Author: QuiltLady

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.  
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

SLOW COOKER GARLIC CHICKEN

SLOW COOKER GARLIC CHICKEN 
adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

CARROT CAKE CHEESECAKE

It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

CARROT CAKE CHEESECAKE

Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
Yield: 8- 10 servings

    CHEESECAKE MIXTURE 
    2 (8 ounce) packages cream cheese, softened well (but not melted)
    2/3 cup granulated sugar
    1 1/2 teaspoon all-purpose flour
    2 large eggs
    1 teaspoon PURE vanilla extract
    1/2 cup sour cream

      CARROT CAKE MIXTURE
      1 1/4 cups all-purpose flour
      1/2 teaspoon baking soda
      1/2 teaspoon baking powder
      1/4 teaspoon salt
      1 1/2 teaspoons ground cinnamon
      1/8 teaspoon ground nutmeg
      1/2 cup canola oil
      1/4 cup unsweetened applesauce
      2/3 cup granulated sugar
      1/3 cup packed light brown sugar
      2 large eggs
      1 teaspoon PURE vanilla extract
      1 1/3 cups finely grated carrots 
      1/3 cup golden raisins (soaked in rum until plump and drained well)

      TOPPING
      2 ounces cream cheese, softened
      1 tablespoons butter, softened
      1 1/4 cups powdered sugar
      1/4 cup + 2 tablespoons sour cream
      1/2 teaspoon  PURE vanilla extract
      1/2 cup finely chopped pecans (optional)

      CHEESECAKE MIXTURE

      • Preheat oven to 350 degrees. 
      • Butter a 9-inch spring form pan and set aside.
      • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
      • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
      • Mix in eggs one at a time, mixing just until combined after each addition.
      • Add vanilla. 
      • Blend in sour cream. 
      • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

      CARROT CAKE MIXTURE

      • Rinse beaters clean. 
      • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
      • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
      • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
      • Add carrots and mix until evenly distributed. 
      • Fold in raisins by hand.
      • Tap bowl forcefully against counter top several times to release large air pockets.

      ASSEMBLY

      • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
      • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
      • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
      • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
      • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
      • Remove from oven and allow to cool on a wire rack 1 hour.
      • Cover with foil and chill in refrigerator 6 hours.
      • Add topping and chill overnight.

      TOPPING

      • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
      • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
      • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
      • Sprinkle edges with chopped pecans. 
      • Store in refrigerator in an airtight container. 
      • Enjoy!

      Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish

      HAPPY HOMEMAKER & MENU PLAN MONDAY

      GOOD MORNING! I had a great weekend and today is my birthday so I’m feeling pretty good – not that I really celebrate anymore, but it does feel like an accomplishment!  
      HAPPY HOMEMAKER MONDAY 
      is hosted BY SANDRA at Diary of a Stay at Home Mom .  
      Be sure and stop by to see what it’s all about!

      BREAKFAST TIME & MAKING MY TO DO LIST

      • A big cup of coffee and then out to breakfast – no gym today – my birthday present to myself, but I will do the pool and some water aerobics.  
      • DOING WHATEVER I WANT TODAY! Probably going to lunch and bowling and then BBQing.
      CURRENTLY READING

      TV SHOWS THIS WEEK
      A few new TV shows start this week, but it will mainly be whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts for real though Haven did begin this past week and the fall season is getting close enough I should start programing the DVR.

      WEATHER OUTSIDE MY WINDOW
      Hot as usual! New hurricane warnings for Mexico and it is still monsoon season so the humidity is really high and making it miserable as we wait for the next round of thunder storms. COME ON FALL! COME ON MOVE to cooler climate!

      ON THE MENU
      Hubby is taking me on a little getaway next month for my birthday.  Yeah, I know today is my birthday, but I really didn’t want to go while the weather was still so warm, so we compromised on October.  Now in the meantime he wanted to take me out for dinner tonight, but it’s football!  He’d skip football, but I don’t want to and am really looking to grilling at home and watching the game.  He thinks it’s silly for me to be cooking, but like I told him, at least I’ll be able to get EXACTLY what I want.  I’m tried a new recipe for a carrot cheesecake too that so far looks great and smelled amazing as it was baking – can’t wait to cut into it.  So here’s a sneak peek at tomorrow’s dinner.

      I made the marinade yesterday so all the flavors would meld together.  This is one of our favorite grill meals.  I’ll share the recipe tomorrow.

