Author: QuiltLady

APPLE PIE PORK CHOPS ~ BLOG 366.208

APPLE PIE PORK CHOPS Yield 4-6 servings
4-6 1 inch THICK boneless pork chops
FRESH ground sea salt and black pepper
6 ounce package Stove Top Stuffing mix, prepared per package
21 ounce can Comstock apple pie filling
1-2 ounces avocado oil

  • Preheat oven to 350°.
  • In a large skillet heat oil over medium-high heat until shimmering.
  • Season pork chops all over and add to oil, browning 3-4 minutes per side.
  • Lightly grease 9×13 baking dish.
  • Spread pie filling evenly over the bottom of the baking dish.
  • Layer pork chops over the pie filling.
  • Layer the stuffing mix over the pork chops.
  • Cover and bake for 35 minutes.
  • Uncover and bake 10 minutes longer.

NOTE: Changing the fruit flavor can give you a new and more complex flavor profile. I really like these with cherry, apricot, peach or pineapple also.

CAJUN CABBAGE ~ BLOG 366.207

Spicy and cheesy as well as hearty. Also a perfect dish for a cold winter’s eve, church socials, potlucks or even summer suppers. The cabbage stays somewhat crisp and makes this almost like a warm salad.

CAJUN CABBAGE

1 pound QUALITY ground beef
1 tablespoon avocado oil
1 medium red pepper, chopped
1 medium Vidalia onion, chopped
3 cloves garlic, FINELY minced
1 can ORIGINAL Rotel tomatoes
8 ounces tomato sauce
1/2 cup long grain rice (uncooked)
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
1/4 +/- cayenne pepper
1 tablespoon FRANK’s original hot sauce
1 small head cabbage, chopped
1 – 1 1/2 cups shredded Colby cheese

  • Preheat oven to 350°.
  • Heat skillet over medium high heat.
  • Add ground beef and season to taste with FRESH ground sea salt and black pepper.
  • Drain beef well.
  • Add oil to skillet.
  • When oil is heated add onion and pepper, sautéing until onion is translucent.
  • Add garlic, sautéing a minute more.
  • Add tomatoes, tomato sauce, hot sauce, basil, oregano, cayenne and rice, stirring to combine.
  • Spread into an ungreased baking dish.
  • Toss cabbage pieces and cheese together.
  • Top with chopped cabbage and cheese.
  • Cover and bake 1 hour + or until rice is tender.

PAN FRIED ARTICHOKE CAKES & SUN-DRIED TOMATO DIPPING SAUCE ~ BLOG 366.205

I adapted this recipe for Pan Fried Artichoke Cakes from Buffalo Wyoming’s Piezano menu. They are composed of a colorful mixture of marinated artichoke hearts, caramelized red onions, fire roasted bell peppers, scallions, panko, Parmesan, and seasonings that are then pan sautéed until golden brown and sun-dried tomato lemon aioli sauce making them as colorful as they are tasty!

DIPPING SAUCE
1/2 cup Duke’s mayonnaise
1 medium clove garlic, FINELY minced
1 tablespoon FRESH lemon juice
1/2 teaspoon FINELY grated lemon zest
2 tablespoons FINELY diced sun dried tomatoes
FRESH ground sea salt and black pepper

  • Mix the all the sauce ingredients together in a small bowl, add salt and pepper to taste.
  • Cover and refrigerate until ready to use.

ARTICHOKE CAKES yields 10 cakes
2 15-ounce jars of marinated artichoke hearts, drained, rinsed, and FINELY chopped
1 1/2 cups panko breadcrumbs
FIRE ROASTED red bell pepper, FINELY diced
1 rib of celery, FINELY chopped
1/4 cup FINELY diced red onion
2 green onions, sliced thin
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
FRESH ground sea salt and black pepper
1/4 teaspoon teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 LARGE eggs, lightly beaten

  • Combine all the ingredients in a large mixing bowl, mixing thoroughly.

