QuiltLady – Page 98 – Chasing MY Life WHEREVER it Leads ME

HAPPY HOMEMAKER MONDAY with MENU PLANS week 16 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. 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 hope everyone had a wonderful Easter Sunday! Ours was simple and quiet.The weather was still quite cool and was hopefully our last night of freezing weather because I REALLY need to get the tomato starters in the ground OUTSIDE because they are actually flowering and outgrowing to shoe box.

I made glazed ham steaks, scalloped potatoes, honey glazed carrots and homemade lemon curd and sour cherry jelly donuts. We delivered several of those to a friend who had to work today.

Maybe, just maybe, the weather is going to return to spring around here 😀 daytime in the 50’s and nighttime in the 40’s (mostly) and WET! I’m hoping to get the tomatoes moved from the shoe box on the kitchen table to the garden this week.

I’d been wishing I hadn’t packed away the heavier winter coats, but layers seem to be working for now. One day last week I actually had on 4 sweatshirts during the snow storm 🙂

Hot water & cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING Deep clean is done, but have a load or two of laundry to do and a bit of vacuuming.
GROCERIES & ERRANDS I have a booster for my booster today and will pick up a few groceries at that time. I also have a hair appointment later in the week.
RECIPE RESEARCH & MENU PLANNING Menus are made through the month.

WHAT’S ON THE DVR/TV If spring ever gets here, I’ll be outside more and watch less TV

NETFLIX MOVIES Spenser Confidential, Hudson Hawk – how did I not see this when it was new all those years ago? SHOWS I’m finishing the most recent season of Virgin River and just began the first season of Firefly Lane
PRIME Started the new series Outer Range – we’ll see where it goes
DISNEY+ I watched season 1 of Hawkeye
CABLE COOKING Tournament of Champions, Spring Easter Baking, Masterchef Jr., Beet Bobby Flay and Grocery Games CRIME DRAMAS Chicago series (Med, Fire & P.D.), NCIS (Original, L.A. & Hawaii), Bull, Law & Order (Original Remake and SVU), Magnum PI, Blue Bloods and FBI’s (Original, Most Wanted & International) COMEDIES Young Sheldon & Ghosts and we’re trying the new How We Roll HALLMARK MOVIES When Calls the Heart DOCUMENTARIES Mysteries of the Abandoned SPORTS NASCAR, Football

I just finished books #1 Return to Sender and #2 In Name Only and I’m about to start Jennifer Peel’s Silent Partner, book #3 in the Pine Falls series

We had a strange springtime snow storm last week! Made for a strange trip to town in April.

*NEW RECIPES	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	*CHICKEN SPAGHETTI	CHICKEN NEW ORLEANS	*CHICKEN PAPRIKASH	*PORK CHOPS with TOMATOES and BAKED FRENCH ONION RICE	*MEXICAN BEAN PATCHWORK SOUP & BISCUITS	*CHILI CHICKEN	*CHEESY ARTICHOKE CHICKEN
DESSERT		*BUTTERMILK BROWNIES

JELLY DONUTS

HAVE A BLESSED EASTER SUNDAY

Easter is late again this year! Do you ever wonder how the date is decided? Well, let me tell you what I found with a little research.

Unlike Christmas, the date of Easter Sunday changes every year and can fall anytime between March 22nd and April 25th. Why is this you ask?

Because Easter Sunday is decided by complex calculations based on the moon. Early on in Christianity different churches used different methods. This led to disagreements that still exist today in some cultures.

Easter celebrates the death and resurrection of Jesus which according to the Bible happened around the same time as Jewish Passover. Passover typically begins the night of the first FULL moon AFTER the spring equinox (usually March 20th or 21st) EXCEPT in months when it is the SECOND full moon. This most recently occurred in 2016. The FULL moon can vary in each time zone so the Church calculates Easter from the 14th day of the ecclesiastic lunar month which is known as the paschal full moon. Easter is the Sunday that follows the paschal full moon that falls on or after the equinox so can be from 1-7 days later. This year Passover and Easter fall on the same weekend with Passover coinciding with Good Friday.

In 1818 the full moon fell on the equinox, Saturday March 21, so Easter was the next day, March 22. Easter will not be this early again until the year 2285. The earliest recent Easter was March 23 in 2008. In 1943 a full moon fell on March 20, just before the equinox, so the paschal full moon was the next one on April 18 which was a Sunday so Easter was seven days later on April 25. It will not be this late again until 2038. The latest recent Easter was April 23 in the year 2000.

