Category: MEMES & LINK PARTIES

My version of P. F. Chang’s Chicken Lettuce Wraps

With this horrible recuperation and limited food, eating out is a real pain in the butt.  BUT, I’m in love! In love with restaurants that have great appetizer menus.  LOL  😀 I ordered the Chicken Lettuce Wraps at P.F. Chang’s the other day from their appetizer menu and got 4 meals out of it!  But, what I fell in love with was the actual flavor.  The added bonus was the small chop on all the ingredients making it easy for me eat AND it heats up in the microwave for subsequent meals tasting the same as it did served fresh! So, of course I had to duplicate the recipe for home use and believe I have come REALLY close.

P.F. CHANG’S CHICKEN LETTUCE WRAPS
3 tablespoons avocado oil
2 boneless skinless chicken breasts
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

  • Bring oil to high heat in a wok or large frying pan.
  • Saute chicken breasts for 4 to 5 minutes per side or done.
  • Remove chicken from the pan and cool.
  • Add shallots and green onions to pan sautéing until soft.
  • Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
  • Add stir fry sauce and stir until well blended.
  • When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
  • Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

  • Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄4 cup sugar
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
1 -2 teaspoon Siracha

  • Whisk together the sugar and water in a small bowl until completely dissolved.
  • Add soy sauce, rice wine vinegar, lemon juice, sesame oil, hoisin sauce and desired amount of Siracha whisking until well blended.

ASSEMBLY

  • Serve each helping in a lettuce leaf.
  • Top with a handful of crispy rice noodles.
  • Pour Special sauce over the wraps.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 3 of 2018

Week 3 of 2018 is underway and I’m anxious to be over this recuperation mode and ready to get my energy back and get some serious things done! Though, it will be 6 more weeks until I get formally released and begin a serious exercise routine. That said, with ALL this flu going around I’m just as happy to be stuck inside away from people.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We’re having ANOTHER cold snap here and are supposed to have rain and wintry mix sleet added to the mix tomorrow and Wednesday. With the flu epidemic at raging proportions I’m really staying in and away from people!

ON THE BREAKFAST PLATE

GERBER’S GRABBER – Apple Carrot Pineapple & Green Tea

CRAFTS / PROJECTS

I started working on finishing the kitchen counters.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Starting later this week I can start to do a few more things, but am told the serious exercise and packing have to wait until the 90 day mark.  I’m handling the food part okay and realize it will actually save us some money in the long run though that is being eaten up by the mandatory 5 times a day vitamins.  They also sent me a blood work order to have done next month and I’m dreading the new 4 times a year blood work – 20 freaking tests!

FAVORITE PHOTO FROM THE CAMERA

We’ve been having quite a bit of clear weather lately and the sunsets have been really pretty.

INSPIRATION

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

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing – STILL washing most things every other day for a few more weeks to prevent infection
  • LIVING AREAS… can’t wait until I can relieve hubby of the duties and do a deep clean
  • KITCHEN… also needs a deep cleaning and paint touch up
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… hubby is going to mow and vinegar salt the weeds today before the rain tonight
  • BLOG… some recipe updating, future post planning and holiday post planning

CURRENTLY READING & TELEVISION / DVR

We’ve rented a bunch of Netflix movies the last several weeks to get me through the boredom and cold weather, but I’ve seen just about everything I want to see for awhile – really looking forward to spring at this point and getting out of this house!

  • I’m now reading Sophie Moss’ Seal Island series during my recuperation and am book #2, The Selkie Enchantress.

