Category: BLOG 366

CHRISTMOSAS for CHRISTMAS IN JULY ~ BLOG 366.212

I made up this recipe last Christmas when a friend was visiting for dinner, but never got around to posting it so Christmas in July seemed like the best time. I made them “pitcher” style, but you could make them by the glass if you prefer.

CHRISTMOSAS
2 Granny Smith apples, chopped small
1 cup cranberries
1 cup halved green grapes
1 cup pomegranate seeds
1 cup sparkling grape juice
3 cups champagne or Proseco
Sanding sugar, for rims

  • Wash fruit and toss pieces in a bowl, cover and chill several hours before making drinks.
  • Add chilled fruit to pitcher.
  • Top with sparkling grape juice and champagne, stir and serve in sanding sugar rimmed glasses.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 31 of 2024 ~ BLOG 366.211

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

WEEKEND RECAP

We were supposed to go to a going away party on Saturday, but skipped it because it was moved to a smaller venue and with me still having stitched incisions (stitches come out on August 7th) and a recent COVID outbreak in our area I just thought it would be a prudent move.

Hubby did take me out to lunch though at a favorite haunt where I tried a new menu item. I LOVED half of it (the salad), but have ruled out the other half (the burger) from ever ordering it again 😂 There was a several hour power outage at home while we gone when a turkey vulture somehow blew a transformer and put 3,500 people out of service. 

Yesterday we did go visit a few friends for a bit, but other than those 2 outings, it’s been super boring being at home, but unable to do much.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Today is going to be beautiful (81°) and then we jump back up toward triple digits (mid-high 90’s) and higher humidity for the next 9 days! At least the nights are getting down in temperature (high 50’s) making the days more tolerable. Glad I’m spending so much time indoors. The smoke has been pretty bad from a fire or two in the area.

Monday 🌞 81/56
Tuesday 🌞 86/58
Wednesday 🌞 95/63
Thursday 🌞 98/62
Friday 🌞 94/61
Saturday & Sunday 🌞 94/60

ON MY MIND

Can you believe August begins this week? It literally feels like this year is flying by!

I’m dealing with a level of inactivity I haven’t had to deal with in several years and it’s driving me stir crazy! I have only been out of commission for less than a week, but during that time the things that have happened at the Eagles has confirmed my decision to back off and find other avenues of volunteering. The first thing that happened was that out of desperation they actually contacted me 2 days after surgery to ask me to work the kitchen as a “short order cook” Saturday night even knowing I’m out of commission until the end of August! Not sure what they thought no lifting or bending means.

The stitches come out on August 7th and I will be readily working my way into a new daily routines sans Eagle’s duties though! See THOUGHT FOR THE DAY above!!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Hubby has been really good about staying up on the laundry and getting me everything I need as well as doing enough to keep me from feeling like I need to do cleaning things.
  • GROCERIES & ERRANDS Hubby is going to take me grocery shopping this morning and to COSTCO. I’m going to start doing the cooking again this evening so need a few things. I did enjoy hubby’s scrambled eggs, pizza and Kraft mac and cheese with hot dogs, but am looking forward to getting back to some scratch cooking.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Probably not much this week, but I am still sorting through and organizing some papers and files.
  • RECIPE RESEARCH & MENU PLANNING Have been limiting my screen time as it is so hard on my eyes, but have found that has helped me have more time with paper books and recipes so have the August menu researched and planned.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • Being down this week has given me A LOT of time to catch up on movies and shows. We FINALLY saw The BEEKEEPER with Jason Statham which was quite violent, but I loved the basic story plot. We also saw a couple of cute Disney movies and are halfway through the 3rd season of SWEET TOOTH. We also watched GHOSTBUSTERS-FROZEN EMPIRE and I found an interesting British show called BONEKICKERS about archaeologists who explore and test our knowledge of history with their discoveries. I’m almost done with the OLD MACGYVER series. I also found a new cooking show that begins August 9th about BLUE RIBBON BAKING that I’m looking forward to.
  • CABLE I’m also caught up on the FOOD TRUCK RACE and the BBQ BRAWL as well as MARY MAKES IT EASY.

READING TIME

I just finished Fannie Flagg’s I STILL DREAM ABOUT YOU and began Heather Webber’s A CERTAIN KIND OF STARLIGHT. She’s one of my favorite authors. I did start listening to Philippa Nefri Clark’s THE COTTAGE AT WHISPER LAKE the first few days after surgery, but it keeps putting me to sleep when I close my eyes, so that’s not working.

