QuiltLady – Page 242 – Chasing MY Life WHEREVER it Leads ME

HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2017

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Once again it is sunny with fluffy clouds looking really nice – until you open the door. We’ve needed rain and then we got it in a BIG storm Saturday night, but once again we are getting super high temperatures (82 ALREADY this morning (not even 8AM), but then again it doesn’t get very low even in the middle of the night) on its way to mid 90’s, high dew points (82+ degrees), high humidity (81%+) making the heat indexes extremely high, (feels over 100°+ according to weather underground‘s calculations). IT’S JUST PLAIN miserable and makes you dehydrated so quickly! Oh, and there is a threat of thunderstorms all week that will just make it even more sticky!

ON THE BREAKFAST PLATE

Orange flavored Nutrition Drink and Green Tea

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

LAUNDRY… just one load today of sheets
LIVING AREAS… It’s a bit cluttered as I’ve spent the past few days sorting and packing a few things.
KITCHEN… quite clean – hubby cooked yesterday so I did a DEEP clean after.
STUDIO… I did a DEEP clean yesterday as I was sorting and packing, but the rest of the house suffered for it.
YARD… just mowing and watering
BLOG… still doing some recipe updating, making lists for recipes that need new pictures and planning for future posts as I combine old blogs into this one. I’m doing some recipes and pictures in advance for BLOGMAS 2017

CURRENTLY READING & TELEVISION / DVR

We rented the Lost City of Z this past weekend. It was interesting, but seriously not what I thought it would be.

We’re done binging on The Walking Dead with the finish of Season 6 and are eagerly awaiting season 7 on NetFlix. I can’t wait for season 7 so we can be totally caught up before the season 8 starts in the fall. We also finished Between and are waiting on its next season.

We’re still catching up on Dare Devil and Jessica Jones. We’ve also added The Fall with Gillian Anderson from the X-Files to our list of newly started series along with Travelers.

I’m half way through with Book #2, French Roast of Ava Miles’ series for Dare Valley.

SALVATION – We’ll see where they go with it. I’m still undecided.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and fun side of Tyra.
ZOO – is back. I wasn’t sure I liked the 10 year jump into the future, but am getting used to it since they are using the same characters, just took some adjusting.
FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty. 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.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon
DATE MY DAD – it’s pretty cute and I want to look as good as Raquel Welch does when I’m her age!
GREAT BRITISH BAKING SHOW – I just love this show – they are always so civilized and nice with recipes that make me WANT to be a better baker.
MASTER CHEF – there are some interesting characters this season and some I can’t wait to see go home as well as a couple I thought I was NOT going to like that are growing on me.
THE “F” WORD – I love this fun new side of Gordon Ramsey with his funny antics and pranks with disguises.
SUPERHUMAN – some of these people amaze me SOOOOO much! I wish I was this talented.

CRAFTS / PROJECTS

Here are a few more ideas from my Pinterest board for Christmas cards and cute wrapping idea with photos for tags.

KITCHEN WISHES

I LOVE this kitchen I found on Pinterest and want to do my next kitchen quite similar, but maybe not so blue. I think it is the back splash and shades I don’t like in particular. I have sunflowers as a decoration now and love and want to keep a sunflower theme, so am thinking a distressed white with a hint of blue for the cabinets and a pale yellow for the backsplash and not shades, but short shutters instead, but LOVE the layout overall.

MENU PLANS FOR THE WEEK

Starting next week I’ll be making recipes exclusively that need “NEW” pictures. I can probably go through the rest of this year with NOT repeating anything LOL.

