Author: QuiltLady

RAINBOW POTATO PANCAKES

RAINBOW POTATO PANCAKES serves 4

2 1/2 pounds, washed, unpeeled and shredded*
1 medium carrot, peeled and shredded*
1/2 cup finely diced red pepper
1 small bunch green onions, sliced thin
2 large eggs, lightly beaten
2 1/2 tablespoons Wondra
1 1/2 teaspoons sea salt
fresh ground black pepper, taste
avocado oil or butter
sour cream
applesauce

  • Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
  • Pull all four corners together and wring the cloth to rid the veggies of ALL water.
  • In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
  • Sprinkle flour, salt and pepper over top.
  • Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
  • On a large griddle heat butter to melted over medium high heat.
  • using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
  • Fry until golden and then flip cooking second side until golden.
  • Keep warm while cooking in batches.
  • Serve with sour cream and applesauce.

CHINESE BBQ PORK LOIN

CHINESE BBQ PORK LOIN
2-2 1/2 pound pork loin, cut into 1 inch chunks
3/4 cup Hoisin sauce
1/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup soy sauce
1/4 cup honey
2 teaspoons sriracha
4 cloves garlic, minced

  • Place pork pieces in a large zip log bag.
  • In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
  • Add brown sugar and garlic and mix well.
  • Pour over pork pieces and toss to coat.
  • Marinate for 24 hours.

  • Preheat oven to 375 degrees.
  • Cover baking pan with heavy duty foil*.
  • Remove pork pieces from bag, reserving marinade.
  • Place pork pieces on baking pan.
  • Bake 20 minutes.
  • Turn pork pieces and brush with reserve marinade.
  • Bake an additional 10 minutes or until cooked through.
  • Let rest 5 minutes before serving.

*This will make clean up sooooooooooo much easier.

WAGON WHEEL SOUP/STEW aka WINTER SOUP

WAGON WHEEL SOUP/STEW
2 pounds hamburger
6 cloves garlic, minced
1 large red onion, chopped
2 cups V-8
1 can tomato sauce
2 cans diced tomatoes with juice
+/- 8 ounces beef broth
salt and pepper to taste
1 small head cabbage, shredded
1 cup pasta

  • In a large saute’ pan, brown hamburger with onion and garlic.
  • Drain off fat and return to pan.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender.
If you like it thinner like soup, add more broth.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Good Morning! I had a pretty good weekend – hope you did too.  It’s Monday morning so be sure to join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Go check it out to see what it’s all about!

ON THE BREAKFAST MENU

  • A big cup of coffee, maybe 2 or 3 with a touch of Mocha Kahlua and apple maple cinnamon oatmeal with golden raisins. 

TODAY’S TO DO LIST
  • Grocery Shopping

  • Errands

  • Laundry

  • Cleaning

CURRENTLY (STILL) READING

TV SHOWS THIS WEEK

Catching up on the DVR from last week:

  • Good Wife

  • Mentalist

  • Law and Order SVU

  • Forever 

  • CSI

WEATHER OUTSIDE MY WINDOW
YEAH!! Sunny for a change! Or at least it started that way and is now getting foggier by the minute.

ON THE MENU
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST
DINNER
MONDAY 1/19 OATMEAL
Salmon in a Blanket
TUESDAY 1/20 YOGURT
Artichoke Fritters
WEDNESDAY 1/21 OATMEAL
Chicken Divan
THURSDAY 1/22 Y.O.Y.O.
Cajun Corn Chowder
FRIDAY 1/23 C.O.R.N.
Watergate Salad
SATURDAY 1/24 French Toast
Huevos Rancheros
SUNDAY 1/25
Bacon and Eggs

Baked Cod

NEW RECIPES TO TRY

I’m still posting the successful new recipes from December and they will be popping up a little here and a little there over the next few weeks.  I’m also back to trying a few recipes from my experimentation file this month so am hopeful that there will be many to pass on to you soon.

IN THE YARD & GARDEN
Nothing this week.

FAVORITE PHOTO OF THE WEEK
We have had A LOT of foggy, rainy and cloudy days lately with the sun making an appearance only for some interesting sunset pictures.


HOMEMAKING TIP OF THE WEEK
Sorry nothing this week 🙁

ON MY MIND LATELY
Trying to understand the world and what is going through people’s minds with all the senseless violence that is happening everywhere.

INSPIRATIONAL

MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

I used the scraps leftovers (not that there were many) to make the New Year’s Day Black Eyed Pea Chili.

MARINATED and SEASONED PRIME RIB
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
Avocado oil
*2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons  Penzey’s English Prime Rib Rub 
*1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

  • Whisk together the wine, water and Worcestershire sauce.
  • Place roast in a large plastic bag that has been placed in a shallow baking dish.
  • Pour marinade over roast and seal bag.
  • Marinate 6-8 hours, turning bag occasionally.

 

  • Preheat oven to 325°.
  • Place sliced onions in bottom of roaster.
  • Drain roast and discard marinade.
  • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
  • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
  • Sprinkle rub mixture over roast until well coated all the way around.
  • Place roast, fat side up on onion slices.
  • Insert oven thermometer.
  • Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
  • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

*If you want a thicker rub add more spices making sure to keep these proportions.

DO NOT SKIP THE RESTING PHASE!!

