Author: QuiltLady

BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

1/4 cups all-purpose flour
1 cup plus 3 tablespoons plain white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

  • Preheat oven to 400°.
  • Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
  • Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter.
  • Add eggs and buttermilk, whisking just until smooth.
  • Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

SALTED HONEY BUTTER
¼ pound (1 stick) unsalted butter, at cool room temperature
2 ½ tablespoons honey, preferably raw wildflower
1 tablespoon coarse sea salt

  • Using a mixer whip butter and honey together until smooth and fluffy.
  • Fold salt in gently with a rubber spatula.
  • Serve soft or at room temperature, with a few extra grains of salt on top.

Linking up to FULL Plate Thursday.

TIMBERMILL BBQ BAKED BEANS

TIMBERMILL BBQ BAKED BEANS
1 small-medium Vidalia Onion, chopped small
2-15 ounce cans navy beans OR 3 1/2 cups FRESH cooked navy beans
1 cup of your favorite BBQ sauce + 1/4 cup for “float”
+/-1/4 cup water or bean cooking water if you made them fresh
1/4 cup brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
4 slices bacon, diced

  • Preheat oven to 350°.
  • Whisk together the BBQ sauce, water (just enough to give you a wet consistency), brown sugar and molasses until sugar is completely dissolved.
  • Add in Worcestershire sauce.
  • Fold in beans and onions.
  • Bake 45 minutes.
  • Fold in bacon pieces, spread 1/4 cup BBQ sauce over top as a “float” and bake another 15 minutes.
  • Let rest 10-15 minutes before serving.

NOTE: Is also good made a day or two ahead so flavors meld well.

SWEET BAKED ACORN SQUASH

SWEET BAKED ACORN SQUASH with Brown Sugar – serves 4
This is an easy and delicious side dish which only requires a few minutes of actual hands-on time.
4 tablespoons butter
1 medium acorn squash, (about 1 1/2 pounds)
4 tablespoons light-brown sugar
Nutmeg
Coarse salt and ground pepper

  • Preheat oven to 425°.
  • Generously butter a rimmed baking sheet.
  • Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
  • Set squash halves, scooped sides down, on prepared sheet.
  • Bake until golden, 20 to 25 minutes.
  • Turn squash; prick insides all over with a fork.
  • Add 2 tablespoons butter, coating all the inside surfaces.
  • Top with brown sugar to each half and season with salt and pepper.
  • Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes.
  • Sprinkle with FRESH grated nutmeg.
  • Serve warm.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 5 of 2018

I hope everyone had a GREAT week. I can’t believe we’re here on a new Monday already.  My week was busy, but boring too.  Seems like I never get everything accomplished that I have on my list. On to this week and I hope that it’s more productive yet.

Be sure and join in 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

The weather has been ALL over the place!  This week though is supposed to be in the low 60’s again with clear skies and cold nights because of it.

ON THE BREAKFAST PLATE

Honey nut cheerios and Green Tea

CRAFTS / PROJECTS

Nothing new yet

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Next Monday I get to start an exercise routine, FINALLY YAY!!!!

FAVORITE PHOTO FROM THE CAMERA

We took a day trip last week in search of the ALIEN Cow and were able to get some awesome shots of the wildlife.  You can see the entire post here, but this is one of my favorite photos from the excursion.

Sunsets have been beautiful and a bit dramatic of late!

INSPIRATION

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

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… plan on doing a deep clean today and tomorrow
  • KITCHEN… pretty clean
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… nothing much after the weekend storms, just too wet to do anything
  • BLOG… some recipe updating, future post planning and holiday post planning

CURRENTLY READING & TELEVISION / DVR

We’ve rented a bunch of Netflix movies the last several weeks to get me through the boredom and cold weather, but I’ve seen just about everything I want to see for awhile – really looking forward to spring at this point and getting out of this house!

  • I’m now reading Marie Force’s Here Come’s the Sun part of the Green Mountain, Butler, Vermont series.

