Category: BLOG 366

APPLE CIDER CHICKEN & DUMPLINGS ~ BLOG 366.54

APPLE CIDER CHICKEN & DUMPLINGS
8 chicken thighs
2 tablespoons butter
1 small red onion, chopped
1 stalk celery, FINELY chopped
2 tablespoons FRESH, FINELY chopped parsley
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour
3 cups homemade chicken bone broth
1 tablespoon apple cider vinegar
1 cup apple cider

  • Preheat oven to 350°.
  • Melt butter in a dutch oven.
  • Quickly sear chicken on both sides and set aside.
  • Add onion, celery, parsley, salt and pepper, to taste, stirring until vegetables are tender.
  • Sprinkle with flour and mix well.
  • Add broth, vinegar and cider, stirring to blend and bring to SLOW boil. Cook until slightly thickened.
  • Nestle chicken pieces into vegetables.
  • Cover and bake 30-45 minutes until chicken is cooked through.

DUMPLINGS
2 cups AP flour
1 tablespoon baking powder
FRESH ground sea salt and black pepper, to taste
1 tablespoon COLD butter
1 LARGE egg at room temperature, lightly beaten
2/3 cup WHOLE milk

  • Combine flour, baking powder, salt and pepper in a large bowl.
  • Cut butter in until coarse crumbs.
  • Whisk egg and milk together.
  • Stir milk mixture into dry ingredients JUST until moistened.
  • Increase oven to 425°.
  • Drop by mounds over chicken.
  • Bake uncovered 10 minutes.
  • Cover and bake 10 minutes more until toothpick comes out clean.

NOTE:

  • Boneless and skinless is my preference and requires less initial baking time, but if you really like a crispy skin go for it.
  • I also often add in carrots or butternut squash if I have it.

HAPPY HOMEMAKER MONDAY & MENU PLANS week 8 of 2024 ~ BLOG 366.50

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

The weather this week is supposed to be all over the place – anywhere from the high 30’s to the high 50’s during the day and in the 30’s at night with primarily gray, cloudy, foggy and rainy off and on ALL week. Hoodies and Levis are the uniform of the week 😀

I’m trying to get better organized! Things are still a bit jumbled and chaotic with so many repairs and issues going on. It has truly been Murphy’s Law around here. Hubby replaced the parts for the kitchen sink drain and all is well on that front again, but we have black ants now (the kind that are looking for warmth or water) that are a pain in the winter. They hang out in outlets and shower drains and such. We’re having issues with rim leaks on a specific tire that is the issue of the day, for multiple days now. If it isn’t one thing it’s another.

The roofers came last week and said they fixed the leak (AGAIN) in the relatively new roof. Unfortunately, they didn’t 🙁 but fortunately the new project manager is a good and reasonable guy. He brought a small crew over last Saturday and took up the less than 2 year old section and changed all the flashing and laid new roof. They checked inside and out, but I’m leaving the bucket in place for a week or so just to be sure since they claimed to have fixed it many times before. There is still a lot of back and forth with my uncle’s passing. He lived in Texas, my cousin lives in Kansas and I’m in the Pacific North West. We have been having multiple conversations for weeks about everything and taking care of things from a far. It is all still a work in process, but obviously weighing heavy on my mind as we prepare for all this entails.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date and ironing is on today’s to do list!
  • GROCERIES & ERRANDS I have a haircut on Wednesday, but not much more this week on this front.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Tomorrow will be the day for phone calls and they are the kind that will require A LOT of time on hold unfortunately.
  • RECIPE RESEARCH & MENU PLANNING I’m hoping for a weather change to update the menu soon, but for now will be focusing on soups, chilis an stews for March.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME We’re almost done binge re-watching GRIMM.
  • PARAMOUNT+ We’re almost done with re-watching CHEERS at night.
  • CABLE We need to get caught up on the DVR now that the new season has begun.

