces (about 22 whole) dried Mission figs, stems removed
1 cup sugar
3/4 cup water
1/4 cup golden rum
Juice from one LARGE lemon (about 3 tablespoons)
1/2 teaspoon PURE vanilla extract

  • Combine figs, sugar, water, and lemon juice in a medium saucepan and bring to a boil.
  • Reduce heat and simmer until the liquid has thickened slightly and has turned a rosy, golden shade, about 6-8 minutes.
  • Turn off the heat.
  • Stir in vanilla extract and cool the mixture for 10 minutes.
  • Transfer to a food processor and puree until smooth.
  • Serve on a nice sourdough crostini with cheeses, English muffin or use to fill cookies.
  • Store in a mason jar or airtight container in the refrigerator for up to a week.

OR

WHISKEY FIG COMPOTE – Makes 1 1/2 cups

7 ounces dried Mission figs, diced
1/4 cup white sugar
1/4 cup bourbon whiskey
1/4 cup balsamic vinegar
1/4 cup water
Juice from one LARGE lemon (about 3 tablespoons)
1 pinch salt

  • Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil.
  • Reduce heat and simmer until liquid reduces by half, about 30 minutes.
  • Cool before serving.
  • Serve on a nice sourdough crostini with cheeses, English muffin or use to fill cookies.
  • Store in a mason jar or airtight container in the refrigerator for up to a week.

BALSAMIC MUSHROOM CHICKEN

I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀

Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations?  I may only get a few bites of each meal, but I promise they do NOT go to waste.

Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking.  I seem to be more creative and get better inspiration during “alone” time. 😀

Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!

BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme

  • Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
  • Dredge through the Wondra flour.
  • Heat oil in large skillet over medium heat.
  • Add chicken breasts and sear for 2 minutes.
  • Flip chicken.
  • Add onions and garlic to pan sauteing for a minute.
  • Add mushrooms, sauteing a couple minutes.
  • Add vinegar, broth, honey and thyme.
  • Cover and cook 5 minutes.
  • Turn chicken and cook a few minutes more until chicken is cooked through.
  • Remove chicken to platter and keep warm.
  • Cook 5 minutes more to reduce sauce.
  • Add butter.
  • Serve over chicken with mashed potatoes and/or your favorite veggies.

HAWAIIAN MILANESA

HAWAIIAN MILANESA
Beef top round, cut into 4 thin milanesa steaks
1 small can crushed pineapple, drained and juice reserved
1 large carrot, peeled and sliced on the diagonal
1 stalk celery, sliced on the diagonal
3 green carrots, sliced on the diagonal
1 shallot halved and sliced thin
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons Bragg’s liquid aminos
1 cup pretzels
1 cup animal cookies
2 eggs, room temperature
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste
PREPARED rice

  • Grind pretzels and animal cookies into a fine dust. Pour into a shallow dish.
  • Whisk together the eggs until well blended.
  • Immerse steaks into eggs.
  • Dredge steaks into pretzel dust.
  • Melt butter in large skillet over medium-high heat.
  • Add steaks and sear 2 minutes per side.  Remove steaks and keep warm.
  • Add carrots and celery to skillet, sauteing until beginning to soften.
  • Add shallots and garlic, sauteing a few minutes more.
  • Add chicken broth and cook a few minutes until reduced.
  • Whisk together the liquid aminos, pineapple juice and cornstarch into a slurry.
  • Stir pineapple and slurry into the vegetables cooking to desired consistency.
  • Serve over steak and rice.