COMEDIES

  • Big Bang Theory, Young Sheldon, The Good Place, American Housewife, Better Late Than Never, Life in Pieces

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies

  • NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdom of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS

  • The Good Doctor, This is Us, The Resident

SYFY

  • Z Nation, The Walking Dead, Flash, Supergirl, DC LEegends, Orville, Once Upon a Time, The X-Files

COOKING

  • Guy’s Grocery Games, Diner’s Drive-Ins and Dives, The Grill Dads, Beat Bobby Flay, Bobby and Damaris, Baked in Vermont, Kid’s Baking Championship, Worst Cooks in America, Giada

MENU PLANS FOR THE WEEK
My new plan is to cook for 3 or 4 days and then have a C.O.R.N. weekend! That way we start the new week fresh every Monday. Saturday and Sunday mornings will be my “do anything needed to make me happy” mornings.

My uncle will be here for dinner on Saturday. One of the things I love best about Saturday’s menu is that 3 of the 4 recipes are “make ahead” recipes. So, I can make all my mess on Friday and be all cleaned up before he even gets here on Saturday. All the recipes will post on Sunday through Wednesday next week.

I hope everyone has had a GREAT weekend.

MON
TUES
WED
THUR
FRI
SAT
SUN
2 times a day
B-FAST
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
SCRAMBLED EGGS
PANCAKES
2 times a day
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 time a day

LUNCH
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
 2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
DINNER 3 ounces PROTEIN & small salad

MAPLE GINGER CHICKEN THIGHS & HONEY ROASTED CARROTS

 3 ounces PROTEIN & small salad

PRESERVED LEMON CHICKEN & CHARRED POBLANO CORN

 3 ounces PROTEIN & small salad

C.O.R.N.

 3 ounces PROTEIN & small salad

C.O.R.N.

 3 ounces PROTEIN small salad

C.O.R.N.

 3 ounces PROTEIN & small salad

BRAISED BEEF BRISKET, FOUR WINDS SWEET SLAW, BBQ BAKED BEANS & HOT CHOCOLATE SOUFFLES

 3 ounces PROTEIN & small salad

C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP
1 1/2 pounds hamburger
1 cup cooked rice or uncooked pasta
4 cloves garlic, minced
1 large Vidalia onion, chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

Linking up to FULL Plate Thursday.

MAPLE GINGER CHICKEN – plan ahead meal

MAPLE GINGER CHICKEN
4 bone-in chicken thighs
3/4 cup apple cider
1/2 cup PURE maple syrup
1 tablespoon apple cider vinegar
1 shallot, finely sliced
1 tablespoon finely grated ginger
4 sprigs FRESH thyme leaves (Rosemary works too in a pinch)
3/4 teaspoon FRESH ground salt
1/2 teaspoon FRESH ground pepper
3 medium apples or pears, peeled, cored and quartered

  • Place a large Ziploc bag in a large mixing bowl (just win case the bag breaks)
  • Combine the apple cider, maple syrup, vinegar, shallot, ginger, salt and pepper.
  • Add chicken, seal and refrigerate for 12-24 hours, turning once or twice to make sure chicken is well coated.

  • Preheat oven to 400°.
  • Remove chicken from marinade.
  • Arrange chicken pieces skin side up in a large baking dish.
  • Tuck apples and thyme sprigs among the chicken pieces.
  • Pour marinade over top of the chicken.
  • Bake 45 minutes – 1 hour, basting occasionally until chicken is cooked through and the meat is starting to pull away from the bone.
  • Serve chicken and fruit with sauce spooned over top.

Linking up to FULL Plate Thursday.