This year Good Friday was April 15th and today is Easter Sunday. You can find a table for upcoming Easter Sundays here.

Here is a fun Easter egg recipe.

Using ordinary materials (vinegar, food coloring and whipping cream) you probably already have on hand to decorate gorgeous Easter eggs is so easy and fun too! You will want to wear gloves so as not to dye your fingers.

TIE-DYE EASTER EGGS
INGREDIENTS
Bowl of Vinegar
Whipped cream
Food coloring
Hard-boiled eggs

Boils eggs and cool to room temperature.
In a bowl large enough to hold all the eggs (or work in batches) place the eggs in the bowl and cover with vinegar for 20 minutes. The vinegar allows the dye to adhere to the egg shell better.
Dry the eggs and set aside.
In a large baking dish fill it with a thick layer (about 1 inch deep) of the whipping cream.
Generously dot the cream with various colors of food dye coating most of the surface fairly close together.
Drag a skewer or chopstick through the cream to create a tie-dye design, kind of like you’re making a marbled cake.
Place a layer of paper towels on a cookie sheet and set aside.
Put on gloves to protect your hands from the dye.
Gently place an egg on the surface of the whipped cream.
Slowly roll the egg over the surface to coat the shell.
Place the egg on the cookie sheet and repeat with remaining eggs. DO NOT WIPE ANYTHING OFF!
Let dry 20 minutes.
Fill a large bowl with water. The water will remove the excess cream leaving the design on the egg.
Gently submerge the egg and then GENTLY dry with paper toweling. DO NOT RUB HARD as you might rub off the design.
Store eggs in refrigerator.

NOTE: This can be done substituting shaving cream for whipped cream, but then they are for decoration only and NOT edible!!

And just for your information here is a great little color chart for other methods.

CHICKEN RAMEN in SHOYU BROTH

CHICKEN RAMEN IN SHOYU BROTH with MUSHROOMS, CHILI GARLIC OIL & CRISPY ONIONS adapted from a Hello Fresh recipe

2 cloves garlic, minced
1 thumb ginger, peeled and minced
1 tablespoon sesame seeds
1 teaspoon red chili flakes
2 tablespoon Bragg’s liquid aminos
5 ounces FRESH Spinach (optional)
3 LARGE green onions, sliced thin, whites and greens separated
2 carrots, peeled and sliced thin
1 tablespoon chopped lemon thyme leaves
8 ounces BEECH mushrooms
1 tablespoon sesame oil
6 ounces ramen noodles
4 cups homemade chicken stock
2 LARGE chicken breasts
Crispy fried onions
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic.
In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of avocado oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
Once water is boiling, add noodles to pot. Cook, stirring until JUST tender, 1-2 minutes. Drain, then toss noodles with a drizzle of sesame oil.
Heat a drizzle of oil over medium-high heat.
Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds.
Stir in chicken broth and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
While broth simmers, pat chicken dry with paper towels; season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Drizzle with remaining sesame oil and turn chicken a few times to coat.
Transfer chicken to a cutting board to rest.
Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate.
Add a drizzle of oil to pan, then add spinach if using. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. Turn off heat.
Slice chicken crosswise.
Divide noodles between large soup bowls. Pour some broth over noodles.
Stir in as much chili garlic oil as you like.
Top each bowl with chicken, mushrooms, spinach, and scallion greens.
Sprinkle with a few crispy onions and serve.

LIMONCELLO CAKE

LIMONCELLO CAKE adapted from MOM ON TIMEOUT

This is a SUPER MOIST cake full of lemony flavor that is PERFECT for everything from a breakfast treat, afternoon snack or an elegant dessert!

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup avocado oil
1 cup granulated sugar
3 tablespoons homemade limoncello or lemon vodka
1 cup FULL fat sour cream at room temperature
2 LARGE eggs at room temperature
1 tablespoon lemon zest
1 teaspoon lemon extract
½ teaspoon vanilla extract
2-3 drops yellow food coloring

Preheat the oven to 350°F.
Spray a 9×5 loaf pan or decorative rounds with non-stick cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk together the all purpose flour, baking powder and salt.
In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, vanilla extract and food coloring, whisking together just until combined. Be careful not to over mix. 
Transfer the batter to the prepared pan and smooth top. 
Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs. If using decorative rounds you’ll need to adjust your baking time accordingly.
Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

LIMONCELLO GLAZE
1 cup powdered sugar sifted
2 to 3 tablespoons limoncello

Whisk the powdered sugar and limoncello together until no lumps remain. If it’s too thin add additional powdered sugar a tablespoon at a time until you reach your desired consistency. If it is too thick add a bit more Limoncello, a teaspoon at a time.) 
Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.

