Author: QuiltLady

DECONSTRUCTED CABBAGE ROLLS ~ BLOG 366.221

DECONSTRUCTED CABBAGE ROLLS

1 medium onion, chopped
1 LARGE carrot, julienned
1/2 head cabbage, sliced
1 pound ground pork
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 can diced tomatoes, drained
1 cup tomato sauce
1/2 cup beef broth
2 tablespoons Worcestershire sauce

  • In a large skillet brown the ground pork breaking it into small pieces.
  • When just about cooked through, add onions cooking 5-6 minutes more until meat is cooked though and the onions opaque.
  • Add the carrots, garlic, salt and pepper cooking 4-5 minutes more.
  • Whisk together the Worcestershire sauce, broth and tomato sauce.
  • Add the tomato sauce mixture, stirring to coat well.
  • Add the cabbage and tomatoes.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 5-8 minutes, stirring occasionally until cabbage is tender.
  • Serve over rice.

NOTE: If you like the taste of the peppers you normally stuff, then dice a red pepper and add in when you add the carrots.

SUPREME BEEF FLAUTAS ~ BLOG 366.219

Flautas are one of my favorite ways to eat Tex Mex. It’s like your favorite taco and a burrito had a baby. All rolled up and fried to give you a crispy shell outer shell even though they are baked and stuffed with all your favorites and then topped with FRESH pico de Gallo and lime cream.

BEEF FLAUTAS SUPREME Yields 6 flautas

1 LARGE shallot
3/4 pound QUALITY ground beef
1 teaspoon Pampered Chef Tex-Mex or southwest seasoning
1 teaspoon tomato paste
1/3 cup chicken broth

  • Adjust rack to middle position and preheat oven to 425.
  • Line a baking sheet with foil and brush with oil or coat with nonstick spray.
  • Wash and dry all produce.
  • Halve, peel, and thinly slice shallot and mince a few of the slices until you have 1-2 tablespoons.
  • Save the minced portion for the PICO DE GALLO.
  • Heat a drizzle of oil in a large pan over medium-high heat.
  • Add sliced shallots, cooking for 2 minutes.
  • Add ground beef and seasoning, cooking 4-6 minutes, breaking up meat into pieces, until beef is browned and shallot is softened.
  • Stir in tomato paste and chicken broth (½ cup for 4 servings).
  • Simmer 2-4 minutes more until mixture is thickened and beef is cooked through. Turn off heat.

6 Flour Tortillas
½ cup Mexican Cheese Blend

  • Drizzle tortillas with 1 tablespoon avocado oil (2 tablespoons for 4 servings).
  • Brush or rub to completely coat.
  • Place tortillas on a clean work surface.
  • Add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese.
  • Roll tortillas up tightly, starting with filled sides, to create flautas.
  • Place seam sides down, snugly on prepared sheet.
  • Bake on middle rack until golden brown and crispy, 8-12 minutes.

PICO de GALLO
1 LARGE Roma Tomato
4 tablespoons sour cream
2 teaspoons avocado oil
1 LARGE lime, juiced (I serve with an additional lime wedge)
2 green onions, sliced

  • Finely dice tomato.
  • Zest and quarter lime.
  • In a small bowl, combine tomato, minced onion, half the lime zest, and half of the lime juice.
  • Season to taste with salt.

 

  • In a separate small bowl, combine sour cream, remaining lime zest, and the other half of the lime juice.
  • Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
  • Season to taste with salt.
  • Divide flautas between plates.
  • Top with pico de gallo, sliced green onions, lime wedges and lime crema.
  • Serve.

 

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 31 of 2024 ~ BLOG 366.218

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

WEEKEND RECAP

Good morning dear friends. I hope you all enjoyed your week! After being pretty much a homebody for 10 days we FINALLY really got out and about on Saturday. We started early and visited 3 different farmer’s markets in 3 surrounding towns and had a pizza at a favorite brewery, but the smokey fire air was getting to my eyes along with the heat and humidity so we came home mid afternoon and I binge watched a couple shows and then we watched a SYFY movie called MADAME WEB after dinner.

Sunday was more laid back, but I did accomplish getting the laundry caught up as well as some deep cleaning and organizing. I’ve been doing little projects where I can stay away from dust and bacteria. I ended up in the on-call ophthalmologist’s office last Tuesday with a slight infection starting so ended up on antibiotics 🙁 nipping the infection right away and at least I get my stitches out Wednesday! 😀 I also pickled the beets I bought at the farmer’s market and grilled BBQ chicken for an early dinner.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This week is supposed to be a lot of partly cloudy and still in the 90’s with A LOT of smoke, so not the prettiest of weeks. This will be definitely be a flip flop week with comfy Levi’s and tanks with lightweight blouses. I’m hoping Thursday is a really good weather day since most of it will be spent outside at the county fair. I will wear actual shoes that day 😀

