Author: QuiltLady

OLD FSHIONED BLOGGER ~ BACK TO BLOGGING Q&A ~ 366.197B

Sandra over at Diary of a Stay at Home Mom is calling all old time bloggers to come by and say hello as well as join in with her old fashioned Q&A in an effort to reconnect with everyone.

I know that for me personally I find it frustrating that most of my favorite bloggers have abandoned their blogs or downright deleted them all together. I’m still friends with many of my favorites via email, Facebook or even Instagram, but miss the days of day to day posting of blog posts. Sandra is one of the very first bloggers I found way back in 2007 when I first began blogging,

I began as 3 SIDES OF CRAZY when hubby and I were back east rehabbing our Queen Anne Victorian which quickly became the Chronicles of a Bungled Real Estate Deal. During that time I also met Martha who ultimately became Seaside Simplicity, but has once again gone quiet. But together Martha and I created OUR KRAZY KITCHEN, a food blog with multiple creators. Unfortunately, many went their separate ways and after a few years we were floundering.

Around that same time hubby and I returned to the west coast to care for his parents and I began filling my time with contributing to the Motivation Station, a blog Martha was passionate about, but also now defunct. From caring for his parents we went to care for my aunt long term and while we were in Texas they found my cancer. It was the Erma Bombeck poem that inspired me to begin ALWAYS EAT ON THE GOOD CHINA. After I went into remission and we once again landed on the west coast to help my mom I changed it to SAVORY KITCHEN TABLE.

Eventually we ended up back in Texas to rehab my grandparent’s home that my cousin had destroyed, but nobody realized until after her untimely death. As we were finishing that project was when I once again had life altering surgery and they took my stomach. Long story short I needed a FRESH start and combined all the above blogs into this one, CHASING MY LIFE!

Happy Homemaker Monday is something I have done religiously since the beginning and before that was the Simple Woman’s Daybook (or at least I think that’s what the title was).

HOW LONG HAVE I BEEN BLOGGING AND WHY DID I START THIS BLOG? I began my blog at the urgings of my cousin back in 2007 at the height of the MAJOR remodel of our home as a way to document everything. I quickly found friends and fun too with joining swaps, exchanging recipes and learning about each others lives, homemaking styles and cultural differences. The BLOG world has changed drastically with so many things becoming monetized and full of ads, but I’m so glad there are a few of us die hards left.

HOW DID I CHOOSE THE NAME OF MY BLOG? I laughed when I got to this question because I answered it in my intro. So, can I just say, see above please 😀

WHAT IS MY BLOG ABOUT? WOW this is simple and yet so hard. My blog is truly about a little bit of everything from care taking for family, recipes, home remodeling, quilting, antiquing, crafting and so much more.

TELL US A LITTLE ABOUT YOURSELF AND YOUR FAMILY. Hubby is retired military which is one of the commonalities that Sandra and I found between us from the start. When he retired I became a full time homemaker again and am loving it.

A FEW OF MY FAVORITE THINGS ~ COLLECTIONS, THINGS THAT MAKE ME HAPPY… I collect old and unique crosses for my cross wall, refrigerator magnets, antique recipe boxes (with antique recipes) and cookbooks (I read them like novels) 😀

WHAT DO YOU LIKE TO DO IN YOUR SPARE TIME ~ HOBBIES AND SUCH? I love to read, and I adore quilting – something I began many years ago during hubby’s last long deployment, cooking and volunteering for worthwhile projects.

WHAT DOES YOUR DREAM HOUSE LOOK LIKE? More important to me is what the next one will look like as we were planning on returning to Texas and then COVID hit. While I know we’ll end up in a house, I have always dreamed of converting an open air loft or old church, train station or country school house into a home. You know with exposed brick walls, very few walls and room to move and create whatever my heart desires.

IF YOU COULD VISIT ANYWHERE, ANYTIME WHERE WOULD IT BE AND WHY? This one is kind of a toss up for me – there are so many places I’d like to see. LOL If you asked hubby he’d say Norway in a heartbeat! For me if I was FORCED to narrow it down I’d have to say Italy. Specifically the rolling countryside with all the vineyards or maybe the German country side or the Greek Isles – see I told you I would have trouble borrowing it down.

