Category: MISC

ROASTED CABBAGE & ONIONS

ROASTED CABBAGE & ONIONS
1 medium head cabbage, chopped
2 large Walla Walla Onions, chopped
1/4 cup avocado oil
3/4 teaspoon fresh ground sea salt
3/4 teaspoon fresh ground black pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon

  • Preheat oven to 450°.
  • Place cabbage and onions in a large bowl.
  • Drizzle with oil, sprinkle with salt and pepper, toss to coat well.
  • Transfer to shallow roasting pan.
  • Roast 15 minutes, stir and roast another 15 minutes or so until soft and slightly browned.
  • Return cabbage to large bowl and add chives, tarragon and dressing, tossing to coat.
  • Let Salad rest 5-10 minutes to allow flavors to meld.

DRESSING
2 tablespoons champagne vinegar
2 tablespoons avocado oil
2 tablespoons creamed horseradish
Juice of 1 lemon
1/2 teaspoon fresh ground sea salt
1/2 teaspoon fresh ground black pepper

  • Whisk together. Set aside.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I was having a productive week, and then WHAM! I got hit by the flu.  For once in my life and because it hit so hard and fast that I didn’t have a choice I napped and did virtually nothing for 3 days.  Fortunately dinner was already in the slow cooker on the worst day.  Hope you had a better week!

WEATHER OUTSIDE
It’s been gorgeous this past week, but now we’re inching back up into the 80’s and 90’s, look’s like we may be heading to an Indian Summer with warm days and cool evenings.

TO DO FOR THE WEEK

  • 2 Physical therapy appointments for hubby
  • cleaning
  • laundry

CURRENTLY READING

TELEVISION / DVR

  • Football starts this week!
  • Cedar Cove
  • A few movies we have on the DVR

CRAFTS & PROJECTS
Everything is on hold until next month after the move.

HOME PROJECTS
Can’t wait to get there and have a long list for this category.  We planned this move well though.  We will have an entire week to clean and paint the new place before the trucks get there which will hopefully make unpacking go much more smoothly.
 
KITCHEN WISHES 

USA Pans Pullman Loaf Pan with Cover, Aluminized Steel with Americoat, 9 x 4 x 4 Inches
Prepara Herb Savor Pods, Set of 3
Kuhn Rikon W1184 Square PushPan, 9-Inch Square
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
??
??
DINNER
EXPERIMENT NIGHT
Chicken & Shrimp Paella
C.O.R.N.
DESSERT

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER
SHHHH, don’t tell hubby, but I cut out a few more this week.

  • Creole Coleslaw
  • Slow Cooked BBQ Beef Ribs 
  • Banana Walnut Buttermilk Muffins
  • Cornmeal Souffle
  • Sour Cream Pound Cake
  • John’s Breakfast Bowl
  • Ernestine’s Company Meal

HEALTH & BEAUTY TIPS

  • By all accounts, FISH OIL is the solution to many things not the least of which is preventing a middle aged spread by helping to increase your metabolism  and prevent muscle mass shrinkage as you age. Eating tuna and/or salmon several times a week or a fish supplement with both EPA and DHA daily.

HOMEMAKING/COOKING TIP

  • Microwaving lemons, limes and oranges 10-15 seconds before squeezing yields more juice.
  • Always bring your eggs to room temperature before baking.  They cream with the butter better that way.
  • Always keep your kitchen knives sharp.  They are of more use and actually safer tat way.

FAVORITE PHOTO FROM THE CAMERA
This poor guy startled me as I almost stepped on him barefooted, but then realized he must have been a victim of the lawnmower.

THINGS THAT MAKE ME HAPPY

  • Plans that come together the way they are supposed to 
  • Crisp evenings 
  • Leaves beginning to change colors
  • Warm Meals
  • Smiling Faces

    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.

    SLOW COOKER BARBACOA

    A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

    SLOW COOKER BARBACOA
    1/4 cup lime juice
    1/3 cup apple cider vinegar
    3 chipotle peppers in adobo sauce
    4 garlic cloves, minced
    4 teaspoons cumin
    3 teaspoons oregano
    1 1/2 teaspoons fresh ground black pepper
    3/4 teaspoons fresh ground sea salt
    1/2 teaspoon ground cloves
    1 cup beef broth
    1 medium Walla Walla onion, slivered
    3-4 pounds beef chuck roast

    • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
    • Add broth and pulse until well blended.
    • Place roast in slow cooker and pour sauce over top.
    • Cook on low 7-9 hours or until meat is tender.
    • Shred meat into juices.
    • Prepare rice 20-30 minutes before ready to serve.
    • Serve over rice.