1/2 cup all-purpose flour
1 tablespoon avocado oil


  • Place the flour in a large shallow dish.
  • 
Divide the artichoke mixture into 4 equal size balls.
  • Squeeze the balls to release any excess moisture.
  • Form the balls into patties about 2 1/2 inches in diameter.
  • Lightly dredge in the flour.
  • Place the patties on a plate, cover and freeze for 1/2 hour to help them stay together and to allow the flavors to meld. 

  • Heat the oil in a large skillet over medium-high heat until shimmering.
  • 
Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side. 

  • Serve the cakes with the dipping sauce.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 30 of 2024 ~ BLOG 366.204

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

WEEKEND RECAP

I spent the entire weekend volunteering for a Community event, the BBQ ThrowDown. We had a wonderful turn out and a GREAT time also. Besides that we helped a friend who got locked out of her house and another that needed some electronic wiring work straightened out.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

After the storm on Saturday night yesterday cooled off by almost 20 degrees and it’s supposed to remain that way throughout the entire week 😀 which makes me REALLY happy! I’m wearing a favorite pair of Levis, plaid blouse and birkenstock thongs.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get everything done last night so I’m ready for the downtime after tomorrow’s surgery. I don’t do sitting well, so the no lifting or bending is going to be really hard on me!
  • GROCERIES & ERRANDS Cleared the week and hubby will be cooking from what’s in the fridge and pantry!
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Nothing this week.
  • RECIPE RESEARCH & MENU PLANNING Nothing this week.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • We started a series, Hudson and Rex that was really cute, but at the end of the first season they wanted us to subscribe to yet another streaming service. 🙁 So, we switched back to finishing MACGYVER and COACH
  • CABLE ~ I still need to get caught up on the BBQ Brawl and a few Mary makes it Easy

READING TIME

I downloaded a few books (TRULY MADLY by HEATHER WEBBER, THE COTTAGE AT WHISPER LAKE by PHILLIPA NEFRI CLARK and WICKED APPETITE by JANET EVANOVICH) to audible for this week. I’m not allowed to do anything after the surgery so will wear my headphones and listen to books Wednesday through Friday at least.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 MANDARIN PORK and ARTICHOKE CAKES
 surgery day so hubby’s choice the rest of the week 😀
 
 
 
 
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

The BBQ Throwdown (BAGS, BBQ & BREWS) was another HUGE success in our little town. Last year was the first year and there were 29 BBQ teams from around the country and one of the judges even flew in from Ireland!

This year we expanded to 40 BBQ teams and more Breweries and Wineries joined in too! We also have a HUGE Corn Hole tournament. I love the old trucks and trailers that were retrofitted into taps! There were several local vendors also including a young man who makes GORGEOUS hand made bowls of all types and his mother helping him get a start in business.

Thanks to Terry and his wife Lisa, local business owners who along with Dan and Nicole spearheaded this endeavor for ALL of their hard work doing everything and anything it took to make this event happen successfully. It supports scholarships for trade and tech schools. Not sure yet how much their doing this year, but last year they gave out $20,000 in scholarships. Not bad for the first year! I’ll update this after I find out what this year’s total is. There were also really unique and innovative awards handed out.

The food was plentiful and oh so yummy! Saturday was super hot (mid nineties and humid) and I came home that night with a little heat stroke and collapsed, but yesterday was absolutely gorgeous (mid seventies) after a thunderstorm roared in with a lightning storm and lots of rain. Tough on the BBQers that were manning smokers, but made for a gorgeous day Sunday. Here are a few of my favorite pictures from the weekend. And I couldn’t have done this again if I tried, but a guy set his beer on the table while he bought more chips from me. I dropped one of the chips and it bounced perfectly into his beer.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PEACH PINEAPPLE JALAPENO CHICKEN ~ BLOG 366.201

I adapted this recipe for Strawberry-Jalapeño Chicken from DELISH

This one is for sweet-and-spicy lovers. When I found this recipe it was for a strawberry jalapeño chicken. It sounded intriguing to me, but everyone I cook for turned their noses up at the idea UNTIL I converted it to either peach, apricot or pineapple. Or better yet a combination of all three flavors.

