Author: QuiltLady

CHICKEN DUMPLING STEW

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company.  Tastes like your worked on it ALL day. I used to make this stew from my great grandmother’s ALL day recipe, but have streamlined it for a quick meal.  I also added the dumplings to replace the noodles she would use.

CHICKEN DUMPLING STEW
4 strips bacon, diced small
1 1/2 pounds chicken tenders, cut into fourths
4 medium carrots, sliced
2 celery stalks, sliced fairly thin or diced
1 small Vidalia onion, halved and sliced
3 1/2 cups chicken broth
FRESH ground sea salt and black pepper
3 tablespoons Wondra flour
3 tablespoons butter
1 tablespoon FRESH chopped parsley

  • In a large skillet cook bacon until crisp.
  • Remove bacon with a slotted spoon.
  • Generously season chicken tenders with salt and pepper.
  • Add chicken pieces to bacon drippings and saute until cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add veggies and saute until starting to soften.
  • Add chicken broth and bring to a SLOW boil.
  • Reduce heat, add chicken pieces back into broth and simmer 20-30 minutes until veggies are tender.
  • Melt butter, whisk in flour and then add to stew. Cook another few minutes until thickens.
  • Stir in bacon pieces and adjust seasoning to taste,
  • While stew is simmering prepare dumplings.

BISCUITS
1 cup baking mix
1/3 cup + 1 tablespoon milk
FRESH ground sea salt and black pepper, to taste

  • Mix the baking mix and milk together to form a soft dough.
  • Drop dough by mounds into stew during the last 15 minutes.
  • The dumplings are ready when a toothpick comes out clean.

HONEY GLAZED PORK CHOPS

These can be done inside, but are best when done on the grill!


HONEY GLAZED PORK CHOPS
2 boneless pork chops, at least 1″ thick
2-4 tablespoons pork chop rub (see recipe below)
FRESH ground sea salt and black pepper
2 tablespoons molasses
2 tablespoons creamed honey (you can get this at Trader Joes)

  • Season all sides of the chops with the Pork Chop Rub
  • Heat grill 350-375°.
  • Grill the chops on the first side for 2 minutes.
  • Flip and grill the second side for 2 minutes.
  • Whisk together the molasses and creamed honey.
  • Flip back to the first side and grill for 2 more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops.
  • Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).
  • Let rest 10 minutes under a foil tent.
  • These are crispy and a little sticky on the outside and juicy & tender on the inside!

NOTES:

  • When selecting pork chops, look for ones that deeper red in color as opposed to pale – you want chops with the MOST color.
  • If you can’t find creamed honey locally, just use a good local honey.

PORK CHOP RUB ala NIBBLE ME THIS based on Big Bob Gibson’s BBQ Book (makes 1 cup and will keep 6 months in an airtight container)
1/4 cup white sugar
1/4 cup turbinado sugar
1/4 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoons black pepper, smoked
1 teaspoons cayenne pepper
1 teaspoons cumin
1/4 teaspoons allspice
1/2 teaspoon dried thyme

ROCHESTER CHICKEN ala ITALY

Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

  • Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
  • Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
  • Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the  flour mixture.
  • Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.

 

  • In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
  • Saute each breast about 4 minutes per side until golden.
  • Transfer to a warm platter.
  • Add the remaining butter to the pan.
  • Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
  • Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
  • Adjust seasoning to desired flavor.
  • Return chicken to pan and turn to coat.
  • Serve over prepared egg noodles.
  • Top with sauce and garnish with lemon wheels and parsley.

