QuiltLady – Page 247 – Chasing MY Life WHEREVER it Leads ME

CELEBRATION CHICKEN an OLD family favorite A.K.A. as Chicken S.O.S.

I believe this wonderful recipe came from the 1950’s or 1960’s, but the chicken scratch writing of my grandmother with all her changes and then mine too make it a bit hard to tell. I think this recipe probably came as a promotional recipe on a soup can, box of Philly cheese or even the jar of beef, but who really knows? This is a wonderful recipe for a large family gathering or having company. It looks and tastes like you worked all day! Hubby calls it Chicken S.O.S. I add small pasta shells and toss those with the excess sauce. The chicken turns out so tender and juicy you could cut it with a fork and it will melt in your mouth. The pasta work well for a pot luck dish, but the chicken is also tasty with mashed potatoes for a home meal.

CELEBRATION CHICKEN
1 jar dried beef
8 skinless chicken breasts
8 slices bacon
2 packages cream cheese
1 cup sour cream
2 cans undiluted cream of mushroom soup
Paprika
Fresh Flat Leaf Parsley for garnish

Preheat oven to 350°.
Spray 9×13 baking dish with non-stick spray.
Layer dried beef slices on the bottom of the baking dish slight overlapping each piece.* / **
Wrap a slice of bacon around each chicken breast and place on top of beef in a single layer.
In a medium saucepan combine the cream cheese, soup and sour cream stirring until smooth and heated through. DO NOT BOIL – will burn easily!
Pour sauce over chicken.
Sprinkle with paprika.
Cover and bake 2 hours.
Spoon some of the soup mixture over each piece of chicken as you serve it.
Garnish and serve immediately.

COOK’S NOTE 1: *When cooking for just the 2 of us I have much more dried beef than I need so I layer it on the bottom as well as use it on the chicken and then chop the last 2 pieces to add on top of the sauce – YUMMY!

COOK’S NOTE 2: **An alternative method is to wrap each chicken breast with the beef and then the bacon.

COOK’S NOTE 3: This recipe works well in the slow cooker on low also making it good for church suppers or potlucks.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 20 of 2017

I hope everyone had a wonderful mother’s day and was pampered by their families. Mine was quiet, which is okay. I got A LOT done and rested well too.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It’s been reasonably pleasant recently and looks like this week will stay the same with the potential of thunderstorms late week. As long as the humidity doesn’t go crazy I can live with it.

ON THE BREAKFAST PLATE

Coffee and an English muffin.

AS I LOOK AROUND THE HOUSE

I did a deep clean last Friday and Saturday so I’m pretty happy.

WEEKLY TO DO LIST & HOUSE PROJECTS

YAY the backyard is done as are all the heavy projects!!!!!!!

A couple doctor’s appointments
Some Ebaying.
Some laundry.
A few wood touch up projects.
Assemble some Christmas gifts.
Design Christmas cards.

CURRENTLY READING & TELEVISION / DVR

We are really getting into a summer schedule of nothingness and I’m searching more and more Netflix and amazon at night. We did find IRON FIST on Netflix that we are really enjoying and just started Bosch on Amazon that might be okay – season 3 just started, but we’re binge watching 1 and 2 first. I’m looking forward to America’s Got Talent coming back at the end of the month. We really enjoyed Nick Cannon as the host so interested in seeing how his being gone changes the dynamic of the show. I’ve also ben watching some old Father Dowling Mysteries. I loved Tom Bosley, Tracy Nelson and Mary Wickes.

I’m currently reading Ava Miles Dare River 5 book series. I’m on book 4, The Promise of Rainbows.

MENU PLANS FOR THE WEEK

This week I’m working on recreating and updating some of my grandmother’s recipes. If they work I will be posting them along the way. Unfortunately the age of the recipes and her chicken scratch writing have left some blank areas that I’m making assumptions to fill in those blanks. So, these are truly work in progress.

