Author: QuiltLady

HAPPY HOMEMAKER MONDAY with MENU PLANS week 4 of 2023 ~ BLOG 365.23

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’m so glad I didn’t get too attached to the “dry” forecast that promised 10 days of sun – I knew it was too good to be true 😀 Not only did Saturday rain all day despite a dry forecast, the rain and snow are back in the forecast for this week! Once again highs in the low 40’s with lows in the high 20’s so it will be lots of turtlenecks, flannels and UGG’s

I’m baffled by so many things, but the other day when I cam home to this HUGE box on my porch. What baffled me most was that I was only waiting for a small item to be delivered. LOL 😀 in the HUGE box (that I could pick up with 1 finger) was the small non-breakable item I ordered. So, what baffles me most is WHY? did they ship this in such a HUGE box? And we wonder why prices continue to rise so badly!

Things suddenly became an issue with my web host for both this site and my emails so I have been frantically working on some files (many, many files) to get things transferred to a new host before the end of the month. It is also a domino effect because of the domain registrations that ALSO have to be transferred. This has kept me so busy I barely have time to think, get my work done, do BLOG 365, new recipes and of course visit all of you, but I will get caught up I promise. Fortunately I had planned on using some fillers like Wordless Wednesday and Sipping Sunday to help with BLOG 365 and have many of those already lined up.

You guessed it! Hot water and yogurt 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have just a couple of loads of laundry to do, a little vacuuming and deep clean the kitchen.
  • GROCERIES & ERRANDS & PROJECTS Fortunately none this week so I can concentrate on some sorting for a couple days to continue the downsizing until I need to help a friend on Thursday and Friday.
  • RECIPE RESEARCH & MENU PLANNING I landed the first glance at a HUGE pile of Cooks and Taste of Home magazines from this estate sale so have been choosing some recipes for February.

WHAT’S ON THE DVR/TV
  • NETFLIX We are watching Vikings Valhalla
  • AMAZON PRIME We are watching RIG – not sure it will keep our interest though
  • CABLE We watched a few TCM movies that were a real treat last week – NIGHT SHIFT with Henry Winkler and Michal Keaton, LIBELED LADY with Jean Harlow, Myrna Loi, William Powell and Spenser Tracy & THE IRENE & VERNON CASTLE STORY which I REALLY enjoyed and started watching RULES of ENGAGEMENT at night as our comedy

I love reading WWII romance stories. I just started the Last Summer at Chelsea Beach by Pam Jenoff.

MONDAY 1/23
TUESDAY 1/24
WEDNESDAY 1/25
THURSDAY 1/26
FRIDAY 1/27
SATURDAY 1/28
SUNDAY 1/29
DINNER
STUFFED MEATBALLS with BOLEGNESE SPAGHETTI
 COCONUT PEANUT CHICKEN with RICE
 GERMAN MEATBALLS & SAUERKRAUT
 PORK CHOPS & MASHED POTATO CASSEROLE
 FRENCH DIP SANDWICHES
 LEMON CHICKEN & HONEY LIME COLESLAW
 GRILLED CHICKEN & POTLUCK BAKED BEANS
DESSERT
 PINEAPPLE ANGEL FOOD SNACK CAKE
 CHAPEL SQUARES
GLUTEN FREE VANILLA CUPCAKES with CREAM CHEESE FROSTING
 
RASPEBERRY PECAN CRUMBLE BARS

CROCKPOT BEEF STROGANOFF ~ BLOG 365.22

CROCKPOT BEEF STROGANOFF – So good and so easy. It also doubles well.

2 pounds stew meat, cubed
2 cans Condensed Golden Mushroom Soup
1 LARGE Vidalia onion, diced
3 tablespoons Worcestershire sauce
1/2 cup water
8 ounces cream cheese, cut into cubes
1 teaspoon garlic salt
FRESH ground black pepper
couple dashes of Hot Paprika

  • Whisk the soup, water and Worcestershire sauce together in the crock.
  • Add salt, pepper and hot sauce, stirring to blend well.
  • Fold in meat pieces.
  • Cook on Low for 8 hours.
  • Turn heat to high and fold in cream cheese cubes.
  • Cover and cook 10 minutes.
  • Stir to combine cheese.
  • Serve over hot egg noodles.