WHISKEY MOLASSES SHREDDED BEEF with APPLE CARROT SLAW

WHISKEY MOLASSES SHREDDED BEEF ala SLOW COOKER with APPLE CARROT SLAW
2 1/2-3 pound Beef Bottom Round Roast, cut into 1-inch pieces
1/2 cup whiskey (I like Jack Daniels Tennessee Honey)
1/4 cup apple cider vinegar
6 ounces tomato paste
2 tablespoons packed brown sugar
1/4 cup molasse1/4 cup PURE maple syrup
2 tablespoons QUALITY honey
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper

  • Place roast in 4-6 quart slow cooker.
  • Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, maple syrup, honey, salt and pepper; pour over roast.
  • Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
  • Remove roast from slow cooker; shred with 2 forks.
  • Skim fat from sauce as needed.
  • Return beef to slow cooker.
  • Serve beef with slaw.

ALTERNATE COOKING METHOD This recipe can also be made in a pressure cooker.

  • Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth.
  • Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer.
  • Use quick-release feature to release pressure; carefully remove lid.
  • Shred beef; return to pressure cooker.
  • Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan and simmer 20 to 25 minutes until desired consistency is reached.
  • Combine sauce and shredded beef.

APPLE CARROT SLAW

2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon mayonnaise
2 cups shredded carrots
2 cups diced granny smith apple
1/4 cup golden raisins

  • Whisk together the remaining 2 tablespoons vinegar, mayonnaise and remaining 2 tablespoons brown sugar in large bowl.
  • Add carrots, apples and golden raisins; toss until well coated.
  • Season with salt and black pepper, as desired.
  • Refrigerate until ready to serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 41 of 2018

GOOD MORNING dear friends. Can you believe we’re into the final quarter of 2018 with the holidays looming on us?  I notice it so much more this time of year with the Halloween, Thanksgiving and Christmas displays taking over EVERY store! We have another quick trip coming up before we settle in for the winter and start our serious research on where to make a final settlement.

I got caught up on laundry and changing out the spring/summer clothes for the fall/winter clothes.  We watched some football (Rams & Chiefs are both still undefeated), NASCAR racing and helped my mom with some garage sale pricing, but all in all it was an uneventful weekend! 

Be sure to 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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m in Heaven! It’s still in the 50’s again this morning and we’re supposed to be in the mid 60-s to 70’s ALL this week with a touch of rain here and there. I’m wearing Levis, a blue embroidered long sleeved tee and my favorite flannel shirt.

ON THE BREAKFAST PLATE – Breakfast is atill kind of boring so I’m going to start experimenting a little bit soon I hope.  As for today, it’s blueberry green tea and black cherry yogurt.

FAVORITE PHOTO FROM THE CAMERA – I’m still working on the photos from our trip here, but this was probably my favorite beach area that we stopped at.INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… All caught up yesterday! 😀
  • LIVING AREAS… pretty clean
  • KITCHEN… pretty clean
  • YARD… nothing much, but will be building a flower box for my mom soon
  • BLOG… putting together a few new recipes for the future and some holiday post planning – Christmas is my FAVORITE holiday and I’m starting to get it together by working on Christmas lists, gifts and my BLOGMAS posts for 2018 – won’t you join me?
  • PROJECTS… getting together some great new recipes for neighbor gifts and Christmas gift lists
  • APPOINTMENTS… not much this week
  • TO DO… helping my mom get her garage sale together for Friday and Saturday.

I’M READING – Book #3 of The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH – STILL playing catch up of all the new shows starting and with all the traveling many sling and Netflix shows are just piling up 😀

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK I’m trying to get back into the swing of things so this is a work in progress category!

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

CHICKEN DUMPLING STEW & SAUTEED CARROTS

TUESDAY

ROCHESTER CHICKEN ala IMMIGRANTS & SALAD

WEDNESDAY

TOMATO BASIL SQUARES & SALAD

THURSDAY

DRUNKEN CHICKEN & TOMATOES with GREEN BEANS

FRIDAY

SLOW COOKER SHEPHERD’S PIE with CUCUMBERS & ONIONS

 

SATURDAY

SATURDAY

CHIPOTLE BBQ MEATBALL HEROES & SALAD

SUNDAY

SUNDAY

C.O.R.N. clean out refrigerator night

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PEANUT BUTTER CUP BROWNIES

I found this recipe on Facebook via Chasity Blankenship-Reed. I have changed it a little bit.  YUMMY!