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	TOASTED FRENCH TOAST	BLUEBERRY PANCAKES
LUNCH	FRUIT & CHEESE	SOUP	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	??
DINNER	CROCK-POT CELEBRATION CHICKEN with MASHED POTATOES and GLAZED CARROTS	CHICKEN PARMESAN SOUP with PARMESAN CRISPS	CROCK-POT BALSAMIC CHICKEN with JASMINE RICE and SNOW PEAS	VENETIAN CHICKEN and SALAD	PIONEER BEAN DINNER and CORN BREAD	C.O.R.N.	CRISPY PINEAPPLE CHICKEN & SHRIMP with JASMINE RICE
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

THINGS THAT ARE MAKING ME HAPPY

Sometime this week we should have a resolution to a problem that has been weighing heavily on our minds and life in general. At that time I will FINALLY do the house update post and fill everyone in. It’s just a sad, sad situation.

FAVORITE PHOTO FROM THE CAMERA

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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HAPPY MOTHER’S DAY

ALMOST FINAL BACKYARD UPDATE on the HOUSE FROM HELL

Here is the next to final update on the backyard. We still have the shade cloth to put up, but that is EASY by comparison to hauling and leveling 6000 pounds of sand, 2400 pounds of Pavers (80 at 30 pounds a piece), 960 pounds of river rock, 16 cubic feet of top soil and 200 pieces of sod. As a reminder this was midway through cleaning out the backyard.

This was after the first load of sand. We were able to use many of my cousin’s broken bricks and pavers as a base to support the leveling sand. You’ll see in a later picture hubby was able to use the leftover fence boards to make an AC privacy fence to cover the utility area.

I’m using my old herb rack in this corner to get the pots started out of the direct sun.
Here is what we look like as of today. All fertilized, watered and starting to take hold. Too tired to grill, but as soon as we get that shade cloth up we will.

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BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRITES

The beauty of this recipe is that you can change the flavor just by changing out one ingredient! Today I used Blackberry Ginger Balsamic Vinegar, but I have also made it with Champagne vinegar, Cinnamon Pear vinegar, etc… This chicken is always plump, juicy and delectable.

BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRIES

1/2 cup Avocado oil*
1/2 cup balsamic vinegar – flavor of your choice
1/4 cup Bragg’s Amino Acids
1/4 cup Worcestershire sauce
Juice of 1 large lemon
2 cloves garlic, minced
3/4 cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard
2 teaspoons fresh ground Pink Himalayan salt
2 teaspoons fresh ground pepper
1 teaspoon garlic powder
6 chicken breasts

Whisk together all the ingredients except the chicken.
Remove 1 half cup of marinade and reserve for basting chicken while it grills.
Wash and dry chicken pieces.
Generously season chicken with salt and pepper.
Place chicken in an airtight container and cover with marinade. I use a Tupperware marinade that can be turned over ever little while. Marinade at least 4 hours, but I prefer overnight.
Preheat grill to medium and lightly oil your grates.
remove chicken from marinade, letting excess drip off.
Grill chicken 6 minutes per side or until cooked all through.
Baste chicken with reserve marinade while grilling.
Let chicken rest under foil tent for 5-10 minutes before serving.
While chicken is resting, bring reserve marinade to boil and simmer until thickened for a sauce.*NOTE: If you prefer you can use olive oil. I just don’t like it.

RANCH FRENCH FRITES

1 small Russset potato per person
1 tablespoon Avocado oil
Fresh ground Black Pepper, to taste
1 teaspoon Ranch seasoning

Preheat oven to 450°.
Wash potatoes and dry well.
Slice potatoes into even size sticks.
Toss potato sticks with avocado oil and fresh ground pepper to taste.
Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
While frites are baking, prepare chicken.

