Category: MISC

HAPPY HOMEMAKER & MENU PLAN MONDAY

GOOD MORNING! I had a great weekend and today is my birthday so I’m feeling pretty good – not that I really celebrate anymore, but it does feel like an accomplishment!  
HAPPY HOMEMAKER MONDAY 
is hosted BY SANDRA at Diary of a Stay at Home Mom .  
Be sure and stop by to see what it’s all about!

BREAKFAST TIME & MAKING MY TO DO LIST

  • A big cup of coffee and then out to breakfast – no gym today – my birthday present to myself, but I will do the pool and some water aerobics.  
  • DOING WHATEVER I WANT TODAY! Probably going to lunch and bowling and then BBQing.
CURRENTLY READING

TV SHOWS THIS WEEK
A few new TV shows start this week, but it will mainly be whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts for real though Haven did begin this past week and the fall season is getting close enough I should start programing the DVR.

WEATHER OUTSIDE MY WINDOW
Hot as usual! New hurricane warnings for Mexico and it is still monsoon season so the humidity is really high and making it miserable as we wait for the next round of thunder storms. COME ON FALL! COME ON MOVE to cooler climate!

ON THE MENU
Hubby is taking me on a little getaway next month for my birthday.  Yeah, I know today is my birthday, but I really didn’t want to go while the weather was still so warm, so we compromised on October.  Now in the meantime he wanted to take me out for dinner tonight, but it’s football!  He’d skip football, but I don’t want to and am really looking to grilling at home and watching the game.  He thinks it’s silly for me to be cooking, but like I told him, at least I’ll be able to get EXACTLY what I want.  I’m tried a new recipe for a carrot cheesecake too that so far looks great and smelled amazing as it was baking – can’t wait to cut into it.  So here’s a sneak peek at tomorrow’s dinner.

I made the marinade yesterday so all the flavors would meld together.  This is one of our favorite grill meals.  I’ll share the recipe tomorrow.

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

 DATE BREAKFAST

DINNER
MONDAY 9/15 YOGURT
SEX on a Stick revised
 and Carrot Cake Cheesecake
(recipes to follow)
TUESDAY 9/16 TOAST
Baked Spaghetti & Meatballs 
WEDNESDAY 9/17 YOGURT
Chicken Fried Chicken
THURSDAY 9/18 FRUIT
Fritos Nachos
FRIDAY 9/19 CEREAL
Hot Chicken Salad
SATURDAY 9/20 Shirred Eggs
Macho Chicken Rojo
SUNDAY 9/21 S#*% on a Shingle
Chile Verde Carnitas Fries

 PLAY TIME (if I can find any)
I’m hoping to do a little photography this week to get caught up with some Instagrams and 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.

NEW RECIPES TO TRY 
As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.  This week is Red Neck Tacos – Corn Pancakes topped with Pulled pork, tangy crispy coleslaw topped with Dixie BBQ sauce.

In the meantime I’m trying to concentrate on some football food for tailgating time which starts on Thursday.  Be sure and stop by to link up.

 Links are open!

IN THE GARDEN
Absolutely nothing until the end of the month!

FAVORITE PHOTOS OF THE WEEK
Beautiful clouds this past week after the round horrendous thunder storms.
HELPFUL HINTS FOR FRUITS & VEGETABLES

  • Never store carrots and apples together. Apples release a gas that gives carrots a bitter taste.

  • Don’t slice onions for soup. Peel and put onion in whole to make a sweeter soup.

  • Always slice tomatoes vertically so they retain their shape and keeping the pulp together.

  • Add a potato to soups or stews to reduce saltiness.

  • To get more juice from your lemons (or any citrus) roll the fruit between your palm and the counter top to soften before cutting to squeeze.

  • To clean fresh mushrooms just add 3-4 tablespoons flour to a medium bowl of cold water.  Wash the mushrooms in the water and the dirt will adhere to the flour particles.  The mushrooms will come out clean.

I’m finding that more and more of my favorite blogs are posting less and less, if at all, but I have found a few new ones that I’ve added to my feed.  Check out A Beautiful Mess.  They have some great food photography, everyday life, interesting crafts and recipes.


ON MY MIND LATELY
What I can do to make a real difference in the world.  I’m looking for new volunteer opportunities.

