QuiltLady – Page 6 – Chasing MY Life WHEREVER it Leads ME

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

Season the pork medallions with salt and pepper on both sides.
Heat oil in a large skillet over medium-high heat.
Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

In the same skillet, melt the butter over medium heat.
Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. 
Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden. 
Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
Stir in the Worcestershire sauce and dried thyme.
Adjust seasoning to taste.
Allow the sauce to simmer2-3 minutes until it thickens.
Return the pork medallions to the skillet, turning to coat in the gravy.
Cook until pork is well-coated and cooked through.
Serve over mashed potatoes.

NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.

WORDLESS WEDNESDAY ~ BLOG 366.318

PEANUT BUTTER BREAD ~ BLOG 366.317

I found another antique vintage recipe worth the time and effort to decipher the old card and recreate. On the card is the printed name of Vonnie McGinnis in the bottom right corner, but I can’t find any reference to her anywhere. It’s rare that I actually get a name to go with the recipe so I wish I could have found information on her. From the appearance of the card I’d say it’s from the 1940’s or 1950’s.

PEANUT BUTTER BREAD

TOPPING
2 tablespoons butter, softened to room temperature
4 tablespoons brown sugar
1/3-1/2 cup Planters dry roasted, salted peanuts (this is a preferred choice as the card only said “peanuts”)
1 tablespoon water

Preheat oven to 350°.
Spread butter into the bottom of bread loaf pan.
Evenly sprinkle the brown sugar over the butter.
Chop peanuts to desired consistency.
Evenly sprinkle the chopped peanuts over the brown sugar.
Sprinkle the water on top of the peanuts.
Set aside.

BATTER
1 LARGE egg
1 cup brown sugar
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
1 cup sour milk (making sour milk)
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Beat egg and add sugar gradually until well blended.
Add butter and peanut butter.
Add milk, stirring until smooth.
Sift together the flour, baking soda, baking powder and salt.
Gradually stir in flour mixture until well blended.
Bake 1 hour until toothpick comes out clean. I start checking it at 45 minutes to make sure it doesn’t burn.
Cool a few minutes before inverting on a serving platter.
Enjoy.

NOTES: After making the recipe “as written” I’ve decided that melting the butter and “painting” it all the way up the sides of a DEEP loaf pan is best as it rises quite a bit.

The recipe was absolutely delicious, but the “glaze” part was quite dry and came close to burning on the bottom. So, now I make the cake in reverse usually and added this RICH AND CREAMY peanut butter glaze. This really makes a simple dessert quite elegant.

PEANUT BUTTER GLAZE

½ cup JIF creamy peanut butter
1½ cup powdered sugar
1 1/2 teaspoons PURE vanilla extract
6-8 tablespoons WHOLE milk or half-n-half

Combine the peanut butter, powdered sugar, and vanilla in a large bowl and beat with an electric mixer until smooth and creamy.
Slowly add the milk one tablespoon at a time, beating continuously until you reach the desired consistency. We like it fairly thin.
Drizzle the glaze over the COMPLETELY cooled cake.

HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 45 of 2024 ~ BLOG 366.316

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

WEEKEND RECAP

AHHHHHH a weekend away was just what the doctor ordered! Last year my girlfriend and I went to a great holiday market at the fairgrounds in the county 100 miles to the south of us. We did it all in one day along with a trip to a HUGE Hobby Lobby and it was A LOT to cram in.

So this year we planned it as a weekend and took hubby along. Unfortunately, the holiday market was not as good as last year, though we did manage to find several of our favorite vendors and start the Christmas shopping with a bang!

We were also able to get in some quality antiquing time as well as some great happy hour time at a Jimmy Buffet hotel we stayed at for Friday and Saturday nights as well as some amazing food at mom and pop restaurants along the way. This picture is silly and so optical illusion like. Dana is 6 inches shorter than I am and didn’t think she could get in and out of this HUGE chair so stood in front, but it makes me like so tiny by comparison 🙂

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

COLD, WET & RAINY! This is the only way to describe this week. And so far, it’s not that normal kind of cold, but the bone chilling kind that makes you feel like you’ll never be warm again! 🙂 So it’s layers time! Highs will start in the 50’s today and tomorrow and then drop into the 40’s with lows in the 30’s along with lots of rain and gray clouds all week.

