Category: MEMES & LINK PARTIES

PICKLED PLUM CRUMBLE ~ CRISP ~ BLOG 366.327

PICKLED PLUM CRISP adapted from MOLLY YEH

BUTTER
10 tablespoons UNSALTED butter at room temperature

  • Melt butter in a small saucepan over medium low heat.
  • Increase heat to medium. Stir butter occasionally, scraping the sides and bottom to gather any browned bits and milk solids for 5-7 minutes until golden brown.
  • Pour into a small bowl and allow to cool.
  • When cool, refrigerate until solid.

CRISP
2 pounds plums, pitted and quartered with several mashed
3/4 cups brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon PURE vanilla
1 tablespoon apple cider vinegar

  • Preheat oven to 375°.
  • Butter bottom and sides of 8×8, 9×9 or 10×7 baking dish.
  • In a large mixing bowl toss together brown sugar, flour, vanilla extract, apple cider vinegar, plum pieces and plum mash, mixing until well blended.
  • Transfer mixture to baking dish.

TOPPING
1 cup sifted flour
1/2 teaspoon kosher salt
5 tablespoons brown sugar
1/2 teaspoon PURE almond extract
1/2 teaspoon QUALITY cinnamon
1/2 cup toasted almonds

  • In a medium mixing bowl sift together the flour, salt, cinnamon and brown sugar.
  • Stir in extract.
  • Add browned butter, using your hands to mix in and break up until you have a crumbly mixture resembling coarse sand.
  • Mix in chopped almonds.
  • Sprinkle over plum mixture in baking dish.
  • Bake 45-50 minutes until “jammy” and bubbly and slightly golden.
  • Cool 16 minutes before serving.
  • Serve with vanilla ice cream or FRESH whipped cream.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste
2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)
16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:
1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced
FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

HOT HONEY CORNBREAD ~ BLOG 366.324

HOT HONEY CORNBREAD

  • Preheat oven to 350°.
  • Spray a 10 inch pan with non stick spray.

2 tablespoons butter, melted
3 tablespoon QUALITY honey

  • Whisk butter and honey together.
  • Pour into bottom of prepared pan evenly.

2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream

  • Whisk together the buttermilk and eggs until smooth in a large bowl.
  • Add vanilla, sour cream and melted butter, whisking until well blended.

2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt

  • Sift together the flour, cornmeal, sugar, baking powder and salt.
  • Gradually whisk into the large bowl of wet ingredients.
  • Pour on top of honey butter mixture and spread smooth.
  • Bake 20 minutes or cooked through.
  • Cool 5 minutes before inverting onto platter.
  • Serve immediately with honey butter.

HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey

  • Whisk together in small ramekin for serving with cornbread.

NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 46 of 2024 ~ BLOG 366.323

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

WEEKEND RECAP

It was a whirlwind weekend, but a good one that really started on Thursday again. We went to pick up my holiday Hallmark order and made a day of it since the nearest Hallmark is an hour and a half away. Hallmark stores are far and few between here and when the one I normally dealt with closed a family owned and run old time drugstore took over for Hallmark. This drugstore is like an old time Woolworths or TG&Y and so much fun and the woman who runs the Hallmark section is so nice. Because I live so far away she puts back for me anything I need until I can get there. I even one the door prize from last month’s premiere event! So, I picked up a nice little haul to get me in the Christmas spirit.

While we were there we visited a local hardware chain that does their garden area as a Tinsel town for the holidays. We didn’t need much, but it’s always fun to look. I did pick up a white projector light for the new nativity we’re doing this year and some paper white bulbs.

We had a wonderful lunch along the river at a favorite haunt and then did some antiquing on the way back in a favorite store, 5 Flying Monkeys and finished the day with a dinner at another favorite haunt and had a yummy Thankful Thursday turkey dinner. On Thursdays they do Thankful Thursday for veterans, first responders and moms at half price. They rotate meals throughout the year doing either the turkey, pot roast or meatloaf. All three are exceptional! My favorite is the turkey or the pot roast because it comes with the BEST glazed roasted carrots I think I’ve ever had!

Saturday brought the annual craft fair at the community center. I had several friends selling their wares there so that was a lot of fun! Then Sunday was spent with a bestie. I was also able to get a lot of organization done during the weekend as well as catch up on laundry, football and NASCAR as it was super wet and cold ALL weekend.

