Author: QuiltLady

SALSA VERDE HALIBUT ENCHILADAS ~ BLOG 365.115

I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.

SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
  • Sprinkle on all sides of halibut to season.
  • Heat oil over medium heat in large skillet.
  • Sear halibut JUST until fish is opaque throughout.
  • Cool slightly and then into chunks when cool enough to handle.
  • Preheat oven to 400°.
  • Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
  • Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
  • Cook 2-3 minutes, stirring occasionally until warmed through.
  • Spread pinto beans evenly in the bottom of your baking dish.
  • One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
  • Pour the remaining sauce over the enchiladas and beans.
  • Sprinkle with remaining cheese.
  • Top with chopped tomatoes.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
  • Sprinkle on cilantro when serving.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 17 of 2023 ~ BLOG 365.114

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

SPRING is FINALLY here, or was at least for a few days. 😀 Today and tomorrow are iffy, but after that fortunately the nice weather will coincide with our trip to the coast for the Eagles conference we’re going to next weekend.

I’m thankful that hubby’s surgery is over and all seems to have gone well. There will be several follow ups over the next several weeks. If all goes well, he’ll have the other eye done in July.

I have several friends who are burning the candle at both ends. I want to help them all and I’m trying to, but then I’m burning the candle at both ends. I’m trying to set more limits in my life.

Oatmeal and hot water.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m caught up on everything except a load of towels that I’ll do tomorrow. I’ll have another load I’ll do Wednesday before we leave on Thursday.
  • GROCERIES & ERRANDS With going away this weekend I won’t shop until next week. I’m hubby’s driver this week until he’s cleared to drive and he has a dental and eye doctor follow-up this week before we leave.
  • RECIPE RESEARCH & MENU PLANNING All done until June.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re almost done with The Recruit
  • AMAZON PRIME We started the last season of Mrs. Maisel
  • CABLE We watched the LONGEST NASCAR race on Saturday and still have Sunday’s on tape to watch later.

MONDAY 4-24
TUESDAY 4-25
WEDNESDAY 4-26
THURSDAY 4-27
FRIDAY 4-28
SATURDAY 4-29
SUNDAY 4-30
DINNER
 ARROZ VERDE con POLLO with SWEET & SOUR BEANS
 SHEPHERD’S PIE
 CORN/YOYO (clean out refrigerator night or You’re on Your Own)
OOT OUT OF TOWN
OOT OUT OF TOWN  
OOT OUT OF TOWN  
 OOT OUT OF TOWN
DESSERT
 
 CHERRY CAKE for a FRIEND’S BIRTHDAY
 

You know I’ve been trying to find someone to get a handle on the feral cats? Well, it hasn’t happened yet and we came home being away for hubby’s surgery to this. They are adorable, but we HAVE to find a way to end this cycle. No one wants to take responsibility for their animals and they keep making their way here where we are right next to the country highway. 🙁

BIG SUR ROAST CHICKEN ~ BLOG 365.111

This is one of our favorite comfort meals in the fall. Herbs, garlic and lemon come together to oomph up a Sunday dinner BIG time. How can you go wrong with mashed potatoes, tender juicy chicken and garlic gravy? But, you have to plan ahead! This needs to be started early in the morning for the brine to add the maximum flavor

BIG SUR ROAST CHICKEN
4 boneless, skinless plump chicken breasts
1 cup KOSHER salt
6-8 WHOLE black peppercorns
1/2 cup brown sugar
3 tablespoons WONDRA flour
2 LARGE eggs, beaten
2 garlic cloves, FINELY minced
1 tablespoons avocado oil
2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Italian leaf Parsley
1 cup HOMEMADE chicken stock
Juice of 1 LARGE lemon

  • Fill a large saucepan with 3 quarts of water and bring to a boil over high heat.
  • Add the salt, brown sugar and peppercorns, stirring until salt and sugar are completely dissolved.
  • Set brine aside until COMPLETELY cooled.
  • After brine is cooled, add chicken breasts, cover and refrigerate for 8 hours.
  • Remove chicken from brine.
  • Discard brine.
  • Rinse chicken and pat dry. Let chicken sit 15-20 minutes to come to room temperature.
  • Heat 1 tablespoon butter andthe avocado oil in a large skillet over medium-high heat.
  • Season chicken breasts to taste with FRESH ground pepper and sea salt.
  • Arrange beaten eggs and flour in 2 shallow bowls.
  • Dip chicken breasts in egg mixture and then Wondra flour, shaking off excess.
  • Sear chicken breasts 3-4 minutes per side until golden and cooked through.
  • Remove chicken breasts to platter and keep warm.
  • Add garlic to pan and sea 1 minutes until fragrant.
  • Add chicken broth, lemon juice and parsley to pan, simmering 10 minutes until flavors meld and heated through.
  • Swirl in remaining butter.
  • Plate chicken and serve with mashed potatoes.
  • Top with gravy and enjoy.

ENCHILADA MEATBALLS ~ BLOG 365.110

ENCHILADA MEATBALLS
8.5 ounce JIFFY corn bread muffin mix
1 + 1 tablespoon Pampered Chef south west seasoning
1 LARGE egg, lightly beaten
10 ounce can enchilada sauce
1 pound ground beef
16 ounce jar of your favorite salsa
4 ounce can chopped green chiles, drained WELL
1 cup shredded Mexican cheese blend

  • Preheat oven to 400°.
  • Prepare an bake corn bread muffin mix per package directions.
  • Cool COMPLETELY, then crumble into a large mixing bowl.
  • Add 1 tablespoon of the seasoning, egg, beef and half the enchilada sauce. Mix lightly, but thoroughly.
  • Shape into golf ball size balls and place on LIGHTLY greased baking sheet.
  • Bake 10-12 minutes or until lightly browned.
  • Transfer meatballs to shallow baking dish.
  • Combine remaining enchilada sauce, salsa, chiles, 1/2 cup of the cheese and remaining taco seasoning. Pour over meatballs, turning to coat.
  • Bake another 10-12 minutes until cooked through.
  • Sprinkle with remaining cheese.
  • Serve immediately.

CRISPY LEMON CHICKEN ~ BLOG 365.108

Quick and easy crispy chicken in a light and tasty lemon sauce! The wetter batter creates a coating that fries up SUPER CRISPY in the oil. Coat it with the sweet and sour lemon sauce for PURE perfection.

CRISPY LEMON CHICKEN
1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
1 LARGE egg, lightly beaten
1/2 cup + 1 tablespoon cornstarch
2 tablespoons Peanut or Avocado oil
1/4 cup homemade chicken broth
1/4 cup FRESH lemon juice
1 tablespoon lemon zest, grated
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos
2 cloves garlic, FINELY minced
1 tablespoon ginger, grated
1 pinch red pepper flakes
1 teaspoon sesame oil
Prepared rice of choice
2 green onions, sliced for garnish

  • Whisk together the egg and 1/2 cup cornstarch until well blended
  • Add chicken and toss until evenly coated. Set aside for 10 minutes. I often use a large ziploc bag to make less of a mess.
  • Heat oil in a deep skillet over medium-high heat.
  • Add chicken, stirring frequently 5-7 minutes to keep pieces separate and cooked on all sides until golden brown.
  • Remove chicken with a slotted spoon and set aside, reserving the leftover oil in the pan.
  • Whisk together the chicken broth, lemon juice, lemon zest, honey, Braggs liquid aminos, garlic, ginger, red pepper flakes and remaining corn starch.
  • Add chicken broth mixture to pan, whisking and cooking until sauce thickens to desired consistency.
  • Whisk in sesame oil.
  • Plate chicken over rice and drizzle sauce over chicken pieces OR toss in sauce before plating.
  • Add green onions and enjoy!

NOTES:

  • If you prefer a sweeter lemon sauce, increase the honey to 4+ tablespoons.
  • Omit the red pepper flakes for no spice or use more for more heat.
  • Add a vegetable – diced bell pepper, snap peas, etc… for a healthier option.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 16 of 2023 ~ BLOG 365.107

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

We had a few days of decent spring like weather Friday and Saturday, but now there is another cold front moving through with lower temperatures (highs in the 40’s and lows still in the 30’s) and rain. At least there is no snow in the forecast 🙂 Looks like by late next weekend we might have some good weather moving back in.

We are heading into the 16th week of 2023. Do you realize that means we’re almost one-third through this “new” year already? I feel like I should have gotten more done by now.

I’m trying to pack accordingly to get through hubby’s next surgery Thursday and staying out of town while doing it.

Hot water and yogurt – so boring…

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have some bedding and towels to wash, but am pretty caught up otherwise.
  • GROCERIES & ERRANDS Did the groceries last Saturday and only have a pedicure before we leave on Wednesday for hubby’s surgery. I also have the Eagles shopping to do just before we leave Wednesday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Oh so many. I am getting so frustrated with NOT getting call backs on important things like roof leaks.
  • RECIPE RESEARCH & MENU PLANNING I’m working on a menu plan using my friend Diana’s mom’s and grandma’s recipes. Unfortunately, the very first one I tried wasn’t all that great, but I won’t judge them all by that one recipe. I have the menu planned through when we leave in May for hubby’s family reunion. After that I’m hoping to come back to warmer weather and be able to do a refresh with salads and such.

WHAT’S ON THE DVR/TV
  • NETFLIX We’ve been watching THE NIGHT AGENT season 1 and really enjoyed it. Next we’re going to try THE RECRUIT. And then RABBIT HOLE with Keifer Sutherland.
  • AMAZON PRIME The Marvelous Mrs. Maisel began last weekend and we are anxious to watch.
  • CABLE Most shows are in hiatus, but I still have some DVR to catch up on and NASCAR races.

I literally just finished Sunrise Cove Inn by Katie Winters and am about to start Cauldron’s Call by Kirsten Proby.
MONDAY 4-17
TUESDAY 4-18
WEDNESDAY 4-19
THURSDAY 4-20
FRIDAY 4-21
SATURDAY 4-22
SUNDAY 4-23
DINNER
 PORK CHOP CASSEROLE with CARROT COINS
 CRISPY LEMON CHICKEN with APPLE WALNUT SLAW
 GERMAN MEATBALLS with AUGRATIN POTATOES and PEAS
 OUT OF TOWN FOR HUBBY’S SURGERY
 OUT OF TOWN FOR HUBBY’S SURGERY
 APPLE THYME CHICKEN with BEER CHEESE GREEN BEAN CASSEROLE
 CHICKEN WING DINGS with MASHED POTATO ARTICHOKE BAKE
DESSERT
 NONE
THIS
WEEK
😀
 

Where there’s a will there’s a way… but in the grass where it will get mowed down? 🙁
Goose nest in the pond behind the house… it’s almost time.
Feed the peacocks all the stale cereals and crackers last Saturday.