Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 46 of 2017

GOOD MORNING. I can’t believe it is Monday already again! It really seems like the weeks go faster the closer we get to the end of the year. We had a quiet weekend at home except for the few hours I was out with the girls for a yearly craft fair jaunt and lunch.

There are some friends of a friend that are becoming shut-ins for health reasons so at lunch we discussed who would make what for the Thanksgiving meal that is being taken to them. I got cranberry sauce YUMMY and then started the who is making what list for Christmas Eve at Patty’s house after church. I got veggies which I actually like to make, but no one else wants to sign up for. I’m going to make my southern green beans and seagram’s honey glazed carrots. All of these recipes will be posted after Thanksgiving as I’m making them then also and need new pictures.

I made the cranberry sauce this weekend and froze it so it will be easily transported in this horrible heat we are still having.  I also got my Thanksgiving menu together (it’s only 10 days away) so we could get the shopping done later this week before the crowds.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The weather is better than it has been, but NO WHERE near where it should be for mid November. I am so over the 80 degree temperatures!

ON THE BREAKFAST PLATE

Fresh fruit and coffee

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

Between now and Thanksgiving I’m working hard every day to get as much manual labor done as possible and super stocking so hubby doesn’t have to do much shopping, something he REALLY hates to do and is really not good at LOL. He will be able to do the laundry, vacuuming, dishes etc… with little effort, but I want to make it as easy as possible on him.

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… plan on doing a REALLY deep clean today and tomorrow
  • KITCHEN… pretty clean really
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and holiday post planning
  • ERRANDS… blood work and EKG for surgery – never got them done last week with getting sick

CURRENTLY READING & TELEVISION / DVR

I finally finished reading the Bridge to a Better Life by Ava Miles in her Dare Valley Series.  I will finish her series as I’m enjoying it, but for a bit of change I switched over to Jana Deleon’s Happily Everlasting series and am on book #2, Once Hunted, Twice Shy.

The Holiday Baking Championship started this past week and I’m enjoying that.

  • BIG BANG THEORY, YOUNG SHELDON
  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, S.W.A.T.
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED on the 21st
  • BRAVE, VALOR, SEAL TEAM
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0
  • MACGYVER, SCORPION, BLINDSPOT, ORVILLE, WISDOM OF THE CROWD
  • Z NATION, WALKING DEAD, FLASH, DC LEGENDS, INHUMANS
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • THIS IS US, ONCE UPON A TIME, THE GOOD DOCTOR
  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, GUY’S BIG PROJECT

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
PANCAKES and BACON
HAM and EGG OMELETS
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
OLD FASHIONED TUNA NOODLE CASSEROLE
BURGERS with GREEN TOMATO MAYO
DEVILED BEEF TENDERS and PARMESAN MASHED POTATOES
BRANDING IRON MEATBALLS
  SMOTHERED STEAK TIPS and ROASTED ROOT VEGGIES  SWEET & SOUR CHICKEN with SCALLION RICE  PORK MARSALA with BUTTERED EGG NOODLES
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I’m doing a countdown to surgery.  Just 23 days to go.  It will be a LONG 23 days though.  I ended up with laryngitis and bronchitis last week and the doctor and I agreed upon a self-imposed “isolation” to keep me healthy enough for surgery. We had been out of town the week before a few days and she believes coming back here with the higher humidity was what did me in. Then last night I discovered new eye infection similar to the last and put in for an emergency referral last night and am waiting on the call to go in to the specialist.  It wasn’t this bad last time and he almost put me in the hospital so I am a little scared this time. Something I’m allergic to or exposed to is biting me maybe.  Since the last time I have been washing the towels and sheets every two days as it is.  Hubby is convinced that I picked up something working on this HOUSE FROM HELL that I have just never been able to get rid of because of my compromised immunity.  I’m beginning to think he may be right.

Even if the doctor hadn’t suggested it, hubby was going to impose an isolation because of my compromised immunity.  I did go to a favorite craft fair on Saturday and came home with a slight fever and coughing, so have acquiesced to hubby and agreed to a more stringent “isolation”.  Insert BIG SIGH here! At this point I will do whatever is necessary to get me through surgery with no more delays.  I AM READY TO RECLAIM MY LIFE!

