Category: MEMES & LINK PARTIES

CHICKEN & CHEESE PIE aka MEXICAN QUICHE ~ BLOG 365.255

CHICKEN & CHEESE PIE aka MEXICAN QUICHE – servings: 8 servings

Whether you eat this for breakfast, lunch or dinner this chicken and cheese Quesadilla Pie is a combination of a quiche and a quesadilla.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1 10-inch flour tortilla, burrito size
3 cups rotisserie chicken shredded pieces
4 ounce can chopped green chiles, drained WELL
1 can ROTEL tomatoes, drained WELL
2 tablespoons pampered chef taco seasoning or 1 package Taco Bell taco seasoning
1/4 cup FINELY chopped FRESH cilantro leaves, PLUS some for garnish
2 cups shredded sharp cheddar cheese
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder
Garnishes – sour cream, salsa, guacamole, diced green onions, cotija cheese crumbles

  • Adjust oven rack to middle position and heat oven to 425-450 degrees.
  • Grease 9-inch pie plate.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapeños (optional), 1 cup of the cheese, FRESH ground sea salt, and black pepper in large bowl until combined.
  • Spread filling over tortilla.
  • Whisk eggs, milk, flour, baking powder in bowl until smooth.
  • Slowly pour over filling.
  • Bake 20-25 minutes until surface is golden brown and knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more or until cheese melts.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Top with sour cream, salsa, and guacamole if desired.

NOTES: Adding 1/4 cup drained chopped pickled jalapeños in place of the or in addition to the green chiles oomphs this recipe up quite a bit.

HAPPY HOMEMAKER MONDAY & MENUS week 37 of 2023 ~ BLOG 365.254

Good morning ladies. I can’t believe we are almost 3/4’s of the way through 2023! Seems like the summer has flown by. Now, I know I’ve been excessively busy, but still where did summer go? I thought I was done with work at the Eagles, but lo and behold we forgot a few things so there are a couple things to do today. Despite that I will be able to regroup this week and play catch up. I can’t wait to visit you all again!!

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

This week our daily highs are predicted to be in the high 80’s and 90’s edging us towards an Indian summer, but fortunately our night time lows will still be in the low 50’s meaning that those 80’s and 90’s will be only for a couple hours each afternoon. I can live with that 😀

I have on Levi’s with a favorite old t-shirt for my truly FINAL day of my Eagles building work! Well, for this week anyway. We did find a few more MUST DO SOON projects that HAVE to be done, but will be waiting until after the conference at the end of September to do them.

Hot water and black cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I spent Saturday doing a deep clean, several loads of laundry and setting up the new TV we had to buy for the bedroom.
  • GROCERIES & ERRANDS I have a hair cut and pedicure on Thursday so will arrange my grocery shopping and errands around those appointments to save time and gas.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS no travels planned right now, but I do NEED to get the paperwork and calls up to date.
  • RECIPE RESEARCH & MENU PLANNING Last night I was able to get the menus and recipes organized for a plan through October.

WHAT’S ON THE DVR/TV
 CABLE We’re binge watching Justified Primeval right now and watching The Middle reruns. We’re about to finish BIG BANG reruns (AGAIN) at night. We will start getting caught up on the DVR now that we’re not so tired every night.

I’ve FINALLY forced myself to read at night again, but I’m reading slowly to savor reading Marie Force’s State of Denial #5 in the First Family series.
MONDAY 9/11
TUESDAY 9/12
WEDNESDAY 9/13
THURSDAY 9/14
FRIDAY 9/15
SATURDAY 9/16
SUNDAY 9/17
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
QUICHE LORRAINE
PANCAKES & BACON
LUNCH
TUNA SALAD
FRUIT & YOGURT
SOUP & SANDWICHES
OUT
OUT
PASTRAMI SANDWICHES
FOOTBALL FOOD
DINNER
PAN SEARED PORK CHOPS with PARMESAN BUTTER POTATOES
SALISBURY STEAKS with MUSHROOM GRAVY
CHICKEN GUMBO and SALAD
YOYO or CORN You’re on YOUR own or Clean Out the Refrigerator
OUT for my birthday
BUNLESS BURGERS CRY BABY BURGERS with 
SEAFOOD SALAD with PARMESAN CRUSTED ROLLS
DESSERT
 
 SNICKER DOODLES

I saw this on a table at our favorite pub and thought it was kinda fun! And this quilt was made by a friend of mine to raffle off at the Eagles for our scholarship fund. I’m definitely buying tickets for this one!