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

      		 DATE BREAKFAST

      		DINNER
      MONDAY 9/15 YOGURT
      		SEX on a Stick revised
       and Carrot Cake Cheesecake
      (recipes to follow)
      TUESDAY 9/16 TOAST
      		Baked Spaghetti & Meatballs 
      WEDNESDAY 9/17 YOGURT
      		Chicken Fried Chicken
      THURSDAY 9/18 FRUIT
      		Fritos Nachos
      FRIDAY 9/19 CEREAL
      		Hot Chicken Salad
      SATURDAY 9/20 Shirred Eggs
      		Macho Chicken Rojo
      SUNDAY 9/21 S#*% on a Shingle
      		Chile Verde Carnitas Fries

       PLAY TIME (if I can find any)
      I’m hoping to do a little photography this week to get caught up with some Instagrams and do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

      NEW RECIPES TO TRY 
      As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.  This week is Red Neck Tacos – Corn Pancakes topped with Pulled pork, tangy crispy coleslaw topped with Dixie BBQ sauce.

      In the meantime I’m trying to concentrate on some football food for tailgating time which starts on Thursday.  Be sure and stop by to link up.

       Links are open!

      IN THE GARDEN
      Absolutely nothing until the end of the month!

      FAVORITE PHOTOS OF THE WEEK
      Beautiful clouds this past week after the round horrendous thunder storms.
      HELPFUL HINTS FOR FRUITS & VEGETABLES

      • Never store carrots and apples together. Apples release a gas that gives carrots a bitter taste.

      • Don’t slice onions for soup. Peel and put onion in whole to make a sweeter soup.

      • Always slice tomatoes vertically so they retain their shape and keeping the pulp together.

      • Add a potato to soups or stews to reduce saltiness.

      • To get more juice from your lemons (or any citrus) roll the fruit between your palm and the counter top to soften before cutting to squeeze.

      • To clean fresh mushrooms just add 3-4 tablespoons flour to a medium bowl of cold water.  Wash the mushrooms in the water and the dirt will adhere to the flour particles.  The mushrooms will come out clean.

      I’m finding that more and more of my favorite blogs are posting less and less, if at all, but I have found a few new ones that I’ve added to my feed.  Check out A Beautiful Mess.  They have some great food photography, everyday life, interesting crafts and recipes.


      ON MY MIND LATELY
      What I can do to make a real difference in the world.  I’m looking for new volunteer opportunities.

      Continued guidance as we work on the research on our new adventure and home search.  We are having so much fun just researching via the internet and can’t wait until we do it in person.

      TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

      Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

      SESAME SEED RING BREAD  -recipe is adapted from here

      3.5 cups Bread Flour (or use unbleached all purpose flour)

      1cup + 2 tablespoon of Water
      A pinch of sugar
      2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
      1 ¼ teaspoon
      2 tablespoon Molasses
      ½ cup Water
      2 cups  white Sesame seeds

      Directions:
      • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
      • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
      • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
      • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
      • Divide it into 12 pieces and shape them into long rolls.
      • Take two rolls and form a twisted rope like this.
      • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
      • Dissolve the molasses in 1/2 cup water. 
      • Dip each ring in molasses water first, then in the sesame seeds. 
      • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
      • Preheat oven to 450 degrees.
      • Bake them for 20-25 minutes or until golden. 

      PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)

      PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
      1 teaspoon lemon juice
      4 skinless, boneless chicken breasts
      sea salt and pepper
      1/2 cup Panko crumbs
      1 JUMBO egg
      Baby Spinach
      3 tablespoons butter

      1/4 cup tahini
      6 tablespoons sesame seeds
      2 tablespoons safflower oil
      1 clove garlic, minced
      2 tablespoons lemon juice
      1 tablespoon sour cream
      3 green onions, minced

      • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
      • Shake frequently.
      • DO NOT BROWN. COOL!
      • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
      • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
      • Season to taste with salt and pepper.
      • Pound chicken breasts thin.
      • Beat egg to use as a wash on chicken breasts.
      • After egg washing chicken, dredge in Panko crumbs.
      • In a large skillet melt butter until sizzling.
      • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
      • Remove chicken.  Keep warm.
      • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
      • Plate spinach and then chicken.
      • Top with Tahini Sauce.

