Author: QuiltLady

COFFEE POT ROAST ala SLOW COOKER

COFFEE POT ROAST ala SLOW COOKER – serves 4
2 pounds boneless chuck roast, quartered**
2 Medium onions, halved and wedged
3 cloves garlic, minced
1 cup brewed coffee
1/4 cup Bragg’s liquid amino acids
8-10 small gold potatoes, scrubbed and pricked with a fork
3 LARGE carrots, rustic large cuts

1/4 cup cornstarch
6 tablespoons cold water

  • Place half the onions in the bottom of the slow cooker.
  • Top with the garlic followed by half the beef. Repeat the layers.
  • Whisk together the coffee and liquid aminos.
  • Pour over beef.
  • Cover and cook on low until meat is tender, about 8 hours.
  • At 6 hours add the carrot pieces.

  • Whisk together the cornstarch and water until smooth. Add to cooking juices, stirring to blend.
  • Cover and cook on HIGH (about 30 minutes) until gravy is thickened.

NOTES:
**The original recipe was for slow cooking, but I prefer the oven unless I’m going to be gone all day. If I use the oven I DO NOT quarter it. If using the oven adjust the roasting time to 2-3 hours of covered and undisturbed roasting with the potatoes and carrots.

The original recipe had you slicing the onions thin. BUT, if you halve it root to tip and then wedge it you not only get thin pieces, you also get MORE flavor when you cut the onion in this direction.

The original recipe did NOT call for browning the meat, but I find you get a juicier roast with more flavor if you do so when roasting in the oven.

MIMOSA ROASTED CHICKEN with CHAMPAGNE GRAVY

The original recipe from Taste of Home called for a whole roasting chicken, but I’ve adapted it a more user friendly way of not only roasting, but also serving and eating. This chicken becomes a rich, buttery and juicy bite that is only complemented by each bite of fluffy mashed potatoes and fragrant champagne gravy.

MIMOSA ROASTED CHICKEN
2 medium navel oranges
4 large carrots, peeled and split lengthwise
2-3 leg and thigh quarter skin-on chickens
4 tablespoons butter, melted
FRESH ground pink Himalayan salt and black pepper, to taste
4-5 cloves garlic, minced
1 tablespoon Litehouse freeze dried basil
1 tablespoon Litehouse freeze dried red jalapeno, chopped small
1/2 teaspoon onion powder
1 tablespoon FRESH thyme, finely chopped
2 cups pink moscato wine or Brut champagne
2 medium sweet Vidalia onions, cut into wedges
1/2 cup chicken broth
1/2 cup orange juice

  • Preheat oven to 375°.
  • Arrange carrot pieces in a single layer on bottom of roaster to form your “rack”.
  • Cut one orange into slices.
  • Cut second orange into wedges.
  • Combine the melted butter, garlic, onion powder, thyme, basil and red jalapeno. Set side to allow the freeze dried herbs time to reconstitute.
  • Gently use your fingers to loosen the skin of the chicken.
  • Place orange slices under the skin.
  • Generously sprinkle the chicken with FRESH ground salt and pepper.
  • Rub melted butter mixture over skin of chicken pieces and place on top of carrots.
  • Bake uncovered for 20 minutes.
  • Combine Moscato and orange juice. Toss with orange wedges,  onion wedges and potatoes. Pour into roaster around chicken.
  • Return to oven for 45 minutes more or until thermometer reads 175°.**(see note) Baste occasionally with pan juices. Cover and let stand 10 minutes before serving.

NOTE: **Cover loosely with foil if chicken is browning too quickly

GRAVY
Chicken Broth
1 tablespoon butter
2 tablespoons Wondra flour

  • Pour pan juices and loosened browned bits into a measuring cut.
  • Skim off fat, reserving 1 tablespoon.
  • Add enough chicken broth to measure 1 cup.
  • In a small sauce pan melt butter and reserved 1 tablespoon fat.
  • Whisk in flour and until smooth and golden.
  • Gradually whisk in broth mixture.
  • Bring to a GENTLE boil, reduce heat and cook 2-3 minutes until thickened to desired consistency.
  • Serve immediately.

ROAST TURKEY & WILD RICE SOUP

Winter seemed never ending this year!  So what did we do? We made MORE soup!  While we were on a trip to the coast I had the most amazing soup at McMeniman’s Sand Trap at their Gearhart Hotel.  So, I came home and set to recreating it.  The re-creation is so close I feel like I’m back in front of the fire enjoying their soup and a cocktail!

