Author: QuiltLady

BAKED CRACK CHICKEN ~ BLOG 365.282

BAKED CRACK CHICKEN serves 4
Juicy chicken breasts seasoned with ranch seasoning, crisp bacon and gooey gooey cheese make an addictive and quick week night dinner.

CHICKEN
4 slices thick cut bacon, diced
1 tablespoon avocado oil
1 tablespoon butter
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
FRESH ground sea salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika

  • Preheat oven to 400˚.
  • Lightly grease 9×13 baking dish with cooking spray. Set aside.
  • Over medium high heat add the diced bacon to a large skillet; cook until crispy.
  • Remove bacon from skillet and set aside.
  • Return skillet with the bacon grease to heat and add the avocado oil.
Season chicken breast with salt, pepper, garlic powder, and paprika.
Add chicken breasts cooking 2 to 3 minutes until golden brown.
Add butter and flip chicken, cooking 2 minutes more.
  • Remove chicken breasts from the skillet and arrange in a single layer in the prepared baking dish. Set aside.

RANCH CREAM CHEESE
4 ounces cream cheese, softened at room temperature
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
½ teaspoon dried chives
4 ounces shredded cheddar cheese

  • In a small bowl, combine cream cheese, garlic powder, onion powder, dill weed, and chives, mixing until thoroughly combined. Adjust seasoning to taste.
  • 
Top each chicken breast with 2 tablespoons of the cream cheese mixture, spreading to coat the surface of each chicken breast.

  • Take half of the diced bacon and sprinkle over the cream cheese mixture on each chicken breast.

  • Sprinkle shredded cheese over the chicken breasts.

  • Bake 15 minutes, uncovered or until chicken is cooked through and cheese is melted and lightly browned.
  • Remove from oven.

GARNISH
FRESH chopped parsley
2 sliced green onions

  • Garnish with remaining bacon, fresh parsley, and scallions.
  • Serve.


BLOGTOBER ~ BEST FALL SCENTS/CANDLES ~ BLOG 365.279B

I’m joining in on A Simple Life’s BLOGTOBER prompts where I can. Today’s prompt is Fall scents and candles.Coffee brewing, soups and chilis simmering, cakes and pies baking, pumpkin & vanilla spice candles flickering, cinnamon and spice potpourri, fall leaves and dewy mornings, crisp cool evenings…and I know it’s not a “scent”, but the geese honking overhead as they travel south is one of the first fall indicators I see and hear each year.

EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES ~ BLOG 365.280

I grew up on chopped steaks with mashed potatoes or egg noodles and mushroom gravy and canned green beans. I didn’t know then it was a truly mid-western staple meal. Restaurants had in on the menu as a hamburger “steak” which in reality is just a fancy unless hamburger.

Traditionally this calls for ground sirloin which is a lot less fatty so be careful not to over work the mixture when preparing the steaks. Overworking it can lead to dry, tough steaks.

When using the egg noodles you can really oomph them up with this added intense buttery mustard sauce.

EVERYMAN STEAKS serves 2

STEAKS
3/4 pound top sirloin
3 tablespoons FINELY chopped onion
1/8 cup FRESH chopped Parsley
1 clove garlic, FINELY minced
1/2 tablespoon QUALITY Worcestershire sauce
1/2 tablespoon A1 sauce
1/4 cup FINELY crushed saltines
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine eggs, onion, parsley, garlic, A1 and Worcestershire sauce with the crackers until well blended.
  • Add in ground sirloin, salt and pepper mixing with your hands JUST until blended.
  • Shape into 2 oval patties.
  • In an ovenproof skillet sauté patties 4-5 minutes on one side.
  • Flip patties and transfer pan to oven for 15 minutes.
  • Transfer steaks to platter and tent with foil while you make the gravy.

GRAVY
2 tablespoons unsalted butter
4 ounces Beech mushrooms
1/4 cup FINELY diced onion
2 tablespoons WONDRA flour
2 cups beef broth
FRESH chopped parsley

  • Melt butter.
  • Add mushrooms sautéing 8 minutes or so until golden and moisture evaporated.
  • Add onions and sprinkle with flour, stirring to combine. Saute’ 2 more minutes.
  • Add broth and simmer until gravy reaches desired consistency.
  • Serve over steaks.