WHAT IS YOUR FAVORITE HOMEMAKING/ORGANIZING TIP or RECIPE? There are way too many, but recently I was able to teach an old trick to a bunch of new friends.

TELL US SOMETHING ABOUT YOURSELF THAT WE MAY NOT ALREADY KNOW FROM YOUR BLOG. I have never been diagnosed, but am pretty sure I have OCD. I can’t NOT make a bed, straighten a picture or towel, etc…

TELL US A WAY GOD HAS BLESSED YOU AND YOUR FAMILY. I have always believed that we are where we are meant to be at any given time. The perfect example of this is how God has blessed me and my family. We had been living in a teeny tiny town in the middle of nowhere rehabbing that Queen Anne Victorian I mentioned when we were called to help caretake for hubby’s folks. From there we were asked to care take for my aunt in Texas with advanced Parkinsons. It was while we were there that I went in for a well woman exam and ultimately found out I had cancer. I was referred to MD Anderson who went the extra miles to not only save my life, but make me whole again. From there we went to the Pacific Northwest to help my mom and before we knew it landed back in Texas to rehab my grandparent’s house and while we were there I once again needed life altering surgery and I was referred to Dr. Morris at Methodist who saved my life and helped me make the changes to live a whole life again. Each and every time God had placed us where we needed to be in order that I received the care I needed (the oncologist flat out told us I would have died had I not been treated when I was and health care in our teeny tiny town was almost non-existent), blessing me and my family with my life.

SHARE ANY WORDS OF WISDOM OR A FAVORITE QUOTE. There are so many things to be said here, but I’ll leave you with this thought of my favorite positive affirmation and Erma Bombeck’s poem, If I Had My Life to Live Over.

IF I HAD MY LIFE TO LIVE OVER Erma Bombeck, EAT LESS COTTAGE CHEESE AND MORE ICE CREAM: THOUGHTS ON LIFE FROM ERMA BOMBECK
Someone asked me the other day if I had my life to live over would I change anything.
My answer was no, but then I thought about it and changed my mind.
If I had my life to live over again I would have waxed less and listened more.
Instead of wishing away nine months of pregnancy and complaining about the shadow over my feet, I’d have cherished every minute of it and realized that the wonderment growing inside me was to be my only chance in life to assist God in a miracle.
I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.
I would have invited friends over to dinner even if the carpet was stained and the sofa faded.
I would have eaten popcorn in the “good” living room and worried less about the dirt when you lit the fireplace.
I would have taken the time to listen to my grandfather ramble about his youth.
I would have burnt the pink candle that was sculptured like a rose before it melted while being stored.
I would have sat cross-legged on the lawn with my children and never worried about grass stains.
I would have cried and laughed less while watching television … and more while watching real life.
I would have shared more of the responsibility carried by my husband which I took for granted.
I would have eaten less cottage cheese and more ice cream.
I would have gone to bed when I was sick, instead of pretending the Earth would go into a holding pattern if I weren’t there for a day.
I would never have bought ANYTHING just because it was practical/wouldn’t show soil/guaranteed to last a lifetime.
When my child kissed me impetuously, I would never have said, “Later. Now, go get washed up for dinner.”
There would have been more I love yous … more I’m sorrys … more I’m listenings … but mostly, given another shot at life, I would seize every minute of it … look at it and really see it … try it on … live it … exhaust it … and never give that minute back until there was nothing left of it.

 

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 29 of 2024 ~ BLOG 366.197

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

We started the weekend Friday by traveling to our “BIG” go to town an hour+ away in order to pick up my Hallmark Premiere order for the Keepsake ornament club, do some antiquing and eat at a favorite restaurant (though they were not as good as normal) and I even started my Christmas shopping 😀

It was a fairly quiet weekend though for us despite all that was going on around us (Music Off Central, Bull Riding Stampede, Graffiti Week with classic cars, the Lavender Festival and Lots of LIVE bands everywhere! We did go see TIMBERWOLF on Saturday night with friends and while the guys drank Annette and I worked the door and raffle. Sunday was much quieter and I was able to get the laundry done as well as see a dear friend for a few hours.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re NOT in triple digits, but are oh so close 😂 At least the humidity is fairly low around 20% so I WILL NOT complain about summer though I am already looking forward to fall! I have on Levis rolled to capri length, my favorite birkenstock thongs and a pretty pink paisley blouse.

ON MY MIND

I can’t help wondering when exactly we declined as a polite society? I know this is mostly a rhetorical question, but seriously I pray we wake up (AND SOON), starting talking to each other and finding middle ground instead of senseless violence. ENOUGH IS ENOUGH!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I had several loads of laundry to do and was going to work them into my free evening hours this week to avoid taxing the appliances in the heat of the day, but was able to get them done yesterday. Just a bit of sorting and general clutter pick up otherwise.
  • GROCERIES & ERRANDS & MEETINGS I have to go to town and sign the surgery consents today so will pick up the necessary groceries for home at that time. I also have a few meetings this week regarding the upcoming BBQ Throwdown in our little town next weekend. This will be the second annual, but the first was such a HUGE success that I really have high hopes for this becoming a permanent event! Everyone seems to enjoy it and we have attracted sanctioned BBQers from ALL around the country. There is also a high stakes Corn Hole Tournament.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Slowly, but surely I am making progress on a couple projects and sorting old paperwork, but it’s a SLOW process.
  • RECIPE RESEARCH & MENU PLANNING I’m still researching some summer recipes and making progress in re-writing some older favorites to update them to current ingredient styles. I’m also going to make some banana ketchup this week for my first time.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • NETFLIX We started the sequel to REBEL MOON, but just can’t get into it – they were taking too long to get “there” and have “borrowed” too many things from other favorite SYFY movies s we started binge watching SUPERNATURAL as we never watched it when it was on regular. I am also watching the old MacGyver series with Richard Dean Anderson.
  • CABLE I have a few cooking shows to catch up on, but haven’t had much TV time.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/15 MONDAY
7/16 TUESDAY
7/17 WEDNESDAY
7/18 THURSDAY
7/19 FRIDAY
7/20 SATURDAY
7/21 SUNDAY
DINNER
 PEACH JALAPENO CHICKEN
 NUMERO UNO PIZZA
 PORK CHOPS with APPLE PIE STUFFING and BAKED STUFFED CARROTS
 APRICOT SALSA CHICKEN and ARTICHOKE CAKES
CHICKEN PARMESAN MEATBALLS, PASTA and SWEET & SOUR GREEN BEANS
 CORN/YOYO clean out refrigerator night or you’re on your own
 CORN/YOYO clean out refrigerator night or you’re on your own
DESSERT
 
 
 BUTTER BISCUIT CHERRY PINEAPPLE COBBLER

FAVORITE PHOTOS FROM THE CAMERA

I really didn’t take many photos this week, but love the ones of my tomatoes looking so awesome and I did find this one from a restaurant we ate at amusing. Evidently they are FINALLY keeping people out of the landscaping with a sense of humor 😀

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

GREEN CHILE BEEF CALDILLO ~ BLOG 366.194

I saw this recipe on facebook and it looked oh so good!!! I just had to try it and am extremely pleased by the results.

GREEN CHILE BEEF CALDILLO

This thick, spicy, and flavorful dish becomes the MOST satisfying soup or stew you’ve ever had.

3 tablespoons avocado oil
1 1/2 – 2 pounds beef stew meat, cut into 1-inch cubes
FRESH ground sea salt and pepper, to taste
1 LARGE onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and chopped
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
1 jalapeño, seeded and finely chopped (optional for extra heat)
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
FRESH cilantro, chopped for garnish
Lime wedges, for serving (optional)

  • Heat oil in a large pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the pot in batches, browning on all sides.
  • Transfer the browned beef to a plate.
  • Add the onion to same pan, cooking 3-5 minutes until softened.
  • Add the garlic, cooking for an additional minute until fragrant.
  • Stir in the chopped tomatillos, green chiles, and jalapeño (if using), cooking 5-7 minutes until the tomatillos start to break down.
  • Return the browned beef to the pot. SEE NOTE
  • Add the beef broth, ground cumin, and dried oregano, bringing the mixture to a boil, then reduce the heat to low.
  • Simmer, partially covered for 1 1/2 to 2 hours, or until the beef is very tender.
  • Taste and adjust the seasoning to taste with additional salt and pepper if needed.
  • Ladle into bowls.
  • Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.

