Category: BLOG 366

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.247

BUFFALO CHICKEN SLOPPY JOES SANDWICHES
1 tablespoon avocado oil
1 1/2 -2 pounds ground chicken
3/4 cup Frank’s original Buffalo wing sauce
3/4 cup homemade Jalapeno ranch dressing
1 carrot FINELY diced
2 celery stalks FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 – 1/2 cup brown sugar

  • Heat oil in a large skillet.
  • Add chicken and brown until crumbly.
  • Add onions, celery, carrots and cook 3-5 minutes more.
  • Whisk together the wing sauce, brown sugar and Jalapeno ranch until smooth.
  • Add to chicken mixture, stirring and cooking10-15 until heated through.
  • Adjust seasoning, adding more brown sugar as needed to adjust heat level.

NOTE:

  • If sauce is too thin, spoon out a bit of sauce and whisk with cornstarch to thicken. Stir mixture back into sauce and cook to desired consistency.
  • Bleu cheese dressing is a good substitute for the ranch.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 35 of 2024 ~ BLOG 366.246

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

WEEKEND RECAP

It’s official. We’re in the “BER months and I couldn’t be happier! I think they are my favorite months of the year along with January, February and March 😀 😂 🤣 In other words I’m just not fond of June through August.

It was a fairly quiet weekend, especially for a holiday one. I went to the farmer’s market and grocery shopping on Saturday morning and then made some Bolegnese sauce with veggies and tomatoes from the garden and even got some laundry done also. Saturday night we watched a couple movies. I’ve also been house sitting and feeding our neighbor’s cat as well as watering their plants so that took a bit of time in the evening.

Sunday was much of the same except that the weather was so much nicer!!!!! Saturday had been quite warm with a nice breeze in the evening, but Sunday was beautiful from start to finish!

Now let’s get this new week started! We have friends coming for BBQ ribs, coleslaw and watermelon later and I need to get the homemade sauce started. 😀

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This week should be a carbon copy of last week with highs in the 80’s and low’s in the 50’s – pretty dang perfect in my book!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING all done 🙂
  • GROCERIES & ERRANDS also all done – at least until the end of the week. And I have no appointments this week for a change.
  • RECIPE RESEARCH & MENU PLANNING I’m still working on some fall themed recipes for my new NINJA cooker.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • NETFLIX Watched a few movies – some REALLY good and others quite questionable to have been on a decent streaming channel. We also started watching YELLOWJACKETS (very LOOSELY based on the 1972 plane crash in the Andes Mountains) at the suggestion of a friend. It’s interesting, a bit graphic and gross at times, but intriguing enough I want to see where they go with it.
  • CABLE I was able to get caught up on Masterchef and some old movies in the DVR.

READING TIME

I’m reading Gill Paul’s The Collector’s Daughter, but keep falling asleep too fast. I’m anxious to read more of this book read because I’m enjoying it so much.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY 9/2
9/3 TUESDAY
9/4 WEDNESDAY
9/5 THURSDAY
 FRIDAY 9/6
9/7 SATURDAY
9/8 SUNDAY
DINNER
ALOHA RIBS, COLESLAW, WATERMELON
 PORK CAKE, GREEN BEANS and SALAD
HAM BALLS & BAKED BEANS
 BLACK BEAN SALSA CHICKEN and SALAD
 ORANGE CHICKEN, RICE & SALAD
BUTTERMILK RANCH PORK CHOPS & POTATOES
 CORN/YOYO clean out the refrigerator night or you’re on your own
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

I’ve been house sitting and feeding my neighbor’s cat as well as watering their plants. The back deck has been really pleasant of an evening and I caught this guy fluttering around the bird feeder in the sunset.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

