DURANGO CHICKEN

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

FRITO BRITTLE

FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter
1 cup milk chocolate chips.

  • Spread FRITOS on a greased jelly roll pan (11×15)
  • Sprinkle chocolate chips over FRITOS.
  • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
  • Remove from heat and stir in peanut butter until smooth.
  • Pour over chips.
  • Chill.
  • Break or tear apart (may be gooey) into pieces.

Kitchen Aid ~ Designer Color DIY Makeover

That said, let’s move on to something fun. Do you have an appliance that needs an update? You know the one that works fine, but doesn’t look so great. With a little masking tape and some of today’s wonderful spray paints, you can DO-IT-YOURSELF and easily.

This post was originally written for Barbara. We were chatting and talking about the wonders of Kitchen Aid mixers and realized we had the same one. I purchased mine after the 1994 Northridge earthquake as a replacement for my old one that had been literally destroyed along with the rest of my kitchen. That was 23 years ago. A few years ago when we moved to our old house, the original white (the only color available back then) just stood out like a sore thumb, now that I had room to keep it on my counter top but it was in perfectly good shape. I couldn’t justify spending the money in this economy for a new designer color. So I purchased a $5 can of Copper Hammer paint and did it myself! The copper color goes with my new “old” country style kitchen.

DEEP CLEANER PROTESTER

I  decided I would do a SERIOUS deep clean of the floors as I won’t be able to do much after surgery.  I literally moved out all the furniture so I could vacuum and then mop.

Unfortunately, my Gunner companion for the day had other ideas.  After I moved all the furniture and turned my back for just a minute, he decided to literally sprawl across the floor blocking my way.  He was like an old hound dog and REFUSED to budge.

I even tried sucking his tail into the vacuum that he used to hate, but apparently loves now LOL.

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CONVERSIONS

I know many people are finding delicious recipes from all over the internet these days. Some of the most unusual and tasty ones I have come across are from Australia and Europe. These are also the recipes that give me the most pause. Mainly because I now have to think. I have to do the dreaded math and convert from metric to standard. So I’m offering this handy conversion chart for those of you having the same qualms. I have found many different charts, but these particular measurements seem the most consistent and commonly used weights and volumes for the cooking we most commonly do for our families.

U.S. METRIC
VOLUME VOLUME
½ teaspoon 2 milliliters
1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
¼ cup 50 milliliters
1/3 cup 75 milliliters
½ cup 125 milliliters
¾ cup 175 milliliters
1 cup ¼ liter
WEIGHT WEIGHT
1 ounce 28 grams
1 pound 454 grams
TEMPERATURE TEMPERATURE
Fahrenheit Centigrade
325 degrees 165 degrees
350 degrees 175 degrees
375 degrees 190 degrees
PAN SIZE PAN SIZE
9X13 inches 23×32.5 centimeters
9×9 inches 22.8×22.8 centimeters
8×8 inches 20.3×20.3 centimeters
15.5×10.5 inches

Jelly roll pan

39.3×26.6 centimeters

Do it Yourself ~ Etched Kitchen Storage Jars

I found the coolest idea over at Martha Stewart years ago, but am finally getting around to doing them. The following instructions are from her site. All of my glass jars were written on with Sharpie on the rear or the bottom, but this idea of Martha’s is soooooooooooooooo much better.

Keep pantry staples organized with a set of glass storage jars customized with etched lettering.

1. Clean and dry the glass. Using painter’s tape, mark off the area you want to etch. Attach vinyl stick-on letters and decorative tape; press hard to ensure they are attached firmly.

2. Cover work surfaces (be sure to work in a well-ventilated area). Put on protective gloves and an old shirt with long sleeves. Paint an even layer of etching cream onto glass. Let stand for amount of time indicated by manufacturer’s instructions.

3. Rinse with warm water in a stainless steel sink. (Avoid porcelain sinks; the cream damages glazed surfaces.) Remove letters and tape.

TECHNIQUES TO MAKE WEEK DAY MEALS EASIER

There are many ways to make your life easier in order to still have made from scratch recipes every day of the week and not resort to hamburger helpers or take out.

By having a menu plan ahead of time you can get organized whenever you have the time. When I do the shopping, I buy in bulk to cut the cost and since I have my menu plan ahead of time, I break down the bulk package into meal appropriate sizes before freezing when I get home. During the winter, I like to spend Sunday afternoons preparing for the week’s meals. If I know we’re heading into a particularly busy time I always make double batches and freeze half for another meal. There are times we literally eat out of the freezer for the whole week, but they are all homemade meals.

