Author: QuiltLady

SWEET & SOUR BEANS ~ BLOG 365.139

This is a wonderful recipe that I found when my friend lent me her mom and grandma’s recipe boxes to go through. It has SOOOO MUCH flavor and has quickly become a favorite way to prepare beans. She thought it was her mom Maxine’s recipe, but when I showed her the recipe she said the writing was too neat, so we’ll never know.

SWEET & SOUR BEANS
1 tablespoon butter
2 cans great northern/Cannelini beans, drained and rinsed
2 slices bacon, cooked crisp and crumbled
1 LARGE shallot or SMALL onion, chopped small
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1/4 cup homemade chicken broth
FRESH ground sea salt and black pepper
1 small can chopped green chiles, drained WELL

  • Melt butter in small skillet.
  • Add shallots/onions, sauteing until tender.
  • Add vinegar, brown sugar and chicken stock, stirring until sugar is dissolved.
  • Add beans and green chiles, stirring to coat well.
  • Simmer 10-15 minutes.
  • Fold in bacon JUST before serving.

MASHED POTATO ARTICHOKE BAKE ~ BLOG 365.138

MASHED POTATO ARTICHOKE BAKE
4 medium golden potatoes, peeled and quartered
1/4 cup FULL FAT sour cream
2 tablespoons WHOLE milk
2 tablespoons Duke’s mayonnaise
1 tablespoon butter, melted
FRESH ground sea salt and black pepper, to taste
6-7 ounce jar marinated artichokes, drained WELL
3 green onions, chopped
2-3 bacon strips, cooked crisp and crumbled
1/3 cup shredded cheddar cheese

  • Place potatoes in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat, cover and cook 10-15 minutes until tender.
  • Preheat oven to 400°.
  • In a mixing bowl whisk together the sour cream, milk, mayonnaise, butter, salt and pepper.
  • Add drained potatoes and mash well.
  • Fold in artichokes and onions.
  • Transfer to a greased baking dish.
  • Sprinkle with crumbled bacon and cheese.
  • Bake 20 minutes until heated through and cheese is melted.

SUNDAY (ALL DAY) MEATBALLS ~ BLOG 365.136

SUNDAY (ALL DAY) MEATBALLS

MEATBALLS
Avocado oil
2 slices dense sourdough bread
+/- 1/2 cup WHOLE milk
1 pound QUALITY ground beef
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper
1/4 cup red wine
3 1/2 cups WHOLE peeled tomatoes, hand crushed by hand
1/4 cup oil packed, chopped sun dried tomatoes
1/3-1/2 cup FINELY chopped Vidalia onion
2 LARGE cloves garlic, minced

  • Preheat oven to 450°.
  • Grease a 9×13 baking dish with oil.
  • Place the bread in a small bowl and pour enough milk to soak the bread. Allow to sit 5-10 minutes.
  • Add ground beef to medium bowl.
  • Squeeze out excess milk out of bread and crumble bread over ground beef.
  • Add egg, salt and pepper to taste.
  • Grease your hand with a bit of the oil , mix the meat mixture gently and then roll meat mixture into 10-12 meatballs, placing in greased baking dish.
  • Bake meatballs 10-15 minutes – just enough to crisp the outsides, but not entirely cook the insides.

SAUCE
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped basil
1/2 tablespoon FRESH chopped oregano
1 teaspoon FRESH chopped thyme
+/- 1/2 teaspoon crushed red pepper
4 pickled jalapeno slices (optional)
1-2 cups shredded mozzarella cheese

  • Combine the wine, crushed tomatoes, sun-dried tomatoes, onions, garlic, seasonings to taste and pickled jalapeño if using.
  • Pour sauce over meatballs.
  • Cover with foil and bake 25 minutes.
  • Remove foil and sprinkle with cheese.
  • Return to oven and bake 10 minutes more until cheese is melted and golden.
  • Serve over pasta and enjoy!

HAPPY HOMEMAKER MONDAY with MENU PLANS week 20 of 2023 ~ BLOG 365.135

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

It’s absolutely beautiful here at SIL’s house! Why didn’t we go on vacation sooner? It’s mid 60’s, sunny with a morning marine overcast and it’s supposed to be that way ALL week.

We leave here Wednesday to go pick up our niece inland where’s it’s warmer, but then we’re headed back towards the coast for the family reunion where the weather is supposed to be absolutely gorgeous for the weekend.

Hot water and a banana

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING / GROCERIES & ERRANDS / PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS YAY we’re on vacation for 2 weeks so these categories will just plain wait!
  • RECIPE RESEARCH & MENU PLANNING I did bring recipes to peruse and make the JUNE menu plan with as well as the new recipes I’ve made the past month to get posted so I’m up to date with BLOG 365.