Continued guidance as we work on the research on our new adventure and home search.  We are having so much fun just researching via the internet and can’t wait until we do it in person.

TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

SESAME SEED RING BREAD  -recipe is adapted from here

3.5 cups Bread Flour (or use unbleached all purpose flour)

1cup + 2 tablespoon of Water
A pinch of sugar
2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
1 ¼ teaspoon
2 tablespoon Molasses
½ cup Water
2 cups  white Sesame seeds

Directions:
  • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
  • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
  • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
  • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
  • Divide it into 12 pieces and shape them into long rolls.
  • Take two rolls and form a twisted rope like this.
  • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
  • Dissolve the molasses in 1/2 cup water. 
  • Dip each ring in molasses water first, then in the sesame seeds. 
  • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
  • Preheat oven to 450 degrees.
  • Bake them for 20-25 minutes or until golden. 

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
1 teaspoon lemon juice
4 skinless, boneless chicken breasts
sea salt and pepper
1/2 cup Panko crumbs
1 JUMBO egg
Baby Spinach
3 tablespoons butter

1/4 cup tahini
6 tablespoons sesame seeds
2 tablespoons safflower oil
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon sour cream
3 green onions, minced

  • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
  • Shake frequently.
  • DO NOT BROWN. COOL!
  • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
  • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
  • Season to taste with salt and pepper.
  • Pound chicken breasts thin.
  • Beat egg to use as a wash on chicken breasts.
  • After egg washing chicken, dredge in Panko crumbs.
  • In a large skillet melt butter until sizzling.
  • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
  • Remove chicken.  Keep warm.
  • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
  • Plate spinach and then chicken.
  • Top with Tahini Sauce.

S’MORES FUDGE

S’MORES PEANUT BUTTER FUDGE
CRUST LAYER
4 sheets graham crackers
1/4 cup sugar
1 1/2 tablespoons butter, melted

CHOCOLATE FUDGE LAYER
1 1/2 cups milk chocolate chips
1/2 teaspoon vanilla 
1/2 can sweetened condensed milk

MARSHMALLOW LAYER
1 cup peanut butter chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

  • Preheat oven to 375 degrees.
  • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
  • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
  • Press into the bottom of the pan evenly.

  • Bake for 15 minutes or until golden.
  • Melt chocolate in small sauce pan. 
  • Add the vanilla and sweetened condensed milk whisking until smooth.
  • Pour over the crust.

  • Melt peanut butter chips in a small sauce pan over medium low heat.
  • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
  • Pour over the chocolate layer immediately.
  • Refrigerate overnight.

  • The next day remove fudge from pan and cut into pieces.
  • Store in the refrigerator.

FRITO BRITTLE

FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter 
1 cup milk chocolate chips.

  • Spread FRITOS on a greased jelly roll pan (11×15)
  • Sprinkle chocolate chips over FRITOS.
  • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
  • Remove from heat and stir in peanut butter until smooth.
  • Pour over chips.
  • Chill.
  • Break or tear apart (may be gooey) into pieces.

BAKED SPAGHETTI & MEATBALLS

BAKED SPAGHETTI & MEATBALLS
6 cups cooked thin spaghetti noodles
1 cup shredded mozzarella cheese
Alfredo sauce (recipe below)
Italian Meatballs (recipe below)
Roasted Vegetable Spaghetti Sauce or your favorite red pasta sauce

  • Prepare your meatballs.
  • Prepare your red sauce.
  • Preheat oven to 350 degrees and grease the holes of a mini loaf pan.
  • Toss together the cooked spaghetti with the Alfredo sauce.
  • Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
  • Sprinkle the tops with shredded mozzarella cheese.
  • Bake for about 15-20 minutes at 350 degrees.
  • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
  • Sprinkle with freshly grated Parmesan and parsley.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic
2 tablespoons crumbled bacon
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant. 
  •  Gradually add heavy cream, stirring constantly. 
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.
  • Toss and serve immediately.

MEATBALLS

1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon basil
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

WAFFLED FRENCH TOAST

How about a little Waffle history?

Waffles have actually been around since the 9th century.  Waffle irons were first used to make communion wafers (waffle means wafer in Dutch).   Designs on waffles have been around since the 13th century, often using the family crest as the design.

