Category: MEMES & LINK PARTIES

SO MANY LINKS, SO MANY BLOGS… just NOT ENOUGH TIME

Somehow in Chasing MY Life I got away from my actual description of the journey.  My life became all about the kitchen, well at least primarily.  One of the discoveries I’ve made with life altering surgery that changed how I eat is that my life is no longer just about the food and recipes.

So, as we say goodbye to A HOUSE FROM HELL, put EVERYTHING in storage and begin the next leg of our journey to spend some time concentrating on working out and recovery and then search for our next project (hopefully our last) I want to return to my blogger roots and chronicle ALL of life.

I’ve been getting organized to get back into link parties and such, just searching around to see who is still out there and where the parties are at. I have found that many of my old favorites are no longer, but there are soooooooo many new parties to link up to which leads me to my post title, SO MANY LINKS, SO MANY BLOGS… just NOT ENOUGH TIME. Initially I’m choosing link parties by whether or not their title peaked my interest.

AND soooo many parties are now co-hosted which creates even MORE links to explore so I’m still reading as much as I can and finding new interests to become a part of.

I’m sure I’ll will find many more new blogs and parties on my future journeys, but for now I’m excited to be joining these new linky parties on a regular basis.

SUNDAYS
DISHING IT & DIGGING IT at Rustic & Refined
SUNDAY’S BEST at Mother 2 Mother
SUNDAYS AT HOME at Celebrating Everyday Life and My Soulful Home

MONDAYS
CELEBRATE YOUR STORY at Celebrate & Decorate,
COOKING & CRAFTING with J&J AT Julie’s Creative Lifestyle
HAPPY HOMEMAKER MONDAY at Diary of a Stay at Home Mom
MAKE IT PRETTY MONDAY at The Dedicated House
MELT IN YOUR MOUTH MONDAY at Make Ahead Meals for Busy Moms
MENU PLAN MONDAY at I’m an Organizing Junkie
MERRY MONDAY at Two Chicks and A Mom
MIX IT UP MONDAY at Flour Me With Love
SHOW and SHARE at Coastal Charm

TUESDAYS
LOU LOU GIRLS FABULOUS PARTY at Lou Lou Girls
TAKE OUT TUESDAY at The Painted Apron
TREASURE BOX TUESDAY at Memories by the Mile
TUESDAYS WITH A TWIST at Stone Cottage Adventures

WEDNESDAYS
DELICIOUS DISHES at Walking On Sunshine
SHARE YOUR CUP @ Have a Daily Cup of Mrs. Olson

THURSDAYS
FAVORITE THINGS at Katherine’s Corner
FULL PLATE THURSDAY at Miz Helen’s Cottage

FRIDAYS
BLOGGERS PIT STOP at The Blogger’s Lifestyle
HOME MATTERS at Life with Lorelai
KITCHEN FUN & CRAFTY FRIDAY at Kitchen Fun with My Three Sons
PRETTY PINTASTIC PARTY at Coffee with Us 3

SATURDAYS
SHARE IT ONE MORE TIME at Everyday Home
SWAY SHAREFEST at The Sway Life

CHILI HONEY LEMON LIME SALMON

CHILI HONEY LIME SALMON

2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick

  • Preheat oven to broil settings on high heat.
  • Cover baking sheet with foil.
  • Spray foil with cooking oil spray; set aside.
  • Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
  • Add the honey and whisk again until well combined.
  • Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
  • Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
  • Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
  • Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.

PEACH BLUEBERRY CRISPS

PEACH CRISPS
1 1/2 cups fresh or frozen diced peaches
1 1/2 teaspoons + 2 tablespoons sugar
1 1/2 teaspoons cornstarch
pinch salt
Juice of 1 lime
1 teaspoon PURE vanilla extract
3 tablespoons rolled oats (NOT instant)**
4 teaspoons flour
2 tablespoons COLD unsalted butter, cubed
2 tablespoons chopped walnuts
1/4 cup raspberries or blueberries or ???

  • Preheat oven to 350°.
  • Line a baking sheet with foil.
  • Lightly spray 2 ramekins with non-stick cooking spray.
  • Toss peaches, 1 1/2 teaspoons sugar, cornstarch, lime juice and salt together. Set aside.
  • In a small food processor, pulse oats until a fine crumble.
  • Add 2 tablespoons sugar and flour to oats and pulse until well blended.
  • Cut in butter with pastry blender until a coarse meal.
  • Stir in vanilla and walnuts.
  • Divide peach mixture between ramekins.
  • Divide raspberries over each ramekin.
  • Sprinkle each ramekin with oat mixture.
  • Bake 30-35 minutes until golden and bubbly.
  • Cool 5 minutes before serving – that fruit is HOT!
  • Serve with a scoop of vanilla ice cream.