    RICE
    3 cups water
    2 cups uncooked Jasmine rice
    3 tablespoons butter
    1 1/2 teaspoons fresh ground sea salt
    1/2 cup minced cilantro
    2 tablespoons lime juice

    • In a large saucepan combine water, rice, butter and salt.
    • Bring to a boil.
    • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
    • Remove from heat and stir in cilantro and lime juice.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    We’re moving in a few weeks so I’m in this horrible LIMBO mode around here. We’re going to have a quiet week before the chaos ensues and I plan to get a lot of reading done as well as try a few new recipes and dessert.  Though, I am really prepared for this move I think and it may not be as bad as we originally thought.  I spent yesterday even making up the individual morning and night pet food bags and separated them into different boxes for the legs of the trip.  I’m also using up EVERYTHING I can in the pantry, fridge and freezer which has made for interesting menu planning.  I’m planning on there NOT be enough left to worry about.  I’ve even got the basic grocery list made for the other end!

    WEATHER OUTSIDE
    Summer is coming to a close here as the kids go back to school and the weather is finally cooling down a bit. We’re supposed to be in the mid 70’s ALL week YAY!  We’re even supposed to get some MUCH needed rain.

    TO DO FOR THE WEEK

    • A couple of follow up appointments to hubby’s surgeries.
    • Transferring medical and VA records
    • Breaking down a storage unit and wrapping it for the move.

    CURRENTLY READING
    I’m working on loading up the kindle for the trip with a few extra books.

    TELEVISION / DVR
    Trying to finish up the shows on the DVR before the new season begins.  We’re going to get a late start with the new season with the move, but we’ll adapt – it’s just TV.

    • Rookie Blue
    • Hell On Wheels
    • The Strain
    • Dark Matter
    • Devious Maids
    • The Last Ship
    • Falling Skies

    HOUSE PROJECTS ON THE BLOCK
    I’m doing quite a few draw ups for the renovation work on the new house, but not going too horribly in depth until we actually get there.

    KITCHEN WISHES
    My birthday is coming up and here are a few of the things on my wish list.

    MENU PLANS FOR THE WEEK
    MONDAY
    TUESDAY
    WEDNESDAY
    THURSDAY
    FRIDAY
    SATURDAY
    SUNDAY
    BREAKFAST
    YOGURT & FRUIT
    SCRAMBLED EGGS & CHEESE
    FRUIT SMOOTHIE
    YOGURT & FRUIT
    MAPLE OATMEAL & RAISINS
    CORNED BEEF HASH and OVER MEDIUM EGGS & TOAST
    LUNCH
    FRUIT & CHEESE
    SOUP & CRACKERS
    SANDWICH
    OUT
    MEAT & CHEESE
    ??
    DINNER
    EXPERIMENT NIGHT
    C.O.R.N.
    MALIBU CHICKEN & VEGGIES
    DESSERT





    HUMMINGBIRD CAKE

    SUCCESSFUL RECIPES and their links FROM LAST WEEK

    HOMEMAKING/COOKING TIPS

    • Are you going to be painting soon?  We are late next month – THE ENTIRE house from floor to ceiling.  With the rainy cold weather moving in we may not be able to open the windows.  One of the BIG tips I’ve learned over the years is to set bowls of vinegar all around.  The vinegar will literally absorb the paint fumes overnight!
    • A dish towel under your cutting board will do 2 things: 1) it will keep it from sliding around too much and 2) it will catch any drips when slicing juicy food.
    • When searing meat DO NOT OVERCROWD your pan.  The meat needs room on all sides to get an even sear!
    • When bananas are starting to get too ripe, peel and freeze them for smoothies or breads. For smoothies you can add them to the blender frozen and get a colder drink that’s extra smooth.  For breads, just let them thaw 20-30 minutes.
    • Do you like your cookies moist and chewy?  Store an apple wedge in with the cookies to keep them from drying out.

    THINGS THAT ARE MAKING ME HAPPY

    • Getting closer to our final move and gathering all the parts of our life into 1 place.
    • Summer, my least favorite season is drawing closer and closer to a close and bringing in my favorite season, Autumn.

    FAVORITE PHOTO FROM THE CAMERA
    Saturday night’s SUPER Moon was made so much better by the colorful play of the clouds that were moving in for our rainstorm.

