Author: QuiltLady

CRISPY ONION CHICKEN with CREAMY MUSHROOM SAUCE

Fried onions are the star of the show here. These fried onions give you the crunch you expect of fried chicken whether it be grandma’s Sunday dinner or the good old colonel in a pinch on a week night, but leaving you with a healthy, juicy piece of chicken you can eat with a knife and fork. And then the creamy rich mushroom sauce round you right back towards grandma’s Sunday dinner with the comfort food feel of home.

CRISPY ONION CHICKEN with CREAMY MUSHROOM SAUCE – serves 2
6 oz. Cremini button mushrooms washed
1/2 pound green beans, washed, dried and trimmed
Crispy Fried Onions (I use French’s but you could make your own crispy shallots)
2-6 ounce boneless, skinless chicken breasts, flattened to less than 1/2 inch
1/4 cup sour cream
1/2 cup light cream
1 tablespoon butter
1 tablespoon avocado oil
Fresh Ground salt and pepper, to taste

  • Preheat oven to 425°.
  • Cover baking sheet in foil and spray with non-stick cooking spray.

 

  • Dice 2 of the larger mushrooms into 1/4 inch pieces.
  • Cut remaining mushrooms into 1/4 inch slices.
  • Chop crispy onions into small pieces.

 

  • Pat chicken breasts dry.
  • Generously season both sides with salt and pepper.

 

  • Coat chicken breasts in sour cream.
  • Place the chicken breasts on your baking tray.
  • Sprinkle the crispy onion pieces evenly over the sour cream on the top of the chicken breasts.
  • Gently press the onion pieces down into the sour cream.
  • Place baking tray in hot oven and roast chicken 15 minutes or until chicken is cooked through.

 

 

  • In a medium skillet pan melt butter and avocado oil over medium high heat.
  • Add sliced mushrooms, stirring occasionally until browned and caramelized.
  • Add green beans, seasoning to taste and stirring 5-8 minutes until green beans are tender.
  • Remove vegetables to platter with a slotted spoon.
  • Add 1 tablespoon avocado oil and diced mushrooms, cooking until mushrooms are slightly brown (3-5 minutes).
  • Add cream and bring to a SLOW boil, stirring frequently and cook until thick enough to coat spoon.
  • Adjust seasoning.
  • Remove from heat and plate immediately.

 

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD

In my humble opinion (especially now that bread is a rarity in my diet) a “dressed” garlic bread is the ONLY way to go! The strong penetrating flavor of the  Pecorino cheese in the garlic bread as well as the meatballs raises your normal spaghetti to a NEW level.

 

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD – serves 2

2 tablespoons Pecorino cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped FRESH Parsley, minced
2 tablespoons chopped FRESH Basil leaves, chopped
3 Garlic Cloves, minced and divide in thirds
3/4 pound LEAN ground beef
2 tablespoons Ricotta cheese
¼ cup Italian Breadcrumbs
1/3 pound spaghetti noodles
1 cup of your favorite marinara sauce
Avocado oil
Fresh ground salt and pepper, to taste
1 French Roll

  • Preheat oven to 375°.
  • Bring a medium pot of salted water to a FULL boil.
  • Prepare a small baking sheet with foil
.

 

  • Mix together the ground beef, ricotta cheese, parsley, 1/3 of the garlic, pepper and 1 tablespoon of the Pecorino cheese with your hands until well blended.
  • Shape meat into ping pong sized meatballs.

 

  • Heat avocado oil in a medium skillet over medium high heat.
  • Add meatballs to hot oil stirring occasionally until browned ALL over, 6-9 minutes.
  • Set aside.

 

  • While meatballs are cooking cook spaghetti in salted boiling water until al dente, 8-10 minutes.
  • Reserve 1/2 cup of the pasta water.
  • Drain pasta. Toss with oil.

