Author: QuiltLady

HAPPY HOMEMAKER MONDAY with MENUS week 30 of 2023 ~ BLOG 365.205

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 really has been quite pleasant though quite warm (high 80’s-low 90’s) compared to the rest of the country so I won’t spend time complaining. Plus our evenings still cool off quite a bit.

I’ll be working over at the Eagles again most of the day so I have on paint clothes, but will come home to change between work and my evening meetings.

Debating on what projects need to be done first, both here and at the Eagles.

The backyard work here to finish working on irrigation leaks. The work at the Eagles has a time limit on it as we are hosting the South West conference at the end of September and will be putting in a whole new flooring and kitchen the first week of August so we need to finish the other projects that lead up to that during the closed hours.

It’s like working full time again 😀 But I’m loving it.

Toddler squeeze and a couple sips of coffee before I move on to ice tea.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • GROCERIES & ERRANDS I don’t have anything on this week’s calendar fortunately except the Costco shopping on Wednesday.
  • LAUNDRY & CLEANING I have a little ironing to do, but am caught up on most everything else.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS No travels until October, but am waiting on a couple call backs for some projects.
  • RECIPE RESEARCH & MENU PLANNING Menus are made through August, but I’m starting to think about Fall recipes.

WHAT’S ON THE DVR/TV
  • SUBSCRIPTIONS I’m watching the new season on Sweet Magnolias and just started a new series on Paramount+
  • CABLE Watched the NASCAR races over the weekend and a couple Hallmark Christmas movies.

I just started the next in the Nantucket series, A Vineyard Lullaby,  I’ve been reading by Katie Winters.
7/24 MONDAY
7/25 TUESDAY
7/26 WEDNESDAY
7/27 THURSDAY
 7/28 FRIDAY
7/29 SATURDAY
7/30 SUNDAY
BREAKFAST
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE  
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE
TODDLER SQUEEZE & a COUPLE SIPS of COFFEE
LUNCH
 LEFTOVERS
LEFTOVERS 
LEFTOVERS 
LEFTOVERS 
LEFTOVERS
LEFTOVERS 
LEFTOVERS
DINNER
 FRUITY SPINACH SALAD
BBQ CHICKEN & APPLE CASSEROLE with PINEAPPLE PUDDING
 ALMOND CRUSTED PORK CHOPS with SWEDISH GREEN POTATOES
YOYO or CORN You’re on YOUR own or Clean Out the Refrigerator
 STRAWBERRY CHICKEN SALAD
 CHICKEN GREEN BEAN CASSEROLE
CARNITAS with PINEAPPLE SAUCE and BUTTER ROASTED POTATOES
DESSERT
RUM RAISIN NOODLE BAKE
 SNICKER DOODLES

Other than pictures for the Eagles I didn’t get any pictures this past week.

I missed last week completely so will be using those same links this week.

SPINACH FRUIT SALAD ~ BLOG 365.199

SPINACH FRUIT SALAD
3 cups hulled strawberries
3 cups spring mix salad
3 cups baby spinach
1 LARGE navel orange, peeled and chopped
1 can mandarin oranges, drained RESERVE JUICE
2 stalks celery, chopped
1/2 cup red onion, chopped
1 cup snap peas, halved
1 small bunch green onions, sliced
1/3 cup sliced almonds
1/2 pound bacon, cooked crisp and crumbled
2-4 cups chopped rotisserie chicken (optional)

  • Combine all the ingredients and toss well.

DRESSING
3/4 cup hulled strawberries
Reserved mandarin orange juice
1 tablespoon QUALITY honey
3 tablespoons red wine vinegar

  • Puree strawberries with other ingredients in small food processor or blender.
  • Pour over salad and toss well.

HAPPY HOMEMAKER MONDAY & MENUS week 29 of 2023 ~ BLOG 365.198

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 know it’s HOT everywhere so I won’t complain!  All I can say is that I don’t usually mind the heat as much here because the humidity is so low, but lately our humidity has been quite high – might as well as be in the south high. This week we’ll continue with temperatures in the 90’s during the day. Our saving grace is that we’re still cooling down quite a bit at night into the 50’s so we have absolutely beautiful mornings!

Do you realize we are significantly into the second half of the year? I went to the Hallmark Ornament Premiere this past weekend to pick up a few ornaments (NOT that I needed any), but there were a couple this year that called out to me 😀 I also picked up a couple Christmas presents this past weekend.

This is a super early morning so just a couple sips of coffee for now.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m all up to date with the laundry. The ironing is another story though 😀
  • GROCERIES & ERRANDS Just a couple appointments this week, but no real shopping to do which is awesome because there isn’t any decent shopping here in this small town. I’m doing more and more online to be able to get everything I’m looking for.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS The projects lately consist of the building maintenance that we’re doing for the Eagles in preparation of hosting the South West conference at the end of September. I do need to make a couple phone calls, but have been procrastinating because of the frustration of getting through the robotic menus.
  • RECIPE RESEARCH & MENU PLANNING The menus are planned through mid August, but I’m really looking forward to planning fall recipes soon.

WHAT’S ON THE DVR/TV
 It’s summer so we’ve been trying to watch a few movies here and there and some reruns of The Big Bang Theory and Wings.

I’ve been working so much that I’ve been tired enough I haven’t been getting any reading done at night.

I finished book #6 A Vineyard Vow from the series I’ve been reading and started #7 A Vineyard Lullaby.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 ALMOND CRUSTED PORK CHOPS with SWEDISH GREEN POTATOES
BBQ CHICKEN APPLE BREAD PUDDING with PINEAPPLE CASSEROLE
 STRAWBERRY CHICKEN SALAD
 CHICKEN GREEN BEAN CASSEROLE
 CARNITAS with PINEAPPLE SAUCE and BUTTER ROASTED POTATOES
 YOYO
 SPINACH FRUIT SALAD
DESSERT
 
 
 

The Eagles Auxiliary did a breakfast yesterday morning as part of the 1st Annual BBQ Competition and Corn Hole tournament. The event was a HUGE boon to our little town and I’m sure it will be back next year and many more to come. They even auctioned off some awesome granite corn hole boards – I never knew it was such a serious sport. Here’s a couple pictures:

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

HAWAIIAN SPARE RIBS ~ BLOG 365.194

HAWAIIAN SPARE RIBS
1-2 racks pork spare ribs, fat layer removed
FRESH ground sea salt and black pepper
1 cup PACKED brown sugar
6 ounce can pineapple juice
2 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1 can crushed pineapple
1-2 tablespoons corn starch

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Remove fat layer on back of rack.
  • GENEROUSLY season both sides of pork.
  • Place rack on baking sheet meet side up and cover with foil tightly.
  • Bake covered for 90 minutes without peeking.
  • Cut racks into 3-4 rib sections.
  • Add rib sections to slow cooker.
  • In a small bowl stir together the brown sugar, pineapple juice, ground giner and apple cider vinegar.
  • Pour sauce over ribs, cover and cook on low 2 hours.
  • Ladle out 1/2-1 cup of sauce and whisk in cornstarch.
  • Add pineapple to cornstarch mixture.
  • Stir pineapple mixture into sauce, recover and cook another 1/2-1 hour until ribs are tender and well coated.

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.