Author: QuiltLady

COOKING THURSDAY ~ MONTE CRISTO ROLLS ~ BLOG 365.155A

One of my VERY favorite sandwiches of all time is a Monte Cristo. But they are a lot of work to make for a crowd. So, I was delighted when I ran across a recipe for making the same sandwich into a handheld roll! Instead of all the individual layers and deep frying the sandwich they are rolled tightly like a cinnamon roll and baked. You can make your own dough or short cut it with Pillsbury pizza dough.

These two layers of dough result in large, flaky buns that have the most delectable pocket of sweet and meaty cheese inside. Sprinkling these with a little powdered sugar as well as dipping them into a bit more raspberry jam and maybe a bit of PURE maple syrup make them absolutely delectable.


MONTE CRISTO ROLLS adapted from DELISH
2 cans Pillsbury pizza dough divided
1/4 cup Dijon mustard OR mayonnaise
8 ounces thinly sliced deli-style tavern ham
6 tablespoons raspberry jam
8 ounces Gruyere or baby Swiss cheese, thinly sliced
8 ounces thinly sliced deli-style turkey
1 LARGE egg 
2 tablespoons heavy cream
Powdered sugar, for serving
PURE maple syrup, for serving

  • Preheat to 350°.
  • Grease a 13×9 inch baking dish with butter.
  • Spread 1 can of dough on a lightly floured surface until evenly rolled into a fairly thin rectangle shape.
  • Spread a thin layer of mustard over top, leaving a 1/4″ border on all sides.
  • Layer ham over the mustard.
  • Unroll the second can of dough and lay flat on top of ham, rolling out lightly also.
  • Spread raspberry jam on top of dough, also leaving a 1/4″ border.
  • Layer cheese over jam, covering entire surface.
  • Layer turkey over cheese.
  • Starting from the short side, tightly roll up dough, making sure to tuck in edges as you go.
  • Slice roll into 6 pieces.
  • Arrange loosely in prepared dish like you would a cinnamon bun. 
  • Use toothpicks if necessary.
  • In a small bowl, beat egg and cream until blended.
  • Brush tops and sides of rolls with egg mixture.
  • Bake rolls 40-45 minutes until puffy and golden brown on the outside, 40 to 45 minutes.
  • Let cool slightly.
  • Transfer rolls to a platter.
  • Serve warm.
  • Dust with confectioners’ sugar.
  • Serve with more raspberry jam for dipping.

NOTES: These can pre-made ahead of time and stored in the freezer or overnight in the refrigerator.

HAPPY HOMEMAKER MONDAY with MENU and RECIPE LINKS ~ week 22 of 2026 ~ BLOG 365.152

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

MONDAY was a really productive day (laundry, weeding, the guy was here for the back hill to the highway trimming for fire compliance, de-cluttering for donation run…) despite being a “holiday”. 

TUESDAY Taco Tuesday of course and ran some errands. I put another layer of spackle on the ceiling from the exhaust fan replacement repair. I also packed away a tote of winter jackets and flannel shirts FINALLY. I think we’ve FINALLY taken a turn for late spring.

WEDNESDAY I did a ton of weeding out back and along the side before sterilizing several areas and pressure washing the back patio.

THURSDAY Slow morning and then I spent the day in town doing the Eagle’s and Offyce’s shopping as well as few things for myself and a couple upcoming birthdays. On a side note, I can’t believe “fall” clothing is out in the stores already.

FRIDAY I spent a good part of the day working on the June newsletter for the Eagles which was a lot like being a dentist pulling teeth. I had to keep pulling from multiple people to get all the necessary information AND a consensus on that info, dates and times! I had to get out of the house so hubby and I went to a new (to us) antique store where I found a really beautiful dresser mirror (that matches my dresser) AND in excellent condition at a really reasonable price. We then had a bite to eat at a favorite family dive bar where I picked up these 2 little cute planters from one of their regular patrons.

SATURDAY The roofer was supposed to have been here last Tuesday, but bailed when he claimed it was raining too hard (though it wasn’t actually raining) 🙂 It took several hours to track him down. I concede that maybe it was “sprinkling” where he was, BUT he should have called us and said he was rescheduling since we had blocked out Tuesday and Wednesday for the roof job to be done. He finally showed up on Saturday! Quality work for the most part, but such a used car salesman!

