Author: QuiltLady

CHICKEN FRANCESE ~ BLOG 366.292

Chicken is a blank canvas. You get to decide what style or flavor to paint it with.

CHICKEN FRANCESE
CHICKEN
2 extra LARGE boneless, skinless chicken breasts, halved lengthwise to make 4 chicken steaks
1/3 cup flour
FRESH ground sea salt and black pepper
2 SMALL eggs
1 tablespoon milk
2 tablespoons avocado oil

  • Preheat oven to 200°.
  • Line baking sheet with parchment paper.
  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Whisk together the eggs and milk in shallow bowl.
  • Dredge chicken breasts in flour.
  • Dip chicken breasts in egg mixture.
  • Dredge again in seasoned flour, shaking off excess.
  • Heat oil in large skillet over medium high heat.
  • Add chicken and saute 3 minutes per side until golden.
  • Transfer to baking sheet and keep warm while you make the sauce.

SAUCE
1 tablespoon avocado oil
3 green onions, minced
1 tablespoon WONDRA flour
3/4 cup homemade chicken stock
1/2 cup white wine
Juice of 2 lemons
1 tablespoon butter
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper
1 lemon thinly sliced

  • Heat oil in large skillet.
  • Add onion and saute 1 minute.
  • Sprinkle with flour, cooking a minute or so until golden.
  • Whisk in broth, wine and lemon juice.
  • Bring to a boil while whisking constantly.
  • Reduce heat and cook until sauce reduces and thickens to desired consistency.
  • Add butter, whisking constantly.
  • Adjust seasoning to taste.
  • Add lemon slices, turning to coat in sauce.
  • Serve sauce over chicken pieces.
  • Garnish with more parsley if desired.

FLANK STEAK with DEMI GLACE SAUCE, SAUER MASHED POTATOES and RED PEPPER GREEN BEANS ~ BLOG 366.291

Bavette, the French name for Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib” and is a loose, textured, and highly flavored flat cut. It has often been called the butcher’s cut, because it is said butchers reserved it for their own pleasure. This bavette steak recipe has such a deep, rich meaty flavor with a pan sauce that adds serious savory complexity.

FLANK STEAK with DEMI GLACE SAUCE

3/4 – 1 pound flank steak
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE clove garlic, minced
1 shallot, sliced thin
1 cup demi-glace
1 cup water
FRESH ground sea salt and black pepper

  • Pat steak dry with paper towels.
  • Generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Add Steak searing on each side 5-7 minutes to desired doneness.
  • Transfer to cutting board and rest.
  • Add butter to pan.
  • Add shallot and garlic, cooking until fragrant.
  • Stir in water and demi-glace sauce.
  • Bring to a boil and the reduce to simmer for 2-3 minutes.
  • Adjust seasoning to taste. Slice steak and serve with demi-glace.

SAUER MASHED POTATOES
1 pound golden Yukon potatoes
4 tablespoons butter
1/2 cup sauerkraut with juice
FRESH ground sea salt and black pepper

  • Peel and quarter potatoes.
  • Add potatoes to a pan of slightly salted water, cooking until tender.
  • Drain well.
  • Add the butter and sauerkraut juice to the warm pan.
  • Return potatoes to pan and mash all together.
  • Season to taste.

NOTE: You can add a bit of milk to adjust consistency as necessary.

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER ~ BLOG 366.289

I LOVE Gumbo ingredients, MOSTLY, but I HATE okra so I make mine sans okra. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER
1/3 cup butter or avocado oil
1/3 cup WONDRA flour
1 LARGE onion, chopped
3 stalks celery, chopped
1 red pepper, chopped
3-4 cloves garlic, minced
3/4 pound Andoullie sausage, quartered lengthwise and sliced
1 1/2 cups cooked chicken pieces (I use rotisserie chicken pieces)
3 1/4 cups homemade chicken broth
2 tablespoons Cajun seasoning
FRESH ground sea salt and black pepper
Cooked Rice or mashed potatoes for serving

  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour sauteing 3-4 minutes until a golden paste forms.
  • Whisk constantly for 10-15 minutes until a dark red roux forms.
  • Add onion, celery, bell pepper and garlic sauteing 5-7 minutes until tender.
  • Add chicken broth to slow cooker.
  • Stir in seasonings.
  • Stir in vegetable mixture, chicken pieces and sausage pieces.
  • Cook on LOW 6 hours.
  • Skim off any fat.
  • Serve over rice with hot sauce and ENJOY!