THOUGHT FOR THE DAY

The first one is probably better for next week, but is also something we should all remember this time of year as we are getting together with friends and family. We should all remember that our differences aren’t as important as our commonalities and love for each other. So enjoy your friends and families over the holidays.

THE WEATHER OUTSIDE

I’m going to sound like a broken record, but it’s cold, wet and rainy 😀 like always in November. We’ve had a fairly mild autumn up until now, but it feels like winter is going to hit a bit early. Highs this week in the 40’s and 50’s with lows in the 30’s and 40’s. Layers and flannels are a definite for this week.

ON MY MIND

There’s a “GIRLS NIGHT” in a a couple weeks to finish the Jewelry Christmas Trees we began last year. We’ve decided to “simplify” things this year and just order pizza. We’ll each provide a little something else like a favorite cookie, drink makings or ???? I’m thinking of making this cute charcuterie board appetizer board with some crackers. How cute is that?

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got all the laundry done yesterday!
  • GROCERIES & ERRANDS I’m putting together my list for this week to get all the errands and groceries done this week. Crowds are already crazy around her and I have no inclinations of going near stores the week of Thanksgiving EXCEPT to pick up the turkey from the butcher next Tuesday.
  • PAPERWORK & PHONE CALLS & PROJECTS I’m chairing this year for the Eagle’s holiday families and foster kids so have LOTS of paperwork and organizing to do.
  • RECIPE RESEARCH & MENU PLANNING Menus are done through November, but I’m starting on December. With the cold we’re having I’m envisioning a lot of soups, stews and chilis.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING I’m getting caught up on the things on the DVR FINALLY
  • CABLE I’ve been recording all the new Hallmark Christmas movies and am saving them up for when I start decorating for Christmas.

READING TIME

I joined a book club that started yesterday and we’ll be meeting every 2 weeks. I missed the first meeting, but they chose the book, SOCIETY OF LIES by Lauren Ling Brown. I downloaded the book and started it last night.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
11/18 MONDAY
11/19 TUESDAY
11/20 WEDNESDAY
11/21 THURSDAY
11/22 FRIDAY
11/23 SATURDAY
11/24 SUNDAY
DINNER
 RB BEANS AND CHARRED HOT DOGS
 BURGERS & CHILI CORNBREAD SALAD
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN ALA KING and PEA STUFFING
 COOKING AT THE EAGLES with a FRIEND – BRISKET SANDWICHES, COLESLAW, BAKED BEANS and
 BEEF & BEAN STEW
 GOULASH and ROASTED CARROTS
DESSERT
 
 
NEOPOLITAN CAKE

FAVORITE PHOTOS FROM THE CAMERA

There is a BIG hardware store called Jerry’s here that reminds me of a combination Fleet & Farm plus a Menards that turns their garden area into a Tinsel Town for Christmas. I never need much, but it’s always fun to look. I LOVE how they display their lights making it easy to envision what they’ll look like on your house or project.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • PICKLED PLUM CRUMBLE/CRISP
  • GO TO SLOW COOKER RECIPES ~ BLACK BEAN SALSA CHICKEN, GREEN CHILE CHICKEN, BUTTERMILK RANCH PORK CHOPS and TERIYAKI WINGS

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PARMESAN ROASTED GREEN BEANS ~ BLOG 366.320

PARMESAN ROASTED GREEN BEANS
Adapted from I WASH YOU DRY

1 1/2 pounds green beans, fresh & trimmed
1 tablespoon avocado oil
1/3 cup Parmesan cheese, FRESH & FINELY grated
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 425°.
  • Lightly coat a baking sheet with non-stick spray and set aside.
  • In a large bowl toss the green beans in the oil.
  • Add the Parmesan cheese, garlic powder, salt and pepper, stirring to coat.
  • Spread in an even layer on the baking sheet and bake for 15 minutes.
  • Use a spatula to flip the green beans and continue cooking another 10 minutes, until tender.

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Season the pork medallions with salt and pepper on both sides.
  • Heat oil in a large skillet over medium-high heat.
  • Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
  • Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

  • In the same skillet, melt the butter over medium heat.
  • Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
  • Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

  • Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.

  • Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
  • Stir in the Worcestershire sauce and dried thyme.
  • Adjust seasoning to taste.
  • Allow the sauce to simmer2-3 minutes until it thickens.
  • Return the pork medallions to the skillet, turning to coat in the gravy.
  • Cook until pork is well-coated and cooked through.
  • Serve over mashed potatoes.


NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.