OVEN ROASTED ASPARAGUS with LEMON SAUCE
1 bunch asparagus
Avocado oil
sea salt
fresh ground black pepper

  • Preheat oven to 425 degrees.
  • Snap off woody ends. 
  • Wash asparagus and drain well.
  • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
  • Sprinkle with salt and pepper to taste.
  • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

Juice of 2 lemons
1 tablespoon cornstarch
1 tablespoon cool water
2 teaspoons sugar
2 LARGE egg yolks

  • In a small saucepan whisk together the water and cornstarch over a medium heat.
  • Bring to a slow boil, whisking constantly.
  • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
  • Return the saucepan to the lowest setting.
  • Beat egg yolks and lemon juice until well blended.
  • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
  • Season as necessary and pour over plated asparagus.

APPLE CARAMEL CHEESECAKE

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

BAKED HAM with APPLE PINEAPPLE GLAZE

BAKED HAM with APPLE PINEAPPLE GLAZE
7-8 pound ham
2 medium apples (I like Honey Crisp)

  • Preheat oven to 325 degrees.
  • Peel, core and thinly slice 2 apples.
  • Add apple slices to bottom of baking dish.
  • Place ham cut side down on top of apple slices.
  • Insert oven thermometer and bake 2 1/2 – 3 hours or until internal temperature reaches 140 degrees.
  • Brush with glaze last 20-30 minutes.

8 ounces crushed pineapple
8 ounce jar pineapple preserves
1/2 cup tangerine juice
2 medium apples (I like Honey Crisp), peeled, cored and thinly sliced

  •  In a small sauce pan whisk together the crushed pineapple, pineapple preserves and tangerine juice.
  • Add apple slices (or chunks if preferred).
  • Bring to a SLOW boil and then reduce to low simmer.

MALIBU RUM GLAZED CARROTS

I started with the Whiskey glazed carrot recipe from Pioneer Woman, but wanted a new little OOMPH so I changed up the Whiskey to Malibu coconut rum.

MALIBU RUM GLAZED CARROTS
2-3 pounds carrots* peeled and cut into chunks
1/2 – 1 stick butter
1/2 cup Malibu Rum
1 cup brown sugar
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

  • Melt 1 tablespoon butter in large skillet over high heat.
  • Add carrots** sauteing several minutes.
  • Remove carrots.
  • Add rum to skillet for a minute.
  • Add remaining butter.  When melted add brown sugar and stir until dissolved.
  • Add carrots back into skillet. Cover and cook 5 minutes.
  • Remove lid, sprinkle with salt and pepper and cook until glaze is thick.

*I used bagged baby carrots
**You may have to do in 2 batches depending on your skillet size

GARLIC CHEESE SCALLOPED POTATOES

GARLIC CHEESE SCALLOPED POTATOES
3 pounds gold potatoes, washed and sliced thin
1 small bunch green onions, sliced thin
4 ounces green chiles, drained WELL
4 cloves garlic, minced
3 tablespoons butter, sliced thin
1/2 cup grated medium cheddar cheese
1/2 cup grated Skellig sweet cheddar cheese

  • Preheat oven to 350 degrees.
  • Grease a 9×13 baking dish.
  • Toss cheeses together.
  • Layer the bottom with about 1/3 each of the potatoes, green onions, garlic, green chilies and butter slices.  Salt and pepper. Sprinkle with 1/4 of the cheese between each layer and then on top of final layer.
  • Repeat with 2 additional layers.

2 tablespoons butte
2 tablespoons flour
1 cup whole milk, room temperature
1/2 teaspoon sea salt
1/2 teaspoon paprika

  • In a small saucepan over medium heat, melt butter.
  • Whisk in the flour cooking until golden.
  • Gradually whisk in the milk until smooth and free of lumps and starting to thicken.
  • Add salt and paprika until incorporated.
  • Slowly pour over potatoes allowing the liquid to ooze into all the layers.

 

  • Cover and bake 30 minutes.
  • Uncover and bake an additional 30 minutes or until potatoes are fork tender and tops are crisp and brown.

CHEESECAKE EGG ROLLS

CHEESECAKE EGG ROLLS
12 egg roll wrappers
(2) 8 ounce cream cheese, softened at room temperature
1 cup sugar
1 teaspoon PURE vanilla extract
Cinnamon Sugar
Caramel  Sauce

  • Preheat oven to 425 degrees.
  • Spray baking sheet with non-stick spray.
  • Cream together the cream cheese, sugar and vanilla.
  • Wet the edges of an egg roll wrapper.
  • Place about 2 tablespoons of cream cheese mixture towards one edge and then fold end over end to make pockets. Fold tightly and make sure ALL edges are sealed well.
  • Place pockets on your prepared baking sheet.
  • Lightly spray the tops with your non stick spray and immediately sprinkle with cinnamon sugar.
  • Bake for 10 minutes or until golden brown and crisp.
  • Remove from oven and let cool slightly before serving.
  • Serve warm drizzled with Caramel  Sauce.

CHICKEN BISQUE ala WIVES with KNIVES

The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
scant cup Wondra flour
1 small jar chopped pimento, optional
fresh flat leaf parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • In a stock pot, whisk together the hot water and concentrated broth. 
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento. 
  • Season with salt and pepper to taste. 
  • Simmer for another 15 minutes. 
  • Serve in warmed soup bowls.

**I used rotisserie chicken pieces.
***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge