Author: QuiltLady

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!!!

HAPPY HOMEMAKER MONDAY, RECIPE LINKS & MENU ~ week 21 of 2026 ~ BLOG 365.145

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

LAST WEEK RECAPPED

MONDAY was spent cleaning up from all the BBQ makings and doing the first layer of drywall patch work on the ceilings around the fans we replaced last week. I moved a couple dressers around giving hubby and I both better drawer space. Monday night was trivia night and we had a great time as always 🙂

TUESDAY was spent doing the second layer of drywall patch work and cleaning out the garage for another load to the thrift store after Taco Tuesday of course 🙂

WEDNESDAY was finally a bit slower for me! I actually sat and read for a few hours and did absolutely nothing for a change. Then reality set in and I had some gardening and pruning to do before I headed over to help an elderly friend. I was able to take another load to St. Vinny’s also.

THURSDAY we had several VA appointments and did the Eagle’s and Offyce shopping while we were in town. When I got home I was able to finally try my new Nordicware smoker and made a smoked brisket. I’m in love with smoking meat now! I can’t wait to try new recipes and techniques.

FRIDAY we had planned to go to a coastal town and do their citywide garage sales, but I just wasn’t up for it so I got some paperwork done and some chores around the house. We met with a guy about clearing the back hill that meets the rural highway before fire season which is quickly approaching and we’re being VERY cautious about it with the early drought from the dryer than normal winter season.

SATURDAY one of my besties had a wooden laser cut butterfly wreath painting class as a fundraiser for the Eagles Auxiliary so I helped out.

In the evening we went to see THE MODERN GENTLEMEN at a historical downtown theater, the ROSEBUD. We had such a GREAT time!! They were quite good and have worked with some wonderful BIG name celebrities.

SUNDAY was a day of relaxation (HA HA) I actually got 4 loads of laundry done, food prepped for 3 meals this week, made a pineapple angel food snack cake and did some reading 🙂 I LOVE holiday weekends!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re taking a down turn this week with a 20 degree temperature dip for temperatures back into the 50’s (good thing I haven’t put away the flannels yet) AND some rain. Colton is supposed to be here at 9AM to clear the firebreak on the back hill so I’m glad the rain is supposed to hold off until tonight and they are supposed to be here tomorrow to start the new roof so I’m hoping all the rain happens over night. We’ll see what happens.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING Done, at least as much as laundry can be 🙂
  • GROCERIES & ERRANDS I’ll be heading out for just a few things today and picking up guacamole for the Offyce tomorrow’s Taco Tuesday. Fortunately it’s a slow week for errands 🙂
  • PROJECTS & TRAVELS We’re finally planning a trip for July to go to a family celebration and then to see our oldest son.
  • RECIPE RESEARCH & MENU PLANNING I’m working on some new BBQ recipes and fresh TEX MEX recipes as well as some summer salads.
  • DVR/TV We’re binge watching NCIS (the early years) and some cooking shows ~ 24 in 24, BBQ BRAWL
  • THINGS THAT MAKE ME HAPPY A fun night out with friends… wonderful neighbors… spending time being creative… spring garden blooms and veggies…

READING TIME

I’ve finished Kerry Lonsdale’s book 1 and 2 of EVERYTHING WE KEEP and EVERYTHING WE LEFT BEHIND and have just started the last book #3, EVERYTHING WE GIVE in the series.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
5/25 MONDAY
no trivia tonight due to the holiday
 5/26 TUESDAY
 5/27 WEDNESDAY
 5/28 THURSDAY
5/29 FRIDAY
5/30 SATURDAY
5/31 SUNDAY
DINNER
BROWN SUGAR CORNED BEEF with POTATOES & CARROTS clean out refrigerator night or you’re on your own
MEATBALL ENCHILADAS
CORN/YOYO clean out refrigerator night or you’re on your own
CARNE ASADA MEATBALLS & YELLOW RICE
DUTCH CHICKEN POT PIE
MEATBALL PARMIGIANA & BAKED TOMATO ORZO
BAKED PORK CHOPS & NUTTY BROCCOLI GRATINS
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

My garden is starting to grow like gang busters. I even have pea pods already, way too soon, but cool! I hope the weather holds so I don’t lose the crop.