 

  • In a small mixing bowl combine 1 tablespoon of Pecorino cheese and 1 tablespoon avocado oil together into a paste.
  • Stir in 1/3 of the garlic.
  • Place bread on lightly greased baking sheet.
  • Spread paste over bread and bake until golden brown.
  • Top with sprinkle of Parmesan cheese.

 

  • In a medium sauce pan combine marinara, a pinch of salt and reserved pasta water. Bring to a boil.
  • Return meatball pan to a medium heat. Add remaining garlic, cooking until fragrant.
  • Reduce heat to a simmer, stirring occasionally until meatballs are warmed through, 8 minutes or so.
  • Plate and serve immediately.

Linking up to FULL Plate Thursday.

TOFFEE WALNUT CINNAMON PULLS

I hadn’t made this recipe in a LOOOOOONNNNNNNNNNNG time. I made it during the winter storm a few days ago because it has a lot less sugar and I was hoping to get a few bites myself.

TOFFEE WALNUT CINNAMON PULLS
DOUGH
2 1/2 – 3 cups KING ARTHUR all purpose flour
1 package Fleischman’s Active Dry Yeast
3/4 cup milk
1/4 cup fine sugar
1/4 cup butter
1 teaspoon salt
1 LARGE egg

  • In the bowl of your mixer combine 1 1/4 cups of the flour and package of yeast.
  • In a small saucepan combine the milk, sugar, butter and salt heating just until warm (120-130°) and butter almost melts.
  • Add milk mixture to flour mixture, mixing until just incorporated.
  • Add egg beating on low 1 minute, scraping bowl continuously. Beat on high 3 minutes.
  • Add as much of the remaining flour as possible.
  • Turn dough out onto lightly floured surface, kneading until you have a soft, smooth, elastic dough, 3-5 minutes.
  • Shape dough into a ball and place in a lightly greased bowl, turning dough to coat in grease. Cover and place in a warm place to rise to double in size, about 90 minutes.

 

  • Punch dough down and turn out onto lightly greased surface.
  • Cover and let rest 10 minutes.
  • Grease a baking sheet. Set aside.

FILLING
1/4 cup fine sugar
1/4 cup brown sugar
1/3 cups chopped walnuts, ground fine**
1/3 cup Heath bar toffee bits
2 teaspoons QUALITY RED APE cinnamon
2 tablespoons butter, melted
Caramel ice cream topping – warmed (Optional)

  • Combine sugars, walnuts, cinnamon and toffee bits.

**NOTE: I measure straight from the bag and then use my mini food processor to grind the nuts slightly. This gives a better coverage on the dough.

ASSEMBLY
2 tablespoons butter, melted

  • Roll dough into a 20 inch x10 inch rectangle.
  • Brush with melted butter.
  • Evenly sprinkle nut mixture over butter, leaving about 1 inch unfilled along a long edge.
  • Roll up from the long filled edge, sealing seam by pinching dough together.
  • Place seam side down and cut into 8 equal portions.

 

  • Cut each piece (once from each side) at the 1/3 third mark, BUT DO NIT CUT ALL THE WAY THROUGH.
  • Place each roll on prepared baking sheet 3 inches apart. As you arrange each piece gently pull each end to fan the roll slightly.
  • Cover and place in warm place to rise again for 45 minutes.

 

  • Preheat oven to 350°.
  • Bake 12-15 minutes or until golden.
  • Drizzle with caramel ice cream topping.

ON THE ROAD TO A FULL RECOVERY

Surgery was 6 weeks ago. I’m probably at 80%, but it still hurts to sneeze, turn over in my sleep and there are a few things I can’t do yet like lift heavy objects (anything over 10 pounds) and I’m still short of energy, but it is time to start getting it all together.

Food is still an issue, but it is getting better, SLOWLY! In 2 more weeks I can start a regular workout which will also be the 7 year anniversary of my Ovarian Cancer surgery, hopefully bringing this whole ill health cycle full circle AND to a close!

