HAPPY HOMEMAKER MONDAY & RECIPE LINKS week 27 of 2024 ~ BLOG 366.183

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

This was supposed to be super brief as we are still away having a fabulous time on the coast with beautiful weather, at least weather we like  – cool, cloudy, 60’s, breezy… Thanks to a dear friend we had the opportunity to spend several carefree days in the coastal resort community of Ocean Shores. But, I couldn’t sleep and was ups so early I found quite a bit to say.

We left last Thursday after my eye doctor appointment to avoid the Friday traffic. Well, that didn’t work. Between construction and just way too many people, traffic was still a nightmare, just not as bad as it would have been on Friday. We ended up in a cute little and colorful town for the night.

Friday we trekked down to Cape Disappointment that has 2 light houses and seriously earned its name for more reasons than the internet will tell you. 😀  We then crossed one of our favorite bridges to Astoria, home of the Goonies where we visited a favorite antique store, but didn’t buy anything for a change and had a fabulous late lunch/dinner at Astoria Brewing Company before checking in at Ocean Shores. Such a beautiful place and what a view! We also had a momma deer and her fawn that spent the evenings in front of our balcony.

Saturday we spent at the Sand & Sawdust festival followed by a little antiquing in junk stores and then beach combing in the afternoon at low tide. We found odd things to buy this trip like a vintage pair of pinking shears that hubby is going to oil for me and 3 OLD knobs for a set of drawers I already have as well as an OLD rusty hand saw that hubby will clean up for me so I can paint it for a Christmas tree. I LOVE the new architectural salvage company we found.

Sunday found us having our coffee with having a bit of a storm and turbulent waves that sounded glorious by the fireplace while we had the sliding door open. The weather was such that we were certainly glad we had opted for indoor activities which included a coastal drive where we encountered an odd “new” (built in 2005) little town, Sea Brook, that is a planned community resembling Pleasantville or home of the Stepford Wives or maybe the Truman Show or even the fictional town of Stars Hollows from the Gilmore Girls in a location previously abandoned by the navy after WWII and left off maps for years as well as a visit to make a deposit at the local casino for a friend LOL. Here’s an article that really spells out that odd little town. We also had brunch/lunch at a fun little spot called, Brunch 101. Oh my was the food awesome. This was half of an amazing chicken and biscuits Benedict that hubby and I shared. But I LOVE their motto! “Brunch without mimosas is just a sad late breakfast”!

Unfortunately, today we will be saying goodbye to Ocean Shores and heading homeward, but will stop somewhere tonight near a few towns we like that have some great antiquing.

THOUGHT FOR THE DAY

Can you believe it’s July already? It seems like the days are running on double time. I’m not ready for July!!!!! For heaven’s sake it’s only 177 days until Christmas!!!!

THE WEATHER OUTSIDE

The weather is glorious here, but will get warmer and warmer as we trek towards home. I see at home we will finally and consistently reach the 80’s this week, so I’ll enjoy the 50’s-60’s here as long as I can.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • There is a cribbage tournament this next weekend that I will be shopping for on Tuesday on our way home, but with the holiday I’m not planning much else this week except trying to get a hold of the primary doctors office to process a necessary referral to the ophthalmologist.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • Whatever taped while we were away. I know Christmas in July started on Hallmark and the Summer Baking Championship will be on there.