CARAMEL CHICKEN

I can’t say why this is called caramel chicken, but it doesn’t really matter since I can no longer eat sugar because of my health so anything with the name caramel in the name is A-OK by me 😀 In all honesty I assume it is the rich caramel sauce you start with, but the finished product tastes NOTHING like the caramel sauce you put on ice cream.

Now, while I can’t actually eat sugar, I can prepare it the normal way and then be sure let the sauce drain from my piece of chicken so hubby can still enjoy the REAL thing.

Most of the recipes I’ve seen call for using bone-in, skin-on chicken pieces, but I like to make it with boneless pieces for easier

CARAMEL CHICKEN
3/4 cup dry Jasmine rice
1 1/2 cups water
pinch of salt

  • Prepare rice per package directions.
  • Remove from heat.

1/2 cup sugar
1/4 cup chicken broth
2 tablespoons Fish sauce
2 boneless, skinless chicken breasts
1+1 tablespoons avocado oil
2 tablespoons FRESH minced ginger
1 SMALL shallot, minced
1 1/2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 bunch green onions, angularly sliced
2 tablespoons torn Basil leaves

  • Over medium-high heat, melt sugar 5 minutes or so until the color of iced tea.  Keep the pan moving like a jiffy pop popcorn tin 😀
  • Whisk together chicken broth and fish sauce.
  • Add fish sauce broth to sugar whisking until smooth. BE CAREFUL – SUGAR is REALLY HOT and will spurt AND BUBBLE.
  • Remove from heat.
  • In a separate skillet add 1 tablespoon avocado oil to heated skillet over medium-high heat.
  • Sear chicken on ALL sides.
  • Remove chicken to plate.
  • Add remaining tablespoon of oil.
  • Add shallots, mushrooms and garlic, cooking until soft.
  • Add caramel sauce, stirring to blend.
  • Add chicken and turn to coat.
  • Add basil leaves.
  • Simmer until sauce thickens.
  • Serve over prepared rice.
  • Garnish with green onions.

CREAMY BASIL CHICKEN

CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie

¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper

  • Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
  • Pour breadcrumbs in another shallow dish.
  • Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
  • Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
  • Cook 5 minutes or until bottom side is crispy and golden brown.
  • Add remaining butter and oil and flip the breasts over.
  • Cook another 5-7 minutes or until chicken is cooked through.
  • Transfer the chicken to a plate and set aside.
  • Add shallots to pan, cooking until soft.
  • Add mushrooms, cooking until starting to caramelize.
  • Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
  • Add the cream, pimentos or peppers and tomatoes.
  • Bring to a boil and cook 1 minute, stirring constantly.
  • Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
  • Simmer and cook until sauce reduces by half.
  • Add the chicken back into the sauce and heat through.
  • Serve over pasta with sauce.
  • Enjoy!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 9 of 2018

Good morning. I hope everyone had a great week. I’m having an off morning so will just get to it.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Today is gorgeous so far, but last week and the rest of this week have and are scheduled to be up, down and sideways with weather changes by many degrees and thunderstorms.

ON THE BREAKFAST PLATE

HONEY NUT CHEERIOS, BANANA & GREEN TEA

CRAFTS / PROJECTS

I have a few sketches going, a little dishrag crocheting and a mixed media project that I’m searching for all the parts

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY / FAVORITE PHOTO FROM THE CAMERA

It has been a tough 7 months around here. First we lost our sweet angel Whiskey over Memorial day, then we lost our sweet Sady at the end of January and today we said goodbye to our Gunny. It doesn’t matter that they ALL lived past their life expectancy, but it does make us feel a little better to know we could pamper them all their lives. They brought us such joy.

St. Patrick’s Day would have been his 16th birthday – extremely old for his breed. Unfortunately, hip dysplasia and cancer finally took over and his pain level was intolerable for him and for us to see him in such pain forced a trip to the emergency vet yesterday.

