Author: QuiltLady

PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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MARRY ME CHICKEN with KAHLUA CANDIED MUSHROOMS

Here is a tasty reduced version of the original Marry Me Chicken. The salt, pepper, brown sugar and Kahlua flavors meld together to form a sweet nutty taste on the mushrooms that melts in your mouth.MARRY ME CHAMPAGNE CHICKEN (reduced)
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons avocado oil
1 bunch green onions, thinly sliced
1 cup heavy cream
1 cup Pink Moscato champagne

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with flour.
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions and champagne.
  • Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

2 tablespoons butter
1/2 pound mushrooms, sliced thin
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 teaspoon brown sugar
1 teaspoon Mocha Kahlua

  • Melt butter over medium high heat.
  • Add mushroom slices and saute’ until mushrooms are softened and starting to brown well.
  • Add salt, pepper, brown sugar and Kahlua, sauteing until well coated.

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JUCY LUCY BURGERS

I LOVE Guy Fieri’s Diners, Drive-Ins, and Dives and watch often for inspiration in my cooking.  Only better is Guy’s Grocery Games (fondly called TRIPLE G) which is where I first heard of the JUCY LUCY BURGER. The Jucy Lucy burger was invented in a south Minneapolis bar sometime in the 1950s, and depending on who you talk to, that was either the 5-8 Club, who serve the Juicy Lucy, or Matt’s Bar, who make the Jucy Lucy. Matt’s Bar lets customers know that “if it’s spelled correctly, you’re at the wrong place”.  The origins of the Juicy Lucy is still a hotly debated argument.  But, what is NOT up for debate is that it is absolutely, cheese dripping fantabulous.

The basic Juicy Lucy is cheese stuffed in a raw burger patty and then cooked.  That is truly a wonderful thing.  But, you shouldn’t stop there.  They are most fun if you customize the “stuffings” with cheese and other things you like.  Make it your own by adding sauces, minced mushrooms, avocado, aromatics, carmelized onions, peanut butter… I usually make extra “stuffing” when serving them bunless and serve the remainder over top of the cooked burger.

Here’s my version.

JUICY LUCY BURGERS – SERVES 4

BASIC BURGER
1.5 pounds ground chuck
1 egg
1 1/2 teaspoon sea salt
3/4 teaspoon ground pepper
3/4 teaspoon garlic powder
4 hamburger buns (optional)


STUFFING
3/4 cup shredded cheddar
1/4 cup torn Havarti pieces
4 teaspoons Kings Hawaiian original BBQ sauce
1/4 teaspoon chili powder
1/4 teaspoon red pepper flake

  • Mix together the meat, egg, salt, garlic, and pepper.
  • Divide the mixture into eight even burger patties
  • Mix the cheeses, BBQ sauce and chili powder together.
  • Take 4 of the patties and place a fourth of the cheese mixture in the center of each patty.
  • Carefully place the remaining 4 patties on top of these.
  • Pinch the seams together around all edges of the burger.
  • Preheat a charcoal grill to 400f.
  • Grill the burgers for 4 minutes.
  • Flip the burgers and cook another 4 minutes or until the internal temp of the burgers is 165f.
  • Let rest for 10 minutes (to let the cheesy center to cool off) and serve on buns.

NOTE: You won’t need a lot of condiments…you already put them inside!

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MINI CHEESE PUFFS with HOMEMADE Bleu Cheese

You will never go wrong serving these at a tailgate party. Especially ,if you put them next to the cold beers!

MINI CHEESE PUFFS with HOMEMADE Bleu Cheese    11-11-2014   adapted from ROXY
Yields: 50 1/2 inch cheese balls

2 ½ cups finely shredded cheddar cheese blend of your choice**
¾ cup grated Parmesan cheese
2 Large eggs
4 tablespoons Wondra
1 teaspoon baking powder
Avocado oil for frying

**I use a combination of Sharp Cheddar & Monterey Jack

  • In a bowl combine all the ingredients.
  • Mix well until mixture holds together and shape into small balls.
  • Make sure your cheese balls are not too big since they will almost double in size when you fry them.
  • Fry cheese balls in hot oil until golden brown.
  • You should have enough oil so your balls are almost completely covered.
  • Drain on paper towels.

HOMESTYLE S.O.S.

HOMESTYLE S.O.S. serves 4
1/2 pound ground chuck
1/2 pound ground pork
1 small shallot, finely chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons Wondra flour
1 teaspoon Worcesteshire sauce
1 teaspoon Lawry’s seasoned salt
2 teaspoon freshly ground black pepper
2 cups whole milk
Sliced white bread

  • Brown the ground chuck and pork in a skillet over medium heat. About half way through add the shallot and garlic.
  • Drain off excess fat.
  • Melt the butter in a saucepan over low heat, being careful not to burn it.
  • Slowly whisk in the flour to make a golden brown roux.
  • Add the Worcestshire sauce, seasoned salt and pepper.
  • Slowly whisk in the milk. Turn the heat to medium and bring to a SLOW boil. Let it boil for 2 to 3 minutes and then lower the heat, whisking periodically until the mixture gets thick.
  • Stir in the meat mixture and heat through.
  • Toast the white bread and put the slices on serving plates.
  • Ladle the SOS over the top of the toast.

NOTES: For a nice flavor change the beef and or pork can be changed out for your favorite sausage or even bacon.  I sometimes serve it over biscuits or english muffins also.  When using toast, I like to get the toast nice and brown so it is firm and crunchy.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 39 of 2017

I hope everyone had a GREAT weekend. It took me all week, but I finally got caught up from being gone and even though I wasn’t able to get everyone visited from last HHM, I PROMISE to be back on track this week! I also finally caught up on all my laundry from the broken washer and with hubby’s help moved one of the recliners into the bedroom so I can sleep better until after surgery and recovery. I CANNOT lay flat and sleeping is difficult at best.  The recliner isn’t comfortable either, but at least I’m not choking.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We just can’t seem to catch a break weather wise.  We’re still supposed to be in the 90’s this week, but at least it has been a little better humidity wise, especially in the mornings.

ON THE BREAKFAST PLATE

I’m at the point where I’m drinking more and more of my meals waiting on my surgery so breakfast is a PROTEIN DRINK and COFFEE so I can eat dinner later.

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

  • LAUNDRY… WHEW after last week I’ll settle for today’s 2 loads.
  • LIVING AREAS… I did a serious deep clean last week and everything still looks pretty good.
  • KITCHEN… LOL my kitchen is always in various states of food prep, but all in all is pretty clean this week.
  • STUDIO… is a complete wreck as I have made it my staging area for ebaying and packing up the house.
  • YARD… the post hurricane/ flood grass re-seed is growing fairly well and hubby will mow and edge later this week.
  • BLOG… I’m still working on combining into this blog the recipes from my old blogs.

CURRENTLY READING & TELEVISION / DVR

Most of the new shows begin this week so we’ll do a lot of DVRing and try them one at a time until we narrow the list to our new favorites.

I’m reading You Say It First by Susan Mallery.

CRAFTS / PROJECTS

I’m working on a mixed media canvas that I hope to have finished soon so I can show you.

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

QUICHE LORRAINE

PANCAKES & BACON

LUNCH

SALAMI & CHEESE WRAPS

GRILLED CHICKEN & TOMATOES

SOUP & SANDWICHES

MAC & CHEESE WITH HAM

SALAD & FRUIT

OUT

BACON BRUSSELS SPROUTS SOUP

DINNER

STIR FRIED CHICKEN WITH SNAP PEAS & BASIL

BLT MAC & CHEESE

KING TOT CASSEROLE

PANZANELLA SALAD

NOT YOUR MAMA’S MEATLOAF

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

We’ve been doing A LOT of research this past week and have narrowed our search to 2 different regions.  One we are fairly familiar with from a search a few years back, the other is close enough to check out for a few days before my surgery.  I’m still pretty worked up about how things have worked out with helping family here with this house and TOTALLY PISSED OFF that it caused us so much grief and pain, not to mention how much money it has cost us. We would have to stay here for at least 10 years to get our money back.

On another note, but along the same topic it appears our fears regarding my uncle being pursued by a gold digger are true.  We were recently notified (by her) in an almost threatening way that she has his power of attorney and that we should deal directly with her from now on.  As far as I’m concerned she still doesn’t exist as she was the one notifying us without any legal proof – so she can go jump in a lake. The uncle I’ve known all my life would NEVER forsake the little family he has left without being under undue influence or duress.

FAVORITE PHOTO FROM THE CAMERA

Gunny gets a few more treats now that he’s older.  He’s made it clear that he wants them served on a plate from here on out.

The post hurricane Harvey thunderstorms have been amazing and left us with some interesting skies. There are still debris everywhere and traffic beyond belief, but it looks like most things are getting back to normal.

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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MARRY ME CHAMPAGNE CHICKEN

I got this recipe from a friend when we were in Michigan in 2006.  Evidently, it was ALL the rage back there several years before, but I’d never heard of it before.  I was pleasantly surprised by how much I enjoyed it.

4 skinless, boneless chicken breast halves
1/4 cup Wondra flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne**

Prepared Noodles

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with WONDRA flour
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions, mushrooms and champagne.
  • Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet.
  • Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.

NOTE** For a twist I will sometimes use a flavored Moscato instead of champagne.

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COUNTRY BOB’S FUDGE & MEATLOAF

Back in 2009 I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I lived rurally at the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce. I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.

