Author: QuiltLady

BAKING PARTNERS – APRICOT CHERRY GALETTE

OUR Baking partner’s challenge this month is a Galette, an open pie pastry. It was suggested by Suja of Kitchen Corner try it.  Galettes make a wonderful rustic fall fruit dessert.

APRICOT CHERRY GALETTE

1 cup All purpose flour
1/2 cup Cake Flour
1/2 cup Chilled Unsalted Butter, chopped
2 tablespoons Sugar
1/4 teaspoon Salt
4 tablespoons Ice water
3 apricots, sliced
1 cup cherries, pitted
Juice of 1 Lemon
4 tablespoons sugar
1 teaspoon vanilla
1 teaspoon cornstarch
  • In a bowl mix flour, salt and sugar. 
  • Add butter pieces to the flour. Using a pastry blender cut in through the flour, rapidly till the mixture becomes coarse. The flour will look like large flakes and the butter in the size of peas. If you are using a food processor, first pulse the flour, sugar and butter. Then add the butter and pulse for 7- 8 times till the dough attains the above mentioned texture.
  • Slowly add ice cold water, 2 tablespoons at a time and mix until the dough starts coming together, making sure that the dough masses together roughly but the butter pieces remain about the same size.
  • Transfer this onto a lightly floured work surface.
  • Flatten into a rectangle rapidly with heel of your palm. 
  • Rapidly pat and smooth the top. 
  • Lift the dough off work surface using a pastry sheet. 
  • Flip the bottom of the rectangle to the middle and the top down to cover it like an envelope.
  • Tuck the two sides towards the bottom. 
  • Cover in plastic wrap and refrigerate for half an hour to relax the gluten.

  • Meanwhile make the filling. 
  • Toss together the apricots and cherries.
  • Whisk together the sugar, cornstarch, vanilla and lemon juice.
  • Toss fruit with lemon juice mixture. Set Aside.
  • Preheat oven to 350° and line a baking sheet with parchment paper. 
  • Remove dough from the fridge and place on a lightly floured surface. 
  • Roll into 1/8 inch thick circles. You can use a plate to cut into the desired size. Fold the disk into half and gently transfer into the baking sheet. Unfold it and sprinkle a mixture of flour and sugar. You will need around two tablespoons. 
  • Arrange the fruit mixture in a single layer in the center of the disc leaving 3 inches border. 
  • Fold the edge up over the filling forming loose pleats. Gently press the pleats so that it stick together. 
  • Sprinkle with coarse sugar. 
  • Bake for 20 minutes or until the filling is bubbly and the pastry is golden brown. 
  • Remove from the oven and allow it to cool down a bit in the pan and then transfer to a wire rack.

HAPPY HOMEMAKER & MENU PLAN MONDAY

September is Ovarian Cancer Awareness month.
First and foremost for me this week is a subject very close to my heart AND my life. 
 Be sure and see my AWARENESS post here.

We have a bit of a delay in our move so I’m all packed and am waiting patiently, NOT!  We are trying to stay busy, but that’s not easy with everything packed.  Seems like a vicious circle to me.

WEATHER OUTSIDE
A bit cooler today with the promise of rain that we desperately need before the week is out.

TO DO FOR THE WEEK

  • A couple physical therapy appointments for hubby
  • Laundry 
  • Cleaning
  • Paperwork

CURRENTLY READING

TELEVISION / DVR
Next week will be the BIG reveal week for the new shows, so this week we’re still trying to clean out the DVR from all the stacked up summer shows.

HOME PROJECTS
After the move and we get settled one of my first projects will be making a garden area something like this:

KITCHEN WISHES
I LOVE enamelware and would love both sizes of these new pans from Pioneer Woman’s new line at Walmart:

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
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
DINNER
EXPERIMENT NIGHT
OUT for my birthday
C.O.R.N.
DESSERT

SUCCESSFUL RECIPES  FROM LAST WEEK

ON MY MIND
We had an encounter with yet another VERY RUDE VA employee this past week.  I have to wonder if they are instructed to make things more difficult than necessary in order to get people to just go away!  It took us over a month of our time and effort to get a prescription situation corrected, a situation that never should have transpired to begin with. Then in the mail came a new bottle of the same damn drug!  We went back to get it corrected AGAIN! and the male nurse was 100% useless and antagonistic.  Funny thing is hubby specifically told him I was there as his advocate and because I had all the dates and information and the man refused!!!! to deal with me even with hubby standing right there telling him differently. Ironically he called me adversarial, which he did NOT see from me. Really? He thought I was being adversarial because I was giving him factual information to correct an error (AGAIN)?  He should know that adversarial would include a formal complaint against him for his attitude and disrespect of a veteran and we would win because I keep a calendar of dates and interactions regarding ALL VA interactions for exactly this reason.  I am not one to allow someone o jut say, oh well, that’s just how it is.  We proceeded to the pharmacy and were able to correct part of the problem at least with a VERY nice gentleman who actually listened and understood the chain of events.