CHICKEN with CHARRED POBLANO CREAMED CORN & BACON

CHICKEN with CHARRED POBLANO CREAMED CORN & BACON – serves 4
4 chicken legs **
2 tablespoons avocado oil
6 slices bacon, diced
1 LARGE Vidalia onion, chopped
4 LARGE cloves garlic
1 cup whole milk
4 sprigs FRESH thyme, reserve 1 sprig to chop small
2 cups frozen corn, thawed
Juice of 1 lemon
Juice of 1 lime
1 Poblano pepper
FRESH ground salt and pepper, to taste
1/2 cup cilantro leaves
1 tablespoon chopped basil leaves
1/4 cup sour cream

  • Broil pepper to blister.
  • Place pepper in a sealed ziploc bag for 5-10 minutes to loosen skin.
  • Remove skin and seeds.
  • Heat a large skillet over medium high heat with 1 tablespoon of avocado oil.
  • Season chicken with salt and pepper. (Dredge with egg wash and Wonder if using skinless, boneless pieces)
  • Brown chicken pieces until golden and JUST cooked through.
  • Remove chicken to drain off excess fat. Keep warm.
  • Add bacon to pan and cook until crisp.
  • Remove bacon with slotted spoon.
  • Add onion and garlic cooking 2-3 minutes.
  • Add corn.
  • Add milk and 3 of the thyme sprigs and bring to a SLOW boil, immediately reducing to a simmer.
  • Add chicken pieces, cover and simmer 30 minutes if using bone in, 10-15 if using skinless boneless pieces.
  • Add corn and cook another 15-20 minutes until liquid is completely absorbed.
  • Plate creamed corn, and top with chicken.
  • Drizzle with lemon juice and sauce before serving.
  • Garnish with thyme leaves and crisp bacon.

NOTE:** This recipe can be made with boneless skinless thighs for easy eating, BUT having the skin that gets crispy and golden does add a layer of flavor and texture that makes a GREAT presentation. When I use skinless, boneless chicken I dredge the chicken in an egg wash and Wonder flour to give the illusion of a crusty skin.

BAKED HONEY LIME CHICKEN

BAKED HONEY LIME CHICKEN adapted from Dinner Then Dessert

With just 4 total ingredients these chicken thighs are first browned and then baked in the same skillet which results in PERFECT crispy, sweet and a little sour tender chicken that looks like you slaved over a hot grill.

1/4 cup honey
3 tablespoons Bragg’s Liquid Aminos
2 limes, 1- zested and juiced, 1-halved
5 chicken thighs, bone in and skin on
1 tablespoon avocado oil

  • Pre-heat the oven to 375°.
  • Whisk together the Bragg’s liquid aminos, honey, lime juice and lime zest.
  • Add chicken thighs to a ziploc bag.
  • Pour marinade over chicken, seal bag and rub marinade into chicken.
  • Heat the avocado oil in a large cast iron or oven ready skillet over medium high heat.
  • Using tongs add the chicken to the skillet and brown with the skin side down for 3-5 minutes. Reserve marinade.
  • Flip the chicken over so the skin side is up.
  • Add on the remaining marinade and halved lime.
  • Roast in the oven for 30-35 minutes.

NOTE: This recipe also works with any other type of citrus – lemon, tangerine, blood orange, grapefruit…

Linking up to FULL Plate Thursday.

RUM RAISIN CARROT CAKE with VANILLA CREAM CHEESE FROSTING

RUM RAISIN CARROT CAKE

CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

NOTE*:  As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

This recipe is also great as cupcakes.

Linking up to FULL Plate Thursday.

STILL IN SEARCH OF THE ALIEN COW

One of our favorite places here to visit wildlife is Brazos Bend State Park. We tried to go back in November, but were turned away as they were still closed due to damage from August 26th’s Hurricane Harvey that had the park under 6 feet of water and did major damage to the park. To date they are still not sure how many alligators just floated away during the storm.

Tuesday was sunny, but on the cool side so the alligators were only visible when sunbathing along the lake edges, but the birds were everywhere.  Unfortunately, we only got about half the park in as I just plain ran out of energy.  We’ll go back in a few weeks.

