Category: MISC

HAPPY HOMEMAKER & MENU PLAN MONDAY

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Good Morning! We had a lazy weekend and today is our anniversary so I am ready for an even greater new week.  

It’s Monday morning and I’m really enjoying getting back into a regular routine here at my new and improved blog. Right now I’m still in the process of bringing posts over and organizing recipe lists, but soon – VERY soon I’ll be back to just every day life and blogging about it.

I join in with Sandra who host Happy Homemaker Monday at Diary of a Stay at Home Mom.  Be sure and stop by to see what it’s all about!

  • Breakfast out!
    • Play day with hubby for our anniversary – a little antiquing, eating out and just having fun.

      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.

      HOT & HUMID! YUCK!! But, we’re heading over the mountain towards the coast and 20 degree cooler weather.

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


      		 DATE BREAKFAST LUNCH DINNER
      MONDAY 8/18 OUT OUT OUT
      TUESDAY 8/19 CEREAL ?? Roasted Stuffed Peppers
      WEDNESDAY 8/20 YOGURT ?? Chicken & Green Chile Flautas
      THURSDAY 8/21 FRUIT ?? CADILLACS – Parmesan Roast Beef
      FRIDAY 8/22 ?? ?? Pan Fried Snapper with White Wine Lemon Butter Sauce
      SATURDAY 8/23 Buttermilk Waffles  ?? Caribbean Pork Steaks 
      SUNDAY 8/24 Quiche Lorraine ?? BBQ Salami Roast Chicken

      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 have a list of tons of recipes I want to try, but I’m trying to go with the most unusual first.  So this week it is PB&J Pancakes & Krabby Chicken Casserole.  Stay posted for the results. I did rework an old recipe this weekend for a fun new recipe of Apricot Pork Chops and Scalloped Potatoes.

      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.

      Nothing special as it is monsoon season and unbearable to be outside except to go to the pool.

      I got a great photo of the sunset this weekend.
      I found this in my box of recipes – would love to tell you what publication it came from, but I just don’t know.  I did think it was a handy thing to remember.

      So what will you be making with this new knowledge?

      I’ve been trying to clean out my feedly and so many of my favorite blogs are just gone – so sad.  But I ran across Cooking Classy that used to be one of my favorites and found she’s still cooking up a storm. I just love the layout of her blog and the clean fresh look.

      Still wondering why Acronyms and Avatars have taken over the world! People no longer speak (or write) in whole sentences and are obsessed with images of themselves!

      Guidance as we move forward and start again in a home search. While we are sad that the home we had our heart set on is not not going to happen we are elated that we are realizing the signs are pointing (and have been we were just to dense to see) that we were meant to go in a different direction entirely.

      Anniversary thoughts after another great year together…

      HAPPY ANNIVERSARY TO THE 
      BEST HUSBAND IN THE WORLD.  
      The man I’ve been in love with for over half my life  
      and a man who defines the epitome of for better, for worse, in sickness and in health… 
      Thank you for standing by me through it all. 
      I love you with ALL that I am.

      While we have had MANY ups and downs over the years, we always love, laugh and are extremely lucky to still be together when so many of our friends aren’t.

      I never doubt my hubby’s love for me and I treasure every moment we spend together. We truly have a blessed marriage.

      On a side note we were married in the same church his folks were married in 66 years ago which is a story in and of itself. The church has been moved several times during that 66 years and now has a permanent home and a place on the National Historic Places Register.

      SLOW COOKER APPLE SAUCE

      Slow Cooker Apple Sauce
      8 cups diced apples (peeled and cored)
      1 cup golden raisins
      1 cup light brown sugar
      1 tablespoon ground cinnamon
      1 dash freshly grated nutmeg
      4 tablespoons unsalted butter
      1/2 teaspoon Sea salt
      2 teaspoons pure vanilla extract

      • Put all the ingredient in a slow cooker and mix thoroughly.  
      • Cover and cook on high until apples are tender, about 3 hours.
      • Add raisins last hour.
      • This produces a  yummy salted-cinnamon-vanilla-caramel sauce that coats the apples and will thicken slightly upon cooling.  
      • Cool uncovered for a thicker sauce.

