Author: QuiltLady

FISHY CHICKEN STIR FRY

FISHY CHICKEN STIR FRY

2 tablespoons coconut oil
1 pound skinless, boneless chicken, cut into 1 inch strips
1/4 cup Wondra flour
Fresh ground salt and pepper, to taste
2 large carrots, cleaned and sliced diagonally
2 large green onions, sliced thin
2 cups snap peas, cleaned and halved
1 cup baby spinach leaves
1 tablespoon Bragg’s Amino Acids
1 tablespoon Fish sauce
1 tablespoon white wine vinegar
Prepared rice, if desired

  • Melt coconut oil in a large skillet over medium heat.
  • Toss chicken strips in flour, slat and pepper.
  • Brown chicken pieces on both sides until golden, remove with a slotted spoon.
  • Add carrots and cook stirring 4-5 minutes until they begin to soften.
  • Add onions and snap peas.
  • Add Bragg’s liquid aminos, fish sauce and white wine vinegar and cook several minutes until everything is well coated and thickens.

NOTE: We love this meal, but there is a key to making it without family members turning up their noses before it’s even served.  The key is to pre-mix the liquid aminos, fish sauce and white wine vinegar so the fish sauce fragrance isn’t as potent as it is added to the warm pan.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 41 of 2017

WOW, WHERE HAS THIS YEAR GONE? I can’t believe we’re in October already.  I hope you had a great week and weekend with fun fall activities.  It has turned quite warm here again and we spent most of the time indoors watching Movies, Baseball, Racing and some football as well as catching up with the DVR.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

This past week was supposed to be better weather and this upcoming week was supposed to be even better… then there was Nate, Hurricane Nate entering the gulf changed everything and we’re back to temperatures in the 90’s and high humidity.

ON THE BREAKFAST PLATE

Some left over omelette and coffee

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

I had been using the spare bedroom as a storage area for all the things I have been getting packed and then hubby had an epiphany and NOT a good one.  He pointed out that the boxes and totes were blocking both the window and the closet (DUH! it just never occurred to me) and that anyone looking to buy the house was going to want to see both. So I spent 2 days rearranging the spare bedroom and studio so that NO windows or closets are blocked. I did at least get a few more items into the donation box or given to my neighbor.

  • LAUNDRY… just a couple loads
  • LIVING AREAS… mostly tidy, but really need to do floors
  • KITCHEN… quite clean, but I plan to make a mess soon.
  • YARD… mowing and edging
  • BLOG… some recipe updating and planing for future posts.  I’m even working on BLOGMAS 2017 plans and recipes

CURRENTLY READING & TELEVISION / DVR

I’m about to finish reading Book #2, Second Chance Girl by Susan Mallery and will move on to Ava Miles Dare Valley #7 The Perfect Ingredient.

We have tried a few of the new shows and are giving them a second (and sometimes a third) chance to decide before we narrow our list down.  There were a couple shows that had characters depart and one in particular that we did not care for how they handled it so we are dropping that show.

Some of the old favorites are already in the DVR line-up:

  • BIG BANG THEORY and the new YOUNG SHELDON
  • NCIS, NCIS NEW ORLEANS and NCIS LA
  • CRIMINAL MINDS
  • MADAM SECRETARY, SCANDAL
  • DESIGNATED SURVIVOR
  • LAW & ORDER SVU
  • BLUE BLOODS
  • MACGYVER, SCORPION
  • HAWAII 5-0
  • Z NATION
  • THE GOOD PLACE, THIS IS US, AMERICAN HOUSEWIFE

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
NOTHING procedure day
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
BACON & CHEESE OMELETTES
PANCAKES
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
PORK CHOPS with PEPPER JELLY SAUCE
CHICKEN & DUMPLINGS
CHICKEN & ONIONS with WHITE WINE CREAM SAUCE
FONTINA STUFFED PORK CHOPS
 CHEESY & MUSHROOM CHICKEN
BOURBON HAM BALLS & ORANGE GLAZED BEETS
APPLE POMEGRANATE SALAD with VINAIGRETTE
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

 

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

YAY!! I’m finally having both of my tests on Tuesday. If all goes well we will know within the next week (one of the tests is a monitor I will where for 2 days that will need to have the results interpreted) which surgery and when I will be having it.  The time of not knowing is hopefully coming to an end.  I AM SO READY TO GET ON WITH LIFE!!!

