Author: QuiltLady

HAPPY HOMEMAKER MONDAY & MENU PLAN MONDAY

www.familycorner.blogspot.com

Good Morning! I had a great weekend and am ready for a great new week.  It’s Monday morning and I’m trying to get back into a regular routine here at my blog.  I’ve really missed blogging regularly and am so glad I decided to combine all my blogs into one well organized one.  I made this great new header and am really satisfied with it.

Breakfast time….what is on the plate this morning::::
A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 

On today’s to do list:::: 

  • Gym and then the pool in time to wait for the washing machine repair man in the afternoon.
  • Laundry after the repairman leaves – lots to do after having to wait for the parts for a week.
  • If the wind isn’t blowing this afternoon I’ll finish painting the baker’s rack.
  • Pick up my new glasses.

Currently reading::::

Kristen Proby- Play With Me – Book 3 With Me In Seattle

On the TV today::::
whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow.

The weather outside is::::
Hot as usual! It’s supposed to be 110 today, but as long as the humidity stays low, we’ll survive.

 On the menu this week::::

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 7/28 YOGURT SANDWICHES Chili Hominy Bake 
TUESDAY 7/29 BAGEL & CREAM CHEESE FRUIT & CHEESE Nutty Mushroom Cashew Chicken
WEDNESDAY 7/30 YOGURT SOUP Lasagna Bolognese 
THURSDAY 7/31 FRUIT FRUIT & CHEESE Smothered Chopped Steaks 
FRIDAY 8/1 CEREAL SALAD Mexican Cobb Salad with Jalapeno Ranch Dressing
SATURDAY 8/2 Toasted French Toast  OUT Snapper Wrappers 
SUNDAY 8/3 Caramelized Onion & Bacon Frittata C.O.R.N. C.O.R.N.

If I have a few minutes to myself, I will::::
Do a little quilting and finish a few older projects.

New recipe I tried, or want to try this week::::

Hubs and I were having a SERIOUS chocolate craving the other day. I had the main ingredients for Kraft Fantasy Fudge EXCEPT the chocolate so I had to improvise and pray it would work.  Not only did it work, it was FANTASTIC in fact they were just short of orgasmic! So if you are having a chocolate craving try my version of Fantasy Fudge. Pumpkin Pull Apart Bread and Malibu Chicken are both on the try this week menu.  Malibu Chicken used to be a frequent menu item in many restaurants, but you never see it anymore and I’ve been craving it so will try to develop a recipe this week.

In the garden::::
I’ve been sterilizing the ground in the planter out front and hope to finish with removing the rock, putting down new and thicker tar paper before rearranging the whiskey barrels and running new bubblers.

Favorite photo from the camera::::
There are beautiful sunsets here in the desert, but I cannot wait to be out of this heat!

Homemaking Tip::::
Buy the extended warranty on appliances!  Mom didn’t and the washing machine repair was half the cost of a new machine and this machine is only 2 years old.

Visiting with Blog friends (blog you want to share, blog post that caught your eye)::::
Diary Of a Stay at Home Mom – I love that she still takes blogging AND homemaking seriously!

Praying for::::
Guidance and patience with the woman handling the house sale – she has no follow through, common sense or common courtesy and I pray that she receives help in ALL of those areas.

Inspirational Bible Verse or Devotional that is resonating with me at the moment::::

TRUTHS for MATURE HUMANS

 I ran across this little gem and thought it would be fun to offer up some levity to begin our week by.
  • I think part of a best friend’s job should be to immediately clear your computer history if you die.
  • Nothing sucks more than that moment during an argument when you realize you’re wrong.
  • I totally take back all those times I didn’t want to nap when I was younger.
  • There is great need for a sarcasm font.
  • How the hell are you supposed to fold a fitted sheet?
  • Was learning cursive really necessary?
  • Map Quest really needs to start their directions on # 5. I’m pretty sure I know how to get out of my neighborhood.
  • Obituaries would be a lot more interesting if they told you how the person died.
  • I can’t remember the last time I wasn’t at least kind of tired.
  • Bad decisions make good stories.
  • You never know when it will strike, but there comes a moment at work when you know that you just aren’t going to do anything productive for the rest of the day.
  • Can we all just agree to ignore whatever comes after Blue Ray? I don’t want to have to restart my collection…again.
  • I’m always slightly terrified when I exit out of Word and it asks me if I want to save any changes to my ten-page technical report that I swear I did not make any changes to.
  • I keep some people’s phone numbers in my phone just so I know not to answer when they call.
  • I think the freezer deserves a light as well.
  • I disagree with Kay Jewelers. I would bet on any given Friday or Saturday night more kisses begin with Miller Lite than Kay.
  • I wish Google Maps had an “Avoid Ghetto” routing option.
  • I have a hard time deciphering the fine line between boredom and hunger.
  • How many times is it appropriate to say “What?” before you just nod and smile because you still didn’t hear or understand a word they said?
  • I love the sense of camaraderie when an entire line of cars team up to prevent a jerk from cutting in at the front. Stay strong, brothers and sisters!
  • Shirts get dirty. Underwear gets dirty. Pants? Pants never get dirty, and you can wear them forever.
  • Sometimes I’ll look down at my watch 3 consecutive times and still not know what time it is.
  • Even under ideal conditions people have trouble locating their car keys in a pocket, finding their cell phone, and Pinning the Tail on the Donkey – but I’d bet everyone can find and push the snooze button from 3 feet away, in about 1.7 seconds, eyes closed, first time, every time!
  • The first testicular guard, the “Cup,” was used in Hockey in 1874 and the first helmet was used in 1974.That means it only took 100 years for men to realize that their brain is also important.
Ladies…..Quit Laughing and have an AWESOME week.

