Author: QuiltLady

SMOKEY NAVY BEAN SOUP

The weather took a serious turn towards fall early last year.  But, I was ready!  One of my favorite things about fall is fun food for tailgating or just watching football at home.  This soup recipe is no exception.
Whether you serve it in a bread bowl (which is my favorite way) or just in a bowl, the flavor is smokey, deep and intense – perfect for warming you from the inside out. AND it is super easy in the crock pot!

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE
1 pound navy beans, soaked overnight
1 large onion, chopped
6 cups water
1 KNORR vegetable gel tub
1 large onion, chopped
2-3 cloves garlic, minced
3 ribs celery, sliced
3 carrots, sliced
1 can petite diced tomatoes (I use Chipotle & jalapeno flavored)
1/2 teaspoon dried thyme
salt and pepper to taste (I use 1 t. Himalayan pink salt and 1/4 t. white pepper)
1 ham steak, chopped (about 2 cups)
1/2 pound bacon, crisp and bacon
grated cheese

  • Spray slow cooker with PAM.
  • Drains beans of soaking water and add to slow cooker along with onions, garlic, celery, tomatoes and carrots.
  • Whisk together the water, KNORR gel tub, thyme, salt and pepper until well blended. Add to the slow cooker.
  • Cook on low 4-6 hours.
  • Add ham pieces.
  • Cook another 2-3 hours.
  • Garnish with cheese and bacon before serving.
  • Enjoy!

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1 1/2 pounds skinless, boneless chicken pieces (I like a combination of breast and thigh pieces)
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Cut chicken into bite size pieces.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes until it begins to thicken.
  • Whisk the cornstarch into the cold water until smooth. Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.


I use my salad spinner for draining pasta to get all the excess water out.

BLUEBERRY STREUSEL COFFEECAKE

ALMOST every recipe I make is completely from scratch these days, BUT I’ve been making this one for MANY moons since before I ever got sick and this recipe made with Bisquick is one of my few guilty pleasures recipes that I still make.

BLUEBERRY STREUSEL COFFEECAKE

CAKE
2 cups Bisquick mix
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons cooking oil
1 cup wild organic baby blueberries

STREUSEL
1 cup packed brown sugar
1 cup Bisquick mix
2 tablespoons sugar
8 tablespoons COLD butter, cut into small cubes

  • Preheat oven to 350°.
  • Spray 8×8 pan with non-stick cooking spray.
  • Prepare Streusel first.
  • Sift Bisquick mix into mixing bowl, fold in brown sugar and sugar.
  • Using a pastry blender add butter cubes and process until it resembles coarse sand. Set aside.
  • In another mixing bowl sift the Bisquick mix and sugar together.
  • With a wooden spoon, add buttermilk, egg and cooking oil just until combined. Mixture will be a little thick and gooey.
  • Gently fold in blueberries.
  • Spread cake mixture into prepared pan evenly.
  • Using a straw, poke holes into cake.  These holes will allow streusel to bake down into the cake.
  • Evenly top with the streusel mixture.
  • Bake 18-22 minutes.
  • Serve warm.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

BAKED EGGS for BRUNCH

This is a GREAT brunch recipe – easy and quick, but looks more complicated and tastes great, especially if you are a dunker, you know the one who like to dunk their toast in their egg yolks and create that ooey gooey yumminess. With this recipe your toast is underneath to absorb all that decadent egg yolk and not lose any flavor to the plate. I like to make them in individual dishes for more “formal” groups. Either way works really well.  Hubby likes to top his with some hot sauce them to round out the flavor.

BAKED EGGS
3-4 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

Salt and pepper to taste

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Toss the bread pieces with the melted butter.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create indentations into the bread.
  • Carefully break eggs into wells.
  • Generously salt and pepper.
  • Top with remaining cheese.
  • Cover and bake casserole 15 minutes.
  • Uncover and bake until whites are set, about 10 minutes more.
  • Serve with fresh fruit.

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CHEESEBURGER SOUP

The weather has been super gray so I decided to make some soup! Turned out to be some of the best soup ever!  I’m making this one again! One of the best parts is that when you’re ready to eat you can doctor it up to your individual liking, just like a real cheeseburger.

