Author: QuiltLady

COOKING THURSDAY ~ NUTTY BROCCOLI GRATINS ~ BLOG 365.211D

NUTTY BROCCOLI GRATINS

2 sweet Italian sausage links, casings removed
1 1/2 cups WHOLE milk
1.6 ounce package KNORR garlic & herb sauce mix
2 green onions, chopped
1 tablespoon butter
4 ounces shredded sharp cheddar cheese
1 LARGE egg beaten, lightly beaten
1 1/2-2 cups broccoli florets, blanched and drained well
1/2 cup beech mushrooms
1/3 cup chopped walnuts or hazelnuts

  • Heat oven to 325°.
  • Oil ramekins and set aside.
  • In a large skillet coated with avocado oil, brown sausage until crumbled and cooked through. Add mushrooms during the last 3-5 minutes.
  • In a medium saucepan whisk together butter, milk and sauce mix over medium heat. Bring to a SLOW boil.
  • Reduce heat to low and simmer until thickened.
  • Remove from heat.
  • Add egg and cheese, whisking until smooth.
  • Divide sausage, mushrooms and broccoli between ramekins or baking dish.
  • Pour sauce over top.
  • Top with nuts.
  • Bake 25 minutes until bubbly.

COOKING THURSDAY ~ BOSTON CREAM PIE CHEESECAKE ~ BLOG 365.211C

Boston cream pie is one of my ALL time favorite desserts. What’s better than when that dessert is also a pie that’s really a cake that then becomes a cheesecake? While there is no actual cake in this version, it’s all about the pastry cream and ganache flavors thatmake it taste like grandma made it 🙂

BOSTON CREAM PIE CHEESECAKE

CRUST
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

  • Preheat your oven to 325°.
  • Grease a 9-inch spring form pan.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined.
  • Press the mixture firmly and evenly into the bottom of the prepared spring form pan.
  • Bake for 10 minutes, then remove from the oven and set aside to cool.

FILLING
3 (8 ounce) blocks cream cheese, room temperature
1 cup sugar
3 tablespoons AP flour
1 cup sour cream (full fat)
1 tablespoon PURE vanilla extract
4 LARGE eggs, room temperature

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the flour, sour cream, and vanilla, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed after each addition just until combined.
  • Pour the cheesecake batter over the cooled crust and spread it evenly.
  • Bake at 325° 50-60 minutes, or until the center is set and the edges are slightly puffed.
  • Turn off the oven and leave in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven and allow it to cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.

PASTRY CREAM
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons AP flour
4 LARGE egg yolks
2 tablespoons unsalted butter
1-2 teaspoons PURE vanilla extract

  • In a medium saucepan, heat the whole milk until just simmering.
  • In a separate bowl, whisk together the sugar, cornstarch and flour.
  • Add the egg yolks and whisk until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
  • Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
  • Transfer the pastry cream to a bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming and refrigerate until completely chilled.

GANACHE
8 ounces semi-sweet chocolate, chopped
1 cup heavy whipping cream

  • Place the chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
  • Pour the hot cream over the chocolate.
  • Let sit for 2-3 minutes, then stir until smooth and glossy.

ASSEMBLY

  • Spread the chilled pastry cream over the top of the chilled cheesecake.
  • Pour the chocolate ganache over the pastry cream, spreading it evenly.
  • Refrigerate AT LEAST 1 hour before serving to allow the layers to set.

COOKING THURSDAY ~ MEATBALL PARMIGIANA ~ BLOG 365.211B

It’s a simple, but hearty meal that I often serve with my Cheesy Tomato Basil Baked Orzo.

