Category: MEMES & LINK PARTIES

SWEET CORN TAMALE CAKES ~ BLOG 366.65

This is a CHEESECAKE FACTORY copy cat recipe that makes a WONDERFULLY delicious appetizer OR a main dish that no one can resist!

SWEET CORN TAMALE CAKES
SALSA VERDE
2 RIPE tomatillos, roughly chopped
4 ounce can chopped green chiles, drained REALLY well
2 green onions sliced thin
2 tablespoons FRESH cilantro, roughly chopped
1 ½ teaspoon sugar
¼ teaspoon ground cumin
FRESH ground sea salt and black pepper, to taste

  • Combine all ingredients in a food processor. Pulse until combined, but still a little chunky.
  • Transfer to a small bowl, cover, and chill for AT LEAST 1 hour.

PICO DE GALLO
1 LARGE Roma tomato, diced
2 tablespoons minced red onion
1 tablespoon FRESH minced cilantro
½ teaspoon lime juice
FRESH ground sea salt and ground pepper, to taste

  • Place all ingredients in a small bowl and toss.
  • Cover and chill for at least 1 hour.

SOUTHWESTERN SAUCE
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder

  • Add all ingredients to a small bowl and mix until well combined.
  • Cover and chill for at least 1 hour.

CORN CAKES
1 ½ cup frozen sweet corn
½ cup butter softened to room temperature
3 tablespoons sugar
⅛ teaspoon salt
½ cup corn masa harina flour or corn meal
2 tablespoons AP flour
1 ½ tablespoon avocado oil

  • Add 1 cup of the frozen corn to a food processor until it’s coarsely pureed.
  • Add the pureed corn, softened butter, sugar, and salt to a medium bowl, mixing until combined.

  • Add masa and flour and mix until no flour streaks remain.
  • Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.
  • 
Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

  • Add the avocado oil to a large skillet and preheat over medium-low heat.
  • Add the patties to the skillet and cook 5-7 minutes until golden brown.
  • Flip and cook the other side 5-7 minutes more until golden brown.


GARNISHES
Sour cream
Avocado, diced
Fresh cilantro, chopped

ASSEMBLY

  • Add the salsa verde to your platter and spread it evenly.
  • Heat the platter in the microwave for 1 minute.
  • Place the corn cakes on the warmed salsa verde.
  • Distribute the Pico De Gallo and Southwestern Sauce evenly over the top.
  • Dollop with sour cream, and garnish with chopped avocado and cilantro.
  • Serve immediately.


HAPPY HOMEMAKER MONDAY week 10 of 2024 with MENU PLANS ~ BLOG 366.64

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Snowing at home and a balmy mid 70’s here. A real toss up for me! I LOVE the snow and cooler weather, miss my friends and volunteer projects, but so love the restaurants, shopping and things to do here! But, like they say, you can’t go home again. We’ve been gone from here a few years now and in that time the traffic has gotten even more absolutely horrendous, the people are absolutely EVERYWHERE and it seems like a lifetime ago since this was my hometown.

For the past year I’ve been working with a girlfriend on estate sales and have loved doing it. We just finished one right before we left to help my cousin with her father’s estate. I have to say this is so much easier when you don’t personally know the person 🙁

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve been doing some laundry and cleaning here at my uncle’s as we begin “THE SORT”. My cousin will be here on Friday to begin going through things and loading her van and trailer to take things back home.
  • GROCERIES & ERRANDS There are a couple errands I need to do while we are here in the city that I can’t do elsewhere and I’ll bring in a few groceries at that time.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS we’ll see what I can get accomplished from afar.
  • RECIPE RESEARCH & MENU PLANNING I’m trying to get caught up on posting for Cooking Thursdays.

WHAT’S ON THE DVR/TV
  • Not sure what this week will bring.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀 Since we’re still on our trip dinners will consist of some of our favorite old haunts
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
GRACES KITCHEN
 RAZOOS CAJUN
CHUY’S
 PAPPASITOS
UNCLE JULIO’S SCRATCH MADE KITCHEN
TORCHY’S TACOS
 IRMA’S CAFE
DESSERT
 
 
 

I put a few photos on Instagram and Facebook this week from our journey before deleting them, but saved the “ODD” ones for here 😀

  • HOT CHICKEN SALAD
  • PINEAPPLE LEMON CHICKEN

PINEAPPLE LEMON CHICKEN ~ BLOG 366.60

PINEAPPLE LEMON CHICKEN
3 pounds boneless, skinless chicken breasts
1 tablespoon cooking sherry
1 tablespoon Bragg’s liquid aminos
2 LARGE eggs
scant 1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups neutral oil

  • Whisk together the sherry and liquid aminos in a large bowl.
  • Add chicken and toss to coat. Let stand 15-30 minutes.
  • In a small bowl beat eggs with the cornstarch and baking powder until it is a smooth batter.
  • In a large skillet or wok heat oil to 350°.
  • Dip chicken in batter.
  • Fry until golden.
  • Discard oil.