THINGS THAT MAKE ME HAPPY

  • BEING HEALTHY
  • SUCCESSFUL RECIPE EXPERIMENTS
  • HEARING HAPPY STORIES IN THE NEWS

FAVORITE PHOTO FROM THE CAMERA

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.

HUMMINGBIRD CAKE with CARAMEL FROSTING

WHEN I FIRST READ ABOUT THIS RECIPE I EXPECTED A LIGHTER FLUFFIER CAKE. IT WAS GOOD, BUT IT WAS MORE BREAD LIKE THAN CAKE LIKE.

HUMMINGBIRD CAKE
3 cups flour
2 cups sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups mashed ripe bananas (5-6 small bananas)
8 ounce can crushed pineapple
1/2 cup golden raisins
1 cup vegetable oil
3 eggs, lightly beaten
1/2 cup flaked coconut
1 1/2 teaspoons vanilla
1 recipe Salted Caramel Frosting

  • Preheat oven to 350°.
  • Spray 13 x 9 cake pan with non-stick spray and flour it with cocoa.
  • In a large mixing bowl whisk together the flour, sugar baking powder, salt, baking soda and cinnamon.
  • Add the bananas, pineapple, oil, eggs, coconut and vanilla stirring together JUST until combined.
  • Spread batter into prepared pan.
  • Bake 40-45 minutes until cake tester comes out clean.
  • Cool in pan on wire rack.
  • Frost with Salted Caramel Frosting.

Salted Caramel Frosting
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/4 cup caramel ice cream topping*
1 teaspoon vanilla
1/4 teaspoon textured sea salt
2 3/4 – 3 cups powdered sugar

  • In a large mixing bowl beat together the cream cheese and butter until smooth.
  • Add caramel sauce and vanilla, blending well with a hand mixer until light and fluffy.
  • Add powdered sugar until desired consistency reached.

*I usually have a batch of Caramel sauce on hand and prefer the homemade.

PAELLA ala SAVORY KITCHEN TABLE

I found this fun recipe in an old Sunset magazine.  It looked like an ad page – so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

PAELLA ala SAVORY KITCHEN TABLE
1 cup sliced shallots
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes with green chiles
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup marsala wine
2 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

SEPTEMBER IS OVARIAN CANCER AWARENESS MONTH!

September is Ovarian Cancer Awareness month and my birthday month.  Is there a correlation?  Probably just for me, but the irony is NOT wasted.  At this age many people just say, it’s another day, oh well.  For me, I look forward to it like a small child.  Not because of cake and presents, but because I’m alive to celebrate it. In a few months I will have my 5 year check up, an event fairly rare with this type of cancer, so I’m ecstatic to be having another birthday that puts me that much closer to being labeled cancer free! I have vowed to tell my story every year in hopes of raising awareness.  My story was not just pure luck.  In today’s world it’s hard work to stay on top of awareness, healthy eating and a positive lifestyle, but it is also SOOOOO worth it!  BE AWARE. BE VIGILANT. BE HEALTHY. BE POSITIVE.

SEPTEMBER IS OVARIAN CANCER AWARENESS MONTH!

I’ve always been a good girl and gotten my yearly well woman exams. I know my own body.  I started getting my mammograms at a very early age because of a serious family history.  I have a degree in the health field.  I am aware, yet imagine my surprise at my well woman appointment when they said they thought I might have a serious problem – Merry Christmas (December 2010) to me!  Imagine my shock a few weeks later when it was confirmed.

Are you aware of your body?  
Do you get regular check ups?  
Do you get timely cancer screenings.   
Don’t neglect any little pain or irregularity.

  Take control of your health and reduce your cancer risk.

Despite getting my yearly well woman exams I had been having a few pains  here and there for several months before my scheduled appointment, but ignored them because they “mimicked” my chronic appendix of many, many years.  I ignored them and it almost killed me.  Are YOU ignoring something that you should be having a doctor check?  Think twice and make an appointment 1st thing tomorrow.

