Category: MISC

HAWAIIAN POTATO SALAD

The original recipe I found said it was where Macaroni salad meets Potato salad in a Hawaiian classic.  I’ve made a few adjustments due to my mustard allergy and family likes/dislikes. I also made a couple instructional changes to make it easier to prepare.  This is the perfect accompaniment for my Aloha BBQ Pork Ribs. I make EVERYTHING without mustard due to being deathly allergic, but hubby always adds mustard in so it is up to you whether or not to add mustard.

HAWAIIAN POTATO SALAD
1 1/2 pounds small red potatoes, diced into bite sized potatoes
1 1/2 cups pasta shells
1 can LeSeur Peas, drained well
4 hard boiled eggs, chopped
2 ribs celery, sliced thin
2 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/4 cup sweet pickle relish
3 large sweet pickles, chopped
1 can crushed pineapple, drained well
Fresh ground salt and pepper

  • Add potatoes to salted boiling water, cooking until tender, about 15 minutes. Drain and rinse in cool water.
  • Add pasta to boiling water, cooking to al dente. Drain and rinse in cool water.
  • While potatoes and pasta are cooking and cooling, prepare dressing. Whisk together the mayonnaise, apple cider vinegar, sweet pickle relish, salt and pepper.
  • Fold in pineapple, pickle pieces, red onion and grated cheese.
  • Fold in potatoes.
  • Fold in pasta.
  • Fold in peas.
  • Top with egg slices.
  • Chill 12-24 hours for best flavor.

SWEET & STICKY PORK CHOPS with DIRTY RICE

I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

SWEET & STICKY PORK CHOPS with DIRTY RICE
DAY 1
BRINE
4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

  • In a large sauce pot whisk together water, salt, brown sugar and molasses.
  • Bring to a boil.
  • Remove from heat, add ice blending well to melt.
  • Add pork chops.
  • Cover and refrigerate 12-24 hours.

DIRTY RICE
1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

  • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
  • Whisk together water, chicken broth, paprika, salt and pepper.
  • Return meat to skillet and add chicken broth mixture, mixing well.
  • Add butter and roux, blending well.
  • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

  • Whisk together the flour and oil.
  • Bake  at 350° for 1 1/2 hours or until dark golden brown.

DAY 2
GLAZE
3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

  • In a small saucepan whisk together the vinegar and syrup.
  • Heat to boiling.
  • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

ASSEMBLY

  • Preheat oven to 375°.
  • Remove pork chops from brine and pat dry.
  • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
  • Spray large baking dish with non-stick cooking spray.
  • Evenly spread rice into baking dish.
  • Add pork chops to baking dish in single layer.
  • Top with glaze.
  • Bake 20-25 minutes or until cooked through.
  • Garnish and serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY

WHEW! This is going to be both a short and long week. Short in the time to get things done, long in anticipation of the BIG day. My brother is getting married next weekend so there is a lot to do.  It’s a destination wedding so we have packing to do, decorations, kenneling dogs and picking up out of town relatives to start with.

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 has been absolutely beautiful here until the temperature shot up 18 degrees and got a bit muggy again this past weekend making it exceptionally warm! It is supposed to be nicer as the week gets older and we’re spending the weekend at the coast for the weekend which will be ABSOLUTELY beautiful!

TO DO FOR THE WEEK

  • Pack for the wedding
  • Make a folding board for the backseat – our normal set up won’t work since we have to pick up my future sister-in-law’s sister from the airport after we drop the dogs off at the kennel.
  • Physical Therapy appointment*
  • Eye Surgery F/U appointment*

*I’ll sure be happy when hubby can drive again.

CURRENTLY READING
I’ve been slacking a little on reading lately. I’m hoping to get some done this weekend while we are away.

TELEVISION / DVR

  • Astronaut Wives Club 
  • Complications
  • The Strain
  • Proof
  • Dark Matter
  • Devious Maids
  • The Last Ship
  • Falling Skies
  • Under the Dome
  • Rookie Blue
BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
HAM & CHEESE FRENCH TOAST
TUESDAY
Bagel & cream cheese
SWEET & STICKY PORK CHOPS & DIRTY RICE
WEDNESDAY
Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
BEEF & POTATO HAND PIES
FRIDAY
Yogurt with Blueberries & Granola
REHEARSAL DINNER
SATURDAY
Biscuits & Gravy
WEDDING
SUNDAY
Ham & Cheese Omelets
ALOHA RIBS & HAWAIIAN POTATO SALAD

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER

  • Roasted Red Pepper Hummus 
  • Ham & Pea Pasta Salad
  • Toretellini Salad
  • Chipotle Meatloaf
  • Almond Fruit Stollen
  • Morning Sweet Buns
  • Backyard Jerk Chicken
  • Peach Dump Cake

THINGS THAT MAKE ME HAPPY

  • Sunny beach days
  • Watching kids play with non-technology (riding bikes, flying kites…)

