HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 3 of 2024 ~ BLOG 366.15

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

We are SOOOOOO WET! This past weekend especially it seriously rained. It rained so much I swear I saw Noah float by on an ark. In all seriousness there is major ice, cold, flooding… businesses north of us closed early due to power outages… airport closed… and then Saturday night it hit us with a power outage that left us thinking about taking a trip. After SNOWMAGGEDON a few years ago we vowed we’d take a small trip if it happened again and as the temperature was dropping we sat in the dark contemplating just that for about 3 hours when it came back on. It was nice to snuggle in and just read, but it really threw off my timeline for things I was trying to accomplish for the new project.

I mean this is the Pacific North West and we’re used to rain and wet, but I’m seeing standing water with ducks paddling in it where there used to be a road. Our local pond “normally” has a path all the way around, but when I left the estate house (which looks down on the whole pond) last night I noticed that the back end is completely under water.

Today is supposed to be cloudy and then back to the rain tomorrow and Wednesday and for the rest of the week. I’ll be working on a new estate sale a good part of this week, but all the work is NOT indoors so it may get a bit dicey at times. This estate sale is more of a clean out than higher end things and antiques that we are used to, so may use today to start making outdoor trash piles…so grungy clothes it is today.

There are a few things on my mind that I’m working through, but it’s just day to day things. I’m feeling well other than a few aches and pains, but am still avoiding people like the plague as COVID works its way through our community once again. šŸ™

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have 2 loads of laundry to do and am hoping to finish clearing the house of the Christmas totes with a break in the rain today.
  • GROCERIES & ERRANDS I have to do the shopping for one of the auxiliary women’s dinner on Friday so will do our errands at that time on Tuesday. Unfortunately it is supposed to be raining šŸ™
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have several this I want to accomplish this week.
  • RECIPE RESEARCH & MENU PLANNING I’m a bit uninspired right now with all that’s going on, but just like Stella, I WILL get my groove back. šŸ™‚

WHAT’S ON THE DVR/TV
  • The DVR is pretty empty while we wait for the “new” season to finally begin. As always I catch the Kid’s Baking Championship and a few other cooking shows. We did watch a couple of good movies on Prime though. Champions with Woody Harrelson and Cheech Marin was really cute and we finally saw the Peanut Butter Falcon.

I’m working on finishing the Canary Girls, but got a bit sidetracked with the power outage. I do love historical novels – I always seem to learn something new. Do you know why they were called Canary girls? I’ll give you a clue – it has nothing to do with birds or singing.

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

MONDAY 1/15
TUESDAY 1/16
WEDNESDAY 1/17
THURSDAY 1/18
FRIDAY 1/19
SATURDAY 1/20
SUNDAY 1/21
DINNER
Ā BBQ BAKED CHICKEN & POTATO SALAD
Ā BROWN CRACKER MEATLOAF with MASHED POTATOES & GRAVY
Ā SPAGHETTI & MEATBALLS
Ā MISO BUTTERĀ  ROASTED CHICKEN & CARROTS
Ā BRIDGE CLUB CHICKEN & SALAD
Ā CHILE LIME SALMON & ARTICHOKES
CHICKEN FRIED STEAKS with MASHED POTATOES & GRAVY
DESSERT
Ā 
Ā 
DANISH APPLE SLAB PIE
Ā 

We went to an impromptu comedy show on Friday night to support a local winery family who has been in the valley for over 100 years, but is being forced out of business due to family infighting over a recent patriarch death šŸ™ so sad. We then went to a favorite local haunt for karaoke and a couple of friends (sisters who were drinking pretty good) did a duet to Dirty Laundry šŸ˜€

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES ~ BLOG 366.12

While on a holiday shopping trip last October, a bestie took me to a favorite coffeehouse of hers. Funny thing, I ordered iced tea, but she made me try her favorite cookie, a soft and chewy cookie that was LOADED with milk chocolate chips, macadamia nuts and a sweet shredded coconut.

I instantly fell in love – I mean heart thudding, swooning kind of love and had to immediately experiment to recreate these incredible cookies.

Well, I did actually wait until the next day, but boy did I nail it, if I do say so myself šŸ˜€

You will want to make these cookies a little on the larger side so that you get lots of chewy goodness in each and every bite.

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES 16-18 cookies
1 cup cold butter, chopped
1 cup brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon almond paste

1 teaspoon PURE vanilla
1 1/2 cups of cake flour
1 1/2 cups of all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon sea salt
2 1/2 cups QUALITY milk chocolate chips
1 1/2 cups Sweetened Flaked Coconut
1 1/2 cups Macadamia Nuts

  • Preheat oven to 375-400Ā°.
  • In a large mixing bowl, cream together cold cubed butter, almond paste, brown sugar, and sugar for 4 minutes or until creamy.ā€Ø
  • Add eggs, one at a time, mixing well after each one.
  • Add vanilla.
  • ā€ØSift in flours, cornstarch, baking soda, and salt mixing until JUST combined.
  • Gradually add flour mixture into creamed mixture until well blended.
  • Fold in chocolate chips, coconut, and macadamia nuts. ā€Ø
  • Roll dough into medium-sized balls and place on a silpat or parchment covered cookie sheet.
  • Bake for 9-12 minutes or until golden brown on the top.
  • Let them rest for AT LEAST 10 minutes to set.ā€Ø

COOKING THURSDAY ~ GERMAN POTATO DUMPLINGS ~ BLOG 366.11

In Germany potato dumplings are known as Kartoffel Kloesse. They are traditionally served with a brown butter sauce, but I usually serve them with my Chicken Paprikash and top them with that sauce.

GERMAN POTATO DUMPLINGS
3 pounds potatoes, peeled and quartered
1 cup AP flour
3 LARGE eggs, lightly beaten
2/3 cup bread crumbs
1 teaspoon salt
1/2 teaspoon FRESH ground nutmeg
1/4 cup minced shallots
6 cups homemade chicken bone broth
6 cups water

  • Cook potatoes in boiling water until tender.
  • Drain and transfer to a large bowl.
  • Mash potatoes.
  • Stir in flour, eggs, bread crumbs, salt and nutmeg.
  • Shape into 16 2 inch balls.
  • Bring bone broth and water to a boil in a Dutch oven.
  • Carefully add the dumplings. Reduce heat and simmer uncovered 7-8 minutes until dumplings float and a toothpick comes out clean.

BROWNED BUTTER SAUCE
1/2 cup butter, cubed
1 tablespoon chopped shallots
1/4 cup dry bread crumbs

  • In a small saucepan melt butter and onions over medium heat, stirring constantly, for 5-7 minutes or until butter is golden brown.
  • Remove from heat and stir in bread crumbs.

CHICKEN PAPRIKASH ~ BLOG 366.9

This easy recipe is my version and isnā€™t the traditional Hungarian dish where bone-in pieces of chicken are used (that recipe is below), but we prefer the skinless, boneless cuts to not have to deal with the bones. It is still cooked in a delicious sauce loaded with paprika and sour cream. Using Greek yogurt is certainly not traditional either, but is definitely a workable substitute for lower fat and calories.

HUNGARIAN CHICKEN PAPRIKASH

2 pounds boneless, skinless chicken thighs or breasts
Ā½ cup all-purpose flour
2-3 tablespoons QUALITY Hungarian paprika (see notes)
FRESH ground sea salt and black pepper
3 tablespoon butter
1 cup sweet onion, chopped
ā…› teaspoon cayenne pepper (optional)
2 cups homemade chicken bone broth
1 cup sour cream or Greek yogurt

