Category: MISC

WALNUT BALSAMIC LONDON BROIL

I love to use flavored oils to create unique flavor combos. The balsamic vinegar and the Walnut oil were a perfect match.

WALNUT BALSAMIC LONDON BROIL
2 1/2 pound London Broil
6 cloves garlic, minced
3/4 cup balsamic vinegar
1/4 cup walnut oil
1 tablespoon avocado oil
Sea salt and fresh ground black pepper to taste

  • Whisk together vinegar, oil and garlic.
  • Marinade 6 hours, turning every 45 minutes, if you can.
  • When ready to roast, pour off marinade and pat roast dry.
  • In an oven safe skillet heat a tablespoon of avocado oil over medium high heat.
  • Season each side of roast with salt and pepper.
  • Brown roast until nice and brown.
  • Transfer skillet to oven and roast until thermometer reads 130 degrees for medium rare (about 15 minutes).
  • Let Rest 15 minutes before slicing.

ONE YEAR CLOSER TO COMPLETE REMISSION & THE ELEPHANT IS ALWAYS IN THE ROOM

Four years ago today my life was forever changed when I woke up after my “Cancer” surgery. I will NEVER forget that day or all the support and love that my family and friends provided during my journey. The doctors, nurses and fellow cancer patients I met and have bonded with has been an amazing gift. I will always worry about my cancer coming back but right now I am so thankful and blessed to be here today. Thank you everyone for your love and support!!!
1464 days ago they told me they got it all.  Well to be honest I was out of it for the first 3 days after surgery so I didn’t hear them until 1461 days ago.  But, my family knew and was relieved.   I am always waiting for the other shoe to fall and the elephant is ALWAYS in the room.  They learn new nuances every day, but no one knows for sure why one person gets cancer and another doesn’t when there is no direct link nor when or if it will come back.
Every bite of food I take, every prescription, every breath of air, every time I’m around fertilizer, clean the bathroom or use kitchen spray cleaner remind me that I don’t know how I got this horrible cancer and that there is is still the risk of repeating itself.  My oncologist tells me that having Systemic Lupus may have saved my life because it changed my life all those years ago forcing me to eat cleaner, give up “regular” junk food and just be more aware and vigilant in day to day life.

After surgery I was poked, prodded and put through every possible test to double check their findings because they couldn’t believe they got it all.  The tumor was large (volleyball size) but contained – unheard of for this type of cancer so I got a new label – rare and uncommon gynecological tumor which spark a new round of tests.  

I dread the waiting between check-ups every few months.  I’m always afraid that I might not get a clean bill of health with every blood test and check up.  In 365 days I can claim complete remission, but even then there are no guarantees.  While I know I am one really lucky girl, I am always vigilant.  

HAPPY HOMEMAKER AND MENU PLAN MONDAY

Good Morning! I had a fairly busy and productive weekend as well as the SUPERBOWL game and have a very early appointment this morning so I’m getting going early. Join in with Sandra over at Diary of a Stay at Home Mom for Happy Homemaker Monday.  Be sure and stop by to see what it’s all about!

  • A big cup of green tea and a banana and a tangerine for the road.
  • Physical Therapy
  • Errands
  • Groceries

A few new shows start this week and we’ll clean up the DVR from the past couple weeks.

January was REALLY foggy and damp, but still warmer and drier than most so I got really spoiled and wasn’t ready for the February temperature drop and rain, but here it is!

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST
DINNER
MONDAY 2/2 FRUIT
Black Bean “Kitchen Sink” Steak Chili
TUESDAY 2/3 BAGEL & CREAM CHEESE
Layered Tortilla Pie
WEDNESDAY 2/4 YOGURT
Hot Chicken Salad 
THURSDAY 2/5 FRUIT
Texas Red Chicken
FRIDAY 2/6 CEREAL
CADILLACS – Parmesan Roast Beef
SATURDAY 2/7 Waffled French Toast 
Piquant Chicken with Charred Tomato Sauce
SUNDAY 2/8 Shirred Eggs
Pan Seared Chicken with Lemon Garlic Green Onion Tahini Sauce

Do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

I also tried several other successful new recipes recently and they will be popping up a little here and a little there over the next few weeks.  I’m back to trying recipes from my experimentation file this month so am hopeful that there will be many to pass on to you soon.

I have a few favorite photos this week.  We headed out on Saturday to trek all the way around the pond since it was actually sunny and fairly nice out and because we are now 2 days into a 10 day rain stretch.  These ant hills were the most unique picture I took, but seeing the beaver below was one of the rarest.  Too bad I forgot to put my long lens on before we left.

