Category: MEMES & LINK PARTIES

COOKING THURSDAY ~ MANDARIN CHICKEN ~ 2026 BLOG 365.50B

I started with a vintage 1972 recipe from an antique store old recipe box and morphed it into this healthy version inspired by Panda Express. Start with fresh chicken breast chunks, coat them in a sweet and salty glaze made of FRESH honey tangerine (YEP that’s a real fruit) and lime juice, brown sugar and Bragg’s liquid aminos (a lower sodium choice) served over fluffy rice or with yakisoba noodles.

Prep Time 5 minutes minutes
Cook Time 17 minutes minutes
Total Time 22 minutes minutes

MANDARIN CHICKEN serves 4
4 boneless skinless chicken breasts, chopped into bite-sized chunks
1 tablespoon avocado oil
Scant 1/4 cup honey tangerine or orange juice juice
Juice of 1 LARGE lime
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon corn starch
FRESH ground black pepper, to taste

GARNISH:
sliced green onions
sesame seeds

  • In a large skillet over medium-high heat, add the oil and when shimmering, the chicken.
  • Stir the chicken to coat it in the oil, letting the chicken cook 5-7 minutes until they start to brown on a couple of sides, stirring occasionally.
  • In a small bowl whisk together the juices, liquid aminos, brown sugar, water, corn starch, and black pepper until well blended.
  • Pour the sauce over the browned chicken and stir to coat.
  • Once sauce has come to a bubble, reduce the heat to a simmer.
  • Let the chicken and sauce SLOWLY simmer for 7-8 minutes, or until chicken is cooked through.
  • Serve hot over fluffy rice or yakisoba noodles.
  • Sprinkle with optional green onions and/or sesame seeds.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE ~ 2026 BLOG 365.50A

SHEET PAN MAC & CHEESE

The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.

1 pound Barilla macaroni
2 cups WHOLE milk
1 tablespoon cornstarch
4 ounces cream cheese, softened to room temperature
1 tablespoon Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 tablespoons butter, melted and cooled
FRESH ground sea salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon QUALITY paprika
1 teaspoon Frank’s original hot sauce
1/4 teaspoon FRESH ground nutmeg
2 cups shredded Colby Jack cheese
1 bunch green onions, thinly sliced

  • Preheat oven to 425°.
  • Cook macaroni al dente. Drain and return to the hot pan.
  • Whisk together the milk and cornstarch until smooth.
  • Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
  • Pour the milk mixture over the pasta.
  • Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
  • Monterey cheddar cheese, stirring to combine and melting some of the cheese.
  • Transfer pasta to rimmed baking sheet.
  • Sprinkle Colby jack cheese over top.
  • Bake 15-20 minutes until cheese is melted and edges are crispy.
  • Top with sliced green onions and enjoy!

NOTES:

  • I often like to use flavored cheese. This time was a green onion cheddar.
  • DO NOT ADD salt! 
  • I often use cheese ravioli mixed in with the macaroni.
  • Boursin flavored cheeses substitute well for cream cheese.

 

TUTORIAL TRIVIA TUESDAY ~ EMULSIFICATION ~ BLOG 365.48

Emulsification is the process of combining two otherwise immiscible liquids together. Immiscible liquids are those that are incapable of being mixed or blended together without adding an emulsifier, liquids that won’t stay mixed on their own without quickly separating into 2 layers. But, add an emulsifier and a good whisk to create the force to break apart oil and disperse it into the water molecules and they’ll be thick as thieves. The emulsifier prevents the oils particles from rejoining.

But, be careful! Agitation, time and even temperature can make or break your emulsion. This is exactly why it’s SUPER important to add your oil in a VERY slow, thin stream when whisking so that the oil can be agitated JUST enough and incorporated evenly into the vinegar component.

Emulsions can become lumpy or thin at high temperatures or your butter sauces may break from too much heat when the butter fats separate.

Everyone knows that oil and water don’t mix, at least not by themselves. BUT, if you break them apart into LOTS of tiny droplets you CAN force them into a thick emulsion known as an aioli, vinaigrette or sauces such as Hollandaise.

Emulsifiers are the “mediators or peace keepers” and are primarily proteins such as the humble egg yolk which is a natural lecithin and one of the most common, liquid lecithin which is generally derived from soybean or sunflower oil or even mustard, all of which are “middle of the road” (not too water repelling AND not too oil repelling) molecules that coat oil droplets, preventing them from separating. These agents act as “mediators”, reducing the surface tension and creating a protective barrier around dispersed droplets to prevent them from re-joining.

Emulsification is essential for creating stable food products, pharmaceutical lotions as well as biological digestion. 

Stability depends on the force applied and the strength of the emulsifier.  Emulsification transforms oily, separated liquids into thick, creamy and “stable,” mixtures. Vinaigrettes typically are only temporary emulsions and require shaking to re-mix for each application. Add that humble egg and you now have a stable “vinaigrette” like mayonnaise.