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FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron. I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed. I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

Slice the peppers into small rings – discard seeds.
Slice the shallot into thin rings.
Slice the cheese into thin slices.
Dry the pork chops.
Butterfly the pork chops ALMOST all the way through.
Sprinkle fresh ground pepper inside pork chops.
Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
Season both sides with salt and pepper to taste.
Coat pork chops with Wondra, shaking off excess flour.
Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
Add 1 tablespoon avocado oil to skillet over medium high heat.
Add pepper rings stirring until peppers are slightly softened.
Season with salt and pepper to taste.
Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
Add the vinegar and chicken broth, cooking until thick and saucy.
Break apart the shallot slices into rings.
Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
Heat remaining oil over medium high heat until sizzling.
Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
Plate pork chops and top with sauce and shallot rings.
Enjoy!

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 19 of 2017

WOW I can’t believe it’s not only Monday again, but also that we’re into the 5th month of the new year already! I hope you all had a great weekend. Ours was quite busy with LOTS of little things! I’m still on the “stay out of the sun” medication, but have been able to work around that with working in the shady parts of the yard as we try and get the backyard finished once and for all.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The weather has been beautiful lately with warm afternoons, but low dew point and low humidity so extremely tolerable. I call it barefoot weather and love it! The humidity is supposed to rise a bit this week, but I’m hoping it stays in the tolerable range.

ON THE BREAKFAST PLATE

This morning is coffee and oatmeal with brown sugar and raisins.

AS I LOOK AROUND THE HOUSE

I’m pretty happy. I deep cleaned all the floors on Friday and then deep cleaned my studio on Saturday as I made room for my sewing table to be set up. I also got all the laundry done over the weekend.

WEEKLY TO DO LIST & HOUSE PROJECTS

Order the sod for the backyard
Doctor’s appointment for B12 shot #2 of 12 trying to get my stamina back
Ebay
Vacuum
Dust

CURRENTLY READING & TELEVISION / DVR

I’m currently reading Ava Miles Dare River 5 book series. I’m on book 3, Fireflies and Magnolias.

MENU PLANS FOR THE WEEK

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	QUICHE LORRAINE	SHIRRED EGGS
LUNCH	FRUIT & CHEESE	SOUP	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	??
DINNER	ROSEMARY MUSTARD CHICKEN and RANCH FRENCH FRIES	BUFFALO CHICKEN FRITES	GARLIC CREAM CHICKEN and SALAD	FONTINA STUFFED PORK CHOPS and PARMESAN ROASTED CARROTS	BUTTERMILK CHIVE CHICKEN and RANCH GREEN BEANS	STRAWBERRY SPINACH SALAD with BACON VINAIGRETTE	CAST IRON SKILLET ROAST CHICKEN with ROASTED POTATOES
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

FAVORITE PHOTO FROM THE CAMERA

We’ve been working hard on the backyard. 6000 pounds of sand, 960 pounds of river rock, 1320 pounds of pavers and several flower pots later we’re getting close! We still need to order the top soil and sod to be delivered, but within 2 weeks the backyard will be done! I’m using my old herb rack in this corner to get the pots started out of the direct sun.

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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Backyard UPDATE on the house from hell

Just a quick update with a before and after picture that kind of says it all. We’re still not done, but oh so much closer! The above pictures were after we had been cleaning out crap for over a month. The pictures below is the same area cleaned out with the new interior fence and at least the sand and a portion of the pavers. Hubby also built a small fence to block the view of the A/C and utilities.

We’ve been working hard on the backyard. Since we had to bring in leveling sand anyway, we used all the various bricks and broken pavers as filler first. So, 6000 pounds of sand, 960 pounds of river rock, 1320 pounds of pavers and several flower pots later we’re getting close! We still need to order the top soil and sod to be delivered, but within 2 weeks the backyard will be done! I’m using my old herb rack in this corner to get the pots started out of the direct sun.

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SHIRRED EGGS

SHIRRED EGGS

for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

Preheat oven to 350°.
Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
Sprinkle your meat and onions into the ramekin.
Crack an egg into each ramekin.
Salt & pepper.
Bake for 6-10 minutes or until egg whites are just set.
Top with cheese.
Bake another 6-10 minutes or until eggs are set to desired doneness.
With a spoon gently remove egg from cup onto plate or toast.