FAVORITE PHOTO FROM THE CAMERA

We haven’t had much rain, but sure have had pretty skies!

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday, Terri at Darling Downs Diaries and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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BAKED PINEAPPLE ORANGE CHICKEN

BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
  • Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
  • Place chicken pieces on baking sheet.
  • Bake 15-20 minutes or until cooked through.
  • While chicken is baking, prepare sauce.
  • In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
  • In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
  • Stir into sauce pan and simmer until thickened.
  • Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
  • Serve over rice and top with scallions.

Linking up with Julie over at Back to My Southern Roots.

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CREAMY PORK TENDERLOIN

CREAMY PORK TENDERLOIN serves 4
1 pork tenderloin cut into quarters
1 egg, beaten
pinch garlic powder
pinch fresh ground black pepper
pinch fresh ground salt
1 tablespoon milk
1/2 cup Italian bread crumbs
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound mushrooms, sliced
1 can cream of chicken soup undiluted or soup substitute (recipe below)
1 cup sour cream
1/4 cup chicken broth

  • Preheat oven to 325°.
  • Place each piece of tenderloin in a ziplock bag and flatten to 1/2 inch thick.
  • In a shallow dish combine egg and milk.
  • In another shallow dish sift together the bread crumbs, flour, pepper, salt and garlic powder seasonings.
  • In a large skillet heat butter and oil.
  • Dredge each of pork in the egg mixture then the bread crumb mixture and add to skillet.
  • Brown on each side about 5 minutes until golden.
  • Transfer pork pieces to a baking dish.
  • Add mushrooms to skillet, sautéing until tender.
  • Add soup and broth, folding until smooth.
  • Fold in sour cream.
  • Pour over pork.
  • Cover and bake 30-45 minutes until pork is cooked through.

SOUP SUBSTITTUTE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and slightly thickened.

BOOZY CREAM TOMATO SOUP

Have you ever heard the funny story about cutting off the back of the ham? Zig Ziglar tells a story about a new bride who would always cut the end off the ham before baking it. Her husband asked why she did it and the wife responded that she did it because her mother always did it so that was the way it was supposed to be.

Well, her husband wasn’t happy with her “the way it’s supposed” to be answer and decided to ask his mother-in-law that same question. Her answer was the same making him more curious than ever.

The husband called his wife’s grandmother to see what her answer was. Grandma told him that she had a small oven and it was the only way the ham would fit inside.

This story always makes me laugh because grandma had an extremely legitimate reason for doing it, but daughter and granddaughter not so much. I personally like to push the boundaries and do not blindly follow without rhyme or reason, but I do stop and ask myself if there is a better way on many things.

Why did I tell you this story? Because you’ll notice a pat of butter in the center of the soup bowl.  I did this out of habit because grams always did.  LOL I do believe it gives it a richer flavor as you eat though so will keep blindly following grams norms…

BOOZY TOMATO SOUP
2 tablespoons butter
3 medium carrots with tops**, chopped
1 medium sweet onion, chopped
3 LARGE cloves garlic, minced
1- 26 ounce box POMI finely chopped tomatoes
small 50 ml bottle QUALITY bourbon (3 1/2 tablespoons)
1 tablespoon brown sugar
1/2 cup chicken broth
FRESH ground Himalayan Pink and Black pepper, to taste

  • Melt butter in large saucepan over medium high heat.
  • Add carrots and onions, sautéing until soft.
  • Add garlic and carrot tops, continuing to saute’, but watching so garlic does NOT burn.
  • Stir in chicken broth, bourbon, brown sugar and tomatoes.
  • Bring to a SLOW boil, reduce heat, season with salt and pepper, cover and simmer for 30 minutes, occasionally stirring.
  • Stir in half and half, heating through.
  • Garnish with parsley and Parmesan crisps.

NOTE: **You can substitute flat leaf Italian Parsley for the carrot tops.

PARMESAN CRISPS
1/2 cup grated QUALITY Parmesan

  • Preheat oven to 400°.
  • Pour a heaping tablespoon of Parmesan onto a silicone mat** lined baking sheet and lightly pat down.
  • Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp.
  • Cool.

