Author: QuiltLady

HAPPY HOMEMAKER AND MENU PLAN MONDAY

GOOD MORNING! I had a great weekend!  I am so glad it is finally September and my favorite time of year is quickly approaching! 
I LOVE FALL!
HAPPY HOMEMAKER MONDAY IS HOSTED BY SANDRA 
Be sure and stop by to see what it’s all about!


  • A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 
  • Dr. appointments

  • Errands

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.

Hot as usual! It’s only supposed to be in the 90’s with thunderstorms today but with monsoon season and the thunderstorms the humidity is really high and making it miserable.


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

 DATE BREAKFAST

DINNER
MONDAY 9/8 YOGURT
Cheesy BLT Bites
TUESDAY 9/9 BAGEL & CREAM CHEESE
Pastrami Burgers
WEDNESDAY 9/10 YOGURT
Neapolitan Chicken
THURSDAY 9/11 FRUIT
Kiwi Orange Glazed Chicken
FRIDAY 9/12 CEREAL
Hot Chicken Salad
SATURDAY 9/13 Farmer’s Breakfast
Boeuf Flamande aka Beef in Dark Beer
SUNDAY 9/14 Roasted Red Pepper and Ham Stratas
Redneck BBQ Chicken Chile Cornbread Muffins

 

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.

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 was Pepperoni Pizza Dip.

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!


Absolutely nothing!

 
Fed the local bunny my wilted lettuce.

And found this great corrugated tin dog.


Want to get a jump on holiday baking?  Make your drop cookie dough now.  Use a small ice cream scoop to form your balls of dough.  Place them on a cookie sheet and freeze for 30 minutes or so.  When dough is frozen Place the individual balls in a freezer bag.  Just thaw and bake when you’re ready.

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 This Silly Girls Life.  They have some really beautiful food photography and interesting crafts and recipes.

Why do parents today not realize that they are raising the adults of tomorrow?  I was at out local discount store recently and 2 things really bothered me. 1) Why do they have to bring ALL the children shopping with them?  And 2) if they are going to bring them, why don’t they pay attention and discipline them.  Many had been just turned loose to run rampant through the store. I spent the day being run into by kids pushing carts, throwing balls and running mindlessly.


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.

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP
Serves 4
6 eggs
1 1/2 cups half & half*
1 1/2 teaspoons PURE Vanilla
1 teaspoon cinnamon
pinch sea salt
3 tablespoons butter, melted
4 cups 1/2 inch cubes of day old sourdough bread
2 teaspoons sugar
1 pint raspberries, washed and dried
1/2 cup Dole frozen wild blueberries, thawed in paper towel to absorb moisture
2 tablespoons sugar**
12 tablespoons Maple Syrup, warmed

  • Gently mix together raspberries and blueberries. Sprinkle with 2 tablespoons sugar and set aside.
  • Whisk eggs, vanilla, half & half, cinnamon and salt together until well blended in a large measuring cup – (you’ll want the pour spout).
  • In a large mixing bowl toss together the butter and bread pieces until well coated.
  • Spray muffin tn with non-stick cooking spray.
  • Distribute bread into muffin cups evenly.
  • Pour egg mixture evenly into muffin cups.
  • Preheat oven to 350 degrees.
  • Sprinkle sugar evenly over each cup.
  • Bake 20-30 minutes until golden on top and egg is set.
  • Cool on rack a minute before plating.
  • Gently fold together raspberries and blueberries to mix well.
  • Plate 3 muffins per plate.
  • Pour 1-2 tablespoons of warm syrup over muffins.
  • Add a spoonful of raspberry mix. I use a slotted spoon to avoid excess moisture.
  • Enjoy.

* I used 1 cup whipping cream and  1/2 cup 1% milk since it was what I had on hand.
**I like these blueberries because they are much smaller.

CLASSIC BEEF MEATBALLS

CLASSIC BEEF MEATBALLS
2 tablespoons avocado oil
2 pounds ground chuck
1 cup ricotta cheese
2 large eggs
1/2 cup plain dry breadcrumbs
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 teaspoon ground fennel seed
4 cups of your favorite pasta sauce (I use Roasted Vegetable)

  • Preheat oven to 450 degrees.
  • Drizzle oil into a 13 x 9 baking dish, evenly coating the surface.
  • In a large mixing bowl combine the beef, ricotta cheese, eggs, breadcrumbs, oregano, salt, pepper flakes and fennel. Mix by hand until WELL blended.
  • Pack the meat, rolling into golf ball size balls .  
  • Place balls in baking dish snugly.
  • Roast 20 minutes or until cooked through and firm.
  • Remove from oven and drain grease.
  • Pour pasta sauce over meatballs and return to oven for 15 more minutes.
  • Top with Parmesan cheese and serve with your favorite pasta.

PEPPERONI PIZZA DIP

Don’t forget football started this week! We have lots of games tomorrow and a double header on Monday night. You know what that means – FOOTBALL FOOD for TAILGATING TIME!  We’rein our 5th season of tailgating time and looking for more new recipes to feed the crowds.  Come join us to link up your favorite football foods.

PEPPERONI PIZZA DIP
8 ounces cream cheese
8 ounces pizza sauce
1 cup grated 4 cheese blend
1 cup diced pepperoni pieces
1 teaspoon Italian seasoning
Crostini

  • Preheat oven to 350 degrees.
  • Cream together the cream cheese, pizza sauce, Italian seasoning and most of the grated cheese.
  • Spread into a greased baking dish.
  • Top with pepperoni and remaining cheese.
  • Bake 20 minutes.
  • Serve hot with Crostini or your favorite crackers.