      S’MORES FUDGE

      S’MORES PEANUT BUTTER FUDGE
      CRUST LAYER
      4 sheets graham crackers
      1/4 cup sugar
      1 1/2 tablespoons butter, melted

      CHOCOLATE FUDGE LAYER
      1 1/2 cups milk chocolate chips
      1/2 teaspoon vanilla 
      1/2 can sweetened condensed milk

      MARSHMALLOW LAYER
      1 cup peanut butter chips
      1/2 cup marshmallow fluff
      1/2 can sweetened condensed milk

      • Preheat oven to 375 degrees.
      • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
      • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
      • Press into the bottom of the pan evenly.

      • Bake for 15 minutes or until golden.
      • Melt chocolate in small sauce pan. 
      • Add the vanilla and sweetened condensed milk whisking until smooth.
      • Pour over the crust.

      • Melt peanut butter chips in a small sauce pan over medium low heat.
      • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
      • Pour over the chocolate layer immediately.
      • Refrigerate overnight.

      • The next day remove fudge from pan and cut into pieces.
      • Store in the refrigerator.

      Bacon, Meatball & Sun Dried Tomato Carbonara Lasagna

      Where do you do your best thinking? For me I usually have my best ideas in the shower or the pool or while I’m driving or … – LOL it always seems to be someplace where paper and pen are NOT handy. I always tell myself I’ll remember, but then the errands and appointments take over and many times I forget for days on end if I remember at all.

      Fortunately I remembered this one.  I will be making this one MANY times over! 

      Note: A while back I started using Ronzoni oven ready lasagna noodles.  I love them. They turn out perfect EVERY time and you don’t have mess with noodles tearing or being hot and sticky!

      BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA

      MEATBALLS
      1 pound ground chuck
      1/2 sleeve saltine crackers
      1 teaspoon Italian herbs
      1/2 teaspoon white pepper
      1 JUMBO egg
      4 green onions, minced
      1/4 cup Parmesan cheese

        • With your hands blend together all ingredients until well mixed.
        • Form 1/2 inch meatballs.
        • Brown meatballs over a medium heat until outsides are seared well.
      • Drain on paper towels.

      FILLING
      15 ounces whole milk Ricotta cheese
      1 JUMBO egg
      1 teaspoon Italian herbs

      • Whisk together and set aside.

      SAUCE
      1 batch Alfredo sauce (recipe below)
      3 tablespoons Classico Sun Dried Tomato Pesto

        • Prepare Alfredo sauce per recipe below.

      ASSEMBLY

        • Preheat oven to 350 degrees.
        • Spread a nice layer of sauce on the bottom of the baking dish.
        • Add a layer of lasagna noodles.
        • Add a layer of ricotta filling.
        • Add meatballs in a single layer.
        • Top with the remaining ricotta filling.
        • Sprinkle crumbled bacon on top.
        • Add another layer of lasagna noodles.
      • Spread remaining sauce on top of noodles.
        • Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
        • Remove lid and bake 10 more minutes until top is golden .
      • Let rest 5-10 minutes before cutting into.

      ALFREDO SAUCE
      4 tablespoons butter
      1 cup heavy cream
      1 teaspoon minced garlic, jar
      1 egg yolk, beaten
      1/2 teaspoon thyme
      salt and pepper to taste
      1 1/2 cup grated Parmesan cheese

        • Melt butter in a saucepan.
        • Add garlic and saute until fragrant. 
        •  Gradually add heavy cream, stirring constantly. 
        • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
      • Whisk in egg quickly and heat through.

       

      FRITO BRITTLE

      FRITO BRITTLE
      10 ounce package FRITOS
      1 cup light corn syrup
      1 cup sugar
      1 cup JIF creamy peanut butter 
      1 cup milk chocolate chips.

      • Spread FRITOS on a greased jelly roll pan (11×15)
      • Sprinkle chocolate chips over FRITOS.
      • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
      • Remove from heat and stir in peanut butter until smooth.
      • Pour over chips.
      • Chill.
      • Break or tear apart (may be gooey) into pieces.

      BAKED SPAGHETTI & MEATBALLS

      BAKED SPAGHETTI & MEATBALLS
      6 cups cooked thin spaghetti noodles
      1 cup shredded mozzarella cheese
      Alfredo sauce (recipe below)
      Italian Meatballs (recipe below)
      Roasted Vegetable Spaghetti Sauce or your favorite red pasta sauce

      • Prepare your meatballs.
      • Prepare your red sauce.
      • Preheat oven to 350 degrees and grease the holes of a mini loaf pan.
      • Toss together the cooked spaghetti with the Alfredo sauce.
      • Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
      • Sprinkle the tops with shredded mozzarella cheese.
      • Bake for about 15-20 minutes at 350 degrees.
      • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
      • Sprinkle with freshly grated Parmesan and parsley.

