Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY

It’s official- no more delays.  We’ll be leaving here finally in 10 days.  I cannot tell you how relieved we are that this is finally happening, how frustrated that everything is all packed and we’re twiddling our thumbs and how anxious and excited we are to be on the other end working on the house and unpacking.  It will be like Christmas unpacking!

WEATHER OUTSIDE
WARM DAYS AND COOL EVENINGS are back – IT’S OFFICIAL, it’s an Indian summer.

TO DO FOR THE WEEK

  • Truck to mechanic – power steering blew this past week.  Better here than on the road though.
  • Rotate the tires on the truck.
  • Power wash the power steering fluid from the concrete driveway.
  • Fix the ice maker.
  • Laundry.

CURRENTLY READING – I have been loading my kindle with extra titles for the trip

TELEVISION / DVR
We’ve weeded out a few of the new shows that just aren’t our cup of tea and trying to stay on top f those on the DVR so we’re up to date when we leave and only miss a few on the road.

  • BIG BANG
  • LIFE IN PIECES
  • CASTLE
  • HAVEN
  • BLUE BLOODS
  • GRIMM
  • LAW & ORDER SVU 
  • NCIS
  • NCIS LA
  • NCIS NEW OELEANS
  • SCORPION
  • THE PLAYER??
  • THE BLINDSPOT
  • QUANTICO
  • GRANDFATHERED
  • GRIDER??
  • THE STRAIN
  • Z NATION
  • SCANDAL 
  • CSY CYBER

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
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
C.O.R.N.
CHICKEN & NOODLES
DESSERT

ON MY MIND

NOTE, CORRECTION & EDIT:  LET ME BEGIN BY SAYING THAT THE FOLLOWING IS NOT AN ABSOLUTE ABOUT ALL PEOPLE.  THANK YOU TO ALL THE WONDERFUL SAHM AND PARENTS WHO ALREADY FEEL AND ACT THIS WAY!

We have a cultural decay problem in this country. Life as we once knew it will NEVER be again.  We have a lack of parenting problem in this country.  As parents our jobs are to raise children into hard working, contributing members of society and functioning adults first and to be their friend second. Teaching children to be independent, hard working, respectful, happy and gracious is the best thing you can do for them, you and for ALL he people the will encounter in the future.  Teaching them about the ups AND the downs of life is realistic.

There is an apathy, a lack of respect, a lack of accountability, a lack of responsibility, a lack of courtesy…  A silver spoon entitlement complex is taking over many people.  Political correctness has become as insane concept trying to make life fair.  WAKE UP PEOPLE! Life ISN’T fair and NO ONE every said it would be. Doing the best you can each and everyday is all you can really control.

Watching the news is not always just hearing the factual events as it once was.  Commentary and social media have taken over – everyone wants to be the first to break the “NEWS” whether it is complete or correct.  Fact checking seems to be a thing of the past in many cases. Spin doctors manipulate news every day.

THINGS THAT ARE MAKING ME HAPPY 

  • A clean dog LOL
  • Uncluttered table tops
  • A happy, purring kitty in my lap

FAVORITE PHOTO FROM THE CAMERA
Our community suffered a real tragedy on October 1st.  No one would have expected such a dark mass shooting in our little small American rural town. 

A local welder, Justin Troxel, also a graduate of UCC wanted to make a donation to the relief fund for the victim’s families to help offset their costs.  He intended to make 50 signs, sell them and be able to donate $500. Justin Troxel has done so much more though, he has united a community in mourning and has become an unsung hero as the community has grasped his signs and with the idea he spearheaded a multitude of people have found a way to help him help others.  They have shown up to volunteer with his cause.  Last I heard they have raised over $90,000.00.  They were hoping for over $100,000.00 by the end of the weekend, but I haven’t yet heard the final count.

These signs, which many of us are personalizing, have been sent all over the country.  Ours will go with us when we leave.

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.

GLAZED STUFFED PORK CHOPS again and again!

This recipe just keeps getting better an better!

2015
2014

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

BEEF TENDERLOIN

 
BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce 
1/4 cup Worcestershire sauce
   2 cloves garlic, minced
   1 bunch green onions, sliced thin
   4-5 mushrooms, sliced thin
   1/2 cup melted butter
  • Preheat oven to 350 degrees.
  • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
  • Place roast on top of onions.
  • Whisk together soy sauce, Worcestershire sauce and butter.
  • Pour over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
  • Let meat rest for 10 to 15 minutes before slicing.

