Author: QuiltLady

Technology is a great thing

Do you have every recipe you ever cut out from a newspaper or magazine?
I do, or I did. 5 boxes worth, count them, 5 boxes worth.
I’ve been working real hard every evening on scanning in these boxes full of recipes and throwing away the actual papers.  Here is what I have left of that stack of boxes.  I love flash drives.  Thanks to my sister and brother-in-law for this great Christmas gift!
The construction of a recipe to me is a visual thing.  I start with my main ideas and then add instructions and last minute ingredients.  I may change this many times while actually cooking, but color coding helps me so much.

I had a good week of experimental recipes and plan on using Sunday to get them all posted.
We had

  • Paprika Pot Roast
  • Lemon Tuna Noodle Casserole
  • Caramel Glazed Apples
  • Raisin Cinnamon Buns
  • Layered Pasta Salad
  • Tangy Ranch Dressing
  • Peanut Butter Chocolate Clouds
  • Angel Kisses
  • Beef Barley Stew
  • Parmesan Corn Muffins

Meatballs in Caramelized Onion Gravy

From the kitchen of One Perfect Bite…These meatballs, especially when paired with buttered noodles or creamy mashed potatoes, have the makings of a fine family dinner. When my children were young, they shared my love for them and it seems their children have, in turn, inherited that errant gene that makes meatballs so appealing. This is a straight foreward recipe that is quick to put together. The thing that sets this dish apart from others like it, is the wonderful onion gravy the meatballs simmer in. This is an easy recipe to double or triple if you have a gang to feed. While the novelty quickly fades, young children love to assist with the meatballs, and you’ll have a corp of assistants willing to assist you for the first 5 minutes or so. After that you’ll probably be on your own, but their creations, which can range from pea to softball size meatballs, will inspire you. I do hope you’ll try this recipe. Here’s how the meatballs and their gravy are made.

Meatballs in Caramelized Onion Gravy modified …from the kitchen of One Perfect Bite

1-1/4 lbs lean ground beef, room temperature
2 eggs, lightly beaten
3/4 cup panko crumbs
1/2 cup buttermilk
1 teaspoon garlic salt
1-1/2 teaspoons Italian seasoning, divided use
1/2 teaspoon white pepper, divided use
2 tablespoons safflower oil
1 very large (softball size) onion, halved and thinly sliced
2 tablespoons flour
2 (10.5-oz.) cans condensed beef broth
1/4 teaspoon ground nutmeg
salt, to taste

Directions:
1) Heat oven to 350 degrees F. Place a wire cooling rack on a baking sheet and coat with nonstick cooking spray.
2) Place bread crumbs (panko) and buttermilk in a small bowl. Let sit for 10 minutes. Add eggs, garlic salt, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Mix well.
3) Place ground beef in a large bowl. Add egg mixture and mix to combine. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet. Bake meatballs for 20 minutes.
4) Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onions, cover pan, and cook, shaking pan occasionally, until onions have wilted, about 10 minutes. Remove cover and cook until onions area deep golden brown, about 20 minutes longer. Sprinkle flour over mixture, stir and cook for 1 minute. Gradually add about 2 cups of condensed beef broth, stirring until flour is completely incorporated into liquid. Bring contents of pan to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. Add salt to taste. Return meatballs to skillet, lower heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, or until meatballs are heated through. Serve with mashed potatoes or buttered noodles. Yield: 4 to 5 servings.

BAKED TACOS

Oven Tacos     
2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells

Condiments
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream

  • Preheat the oven to 400 ˚. 
  • In a large skillet brown ground beef and onion over medium-high heat. 
  • Drain off any excess fat. 
  • Return meat to the pan. Add chilies, refried beans, tomato sauce, and taco seasoning. 
  • Mix well and cook for a several minutes until consistency thickens.
  • Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. 
  • Sprinkle cheese over the top of the taco meat in each shell. 
  • Place into the oven and bake for 10-12 minutes.
  • Remove from the oven and serve immediately.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon white pepper

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS
1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon bail
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIEYield: 8 servings.

original recipe from Taste of Home

CRUST:

2 cups all-purpose flour

1/2 teaspoon salt

6 tablespoons shortening (Crisco stick)

2 tablespoons cold butter

5 to 7 tablespoons orange juice

FILLING:

6 tablespoons butter, melted, divided

1/2 cup packed brown sugar

1/2 cup chopped pecans (or walnuts)

1 cup Imperial Sugar

1/3 cup all-purpose flour (sifted)

1/2 teaspoon rum extract (optional)

1/2 teaspoon maple extract (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:

1/2 cup confectioners’ sugar

2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
  • Gradually add orange juice, tossing with a fork until dough forms a ball.
  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
  • On waxed paper, roll out one ball of pastry to fit pie plate.
  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
  • Fill with apple mixture.
  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

SIMPLE WOMAN’S DAYBOOK

FOR TODAY

Outside my window… a little sun is peeking through beautiful fluffy clouds.