CHICKEN MILANESE w/ KIWI CORN CHUTNEY

MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.


CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.


GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy. 
CHICKEN MILANESE w/ KIWI CORN CHUTNEY

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.

  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per sides.

  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.

APPLE COLE SLAW

This is a great fall recipe with the abundance of apples to be had.

APPLE COLE SLAW
1/2 cup buttermilk
4 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 bag (or cut your own) slaw mix (I like the cabbage and carrot combo
1 apple (I like honey crisp), cut into slivered pieces

  • Whisk together buttermilk, apple cider vinegar and avocado oil.
  • Pour over slaw and apple mix in a large bowl
  • Toss to coat.
  • Chill.

FINALLY!!!! FOOTBALL SEASON IS HERE!

Okay it’s here – It’s finally Football Season!!!

Don’t forget to join us and link up all your favorite tailgating goodies throughout the entire 2014-2015 football season!The links for last season are here(2013) and the season before are here(2012).

VOTE FOR YOUR FAVORITES TOO! Everyone gets 10 votes.  VOTING WILL BEGIN noon on the day of the Superbowl and stay open through midnight.

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always such a blast to play armchair quarterback..

Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

NILLA WAFERS

No one knows the real origin of the Vanilla Wafer. From what I’ve read it was developed in the South long before Nabisco started producing the scrumptious wafers.  

Nabisco began mass producing them in 1945 as Vanilla Wafers before they trademarked them as Nilla Wafers in the 1960’s.

NILLA WAFERS
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening (I’ve used both Crisco and butter)
1 large egg
1 teaspoon PURE Vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

  • Preheat oven to 325 degrees.
  • Cream together sugars, shortening, egg, vanilla and salt in a large bowl.
  • Add the flour and baking powder.
  • Add water and continue mixing until dough forms a ball.
  • Roll dough into 3/4″ balls and flatten slightly onto a lightly greased cookie sheet. 
  • Bake for 12-15 minutes or until cookies are a light brown.

BANANAS FOSTER BUTTER

A while back my friend Sandra over at Diary of a Stay at Home mom featured a Banana Jam which I had to try, you can see my recipe here.  It really was great.  Then yesterday I was searching through my box oftricks, er recipes for tailgating recipes I want to try and found a recipe for BANANA FOSTERS BUTTER. It just screamed out for me to try it. It was fantastic too and great on Peanut Butter Toast.

BANANA FOSTERS BUTTER
8 ripe, firm large bananas
1 cup granulated sugar
1 cup packed brown sugar
1/3 cup lemon juice
3 tablespoons light rum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

  • Mash bananas until smooth. Transfer bananas to a pot.
  • Stir in sugars, lemon juice, rum, cinnamon and nutmeg.
  • Bring to a slow boil. 
  • Reduce heat and simmer about 20 minutes or until thickened, stirring frequently.
  • Ladle into hot sterilized jars leaving a 1/4 inch headspace.
  • Wipe jars clean, add lids and rings.
  • Process filled jars in a boiling water bath  for 10 minutes.
  • Cool on wire racks.

TERIYAKI MEATLOAF

TERIYAKI MEATLOAF
1/2 cup orange juice 
3/4 cup KIKKOMAN stir fry sauce
1 1/2 pounds ground chuck
1/2 pound ground pork
2 slices sourdough bread, torn into pieces
2 JUMBO eggs, beaten
1 bunch green onions, sliced thin
1/4 cup rice, prepared per package

  • Preheat oven to 350 degrees.
  • Whisk together 1/4 cup of the stir fry sauce and 1 tablespoon of orange juice. Set aside.
  • In a large bowl toss bread pieces with remaining orange juice – let stand 5 minutes.
  • Add the meat, eggs, rice and green onions and remaining fry sauce to the bread bowl. Knead together with your hands until well blended.
  • Shape into a loaf and place into the center of a 9×13 baking dish.
  • Bake 1 hour or until cooked through, basting with the reserved stir fry sauce during the last 10-20 minutes.
  • Let rest 10 minutes before slicing.

HAPPY HAPPY BIRTHDAY

I want to wish my dear friend Martha from Seaside Simplicity a very Happy Birthday today. Stop by and show her some bloggy love to make her SMILE!

♫•*¨*•.¸♥•°*”˜˜”*°•.¸☆ ★ ☆¸.•°*”˜˜”*°•.¸♥¸.•*¨*•♫
♫•*¨*•.¸♥¸.•*¨*•♫ ░H░A░P░P░Y░ ♫•*¨*•.¸♥¸.•*¨*•♫
(¯”•.¸*♥*¸.•”¯) ░B░I░R░T░H░D░A░Y░ (¯”•.¸*♥*¸.•”¯)
♫•**•.¸♥¸.•**•♫ ░T░O░░░Y░O░U░!♫•**•.¸♥¸.•**•♫
♫•*¨*•.¸♥•°*”˜˜”*°•.¸☆ ★ ☆¸.•°*”˜˜”*°•.¸♥¸.•*¨*•♫
✿¨¯`✿´¸¸.✿¨¯`✿✿¨¯`✿´¸¸.✿¨¯`✿✿¨¯`✿´¸¸.✿¨¯`✿✿¨¯`✿´✿

Save

CANCER – ARE YOU SCREENING?

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 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.