Category: MEMES & LINK PARTIES

HAPPY HOMEMAKER MONDAY & MENUS week 29 of 2023 ~ BLOG 365.198

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

I know it’s HOT everywhere so I won’t complain!  All I can say is that I don’t usually mind the heat as much here because the humidity is so low, but lately our humidity has been quite high – might as well as be in the south high. This week we’ll continue with temperatures in the 90’s during the day. Our saving grace is that we’re still cooling down quite a bit at night into the 50’s so we have absolutely beautiful mornings!

Do you realize we are significantly into the second half of the year? I went to the Hallmark Ornament Premiere this past weekend to pick up a few ornaments (NOT that I needed any), but there were a couple this year that called out to me 😀 I also picked up a couple Christmas presents this past weekend.

This is a super early morning so just a couple sips of coffee for now.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m all up to date with the laundry. The ironing is another story though 😀
  • GROCERIES & ERRANDS Just a couple appointments this week, but no real shopping to do which is awesome because there isn’t any decent shopping here in this small town. I’m doing more and more online to be able to get everything I’m looking for.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS The projects lately consist of the building maintenance that we’re doing for the Eagles in preparation of hosting the South West conference at the end of September. I do need to make a couple phone calls, but have been procrastinating because of the frustration of getting through the robotic menus.
  • RECIPE RESEARCH & MENU PLANNING The menus are planned through mid August, but I’m really looking forward to planning fall recipes soon.

WHAT’S ON THE DVR/TV
 It’s summer so we’ve been trying to watch a few movies here and there and some reruns of The Big Bang Theory and Wings.

I’ve been working so much that I’ve been tired enough I haven’t been getting any reading done at night.

I finished book #6 A Vineyard Vow from the series I’ve been reading and started #7 A Vineyard Lullaby.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 ALMOND CRUSTED PORK CHOPS with SWEDISH GREEN POTATOES
BBQ CHICKEN APPLE BREAD PUDDING with PINEAPPLE CASSEROLE
 STRAWBERRY CHICKEN SALAD
 CHICKEN GREEN BEAN CASSEROLE
 CARNITAS with PINEAPPLE SAUCE and BUTTER ROASTED POTATOES
 YOYO
 SPINACH FRUIT SALAD
DESSERT
 
 
 

The Eagles Auxiliary did a breakfast yesterday morning as part of the 1st Annual BBQ Competition and Corn Hole tournament. The event was a HUGE boon to our little town and I’m sure it will be back next year and many more to come. They even auctioned off some awesome granite corn hole boards – I never knew it was such a serious sport. Here’s a couple pictures:

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

HAWAIIAN SPARE RIBS ~ BLOG 365.194

HAWAIIAN SPARE RIBS
1-2 racks pork spare ribs, fat layer removed
FRESH ground sea salt and black pepper
1 cup PACKED brown sugar
6 ounce can pineapple juice
2 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1 can crushed pineapple
1-2 tablespoons corn starch

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Remove fat layer on back of rack.
  • GENEROUSLY season both sides of pork.
  • Place rack on baking sheet meet side up and cover with foil tightly.
  • Bake covered for 90 minutes without peeking.
  • Cut racks into 3-4 rib sections.
  • Add rib sections to slow cooker.
  • In a small bowl stir together the brown sugar, pineapple juice, ground giner and apple cider vinegar.
  • Pour sauce over ribs, cover and cook on low 2 hours.
  • Ladle out 1/2-1 cup of sauce and whisk in cornstarch.
  • Add pineapple to cornstarch mixture.
  • Stir pineapple mixture into sauce, recover and cook another 1/2-1 hour until ribs are tender and well coated.

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

HAPPY HOMEMAKER MONDAY & MENUS week 28 of 2023 ~ BLOG 365.191

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

Good Morning dear friends. I hope you had a wonderful week. It sure seems like the past week sped by! I think it was the holiday being on a Tuesday that messed me up the most! While I didn’t get as much done as I hoped, I did get done what HAD to be done 😀 And then we were able to spend yesterday at 2 different picnics to relax.

It’s been quite warm, but only for part of the day. We are still getting some beautiful cool ocean breezes of an evening though. Levi’s and a comfy paisley blouse are what I’m wearing today as I have a couple meetings.