HOMEMADE LIMONCELLO
10 LEMONS, washed
1 770 ML bottle of VODKA (brand of your choice)
3 cups water
2 cups sugar

Using a vegetable peeler, remove the peels from the lemons in long strips. Reserve the lemons for another use. If any of the peels still have pith on them use a sharp knife to remove and discard the pith.
Place peels in a 2 quart pitcher or bowl.
Pour the vodka over the peels and cover with saran.
Steep the peels for 4 days at room temperature undisturbed.
Add the water and sugar to a large saucepan over medium heat, whisking 5 minutes until sugar is completely dissolved.
Cool completely.
Pour the syrup over the vodka mixture.
Recover and let stand overnight at room temperature.
Strain the mixture through a mesh strainer, discarding the peels.
Transfer the Limoncello to your bottle.
Seal and refrigerate until cold.
Keep refrigerated up to a month.

CALABRIAN CHILE CHICKEN PASTA

CALABRIAN CHILE CHICKEN PASTA adapted from Blue Apron

Avocado oil
2 Boneless, Skinless Chicken Breasts
1 shallot, small diced
2 tablespoons Mascarpone cheese
1/2 pound Bucatini Pasta, prepared per package directions reserving 1 cup pasta water
1 ounce Castelvetrano Olives, diced (optional-hubby loves, I don’t)
1 lemon, juiced
1 1/2 teaspoons Calabrian Chile paste
1 zucchini, halved and sliced (optional-hubby hates)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper

Heat avocado oil in a large nonstick pan over medium high heat.
Add the sliced zucchini (if using) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook 1-2 minutes more, stirring frequently until softened. Transfer to a plate.
Wipe out the pan and add 1-2 tablespoons more avocado oil and heat over medium high heat.
Pat the chicken dry.
In a large ziplock bag add wonder flour, Italian seasoning and FRESH ground sea salt and black pepper. Shake to mix.
Add chicken breasts and shake to coat. Shake off excess dredging.
Add the seasoned chicken to the hot oil, cooking 4-5 minutes per side, or until browned and cooked through.
Leave any browned bits in the pan, transfer chicken to a cutting board.
When cool enough to handle, slice crosswise.
In the same pan, heat a drizzle of avocado oil on medium-high until hot.
Add the chopped shallot, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.
Add the cooked pasta, lemon juice, Mascarpone cheese, browned zucchini (if using), chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is well coated. If necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated.
Turn off the heat.
Serve the finished pasta topped with the sliced chicken.
Garnish with the Parmesan cheese.
Enjoy!

NOTE: To make your own Italian seasoning use +/- equal parts of these dried seasonings, to taste: Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 15 of 2022

Hello there. I hope you all had a good week and spring has taken hold in your neck of the woods 😀 unlike here. I’m in spring cleaning mode myself trying to wait out mother nature 🙂

I found this funny on Facebook, but it fits so well! It has been a REALLY strange week – record heat (it was 88 last Thursday), wind, rain, hail, snow! And it looks like it isn’t over yet. That “S” word is still in the mix though it won’t be anything that sticks, but it’s still freezing almost every night. This time last year I had the garden planted and it was doing well. This year the starters are outgrowing the aero garden and yearning to go outside to play 🙂 I just hope the flower seeds I did plant when it got warm do make it.

Theraflu and cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING Just a couple loads of laundry, a bit of ironing and general cleaning this week.
GROCERIES & ERRANDS I need a few last minute things for Easter dinner and will make a run to town later this week after I get all my scraps of paper into a single list 😀
PAPERWORK, PHONE CALLS & PROJECTS Roofers will be here Monday FINALLY to finish repairs that began months ago! Dishwahser repairman will be here Tuesday – what a hassle using a warranty is when you’re not in a big city!
RECIPE RESEARCH & MENU PLANNING Looking for some lighter spring recipes, but not getting too crazy until after we get back from the family reunion in May.

