Author: QuiltLady

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT ~ BLOG 365.248

Flavorful chicken made with a creamy tomato rose sauce in your slow cooker and ready to serve over your favorite pasta in no time at all.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT

1 pound boneless chicken breasts, sliced into bite sized pieces or slivers
1 small bunch green onion FINELY minced
2-3 cloves garlic, FINELY minced
1/2 cup of your favorite Alfredo sauce
1/2 cup of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese + more for serving
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
FRESH chopped Italian parsley

  • Whisk together the garlic powder, onion powder, oregano, FRESH ground sea salt and black pepper.
  • Generously season chicken pieces with seasoning mix.
  • Spray the bottom of your slow cooker with non-stick spray or line with liners.
  • Place chicken pieces in the bottom of the cooker.
  • Top with onions and garlic.
  • Whisk together the alfredo and red sauce and pour over chicken pieces.
  • Sprinkle both cheeses over the sauce.
  • Cover and cook on high for 1-2 hours or until cooked thoroughly. (See notes)
  • Gently toss together to coat chicken.
  • Serve over your favorite pasta.
  • Garnish with parsley and a bit more grated Parmesan

NOTE: If you wish to cook your chicken on the low setting, increase your cooking time to 3-4 hours, depending on the size of your chicken pieces.

HAPPY HOMEMAKER MONDAY & MENUS week 36 of 2023 ~ BLOG 365.247

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

Our weather has turned pretty perfect in my book. High 40’s and low 50’s at night with mid 70’s during the day. Rain has also returned to the Pacific North West and the rain has helped tamp down the fires, ash and smoke in our area.

AWESOME NEWS the train is approaching the station on this overwhelming Eagles trip I’ve been on. My attitude is much better and I think things will iron themselves out with those causing the drama that the rest of us has had to live in.

It looks like we’ll be reopening as early as Wednesday. Today and tomorrow are a bunch of small finish projects and a little shopping to replenish the fresh produce. A friend and I will be preparing the first BIG meal which I consider an honor and privilege after all my hard work.

Peach yogurt and coffee before I’m off to meet with the plumber (AGAIN). We thought all was well, but the left side of the sink leaks since they hooked it up.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Despite not being home much, laundry is completely up to date. Cleaning is so-so, but I’ll get caught up next week.
  • GROCERIES & ERRANDS Definitely need to do lots of shopping and several errands this week.
  • PAPERWORK, PHONE CALLS, PROJECTS Next week will be my catch-up week.
  • RECIPE RESEARCH & MENU PLANNING I’m so glad it’s time to start meal planning for fall.

WHAT’S ON THE DVR/TV
  • Who has had time? BIG BANG reruns are the most I’ve had time for this past week.

I’ve FINALLY forced myself to read at night again. I’m savoring my reading of Marie Force’s State of Denial #5 in the First Family series.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
OUT
SCRAMBLED EGGS & BACON
LUNCH
BURGERS
TACO TUESDAY
HOT DOGS
SALADS
SALAD & FRUIT
PASTRAMI SANDWICHES
APPETIZER PLATES for the RACE
DINNER
ROTISSERIE CHICKEN & COLESLAW
SPAGHETTI & MEATBALLS
CHICKEN GUMBO and SALAD
POT ROAST for THANKFUL THURSDAY
TAPAS PLATES for EAGLES REOPENING
BUNLESS BURGERS & POTATO SALAD
SEAFOOD SALAD with PARMESAN CRUSTED ROLLS
DESSERT
 
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
 

These are the before, during and after photos of what I’ve been doing this past 6-8 weeks. We went from a plan to change the linoleum and replacing the cabinets to gutting out EVERYTHING including a bit of the sub-floor due to rot which we found after removing 4 layers of peel and stick tiles and old linoleum, removing 4 layers of interior walls and re-framing the walls etc… after the water main break and subsequent additional breaks. In a weird way the water line breaks were a godsend as they “forced”/”allowed” us to do things right and bring them up to code.

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

  • Preheat the oven to 300°.
  • Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
  • Remove from the oven to cool.
  • Turn oven up to 350°.
  • Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
  • Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.

  • Whisk the rest of the cake ingredients in a medium bowl.
  • Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
  • Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
  • Spread batter evenly between the 3 prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate pans halfway through baking.
  • Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
  • Discard the tops or eat. 



CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

  • In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  • Taste and adjust salt if needed.

ASSEMBLY 

  • Place 1 cake layer on your cake turntable, cake stand or serving plate.
  • Evenly cover the top with frosting.
  • Top with 2nd layer and evenly cover the top with frosting.
  • Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
  • Garnish with leftover toasted pecans.
  • Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

  • TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. 
  • FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
  • CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
  • BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE ~ BLOG 365.241

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese

  • Preheat the oven to 400°.
  • Lightly coat an 10 inch round cake pan with non-stick cooking spray.
  • In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sour cream, eggs, and corn.
  • Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
  • Spread evenly in the prepared pan.
  • Bake 30 minutes until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack.
  • Serve warm or at room temperature.
  • Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 35 of 2023 ~ BLOG 365.240

GOOD MORNING dear friends. Can you believe September is upon us? I used to think September was my favorite because it was my birthday month, but as I get older I realize it’s one of my favorite months because the temperatures calm down and the nights get cooler, the foods become more comfort oriented and I LOVE flannel. I’m so excited!

The light at the end of the tunnel is getting brighter and making it possible to see the end of this Eagles remodel project. I have been away way too much from blogging the way I love to and from cooking in ways I enjoy. But, we have a completion date, well we have a date we’re aiming for and that will allow me more time to get back to cooking and blogging and some quilting too!

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

Unfortunately, last Thursday we had a HUGE thunder and lightning storm that lit our poor state on fire again. 19 fires just in our county according to the news. A few of the more local lightning strikes started fires about 8 miles out from here in unreachable (except by helicopter) areas and they are still burning making our air quality extremely poor, our cars and houses are covered in ash and beautiful, but deadly sunsets. 🙁 It’s currently over 1800 acres in treacherous terrain with 0% containment. Our county needs all the prayers it can get.

As I’ve said before I WILL finish my commitments through the conference we’re hosting in September, but I’m seriously considering stepping back at that point from MANY things associated with this particular group. I am a BIG believer in what The Eagles as an organization are all about – “PEOPLE HELPING PEOPLE”. 

BUT, there are some “members” that are not getting their way about many things so won’t play nice in the sandbox. Unfortunately, they are officers or related to officers and creating more drama than most of us ever saw in high school. And like I told my girlfriend I didn’t do drama back in high school so I’m not about to start now. Hubby wants me to bow out all together.

The organization has 2 parts, the AERIE which is responsible for the building, bills, making a profit to cover those things etc… and the AUXILIARY which is responsible for the fundraising.

I’m technically auxiliary, but am so tired of being on the “outside” looking in to a group (that has become a serious clique) that’s supposed to be a sisterhood…. and why? Because I’m playing nice with “them (AERIE)” and not taking sides? I just don’t get it ☹️ GROW UP PEOPLE!!

Black Cherry yogurt and coffee – 2 sips anyway. The 2 sips seems to help satisfy me enough 🙂

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I am so far behind on many things! Like ironing and organizing. As soon as we complete the building I’m doing a serious deep clean!
  • GROCERIES & ERRANDS I postponed my hair appointment until the 14th (which is actually nice because I can pamper myself for my birthday the next day), but I HAVE to get some groceries this next week.
  • PAPERWORK, CALLS, PROJECTS & TRAVELS I’m EXTREMELY behind in the category also, but will get caught up after the 8th. Unfortunately, there are no travels planned in the foreseeable future 🙁 but we are planning to do a trip in mid October.
  • RECIPE RESEARCH & MENU PLANNING I am so happy we’re almost to the ‘BER months.  I LOVE planning fall menus 😀

WHAT’S ON THE DVR/TV
  • When we watch TV, we’ve been watching old reruns of NCIS, BIG BANG, The MIDDLE and The DONNA REED SHOW

I’ve FINALLY forced myself to read at night before sleep again. The latest issue of a series I’ve been reading came out a few days ago and I’m already 25% done so the second meme here REALLY applies!

I’m reading Marie Force’s State of Denial #5 in the First Family series.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
BACON & EGGS
BLUEBERRY PANCAKES
LUNCH
Clean Out Refrigerator
TACO TUESDAY
SANDWICHES
THANKFUL THURSDAY
SALAD & FRUIT
OUT
APPETIZER PLATES
DINNER
HAM STEAKS AND PASTA SALAD
PORK CHOPS & PEARS with OVEN ROASTED CARROTS
TEXAS RANCH CHICKEN CASSEROLE & SALAD
YOYO or CORN You’re on YOUR own or Clean Out Refrigerator
CASSOULET & SMASHED POTATOES
OVEN BRISKET & POTATO SALAD
CHICKEN & CHEESE PIE with SALAD
DESSERT
RUM RAISIN NOODLE BAKE
 APPLE PIE SNICKER DOODLES

Poor Chevy’s pond is taking a HUGE loss this year from our current drought. Not 3 months ago it was overflowing onto the road between the ponds because of excessive rain. Go figure.

SLOW COOKER HATCH CHILE BBQ RIBS ~ BLOG 365.237

SLOW COOKER HATCH CHILE BBQ RIBS

The best part of this slow cooker recipe is that it does all the work! All you have to do is come home to a prepared dinner of sticky, fall apart, melt-in-your-mouth incredible ribs!

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup diced FRESH roasted Hatch chiles
4 pounds baby back pork ribs
FRESH ground sea salt and black pepper, to taste

  • Spray inside of a 6-quart slow cooker with cooking spray.
  • Remove and discard the inner membrane from the ribs and cut into slabs that will fit into your slow cooker.
  • Generously season the ribs with a good amount of salt and pepper.
  • Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, vinegar and chiles in a small bowl, mixing well to combine.
  • Completely cover the ribs with half of the sauce. 

  • Cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours (see notes).
  • Refrigerate remaining sauce to use later.

  • When ribs are tender and falling apart, transfer onto a baking sheet lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone). 

  • Pour half of the juices from the slow cooker bowl into the remaining sauce.
  • Baste ribs with half of the sauce and broil in preheated oven at 400° for 5-10 minutes or until beginning to char and crisp on the edges. 

  • Serve ribs with remaining sauce.


NOTES:

  • Cook times seriously depend on the desired results you are looking for:
  • Ribs that are soft but stay on the bone = LOW: 5-6 HOURS / HIGH: 3 HOURS.
  • Tender, fall apart ribs that melt in your mouth like butter = LOW: 7-8 HOURS / HIGH: 4-5 HOURS.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France and similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies in the world (Sweet Lime chile) come from the HEB grocery chain in Texas. Try adding some FRESH roasted chopped chiles to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

Right now there is a local food truck specializing in Roasted Hatch Chiles in our little town and I have been taking full advantage of buying them FRESH roasted and preparing them for the freezer so I’ll have them all year long.