Category: MISC

SOLE MENUIERE with BALSAMIC BROWN BUTTER LEMON SAUCE

We have been eating more fish and green veggies lately. When I went to Costco yesterday they had some GORGEOUS fresh caught Dover sole that was calling my name.  So I found this recipe over at food network and dinner was perfect. I made only a few changes for our liking and what I had on hand.

The term meunière refers to both a sauce and a method of preparation, primarily for fish. The term meunière itself means “miller’s wife”. So to cook something à la meunière is to cook it by first dredging it in flour. A meunière sauce is a simple rustic preparation of brown butter, chopped parsley, and lemon.

SOLE MENUIERE 
       with BALSAMIC BROWN BUTTER LEMON SAUCE

Total Time: 40 min     Prep: 10 min     Cook: 10 min
Yield: 4 servings

4 (6-ounce) sole fillets, skin removed
2 cups milk
Salt and freshly ground black pepper
2 tablespoons AVOCADO oil
1 cup flour
Salt, pepper
4 tablespoons finely chopped parsley
6 tablespoons butter
Juice of 1 lemon
2 tablespoons balsamic vinegar, or to taste
Lemon slices, for garnish

  • Soak fillets in milk for 20 minutes. Remove from milk and pat dry.
  • Generously season fillets with salt and pepper.
  • Heat the avocado oil over a medium high heat.
  • Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. 
  • Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. 
  • Transfer fillets from pans to a platter, sprinkle with parsley.
  • Wipe the skillet clean and add the butter. 
  • Heat until the butter begins to brown. Add lemon juice and cook a few minutes.
  • Remove from heat and stir in balsamic vinegar. 
  • Pour sauce over fish and serve. 
  • Garnish with lemon slices.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Another Monday is upon us believe it or not. I’ve been so busy that some days I can’t even remember which day it is.  We are trying so hard to get the majority of ALL the little projects done on this nightmare of a house before we set out on our anniversary trip the middle of next month.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
I’d love to tell you that there was a cool breeze and pretty sky, but no such luck.  Unfortunately today is a carbon copy of the past few weeks in the high 90 degree heat and 70% humidity that hits me like a frying pan in the face”!! The air is so thick you can slice it. Plus it is supposed to rain the next several days which will only make it worse.

ON THE BREAKFAST PLATE
Oatmeal and sliced orange.

AS I LOOK AROUND THE HOUSE
It is pretty straight except for the totes I’m still sorting and the pieces for the upcoming door installation next Monday.

We did get the water closet completed short of a piece of molding and the paint for the door and inside.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • MONDAY – ERRANDS – Grocery and Home Depot/Lowes for parts
  • TUESDAY – finish painting kitchen and start caulking and sealing master bath to prep for final paint. 
  • WEDNESDAY – finish sealing spare bath for for final painting.
  • THURSDAY –  matinee movie and lunch
  • FRIDAY – MORE sorting
  • SATURDAY – laundry & cleaning
  • SUNDAY – ????

CURRENTLY READING & TELEVISION / DVR
I finished my last book and have yet to start anything new.

CRAFTS & PROJECTS
I haven’t started anything new yet. Right now I’m concentrating on finishing the “little” projects on the house and finish the 30 day minimization project that is now on day 94 as I have extended it to a 120 day project.  As of yesterday we re at 5206 items.  I am about to start on actual closets and cupboards for a final go through.

KITCHEN WISHES
I am about to start the minimization on kitchen gadgets and will then reevaluate what goes into this category.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
OVERNIGHT QUICHE
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
CHICKEN & DUMPLINGS
SALISBURY STEAK
C.O.R.N.
CHINESE CHICKEN SALAD
CHICKEN ENCHILADAS
CHICKEN & CABBAGE BAKE
APRICOT CHICKEN
DESSERT OR SPECIAL
CELERY SEED DRESSING

SUCCESSFUL RECIPES and their links FROM LAST WEEK

HEALTH & BEAUTY TIPS
It took me years to learn this trick, but with long fine hair it is a VERY important trick that works like a charm.  Before you use your cream rinse be sure to remove the excess water from your hair and to really leave the conditioner on for 2 FULL minutes – don’t hurry.  Since I started doing this I have had 90% less split ends and my hair just seems to lay “right” increasing my good hair days a lot.