7 years ago Christmas while we were in Texas taking care of my aunt I was in a Kohl’s store shopping for, well for Christmas gifts.  I saw this great selection of ornaments and was looking for a golden retriever and a black lab for our tree. I found the golden and then reached for the black lab just as another woman did also.  We laughed and started talking. Long story short she and her husband had just moved to Texas also and were looking for new ornaments.  The ironic kicker here is that as we talked we found that we had come from neighboring towns on the west coast.  We kept talking and found that our dogs had the same birth date (St. Patrick’s Day), and talking further we discovered that they were from the same litter! Her Chester and my Gunner were brothers! Talk about a small world!! 😀

This is one of my favorite recent picture of Gunny.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… I did a lot of sorting, donating and packing over the weekend and plan on doing a deep clean today and tomorrow
  • KITCHEN… pretty clean, but need to mop badly
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… nothing much after the weekend storms, just too wet to do anything
  • BLOG… some more recipe updating, future post planning and next year’s holiday post planning

CURRENTLY READING & TV / DVR

COMEDIES

  • BIG BANG THEORY, YOUNG SHELDON, LIFE IN PIECES, THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies

  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, WISDOM OF THE CROWD, S.W.A.T., MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR, BRAVE, VALOR, SEAL TEAM, BLINDSPOT, MACGYVER, SCORPION, LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0, ELEMENTARY, CHICAGO FIRE, CHICAGO PD, CHICAGO MED, 911

DRAMAS & REALITY

  • THE GOOD DOCTOR, THIS IS US, THE RESIDENT, the AMAZING RACE just ended and DANCING WITH THE STARS will be beginning

SYFY

  • Z NATION, the WALKING DEAD, FLASH, SUPERGIRL, DC LEGENDS, ORVILLE, ONCE UPON A TIME, THE X-FILES, SUPERNATURAL

COOKING

  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, BAKED IN VERMONT, KID’S BAKING CHAMPIONSHIP, WORST COOKS IN AMERICA, MASTER CHEF JR. is starting soon

MENU PLANS FOR THE WEEK

 

MON
TUES
WED
THUR
FRI
SAT
SUN
B-FAST 2X DAY
HONEY NUT CHEERIOS, BANANA & GREEN TEA
HONEY NUT CHEERIOS, BANANA & GREEN TEA
HONEY NUT CHEERIOS, BANANA & GREEN TEA
HONEY NUT CHEERIOS, BANANA & GREEN TEA
HONEY NUT CHEERIOS, BANANA & GREEN TEA
SNACK 2X a day
PROTEIN DRINK
PROTEIN DRINK
PROTEIN DRINK
PROTEIN DRINK
PROTEIN DRINK
PROTEIN DRINK
PROTEIN DRINK
LUNCH 2-4 OZ. PROTEIN
GRILLED CHICKEN BREAST
CHERRY YOGURT
 PEACH YOGURT
CHERRY YOGURT
 PEACH YOGURT
GRILLED CHICKEN BREAST
GRILLED CHICKEN BREAST
DINNER

3 ounces PROTEIN and small salad

 BARRAMUNDI FISHY CHICKEN STIR FRY

BUFFALO CHICKEN FRITES

FONTINA STUFFED CHICKEN

OUT FOR HUBBY’S BIRTHDAY

 BLACK BEAN SALSA CHEDDAR CHICKEN

TERIYAKI SEX ON A STICK

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIPS

BACON PICKLE FRIES

BACON PICKLE FRIES – yields 12 “fries”

12 pickle spears
12 strips of bacon
1/4 cup ranch dressing

  • Preheat oven to 425°.
  • Wrap each pickle spear in bacon.
  • Place the bacon-wrapped pickles on a baking sheet, seam side-down.
  • Bake until the bacon is cooked through and crispy, 12-15 minutes, turning halfway.
  • Serve warm or at room temperature with ranch.

Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.

TOMATO SWISS STEAK

I recently ran across a recipe for “Swiss Steak en Casserole” from an old 1958 booklet of recipes that was quite similar and it reminded me of this recipe I make primarily in the winter because of its “comfort” quality of rib sticking goodness, which means I haven’t made it in a few years since it hardly gets cold here.

I have NO idea why this is called Swiss Steak. I just know my mom called it that and so did her mom. Grams said it had something to do with how the meat is prepared, but don’t quote me on that! That conversation was eons ago. But, as I typed this my curiosity got the best of me so I looked it up.

According to Wikipedia, “Swiss steak is meat, usually beef, prepared by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove / log (cooker) or in an oven. In England and in some parts of the United States such as the Deep South, it is also called smothered steak. The dish does not stem from Switzerland, as the name suggests, but from the technique of tenderizing by pounding or rolling called “swissing“. So that was clear as MUD 😀

Mom used to add sliced green peppers and I ALWAYS picked them out so I don’t bother to add them now. Green peppers and I are NOT friends – never have been, never will be especially now with no stomach tolerance. I do use quite a bit of FRESH ground tri-color peppercorns instead. I remember it sometimes being served with mashed potatoes, but I prefer the sliced potatoes cooked in the sauce. I cannot be sure of the original measurements or even the original ingredients as I have adjusted it over an over through the years to suit our tastes. I know the original recipe called for water, but I love using the buttermilk as it makes a thicker, more flavorful gravy.