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	DUTCH BABY PANCAKE	ROASTED RED PEPPER STRATAS
LUNCH	FRUIT & CHEESE	SOUP	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	??
DINNER	HOT CHICKEN SALAD	RITZY CHEDDAR CHICKEN	CHICKEN UNDER A BRICK	FONTINA STUFFED PORK CHOPS	MEXICAN NOODLE BAKE	LEMON BUTTER CHICKEN	C.O.R.N.
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP/TUTORIALS

TUTORIAL LINK FROM LAST WEEK: GETTING THE MOST OUT OF YOUR PRESSURE COOKER

ON MY MIND

I finally met with my new surgeon last week. I have to say I like him and I really like that he “HEARD” the whole story and his first inclination is to “FIX” the problem and maybe without surgery though it will require 4 more tests, one of which requires anesthesia, one of which is a 24 hour study that will be less than comfortable, another that requires nuclear medicine for an all day test and one that is short, but uncomfortable and one that will be just plain miserable. BUT, if any one of these points to a way to “CURE” me without surgery, I am ALL for it.

He already took me off of 6 prescriptions that other doctors put me on trying to “SOLVE” my problem which I am THRILLED about. So many times doctors just keep throwing medicine after medicine dealing with the symptoms instead of the root cause. In this case it’s kind of a CHICKEN OR THE EGG situation, but he is trying hard to figure out which came first.

I did the research and if these tests go the way I’m now hoping, I’ll be able to get off ALL my current prescriptions and just take two different ones to create a better way of life with NO surgery.

THINGS THAT ARE MAKING ME HAPPY

Finding a surgeon whose first instinct is NOT to cut, but cure.
Cleaning up the old blogs and deleting old data

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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COCONUT WALNUT BITES (MOUNDS BALLS)

The original recipe called for making the balls the size of walnuts, but we found they were too sweet to eat that much all at once so I began making them the size of cherries and we are much happier, PLUS as a bonus you get more chocolate! I took pictures of both sizes for you to see. These are like a cross between a See’s Cream center Easter egg, a Mound’s bar and finely ground walnuts.

COCONUT WALNUT BITES (MOUNDS BALLS)
makes 8 dozen cherry sized bites

1 pound sweet butter
2 pounds flaked coconut
2 pound bag powdered sugar
1 can sweetened condensed milk
1 cup walnuts, chopped fine
2 packages candy bark
toothpicks (optional)
sprinkles (optional)

Cream butter and sugar together in a large mixing bowl.
Add coconut, milk, walnuts, and vanilla, blending well.
Chill several hours until just about firm.
Using gloves sprayed with non-stick cooking spray roll into cherry sized balls.
Place on wax paper coated cookie sheet.
Freeze for an hour or so.

Using a double boiler, melt candy bark, one half package at a time.
Use toothpicks to dip each ball into the chocolate and then place on wax paper to dry and harden. If you are decorating, do it as you go. Candy Bark hardens relatively quickly.
Keep chilled until serving. They also freeze well if you want to make them in advance for the holidays.

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GETTING THE MOST OUT OF YOUR PRESSURE COOKER

Cooking under pressure requires much less liquid than conventional cooking methods since there is less evaporation. You can always use more liquid than recommended in a pressure cooker recipe, but never use less. The whole concept of pressure cookers is simple. Water or any cooking liquid comes to a boil at 212° at which point it produces steam. Steam is hotter than boiling water and can reach approximately 250°. Trapped steam builds up putting approximately 10 to 13 PSI (pounds per square inch) on food, making it cook by at least 25% faster. For this reason there are a few VERY important things to remember.

Begin cooking under pressure over a high heat.
Once the pressure cooker comes up to pressure, lower the heat to a low heat setting so that it maintains the pressure without exceeding it. If pressure appears to be dropping, raise the burner up slightly. This is easy when using a gas range, but if you are cooking with an electric range you will need to use two burners; one on high heat to get things going; the other on low to maintain the pressure.

Pressure cookers cook quickly since they use the pressure created from the built-up of the hot trapped steam in the pot. Because of this there are a few important things to remember.

Always use at least 1 cup of cooking liquid.
Never fill the pressure cooker more than half way full with liquid. You can always reduce liquid by boiling off excesses later until you reach your desired consistency.

Even though steam doesn’t weigh anything, it needs space in the pressure cooker to build up. For this reason always remember:

Never fill it more than two-thirds full with food.
Never fill it more than half full with liquid.