MEATBALL PARMIGIANA

1 pound ground beef
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 LARGE egg
2 tablespoons milk
2 tablespoons FRESH chopped parsley, plus more for garnish
1-2 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 1/2 cups marinara sauce (homemade or jarred)
1 cup shredded Mozzarella

  • In a large bowl gently combine the beef, breadcrumbs, Parmesan cheese, egg, chopped parsley, garlic, milk, salt and pepper to blend.
  • Form into 16 meatballs.
  • Heat oil in ovenproof skillet over medium heat.
  • Add the meatballs, cooking 5-6 minutes until browned on all sides. DO NOT CROWD PAN! Cook in batches as needed.
  • Reduce heat to low and cover meatballs with marinara sauce. Cook 8-10 minutes until meatballs cooked through.
  • Preheat broiler.
  • Cover meatballs with shredded Mozzarella.
  • Broil 3-4 minutes until golden.
  • Garnish.

COOKING THURSDAY ~ CHEESY TOMATO BASIL BAKED ORZO ~ BLOG 365.211A

This comforting and cozy side dish is also versatile and delicious. The tomato and basil flavors blend with the tender orzo and lots of Parmesan. Add some rotisserie chicken, mini meatballs or shrimp to make it a one dish meal. It’s a simple, but hearty meal that I often serve with my Meatball Parmigiana.

CHEESY TOMATO BASIL BAKED ORZO serves 4-6

3 tablespoons unsalted butter
2 cloves garlic, FINELY minced
16 ounces uncooked orzo
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH and FINELY chopped basil
2 cups homemade beef or chicken bone stock
1 cup marinara sauce
1 1/2 cups grated mozzarella or Italian blend cheeses
Parmesan cheese, for garnish
Crushed red pepper, for garnish
FRESH chopped basil, for garnish

  • Preheat oven to 375°.
  • Melt butter in an oven safe skillet.
  • Stir in orzo and garlic with the basil and FRESH ground salt and pepper. Cook, stirring often to toast orzo.
  • Add 1 1/2 cups of the chicken stock and the marinara sauce, stirring well.
  • Place the skillet in the oven for 12-15 minutes until MOST of the liquid is absorbed.
  • Add the remaining stock and 1 cup of the cheese, stirring to mix in.
  • Sprinkle remaining cheese on top and return to the oven for 10 minutes more.

HAPPY HOMEMAKER MONDAY week 30 of 2026 with MENU & RECIPE LINKS ~ BLOG 365.208

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

LAST WEEK RECAPPED

GOOD MORNING last week of July!!! I never even had a chance to think about doing Christmas in July projects let alone watching any Hallmark Christmas in July movies!!! August is only a favorite month for me because of our anniversary, but it is also a stepping stone to AUTUMN, my favorite time of year!!!!

MONDAY~THURSDAY It was a tumultuous week with the Eagles ending with me FINALLY deciding to back away from most duties. It came down to the old adage you can lead a horse to water, but you cannot make them drink…

After reaching out to EVERYONE on the volunteer list and NO ONE returning even a text I decided it was time to end this charade and spend my time more productively!! I’m submitting my last Friday night dinner suggestions to the secretary for tonight’s meeting. I was going to go in person, but she’s my friend and she knew I’d be more productive, as well as have more fun playing trivia tonight so she suggested I put it in writing and not show up to make a statement. I cannot begin to tell you what a relief this decision is to me.

FRIDAY~SUNDAY Friday was an errand and deal with the VA day before having dinner with a friend. One of my besties and I did the local Vintage Street Fair, Flea market, Bake Sale and Lunch for the 3rd year in a row on Saturday. It’s become our little tradition. We always find such fun stuff like this blueberry peach pie 🙂  Sunday was a lunch and drinks with a friend, an old movie and some cookbook reading.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Fortunately our night time lows have returned to the low 50’s and the humidity has returned to a much lower percentage  so the high 80’s during the day are really tolerable!! I see a lot of sandals and capris in my future for this week.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING The nice thing about summer is not wearing as many clothes which makes the laundry so much easier!!!
  • GROCERIES & ERRANDS I’m still working on using things from the pantry and freezer! I do have a pedicure on Tuesday and will do some shopping for my girlfriend’s business.
  • PROJECTS & TRAVELS Waiting to decide on our trip while we wait on some test results for my mom…
  • THINGS THAT MAKE ME HAPPY music in the park… play dates with besties… discovering favorite old movies AGAIN… 
  • PARTIES I’ve been having an online Pampered Chef party for a friend. The party will close at after the weekend. The link to order is: https://www.pamperedchef.com/party/tamybollar0611THANK YOU Sandra for your order.

READING TIME

I keep trying to read, but have been falling asleep REALLY FAST almost ever night! I just finished THE GERMAN GIRL by Eoin DEMPSEY and am starting STATE OF UNREST First Family series Book #11 by Marie Force.

FUNNIES

MENU PLANS

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

 7/27 MONDAY 7/28 TUESDAY 7/29 WEDNESDAY
7/30 THURSDAY
 7/31 FRIDAY 8/1 SATURDAY 8/2 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
SWEET & SOUR MEATBALLS & WARM POTATO SALAD with RED ONION & BACON
CORN/YOYO
clean out refrigerator night or you’re on your own
WHITE WINE BRAISED CHICKEN with GNOCCHI in CIDER BUTTER SAUCE
CHICKEN FRIED CHICKEN & GRAVY with HOMEMADE STUFFING
PORCINI CHICKEN & WILTED SPINACH with TOMATO FRITTERS
CHICKEN MADEIRA with MINI MAC & CHEESE BITES
DESSERT
 
APPLE WALNUT PIE
 

FAVORITE PHOTOS FROM THE CAMERA

I have some fun photos from this past week. I did collages to get them into a smaller space here on the blog. My Garden is literally growing like weeds!

My tomato plants are over 6 foot tall. The planter is 8 foot long and 3 feet wide, but the plants have expanded all the way to the fence making it actually 4 feet wide. I had to add some extra cage support between the bed and the fence.

My girlfriend and I went to the vintage fair in a neighboring town on Saturday and were pleased to see that the county FINALLY red tagged this old hotel. The locals have been wanting it restored, BUT it is beyond restoration! As you can see from the pictures the 2nd and 3rd floor are now in the basement and the windows are falling in. And there is a permanent “skylight” with the hole in the non-existent roof. So no matter what you paint or plant, you can’t fix “beyond broken”. The really weird part is that you can walk right up to the broken windows and take these pictures. And the dolls are just creepy!!

There are quite a few things happening in this old little town and some of the local business owners are taking their fight to the street as you can see from the “Kick OUT Keehley ~ New Mayor Wanted” sign!

There is a small little church on the edge of town that joins in every year. Along that same road is an old house and school. The school hosts a flea market and bake sale while in a small little “shed” like building next to the church where a little old lady (she’s in her 90’s) sells various things for money to go towards the upkeep of the church. They were fixing the bell tower when we were there on Saturday. Turns out the “shed” like building is where the brides gets ready for a wedding. The wedding dress and pictures as well as the cake topper and veil were hers from her 1949 wedding.

I found this 1932 cookbook and a few other little things to buy.Her prices were way too low so I just gave her a big donation towards the church up keep after hearing her story.

It turns out that the old woman is the great grand daughter of the man that homesteaded the 300 acres in 1858 pre-civil war. He built the church, the school and the original farmhouse as well as the house and barn where she still lives. It ALL stayed in the family until after her parents died. Her older sister sold off the farmhouse for money. She and her husband spent the next 2 years convincing the people that bought it to sell it back to the family. Her son eventually built his own home on the property and now manages the sheep herd and property for her.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • NUTTY BROCCOLI GRATINS
  • BOSTON CREAM PIE CHEESECAKE 
  • CHEESY TOMATO BASIL BAKED ORZO
  • SMOKEY CARAMELIZED BALSAMIC CHICKEN

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ CHICKEN CAMPFIRE STEW aka HOBO STEW ~ BLOG 365.204D

CHICKEN CAMPFIRE STEW serves 6

This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.

It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.

2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste

  • Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
  • Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.

 

  • When ready to prepare heat a heavy duty dutch oven over medium high heat.
  • Add chicken along with the oil, stir and saute’ until slightly golden.
  • Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
  • Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
  • Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
  • Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency. 

  • Season to taste with salt and pepper.
  • Serve warm with bread for dunking.