MUSTARD EGG NOODLES with GREEN BEANS
8 ounces egg noodles, prepared per package
1/2 pound green beans, trimmed to 1 inch pieces, blanched in boiling water 5 minutes and then drained well

4 tablespoons unsalted butter
1 tablespoon coarse grained mustard
1 tablespoon sour cream
1/4 cup FRESH chopped Parsley
FRESH ground sea salt and black pepper, to taste

  • Melt butter in large sauce pan.
  • Stir in mustard and sour cream until smooth.
  • Fold in noodles and green beans.
  • Season to taste with FRESH ground sea salt and black pepper.

 

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 40 of 2025 ~ BLOG 365.279

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

LAST WEEK RECAPPED

GOOD MORNING!! Welcome, grab some coffee and let’s chat.

We went to the Farmer’s Market and Oktoberfest on Saturday, but it was pretty rainy and we ended up quickly only picking up what I needed for the menu and heading out to a neighboring town for lunch with a stop along the way at a favorite junk store where I scored a few favorite things and a couple pieces of “brand new” vintage ™Tupperware.

WOW, is it really the first Monday in October already? Last week was busy, BUT, I did something yesterday that I’m always threatening to do, but rarely get the chance to. I got up without an alarm, made coffee, threw things in the slow cooker for some soup, wrote some recipes, watched a NASCAR race and a football game before I ever considered taking a shower and getting dressed. It was the most relaxed I have been in months!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Today is going to be gorgeous (high 70’s) as is tomorrow and then we take a MAJOR dip in temperatures (low 50’s) and some more rain. I’m good with that as I just finished washing and hanging my cold weather gear.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING Despite taking and relaxing all day yesterday I was able to do the laundry. Tomorrow is cleaning day after taco Tuesday.
  • GROCERIES & ERRANDS I’m headed to the grocery store in a bit as well as run errands. I’m hoping to finish cleaning out the rest of the estate sale items today and tomorrow for delivery to the abused women’s center on Wednesday. Our auxiliary is supporting this center this year and going out of our way to send them everything we can.
  • PROJECTS & TRAVELS I made our reservations for the trip to the Junk Hunt and antiquing with my girlfriend.
  • RECIPE RESEARCH & MENU PLANNING I’m delving into my new recipe box of tricks with high hopes for some new fall recipes. I’m also going to be joining in on A Simple Life’s BLOGTOBER prompts where I can.
  • DVR/TV The new season has began, but we have yet to get into a routine. I have been keeping up with Halloween Wars and Halloween Baking Championship so far.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
10/6 MONDAY
10/7 TUESDAY
10/8 WEDNESDAY
10/9 THURSDAY
10/10 FRIDAY
10/11 SATURDAY
10/12 SUNDAY
DINNER
TUSCAN CHICKEN PASTA SALAD
I’m cooking PORK POZOLE at the Eagles
CHICKEN PAPRIKASH SOUP
CHICKEN MARSALA BAKE
CORN/YOYO Clean out refrigerator night or you’re on your own – cooking GRAN’S CHICKEN & NOODLES at the Eagles with PEANUT BUTTER CHOCOLATE CHEESECAKE BARS
CRANBERRY CHICKEN (SLOW COOKER)
MUSHROOM BEEF STROGANOFF (SLOW COOKER)
DESSERT
 
MAGIC COOKIE BARS
BLUE CARROT BUNDT CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

Most of you know how much I LOVE old handwritten recipes and then re-creating them. We are going to a Great Junk Hunt in a couple weeks and I will search for more, BUT we stopped in a favorite little junk store to browse during last Saturday’s rain and I made an early score with not one, but two boxes stuffed full of yummy recipes, most of which were not only dated but had names like Aunt Helen’s… as well as descriptive adjectives like “excellent – make again”. Plus, they were really cute boxes in great shape.

