Author: QuiltLady

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with non-stick cooking spray.
  • In a large mixing bowl toss together the bread, ham, peppers, onions and half of the cheese.
  • Pour in the egg mixture and continue tossing until bread pieces are well coated in egg mixture.
  • Spoon into prepared ramekins.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.

NEXT DAY:

  • Preheat oven to 350°.
  • Bake until set, about 30 minutes.

CEDAR PLANKED SALMON ala NIBBLE ME THIS ala BOBBY FLAY

CEDAR PLANKED SALMON

adapted from Chris @Nibble Me This who adapted the Potlatch seasoning from Bobby Flay
4 salmon filets
2 lemons cut into 16 slices
1 teaspoon each fresh coarse ground Himalayan pink salt & black pepper
3/4 teaspoon chili powder
1/4 teaspoon red pepper flake
1/4 teaspoon dried tarragon
1/4 teaspoon celery salt
1/4 teaspoon dried minced garlic, smashed
1/4 teaspoon onion powder
1/4 teaspoon dried Italian seasoning

  • Preheat a charcoal grill set up for direct heat at 350°.
  • Mix the spices together for the potlatch seasoning.
  • Place half the lemon slices on the planks.
  • Place the salmon fillets skin side down on planks and season liberally with the potlatch seasoning.
  • Top each fillet with other half of lemon slices.
  • Place the planks on the grill, close the lid and cook until the internal temperature of the salmon is 120-130°, about 7-9 minutes.
  • Remove from the grill and serve immediately.  You can serve directly on the planks or remove it from the plank.

NOTES: There are several ways to test for doneness when grilling fish.  These tips are from Chris @NIBBLE ME THIS from the Cooking Fish Fundamentals lesson at Rouxbe Online Cooking School.

  • Test for doneness early and often.
  • A rough guide is 10 minutes total per inch of thickness.
  • Cook to an internal temp of 120-140° but fish with dense flesh (tuna, salmon) can be done at 120f.
  • Check the inside flakes at the thickest place.

RITZY CHEDDAR CHICKEN

RITZY CHEDDAR CHICKEN
4 boneless, skinless chicken breasts
1 sleeve RITZ crackers
salt and pepper to taste
1/2 cup whole milk
2 cups grated cheddar cheese

SAUCE
3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup buttermilk
1/2 cup chicken broth
2 tablespoons sour cream
2 tablespoons butter

  • Pre-heat oven to 400°.
  • In a food processor grind crackers until fine crumbs.
  • Generously pepper chicken pieces.
  • Soak chicken pieces in the buttermilk.
  • Dredge chicken pieces through the cheese first and then the crumbs.  Pressing each layer firmly into the chicken pieces before the next layer is applied..
  • Spray a baking dish with non-stick cooking spray.
  • Lay chicken pieces into the baking dish.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 5-10 minutes or until chicken is golden brown.
  • While chicken is baking begin the sauce.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt, cooking until bubbly.
  • Remove from heat and gradually stir or whisk in chicken brothe and milk alternately.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Stir over a medium high heat until sauce is heated through.
  • Serve over chicken.

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HOMEMADE CHICKEN BROTH & STOCK UP TIPS

At this time of year, I’m usually stocking up for winter in the wild and snowy north, but not this year. We’ll pretend though because I can’t seem to cook any differently and am longing for cool, crisp fall evenings for soups and stews.  I originally wrote this post years ago, but nothing has changed – I still do things exactly the same.

I start with LARGE bulk packs of meat.  I then break them down by size and meat right down to cutting certain recipes into bite sized pieces.  Then I wrap them in freezer paper because I really hate freezer burn!  And I package them into pre-labeled ziploc bags for the freezer.

I didn’t get a secondary picture, but I then wrap the center of each one with a strip of duct tape.  Yep, you read that right, duct tape.  Just a small strip.  Enough so when they’re stacked in the back of the freezer you can identify the meat.  I buy it in colors – red for beef, green for chicken and blue for pork.  It makes it soooooooo much easier when you’re searching in the freezer for the right meat.
Many times this prep includes rotisserie chickens.  My market at home has buy one, get one free on Tuesdays.  Can you figure out when I did my shopping? By the time I get home and put away the groceries, the rotisserie chickens are cool enough to pick off the bone.  The bowl below is the skin, congealed juices and bones I collected as I stripped 2 birds.
I think Martha (MM) and I met over some post about buying in bulk and we found a common ground – saving money!  Talk to your butcher.  Many times you can save even more than the advertised sale prices.  For example, recently my local market was running a sale on chuck roast.  None of the roasts were as large as I really needed for company so I asked the butcher if they had one the size I wanted and instead she offered up a manager’s daily sale (in the bulk section just a few feet away from the ones I was looking at) where I could buy twice as much for half as much saving me $8 over what I intended to spend and gave me enough for 3 meals.  I made ALL the chuck roast as Pot Roast & Veggies for company and then used the leftovers to make Ortega Chile Bake and Beef Chili.
I then use a large stock pot and cover the “debris” with water.  I set it to simmer on a low temp and let it go for an hour or so.  I don’t add any seasonings since I’ve normally bought mesquite broiled or lemon herb, but adjust according to your tastes.
Then I drain it into my large 8 cup measuring cup and allow it to cool.
I have several of these containers that I bought just for chicken stock in the freezer.  I haven’t bought chicken stock in over 10 years now.  It’s just so easy to make your own.  Even if I start with raw chicken and poach it for a recipe I add seasonings and by the time the chicken is done, there is several cups of broth ready for the freezer.