I do find it amazing how medical technology has allowed us to determine diagnoses and treatments with less invasive procedures and wirelessly.  I am not thrilled about going under anesthesia again and then again for the surgery, but am willing to do whatever it takes to get back to sleeping comfortably in my own bed instead of trying to sleep in a recliner and living life to the fullest.

FAVORITE PHOTO FROM THE CAMERA

I have had the most beautiful butterflies in my garden lately.  They seem to especially love the yellow Lantana. The top one had the prettiest silver iridescent wings.

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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TATCHOS

TATCHOS

1/3 pound ground pork
1/3 pound ground chuck
1/3 pound bacon, diced
3-4 cups tater tots
4 ounce can green chiles
1/4 + 1/4 cup salsa
1 tablespoon taco seasoning
4 green onions, 2 sliced, 2 minced
1 serrano chile, seeded, de-veined and finely chopped
1/2 cup chopped tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream

  • In a large skillet fry bacon until browned and crumbly. Remove bacon with slotted spoon and drain on paper towels.
  • Bake tater tots until completely crisp while you are making the meat.
  • Add pork and beef to bacon grease and brown until cooked through and crumbly.
  • Pour off excess grease from meats.
  • Add green chiles, 1/4 cup salsa, half of the green onions and taco seasoning, stirring to combine well and cooking for several minutes to blend flavors.
  • Drain meat well of excess grease.
  • Sprinkle meat over prepared tater tots.
  • Top evenly with grated cheese.
  • Bake 5 minutes until cheese is melted.
  • Top with tomatoes, remaining green onions, serrano chiles, salsa and sour cream.

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BILL’S BEST CHILI

I found this recipe on FaceBook, but I have no idea who Bill is.  I can tell you two things; it will replace ALL other chili recipes and I will be making his chili for the rest of my life… with a minor exception – I HATE kidney beans and a true chili for us Texans has no beans so this works for me. Other than that it was minor changes like using a chili grind size of ground beef.

BILL’S BEST CHILI adapted from Cupcakes and Kale Chips

2 pounds chili ground beef
1 pound stew beef, cut into about one inch chunks
1/3 pound bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon dried mustard (optional)
1/2 tablespoon crushed red pepper
1 1/2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
4.5 ounce can chopped green chilies
28 ounces peeled Plum Tomatoes
12 ounces tomato paste
three (16 oz) cans kidney beans (optional)
2 cups beef broth
2 cups water
GARNISHES: Shredded cheese, sour cream, onions, etc…

  • Heat a large pot over medium heat.
  • Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender.
  • Drain any collected grease and liquid.
  • Add the garlic and cook for another minute or two.
  • Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
  • Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.
  • Serve with desired toppings.

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SPAGHETTI CARBONARA

Last weekend we went to dinner with my uncle at Olive Garden.  Usually I love Olive Garden, but this meal was not so.  My husband and I both ordered their Carbonara with chicken and shrimp.  It was the blandest, most flavorless pasta I had ever eaten.  It really left me craving an authentic style Italian Carbonara so I decided to make some here at home that was more similar to one of my favorite Italian restaurants from our old town. I added a bit of chopped chicken scallopini for some extra protein.

SPAGHETTI CARBONARA

1/2 pound spaghetti
4 large slices pancetta, diced small (quality bacon works also)
1 egg + 2 yolks
1/2 cup grated Pecorino Romano cheese
1 tablespoon coarse salt
Freshly ground black pepper

  • In a large pot, add the salt to the water and bring to a boil.
  • Add the spaghetti and cook until al dente.
  • Reserve some cooking water and then drain it.

While pasta is cooking, heat a large skillet over medium heat.