PEANUT BUTTER CUP BROWNIES – yields 1 dozen muffin size brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips (divided 3/4 cup + 1/4 cup)
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
1 cup milk chocolate chips (divided 3/4 cup + 1/4 cup)
1/4 cup KRAFT caramel bits
3/4 cup creamy peanut butter

  • Preheat oven to 350°.
  • 
In a medium sized microwave-safe bowl combine sugar, softened butter, and water.
  • Microwave on high for about 45 seconds or until butter is melted.
  • Stir in 3/4 cup semi-sweet chocolate chips until melted.
  • Stir in egg and vanilla extract, mix well.
  • Add flour and baking soda, stirring until combined. Allow the batter to cool to room temperature (it won’t take very long).

 

  • Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips.
  • Spoon batter evenly into muffin cups.
  • Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
  • After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If it doesn’t happen then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

 

  • Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir.
  • While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
  • Top with remaining 1/3 cup of milk chocolate, semi-sweet chocolate chips and caramels bits.
  • Cool completely in pan.
  • Store at room temperature or in the refrigerator.
  • To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

PAN SEARED CHICKEN with HERB WINE SAUCE

PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

  • Heat cast iron pan over medium heat.
  • Add 1 tablespoon butter.
  • When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
  • Transfer chicken to platter and keep warm.
  • Add avocado oil to pan and heat through.
  • Add shallots and cook until translucent.
  • Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
  • Add chicken broth and simmer a minute or two more.
  • Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
  • Remove from heat and stir in unsalted butter, swirling until creamy and thick.
  • Plate chicken pieces over noodles.
  • Spoon sauce over top and garnish with chives.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 40 of 2018

GOOD MORNING dear friends. We are done traveling for a bit and beginning to settle in for winter. I have to say I am LOVING the crisp fall mornings and reasonable temperatures here in the Pacific North West – such a vast change from the desert!!

We’re settling into a better routine and I will be a better blogger for it!  I know I missed visiting a few people last week, but will definitely get there this week!

Be sure to 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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m in Heaven finally! It’s still in the 50’s this morning and we’re supposed to be in the mid 60-s to 70’s ALL this week, with a touch of rain here and there. I was up super early today for an appointment so am already dressed in levis, a gray long sleeved tee and my favorite sweatshirt.

ON THE BREAKFAST PLATE – Green tea and mixed berry yogurt

CRAFTS / PROJECTS – nothing this week, BUT November will be my month 😀

FAVORITE PHOTO FROM THE CAMERA

We came around a bend in the road and there was just a HUGE herd of Tule Elk – so pretty!  This guy seemed to be in charge and was quite vocal about it!!

Saturday night’s sky was GORGEOUS as a storm moved in while the sun was setting.

Hubby said I should come with a warning – a Tsunami warning LOL 😀 But in reality I was freezing.

INSPIRATION

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

  • LAUNDRY… just a couple loads later in the week
  • LIVING AREAS… still getting organized, but that will happen this week
  • KITCHEN… pretty clean
  • YARD… nothing much, but will be building a flower box for my mom soon
  • BLOG… some more recipe updating, future post planning and some holiday post planning – I’ve made up my BLOGMAS list for 2018 – won’t you join me?
  • PROJECTS… getting together some Christmas gift lists and recipes
  • APPOINTMENTS… hubby dentist twice this week, me blood work and dr.
  • TO DO… help mom get garage sale together for next week.

I’M READING – The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH – have been playing catch up of all the new shows starting and with all the traveling many sling and Netflix shows are just piling up 😀

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK – still getting into the swing of things so the menu is a work in progress

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

PEPPER JELLY PORK CHOPS

TUESDAY

WHISKEY MOLASSES SHREDDED BEEF

WEDNESDAY

C.O.R.N. clean out refrigerator night

THURSDAY

HONEY GLAZED PORK & HONEY ROASTED CARROTS

FRIDAY

??