OVEN BAKED CORN on the COB ~ BLOG 366.243

Tyler Florence has said more than once that you will never go back to boiling once you try oven roasted corn on the cob, but I had never gotten around to trying it until now! Boy am I sorry I waited so long to try it! The corn steams and bakes in its own husk leaving only tender flavor packed bites. The silks will peel right off with the husk. You can use the husk as a handle for backyard BBQs or cut it off for a civilized indoor dinner 😀

OVEN BAKED CORN on the COB

4-6 ears corn on the cob in their husks

  • Preheat oven to 350°.
  • Gently pull back husks and rinse ears.
  • Lightly rub butter all over corn,
  • Sprinkle with FRESH ground sea salt and black pepper, to taste.
  • Fold husk back into place.
  • Place corn cobs on large baking sheet on the middle rack of the oven.
  • Bake 30-45 minutes based on cob size.
  • Remove corn cobs.
  • Pull back husks and enjoy!

SALISBURY STEAK with TOMATO ONION GRAVY ~ BLOG 366.242

SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

  • In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
  • Season well with FRESH ground sea salt and black pepper.
  • Add ground beef and mix gently.
  • Form 6 round or oval patties.
  • In a large skillet melt butter over medium heat.
  • Add beef patties searing 3-4 minutes on each side. Remove and set aside.
  • Add shallots, sauteing 1-2 minutes.
  • Whisk together the water and WONDRA.
  • Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
  • Reduce heat, add beef patties to pan, turning to coat.
  • Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
  • Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!

SWISS POTATO BAKE ~ BLOG 366.240

I was able to get ALL my errands done quickly and completely yesterday so had time to whip up this favorite side with dinner last night.

SWISS POTATO BAKE
5 LARGE russet potatoes, peeled and shredded
4 ounces Gruyere or Baby Swiss cheese, shredded
1 LARGE bunch green onions, minced
2 garlic cloves, minced
3 eggs, lightly beaten
16 ounces Mexican sour cream**
1/3 cup butter, melted
FRESH ground sea salt and black pepper
1/2 cup sliced almonds

  • Preheat oven to 350°.
  • Grease baking dish and set aside.
  • In a large bowl toss together the shredded potatoes, green onions, garlic and shredded cheese.
  • Whisk together the eggs, sour cream and melted butter.
  • Season egg mixture with FRESH ground sea salt and black pepper.
  • Pour egg mixture over potato mixture and toss to coat evenly.
  • Spread mixture into prepared baking dish.
  • Sprinkle almonds evenly over potatoes.
  • Bake uncovered for 1 hour until cooked through and turning golden.

**NOTE: Darigold makes a Mexican sour cream that has a nice kick to it. Plain works well too if you can’t find it.

HAPPY HOMEMAKER MONDAY, MENUS, RECIPE LINKS week 34 of 2024 ~ BLOG 366.239

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

WEEKEND RECAP

The weekend weather was ABSOLUTELY beautiful. A girlfriend and I went to a local Vintage Street fair that is held annually. Fortunately the weekend rain fell Friday night before the event and while it was cool enough for flannel shirts in the morning, it was perfect the rest of the day. We had yummy local made sourdough lemon poppy seed treats and lavender ice tea and found some wonderful vintage finds for upcoming Christmas projects and gifts. Sunday was just a lazy day and that was okay by me!! I had so much to catch up on!!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We are supposed to heat back up a little bit this week, but fortunately the nighttime lows are going to be perfect so once again, that is just fine by me! Highs in the low 80’s for the most part and lows in the low 50’s 😀

ON MY MIND

My surgery follow up is on Wednesday and I should be released to “normal” activity though my choices for normal will be different by MY choosing. I do have a meeting tonight and expect a bit of blow back from some of my decisions to NOT be involved in some things moving forward. I will continue to do fundraiser dinners on Fridays once a month or so, but am dialing it back A LOT on other levels.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry to do and a bit of vacuuming, but all good otherwise.
  • GROCERIES & ERRANDS I need quite a few things for the fundraiser dinner on Friday and will shop later today so I can get the macaroons done soon. I guess it will be a several trips to town kind of week since my post op is on Wednesday but I need things today and tomorrow 😀
  • RECIPE RESEARCH & MENU PLANNING Hubby bought me a NINJA FOODI POSSIBLE COOKER for my upcoming birthday and I have been busy working on some fun recipes for the upcoming weeks 😀

