Author: QuiltLady

MORTON’S CHICKEN CHRISTOPHER ~ BLOG 365.212

MORTON’S CHICKEN CHRISTOPHER adapted

Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.

SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.

CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil

  • Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.

  • Dredge chicken in flour, followed by beaten eggs and then bread crumbs.
Heat the oil and butter in a large skillet over medium heat.
  • When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
  • Remove the chicken and set it aside, keeping it warm.

SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish

  • 
In the same skillet, melt the remaining 4 tablespoons of butter.
  • Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
  • Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
  • Add the heavy cream and stir until the sauce thickens slightly.
  • Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
  • Garnish with fresh parsley for a pop of color and flavor.
  • Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.

FRENCH ONION CHICKEN BAKE ~ BLOG 365.210

FRENCH ONION CHICKEN BAKE – Yield 6 servings

French onion soup in chicken form – YUMMY! Complete with some cheesy toast on top.

1 LARGE onion, sliced thin
¼ cup homemade chicken broth
2 tablespoons butter, softened, divided
FRESH ground black pepper, to taste
2 + 2 teaspoons Pampered Chef 3 onion dip mix 
6 boneless skinless chicken thighs
4 ounces Gruyere cheese, grated and divided
½ teaspoon FINELY chopped lemon thyme leaves
6 slices French bread
Chopped parsley, optional

  • Preheat the oven to 425°.
  • Place the onion slices, broth, 2 tablespoons butter and pepper in baking dish.
  • Cover and bake for 25 minutes, stirring occasionally, until browned and caramelized.
  • Season the chicken with 2 teaspoons of the dip mix.
  • Stir the remaining dip mix into the caramelized onions.
  • Place the chicken on top of the onions.
  • Top with 1/2 cup of the cheese.
  • Bake for 30 minutes, or until the chicken is cooked through.
  • Combine the remaining butter with the thyme.
  • Spread onto the bread slices and place them on baking sheet.
  • Top with the remaining grated cheese.
  • During the last 8-10 minutes of cooking, place the baking sheet with the toast on top of the chicken’s baking dish.
  • Cook until the cheese is melted and golden brown.
  • Top the chicken with parsley, if desired and serve immediately.

NOTE: In a pinch you can substitute 1.3 ounce Lipton Onion Soup & Dip Mix, but it’s not my favorite option.

 

HAPPY HOMEMAKER MONDAY, MENU PLANS & RECIPES week 30 of 2025 ~ BLOG 365.209

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

LAST WEEK RECAPPED

Good morning friends!! I am trying to get around and visit more, but I honestly have almost no spare time with everything going on. I certainly expect things to change after this sale is over!

Things are coming together for the estate sale FINALLY! Friends & Family day is a soft open on Thursday and then we are going to streamline the sale with just Friday, Saturday and Sunday this week and Friday and Saturday next week. We will be listing a few things on Craig’s list and Facebook Marketplace trying to sell EVERYTHING with nothing left over.

I have kept up with my Eagle’s duties and now with the BBQ ThrowDown (I’m still waiting to hear the scholarship totals) behind us, I can actually breathe a little better. We do have the Blackberry Festival coming up, but that will be a piece of cake by comparison and is literally the weekend before we go away so it will be a fun intro to our trip. My only duties for the festival are helping a girlfriend with one of the breakfast items she’ll be serving at her bar and grill. I’ll talk more on that next week as we are still perfecting the recipe, but I promise you it will be awesome!!!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This week will be pretty boring weather wise and that’s just okay by me! Highs this week will be between 82° and 89° with lows between 56° and 59° making it almost perfect weather with cool evenings and mornings with just a few hours of actual heat in the afternoons.

ON MY MIND

Honestly? I have too much on my mind, but I’m choosing to trust that things will work out just the way they are supposed to! I’m trying VERY hard NOT to overthink anything or worry too much.

I do know that we have an anniversary coming up and we are NOT going to postpone the few days we had planned at the coast no matter what comes up. We have already postponed EVERYTHING the past several months during my step dad’s illness and we need a break so we can breathe better!!!!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was quite productive yesterday and did 4 loads of laundry as well as cleaned window tracks and blinds as well as vacuumed so I will be working in the garage today trying to finish pricing and organizing things for the estate sale.
  • GROCERIES & ERRANDS I literally only need a few things and will work them into my Eagle’s and OFFYCE shopping on Tuesday.
  • PROJECTS & TRAVELS No real projects other than the estate sale, but will be going to the coast in 3 weeks. 😊
  • RECIPE RESEARCH & MENU PLANNING this is a category I NEED to get serious about soon. I’m running out of menu plans 😂
WHAT’S ON THE DVR/TV
  • We did watch a Gerard Butler movie that was pretty good. It’s a few years old, but I’d never heard of it, PLANE. We also watched STAR TREK INSURRECTION and that was pretty good too.

READING TIME

I’m trying to finish THE GUEST LIST by Lucy Foley, but keep falling asleep 2 paragraphs in 🙂

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/28 MONDAY
7/29 TUESDAY
7/30 WEDNESDAY
7/31 THURSDAY
8/1 FRIDAY
8/2 SATURDAY
8/3 SUNDAY
DINNER
BURRITO BAKE 
BRISKET in a  BISCUIT with JALAPENO BLACKBERRY JAM 
 TUSCAN HERB CHICKEN
 FRENCH ONION CHICKEN BAKE
 CHICKEN CHILAQUILES
 CORN/YOYO clean out refrigerator night or you’re on your own
 PEPPERONCINI CHICKEN & RICE
DESSERT
 
MAGIC BLONDIES
 

FAVORITE PHOTOS FROM THE CAMERA

My tomatoes are going crazy!!!! And they are sooooooo sweet this year. This was last night’s haul and the haul from the day before was just as good. The little Sugar Rush grape tomatoes are the ones we snack on while watching TV at night.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • FRENCH ONION CHICKEN BAKE
  • MORTON’S CHICKEN CHRISTOPHER

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BLUE MOON BAKER BLUEBERRY PIE BARS ~ BLOG 365.205

Last weekend we had our 3rd annual BBQ Showdown, a sanctioned BBQ competition hosted here in our little town and judged by the Kansas City Barbecue Society. The throw down also includes a HUGE corn hole competition. Our catch phrase is BBQ, BAGS & BREWS. There are also microbreweries and wineries that participate in the weekend. There were 48 BBQ teams and 72 Corn Hole teams from all over the country that descended in our little town of 8,200. But, we were ready!!!! 😀

A couple friends of ours are part of the organizers that put on the event and put their hearts and souls into ALWAYS making it a HUGE success. From year 1 it has been just that, a HUGE success. Both previous years after expenses (costs, prize money and trophies…) they have given away over $20,000.00 in TRADE scholarships each year that Mike Rowe would be proud of. This year is no different and there will be at least that in scholarships.

This year they added an ancillary competition using blueberries from our local Blueberry supplier, NORRIS BLUEBERRY FARM in the farm community on the edge of town. They opened up the competition to the public as well as the BBQers and so I entered one of our favorite recipes for pie bars after our friends I suggested I enter. I was required to have a “team name”, hence the BLUE MOON BAKER name for the bars. Turns out I was the ONLY community member against 45 professional BBQ teams.

I didn’t think I ever had a chance 😂 But, I actually placed 14th out of 46! Not bad for a home baker with only 24 hours notice 🙂

BLUE MOON BAKER BLUEBERRY PIE BARS
CRUST & TOPPING
1 3/4 cups AP flour
1/4 cup almond flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

  • Preheat oven to 350°.
  • Grease a 9×13 baking pan.
  • Whisk together the flour, sugar and salt.
  • Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
  • Reserve 1 1/2 cups for topping.
  • Press the remaining mixture into the bottom of the pan and bake 12 minutes.
  • Cool 10-15 minutes.

FILLING
4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
1/2 cup AP flour
1/4 cup almond flour

pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract

32 ounces FRESH or frozen blackberries, thawed and drained well

  • Whisk eggs in a large bowl until smooth.
  • Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
  • Gently fold in berries and spoon the mixture evenly over the crust.
  • Crumble remaining crust mixture evenly over the berry layer.
  • Bake 45-55 minutes or until cooked through.
  • Cool COMPLETELY before cutting.

NOTES:

  • These are VERY thick bars and baking time may vary depending on the fruit you use.
  • These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
  • I HIGHLY recommend non-seeded fruits.
  • If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀

CHILE LIME PORK CHOPS ~ BLOG 365.203

CHILI LIME PORK CHOPS

1 tablespoon avocado oil
4 boneless pork chops, 6 ounces each
1/2 cup AP flour
FRESH ground salt and black pepper
2 tablespoons Pampered Chef Chili Lime Rub

  • In a large cast iron pan, heat the oil over medium heat.
  • Generously season pork chops with FRESH ground sea salt and black pepper on each side.
  • Sift together the AP flour and Chili Lime Rub.
  • Dredge chops in seasoned flour, shaking off excess.
  • Add pork chops to the hot oil and sear 4 minutes on each side until cooked through.
  • Serve immediately.

 

HAPPY HOMEMAKER MONDAY, MENUS and RECIPES week 29 of 2025 ~ BLOG 365.202

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

LAST WEEK RECAPPED

Monday I had several meetings and Tuesday and Wednesday was spent with Eagle’s duties.Thursday and Friday were spent prepping for cooking for the Eagle’s Friday night.

Then on Saturday and Sunday we had our 3rd annual BBQ Showdown, a sanctioned BBQ competition hosted here in our little town that also includes a HUGE corn hole competition. I worked both days selling tokens and SWAG.

A couple friends of ours are part of the organizers and put their heart and soul into ALWAYS making it a HUGE success. From year 1 it has been just that, a HUGE success. Both previous years after expenses (costs, prize money and trophies) they have given away over $20,000.00 in TRADE scholarships that Mike Rowe would be proud of. This year is no different and there will be even more in scholarships. I hope to have that number when I post on Thursday. It continues to grow EVERY year as well as being a great influx to the economy of our little town with FULL hotel rooms, campgrounds and restaurants.

This year they added an ancillary competition using blueberries from our local Blueberry supplier, NORRIS BLUEBERRY FARM in the farm community on the edge of town. They opened up the competition to the public as well as the BBQers and so I entered one of our favorite recipes for pie bars. I was required to have a “team name”, hence the BLUE MOON BAKER name for the bars. Turns out I was the ONLY community member against 45 professional BBQ teams. I don’t think I ever had a chance 😂 But, I actually placed 10th out of 46! Not bad for a home baker 🙂

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Last week was a scorcher with highs in the high 90’s and low 100’s with lows in the 70’s at night so it never really cooled off. Last night rained a bit and this week is supposed to be much better with highs in the low 80’s and lows back into the 50’s at night.

ON MY MIND

Trying to figure out the estate sale while doing right by my step dad’s memory, my stepsisters and my mom’s wishes. There is a level of difficulty with emotional ties and tangible items. We also have the memorial to plan for and there are quite a few details to be handled.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get the laundry done on Saturday night and everything is otherwise pretty tidy.
  • GROCERIES & ERRANDS I have a hair cut and pedicure on Thursday when I’ll do some grocery shopping.
  • PROJECTS & TRAVELS Travels are on hold until late September. I need to finish and print the Eagle’s newsletter this week.
  • RECIPE RESEARCH & MENU PLANNING I printed out a few recipes for next week, but need to do some research for menu planning after that.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • I have some Hallmark Christmas in July movies and some cooking shows. We did watch a cute movie with Mel Gibson, Monster Summer. There hasn’t been much else on TV.

READING TIME

Book club has started again and we’re reading THE GUEST LIST by Lucy Foley.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/21 MONDAY
7/22 TUESDAY
7/23 WEDNESDAY
7/24 THURSDAY
7/25 FRIDAY
7/26 SATURDAY
7/27 SUNDAY
DINNER
 CHILI LIME PORK, MASHED POTATOES & GREEN BEANS
 CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
 CHEESY SHELLS AND SAUSAGE with SALAD
CORN/YOYO clean out refrigerator night or you’re on your own
 TUSCAN HERB CHICKEN and SALAD
CHICKEN CHILAQUILES and SPANISH RICE
DESSERT
 
BLUE MOON BLUEBERRY BARS 
 

FAVORITE PHOTOS FROM THE CAMERA

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • CHILE LIME PORK CHOPS
  • BLUE MOON BLUEBERRY PIE BARS

RECIPE LINKS FROM LAST WEEK