Remembering to defrost your meat is key to easy meal preparation on weekdays. The most time consuming part of cooking with fresh ingredients every night of the week is the chopping and preparation of vegetables. If you are sticking to your meal plan you can do these all at once. For example if you are going to need a 1/2 cup chopped onion for each of 3 meals, then choose a large onion and chop the entire onion, storing it in Tupperware and taking out what you need for each meal as you need it. I also gather together the seasonings for each meal and have them ready to go.

The key here is to be able to start cooking immediately and just add ingredients without having to do chopping and prepping.

To recap:

  1. Menu Plan
  2. Defrost Meat
  3. pre-chop vegetables
  4. pre-measure seasonings
  5. pre-set table when/where possible
  6. prepare double batches when appropriate

STICKY GLAZED PORK CHOPS

WHY IT WORKS: LET’S SEE, it’s sticky, it’s sweet, it’s savory, it’s glazed, it’s juicy and IT’S YUMMY! Oh AND the glaze works on pork, chicken, beef and veggies too! It’s also quick and easy, but looks like it was super involved.

STICKY GLAZED ANYTHING
Protein of choice for 2 or veggie combo (I used broccoli and carrots with pork chops)
1 teaspoon sesame oil
1 large green onion, sliced thin on an angle
4 tablespoons sweet chili sauce
1 tablespoon Bragg’s amino acids
2 tablespoons honey
2 tablespoons avocado oil
salt and pepper to taste
sesame seeds

  • Heat avocado oil over medium high heat in cast iron skillet.
  • Season your protein. If using vegetables, season and saute’ just until beginning to soften.
  • Generously season your protein of choice.
  • Sear your choice of meat 3-4 minutes per side, set aside and keep warm.
  • Add sweet chili sauce, Bragg’s amino acids, honey and 1 tablespoon of water to pan, whisking combine.
  • Bring to a SLOW boil and then immediately reduce to a simmer.
  • Add protein or veggies back in and coat well with sauce.
  • Turn frequently and cook until glazed well and sauce has thickened.
  • Top with green onions and sesame seeds.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

 

AMERICAN INDEPENDENCE – HAPPY 4TH OF JULY

Independence Day or 4th of July as we call it has only been a federal holiday since 1941, but of course the tradition dates back to 1776 when the Continental Congress voted on July 2nd in favor of Independence. Two days later delegates from all thirteen colonies adopted the Declaration of Independence, drafted by Thomas Jefferson, and celebrated their independence and the birth of a nation on July 4th.

Since July 4th falls in mid summer, the celebrations major focus usually includes leisure activities, parades, concerts, backyard barbecues, games, bonfires and family gatherings culminating in fireworks later at night.

When the Revolutionary War broke out back in 1775, a few colonists wanted complete independence from Great Britain. These colonists were considered to be the radicals of their time.

However, more and more colonists came to believe in favor of independence. Many because of Thomas Paine’s famous writing “Common Sense” which he published in early 1776.

In June 1776, Virginia delegate Richard Henry Lee introduced a motion that called for the colonies’ independence. A heated debate followed and Congress postponed the vote to his resolution. At that time they appointed a committee of five men, Thomas Jefferson (Virginia), John Adams (Massachusetts), Benjamin Franklin (Pennsylvania), Roger Sherman Connecticut) and Robert R, Livingston (New York) to draft a formal statement justifying the break from Great Britain.

On July 2nd, the Continental Congress voted in favor of Independence in a near unanimous vote. New York abstained, but later voted yes.

John Adams wrote to his wife that July 2 “will be celebrated, by succeeding Generations, as the great anniversary Festival” and that the celebration should include “Pomp and Parade…Games, Sports, Guns, Bells, Bonfires and Illuminations from one End of this Continent to the other.” He believed that the American Independence celebration should occur on July 2nd since that was the day of the vote to secure it and would reportedly turn down invitations to appear at July 4th events in protest.

Both John Adams and Thomas Jefferson dies on the 4th of July, 1826, the 50th anniversary of the Declaration of Independence.

Before the Revolutionary war, colonists would hold celebrations in honor of the king’s birthday. These celebrations included the ringing of bells, bonfires, parades and speeches. After the adoption of the Declaration of Independence these same colonists celebrated the birth of their independence by holding mock funerals for King George III as a symbol of the end of the British hold on America and a triumph to their new found liberty.