The key to cooking with a pressure cooker is timing. Timing is as important as developing pressure. Once you have reduced pressure according to the recipe directions, be sure to set a digital kitchen timer for the recommended cooking time. Remember:

All cooking times are approximate and might be understated, but it’s always better to under cook something than overcook it.
If food needs to be cooked longer, do so in 1-5 minute intervals under pressure.
The harder (tougher) the food, the longer the additional time!

Size really does matter when it comes to recipe preparation. A few important things to remember are:

For consistent results, cut foods into pieces of uniform size to promote even cooking. Large pieces of meat take considerably longer to cook than say smaller cubed pieces as do pieces with bones.
When mixing foods, such as meat, potatoes, and vegetables, begin by cooking the meat, say halfway, release pressure then add the potatoes; cook then for 2/3 their recommended cooking time, and at last add the quicker cooking vegetables. You may need to follow this “stop and go” routine several times, but it’s important so that the food retains its texture as well as flavor.
For extra flavor, brown or sauté foods first just like you would when cooking with conventional cookware. For instance, brown the meat and vegetables for a stew, before adding other liquids and cooking under pressure. Be sure to deglaze the pot, scraping up any browned bits clinging to the bottom with a small amount of wine, broth or even water, so they are loosen, adding flavor to your food, as well as discouraging scorching.

Rapid or Natural Release? Unlike your great-grandmother’s pressure cooker, an important safety feature of today’s pressure cookers is that they can’t be opened until you completely release the pressure from the pot.  Depending on what you’re making, you will release steam, and therefore pressure, from your pressure cooker by either using one of the two following methods:

The Natural Release Method: when cooking tough or large cuts of meat, remove the pressure cooker from the heat source and let the pressure dissipate on its own as the pressure cooker cools down. This can take up to 30 minutes.

Quick Release Method: when cooking most recipes that contain foods that are softer, read the owner’s manual and follow the manufacturer’s instructions on how to release pressure as soon as the food is done cooking. The easiest way to do so, is to move the pressure cooker from the stove to the sink and run cold water over the top side of the lid and pot until the all the pressure is released, taking less than a minute.

You can adapt your favorite recipes for the pressure cooker pretty simply. Even though the pressure cooker is best suited for cooking foods that require long cooking times such as soups, stews, and beans, you can cook almost anything in it. The following are a few hints for adapting conventional recipes to the pressure cooker:

Prep ingredients as called for in the conventional recipe.
Make sure you are using enough liquid to create steam (usually a minimum of 1 to 2 cups).
Try and match the conventional recipe to a similar pressure cooker version and adjust the ingredients and cooking time accordingly.
Cut back on the cooking time at least 25%, up to 50%. Remember, you can always go back and cook the food longer if need be, while overcooked mushy food cannot be saved!

Make sure you store your pressure cooker correctly. The most convenient and best way to store your pressure cooker after using it is to place the lid upside down, on top of the pot. Always wash the pot, lid and rubber gasket by hand with soapy, warm water; dry well before putting away. Make sure to check that the safety valves are clean and unobstructed and that the rubber gasket is always pliable and flexible before inserting it under the lid. DO NOT STORE IN A CLOSED SEALED POSITION.

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APPLE RUM RAISIN CINNAMON ROLLS

These are inspired by and adapted from a secret family recipe for cinnamon rolls that my aunt made for many years. Since I’ve been making these recipes I have adapted a good and easy to follow plan kinda like changing the batteries in your smoke detector at New Years. At Christmas time I replace my yeast, baking powder and baking soda supply so they are always fresh.

DOUGH
2 cups whole milk
1/2 cup Canola oil
1/2 cup sugar
4-1/2 cups All-purpose Flour
1 package Active Dry Yeast
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon salt
FILLING
4 large honey crisp** apples, finely diced
1 cup golden raisins
1/2 cup spiced rum
3/4 cup real butter
1 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1 tablespoon vanilla powder
CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon Salt

**Honey Crisp are my favorite apple full of flavor and coincidentally only available during Christmas time.

•In a small bowl pour the rum over the raisins and set side to allow the raisins to plump. The rum is the first secret ingredient and is only to plump the raisins. Remember to pour off the rum before adding them to the apples.
•Combine the milk, canola oil, and sugar in a large saucepan or small pot.
•Heat it until is is just about to boil, but don’t allow it to boil. Turn off the heat and let it cool until warm…but not too warm!
•Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point.
•Cover the pot and let the dough rise for an hour.