A couple sips of coffee with yogurt, granola and blueberries.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING / PAPERWORK, PHONE CALLS, PROJECTS & TRAVEL/ GROCERIES & ERRANDS /RECIPE RESEARCH & MENU PLANNING We’re still working on the water issue and hoping to get to the bottom of things yet this week after the concrete cutting guy digs up an area around the main. I have a few other errands to do this week, but the grocery shopping is done and the menus are made.

WHAT’S ON THE DVR/TV
  • We didn’t have much on the DVR to watch last week, but we did spend the 4th relaxing and watching old movies – The Back to the Future trilogy, Dante’s Peak, Independence Day.

I’ve been working so much that I’ve been tired enough I haven’t been getting any reading done at night. I’m STILL hoping that this is the week to pick up with #6 A Vineyard Vow from the series I’ve been reading.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 CHICKEN CAPRESE BOWLS
 YOYO
 HAWAIIAN SPARE RIBS
 YOYO
 ASIAN CHICKEN THIGHS & SPICY RICE
 SPINACH FRUIT SALAD
 CARRIBEAN CHICKEN & 3 CHEESE HASH BROWN BAKE
DESSERT
 
 
 

Our last stop yesterday was at a friend’s mother’s house for dinner. It’s a beautiful setting and was so relaxing as well as peaceful. It’s on a hilltop with a great view and many, many trees. There was also a cute little pond where we took these pictures – one of me with my friend Dana and one with Dana and her sister who was visiting, but left this morning for home in Idaho. We stopped and fed the leftovers to her goats on the way home.

PORK CHOPS & POTATOES ~ BLOG 365.188

The original recipe called for using the slow cooker which is great, but NOT always necessary so I converted this to an oven recipe.

PORK CHOPS & POTATOES
6 bone in pork chops (6-8 ounces each)
1 tablespoon avocado oil
1 tablespoon butter
24-30 ounce package frozen shredded hash browns, thawed
1 1/2 cups grated sharp cheddar cheese
1 can Campbell’s cream of celery soup
1/2 cup milk
1/2 cup FULL fat sour cream
FRESH ground sea salt and black pepper, to taste
1 can French fried onions

  • Preheat oven to 350°.
  • In a LARGE skillet heat oil and butter over medium heat until melted.
  • Generously season pork chops on both sides with FRESH ground sea salt and black pepper.
  • Sear pork chops quickly on both sides. Set aside.
  • In a large bowl whisk together the soup.
  • Stir in 1 cup of the cheese and half of the onions.
  • Fold the hash browns into the soup mixture.
  • Arrange potato mixture in the bottom of a large baking dish.
  • Nestle browned pork chops into potato mixture.
  • Cover and bake 45 minutes.
  • Uncover and top with remaining cheese and onions.
  • Bake another 15 minutes until pork is cooked through and cheese is melted.

NOTE:

  • To convert to a CROCK-POT recipe you don’t need to thaw the hash browns first, just break them up into smaller pieces.
  • Also be sure to spray CROCK-POT well with non-stick spray.
  • Prepare the same as for the oven by layering the potatoes under the pork chops and saving the remaining cheese and onions for the last 15 minutes.
  • Slow cook on low 5-6 hours.

CRISPY GREENISH SALAD ~ BLOG 365.187

The original recipe called for leaving the peels on the cucumber and apple making this a monochromatically ALL green salad, but we found the peels too bitter. We also usually skip the lettuce and avocado if we’re not making this for a LARGE group because we have leftovers and the lettuce and avocado do NOT hold well.

CRISPY GREENISH SALAD
1 head butter lettuce (optional)
1 avocado (optional)
1 green apple, cored, peeled and chopped small
1 bunch green onions, sliced
Juice of 1 lemon
1 medium cucumber, peeled and diced
2 green tomatoes, diced
2 cups frozen petite peas, thawed and drained WELL (see note)

  • Toss apple pieces in the lemon juice to prevent browning.
  • In a large bowl toss all the ingredients together including the lemon juice in the apples.

DRESSING
1/4 cup avocado oil
Juice of 1 LARGE lime
FRESH ground sea salt and black pepper, to taste
1 teaspoon Italian seasoning

  • Whisk together and drizzle over salad.
  • Toss well and chill before serving.

NOTE: Many recipes say you can use the peas frozen, but we find they leave behind too much moisture.