I’ve been so busy lately that I fall asleep quickly and have gotten very little reading done! I’m hoping to finish Canary Girls this week. It’s a very good book and I’m leaning so much!! I’m really sad it’s taking me so long to read.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 HAM & POTATO SOUP
 HOT CHICKEN SALAD
 CHICKEN ENCHILADAS
OUT with a CLOSE FRIEND for hubby’s upcoming BIG birthday
 BURGERS
C.O.R.N.
 C.O.R.N.
DESSERT
 
 
 

This is Miss Maya, a sweet little cat at a recent job we were working on. This has been such a wet winter that the moldy moss and grass growth is REALLY bad this year! I took these pictures downtown near a business we frequent. BUT, there is hope! These daffodils made a brief appearance on a sunny day.

CREAMY MAC & CHEESE ~ BLOG 366.47

CREAMY MAC & CHEESE
8 ounces elbow macaroni
1/4 cup butter
1/4 cup WONDRA flour
FRESH ground sea salt and black pepper
1/4 teaspoon granulated garlic
1 cup half and half
1 cup WHOLE milk
4 ounces Velveeta
1/2 cup shredded Swiss cheese
2 cups medium sharp cheddar, divided 1 1/2 cups + 1/2 cup

  • Preheat oven to 375°.
  • Lightly grease baking dish or individual ramekins.
  • Prepare macaroni per package directions. Drain and set aside.
  • Melt butter in a large cast iron skillet over medium high heat.
  • Gradually whisk in flour until smooth for 2 minutes.
  • Stir in salt, pepper and granulated garlic.
  • Gradually together the half and half with the milk.
  • Whisk milk mixture into the flour mixture.
  • Cook, whisking constantly 8-10 minutes until thickened.
  • Stir in Velveeta until smooth.
  • Stir in Swiss cheese and 1 1/2 cups of the medium sharp cheese until smooth.
  • Remove from heat and fold in macaroni.
  • Pour into prepared baking dish and top with remaining cheese.
  • Bake 20-35 minutes. The longer you bake it, the crustier the top gets.

GREAT GRANS CHICKEN & NOODLES ~ BLOG 366.46

This is an old family recipe that was extremely common in the midwest amongst many a farmer’s wife back in the day. My great grans even made her own noodles and would drape them all over the dining room to dry. She also started with a chicken from the yard as well as veggies from her garden.This was a family favorite long before supermarkets.

I never thought to ask, just accepted that it was that way, but this dish was always served in our house over fluffy mashed potatoes with homemade butter, which is A LOT of carbs! But, I can’t think of serving it any other way! I admit I buy packaged noodles and butter, but the rest is all scratch made.

GREAT GRANS CHICKEN & NOODLES
1 whole chicken, cut into pieces
2 carrots, rustic chopped
2 stalks celery, rustic chopped
1 LARGE Vidalia onion, quartered
3-4 cloves garlic, rough chopped
FRESH ground sea salt and black pepper, to taste
1/4 + 1/4 cup FRESH chopped flat leaf Italian parsley
1 pound wide egg noodles
1/4 cup WONDRA flour
2 carrots, sliced
2 stalks celery, sliced
1 LARGE shallot, chopped
Fluffy mashed potatoes

  • Place chicken pieces, 2 rustic chopped carrots, 2 rustic chopped celery stalks, 1/4 cup parsley and onion pieces into 4 quarts of salted water and bring to a boil.
  • Reduce to a simmer for 45 minutes.
  • Strain through a colander and reserve broth.
  • Pick the chicken pieces, discarding the debris.
  • In the reserved broth add the sliced carrots and celery with the diced shallot and remaining parsley. Simmer covered for 30 minutes until veggies are tender.
  • Increase heat slightly and add noodles and chicken pieces, simmer 10 minutes until noodles are done.
  • Whisk the flour into 1/2 cup water until well blended. Add to simmering broth, stirring to combine and simmer 5-10 minutes until broth thickens.
  • Season to taste and serve over fluffy mashed potatoes.

GREAT GRANS BEEF & NOODLES

Substitute chuck roast for chicken.

SWEET LEMON GLAZED MEATBALLS ~ BLOG 366.44

LEMON GLAZED MEATBALLS
MEATBALLS
1/2 cup FINELY chopped green onion
1/4 cup quick cooking oats
1/4 cup beaten eggs (about 2 LARGE)
1 tablespoon lemon zest
1/4 teaspoon red pepper flakes
FRESH ground sea salt and black pepper, to taste
1 pound QUALITY ground beef

  • In a large bowl combine green onions, oats, eggs, red pepper, salt and pepper along with 2/3 of the lemon zest.
  • Add ground beef and mix well.
  • Form into 1 inch meatballs.
  • Lightly coat a large non-stick skillet with cooking spray or avocado oiland heat over medium high heat.
  • Brown meatballs on all sides, turning occasionally.