WHAT’S ON THE DVR/TV

NETFLIX Captain Nova
DISNEY+ Hawkeye
CABLE Cooking shows: Tournament of Champions, Spring Easter Baking, Masterchef Jr., Beet Bobby Flay and Grocery Games Crime Dramas: Chicago series (Med, Fire & P.D.), NCIS (Original, L.A. & Hawaii), Bull, Law & Order (Original Remake and SVU), Magnum PI, Blue Bloods and FBI’s (Original, Most Wanted & International) Comedies: Young Sheldon & Ghosts and we’re trying the new How We Roll Hallmark/Movies: A Royal Runway Romance and When Calls the Heart Documentaries: Mysteries of the Abandoned

I finished Jana Deleon’s Flame & Fortune, book #22 of the Miss Fortune series – just a fun read. Hubby even enjoys the audibles when we travel. And I have begun In Name Only by Jennifer Peel – book #2 in her series and have The Girl From Channel Islands, a WWII historical novel by Jenny LeCoat waiting in the wings that I can’t wait to get to.

I had a painting class last week for a spring picture. I still want to do some tweaks and layers, but I’m pretty happy with it.

I also started a Ukranian Art in a Box painting and am doing many, many layers to finish it. I have just begun the yellow layers. The studio is donating the proceeds to a family living out of a bomb shelter.

And then the next night hubby and I took a Ricotta Cheese making class at a local winery and had a delicious Italian meal of Crispy Pinwheel Hot Jelly Ricotta appetizers, Garlic Bread, Salad, Lasagna and Raspberry Almond Ricotta Cake made with it.

And what do you do on a cold and rainy afternoon? Play Mexican train of course 😀

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	CALABRIAN CHILE CHICKEN PASTA	HOT HONEY GLAZED PORK CHOPS	SEARED STEAKS WITH SOY GLAZE	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	CHICKEN SPAGHETTI & HOT HOUSE SALAD	CHEESY ARTICHOKE CHICKEN & 5 CHEESE PASTA	GLAZED HAM STEAKS, SCALLOPED POTATOES, GLAZED CARROTS
DESSERT		APPLE CRUMBLE for a friend’s birthday		LIMONCELLO CAKE

SWEET & SOUR BRISKET
CALABRIAN CHILE CHICKEN PASTA

BAKED GRILLED CHEESE

Do you ever see those recipes on facebook or instagram that just look so perfect you have to try them? Or maybe they seem so so simple that it’s a no brainer. I’ve tried more than one that just didn’t live up to all the hype, BUT this isn’t one of them! Donna’s recipe for baked grilled cheese sandwiches has the same golden, crispy crust and gooey melted center you’ve always known and loved, but you can cook a HUGE batch for a crowd all at once in under 30 minutes total WITH THE ADDED BONUS OF NOT BEING TOO GREASY! I did adapt the flavoring to our likes, but the process is pretty much the same.

Adapted from the Slow Roasted Italian Yield: 12 Sandwiches

BAKED GRILLED CHEESES
24 slices of thick sliced bread (Texas toast or a thick sourdough are perfect)
1 cup FRESH FINELY grated Parmesan cheese
12 thick slices Baby Swiss cheese
12 thick slices mild cheddar cheese
12 slices Havarti cheese
12 slices beefsteak tomato
12 slices bacon, halved and cooked crisp
1/2 + cup unsalted butter, room temperature
Tomato soup for dipping

Preheat oven to 450°.

Generously butter a slice of bread.
Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Place it face down on your baking sheet.
Place a slice of Baby Swiss cheese on each slice of bread followed by a slice of Havarti, a slice of tomato, 2 bacon slices and then a slice of cheddar.
Place a slice of buttered bread on top.
Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Set aside and repeat until you have enough sandwiches for your crowd.
Bake 5 minutes until tops are golden and crusty. Watch carefully to make sure sandwiches don’t get too brown.
Flip sandwiches and bake another 5 minutes until second side is golden and crusty and centers are melted.

BLACKENED ORANGE ROUGHY

BLACKENED ORANGE ROUGHY for 2

Buttery, tender and super quick make this the PERFECT weeknight menu choice.

2 orange roughy fillets
2-3 tablespoons butter
1 teaspoon paprika
FRESH ground sea salt and black pepper
pinch of cumin
1 tablespoon FRESH chopped thyme
1 teaspoon garlic powder
2 LARGE lemons, 1 sliced in rings the other in wedges
scallion greens or chopped cilantro for garnish

Rinse orange roughy fillet in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely.
Preheat WELL seasoned cast iron pan in oven if you have time.
Heat butter in HOT skillet.
Add fillets, cooking for 3-4 minutes.
Gently flip and cook another 3-4 minutes.
Add lemon slices.
Top with wedges and chopped greens.
Serve immediately.