NOTE: **You can use parchment paper, but I have better success with silicone.

FIVE ON FRIDAY

A lot of my friends have done Five of Friday for quite some time, but I’m new to this meme. I’ll start with something simple, the 5 most favorite recipes I’ve recently developed TO OR TASTES this year.

MAGIC DUST HOT WINGS These are PERFECT for tailgating, race days or backyard picnics.

INSIDE OUT CHICKEN POT PIES 

These are perfect for a cool fall or winter evening.

BANANAS FOSTERS BREAD

I have used the same Banana Bread recipe for 20 years, but NO more!  This is my new go to recipe!

BRUSSELS BISQUE

Another perfect fall or winter evening bowl of yumminess.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

It was really hard to narrow this down to 5!

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

  • Preheat oven to 400°.
  • Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
  • Heat avocado oil in skillet over medium-high heat.
  • Add onions and celery, stirring to cook until soft.
  • Add pork, cooking until completely browned. DRAIN off any fat.
  • Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

  • Combine the meat mixture and the balsmella sauce until well blended.
  • Combine tomato sauce and basil pieces.
  • Pour half the sauce into the bottom of your baking dish.
  • Carefully stuff each shell and arrange on sauce in the baking dish.
  • Cover with foil.@@
  • Bake 15 minutes.
  • Remove foil.
  • Drizzle remaining tomato sauce over top of all the shells.
  • Sprinkle with cheeses.
  • Bake 5 minutes more until cheese is melted and starting to brown.
  • Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

  • Melt butter to a saucepan over medium heat.
  • Whisk in flour until golden brown.
  • Whisk in milk and nutmeg until well blended.
  • Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

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FRENCH TOAST CASSEROLE

This is a FABULOUS make-ahead breakfast dish! So easy and so tasty making it perfect for Sunday brunch after church or Christmas morning. Serve it with crisp bacon, sausage links and or fresh fruit for a scrumptious meal.

FRENCH TOAST CASSEROLE serves 6

2 tablespoons butter, divided
8 slices white bread
2/3 cup brown sugar
1/2 -1 teaspoon high quality cinnamon
3-4 eggs
3/4 cups whole milk

  • Melt 1 tablespoon butter in a 9 x 9 baking dish. Be sure to brush the melted butter up all the sides.
  • Put a single layer of bread in bottom of pan.
  • In a bowl mix brown sugar with the cinnamon.
  • Sprinkle half of the sugar mixture over bread.
  • Add another layer of bread.
  • In a bowl, whisk eggs with milk until well blended.
  • Pour over bread layers.
  • Sprinkle with remaining sugar mixture.
  • Cut 1 tablespoon of butter into small pieces.
  • Dot with butter pieces.
  • Cover and refrigerate overnight.

The next morning:

  • Preheat oven to 350°.
  • Bake covered for 30 minutes.
  • Uncover and continue baking 15-20 minutes or until set and browned.
  • Serve with powdered sugar, molasses or maple syrup.

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BACON WRAPPED CHICKEN SKEWERS

BACON WRAPPED CHICKEN SKEWERS serves 6 – 2 skewers each

1 1/2 pounds boneless, skinless chicken breasts
24 fresh pineapple chunks
24 pearl onions
1/4 cup Braggs Liquid Aminos
1 tablespoon avocado oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
12 wooden skewers
12 bacon slices

  • Soak skewers for an hour before prepping.
  • Cut the chicken into 1 inch chunks. You need 36 pieces.
  • Peel skin from onions.
  • In a large ziploc bag combine the Braggs Liquid Aminos, avocado oil, vinegar, garlic salt, onion powder and black pepper.
  • Add chicken, pineapple and onions turning to coat everything well. Refrigerate for at least 1 hour.

 

  • Preheat grill over medium heat. Cooking MEDIUM LOW and SLOW is the key to crisp bacon and tender chicken. As you can see my bacon got just a little too crisp, but they were still delicious.
  • Assemble skewers alternating 3 pieces of chicken, 2 onions and 2 pieces of pineapple on each skewer while lacing bacon slice between each piece.
  • Drizzle skewers with marinade.
  • Grill 15-20 minutes, turning as necessary to cook evenly. Cook until chicken is cooked through and bacon is crisp.
  • Serve warm.