NOTE: If you want to freeze it for a future meal, DO NOT ADD CREAM CHEESE. Wait and add it when you are ready to serve it.

CROCK POT SWEET & SOUR PORK ~ BLOG 365.21

SWEET & SOUR PORK – 6 servings
2 tablespoons paprika
FRESH ground sea salt and black pepper
1-1/2 pounds boneless pork loin roast, cut into 2-3 inch chunks
2 tablespoons avocado oil
1 20 ounce can crushed pineapple
1 LARGE shallot, sliced
1 medium red pepper, chopped
1/3 cup cider vinegar
1/3 cup homemade chicken broth
1/4 packed brown sugar
2 tablespoons Bragg’s liquid aminos
2 tablespoons cornstarch
1/4 cup cold water
Sliced green onions, optional
Hot cooked rice, optional

  • Generously season pork pieces with the paprika, FRESH ground salt and pepper.
  • Heat avocado oil in cast iron skillet.
  • Brown pork on all sides.
  • Remove pork to crock pot.
  • Add shallot and red pepper and saute 1-2 minutes.
  • Add shallots and red pepper to crock pot.
  • Whisk together the pineapple, chicken broth, vinegar, brown sugar and liquid aminos.
  • Pour over pork mixture, stirring to combine.
  • Cook on low 6-8 hours or until pork pieces are tender and shreds easily.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Cook and stir until sauce is thickened, 1-2 minutes.
  • If desired, sprinkle with green onions and serve over rice.

THURSDAY 13 ~ BLOG 365.19 ~ THOUGHTS TO PONDER

  • I think part of a best friend’s job should be to immediately clear your computer history if you die.
  • Nothing sucks more than that moment during an argument when you realize you’re wrong.
  • I totally take back all those times I didn’t want to nap when I was younger.
  • There is great need for a sarcasm font.
  • How the hell are you supposed to fold a fitted sheet?
  • Map Quest really needs to start their directions on #5. I’m pretty sure I know how to get out of my neighborhood.
  • I can’t remember the last time I wasn’t at least kind of tired.
  • Bad decisions make good stories.
  • You never know when it will strike, but there comes a moment at work when you know that you just aren’t going to do anything productive for the rest of the day.
  • I’m always slightly terrified when I exit out of Word and it asks me if I want to save any changes – to my ten-page research paper that I swear I did not make any changes to.
  • I hate when I just miss a call by the last ring (Hello? Hello? Damn it!),but when I immediately call back, it rings nine times and goes to voicemail. What’d you do after I didn’t answer? Drop the phone and run away?
  • I keep some people’s phone numbers in my phone just so I know not to answer when they call.
  • I disagree with Kay Jewelers. I would bet, on any given Friday or Saturday night, more kisses begin with Bud Light than with a Kay jewelry product.

FRENCH ONION CHICKEN ~ BLOG 365.17

If you love French Onion Soup, you’ll go COMPLETELY bonkers over this recipe.

FRENCH ONION CHICKEN adapted from MARIA’S MIXING BOWL

2  LARGE shallots, halved and sliced
1/3 cup chopped dried chanterelle mushrooms
1/2 cup crisp white wine
3-4 tablespoons butter, divided
1 3/4 cups beef broth
4 thin chicken steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 teaspoon FRESH thyme leaves
1 1/2 tablespoons WONDRA flour
4 slices deli-style provolone cheese
FRESH parsley, for garnish
French fried onions, for serving, optional
Mashed potatoes, for serving

  • Soak mushrooms in wine for 30 minutes to reconstitute.
  • Preheat oven on to 350°.
  • Melt 2 tablespoons butter in an oven-safe skillet over medium high heat.
  • Add shallots and stir, cooking 8-10 minutes until softened.
  • Add mushrooms and any remaining wine and stir, cooking 8-10 more minutes until caramelized.
  • Remove from skillet and set aside.
  • Add another tablespoon of butter to the pan.
  • Season chicken breasts with salt, pepper, and FRESH thyme leaves.
  • Cook chicken in skillet for about 2-3 minutes per side.
  • Move chicken to a plate and cover to keep warm.
  • Return onion and mushrooms to skillet and sprinkle with flour.
  • Stir and cook 1 minute before adding beef broth, whisking until thickened.
  • Add chicken back to skillet and spoon sauce over the chicken.
  • Top each breast with one slice of provolone. Spoon a bit of sauce over the cheese.
  • Move to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
  • Remove from oven and spoon more of the sauce over the chicken.
  • Top with parsley and French fried onions.
  • Serve over mashed potatoes. 


