Category: BLOG 366

CHOCOLATE MALTED CRISPY BARS ~ BLOG 366.264

CHOCOLATE MALTED CRISPY BARS
10 ounces marshmallows
3 tablespoons butter
5 cups rice crispy cereal
3/4 + 1/4 cup malted milk powder
4 cups malted milk balls, chopped and divided 2 1/2 cups + 1 1/2 cups
2 cups mini semi-sweet chocolate chips

  • Grease a 9×13 baking dish.
  • In a large skillet combine butter and marshmallows, cooking over medium low heat until melted.
  • Remove from heat and stir in cereal, 3/4 cup malted milk powder and 2 1/2 cups chopped malted milk balls.
  • Press into prepared dish.
  • Melt chocolate chips 30 seconds at a time in the microwave until melted and stirs smooth.
  • Add remaining malted milk powder.
  • IMMEDIATELY smooth over bars.
  • IMMEDIATELY sprinkle with remaining chopped malted milk balls, pressing them into the chocolate before it hardens.
  • Let stand until set.
  • Cut into bars with a serrated knife.

NOTE: DO NOT let chocolate set up during the final steps!

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

BEAT BOBBY FLAY with my CRISPY RICE ~ BLOG 366.261

I watch a lot of cooking shows. Many have Bobby Flay in them. I have resisted looking up his crispy rice recipe, but loved the idea so have made my own. As many of you know he almost always wins when he resorts to his crispy rice. One day I’ll look his up, but for now, my family says this one’s a winner.

CRISPY RICE

1½-2 cups white cooked rice prepared per package, BUT using homemade chicken broth NOT water
1 stick unsalted butter plus 2 tablespoons
1 yellow onion FINELY diced
1 SMALL carrot FINELY diced
1/2 cup FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.

  • In an oven proof skillet or cast iron, melt the butter.
  • Add the onion and saute until golden.
  • Add the carrot and saute until soft.
  • Remove to a bowl and season with salt and pepper to taste.
  • Add Parmesan cheese and toss with cooked white rice.

  • In the same skillet, melt ½ of the stick of butter over medium heat.
  • Once melted, Add the rice mixture to the skillet and carefully press down.
  • Transfer to the oven and bake for 15-20 minutes.
  • Remove and dot the top with the remaining butter. Transfer back into the oven and continue to cook for about 15 minutes more until the underside of the rice is crispy. Remove from the oven.
  • Invert to serve immediately.

PAD THAI CHICKEN ~ BLOG 366.257

PAD THAI CHICKEN

CHICKEN
1-2 large boneless skinless chicken breasts, pounded thin (½ inch thick) and portioned
FRESH ground sea salt and black pepper, to taste

  • Season chicken with FRESH ground sea salt and black pepper, to taste.
  • Sauté chicken in a large sauté pan over medium heat, stirring continuously 6-8 minutes until cooked through.
  • Transfer chicken to a bowl and set aside.

SAUCE
¼ cup jalapeno ketchup
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon QUALITY peanut butter
Juice of 1 LARGE lime
½ teaspoon crushed red pepper flakes
1 teaspoon BRAGG’s liquid aminos

  • Whisk all sauce ingredients and set aside.

ASSEMBLY
8 ounces flat rice noodles OR fettuccine in a pinch, cooked al dente
2 LARGE eggs
1 cup fresh bean sprouts
⅓ cup sliced shallots
1 bunch green onions
⅓ cup chopped cilantro
Chopped peanuts

  • Crack eggs into the same preheated pan and allow to fry for a bout a minute.
  • Break up egg with a wooden spoon and add the shallots and sprouts.
  • Add chicken and sauce.
  • Add noodles and toss to coat the noodles in the sauce. 
Stir in green onions and cilantro.
  • Garnish with peanuts.

NOTES

  • Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a kick!
  • Easily swap out the chicken for pork, steak or even tofu!

