Category: MISC

HAPPY HOMEMAKER & MENU PLAN MONDAY

I can’t believe it is Monday already. It was not a real busy week, but it sure went by quickly. 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
Temperatures have dropped 20 degrees and it’s gray and cloudy and supposed to rain. We had a spectacular thunderstorm last night complete with wind, heavy rain, dancing lightning and hail.

TO DO FOR THE WEEK
Several appointments and shopping that will make this week swim by really fast.

CURRENTLY READING
I’ve been reading a fun series from Jana Deleon, Miss Fortune series. Unfortunately I’m now at the end of that and waiting for the next installment (Book #7) and have started her MudBug series.  Book #1 is free at Amazon right now. This is a perfect series for a light summer read.

TELEVISION / DVR
A few new shows this week, but other than that, nothing much.

CRAFTS & PROJECTS
Nothing new this week.

MENU PLANS FOR THE WEEK
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
SUNDAY

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER
Nothing new this week.

HEALTH & BEAUTY TIPS

HOMEMAKING TIP

  1. Lay a sheet of heavy duty aluminum foil under your ironing board.  Iron as normal.  The foil reflects the heat back up and cuts your ironing time in half.
  2. When you are ready to rearrange your furniture, fold pieces of aluminum foil into thick squares to put under the legs of your furniture – works as well as those expensive furniture movers.
If you live your life with kindness and give other people great energy, that beauty and great energy come back to you. ~BEYONCE

ON MY MIND
Daddy used to say you can’t teach people common sense.  Now I know he was right, but that you also can’t seem to teach them math either.

I read a facebook post over the weekend that left me thinking that we (as a society) are in for a world of hurt.  It was about someone trying to have someone else thrown out of a garage sale group for “gouging” other.  The one being thrown out was selling a case of 48 items for $12.  The upset person was ticked off because that worked out to $4 each for $192.  WTH?  I know I thought the same thing.  To make things worse people started agreeing with the buyer and saying the seller was not doing math correctly.

When you quit laughing realize these people vote and may be responsible for something you’re involved in.

THINGS THAT MAKE ME HAPPY

  • Quiet time
  • A good movie trilogy on a lazy day
  • Laundry that folds itself

FAVORITE PHOTO FROM THE CAMERA

INSPIRATION

RITZY CARROT & BROCCOLI CASSEROLE revisited

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup and rice. Tonight we had it with some of the best smoked pork chops I have ever eaten.  Thank you Nickabob’s Outpost!
 RITZY CARROT & BROCCOLI CASSEROLE

6 medium carrots, peeled and sliced
1 tablespoon sugar
pinch cinnamon
6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/4 cup mayonnaise
2 Jumbo eggs
1 small Vidalia onion, chopped 
4 cloves garlic, minced
1/2 cup grated cheddar cheese**
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoons Wondra
1 KNORR chicken gel bouillon cube
1/4 cup water
1/2 cup buttermilk 
salt and pepper, to taste

  • Preheat oven to 300 degrees.
  • Steam broccoli and carrots until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Whisk together the bouillon gel, water, egg, mayonnaise and buttermilk.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Whisk in mayonnaise mixture, simmering until thickens.
  • Pour over broccoli and carrots, folding until well coated.
  • Spread into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.

**I love to substitute Keebler buttery garlic club crackers and use Parmesan cheese instead  of cheddar!

PICKLE BRINED FRIED CHICKEN with BUTTERMILK CREAM GRAVY

PICKLE BRINE FRIED CHICKEN 
1 jar Zucchini relish
8 skinless, boneless chicken breasts
2 cups buttermilk
Flour for dredging
salt and pepper to taste
coconut oil for frying
garnish

  • Poke each piece of chicken with a fork.
  • Add chicken and zucchini relish to a large ziploc bag.
  • Chill 3 hours.
  • Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.
  • Heat oil in large skillet.
  • Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
  • Add chicken to oil cooking until golden on both sides.
  • Serve with mashed potatoes and buttermilk cream gravy.