    SUPER MOON RISING around 9PM
    SUPER MOON ON HIGH around midnight

    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.

    BEEF and BEAN BURGERS

    I  really wanted to make veggie burgers, but hubby nixed that idea before it left the gate. So, I came up with this recipe and he was half way thru before he even noticed the beans AND he cleaned his plate, so I’ll call it a success.

    VEGGIE BURGERS – NOT
    BEEF and BEAN BURGERS – makes 6 burgers

    1 can seasoned black beans, drained
    1 cup Panko
    2 pounds ground chuck 
    1/4 cup grated onion or minced green onions
    1 teaspoon paprika
    1 tablespoon Worcestershire sauce
    2 cloves garlic, minced
    Fresh ground salt and black pepper
    4 slices baby Swiss or aged white cheddar cheese
    1/2 cup mayonnaise
    hot sauce
    toasted buns (I served them bunless)
    lettuce, pickles and sliced tomato
    1 tablespoon avocado oil

    • Whisk together the mayonnaise and hot sauce to taste. Set aside.
    • In a large mixing bowl combine the bread crumbs, paprika, garlic, green onions, Worcestershire, salt and pepper until well blended.
    • Using your hands mix in beans until well incorporated.
    • Set aside for 5 minutes.
    • Preheat 1 avocado oil in skillet over medium high heat.
    • Using your hands divide bean mixture into 6 balls and form 6 patties.
    • Cook the burgers until browned, about 5 minutes on each side.
    • Add a slice of cheese, cooking only until cheese is melted.
    • Serve on toasted buns with mayo hot sauce, lettuce, tomatoes and pickles.

      STRAWBERRY BAKED BEANS

      I KNOW THIS SOUNDS WEIRD.  I flipped passed this recipe more than once before I decided to try it.  Boy, am I glad I flipped back.  These are AMAZING! I made a few modifications from the original recipe to accommodate allergies, likes and dislikes.

      STRAWBERRY BAKED BEANS
      1 pound strawberries, cleaned, hulled and halved
      3 slices thick bacon
      2 + 2 teaspoons avocado oil
      1/2 cup jalapeno ketchup
      1/4 cup strawberry jam
      1/4 cup QUALITY champagne vinegar
      2 tablespoons molasses
      2 tablespoons soy sauce
      1/2 cup brown sugar
      2 cloves garlic, minced
      1/2 cup finely diced red onion
      1/2 cup finely diced red pepper
      3 cans Great Northern or Navy beans, drained well

      • Coat strawberries with 2 teaspoons avocado oil. Roast on cookie sheet at 400° for 15 minutes or under broiler to char.  Original recipe called for skewering strawberries and grill them, but roasting them work just as well without all the hassle.
      • In a large sauce pan whisk together the ketchup, jam, balsamic vinegar, molasses, soy sauce, and strawberries.  Cook over medium high heat until strawberries break down, about 15 minutes.
      • Brown bacon until crisp. Reserve 1 tablespoon of bacon grease.
      • Using an immersion blender, blend until smooth and continue cooking until reduced by one third, about 15 minutes more.
      • Preheat oven to 300°.
      • Heat reserved bacon grease in large oven proof skillet over medium high heat.  Add onion, garlic and bell pepper, sauteing until soft.
      • Fold in the beans and sauce to the onion pepper mix.
      • Cook 25 minutes or until sauce thickens.

      HOBO CHICKEN CASSEROLE

      I adapted this recipe from a camping cook book and it quickly became a family favorite.

      HOBO CHICKEN CASSEROLE
      2 cups cooled cooked white rice
      4 boneless chicken breasts cut into bite sized pieces
      4 cups broccoli pieces
      1 bunch green onions, sliced thin
      1/2 cup ranch dressing
      12 ounces cheddar cheese curds
      3 tablespoons butter
      3 tablespoons flour
      1/4 teaspoon salt
      1 cup milk
      fresh ground salt, pepper and garlic powder to taste
      top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

      • Preheat oven to 350°.
      • Melt the butter in heavy saucepan. 
      • Blend in flour and salt. Cook until bubbly. 
      • Remove from heat and gradually stir or whisk in milk. 
      • Return to heat and cook, constantly stirring until smooth and thickened.
      • Cool slightly and then whisk in ranch dressing.
      • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
      • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
      • Fold in cheese curds and soup mixture until well coated.
      • Spray baking dish with non-stick cooking spray.
      • Pour casserole into baking dish.
      • Bake 30 minutes or until chicken is done.