NOTE: *At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

QUICHE LORRAINE the PERFECT Sunday morning pie!

QUICHE LORRAINE – THE PERFECT SUNDAY MORNING PIE

1/2 pound bacon, crisply fried and crumbled

1 cup finely grated swiss cheese

1 large bunch green onions finely sliced

4 eggs

2 cups whipping cream

1 teaspoon sea salt

1 teaspoon white pepper

1 teaspoon sugar

1 deep pie crust

Preheat oven to 425°.
Prebake the pie crust and cool before filling.
Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.
Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.
Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.
Let stand 10 minutes before slicing.

BUFFALO CHICKEN FRITES

We love this recipe because it is so easy to personalize it. Hubby LOVES Bleu Cheese, me not so much so I can make mine with cheddar or Jack.

BUFFALO CHICKEN FRITES
2 russet potatoes
2 medium carrots, sliced on an angle thinly
1 large celery stalk, sliced on an angle thinly
2 cloves garlic, minced
1 bunch green onions, sliced on an angle thinly
2 boneless, skinless chicken breasts, cut into small bit sized pieces
1/4 cup sour cream
1/8 cup Bleu Cheese crumbles
1/4 cup grated sharp cheddar cheese
1/8 cup rice flour
1 + 1 teaspoon Ranch seasoning
2 tablespoons Frank’s Original Hot Sauce
2 +1 tablespoons butter
1 tablespoon Avocado oil
Fresh ground Himalayan Pink Salt, to taste
Fresh ground Black Pepper, to taste

Preheat oven to 450°.
Line cookie sheet with foil.
In a small bowl whisk together the sour cream, hot sauce and salt and pepper to taste.
Wash potatoes and dry well.
Slice potatoes into even size sticks.
Toss potato sticks with avocado oil and fresh ground pepper to taste.
Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
While frites are baking, prepare chicken.
In a ziplock bag combine the rice flour and 1 teaspoon of Ranch Seasoning.
Add chicken pieces and coat well.
In a cast iron skillet melt the butter.
Add chicken pieces and brown well on all sides.
When chicken is almost done move to outer edges of pan.
Add 1 tablespoon butter more to center along with onions, celery, carrots and garlic. Cook until veggies are tender.
Mix together veggies and chicken pieces.
Drain in a colander of any excess oil.
Toss chicken mixture with sour cream mixture.
Plate crisp frites.
Top with a scoop of chicken mixture.
Top with cheese crumbles and ENJOY!

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COUNTRY HEAVEN LASAGNA

COUNTRY HEAVEN LASAGNA

1/2 pound ground Italian sausage
1/2 pound ground pork
1/2 pound ground sirloin
1 package pepperoni slices
6 cloves garlic, minced
2 eggs, well beaten
1 tablespoon FRESH flat leaf parsley, minced
2 tablespoons Italian seasoning
1 can tomato paste
1/2 cup Classico Sun-Dried Tomato Pesto
1 small can crushed tomatoes
1 carton ricotta or cottage cheese
3/4 cup Parmesan cheese
2 cups Mozzarella cheese
Lasagna noodles

Brown meat, drain fat.
Add garlic and Italian seasoning to the tomatoes and tomato paste. Reserve 2 tablespoons.
Fold meat into tomato mixture.
Slice pepperoni slices into quarters.
In a mixing bowl combine the ricotta cheese, eggs, Parsley and Parmesan cheese.
In am oil coated baking dish spread an even layer of the Classico Sun-Dried Tomato Pesto.

Then layer twice:
NOODLES
MEAT MIXTURE
PEPPERONI PIECES
CHEESE MIXTURE
MOZZARELLA CHEESE

Bake 50 minutes OR until golden brown.
Let stand 10 minutes before serving.
Serve with salad and garlic bread.

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After I go grocery shopping I split the Italian sausage, ground pork and ground sirloin all in half. Then I mix them all together and freeze half for the the next time.

Author: QuiltLady