FUNNIES

MENU PLANS

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

I get to start cooking again today and resuming MOST normal activity so I wanted a fun menu. The first 3 recipes of the week are adapted from Mary Berg and have become favorites. The BBQ Chicken Legs are made with my ALOHA BBQ sauce, the DIANA Burgers are based on the cheeseburgers my friend makes us at her Bar & Grill and the Spicy Chicken Skewers are also adapted from the internet for summer recipes.
7/29 MONDAY
7/30 TUESDAY
7/31 WEDNESDAY
8/1 THURSDAY
8/2 FRIDAY
8/3 SATURDAY
8/4 SUNDAY
DINNER
 STUFFED BANANA PEPPERS and SALAD
 BRAISED LEMON CHICKEN THIGHS with ONIONS and POTATOES, CARROTS & LEEKS
 CHICKEN and SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE
 BBQ CHICKEN LEGS and MACARONI SALAD
 CORN/YOYO clean out refrigerator night or you’re on your own
DIANA BURGERS and MASHED POTATO SALAD
 SPICY CHICKEN SKEWERS and CUCUMBER SALAD
DESSERT
 
 
COCONUT CRANBERRY MACAROONS
 

FAVORITE PHOTOS FROM THE CAMERA

I didn’t get out to take many pictures this past week, but did get out into the backyard yesterday and am amazed at how well my tomatoes, cucumbers and butternut squash are doing. I’ll be making some tomato sauce today for my dinner of stuffed banana peppers.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

APPLE PIE PORK CHOPS ~ BLOG 366.208

APPLE PIE PORK CHOPS Yield 4-6 servings
4-6 1 inch THICK boneless pork chops
FRESH ground sea salt and black pepper
6 ounce package Stove Top Stuffing mix, prepared per package
21 ounce can Comstock apple pie filling
1-2 ounces avocado oil

  • Preheat oven to 350°.
  • In a large skillet heat oil over medium-high heat until shimmering.
  • Season pork chops all over and add to oil, browning 3-4 minutes per side.
  • Lightly grease 9×13 baking dish.
  • Spread pie filling evenly over the bottom of the baking dish.
  • Layer pork chops over the pie filling.
  • Layer the stuffing mix over the pork chops.
  • Cover and bake for 35 minutes.
  • Uncover and bake 10 minutes longer.

NOTE: Changing the fruit flavor can give you a new and more complex flavor profile. I really like these with cherry, apricot, peach or pineapple also.

CRISPY PARMESAN POTATOES ~ BLOG 366.200

This dish works well with mashed potatoes for a more elegant look or shredded potatoes for that rustic feel and tastes fantastic either way.

CRISPY PARMESAN POTATOES
5 pounds russet potatoes
FRESH ground sea salt and black pepper
1 1/2 cups sour cream (FULL fat)
10 tablespoons butter, melted and divided
1/2 cup whole milk (if using mashed)
1 1/2 cups powdered Parmesan cheese or FINELY grated
2 cups grated Monterey jack cheese
1 cup FINELY grated Parmesan cheese
1 SMALL bunch green onions, minced
2 mini red peppers, sliced thin
1 1/2 cups French’s fried onions

  • Preheat oven to 350°.
  • Grease 9×9 baking dish.

 

  • For the mashed version, peel and cook potatoes in boiling water until fork tender.
  • Drain.
  • Combine the potatoes with the whole milk, 5 tablespoons melted butter and sour cream, blending until potatoes are smooth.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.

 

  • For the shredded version, peel and rough grate potatoes, drying in cheesecloth.
  • Combine the potatoes with 5 tablespoons melted butter and sour cream.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.

BAKED FIRECRACKER CHICKEN ~ BLOG 366.198

This firecracker chicken recipe is chunks of crispy chicken tossed in a sweet and spicy sauce. An easy dinner option that the whole family will love!

FIRECRACKER CHICKEN serves 4

1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
FRESH ground sea salt and black pepper, to taste
1/3 cup cornstarch
2 LARGE eggs beaten
3 tablespoons avocado oil
1/3 cup FRANK’S original hot sauce
1/2 cup brown sugar
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes or more to taste
1/4 cup sliced green onions

  • Preheat the oven to 350°.
  • Coat a 9″x13″ baking dish with cooking spray.
  • Place the chicken pieces on a plate and season with salt and pepper to taste.
  • Sprinkle the cornstarch over the chicken and toss to coat evenly.
  • 
Dip each piece of chicken into the beaten eggs.
Heat the oil over high heat in a large pan.
  • Place the chicken in a single layer and cook for 3-4 minutes on ALL sides or until golden brown. You may have to work in batches. DO NOT CROWD PAN!!
  • 
Place the chicken pieces in a single layer in the baking dish.
  • 
In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.

  • Pour the sauce over the chicken.
  • Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce.
  • Top with green onions and serve.