      HAPPY HOMEMAKER & MENU PLAN MONDAY

      I had a busy week and got quite a bit done, but I never seem to have enough hours to get it ALL done! I hope you had a great weekend and are ready for a great new week.

      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.

      WEATHER OUTSIDE
      It’s still in the mid 90’s, but that horrible smoke is back in the air making life, or at least breathing difficult.  I AM SO READY for fall!

      TO DO FOR THE WEEK

      • Grocery Shopping
      • Physical Therapy appointments 
      • Cleaning
      • Laundry
      • Paperwork

      CURRENTLY READING

      TELEVISION / DVR

      • Astronaut Wives Club 
      • Hell On Wheels
      • Complications
      • The Strain
      • Proof
      • Dark Matter
      • Devious Maids
      • The Last Ship
      • Falling Skies
      • Under the Dome
      • Rookie Blue
      BREAKFAST
      DINNER
      DESSERT
      MONDAY
      Cereal & Fruit
      Y.O.Y.O. / C.O.R.N.
      TUESDAY
      Bagel & cream cheese
      EXPERIMENT NIGHT
      WEDNESDAY
      Yogurt with Blueberries & Granola
      Hobo Chicken Casserole
      THURSDAY
      Scrambled Eggs with cheese
      FRIDAY
      Yogurt with Blueberries & Granola
      Ham & Cheese French Toast
      SATURDAY
      Biscuits & Gravy
      Veggie Burgers and Baked Beans
      SUNDAY
      Ham & Cheese Omelets
      Pork & Green Chile Verde Stew with Bacon Scones

      SUCCESSFUL RECIPES  FROM LAST WEEK

      RECIPE FINDS TO TRY LATER
      A few more from the “I promised myself NO MORE recipes until after the BIG move, but couldn’t resist these” pile (I promise the last before we move):

      • Southern Chicken Salad
      • Crab and Corn Cakes with Lime Sour Cream
      • Tomato Jam
      • Strawberry Margarita Cupcakes
      • Mudslide Cupcakes
      • Pina Colada Cupcakes
      • Sweet Tea Vinaigrette
      • Pumpkin Crumb Cake
      • Bacon Caramel Rolls
      • Gingerbread Cookies
      • Gingerbread Cinnamon Buns
      • Caramel Hummingbird Cake
      • Butterscotch Marble Cake
      • Apple Cake with Butterscotch Frosting
      • Gooey Cinnamon Tugs
      • Lemon Foldover Coffee Cake
      • Apple Pull Apart Loaf
      • Roasted Drumsticks with Chipolte Raisin Sauce
      • Chocolate Glazed Creamy Pumpkin Pie

      HOMEMAKING/COOKING TIP

      • Don’t cut open meat to check doneness.  Use an instant read thermometer instead.  That way you don’t lose all the juice.
      • ALWAYS use a paper towel to pat dry meat before adding to oil to get a better searing.
      • You can bake bacon at 400° on a cookie sheet to get a nice crisp doneness without the hassle of multiple batches in a skillet.

      CRAFTS/PROJECTS
      I can’t wait for autumn so I can make one of these:

      My nephew recently made this pantry for their house and I love it so will do a version of it for our new kitchen.  It’s made with black gas pipe which makes it virtually indestructible.

      And I AM GOING TO FIND a way to do this in my new kitchen!

      THINGS THAT MAKE ME HAPPY

      • Time to sit and read undisturbed
      • Finished Projects
      • Looking forward to adventures.

      FAVORITE PHOTO FROM THE CAMERA

      CHILI COLORADO

      Hubby and I have a local and fairly favorite frequent Mexican restaurant and one of his favorites is Chile Colorado which was good, but homemade is better!  We had the leftovers the next day with scrambled eggs.

      Chili Colorado means chunks of BEEF, NOT PORK in spicy, sweet red sauce.