CHEESEBURGER SOUP

1 pound organic ground round
1 small sweet onion, chopped small
1 shallot, chopped small
3 cloves garlic, minced
2 tablespoons butter
3 cups beef broth
2 tablespoons Whiskey Worcestershire sauce
1 1/2 teaspoon Ancho chili powder
Salt and pepper, to taste
8 ounces Velveeta, cut into small chunks
3 small potatoes, diced
Pickles, Mustard, Ketchup, shredded cheese for garnish

  • In stockpot add beef and sprinkle with Chili powder. Brown beef, drain well of fat.
  • Add butter to pan and saute’ onion, shallot and garlic.
  • Add broth, Worcestershire sauce and beef crumbles.
  • Season with salt and pepper.  Bring to a boil. Reduce to simmer for 1 hour.
  • Add Velveeta and blend well.
  • Add potato pieces and simmer 30 minutes more or until potatoes are tender.
  • Preseason to taste.
  • Top with your favorite burger toppings and enjoy.

I found a secret ingredient too.  It has become my new go to seasoning. LOVE this stuff!

Day 478 HOUSE from HELL Update

You know how you have a picture in your mind of how a holiday is going to go?  I did for Valentine’s Day.  I was making Chicken Cacciatore ala Slow Cooker and the perfect Tiramisu cake.  We were going to have a nice bottle of Peach Moscato to go with our salad.  We were going to have an easy day because of the incoming rain, stay in, watch a movie and enjoy each others company.

Well, Mother nature had another plan!

I had just started the slow cooker with dinner and was sitting down to have my second cup of coffee before I went to shower.  The rain started dumping in buckets and the winds picked up beyond belief – so much so that I moved to the other side of the room and away from my favorite windows because the wind was actually a little scary. Tornado warnings started coming across my phone fast and furiously abut that time and then I heard water pouring into my laundry area through the ceiling.  If that wasn’t bad enough, water also started pouring in through the window I had just moved away from.

Wasn’t much we could do besides grab a bunch of towels and wait it out. I did call the roofer to put him on alert.

Once the worst was over, hubby went up into the attic to assess the damage and the roofer showed up almost immediately to replace the shingles and fix the roof.  That was the easy part.

Fortunately we had just recently bought a new box of contractor heavy duty bags. We then spent yesterday in the attic trying to clean up the mess of wet insulation.  Up until now we had pretty much ignored the attic because we didn’t plan on using it, only clearing away around the opening and air conditioning area, but yesterday we found some really odd things up there.  The bricks we found were the oddest things.  We also found some disassembled OLD, and I do mean OLD cabinets, disassembled bookshelves, old paneling as well as a “roll” of 40 year old linoleum.

 

Compared to other areas around town that were hit with the “tornado weather”, we got off easy.  Just a bunch of clean up and repair, but no real substantial loss besides our time. Seven 55 gallon bags later we called it a day and showered BIG time!

We spent today dealing with the window leak. It’s a 40 year old window that was installed into a brick wall 40 years ago without any insulation or flashing.We have completed the inside repairs and after a bit more dry out will also seal everything from the outside.

Fortunately, we were home when this all happened and were able to get the church pew and great grandma’s quilts away from the leak.

On the up side I was able to get the spice cabinets organized and cleaned up.

 

 

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CHICKEN CACCIATORE ala SLOW COOKER

CHICKEN CACCIATORE ala SLOW COOKER

1/2 cup dried porcini mushrooms
2 pounds skinless, boneless chicken thighs
1 large carrot, finely chopped
2 tablespoons Avocado oil**
Fresh ground salt and black pepper
4 cloves garlic, minced
14.5 ounce can stewed tomatoes
1/4 cup dry red wine
1/4 cup beef consomme’
1/4 cup Wondra flour
2 tablespoons tomato paste
PASTA

*Soak the mushrooms in 2/3 cup HOT water for 10 minutes.
*Toss carrots and chicken with avocado oil in slow cooker.
*Generously season chicken with salt and pepper.
*Strain mushrooms through coffee filter lined sieve, reserving the liquid for later.
*Finely chop mushrooms.
*Top chicken with chopped mushrooms, garlic.
*Strain tomatoes into the mushroom liquid.
*Hand crush tomatoes over top of the chicken.
*Whisk together the tomato mushroom liquid, tomato paste and red wine with the flour until smooth.
*Pour wine mixture over chicken pieces.
*Cover and cook on low 7 hours.
*Using 2 forks shred chicken.
*Let stand uncovered 15-20 minutes and sauce will thicken.
*Re-season as necessary.
*Serve over prepared pasta.

**NOTE: I don’t care for the flavor of olive oil, but it is a great substitute for the avocado oil.

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LEMON SHRIMP SPAGHETTI

LEMON SHRIMP SPAGHETTI
1/2 pound spaghetti
2 tablespoons butter
1/2 pound shrimp, cleaned deveined and tails cut off
1 green onion, sliced thin
2 cloves garlic, minced
2 large lemons, zested and juiced (1/3-1/2 cup)
1/2 cup Parmesan cheese + garnish amount
salt and pepper, to taste

  • Prepare pasta per package directions and drain well.
  • Cut each shrimp into thirds.
  • Melt butter over medium high heat until sizzling.
  • Add shrimp, salt and pepper well and saute’ until pink and plump.
  • Scoop out shrimp and set aside.
  • Add green onion, lemon zest, lemon juice and garlic blending well.
  • Add in spaghetti, shrimp and Parmesan cheese, tossing to coat.
  • Plate, garnish and enjoy!