Emulsification is important in food preparation, but also in many other products like creams, lotions and ointments.

There are two primary types of emulsifiers are:

  • Oil-in-water where oil droplets are suspended in water such as milk, mayonnaise, vinaigrettes, sauces and ice creams.
  • Water-in-oil where water droplets are suspended in oil such as butters and margarines.

Mustard, bottled mayonnaise and honeys are easily accessible emulsifying agents that can be whisked into vinaigrette for a smooth salad dressing and easily found in most pantries. Other, but lesser known emulsifiers include tomato paste and garlic paste also create a rich, creamy emulsion of garlic and oil.

HAPPY HOMEMAKER MONDAY with RECIPE LINKS & MENUS ~ week 7 of 2026 ~ BLOG 365.47

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

LAST WEEK RECAPPED

Can you believe that we are beginning the 7th week of the year already? I sure want time to slow down a bit!!!! Last week was supposed to be simpler, but as always things changed. I’m sure glad I’m NOT a super rigid person and can bend with the flow of things MOST of the time.

On Saturday hubby and I decided we’d leave town in an effort for me NOT to be around if the Eagles needed anything, forcing them to fend for themselves 🙂 That worked – UNTIL IT DIDN’T 😂 We went to a casino that has a restaurant I like about 35 miles south of us. The plan was to have a nice lunch and then go to all the small towns along the way back and do some antiquing. We did have a nice lunch.And I did find some fun things in a couple antique stores.

Ironically we have some friends who are as busy as we are and coincidentally made the same plan. They literally pulled into the casino right behind us and unbeknownst to us. While I was deciding what I wanted to eat I received a text from Nicole telling me to order the seafood fondue pot. A minute later I got a text from Dan saying, NO don’t order that. LOL I hadn’t even seen it on the menu 🤣 I group texted them thinking they’d lost their minds and asked what the heck they were talking about and they texted me back a picture of hubby and I from across the room where they were sitting.

At the end of the day I got a text from a bartender friend at the Eagles saying that my shirt was there that the band was bringing me so we decided stop by for a drink so I could give her the money for the shirt. That was where I made my critical error!! 😂 We stayed only long enough for me to straighten out a few things and then we high tailed it home!

Sunday was going to be a lazy morning of catching up on blog reading and visiting, but unfortunately a friend’s business was held up late Saturday night/early Sunday morning of all their cash for kitchen, bar and lottery money. Fortunately, night bartender is okay, just shaken up. My friend contacted me Sunday morning and I started trying to round up small bills (5’s and 10’s) to help her open. So my lazy morning got busy early. Of course it is a holiday weekend and no banks open. Today though is starting busy also so we’ll try for a lazy morning NEXT weekend.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s getting colder this week and threatening snow ALL week. Winter storm warning begins tonight, but we can already feel it coming.

This is the kind of year we were having back when SNOWMAGEEDON hit several years ago. I wouldn’t mind another snow year as long as we don’t lose power this time. The power loss with an electronic thermostat was a real downfall that time. As always, it will be layers up layers of denim and turtlenecks and flannel…

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I have a load of sheets and jeans to do is all.
  • GROCERIES & ERRANDS Not much on this week’s to do list besides Eagle’s and Offyce shopping. We are going to try a new little organic Mexican restaurant for lunch on Wednesday.
  • RECIPE RESEARCH & MENU PLANNING I’m good through the first part of March. One of the antiques store owners I met over the weekend said she thinks she has some of the recipe boxes I’m looking for with the handwritten antique recipes, but she can’t remember where she saw them. I left my number with her and I’m hoping she’ll call this week. She’s only open 3 days a week for the next 6 weeks and then only 1 weekend a month after that.
  • DVR/TV We’ve been watching Olympics every chance we get and did get to see the Daytona 500 yesterday. I’ve also been watching the Next Gen (kids) baking championship.
  • THINGS THAT MAKE ME HAPPY

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 2/16
MONDAY
 2/17
TUESDAY
 2/18
WEDNESDAY
 2/19
THURSDAY
2/20
FRIDAY
2/21
SATURDAY
2/22
SUNDAY
DINNER
CORN/YOYO TRIVIA NIGHT
chile relleno souffle & salad
CORN/YOYO
clean out refrigerator or you’re on your own
OMG CHICKEN & FRIED CABBAGE
ORANGE GLAZED MEATBALLS & CARROT CASSEROLE
CORN/YOYO
clean out refrigerator or you’re on your own
CIDER BRAISED BRISKET & PEA CASSEROLE
DESSERT
 
LEMON LIME SOUR CREAM POUND CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

I had to laugh at these local barn cats. Their expressions were seriously questioning what I was looking at 😂 And guys like winter project cars up here, but this one is a serious multi year project. The food was from our Valentine’s lunch – Lemon ricotta chicken pasta and an Italian grinder salad.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • MANDARIN CHICKEN
  • SHEET PAN MAC & CHEESE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) ~ 2026 BLOG 365.43C

MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) aka British Baked Beans from the BARBECUE SIDES cook book that I adapted to our taste.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Additional Time 8 hours
Total Time 9 hours 30 minutes

2 cups dried great northern or navy beans, rinsed
1 tablespoon butter
6 slices bacon, diced
1/2 cup FINELY diced onion
½ cup QUALITY tomato ketchup
4 tablespoons QUALITY tomato paste
1/2 cup brown sugar
1 tablespoon molasses
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
FRESH ground black pepper, to taste
2-3 tablespoons apple cider vinegar
3 cups + 1 tablespoon homemade chicken stock
1 ½ tablespoons cornstarch

  • 
To a large bowl add the beans, cover with water, more than double the amount and soak at room temperature for 8 hours or overnight.
  • After 8 hours drain, discard the liquid and rinse the beans.
  • Add the beans to a large oven proof skillet.
  • Cover the beans about 2 inches above the beans with water and bring to a SLOW boil.
  • Simmer for 1 hour uncovered, stirring often so they don’t stick to the bottom. The cooking time will depend on the beans, so check them often for tenderness.
  • Drain beans WELL.

 

  • Preheat oven to 350°.
  • To the same skillet add the bacon, cooking crisp. With a slotted spoon remove bacon pieces to drain on paper toweling. Reserve only 1 tablespoon of grease in pan and add butter.
  • Whisk together the ketchup and tomato paste. Taste the for sweetness, you may need to adjust the amount of sugar so the sauce is not too sweet. Add sugar and molasses, stirring to blend well. Add the mixture to the skillet.
  • Stir in the garlic powder, onion powder, salt, vinegar and stock, whisking to combine until well blended.
  • In a small bowl, mix 1 tablespoon of stock with the cornstarch and mix until dissolved before stirring into the sauce.
  • Fold the cooked beans into sauce and stir well.
  • Transfer to the oven.
  • Bake uncovered 25-30 minutes until thickened.

SLOW COOKER METHOD:

  • After soaking and rinsing the beans, turn your slow cooker on low.
  • Add drained beans to slow cooker.
  • Sprinkle bacon pieces and onions over the beans.
  • Whisk together the remaining ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook.
  • Cover and cook for 6 to 8 hours. But start checking them at 6 hours for tenderness, then stir in the salt.

Note: DO NOT USE CANNED BEANS FOR SLOW COOKER METHOD. THEY WILL TURN OUT MUSHY.

COOKING THURSDAY ~ CREAMY SEAFOOD LASAGNA ~ 2026 BLOG 365.43B

CREAMY SEAFOOD LASAGNA (shrimp & crab)

This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley

  • Preheat oven to 375°.
  • Grease a 9×13-inch baking dish.
  • Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
  • In a bowl mix together the shrimp and crab until well combined.

 

  • In a skillet, melt butter over medium heat.
  • Add garlic and onion, cooking until soft and fragrant.
  • Stir in flour to make a roux, cooking for 1–2 minutes.
  • Slowly whisk in cream and milk until smooth and thickened, but not too thick.
  • Stir in half the mozzarella and half the Parmesan.
  • Season with Old Bay, paprika, salt, and pepper. Remove from heat.
  • In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.

ASSEMBLY

  • Spread a thin layer of sauce on the bottom of the baking dish.
  • Add 3 noodles.
  • Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
  • Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake another 15 minutes, until golden and bubbly.
  • Let rest for 10 minutes before slicing.
  • Garnish with remaining parsley.
  • Serve with crusty or garlic bread.

NOTES:

  • Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
  • If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
  • **I like to use homemade chicken stock instead of hot water if I have it on hand.
  • Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
  • Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.

COOKING THURSDAY ~ PEPPER JELLY DIP ~ 2026 BLOG 365.43A

PEPPER JELLY DIP

Cream cheese and pepper jelly make the ultimate appetizer. The sweet, spicy and creamy flavors blend together to make the perfect dip. In fact, it’s a classic and very popular southern appetizer. AND it’s so very simple to make!

8 ounce block of cream cheese, softened to room temperature
½ to 1 cup of red or green pepper jelly
Assorted crackers (such as Ritz or Carr’s water crackers), pita chips, or sliced baguettes for serving, but Ritz are my ultimate favorite

  • Place the softened block of cream cheese on a serving plate or platter.
  • Spoon the pepper jelly generously over the top, letting it drip down the sides.
  • Serve immediately with crackers.
  • Provide a small cheese knife for spreading. 

VARIATIONS:

  • Baked Dip: Mix the softened cream cheese with shredded cheddar and/or pepper jack cheese, garlic powder, and onion flakes.
    Spread in a baking dish, bake at 350°F (175°C) for 15 minutes, then top with warmed pepper jelly and serve warm.
  • Additions: Add crumbled bacon, chopped green onions, toasted pecans or ?????
  • Flavor Twists: Substitute the pepper jelly with your favorite or change out the cream cheese for a Boursin flavored cheese.