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 starts later this week

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

I’ve placed orders this week with Home Chef and Hello Fresh to get back into the swing of cooking without leaving the house to shop since I still can’t carry grocery bags yet and I’m trying to stay away from people in general, but there will still be leftovers unfortunately. I planned a couple C.O.R.N. nights to use the leftovers.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
B-FAST
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
3-4 ounces EGGS or OATMEAL and GREEN Tea
TOASTED FRENCH TOAST
BACON & EGGS
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
1 time a day
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
 2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
LUNCH & DINNER
 2 OUNCES PROTEIN with a  small salad

MAPLE GLAZED DUCK with BLOOD ORANGE SALAD and FINGERLING POTATOES

 2 OUNCES PROTEIN with a  small salad

PARMESAN and ROSEMARY PORK CHOPS with ALMOND COUSCOUS and ROASTED CARROTS

 2 OUNCES PROTEIN with a  small salad

CRISPY ONION CHICKEN with GREEN BEANS and MUSHROOM GRAVY

 2 OUNCES PROTEIN with a  small salad

CHICKEN UNDER A ZUCCHINI BLANKET with MASHED POTATOES and GREEN BEANS

 2 OUNCES PROTEIN with a  small salad

C.O.R.N.

 2 OUNCES PROTEIN with a  small salad

SPAGHETTI & RICOTTA MEATBALLS with GARLIC GREEN BEANS

 2 OUNCES PROTEIN with a  small salad

C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

While these recipes were successful, we still prefer my Laverne Defazio pot roast and my Aloha BBQ Ribs (recipe later this month when I make them) to either of these recipes.  I posted them in case anyone prefers their flavor profiles.

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.

PINEAPPLE PEANUT BUTTER RIBS

Hubby is loving the new style of cooking. I’m trying to make recipes that leave plenty of easy to eat for lunch items also. These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

PINEAPPLE PEANUT BUTTER RIBS
3 1/2 pounds baby back ribs, cut in half
11.5 ounce frozen juice concentrate (orange pineapple) thawed
6 ounces pineapple juice
1/2 cup Bragg’s Liquid Aminos
1/4 cup creamy peanut butter
1/4 cup fresh minced cilantro
2 tablespoons minced fresh ginger
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes

  • Whisk together the juice concentrate, liquid aminos, peanut butter, cilantro, ginger, garlic and sugar. Reserve 3/4 cup for dipping sauce later.
  • Place ribs in a large ziplock bag or marinated.
  • Pour marinade over top and turn ribs to coat, cover and seal.
  • Marinade for 8 hours or overnight, turning ribs periodically.
  • Remove ribs from marinade.
  • Stand ribs around the slow cooker if deep enough. If not, loosely layer ribs in the slow cooker.
  • Cover and cook on HIGH 1 hour.
  • Reduce heat to LOW and cook 5 more hours.
  • Heat reserved sauce and served with ribs for dipping.

NOTE: Standing the ribs will bring them into contact with the best heat source for crispy brown edges like they had been smoked for hours.

Linking up to FULL Plate Thursday.

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE

PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste

  • Over a medium high heat heat 1 tablespoon butter in large skillet.
  • Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
  • When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.

 

  • While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
  • Add garlic, sautéing about 2 minutes.
  • Whisk in lemon juice.
  • Season with salt and pepper.
  • Add lemon slices, cooking until slightly thick.

 

  • Plate fillets and top with sauce.
  • Serve immediately.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 2 of 2018

WOW, it seems like it was just new year’s eve and here we are on the 8th already entering week 2! I hope you all had a great week. Mine was still low key as I continue to recuperate.  2 more weeks and I can enter a more normal activity life. YAY!!!!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The SUPER cold snap has broken here and the day time temps are supposed to be in the 60’s with the lows in the 30’s and 40’s, so I’m actually loving the weather right now.

ON THE BREAKFAST PLATE

Maple Brown Sugar Oatmeal with golden raisins

CRAFTS / PROJECTS

Unfortunately, I just didn’t have the drive to get anything accomplished during this recuperation. I’ve just been so slow to get my energy back.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I had a good 1 month check up with the surgeon this past Thursday. He said I’m doing great , but still have 2 more weeks of no lifting or cleaning etc… He did give me the go ahead to start experimenting with veggies and fruits to see what my body can tolerate. He wants me eating more calories because I’m losing too much weight.

The one thing that many people don’t understand is that this will never get bigger or stretch, IT IS WHAT IT IS FOREVER! So, I made up a diagram that makes it easier to see that the change is permanent.  It also shows why more chewing and smaller portions are necessary as a few digestive processes are now bypassed.