READING TIME

I’m about two thirds through Phillipa Nefri Clark’s House at Angel’s Beach. I decided to wait on the The Memory Thief until we get back – just seemed too heavy for a vacation read.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

7/1 MONDAY
7/2 TUESDAY
7/3 WEDNESDAY
7/4 THURSDAY
7/5 FRIDAY
7/6 SATURDAY
7/7 SUNDAY
DINNER
 OUT
 TACO TUESDAY
 MEATLOAF & SAUER POTATOES
 HOBO PACKS on the GRILL
CRIBBAGE TOURNAMENT CORN/YOYO
CRIBBAGE TOURNAMENT CORN/YOYO  
CRIBBAGE TOURNAMENT CORN/YOYO
DESSERT
 
 
BUTTER BISCUIT CHERRY COBBLER
 

FAVORITE PHOTOS FROM THE CAMERA

This is a wide open category this week and if you have been following me on Facebook or Instagram you know I’m really behind in posting pictures 😀 so I’ll just give a couple of the highlights from this weekend – A couple of sunsets from our balcony, a foggy rainy landscape, Irwin the friendly raccoon who was living in the boulders I was crawling on to get a lighthouse picture, the town hall from the cute little town of Sea Brook.

 

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

LEMON PECORINO CHICKEN ~ BLOG 366.180

LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

  • Flatten all the chicken tenderloins to an even thicknesses.
  • Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  • Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
  • Heat oil and butter in a large nonstick sauté pan over medium heat.
  • Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
  • Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

  • In a medium saucepan, heat oil over medium heat.
  • Sauté minced garlic until fragrant.
  • Whisk in flour.
  • Gradually add milk, heavy cream and chicken broth.
  • Increase heat to medium-high and bring to a SLOW boil.
  • Cook 3-5 minutes until the sauce thickens.
  • Remove from heat and stir in lemon juice and butter.
  • Serve with FRESH pasta or mashed potatoes.
  • Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.

As seen on facebook:

PECAN PIE BARS ~ BLOG 366.179

PECAN PIE BARS

2 cups AP flour
1/3 cup powdered sugar
1 cup butter, diced and softened
1 can sweetened condensed milk
1 LARGE egg, at room temperature
1 teaspoon PURE vanilla extract
Small pinch salt
8 ounces milk chocolate toffee bits
1 cup FINELY chopped pecans

  • Grease bottom of 9×13 baking dish.
  • Preheat oven to 350°.
  • In a large bowl whisk together the flour and powdered sugar.
  • Cut in butter until the mixture resembles coarse sand.
  • Press mixture firmly into the bottom of baking dish.
  • Bake for 15 minutes.
  • In a large bowl whisk together the milk, eggs, vanilla and salt until smooth and well blended.
  • Stir in toffee bits and pecans.
  • Spread evenly over baked crust.
  • Return to oven for 20-25 minutes until set.
  • Cool completely.
  • Cover and chill at least one hour.
  • Cut into bars.
  • Keep stored in refrigerator.

CHICKEN CAESAR PASTA SALAD ~ BLOG 366.177

CHICKEN CAESAR PASTA SALAD

DRESSING
2 teaspoons Dijon mustard (optional)
2 tablespoons FRESH lemon juice
2 teaspoons Worcestershire sauce
3/4 cup DUKE’S mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese

  • In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined.
  • Stir in the grated Parmesan cheese and 1/4 teaspoon pepper. Set dressing aside.

SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken pieces
Croutons (optional)
Parmesan cheese, for serving

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook 9-10 minutes.
  • Drain the pasta and transfer it to a large serving bowl. (see note)
  • Cut the Romaine hearts into 1-inch pieces and add them to the bowl.
  • Add chicken pieces to the bowl.
  • Add the prepared dressing and toss to combine.
  • Add the croutons if using and garnish with Parmesan cheese.
  • Serve immediately or refrigerate, covered, until ready to serve. 

NOTE: I like to prepare the pasta in advance and chill it. If I prepare it beforehand I add a dab of avocado oil to toss it in after it’s drained.

HAPPY HOMEMAKER MONDAY & RECIPE LINKS week 26 of 2024 ~ BLOG 366.176

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

After working so much and doing the auxiliary dinner at the Eagles last Friday we went for a lazy weekend. We visited a few garage sales. I cleaned and did some laundry, read a little, worked on menus and recipes, but nothing strenuous or that used a lot of brain power.