Start well seasoned chicken breasts and pan sear them 2-3 minutes per side until golden brown, smother them in your peach or pineapple or apricot chipotle sauce, and topped with FRESH SALSA made from the same flavors to create this scrumptious dish that will leave them begging for more. The sweetness of the fruit coupled with the spicy of the pepper and the smokey of the chiles are a match made in heaven.

PEACH PINEAPPLE JALAPENO CHICKEN Yield: 4 – 6 servings

SALSA
2 tablespoons FRESH chopped cilantro or flat leaf parsely, plus more for serving
1 cup+ chopped FRESH pineapple
3 peaches, chopped
1-3 jalapeños, seeded, chopped, divided (depending on the heat level you want)
2 shallots, FINELY chopped, divided
3-4 tablespoons pineapple balsamic vinegar (or a QUALITY balsamic)
2 tablespoons Frank’s Chile Lime sauce
2 tablespoon QUALITY honey

  • In a small bowl, toss cilantro, peaches, pineapple, jalapeños, shallots, vinegar, and a pinch of salt. 
  • Spoon over chicken or eat with a spoon 🙂
  • Top with cilantro.

1 + 1 tablespoon avocado oil, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
3/4 teaspoon garlic powder

  • In a large skillet over medium heat, heat 1 tablespoon oil.
  • Pat chicken dry and season both sides with pepper, garlic powder, and 2 teaspoons salt.
  • Add chicken to skillet and cook 5-7 minutes per side, turning occasionally, until golden brown and cooked through.
  • Top with salsa and Enjoy!

CRISPY PARMESAN POTATOES ~ BLOG 366.200

This dish works well with mashed potatoes for a more elegant look or shredded potatoes for that rustic feel and tastes fantastic either way.

CRISPY PARMESAN POTATOES
5 pounds russet potatoes
FRESH ground sea salt and black pepper
1 1/2 cups sour cream (FULL fat)
10 tablespoons butter, melted and divided
1/2 cup whole milk (if using mashed)
1 1/2 cups powdered Parmesan cheese or FINELY grated
2 cups grated Monterey jack cheese
1 cup FINELY grated Parmesan cheese
1 SMALL bunch green onions, minced
2 mini red peppers, sliced thin
1 1/2 cups French’s fried onions

  • Preheat oven to 350°.
  • Grease 9×9 baking dish.

 

  • For the mashed version, peel and cook potatoes in boiling water until fork tender.
  • Drain.
  • Combine the potatoes with the whole milk, 5 tablespoons melted butter and sour cream, blending until potatoes are smooth.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.

 

  • For the shredded version, peel and rough grate potatoes, drying in cheesecloth.
  • Combine the potatoes with 5 tablespoons melted butter and sour cream.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.

BAKED FIRECRACKER CHICKEN ~ BLOG 366.198

This firecracker chicken recipe is chunks of crispy chicken tossed in a sweet and spicy sauce. An easy dinner option that the whole family will love!

FIRECRACKER CHICKEN serves 4

1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
FRESH ground sea salt and black pepper, to taste
1/3 cup cornstarch
2 LARGE eggs beaten
3 tablespoons avocado oil
1/3 cup FRANK’S original hot sauce
1/2 cup brown sugar
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes or more to taste
1/4 cup sliced green onions

  • Preheat the oven to 350°.
  • Coat a 9″x13″ baking dish with cooking spray.
  • Place the chicken pieces on a plate and season with salt and pepper to taste.
  • Sprinkle the cornstarch over the chicken and toss to coat evenly.
  • 
Dip each piece of chicken into the beaten eggs.
Heat the oil over high heat in a large pan.
  • Place the chicken in a single layer and cook for 3-4 minutes on ALL sides or until golden brown. You may have to work in batches. DO NOT CROWD PAN!!
  • 
Place the chicken pieces in a single layer in the baking dish.
  • 
In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.

  • Pour the sauce over the chicken.
  • Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce.
  • Top with green onions and serve.