      Vegetable Pork Stir Fry

      VEGETABLE PORK STIR FRY
      Peanut Oil
      egg white (save the yolk for the fried rice)
      1 tablespoon cornstarch
      3/4 pound thin pork chops (chicken works great too)
      1 large bunch green onions, sliced thin
      1 cup snow peas
      3/4 cup carrots slices
      1 cup broccoli florets
      3 tablespoons rice wine vinegar
      2 tablespoons soy sauce
      1 teaspoon sesame oil
      1/4 cup orange juice

      • An hour before you plan on cooking slice pork chops into thin strips.
      • Whisk together the egg white and cornstarch.
      • Coat pork strips in egg mixture and chill for 1 hour.
      • Slice the onions, carrots and broccoli to bite size pieces.
      • Cut the snow peas in half if they are large or leave whole.
      • Heat peanut oil to medium high.
      • Stir Fry pork pieces quickly and remove to drain on paper towel.
      • Add vegetables and stir fry until tender. Add pork slices back in.
      • Whisk together the soy sauce, sesame oil and orange juice.
      • Add to the pan and toss to coat.
      • Heat through until glaze forms.
      • Serve with Fried Rice (recipe follows).

      SOUTHWEST GRILLED CHICKEN

      SOUTHWEST GRILLED CHICKEN
      2 pounds chicken wings
      2 teaspoons ground cumin
      2 teaspoons smoked paprika
      1 teaspoon oregano
      1 teaspoon sea salt
      1/2 teaspoon pepper.
      1/2 teaspoon garlic powder
      1/2 cup hot red pepper jelly

      • Heat gas grill to medium high or a charcoal grill to medium hot fire.
      • Wash and dry chicken wings.
      • Mix spices together until well blended.
      • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
      • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
      • Combine remaining spices with jelly.
      • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
      • Let stand 5 minutes.

      SAUCY SPICY GRILLED BBQ CHICKEN

      SAUCY SPICY GRILLED BBQ CHICKEN
      2 pounds chicken wings
      salt & pepper
      1/4 cup ketchup
      2 tablespoons soy sauce
      2 tablespoons brown sugar
      1 tablespoon garlic rice wine vinegar
      1 teaspoon crushed red pepper flakes
      2 green onions, minced

      • Heat gas grill to medium high or a charcoal grill to medium hot fire. 
      • Wash and dry chicken wings. 
      •  Generously salt and pepper the wings. 
      • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp. 
      •  In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions. 
      • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce. 
      • Sprinkle with remaining onions.

      BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES

      My buddy Dave over at My Year on the Grill “invented” the Redneck Cupcake.  Pure genius I tell you!

      I do like the “cake” part on the bottom – so much easier to eat!  The “cake” envelops the meat and the cheese oozes and goozes down into the meat.   It was also my birthday last week and my mom sent me a box full of “goodies”.  Among those goodies were these awesome muffin tart baking cups that require no muffin tin and are larger and flatter than the average so once again they are easier to eat. I may try those next time, but this time I think in order to qualify as a “redneck” cupcake they must be made in leftover birthday wrappers.

      Dave and I are both believers in using all your leftovers as he demonstrates with his Redneck Cupcakes.   My recipe uses all the small tidbits from when you skin your Rotisserie chicken.  I use absolutely everything from my rotisserie chickens including the bones!

      BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES makes 15-18 cupcakes

      2-3 cups Rotisserie Chicken pieces
      1/4 cup favorite BBQ sauce
      1 batch Chile Cornbread
      Havarti cheese slices or Vermont White Cheddar, quartered
      • Toss chicken pieces with BBQ sauce and set aside for an hour before preparing muffins.
      • Preheat oven to 375 degrees.
      • Prepare the cornbread and fill baking cups 2/3 full.
      • Drain chicken pieces of excess sauce.
      • Top with a layer of meat.
      • Top with a very thin slice of cheese.
      •  Bake 20 minutes or until cornbread tests JUST done with a toothpick or until cheese oozes and goozes into the chicken pieces.

      CHILE CORNBREAD
      15.25 oz. can white corn
      4 oz. can chopped green chiles, drained REALLY well
      8.5 oz. can cream corn
      8 oz. sour cream
      1 egg
      1 box JIFFY (small blue box) Corn Muffin Mix
      1/2 cup melted butter

      • Mix all together by hand. 
      • Pour into greased 9×9 pan. 
      • Bake 45 minutes at 350 degrees. 
      • If doubling recipe, use a 13×9 baking pan and bake at 350degrees for 1 hour or golden brown and set.
      Wouldn’t these make awesome football food?

      PIQUANT CHICKEN with CHARRED TOMATO SAUCE

      Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.