NOTE: At this point I usually use the slow cooker for 4-6 hours.

BEEF FILET BITES IN BALSAMIC SAUCE ~ BLOG 366.193

This recipe is inspired by Olive Garden’s Beef Filets in Balsamic Sauce. You can serve it with pasta, mashed potatoes or a baked potato and salad to have the perfect date night or company meal.

BEEF FILET BITES IN BALSAMIC SAUCE

4 tablespoons avocado oil
4 tablespoons butter
1 medium Vidalia onion, sliced thin
1/2 SMALL red pepper, diced small
FRESH ground sea salt and black pepper, to taste
1/2 cup dry white wine
1/2 cup Marsala wine
1/2 cup beef broth
2 tablespoons QUALITY balsamic vinegar
2 pounds beef tenderloins, cut into bite sized pieces
1/4 cup WONDRA
FRESH rosemary sprigs
FRESH chopped parsley

  • Heat oil and butter in large skillet over medium high heat.
  • Dredge beef pieces in seasoned flour, shake off excess.
  • Add beef pieces to pan and sear 3-5 minutes. Remove beef and keep warm.
  • Add onion slices, season with salt and pepper and cook 10 minutes or until caramelized.
  • Add wines, broth and vinegar, bringing to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes or until reduced by half.
  • Add beef back in and heat through.
  • Garnish and serve immediately.

The History of SALISBURY STEAK and my favorite recipe for it ~ BLOG 366.191

There is nothing quite as satisfying as a plate of classic home cooked scratch made Salisbury Steak, with the favorite stick-to-your-ribs side dishes like glazed carrots, and mashed potatoes with thick beef gravy poured on top – a throwback to TV dinners, but oh so much better, on the table quickly and completely family friendly. 

Salisbury steak originates in the United States and is made from a blend of ground beef and ground pork with onions and seasonings and is considered a version of Hamburg steak.

The Interesting History Behind Satisfying Salisbury Steak as per MIAMI BEEF

“A Close Cousin to the Hamburger – Like the name implies, we have Hamburg Germany to thank for the popularization of the hamburger patty. In the late 19th century, sailors from German brought the delicious meal to the Port of New York, where the minced beef was smoked, lightly salted and then served along with onions and breadcrumbs as a quick hearty meal. In 1873, historians say that you could buy a plate of Hamburg steak with all the toppings for about 11 cents.

Today, some people wince at the idea of having a hamburger for breakfast, but the truth is that in the late 1800’s it was the protein of choice to start your day. In fact, it was such a popular health food, that hospitals even served it to patients raw or slightly cooked, with a raw egg. Which doesn’t sound appetizing compared to our contemporary tastes, but it was a vitamin and protein rich meal at a time when proteins were both expensive to purchase, as well as difficult and time consuming to cook.

Why Is It Called ‘Salisbury Steak’ and Who Is It Named After? Did you know that Salisbury Steak got its start as a famous food in America, when it was used as stand-by high-protein meals for soldiers during the American Civil War? It makes sense, when you think about it, because of the nutritional content of the meat and the fast preparation time. Not to mention that for American soldiers fighting through cold weather, it was a taste of home and comfort food during some pretty difficult conditions.

A physician named Dr. James Henry Salisbury was an early dietician and studied gastrointestinal health, digestion and nutrition in the mid 1800s. One of the most serious threats to American soldiers during the Civil War was wasting, due to malnutrition, and symptoms of chronic diarrhea. Dr. Salisbury was convinced that while other types of food like soup and bread, and some fruits and vegetables were provided to the soldiers, it was really protein (and specifically beef) that they needed to stay healthy.

The challenge was cooking and preparing meat for the troops, as well as the increased costs of providing high-protein meals for them. Toward the middle and end of the American Civil War, soldiers were looting communities in search of food, given the shortage of funds to supply the advancing soldiers (on both sides).
Soldiers were traditionally provided with ‘soldier biscuits’ which were dried, and which contained some fortified vegetable and fruits, but the high yeast content and the low protein content of the biscuits began to create disease. Wounded soldiers that were nutritionally famished, didn’t heal quickly to return to active duty, and the Northern and Southern American armies were forced to start addressing the nutrition they provided to their troops (or lose the war).