INSPIRATION

FRENCH ONION PEPPER BACON SOUP

FRENCH ONION PEPPER BACON SOUP
6 slices pepper bacon (I prefer fresh from the butcher), diced
3 large Vidalia onion, sliced thin
4 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
Fresh ground salt and pepper
Sourdough Bread toasts or Baguette slices (I like thick pieces and extra for when those run out)
4 slices baby Swiss cheese

  • Cook bacon in large dutch oven until crisp. Remove with a slotted spoon to drain on paper towels.
  • Pour off all but 1 tablespoon of the bacon drippings.
  • Add garlic, sauteing until fragrant.
  • Add onions, cooking and stirring occasionally for 45 minutes until onions are golden and soft.
  • Add bacon pieces, Worcestershire sauce and broth, blending well.
  • Preheat oven to broil. 
  • Ladle into oven proof bowls.
  • Place bowls on rimmed baking sheet.
  • Top with bread wedges.
  • Top with cheese. 
  • Broil 3-5 minutes until cheese is melted and bubbly.

CARAMEL SHORTBREAD BARS

I found this recipe in a waiting room Oprah magazine originally so I have no idea how old it is.  You know how waiting rooms are, the magazine may have been 10 years old for all I know. I made a few changes for our liking and am now calling it CARAMEL SHORTBREAD BARS. There are so many flavor possibilities with changing the chip flavors and/or nut pieces.

CARAMEL SHORTBREAD BARS
1 1/2-3/4 cup cake flour
1/3 cup powdered sugar
1 teaspoon sea salt
3 +/- tablespoon ice water
10 tablespoons COLD unsalted butter, cut into small cubes
1 cup unsweetened coconut milk
1/4 cup packed brown sugar
1/4 cup honey*
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
2 teaspoons espresso powder
1 cup chopped and toasted macadamia nuts

CRUST

  • Preheat oven to 350°.
  • Spray 9×9 inch baking dish with non-stick cooking spray.
  • Using a metal blade food process the flour, powdered sugar and salt.
  • Add butter pieces and pulse several times until dough resemble coarse bread crumbs.
  • Add 3 tablespoons ice water and pulse until dough forms.  You can add more ice water as necessary if dough is too dry.
  • Press dough mixture into baking dish evenly.
  • Bake 30 minutes or until golden and edges are beginning to pull away.
  • Set aside to cool for 5-10 minutes.

CARAMEL SAUCE

  • While the crust is baking add the coconut milk, brown sugar and honey to a medium saucepan over medium-high heat stirring well to dissolve sugar.  Bring to a SLOW boil and continue boiling until mixture darkens and reduces by half (7-10 minutes). Set aside to cool.

ASSEMBLY

  • Sprinkle chocolate and butterscotch chips over crust evenly.
  • Sprinkle espresso powder evenly over chips.
  • Sprinkle macadamia nut pieces evenly on top.
  • Drizzle caramel mixture evenly over top.
  • Return to the oven for 15 minutes until golden brown and bubbling.
  • Remove from oven and run a knife all around the edges.
  • Cool on rack 15 minutes.
  • Cover and move to the refrigerator for 1 hour.
  • Cut into bars.
  • Keep refrigerated.

*use a quality honey, it really makes a difference

CREAM SOUP SUBSTITUTES

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soup tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

TUNA CASSEROLE – GRANDMA STYLE

TUNA CASSEROLE – GRANDMA STYLE
1 large cans Albacore Tuna, well drained
1 can cream of mushroom soup or 1 batch homemade cream soup (below)
1 cup grated white cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can (3/4 cup) evaporated milk
2 tablespoons chopped parsley
Juice of 1 lemon
8 ounces Country Egg Pasta Noodles*
Crushed potato chips

  • Prepare noodles per package directions
  • Preheat oven to 350°.
  • Whisk together the mayonnaise, sour cream, evaporated milk, cream soup, lemon juice, parsley, salt and pepper until smooth.
  • Mix in cheese and tuna until well blended.
  • Fold in prepared noodles.
  • Top with crushed potato chips.
  • Bake 45 minutes.

HOMEMADE CREAM SOUP
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

*Next to making your own, these are the closest I have ever found to grandma’s homemade pasta noodles.

With leftovers I make it Tuna Melt Casserole by adding a slice of sharp white cheddar cheese before heating.

CARAMEL PECAN DUMP CAKE

This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Even spread cake mix over top of fruit.
  • Lay slices of butter in a single layer on top of cake mix.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced 

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Sift together dry ingredients and spread evenly over fruit layer.
  • Lay slices of butter in a single layer on top of dry ingredients.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

HAPPY HOMEMAKER & MENU PLAN MONDAY

We had a great week, but pretty busy so I’m a little behind on most things.  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 been much nicer temperature wise, but really overcast so pretty muggy when the sun breaks through in the afternoons.

TO DO FOR THE WEEK

  • Hubby’s physical therapy appointments (2)
  • Hubby’s eye surgery appointments (3)
  • Grocery shopping
  • A few Phone Calls

CURRENTLY READING
I’ve been slacking a little on reading lately.

