Category: BLOG 365

HAPPY HOMEMAKER MONDAY with MENUS week 26 of 2023 ~ BLOG 365.177

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

Summer has FINALLY arrived to the Pacific North West. It’s been pleasant and sunny with warmer temperatures during the day, but the night times have bee GORGEOUS with temperatures in the 50’s and a cool ocean breeze.

This is how I’m feeling as I continue to get more organized and get those damn ducks in a row instead of all over the place! This feeling is tinged with some nostalgia and sadness though. Tomorrow marks the 30th anniversary of my father’s death. They say time heals all wounds, but they’re wrong. You do learn to cope with the loss, though it never truly goes away šŸ™ But, he is also the man that taught me to get up each day and put one foot in front of the other to carry on, so that is exactly what I have done and (will continue to do) all these years.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date, but I do have some ironing to do.
  • GROCERIES & ERRANDS I did the majority of the grocery shopping last Friday, but I will be doing the normal shopping for the Eagles on Wednesday as well as the shopping for the Cribbage event we will be hosting next weekend. I’ll pretty much live at the lodge from Thursday through Sunday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS FINALLY got the family reunion information straightened out and everyone is getting their reservations locked in. WHEW that was a job! Now I’m working on getting the company that will do the concrete cutting to call me back so we can move forward on the pressure regulator/water problem. Hubby with the help of the neighbor did get the sprinklers all replaced and eliminated the minor leaks.
  • RECIPE RESEARCH & MENU PLANNING I sat and prepared my menus through July on Saturday afternoon. Literally 5 minutes after I finished a girlfriend called with a party invite for yesterday that changed everything šŸ™‚ You know what they say – Man plans, God laughs šŸ˜€

WHAT’S ON THE DVR/TV
  • AMAZON PRIME The Wheel of Time, Picard
  • CABLE Some NASCAR and a few odd cooking shows. Other than that it’s summer šŸ™‚ who is indoors anyway?

MONDAY 6/26
TUESDAY 6/27
WEDNESDAY 6/28
THURSDAY 6/29
FRIDAY 6/30
SATURDAY 7/1
SUNDAYĀ  7/2
BREAKFAST
PUREE COFFEE
PUREE COFFEE
PUREE COFFEE
PUREE COFFEE
BREAKFAST BAKE
BACON & FRENCH TOAST
BISCUITS & GRAVY
LUNCH
SALAMI & CHEESE
OUT
OUT
PASTRAMI SANDWICHES
FRIED CHICKEN WINGS w/ MAC SALAD
PULLED PORK SANDWICHES & COLESLAW
APPETIZER PLATES??
DINNER
CAPERLESS CHICKEN PICCATA with LEMON SAUCE & SWISS POTATOES
FRIED CHICKEN WRAPS & CORN SALSA SALAD (EAGLES)
CHICKEN & BROCCOLI DIVAN with JASMINE RICE
YOYO or CORN You’re on YOUR own OR Clean Out the Refrigerator
YOYO or CORN You’re on YOUR own OR Clean Out the Refrigerator
YOYO or CORN You’re on YOUR own OR Clean Out the Refrigerator
YOYO or CORN You’re on YOUR own OR Clean Out the Refrigerator
DESSERT
Ā CHOCOLATE CHIP COOKIES
Ā 

Jean noted last week that my recipes were already leaning towards Christmas šŸ˜€ I’m always in the mood for Christmas and am planning ahead. I have a new book/project that I’m hoping will inspire some new ideas for BLOGMAS 2023 šŸ˜€

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS ~ BLOG 365.174

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS

1 1/2 pounds dried beans (I use a combination of navy, pinto and black beans)
1 smoked ham hock
2 tablespoons salt
8 cups HOMEMADE stock
1 pound QUALITY ground beef
1 LARGE Vidalia onion, small diced
1/2 pound salt pork, cut into small cubes
1/2 bacon, diced
1 can hominy, chopped small
1/2 cup molasses
1/2 cup PURE maple syrup
1/2 cup apple cider vinegar
1/2 cup jalapeƱo ketchup
1 tablespoon Colemanā€™s dry mustard (optional)
FRESH ground sea salt and black pepper
2 cups dark brown sugar

  • Soak beans overnight, sort out the bad ones and then drain off the water.

 

  • In a large dutch oven cover the ham hock with 8 cups HOMEMADE chicken stock. Simmer 1-2 hours until meat is falling from the bone and liquid has cooked down to about half. Add meat to the slow cooker.
  • Cover the beans and chopped hominy with the ham hock broth in a large dutch oven. Add 2 tablespoons salt and bring to a boil. Reduce heat to a simmer. Cook 25-30 minutes until softened. Drain (but reserve liquid) and add beans to slow cooker.
  • Whisk together the molasses, maple syrup, apple cider vinegar, brown sugar, salt and pepper, jalapeno ketchup and mustard if using. Pour into slow cooker.
  • While beans are simmering brown the ground beef with the onion pieces. Drain and add to slow cooker.
  • In the same skillet brown the bacon and salt pork until JUST crisp. Drain off grease and add to slow cooker.
  • Stir everything together until well mixed. Add enough of the reserved ham hock liquid to just cover the beans, stirring to combine.
  • Cook on high for 1-2 hours and then on low for 5-6 hours. Stir occasionally, adding just enough water to keep beans from drying out.