1/3 cup sugar
1 tablespoon cornstarch
3/4-1 cup homemade chicken broth
Juice of 1 LARGE lemon
1 SMALL can crushed pineapple , drained, but reserved
1 LARGE lemon, sliced
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Combine reserved pineapple juice and enough broth to make 1 cup.
  • Whisk together the sugar, cornstarch, broth mixture, lemon juice and seasoning.
  • Heat oil in the same skillet or wok.
  • Add lemon slices for 30 seconds.
  • Slowly add cornstarch broth, cooking and stirring constantly until sauce becomes clear.
  • Pour over chicken and serve immediately.

HOT CHICKEN SALAD ~ BLOG 366.58

HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.

HAPPY HOMEMAKER MONDAY week 9 of 2024 ~ BLOG 366.57

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

We’re beginning our LONG journey to my uncle’s funeral today so this will be quick.

I think the weather will change hourly for the next several days. I am starting with a turtleneck, flannel, levis and Ugg’s. It is supposed to be exceptionally cold and snowy here this week with the latest storm moving in.

I’m feeling a little melancholy about what this weekend will bring emotionally. I also feel bad for hubby as Saturday is a BIG birthday for him, and no matter how we tried, we couldn’t arrange the service at any other time to accommodate everyone. As much as I LOVE to travel I’m not thrilled about traveling during this time of year, but you know my motto – IT IS WHAT IT IS! 😀

The weather on the other end of this trip will be much warmer so that also increases the amount of packing and layers necessary.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • Nothing to do this week or next, but will do a bit of recipe research while I’m gone. I will also visit my favorite spice shop and farmer’s market while I’m gone.

WHAT’S ON THE DVR/TV
  • Whatever is on in hotels for the first few nights.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 We’ll be on the road for the
 next several days so there
 is no menu except visiting some
 favorite old haunts along
 the way.
 Hubby’s birthday dinner is being set up by my cousin since we’ll all be together for the funeral.
 I’ll take hubby someplace special tonight – just the 2 of us for his birthday.
DESSERT
 
 
 
chocolate cake of course

I found this fun alien #RailArt near the local lumber yard the other day and I planted a crocus, but it was a bit too soon. This is the prettiest it will ever be 🙁 Herbie on the other hand has mainly artificial flowers planted in it so looks absolutely adorable.

APPLE CIDER CHICKEN & DUMPLINGS ~ BLOG 366.54

APPLE CIDER CHICKEN & DUMPLINGS
8 chicken thighs
2 tablespoons butter
1 small red onion, chopped
1 stalk celery, FINELY chopped
2 tablespoons FRESH, FINELY chopped parsley
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour
3 cups homemade chicken bone broth
1 tablespoon apple cider vinegar
1 cup apple cider

  • Preheat oven to 350°.
  • Melt butter in a dutch oven.
  • Quickly sear chicken on both sides and set aside.
  • Add onion, celery, parsley, salt and pepper, to taste, stirring until vegetables are tender.
  • Sprinkle with flour and mix well.
  • Add broth, vinegar and cider, stirring to blend and bring to SLOW boil. Cook until slightly thickened.
  • Nestle chicken pieces into vegetables.
  • Cover and bake 30-45 minutes until chicken is cooked through.

DUMPLINGS
2 cups AP flour
1 tablespoon baking powder
FRESH ground sea salt and black pepper, to taste
1 tablespoon COLD butter
1 LARGE egg at room temperature, lightly beaten
2/3 cup WHOLE milk

  • Combine flour, baking powder, salt and pepper in a large bowl.
  • Cut butter in until coarse crumbs.
  • Whisk egg and milk together.
  • Stir milk mixture into dry ingredients JUST until moistened.
  • Increase oven to 425°.
  • Drop by mounds over chicken.
  • Bake uncovered 10 minutes.
  • Cover and bake 10 minutes more until toothpick comes out clean.

NOTE:

  • Boneless and skinless is my preference and requires less initial baking time, but if you really like a crispy skin go for it.
  • I also often add in carrots or butternut squash if I have it.