After several visits I was curious about what alligators actually eat. My research shows that what they eat is dependent on their age and size, but they are primarily carnivores no matter what. Researchers have found fruits and berries in dead alligators also. As they grow they will progressively hunt for larger and larger prey including turtles, raccoons, muskrat, large fish and some birds that live near the water. There have been reports of dogs, panthers and even black bears being eaten by alligators. Once an adult they will feed on any pretty much any animal that comes near the water. Alligators tend to NOT prey on anything larger than they are. I’m sure given the right scenario, they might prey on just about anything if they are hungry enough. Alligators tend to avoid humans, but when provoked they may attack. As you can see from my pictures there are plenty of turtles and birds that live in and around these alligators.

Even the turtles were sunbathing trying to stay warm.

Like I said, the birds were EVERYWHERE including this guy who I thought would turn and fly the other way as we got closer, but did the complete opposite landing right next to us and then taking his time crossing in front of us.

After reading this I have to wonder who and why they created a park where there is NOTHING separating you from the alligators except your common sense to keep your distance. ALL of the alligators I saw today were larger than I am!

Back in 2011 when we were here taking care of my aunt we made our first trip to the park and on the way home we saw an “ALIEN” cow.  We have looked evey time for the cow or an offspring, but still NO luck.

SWEET GLAZED CHICKEN THIGHS

SWEET GLAZED CHICKEN THIGHS serves 4-6
2 tablespoons butter, melted
1 cup pineapple juice (I use a pineapple orange mix)
1/4 cup brown sugar
2 tablespoons Bragg’s liquid aminos
1 1/2-2 pounds boneless, skinless chicken thighs
FRESH ground salt and pepper, to taste
1/4 cup water
3 tablespoons cornstarch

  • Preheat oven to 350°.
  • Whisk together the melted butter, pineapple juice, liquid aminos and brown sugar until sugar is completely dissolved.
  • Generously season both sides of the chicken thighs with the salt and pepper.
  • Lightly grease baking dish.
  • Place chicken thighs in a single layer in the bottom of the baking dish.
  • Pour pineapple juice mixture over the chicken.
  • Cover and cook 45 minutes until chicken is cooked through.
  • Remove chicken with a slotted spoon, keep warm.
  • Pour pineapple mixture from baking dish into a stove top safe saucepan.
  • Whisk together the water and cornstarch.
  • Add cornstarch mixture to saucepan, whisking constantly until thickens.
  • Plate chicken pieces and spoon sauce over chicken pieces.
  • Serve immediately.

ALOHA BBQ PORK RIBS – revisited

I originally wrote this back in 2015 and it is still our FAVORITE recipe for ribs. I made them again recently and wanted to update that I used orange marmalade instead of the apricot pineapple jam and hubby thinks they are even better.

“We had the most amazing dinner tonight if I do say so myself.  I was missing a few ingredients for my normal BBQ sauce so made a few substitutions and we have a new “NORMAL” in this family. I added fresh pineapple slices topped with some of the BBQ sauce during the last 30 minutes of bake time and they were so juicy, tender and flavorful. We added a fresh steamed artichoke and there were NO leftovers!  I will use the rest of the sauce on chicken later in the week.”

ALOHA BBQ PORK RIBS
2-4 pounds baby back pork ribs
Fresh ground salt and black pepper

  • Preheat oven to 325°.
  • Bring ribs to room temperature.
  • Remove the membrane from the back of the ribs.
  • Generously sprinkle with salt and pepper.
  • Line a large cookie sheet with heavy duty foil.
  • Arrange ribs bone side up and cover with the foil.
  • Bake for 2 hours undisturbed.
  • Uncover, add pineapple slices and top with sauce and bake another 30 or minutes until the meat pulls away from the bone easily.

SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam (orange marmalade works well too)
1 tablespoon soy sauce
1 tablespoon QUALITY honey
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  • In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake. Sauce will thicken during this simmering so stir frequently.