 

HAPPY HOMEMAKER & MENU PLAN MONDAY

WEATHER OUTSIDE
We are warming up this week again to temperatures I thought were in our rear view mirror and I DON’T like it one bit! At least the evenings after the sun sets are really cool!

TO DO FOR THE WEEK

  • Rotate Tires on the Truck
  • Grocery Shopping
  • Drop off dry Cleaning
  • Update Computers and Cyber Clean

CURRENTLY READING

TELEVISION / DVR
Still trying some of the new shows this week as well as some of the old favorites. As always though we’ll DVR them.  We just don’t have as much leisure to watch them with the move about to happen so we’ll have to .

  • BIG BANG
  • LIFE IN PIECES
  • CASTLE
  • LAW & ORDER SVU 
  • NCIS
  • NCIS LA
  • NCIS NEW OELEANS
  • SCORPION
  • THE PLAYER
  • THE BLINDSPOT
  • QUANTICO
  • THE STRAIN
  • Z NATION
  • SCANDAL 
  • CSY CYBER


MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
CORNED BEEF HASH and OVER MEDIUM EGGS & TOAST
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
??
DINNER
Y.O.Y.O.
CHICKEN PICATTA & SALAD
C.O.R.N.
??
TUNA CASSERILE
STEAK & BAKERS
CHILE & CORNBREAD
DESSERT






ON MY MIND
As you all know we will be leaving here soon to rehab my grandparent’s house in Texas and on Thursday I was pretty happy thinking about that as I silently celebrated grams 100th birthday in my mind with wonderful memories of her and ALL she taught me in life and wishing I was already in her house doing my projects and cooking her recipes…  Then the bottom fell out of our local world as my neighbor stopped us on our way out of the driveway and said “DON’T GO TO TOWN THERE’S A SHOOTING AT THE COLLEGE”.  I have to admit at first I was dazed and thinking WTH? HERE? WHAT? REALLY?  You see we’re a sleepy little community, not a big city, not a hub of political activity, just small rural town America. This has been a horrific week here in our community.

article

I whole heartily agree with this sheriff’s decision to ignore the coward, HE DOES NOT DESERVE RECOGNITION – WE DO NOT NEED TO KNOW HIS NAME or anything about him-that is for the authorities and their investigation. If you need names, learn the names of the victims, the heroes like Chris Mintz and first responders that dealt with the aftermath. These are the important people in this tragedy. The fact that the shooter committed suicide means he was a chicken to me.

As horrific as this tragedy has been to our community, it is heart warming to see the spark it has brought to  the community response to help others. Banks, have set up generous funds and matching donation programs, Coffee houses are giving free coffee, even the pubs are offering free pints for giving a pint of blood, neighbors setting up meal plan programs for victims and their families, pay it forwards that go ALL day in fast food lines…  There must have been several hundred people in the blood bank line at any given time before they finally had to start turning people away due to a lack of storage facilities, local businesses setting up victim funds… Here is a link to ways you can help. Healing will take time, time that can and should be clad in human compassion and warm hearts to help others.

I PRAY that these attitudes become long term and daily reminders that we are all in this life together. On the flip side I am sickened by the politicians and legislators that are trying to use this as a soapbox for gun control and personal beliefs. The following picture kind of says it all:

THINGS THAT ARE MAKING ME HAPPY

  • SEEING THE COMMUNITY COME TOGETHER & HELP OTHERS DURING A TIME OF NEED
  • My cat curling up to cuddle with me in the morning
  • Finishing projects

FAVORITE PHOTO FROM THE CAMERA

Sady catching the last possible afternoon rays of sunshine.

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.

HARVEST CHICKEN

This is one of our favorite fall recipes.  There is just something about combine cheese and apples with bacon that screams FALL is here.

HARVEST CHICKEN
4 boneless skinless chicken breast steak, very thin*
1 Large Asian apple, sweet, peeled, cored and sliced thin **
10 crispy bacon strips, cut in half
1/2 cup shredded sharp cheddar cheese + 1/2 cup for topping
2 ounces grated Parmesan cheese
4 ounces whipped cream cheese (any flavor you like)
4 green onions, minced
Fresh cracked salt black pepper

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breasts flat on work surface. Generously salt and pepper each chicken breast to taste.
  • Spread 1 ounce of cream cheese on each breast.
  • Divide green onions on chicken.
  • Sprinkle with Parmesan cheese.
  • Sprinkle with cheddar cheese.
  • Lay 2 slices of bacon on each breast. 
  • In a single layer add 4 slices of apple.
  • Roll each chicken piece just until closed and place in a greased baking dish seam down.
  • Sprinkle with a little more salt and pepper on top.
  • Top with remaining cheddar cheese and bacon slices.
  • Cover and bake chicken for 30-35 minutes.
  • Add more cheese if necessary, uncover and bake 5 more minutes.