The BIG key here is to LISTEN to your body! Being able to talk comfortably WHILE working out is a GREAT pace to start at. Aiming for 30 minutes a day, 5 days a week for cardio and 2 days a week for strength training is a GREAT place to start and build from.

Your body will adapt to the exercising so you can physically push yourself as time goes on. You will also burn less calories as time progresses and these exercises become part of your daily routine. I did do some research though and there are 3 key areas to focus on after this type of surgery:

FLEXIBILITY
Flexibility is the best place to begin to avoid too much straining and injuring yourself. I still feel sore and tight, but know that will pass as time goes on. STRETCHING is the best way to begin. Warm ups and cool down periods are vital for the best exercise routine. Take each stretch slowly and hold it for ten seconds going far enough to feel the beginning of a burn, but stopping short of actual pain! Warming up 5-10 minutes helps get your blood flowing and your heart pumping, and loosens up your muscles. Cool down for 5-10 minutes to reduce your heart rate back down to a normal resting pace.

WARM UP EXERCISES include stretching, walking, jumping jacks or light jogging.
COOL DOWN EXERCISES include walking and stretching as well as helping your body get rid of any lactic acid that was created during your workout. Lactic acid is bad for your muscles.

CARDIO – gives you more energy and helps you sleep better by working through anxiety. In order to get your energy up and boost your metabolism you have to get your body moving! Cardio also strengthens your heart and lungs, increases your bone density as wells as boasting your mental sharpness and ability to focus.

I’ve been walking and doing the treadmill at slow speeds for short periods of time up until now. It’s time to speed up the treadmill a bit and, do some cycling and as soon as things warm up adding in the pool is on the recommended list.

Since I was forced into the surgery and didn’t need to lose the weight I’m not as concerned with the calorie burning as much as I am the getting into shape. But, it’s always nice to know the potential breakdown.

STRENGTH TRAINING – I’ve lost quite a bit of muscle tone and REALLY need to work on this area the most! Having had 6 surgeries in 7 years I seem to have the hardest time regaining my muscle tone with each successive surgery and recuperation. Strength training exercises like squats, lunges, sit-ups, crunches and weight lifting are some great strength training exercise to help build up your “core” and re-tone your muscles. Being more active helps you get back into everyday things and enjoy life more!

Strength training requires a slow start with a gradual build to 3 sets of 15-20 reps. AND this is NOT the time to think no pain, no gain! Any sharp pain requires an immediate stop.

VITAMINS & MINERAL SUPPLEMENTS
The new required vitamins and mineral supplements are mandatory in order to avoid malnutrition. These vitamins and supplements also help build both healthy bone and muscle as well as give you more energy. A regular routine of these helps to maximize the effectiveness of your new exercise routine.

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD – a review

Because of the flu epidemic and my risk of infection still, I have been staying home and this week I ordered from both Hello Fresh and Home Chef for meals. I always make their recipes the way they are written the first time with the exception of allergy ingredients like the mustard in this one. I split the ingredients and did the mustard version for hubby and NOT for me since I’m deadly allergic.

All in all, this was a fantastic recipe! I’m not normally fond of rosemary and will try it with tarragon the next time. I will probably use a spring mix instead of arugula also. The arugula is just a bit bitter for my tastes and since I no longer have any “EMPTY” bites, I want to make them ALL count. If it’s out of season, I believe the blood orange can be substituted for ANY sweet citrus.

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD serves 2
2 duck breasts, 6 ounces each, scored criss cross on the fat side
3/4 pound fingerling potatoes, washed and halved lengthwise
several sprigs FRESH rosemary, leaves picked from stems (discard stems)
2 cloves garlic, minced
1 blood orange, zested (reserve), peeled and sliced crosswise into rounds
2 ounces arugula (a handful)
2 tablespoons PURE maple syrup
1 tablespoon whole grain mustard
Fresh ground salt and pepper, to taste
Avocado oil

  • Place potatoes in a large pot covered in salted water by 1 inch.
  • Bring to a boil and cook 15 minutes or until easily pierced with a fork.
  • Drain thoroughly. Return drained potatoes to pan. Set aside.
  • While potatoes are cooking, pat duck dry with paper towel.
  • Generously season duck with salt and pepper.
  • Place skin side down in skillet over medium heat, cooking 12-15 minutes until most fat has rendered and skin is crisp. (Lower heat if skin is beginning to burn)
  • Pour off and reserve the fat as it renders.
  • Roughly chop rosemary leaves until you have 1 tablespoon.
  • Return potatoes to medium high heat.
  • Add just enough of the rendered duck fat to the pan to coat the bottom.
  • Add 2 teaspoons of the rosemary, cooking and tossing until potatoes are crisped and browned.
  • Add garlic and cook until fragrant a few minutes more.
  • Season with salt and pepper. Remove from heat.
  • Combine the maple syrup, 1 teaspoon of mustard, orange zest and remaining chopped rosemary in a small bowl.
  • When duck is crisped, flip the duck over.
  • Spoon maple syrup mixture over duck and cook until duck reaches desired doneness, 2-5 minutes.
  • Remove duck from pan and set aside to rest.
  • Pour remaining sauce from pan into a small bowl.
  • In a salad bowl toss together the arugula, orange rounds and drizzle with avocado oil and 1 teaspoon of the mustard.
  • Season with salt and pepper.
  • Stir 1 teaspoon of the mustard into the reserved sauce from the pan along with any pan juices.
  • Slice duck crosswise.
  • Plate duck, potatoes and salad.
  • Drizzle sauce over duck.
  • Serve immediately.

A little this and a little that…

We’ve been here rehabbing the house from hell for a little over 2 years now. During this time I have realized what horrible drivers live here and how horribly they maintain roads here, but that’s why about half way through we realized we didn’t want to stay here and knew we were leaving – we’re almost there.

I am though LMBO at how many times this major U.S. city has “closed” during that time. For a city that claims it can handle water, 2 of the times were for flooding, another for the hurricane (totally understandable), but this last time was for a cold front with sleet and ice. This time is the one that makes me laugh the most!  They started closing schools the night before the cold front when it was still 60 degrees out and clear. Now it did get COLD, SERIOUSLY cold, but to shut down a city of 6 million is ridiculous! If they only knew how to drive here, would slow down and watch for ice, it would be so much easier!  Emergency personnel were left in place for excessively long shifts and others told to stay home completely. Restaurants closed, stores closed, I mean there wasn’t even any mail delivery or garbage pick up. WTH?

Hubby and I prefer to live in the colder regions, hence why we’re not staying here where it is normally warm, hot and humid.  More than once when we were in the U.P. we would go somewhere and it was a nice day, and then WHAM BAM a sudden lake effect snow or blizzard would hit and you were now trudging home in unbelievable weather, once from 70 miles away. It was a place that didn’t close schools very often, but did do delayed starts at times. Even with a massive cold front in the Pacific Northwest, the world went on.

We finally got out a little bit today (it’s still only 31 degrees but REALLY sunny)  and were amazed at how many roads are closed and how few places were even open.  We went to a favorite restaurant that is normally packed at lunchtime and they only had 3 tables when we left, we had been their first at 11:45 when they opened at 11!

This was our drain pipe out back. As you can see there was ice, but not enough to close a city! So after living near the Canadian border for several years and traveling across the northern border of the U.S. in January and then living in the Pacific Northwest for several winters, I am truly laughing my butt off this week.  LAUGHTER truly is the BEST medicine.

SALTED CARAMEL CHOCOLATE NUT BARS

SALTED CARAMEL CHOCOLATE NUT BARS – the ultimate cookie bar for those that LOVE both sweet and salty mixed together! adapted (but not by much!) from Brown Eyed Baker

Yield: 16 cookie bars                Prep:15 minutes
Cook:30 minutes                      Total:45 minutes

2 1/8 cups flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 cup Heath Bar Toffee Bits
10 ounces caramel candy squares, unwrapped
1/2 cup chopped walnuts
3 tablespoons heavy cream or buttermilk
Fleur de sel (Sea salt), for sprinkling over caramel and bars

  • Preheat oven to 325°.
  • Grease a 12×5 inch baking pan and line with parchment paper; set aside.
  • In a medium bowl, sift together the flour, baking soda, and salt; set aside.
  • Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.
  • Add the egg, egg yolk, and vanilla extract and mix until smooth.
  • Slowly add the dry ingredients and mix on low, just until combined.
  • Stir in the chocolate chips, toffee bits and walnuts.
  • In a medium microwave-safe bowl, combine the caramels and heavy cream.
  • Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
  • Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.
  • Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.
  • Sprinkle the caramel with sea salt.
  • Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
  • Sprinkle the bars with additional sea salt.
  • Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
  • Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
  • Cut into squares and serve.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

NOTE: ** I like to use  mixture of peanut butter and milk chocolate chips.

My version of P. F. Chang’s Chicken Lettuce Wraps

With this horrible recuperation and limited food, eating out is a real pain in the butt.  BUT, I’m in love! In love with restaurants that have great appetizer menus.  LOL  😀 I ordered the Chicken Lettuce Wraps at P.F. Chang’s the other day from their appetizer menu and got 4 meals out of it!  But, what I fell in love with was the actual flavor.  The added bonus was the small chop on all the ingredients making it easy for me eat AND it heats up in the microwave for subsequent meals tasting the same as it did served fresh! So, of course I had to duplicate the recipe for home use and believe I have come REALLY close.

P.F. CHANG’S CHICKEN LETTUCE WRAPS
3 tablespoons avocado oil
2 boneless skinless chicken breasts
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

  • Bring oil to high heat in a wok or large frying pan.
  • Saute chicken breasts for 4 to 5 minutes per side or done.
  • Remove chicken from the pan and cool.
  • Add shallots and green onions to pan sautéing until soft.
  • Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
  • Add stir fry sauce and stir until well blended.
  • When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
  • Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

  • Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄4 cup sugar
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
1 -2 teaspoon Siracha

  • Whisk together the sugar and water in a small bowl until completely dissolved.
  • Add soy sauce, rice wine vinegar, lemon juice, sesame oil, hoisin sauce and desired amount of Siracha whisking until well blended.

ASSEMBLY

  • Serve each helping in a lettuce leaf.
  • Top with a handful of crispy rice noodles.
  • Pour Special sauce over the wraps.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 3 of 2018

Week 3 of 2018 is underway and I’m anxious to be over this recuperation mode and ready to get my energy back and get some serious things done! Though, it will be 6 more weeks until I get formally released and begin a serious exercise routine. That said, with ALL this flu going around I’m just as happy to be stuck inside away from people.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We’re having ANOTHER cold snap here and are supposed to have rain and wintry mix sleet added to the mix tomorrow and Wednesday. With the flu epidemic at raging proportions I’m really staying in and away from people!

ON THE BREAKFAST PLATE

GERBER’S GRABBER – Apple Carrot Pineapple & Green Tea

CRAFTS / PROJECTS

I started working on finishing the kitchen counters.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Starting later this week I can start to do a few more things, but am told the serious exercise and packing have to wait until the 90 day mark.  I’m handling the food part okay and realize it will actually save us some money in the long run though that is being eaten up by the mandatory 5 times a day vitamins.  They also sent me a blood work order to have done next month and I’m dreading the new 4 times a year blood work – 20 freaking tests!

FAVORITE PHOTO FROM THE CAMERA

We’ve been having quite a bit of clear weather lately and the sunsets have been really pretty.