CHICKEN & TOMATO PASTA ~ BLOG 366.254

CHICKEN & TOMATO PASTA

2 1/2 cups rotisserie chicken pieces
1 1/2 cups homemade chicken stock
1/2 SMALL Vidalia onion, halved and sliced thin
1 can San Marzano tomatoes DO NOT DRAIN
FRESH ground sea salt and black pepper, to taste
1/4-1/2 teaspoon red chili flakes, to taste
1/2 cup ricotta cheese
1/2 pound (1 3/4 cups) uncooked macaroni pasta
1 tablespoon butter
FRESH grated Parmesan cheese for serving

  • Combine tomatoes and their juice with the chicken pieces and broth in a dutch oven.
  • Season with FRESH ground sea salt, black pepper and chili flakes to taste.
  • Bring to a SLOW boil.
  • Add pasta and cook for 7-8 minutes until pasta is tender, but not over cooked.
  • Remove from heat and stir in ricotta cheese and butter.
  • Serve immediately with grated Parmesan cheese.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 36 of 2024 ~ BLOG 366.253

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

WEEKEND RECAP

Good morning friends. Can you believe a week of September is already over? Sure seems like it was just August! Come on in, pour yourself a cup of my butterscotch fall coffee and let’s have a chat.

We started the weekend on Thursday night this week having dinner with a friend on another friend’s deck. She and I both have September birthdays and have agreed that at this age we get to celebrate ALL month so we take every opportunity to celebrate. She is also a WONDERFUL guinea pig letting me try new recipes on her. We celebrated the end of summer with wonderful Tequila Rose Fizzes, “elegant” pigs in a blanket and lemon blueberry crinkle cake. I had never heard of crinkle cake until a recent Master Chef episode and found it is all the TikTok rage, but I don’t TikTok either. 😂 I did make it my own though and we all thought it was really tasty!

Friday was errand day and then a fundraiser dinner a friend was cooking for.

Saturday was a lazy morning and then we met some friends for drinks in the afternoon. I made some delicious Black Bean Salsa chicken in my new NINJA Foodi PRO – I’m really loving my new toy.

Sunday was also a lazy morning (we’ve been spending less time outside with the smokey air) followed by lunch with a friend who had been on vacation. I did some organizing in the afternoon and of course this was the first full football weekend. 😀 I hope your team won. Congratulations Jean – it was a great game. And sorry Carrie – I hope next week is better in celebration of your wedding and my birthday. I always root for the Dolphins AND the Lions because they have had such tough seasons in recent years, but they BOTH won and looked pretty good! Sorry to hubby though who is a Rams fan.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We had a few recent days of heat advisories, but fall appears to be arriving here in the Pacific North West and that is making this girl EXTREMELY happy. Highs this week in the 70’s and low’s in the 50’s will be just perfect!

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 will be deep cleaning our bedroom on Friday I think.
  • GROCERIES & ERRANDS I have a meat box arriving later this week that I’ll need to be home for and I’ll do most the grocery shopping later this morning. My plan is to be home for my birthday weekend (this upcoming weekend) baking and cooking whatever I want 😀 so I’m getting all the “chores” done early this week.
  • PROJECTS & TRAVELS No BIG projects this week.
  • RECIPE RESEARCH & MENU PLANNING I’m working on a fall menu full of stews, soups, chilis and casseroles, but taking things one week at a time right now.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’ve been binge watching FRINGE
  • CABLE I’m looking forward to the new season of shows beginning in a couple weeks.

READING TIME

I FINALLY found time this last week to read and am hoping to finish Gill Paul’s The Collector’s Daughter.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt to get my system kick started 😀
9/9 MONDAY
9/10 TUESDAY
9/11 WEDNESDAY
9/12 THURSDAY
9/13 FRIDAY
9/14 SATURDAY
 9/15 SUNDAY
DINNER
 SANDRA’S CRAZY PIZZA BREAD
 ORANGE CHICKEN and RICE
BUTTERMILK RANCH PORK CHOPS and POTATOES
OUT WITH FRIENDS to FNB
 GRILLED STEAKS and JACKET POTATOES
 not sure yet
 HUBS IS COOKING FOR MY BIRTHDAY
DESSERT
 
 
 
BOSTON CREAM PIE CUPCAKES

FAVORITE PHOTOS FROM THE CAMERA

I finished house sitting last night, but not before getting a few more pictures of life overlooking the pond 😀 I will miss the view, but I also found it quite noisy. They’ve been developing the pond are and the traffic have taken much of the serenity out of the view at times.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK