Category: BLOG 365

GREEN & WHITE CHICKEN CHILI ~ BLOG 365.293

GREEN & WHITE CHICKEN CHILI

2 tablespoons butter
1 medium onion, FINELY chopped
2 cans BUSH Great Northern or Navy beans, drained
1 LARGE (4 ounces) can chopped green chiles
2 teaspoons cumin
1 teaspoon celery salt
FRESH ground black pepper
3 tablespoons flour
2 cups rotisserie chicken pieces
1 can green chile verde enchilada sauce
2 cups HOMEMADE chicken bone broth
1 cup sour cream
1-2 cups Shredded Monterey Jack cheese
Chopped Jalapenos, OPTIONAL but hubby likes them on his 😀

  • Melt butter over medium heat.
  • Add onions sautéing until transparent.
  • Sprinkle with the flour, stirring until blended and golden.
  • Add green chiles, cumin, celery salt, FRESH ground black pepper, enchilada sauce and broth. Bring to a boil and reduce to a simmer for 10 minutes until begins to thicken.
  • Alternately add sour cream and cheese, stirring to blend.
  • Fold in chicken pieces.

NOTE:

  • You can substitute canned chicken or prepare your chicken breast on the grill and then shred.
  • Cooks well in a slow cooker and can be left on warm for several hours.

ANTIPASTO SQUARES ~ COOKING THURSDAY ~ BLOG 365.292

Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…

ANTIPASTO SQUARES

non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil

  • Preheat oven to 350°.
  • Grease a 9×13 baking sheet with non-stick cooking spray.
  • Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
  • Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
  • Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
  • Unroll remaining tube of crescent dough and place on top.
  • Pinch together seams to seal.
  • Whisk together the oil and remaining herbs.
  • Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
  • Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares.

NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.

HAPPY HOMEMAKER MONDAY with MENUS week 42 of 2023 ~ BLOG 365.289

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

This week is supposed to be absolutely gorgeous with sunny mid 60’s to 70’s days after today’s rain is over. But, this is the Pacific North West and that could change by tomorrow 😀

There is so much going on around here and with family, but some of it I’m still processing.

On the Eagles front I was put in charge of a committee for an auxiliary event (the Ducks against the Beavers college game aka THE CIVIL WAR and it’s taken VERY serious around here) on the day after Thanksgiving and I love my committee members and what we are planning.

BUT, yet “that” woman started yesterday in trying to micromanage it all. :SIGH: Just when you think it’s safe to be positive again… Fortunately, I have a wonderful crew and we have a fun menu planned along with games and snacks.

Hot water and peach yogurt 😀 YUMMY insert sarcasm here

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry to do, but am pretty well caught up otherwise.
  • GROCERIES & ERRANDS Just a few groceries this week for here, but I am filling in for another woman on Tuesday at the Eagles and need to pick up some things for that meal.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I made great strides over the weekend on this category. I’m also almost caught up with my backlog of recipes that will catch me up on BLOG 365. I’ve been working on BLOGMAS 2023 and I’m also working on a new look for Happy Homemaker Monday in 2024. I’ve also been putting together a list of recipes to make for a Charcuterie Board contest on New Year’s Eve – I’ve signed up for a dessert board.
  • RECIPE RESEARCH & MENU PLANNING Menu is done through this week, but I need to start thinking about November also

WHAT’S ON THE DVR/TV
  • We’re finishing up the LARAMIE binge watching. We’ve also started season 2 of Shining Vale. I need to finish catching up on When Calls the Heart and Halloween cooking shows.

I’m finishing Heather Webber’s At the Coffee Shop of Curiosities and will be moving on to UnderTow by Jana DeLeon
10/16 MONDAY
10/17 TUESDAY
19/18 WEDNESDAY
10/19 THURSDAY
10/20 FRIDAY
10/21 SATURDAY
10/22 SUNDAY
BREAKFAST
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
LUNCH
 DIANA BURGERS
TACO TUESDAY
NELLIES
 ??
 ??
 ??
BLT’S
DINNER
 POTATO LASAGNA & SALAD
YOYO working at the EAGLES
 WHITE CHICKEN CHILI & CHEDDAR ROLLS
 ALMOND CHICKEN with APRICOT SAUCE & RICE
 DINNER with FRIENDS
 OUT with FRIENDS TIMBERWOLF
 CHEESEBURGER SOUP & BUTTER BISCUITS
DESSERT
 
CHERRY PEACH PIE BARS
 

Hubby and I took a play day on Saturday and did some antiquing, picked up a special order and had a yummy dinner out. One of the places we stopped at was 5th St. market and they have a really neat truck that they decorate for the seasons.