HAPPY HOMEMAKER MONDAY with MENU PLANS week 3 of 2023 ~ BLOG 365.16

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

EVERY time I checked the weather yesterday the forecast for the week was DIFFERENT except for the temperatures. So we’ll supposedly still be in the 40’s during the day and 30’s at night, it’ll be gray and cloudy with some wind and we may or may not have rain 😀 We were supposed to be sunny yesterday and weren’t so I just don’t trust what they say and will take it one day at a time!

I’m still working on putting away the Christmas decorations as I sort though them for the garage sale and will be deep cleaning the kitchen with no plans to leave the house at all today so will be in yoga pants and a purple long sleeve t-shirt all day.

I’m back to hot water and yogurt. The coffee experiment didn’t work out.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a load of sheets going with a load of towels to do next today and a few blouses to iron. I’ll finish the de-decorating today and begin the deep clean.
  • GROCERIES & ERRANDS I think I’m good this week on groceries and just have 1 quick appointment on Wednesday morning.
  • RECIPE RESEARCH & MENU PLANNING I’m done through January 😀

WHAT’S ON THE DVR/TV
  • NETFLIX We started watching Vikings Valhalla
  • AMAZON PRIME We started watching RIG
  • CABLE Regular shows are starting to get back to normal so will be checking out what’s on the DVR. DISH is in dispute with FOX so I am missing a few shows, but refuse to start another streaming service just for 2-3 shows.

I love reading WWII romance stories. I just started the Last Summer at Chelsea Beach by Pam Jenoff.

“Summer 1941. Young Adelia Montforte flees fascist Italy for America, where she is whisked away to the shore by her well-meaning aunt and uncle. Here, she meets and falls for Charlie Connally, the eldest of the four Irish-Catholic boys next door. But all hopes for a future together are soon throttled by the war and a tragedy that hits much closer to home.

Grief-stricken, Addie flees—first to Washington and then to war-torn London—and finds a position at a prestigious newspaper, as well as a chance to redeem lost time, lost family…and lost love. But the past always nips at her heels, demanding to be reckoned with. And in a final, fateful choice, Addie discovers that the way home may be a path she never suspected.”
MONDAY 1/16
TUESDAY 1/17
WEDNESDAY 1/18
THURSDAY 1/19
FRIDAY 1/20
SATURDAY 1/21
SUNDAY 1/22
DINNER
 LEMON CHICKEN, MASHED POTATO CASSEROLE & PENNIES FROM HEAVEN CARROTS
RED BAKED BEANS & CRANBERRY BBQ CHICKEN
 FRENCH ONION CHICKEN & TOMATO ONION SALAD
CHICKEN BLT CASSEROLE
 CHEESY CHICKEN TOMATO BAKED ORZO & SAUTEED PEAS
 CHEESY POTATO SOUP & SOUR CREAM CHEDDAR BISCUITS
 SICILIAN SPAGHETTI
DESSERT
 COFFEE CAKE KNOTS
 
CHAPEL SQUARES
 

My friend texted me and asked if I would be available to cat sit later in the week because they wanted to take a trip. I said of course I’d hang out and feed her sweet and adorable KitKat. Later that day she showed up with these beautiful flowers to say thank you!

 

 

KUNG PAO CHICKEN ~ BLOG 365.15

KUNG PAO CHICKEN 

2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.

BLUEBERRY ALMOND COFFEE CAKE ~ BLOG 365.13

BLUEBERRY ALMOND COFFEE CAKE adapted from SLOW ROASTED ITALIAN

Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

  • Preheat oven to 350°.
  • Spray a 9×13 baking pan with non-stick cooking spray and set aside.
  • Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
  • Add butter and extracts, beating 2 more minutes.
  • Gradually add flour and beat until just combined.
  • FOLD in blueberries with a spatula.
  • Pour and smooth batter into prepared pan.
  • Sprinkle almonds on top.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Allow to cool COMPLETELY before serving, or the cake will crack.
  • Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.