      ALFREDO SAUCE
      4 tablespoons butter
      1 cup heavy cream
      1 teaspoon minced garlic
      2 tablespoons crumbled bacon
      1 egg yolk, beaten
      1/2 teaspoon thyme
      salt and pepper to taste
      1 1/2 cup grated Parmesan cheese

      • Melt butter in a saucepan.
      • Add garlic and saute until fragrant. 
      •  Gradually add heavy cream, stirring constantly. 
      • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
      • Whisk in egg quickly and heat through.
      • Toss and serve immediately.

      MEATBALLS

      1 pound hamburger
      1 pound ground pork
      2 bunches green onions, chopped
      1/2 cup grated Parmesan cheese
      1 cup Panko crumbs or crushed saltines
      2 eggs
      1/2 cup milk
      1 teaspoon oregano
      1 teaspoon basil
      2 cloves garlic, minced
      1 teaspoon sea salt
      1 teaspoon white pepper
      • Preheat oven to 350 degrees.
      • Using your hands blend all the ingredients together.
      • Line a cookie sheet with parchment paper.
      • Roll meatballs into golf ball size meatballs.
      • Bake for 30-45.
      • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

      WAFFLED FRENCH TOAST

      How about a little Waffle history?

      Waffles have actually been around since the 9th century.  Waffle irons were first used to make communion wafers (waffle means wafer in Dutch).   Designs on waffles have been around since the 13th century, often using the family crest as the design.

      Thomas Jefferson spent time in France as the Ambassador and became enamored with waffles. He was said to have brought home a long handles waffle iron and held waffle parties in his home regulary.

      Belgiam waffles should actually be Brussels waffles, but the gentleman who first brought them to the New York World’s Fair in 1964 didn’t believe most people knew where Brussels was so he began calling the Belgium waffles.  Ironically what we know as Belgium waffles do not even resemble the yeast (we tend to use baking soda here in America) waffles made in Belgium.

      In another turn of irony, we owe the ice cream cone to a waffle maker at the 1904 St. Louis World’s Fair when he helped out the guy in the next booth selling ice cream who ran out of cups.  Hence the waffle cone was born.

      Here is a little bit of trivia about one of the most famous waffles, Froffles from 1953.  You may know them by their nickname, Eggos.  The nickname due to their eggy flavor stuck and they were re-branded in 1955 as EGGOS.

      WAFFLED FRENCH TOAST serves 8
      1 cup milk
      1 tablespoon sugar
      1 tablespoon butter, melted
      1 teaspoon PURE Vanilla
      1/2 teaspoon cinnamon
      2 large eggs
      16 half slices day old sourdough bread

      • Coat waffle iron with non-stick spray and pre-heat.

      • Whisk together the milk, sugar, butter, vanilla, cinnamon and eggs.

      •  Place bread pieces in a baking dish.

      • Pour egg mixture over top, turning pieces to coat. Let stand 5 minutes.

      • Places 4 pieces on hot waffle iron. Cook 3-5 minutes until golden.

      • Serve with Maple Syrup

      LEMON THYME CHICKEN

      LEMON THYME CHICKEN
      4 thin chicken breasts
      salt and pepper to taste
      1 small red onion, halved and sliced thin
      1 small red bell pepper, sliced into thin strips
      1 cup grape tomatoes, halved
      2 cups Brussels sprouts, halved
      1/2 cup white wine
      1/2 cup whipping cream
      1 bunch green onions, sliced thin
      1 tablespoon white wine vinegar
      1/2 teaspoon dried thyme
      6 tablespoons chilled unsalted butter, cut into pieces
      1 1/2 teaspoons fresh lemon juice

      • Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.
      • Heat large skillet over medium heat and melt 2 tablespoons butter.
      • Saute onion, add Brussels sprouts face down and saute’ a few minutes.
      • Add red pepper strips and saute’ a bit more. 
      • Add tomatoes and move all the vegetable to the outer edges.
      • Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
      • Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. 
      • Set saucepan over very low heat and whisk in butter 1 piece at a time. 
      • Whisk in lemon juice; season sauce to taste with salt and pepper. 
      • Pour over prepared chicken breasts and vegetables.