HOMEMAKING/COOKING TIP
COOKING TIP 
I have been binge watching DINERS, DRIVE-INS & DIVES lately and learned a tip about baking that I tried yesterday and it REALLY works!  On the episode that featured FOREIGN & DOMESTIC in Austin, Texas while preparing Gruyere & Black Pepper popovers the chef used a pre-warmed pan (put it in the oven while it is preheating and then spray it with non-stick spray before adding the batter).  As for the batter it should be warm.  The popover recipe the chef was making had no leavening agent and she was depending on the hot pan and warm batter to create a steam process to make the popovers actually rise and boy did the rise and pop over!  The other trick is to fill them to the top instead of 2/3.  Hers looked amazing and the diners were singing serious HIGH praise. I tried this with some biscuits and it worked quite well.

HOMEMAKING TIP
I use mineral oil for my butcher block and my wooden kitchen tools to keep them hydrated.  I also find it is an inexpensive and wonderful way to oil my hardwoods too.  This is my ALL time favorite dining room table.  It’s been in storage for the better part of 7 years so was considerable dry.  It soaked up ALL that oil and is looking pretty good now.  I’m so happy to have our table together again.

Hubby took apart my cousin’s old table and moved it to the garage until my uncle decides its fate.  The one we took apart matches that chair in the background with the gingham check seat but is not my style, color or another project I want to take on as it is in HORRIBLE shape and needs COMPLETELY refinished.

FAVORITE PHOTO FROM THE CAMERA

We found a great door at Habitat for Humanity.  They get display items from the local Lowes which is wonderful for us as we got a very expensive door for peanuts, but it is purple.  And while I love the color purple, I don’t want a purple front door.  It is also metal, so right now I’m painting on a “GRIPPER” so it will take the paint well. We are going to do some shade of gray to match the bricks on the outside and the decor on the inside. I can’t wait to show you a finished picture with the stained glass portion that doesn’t show well in this position.

INSPIRATION

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.

TBY’s COOKIES aka MONSTER COOKIES or KITCHEN SINK COOKIES

My cousin who is quite a few years younger and her husband were in town this week with their 4 young children (ALL boys ages 7 months to 10 – God giver her strength) and we had dinner with them, her dad and another cousin I don’t get to see very often so all was good with that night.  My uncle grilled burgers, I made pasta and potato salads and Jenn brought fruit salad and tater tots for the boys.

While we were setting up Suzy was entertaining the boys and started telling them all about the strange words Jenn made up as a kid for foods – like calling hamburgers hinkleburgers LOL.  When Jenn and her sister, Michelle were little they could not say “m”s.  As a result I became better known as Tby for quite a long time, in fact Suzy (we’re the same age) still calls me that.

Jump to today when I made up a new cookie recipe and I asked hubby what I should call them.  He suggested Monster cookies because they are so full of things, but that name has been done so much as has Kitchen Sink so he suggested Tby’s Cookies.

I’ve also incorporated some unusual techniques to infuse the flavors I wanted.  I hope you give them a try and let me know what you think.  When Jenn was little I visited often. I baked a lot of cookies back then.  I liked walnuts in my cookies, but my uncle hated them so I began grinding the peanuts and incorporating the flour into the cookies for flavor.  HE NEVER CAUGHT ON! LOL

TBY’s COOKIES aka MONSTER COOKIES or KITCHEN SINK COOKIES
2 1/4 cups all purpose flour
3 tablespoons quick oatmeal flour – see note – this is easy
1 tablespoon peanut flour – see note – this is easy
1/4 teaspoon sea salt
1 teaspoon cinnamon (high quality)
1 teaspoon baking soda
1/2 teaspoon cream of tartar

  • Sift the above ingredients together and set aside. 
  • Preheat oven to 350°.

2 cups butter (high quality)
1/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons PURE vanilla

  • Cream butter with sugars until smooth and creamy.
  • Add eggs one at a time, blending until incorporated after each one.
  • Add vanilla, blending well.
  • Add flour mixture gradually, blending well after each addition.