Buried under decades of blackberry brambles and moss is an old foundation and from the looks of the construction it was probably from the early 1900’s.

This Robin jumped from tree to tree as we walked along, but I finally caught him in this pine tree.

There’s a farm on the other side of that gate, but this road truly leads nowhere, well except into the pond.

Take a good look, the sunny, cloudy sky is rare this time of year and the thistles made a perfect forefront. 

And if your shoes don’t look like this when you get home, you did something wrong.

I tend to eyeball some measurements because that’s the way I was taught, but often, especially with a new recipe, I’m exact.

There are 2 different types (many people don’t realize this) – dry and wet measure.

  • Liquid measure tend to be glass or plastic with a pour spout.
  • Dry measures are your nested cups and spoons.
basic MEASURE EQUIVALENTS to get you started – I’ll let you do the rest of the math
1 cup = 8 ounces liquid or 16 tablespoons dry
1 tablespoon = 1/2 ounce liquid or 3 teaspoons dry

Common Sense to prevail with some medical issues and the imbeciles, idiots, ignorant, clueless people handling the paperwork and appointments dealing with it.

SNICKERDOODLE TREASURES

These cookies are best warm or at least warmed in the microwave for a few seconds before biting into that caramel chewy goodness. I wish I had a picture of the inside ooey gooey melted goodness, but they didn’t last that long.

SNICKERDOODLE TREASURES
1/4 cup extra fine sugar
2 teaspoons ground cinnamon

  • Sift together and set aside.

2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
1 tablespoon PURE vanilla extract
1 tablespoon sour cream
1 package Kraft caramel bites
1/2-3/4 cup golden raisins
coarse sea salt

  • Sift together the flour, baking soda, cream of tartar and cinnamon and set aside.
  • Melt butter slices over medium high heat until browned with a nutty aroma, whisking continuously to prevent burning. Let cool to room temperature.
  • Cream together the butter, brown sugar and white sugar.
  • Add in egg, egg yolk, vanilla and sour cream and blend until smooth.
  • Gradually add in the flour mixture until well incorporated.
  • Form the dough into a ball and cover with saran.
  • CHILL OVERNIGHT!
  • Preheat oven to 350 degrees.
  • Place a silicone baking sheet or parchment paper inside baking pan.
  • Roll about 2 tablespoons of dough into a ball. *
  • Flatten ball into a 2-3 inch circle.  Place 3-4 caramel bites and 3-4 golden raisins inside and wrap dough around to form a ball again.
  • Roll ball in cinnamon sugar and place on baking sheet about 2 inches apart.
  • Sprinkle lightly with coarse sea salt.
  • Bake 8-10 minutes or until edges are golden brown.
  • Cool on pan 2 minutes and then transfer to cooling rack until completely cooled.

*At this point I roll out all the dough into balls.  I then keep the balls in the refrigerator and work with a dozen or so at a time. It is easier to work with cold dough.

CINNAMON RAISIN BANANA FRENCH TOAST

Unfortunately I never got a photo of the finished inverted french toast that was oozing with yummy goodness.  I used my lasagna pan to create a nice loaf style french toast.

CINNAMON RAISIN BANANA FRENCH TOAST
TOPPING
6 tablespoons butter
1 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon PURE vanilla
1 teaspoon Rum extract
1/4 teaspoon cinnamon
3 medium bananas, ripe and sliced thin

  • VERY LIGHTLY spray pan with non-stick cooking spray.
  • In a medium sauce pan melt butter.
  • Add brown sugar and corn syrup, stirring to dissolve.
  • Remove from heat and add cinnamon and vanilla.
  • Pour sauce into bottom of prepared pan.
  • Arrange banana slices evenly over the sauce.

FRENCH TOAST
1 loaf cinnamon raisin bread, cut into cubes
6 ounces cream cheese, cut into small cubes
8 LARGE eggs
1 cup milk
2/3 cup sugar
1 1/2 teaspoons PURE vanilla
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
powdered sugar, for garnish

  • Layer half of the bread cubes over the bananas followed by the cream cheese cubes and the remaining bread.
  • Gently press the bread down over the cream cheese.
  • Whisk together the eggs, milk, sugar, vanilla, cinnamon and nutmeg until well blended.
  • Pour the egg mixture evenly over the bread mixture.
  • Using a piece of wax paper press down again to GENTLY force the bread to absorb the egg mixture.
  • Cover and chill overnight.
  • Remove casserole from refrigerator  and bring to room temperature (about 20-30 minutes).
  • Preheat oven to 375 degrees.
  • Bake uncovered 30-40 minutes.
  • Invert onto platter*.
  • Slice and serve.
  • Let rest 5 minutes.