TELEVISION / DVR

  • Astronaut Wives Club 
  • Complications
  • The Strain
  • Proof
  • Dark Matter
  • 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
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
SATURDAY
something Chocolate
SUNDAY

SUCCESSFUL RECIPE LINKS

RECIPE FINDS TO TRY LATER

  • Ham & Cheese French Toast
  • Coconut Chicken Salad w/ Warm Honey Mustard Vinaigrette

ON MY MIND
It’s been chaotic the past two weeks.  Two weeks ago today I received one of those early morning phone calls that no one wants to answer.  My mom’s winter home in a Desert Resort (that hubby and I just finished painting inside and out for her along with other tasks) was broken into and apparently “squatters” had been systematically cleaning it out prior to someone finally noticing and calling us.  She and my step dad made a whirlwind trip down to change locks, take inventory and clean-up from the vandalism.

The hard part was after they returned trying to locate receipts, fill out forms and organize it all together into a semblance of order.  One of the things that ticks me off is that people always ask for your receipt, but most receipts are now printed on thermal paper.  As I was sorting through receipts many that were only a few months or a year old were already beginning to fade so bad they would hardly photocopy. I have to say, I think that thermal paper receipts should be done away with!!!!

THINGS THAT MAKE ME HAPPY

  • Planning our upcoming house projects
  • Thinking about minimalizing and donating a bunch of things after the move

HELPFUL TIP
I had my truck detailed recently and it looks so pretty!  I added new seat covers, but felt I was missing something so I wanted to add air freshener, but I hate most of the air fresheners – they just don’t smell real. I bought 2 wax melts, removed the tops and placed them under the seats and now my truck smells like a pina colada!

FAVORITE PHOTO FROM THE CAMERA

From Graftti Weekend this past weekend.

INSPIRATION

GRAFFITI WEEKEND SHOW-N-SHINE

This was the annual Graffiti Weekend.  There were events for everyone – from cruising down main street, to a visit to the nursing home, to the pancake breakfast, cruise night along the boulevard to show-n-shine at the river as well as a car auction.  We chose to start out downtown seeing the cars, went to a late breakfast at one of our favorite haunts the Jersey Lily Tavern (best I can tell Jersey Lily  was named for Lillie Langtry aka Jersey Lily whose story was told in The Life and times of Judge Roy Bean) and then to the river to see the hundreds of cars and finished with the antique sale at the Grange.

The weather was overcast which was great for a nice cool morning, but as the sun tried to come out it became quite muggy and made for not so great pictures. There really were some beautiful cars, but there were some real projects there also.  I especially like the one that reminded me of the movie Christine.  Overall I prefer a vintage original restoration – right down to the radio.  The country station that was sponsoring the show even arranged to broadcast on AM radio for those vehicles that were AM radio only. I think my favorite today was the avocado 1968 Pontiac GTO – such a great year.

BROKEN BALINESE CHICKEN

I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

BROKEN BALINESE CHICKEN
10 6 garlic cloves, minced
3 fresh long red chiles, halved and seeded
1 teaspoon red pepper flakes
6 3 small shallots, halved sliced
2 1 tablespoons chopped fresh ginger
1 cup brown sugar
1 1/4 teaspoon ground turmeric
1/4 cup vegetable avocado oil, plus more for brushing
freshly ground Salt and black pepper
One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
4 fresh bay leaves
4 2 limes, halved
   2 limes, sliced

  • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
  • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
  • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
  • Let the paste cool completely and season with salt and pepper.
  • Cover and refrigerate for at least 4 hours or overnight.

  • Preheat oven to 450°.
  • Uncover chicken and bring to room temperature while oven is heating.
  • Add lime pieces.
  • Bake 20-25 minutes until cooked through.

BAKED CARBONARA TORTELLINI

I love a good carbonara, but this recipe is the best of both worlds with adding the cheese tortellini instead of plain spaghetti for an oomph of extra flavor.

BAKED CARBONARA TORTELLINI
4 slices bacon, diced
1 small red onion, diced
4-5 cloves garlic, minced
Fresh ground salt and black pepper
1/2 + 1/2 cup grated Parmesan cheese
16-20 ounces cheese tortellini, prepared per package
1 cup heavy cream
1 cup whole milk
2 tablespoons Wondra flour

  • Preheat oven to 450°.
  • Spray 2 quart casserole with non-stick spray.  Set aside.
  • Prepare tortellini per package directions and drain well.
  • Cook bacon until crisp. Remove with slotted spoon to paper towels to drain.
  • Add onions and garlic to bacon grease and saute’ until fragrant.
  • Add flour, whisking until golden.
  • Add salt and pepper to taste.
  • Alternately slowly add the milk and heavy cream, constantly whisking.
  • Simmer 4-5 minutes until begins to thicken.
  • Add 1/2 cup Parmesan cheese and stir until melted.
  • Pour into large mixing bowl.
  • Fold tortellini into sauce.
  • Pour into prepared casserole and top with remaining cheese.  Salt and pepper again if you’d like.
  • Bake 5 minutes or so until cheese is melted and turning golden.