The biggest issue I recently found out about is that there are tons of medications that I can NEVER take again because of the bypass because they can do serious damage to the “new” smaller stomach.  Among them are the medications I take for Fibromyalgia and Systemic Lupus leaving me with only an occasional Tylenol as my only alternative for ANY pain.

FAVORITE PHOTO FROM THE CAMERA

With the deep cold I never left the house except to go to the doctor so never even took a picture last week.

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… plan on doing a deep clean today and tomorrow
  • KITCHEN… pretty clean
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… nothing
  • BLOG… some recipe updating, future post planning

CURRENTLY READING & TELEVISION / DVR

  • I’m reading Sophie Moss’ Wind Chime series during my recuperation and am book #3, WIND CHIME SUMMER.

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

DRAMAS

  • THE GOOD DOCTOR, THIS IS US

SYFY

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

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
In the beginning I told hubby NOT to get used to my existing diet and the doctor has given me the permission to cook though I still cannot lift so hubby still has to help with the shopping, but is going to have to give up the bachelor foods 😀   While I can only eat a bite or two of what I make, there is NO reason hubby shouldn’t get a few home cooked meals this week. Food will go a A LOT further now, but I am going to have to adapt the recipes A LOT.

I also began Home Chef again for 4 meals this month to ease me back into things.  No matter how you look at it proportions are going to be a challenge so now is the time to start rewriting and reworking recipes.  I will also plan more C.O.R.N. nights into my menus.

In the meantime I will continue working on combining blogs with older recipes and developing newer recipes that encompass ALL the new requirements. I look forward to previewing those rework recipes in a few months.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
B-FAST
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
3-4 ounces SCRAMBLED EGGS, OATMEAL or WHOLE GRAIN CEREAL and GREEN Tea
2 times a day
1 cup LOWFAT MILK or PROTEIN DRINK
1 cup LOWFAT MILK or PROTEIN DRINK
1 cup LOWFAT MILK or PROTEIN DRINK
1 cup LOWFAT MILK or PROTEIN DRINK
1 cup LOWFAT MILK or PROTEIN DRINK
1 cup LOWFAT MILK or PROTEIN DRINK
1 cup LOWFAT MILK or PROTEIN DRINK
1 time a day
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
 2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
2-4 ounces tuna salad or yogurt
ME 2 times  day

 

 

 DINNER FOR HUBBY

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

PINEAPPLE PEANUT BUTTER BABY BACK RIBS

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

C.O.R.N.

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

SPAGHETTI CASSEROLE

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

C.O.R.N.

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

COFFEE BREWED POT-ROAST & BUTTERMILK CORNBREAD

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

C.O.R.N.

 2 OUNCES PROTEIN – BROILED FISH or CHICKEN and VERY small salad

C.O.R.N.

& SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

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.

BEET PICKLED DEVILED EGGS

A few years ago I saw an article on Chinese Tea eggs. They were so beautiful and intrigued me enough that I wanted to make some. Well I never quite got around to it, but then hubby asked for some deviled eggs and my brain went into overdrive. I decided to create the same affect with pickled beets.


PICKLED DEVILED EGGS
1 dozen eggs, hard boiled
1 jar pickled beets
1/8 + cup mayonnaise
1/4 teaspoon prepared horseradish
1 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon cider vinegar
Sweet Hungarian paprika

  • Boil eggs as normal. Rinse under cool water.
  • Drain beets, retaining juice.
  • Gently crack eggs all over.
  • In a medium skillet heat water and beet juice together.
  • Add eggs and simmer 20 minutes, gently rolling eggs periodically.
  • Remove from heat.
  • Remove eggs from pan and drain on paper towels.
  • Remove shells.
  • Slice open eggs and scoop out yolks.
  • Mash yolks with salt and pepper.
  • Add mayonnaise, vinegar and horseradish and blend well.
  • Fill eggs.
  • Sprinkle with paprika and serve.

I save the pickled beets to use with 1000 Island dressing on my Crab salad.