SUNDAY I spent a good part of the day researching copy cat favorite recipes from favorite restaurants (from when we lived in the city with more choices) to use for our menu after we get back from our big trip in July.The restaurants around here are getting old and mundane so we just don’t want to go out!

The roofer at least finished on Sunday WHEW am I glad that’s ALMOST over. They will be back tomorrow to finish the shed and a bit of roof cap. We then dropped off a car to the repair shop for work being done this week before going to visit with a close friend for a bit.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s going to be (or at least is supposed to be) a GORGEOUS week in the 70’s with lots and lots of sun!!!!! Or so they say, we’ll see how it changes as the week moves on. It seems to change ever couple days. I bet by the time I get back to this post in a few hours it WILL have already changed 🙂

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING just a couple loads to do… need to finish up the spackle job in the laundry room and do touch up paint.
  • GROCERIES & ERRANDS just a few things I’ll pick up today and tomorrow while I’m in town for appointments…
  • RECIPE RESEARCH & MENU PLANNING I’m reading a new cook book looking for some summer inspiration, especially salads…
  • THINGS THAT MAKE ME HAPPY finished projects… successful new recipes… Hallmark movies that make me happy…summer breezes… sunny days… veggies growing wild…

READING TIME

I’ve finished the trilogy from Kerry Lonsdale and started on a new to me author, Soraya M. Lane with a couple dozen books that I’m looking forward to reading more of. Right now I’m reading THE SECRET LIBRARIAN. I love WWII historical stories about strong heroines!!

“New York, 1942: Avery is engaged to be married. Longing for adventure instead, she jumps at an unexpected offer to trade her library job for undercover intelligence-gathering in Portugal. But her new life in Lisbon, known as the Capital of Espionage, challenges everything she thought she knew about herself.

Local bookshop owner Camille, a French widow with access to the enemy newspapers and magazines Avery needs, befriends her. But are the rumours that swirl around Camille true—does she really have a Nazi boyfriend? And what secrets did she bring with her when she fled France? Avery must decide—fast—if she can fully trust Camille. Millions of lives depend on it.

As Avery discovers more about Camille’s world, she realises that living in a city of spies will take all her courage. With suspicions growing, they are both playing a terrifyingly dangerous game. And not everyone will live to tell their story. Can Avery and Camille stay far enough ahead of their enemies to survive?

Threaded through with daring, sacrifice and love, this is the inspirational story of two women prepared to risk everything to help others survive the horrors of World War II.“

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 6/1 MONDAY
 6/2 TUESDAY
 6/3 WEDNESDAY
 6/4 THURSDAY
6/5 FRIDAY
6/6 SATURDAY
6/7 SUNDAY
DINNER
TRIVIA NIGHT CORN/YOYO clean out refrigerator night or you’re on your own
GRACE’S CHICKEN POT PIE
MARDI GRAS CAJUN PASTA 
PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS with CREAMY AVOCADO RICE
CORN/YOYO clean out refrigerator night or you’re on your own
GREEN CHILE CHICKEN ENCHILADA BAKE
PORK CHOPS & NUTTY BROCCOLI GRATINS
DESSERT
 
COKE CAKE with TEXAS SHEET CAKE FROSTING
 

FAVORITE PHOTOS FROM THE CAMERA

This week my pictures are all of the before and after of the roof and my beautiful variegated calla lillies are FINALLY coming up. The past couple years they have come up late March or April usually.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • STEAK PIZZAIOLA
  • HAM & RICE SKILLET
  • MONTE CRISTO ROLLS
  • CREOLE DAUB aka NOLA POT ROAST

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ COUNTRY SWISS STEAK ~ BLOG 365.148C

COUNTRY SWISS STEAK

2 pounds round steak or cube steak
1/2 cup AP flour
FRESH ground sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 +1 tablespoons butter
1 large onion, sliced
1 stalk celery, diced
1 LARGE carrot diced
1 cup sliced mushrooms, I like little Beech mushrooms
2 cups beef broth
2 teaspoons Worcestershire sauce