WHAT’S ON THE DVR/TV
  • NETFLIX When we were in the hotel Saturday night we caught KNIVES OUT ~ GLASS ONION & MURDER MYSTERY on NETFLIX

I just started book #4, A Vineyard Thanksgiving of the series I’m reading, Vineyard Sunsets by Katie Winters.

Hubby and I are also listening to the fun little Miss Fortune series by Jana DeLeon, while traveling. I’ve already read them all, but we’re up to book #18 on audible, Gators and Garters.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 SIL’S CHOICE
 SIL’S CHOICE
 ON THE ROAD
 ??
STREET TACO NIGHT @ THE FAMILY REUNION
 FAMILY REUNION POTLUCK
 ON THE ROAD
DESSERT
 
 
 

We’ve been driving by this place for years! We finally decided to stop this trip and are so glad we did! The food was absolutely delicious and oh so plentiful. We ordered their brisket special to split and had enough leftovers to have for dinner at the hotel when we stopped.

BAKED GERMAN POTATO SALAD ~ BLOG 365.133

Several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

BAKED GERMAN POTATO SALAD

2-3 pounds red potatoes; cooked tender, peeled and diced or smashed
2 sweet Vidalia onions, chopped
8 strips bacon; cooked crisp and crumbled – reserve 2 tablespoons of drippings
3/4 cup brown sugar
2/3 cup water, divided
1/3 cup vinegar
1/3 cup sweet pickle juice
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon celery seed
2 tablespoons WONDRA flour

  • Preheat oven to 350°.
  • Layer potatoes into an ungreased 2 quart baking dish.
  • Saute onions in reserved bacon drippings until tender.
  • Stir in brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer 5-10 minutes.
  • Whisk together remaining water and cornstarch until smooth. Stir into onion mixture.
  • Bring to a SLOW boil, cooking 2-3 minutes until thickened.
  • Pour over potatoes.
  • Fold in bacon gently.
  • Bake uncovered 30 minutes.

SWEET & SOUR MEATBALLS ~ BLOG 365.132

This is another one of the several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

SWEET & SOUR MEATBALLS yields 12-18 meatballs
MEATBALLS
3/4 pound ground beef
3/4 pound ground pork
2/3 cup cracker crumbs
1 teaspoon Johnny’s seasoning salt
2/3 cup evaporated milk

  • Preheat oven to 300°.
  • Gently combine all the ingredients together.
  • Roll into meatballs.
  • Brown meatballs (they will finish cooking through in oven) and transfer to baking dish.

SAUCE
13.5 ounce can pineapple tidbits
2 tablespoons cornstarch
2 tablespoons Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 small green pepper, chopped (OPTIONAL)

  • Drain juice from pineapple pieces into saucepan.
  • Add liquid aminos and vinegar.
  • Whisk in cornstarch until smooth.
  • Fold in green pepper if using.
  • Cook slowly until thickened.
  • Pour over meatballs.
  • Bake 20-30 minutes until heated through.

MAMA GRONK’S CHICKEN CASSEROLE ~ BLOG 365.131

MAMA GRONK’S CHICKEN CASSEROLE (adapted from)
4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish

  • Spray bottom of large baking dish with non-stick cooking spray.
  • In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
  • Fold in bread cubes.
  • Layer evenly into baking dish.
  • Whisk together the milk, eggs and soup.
  • Pour egg mixture over bread and chicken mixture.
  • Cover and chill 2-3 hours minimum.
  • Uncover casserole and bring to room temperature for 20-30 minutes.
  • Preheat oven to 350°.
  • Bake 1 hour.
  • Top with cheese and bake 5-10 minutes until cheese is melted.
  • Garnish and serve.

NOTE: This recipe can be baked in individual ramekins for personal servings.

ZESTY GARLIC GREEN BEANS ~ BLOG 365.129

ZESTY GARLIC GREEN BEANS
2 tablespoons avocado oil
1 LARGE shallot, sliced thin
1/3 cup HOMEMADE chicken broth
1/2 cup oil-packed chopped sun dried tomatoes
2 – 16 ounce packages frozen green beans (french style are best)
1/2 cup halved grape tomatoes
3 LARGE cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Heat oil over medium heat.
  • Add shallots, sauteing 2-3 minutes.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add garlic and sun-dried tomatoes, sauteing 2 minutes more.
  • Stir in green beans and broth, simmering 5-10 minutes until most of the broth is absorbed.
  • Add grape tomatoes, sauteing a few minutes until tomatoes wilt and heat through.
  • Stir in lemon juice.