And this old hotel is just plain creepy! There are also some serious diehards that are trying to “salvage” it, but the ceiling has already mostly deteriorated into the 2nd story which has crashed into the 1st floor which is now crashing into the basement in oh so many places. Plus there are these seriously creepy dolls in one of the room.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • SOUTHWEST CHICKEN SKILLET
  • COUNTRY SWISS STEAK
  • LEMON ROAST CHICKEN

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ CAJUN COLA GLAZED PORK LOIN ROAST ~ BLOG 365.141D

CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

  • Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
  • Generously season roast with FRESH ground sea salt and black pepper.
  • Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
  • Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats.
  • Remove roast from marinade and discard the marinade.
  • Tie up roast.
  • Generously re-season roast with FRESH ground sea salt and black pepper.
  • Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
  • Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
  • Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
  • During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer. BASTE FREQUENTLY if necessary!
  • Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

  • While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir 2 minutes until thickened.
  • Remove from heat and let cool down.
  • Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

  • If you don’t have a bag large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
  • ALSO quite good with root beer or Dr. Pepper.

COOKING THURSDAY ~ BBQ MAC & CHEESE ~ BLOG 365.141C

This year’s BBQ competition for the DIGG’S Mercy Children’s Foundation had us coming up with more new recipes. This year I entered my BBQ Baked Beans, Smoked BBQ Cheesecake and BBQ MAC & CHEESE.

BBQ MAC & CHEESE
1/4 cup + 1 1/2 teaspoons kosher salt, divided
2 1/2 cups WHOLE milk
12 ounce can Jalapeño condensed milk
6 tablespoons butter, cut into pieces
6 tablespoons WONDRA flour
1 pound pasta (such as elbow, penne, cavatappi, or rotini)
2 cups shredded Sharp Cheddar cheese
2 cups shredded Fontina or Havarti cheese
1 teaspoon hot sauce (Tabasco or Frank’s Original)
1/2 teaspoon FRESH ground black pepper
1 1/2 cups crumbled cornbread
1 tablespoon melted butter
1/2 cup chopped green onions
1/2 cup barbecue sauce of choice

  • Spray baking dish with non-stick spray and set aside.
  • Bring 1/4 cup salt and 4 quarts of water to a boil in a large covered Dutch oven over high heat.
  • Add pasta to boiling water, cooking 8 minutes.
  • Microwave milk in a microwave safe glass measuring cup covered with plastic wrap on HIGH 3 minutes.
  • Melt butter in a large skillet over medium heat.
  • Whisk in flour, cooking 1-2 minutes until golden.
  • Slowly whisk in hot milk; bring to a SLOW boil, cooking 2-3 minutes until thickened. Remove from heat and whisk in cheeses, most of the BBQ sauce, hot sauce, remaining salt and pepper.
  • Toss together cornbread and melted butter. Set aside
  • Drain pasta.
  • Fold pasta into cheese sauce.
  • Pour pasta mixture into baking dish.
  • Sprinkle cornbread mixture over top.
  • Sprinkle green onions over cornbread mixture.
  • Broil 1 to 2 minutes or until breadcrumbs are golden brown.
  • Drizzle with remaining barbecue sauce.
  • Serve immediately.

NOTES: You can make this dish up to 3 days in advance. Bake at 325° until heated throughout and then broil.



COOKING THURSDAY ~ PINEAPPLE CHERRY BREAD PUDDING – BLOG 365.141B

PINEAPPLE PEACH or CHERRY BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite.

8 cups sourdough bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar

1 LARGE can pineapple, WELL drained
1 1/2 cups FRESH peaches or cherries, peeled, pitted and diced *(see note)
½ cups chopped pecans or toasted almonds
1 teaspoon QUALITY cinnamon or Finishing sugar

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture or finishing sugar. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned fruit or even frozen fruit. If using canned fruit, be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and then drain well.

**COOKING THURSDAY ~ OUR FAVORITE SLOW COOKED BROWN SUGARED CORNED BEEF ~ BLOG 365.141A

our favorite SLOW COOKED BROWN SUGAR CORNED BEEF

4-5 1/2 pound corned beef
1 sweet onion, quartered
1 cup sugar
1 tablespoon Grandma’s Molasses
12 ounce Moose Drool Brown Ale
1/2 teaspoon ground bay leaf
2 stalks celery, finely sliced
Seasoning from below or Seasoning packet from meat package
1 teaspoon Herbs de Provence
1 large bag baby carrots
1 pound Baby potatoes

  • Arrange carrots, celery and onions on bottom of slow cooker.
  • Add the corned beef to a large slow cooker.
  • Tuck potatoes around the sides.
  • Whisk together the sugar, molasses and seasonings together.
  • Whisk in the beer
  • Pour over the corned beef.
  • Cover and cook 1 hour on high.
  • Reduce heat to low and cook another 5 hours.
  • Let cool slightly before slicing or shredding for Reuben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.