  • Cut steak into serving size pieces.
  • Pound with a meat mallet to 1/4 inch thickness to tenderize.
  • Combine flour, salt, pepper, garlic powder, and onion powder into a shallow dish.
  • Dredge the steak in the flour mixture to coat both sides. RESERVE dredge flour.
  • Heat oil in a large oven proof skillet or Dutch oven over medium-high heat.
  • Sear the steak on both sides until browned (about 3-4 minutes per side).
  • Remove meat and set aside.
  • Add additional 1 tablespoon butter to melt if necessary, scraping the bottom of the pan to release browned bits.
  • Add sliced onions, carrots, celery and mushrooms, cooking 5 minutes or so until soft.
  • Return the meat to skillet.
  • Whisk together the beef broth and Worcestershire sauce.
  • Cover and cook in a 300-325° oven for 1 1/2-2 hours, or until the meat is very tender.
  • Remove meat to a platter and keep warm.
  • If the gravy is too thin, whisk together 1 tablespoon of the leftover flour mixture with a little cold water to make a slurry.
  • Stir slurry into the pan juices, and simmer on the stove top until you reach desired thickness. 
  • Serve immediately with mashed potatoes, buttered noodles, or rice to soak up the savory onion gravy. 

COOKING THURSDAY ~ LEMON ROAST CHICKEN ~ BLOG 365.148B

LEMON ROAST CHICKEN – serves 4

A mouthwatering and juicy oven baked chicken made with simple seasonings and oven roasted to crispy perfection. I like to prep it a couple hours before baking and let seasonings soak in to meld flavors. I also like to serve it with roasted broccolini and a parsley rice for balance. I also remove it from the refrigerator 45 minutes before roasting to bring it to room temperature.

4 chicken leg quarters
4 tablespoons butter, melted
1 1/2 tablespoons lemon pepper
FRESH ground sea salt
1/2 teaspoon smoked paprika
3 tablespoons FRESH minced Parsley
3-4 lemons, sliced

  • Preheat oven to 425°.
  • Spray baking sheet/pan with non stick spray.
  • In a small bowl whisk together all dry ingredients with the melted butter.
  • Trim chicken leg quarters of any excess skin and fat, then pat dry with paper towels.
  • Generously brush both sides of chicken quarters with butter mixture.
  • Arrange skin side up in the baking sheet.
  • Arrange sliced lemons on and around chicken pieces.
  • Bake in oven 35 to 45 minutes or until cooked through.
  • When chicken is done, remove the pan from the oven and let rest in the pan for 5-10 minutes before serving.
  • Serve over prepared rice, spooning pan drippings over top.

NOTE:

  • Dark meat such as chicken quarters greatly benefit from cooking to higher internal temps. By removing from oven with internal temperature of 185°, the temperature will continue to rise to 190-195° (which is your actual target temperature) as it rests creating a much juicier and tastier chicken.

COOKING THURSDAY ~ SOUTHWEST CHICKEN SKILLET ~ BLOG 365.148A

HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.

SOUTHWEST CHICKEN SKILLET serves 4-6

1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional

  • Heat the oil 2–3 minutes over medium heat in deep skillet.
  • Season both sides of the chicken thighs with half of the seasoning mix.
  • Sear the chicken 5–6 minutes, or until they release easily.
  • Flip and cook for another 2 minutes.
  • Remove the chicken from the skillet.
  • Add the onion, cooking 6-7 minutes until softened.
  • Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
  • Nestle the chicken into the pan along with any juices.
  • Top each piece of chicken with cheese.
  • Sprinkle Peppadew peppers around chicken pieces.
  • Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
  • Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.

TRIVIA TUESDAY ~ BLOG 365.146

I LOVE trivia. We play at a local dive bar every Monday night with our neighbors. We’re known as the NEIGHBOR HOODS 🙂 We’re currently 2nd in our league and striving for 1st each and every week, but my friends, the SMARTINIS keep winning BIG time. It’s ALL good clean fun and we love it. The company allows you to submit 2 questions each day that may or may not be used over the course of time, but I look at the task as “research”. I ABSOLUTELY LOVE learning new things!!!