HAPPY HOMEMAKER MONDAY, RECIPES & MENUS week 41 of 2024 ~ BLOG 366.288

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

WEEKEND RECAP

Fortunately I know how to pivot! This past week and weekend were full of constant change! This next week already has some major changes in it also.

There was a last minute change for physical therapy for my friend adding an additional session on Friday morning 30 minutes south of us. LOL I was already heading and hour and a half north though for an appointment in the afternoon and a little anitiquing ahead of time. So we headed south and then doubled back and headed north.

We got it all done though I arrived home pretty tired. When I originally made my appointment I had no idea it would be the same day/weekend as the BIG Ohio state Oregon Ducks football game. Boy was that town crazy!!! Green and yellow as well as red and white EVERYWHERE and the traffic around the stadium was even crazier!!!

I was supposed to go back north in two weeks for the supplies I needed for my charity dinner on the 25th, but received a phone call literally as I was pulling into the driveway asking me to move my dinner up to the 18th because that volunteer was just quarantined for COVID 🙁  and so the winter cycle is beginning. I will source things locally this week as I don’t have another day to spend driving back and forth.

Then on Saturday we were supposed to go to dinner and see a favorite band with friends, but she wasn’t feeling well and cancelled. Last minute another friend threw together a backyard get together because the weather this weekend was absolutely gorgeous and she didn’t think we’d have that much more luck as we’re well overdue for some serious rain! We did start the day with a little rummage sale and antiquing in a neighboring town where I found a few fun finds. So, it was a great treasure weekend.

Sunday was pretty typical though as we relaxed watching football, did a little laundry and had lunch with another friend.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Today is gorgeous already and will be in the mid 70’s, but…. we’re supposed to drop 20 degrees to the 50’s and finally get that rain for several days that we so desperately need.

ON MY MIND

I’m starting to think about BLOGMAS. I know we haven’t had Halloween yet or even Thanksgiving, but Thanksgiving is so late this year that I’m trying to prepare early. Anyone have any ideas for new categories this year? After all it’s only

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING got the laundry done yesterday and things are pretty well in order until I begin some serious decorating at the end of the month.
  • GROCERIES & ERRANDS working on my list for the charity dinner and will do the errands at the same time on Tuesday so I can begin prep work on Wednesday and Thursday.
  • RECIPE RESEARCH & MENU PLANNING One of the antique stops on Saturday in a shop I rarely shop at these days (she’s only open by appointment and “serious” shoppers, but I was with a friend who made an appointment so LOL I was “allowed” in to shop also. It was a BIG score for me though with an old recipe box full of scrumptious recipes to try. Several of the have no “title” or “instructions”, only ingredients so I’m anxious to try those. These are only about 25% of the recipes I’ve found so far.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’re considering getting Apple TV as there are several shows that have piqued our interest lately. Anyone have Apple TV? Pros? Cons?
  • CABLE Several new shows begin this week and we have a few DVR’ed from last week. Also watching the Halloween baking, Outrageous Pumpkins, Last Bite Hotel and Halloween Wars.

READING TIME

I’m about half way through Marie Force’s IN THE AIR TONIGHT.