*If you can’t find the thinner chicken breast steaks buy nice thick large chicken breasts and slice them yourself.

**My apple slicer is a 16 slice which I love for nice thin slices.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Looks like we have a definitive move date (FINALLY!) Unfortunately it leaves me twiddling my thumbs for a few extra weeks so I will be catching up on my reading!

WEATHER OUTSIDE
Fortunately the evenings have been super cool making for wonderful sleeping and the days are starting to cool a bit too.  By the time we leave it’ll be perfect LOL

TO DO FOR THE WEEK

  • Whiskey to the groomer
  • Groceries
  • Cleaning 
  • Laundry

CURRENTLY READING 

  • Hurricane Force byJana DeLeon
  • The Secret Life of Wishful Thinking by Lindy DeKoven
  • Tea and Comfort by Andrea Hurst
  • The Sweetness of Honey by Alison Kent

TELEVISION / DVR
The jury is still out on some of the new shows, but some of the old favorites are great.

  • Minority Report
  • Big Bang Theory
  • Life in Pieces?
  • NCIS
  • NCIS NOLO
  • Blue Bloods
  • Criminal Minds
  • Law & Order SVU
  • Castle

HOUSE PROJECTS
Can’t wait to get this show on the road so I can begin sharing all the updates we will be doing on the new house.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
CORNED BEEF HASH and OVER MEDIUM EGGS & TOAST
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
??
DINNER
EXPERIMENT NIGHT
C.O.R.N.
MALIBU CHICKEN & VEGGIES
DESSERT






THINGS THAT ARE MAKING ME HAPPY 

  • An extra month with my favorite munchkins
  • Plans that come together
  • A good night’s sleep

FAVORITE PHOTO FROM THE CAMERA
Sady hanging out with dad during football.

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.

SEASONINGS & RUBS – FLAVOR FOR ALL!

So, my brother asked me for a recipe this morning that made me think it’s time to revisit dome of these easy ways to flavor your meals.

It’s BBQ time, so it’s rub time.

 

What is the best rub? It’s the rub you like best. Rubs are all about personal choice and the flavors you love the most. More often than not the rub you like best is the one you make yourself. So where do you start? Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn’t over power them. Generally a dry rub start out with a just a few basic ingredients.

How much to make? First of all you want to decide how much to make. I like to make just a few portions at a time so they don’t lose their flavor while they are stored. I save old spice bottles to hold my rub and put a label on the side with the recipe. I also record the date I made it. This way I know exactly what I am using and how long it’s been sitting around.

The Basics: You want to start your rub with the basic flavors: salt, sweet, sour, and bitter. To start with salt and sweet, literally start with sugar and salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. The choice is yours though. Many people like to use brown sugar or if you are making a wet rub then you can use honey, maple syrup or molasses. These add a different flavor to your rub that can really enhance the taste. As for salt, I like sea salt or kosher salt. You can also use flavored salts like garlic, onion, celery or seasoning salts. By simply combining something like brown sugar and garlic salt will give you a pretty decent rub. Start out with equal portions of each and you are ready to build your rub.

Flavor Builders: The brown sugar and garlic salt make a great basic rub. From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on. As an example for proportions you are using one cup each of sugar and salt. Now add 1/2 cup of paprika. Paprika is great for color but also for its mild flavor.

Mild or Hot? From here you can start building on the flavor of the rub you want to make. If you want a rub with some heat you need to think about adding pepper. Depending on of the pepper you add you can go with anything from a teaspoon or two. to a 1/2 cup 1 teaspoon adds a touch of heat whereas 1 tablespoon lights your fire. You can also choose a variety of chili powders, crushed red pepper flakes or any other dried and ground pepper.

Seasoning? To finish off your rub try adding some herbs. I find it better to be conservative with the herbs. Also start with small batches until you find a flavor you’re truly in love with.

Try your rubs out on different meats to see what you like and what you don’t.

So I thought I would share a few of my favorite rubs with you. I apply rubs evenly and firmly. I also use a mortar and pestle to grind them even finer.