MOZZARELLA CHEESE STICKS

MOZZARELLA STICKS
12 egg roll wrappers
12 string cheese
avocado or cocnut oil
Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

CRAB PUFFS

PUFFS recipe from Martha at Seaside Simplicity

1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
  • Heat oven to 425°.
  • In a medium saucepan heat water and butter until boiling.
  • Lightly spoon flour into measuring cup and level off.
  • Stir in flour and salt.
  • Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously.
  • Remove from heat.
  • Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets.
  • Bake for about 15 minutes or until golden brown and crisp.
  • Once puffs are cooled completely split and stuff with crab salad when ready to serve.
This recipe makes about 20 puffs.
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad in each puff.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

TEX MEX BLT’S minus the lettuce

These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

You can also vary the flavors for some extra alternative flavor.  Use your imagination and make up your own combinations.

TEX MEX BLT’s minus the Lettuce 
3-4 packages phyllo pastry cups – thawed
1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef)
1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo)
1/2 cup medium Cheddar cheese
1 cup mayonnaise (not Low-fat)
1 can Rotel original, drained REALLY well (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine)

  • Preheat oven to 350 degrees.
  • Blend the mayonnaise and cheeses together.
  • Fold in the tomatoes and bacon.
  • Scoop evenly into the cups (this will fill about 36).
  • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

NOTE:  These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.

TERIYAKI SEX on a STICK

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.
 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

COWGIRL KISSES with RASPBERRY CHIPOTLE SAUCE

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

  • Mix cream cheese and Foothill Salad Seasoning until well blended.
  • Clean and remove seeds from peppers.
  • Fill peppers.
  • Wrap each pepper with a slice of bacon.
  • Bake or grill over low heat until bacon is crisp.
  • Serve with raspberry chipotle sauce.

RASPBERRY CHIPOTLE SAUCE
1 cup Raspberry Jam
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar

  • Whisk all ingredients until well blended.
  • Chill until ready to serve.
  • Warm before serving.

HIP HIP HOORAY FOR BANANA JAM an oldie, but goodie from 2014 and a 2 for 1 with BANANAS FOSTER BUTTER

I’m still working on blog compilation and I ran across this recipe and can’t wait to make some later this week.  I can actually eat this YAY!
I LOVE!!!!! trying new recipes, but more importantly I LOVE!!!!! trying a new recipe that blows my socks off! My friend Sandra over at Diary of a Stay at Home mom featured a Banana Jam the other day.  I know, sounds weird right?  WRONG!!!! It’s the most fantastic, addictive recipe I’ve tried in a long time and even better it’s SOOOOOOOO simple.

BANANA JAM
4 cups mashed bananas
4 cups sugar
1 teaspoon pure Madagascar vanilla extract
Juice of 1 large lemon

  • Combine ingredients together and bring to a boil, stirring constantly until your boil.
  • Turn down heat and simmer until nice and thick, stirring frequently.
  • Pour into sterilized jars and water bath for 10 minutes.
  • Once open, refrigerate.

I’ve already added pineapple for a varied flavor and caramel for an ice cream topping.  Next is turning it into a Banana Cream Pie.

And OMG you have to try it on sourdough toast with JIF peanut butter.

Then a few weeks later  I was searching through my box of tricks, er recipes for tailgating recipes I wanted to try and found a recipe for BANANA FOSTERS BUTTER. It just screamed out for me to try it. It was fantastic too and great on Peanut Butter Toast.

BANANA FOSTERS BUTTER
8 ripe, firm large bananas
1 cup granulated sugar
1 cup packed brown sugar
1/3 cup lemon juice
3 tablespoons light rum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

  • Mash bananas until smooth. Transfer bananas to a pot.
  • Stir in sugars, lemon juice, rum, cinnamon and nutmeg.
  • Bring to a slow boil.
  • Reduce heat and simmer about 20 minutes or until thickened, stirring frequently.
  • Ladle into hot sterilized jars leaving a 1/4 inch headspace.
  • Wipe jars clean, add lids and rings.
  • Process filled jars in a boiling water bath for 10 minutes.
  • Cool on wire racks.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.