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT ~ BLOG 365.248

Flavorful chicken made with a creamy tomato rose sauce in your slow cooker and ready to serve over your favorite pasta in no time at all.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT

1 pound boneless chicken breasts, sliced into bite sized pieces or slivers
1 small bunch green onion FINELY minced
2-3 cloves garlic, FINELY minced
1/2 cup of your favorite Alfredo sauce
1/2 cup of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese + more for serving
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
FRESH chopped Italian parsley

  • Whisk together the garlic powder, onion powder, oregano, FRESH ground sea salt and black pepper.
  • Generously season chicken pieces with seasoning mix.
  • Spray the bottom of your slow cooker with non-stick spray or line with liners.
  • Place chicken pieces in the bottom of the cooker.
  • Top with onions and garlic.
  • Whisk together the alfredo and red sauce and pour over chicken pieces.
  • Sprinkle both cheeses over the sauce.
  • Cover and cook on high for 1-2 hours or until cooked thoroughly. (See notes)
  • Gently toss together to coat chicken.
  • Serve over your favorite pasta.
  • Garnish with parsley and a bit more grated Parmesan

NOTE: If you wish to cook your chicken on the low setting, increase your cooking time to 3-4 hours, depending on the size of your chicken pieces.

HAPPY HOMEMAKER MONDAY & MENUS week 36 of 2023 ~ BLOG 365.247

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

Our weather has turned pretty perfect in my book. High 40’s and low 50’s at night with mid 70’s during the day. Rain has also returned to the Pacific North West and the rain has helped tamp down the fires, ash and smoke in our area.

AWESOME NEWS the train is approaching the station on this overwhelming Eagles trip I’ve been on. My attitude is much better and I think things will iron themselves out with those causing the drama that the rest of us has had to live in.

It looks like we’ll be reopening as early as Wednesday. Today and tomorrow are a bunch of small finish projects and a little shopping to replenish the fresh produce. A friend and I will be preparing the first BIG meal which I consider an honor and privilege after all my hard work.

Peach yogurt and coffee before I’m off to meet with the plumber (AGAIN). We thought all was well, but the left side of the sink leaks since they hooked it up.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Despite not being home much, laundry is completely up to date. Cleaning is so-so, but I’ll get caught up next week.
  • GROCERIES & ERRANDS Definitely need to do lots of shopping and several errands this week.
  • PAPERWORK, PHONE CALLS, PROJECTS Next week will be my catch-up week.
  • RECIPE RESEARCH & MENU PLANNING I’m so glad it’s time to start meal planning for fall.

WHAT’S ON THE DVR/TV
  • Who has had time? BIG BANG reruns are the most I’ve had time for this past week.

I’ve FINALLY forced myself to read at night again. I’m savoring my reading of Marie Force’s State of Denial #5 in the First Family series.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
OUT
SCRAMBLED EGGS & BACON
LUNCH
BURGERS
TACO TUESDAY
HOT DOGS
SALADS
SALAD & FRUIT
PASTRAMI SANDWICHES
APPETIZER PLATES for the RACE
DINNER
ROTISSERIE CHICKEN & COLESLAW
SPAGHETTI & MEATBALLS
CHICKEN GUMBO and SALAD
POT ROAST for THANKFUL THURSDAY
TAPAS PLATES for EAGLES REOPENING
BUNLESS BURGERS & POTATO SALAD
SEAFOOD SALAD with PARMESAN CRUSTED ROLLS
DESSERT
 
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
 

These are the before, during and after photos of what I’ve been doing this past 6-8 weeks. We went from a plan to change the linoleum and replacing the cabinets to gutting out EVERYTHING including a bit of the sub-floor due to rot which we found after removing 4 layers of peel and stick tiles and old linoleum, removing 4 layers of interior walls and re-framing the walls etc… after the water main break and subsequent additional breaks. In a weird way the water line breaks were a godsend as they “forced”/”allowed” us to do things right and bring them up to code.

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

  • Preheat the oven to 300°.
  • Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
  • Remove from the oven to cool.
  • Turn oven up to 350°.
  • Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
  • Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.

  • Whisk the rest of the cake ingredients in a medium bowl.
  • Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
  • Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
  • Spread batter evenly between the 3 prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate pans halfway through baking.
  • Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
  • Discard the tops or eat. 



CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

  • In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  • Taste and adjust salt if needed.

ASSEMBLY 

  • Place 1 cake layer on your cake turntable, cake stand or serving plate.
  • Evenly cover the top with frosting.
  • Top with 2nd layer and evenly cover the top with frosting.
  • Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
  • Garnish with leftover toasted pecans.
  • Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

  • TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. 
  • FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
  • CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
  • BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE ~ BLOG 365.241

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese

  • Preheat the oven to 400°.
  • Lightly coat an 10 inch round cake pan with non-stick cooking spray.
  • In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sour cream, eggs, and corn.
  • Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
  • Spread evenly in the prepared pan.
  • Bake 30 minutes until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack.
  • Serve warm or at room temperature.
  • Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.