While the dough is rising, prep the filling.

•Saute’ the apples in a large skillet over medium-high heat for 3 to 4 minutes. Pour apples into a colander to drain off excess moisture and set aside.
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.
•Add cream slowly constantly stirring until it bubbles and begins to thicken. •Lower the heat and add the apples back into the skillet.
•Add the drained raisins.
•Sprinkle with the cinnamon and vanilla. The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.

At this point you can make the rolls or refrigerate the dough until you’re ready.

•Preheat the oven to 375˚.

•Roll out the dough on a floured surface to a rectangle about 10 x 30 inches. I use Press-N-Seal to coat my counter – easy to roll out dough and easy to clean up that way.
•Spoon the apple raisin mixture all over the dough and spread it out evenly.
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.
•Set the rolls aside and let them rise for another 30 minutes.
•Bake rolls for 15 to 18 minutes or until they’re nice and golden.

While the rolls are baking, make the icing.

•Melt the butter and brown sugar in a saucepan over medium heat.
•Add the brown sugar stirring to dissolve until it starts to bubble.
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.
•Serve warm or cool completely to freeze. If freezing, wrap in several layers of saran, sealing all the edges well.

Originally posted 12-23-2013

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CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

This recipe can easily be made into one larger cake or individual sticky buns. It’s YUMMY both ways!!!!
CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
adapted from The Galley Gourmet
Dough
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.
In a small saucepan over low heat, heat the milk and butter just until the butter melts.
Add the water and set aside until warmed to 120º F-130º, about 1 minute.
Pour the milk mixture over the flour mixture and mix on low speed until combined.
Add the eggs one at a time, beating well after addition.
Add the vanilla.
Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.
Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.
Sprinkle you work surface with flour.
Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.
Place the dough in a large bowl and cover with plastic wrap.
Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

Butterscotch Glaze
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.
In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.
Remove from the heat and stir in the WHITE CHRISTMAS.
Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

In a small bowl, stir together the butter and cinnamon.

Center a rack in the oven and preheat to 350º.
Press down slightly on the dough to relieve the gas build-up.
On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.
Using a pastry brush, spread the cinnamon-butter evenly over the dough.
Sprinkle the dough with the chopped chips.
Cut the dough into six 2-inch wide strips.
VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.

Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.
Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.

Bake the cake until the top is deep golden brown, about 20 minutes.
Loosely tent with foil and continue baking 15 minutes.
Let cool for 10 minutes on a wire rack.

Gently tilt the pan and tap the side on a counter to release the sides of the cake.
Invert a serving platter on top of the cake, then invert the pan and the plate.
Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.
Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.
Serve the cake warm or at room.

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH
4 white fish (cod, snapper etc…) 6 ounce fillets
1 large bunch green onions, sliced
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 lemon, sliced about 1/8-1/4 inch thick
2 teaspoons sugar divided
2 tablespoons green chile verde sauce
fresh ground salt and pepper to taste

Melt coconut oil and butter in skillet over medium high heat.
Saute onions a few minutes until tender.
Add lemons around the edge of the pan.
Sprinkle lemons with 1 teaspoon of the sugar.
Generously salt and pepper the fish fillets and place in the center of the pan.
Cook 3-4 minutes (depending on thickness) until opaque and then turn.
Turn the lemons and sprinkle with remaining sugar.
Add chile verde sauce over the lemons.
Add lid to the pan and cook another 3-4 minutes.