I also remember a similar recipe using a brown style gravy with mushrooms that was using this same cut of meat like a faux stroganoff.

TOMATO SWISS STEAK

2 tablespoons butter
1 1/2 to 2 pounds of tenderized round steak
2 tablespoons flour
1 teaspoon FRESH ground sea salt
1-2 teaspoons FRESH ground tri-color pepper
1 large shallot, sliced
1 can Campbell’s Tomato Bisque Soup
1/2 cup buttermilk
2 Yukon potatoes, sliced thin
1-2 tablespoons champagne vinegar
1/2 cup chopped bell pepper (optional)

  • Preheat oven to 350°.
  • Cut the round steak into 6 to 8 serving-size portions.
  • Add flour into a shallow bowl. Season well with salt and pepper.
  • Generously season each piece of meat on both sides.
  • Dredge each steak in flour mixture, pushing down to secure flour to meat.
  • Melt the butter in a large skillet over medium heat.
  • Quickly brown each piece of meat and the remove it.
  • Add the shallot and bell pepper if you are using it, stirring to sauté for a few minutes, scrape up bits from bottom as you go. Scoot shallots and peppers to the edges of the pan.
  • Alternately layer potato slices in the middle of the shalllots.
  • Whisk together the tomato bisque and buttermilk.
  • Add meat pieces over top of the potatoes.
  • Pour tomato soup mixture over everything.
  • Cover and bake 40 minutes or until potatoes are tender.

NOTES:

  • Using the vinegar makes a tangier sauce – just depends on your mood. 😀
  • In the winter I like to make this with sliced carrots also which add some GREAT color.
  • I also sometimes make this with sliced baby red peppers instead of green peppers.

Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 8 of 2018

GOOD MORNING! Here we are in week 8 of 2018 and a long weekend too.

We had a quiet, wet weekend.  We did go to the Farmer’s Market Saturday, but it was raining and my favorite vendors weren’t there so we headed to my favorite grocer with the best produce and did a little shopping and ate lunch at one of our favorite Mexican restaurants which is still kind of hard for me because of the spice, but I muddled through with a plain cheese quesadilla that I’m still munching on.  I’m giving doggy bags a new meaning with how many additional meals I get after we get home.

This was the official NASCAR season kickoff weekend at Daytona and the drivers did NOT disappoint.  It was action packed and fun.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We had to switch from heat to air conditioning this past weekend and I’m hoping this is not indicative of the weather to come.  We’re supposed to be in the mid to high 70’s with higher humidity and a chance of thunderstorms ALL week, but right now it’s just gray and foggy. I AM NOT READY for summer – I WANT SPRING!!!

ON THE BREAKFAST PLATE

Honey Nut Cheerios with Banana and Green Tea

CRAFTS / PROJECTS

Nothing much right now.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

  • I was doing really well on the road to recovery when I developed a new bacterial infection.  The doctor put me on a serious antibiotic to fight it and I was doing really well for the first week.  On day 8 she decided to extend the prescription another week which seemed fine. But, 2 days later I ended up with severe side affects and have been pretty miserable since Saturday night, but I have stopped the medication and seem to be getting better though I need to call her office tomorrow when they open back up.
  • I also tried on lots of clothes over the weekend and have several large donation piles again.  The weight loss is a double edge sword as I’m now smaller than my skinny clothes and are eventually going to need to buy new clothes and I am not fond of clothes shopping.

FAVORITE PHOTO FROM THE CAMERA

I have an elderly neighbor that lives alone that I often take dinner too or a batch of goodies when I make some for hubby.  The door bell rang the other day and she was standing there with these beautiful pink and red tulips for Valentine’s day as a thank you – She’s so sweet to me!

We also had some worrisome moments when Sady couldn’t quite be found.  But, the crematorium called me and explained what happened and then the sweet woman actually drove her remains to our local vet so we didn’t have to wait another week to be home where she belongs.  Nice people make such a HUGE difference in our lives!  I need to dig out the baby pictures for Sady, Dickens and Gunner to have them in the area too.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing as I’m still battling yet another infection
  • LIVING AREAS… lots of mopping and vacuuming as we’re having a little rain each day – just enough to make a mess
  • KITCHEN… I NEVER again want a kitchen that is a thoroughfare! Between hubby and the dog going in and out constantly it always needs cleaning!
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… I need to plant the barrels soon, but am waiting to make sure we don’t get a late freeze
  • BLOG… some recipe updating, future post planning and holiday post planning

CURRENTLY READING & TELEVISION / DVR

OLYMPICS are on the DVR daily for awhile.  The winter Olympics are my absolute favorite and I watch them ALL! Thank goodness for DVR’s! 😀

  • I’m now reading BOOK #11, Change of Fortune of JANA DELEON’S Miss Fortune series. It’s a fun read that makes you laugh out loud.