INSPIRATION

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

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing – STILL washing most things every other day for a few more weeks to prevent infection
  • LIVING AREAS… can’t wait until I can relieve hubby of the duties and do a deep clean
  • KITCHEN… also needs a deep cleaning and paint touch up
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… hubby is going to mow and vinegar salt the weeds today before the rain tonight
  • BLOG… some recipe updating, future post planning and holiday post planning

CURRENTLY READING & TELEVISION / DVR

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

  • I’m now reading Sophie Moss’ Seal Island series during my recuperation and am book #2, The Selkie Enchantress.

COMEDIES

  • BIG BANG THEORY, YOUNG SHELDON
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • BETTER LATE THAN NEVER, LIFE IN PIECES

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

  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, WISDOM OF THE CROWD, S.W.A.T.
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • BRAVE, VALOR, SEAL TEAM, BLINDSPOT, MACGYVER, SCORPION
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0, ELEMENTARY
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED, 911

DRAMAS

  • THE GOOD DOCTOR, THIS IS US, THE RESIDENT starts later this week

SYFY

  • Z NATION, the WALKING DEAD, FLASH, SUPERGIRL, DC LEGENDS
  • ORVILLE, ONCE UPON A TIME, THE X-FILES, THE ALIENIST starts later this week

COOKING

  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, BAKED IN VERMONT
  • KID’S BAKING CHAMPIONSHIP, WORST COOKS IN AMERICA

MENU PLANS FOR THE WEEK

I’ve placed orders this week with Home Chef and Hello Fresh to get back into the swing of cooking without leaving the house to shop since I still can’t carry grocery bags yet and I’m trying to stay away from people in general, but there will still be leftovers unfortunately. I planned a couple C.O.R.N. nights to use the leftovers.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
B-FAST
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
TOASTED FRENCH TOAST
BACON & EGGS
2 times a day
1 cup  1% MILK  or PROTEIN DRINK
1 cup  1% MILK  or PROTEIN DRINK
1 cup  1% MILK  or PROTEIN DRINK
1 cup  1% MILK  or PROTEIN DRINK
1 cup  1% MILK  or PROTEIN DRINK
1 cup  1% MILK  or PROTEIN DRINK
1 cup  1% MILK  or PROTEIN DRINK
1 time a day
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
 2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
LUNCH & DINNER
 2 OUNCES PROTEIN with a  small salad

MAPLE GLAZED DUCK with BLOOD ORANGE SALAD and FINGERLING POTATOES

 2 OUNCES PROTEIN with a  small salad

PARMESAN and ROSEMARY PORK CHOPS with ALMOND COUSCOUS and ROASTED CARROTS

 2 OUNCES PROTEIN with a  small salad

CRISPY ONION CHICKEN with GREEN BEANS and MUSHROOM GRAVY

 2 OUNCES PROTEIN with a  small salad

CHICKEN UNDER A ZUCCHINI BLANKET with MASHED POTATOES and GREEN BEANS

 2 OUNCES PROTEIN with a  small salad

C.O.R.N.

 2 OUNCES PROTEIN with a  small salad

SPAGHETTI & RICOTTA MEATBALLS with GARLIC GREEN BEANS

 2 OUNCES PROTEIN with a  small salad

C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

While these recipes were successful, we still prefer my Laverne Defazio pot roast and my Aloha BBQ Ribs (recipe later this month when I make them) to either of these recipes.  I posted them in case anyone prefers their flavor profiles.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

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.

PINEAPPLE PEANUT BUTTER RIBS

Hubby is loving the new style of cooking. I’m trying to make recipes that leave plenty of easy to eat for lunch items also. These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

PINEAPPLE PEANUT BUTTER RIBS
3 1/2 pounds baby back ribs, cut in half
11.5 ounce frozen juice concentrate (orange pineapple) thawed
6 ounces pineapple juice
1/2 cup Bragg’s Liquid Aminos
1/4 cup creamy peanut butter
1/4 cup fresh minced cilantro
2 tablespoons minced fresh ginger
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes

  • Whisk together the juice concentrate, liquid aminos, peanut butter, cilantro, ginger, garlic and sugar. Reserve 3/4 cup for dipping sauce later.
  • Place ribs in a large ziplock bag or marinated.
  • Pour marinade over top and turn ribs to coat, cover and seal.
  • Marinade for 8 hours or overnight, turning ribs periodically.
  • Remove ribs from marinade.
  • Stand ribs around the slow cooker if deep enough. If not, loosely layer ribs in the slow cooker.
  • Cover and cook on HIGH 1 hour.
  • Reduce heat to LOW and cook 5 more hours.
  • Heat reserved sauce and served with ribs for dipping.