ROAST TURKEY & WILD RICE SOUP
1 tablespoon butter
1 small Viadalia onion, diced
2 stalks celery, diced
3 large carrots, sliced into 1/4 inch slices
3 cloves garlic, minced
1 teaspoon FRESH ground black pepper
1 teaspoon sea salt
1 tablespoon white vinegar
1 teaspoon dried thyme
1 teaspoon dried parsley
5 cups chicken broth
1 cup wild rice
2-3 cups shredded turkey or rotisserie chicken pieces

  • Melt butter in dutch oven over medium high heat.
  • Add onions, carrots, celery, salt and pepper. Saute’ 5 minutes.
  • Add garlic. Saute’ another 5 minutes.
  • Add thyme, parsley, vinegar, broth and rice.
  • Bring to a SLOW boil. Reduce heat and simmer 30 minutes.
  • Add turkey and simmer uncovered 30 minutes more until rice is tender.
  • Adjust seasonings to taste.

BANANA LEMON BLUEBERRY FRENCH TOAST

BANANA LEMON BLUEBERRY* FRENCH TOAST
1 16 ounce loaf DAY OLD sourdough, french or brioche bread, cut into 1 inch cubes
2 LARGE roasted bananas (OPTIONAL) see note
1 1/2 cup WILD small blueberries*
6 LARGE eggs
4 large egg whites
2 cups milk
1/3 cup PURE maple syrup
ZEST and juice of 1 LARGE lemon
1 tablespoon PURE vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Powdered sugar, butter and maple syrup for serving

  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Spread a layer of the roasted bananas on the bottom of the baking dish

 

  • In a large mixing bowl whisk together the eggs, egg whites, milk, lemon juice, lemon zest, vanilla extract, cinnamon and salt.
  • Fold in the bread pieces.
  • Pour mixture into baking dish evenly.
  • Sprinkle blueberries over bread pieces.
  • Cover the baking dish tightly with saran and refrigerate over night.

 

  • Remove baking dish from refrigerator and let sit out while you preheat the oven to 350°.
  • Bake uncovered 45-55 minutes until golden brown and center is set.
  • Serve dusted with powdered sugar or butter and maple syrup.

NOTE:*

  • You can substitute the blueberries with just about ANY other berry, peaches or even apples making this recipe just as delicious!
  • Let the bread cubes sit out on the counter overnight. The dryer they are, the more custard they will absorb. You want them to be crispy like croutons.
  • This can be frozen, but I really don’t recommend it – it always seems soggy to me.
  • This is a GREAT way to use up bananas if you need to, but the recipe works wonderfully even without them.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 13 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 everyone had a wonderful week and is ready to jump into this last week of March wit both feet.  I had a good week, but am still a bit under the weather with a couple new issues (low blood pressure coupled with low blood sugar) that make too much activity an issue so have not accomplished as much as I had hoped to.  Here’s hoping this week will be better.  So let’s get right to it.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING  Well it seems that the false spring that sprung last week for a couple days is over.  It started raining again on Friday and the temperature dropped back down so we are cold, damp and dreary again for the most part. I have on Levis, a long sleeve purple t-shirt and gray pops.  I will be adding at least one sweatshirt when I venture out as it is currently in the 40’s with a breeze.

ON THE BREAKFAST PLATE Blueberry bagel and cream cheese with hot water

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

  • LAUNDRY… just a couple loads of t-shirts and jeans
  • LIVING AREAS… a little dusting and vacuuming
  • KITCHEN… clean 😀
  • YARD… fence repairs continue as rain allows
  • BLOG… a couple recipe updates
  • CRAFTS/PROJECTS… ???
  • APPOINTMENTS… a couple doctor follow ups
  • TO DO… make appointment with primary to discuss new health issues, a little organizing, a couple appointments…

ON MY MIND When I was young my grandmother, who was extremely set in her ways, taught me that a load of laundry should never be more than 8 pounds.  Honestly I never really paid attention to her and have done just fine.  I know the concept of weighing laundry sounds really odd and recently I decided to actually look this up and see WHY???  I found this article that will make you tired just reading about all the work our ancestors went through to do a load of laundry!  Evidently the “OLDER” machines manuals would call for weighing the load so you didn’t put a strain on the motor.