I’ve sorted them out to those I want to re-create for myself and the blog and have an additional stack that will be coming your way Jean. 🙂

INSPIRATIONS

LIFE TIP

Fantasy Landscape in the road on a cloudy day

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES
  • BAKED CRACK CHICKEN

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BLOGTOBER ~ FALL TRADITIONS & ALL THINGS AUTUMN ~ BLOG 365.278B

I’m going to join in on A Simple Life’s BLOGTOBER prompts where I can. Today’s prompt is Fall traditions. I DID BLOGTOBER a few years back and really enjoyed it. I figured this was a good place to do AUTUMN tag questions to get started.

Most importantly – YAY FOR AUTUMN! 

WHAT IS YOUR FAVORITE THING ABOUT FALL?
Weather, nature, pumpkins, spice……When the first geese fly over heading south I jump for joy. Shortly thereafter the mornings and evenings both turn cool and crisp and the fireplace smoke brings a fragrant layer of wood smoke to the valley. And of course all the cute sweaters and flannels come out to play. Oh and don’t let me forget about the apples, and pumpkins and spice… This is truly my favorite time of year. If I could have to Autumns, a winter and a spring I’d be sooooo happy.
DO YOU GET FALL COLORS WHERE YOU LIVE?
I used to live in the Upper Peninsula and REALLY miss the fall colors from there, but we also get them here in the Pacific North West, just a bit differently.
FAVORITE FALL SCENT  (wax melts, candles, anything)
I do change out my wax melt and candle scents to everything apple or pumpkin spice.
FAVORITE FALL FOOD OR DRINK? CIDER OR HOT CHOCOLATE?
When I was a kid I hated cider and it was hot chocolate all the way, but as I got older I fell in love with apple cider! Of course it has to have the perfect spice blend with a lot of cinnamon sticks and oranges. A cup of this with a slice of pumpkin pull apart bread or baked apples is such a treat.
FOOTBALL…YAY OR NAY?
YAY OF COURSE!!! I’m sitting here watching the Colts and the Raiders as I type this!
DO YOU RAKE, JUMP IN OR BURN LEAF PILES?
Rake. I’ve never been one to jump in, but my dogs always have been.
HAUNTED HOUSE OR CORN MAZE?
I’ve done both and when I was younger they were fun with groups of friends, but now I prefer to decorate the house and wait for all the sweet faces of the trick or treaters. I love seeing their costumes.
HAVE YOU EVER BEEN ON A HAYRIDE?
When I was in girl scouts we did several and they were really fun!
DO YOU CARVE A PUMPKIN? APPLE OR PUMPKIN PIE? 
We no longer carve pumpkins and I’m not a huge fan of pumpkin pies. 🙁 Now I do make an awesome Cranberry Apple slab pie for the season.
DO YOU DRESS UP FOR HALLOWEEN?
Not much since I was a kid in college (only once since then), but I would if the right reason came alone. 😀
CANDY CORN….YAY OR NAY?
NOPE, never been a fan.
FAVORITE HALLOWEEN SEASON MOVIE?
Definitely like the fun ones that aren’t too gory or scary. The movies like Nightmare before Christmas, Hocus Pocus, Practical Magic and the Great Pumpkin Charlie Brown are the best!
SCARIEST MOVIE?
The Omen, Amityville Horror, The Exorcist, Halloween, The Shining…
HALLOWEEN OR THANKSGIVING?
BOTH! They are the gateway to Christmas 😀 My favorite months, the “BER” months each have a major holiday in them full of my favorite 3 F’s – fun, family and food.
DO YOU WATCH THE MACY’S PARADE?
EVERY year for as long as I can remember and always followed by watching Miracle on 34th street.
WHITE OR DARK MEAT?
I like them both – but I tend to grab more white meat.
JELLIED OR REAL CRANBERRY SAUCE?
My oldest stepson LOVES the canned sauce only! He says it isn’t a holiday without it, but I prefer the homemade so I make it for the rest of us and buy a can for him. 😀

WILL YOU HOST OR TRAVEL FOR THANKSGIVING?
We’ve been invited to a friend’s house this year. I’m bring my dad traditional dressing and dessert, my Carrot Blueberry Bundt Cake. 😀
I hope you enjoyed and will join in! I look forward to reading the answers of others. 🎃

BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.