Ovarian cancer has an ugly step sister too, breast cancer.  If you have any family history please get tested for BRCA also.  You have probably heard about it with a few celebrities having chosen to remove their breasts after testing positive.  It’s a simple blood test and can give you a world of relief to know the answer and if by chance it’s not relief, then your are armed to save your life with positive choices.  You can learn more about it here.

Everyday Steps to Help Lower Your Cancer Risk can be found here. 

Go check these out NOW!  
Here are a few other tips to get you started.
  • Stay away from tobacco.

  • Stay at a healthy weight.

  • Get moving with regular physical activity.

  • Eat healthy with plenty of fruits and vegetables.

  • Limit how much alcohol you drink (if you drink at all).

  • Protect your skin.

  • Know yourself, your family history, and your risks.

  • Have regular check-ups and cancer screening tests.

  • For information on how to reduce your cancer risk and other questions about cancer, please call us anytime, day or night, at 1-800-227-2345 or visit us online at www.cancer.org.

ROASTED CABBAGE & ONIONS

ROASTED CABBAGE & ONIONS
1 medium head cabbage, chopped
2 large Walla Walla Onions, chopped
1/4 cup avocado oil
3/4 teaspoon fresh ground sea salt
3/4 teaspoon fresh ground black pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon

  • Preheat oven to 450°.
  • Place cabbage and onions in a large bowl.
  • Drizzle with oil, sprinkle with salt and pepper, toss to coat well.
  • Transfer to shallow roasting pan.
  • Roast 15 minutes, stir and roast another 15 minutes or so until soft and slightly browned.
  • Return cabbage to large bowl and add chives, tarragon and dressing, tossing to coat.
  • Let Salad rest 5-10 minutes to allow flavors to meld.

DRESSING
2 tablespoons champagne vinegar
2 tablespoons avocado oil
2 tablespoons creamed horseradish
Juice of 1 lemon
1/2 teaspoon fresh ground sea salt
1/2 teaspoon fresh ground black pepper

  • Whisk together. Set aside.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I was having a productive week, and then WHAM! I got hit by the flu.  For once in my life and because it hit so hard and fast that I didn’t have a choice I napped and did virtually nothing for 3 days.  Fortunately dinner was already in the slow cooker on the worst day.  Hope you had a better week!

WEATHER OUTSIDE
It’s been gorgeous this past week, but now we’re inching back up into the 80’s and 90’s, look’s like we may be heading to an Indian Summer with warm days and cool evenings.

TO DO FOR THE WEEK

  • 2 Physical therapy appointments for hubby
  • cleaning
  • laundry

CURRENTLY READING

TELEVISION / DVR

  • Football starts this week!
  • Cedar Cove
  • A few movies we have on the DVR

CRAFTS & PROJECTS
Everything is on hold until next month after the move.

HOME PROJECTS
Can’t wait to get there and have a long list for this category.  We planned this move well though.  We will have an entire week to clean and paint the new place before the trucks get there which will hopefully make unpacking go much more smoothly.
 
KITCHEN WISHES 

USA Pans Pullman Loaf Pan with Cover, Aluminized Steel with Americoat, 9 x 4 x 4 Inches
Prepara Herb Savor Pods, Set of 3
Kuhn Rikon W1184 Square PushPan, 9-Inch Square
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
Chicken & Shrimp Paella
C.O.R.N.
DESSERT

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER
SHHHH, don’t tell hubby, but I cut out a few more this week.

  • Creole Coleslaw
  • Slow Cooked BBQ Beef Ribs 
  • Banana Walnut Buttermilk Muffins
  • Cornmeal Souffle
  • Sour Cream Pound Cake
  • John’s Breakfast Bowl
  • Ernestine’s Company Meal

HEALTH & BEAUTY TIPS

  • By all accounts, FISH OIL is the solution to many things not the least of which is preventing a middle aged spread by helping to increase your metabolism  and prevent muscle mass shrinkage as you age. Eating tuna and/or salmon several times a week or a fish supplement with both EPA and DHA daily.

HOMEMAKING/COOKING TIP

  • Microwaving lemons, limes and oranges 10-15 seconds before squeezing yields more juice.
  • Always bring your eggs to room temperature before baking.  They cream with the butter better that way.
  • Always keep your kitchen knives sharp.  They are of more use and actually safer tat way.

FAVORITE PHOTO FROM THE CAMERA
This poor guy startled me as I almost stepped on him barefooted, but then realized he must have been a victim of the lawnmower.