During the American Civil War, Dr. Salisbury tested his theory by providing “chopped beef” which was a little easier to digest for soldiers than root vegetables and other protein sources. After the war, he wrote a book called “The Relation of Alimentation and Disease” which could be one of the first real diet trending publications, that helped people understand the link between health and a balanced diet, which included animal proteins rich in B vitamins.

Dr. James Henry Salisbury was also one of the first physicians to indicate that animal fats were necessary for metabolic health; something that contemporary nutritionists have embraced again, after a long-time social moratorium on animal fats.

American Quality Standards for Salisbury Steak – Salisbury steak as a product, can be a mix of different proteins. Per the United States Department of Agriculture standards, Salisbury steak must have a minimum meat content of 65%, and up to 25% of that can be derived from pork. If the pork meat is de-fatted, the limit is 12% pork meat in the constitution of the Salisbury steak. No more than 30% of the Salisbury steak can be fat.

Extenders or fillers can be used in Salisbury steak, which also help to reduce the cooking time in this fast-preparation protein, however meat by-products are not permitted. Extenders may include bread crumbs, flour or oat flakes, but the limit for approved fillers is not to exceed 12% of the product volume. Soy proteins may be added but are limited to 6.8% or less by finished product volume.

The rest is a proprietary blend that depends on the processor, and that is where much of the flavor is unique and innovated to specification for commercial clients. Special seasonings, and the addition of fresh vegetables such as onion, mushrooms or sweet peppers may be added, along with binding ingredients such as eggs, cream, buttermilk, water, vinegar or brine.

To be labeled as Salisbury steak, the product must be completely cooked. It may not be called “hamburger patties” if it contains a blend of animal proteins and fats. So, while you may think a Salisbury steak is just a burger with gravy on it, there is a distinctly different recipe and food standards behind it. Most of the standards mentioned apply only to Salisbury steak produced in USDA Inspected meat processing facilities; other products may not carry the USDA inspection label. Salisbury steak must be pre-cooked prior to being frozen, or the product label must state “Patties for Salisbury Steak”.

Add Salisbury Steak to Your Menu – The classic flavors of tender beef, or a blend of pork and beef is rich and satisfying. When combined with the American favorite side-dish of mashed potatoes and gravy? You have the perfect comfort food, and Salisbury steak fits on just about any scratch or fast-casual menu. It is also popular for pubs and bars, as an economical lunch special.”

SALISBURY STEAK

STEAKS
1 pound lean ground beef
1/4 cup panko breadcrumbs
1 LARGE egg , beaten
2 teaspoons ketchup
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil

  • In a large bowl, combine all the ingredients for the steaks except the oil until combined, but do not overwork.
  • Shape the mixture into equal oval patties, about 3/4-inch thick.
  • In a large nonstick skillet, warm the oil over medium+ heat; add the steaks and cook 2-3 minutes per side until you have a nice golden crust.
  • Transfer to a plate.

GRAVY
2 tablespoons unsalted butter
2 tablespoons WONDRA flour
1 1/2 cups beef stock
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
6 ounces sliced cremini mushrooms
FRESH ground sea salt and pepper, to taste

  • Reduce the heat to medium in the skillet.
  • Add the butter to the drippings.
  • Whisk in flour until combined and lump free.

  • Reduce heat to medium-low and add in the beef stock, whisking well.
  • Add in the ketchup, Worcestershire, onion powder, whisking to combine.

  • Add in the mushrooms, simmering for 4-5 minutes to thicken.
  • Season with salt and pepper, to taste.

  • Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through.
  • Serve steaks with mashed potatoes and mushroom gravy drizzled on top.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 28 of 2024 ~ BLOG 366.190

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

THOUGHT FOR THE DAY

WEEKEND RECAP

Friday, Saturday and Sunday were the last American Cribbage Congress events for 2024 in our little town. My girlfriend, Annette and I have been doing these for over a year now and really enjoy the challenge of feeding these wonderful people for 3 days! BUT, 4:30 AM came earlier and earlier each day leaving me REALLY, REALLY exhausted by last night! And it was not easy to get to sleep on the 4th with my neighbor shooting off illegal fireworks under my bedroom window so I began that first early morning at a deficit for the weekend. But, it’s a new week!