Most recipes say to refrigerate for 30-90 minutes, but I like to refrigerate at least overnight before cooking, usually 24-48 hours. I’ve found this makes a melt in your mouth steak or a flavor all the way through piece  piece of meat or chicken.

PORK RIB RUB
1/2 cup light brown sugar
1/4 cup Hungarian paprika
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

BRISKET/ROAST RUB
1/2 cup paprika
1/3 cup brown sugar
1 teaspoon sea salt
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

  • Combine all ingredients and mix well.

STEAK RUB
1/2 cup paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons sea salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

  • Combine all ingredients and mix well.

CHICKEN RUB
1 teaspoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon fine sugar
1 tablespoon brown sugar
2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
4 tablespoon sweet paprika
1 tablespoon celery salt
1 tablespoon sea salt

COWBOY STEAK RUB
6 tablespoons sea salt
2 tablespoons Worcestershire black pepper
4 tablespoons ground coffee
1/4 cup light brown sugar
6 tablespoons garlic powder
3 tablespoons onion powder

  • Combine all ingredients and mix well.

GARLIC LOVER RUB
6 cloves minced garlic
1 tablespoon garlic powder
2 tablespoons sea salt
2 tablespoons basil

  • Combine all ingredients and mix well.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I’ve been in a holding pattern for so long now with our impending move next week in 2 weeks (I hope – it’s been postponed twice so far for various reasons) that I feel like I’m just going through the motions each day and there is no real “Homemaking” going on right now.  So this week while we wait to leave next Monday (please cross your fingers and toes for us) I’m making a detailed list of what needs to be done when we get there.

We’re buying my grandparents old place (40 years old) which has been sitting vacant for almost a year and hasn’t had any real improvements in the 20+ years before that.  So, we know it’s a serious fixer and definitely needs a kitchen update, but we love remodeling and projects and our aim is to change the dated kitchen into a farmhouse style, but also make it a 21st century kitchen.

Oh, and did I mention we’re doing this from across the country?  Hubby has never even seen the house and I haven’t been there in many years since my cousin was living there.  We are also transporting 3 animals with a multi stop move gathering the things from storage in 2 different states from the last 6 years along the way?

WEATHER OUTSIDE
The weather was warm over the weekend again, but cooling back down into some more fall like temperatures as the week moves on.

TO DO FOR THE WEEK
A little of this and a little of that, but nothing horribly specific.

CURRENTLY READING
I’ve been loading up my kindle app with lots of books for the trip.  Right now I’m finishing up the Barbara Freethy Series – The Callaways – I’m on books 8 and 9.

I’m also reading Fatal Frenzy by Marie Force.

TELEVISION / DVR
A good deal of the new shows begin this week as well as some of the old favorites. As always though we’ll DVR them.  We just don’t have as much leisure to watch them with the move about to happen so we’ll have to .

  • BIG BANG
  • CASTLE
  • LAW & ORDER SVU 
  • NCIS
  • NCIS LA
  • NCIS NEW OELEANS
  • SCORPION
  • THE PLAYER
  • THE BLINDSPOT
  • QUANTICO
  • SCANDAL

CRAFTS, PROJECTS & HOUSE PROJECTS
We will probably need to move a few pieces of furniture for my aunt and uncle when we get there, but after that we’ll spend the first 2 days doing SERIOUS cleaning.  I love my cousin, but she was not a “homemaker” per se and didn’t tend to notice the dust and such.  On one of these days we’re hoping to get the cable and internet hooked up.  We have also set a STOP time for each day of 6PM.  On one of our prior moves we didn’t do this and we were just SOOOO exhausted all the time that we thought it was for our sake of sanity that we begin doing this.

On the 3rd day we plan to do the shopping.  The lists are about 95% made.  I even have the store, addresses and mapquest ready to make the day go smoother.  Pizza and fast food will be fine for the first couple days, but after that we have to get some real food in the house as well as buy the paint for the next project.

We know the house needs paint from top to bottom, ALL flooring and new appliances, but we’re going to start with the easy (but hubby’s least favorite) part, painting.

Day 4 we plan to paint the bedroom, master bath and walk in closet.  We’re going to go with a bright white for the ceilings and and more of an eggshell for the walls.  We prefer to add color with things other than the paint so it easily changed if we so choose. There are a couple of door changes going to happen in this room as well as closet organization, but I’ll wait to show you that later.