      CHILI COLORADO
      2 -3 pounds beef shoulder or chuck roast, cut into 1-inch cubes
      1⁄2 cup Wondra flour
      4 tablespoons avocado oil
      5 teaspoons REAL chili powder
      2 teaspoons ground cumin
      2 teaspoons garlic powder
      1 teaspoon onion powder
      1 teaspoon California sweet paprika
      6 ounces tomato paste
      2 cups water
      Fresh ground salt and pepper

      • Coat beef cubes in Wondra flour, shaking off all excess.  This step is important because the flour also helps to thicken the sauce in the end.
      • Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. Do not under cook. You want a good sear with a lot of color.  COLOR=FLAVOR
      • Whisk together the tomato paste and water. 
      • Add spices and sugar, blend well.
      • Bring this to a slow boil over medium high heat.
      • Reduce heat and season with salt and pepper.
      • Cook over low heat slowly for about 1 1/2 to 2 hours until the beef is tender and beginning to fall apart.
      • Serve with tortillas and refried beans.
      • Garnish with lime and cilantro.

      FIESTA CHICKEN LASAGNA

      We have quite a few favorite recipes that I have never blogged about or added to my recipe file.  I’m trying to diligently add these as I make them again and get decent pictures of the finished products. This recipe is so easy and a great change up from traditional beef lasagna. 

      FIESTA CHICKEN LASAGNA
      1 box Barilla oven ready lasagna noodles
      2 jars thick and chunky salsa, 1 jar drained well
      1/2 pound chicken breast tenderloins, cut into bite sized pieces
      2 cans seasoned black beans, drained REALLY well
      2 bunches green onions, thinly sliced
      3 cups shredded Jack cheese
      1/4+ cup chopped fresh cilantro

      • Preheat oven to 375°.
      • Spread a layer of the salsa on the bottom of the pan.
      • Top with a layer of the lasagna noodles.
      • Top with an even layer of chicken pieces, beans, salsa, cilantro, onions and cheese.
      • Repeat 2 more times, ending with cheese.
      • Cover and bake 20 minutes.
      • Uncover and bake another 15-20 minutes.
      • Recover and let stand 10 minutes before cutting. 

      I love my lasagna pan almost as much as the oven ready Barilla lasagna noodles, but the two are not compatible.  The pan was designed for boiled noodles.  So, I carefully break the oven ready noodles into thirds to use and it works really well.

        BEEF & POTATO HAND PIES

        This recipe was something I was going to make while my nephew was visiting, but he became ill and lost his appetite. I finally made it tonight and realized he REALLY would have loved it!  You could change this up to do chicken or pork with various vegetables quite easily.  The key to the flavor was the raisins and paprika combination with this particular recipe.

         BEEF & POTATO HAND PIES
        1 tablespoon Avocado oil
        1 small wall walla sweet onion, diced
        2 cloves garlic, minced
        1/2 pound ground beef
        1 tablespoon smoked paprika
        1 medium Yukon gold potato, diced small
        1/2 cup golden raisins
        1 package (2 sheets) Pepperidge Farm puff pastry
        Fresh ground salt and black pepper
        2 tablespoons butter, melted

        • Preheat oven to 400°.
        • Heat oil in a large skillet over medium high heat.  
        • Add onion, cooking until soft.
        • Add garlic, cooking until fragrant.
        • Add beef and cook until browned, breaking up meat into very small pieces.
        • Add potato, paprika and raisins, stirring to blend well. 
        • Season with salt and pepper to taste.
        • On a lightly floured work surface, gently roll out puff pastry and smooth creases.
        • Cut each sheet into 4 squares.
        • Place 1/3 cup of meat mixture into center of each squae.
        • Lightly brush edges with water.
        • Fold over into triangles and seal edges.
        • Sprinkle with more paprika.
        • Transfer to parchment lined baking sheet.
        • Bake 20-25 minutes until puff pastry is golden and puffed.
        • Brush with melted butter during last 5 minutes.
        • Let cool 10 minutes before serving.

        GARLIC HERB SESAME ORANGE ROAST CHICKEN

        This recipe originally called for roasting the entire chicken and I adapted it for neater serving at the table.

        GARLIC HERB SESAME ORANGE ROAST CHICKEN
        4-6 hind quarter chicken pieces
        Sesame oil
        Mrs. Dash Roasted Garlic Herb seasoning
        Fresh ground salt and black pepper
        Large navel orange, quartered and quartered again
        1 pound baby carrots
        1 tablespoon butter, melted

        • Preheat oven to 500°.
        • Rub chicken on both sides with sesame oil.
        • Sprinkle with salt, pepper and seasoning.
        • Roast 20 minutes.
        • Remove from oven and lower temperature to 350°.
        • Arrange carrots around chicken pieces and add orange slices. 
        • Roast 1 hour more.
        • Brush with butter and roast 5 minutes more.
        • Remove from oven and squeeze oranges over chicken.
        • Enjoy.