Thomas Jefferson spent time in France as the Ambassador and became enamored with waffles. He was said to have brought home a long handles waffle iron and held waffle parties in his home regulary.

Belgiam waffles should actually be Brussels waffles, but the gentleman who first brought them to the New York World’s Fair in 1964 didn’t believe most people knew where Brussels was so he began calling the Belgium waffles.  Ironically what we know as Belgium waffles do not even resemble the yeast (we tend to use baking soda here in America) waffles made in Belgium.

In another turn of irony, we owe the ice cream cone to a waffle maker at the 1904 St. Louis World’s Fair when he helped out the guy in the next booth selling ice cream who ran out of cups.  Hence the waffle cone was born.

Here is a little bit of trivia about one of the most famous waffles, Froffles from 1953.  You may know them by their nickname, Eggos.  The nickname due to their eggy flavor stuck and they were re-branded in 1955 as EGGOS.

WAFFLED FRENCH TOAST serves 8
1 cup milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon PURE Vanilla
1/2 teaspoon cinnamon
2 large eggs
16 half slices day old sourdough bread

  • Coat waffle iron with non-stick spray and pre-heat.

  • Whisk together the milk, sugar, butter, vanilla, cinnamon and eggs.

  •  Place bread pieces in a baking dish.

  • Pour egg mixture over top, turning pieces to coat. Let stand 5 minutes.

  • Places 4 pieces on hot waffle iron. Cook 3-5 minutes until golden.

  • Serve with Maple Syrup

LEMON THYME CHICKEN

LEMON THYME CHICKEN
4 thin chicken breasts
salt and pepper to taste
1 small red onion, halved and sliced thin
1 small red bell pepper, sliced into thin strips
1 cup grape tomatoes, halved
2 cups Brussels sprouts, halved
1/2 cup white wine
1/2 cup whipping cream
1 bunch green onions, sliced thin
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

  • Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.
  • Heat large skillet over medium heat and melt 2 tablespoons butter.
  • Saute onion, add Brussels sprouts face down and saute’ a few minutes.
  • Add red pepper strips and saute’ a bit more. 
  • Add tomatoes and move all the vegetable to the outer edges.
  • Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
  • Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. 
  • Set saucepan over very low heat and whisk in butter 1 piece at a time. 
  • Whisk in lemon juice; season sauce to taste with salt and pepper. 
  • Pour over prepared chicken breasts and vegetables.

HAPPY HOMEMAKER AND MENU PLAN MONDAY

GOOD MORNING! I had a great weekend!  I am so glad it is finally September and my favorite time of year is quickly approaching! 
I LOVE FALL!
HAPPY HOMEMAKER MONDAY IS HOSTED BY SANDRA 
Be sure and stop by to see what it’s all about!


  • A big cup of coffee and then a homemade fruit smoothie (banana, pineapple, strawberry and cherries) before I go to the gym. 
  • Dr. appointments

  • Errands

Whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts for real.

Hot as usual! It’s only supposed to be in the 90’s with thunderstorms today but with monsoon season and the thunderstorms the humidity is really high and making it miserable.


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

 DATE BREAKFAST

DINNER
MONDAY 9/8 YOGURT
Cheesy BLT Bites
TUESDAY 9/9 BAGEL & CREAM CHEESE
Pastrami Burgers
WEDNESDAY 9/10 YOGURT
Neapolitan Chicken
THURSDAY 9/11 FRUIT
Kiwi Orange Glazed Chicken
FRIDAY 9/12 CEREAL
Hot Chicken Salad
SATURDAY 9/13 Farmer’s Breakfast
Boeuf Flamande aka Beef in Dark Beer
SUNDAY 9/14 Roasted Red Pepper and Ham Stratas
Redneck BBQ Chicken Chile Cornbread Muffins

 

I’m hoping to do a little photography this week to get caught up with some Instagrams and 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.

As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.  This week was Pepperoni Pizza Dip.

In the meantime I’m trying to concentrate on some football food for tailgating time which starts on Thursday.  Be sure and stop by to link up.

 Links are open!


Absolutely nothing!

 
Fed the local bunny my wilted lettuce.

And found this great corrugated tin dog.


Want to get a jump on holiday baking?  Make your drop cookie dough now.  Use a small ice cream scoop to form your balls of dough.  Place them on a cookie sheet and freeze for 30 minutes or so.  When dough is frozen Place the individual balls in a freezer bag.  Just thaw and bake when you’re ready.