Day 5 we plan to paint the living room and dining room area, but it may take 2 days with the cathedral ceilings and size so we’ll add day 6 in here also. Right now the dining room is separate from the kitchen which is small with limited storage, but when we get done the kitchen dining will be a large open air farmhouse like all in one.  The kitchen dining is also just off the living room so when we are done our aim is a to have a grand room effect for a more cozy, homey family style room.  The old dining room is where we will start with adding the new cabinets so when we unpack we have a place to put things.  I also have some serious plans for redoing the laundry, adding a laundry chute from the master bedroom area and updating the pantry.

Day 7 the trucks are supposed to arrive.  We will have already cleaned the spare rooms and our plan is to put the boxes in each of these rooms so we aren’t living in a sea of boxes ALL the time. We hired guys to empty the trucks and that will certainly make life a lot simpler.

Once the master bedroom and living room are done, the rest will seem much simpler.  Having a place to relax at the end of the day, whether it is watching football in the living room or going to sleep at the end of a long hard day makes any remodel so much easier. Stay tuned for pictures and the tweaks to make this place our own, functional, homey and part of the 21st century.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
DINNER
EXPERIMENT NIGHT
SALISBURY STEAK & MASHED POTATOES & ASPARAGUS
C.O.R.N.
CHICKEN PICATTA & GARLIC PASTA with HOMEMADE TOMATO SAUCE
STUFFED CHEDDAR APPLE CHICKEN and SALAD
TOMATO SPINACH SOUP & GRILLED CHEESE SANDWICHES
DESSERT


SUCCESSFUL RECIPE LINKS FROM LAST WEEK

THINGS THAT MAKE ME HAPPY

  • Whiskey (my dog) sleeping curled up around my feet
  • Cool Autumn breezes
  • Watching migrating geese

FAVORITE PHOTO FROM THE CAMERA

My favorite birthday gift started with 4th of July pictures.  
I can’t believe they all kept it a secret for so long! Thank you!

INSPIRATION
As we start this move, I know there are going to be VERY stressful times during the next 10 days while we do a multi stop cross country move.  But, I am REALLY trying to remember that we are going to a good place for all the right reasons and we ARE going to VERY happy after the move part is ALL over.

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.

BUBBLE UP STEW (ROAST)

With the cooler evenings of fall approaching, this is a favorite recipe that is great the first night as a roast and even better as a stew for leftovers.

BUBBLE ROAST/STEW
3 pounds chuck roast
Fresh cracked salt and black pepper
Wondra flour for dredging
3 + 3 tablespoons quality butter
3 large carrots, cleaned and sliced into logs
2 stalks celery, sliced
1 large Walla Walla onions, sliced
1/2 pound button mushrooms, sliced thin
15 ounce can petite diced tomatoes
12 ounce bottle Bubble Up
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 basil flavor cubes
1 oregano flavor cube

  • Preheat oven to 300°.
  • GENEROUSLY salt and pepper the roast on both sides.
  • Sprinkle with Wondra Flour and pat flour into meat.
  • Melt 3 tablespoons butter over medium high heat in a large, deep skillet or dutch oven (preferably with a drip catcher lid).
  • Brown the roast on both sides and set aside .
  • Add remaining butter to skillet to melt.
  • Add onions and celery, sauteing until translucent.
  • Sprinkle with garlic powder and more salt and pepper.
  • Add mushroomsand saute a couple minutes more.
  • Add tomatoes, Worcestershire sauce and Bubble Up, stirring to combine.
  • Lay Roast across top of vegetables and top with flavor cubes.
  • Cover and roast 2 hours untouched.
  • Check for tenderness, cooking until fork tender.
  • Serve with pasta or mashed potatoes.

I shred any remaining roast into the left over veggies and voile’ you have stew or soup whih I serve with crusty bread.

I serve it with fresh asparagus and you have all your veggies in one place.

TYING LOOSE ENDS UP INTO A PRETTY BOW

We’ve hit another snag on our move which will delay it a bit more and I realize that I’m very much feeling like I am at loose ends. I think I feel this way mainly because almost everything is packed since our original move date was 2 weeks ago! Just day to day life becomes difficult when everything is taped into boxes and you can no longer remember which box is which. While I was searching for images to accompany what I wanted to say here, it was then that I realized the term “loose ends” has primarily negative connotations – from business to nooses, the term is almost always a bad thing.

So, I’m choosing to think positively about the “loose ends” and how to tie them up into pretty bows. While I have had to buy a few things for the cooler weather there are some real positives to go along with that.