  • Combine flour, 2 tablespoon paprika, salt and pepper in a dredge pan.
  • Dredge the chicken in the flour mixture. NOTE: DO NOT THROW OUT FLOUR you will use it later.ā€ØHeat butter in large Dutch or skillet over medium-high heat.
  • Add chicken pieces and brown 3-4 minutes per side.
  • Remove chicken and set aside, keeping warm.
  • Add onion, cayenne pepper and 1 tablespoon paprika, saute 2-3 minutes until the onion is tender.ā€Ø
  • Add chicken stock.
  • Bring to SLOW boil and then reduce heat, cover and simmer 5-10 minutes or until chicken is completely cooked through. ā€Ø
  • To the leftover flour, add Ā½ cup sour cream and Ā½ cup of liquid from skillet. Mix until smooth.
  • Add mixture back into pot and simmer for 5 minutes, stirring occasional.
  • Return chicken pieces to the sauce.
  • Turn heat off and add remaining sour cream, stirring constantly.
  • The sauce should be a very pale orange color.
  • Serve immediately.

NOTES:

  • Chicken thighs contribute another layer of richness to the dish.
  • Regular paprika has almost no heat level whereas Hungarian paprika has a serious kick to it. Adjust the type and amount of paprika based on your tolerance for the heat level.

CHICKEN PAPRIKASH Yield: 6 servings slightly adapted from MOLLY YEH

Level: Easy Total: 35 min Active: 35 min

4 tablespooel.ns unsalted butter
2 large onions, thinly sliced
FRESH ground Kosher saltĀ and black pepper
4 cloves garlic, FINELY minced
2 tablespoons Hungarian SWEET paprika
1/4 teaspoon cayenne
2 tablespoons WONDRA flour
1 1/2 cups homemade chicken bone broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

  • Melt 3 tablespoons of the butter in a large saucepan.
  • Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
  • Add the garlic, paprika and cayenne and cook, stirring 2-3 minutes, until dark red in color.
  • Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.
  • Stir in the broth and sugar and cook2-3 minutes until the sauce is thickened.
  • Add the chicken to the sauce and bring to a SLOW simmer.
  • Cook over medium-low heat 10-15 minutes until the chicken is tender. Stir in the heavy cream and vinegar.
  • Taste and season to taste with salt and pepper.
  • Serve with crusty bread if desired!

HAPPY HOMEMAKER MONDAY with MENU & RECIPES week 2 of 2024 BLOG 366.8

Good Morning friends. I hope this second week of 2024 finds you healthy and happy. We’re doing well, but there has been a major resurgence of COVID here in our little rural town and MANY people we know are down with it so as a precaution we have not strayed far from home this past week nor will we this week. I read that there is a new strain that is rearing it’s ugly head all over the country, so please be careful.

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

It is still really cold here (highs in the low 40’s and lows in the 20’s), breezy and REALLY wet here with snow the last 2 nights that didn’t stick here on the valley floor, but did on the local hills so we can see it all around us. It is predicted to be in FULL swing later this week as we are on winter storm watch now. The weatherman can’t make up his mind as to when the snow will actually hit though – it keeps changing hourly so I guess we’ll have to wait and see as the storm actually hits. Honestly I’d prefer the snow to the rain most days.

I did get a new really warm and cozy hoodie that I’ve just about been living in along with comfy Levi’s and UGGs.

I have a bit of my normal winter sinus issues due to the atmospheric pressures being all over the place with these storms, but doing well otherwise. I’m thinking about how to adjust all my schedules due to COVID closures and such and still meet commitments. The only real appointment I have this week is for a haircut tomorrow and to pick up a few groceries on the way home.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve still been de-decorating from Christmas and packing things away. Will do a deep clean later this week since I’ll be home.
  • GROCERIES & ERRANDS Haircut tomorrow and groceries.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Hoping to finish a few things up this week and start with a clean work area.
  • RECIPE RESEARCH & MENU PLANNING I’m supposed to cook at the Eagles several times in the near future, but right now I’m taking it a day at a time since things are so up in the air with closures.

WHAT’S ON THE DVR/TV
  • YAY! New shows for the season are slowly coming back. I’m enjoying the KID’S BAKING CHAMPIONSHIP and catching up on some old movies. We watched A League of Their Own last week and STRANGE WEATHER, a Holly Hunter movie which was pretty strange itself.