ON MY MIND

Once again weighted down by Eagle’s responsibilities and dealing with unprepared close minded people. At this point I am committed through the holiday season, but seriously wondering if there isn’t a better way to volunteer my time, talents and money.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING LOTS to do with being away 3 days!
GROCERIES & ERRANDS I will make a list in a bit and get everything done on Wednesday. I have an appointment to the north tomorrow.
PAPERWORK & PHONE CALLS I have an auxiliary meeting tonight that looks like it’s going to be canceled and some calls to make regarding the stove replacement at the Eagles.
RECIPE RESEARCH & MENU PLANNING ??????????? I did get a couple “new” vintage recipe boxes/books with some promising meals soon.

DVR/TV TIME

WHAT’S ON THE DVR/TV

CABLE I’m NOT even sure what recorded while we were gone, so will get caught up over the next few days.
STREAMING I’ll finish SCARECROW & MRS KING this week.

READING TIME

I’m reading THE KEEPER OF STORIES by Sally Page.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	11/11 MONDAY	11/12 TUESDAY	11/13 WEDNESDAY	11/14 THURSDAY	11/15 FRIDAY	11/16 SATURDAY	11/17 SUNDAY
DINNER	LEMON CHICKEN and RICE SOUP with CRUSTY BREAD	RB BAKED BEANS and HOT DOGS	CORN/YOYO clean out refrigerator nigh or you’re on your own	CHEESEBURGER BALLS, COLESLAW and LEFTOVER RB BAKED BEANS	CREAMY LEMON PARMESAN CHICKEN, NOODLES and MUSHY PEAS	CHILI and CORNBREAD	CORN/YOYO clean out refrigerator nigh or you’re on your own
DESSERT		GINGERBREAD PEAR PUDDING CAKE

FAVORITE PHOTOS FROM THE CAMERA

It’s my FAVORITE time of year!! Burn piles, hay barns and clouds!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

PEANUT BUTTER BREAD
PARMESAN ROASTED GREEN BEANS
PORK MEDALLIONS with ONION GRAVY

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

SILENT SUNDAY ~ BLOG 366.315

SATURDAY COFFEE ~ BLOG 366.314

PECAN PIE BROWNIE BOMBS ~ BLOG 366.313

Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

Preheat your oven to 350°.
Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
Pour this mixture over the pecans in the baking dish.
Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
LET COOL COMPLETELY.

ASSEMBLY

Cut the hard edges off the brownies and discard them.
Cut the brownies into 16 even pieces.
In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
Place the brownie bombs on a parchment paper-lined sheet tray.
Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
Place the dipped brownie bombs back onto the parchment-lined sheet tray.
Immediately sprinkle additional chopped pecans on top, if desired.
Repeat for each brownie bomb.
Place the tray in the fridge for 5 minutes to harden the chocolate coating.
Serve and Enjoy.

PEPPERONCINI CHICKEN & RICE ~ BLOG 366.312

PEPPERONCINI CHICKEN & RICE
Adapted from DELISH

4 boneless, skinless chicken breasts
2 teaspoons dried oregano
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 medium yellow onion, chopped
4 cloves garlic, FINELY chopped
2 tablespoons unsalted butter
1 cup long-grain white rice, rinsed
1/4 cup pepperoncini juice from jar
1 3/4 cups homemade chicken broth
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella
1/2 cup FRESH grated Parmesan
1/3 cup sliced pepperoncinis

Mix together the oregano, garlic powder and FRESH ground sea salt and black pepper.
Generously season chicken with the seasoning mix.
In a large skillet over medium-high heat, heat oil and 1 tablespoon butter until melted.
Add chicken and cook 4-5 minutes per side, turning as necessary, until golden brown. DO NOT OVERCOOK!
Transfer chicken to a plate and keep warm.
Reduce heat to medium.
Add onion and garlic and cook 5-6 minutes, stirring occasionally, until onion is softened.
Add unsalted butter and stir until melted.
Add rice and cook 1-2 minutes, stirring frequently.
Add pepperoncini juice, cooking 1-2 minutes and stirring occasionally, until most of the liquid is evaporated.
Add chicken broth, half-and-half, and red pepper flakes.
Return chicken and any accumulated juices from the plate to the skillet. Bring to a boil, then reduce heat to medium-low.
Cover and simmer 15-20 minutes, stirring often, until rice is tender and chicken is cooked through.
Transfer chicken to a platter.
Stir in pepperoncinis, mozzarella and Parmesan cheeses into the rice mixture until cheese is melted.
Add rice to platter and serve immediately.