  • Add bacon and sauté for around 3 minutes. Drain on paper towels.
  • In a bowl, beat the egg and the yolks with pecorino cheese and a sprinkling of pepper.
  • Add the drained spaghetti to the skillet with the pancetta and toss for a minute or so over medium heat.
  • Transfer into the bowl with the eggs/pecorino mixture, stirring until the egg sauce thickens.
  • Add some cooking water if the sauce is too thick or more cheese if it’s too liquid.
  • Season with some fresh ground black pepper and a sprinkling of cheese.
  • Serve immediately in a warmed bowl.

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HOT CHOCOLATE BARS

HOT CHOCOLATE BARS
3 envelopes of powdered hot chocolate
2 1/4 cups AP flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup softened butter
1/2 cup packed brown sugar
3/4 cup white sugar
2 LARGE eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
2 cups miniature marshmallows
1/2 cup chopped walnuts (optional)

•    Preheat oven to 350°.
•    Grease 9 x 13 pan and set aside.
•    Combine flour, salt, baking powder and hot chocolate mixes, stirring until combined.
•    Beat butter and sugars mixing until each is combined.
•    Add flour mixture to butter mixture, 1/2 cup at a time.
•    Once well combined, add vanilla.
•    Stir in chocolate chips and marshmallows.
•    Pour into prepared pan.
•    Bake for about 35 minutes or until inserted toothpick returns clean.

NOTE: If you want to make these more like Rocky Road use the maximum marshmallows and add 1/2 cup chopped walnuts.

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ROASTED BANANA PUDDING

ROASTED BANANA PUDDING

5 ripe unpeeled medium bananas (about 2 pounds) + 1 fresh banana for garnish
2 cups half-n-half
2/3 cup sugar, divided 1/3 + 1/3 + 1/3
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container COOL WHIP, thawed and divided (4 1/2 cups fresh whipped cream)
45-55 vanilla wafers, divided

  • Preheat oven to 350°.
  • Place 5 bananas on a jelly-roll pan covered with parchment paper.
  • Bake for 20 minutes.
  • Remove 2 bananas; cool completely.
  • Peel and cut into 1/2-inch-thick slices.
  • Bake the remaining 3 bananas for an additional 20 minutes.
  • Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth. *The original recipe calls for 3 sliced bananas and 2 mashed bananas. If you want more banana pieces in your pudding you may want to do this.
  • Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a SLOW simmer. DO NOT BOIL!
  • Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; whisking well.
  • SLOWLY add hot half-n-half mixture to sugar mixture, whisking constantly. It’s very important that you mix these together very slowly and whisk constantly. If the hot mixture is added too quickly it can cook the eggs!
  • Return this combined mixture to pan.
  • Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.
  • Add mashed bananas, butter, and vanilla, stirring until butter melts.
  • Place pan in a large ice-filled bowl (or your kitchen sink filled with ice) for 15 minutes or until mixture comes to room temperature, stirring occasionally.
  • Fold half of whipped topping into pudding.
  • Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with vanilla wafers and half of the banana slices.
  • Spoon remaining custard over banana slices.
  • Repeat procedure with vanilla wafers, banana slices.
  • Spread remaining half of whipped topping evenly over top.
  • Crush several wafers; sprinkle over top of whipped topping.
  • Refrigerate for 1 hour or until chilled.
  • Spoon into ramekins and top with crumbled vanilla wafers and fresh banana slices.

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SHIRRED EGGS

SHIRRED EGGS
for 4 servings**

Jumbo eggs
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2-3 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Sprinkle with hot sauce.

  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 8-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast if desired.

NOTE: At home I use large individual ramekins for multiple eggs in the same bowl for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

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HAPPY HOMEMAKER & MENU PLAN MONDAY

I hope everyone had a wonderful week. Mine turned out quite busy in a weird, but also productive way. I can’t believe it’s October already, mainly because it’s so dang hot here still, but it also means Christmas is right around the corner and I’m not sure where we will be so it makes it seem sort of weird.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

YAY we’re finally down to the 80’s, high 80’s but at least NOT 90’s.  The evenings have been quite nice, here’s hoping they continue to get better and better!