And why oh why do grocery checkers and baggers NOT know how to bag groceries??  Twice last week at 2 DIFFERENT stores items they tried to put on the bottom of the bag belonged on the top!  You have to watch with an eagle eye these days to avoid smashed bread, eggs and delicate herbs!  The first time the checker put my Italian parsley and bananas on the bottom of the bag and was going to put the bags of potatoes, onions and oranges on top of those.  I don’t know about you, but I do NOT like bruised bananas or herbs.  Another time the bagger put the eggs and bread in a bag together which was great and then she was going to put a couple gatorades and BAI water bottles on top!

I’M READING I’m trying to get into the current book, but have been trouble reading at night – hopefully this week goes better.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Just a few shows as basketball is playing havoc with the current shows being new.  There is Seal Team from last week and a couple cooking shows.  I did see a couple more “CLASSIC” movies that I’d never seen before.  The most interesting was Lost Horizon about Shahgr-La by Frank Capra (It’s A Wonderful Life) starring Ronald Coleman.

FAVORITE PHOTO Remember that trip I told you we took to get away from the snow a few weeks ago?  We went to the beach for hubby’s birthday and guess what?  It snowed there too 😀 The house faces the ocean.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – Cream of Potato Ham Soup and Buttermilk Biscuits
TUESDAY – C.O.R.N.
WEDNESDAY – Cream of Carrot Fennel Soup and Buttermilk Biscuits
THURSDAY – Lasagna with Bolognese Meat Sauce
FRIDAY – Roast Turkey & Wild Rice Soup & Garlic Toast
SATURDAY – Chicken Fried Chicken with Peppered Gravy
SUNDAY – Tropical Glazed Pork Tenderloin and Asparagus

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BLACK EYED PEA CHILI
TANGERINE MARMALADE
GRANS BUTTER CRACKER CHICKEN CASSEROLE

CINNAMON BUTTER MONKEY ROLLS

It just doesn’t get much better than that these mouth watering warm cinnamon sugar rolls that pull apart into soft and flaky layers after being smothered in a sweet vanilla glaze.  Because of my inability to eat sugar these days I skip the glaze, but they are just as good!

CINNAMON BUTTER MONKEY ROLLS            Servings: 12

12 Rhodes Frozen Dinner Rolls
3 tablespoons unsalted butter, melted
6 tablespoons light brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

VANILLA ICING (optional)
1 1/2 cups powdered sugar
1-2 tablespoons milk
2 teaspoons vanilla extract

  • Place frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.
  • Grease muffin tin
  • In the morning, cut each roll into 3 pieces.
  • Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
  • Melt butter in a second small bowl.
  • Roll each piece in butter and then in the cinnamon mixture.
  • Place 3 pieces in each muffin tin, making sure the edges all meet.
  • Cover with a cheesecloth and leave in warm place until double in size, about 2 hours depending on the warmth of your house.
  • When rolls have risen, remove cloth and bake in a preheated 350° oven for 15-16 minutes.
  • Carefully remove rolls from muffin tin as soon as they are finished baking.
  • Brush vanilla glaze over the warm rolls.
  • Serve warm.

BUTTER DIP BUTTERMILK BISCUITS

 
BUTTER DIP BUTTERMILK BISCUITS
1/2 cup salted butter 1 stick, MELTED
2 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1 3/4 cup buttermilk

QUALITY honey (optional)

  • Preheat oven to 450˚.
  • Pour half of the melted butter into an 8×8 baking dish.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • Whisk in the buttermilk, stirring until a loose dough forms. Batter will be sticky.
  • Add biscuit dough into baking dish on top of the melted butter, smoothing the dough to level out.
  • Pour remaining melted butter over top of dough.
  • Bake for 20-25 minutes until golden brown and biscuits spring back to the touch.
  • Rotate dish periodically during baking for even browning.
  • Cut into squares and serve warm drizzled with honey.