WORDLESS WEDNESDAY ~ BLOG 366.311

SNAP PEA SALAD ~ BLOG 366.310

Make the perfect salad for potlucks, picnics or BBQ’s. This recipe is neutral enough to go with any dish, yet crisp, flavorful and fun.

SNAP PEA SALAD ~ serves 4

1 pound sugar snap peas, trimmed, washed & sliced diagonally into several pieces
1/2 SMALL red onion, diced small
3 green onions, sliced thin
2 tablespoons sesame seeds
3 tablespoons rice vinegar
Juice of 1 LARGE lemon (2-3 tablespoons)
2 tablespoons avocado oil
2 teaspoons QUALITY honey
1/2 teaspoon sesame oil
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY chopped
1/4 cup toasted almond

Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant.
Toss peas, onions, sesame seeds, garlic and almonds in a large mixing bowl.
In a small bowl whisk together the oils, vinegar, lemon juice, honey and seasonings.
Drizzle over pea mixture and toss until everything is well combined.
Taste and adjust seasoning to your liking, if needed. Serve!

HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 44 of 2024 ~ BLOG 366.309

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

WEEKEND RECAP

I don’t know about you, but I always sleep weird the first few days after a time change! I wish they’d go back to standard time and leave it alone!!! Or even Daylight Savings time, but either way, leave it alone after that!

My weekend was good!

Friday started with meeting a repairman to try and get the stove at the Eagles handled (FINALLY!) While we were there waiting for the repairman during a 4 hour window, a friend and I de-decorated Halloween in the lodge. It POURED down rain ALL day long and according to the rain gauge we got almost 2 inches that day alone!

Saturday also poured, though a little less. I worked on the sewing machine drawers a bit, but it got so cold in the garage that I came inside to watch a NASCAR race and get warm. I tried to convert a favorite recipe to a slow cooker recipe and wasn’t thrilled with it at all unfortunately.

Sunday’s weather started out gorgeous and then turned gray and cold so that was also a day spent inside. My THRIVE grocery order arrived with quite a bit of damage (the kosher dill pickles were broken along with the pickled jalapenos and a bag of flour – what a mess!) so I spent an hour on the chat line getting that handled and then went to a late breakfast with hubby that was horrible! Well, the food was good, but the service was the problem. I spent the rest of the day working on menus, doing laundry and watching football.

THOUGHT FOR THE DAY

The thought works for forwards AND backwards, fall or spring 😂

THE WEATHER OUTSIDE

It’s official, flannels and turtlenecks are back! A little bit of rain today and then sunny and cloudy until the new storm moves in on Friday. The whole week should be in the mid 50’s for highs and high 30’s for the lows.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING All caught up! YAY!
GROCERIES & ERRANDS I think it’s going to be a boring week on this front as we leave Friday for the weekend and I’m not doing much before the trip.
PROJECTS & TRAVELS We’re going with a friend for the weekend to a big HOLIDAY MARKET we like and are splurging on a fun Jimmy Buffet hotel. I’m looking forward to the relaxed pampering!
RECIPE RESEARCH & MENU PLANNING Recipes are scheduled through Thanksgiving, but I’ll start making a December menu plan next week after we get back.

DVR/TV TIME

WHAT’S ON THE DVR/TV

STREAMING We’re watching BONES and then next weekend the FINAL episodes of YELLOWSTONE begins.
CABLE Lots of Hallmark movies on the DVR that I’ll get to after Thanksgiving. Holiday baking shows are taping also.

READING TIME

I just started reading THE KEEPER OF STORIES by Sally Page

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	CHICKEN TOSTADA CUPS and SALAD	CORN/YOYO clean out refrigerator night or you’re on your own	RB BAKED BEANS & HOT DOGS	CAMPFIRE CASSEROLE	CORN/YOYO clean out refrigerator night or you’re on your own	CORN/YOYO clean out refrigerator night or you’re on your own	CORN/YOYO clean out refrigerator night or you’re on your own
DESSERT		PEAR GINGERBREAD PUDDING CAKE

FAVORITE PHOTOS FROM THE CAMERA

I’m going to do up a separate post that is more in depth, but I have always LOVED this little church and was FINALLY able to see it from the inside when I went to their annual Christmas Bazaar last Saturday.