ON THE BREAKFAST PLATE

Protein drink and coffee YAY only 8 days until my tests to determine surgery type and date.  I’ve been so miserable – unable to eat, sleep or completely function waiting for this.  It has been one REALLY long year getting to this point.

AS I LOOK AROUND THE HOUSE

We found on Thursday that we did not get through hurricane Harvey completely unscathed.  When we had the atrium professional painted by a contractor last year they sealed the upper windows (at the 20 foot level) first, or so we thought. I discovered that the exposed brick wall behind the bar area was discoloring from the water that had been dribbling through the defective caulking. As we began researching the issue deeper we ended up having to disassemble the cabinets in the bar area, resealing the windows (inside and out) with the proper type of caulk (what they used had shrunk horribly causing huge gaps – and you know water – it takes the path of least resistance) and repainted the wood and the bricks including those behind the cabinets.  Then redid the cabinets.  We thought about calling the contractor and making him do it, but so many people in the neighborhood have had bad experiences with him and we just decided to write it off to one more issue with the HOUSE FROM HELL

At least now we know it is done right this time. Hubby did the outside while I did the inside so they should seal well now. Because of tearing apart that area, I was able to get several more boxes packed and ready for the move.  I had to take down all the plants so decided to go ahead and transplant them into the pots I was going to use to give the plants to my neighbor when we do move and that made quite a mess, but it sure feels good to have it done.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… just a couple loads
  • LIVING AREAS… dusting and vacuuming
  • KITCHEN… mopping and bleaching sink
  • STUDIO… I did a DEEP clean  after reassembling the atrium.
  • YARD… some pruning and fertilizing
  • BLOG… some recipe updating from the blog compilations and planning for future posts.

CURRENTLY READING & TELEVISION / DVR

I’m currently reading Book #2, Second Chance Girl by Susan Mallery

YAY the new television season is finally here.  We have tried a few new shows and are going to give them a second chance to decide before we narrow our lists.  There were a couple shows that had characters depart and one in particular that we did not care for how they handled it so we may be dropping that show. Some of the old favorites are already in the DVR line-up:

  • BIG BANG THEORY and the new YOUNG SHELDON
  • NCIS, NCIS NEW ORLEANS and NCIS LA
  • CRIMINAL MINDS
  • MADAM SECRETARY, SCANDAL
  • DESIGNATED SURVIVOR
  • LAW & ORDER SVU
  • BLUE BLOODS
  • MACGYVER
  • HAWAII 5-0
  • Z NATION
  • THE GOOD PLACE

CRAFTS / PROJECTS

We were supposed to be away for a few days, but out poor old pup is having a rough time this week so we’ll be here instead and I’m hoping to get my canvas updated since there wasn’t anything already on the calendar to get done this week.

MENU PLANS FOR THE WEEK

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

BREAKFAST

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

SHIRRED EGGS

WAFFLES & BACON

LUNCH

SALAMI & CHEESE WRAPS

GRILLED CHICKEN & TOMATOES

SOUP & SANDWICHES

MAC & CHEESE WITH HAM

SALAD & FRUIT

PASTRAMI SANDWICHES

OUT

DINNER

NOT YOUR MAMA’S MEATLOAF with MEXICORN CUPS

BACON BRUSSELS SPORUTS SOUP

PANZANELLA SALAD

KING TOT RANCH CASSEROLE

STIR FRIED CHICKEN with SNAP PEAS & BASIL

SHEPHERD PIE BITES

TACHOS

DESSERT

PB & BANANA CHOCOLATES

SNICKER DOODLES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Waking up to such horrific news in Las Vegas has me a bit unsettled. I just can’t understand so many things and people in our world these days. Senseless tragedies leave me feeling very agitated about so many things. Praying for peace for the families and friends off the Las Vegas shooting as they begin to deal with so much trauma.

About a year ago I purchased a cordless vacuum and was EXTREMELY happy with it for the first 9 months.  Then it began to not always turn on and then when it would turn on I couldn’t get it to turn off without removing the battery. I set it aside to call customer service, but put it off because I haven’t had the best luck talking to helpful people at ANY customer service recently. Well, I was nearing the end of my warranty period and growing tired of using corded vacuum after using my lightweight vacuum and loving it so much so I bit the bullet and called.

