Author: QuiltLady

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE ~ BLOG 366.102

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE

Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!

2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade

  • Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
  • Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
  • Add red-pepper flakes and swirl to toast for a few seconds.
  • Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
  • Add basil chiffonades and blend.
  • Taste and adjust seasoning with FRESH ground sea salt and black pepper.

  • In another skillet melt remaining 2 tablespoons butter.
  • Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
  • Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
  • Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.


NOTE: COD or FLUKE make a great substitution.

MOZZARELLA WATERMELON TOMATO SALAD ~ BLOG 366.100

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

  • Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
  • Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
  • Pour marinade over watermelon mixture.
  • Fold in basil chiffonades.
  • Chill 1 hour before serving.

HAPPY HOMEMAKER MONDAY with MENU week 15 of 2024 ~ BLOG 366.99

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

What can I say? April in the Pacific North West is unpredictable at best! You hope for the best, plan for the worst and in reality live somewhere in between. So Levis, a comfy sweatshirt and favorite UGGs it is – AGAIN! 😀 The forecast for this week WAS (was being the operative word) high 70’s and sunshine. The reality so far is low 50’s and clouds with pockets of rain.

Last Friday was supposed to be beautiful ALL day per the forecast, but when I went up to our little town to run several errands I encountered 5 different weather patterns within 3 miles! It was sunny and a beautiful 60° when I left my house and when I reached my girlfriend’s house 2 miles later it had clouded over and dropped to 55°. From there I went to the market less than 1/2 mile away to recycle some cans and it was sunny again, but breezy and quite cool. From there I went to the post office, again less than 1/2 mile away and while I was inside it completely clouded over again, dropped to 49° and started drizzling. From there I went to the feed store (our UPS drop off in this small country town) and while I was inside for just 2 minutes the temperature dropped to 36° and started hailing fast and hard with BB size hail that hurt! From there I went 1 mile back towards home to the Tractor Supply and it became sunny again though the temperature only went back up to 50°. It then proceeded to start raining as I got home and continued to do so off and on (more on than off) for the next several hours. And there you have a typical April in the Pacific North West. 😀

I have a lot going on, but so few words to describe it all. My girlfriend’s father passed away early Saturday morning so I want to be available for her and her family if they need anything this week.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date, but I need to do some vacuuming and de-cluttering from all the projects I’ve had going. I’m hoping to get some sewing done later in the week.
  • GROCERIES & ERRANDS Eagles shopping on Wednesday and hubby has an eye doctor appointment on Friday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS This is all part of the de-cluttering. No travels until May except for the Great Junk Hunt next weekend with a girlfriend for the day.
  • RECIPE RESEARCH & MENU PLANNING Another part of the de-cluttering as I have been searching for spring menu items.

WHAT’S ON THE DVR/TV
  • Been catching up on the DVR still from being away in March and think I’ll be completely caught up by the end of the week 😀 We did watch a couple of oldies on Saturday – Beetjuice which I hadn’t seen since it was new and Real Genius with Val Kilmer as a kid that I had never seen.

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

Once again, have I mentioned that I am absolutely in love with my new slow cooker? 😀
4/8 MONDAY
4/9 TUESDAY
4/10 WEDNESDAY
4/11 THURSDAY
4/12 FRIDAY
4/13 SATURDAY
4/14 SUNDAY
DINNER
 SLOW COOKER BEEF IN GRAVY over MASHED POTATOES
SLOW COOKER SALSA CHICKEN and CHEESE
 SLOW COOKER CHICKEN and SAUSAGE GUMBO
 SLOW COOKER ORANGE TERIYAKI CHICKEN and RICE
 JAMBALAYA
CORN/YOYO CLEAN OUT THE REFRIGERATOR OR YOU’RE ON YOUR OWN
 OVEN BAKED BBQ CHICKEN
DESSERT
 
CHILI CHOCOLATE CUPCAKES with CHILI CREAM CHEESE FROSTING
 BLUEBERRY PUDDING CAKE with LEMON SAUCE

My neighbor’s daughter was down visiting last week with her Rag doll cats. This is Miss Blue who is so sweet, soft and pretty! Mister Bear decided to be coy and chose to avoid the camera all together. And yesterday was the “Last Stroll” on our one way bridge. It will be demolished soon as the new two way is about to open completely.

LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.

CHICKEN DIVAN aka CHICKEN DIVINE ~ BLOG 366.93

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but it turned into something completely different.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints!CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 large egg yolks
1/2 cup cream sherry
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
flour for dredging

  • Dredge chicken pieces.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering. Saute’ until cooked through.
  • Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

HAPPY HOMEMAKER MONDAY with MENU week 14 of 2024 ~ BLOG 366.92

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

Today is going to be gorgeous and 72° (though it’s only 35° right now)! Tomorrow is supposed to be gorgeous and 74°. Wednesday is supposed to be a high of 47° and dropping so we can have snow on Thursday. 😀 And then we will return to our regularly scheduled programming of the Pacific North West at its best – cold and rainy every day.

This week will be a bit slower thankfully! I worked a cribbage tournament last week that kept me not only busy, but exhausted! After today that is! There’s a lot of clean up to do from the cribbage tournament from this weekend that had me working from Wednesday through most of Easter and there is also a lot of maintenance to do on clogged sinks, drains and over weighted attic areas at the Eagles. The rest of the week will be much slower for me then.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry and cleaning are up to date
  • GROCERIES & ERRANDS I’ll be shopping on Wednesday
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Thursday will be my catch up day in this category
  • RECIPE RESEARCH & MENU PLANNING I’m working on the next several weeks, but need to get more serious about spring recipes

WHAT’S ON THE DVR/TV
 SPRING BAKING CHAMPIONSHIP, TRACKER, YOUNG SHELDON, GHOSTS, CHICAGO SERIES, NCIS, FBI’s, TOURNAMENT OF CHAMPIONS and a few HALLMARK MOVIES

I have been falling asleep almost as soon as my head hits the pillow, but I’m hoping to get back to reading this week.

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

My new slow cooker will be here this afternoon so the rest of the week will be a slow cooker collection in honor of the winter/spring custody battle going on in our area.

A friend and I are working together making the Cinco de Mayo Auxiliary dinner for the Eagles and I’m in charge of dessert. So, I’m trying 3 different recipes this week for us to decide from.
4/1 MONDAY
 4/2 TUESDAY
4/3 WEDNESDAY
4/4 THURSDAY
4/5 FRIDAY
4/6 SATURDAY
4/7 SUNDAY
DINNER
 FETTUCCINE & MEATBALLS with BOLOGNESE
 ORANGE TERIYAKI CHICKEN & RICE
 MEATLOAF, POTATOES and GRAVY
CORNED BEEF, POTATOES & CARROTS 
 POKER NIGHT CHILI & CORNBREAD
 SMOKED BBQ BRISKET
 SALSA CHICKEN & CHEESE
DESSERT
 
 MARGARITA BALLS
CHILI CHOCOLATE CUPCAKES with CHILI CREAM CHEESE FROSTING
MARGARITA CUPCAKES with KEY LIME CREAM CHEESE FROSTING