I’m finding that more and more of my favorite blogs are posting less and less, if at all, but I have found a few new ones that I’ve added to my feed.  Check out This Silly Girls Life.  They have some really beautiful food photography and interesting crafts and recipes.

Why do parents today not realize that they are raising the adults of tomorrow?  I was at out local discount store recently and 2 things really bothered me. 1) Why do they have to bring ALL the children shopping with them?  And 2) if they are going to bring them, why don’t they pay attention and discipline them.  Many had been just turned loose to run rampant through the store. I spent the day being run into by kids pushing carts, throwing balls and running mindlessly.


Guidance as we work on the research on our new adventure and home search.  We are having so much fun just researching via the internet and can’t wait until we do it in person.

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP
Serves 4
6 eggs
1 1/2 cups half & half*
1 1/2 teaspoons PURE Vanilla
1 teaspoon cinnamon
pinch sea salt
3 tablespoons butter, melted
4 cups 1/2 inch cubes of day old sourdough bread
2 teaspoons sugar
1 pint raspberries, washed and dried
1/2 cup Dole frozen wild blueberries, thawed in paper towel to absorb moisture
2 tablespoons sugar**
12 tablespoons Maple Syrup, warmed

  • Gently mix together raspberries and blueberries. Sprinkle with 2 tablespoons sugar and set aside.
  • Whisk eggs, vanilla, half & half, cinnamon and salt together until well blended in a large measuring cup – (you’ll want the pour spout).
  • In a large mixing bowl toss together the butter and bread pieces until well coated.
  • Spray muffin tn with non-stick cooking spray.
  • Distribute bread into muffin cups evenly.
  • Pour egg mixture evenly into muffin cups.
  • Preheat oven to 350 degrees.
  • Sprinkle sugar evenly over each cup.
  • Bake 20-30 minutes until golden on top and egg is set.
  • Cool on rack a minute before plating.
  • Gently fold together raspberries and blueberries to mix well.
  • Plate 3 muffins per plate.
  • Pour 1-2 tablespoons of warm syrup over muffins.
  • Add a spoonful of raspberry mix. I use a slotted spoon to avoid excess moisture.
  • Enjoy.

* I used 1 cup whipping cream and  1/2 cup 1% milk since it was what I had on hand.
**I like these blueberries because they are much smaller.

CLASSIC BEEF MEATBALLS

CLASSIC BEEF MEATBALLS
2 tablespoons avocado oil
2 pounds ground chuck
1 cup ricotta cheese
2 large eggs
1/2 cup plain dry breadcrumbs
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 teaspoon ground fennel seed
4 cups of your favorite pasta sauce (I use Roasted Vegetable)

  • Preheat oven to 450 degrees.
  • Drizzle oil into a 13 x 9 baking dish, evenly coating the surface.
  • In a large mixing bowl combine the beef, ricotta cheese, eggs, breadcrumbs, oregano, salt, pepper flakes and fennel. Mix by hand until WELL blended.
  • Pack the meat, rolling into golf ball size balls .  
  • Place balls in baking dish snugly.
  • Roast 20 minutes or until cooked through and firm.
  • Remove from oven and drain grease.
  • Pour pasta sauce over meatballs and return to oven for 15 more minutes.
  • Top with Parmesan cheese and serve with your favorite pasta.

PEPPERONI PIZZA DIP

Don’t forget football started this week! We have lots of games tomorrow and a double header on Monday night. You know what that means – FOOTBALL FOOD for TAILGATING TIME!  We’rein our 5th season of tailgating time and looking for more new recipes to feed the crowds.  Come join us to link up your favorite football foods.

PEPPERONI PIZZA DIP
8 ounces cream cheese
8 ounces pizza sauce
1 cup grated 4 cheese blend
1 cup diced pepperoni pieces
1 teaspoon Italian seasoning
Crostini

  • Preheat oven to 350 degrees.
  • Cream together the cream cheese, pizza sauce, Italian seasoning and most of the grated cheese.
  • Spread into a greased baking dish.
  • Top with pepperoni and remaining cheese.
  • Bake 20 minutes.
  • Serve hot with Crostini or your favorite crackers.