The call was NOT going well as the guy I was speaking with kept insisting that I was giving him a non-existent serial number despite the fact I was reading it directly off the machine itself.  Long story short he was made aware (I assume by someone monitoring the call) that I was indeed giving him a correct number and then after a brief time on hold he returned to the line with a much improved attitude informing me he would be sending me a fedex label via email and after they received my machine back would be sending me a new one.

I printed out the label on Wednesday morning, dropped the vacuum off at Fedex just before lunch.  I figured I would have the new vacuum sometime in the next couple weeks.  So, imagine my surprise when the doorbell rang on Thursday afternoon and my new vacuum was there!!  Moral of the story, BISSELL stands behind their products and does right by their customers.

FAVORITE PHOTO FROM THE CAMERA

Ever since hurricane Harvey, the clouds have been more amazing – at least it seems that way to me. I THINK I’VE BECOME SLIGHTLY OBSESSED WITH CLOUDS.

INSPIRATION

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.

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SAUERBRATEN (GERMAN POT ROAST) & POTATO PANCAKES with HOMEMADE APPLESAUCE

Years and years ago when people still went to brick and mortar book stores, I found this great old cookbook that had many great German recipes. All these years later I have donated the cookbook, but still have the recipes I fell in love with, Sauerbraten and Potato pancakes with homemade applesauce and sour cream. As time went on I made a few changes to enhance the recipes to our tastes, but all in all they are the same tried and true recipes.  THIS IS A RECIPE THAT TAKES 5 DAYS TO MAKE so plan ahead.

SAUERBRATEN
1 3-5 pound chuck roast
2 cups red wine (optional can be replaced by beef broth)
1 1⁄2 cups apple cider vinegar
2 cups beef broth
1 1/2 cups water
1 LARGE shallot, thinly sliced
1 medium red onion, thinly sliced
1 Vidalia onion, thinly sliced
2 large carrots, thinly sliced
2 stalks celery (leaves included), thinly sliced*
1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)
4 tablespoon unsalted butter
4 slices bacon, finely chopped
3 tablespoons Wonder flour
1/4 cup sugar
1⁄2 cup golden raisins
6-10 gingersnaps, crumbled
Juice of 1 small lemon
2 tablespoons chopped parsley
Kosher salt, to taste

  • Season beef liberally with salt.
  • Bring wine, vinegar, shallots, onions, celery, carrots, bouquet garni, beef broth and water to a boil in a large saucepan.
  • Cool slightly and pour over beef. Cover and refrigerate, turning** once or twice a day, for 5 days.
  • NOTE: **A large tupperware marinader is a god send for this. You never have to touch the meat or make a mess turning it. SERIOUS NOTE:** After pouring the brine over the meat, allow it to cool for 30 minutes!  ESPECIALLY if using Tupperware products.  If you don’t the seal will more than likely leak and you might make a mess the first time you flip it (like I did the first time I made this).

  • Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) You can also at this time based on your tastes replace a portion of the marinade with beef broth.  If I have used a BOLD red wine, I will often do this to soften the flavor and enhance the sourness of the vinegar.
  • Heat 2 tablespoons butter  in an 8-qt. Dutch oven over medium-high heat.
  • Add bacon and cook until bacon renders its fat, about 10 minutes. Transfer bacon to a paper towel lined plate; set aside.

  • Add beef; cook, turning, until browned all over, about 25 minutes.***  Transfer to a plate; set aside.
  • Preheat oven to 325°.
  • Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes.
  • Return beef to pot with reserved marinade and sachet; boil.
  • Cover; bake until beef is very tender, about 2 1⁄2 hours.
  • Transfer beef to a saran wrap lined cutting board.****
  • Wrap and roll beef in saran to a uniform size. Set aside.****
  • Pour sauce through a fine strainer into a bowl.
  • Return pot to medium-high heat; add remaining butter.
  • Add flour and sugar, whisking constantly, until lightly browned, about 5 minutes.
  • Add sauce, raisins, gingersnaps and lemon juice, bringing to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. (***If you refrigerated your meat for slicing later in the earlier step, you can add the slices in at this point for reheating).
  • Slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

NOTE:*  I like to use the hearts.