*Because I use my lasagna pan and it’s larger than any of my platters, I use a piece of heavy duty foil wrap over the lasagna pan to invert and then use a spatula to cut arrange pieces on the platter.

HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

HEAVENLY HASH
2 pounds OreIda frozen diced hash brown potatoes
1 can cream of celery soup
2 + cups diced ham
1 cup sour cream
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1 bunch green onions, finely diced
2 1/2 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
1 cup crushed potato chips

  • Preheat 350 degrees.
  • Spray large flat baking dish with non-stick cooking spray.
  • Whisk together soup, sour cream and seasonings until smooth.
  • Fold in the ham and green onions.
  • Fold in 2 cups of the cheese.
  • Fold in hash browns.
  • Spread into prepared baking dish.*
  • Bake until top is slightly golden , about 1 hour.
  • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

COOK’S NOTES:
Great for brunches and large groups.
*We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

SPRING CLEANING & ELIMINATNIG CLUTTER

I hate to wait for spring cleaning and groan as I think about it. While I found the chart below over at SCRIBBIT a while ago when I read her spring cleaning post a few years back, I’m more of a perpetual monthly cleaner, but the chart is pretty spot on.  I have a corner in a closet with a box that I toss things into until full and then start over with a fresh box.

I start in January with a new thin spiral notebook and label it with the new year.  Here I list all the donations throughout the year and file the receipts in the back so that come the end of the year, the list and all the coordinating receipts are ready to toss into the tax file.

I regularly get to a point where something snaps in me and I go on a cleaning binge for a week and do everything from the ceiling fans down to the baseboards, working room by room, until everything is completely clean and fresh again. 

Happiness TRULY is a clean house for a Type A Virgo personality. Part of the key to that happiness is something that might hurt a bit but that’s nonetheless necessary – THROWING THINGS AWAY. Now by saying, throwing things away, I don’t mean the trash necessarily (though that truly is the case many times) but I mean recycle it to somewhere or someone else. I’m a big believer in throwing things away for these simple reasons:

  • Organization, order and cleanliness are mandatory to keep me sane.
  • It helps you not be so attached to too many material possessions.
  • It benefits other people.*

As I work my way through closets, shelves, cupboards, sheds and the garage (don’t forget to do your glove compartments and door panels on the car too) I consider whether I should get rid of each object I find by asking myself the following questions:

You may find something that it kills you to throw out, so sure that someday you’ll need it or that someday it’ll justify the spot you kept for it in your home all those years but trust me, just throw it out. And by throw it out I mean donate it to someone who can use it today.  I’m learning to relish the extra clean space by having less to clean and keep track of! And strange as it may seem when you throw out more and keep less you end up buying less because you realize you need less to be happy.

Last year I donated a ton of things, but I also kept a pile of many things and put garage sale tags on them as I went through the year and put them in totes in the garage as I went having a garage sale in the spring then.  Do you know what sold the best?  The empty totes!  That alone convinced me that other people save way too much “stuff”.  The one thing I learned best is that a tote holds a ton of things and you have no idea what is on the bottom so unless storing the holiday decorations, precious childhood memories for the kids to have later or you’re putting everything into storage to travel like we did, why are stuffing that tote?  Now when the garage sale was over we had enough for a nice little trip for hubby’s birthday, but considerably less that we originally paid for the items and still had to donate a truck load each to the rescue mission and women’s shelter.  There really is nothing as liberating as not needing something to survive and nothing so precious as extra closet and counter space.

*No matter where we are living I do my research and try to find the most in need rescue mission.  They are always in need of basic necessities like towels, sheets and daily needs items and usually have a thrift store to help them survive so they LOVE donations.

SOUR CREAM APPLE COFFEE CAKE

This SOUR CREAM APPLE COFFEE CAKE is so versatile – use whatever appropriate fruit is in season – love it with strawberries in May or peaches in August!