***Original recipe called for:
1 tablespoon toasted yellow mustard seeds
1 tablespoon toasted brown mustard seeds
1 1/2 tablespoons toasted coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/ cup chopped fresh dill

BUTTERMILK CREAM GRAVY
4 tablespoons butter
1/4 cup Wondra flour
1 container KNORR chicken gel bouillon
1 cup water
1 cup buttermilk
Fresh ground salt and black pepper, to taste

  • Whisk together the bouillon gel and water until smooth.
  • Add buttermilk until well blended. Set Aside.
  • Melt butter in saucepan over medium heat.
  • Add flour, whisking until golden and smooth.
  • Gradually add buttermilk mixture and bring to a SLOW boil.
  • Reduce heat and simmer until thickening begins.
  • Salt and pepper to desired taste.

ZUCCHINI RELISH
5 cups shredded zucchini
1 cup chopped Vidalia onion
1 cup red pepper
1 cup green pepper
2 1/2 tablespoons salt
2 cups water
1 tablespoon celery seed
2 1/2  teaspoons turmeric
2 1/2 teaspoons nutmeg
1 1/4 cup white or apple cider vinegar

  • Whisk together the spices and sugar. Set aside.
  • Toss together zucchini, onion, red and green peppers.
  • Sprinkle with salt and toss again.
  • Pour 2 cups water over top.
  • Soak over night.

  • Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
  • Add veggies to a large pot.
  • Add spice mixture and vinegar, stirring to coat.
  • Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
  • Pour into hot sterilized jars and water bath 10 minutes.

SALMON IN A BLANKET

I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

SALMON IN A BLANKET
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
egg wash

  • Preheat oven to 425°.
  • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
  • Roll dough into four 4×8 inch oblongs.
  • Arrange the first oblong pastry on 1 side of a jelly roll pan.
  • Fill the dough with salmon mixture not going all the way to the edge.
  • Fold over the top and crimp the edges, sealing well.
  • Brush with egg wash.
  • Make a few slashes on top to allow steam to escape.
  • Bake 12 -15 minutes.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I can’t believe it is Monday already. It was not a real busy week, but it sure went by quickly. 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
Absolutely beautiful and supposed to stay that way this week.

TO DO FOR THE WEEK

  • Laundry
  • Cleaning
  • Paperwork

CURRENTLY READING

TELEVISION / DVR
It’s that time of year before much new begins so playing catch up on the DVR.

CRAFTS & PROJECTS
Nothing new yet.
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
CHOCOLATE MONKEY BREAD
SATURDAY
SPAM & EGGS
SUNDAY

 RECIPES IN YELLOW ARE ACTIVE LINKS

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER

  • Apple Slaw with caramelized Cider Dressing
  • Spiderweb Florentines
  • Pumpkin Gingerbread ice cream sandwiches

HEALTH & BEAUTY TIPS
Summer is almost here and we’ll be wearing flip flops and going barefoot more and more.  So here is a little recipe for a foot soak that removes the dead skin from your feet.
1/4 cup Listerine
1/4 cup vinegar
1/2 cup warm water

  • Soak feet 10 minutes.
  • Rinse and dry.  Dead skin will just fall off.

HOMEMAKING TIP
Have strong odors on your hands from onions, garlic or fish?

  • Wet your hands.
  • Sprinkle on baking soda.
  • Rub together until hands are coated in the paste.  
  • Rinse well and odors will be gone.

ON MY MIND
Just trying to understand why someone does not return phone calls, repeatedly.  I’ve called several times over the past few months, but they go unanswered and un-returned.  Obviously they are miffed about some unknown, but about what, who knows?  I wish things were different because I do miss our chats, but I can’t fix what I don’t know is broken.  Since I don’t know what I did, I figure they’ll call eventually.