NOTES: DO NOT move fish during cooking otherwise it may stick to the skillet.

GRASSHOPPER CHEESECAKE SQUARES

I’ve made Creme de Menthe Brownies for years, but when I found this recipe over at The Kitchen is My Playground I instantly fell in love.

The classic combination of a Grasshopper cocktail (creme de cacao and creme de menthe with cream) turned into a beautifully layered cheesecake treat is so very delicious! and a nice change from the deeper, darker and heavier brownie version.

GRASSHOPPER CHEESECAKE SQUARES Yield: 9 squares
1 1/2 cups (30-40 cookies) chocolate wafer cookie crumbs (gingersnaps are also quite good)
1/4 cup butter, melted
24 ounces cream cheese, at room temperature
1 1/4 cup granulated sugar
3 LARGE eggs, at room temperature
4 tablespoons white creme de cacao
1/4 cup + 2 tablespoons green creme de menthe
2 drops green food coloring (optional)
2 ounces semi-sweet baking chocolate squares, chopped

Preheat oven to 350°.
Spray a 9×9 baking dish with non-stick cooking spray.
Combine chocolate cookie crumbs and melted butter, mixing well.
Press cookie crumb mixture into the baking dish. Set aside.
Beat cream cheese for a minute at medium speed with an electric mixer until light and fluffy. Gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in creme de cacoa.
Scoop out 2 and a 1/2 cups of the cheesecake batter and pour it over the cookie crumb crust, spreading evenly with a spatula.
Stir creme de menthe into remaining cheesecake batter.
Using a spoon or small measuring cup to work with small amounts of batter at a time, GENTLY pour the green cheesecake batter on top of the white cheesecake batter in the baking dish. You don’t want to disturb the layers too much.
Bake 45 – 55 minutes.
Cool to room temperature and then chill over night.
Cut cheesecake into small bars. cutting the bars prior to putting on the chocolate drizzle helps keep the drizzle intact and pretty.
Microwave chocolate squares in 20 second intervals until melted, stirring after each interval.
Add melted chocolate to a ziplock bag and seal.
Snip a very tiny hole in one corner of the bag and drizzle the chocolate over the bars.
Store covered in the refrigerator.

HAPPY HOMEMAKER MONDAY & MENU PLANS week 14 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes my past week and lays out a fairly concise plan for my upcoming week. Be sure to join us all for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

How is everyone? I hope you had a wonderful week full of sunshine and fun. I’m finally feeling a bit better and starting to get my energy back, but taking it easy until I’m 100%. Night times are the worst!

It started raining last night and we really need it, so I’m not upset about that, but that I have to go out in it 😀 We’re also having severe winds and with not feeling 100% and spring allergies I’d prefer staying in, but I had made lunch plans with an old friend before I knew it was going to rain so hopefully it will be during a lull in the wind and rain.

We’re in some serious “LAYER” weather and back to some cooler and wet weather this week despite the one day heatwave. I was a bit surprised by the “S” word being in the mix for later in the week. It’s not normal, but has been known to happen at this time of year. My girlfriend planned a birthday party for her boyfriend, an outdoor BBQ, a few years back and had to move the whole thing inside last minute when it snowed. Afternoon update: there are now 2 days with the “S” word being forecasted 🙂

I know there are still so many things on all our minds, but I’ve been praying for resolutions to the BIG things, COVID and its variants, Ukraine and Russia… And my cousin lost her husband on Saturday to end stage renal failure and diabetes. He was so young and I wish we were closer in distance (she’s 1000 miles away) so I could help her more 🙁

I’ve been “playing” along with Jean for a 2022 List of accomplishments. You can find the original post here and the quarterly up date at this link.

Theraflu (I’m still waking up with severe congestion and a bit of an allergy cough and am just being cautious) and peach yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING I have a spring cleaning bug and did a serious deep clean of the stove which is only a few years old. They just don’t make them like they used to 🙁 There are several parts I would like to be able to take apart for cleaning, but just wasn’t in the design. Twice a year I also use mineral oil as a soak for my wooden kitchen utensils and was able to get that done over the weekend. They look so pretty now.
GROCERIES & ERRANDS I went last Friday and will conserve gas until I have to go to town for my painting class on Thursday night. Hubby and I are having a date night Friday and taking a Ricotta cheese making class at a local winery on Friday. It comes with a wine tasting, salad and lasagna.
PAPERWORK, PHONE CALLS & PROJECTS I hate this category! I’m still trying to get the new dishwasher serviced for the rinse aid that isn’t working, getting the roofers to finish the repair work on the new shingles from last year and a few other tedious time consuming calls.