THE WEATHER OUTSIDE

We hit triple digits on the 4th and they are supposed to last a couple more days and then drop down into the 90’s for the rest of the week. Even as warm as it has been I have NO complaints as it is still cooling down quite a bit at night and is relatively low humidity.

ON MY MIND

I’m going to be having a bit of surgery in a couple weeks that will limit what I can do, lift and such for a few weeks so am making lists trying to get ahead for whoever will be doing my work at the Eagles. Between you and me I’m hoping someone wants to take it over permanently.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple of loads of laundry to do and a bit of ironing too.
  • GROCERIES & ERRANDS We got back from our vacation in time for me start the Cribbage tournament so there was no time to do our shopping. I do have a pedicure on Thursday and will do my grocery shopping then while I’m in town. In the meantime we will eat from the pantry and freezer.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I need to sort through a few things and get my next project organized.
  • RECIPE RESEARCH & MENU PLANNING I need to sit down and get organized to make a new meal plan for the rest of July and August.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • NETFLIX Last night we watched REBEL MOON and then realized it has a sequel 😀
  • AMAZON PRIME We just finished re-watching EUREKA and need to find another show to binge watch in the hot summer months.
  • CABLE I have a few cooking shows to watch and some Christmas in July movies too.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/8 MONDAY
7/9 TUESDAY
7/10 WEDNESDAY
7/11 THURSDAY
7/12 FRIDAY
7/13 SATURDAY
7/14 SUNDAY
DINNER
 MANDARIN PORK & BAKED CARROTS
 TACO ROLLS & SALAD
PORK CHOPS, APPLE STUFFING & SALAD
LEMON CHICKEN with SWEET & SOUR GREEN BEANS
 OOT for an appointment so will find a FUN place to eat 😀
 CORN/YOYO clean out refrigerator night or you’re on your own
 APRICOT SALSA CHICKEN & ARTICHOKE CAKES
DESSERT
 
 
BLUEBERRY LIME CHEESECAKE
 

FAVORITE PHOTOS FROM THE CAMERA

I didn’t get many pictures edited this week yet, but did get a couple from the 4th done. We went and watched the parade in a small neighboring town that we see every year. Our neighbor and their youngest grandson Griffin squirming before the festivities began. They shot off the fire department water truck at the end for the kids to run in.

Our friends and neighbors across the street had their grand kids visiting and we did an early family friendly fireworks show.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

I couldn’t decide if this was a tip or a funny! 🙂

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PINEAPPLE TERIYAKI CHICKEN MEATBALLS ~ BLOG 366.187

PINEAPPLE TERIYAKI CHICKEN MEATBALLS – 15-20 MEATBALLS

MEATBALLS
1 pound ground chicken
1/2-3/4 cup panko breadcrumbs
1 small can crushed pineapple – 1/4 cup crushed pineapple drained (reserve the juice)
3 tablespoons WHOLE milk
2 tablespoon Bragg’s liquid aminos
2 tablespoons sliced green onions
2 garlic cloves, minced
1 teaspoon FRESH ginger
¼ teaspoon pepper

  • Heat oven to 425°.
  • Spray a 9×13 baking dish with cooking spray. 

  • In large mixing bowl combine all the meatball ingredients and mix together well.
  • 
Form into meatballs, about the size of a golf ball, and place in the baking dish.
  • 
Cook 20 minutes or until meatballs are fully cooked through.
  • Temperature inside the meatball needs to be at 165°.

SAUCE
1/2 cup Bragg’s liquid aminos
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves, minced
½ teaspoon FRESH ginger
1 tablespoon cornstarch
1 tablespoon water


  • Combine liquid aminos, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet.
  • Whisk together over medium heat until sugar has dissolved.
  • Whisk together the cornstarch and water, add to the teriyaki sauce.
  • Let the sauce simmer 5 minutes or so until it has thickened. 

  • Add the cooked meatballs into the sauce turning so all meatballs are coated.
  • Let simmer for a few minutes and then serve over rice or rice noodles.