OH MY, it really just hit me that we are almost literally 1/2 way through the year!!! Can you believe there are only 191 days left in this entire year of 366 days!! Or in realer terms, Christmas Eve is 6 months from today. 😀

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Lows in the 50’s here and highs in the 70’s here at home. We’re going north to the coast though for the end of the week and it’s supposed to be in the low 60’s during the day and low 50’s at night so no complaints here!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING ALL caught up as of last night, but you know how laundry is 😀
  • GROCERIES & ERRANDS None other than the Eagle’s shopping on Wednesday before we go.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Nothing that won’t wait until next week 😀
  • RECIPE RESEARCH & MENU PLANNING Right now I’m planned through the end of July, but open to changes.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • We watched ATLAS with Jennifer Lopez which was quite good and LEAVE THE WORLD BEHIND with Julia Roberts and Ethan Hawke that was just plain weird and even a bit disturbing.
  • I’m also watching the SUMMER BAKING CHAMPIONSHIP and GUY’S ROAD TRIP on the food network.
  • We’ve also been binge rewatching EUREKA and COACH at night.

READING TIME

I finished Marie Force’s State of Suspense last night and will start Emily Conlin’s The Memory Thief tonight.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀 With leaving on Thursday for a short trip it’s a pretty basic menu this week.

6/24 MONDAY
6/25 TUESDAY
6/26 WEDNESDAY
6/27 THURSDAY
6/28 FRIDAY
6/29 SATURDAY
6/30 SUNDAY
DINNER
 GREEN CHILE BEEF CALDILLO and REFRIED BEANS
 CAJUN CABBAGE and SALAD
CORN/YOYO clean out refrigerator or your on your own 😀
 OOT
 OOT
 OOT
OOT
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

I’ve been cat/house sitting since Thursday for a neighbor. KitKat and I had a great time together. My English Lavender and Calla Lillies are looking absolutely gorgeous this week. The bees LOVE them! I have rarely seen a spotted cucumber beetle, let alone get a picture of one. They are considered BIG pests, but are so unique looking. And my Clematis are looking really nice also with HUGE purple blossoms.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

SALT & VINEGAR POTATO SALAD ~ BLOG 366.173

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

  • Thoroughly wash and dry your potatoes.  
  • Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
  • Cover and bring to a boil.
  • Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
  • Drain potatoes and let cool.
  • In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
  • Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
  • Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
  • Sprinkle with paprika just before serving.
  • Serve immediately or keep chilled up to a week.

HONEY THYME PORK TENDERLOIN & CARROTS ~ BLOG 366.172

HONEY THYME PORK TENDERLOIN & CARROTS
1 tablespoon avocado oil
2-3 pounds pork tenderloin

1 clove garlic, minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH lemon thyme
2 tablespoons QUALITY honey
1/2-3/4 cup homemade chicken bone broth
1+1+1 tablespoons butter
4-6 LARGE carrots, rustic cut

  • Preheat oven to 450°.
  • Melt 1 tablespoon butter and coat carrot pieces.
  • Arrange carrots on a sheet pan, generously seasoning with salt and pepper.
  • Roast carrots 20 minutes until crisp tender.
  • Pat pork dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil and 1 tablespoons butter in a skillet over medium high heat.
  • Add pork brown all over 6-8 minutes. DO NOT CLEAN OUT SKILLET!
  • Move carrots to one side of pan and add pork tenderloin to sheet pan.
  • Roast another 8-12 minutes until pork is cooked through.
  • While pork is roasting make the sauce. Using the skillet remains heat and add the garlic and thyme.
  • Whisk together the honey and chicken stock.
  • Add to skillet, simmering 3-4 minutes and scraping up any bits from the bottom of the skillet.
  • Whisk in butter and season to taste with FRESH ground sea salt and black pepper.
  • If sauce is too thick add a splash or two more of chicken stock or water.
  • Let pork rest 2-3 minutes before slicing.