SOUR CREAM APPLE COFFEE CAKE
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour, sifted
1/2 teaspoon salt
1 1/2 cups sour cream
1 teaspoon PURE vanilla
4 large Honey Crisp Apples

  • Preheat oven to 325 degrees.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Prepare the topping (see below) and set aside.
  • In a mixing bowl, cream together butter, sugar and eggs.
  • Add sour cream and vanilla, blending well.
  • Whisk together the flour, baking soda and salt until combined.
  • Gradually add flour mixture to the cream mixture until well mixed.
  • Pour half the batter into prepared baking dish. 
  • Layer half the apples over the batter.
  • Top with a scant half of the topping.
  • Pour remaining batter over topping, followed by the remaining apples and topping.
  • Bake 1 hour or until tester comes out clean.
  • Cool completely.
  • Refrigerate for an hour before serving.
  • Heat and top with Caramel sauce before serving (optional).

1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon cinnamon
3/4 cup Fisher’s Cinnamon Pecans

  • Combine the brown sugar, sugar, cinnamon and pecans, mixing well.
  • Set Aside.

SASSY PHILLY CHEESE, or ROAST BEEF JALAPENO or ?? SANDWICHES FOR TAILGATING TIME

The key here is in the dressing.  I have made these with ham and Swiss, different flavors of cream cheese or just plain, roast beef and jalapenos, etc… The flavor combos are endless.  Plus these are the perfect size for football tailgating or Superbowl parties and King’s Hawaiian is now making this bread in a mini sub size which is perfect for those big strapping guys who think the little squares are too dainty for them LOL.

Tonight’s combo is Genoa Salami, oven roast turkey, roast beef and colby jack with plain green cheese for me and the same meats for hubby with baby swiss.

Adapted from  Philadelphia® Cream Cheese Recipe

12 Servings
1 package (12 count) Hawaiian bread rolls or 1 package (6 count) mini sub rolls
1 pound shaved meats
12 slices cheese
1 bunch green onions, sliced thin
1 tub (8 ounces) PHILADELPHIA® Cheese Spread
*1/2 cup butter, melted
*1 tablespoon Worcestershire sauce
*1/4 cup grated Parmesan cheese
  • Cut all rolls in half. Place roll bottoms in 9×13-inch pan*.
  • Layer equal amounts of ham on each roll bottom. 
  • Top with Gruyere and then green onions.
  • Spread a generous amount of the cream cheese spread on top of each roll.
  • Return the tops to the bottoms making sandwiches.
  • In a separate bowl, mix together the butter, Worcestershire sauce and Parmesan cheese. 
  • Pour over your sandwiches, cover with plastic wrap and let sit for at least 20 minutes.***
  • When ready to bake, remove plastic wrap and cover with foil. If you chilled overnight, bring to room temperature before baking.
  • Bake in a preheated 350°F oven for 20 minutes or until warmed through. 
  • Enjoy!

COOK’S NOTES:

  • I use my Lasagna Pan and it works like a charm.
  • CHANGE YOUR overall sandwich FLAVOR by changing the meats and cheeses.
  • You can make these ahead of time and allow them to sit in the refrigerator overnight. 
  • *These ingredients are the key to these delicious sandwiches no matter which flavor combos you use. 

VAMPIRE SLAYER MAC & CHEESE

I’m a BIG believer in buying local.  I also love when we move to a new area and there are so many new things to try.  My newest favorite is FACE ROCK CREAMERY cheese based out of Bandon, Oregon a quaint little seaside town that we visited not to long ago when our son and DIL were visiting.  I’ll add a few of those pictures after the recipe.  I tried a sample of FACE ROCK CREAMERY Jack cheese at Costco the other day and fell in love with their smooth and creamy cheese.  On a whim I bought their Vampire Slayer Garlic Cheddar and found a new favorite way to make an old comfort food on a cold and cloudy night.

Tonight because it is cold, foggy and miserable, I served it with left over Wagon Wheel Soup for a rib sticking good meal.

VAMPIRE SLAYER MAC & CHEESE
1 1/2 cups dried macaroni (elbows or shells)
3/4 cup heavy cream**
2 tablespoons butter
sea salt and fresh ground black pepper, to taste
3/4 pound or 2 cups shredded FACE ROCK VAMPIRE SLAYER garlic cheddar cheese

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions or Garlic Croutons if desired.
  • Bake 20 minutes or until heated through and golden on top.

**I found I was out of heavy cream, but wait, there is a substitute using what you have on hand.
1/3 cup butter
3/4 cup 2% milk
1 tablespoon Wondra flour (this can be omitted if using whole milk)

  • In a small saucepan, melt butter.
  • Whisk in Wondra until golden.
  • Add milk gradually, whisking until well blended and starts to thicken slightly.

COLD, BUT CLEAR JANUARY TRIP TO THE BANDON, OREGON COAST