FUNNIES

MENU PLANS
10/14 MONDAY
10/15 TUESDAY
10/16 WEDNESDAY
10/17 THURSDAY
10/18 FRIDAY
10/19 SATURDAY
10/20 SUNDAY
DINNER
 CAMPFIRE CASSEROLE
HAM & CHEESE BREAD PUDDING
SLOW COOKER LEMON CHICKEN & CARROT MASH
CORN YOYO
CORN YOY0 I’m cooking at the Eagles
 PORK & BEAN BREAD & COLESLAW
 CHICKEN & GREEN RICE
DESSERT
 
 CHERRY ALMOND POKE CAKE trial run for Friday’s dessert
 

FAVORITE PHOTOS FROM THE CAMERA

I’m going to have to remember to get into some pictures in the future – seems like I’m always the one taking the pictures 😀 Daisy here was loving the crumbs and chips that everyone dropped.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

OLD FASHIONED CREAMY MAC & CHEESE ~ BLOG 366.285

OLD FASHIONED MAC & CHEESE
2 cups elbow macaroni
4 tablespoons butter, dived 2 tablespoons at room temperature + 2 tablespoon COLD and cut into small cubes
2 tablespoons WONDRA flour
2 cups WHOLE milk
FRESH ground sea salt and black pepper
Pinch QUALITY paprika
Pinch of FRESH grated nutmeg
1/4 cup grated Vidalia onion
4 ounces Velvetta, cubed
1 cup shredded medium sharp cheddar cheese (see note)
1 cup shredded Gruyere or Baby Swiss (see note)

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Cook macaroni per package directions and immediately drain well.
  • In a large sauce pan melt 2 tablespoons of butter.
  • Whisk in flour, cooking until golden.
  • Add milk gradually and bring to a SLOW boil, whisking constantly for several minutes.
  • Season to taste with FRESH ground sea salt, black pepper and a pinch of paprika and nutmeg.
  • Remove from heat.
  • Add half the macaroni to baking dish.
  • Sprinkle half the onion on top and half of each cheese on top.
  • Repeat layers.
  • Pour sauce evenly over top.
  • Dot with remaining butter.
  • Bake 30 minutes covered.
  • Uncover and bake 5 minutes more until top is golden and crisp.

NOTE: FRESH GRATE YOUR CHEESE FOR THE BEST RESULTS!

PORK CHOPS with SCALLOPED POTATOES ~ BLOG 366.284

One of my grams go to recipes was Pork Chops with Scalloped Potatoes. The aroma of tender pork chops and creamy, cheesy potatoes would fill the house, making our mouths water in anticipation. Unlike this recipe I believe hers came from off the side of a can of Campbell’s soup.

PORK CHOPS with SCALLOPED POTATOES

5 potatoes white or Yukon Gold
4-6 pork chops
1 Vidalia onion, thinly sliced
1 cup WHOLE milk
2 tablespoons WONDRA flour
3 cups shredded cheddar cheese
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a large baking dish.
  • Peel and thinly slice the potatoes, about ¼-inch thick.
  • Slice or dice the onion.
  • In a large bowl whisk milk and seasoning together with the flour until smooth.
  • Stir in cheese and onions.
  • Fold in potatoes.
  • Transfer the mixture to the prepared baking dish and dot with butter.
  • Arrange the pork chops on top of the potato mixture.
  • Bake 1 hour until potatoes are tender and pork is cooked though, turning the pork chops halfway.
  • Depending on thickness this may take 10-15 minutes longer. If baking longer than an hour lightly cover with foil to prevent chops from drying out.

NOTE: Shred cheese from a block for best results. Bagged shredded cheese has preservatives that alter the consistency.

MEXICAN CHICKEN MANICOTTI ~ BLOG 366.282

MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese

  • Preheat oven to 400°.
  • Prepare manicotti shells just shy of al dente.
  • In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
  • Lightly spray baking dish with non-stick spray.
  • Spread 1/4 cup salsa in baking dish.
  • Gently fill manicotti shells with chicken mixture.
  • Arrange shells in a single layer on top of salsa.
  • Top with remaining salsa.
  • Cover and bake 20 minutes.
  • Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.