THINGS THAT MAKE ME HAPPY

  • Sunny Skies
  • Hubby getting the sling off this week 
  • A clean house
 Worrying does not empty tomorrow of its troubles, it empties today of its strength. ~Corrie Ten Boom

FAVORITE PHOTO FROM THE CAMERA

LEO the clown at the CULPEPPER and MERRIWEATHER CIRCUS

INSPIRATION

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

HERB MEAT LOAF & GRAVY – from scratch HOMESTYLE

Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.

  HERB MEAT LOAF & GRAVY

*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.

    CHOCOLATE HEAVENS

    These cookies are melt in your mouth delectable.  I guarantee they will not last long enough to worry about putting them in the cookie jar.


    CHOCOLATE HEAVENS
    2 cups minus 2 tablespoons cake flour
    1 2/3 cups bread flour
    1 1/4 teaspoons baking soda
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons sea salt
    1 1/4 cups unsalted butter
    1 1/4 cups packed brown sugar
    1 1/4 cup tablespoons sugar
    2 large eggs
    2 teaspoons PURE vanilla
    1 cup semisweet chocolate chips
    4 ounces BAKER’s bittersweet chocolate, grated or chopped in your food processor
    1 cup milk chocolate chips
    4 ounce package Diamond walnut topping pieces

    • Sift together flours, baking soda, baking powder, and salt. Set aside.
    • In a large mixing bowl cream together the butter and sugars until fluffy.
    • Add eggs, one at a time, blending well.
    • Add vanilla just until combined.
    • Gradually add flour mixture until all combined.
    • Fold in nuts and chocolates.
    • Roll dough into log and wrap dough in plastic for 24-36 hours before baking.*
    • Preheat oven to 350 °.
    • Line cookie sheet with Parchment paper.
    • Unwrap dough and slice into 1/4 inch cookies.
    • Lightly sprinkle each slice with sea salt.
    • Bake 10-12 minutes.
    • Cool.
    • Enjoy.

    *You can just slice the dough and lay the cookies out to bake, but I like to take the slices and roll each one into a ball.  Then after they have been in the oven about 15 minutes, I use my spatula to slightly flatten each cookie like you would a peanut butter cookie.

      SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

      SLOW COOKER MOO SHU CHICKEN 
      1/2 cup Hoisin sauce
      2 tablespoons water
      2 tablespoons white wine
      4 teaspoons sesame oil
      1 tablespoon cornstarch
      1 tablespoon soy sauce
      3 cloves garlic, minced
      16 ounce package coleslaw mix (cabbage and carrots)
      1 bag shredded carrots
      5-6 boneless, skinless chicken thighs
      green onions for garnish

      • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
      • In slow cooker place cabbage and carrots on the bottom.
      • Top with chicken pieces.
      • Drizzle 1/4 cup of the Hoisin sauce mixture.
      • Cover and cook on low 6 hours.
      • Stir in remaining Hoisin sauce mixture.
      • Serve over green onion pancakes.
      • Top with green onions for garnish.

      GREEN ONION PANCAKES 6 servings
      2 cups flour
      1 cup boiling water
      3 tablespoons sesame oil
      1 1/4 cups chopped green onions including tops
      fresh ground salt and pepper to taste

      • Sift flour into a bowl and make a well in the center.
      • Pour boiling water into the well.
      • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
      • Remove dough from the bowl and brush with sesame oil.
      • Invert bowl over dough and let cool 5 minutes.
      • Lightly knead dough until smooth and elastic.
      • Brush again with sesame oil and place in plastic bag. 
      • Set aside for an hour.

      • Roll dough back and forth to form a log about 10 inches long.
      • Cut into 6 equal pieces.
      • Roll each piece into a ball.
      • Roll out each ball to a 7 inch pancake.
      • Brush with sesame oil.
      • Sprinkle with salt.
      • Top each pancake equally with green onions.
      • Roll into a tight coil.
      • Brush with sesame oil.
      • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
      • Use enough coconut oil to make 1inch deep in a shallow skillet.
      • When oil is hot, cook pancakes until golden brown, turning once.
      • Drain on paper towels and sprinkle with salt.