GLAZE
1/2 cup apricot jam
1/4 cup homemade chicken broth
2 tablespoons Bragg’s liquid aminos
Juice of 2 Meyer Lemons
FRESH ground sea salt and black pepper

  • Combine the jam, chicken broth, liquid aminos and lemon juice in a small sauce pan over medium heat.
  • Season to taste.
  • Bring to a simmer, cooking until slightly reduced and beginning to thicken.
  • Toss meatballs in glaze and serve over rice or pasta.

HAPPY HOMEMAKER MONDAY & MENU PLANS week 7 of 2024 ~ BLOG 366.43

CONGRATULATIONS to the Super Bowl Champs and Jean as well as the rest the faithful Chief fans – it was a heck of a game! Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Today and tomorrow are supposed to at least be clear though cold and then the rain begins again in time for Valentine’s Day. As usual I’m wearing Levis, a mock turtleneck and a flannel with my favorite UGGs to stay warm. Temperatures will be in the high 40’s to low 50’s with night time lows in the 30’s this week.

I’m sorry I haven’t gotten as much visiting to blogs as I’d like, but hope to rectify that this week. It’s been a traumatic week or couple of months. My uncle who is also my godfather has been sick for awhile (a couple of years, but in and out of the hospital since November 9th) and passed last week on the 6th. He lives in Texas, my cousin lives in Kansas and I’m in the Pacific North West. We have been having multiple conversations for weeks about everything and taking care of things from a far. It is all still a work in process, but obviously weighing heavy on my mind as we prepare for all this entails.

Last week we kept waking up to odd puddles of water on the kitchen floor… they didn’t appear to be coming from the ceiling, but they also were in the middle of the room and not near a water source (evidently there is a slight slope to the floor)…long story short it turns out the 5 year in-line water filter behind the refrigerator developed a tiny pinhole leak (at 2 years 11 months and 3 weeks) and was spraying out water that took most of the day and night to recreate itself with gravity and then the roofer was here Saturday and I think (fingers crossed) that they have FINALLY solved the leak in the laundry room! Fortunately, it has all been warranty work on the new roof so no money spent! just after he left though the kitchen sink decided we needed something more to do 😀 and that’s still a work in progress isolating the problem – seems to have something to do with the original installation and when the dishwasher drains…

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING We’ve been gone a lot so I need to get caught up on A LOT of things! The laundry is caught up, but I still have a pile of mending and ironing to do.
  • GROCERIES & ERRANDS I have an Endocrinologist appointment on Wednesday and a pedicure appointment of Friday when I’ll pick up a few groceries for dinner with neighbors on Friday night.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS getting caught up on several things and planning an upcoming trip.
  • RECIPE RESEARCH & MENU PLANNING just this week is done for now.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME We’ve been watching GRIMM while waiting for the shows to return. Have really been too busy to watch much else.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
2/12 MONDAY
2/13 TUESDAY
2/14 WEDNESDAY
2/15 THURSDAY
2/16 FRIDAY
2/17 SATURDAY
2/18 SUNDAY
DINNER
 C.O.R.N.
 Filling in as the chef at the Eagles – so dinner is chef’s choice
 WHISKEY PINEAPPLE CHICKEN with BUTTERMILK MASHED POTATOES
HOT CHICKEN SALAD
CHILE LIME SALMON, ROASTED BABY POTATOES & ASPARAGUS
TOMATILLO CHICKEN with CILANTRO RICE
 SPAGHETTI & MEATBALL SOUP
DESSERT
 
 
OATMEAL CREAM PIES

It was a SUPER BUSY weekend with multiple events, but a friend snapped this fun picture for me. And yes I’m wearing cat ears 🙂 they were a gift from the band that night.

Our crazy bartenders were at it again too!

And WOW are my Christmas Cacti (I have 6 of them) going nuts still!