Today’s flavor was Mesquite broiled so it left us with a spicy red color also.

So what do you do to get ready for winter?  Have I motivated you to stock up?

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HOT CHICKEN CHILE VERDE SALAD

While you cook this, leftovers are good either heated or cold or even on a sandwich.

HOT CHICKEN CHILE VERDE SALAD
3 cups cubed cooked chicken OR 1 Costco rotisserie chicken torn into pieces
3 celery ribs, chopped
8 ounce cans sliced water chestnuts, drained and quartered
1 can green enchilada sauce
3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 small shallot, finely chopped
Juice of 1 lemon
1/2 teaspoon each salt and pepper
1 small can chopped green chiles
1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar)
1/2 cup Almond Accents honey roasted sliced almonds, crushed**

  • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
  • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
  • Turn into a greased baking dish.
  • Combine bread crumbs and almonds.
  • Top with bread crumbs and then cheese.
  • Arrange green chiles around the edge of the baking dish.
  • Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the original cream of chicken soup
**from the produce section – a salad topper

BANANA SPICE CAKE

This recipe works really well in today’s decorative bundt style pans. I seriously adapted this one into a modern easy to use recipe from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

BANANA SPICE CAKE

1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 33 of 2017

HAPPY MONDAY everyone! I hope you had a wonderful week/weekend. It was tax free weekend around here with the kids starting back to school today plus a SERIOUS heat advisory so I avoided going anywhere and pretty much stayed inside with preseason football and racing all weekend. I did make it to the Farmer’s market early Saturday morning and picked up just a few groceries for some luscious salads, but other than that it was a productive weekend at home. We know for sure that we won’t be staying here, but are still uncertain exactly when we will be moving since we are still waiting for tests 3 & 4 to be performed to determine surgery type and date.  So, I’ve started packing ALL non-essential items (Christmas china, winter clothes, studio items, etc…).  This will help on so many levels after my surgery and keep me busy now while I wait for the test and surgery.  LOL it’s a vicious circle, but keeps me busy.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We are back into serious heat advisories and triple digit temperatures, but it’s blue skies full of fluffy clouds and sunny.

ON THE BREAKFAST PLATE

Honey Nut Cheerios with a banana and coffee

AS I LOOK AROUND THE HOUSE

I am very happy with everything I got done over the weekend.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… just a couple loads
  • LIVING AREAS… GORGEOUS
  • BEDROOM… GOURGEOUS TOO
  • KITCHEN… just a little tidying to do
  • STUDIO… I did a seriously DEEP clean Saturday and am not sure I want to make a mess so soon.
  • YARD… YAY, nothing
  • BLOG… still working on some recipe updating and planing for future posts as I continue combining my old blogs into this one.

MONDAY – APPOINTMENTS & ERRANDS
TUESDAY – When I cleaned the studio, I got the table top photo booth set up for ebay pictures and want to get at least 20 items a day photoed, edited and listed.
WEDNESDAY – ebay, packing
THURSDAY – ebay, vacuuming
FRIDAY – ebay, ?? out for our anniversary
SATURDAY – helping my uncle
SUNDAY – ??

CURRENTLY READING & TELEVISION / DVR

  • READING – Ava Miles #3 Dare Valley – Grand Opening

Pre-season Football and NASCAR have dominated around here quite a bit lately, but we still have a few summer shows going.

  • ZOO
  • DOUBT
  • STRAIN
  • SALVATION
  • NIGHT SHIFT
  • MIDNIGHT TEXAS
  • CHESAPEAKE SHORES
  • AMERICA’S GOT TALENT
  • GUY’S GROCERY GAMES
  • THE “F” WORD will conclude this week also – I love this fun new side of Gordon Ramsay, but not sure this show will make it.  The background noise that Gordon is always trying to talk over drives me crazy.
  • MASTER CHEF – there are some interesting characters left this season and some I can’t wait to see go JEFF HAS TO GO!
  • FOOD NETWORK STAR finished this week– I LOVED Jason, Corey and Rusty.  Corey and Rusty had their unique styles, but Jason was so funny on the Holiday Baking Championship which he won against professionals.  He is pretty innovative with flavor combos and I just love his country accent and euphemisms that I was pulling for Jason to win ALL SEASON! SPOILER ALERT: AND he did!