Philadelphia held the first annual commemoration of independence on July 4, 1777. Festivities including concerts, bonfires, parades and the firing of cannons and muskets usually accompanied the first public readings of the Declaration of Independence.

The war was still going on and George Washington issued double rations of rum to all his soldiers to mark the anniversary of independence in 1778, and in 1781, several months before the key American victory at Yorktown, Massachusetts became the first state to make July 4th an official state holiday.

After the Revolutionary War and to this day, Americans continue to commemorate Independence Day every year, in celebrations that allow the new nation’s emerging political leaders to address citizens and create a feeling of unity. The tradition of patriotic celebration became even more widespread after the War of 1812. In 1870, the U.S. Congress made July 4th a federal holiday. Over the years, the political importance of the holiday has declined somewhat, but The most common symbol of the holiday is the American flag, and a common musical accompaniment is “The Star-Spangled Banner,” the national anthem of the United States.

And did you know New York City has the biggest fireworks display in the United States and that three U.S. presidents died on July 4?

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BEEF STROGANOFF

WHY THIS RECIPES WORKS – This recipe is full of simple, but comfort oriented ingredients that makes for a quick week night dinner that is completely satisfying.  Just add a green salad or vegetable and you’re ready!

BEEF STROGANOFF

1 1⁄2 lbs beef, sliced thin or chopped small
2 tablespoons baking soda
1⁄4 cup room temperature water
3 tablespoons avocado oil
3 tablespoons butter
1 large onion, chopped small
3-4 garlic cloves, crushed
1⁄2 lb mushrooms, sliced thin
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1 bay leaf
1 cup dry white wine
LARGE pinch sea salt
1⁄2 teaspoon sweet paprika
1⁄4 teaspoon white pepper
1 1⁄2 cups sour cream
cooked wide egg noodles

  • Slice beef very thinly across the grain, or cut into bite size pieces and place in ceramic or glass bowl.
  • Whisk together the baking soda and 1/4 cup water. Pour it over the beef. Stir well and let sit for 15 minutes.
  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Remove the beef from the bowl and rinse well under running cold water in a colander; let drain.
  • Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. When you add the beef it will make the sauce foam – DON’T PANIC — this is to be expected and will subside.
  • Sprinkle flour in and stir until everything is coated.
  • Add the broth plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 5 to 10 minutes, tasting it periodically until any “floury” taste is gone.
  • When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well.
  • Remove the bay leaf.
  • Serve over cooked buttered noodles.NOTE: The BIG “secret” in this recipe that makes it PERFECT is soaking the meat with the baking soda mixture. It ensures a wonderfully tender and velvety beef.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 27 of 2017

I hope everyone had a great week. Mine was busy and productive. We’re still not completely unpacked from the move here which is making it a pain in the butt to start packing all over again.  I’m trying to go through box after box of old paperwork and shred what I can to lighten the load, but it is so time consuming.  We’ve been trying to piece together all the missing pieces of our life that were lost or stolen during the last move.

I am trying to get back into a more regular blog schedule also and started writing my weekly wrap up with Chat Time this past Friday.  We are still trying to research and make decisions about moving, but my upcoming surgery is messing with our timelines.  We were supposed to go next week and check out an area we are interested in, but had to cancel when the only opening the surgeon had for my consultation was in the middle of our trip. So, it seems like the more we move forward, the more we stand still. BUT, at least we are NOT moving backward.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It is sunny with fluffy clouds looking really nice – until you open the door! We need rain, but instead we are getting super high temperatures (89.2 ALREADY this morning) , super high dew points (88 degrees), super high humidity (98%)  making the heat indexes extremely high, (feels like 125° according to weather underground‘s calculations) well over 100 degree, miserable and makes you dehydrated so quickly! I do like weather underground as it gives you so much information.  We’ve been using it to compare places in our research also.

ON THE BREAKFAST PLATE

Black Cherry Yogurt and Green Tea

AS I LOOK AROUND THE HOUSE

I’m thinking all is good around here.  Just a few stray areas to be cleaned up, but I did a super deep clean over the weekend as the 4th of July celebration is here tomorrow.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRYjust a couple loads
  • LIVING AREASmostly tidy, but need to do floors (AGAIN)
  • KITCHENYAY, clean for once!
  • STUDIOI did a DEEP clean last week so all is good for now
  • YARDnot a darn thing
  • BLOGI’m doing some recipe updating and planning for future posts.  I’m even thinking ahead to BLOGMAS 2017 making some headers and lists.
  • COMPUTER… I need to do MAJOR back-up and move some of the photos on both computers to their respective flashdrives.