12-24 HOUR SALAD

12-24 HOUR SALAD

3/4 cup slivered carrots
1/3 cup chopped radishes
4 cups torn green leaf lettuce
1 bunch green onions, sliced
1 small red onion, chopped
1 can LeSeur baby peas, drained WELL
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup shredded Fontina or Swiss cheese
6-8 slices bacon, browned crisp and crumbled

Wash and dry all produce.
In a large salad bowl layer the carrots, radishes, lettuce, onions and peas in the order listed.
Whisk together the mayonnaise, sour cream, sugar, salt and pepper.
Spread the mayo mixture on top of the peas. The key here is to “SEAL” in the freshness of the lower layers by making sure the mayo mixture completely covers the fresh vegetables and seals against the edge of the bowl.
Top with the cheeses and crumbled bacon.
Cover tightly with saran or press and seal. You can leaves this in refrigerator for 12-24 hours and still have a crisp, fresh salad.
Toss just before serving.

NOTE 1: You can change up the vegetables to anything you like, BUT if using cucumber or tomatoes make sure they are on the bottom so they don’t wilt your lettuce.

Other suggestions are: olives, banana peppers, artichoke hearts, snap peas, sliced celery, red, green or yellow peppers. Be sure and drain well!

NOTE 2 : If using croutons they should be on the top as the salad chills.

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

Preheat oven to 350 degrees.
Spray a 10 inch spring form pan with non-stick spray.
In a large bowl cream butter with sugar.
Add egg, blending well.
Sift together flour, baking powder and salt.
Alternately add flour mixture and milk, beating until well blended.
Fold in lemon zest and blueberries.
Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
Sprinkle on top of cake.
Sprinkle brown sugar on top evenly.
Place chilled butter slices randomly around.
Bake 40-45 minutes until cake tester comes out clean from middle of cake.

HAPPY HOMEMAKER & MENU PLAN MONDAY – week 28 of 2017

Last week was busy and productive too. I actually stayed on schedule with my second chat time which makes me feel like I may really be getting back on track with my blog.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It is sunny with fluffy clouds looking really nice – until you open the door!

We need rain and got a little last night, but once again we are getting super high temperatures (88.9 ALREADY this morning) on its way to 95, super high dew points (88+ degrees), super high humidity (98%+) making the heat indexes extremely high, (feels like 124°+ according to weather underground‘s calculations) well over 100 degrees, miserable and makes you dehydrated so quickly! Last night’s rain just makes it feel that much worse. This is why they have me staying indoors so much.

Have I mentioned that I really like weather underground as it gives you so much information, but love the videos on The Weather Channel to. In another life I would love to have been a storm chaser.

ON THE BREAKFAST PLATE

Orange BOOST and coffee

AS I LOOK AROUND THE HOUSE

There’s a little to be picked up, but not too bad.

WEEKLY TO DO LIST & HOUSE PROJECTS

APPOINTMENTS… FINALLY the appointment with the surgeon later this week which should give me a timeline for getting life back on track as well as a few other appointments that will keep it a busy week.
LAUNDRY… I’m doing a major baking soda & vinegar wash and rinse on ALL the linens to freshen them up from the horrendously hard water we have here.
LIVING AREAS… Did the floors last week, but need to a deep clean on the bathrooms. The horrendously hard water will take a toll on our brand new sinks and toilets if I don’t do this regularly.
KITCHEN… quite clean, but I plan to make a mess soon as I probably only have this week and maybe next to cook before things get crazy and hubby goes into bachelor cooking mode.
STUDIO… I’m doing some recipe updating and planning for future posts as I consolidate all my old blogs into this one. At least I’ll feel like I‘m cooking while I’m on such a restrictive diet for the next few months.
YARD… Nothing – I ordered a new “lawnmower” for hubby and it will be here tomorrow though.

CURRENTLY READING & TELEVISION / DVR

We’re still binging on The Walking Dead and afnished Season 6 last night unaware that season 7 is not yet on NetFlix. I’m really glad my brother advised us not to get too attached to any one character! I was mad when they killed off Hershel and now I’m mad that Tyreese is gone too! I can’t wait for season 7 so we can be totally caught up before te regular season starts in the fall.

We’ve added The Fall with Gillian Anderson from the X-Files to our list of newly started series along with Travelers and Between.

I’m still almost done with Book #1, NORA ROBERTS LAND of Ava Miles’ series for Dare Valley. I do love to read series where you really get to know ALL the characters, but just haven’t been reading much lately – figure I’ll have plenty of time to do that soon.