      PIQUANT CHICKEN with CHARRED TOMATO SAUCE
      3 pounds skinless chicken breast
      1-1/2 cups oil
      2 cans Chipolte Peppers in Adobo Sauce
      1 (can) 16 ounce whole tomatoes, chopped
      1 cup onions, chopped fine
      1/2 cup chopped celery
      1 large bunches green onions, chopped
      1/4 cup chopped parsley
      3 large cloves garlic, sliced thin
      3 cups chicken broth
      1 tablespoon red pepper
      1 teaspoon black pepper
      2 tablespoons sea salt
      2 tablespoons sugar
      1/2 teaspoon oregano
      2 tablespoons Worcestershire sauce

      • Drain peppers, retaining sauce. Finely chop peppers and set aside.
      • In a heavy skillet, add 1/4 oil and heat until hot. 
      • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
      • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce. 
      • Cook on low heat until brown in color. 
      • Add onions, celery, garlic and stir until mixture is sauteed. 
      • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. 
      • Slowly add chicken broth while stirring to blend all ingredients together. 
      • Add all seasonings, sugar and Worcestershire sauce. 
      • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes. 
      • Turn down heat, and add green onions and parsley. 
      • Heat remaining oil until hot. 
      • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
      • Drain on paper towels to remove excess oil. 
      • Slowly add chicken to the sauce and cook for about 45 minutes.

      PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

      PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
      6-7 pound chicken
      1/2 cup white wine
      1/2 cup chicken broth
      2 cups baby carrots
      1/4 cup butter, softened
      1/4 cup chopped fresh parsely leaves
      1 tablespoon chopped fresh sage leaves
      2 teaspoons chopped fresh rosemary leaves
      1 tablespoon chopped fresh thyme leaves
      1 small onion, cut into eighths
      4 cloves garlic, minced

      • Preheat oven to 325˚.
      • Generously grease baking dish.
      • Scatter onions, carrots and garlic along the bottom.
      • In a small food processor pulse 3/4 of all the leaves together until well blended.
      • Add butter until well blended.
      • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
      • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
      • Spread the remaining butter over the outside of the bird.
      • Generously sprinkle the entire bird with salt and pepper.
      • Sprinkle with remaining herbs.
      • Roast 1 1/2 hours or until desired temperature.
      • Remove from pan and let rest 15-20 minutes.
      • Strain vegetables and make gravy with drippings if desired.
      • Carve and serve.

      CAMPFIRE POTATOES

      Amounts are proportionate and per taste.
      Slice some yukon gold potatoes and Vidalia onions.
      Generously sprinkle with salt and pepper.
      Toss with melted butter until well coated.
      Using heavy duty foil cut out generous sized squares per person.
      Squirt a generous amount of yellow mustard all around.
      Sprinkle with grated cheddar cheese and crumbled crisp bacon.
      Seal well.
      Seal well and toss on grill for 25-30 minutes.

      NEAPOLITAN CHICKEN

      NEAPOLITAN CHICKEN
      4 boneless, skinless chicken breasts
      1 cup Panko crumbs
      1/2 cup flour
      2 eggs, beaten
      1/8 cup milk
      3 tablespoons butter
      1 cup ricotta cheese
      1 egg, beaten
      2 ounces shredded mozzarella cheese
      2 ounces shredded Parmesan cheese
      4 slices sliced provolone
      3-4 cups marinara sauce
      salt and pepper to taste

      • Preheat oven to 350˚.
      • In a shallow bowl mix together the 2 beaten eggs and milk.
      • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
      • Flatten chicken breasts to uniform size.
      • Bring butter to a melt over medium heat.
      • Coat chicken in flour.
      • Dip chicken in egg wash.
      • Coat in panko crumbs.
      • Brown chicken breasts on both sides.
      • Drain chicken breasts on paper towels.
      • Place half the marinara sauce in a baking dish.
      • Add the chicken breasts.
      • Top with a thin layer of marinara.
      • Spread a generous portion of the ricotta mixture on each chicken breast.
      • Top each breast with a provolone slice.
      • Bake for 20 minutes or until cheese is bubbly.
      • Serve with pasta.

      7UP TROPICAL GLAZED PORK CHOPS or TENDERLOIN

      7UP TROPICAL GLAZED PORK CHOPS
      4-6 large pork steaks, chops or loin
      4 ounces 7UP
      3/4 cup apricot pineapple preserves
      1 cup brown sugar
      8 ounces crushed pineapple juice
      1 teaspoon red pepper flakes

      • Preheat oven to 425 degrees.
      • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
      • Generously salt and pepper the pork chops.
      • Spread a small layer of the glaze on the bottom of the roasting pan.
      • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
      • Baste as necessary.
      • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

      This is also a great way to prepare chicken.