There was a fun coffee house that did this fun display for Breast Cancer Awareness month.

The sprinklers have been off for a few weeks now, but yet the mushrooms grow.

AUTUMN CASSOULET ~ COOKING THURSDAY ~ BLOG 365.285

Is it a soup or is it a stew? The French call it a casserole. Whatever you call it, it is a hearty warm dish for a cool fall evening!

AUTUMN CASSOULET

3 tablespoons butter or avocado oil
1 pound beef kielbasa, cut into 1/2 inch pieces
1 pound stew meat (or pork pieces, or chicken – it’s up to you)
1 small red onion, diced
2 medium carrots, small diced
2 cloves garlic, FINELY minced
2 cans petite diced tomatoes
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste
2 cans navy beans, drained and rinsed

  • Melt butter in saute pan.
  • Add onions and carrots. Simmer 3-5 minutes.
  • Generously season with FRESH ground sea salt and black pepper and add garlic.
  • Add stew meat and kielbasa pieces, stirring well and simmering another 5 minutes or until meat is cooked through.
  • Add chicken broth, beans and tomatoes with juice. Simmer 10-15 minutes until heated through.
  • Serve over mashed potatoes or as a soupy stew.

NOTE: If you prefer a thicker stew like consistency, use a 3rd can of beans, but drain them well and run them through a food processor with a 1/4 cup of the broth making a paste. Add this paste along with the beans and tomatoes.

HAPPY HOMEMAKER MONDAY & MENU week 41 of 2023 ~ BLOG 365.282

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 had a pretty weekend, but it’s finally time for FALL to really kick in around here. I FINALLY get a chance to wear my new flannels this week.

I’m so sorry I wasn’t able to get around to visiting much last week. Things came up that had to be dealt with and then my car ended up in the shop… well you know how those weeks go. This week is starting off a bit busy, but should settle down well by midweek.

I’m looking forward to the rainy days this week and being able to catch up on some book work and blog posts as well as lots of visiting with you all. 😀

Hot Water and yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I finally got all the bed linens freshly laundered and changed over for fall.
  • GROCERIES & ERRANDS Hubby has a POWER RED blood donation appointment that I’ll drop him off for and I’ll get gas and a few groceries while he’s there. We’re hoping to pick up my car after that if it’s ready. We had taken it in last Thursday, but they couldn’t finish it before the weekend. I also have an Eagles meeting tomorrow night.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I was able to get quite a bit accomplished over the weekend and will continue working on it during our rainy days this week.
  • RECIPE RESEARCH & MENU PLANNING I’ve been revising my menu plans a bit as the weather is cooling down and my flavor palette has changed accordingly.

WHAT’S ON THE DVR/TV
  • Since there’s no real fall line-up yet, we’re binge watching old series shows we’ve never seen before and I’m catching up on Hallmark movies and cooking shows. We did watch a couple episodes of NBC’s new show IRRATIONAL and am liking it.

I’m still only about half way through Heather Webber’s At The Coffee Shop of Curiosities.
10/9 MONDAY
10/10 TUESDAY
10/11 WEDNESDAY
10/12 THURSDAY
10/13 FRIDAY
10/14 SATURDAY
10/15 SUNDAY
BREAKFAST
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
LUNCH
 ??
??
??
??
??
??
??
DINNER
SALISBURY STEAK & SWISS POTATO BAKE
 CREAM OF CAULIFLOWER SOUP & CHEDDAR BISCUITS
 MARSALA PORK CHOPS with  CRANBERRY RICE
 APPLE CIDER CHICKEN & DUMPLINGS
 PORK TENDERLOIN with SUN DRIED TOMATO SAUCE
 YOYO YOU’RE ON YOUR OWN or CLEAN OUT THE REFRIGERATOR
 ASIAN CHICKEN THIGHS & HEARTY RICE CASSEROLE
DESSERT
 PIE BARS
 

It’s FINALLY fall around here and I LOVE it!