Author: QuiltLady

HAPPY HOMEMAKER MONDAY, RECIPE LINKS & MENU ~ week 27 of 2026 ~ BLOG 365.187

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

LAST WEEK RECAPPED

MONDAY~FRIDAY Monday through Friday were quite busy, but seemed even more so because of the month changing from June to July and all while getting ready for the trip which has been compounded by car trouble. Hubby took the car to get the oil changed and the tires rotated for the trip and then had car trouble on the way home. It’s been towed to the already SUPER busy and over worked mechanic. We are crossing our fingers that it was something simple and we’ll get the call today to pick it up. Not willing to bet on that. We will be taking the other car in Tuesday for an oil change and tire rotation also in preparation of taking it instead.

SATURDAY & SUNDAY We went to the 4th of July parade during a cool cloudy morning that gave way to a super warm afternoon and beautiful evening for BBQing and fireworks. We never stray far from home  because of potential brush fires with backing up to the highway. The past several years our neighbor’s kids and their little ones have brought the excitement to the cul-de-sac and we look forward to it every year. I made red, white and blue rice crispy treats for the little ones even though LOL they were mostly eaten by the big ones 🙂 We watched INDEPENDENCE DAY with Bill Pullman, Jeff Goldblum, Will Smith, Vivica Fox and Dennis Quaid!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Well summer has arrived! Sunny cloudless days expected this week with lows around 50 and highs in the low 80’s. Capri’s with blouses and sandals are on the hangers for this week.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING As up to date as it can be until we return.
  • PROJECTS & TRAVELS We’ll leave Wednesday morning and be back early next week.
  • RECIPE RESEARCH & MENU PLANNING I did get a couple new cookbooks that I will take with us to read on the road.
  • THINGS THAT MAKE ME HAPPY 4th of July fireworks… smiling little faces and excited aha moments… traditions to look forward to…

READING TIME

I’m about half way through THE UNDERGROUND SISTERS by Soraya M Lane. I really enjoy WWII stories, especially those with female protagonists, BUT I’m struggling to stay awake long enough at night to read much SO this reading funny is really true!!!

FUNNIES

ACTUALLY, the bottom funny is just the opposite of me, but I still thought it was hilarious. 

I have a couple girl friends that it DEFINITELY DOES apply to.

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
5/4 MONDAY
 5/5 TUESDAY
 5/6 WEDNESDAY
 5/7 THURSDAY
5/8 FRIDAY
5/9 SATURDAY
5/10 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO clean out the refrigerator night or you’re on your own
CORN/YOYO clean out the refrigerator night or you’re on your own
OOT
(out of town)
OOT
(out of town)
OOT
(out of town)
OOT
(out of town)
OOT
(out of town)
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

These collages are a combination of the parade and cul-de-sac fireworks. There is going to be a new Renaissance Faire this year and they were in the parade to market it. One of my favorite pictures was the Knight in Shining Armor bellying up to the bar where we were having lunch after the parade.

Small town parades are so much fun. The kids really enjoyed all the candy being thrown and just having fun!!!!! In years past they have ended the parade with the brush fire water tender spraying water for the kids to play in, but it just wasn’t warm enough in the morning.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • PIG SHOTS
  • MEATBALL ENCHILADAS
  • SMOKED BEEF BRISKET 2 ways

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ CARNE ASADA MEATBALLS & ARROZ AMARILLO ~ BLOG 365.183D

CARNE ASADA MEATBALLS with ARROZ AMARILLO adapted from The Castaway Kitchen

MARINADE
Juice of 1  lemon
Juice of 1 lime
2 teaspoons fine salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup minced fresh cilantro
1 teaspoon dried oregano
1/2  large onion, small diced
2 cloves garlic minced
2 tablespoons apple cider vinegar
2 tablespoons avocado oil

  • Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.

MEATBALLS
2 pounds chili grind ground beef
1 LARGE egg, slightly beaten
2 tablespoons coconut flour
1 tablespoon bacon fat, melted
FRESH chopped cilantro, for garnish
Sour cream, for garnish

  • When ready to cook, pre-heat oven to 400°.
  • Add the marinade to a large bowl along with the meat, beaten egg, and coconut flour. Mix well.
  • Shape 18-20 2 inch meatballs.
  • Brush with bacon fat.
  • Put meatballs in the oven, center rack for 25 minutes.
  • Prepare rice while meatballs bake.
  • Remove the meatballs from the oven. Keep warm.
  • Increase heat to broil.

ARROZ AMARILLO aka YELLOW RICE
6 cups frozen riced cauliflower or prepared Jasmine rice
1 tablespoon garlic powder
1 teaspoon fine salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons bacon fat
Extra Fresh cilantro, for garnish

  • Toss the frozen cauliflower or rice with the rest of the ingredients on a lightly greased sheet pan, spreading even.
  • Pop the rice on the top rack.
  • Broil for 5 minutes.
  • Remove from the oven.
  • Serve 3-4 meatballs over the rice.
  • Spoon the pan sauce over everything (yum) and sprinkle with fresh cilantro!

COOKING THURSDAY ~ PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS~ BLOG 365.183C

PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS

2 cups FINELY shredded Parmesan cheese
FRESH ground tricolor pepper, to taste

  • In a small bowl toss cheese and pepper.
  • Invert a muffin tin on the counter top.
  • Heat a small non-stick 6 inch skillet over medium heat.
  • Evenly sprinkle 1/4 cup cheese mixture over skillet bottom.
  • Cook uncovered 1-2 minutes until bubble and edges are turning golden.
  • Cool off heat for 30-60 seconds.
  • Carefully slide cheese circle over muffin tin to form a bowl.
  • Let cool and repeat with remaining cheese until you have 8 bowls.

4 cups chopped romaine
1 cup grape tomatoes, halved
1 1/2 cups finely chopped chicken
1/2 cup crushed salad croutons, flavor of choice or homemade
1/4 cup Caesar salad dressing

  • In a large bowl toss salad ingredients with Caesar dressing.
  • Serve in cheese bowls.

COOKING THURSDAY ~ FRENCH ONION POTATOES AU GRATIN ~ BLOG 365.183B

FRENCH ONION POTATOES AU GRATIN

4 tablespoons butter
2 LARGE Vidalia onions, halved and sliced thin
Pinch sugar
3 LARGE russet potatoes; peeled, halved and sliced 1/4 inch thick
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped lemon thyme
1/4 cup cream sherry
1/2 cup homemade bone broth, chicken or beef
3 tablespoons WONDRA flour
1 cup heavy cream
1 cup WHOLE milk
Several grinds of FRESH ground nutmeg
6 ounces FRESH grated Gruyere cheese
6 ounces FRESH grated Sharp cheddar cheese
1/4 cup FRESH grated Parmesan cheese

  • Preheat oven to 375°.
  • Oil a deep 9×9 baking dish.
  • In a large skillet over medium-high heat melt 2 tablespoons of the butter.
  • Add onions, sprinkling with pinch sugar, FRESH ground salt and pepper.
  • Cook, stirring occasionally for 20-30 minutes until onions are caramelized.
  • Add cream sherry, broth and thyme, stirring and simmering 15 minutes more until liquid is absorbed and onions are completely caramelized.
  • In another pan melt remaining butter.
  • Add flour and stir to a roux.
  • Add milk and heavy cream, whisking to blend well.
  • Add nutmeg, stirring to combine.
  • Fold in onions, stirring to combine.
  • In a large bowl gently combine sliced potatoes and most of the cheese. Reserve 1 cup for topping.
  • Pour onions over cheese and potatoes, folding together until well blended.
  • Arrange in prepared baking dish.
  • Top with remaining cheese.
  • Bake covered 25 minutes.
  • Uncover and bake 30 minutes more until potatoes are tender and cheese is brown and crisp.

COOKING THURSDAY ~ CHILI MEATBALLS ~ BLOG 365.183A

CHILI MEATBALLS
1 pound chili grind ground beef
1 pound ground pork
1 LARGE egg
1/4 cup WHOLE milk ** see note
1/2 cup GF Panko crumbs
2/3 cup long grain rice
1 + 1 teaspoon chili powder
2 tablespoons butter or avocado oil
15 ounce can fire-roasted tomatoes with juice
2 cups homemade beef bone broth
1/4 cup cream sherry
FRESH ground sea salt and black pepper, to taste
2 LARGE shallots, FINELY minced and divided

  • Gently combine beef and pork.
  • Add egg, Panko crumbs, milk, 1 teaspoon chili powder, 1/2 of the shallots, rice and FRESH ground sea salt and pepper, combining JUST until mixed.
  • Form into large meatballs.
  • Melt butter or oil in a large, deep skillet.
  • Add meatballs, searing 2-3 minutes on each side. Set meatballs aside.
  • Add remaining shallot, searing 1 minute.
  • Add cream sherry, bone broth, remaining chili powder and tomatoes. Bring to SLOW boil.
  • Reduce heat to low.
  • Return meatballs to pan, cover and simmer 1 hour.
  • Serve over mashed potatoes with the gravy.

NOTE:

  • To OOMPH these up a bit I use Carnation Jalapeno condensed milk.
  • Making these smaller also works for using as a tailgating appetizer.