NIGHT SHIFT
SUPERHUMAN – some of these people amaze me SOOOOO much! I wish I was this talented.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon
DATE MY DAD – it’s pretty cute and I want to look as good as Raquel Welch does when I’m her age!
GREAT BRITISH BAKING SHOW – I just love this show – they are always so civilized and nice with recipes that make me WANT to be a better baker.
MASTER CHEF – there are some interesting characters this season
THE “F” WORD – I love this fun new side of Gordon Ramsey

CRAFTS / PROJECTS

Here are a few more ideas for homemade Christmas presents.

MENU PLANS

	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	PASTRAMI SANDWICHES	APPETIZER PLATES for the RACE
DINNER	PAN SEARED PORK CHOPS with PARMESAN BUTTER	CROSS CHICKEN with MUSHROOM GRAVY	CHICKEN GUMBO and SALAD	CAST IRON SKILLET CHICKEN	KICKING MEATLOAF with PARMESAN POTATOES	BUNLESS BURGERS CRY BABY BURGERS with	SEAFOOD SALAD with PARMESAN CRUSTED ROLLS
DESSERT		RUM RAISIN NOODLE BAKE				SNICKER DOODLES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

FAVORITE PHOTO FROM THE CAMERA

I gave all the plants serious showers, haircuts and root refreshings this past week.

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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WOW, really 10 years already?

WOW! 10 years sure goes by fast – sometimes. I began as 3 Sides of Crazy while we were going nuts remodeling an old Victorian house back east and were literally going nuts with the different things we kept finding in that old house. Then when things slowed down a bit, a friend and I also sponsored OUR Krazy Kitchen, a cooking site for a group of foodies. From there I began Always Eat on the Good China as my personal recipe box and then converted 3 Sides of Crazy into Savory Kitchen Table. Eventually I decided to roll them all into a single blog and self host away from blogger here at Chasing MY Life which seems to roll it all into one category now. I’m still working at the consolidation, getting rid of old superfluous articles, giveaways and recipes not worth making again.

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CHAT TIME ~ Life As It Happens ~ WEEKLY WRAP UP

It’s been a busy week, but odd with the holiday falling in the middle. I was impressed with what I accomplished, but am extremely disappointed in a few of the “professionals” I had to deal with in trying to transfer some medical records.

One of the things I have been working on while “locked” inside during this heat is to bring forward to this new blog anything worth hanging onto and the recipes worth repeating from all my old blogs. I am also trying to eliminate the posts from all the old blogs at the same time.

A couple of the recipes worth making again are:

I also found a couple of handy tips worth repeating:

I also did a good deep clean on the floors while I could and my faithful sidekick fought me ALL the way, NOT, LOL.

We’re helping my uncle tomorrow (hubby outside and me inside) and then coming home to watch NASCAR, weather permitting as it has already rained out tonight’s race. I have a nice dinner planned for when we get back as well as Sunday and am looking forward to some down time.

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CAST IRON SKILLET CHICKEN

I menu plan. I cut coupons. I read sale ads. Being a Virgo I tend to be controlling too, but the best thing you can do for yourself, your family and your budget is to stay a bit flexible too. When I run across a fantastic sale, I adjust, adjust and adjust to accommodate it into my menu planning.

Do you like those rotisserie chickens from the market? I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more. My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

Now an almost 6 pound chicken will get us a minimum of 4 meals! So this one even with the additional items of butter, preserves and syrup will cost us around 75 cents per person maybe less if we get more than 4 meals.

I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in it so the sides are always radiating an even heat to the whole chicken.

CAST IRON SKILLET ROAST CHICKEN

5-6 pound roasting chicken

3-4 tablespoons butter, softened

salt & pepper

1/2 onion, wedged small

1 cup apricot pineapple preserves

1/4 cup PURE maple syrup

Wash chicken and dry.
Spread butter along the inside of the cast iron pan and all over the chicken.
Generously salt and pepper the chicken.
Place onions along side the chicken.
In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
Roast at 350 degrees for 1 1/2 hours.
With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

Author: QuiltLady