Now on to the good stuff!
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
1/4 cup peanut butter chips
1 cup small walnut pieces
1/3 cup caramel baking balls, cut in half (Kraft)
1/2 cup Heath bar pieces
8 ounces dehydrated pineapple, chopped small
1 cup coconut rum soaked golden raisins**

  • Add the above items while the mixer is running.  I like to add a little of each one in a rotating manner so that the ingredients get well dispersed into the dough and there are no big clumps of any one item. ADD THE RAISINS LAST AND SLOW THE MIXER TO THE SLOWEST SPEED TO NOT BREAK THEM TOO BADLY.
  • Drop by small scoop or small spoonfuls to a baking sheet with either parchment paper or a silpat on it.
  • Bake 11-12 minutes.

NOTE: Using a cuisinart junior blend oatmeal or nuts until they become powdery.

**About an hour before I plan to bake I pour about 1/4 cup of Malibu Coconut Rum over the raisins and then stir them periodically.  I start draining them as I begin to cream the butter.  While you want nice plump raisins you do not want to add a tone of liquid moisture so draining these well  is a key step.

HAPPY HOMEMAKER AND MENU PLAN MONDAY

WOW! IT’S MONDAY AGAIN. WHERE DID THE WEEK GO? We actually got quite a bit done, but it’s never enough for me lately.  I am soooooo ready to be done with this place! It’s now been 9 LONG months of majorly long days and non-stop work!

We have decided to take a trip for our anniversary next month so have been researching and planning.  We found a cute little B&B and are now searching for cool and unusual things to do and places to eat. We are looking forward to not only a change of scenery with NO projects, but also a change in temperature.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
Remember last week and the week before when I said, “It looks so pretty with big fluffy clouds and sunny skies.  You would think it was spring.  Then I opened the door and the high 90 degree heat and 70% humidity hit me like a frying pan in the face”?  Well, DITTO again this week!

ON THE BREAKFAST PLATE
A scrambled egg and coffee.

AS I LOOK AROUND THE HOUSE
I’m pleased to see most things are orderly, but I spent ALL of Saturday and most of Sunday doing a deep clean!

WEEKLY TO DO LIST & HOUSE PROJECTS
We met with the contractor for the jobs (re-texture the kitchen ceiling, hang the new front door and jamb on the “OLD” house, master bedroom window installation and living room wall crack) we decided to have done because we are just plain getting tired and are waiting for their bids so are doing a bunch of small “finish” projects while we wait.  So for this week:

  • Finish building the actual water closet.  The door is installed, the plumbing has been reworked and the new gas line is in proper place.We just need to build the side wall for e enclosure, but ran out of parts.
  • MORE caulking on the molding.  It really sucks doing the whole house at once.  Seems like that the projects are NEVER done, especially when you need multiple coats to do in each room and need drying time between each coat.
  • Install new pantry floor.
We hired out the plumbing/water heater move and regretted it as we have had to rework a good deal of it.  This picture was a before/midway shot.
We laid the remaining floor and started installing the walls.
LOVE the new connector box and updated plumbing!  GREAT water pressure now that the galvanized piping is NO more.
This is one of the things we had to rework.  They ran the gas connector way TOO tight AND right through the middle of the broom closet to be. It just burns when you pay to have a job done by a professional and it gets done wrong.  Originally they had the emergency drain running right through the broom closet portion too.  Thank goodness I walked into the room BEFORE they refilled the water heater.  The estimator is a good guy, but the installers were NOT following his design or using common sense and logic! They also did NOT have ALL the correct parts with them!
We changed the gas line to the longer length for proper and safe installation so it hugs the wall and adjusted for the broom closet portion.
We got the walls installed, molding installed and hung the cabinet so we could get the washer and dryer hooked back up.  We still need to finish the actual water closet and wall.
The pantry was built 40 years ago and in my opinion was only supposed to house boxed and canned foods, not fresh so it was holding TOO much heat. I decided to perform surgery and get creative to solve that problem.  I cut a hole ALL the way through the door and repainted it adding 2 new layers of chalkboard paint.  Then I added a decorative shutter to the front and a decorative tin sheet to the back for venting.

CURRENTLY READING

TELEVISION / DVR
Haven’t been watching too much of anything specific.  We have actually been “catching” up on OLD reruns!