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We finished STARGATE ATLANTIS and have returned to finish SUPERNATURAL, but aren’t thrilled with that choice so are rethinking for another show. We watched a cute movie on NETFLIX called THE UNION.
  • CABLE We finished the FOOD TRUCK RACE and got caught up on BBQ BRAWL.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
8/26 MONDAY
8/27 TUESDAY
8/28 WEDNESDAY
8/29 THURSDAY
8/30 FRIDAY
8/31 SATURDAY
9/1 SUNDAY
DINNER
 BEEF TIPS & BROCCOLI
 PORK CHOPS & SCALLOPED POTATOES
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
 MEATLOAF, SAUER MASHED POTATOES, TOMALITOS
 PORK MEDALLIONS with ONION GRAVY and ROAST POTATOES
 LEMON CHICKEN AND GLAZED CARROTS
DESSERT
 
 
WHITE CHOCOLATE CRANBERRY MACAROONS

FAVORITE PHOTOS FROM THE CAMERA

I didn’t take many pictures last week, but here are a few from the street fair we went to. I adore the repurposed horse trailers. The lavender ice tea is the daughter (hence the Farmer’s Daughter name) of one of my favorite local community minded farms, LEHNE farms, that has a wonderful fruit and veggie stand and bakery at a local nursery!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

LEMON BLUEBERRY SCONES ~ BLOG 366.236

Prior to last week, I had only rarely had a scone and they were always a dry, crumbly and plain. I truly never understood the appeal. Then last week I saw some at a local farm stand that looked so delectable I decided to give Tham a try again. THEY WERE DELICIOUS!!!!!! So I started searching for the perfect recipe and I found one that with a few tweaks is so YUMMY! They are sweet, tangy and filled with bursts of blueberry flavor. Don’t forget the glaze!

GLAZED LEMON BLUEBERRY SCONES adapted from LOVE NERDS

SCONES yields 8 scones
2 cups flour
1/4 cup + 1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons COLD butter
1/2 cup WHOLE milk
1/4 cup FRESH lemon juice (about 3 lemons)
2 tablespoons FRESH lemon zest
1/4 teaspoon PURE Vanilla extract
1/4 teaspoon PURE Almond extract
1 cup FRESH plump blueberries

  • Preheat oven to 400°.
  • Sift together the flour, sugar, baking powder, and salt.
  • 
Dice the COLD butter into smaller cubes. You can also use a box grater to make pieces a bit smaller.
  • Cut the butter pieces into the dry ingredients until it all resembles coarse wet sand.
    BE PATIENT! It might take a little time but the butter will break down into the mix.
  • Stir in milk, vanilla, lemon juice and lemon zest until moistened. **see note**
  • Pat the dough into an even layer on your floured work surface.
  • Sprinkle the dough with the blueberries, and GENTLY fold the blueberries into the dough without squishing them.
  • By hand, form the dough into a rectangle 1 inch thick. Once again be careful not to break the blueberries.
  • Cut the rectangle in half making 2 squares.
  • Cut each square diagonally in both directions so you have 4 triangles.
  • Place scones 2 inches apart onto a parchment or silpat lined baking sheet.
  • Bake 15-17 minutes or until golden brown.
  • Cool slightly and drizzle with Lemon glaze.

LEMON GLAZE
1/2 cup powder sugar
1 tablespoon FRESH lemon juice
Pinch of lemon zest

  • Whisk ingredients in a small bowl, adjusting lemon juice to taste and to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice or more powdered sugar for a thicker glaze.

NOTE**: If your dough is a little dry I use ice cold vodka in the dough to make it come together. The vodka will evaporate during the baking process.