SWEET HONEY CATALINA DRESSING

SWEET HONEY CATALINA DRESSING
1 1/2 cups Heinz ketchup
1/3 cup red wine vinegar
1/3 cup honey
2 tablespoons sugar
1 dash Worcestershire sauce
1 pinch ground cloves
3 tablespoons finely grated green onion
1 pinch salt
2 teaspoons poppy seeds
1 cup safflower oil

  • Whisk all ingredients together until well blended and sugar is dissolved.
  • Chill.
  • Enjoy.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting, add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.


GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE

When I went to the grocery store last night I ran across some awesome meat deals and these pork chops were perfect for a new BBQ sauce I wanted to try. Dave over at My Year on the Grill has been raving about a raspberry chipotle sauce that I can’t get here either, but left me craving raspberries and at $4.99 a small box that craving was going to go unsatisfied until I ran across this raspberry vinegar at 3.99 a jar – a much better deal and it made an awesome sauce.





GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE
6 tablespoons Alessi raspberry blush vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons grandma’s molasses
1 teaspoon Frank’s Red Hot Pepper Sauce
2 cloves garlic, minced
1/2 teaspoon sea salt
4 thin pork chops
skewers

  • Whisk all the ingredients (except pork chops) together until well blended over a medium heat.
  • Bring to a simmer, whisking occasionally until thickened and reduced to 1/2 cup.
  • Skewer each pork chop with 2 skewers.
  • Generously salt and pepper each side.
  • Bring your grill to temperature.
  • Brush each side with sauce.
  • Spray grill surface with PURE.
  • Place chops on grill, grilling uncovered for 2-3 minutes total, turning once.

PINEAPPLE VINAIGRETTE

These days you can get vinegars in a multitude of flavors.  Each new flavor opens the door for more and more possibilities.  We love this recipe when we’re craving a tropical edge.

1/3 cup peanut oil
3 tablespoons pineapple vinegar
Juice of 1 lemon
1 tablespoon sugar
salt and pepper to taste
1 green onion, minced
  • Mix together well.
  • Chill overnight.

RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I made a less than appetizing dinner the other night trying to clean out the refrigerator and while hubby was as diplomatic as possible, I felt bad. He has always been a wonderful guinea pig. So I had 2 apples and a can of refrigerator biscuits that all still needed to be used. Here is what I made:


RUSTIC APPLE DUMPLINGS with MOCHA CARAMEL SAUCE

I peeled, cored and chopped the apples. Next time I’ll add rum soaked raisins.
Then I sprinkled them with cinnamon and sugar and tossed them well.

I flattened each of the biscuits with a little additional flour.
Topped 5 of them with the apple mixture.

Then draped the apple mixture with another flattened biscuit.
I brushed each one with butter, sprinkled with a little cinnamon sugar and baked 10-12 minutes.

After they were baked I topped them with Mocha Caramel sauce and voile’ my family loved me again. Next time I will also add a creme chantilly sauce.

CREME CHANTILLY SAUCE
1 cup whipping cream
1 tablespoon apple brandy 
1 1/2 to 3 teaspoons sugar

  • Beat cream in medium sized chilled bowl with chilled beaters until soft peaks form.
  • Ad brandy and sugar to taste, beating until stiff peaks form. DO NOT OVER BEAT!
  • Refrigerate until ready to serve.

MOCHA CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
1/4 cup milk chocolate chips

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Toss in the milk chocolate chips and blend until smooth.
  • Serve warm.

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette
8 ounces baby spinach leaves
2 tomatoes, wedges
2 cloves garlic, minced
1 small bunch green onions, halved and sliced thin
1 pound chicken tenders, cut into small pieces
2 tablespoons butter
2 tablespoons safflower oil
Juice of 2 lemons
1 tablespoon tarragon vinegar
1 tablespoon  rice wine vinegar
2 sprigs fresh thyme, minced
1 tablespoon basil paste
salt and pepper to taste

  • Whisk together the safflower oil, Juice of 2 lemons, tarragon vinegar, rice wine vinegar, minced thyme, garlic and basil paste. Set aside.
  • Over a medium high heat melt butter.
  • Saute chicken pieces, salt and peppering to taste until tender and cooked through. Drain on paper towels.
  • Toss together spinach leaves and onions with the dressing.
  • Add chicken and toss again.
  • Arrange salad in bowl and top with tomato wedges.

Bleu cheese crumbles add another layer of flavor.

SWEET & SOUR CITRUS SALAD DRESSING

SWEET & SOUR CITRUS DRESSING
1/2 cup red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 cup olive oil
1/2 cup canola oil
1/4 cup peanut oil

  • Blend all ingredients except the oils until smooth and well mixed.
  • Slowly add the olive and vegetable oils until well blended.
  • Toss with salad.
  • Store remaining dressing in the refrigerator.

CAJUN COCKTAILS SAUCE and a CUTE way to serve it

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.

BALSAMIC BERRY SAUCE

1 tablespoon butter
1 cup fresh blackberries, pureed large
8 ounce can crushed pineapple, drained slightly
1/3 cup sugar
1 tablespoon balsamic vinegar

  • Melt butter in a large skillet over medium heat. Add the berries, pineapple, sugar, and balsamic vinegar.
  • Cook until the strawberries are heated through and darkened to a deep purple.
  • Spoon berries over shortcake or ice cream and serve.

CRANBERRY SAUCE

 CRANBERRY SAUCE
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
  • Wash cranberries and drain in colander. 
  • Mix orange juice and sugar in saucepan until dissolved. 
  • Add cinnamon and orange peel. Stir well.
  • Add the cranberries and simmer over medium high heat until bubbling, stirring often. 
  • When the mixture begins to boil, reduce heat. 
  • Cook uncovered or until all cranberries have ’popped’. 
  • Sauce will thicken as it cools. 
  • Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.