PEANUT BUTTER CUP BROWNIES

SATURDAY

SATURDAY

??

SUNDAY

SUNDAY

??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PORK CHOPS with PEPPER JELLY SAUCE

PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1 teaspoon red pepper flakes

  • Preheat oven to 350°.
  • Season pork chops with salt and pepper.
  • Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
  • Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
  • Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
  • Add shallots and bell pepper to skillet, sautéing until slightly soft.
  • Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
  • Deglaze skillet with wine and cook another minute or two.
  • Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
  • Whisk in pepper jelly until melted and smooth.
  • Add red pepper flakes.
  • Cook 3 to 4 minutes or until thickened.
  • Remove from heat.
  • Stir in remaining 2 tablespoons of butter.
  • Season to taste with freshly ground salt and pepper.
  • Return pork to skillet; turning to coat.
  • Serve pork with sauce.

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

  • Blend together the ingredients.
  • Rub the pork chops with the avocado oil.
  • Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
  • Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

  • Whisk together vinegar. brown sugar, salt and pepper.
  • Whisk in oil until well blended.
  • Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

 

  • Preheat oven to 425°.
  • Place pork chops in the center of a lightly greased baking sheet.
  • Arrange apples and Brussels sprouts around the chops.
  • Bake 12 minutes and then turn pork chops.
  • Bake another 10-12 minutes until cooked through.
  • Remove chops to serving platter, cover and keep warm.
  • Increase oven temperature to broil.
  • Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
  • Drizzle with remaining vinegar mixture.
  • Season to taste.
  • DRIZZLE with remaining vinegar mixture.

MONGOLIAN BEEF

This MONGOLIAN BEEF recipe is a MORE AUTHENTIC crispy, flavorful tasty homemade version than the sweet gloopy restaurant style Mongolian Beef you see in many restaurants.

1 pound flank steak, sliced against the grain into ¼-inch thick slices SEE NOTES
1 teaspoon avocado oil
1 egg white
1 teaspoon Bragg’s liquid aminos
1 small can crushed pineapple
1 tablespoon cornstarch

  • Drain pineapple into a sieve.  Save the pineapple pieces for later.
  • Whisk together avocado oil, liquid aminos, pineapple juice, egg white and cornstarch until well blended.
  • Pour over beef pieces in a large bowl, stirring to coat well.
  • Cover and marinate the beef for 1 hour.

¼ cup cornstarch

  • Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated. I go old school and use a paper bag to shake it well.

⅓ cup avocado oil
2 stalks celery, sliced on the diagonal
2 carrots, sliced thin on the diagonal
1 shallot, side thin

  • Heat over high heat.
  • Lay the flank steak pieces in an even single layer in the wok, and let sear for 1 minute.
  • Flip meat and sear another 30 seconds.
  • Remove meat and keep warm.
  • Add celery, carrots and shallot slices, stir frying a minute or more until soft.
  • Remove to meat platter and keep warm.

½ teaspoon minced ginger
1/2-1 teaspoon red pepper flakes
2-3 cloves garlic, minced
1/2 cup Bragg’s liquid aminos
1/2 cup unsalted chicken stock
1/4 cup packed brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 bunch green onions, cut into 1-inch long slices on the diagonal

  • Drain all but 1 tablespoon of oil from the wok and turn the heat to medium-high.
  • Add the ginger and peppers flakes.
  • After 15 seconds, add the garlic.
  • Stir for another 10 seconds.
  • Add the liquid aminos and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
  • Let the sauce simmer for about 2 minutes.
  • Slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon.  SEE NOTES
  • Add the beef, veggies and scallions and toss everything for another 30 seconds.
  • Serve over rice or noodles.
  • Garnish with the crushed pineapple.

