Author: QuiltLady

PINEAPPLE TERIYAKI CHICKEN MEATBALLS ~ BLOG 366.187

PINEAPPLE TERIYAKI CHICKEN MEATBALLS – 15-20 MEATBALLS

MEATBALLS
1 pound ground chicken
1/2-3/4 cup panko breadcrumbs
1 small can crushed pineapple – 1/4 cup crushed pineapple drained (reserve the juice)
3 tablespoons WHOLE milk
2 tablespoon Bragg’s liquid aminos
2 tablespoons sliced green onions
2 garlic cloves, minced
1 teaspoon FRESH ginger
¼ teaspoon pepper

  • Heat oven to 425°.
  • Spray a 9×13 baking dish with cooking spray. 

  • In large mixing bowl combine all the meatball ingredients and mix together well.
  • 
Form into meatballs, about the size of a golf ball, and place in the baking dish.
  • 
Cook 20 minutes or until meatballs are fully cooked through.
  • Temperature inside the meatball needs to be at 165°.

SAUCE
1/2 cup Bragg’s liquid aminos
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves, minced
½ teaspoon FRESH ginger
1 tablespoon cornstarch
1 tablespoon water


  • Combine liquid aminos, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet.
  • Whisk together over medium heat until sugar has dissolved.
  • Whisk together the cornstarch and water, add to the teriyaki sauce.
  • Let the sauce simmer 5 minutes or so until it has thickened. 

  • Add the cooked meatballs into the sauce turning so all meatballs are coated.
  • Let simmer for a few minutes and then serve over rice or rice noodles.

 

CHOCOLATE CHERRY DOODLES ~ BLOG 366.186

DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE?  CHOCOLATE?  Who doesn’t like all of those?  We had a difference of opinion on dessert the other day.  I was craving snickerdoodles, but they did seem a bit plain.  Hubby was craving cherry pie and my uncle says you can’t call it dessert unless it involves chocolate. These are perfect for a 4th of July celebration.
So I set about making what will now be known as CHOCOLATE CHERRY DOODLES!  They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.
1 1/2 + 1/4 + 1/2 cups sugar
1/2 cup + 2 tablespoons butter, softened
1/2 cup Crisco
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 can Cherry Comstock pie filling
1 ounce unsweetened Baker’s chocolate
  • Heat oven to 375ºF. 
  • Spray DEEP muffin tin with PURE.
  • Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl. 
  • Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary. 
  • Shape dough into 1 1/4-inch balls. 
  • Mix together 1/4 cup sugar and the cinnamon. 
  • Roll into 12 balls and then roll in cinnamon-sugar mixture. 
  • Place one in each slot and slightly flatten.
  • Divide cherry pie filling among the slots evenly.
  • Bake for 20-25 minutes.
  • While baking the cookie dough melt 2 tablespoons butter in a small saucepan.
  • Add the chocolate and blend well.
  • Whisk in sugar until well dissolved.
  • When you remove muffin tin from oven, let cool 5 minutes.
  • Spoon a dollop of chocolate over each muffin slot.
  • Cool 15 minutes.
  • Spoon out 2 slots per bowl and ENJOY! 

Originally posted in 2009, but recently revisited and bringing it forward to the here and now.

MISSISSIPPI MUD POTATOES ~ BLOG 366.184

This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

MISSISSIPPI MUD POTATOES
6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!

HAPPY HOMEMAKER MONDAY & RECIPE LINKS week 27 of 2024 ~ BLOG 366.183

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

This was supposed to be super brief as we are still away having a fabulous time on the coast with beautiful weather, at least weather we like  – cool, cloudy, 60’s, breezy… Thanks to a dear friend we had the opportunity to spend several carefree days in the coastal resort community of Ocean Shores. But, I couldn’t sleep and was ups so early I found quite a bit to say.

We left last Thursday after my eye doctor appointment to avoid the Friday traffic. Well, that didn’t work. Between construction and just way too many people, traffic was still a nightmare, just not as bad as it would have been on Friday. We ended up in a cute little and colorful town for the night.

Friday we trekked down to Cape Disappointment that has 2 light houses and seriously earned its name for more reasons than the internet will tell you. 😀  We then crossed one of our favorite bridges to Astoria, home of the Goonies where we visited a favorite antique store, but didn’t buy anything for a change and had a fabulous late lunch/dinner at Astoria Brewing Company before checking in at Ocean Shores. Such a beautiful place and what a view! We also had a momma deer and her fawn that spent the evenings in front of our balcony.

Saturday we spent at the Sand & Sawdust festival followed by a little antiquing in junk stores and then beach combing in the afternoon at low tide. We found odd things to buy this trip like a vintage pair of pinking shears that hubby is going to oil for me and 3 OLD knobs for a set of drawers I already have as well as an OLD rusty hand saw that hubby will clean up for me so I can paint it for a Christmas tree. I LOVE the new architectural salvage company we found.

Sunday found us having our coffee with having a bit of a storm and turbulent waves that sounded glorious by the fireplace while we had the sliding door open. The weather was such that we were certainly glad we had opted for indoor activities which included a coastal drive where we encountered an odd “new” (built in 2005) little town, Sea Brook, that is a planned community resembling Pleasantville or home of the Stepford Wives or maybe the Truman Show or even the fictional town of Stars Hollows from the Gilmore Girls in a location previously abandoned by the navy after WWII and left off maps for years as well as a visit to make a deposit at the local casino for a friend LOL. Here’s an article that really spells out that odd little town. We also had brunch/lunch at a fun little spot called, Brunch 101. Oh my was the food awesome. This was half of an amazing chicken and biscuits Benedict that hubby and I shared. But I LOVE their motto! “Brunch without mimosas is just a sad late breakfast”!

Unfortunately, today we will be saying goodbye to Ocean Shores and heading homeward, but will stop somewhere tonight near a few towns we like that have some great antiquing.

THOUGHT FOR THE DAY

Can you believe it’s July already? It seems like the days are running on double time. I’m not ready for July!!!!! For heaven’s sake it’s only 177 days until Christmas!!!!

THE WEATHER OUTSIDE

The weather is glorious here, but will get warmer and warmer as we trek towards home. I see at home we will finally and consistently reach the 80’s this week, so I’ll enjoy the 50’s-60’s here as long as I can.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • There is a cribbage tournament this next weekend that I will be shopping for on Tuesday on our way home, but with the holiday I’m not planning much else this week except trying to get a hold of the primary doctors office to process a necessary referral to the ophthalmologist.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • Whatever taped while we were away. I know Christmas in July started on Hallmark and the Summer Baking Championship will be on there.

READING TIME

I’m about two thirds through Phillipa Nefri Clark’s House at Angel’s Beach. I decided to wait on the The Memory Thief until we get back – just seemed too heavy for a vacation read.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/1 MONDAY
7/2 TUESDAY
7/3 WEDNESDAY
7/4 THURSDAY
7/5 FRIDAY
7/6 SATURDAY
7/7 SUNDAY
DINNER
 OUT
 TACO TUESDAY
 MEATLOAF & SAUER POTATOES
 HOBO PACKS on the GRILL
CRIBBAGE TOURNAMENT CORN/YOYO
CRIBBAGE TOURNAMENT CORN/YOYO  
 CRIBBAGE TOURNAMENT CORN/YOYO
DESSERT
 
 
BUTTER BISCUIT CHERRY COBBLER
 

FAVORITE PHOTOS FROM THE CAMERA

This is a wide open category this week and if you have been following me on Facebook or Instagram you know I’m really behind in posting pictures 😀 so I’ll just give a couple of the highlights from this weekend – A couple of sunsets from our balcony, a foggy rainy landscape, Irwin the friendly raccoon who was living in the boulders I was crawling on to get a lighthouse picture, the town hall from the cute little town of Sea Brook.

 

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

LEMON PECORINO CHICKEN ~ BLOG 366.180

LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

  • Flatten all the chicken tenderloins to an even thicknesses.
  • Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  • Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
  • Heat oil and butter in a large nonstick sauté pan over medium heat.
  • Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
  • Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

  • In a medium saucepan, heat oil over medium heat.
  • Sauté minced garlic until fragrant.
  • Whisk in flour.
  • Gradually add milk, heavy cream and chicken broth.
  • Increase heat to medium-high and bring to a SLOW boil.
  • Cook 3-5 minutes until the sauce thickens.
  • Remove from heat and stir in lemon juice and butter.
  • Serve with FRESH pasta or mashed potatoes.
  • Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.

As seen on facebook:

PECAN PIE BARS ~ BLOG 366.179

PECAN PIE BARS

2 cups AP flour
1/3 cup powdered sugar
1 cup butter, diced and softened
1 can sweetened condensed milk
1 LARGE egg, at room temperature
1 teaspoon PURE vanilla extract
Small pinch salt
8 ounces milk chocolate toffee bits
1 cup FINELY chopped pecans

  • Grease bottom of 9×13 baking dish.
  • Preheat oven to 350°.
  • In a large bowl whisk together the flour and powdered sugar.
  • Cut in butter until the mixture resembles coarse sand.
  • Press mixture firmly into the bottom of baking dish.
  • Bake for 15 minutes.
  • In a large bowl whisk together the milk, eggs, vanilla and salt until smooth and well blended.
  • Stir in toffee bits and pecans.
  • Spread evenly over baked crust.
  • Return to oven for 20-25 minutes until set.
  • Cool completely.
  • Cover and chill at least one hour.
  • Cut into bars.
  • Keep stored in refrigerator.

CHICKEN CAESAR PASTA SALAD ~ BLOG 366.177

CHICKEN CAESAR PASTA SALAD

DRESSING
2 teaspoons Dijon mustard (optional)
2 tablespoons FRESH lemon juice
2 teaspoons Worcestershire sauce
3/4 cup DUKE’S mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese

  • In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined.
  • Stir in the grated Parmesan cheese and 1/4 teaspoon pepper. Set dressing aside.

SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken pieces
Croutons (optional)
Parmesan cheese, for serving

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook 9-10 minutes.
  • Drain the pasta and transfer it to a large serving bowl. (see note)
  • Cut the Romaine hearts into 1-inch pieces and add them to the bowl.
  • Add chicken pieces to the bowl.
  • Add the prepared dressing and toss to combine.
  • Add the croutons if using and garnish with Parmesan cheese.
  • Serve immediately or refrigerate, covered, until ready to serve. 

NOTE: I like to prepare the pasta in advance and chill it. If I prepare it beforehand I add a dab of avocado oil to toss it in after it’s drained.