NEW THIS WEEK:

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
RED PEPPER HAM STRATAS
SHIRRED EGGS & HAM
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
CEDAR PLANKED SALMON & GARLIC CHEESE CAULIFLOWER & BROCCOLI BAKE
JUCY LUCY BURGERS
SLAM DUNK WINGS & TWICE BAKED POTATOES
BBQ SAUSAGE & CREAMY CUCUMBER SALAD
 OUT TO EAT FOR OUR ANNIVERSARY
PORK CHOPS with PEPPER JELLY
MARRY ME CHICKEN & GARLIC MASHED POTATOES
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

PRAYING for all the hatred and animosity to come to an end in our country.  We have to start helping each other up instead of tearing each other down!

2 1/2+ more weeks until tests 3 and 4. Some days I’m not sure I can last that long let alone until the surgery, but since there is no alternative I’ll just draw on my strength and live with the pain and put one foot in front of the other every day moving forward.

FAVORITE PHOTO FROM THE CAMERA

My old guy still likes to play and is seeming more puppy like lately. He never lets his favorite tennis ball get too far from him.

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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GERMAN PANCAKE aka DUTCH BABY

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
3/4 cup flour
1/2 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450°.
  • Coat the inside of an ovenproof 12 inch skillet with the melted butter. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes until puffed and golden.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Curd.
  • Serve immediately.

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RECONSTRUCTED MEXICAN LASAGNA

A while back I found this recipe for Sour Cream Noodle Bake over at Food Network that I wanted to try and then realized we had a big move coming and that I didn’t have the exact ingredients so  I took quite a few liberties with this recipe and hubby loves it reconstructed!  So, I don’t think we’ll ever get around to trying her original recipe, but you can tell me what you think.

RECONSTRUCTED MEXICAN LASAGNA
1 pound ground chuck or sirloin
8-9 ounces tomato sauce, divided
Fresh ground Salt and Pepper, to taste
2 cups elbows or shells or any combo of
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1 large bunch green onions, sliced thin
1 cup grated medium cheddar cheese
10 ounce can Original Rotel tomatoes, DRAINED WELL
15 ounce can black beans, DRAINED WELL and RINSED
Salsa
Sour Cream

  • Preheat oven to 350°.
  • Spray 11×9 baking dish with non-stick spray.
  • Spoon 2 spoons of tomato sauce into the bottom of your baking dish
  • Prepare pasta according to package directions to al dente. Drain and set aside.
  • While pasta is boiling, brown ground sirloin and half of the green onions, seasoning with salt and pepper to taste as browning.  Drain fat.
  • While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl, seasoning with fresh ground salt and pepper.
  • Add in pasta and remaining green onions. Set aside.
  • Add remaining tomato sauce, drained Rotel as well as the drained and rinsed black beans to the meat and stir to blend well.
  • Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.
  • Bake 20-30 minutes until cheese is melted and heated all the way through.
  • Top with a dollop of sour cream and salsa.

NOTE: This recipe also works well with no bake lasagna noodles.  Just omit the pasta from the cheese mixture ad assemble like Italian Lasagna.

 

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CHEESECAKE APPLE CRISP

I hope you enjoy this Apple crisp.  It’s simple and simply delicious!!!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

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CHICKEN CHILE VERDE

CHICKEN CHILE VERDE

2 pounds skinless, boneless chicken, breasts and/or thighs
1 batch Fire Roasted Salsa Verde
1 large tomato chopped
1/3 cup chopped cilantro
3/4 cup sour cream, divided
3/4-1 cup shredded Monterey Jack cheese

  • Spray casserole dish with NON-STICK cooking spray
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chicken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350°.

Fire Roasted Salsa Verde
My Source for awesome homemade verde sauce is Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at NIBBLE ME THIS.  He adapted this from Steven Raichlen’s Planet Barbecue!

1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste

  • Get your grill cooking at about 450f.
  • Place the peppers and tomatillos on and sear them until all sides are blackened.
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes.
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat.
  • Skin, seed, and dice the peppers.
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor.
  • Quarter the grilled onions.
  • Place them all in a food processor and pulse them until you get a salsa like texture.
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring.
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together.
  • Season with salt and pepper to your taste.

GARDEN TOMATO SALSA

Just in time for Football tailgating!!

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.