THINGS THAT MAKE ME HAPPY

  • Plans that come together the way they are supposed to 
  • Crisp evenings 
  • Leaves beginning to change colors
  • Warm Meals
  • Smiling Faces

    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.

    SLOW COOKER BARBACOA

    A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

    SLOW COOKER BARBACOA
    1/4 cup lime juice
    1/3 cup apple cider vinegar
    3 chipotle peppers in adobo sauce
    4 garlic cloves, minced
    4 teaspoons cumin
    3 teaspoons oregano
    1 1/2 teaspoons fresh ground black pepper
    3/4 teaspoons fresh ground sea salt
    1/2 teaspoon ground cloves
    1 cup beef broth
    1 medium Walla Walla onion, slivered
    3-4 pounds beef chuck roast

    • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
    • Add broth and pulse until well blended.
    • Place roast in slow cooker and pour sauce over top.
    • Cook on low 7-9 hours or until meat is tender.
    • Shred meat into juices.
    • Prepare rice 20-30 minutes before ready to serve.
    • Serve over rice.

    RICE
    3 cups water
    2 cups uncooked Jasmine rice
    3 tablespoons butter
    1 1/2 teaspoons fresh ground sea salt
    1/2 cup minced cilantro
    2 tablespoons lime juice

    • In a large saucepan combine water, rice, butter and salt.
    • Bring to a boil.
    • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
    • Remove from heat and stir in cilantro and lime juice.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    We’re moving in a few weeks so I’m in this horrible LIMBO mode around here. We’re going to have a quiet week before the chaos ensues and I plan to get a lot of reading done as well as try a few new recipes and dessert.  Though, I am really prepared for this move I think and it may not be as bad as we originally thought.  I spent yesterday even making up the individual morning and night pet food bags and separated them into different boxes for the legs of the trip.  I’m also using up EVERYTHING I can in the pantry, fridge and freezer which has made for interesting menu planning.  I’m planning on there NOT be enough left to worry about.  I’ve even got the basic grocery list made for the other end!

    WEATHER OUTSIDE
    Summer is coming to a close here as the kids go back to school and the weather is finally cooling down a bit. We’re supposed to be in the mid 70’s ALL week YAY!  We’re even supposed to get some MUCH needed rain.

    TO DO FOR THE WEEK

    • A couple of follow up appointments to hubby’s surgeries.
    • Transferring medical and VA records
    • Breaking down a storage unit and wrapping it for the move.

    CURRENTLY READING
    I’m working on loading up the kindle for the trip with a few extra books.

    TELEVISION / DVR
    Trying to finish up the shows on the DVR before the new season begins.  We’re going to get a late start with the new season with the move, but we’ll adapt – it’s just TV.

    • Rookie Blue
    • Hell On Wheels
    • The Strain
    • Dark Matter
    • Devious Maids
    • The Last Ship
    • Falling Skies

    HOUSE PROJECTS ON THE BLOCK
    I’m doing quite a few draw ups for the renovation work on the new house, but not going too horribly in depth until we actually get there.

    KITCHEN WISHES
    My birthday is coming up and here are a few of the things on my wish list.

    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





    HUMMINGBIRD CAKE

    SUCCESSFUL RECIPES and their links FROM LAST WEEK

    HOMEMAKING/COOKING TIPS

    • Are you going to be painting soon?  We are late next month – THE ENTIRE house from floor to ceiling.  With the rainy cold weather moving in we may not be able to open the windows.  One of the BIG tips I’ve learned over the years is to set bowls of vinegar all around.  The vinegar will literally absorb the paint fumes overnight!
    • A dish towel under your cutting board will do 2 things: 1) it will keep it from sliding around too much and 2) it will catch any drips when slicing juicy food.
    • When searing meat DO NOT OVERCROWD your pan.  The meat needs room on all sides to get an even sear!
    • When bananas are starting to get too ripe, peel and freeze them for smoothies or breads. For smoothies you can add them to the blender frozen and get a colder drink that’s extra smooth.  For breads, just let them thaw 20-30 minutes.
    • Do you like your cookies moist and chewy?  Store an apple wedge in with the cookies to keep them from drying out.

    THINGS THAT ARE MAKING ME HAPPY

    • Getting closer to our final move and gathering all the parts of our life into 1 place.
    • Summer, my least favorite season is drawing closer and closer to a close and bringing in my favorite season, Autumn.

    FAVORITE PHOTO FROM THE CAMERA
    Saturday night’s SUPER Moon was made so much better by the colorful play of the clouds that were moving in for our rainstorm.