ON MY MIND

For the past 2 years I have been trying really hard to stay up with blogging daily. So, 3 days a week I have set up to do WORDLESS WEDNESDAY, SATURDAY COFFEE and SILENT SUNDAY. These 3 days seem like all I do is post a meme or special picture, but a lot of thought goes into deciding these and they each mean something to me in a positive way I want to convey to others. My husband asked me if that was cheating? I don’t think so – it’s just my Type A personality staying focused and organized 😀 I do post Happy Homemaker Monday in depth and 2-3 recipes, tutorials or trips on the other 3 days that require much more thought.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING ALL done!
  • GROCERIES & ERRANDS I’ll head to town in a bit to get a few things.
  • RECIPE RESEARCH & MENU PLANNING August is done, but I’ll start September soon and am looking for some fun fall recipes.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • NETFLIX We finished the SWEET TOOTH series with James Brolin narrating – love his voice.
  • AMAZON PRIME We have spent more time inside the past week with me still recuperating and the wind shifting so we were getting HORRIBLE smoke and ash from the fires in the eastern part of the state. So, we watched SPACE CADET which was cute, kind of like a space version of LEGALLY BLONDE from years ago. We finally watched THE BOYS ON THE BOAT. We also started watching STARGATE ATLANTIS as binge reruns.
  • CABLE Cooking shows – BBQ BRAWL, FOOD TRUCK RACE, MARY MAKES IT EASY
  • THEATRE The smoke was really bad, but we were tired of staying indoors so went to see TWISTERS! It was really good, but then again it was a Spielberg film 😀

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
8/5 MONDAY
8/6 TUESDAY
8/7 WEDNESDAY
8/8 THURSDAY
8/9 FRIDAY
8/10 SATURDAY
8/11 SUNDAY
DINNER
 OVEN FRIED CHICKEN with SPICY HONEY & SLAW
LEMON PARMESAN CHICKEN with SUN-DRIED TOMATOES & HERBS
stitch removal day so will eat out!
 COUNTY FAIR DAY so it will be a CORN/YOYO day CLEAN OUT REFRIGERATOR OR YOU’RE ON YOUR OWN
 PULL APART CHEESY PIGS in a BLANKET
 HAWAIIAN CHICKEN SALAD
 BRUSCHETTA CHICKEN PASTA SALAD
DESSERT
 
APPLE FRITTER CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

We took back roads a lot this weekend and I noticed that so many farms are starting to stockpile bales of hay for winter. And I LOVE barns, so getting a few pictures of some of my favorites was quite nice. I also LOVE finding these rocks and re-hiding them!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE ~ BLOG 366.215

SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE

PORK

1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed

  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil.
  • Pat pork tenderloin dry.
  • Season well with FRESH ground salt and pepper.
  • Mix honey and garlic together.
  • Rub pork all over with the minced garlic and honey mixture.
  • Heat oil in a large skillet.
  • Brown tenderloin on all sides. DO NOT WASH SKILLET!
  • Dot foil with butter and add roast to the center.
  • Fold foil up and around the roast, crimping the edges.
  • Bake 25-30 minutes.
  • Remove from oven and let stand 10 minutes.
  • Transfer to platter, keeping warm and reserving drippings for the sauce.

SAUCE

1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small

  • Using the same skillet add the shallots, cooking 1-2 minutes.
  • Add wine to deglaze the pan.
  • Add BBQ sauce and cream.
  • Whisk together the WONDRA and chicken broth until smooth.
  • Add to skillet, whisking constantly.
  • Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
  • Fold in spinach leaves and sun-dried tomatoes, heating through.

CRANBERRY BBQ CHICKEN WINGS ~ BLOG 366.214

CRANBERRY BBQ CHICKEN WINGS

DIP
1 LARGE lemon
1/2 cup sour cream
1/3 cup mayonnaise
2 green onions, chopped
2 tablespoons chopped FRESH parsley

  • Stir together the sour cream and mayonnaise until smooth.
  • Whisk in lemon juice until smooth.
  • Fold in green onions and parsley.
  • Cover and chill until needed.

WINGS
1 can cranberry sauce (whole berry)
1 package Lipton onion soup mix
1 cup Catalina dressing
2 tablespoons QUALITY honey
3 pounds chicken wings (tips removed)

  • Stir together the cranberry sauce, soup mix and Catalina dressing in a LARGE bowl.
  • Reserve 1/2 cup of marinade.
  • Add wings to large bowl, tossing to coat wings well in marinade.
  • Cover or transfer to a large ziploc bag.
  • Chill for at least 2 hours!

 

  • Heat oven to 425°.
  • Line baking sheet with foil and spray with non-stick baking spray.
  • Spread wings in a single layer on baking sheet.
  • Bake 30-35 minutes until cooked through and juices run clear brushing with reserved marinade during the final 5-10 minutes of baking time.
  • Transfer to platter and serve with dip.