CURRENTLY READING & TELEVISION / DVR

We’re still binging on The Walking Dead and are part way through Season 5. I’m really glad my brother advised us not to get too attached to any one character! I was mad when they killed Hershel!

We also started the Travelers and Between.

I’m 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.

  • 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
  • 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

I saw a mixed media project that really interested me when we at hubby’s military reunion a few weeks ago. It will be a multi-layered mixed media project that will need drying time between the layers because of its intricacies. I am gathering all the parts, and there are quite a few, to make my own as best I can from memory.  It’s also a project that I can do while I’m laid up so I’m hoping to finish it during that time. I tried to find a similar image online, but can’t even come close so hope the image in my mind works on the canvas and I have some pictures of the actual work soon.

I’ve also been searching pinterest boards for Christmas ideas to incorporate into our Homemade Christmas and my Blogmas posts. The link above is for my HOMEMADE CHRISTMAS GIFT IDEA BOARD. Here are a few of my current research ideas.

MENU PLANS FOR THE WEEK

We will be barbecuing for the 4th of course, but the rest of the week I will be trying new recipes wile I can.  Hubby is (in a weird way) looking forward to being able to eat bachelor style while I can’t cook or eat regular food.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
BLT FRITATTA
PANCAKES & EGGS
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
INSIDE OUT HOT BROWNS
MARINATED SKIRT STEAK with APPLE SLAW with CARAMELIZED CIDER DRESSING
TANGY CHICKEN FRICASSEE
SAUSAGE CHEDDAR BALLS and SALAD with PARMESAN HERB DRESSING
CHICKEN with SNAP PEAS and SALAD
HOT CHICKEN CASSEROLE
C.O.R.N.
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

  • No major house projects going on at the moment
  • Doctors have pin pointed the source of my health issues – now just the wait time to get it fixed and then the long recovery that will follow
  • FINALLY getting organized now that the house projects are completed on the HOUSE FROM HELL

FAVORITE PHOTO FROM THE CAMERA

Another beautiful sunset earlier this week after a storm.

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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CHAT TIME ~ Life as it Happens ~ WEEKLY WRAP UP

With all the work on the House From Hell, I got away from my Life as it Happens of just chatting once a week or so.  It’s time to start doing a weekly wrap-up again.

Things have finally slowed down a bit in my life, but as it happens, just in time to get crazy again. In 2011 I had my cancer surgery and began the long trek back to health and fitness.  All in all, I was already pretty healthy and fit – I mean I cook from scratch, perimeter shop without the junk food and eat extremely little fast food.  The oncologist had said that those 3 things probably helped save my life as the cancer had nothing to feed on in my body.

But, the length of surgery caused another problem.  Turns out I had a Hiatal hernia and the stomach acid seeped up and started eating away my esophagus. So, a year later I had to have another operation to remove the shredded esophagus and rebuild the valve.  Then 9 months later an allergic type reaction to a prescription they gave me for my Fibromyalgia started lowering my potassium levels and shutting down my heart and I collapsed, literally close to death.  Fortunately, hubby insisted they take me to the hospital despite the idiot ambulance driver who was convinced I’d been drinking (strongest thing I EVER drink is iced tea) and tried to get me to sign a waiver so he didn’t have to transport me. The hospital staff work quickly to revive my potassium to a safe level and life went on.  When I came to though out on the street I became violently ill.  A few weeks later I knew something was wrong and several weeks after that I had surgery to repair my stomach and esophagus, AGAIN.

Fast forward a few years later and guess what? Here we are again.  Turns out I appear to be a statistic, a part of those late night commercials for the class action suits against products that fail.  I don’t see the surgeon for a couple weeks, but have been doing research and it appears from the last article I read that the type of mesh used to repair my stomach failed 17 out of 24 times – not very good odds in my opinion.  I’m anxious to meet the new surgeon who has gotten rave reviews from patients and doctors alike, and see what he has to say about a more permanent fix.

I have begun amassing cooking magazines and simple projects like changing over the address book, password book, etc… for when I’m laid up.  Unfortunately, this type of surgery leaves you unable to do much more than walk (no lifting, no stretching, etc…) after for quite awhile and on a very strict liquid to soft foods diet for quite a long time too.  I figured I would use the time to read, develop some ideas for new recipes and work on updating the blog compilation. I might be able to do a few simple craft projects to.

At least it is summer and since I’m relegated to the indoors during this weather anyway, it’s a good time to get well.

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