    SUPER MOON RISING around 9PM
    SUPER MOON ON HIGH around midnight

    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.

    BEEF and BEAN BURGERS

    I  really wanted to make veggie burgers, but hubby nixed that idea before it left the gate. So, I came up with this recipe and he was half way thru before he even noticed the beans AND he cleaned his plate, so I’ll call it a success.

    VEGGIE BURGERS – NOT
    BEEF and BEAN BURGERS – makes 6 burgers

    1 can seasoned black beans, drained
    1 cup Panko
    2 pounds ground chuck 
    1/4 cup grated onion or minced green onions
    1 teaspoon paprika
    1 tablespoon Worcestershire sauce
    2 cloves garlic, minced
    Fresh ground salt and black pepper
    4 slices baby Swiss or aged white cheddar cheese
    1/2 cup mayonnaise
    hot sauce
    toasted buns (I served them bunless)
    lettuce, pickles and sliced tomato
    1 tablespoon avocado oil

    • Whisk together the mayonnaise and hot sauce to taste. Set aside.
    • In a large mixing bowl combine the bread crumbs, paprika, garlic, green onions, Worcestershire, salt and pepper until well blended.
    • Using your hands mix in beans until well incorporated.
    • Set aside for 5 minutes.
    • Preheat 1 avocado oil in skillet over medium high heat.
    • Using your hands divide bean mixture into 6 balls and form 6 patties.
    • Cook the burgers until browned, about 5 minutes on each side.
    • Add a slice of cheese, cooking only until cheese is melted.
    • Serve on toasted buns with mayo hot sauce, lettuce, tomatoes and pickles.

      STRAWBERRY BAKED BEANS

      I KNOW THIS SOUNDS WEIRD.  I flipped passed this recipe more than once before I decided to try it.  Boy, am I glad I flipped back.  These are AMAZING! I made a few modifications from the original recipe to accommodate allergies, likes and dislikes.

      STRAWBERRY BAKED BEANS
      1 pound strawberries, cleaned, hulled and halved
      3 slices thick bacon
      2 + 2 teaspoons avocado oil
      1/2 cup jalapeno ketchup
      1/4 cup strawberry jam
      1/4 cup QUALITY champagne vinegar
      2 tablespoons molasses
      2 tablespoons soy sauce
      1/2 cup brown sugar
      2 cloves garlic, minced
      1/2 cup finely diced red onion
      1/2 cup finely diced red pepper
      3 cans Great Northern or Navy beans, drained well

      • Coat strawberries with 2 teaspoons avocado oil. Roast on cookie sheet at 400° for 15 minutes or under broiler to char.  Original recipe called for skewering strawberries and grill them, but roasting them work just as well without all the hassle.
      • In a large sauce pan whisk together the ketchup, jam, balsamic vinegar, molasses, soy sauce, and strawberries.  Cook over medium high heat until strawberries break down, about 15 minutes.
      • Brown bacon until crisp. Reserve 1 tablespoon of bacon grease.
      • Using an immersion blender, blend until smooth and continue cooking until reduced by one third, about 15 minutes more.
      • Preheat oven to 300°.
      • Heat reserved bacon grease in large oven proof skillet over medium high heat.  Add onion, garlic and bell pepper, sauteing until soft.
      • Fold in the beans and sauce to the onion pepper mix.
      • Cook 25 minutes or until sauce thickens.

      HOBO CHICKEN CASSEROLE

      I adapted this recipe from a camping cook book and it quickly became a family favorite.

      HOBO CHICKEN CASSEROLE
      2 cups cooled cooked white rice
      4 boneless chicken breasts cut into bite sized pieces
      4 cups broccoli pieces
      1 bunch green onions, sliced thin
      1/2 cup ranch dressing
      12 ounces cheddar cheese curds
      3 tablespoons butter
      3 tablespoons flour
      1/4 teaspoon salt
      1 cup milk
      fresh ground salt, pepper and garlic powder to taste
      top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

      • Preheat oven to 350°.
      • Melt the butter in heavy saucepan. 
      • Blend in flour and salt. Cook until bubbly. 
      • Remove from heat and gradually stir or whisk in milk. 
      • Return to heat and cook, constantly stirring until smooth and thickened.
      • Cool slightly and then whisk in ranch dressing.
      • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
      • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
      • Fold in cheese curds and soup mixture until well coated.
      • Spray baking dish with non-stick cooking spray.
      • Pour casserole into baking dish.
      • Bake 30 minutes or until chicken is done.