CRAFTS & PROJECTS
I am STILL hoping to start a few projects, but I have my doubts LOL. The time just seems to go too fast these days.  A lot will depend on whether we hire the contractor for the other projects.

KITCHEN WISHES
I’m still organizing, but think I’m finally feeling pretty good overall about the condition of the kitchen. I did recently purchase a Chef Tony bacon pan and am really glad I did.  I’m now calling it the baconator. Bacon always takes so long to cook and is so messy cooking in the grease and then draining on paper towels. This pan eliminates ALL of this while also giving you 20 minutes to prepare the rest of breakfast while it is in the oven.  I LOVE it!

MENU PLANS FOR THE WEEK
I’m trying another entire week of experiments.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
OVERNIGHT BREAKFAST PIE
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
JOE BOOKER STEW
CHICKEN & DUMPLINGS
C.O.R.N.
SALISBURY STEAK with CAULIFLOWER CHEDDAR BISCUITS
GRILLED CHICKEN AND ONION KEBABS with SALAD
C.O.R.N.
C.O.R.N.
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

ON MY MIND/PRAYER LIST
I’m so upset by what is going on in this country and the world.  I CANNOT even begin to understand what is going on in people’s minds that they can believe it is okay to take another life or create so much violence and upheaval in their own communities. ALL LIVES MATTER. As a woman of faith I know this will get worse before it gets better, but can’t help praying that people will change their ways instead.

THINGS THAT ARE MAKING ME HAPPY
Despite my frustration at things taking too long to get completed around here, I am still happy with ALL the little projects that are getting done lately. I worked ALL weekend on of potential ebay sales items and going through Christmas ornaments.  I have decided that most things just aren’t worth the time and effort so will be donating tons more items and probably extending the minimizing project yet another month. We are at over 4936 items in the last  84 days! AND still counting.

I’m also putting together some boxes of items for nieces and nephews of especially Christmas ornaments I think they will like.

FAVORITE PHOTO FROM THE CAMERA

Finally found a quilt to match my favorite pillows that my SIL Amy made last Christmas.
INSPIRATION

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.

TROPICAL PORK KEBABS

I’m continuing yet again with my experimentation streak and another recipe torn from the pages of a magazine.  At least this time I know It was from Cooking Light September 2011. I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

TROPICAL PORK KEBABS
1 1/4 cup SMUCKERS apricot PINEAPPLE preserves*
2 tablespoons soy sauce
Juice of 1 lemon
3 cloves garlic, minced
2 pounds pork tenderloin, cut into 1 inch pieces
Fresh ground salt and pepper, to taste
PAM

  • Preheat grill to medium-high heat.
  • Place preserves in a 2 cup measure cup and heat on high in the microwave for 30 seconds, stir and heat for another 30 seconds.
  • Stir in soy sauce, lemon juice and garlic.
  • Place 2/3 cup of the mixture in a large Ziploc bag.
  • Add pork to bag and marinate at room temperature for 30 minutes.
  • Remove pork from bag, discarding the marinade.
  • Thread pork pieces evenly onto skewers.**
  • Generously salt and pepper skewers.
  • Coat grill rack with PAM.
  • Arrange skewers on hot grill.
  • Baste with a third of remaining sauce.
  • Grill 3-4 minutes.
  • Turn pork over and baste again with another 1/3 of sauce.
  • Grill another 3-4 minutes.
  • Baste with remaining sauce.

*I prefer apricot pineapple, but the original recipe called for apricot only preserves.
** I use Fire wires. They are flexible cable skewers. These are AMAZING!!!!! If you don’t have a set, you NEED a set!

GAZPACHO

Hubby loves Gazpacho, a spicy tomato based soup made of raw vegetables and served cold. There are many variations to this soup, but mainly it has a tomato base and is very forgiving for ingredient adjustments.  Here is hubby’s favorite version.

GAZPACHO
1 red onion, chopped fine
1 green pepper, chopped fine
1 large jalapeno, chopped fine
1 large cucumber, peeled and diced
3 large cloves garlic, minced
4 tablespoons fresh chopped basil
2 cups V8 juice
2 cups beef broth
2 cans original ROTEL diced tomatoes
2 cans Hunt’s petite diced tomatoes
2 tablespoons olive or avocado oil
Juice of 1 large lemon
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Frank’s hot sauce
1 teaspoon cumin
Fresh ground salt an pepper to taste

  • Mix all together in a large container.
  • Chill.
  • Enjoy – it’s as simple as that.