FYI NOTE***: Browning will take longer because of the vinegar in the marinade. Also if you used the full amount of wine, your meat will appear quite dark.

NOTE****: This step gives you uniform size pieces.  You can also refrigerate the meat at this step and prepare gravy later.

POTATO PANCAKES
3+ cups peeled, grated and squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon fresh ground salt
1/2 teaspoon fresh ground pepper
1 cup buttermilk
1 LARGE egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

NOTE:*  I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

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PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking.  I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty.  Hubby likes his sauce on the side.

PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.

SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste

  • Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.

 

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
  • Gently smash tomatoes.
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add onions and green beans simmering until soft, about 10 minutes.
  • Add garlic and red pepper flakes
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.

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CARAMEL CHEESE APPLE BREAD

CARAMEL CHEESE APPLE BREAD adapted from The Cookie Rookie

Prep Time 15 minutes
Cook Time 60 minutes

CAKE
2 large baking apples, peeled & diced
1/2 cup golden raisins
1/4 cup Malibu rum
½ teaspoon ground nutmeg
2 teaspoons QUALITY ground cinnamon
½ cup butter, softened + 2 tablespoons (divided)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup granulated sugar
3 LARGE eggs
1 teaspoon PURE vanilla extract
¼ cup whole milk
8 caramels, each cut into 8 equal pieces
1-2 tablespoon Turbinado sugar (raw, coarse sugar), optional

PREPARING APPLES

  • Preheat oven to 350°F.
  • Grease and flour a 10” x 5½” loaf pan.
  • Pour rum over raisins and let soak 10 minutes.
  • In a saucepan over medium heat, add the two tablespoons butter, diced apples, nutmeg and cinnamon. Cook 4-5 minutes or until apples have softened.
  • Remove from heat and let cool.
  • Drain raisins well and fold into apple mixture and set aside.

PREPARING BATTER**

  • In a medium sized mixing bowl, sift together flour, baking powder and salt.
  • In a separate large bowl, cream together ½ cup butter and 1-cup sugar.
  • Add eggs, one-at-a-time, beating just until egg yolk is no longer visible.
  • Mix in vanilla and milk.
  • Add dry ingredients in one cup increments, mixing just until flour is longer visible.

CREAM CHEESE FILLING**
8 ounces cream cheese, softened
1 egg
½ cup granulated sugar
Zest of one lemon

PREPARING CREAM CHEESE FILLING

  • In a medium mixing bowl, combine cream cheese, egg, sugar and the lemon zest, mixing until smooth.
  • Spread 1 cup cake batter in the bottom of the prepared pan.
  • Fold in the apple mixture and chopped caramels to the remaining batter.
  • Pour half of the remaining batter into the pan.
  • Spoon and spread the cream cheese mixture evenly over the batter, and cover with the remaining cake batter.
  • Sprinkle the top of the bread with Turbinado sugar.
  • Bake at 350°F for 50-60 minutes. The bread is done when it no longer wiggles and springs back when gently pressed in the thickest part.
  • Transfer bread to a cooling rack and cool 15 minutes.
  • Remove bread from pan and allow to completely cool.

CARAMEL GLAZE
3 tablespoons butter
1/3 cup packed brown sugar
1/4 teaspoon kosher or coarse salt
1/3 cup heavy cream
1/3 cup chopped honey roasted peanuts, optional

  • Melt butter in a small saucepan over medium-low heat.
  • Stir in brown sugar and cook until brown sugar melts.
  • Add salt and heavy cream. Cook (and stir) another 2 minutes.
  • Allow glaze to cool 5 minutes.
  • Drizzle glaze over cooled bread and sprinkle with honey roasted peanuts.

**NOTE: If you are in a hurry and want to make less of a mess you can combine the cake portion and cream cheese filling portion into the same batter as you are preparing them.  The results are just as delicious and less work.