All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe. One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

  • In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
  • Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
  • Beat in the vanilla.
  • Stir in the nuts.
  • Pour into a greased 9×13 pan.
  • Cover and chill until firm.
  • Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

  • Mix all together.
  • Pour additional sauce over the top.
  • Bake 1 1/2 hours.
  • Pour off any excess moisture.
  • Let stand 5-10 minutes.
  • Serve.
  • Makes wonderful sandwiches with the leftovers.

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CREAMY CHEESY CHICKEN ENCHILADA SOUP

CREAMY CHEESY CHICKEN ENCHILADA SOUP serves 8

This soup is a true fiesta of flavors.

1 tablespoon avocado oil
1 large onion, chopped
1 green yellow pepper, seeded and chopped small
10 ounce can red enchilada sauce
8 ounces cream cheese, cut into small pieces
14 ounces rustic diced tomatoes
1 can black beans, drained and rinsed well
1 small can green chiles, drained well
1 can white shoe peg corn kernels, drained well
2 cups chopped rotisserie chicken
1 1/2 cups chicken broth
2 green onions, chopped fine
1 cup shredded Monterey Jack cheese

  • Heat the avocado oil in a large saucepan, over medium heat.
  • Add the onion and bell pepper pieces and cook for about 5 minutes until the onion is soft and translucent.
  • Add the enchilada sauce and cream cheese pieces, cooking until the cheese has completely melted.
  • Add the diced tomatoes, black beans, corn and stir to incorporate.
  • Add the chopped chicken breast and chicken broth, stirring and cooking for about 10 to 15 minutes just until the soup is heated through. DON’T boil this soup or the cream cheese will curdle.
  • Remove from heat and top with green onions and jack cheese before serving.
  • Garnish with your favorites.  I used cilantro and crisp bacon tonight.

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SLOW COOKED MEATBALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.
SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Form into 1 1/2 inch meatballs.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
NOTE: I like to make my own ground beef when brisket is on sale. It makes for a richer tasting beef flavor! Thank you Tyler Florence!

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ROAST PORK TENDERLOIN &/OR TROPICAL GLAZED PORK TENDERLOIN

This is my favorite method of cooking pork tenderloin. Bring the tenderloin to room temperature 30 minutes before cooking. Preheat your oven to 425 degrees. Lightly coat your ovenproof skillet with oil and sear the tenderloin over a medium-high heat and brown all sides. Salt and pepper to taste while searing.

If you’re using a glaze, apply it now.  The glaze I like is in the recipe below.

Place skillet in the oven and roast 15 to 20 minutes per pound, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.

Take its temperature ~ The tenderloin’s small size and leanness make it extremely susceptible to overcooking. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). But, gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest for 5 minutes.

For a glazed version try this recipe:
TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45 minutes or until meat thermometer reads 150 degrees.

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CHICKEN HORSERADISH MAC & CHEESE

CHICKEN HORSERADISH MAC & CHEESE

8 ounces macaroni or campagnelle noodles, prepared according to package directions
1/2 pound bacon, diced
1 large shallot, diced small + 2 cloves garlic, minced
4 tablespoons unsalted butter, divided 2 1/2 + 1 1/2
3 tablespoons WONDRA flour
2 teaspoons DIJON mustard
1 1/4 cups whole milk
1 cup heavy cream
2 cups small diced rotisserie chicken
1/2 teaspoon sea salt
1 tablespoon creamy horseradish
1/3 cup Boar’s Head Horseradish Cheddar cheese, grated
1 cup grated Gruyere Cheese
2 cups EXTRA sharp white cheddar cheese
1/2 cup grated Asiago Parmesan Cheese
2 tablespoons finely chopped Italian Parsley
1/3 cup finely crushed Keebler Club crackers
1 tablespoon butter, melted
2 tablespoons powdered Parmesan Cheese

  • Preheat oven to 450°.
  • Lightly butter a 9×9 baking dish.
  • In a large skillet brown bacon until crisp and crumbly.
  • Remove bacon with slotted spoon and drain on paper towels.
  • Add shallots and garlic to bacon drippings, sauteing until soft.
  • Add the 2 1/2 tablespoons of butter.
  • When butter is melted whisk in the flour making a roux.
  • Whisk in the mustard.
  • Whisk in creamy horseradish.
  • Gradually and alternately add the milk and cream, whisking constantly.
  • Add the salt, blending well.
  • Bring to a SLOW rolling boil, reduce heat and simmer for 15 minutes, stirring constantly.
  • Strain into a large mixing bowl and discard any solids.
  • Add ALL cheeses quickly, stirring constantly until melted and a smooth consistency.
  • Add in the cooked noodles, chicken pieces and 3/4 of bacon pieces stirring to coat.
  • Fold the noodle mixture into the baking dish.
  • Blend together 1 1/2 tablespoons melted butter, powdered Parmesan Cheese and crackers.
  • Sprinkle on top of noodles.
  • Bake 20-25 minutes until bubbling and golden brown. During last 5 minutes top with remaining bacon pieces.
  • Remove from oven, cover with foil and rest 10 minutes before serving.

 

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