HAPPY HOMEMAKER & MENU PLAN MONDAY

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
Remember last week when I said, “It looks so pretty with big fluffy clouds and sunny skies.  You would think it was spring.  Then I opened the door and the 90 degree heat and 70% humidity hit me like a frying pan in the face”?  Well, DITTO this week!

ON THE BREAKFAST PLATE
A scrambled egg with a slice of toast and homemade jam.

AS I LOOK AROUND THE HOUSE & YARD
As always I see a mess, but at least it is a mess because of ALL the work we are getting done. Last week we did get the shower door installed.  It was an odd size and hard to find, but at least that project is FINALLY done. I will do a house update post in a couple days.

I also got the front flower bed well saturated, the Lantana trained and trimmed,  the roses well groomed, food for all the flowering plants and the weeds pulled.  I also got gram’s Magnolia tree deep root watered as well as Beth’s Palm tree.  These trees are all that remains from family!

We did get some basic plans for the back yard drawn up, but that is going to be a real bear and may wait until fall.  We need to install a French drain to keep the garage from flooding every time it rains and a massive flower box around the Magnolia tree to keep any more soil from eroding. Unfortunately, this will also require fencing work to move the gate since the tree has grown so large.

TO DO FOR THE WEEK/HOUSE PROJECTS
We have decided to hire a contractor (assuming his prices are acceptable) to do a couple projects just because we are getting so tired!  We still need to re-texture the kitchen ceiling, hang the new front door and jamb on the “OLD” house so you know that will go smoothly she said sarcastically and fix the living room wall crack that is easy, but messy and time consuming.

  • Sort through another dozen totes of potential ebay sales items. I have decided that most things just aren’t worth the time and effort so will be donating tons more items and probably extending the minimizing project yet another month. We are at over 4000 items in the last 80 days though!
  • MORE caulking on the molding.  It really sucks doing the whole house at once.  Seems like that the projects are NEVER done, especially when you need multiple coats to do in each room!

CURRENTLY READING

TELEVISION / DVR / MOVIES
TV hasn’t been real exciting, but there are 3 movies coming out this week on Redbox that we want to see:

CRAFTS & PROJECTS
I am hoping to start a few projects, but I have my doubts LOL. The time just seems to go too fast these days.  A lot will depend on whether we hire the contractor for the other projects.

KITCHEN WISHES
I used a couple of Bed, Bath & Beyond coupons and bought a 10 inch Red Copper pan and a 12.5 inch Gotham Steel copper pan to compare against each other.  If I like them then I am going to buy the square Copper Chef pan set from Tristar. I will do a review later in the week.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
SCRAMBLED EGGS & CHEESE
CEREAL & FRUIT
SCRAMBLED EGGS & CHEESE
CEREAL & FRUIT
MAPLE OATMEAL & RAISINS
PANCAKES & BACON
TOASTED FRENCH TOAST
LUNCH
OUT
SOUP & CRACKERS
SANDWICH
SOUP & CRACKERS
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
FRENCH ONION SALISBURY STEAK
C.O.R.N.
MEATBALLS MARINARA
JOE BOOKER STEW
CHICKEN SALTIMBOCCA
POT ROAST & VEGGIES
DESSERT







SUCCESSFUL RECIPES and their links FROM LAST WEEK

FAVORITE PHOTO FROM THE CAMERA

CINNAMON PECAN BRITTLE
BANANA BEIGNETS

INSPIRATION

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.

BANANA BEIGNETS & CREAM CHEESE DIPPING SAUCE

BEIGNET is typically a French pastry made of  deep-fried choux pastry but is synonymous in English with the term, fritter, or fried dough.  Choux pastry is a pastry made of only butter, water, flour and eggs and does not use a leavening agent. Instead it uses a high moisture content to create steam during cooking to puff the pastry. Ironically the chef given credit for the original recipe is Chef Pantarelli from Florence Itlay and the original name was pâte à Pantanelli from 1540. He left Italy with Catherine de’ Medici and her court when she married King Henry II and became queen of France.