HONEY ROASTED BABY BACK RIBS ~ BLOG 365.173

HONEY ROASTED RIBS adapted from Cook’s Country

Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.

This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.

5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces

1 1/4 cup QUALITY honey
5 tablespoons Braggā€™s Liquid Aminos
Ā¼ cup apple cider vinegar
Ā¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
Ā¼ teaspoon cayenne pepper

  • Divide ribs between two 1-gallon zipper-lock bags.
  • Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, pepper, and cayenne together in bowl.
  • Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags Ā­occasionally.
  • Adjust oven rack to middle position and heat oven to 325.
  • Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
  • Add enough warm tap water to cover entire bottom of sheet (about 2 cups). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
  • Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator.
  • Tent ribs loosely with foil and bake for 1Ā¼ hours.
  • Uncover ribs and continue cooking until just tender, about 1 hour longer.
  • Bring reserved marinade to boil in large dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
  • Brush ribs with 1/3 cup glaze, return to oven, and continue to cook 15-30 minutes until glaze begins to bubble and ribs are brown.
  • Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
  • Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze.
  • Transfer to platter and sprinkle with scallion greens and Ā½ teaspoon salt.
  • Serve.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquickā€™s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what Iā€™d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup BisquickĀ®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups BisquickĀ®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375Ā°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!

NOTES:

  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk šŸ˜€
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTIONā€™SĀ  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
ā…” cup Bisquick mix
ā…” cup packed light brown sugar
1 teaspoon pumpkin pie spice
Ā¼ cup unsalted butter, cold
Ā½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ā…” cup Bisquick, ā…” cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
Ā½ teaspoon pumpkin pie spice
ā…” cup sour cream
Ā¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375Ā°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

HAPPY HOMEMAKER MONDAY & MENUS week 25 of 2023 ~ BLOG 365.170

GOOD MORNING dear friends. I hope everyone had a wonderful father’s day weekend with friends and family.

I had a busy and productive week. We installed a new sail shade on the “patio” area of the Eagles Lodge in an odd shaped area so it was kind of a pain and I prepared Tuesday dinner that wasn’t as successful on Tuesday as it was on Wednesday šŸ˜€ I then helped a friend who was chairing the Father’s Day Lunch & Pot Luck with set-up and made the BBQ beans.

We’re still working on isolating the sprinkler system problem at home – hubby and neighbor have been digging up the front yard. It’s so frustrating when it’s such an old system that was installed by someone else. Especially since the system does not follow any normal train of thought or direction flow.

Hubby and I even snuck in a date night with dinner at a favorite rooftop bar and a movie, Guardians of the Galaxy Volume 3. This week we’re going to try and get in a bowling day.

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

Our temperatures dropped 20 degrees (today is supposed to be 59) and we’re finally having a bit of rain/thunderstorms for a couple days, but it will then creep back up to the high 70’s and even some 80’s by the end of the week. So today I’m glad I didn’t pack away all the long sleeves – I’m wearing Levis, cute floral POPS with a pink and gray flannel.

These measuring spoons are how grams taught me to cook and I still wing it today šŸ˜€ Both these funnies say a lot about where my mind is these days.

Pretty typical morning with hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING working on some deep clean areas, but laundry and ironing are up to date.
  • GROCERIES & ERRANDS I have a pedicure appointment in town tomorrow so am making my list for groceries and errands to do at that time.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still trying to get through to the resort for arranging next year’s family reunion! They are so frustrating!! No one returns phone calls or follows through.
  • RECIPE RESEARCH & MENU PLANNING I just sorted out a new batch of recipes that sound interesting, but am only planned until the end of the month as of now.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME/ACORN DOC MARTIN just started season 8 and just about to finish up season 8 of NEWHART and it appears to be missing my favorite episode – the last one!
  • CABLE not much but cooking shows on right now

I’m currently reading A Vineyard Vow, Vineyard Sunset #6 by Katie Winters
MONDAY 6/19
TUESDAY 6/20
WEDNESDAY 6/21
THURSDAY 6/22
FRIDAY 6/23
SATURDAY 6/24
SUNDAY 6/25
DINNER
Ā CARIBBEAN CHICKEN & 3 CHEESE HASH BROWN BAKE
Ā HAWAIIAN HAM & CHEESE SLIDERS & POTATO SALAD
Ā LEMON CHICKEN & CHEESY GREEN BEAN CASSEROLE
Ā SHEET PAN CHICKEN & SPRING VEGGIES with CRANBERRY RICE
Ā PORK CHOPS & POTATOES with CRISPY GREEN SALAD
Ā CHICKEN PICCATA with LEMON SAUCE & SWISS POTATO BAKE
 APRICOT CHICKEN & PEPPERJACK MASHED POTATOES
DESSERT
Ā 
Ā 
DOUBLE BANANA CAKE
Ā 

My Calla Lillies are FINALLY blooming!