NOTE: Peppers and mushrooms are great on these too. Use your imagination to tickle your taste buds.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 45 of 2017

I hope EVERYONE had a GREAT week. Ours was busy with several days of traveling while we explored where to go from here. We’re pretty sure we have decided on our future home town, there are just a few things that need to fall into place first!

It’s really hard to make a move, but it’s even harder when you’re trying to check everything off your list to meet your needs.  We’ve been struggling with this decision. One of the things I finally ended up asking hubby in every new place we have looked is “If we won the lottery tomorrow would you still want to live here?”. We both have some bucket list places we’d LIKE to live, but when reality shines in we use a more practical check list, things like churches, grocery stores, restaurants, weather… So, we’re still pulling it all together, but pending any major changes are 90% decided.

We have to get through my surgery and recovery, sell the house, finish packing… but have faith everything will fall into place the way it is supposed to.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Unfortunately, we are starting the week out miserable here – high 80’s and humid.  It is supposed to be in the 70’s after Wednesday and the humidity will go down a bit.  Have I mentioned I HATE heat AND humidity!

ON THE BREAKFAST PLATE

Apples and blueberries with coffee

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 later this week
  • KITCHEN… right now is pretty clean
  • STUDIO… is mainly storage these days so nothing going on there. I do have some correspondence to catch up on along with some cathartic letter writing.
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and holiday post planning
  • ERRANDS… blood work and EKG for surgery

CURRENTLY READING & TELEVISION / DVR

I’m still reading the Bridge to a Better Life by Ava Miles in her Dare Valley Series. Just can’t seem to stay awake long enough to finish a book.

The Holiday Baking Championship STARTS ON THE 9th.

  • BIG BANG THEORY and the new YOUNG SHELDON when it returns later this week
  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, S.W.A.T. starts this week
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED later this season
  • BRAVE, VALOR, SEAL TEAM
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0
  • MACGYVER, SCORPION, BLINDSPOT, ORVILLE, WISDOM OF THE CROWD
  • Z NATION, WALKING DEAD, FLASH, DC LEGENDS, INHUMANS
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • THIS IS US, ONCE UPON A TIME, THE GOOD DOCTOR
  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, GUY’S BIG PROJECT

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
QUICHE LORRAINE
BACON & EGGS
LUNCH
FRUIT & CHEESE
C.O.R.N.
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
TOMATO BOURBON SOUP
BACON WRAPPED CHICKEN SKEWERS
7 LAYER SALAD
CHICKEN PARMESAN CASSEROLE
 BAKED ORANGE CHICKEN
PORK MARSALA
CHICKEN POT PIES
DESSERT
  GOOEY CARAMEL GINGERSNAPS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

 

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I was very excited when the doctor and scheduler told me surgery would be in 2-3 weeks, probably November 17th.  So, I was VERY disappointed when the scheduler called back last Tuesday and said that because of the length of the surgery scheduling was proving difficult with the hospital and doctor’s schedules and that surgery was now December 6th. So on the one hand I won’t miss Thanksgiving, but now I will miss Christmas dinner.

The worst part is that I have to avoid crowds and children especially between now and surgery and then again after for a couple months because of my compromised immunity and too high a risk for infection.  I’m sick now and going in to see the doctor later today as it is and can’t even tell you where I picked it up.  It really sucks when you have a compromised immunity and have to fight so hard just to make it day to day without getting sick. My neighbor, a nurse, has the theory that my body just wasn’t built for humidity and that things will get better after we leave here. I pray she’s right.

We have a super old dog and I recently had to start grinding his dry portion of food into smaller pieces so he could eat better.  At first it was weird and made me think of that old Charlton Heston movie, Soylent Green as I ground the chunks into powder, but then a light bulb dawned over me and I realized my NINJA is about to be my best friend as I recover.  After I am allowed to eat semi soft foods I will still be able to cook for hubby and get my flavor too by running my meals through the NINJA!

FAVORITE PHOTO FROM THE CAMERA

I took several photos while we were gone, but many didn’t turn out as well as I’d liked. This first one was the sky when we got home.