CREAM OF POTATO HAM SOUP

CREAM OF POTATO HAM SOUP
1 pound YUKON gold potatoes
1 cup chicken broth
1 ½ cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups small diced ham steak
Grated sharp cheddar cheese for garnish

  • Bring water and chicken broth to a boil in a dutch oven.
  • Add potatoes and cook JUST until fork tender.
  • Remove potatoes and save 2 cups of the broth. Set aside.
  • When the potatoes are cool enough to handle, dice one third of the potatoes.
  • Toss the diced potatoes with a pinch of salt and set aside.
  • Mash two-thirds of the potatoes with 1 cup of the steaming broth, whisking until smooth.**
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in Cream of Sherry and thyme.  Simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in potato puree.
  • Season to taste.
  • Add ham pieces, cooking a few minutes until ham is heated through.
  • Top with grated cheese.
  • Serve immediately.

**NOTE: DO NOT use a food processor.  Your potatoes will become gummy.

CREAM OF ASPARAGUS SOUP

CREAM OF ASPARAGUS SOUP
1 pound of asparagus
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
1/2 cup heavy cream
Parmesan cheese for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add asparagus to steamer basket.  Steam 4-5 minutes or until tender.
  • Remove asparagus and save broth, adding enough water to measure 2 cups. Set aside.
  • When the asparagus is cool enough to handle, trim off tops and halve the stalks in half.
  • Toss the tops with a pinch of salt and set aside fr garnish.
  • Add the stalks to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
  • Stir in coriander and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in asparagus puree.
  • Season to taste.
  • Top with asparagus tips and Parmesan.

LEMON LIME PEPPER CHICKEN

This recipe was originally posted February 2010, but as I’ve gone through my blog I am trying to update and redo the pictures to make the recipe look more like its appetizing self! So Voila’ here is an updated photo that I hope grabs your attention more!

Do you watch comedies on TV? We do and this recipe was inspired by Everybody Loves Raymond. Debra’s lemon chicken always being made fun of made me want to make a REALLY GOOD lemon chicken full of flavor. This recipe is it! This picture below is from 2014 and I have eliminated the pictures from 2010 as they were atrocious.

4-6 boneless, skinless chicken breast
Wondra
1 lemon
1 lime
sea salt and white pepper to taste
1 teaspoon red chile pepper flakes
1/4 cup Cream Sherry or 1 tablespoon sugar
2 tablespoons butter
2 tablespoons Avocado oil
1 small Vidalia onion, sliced thin
1 clove garlic, minced

  • In a large skillet melt butter, add oil and bring to medium high heat.
  • Add onions and garlic until fragrant.
  • Dredge chicken breast in flour.
  • Move onions to outside ring of the pan.
  • Add chicken pieces salt & peppering as you brown them (about 5 minutes per side)
  • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
  • Plate chicken and keep warm.
  • Add cream sherry to deglaze pan, scrapping up the bits at the bottom.
  • Dissolve the sugar into the lemon and lime juice. Add red pepper flakes.
  • Pour over onions and cook a few minutes more until juice forms a glaze.
  • Pour over plated chicken and serve immediately.

 

HAPPY HOMEMAKER & MENU PLAN MONDAY week 12 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 everyone.  How was your weekend?  Mine was pretty nice.  We even got out for a nice drive and walk on Saturday where we were able to see more of the local side roads and the true impact of the amount of trees that came down during our #TheNightTheLightsWentOutInOregon storm 3 weeks ago – let’s just say road crews will have work for months to come just cleaning up the downed trees.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s going to be a BEAUTIFUL day!  No rain predicted until later in the week.   Right now temperatures are going to get to 60-65 mid day for the next couple days (I know it says 74, but it will never happen) and then drop into the low 50’s with the storm due to roll in Wednesdayish.  Right now I’m wearing Levis, 3/4 sleeve t-shirt and POPs on my way out the door to an early appointment.

ON THE BREAKFAST PLATE Green tea, banana and yogurt with wild blueberries and granola

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

  • LAUNDRY… just a couple loads of sheets and towels
  • LIVING AREAS… vacuuming and dusting
  • KITCHEN… empty dishwasher, recipe prep
  • YARD… Fence repairs continue
  • BLOG… a couple recipe updates, edit trip photos
  • CRAFTS/PROJECTS… ??
  • APPOINTMENTS… some blood work, a couple doctor follow ups
  • TO DO… cable research to change providers, project research

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Spring appears to actually be thinking about making an appearance this week, but I’m watching it closely as the temperatures are forecasted to take a 10-15 degree dip with the storm moving in later this week.  LOL 😀 This past week has been gorgeous from about 11am to 4pm 😀  We took a drive on Saturday morning and it was wonderful to see all the daffodils and tulips starting to pop up though it was ironic to see it happening right next to the piles of still melting snow.