  1. Traveling with animals will be easier since the weather will be nicer.
  2. We’re doing U-packs which require serious manual labor which will be easier with cooler weather especially at stop two in the desert.
  3. We’ll get to see some changing of the colors along the way making it a much prettier drive.
  4. It will be cooler when we arrive which will make for more comfortable weather to unload the moving trucks.
  5. The cooler weather will make the initial shopping for supplies more enjoyable, not to mention easier. a good camera and so many of the food pictures are horrible! so I’m appreciating the chance to make them better.

I’m also not recipe experimenting and this is giving me the chance to remake some favorites and do decent pictures since I did not have a very good camera when I first began blogging.

SPICY PORK & GREEN CHILI VERDE

SPICY PORK & GREEN CHILI VERDE
4-6 Poblano peppers
2 tablespoons butter
1 1/2 pounds pork tenderloin cut into 1 inch pieces
Wondra flour
2 cans green chiles, chopped
1 large Walla Walla onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2-3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon nutmeg
2 cups chicken broth
lime wedges
sour cream
shredded jack cheese

  • Line a baking sheet with foil. 
  • Broil Poblano peppers until skins blister, turning quarter turns until all sides are blistered and blackened.
  • Place peppers in a bowl and cover for 10 minutes.
  • Peel off and throw away charred skins, seeds and stems. Finely hop remaining pepper.
  • In a large stock pot melt butter.
  • Dust pork pieces with Wondra, shaking off excess.
  • Add pork pieces and brown all sides.  Remove with slotted spoon to a bowl.
  • Add peppers, onion and jalapeno to stock pot, cover and cook 7-10 minutes until tender.  Stir occasionally.
  • Stir in chili powder, garlic, nutmeg and broth. Bring to a boil.
  • Reduce heat, add roasted peppers and pork pieces stirring to combine.
  • Simmer 10-15 minutes until pork is tender.
  • Serve with garnishes

Submitted to Cooking Thursday at Diary of a Stay at Home Mom.

    BRAISED CHICKEN & MARINATED PEACHES

    This recipe originally called for 3 pounds of bone in, skin on chicken thighs which is the most flavorful, but my version has less fat and cholesterol and is easier to eat.

    BRAISED CHICKEN & MARINATED PEACHES
    1 tablespoon avocado oil
    1 ounce prosciutto, thinly sliced into strips
    2 1/2 pounds boneless chicken thighs OR 3 pounds bone in skin on chicken thighs
    Fresh ground sea salt and black pepper
    1 cup thinly sliced shallots
    3-5 cloves garlic, minced
    2 tablespoons Wondra flour
    3 cups Marinated Peaches, drained (reserve 3 tablespoons of the marinade) (recipe below)
    3 cups chicken broth
    1/2 cup frozen pearl onions thawed and drained
    2 tablespoons unsalted butter
    2 tablespoons fresh tarragon leaves, coarsely chopped

    • Position a rack in the center of the oven and heat the oven to 350°.
    • Heat the oil in an 8-quart Dutch oven or heavy-duty pot over medium heat. 
    • Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. 
    • If the pan is dry, add a little more oil.
    • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
    • Turn the heat down to medium low. 
    • Pour off all but 1 tablespoon of fat from the pan and then add the shallots and garlic. Cook, stirring often, until soft, about 5 minutes. 
    • Add the flour and cook, stirring, for 1 minute. 
    • Add the 3 tablespoons of the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. 
    • Add the broth, season lightly with salt and pepper, and bring to a boil. 
    • NOTE: ONLY USE THIS STEP IF USING BONE IN CHICKEN. Arrange the chicken in the pot, skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. 
    • Take the pot out of the oven. 
    • Turn the broiler on high. 
    • Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
    • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. 
    • Lower the heat to medium and stir in the onions and peaches; cooking until heated through. 
    • Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
    • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
    • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. 
    • Garnish with the prosciutto and the remaining tarragon leaves, and serve.

    SHERRY VINEGAR & ROSEMARY MARINATED PEACHES
        3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
        3 tablespoons avocado oil
        2-1/2 tablespoons spiced dark rum (Captain Morgan)
        2 tablespoons sherry vinegar
        1-1/2 teaspoons finely chopped fresh rosemary
        Pinch kosher salt
        Pinch granulated sugar

    • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
    • After marinating, you can refrigerate the peaches for up to 1 day.

    NOTE:  I used white peaches because they were the best at the time, but yellow peaches give you a much prettier dish.