NOTE: Standing the ribs will bring them into contact with the best heat source for crispy brown edges like they had been smoked for hours.

Linking up to FULL Plate Thursday.

MAXINE’S POT ROAST vs. GRAM’S POT ROAST OR LAVERNE DEFAZIO POT ROAST

Some of the recipes I have been waiting to try are from Southern Living’s Off the Beaten Path series. This recipe is from Maxine’s on Main in Bastrop, Texas. I made very few changes as time went on. While this was good, I still prefer MY old recipe that I’ve been using for years and I’ve shared at the bottom. But, one of my ALL time favorites is my Laverne DeFazio Pot Roast!

These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

MAXINE’S POT ROAST
2 tablespoons Avocado oil
3 pound boneless chuck roast
1 1/2 teaspoon freshly ground pepper
2 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon seasoned salt
3 medium red potatoes, washed and quartered
2 celery ribs, washed and large chopped
2 carrots, washed and large chopped
1 LARGE Vidalia onion, large diced
3 cups STRONG brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Kitchen Bouquet
3 tablespoons butter
1/3 cup Wondra flour
3/4 teaspoon salt

  • Whisk together 1 1/2 teaspoon ground pepper, 2 1/2 teaspoon garlic salt, 1 1/2 teaspoon onion powder and 1 1/2 seasoned salt.
  • Rub seasoning mixture over entire roast.
  • In a large skillet over medium-high heat, brown roast on all sides and edges.
  • Place roast and potatoes in slow cooker.
  • Saute’ celery, carrots and onions in hot drippings from browning the roast.
  • Add coffee, Worcestershire sauce and Kitchen Bouquet cooking for 3-5 minutes, loosening any particles stuck to the bottom of the skillet.
  • Pour over the roast and potatoes.
  • Cover and cook on LOW 8 hours or until roast and potatoes are fork tender.
  • Transfer roast and vegetables to a serving platter.
  • Shred roast with forks, cover and keep warm.
  • Melt butter in saucepan.
  • Whisk in flour until golden.
  • Add to drippings in crock pot, stirring to blend well and cooking until desired consistency.
  • Serve with Mashed potatoes, vegetables and roast.
MY SUPER SAVORY POT ROAST & VEGGIES
I love Pot Roast. I adapted grams old recipe to my family and their likes.
3+ pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Avocado Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
2-3 LARGE cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups) or plain old broth (2 cups) or combination of the three.
  • Pre-heat the oven to 350°. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.
  • Bring the piece of meat to room temperature.
  • GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
  • Heat enough avocado oil in the bottom of a fry pan on medium-high heat to make a thick coating.
  • Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well.
  • Remove to side.
  • Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots (you’re aiming more for color here than cooking them). They will have plenty of time to cook in the oven.
  • Add garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas.
  • When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well. Brown both sides and all edges really well.

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy.

  • After the roast is browned, place it in the dutch oven and spread vegetables all around it.
  • While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
  • Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I prefer not to cook mine with the roast  every time ~ sometimes I prefer a bit of substance instead of the mush they can become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste

  • Over a medium high heat heat 1 tablespoon butter in large skillet.
  • Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
  • When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.

 

  • While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
  • Add garlic, sautéing about 2 minutes.
  • Whisk in lemon juice.
  • Season with salt and pepper.
  • Add lemon slices, cooking until slightly thick.

 

  • Plate fillets and top with sauce.
  • Serve immediately.