I am thinking… it’s a good day to get some outside projects done.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the January’s menu.  I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

I am wearing… my daily uniform LOL – 515 Levi’s, a cotton weave turtleneck and my favorite hikers.

I am still creating… some Christmas gifts for next year – quit laughing, these things take time.  I’m also creating some new recipes for:

  • Salad w/ Poppy Seed Tarragon Creme Fraiche dressing
  • Baked Potatoes w/ Shallot Corn Butter
  • Tangy Ranch Dressing
  • Kentucky Hot Browns
  • Parmesan Corn Muffins
  • Beef & Barley Stew
  • Cream of Tomato Soup w/ Rice
  • Cream of Vegetable Soup
  • Lemon Tuna Noodle Casserole
  • Country Bistro Dinner
  • Paprika Pot Roast
  • Apricot & Tarragon Pork Chops
  • Pork Chops w/ Roasted Apple & Onions

I am going… to spend the next few days scanning in ALL the VA documents and compose more letters to our congressman in hopes of clearing things up – yay, like that’s going to happen, but I have to follow procedure.  For every step forward we seem to take 3 backwards!

I am wondering… just who to contact next regarding the VA mess.

I am reading…

  • Cook’s Illustrated The Science of Good Cooking
  • The 4 Hour Chef
  • 1105 Yakima by Debbie Macomber

I am hoping… things turn around soon

I am looking forward to… getting rid of some physical books now that I have the new kindle.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… baseboards are getting painted and fine dusting is being done.

I am pondering… to live in the day and not worry about the future as much.

A favorite quote for today…

We must not allow the clock and the calendar to blind us to the fact that each moment of life is a miracle and mystery.
~H.G. Wells

One of my favorite things… my morning coffee

A few plans for the rest of the week: Creating a few new recipes and getting into a new exercise routine to keep getting my energy back.

A peek into my day… laundry, research and blog catch up.

Favorite picture of the week…

WEEKLY MENU

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

 DATE BREAKFAST LUNCH DINNER
Monday 1/14 Cereal Sandwiches LEMON TUNA NOODLE CASSEROLE
Tuesday 1/15
 Toast C.O.R.N. COUNTRY BISTRO DINNER
Wednesday 1/16
 Yogurt Soup OVEN BAKED MEATBALLS & PASTA
Thursday 1/17
 Fruit Cheese & Fruit SALAD w/ POPPY SEED & TARRAGON CREME FRAICHE’ DRESSING
Friday 1/18
Oatmeal Sandwiches BLOOD ORANGE CHICKEN
Saturday 1/19
 Hash Brown Ham and Cheese Quiche Out APRICOT TARRAGON PORK CHOPS
Sunday 1/20
 Baked Eggs C.OR.N. BREAKFAST WREATH

Peanut Cocoa Spread + Twisted Cinnamon Wreath = HEAVEN ~TASTE & CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with Joey at Little Accidents in the Kitchen.  I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes.  I combined 2 of her recipes for an awesome outcome. 

Peanut Cocoa Spread + Twisted Cinnamon Wreath = HEAVEN


Joey was craving Nutella, but didn’t have the ingredients to make any so used what she did have on hand and made Peanut Cocoa Spread. I don’t think I’ll ever buy Nutella again since it’s so easy to make.

Peanut Cocoa Spread

80g dark chocolate, chopped
100g peanut butter
30g icing sugar (adjust according to taste)
90ml milk

  • Melt chocolate in a double boiler, stirring frequently.
One rectangle of ready rolled puff pastry, about 1/8 inch thick
1 tbsp cinnamon powder
2 tbsp sugar
1 egg, beaten
  • Whisk together cinnamon and sugar.
  • Sprinkle over the pastry and roll up the long side.
  • Cut the roll lengthwise into 2 halves.
  • Pinch the top together. Twist the 2 halves together, keeping the cut side exposed.
  • Pinch the 2 ends together into a circle.
  • Brush with egg wash.
  • Bake at 180 degrees Celsius for about 30 minutes to 1 hour, depending on you puff pastry, until golden brown.

 

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS
1 pound hamburger
1 pound ground pork

2 bunches green onions, chopped

1/2 cup grated Parmesan cheese

1 cup Panko crumbs or crushed saltines

2 eggs

1/2 cup milk

1 teaspoon oregano

1 teaspoon bail

2 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon white pepper

  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY

3 tablespoons butter

1/2 cup finely chopped onion

2 tablespoons self-rising flour

1 tablespoons cream sherry

2 cups hot water

1 tablespoon better than bouillon beef base

1 teaspoon Kitchen Bouquet

salt and pepper to taste

  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.