I finished Marie Force’s State of Bliss last weekend and finally started Canary Girls by Jennifer Chiaverini. I also got caught up on all the stray magazines I had around, but there are a couple cookbooks to finish up.

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

MONDAY 1/8
TUESDAY 1/9
WEDNESDAY 1/10
THURSDAY 1/11
FRIDAY 1/12
SATURDAY 1/13
SUNDAY 1/14
DINNER
CASHEW CHICKEN and CHEESY LEEK GRATIN
CHICKEN CHILES RELLENOS STRATA recipe will post 1/25
Ā CHICKEN CORDON BLEU
Ā JACKFRUIT TACOS with GREEN APPLE SALSA
Ā BBQ CHICKEN
Ā GRILLED PIMIENTO CHEESE SANDWICHES with TOMATO BISQUE
MISO BUTTER ROASTED CHICKEN
DESSERT
Ā 
CINNAMON COFFEE CAKE
Ā CHEESE APPLE CRISP
Ā 

In order to take favorite photos, one must first leave the house. That hasn’t happened this week, so here’s a favorite from New Year’s Eve of my winning charcuterie board. And of my white Christmas Cactus that’s blooming up a storm.

MENU PLANNING for ALL~ BLOG 366.5

Menu Planning a balanced diet for the whole family doesn’t have to be stressful. It also doesn’t have to be a budget breaker. I’ve been doing it for years. While it started as a way to stay on budget and save time because of our busy lifestyle and work schedules, not to mention that we both worked 2 jobs and had work commutes (mine was 130 miles round trip) at the time, it became a way of life that just makes things easier!

It’s no longer about just making it through the work week for me. These days for me it is all about the artistry and adventure of making interesting and pretty meals. Hubby and friends love being my guinea pigs!

There is more to menu planning than just deciding what to make for dinner, at least for the average family. We weā€™re a military family used to getting paid once a month when I started and trying to make it last. So for me, menu planning also encompassed recipe scouring and coupon clipping, we loved to read the Sunday papers back then while we had our coffee.

Back then one of the things I looked for first was the coupons to see what I could save for us ā€“ hubby always laughed when I got excited at a large coupon for something already on the grocery list, then I scoured the local sale ads reading and logical common sense planning. I used to participate in Menu Plan Monday, but that became a defunct meme and I actually prepared my menu for the entire month all at once and then just break it up for posting. So while it gave me a few ideas, it wasn’t an end all for me. If you read my WHERE I LIKE TO PARTY tab at the top it shows you a few party memes that give me some ideas these days.

When I menu plan I start the last week of the previous month with checking out what I already have in the freezer inventory and then the ads for my local markets for the upcoming week. I used to see what meats would be going on sale and then scour my recipe file for recipes to match. These days because of where we live I order most of my higher end cuts of meats from Butcher Box.com.

These days I start with considering my calendar, what holidays or special events will be happening and pay more attention to the season that may need more attention for appetizing color combinations and or decorations.

My planning now a days also encompasses specific flavors combinations and food textures that will complement each other well. You don’t want to serve dishes that fight each other. Spicy or bold main dishes require a mildly seasoned vegetable side or even a delicate fruit salad. The sides and sauces even play a large part when planning your menu.

Be sure and read your recipes all the way through also. There is nothing worse than planning a menu and then realizing the meal you planned for tonight should have been marinated overnight yesterday! Having a “schedule” working backwards from the longest cooking dish for preparation and execution helps tremendously at having a successful and enjoyable meal that will be served all at the same time.

One of the biggest things I do to help not only with cost of ingredients, but also waste time and food is to make sure to back up recipes to each other that use similar ingredients that I can buy in bulk. For example if a recipe calls for half an onion for Monday nightā€™s recipe, I make sure Tuesday nightā€™s recipe uses the other half.