I’M READING Healing You Book #2 in the Maple Grove series by Katana Collins

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH  There are a few new shoes starting like Proven Innocent, the Spring cooking/baking competitions and the adorable kids on Master Chef Jr.

We did watch an interesting Band of Brothers style movie on Netflix called Triple Frontier with Ben Affleck.

FAVORITE PHOTO FROM THE CAMERA I’ve always loved this neat old farmhouse that sits on a hill in a neighboring town.  It’s hard to see, but it has a 3 sided wrap around porch  on the front and then on the back side is a nice sun room with BIG windows that opens onto a really nice deck.  I LOVE <3 all of the gingerbread trimmings and simple paint scheme.

I think that after witnessing the damage done when a LARGE tree fell splintering picnic tables at the Mildred Kanipe Memorial Park that we can truly answer the age old question of whether or not a tree makes a noise in the forest when it falls if no one is there to hear it.  I have to say that I COULD hear the tree falling in my head as I took the pictures. Here is the link to the overall post I wrote with pictures.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – CREAM OF ASPARAGUS SOUP with BUTTERMILK BISCUITS
TUESDAY – BLACK BEAN, BEEF & POTATO BURRITOS
WEDNESDAY – C.O.R.N.
THURSDAY – BACON WRAPPED CHICKEN JALAPENO BITES & SALAD
FRIDAY – CAJUN HONEY BUTTER SALMON
SATURDAY – PIRI PIRI CHICKEN
SUNDAY –BROWNED BUTTER HONEY GARLIC CHICKEN

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

 

MILDRED KANIPE MEMORIAL PARK

Yesterday we took a short drive to see just how many trees actually toppled and blocked roads around us during #TheNightTheLightsWentOutInOregon 3 weeks ago, to find a new place to hike and explore as well as just plain enjoy the almost spring like weather.  We also ran across some local history!

One thing is for sure, road crews are guaranteed jobs for the foreseeable future!  On ALL the roads, but especially the smaller roads where trees fell they have come along and used a chainsaw to cut out the part across the road for now leaving the tops and bottoms along the shoulders for later.

We ran across a sign for the Mildred Kanipe Memorial Park and followed it to a fun area with equestrian camping, old historical buildings and an animal preserve.  The weather was beautiful for several hours and we enjoyed a nice walk, but I fell in love with the peacocks especially!

From the signs around the park and what little information I can find, Mildred Kanipe was a very colorful, strong willed woman and extremely set in her ways, an unforgettable character all the way around.  She always carried a pistol and a rifle when n the ranch.  She NEVER married and ran the 1100 acre ranch ALL by herself except for the occasional hand she would hire.

Mildred’s Gift

She passed away in 1983 leaving her entire beloved ranch, that her family had owned for over a hundred years and she had added to over the years, to the public as a county park.  Mildred’s gift included almost 1,100 acres of land consisting of pastures, creeks, rolling hills, orchards and forests. Historical structures include a turn-of-the-century schoolhouse that they are seeking grants for to restore, a farmhouse, and outbuildings. Her wish was for the buildings to be preserved, a ranch museum developed, equestrian trails and camping to be available and the land was to remain an animal refuge and the land and plants preserved.

Mildred left VERY specific instructions for her burial on the property also.

I fell in love with the natural beauty of the area and the peacocks in particular! They are so beautiful and graceful too.  This older woman comes to feed them regularly and when she pulled in the birds flocked over to her like she was a long lost friend 😀

We’re going to go back with a picnic when the weather warms up a bit.  I’ll remember to take my regular camera, but here are a few from my cell phone for now.

 

There was quite a bit of damage within the park from old trees that fell and literally splintered picnic tables, but I was impressed with these metal braces someone made many years ago for this old tree to preserve it.  The peacocks seem to really like this tree and while I wasn’t able to get a picture, they were all up in the tree when we first arrived.

I truly felt like I could hear these trees making a SERIOUS noise as they landed and splintered these tables.  Not that I was there when it happened, but in my head they were really loud!

I saw this glove and my mind went to Tom Hanks LOL He has an InstaGram account where he posts single lost items – a truly virtual LOST & FOUND 😀