WHAT’S ON THE DVR/TV

NETFLIX St. Vincent with Bill Murray and Melissa McCarthy, Wind River
PRIME First Target
RED BOX The King’s Man, American Underdog
DISNEY+ Hawkeye
CABLE Cooking shows: Tournament of Champions, Spring Easter Baking, Masterchef Jr., Beet Bobby Flay and Grocery Games Crime Dramas: Chicago series (Med, Fire & P.D.), NCIS (Original, L.A. & Hawaii), Bull, Law & Order (Remake and SVU), Magnum PI, Blue Bloods and FBI’s (original, Most Wanted & International) Comedies: Young Sheldon & Ghosts and we’re trying the new How We Roll Hallmark/Movies: Just One Kiss, Always Amore and When Calls the Heart Documentaries: Mysteries of the Abandoned

Jana Deleon’s Flame & Fortune, book #22 of the Miss Fortune series – just a fun read. Hubby even enjoys the audibles when we travel.

**Tomato plant starters and herbs are loving a little bit of sunshine in addition to the Aerogarden.**

**My favorite old country barn is looking a little more lifelike as spring settles in.**

**JOHNNY JUMP UPS are making things look a bit brighter for spring.**

**I cleaned and spruced up the delivery driver snacks and drinks. 😀**

**Apparently there was a recent local (on the coast) theft of a million dollars of “MOVIE MONEY”. Local businesses are having to be extra diligent because they look and feel so real!**

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	CREOLE CHICKEN & RICE	CHICKEN PAPRIKASH & POTATO BALLS	CHICKEN RAMEN IN SHOYU BROTH	SWEET & SOUR BRISKET & PEROGIES	DATE NIGHT RICOTTA CHEESE MAKING CLASS – LASAGNA & SALAD with WINE TASTING	CALABRIAN CHILE & CHICKEN PASTA	HOT HONEY GLAZED PORK CHOPS
DESSERT		CINNAMON ROLLS

CREOLE CHICKEN & RICE
GRASSHOPPER CHEESECAKE BARS
GRILLED SHRIMP SALAD with LIME VINAIGRETTE

BARBACOA BURRITO BOWLS with CILANTRO LIME RICE

BARBACOA BURRITO BOWLS with CILANTRO LIME RICE serves 8

BARBACOA BEEF
2 1/2 pounds chuck roast, cut into 2 inch cubes
2 tablespoons apple cider vinegar
1/2 cup homemade bone broth
Juice of 2 limes
4-5 pepperoncinis
1 tablespoon pampered chef TEX MEX seasoning
1 red onion, halved and sliced thin
2 cloves garlic, minced
FRESH ground sea salt and black pepper

Whisk together the broth, lime juice, vinegar and seasoning.
Add beef chunks to pressure cooker.
Pour broth mixture over top.
Add pepperoncinis, garlic and onion slices.
Bring to a gentle simmer.
Add lid and pressure rocker.
Simmer with the rocker gently rocking for 40 minutes.
Allow to steam to release naturally.
Carefully open and remove beef chucks to cutting board.
Shred beef with 2 forks.
Strain broth and set aside.

NOTE: Chipotle seasoning with chipotle peppers are a great alternate flavor.

CILANTRO LIME RICE
1 1/2 cups long grain rice, rinsed
2 cups homemade bone broth
1 garlic clove, minced
1/3 cup FRESH chopped cilantro leaves
1 LARGE lime, juiced

Add the rice, broth, garlic and half of the cilantro leaves to a sauce pan.
Bring to a boil.
Reduce heat to simmer, cooking until liquid is absorbed and rice is tender.

ASSEMBLY
garnish toppings – sour cream, lime wedges, Cotija cheese, hot sauce…

Fluff rice with remaining cilantro leaves and lemon.
Divide rice into serving bowls, top with shredded beef, a drizzle of the strained broth and your favorite Tex Mex toppings.

GREEN ENCHILADA CHICKEN SOUP

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
Remove chicken and shred.
Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
Turn slow cooker to warm and stir until cheeses are melted.
Add hot sauce or additional salsa to taste.
Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

Heat oil in a skillet over medium high heat.
Saute onion until soft.
Add garlic and cook for 1 minute.
Reduce heat to medium.
Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
Use an immersion blender to blend ingredients to your desired consistency.
Transfer back to your skillet.
If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.

Author: QuiltLady