As with all things over time, the dough recipe evolved, and the name was changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of woman’s breasts. Then, Avice, an 18th century pâtissier created what were then called choux buns with the same recipe and the name of the dough was changed to pâte à choux, as Avice’s buns resembled cabbages.

This recipe however uses a more traditional dough with baking powder.  But, only a true connoisseur can tell the difference though and they disappear just as fast as any French made pastry.

BANANA BEIGNETS & CREAM CHEESE DIPPING SAUCE
makes 2 dozen
BEIGNETS
2 cups cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 JUMBO egg
1 cup mashed bananas (2 large)
1/2 cup WHOLE milk
2 tablespoons vegetable oil
1 CRISCO stick for frying

  • In a small bowl whisk together the FINISH sugar ingredients ans set aside. You will be using this last.
  • In a large bowl mix sift together the cake flour, sugar, baking powder, cinnamon and sea salt. Set aside.
  • In medium bowl whisk egg and milk until well blended. 
  • Add oil and mashed banana blending well.
  • Fold egg mixture into flour mixture until just blended.
  • Drop by small spoonfuls into HOT oil.  DO NOT CROWD PAN!!!!! Fry about 1 minute each side until golden brown. 
  • Drain on paper towels.
  • Roll warm beignets in Finish sugar an cool on rack.
  • Serve with Cream Cheese dipping sauce.

FINISH SUGAR
3/4 cup sugar
1/4 cup PACKED brown sugar
2 teaspoons cinnamon

CREAM CHEESE DIPPING SAUCE
4 ounces Cream Cheese, softened
1 cup Powdered Sugar
½ tsp PURE vanilla
5-6 teaspoons whole milk

  • Mix together softened cream cheese and powdered sugar until smooth. 
  • Add vanilla and 5 teaspoons of milk, stirring until incorporated and smooth. If the mixture is too thick, add an additional teaspoon or two of milk, until you reach desired consistency.

GRILLED PEPSI CHICKEN

I’m continuing my experimentation streak with a recipe torn from the pages of an unknown magazine that was originally titled Grilled Chicken with Cola Sauce.  I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

 GRILLED PEPSI CHICKEN
4-6 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 large shallot, chopped fine
2 cloves garlic, minced
6 ounces (3/4 cup) Pepsi
1/3 cup Hunt’s Jalapeno ketchup
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoons ground cumin
PAM

  • Preheat grill to medium high.
  • In a sauce pan over medium high heat swirl oil to coat. Heat oil for a minute or two.
  • Add shallots and saute for 2 minutes.
  • Add garlic sauteing for a minute more until fragrant, stirring constantly.
  • Add Pepsi, Hunt’s Jalapeno ketchup, apple cider vinegar Worcestershire sauce and chili powder. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes or until sauce has reduced to 3/4 cup. Set aside 1/3 cup in reserve, keep warm.
  • In a small bowl combine sugar, paprika, salt and cumin until well blended.
  • Rub chicken completely with sugar rub.
  • Spray grill rack with PAM.
  • Arrange chicken on the grill and baste with sauce.
  • Grill 5 minutes, baste again and cook another 5 minutes.
  • Serve with reserved sauce.

BREAKFAST for DINNER ~ HAM & CHEDDAR SAVORY BREAD PUDDING

I’ve been trying really hard to work through my stack of recipes for experimenting.  This one was labeled as breakfast for dinner, which was FANTASTIC, but it would also be REALLY GREAT for a Sunday brunch or holiday brunch since it can be prepared in advance and reheated as needed.