These Oklahoma cotton fields called to me A LOT. I didn’t even realize cotton grew in Oklahoma.

I just LOVE old architecture and this old building on the town square was really neat.  I just wish the sun had been shining.

I did get one for Sandra though 😀

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday, Terri at Darling Downs Diaries and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 44 of 2017

How was your weekend? Mine was productive and quite pleasant weather wise. I went to my first craft festival of the season on Saturday where I ran into a couple friends and received a wonderful Christmas Eve party invitation.

I am working on a 2 year update on the HOUSE FROM HELL that will be up in a few days. Other than that I am just doing EVERYTHING I can to prepare for selling the house and move on ASAP which we are hoping to do just after the doctor gives me the ALL clear after surgery.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We appear to be having a few days of fall weather finally with cool evenings and pleasant days, but they are going to be short lived it appears.

ON THE BREAKFAST PLATE

English muffin with Peanut Butter and coffee

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

  • LAUNDRY… just a couple loads
  • LIVING AREAS… mostly tidy, but need to do floors like always
  • KITCHEN… quite clean actually
  • STUDIO… now a storage room
  • YARD… nothing as we head into November
  • BLOG… still doing some recipe updating and planning for future posts

CURRENTLY READING & TELEVISION / DVR

I’m still reading the Bridge to a Better Life by Ava Miles. Just can’t seem to stay awake long enough to finish a book.

The Holiday Baking Championship(11/9) and Guy’s BIG Project(11/5) both start in the next couple weeks.

  • BIG BANG THEORY and the new YOUNG SHELDON when it returns later this week
  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, S.W.A.T. starts this week
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED later this season
  • BRAVE, VALOR, SEAL TEAM
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0
  • MACGYVER, SCORPION, BLINDSPOT, ORVILLE, WISDOM OF THE CROWD
  • Z NATION, WALKING DEAD, FLASH, DC LEGENDS, INHUMANS
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • THIS IS US, ONCE UPON A TIME, THE GOOD DOCTOR
  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS

CRAFTS / PROJECTS

I’m saving this category for recuperation time!

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
ENGLISH MUFFIN with PEANUT BUTTER & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
FRENCH TOAST
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
BROWN SUGAR PORK CHOPS
C.O.R.N.
OUT
OUT
 OUT
OUT
LOADED GARLIC BREAD
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

 

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

We are FINALLY moving forward!!! Looks like surgery will be in the next 2-3 weeks (they are working out a schedule with the hospital which I should know later today hopefully) and will only limit Thanksgiving! DR. said that I can do Christmas as long as everything is in teeny tiny bites! YAY Christmas is my favorite. The biggest drawback will be that it is a 6 hour surgery to fix what the previous doctor had done, I’ll be in the hospital for 2 days and ZERO lifting or straining of ANY kind for 8 weeks or so. I am so not a sit around girl, but am amassing a list of sit still projects to TRY and keep me occupied.

When we met with the doctor we discussed all the pros and cons of both surgeries and determined the best course of action. There are always concerns and risks, but after talking it all over with the doctor I’m feeling pretty good about the decisions.  I never thought I’d be a statistic for late night lawyer commercials, but apparently I now am.  Evidently the “BIO MESH” previously used is now being routinely found to be faulty.  The surgeon was wonderfully explicit and even drew easy to follow diagrams about how he was going to do a permanent fix. I’m all for NEVER going through this again.  I’m going with the adage that third time is a charm. Originally, pretesting, the surgeon didn’t think he’d be able to do a 3rd fix, but after testing he found that the bio mesh is all but missing, or so he suspects from what he saw on the EGD. I’m very happy my surgeon has gotten rave reviews from patients and doctors alike and what he has to say about this more permanent fix. The only drawback is that it will be a lengthy surgery so he can make sure it’s all done right.

Here’s how it this all started. In 2011 I had my cancer surgery which went wonderful and I began the long trek back to health and fitness.  All in all, I was already pretty healthy and fit – I mean I cook from scratch, perimeter shop without the junk food and eat extremely little fast food. I don’t really drink, have never smoked or done drugs.  The oncologist said that those things probably helped save my life as the cancer had nothing to feed on in my body.