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

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APPLE FENNEL SALAD

APPLE FENNEL SALAD

per person:

  • 2 leaves radicchio
  • 2 leaves green leaf lettuce
  • 1 green onion, sliced thin
  • 1 stalk fennel, sliced thin, fronds finely chopped for garnish
  • candied pecans or walnuts
  • 2 tablespoons goat cheese crumbles

VINAIGRETTE

  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1/2 teaspoon fresh ground pink Himalayan salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • Whisk all vinaigrette ingredients together until well blended.
  • Tear Radicchio, green leaf into bite sized pieces.
  • Add green onions and fennel slices.
  • Toss with dressing.
  • Add to bowls.
  • Top with candied nuts and goat cheese.

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HAPPY HOMEMAKER and MENU PLAN MONDAY week 7 of 2017

It’s week 7 of 2017 and I have to say week 6 was so horrible I want a MULLIGAN!  We had a lot of family tragedy this past week with multiple new cancer diagnoses, one of which is very grim, my favorite BIL being entered into hospice for his cancer, the very sudden passing of a dear friend and just plain malaise because of it all. since I still feel so poorly. I’m ready for a GOOD week.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It has been quite gray and cloudy and extremely warm again, but we’re supposed to cool off the next several days and actually have some rain too.  If it’s going to be gray and cloudy anyway, I WANT rain!

ON THE BREAKFAST PLATE

A scrambled egg, toast and coffee.

AS I LOOK AROUND THE HOUSE

The house is quite put together considering how out of it I have been recently.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • The new tile guy came (45 minutes late) to give us an estimate to complete the master shower this past weekend and it was OUTRAGEOUS!!  He’s not even licensed or bonded! and his bid was 3 times as high as any of the licensed and bonded contractors!  So, I did some research and we found a product available at home depot that will refresh the existing grout.  I’ve been working for several days on cleaning the individual grout lines (and there are a ton of them with the tiny tiles) which I should finish this morning and then I will use the POLYBLEND GROUT RENEW in DELOREAN GRAY.  If all goes well, Friday morning we will be showering in there again instead of the spare bathroom!
  • I also spent some time working in the studio last week and believe it or not am making headway!
  • Standard cleaning, vacuuming, and laundry.

CURRENTLY READING & TELEVISION / DVR

I’ve been catching up on my cooking shows.  I LOVE Guy’s Grocery Games, Guy’s BIG Bite, Valerie’s Home Cooking, Diners Drive-ins and Dives.

I’m also still reading the OKLAHOMA BRANDS series by Maggie Shayne.

CRAFTS & PROJECTS

Hubby actually helped me with several parts of some Christmas presents that are FINALLY in the works.  They were supposed to be ready for 2016, but obviously they will be 2017 instead.  I’ll be sharing some pictures soon as the ieces come together.

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
SCRAMBLED EGGS & CHEESE
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
EGGS in the CLOUDS
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
LEMON SPAGHETTI with SHRIMP
SLOW COOKER CHICKEN CACCIATORE with BUTTERED PARSLEY NOODLES
C.O.R.N.
PAN SEARED LEMON PEPPER CHICKEN and PARMESAN GNICCHI
RECIPE EXPERIMENT NIGHT
OVEN BAKED TACOS and SAKAD
MEATLOAF with PARMESAN MASHED POTATOES & BROCCOLI
DESSERT
   TIRAMISU PUDDING CAKE  TIRAMISU CAKE  CHOCOLATE CHIP CANNOLI

SUCCESSFUL RECIPES and their links FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

With all the sadness going on in my life right now I have really been thinking about trying harder to stay positive and appreciate life more.

FAVORITE PHOTO FROM THE CAMERA

I couldn’t decide which picture was my favorite.  The sunset Wednesday night was absolutely beautiful, but I also loved Tuxedo in the neighbor’s palm tree.

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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CHICKEN FRIED CHICKEN with PEPPERED GRAVY and FAMILY FAVORITE MASHED POTATOES

I included two pictures.  The top picture was last night using thinner chicken steaks and the bottom picture is an older one using thicker steaks.  Both, are great with this recipe. I’ve update the recipe to make a crisper coating.
CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.