COMEDIES

  • BIG BANG THEORY, YOUNG SHELDON
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • BETTER LATE THAN NEVER, LIFE IN PIECES

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies

  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, WISDOM OF THE CROWD, S.W.A.T.
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • BRAVE, VALOR, SEAL TEAM, BLINDSPOT, MACGYVER, SCORPION
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0, ELEMENTARY
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED, 911

DRAMAS

  • THE GOOD DOCTOR, THIS IS US, THE RESIDENT

SYFY

  • Z NATION, the WALKING DEAD, FLASH, SUPERGIRL, DC LEGENDS
  • ORVILLE, ONCE UPON A TIME, THE X-FILES, THE ALIENIST starts later this week

COOKING

  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, BAKED IN VERMONT
  • KID’S BAKING CHAMPIONSHIP, WORST COOKS IN AMERICA

MENU PLANS FOR THE WEEK

MON
TUES
WED
THUR
FRI
SAT
SUN
2 times a day
B-FAST
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
2 times a day
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink

LUNCH
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
 2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
DINNER

3 ounces PROTEIN & small salad

BBQ BACON CHEESEBURGER MEATBALLS

3 ounces PROTEIN & small salad

HUNGARIAN CHICKEN

3 ounces PROTEIN & small salad

C.O.R.N. (clean out refrigerator night)

3 ounces PROTEIN & small salad

C.O.R.N. (clean out refrigerator night)

3 ounces PROTEIN & small salad

CHIPOTLE PEPPER SHREDDED PORK 

 

3 ounces PROTEIN & small salad

CAST IRON SKILLET ROAST CHICKEN

3 ounces PROTEIN & small salad

C.O.R.N. (clean out refrigerator night)

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

SPLIT PEA SOUP

When I went to bed last night it was a balmy 73 degrees.  As I lay there watching the news I was astounded that the weatherman said today’s high would be 46 with wind and rain.  Actually I didn’t believe him, but lo and behold I woke to thunder, rain, wind and 46 degrees.

That’s when I decided it was time to pull the Honey Baked Ham bone out of the freezer and make some split pea soup for dinner.  We’ll probably split a grilled cheese sandwich to go with it.

I’ve been making this recipe exactly the same way for over 20 years.  It’s that good – needs no updating. It’s smooth, creamy, chunky, slightly sweet and savory too! The beer gives it a pungent punch too.

I wrote and prepped this recipe and then forgot to post it so last night refers to last Sunday LOL 🙂

SPLIT PEA SOUP
1 Honey Baked Ham Bone
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer – Mystery ingredient – choose your favorite flavor
crispy bacon pieces for garnish

  • In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
  • Remove the bone and let cool enough so you can cut the meat off the bone. You should have about 8 cups water left.
  • In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a SLOW boil for 45 minutes or until vegetables are tender.
  • While the vegetables are boiling, rinse the peas and pick out any bad ones.
  • Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
  • After the vegetables have cooked 45 minutes or until tender, add the peas and barley, cooking for another 1-1 1/2 hours or until peas are tender.
  • Add the beer and ham pieces back in and cook another 30-45 minutes.

NOTE*: I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals.  We usually pair it with a grilled cheese sandwich.

TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.

NEW CLASSIC CAESAR SALAD with or without Chicken

NEW CLASSIC CAESAR SALAD

2 cloves garlic, minced
4 anchovy fillets, minced
1/2 Meyer lemon, juiced
2 tablespoons red wine vinegar
1 1/2 teaspoon Worcestershire sauce
1/4 cup olive oil (I like to use a lemon olive oil)
large egg yolk, beaten
Fresh ground salt and pepper, to taste
Torn Romaine lettuce
1 bunch green onions, sliced thin
grated Parmesan cheese
Croutons

  • In a small food processor combine 7 ingredients until well blended. Garlic and anchovies should become one with the liquid ingredients.
  • Fold olive oil mixture into beaten egg until well blended.
  • Season to taste with fresh ground salt and pepper.
  • Pour over torn lettuce and sliced green onions.
  • Top with croutons and Parmesan cheese.
  • Toss well and serve immediately.

NOTE: When I use chicken I use chicken tenders with salt and pepper browned in a little butter and then shredded into the salad.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.