Author: QuiltLady

Wish List Wednesday

Like crispy edges on your lasgana? Hate messing with those cooked noodles? Then this pan is for you. The Baker’s Edge company has a hot, new, savory product that will soon hit the store shelves. That’s right lasagna lovers, it’s YOUR turn! Baker’s Edge has a new Lasagna pan!

I don’t do formal meals often, but would love a set of copper chargers for those times I do.

It’s been many years since we bought flatware and we really could use a new set. I love this set of Oneida I found over at overstock.com.

final blog signature. ♥

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.

Japanese Daikon Radish Salad

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 PJ from Seduce Your Tastebuds. PJ has some awesome vegetarian recipes!  I chose her Japanese Daikon Radish salad.  It was perfect for our BBQ.  I also need batteries for the camera so I couldn’t get the picture – just know that it was a perfect side!


Daikon radish – 1 large, peeled and finely shredded
Carrot-1 small, finely shredded
2 tablespoons White vinegar
1 teaspoon Sugar
1 teaspoon Sesame seed
Salt- to taste
  • Roast the sesame seed till fragrant and keep aside.
  • Put the grated radish, carrot and salt in a bowl and let it sit for1o minutes.
  • Squeeze out the water and transfer to another bowl.
  • Combine vinegar and sugar in a cup and stir till the sugar dissolves.
  • Pour over the radish-carrot mixture and toss well until coated.
  • Sprinkle sesame seeds and serve.

WEEKLY MENU

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

 DATE BREAKFAST LUNCH DINNER
Monday 4/30 CEREAL SANDWICHES KRAB AND PEA FRITTERS with SCALLION SOUR CREAM
Tuesday 5/1 TOAST LEFTOVERS ASIAN BBQ CHICKEN WINGS
Wednesday 5/2 YOGURT SOUP APPLE PIZZA
Thursday 5/3 FRUIT CHEESE & FRUIT BEER & CHEDDAR FONDUE with CHICKEN CHUNKS & CRUSTY SOURDOUGH
Friday 5/4 OATMEAL SANDWICHES GREEK SALAD SKEWERS
Saturday 5/5 BACON & EGGS LEFTOVERS CABBAGE, LEEK & BACON TART
Sunday 5/6 PANCAKES C.OR.N. LEMON SAGE CHICKEN

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.  
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned. 
  • Pour over chicken pieces.
  • Garnish with parsely.

BLACKBERRY ORANGE CHICKEN

BLACKBERRY ORANGE CHICKEN
Hefty 1/2 cup blackberries
1 orange, sliced thin
1/4 + 1/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons champagne vinegar
1 teaspoon safflower oil
2 cloves garlic, minced
1/2 teaspoon paprika
6 boneless chicken breasts
1 tablespoon fresh minced thyme
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 teaspoons cornstarch

  • Preheat oven to 375˚.
  • In a small bowl mash 2 tablespoons of berries.
  • Add 1/4 cup chicken broth, vinegar, brown sugar, oil, garlic and paprika and mix until well blended.
  • Spray baking dish with PURE.
  • Place chicken pieces in baking dish.
  • Pour blackberry mixture over top.
  • Top with orange slices.
  • Sprinkle with thyme, salt and pepper.
  • Bake uncovered for 25-30 minutes.
  • Remove chicken and keep warm. Save drippings.
  • In a small saucepan heat 1/4 cup chicken broth adding in cornstarch and blended until smooth.
  • Add in drippings.
  • Bring to a boil, cooking for a minute or two until thickened.
  • Serve over chicken.
  • Dot with remaining blackberries, which I forgot to do before the picture and the munchkins ate them all!