I also note which meals weā€™ll probably have leftovers for so I plan to either freeze part of it for a future meal or plan a C.O.R.N. (clean out refrigerator night) within my plan if there is only going to be a little of this and that leftover. Over the years I added YOYO (You’re on Your Own) for the nights we have meetings or events that pull us in two different directions.

I write my shopping list and then I match up any coupons I may have especially for staples (flour, sugar, eggs, butter, etcā€¦) that I need and then the luxuries if there is room within the budget. If there is a really good sale I buy in super bulk for the following month also. Now I know this sounds like a lot of work, but the whole process takes less than an hour and then itā€™s done for the month.

I have every scrap of a recipe I ever saved as well as many of my grandmother’s too, though I do eliminate them after I try them and get them posted on the blog. Itā€™s like an obsession with me. If a recipe sounds good in a magazine, I figure I can make it better based on my familyā€™s likes and dislikes and tuck it away to try and manipulate at a later date. I recently decided it was time to clean-up this mess.

Years ago I found an old metal LP file box at a garage sale for 50 cents and dressed it up a bit so it didnā€™t look like a trash bin on my kitchen counter, it was a beat up lime green with stickers everywhere originally. I have since retired that box, but kept the system. šŸ˜€

Years ago I wrote 2 different family reunion cook books which helped some with eliminating the scraps of paper and Iā€™m also in the midst of writing another Tastebook to use as family Christmas gifts that is helping to clean up this mess on a permanent basis.

I have a perpetual list on the counter and every time we use something or run out of something, everyone is trained (finally) to list whatever they used or ran out of on an ongoing basis.We keep a pretty concise calendar with everyoneā€™s activities, appointments, meetings and such on it. I also write what we will be eating on each day so theyā€™ll know what to expect. If for some reason we have to cancel a night I will rearrange the week so that the meal actually canceled is one using something from the freezer, not the fresh ingredients Iā€™ve already purchased. When I do the shopping I buy in bulk to cut the cost and since I have my menu plan ahead of time, I break down the bulk package into meal appropriate sizes before freezing when I get home.

COOKING THURSDAY ~ VANILLA BEAN CHEESECAKE ~ BLOG 366.4

Hubby loves a “plain” cheesecake so I FINALLY created a recipe that satisfies us both! Vanilla bean for the cheesecake and flavored glazes for me. This one was for Christmas so it had a cranberry pomegranate glaze.

VANILLA BEAN CHEESECAKE
CRUST
1 1/4 cups graham cracker crumbs**(see notes)
1/3 cup melted butter
1/4 cups sugar

  • Preheat oven to 350Ā°.
  • Stir all together until well blended.
  • Spread evenly into a 9 inch spring form pan, pressing into the bottom and up the sides.

FILLING
16 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1 vanilla beans, split and scraped for seeds
2 cups whipping cream
8 ounces white chocolate, chopped small

  • Add 2 packages of the cream cheese, sour cream, cornstarch and sugar to a large bowl and beat on low until well combined and sugar is dissolved.
  • Add butter and vanilla bean paste, mixing until smooth.
  • Pour over graham cracker crust.
  • Bake 40-45 minutes until top is light golden brown.
  • Turn off oven and let cheesecake sit for 30 minutes in the oven.
  • Remove from oven and cool COMPLETELY on a wire rack for 2 hours.

MOUSSE LAYER
2 cups heavy whipping cream
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 vanilla beans, split and scraped for seeds

  • Beat whipping cream in a chilled bowl until you have soft peaks.
  • Gradually add powdered sugar, beating until you have stiff peaks. Chill until needed.
  • Microwave white chocolate for 30 second increments until smooth.
  • In another bowl beat cream cheese until smooth and fluffy.
  • Beat in melted chocolate and vanilla bean paste until blended.
  • Fold in chilled cream.
  • Spread over cooled cheesecake.
  • Chill, covered until firm.

NOTES:

  • Crisp ginger snaps make a flavorful alternative to the graham cracker crumbs.
  • This is best made 1-2 days in advance.