NOTES:

  • Flap meat like that used for carne asada works really well also.
  • There should be almost NO liquid as the sauce clings to the beef. If there is still liquid sauce, increase the heat slightly and stir until completely thickened.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 39 of 2018

GOOD MORNING everyone. I hope you had a GREAT week and weekend!

Well it’s official! FALL is here! YAY!!! 😀

We spent last week first at Disneyland, California Adventure and then at the central coast visiting Hearst Castle, Cambria and Big Sur area while relaxing a few days before a BIG family wedding at Avila Beach on Saturday night.  Hubby’s side of the family is HUGE and we ALWAYS have a GREAT time whenever we all get together for anything, but especially the special events like weddings.  We have fallen in love with Lindsay, our nephew M.J.’s new bride and look forward to getting to know her better.  SIL treated us to a FANTASTIC suite for the night so I felt like a princess!

It was also a SAD time as we spent time with Lola (in the pink hat), a LONG time “friend” of the family HA HA, nope more accurately she became actual family many years ago and is my sister from another mother and my SIL’s BFF of MANY years.  Unfortunately, LOLA has decided to move away to Texas since that is where her kids now are. So her presence will be sorely missed! We have already made tentative plans to meet in Vegas though 😀

SIL posing for silly pictures.

Be sure to 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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m at my SIL’s house so the weather is PERFECT! 😀 It is still in the 50’s and a bit overcast, but we’re supposed to get up 65 and sunny today.

ON THE BREAKFAST PLATE – yogurt, green tea and a banana

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY THINK – our bank called last week while we were on a HEARST CASTLE tour and told me they had been informed by MasterCard that my card had been compromised in a data breach at a retailer so they needed to close it and were issuing me a new one. That alone ticked me off since we’re traveling, though we could use hubby’s card. But, when I asked where the data breached occurred so I could avoid that retailer in the future, I was informed that they could NOT give me a retailer’s name because it could potentially damage the retailer’s reputation and that they didn’t even actually know who it was!  They did give me a date range though.  Are you ready for this?  The date range was Feb, 1st, 2018 – June 15th, 2018.  So this tells me that my information has been out there and has been at risk for a good 6 months now! Plus we were still in Texas at that time and on our way to the west coast – so where did I use that card that became an issue – inquiring minds want to know!

FAVORITE PHOTO FROM THE CAMERA – I took this one last Thursday as we sat on the beach after dinner and just watched the sun go down. I’m really glad I got this picture since Friday night was all fogged in and overcast.

And I love this one from Disney’s haunted mansion.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS – We’re still traveling this week so no real time table till hubby’s dental appointment later and then we’ll get back into a routine.

I’M READING – nothing this week – have been enjoying the scenery too much and am too tired at night to even bother.

WHAT IS ON THE DVR OR LIST TO WATCH – The new season starts tonight, but we’re still on the road this week so not sure what we’ll catch or not.  I’m still on the fence about the Magnum P.I. remake, but we’ll give it a chance. We are looking forward to a few of the new shows like New Amsterdam, The Rookie, God Friended Me, A Million Little Things and then of course our old favorites:

COMEDIES – Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, S.W.A.T., Madam Secretary, Designated Survivor (yes it was canceled, but has been picked up by Netflix), Seal Team, Blindspot, Macgyver, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911 – I like that they have moved the Chicago series to all on the same night. Sadly Scorpion one of my favorites has been canceled 🙁

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, the Amazing Race, Dancing With the Stars, American Ninja Warrior, Ransom, Instinct

SYFY – Z Nation, the Walking Dead, Fear the Walking Dead, Flash, Supergirl, DC Legends, Orville, Once Upon a Time, The X-Files, Supernatural, Midnight Texas

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart, Best Baker in America

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

??

TUESDAY

OUT

WEDNESDAY

??

THURSDAY

??

FRIDAY

??

??

SATURDAY

SATURDAY

??

SUNDAY

SUNDAY

??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK