Author: QuiltLady

CHOPPED BACON SALAD ~ BLOG 365.166

CHOPPED BACON SALAD

1 tablespoons avocado oil
1 pound QUALITY bacon 
6 cloves garlic, sliced thinly
5 tablespoon raw slivered almonds
FRESH ground sea salt and black pepper, to taste
1/3 cup red wine vinegar
2 tablespoons QUALITY honey 
1 large shallot, THINLY sliced (see notes)
2 heads romaine, chopped
3 cups mixed chopped radicchio, frisée and trimmed fennel
1 tablespoon FRESH thyme leaves
1/4 cup FRESH chopped flat leaf Italian parsley

  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • When hot, cook the bacon slices in batches in the hot oil, turning them regularly and adding more slices, one by one, as the first slices brown and shrink.
  • When crumbly crisp and browned to your desire, about 10 to 12 minutes, transfer bacon slices to a paper towel-lined plate. Drain, (reserving the drainings for the dressing) all BUT 1 tablespoons of fat from the pan. 

  • Add the garlic to the pan. Cook, stirring often until the edges of the garlic start to turn golden.
  • Add the almonds and continue cooking, 5-7 minutes, stirring, until both the garlic and almonds look golden and toasted.
  • Remove with a slotted spoon and transfer to the paper towel-lined plate also. Do not discard the pan drippings. You will use them in the dressing.

  • In a large bowl, mix the red wine vinegar and honey with a whisk until dissolved then add the shallot, season with salt and pepper. Set aside for 5 minutes.
  • Pour in  5 tablespoons of the warm pan drippings from the skillet while straining it into the vinegar mixture.
  • Season to taste with salt and pepper, whisk again.
  • Drizzle vinaigrette over bowl of greens and herbs, tossing well.
  • To serve, top the salad with the crispy garlic and almonds then crumble the bacon over it tossing it again as desired. 

NOTES:

  • I often will crisp additional shallots for the top of the salad.
  • I also add a handful of halved grape tomatoes and/or chopped hard salami when I have it on hand.

DANISH PANCAKES ~ BLOG 365.164

DANISH PANCAKES

2 LARGE eggs
2 1/4 cups buttermilk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
PINCH of sea salt

  • In a large bowl, whisk eggs, milk and butter.
  • In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat.
  • Stir batter.
  • Fill a 1/4-cup measure three-fourths with batter; pour into center of pan.
  • Quickly lift, tilt and rotate pan to coat bottom evenly, cooking until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked.
  • Remove to a wire rack.
  • Sprinkle with PINCH sugar.
  • Repeat with remaining batter and sugar, greasing pan as needed.
  • When cool, stack pancakes with pieces of waxed paper or paper towels.
  • Serve HOT with FRESH melted butter.

HAPPY HOMEMAKER MONDAY & MENU PLANS week 24 of 2023 ~ BLOG 365.163

Good Morning dear friends. I hope you are all enjoying your summer and have had a WONDERFUL weekend. Our weather has been absolutely beautiful and I’m really loving the sunlight late into the evening. Sad to think that in just a couple weeks it will already be time for it to get less and less. Seems like spring has just gotten here and yet summer is already so close. As much as I LOVE fall, after the horrifically long winter this past year and almost non-existent spring I’m actually looking forward to summer, my least favorite season.

I had worked most of Friday starting with helping hubby remove some extremely old, multi-rooted and stubborn bushes that seem to be the cause of the sprinkler issues and doing that night’s dinner prep, cooking and serving at the Eagles so was exhausted! We forced ourselves to take the weekend to do as we pleased on BOTH Saturday AND Sunday.

It was busy, but also quite relaxing and restful. We spent most of Saturday visiting garage sale after garage sale during the city wide garage sale day. We ran across MANY awesome deals (a brand new pampered chef mini tart pan for 50¢ and a brand new CROCK-POT®™ with the auto-stir feature for $20) and even a winter project for hubby on an antique table to refinish. Sunday was even more relaxing.

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

I have to add a funny for today too.

The weather has been believe ABSOLUTELY beautiful and is supposed to continue through this week. I can’t believe I’m saying this after our super wet winter and spring, but we NEED some rain if for no other reason than to keep fire season at a distance…

Days will be in the mid 70’s with an 80 or two and nights the nights will be the saving grace in the high 40’s 😀

I had my bi-annual follow up with the endocrinologist and all is as well as can be… we’ve determined that I have 2 major triggers that just flat out have to be managed! The first is how and when I eat coupled with what I eat. So if I’m home all day I can graze… eating all the proper foods in the proper proportions when I need them… but when we travel it makes it significantly more difficult to “graze”… the second trigger is stress which of course I am when we travel knowing I can’t “graze” eat the proper foods because eating out is extremely difficult to avoid trigger foods such as breads, lettuces, sugars in dressings and batters… so that is a cyclic thing… then there is the “experimental” factor.

After my surgery the doctor had me on a strict diet with the baby food, soft foods etc… in miniscule amounts and then had me begin experimenting to see which foods I could tolerate. The problem was that I might tolerate a certain food one time, but not the next so the whole process becomes a crap shoot leading back to the BIG triggers… timing and stress seem to be the culprits that are ALWAYS in the mix 🙁

We’ve tried many medications, only one of which helps regulate the sugar level and the others weren’t reliable and tasted terrible… so I’m still trying to manage everything with mind over matter…

a couple sips of coffee followed by ice tea and a banana

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING laundry is done and cleaning is good for now. Hubby removed the old stove yesterday and I cleaned the wall and sides of the cabinets and floor really well getting ready for today’s delivery.
  • GROCERIES & ERRANDS I have to run to Costco for a few things this afternoon for dinner items and the Tuesday special I’m making for the Eagles. I also have my annual eye exam on Tuesday and am looking forward to new glasses and sunglasses this year. The ones I’m wearing have been hanging on by a thread.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have to call the resort AGAIN to finalize the family reunion for 2024 so I can get everyone settled for next year. Hubby and I are working with a friend at the Eagles this morning on some sail cloth and patio light installation for the back patio.
  • RECIPE RESEARCH & MENU PLANNING When the stove took a dive I lost my MOJO for a bit, but will start working on menus again on Wednesday.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re in the last season on the 2nd Bob Newhart show at night as we fall asleep, not sure what we’ll watch next.
  • TUBI As silly a show as it is, we’ve been enjoying DOC MARTIN and just started season 5
  • CABLE Fear the Walking Dead, NASCAR, Alex VS America, Summer Baking

I just started ALWAYS, WITH YOU by Fiona Grace after finishing Katie Winters 5th booj in the Nantucket series.

The new stove is due to be delivered today, but until it is… I’ll assume that I still need recipes that don’t use an oven 😀

The new stove is due between 8-12 today, but you know how deliveries go with Murphy’s law and all so not planning on having to use it for a day or two…
MONDAY 6/12
TUESDAY 6/13
WEDNESDAY 6/14
THURSDAY 6/15
FRIDAY 6/16
SATURDAY 6/17
SUNDAY 6/18
DINNER
 CHOPPED BACON SALAD
 CHICKEN CRANBERRY SALAD CROISSANT SANDWICHES and WATERMELON
 HONEY ROASTED RIBS & SATURDAY NIGHT BAKED BEANS
 STICKY ASIAN CHICKEN with SALAD with SHALLOT VINAIGRETTE
YOYO YOU’RE ON YOUR OWN
 CARIBBEAN CHICKEN with 3 CHEESE HASH BROWN BAKE
 YOYO YOU’RE ON YOUR OWN
DESSERT
 
 
CINNAMON STREUSEL COFFEE CAKE
 
FATHER’S DAY POTLUCK AT THE EAGLES

We had a successful day trolling the city wide garage sale and found many treasures, a fun new ice cream truck, The Rolling Cones, supported a little girl’s pop-up bakery and lunch at our favorite tavern starting with their roasted peanuts and a cocktail…and then there were 2 of our favorite bartenders, Pam and Trudy.

VERDE CHICKEN ENCHILADA BAKE ~ BLOG 365.157

VERDE CHICKEN ENCHILADA BAKE
3 cups green enchilada sauce
12 small corn tortillas, lightly fried
2 boneless skinless chicken breasts, pan fried until cooked through
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
2 cups shredded Taco blend Monterey jack cheese
1 cup sliced scallions
1/2 cup sliced or chopped black olives (OPTIONAL)
1/4 cup FRESH chopped cilantro
Crumbled queso fresco or Cotija cheese
lime wedges

  • Preheat oven to 375°.
  • Spray a 9 inch baking dish with non-stick cooking spray.
  • Heat butter in large skillet until melted.
  • GENEROUSLY season to taste the chicken breasts with FRESH ground sea salt and black pepper.
  • Add chicken breasts to skillet, searing 3-4 minutes on both sides until cooked through.
  • Remove chicken, reserving drippings. Add a small amount of avocado oil as necessary.
  • Cool chicken slightly and shred into pieces.
  • Add the tortillas to the skillet in a single layer and fry until crisp, allowing to dry on paper towels.
  • Pour verde sauce in shallow bowl.
  • Pour 1/2 cup sauce on bottom of baking dish.
  • Dip four of the tortillas in sauce and place in a single layer on the bottom of the baking dish.
  • Top with half of the shredded chicken and about half of the shredded cheese, about half of the scallions and olives if using. Sprinkle a pinch of the cilantro on top.
  • Dip four more tortillas in enchilada sauce and layer onto the chicken.
  • Top with the remaining chicken, and most of the remaining cheese, olives, and scallions and another pinch of cilantro, saving a small amount of each for garnish. Set that aside.
  • Top with remaining tortillas.
  • Drizzle remaining verde sauce over top.
  • Bake 20 minutes until warmed through and bubbling.
  • Remove from the oven.
  • Allow to cool for 5 minutes.
  • Top with remaining chopped cilantro, scallions, queso fresco.
  • Serve with sour cream and lime wedges.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 23 of 2023 ~ BLOG 365.156

Good morning sweet friends. I hope you all had a wonderful weekend with plenty of rest and lots of fun. The weather has been absolutely beautiful here and we’ve been out enjoying it.

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

The “Strawberry” Moon this past weekend was absolutely beautiful! The weather has been just about PERFECT around here with high 70’s and a cool breeze. I’m actually wearing short sleeves and flip flops.

Hubby and I were going to be working on isolating the sprinkler issues this morning, but it looks like stove shopping will be taking a precedence and he’ll be on his own with the sprinklers.

Hot water and a black cherry yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date and other than a few odd things all is in place.
  • GROCERIES & ERRANDS I have an appointment in town tomorrow so will be making a more detailed list this afternoon for groceries. Once again there have been many things we can’t get here so I’m on the search for a few specific ingredients.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have a bunch of paper sorting to do and am still trying hard to get some contracts in place with non-responsive people for next year’s family reunion and am hoping to get that finished and out of my hair!
  • RECIPE RESEARCH & MENU PLANNING Need to do a bit of a re-work on the menu to accommodate the lack of an oven, but in good shape otherwise.

WHAT’S ON THE DVR/TV
  • NETFLIX We watched DEVOTION about Jesse Brown the pilot and it was a GREAT movie.
  • TUBI Hubby found an old British “comedy” called Doc Martin and we’re in season 3.
  • AMAZON PRIME We finished the Marvelous Mrs, Maisel
  • CABLE NASCAR and cooking shows

these are the menu plans, but the oven took a dive last night so I will be adjusting it a bit later…
MONDAY 6/5
TUESDAY 6/6
WEDNESDAY 6/7
THURSDAY 6/8
FRIDAY 6/9
SATURDAY 6/10
SUNDAY 6/11
DINNER
 CARIBBEAN CHICKEN & 3 CHEESE HASH BROWN BAKE
 YOYO
 CHICKEN with CREAMY JALAPENO SAUCE with  ZESTY GREEN BEANS
 STICKY ASIAN CHICKEN with SALAD with SHALLOT VINAIGRETTE
 YOYO
 NORWEIGIAN MEATBALLS with CRANBERRY ONION RICE
 LEMON CHICKEN & BEER CHEESE GREEN BEAN CASSEROLE
DESSERT
 
 
CINNAMON STREUSEL COFFEE CAKE
 

We had a first of hopefully many charcuterie board contests at the Eagles yesterday. We had 16 entrees full of wonderful talent and tasty foods. It was a GREAT success. The boards were made by local high school students and were a HUGE hit. My girlfriend Diana won 1st place and I placed 2nd. We were both stunned and thrilled 😀

CHICKEN WALDORF SALAD ~ BLOG 365.152

CHICKEN WALDORF SALAD
1/3 cup walnut pieces
2 Granny Smith apples, chopped
1 LARGE lemon, juiced
1 bunch green onions, sliced
2 stalks celery, diced
3/4 cup vanilla Greek yogurt
1 tablespoon apple cider vinegar
FRESH ground sea salt and black pepper, to taste
1 tablespoon poppy seeds
2-3 cups shredded rotisserie chicken
6-8 cups torn romaine lettuce
4 hard boiled eggs, sliced optional

  • Coat the apple pieces in the lemon juice.
  • Whisk together the yogurt, apple cider vinegar, poppy seeds, FRESH ground salt and pepper together.
  • Toss together the lettuce, onions, celery, chicken, apples and walnuts.
  • Drizzle with dressing and toss together.
  • Serve immediately.