HAM & CHEDDAR SAVORY BREAD PUDDING
8-10 slices multi-grain bread with seeds*, cut into 3/4 inch cubes
1 (3/4, 1/4 divided) cup SHARP cheddar cheese
6 large green onions, chopped
3/4 cup milk
1/4 cup chicken broth
Fresh ground black pepper
8 ounces ham steak, chopped fine
3 large egg yolks, lightly beaten
3 large egg whites
Sour cream

  • Preheat oven to 375°.
  • Coat 15×10 jelly roll pan and 4 large ramekins with PAM.
  • Place bread cubes on jelly roll pan and bake for 10 minutes, turning as need or until lightly toasted.
  • Cool toast.
  • Combine bread cubes, 3/4 cup cheese, 3/4 of the onions, milk, chicken broth, pepper, ham, and egg yolks, tossing to mix and coat.
  • In a small bowl beat egg whites at high speed until foamy.
  • Gently fold in egg whites.
  • Spoon 1 cup into prepared ramekins or see note.
  • Top the ramekins with the remaining cheese and onions.
  • Bake for 20 minutes or until toasted brown.
  • Top with sour cream and ENJOY!

NOTE: If I’m cooking just for us I will use a shallow baking dish and cook it as a casserole.  By using the shallow baking dish you get a toastier crunch effect.

*ALSO works well with a really SOUR sourdough, but you’ll want to add some extra seasoning!

ONE WATER CLOSET AT A TIME – DAY 253

When we decided to come here and take on this project it was supposed to be some paint, a little remodel and updating and A LOT of sweat labor for a couple months. We were told the carpet was salvageable and the appliances worked. NONE of which was actually true.  Unfortunately it took us almost 10 weeks of cleaning out the trash and donations to even be able to properly assess the situation.

Had we been told the REAL story with the condition of this house we would NEVER have come here!  Now, we just can’t wait to be done!!  Day 253 and we just pray we will be done by day 365 with this nightmare.

This week is about FINALLY bringing the laundry area into the 21st century and up to code. When we arrived the laundry area contained my grandmother’s OLD washing machine, an almost as old dryer that was not vented to the outside despite an opening cut through the wall, and a fairly new water heater that had been installed NOT UP TO CODE on top of the original base that was now rotting through and home to all sorts of critters.  First of all I’m quite appalled that SEARS would install something so poorly and wary of ever using them in the future.

Above is the before pictures AFTER we cleaned out all the crap short of the actual base and wall behind it. We were able to get the actual floor for the water closet portion laid down and the insulation for the outside wall and the inside closet walls.

Above is AFTER our “normally”wonderful plumbers were here, but before we installed the interior walls, ceiling, light and the cabinet above the washer and dryer. I did get the cabinet stained to match the kitchen cabinets over the weekend. We did get the remaining floor laid after they left for the day.

I say “normally” wonderful plumbers because Henry, the estimator was here two weeks ago and we planned this whole project out and booked for the 1st of July.  Then after being rescheduled two separate times due to their workload I expected perfection. Unfortunately perfection was not their forte’ today.  They did not have ALL the parts they needed to accomplish this project according to the original plan so in our opinion they half-assed it and “changed” our original plans for us and we will now be going to Lowe’s or Home Depot tomorrow to purchase the parts needed to change the things they did not do properly to get OUR plan back on track:

  • elbow and long enough gas line so the line doesn’t cut through the middle of the broom closet.
  • Elbows and NEW PVC so the discharge line for the pan hugs the pan and wall and doesn’t prevent the door from closing as it does today.

On Friday we will be putting the washer and dryer on “SLIDERS” also and starting to work on the walls, ceiling, cabinet, new LED light and the actual water closet door and broom closet.

PIZZA CHICKEN

PIZZA CHICKEN
1 tablespoon avocado oil
4 boneless, skinless chicken breasts, flattened to even sizes
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
20 slices pepperoni
1 small red onion coarsely chopped
2-4 cloves garlic, minced
2 tablespoons fresh chopped flat leaf parsley
2 tablespoons fresh chopped oregano
Salt and pepper to taste
1 tablespoon lemon juice

  • Preheat oven to 375°.
  • In a small skillet heat oil to medium high and saute onion and garlic until fragrant and softened. Drain off oil and toss with lemon juice.
  • In a lightly greased baking dish arrange chicken pieces in a single layer.
  • Generously salt and pepper.
  • Cover and bake 15 minutes. 
  • Remove from oven, uncover and layer pepperoni in a single layer over chicken pieces.
  • Top with onion garlic mixture.
  • Top with mozzarella cheese and return to oven uncovered for another 15 minutes or until chicken is cooked through.
  • Top with Parmesan, oregano and parsley.
  • Serve over angel hair pasta.