But, the length of surgery caused another problem.  Turns out I had a Hiatal hernia that my cancer doctor didn’t fix while she was in there and the stomach acid seeped up and started eroding my esophagus as I laid on the operating table for such a lengthy surgery. So, a year later I had to have another operation to remove part of the shredded esophagus and rebuild the valve.  Then 9 months later an allergic reaction to a prescription they gave me for my Fibromyalgia started lowering my potassium levels and shutting down my heart. I collapsed, literally close to death.  Fortunately, hubby insisted they take me to the hospital despite the idiot ambulance driver who was convinced I’d been drinking (strongest thing I EVER drink is iced tea) and tried to get me to sign a waiver so he didn’t have to transport me. The hospital staff worked quickly to revive my potassium to a safe level and life went on.  When I came to though out on the street I became violently ill.  A few weeks later I knew something was wrong (I had torn open the repair) and several weeks after that, I had surgery to repair my stomach and esophagus, AGAIN.

Fast forward a few years later and guess what? Here we are again.  Turns out I appear to be a statistic, a part of those late night commercials for the class action suits against products that fail. I have been doing research and it appears from the last article I read that the type of mesh used to previously repair my stomach failed 17 out of 24 times – not very good odds in my opinion.  I cannot eat most foods, I cannot sleep flat in a bed and I’m still having issues with syncope/balance so I’m going to do what is necessary to get back to a regular life.  I know this ALL happens for a reason, but I’m READY for it to be over!!!

We do know I will be a liquid diet for quite a few weeks , but now know that I will only miss Thanksgiving and Christmas will be an extremely small meal, but real food. Have I mentioned that I’m looking forward to 2018 and the start of a new season of life?

I have begun again amassing cooking magazines and simple projects like changing over the address book, password book, etc… for when I’m laid up.  Unfortunately, this surgery will leave me with ZERO lifting, stretching or straining for 8 weeks – literally cannot lift anything heavier than a bag of flour. I will be unable to do much more than walk, MAYBE LIMITED SLOW TREADMILL – ABSOLUTELY no lifting, no stretching, etc… I figured I would use the time to read, develop some ideas for new recipes and work on updating the blog compilation. I might be able to do a few simple craft projects too.

FAVORITE PHOTO FROM THE CAMERA

We did take a little adventure last week…

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday, Terri at Darling Downs Diaries and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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STUFFED MARSALA CHICKEN

STUFFED MARSALA CHICKEN

4 chicken breasts
6 slices of mozzarella (about 1/4 inch thick)
16 sun-dried tomatoes (I use the ones packed in olive oil and Italian herbs)*
1/2 cup baby spinach (optional)
2 tablespoons avocado oil
8 mushrooms, sliced thin
1 large shallot, sliced thin
3 cloves garlic, minced
1/4 cup sweet Marsala wine
1/4 cup chicken broth
1/4 cup heavy cream
Salt & pepper to taste
2 green onions, sliced thin (optional)

  • Heat oil or butter in a skillet over medium high heat.
  • Add mushrooms and shallots, sweating until caramelized.
  • Cut a horizontal pocket into each chicken breast being careful not to go all the way through.
  • Stuff each breast with one slice of mozzarella, 4 sun dried tomatoes and a spoonful of mushrooms and shallots.
  • Secure with baking bands or toothpicks.
  • Heat 1 tablespoon of avocado oil in the same large skillet.
  • Brown chicken breasts on both sides.
  • Move to casserole dish and bake at 350° for 15-20 minutes depending on size of your chicken breasts.
  • Meanwhile using the same skillet heat remaining tablespoon avocado oil over low heat.
  • Add garlic and cook until fragrant; less than 1 minute.
  • Add sweet Marsala wine and reduce by half.
  • Add chicken broth and cook on high for 1 minute.
  • Reduce heat to low.
  • Add cream and simmer until slightly thickened approximately 5-7 minutes; whisking frequently.
  • Salt & pepper to taste.
  • Top chicken breast with 1/2 mozzarella slice and allow to melt.
  • Spoon sauce over warm chicken.
  • Top with optional green onions.

Linking up to FULL Plate Thursday.

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