NORWEGIAN MEATBALLS ~ BLOG 365.167

This is another recipe from an old antique recipe box that became an instant keeper for our family. The flavorful meatballs and light delicate sauce make this a refreshing meal for any time of year.

NORWEGIAN MEATBALLS
Prep Time: 45 minutes Cook Time: 40 minutes Rest Time: 5 minutes
Total Time: 1 hr 30 minutes Servings: 12

MEATBALLS
1 cup torn croissants
Ā½ cup WHOLE milk
2 LARGE eggs
1 LARGE onion, FINELY grated
+/- 1 tablespoon FRESH grated ginger
+/- 1 tablespoon FRESH ground salt, to taste
1-2 teaspoons FRESH ground nutmeg, to taste
2-3 cloves garlic, FINELY minced
1 Ā½ teaspoons FRESH ground black pepper
3 pounds LEAN ground beef

  • Preheat the oven to 400Ā°.
  • Grease a LARGE baking sheet. ā€Ø
  • Combine bread pieces, milk, eggs, onion, ginger, salt, nutmeg, garlic, and pepper in a mixing bowl. Let stand 10 minutes until bread absorb all the milk.
  • Stir until just mixed and add ground beef mixing until well blended.
  • Shape mixture into 1-inch meatballs and place on the prepared pan. ā€Ø
  • Bake 20-30 minutes in the preheated oven until browned.
  • Set meatballs aside to rest while you prepare the gravy.

GRAVY
3 tablespoons butter
2 tablespoons minced onion
5 tablespoons WONDRA flour
4 cups HOMEMADE beef broth
Ā½ cup sour cream
1 dash cayenne pepper
FRESH ground sea salt and black pepper, to taste

  • Melt butter in a large skillet over medium-high heat.
  • SautĆ© onion until tender, about 3 minutes.
  • Whisk in flour and cook 2-3 minutes until lightly browned.
  • SLOWLY add broth; cooking and stirring gravy 5-10 minutes until smooth and thickened. Blend in cream, cayenne pepper, and black pepper. ā€Ø
  • Gently layer cooked meatballs into the gravy and SLOWLY simmer, heating through 5 minutes or so, but DO NOT BOIL. ā€Ø
  • Serve over wide egg noodles, mashed potatoes or rice.

NOTES: These meatballs freeze wonderfully!

CHOPPED BACON SALAD ~ BLOG 365.166

CHOPPED BACON SALAD

1 tablespoons avocado oil
1 pound QUALITY baconĀ 
6 cloves garlic, sliced thinly
5 tablespoon raw slivered almonds
FRESH ground sea salt and black pepper, to taste
1/3 cup red wine vinegar
2 tablespoons QUALITY honeyĀ 
1 large shallot, THINLY sliced (see notes)
2 heads romaine, chopped
3 cups mixed chopped radicchio, frisƩe and trimmed fennel
1 tablespoon FRESH thyme leaves
1/4 cup FRESH chopped flat leaf Italian parsley

  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • When hot, cook the bacon slices in batches in the hot oil, turning them regularly and adding more slices, one by one, as the first slices brown and shrink.
  • When crumbly crisp and browned to your desire, about 10 to 12 minutes, transfer bacon slices to a paper towel-lined plate. Drain, (reserving the drainings for the dressing) all BUT 1 tablespoons of fat from the pan. ā€Ø
  • Add the garlic to the pan. Cook, stirring often until the edges of the garlic start to turn golden.
  • Add the almonds and continue cooking, 5-7 minutes, stirring, until both the garlic and almonds look golden and toasted.
  • Remove with a slotted spoon and transfer to the paper towel-lined plate also. Do not discard the pan drippings. You will use them in the dressing.ā€Ø
  • In a large bowl, mix the red wine vinegar and honey with a whisk until dissolved then add the shallot, season with salt and pepper. Set aside for 5 minutes.
  • Pour inĀ  5 tablespoons of the warm pan drippings from the skillet while straining it into the vinegar mixture.
  • Season to taste with salt and pepper, whisk again.
  • Drizzle vinaigrette over bowl of greens and herbs, tossing well.
  • To serve, top the salad with the crispy garlic and almonds then crumble the bacon over it tossing it again as desired.Ā 

NOTES:

  • I often will crisp additional shallots for the top of the salad.
  • I also add a handful of halved grape tomatoes and/or chopped hard salami when I have it on hand.