BLACK PEPPER BUTTERMILK BISCUITS & GARLIC CHEDDAR BUTTER

BLACK PEPPER BUTTERMILK BISCUITS & GARLIC CHEDDAR BUTTER yields 6 biscuits
2 cups flour
2 teaspoons FRESH ground black pepper
1 teaspoon FRESH ground sea salt
1 tablespoon baking powder
8 + 2 tablespoons COLD butter, diced
1 cup FULL fat buttermilk
1/2 cup gruyere, shredded (optional)
Coarse flavored salt (optional)

  • Preheat oven to 400°.
  • Sift together the flour, salt, pepper and baking powder.
  • Cut 8 tablespoons of diced butter and cheese if using into the flour mixture until it’s the size of peas.
  • Add the buttermilk, mixing until dough comes together. DO NOT OVER MIX or you will have tough biscuits. If dough is too dry add more buttermilk 1 tablespoon at a time.
  • Turn out onto a lightly floured board and arrange dough into a rectangle about 1 1/2 inches thick.
  • Cut biscuits and arrange on baking sheet.
  • Melt remaining butter and brush dough before and after baking.
  • Sprinkle with flavored salt if using.
  • Bake until puffed and golden, 12-15 minutes.

GARLIC CHEDDAR BUTTER
1 1/2 cups shredded cheddar cheese (I used FACE ROCK mixed milk cheese)
3 tablespoons FRESH parsley, chopped
1 cup butter, room temperature
2 cloves garlic, FINELY minced
pinch of FRESH ground sea salt and black pepper

  • Mix everything all together by hand.
  • Once butter is well combined, transfer to serving dish and refrigerate until needed.

CHICKEN CORN CHOWDER

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is committed by sweltering in a covered pot.

When I make bone broth I use the carcass of the rotisserie chicken and often use whatever vegetables I have around in the bin that a wilted or such. This time I used a bone broth made with end of the season tomatoes which added a GREAT flavor to the chowder.

CHICKEN CORN CHOWDER
4 tablespoons butter
1/3 pound bacon, diced
1 LARGE yellow onion
3-4 cloves garlic, FINELY minced
3 stalks celery, halved and thinly sliced
1 LARGE carrot, diced
3-5 small mini peppers, sliced thin
3 cups FRESH or frozen white corn
2-3 cup diced rotisserie chicken pieces
3 1/3 cups chicken broth (preferably homemade bone broth)
FRESH ground sea salt and black pepper
3 tablespoons cornstarch
1 1/2 cups half and half
3 cups grated cheese of choice (I used FACE ROCK sharp cheddar)
Frank’s Original Hot Sauce, optional – see note

  • Melt butter in large stock pot.
  • Add onion, carrots, celery and garlic, sauteing 5 minutes or so until carrots are starting to soften.
  • Add bacon and continue to saute 10 minutes until bacon is browned.***
  • Add peppers, corn and 3 cups of the chicken broth, bring to a simmer10-15 minutes.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Whisk the remaining chicken broth with the cornstarch until smooth.
  • Add roux to pot and blend in well. Simmer a few minutes more.
  • Add half and half, stirring well.
  • Add cheeses and stir to melt.
  • Fold in chicken pieces and simmer 5-10 minutes more.
  • Season to taste.
  • Serve.

***NOTE:

  • If bacon has a high fat content, trim some of the fat off to prevent your chowder from becoming too greasy.
  • A splash or two or three of Frank’s original hot sauce can really amp up this chowder.

POPCORN RANCH BAKED CHICKEN

POPCORN RANCH BAKED CHICKEN
1 LARGE egg
1/4 cup milk
1/2 cup WONDRA flour
1/2 cup yellow
FRESH ground sea salt and black pepper
2 tablespoons Ranch Popcorn Seasoning (pampered chef)
1 teaspoon baking powder
4-8 chicken thighs

  • Preheat oven to 425°.
  • Spray sheet pan with non-stick cooking spray.
  • Whisk milk and egg together.
  • In another bowl sift together the flour, corn meal, ba
  • Place on sheet pan.king powder, seasoning, salt and pepper.
  • Wash and dry chicken pieces.
  • Dredge chicken pieces in cornmeal mixture, shaking off excess.
  • Dip chicken pieces into the egg mixture and then into corn meal mixture again and place on sheet pan skin side up.
  • Spray tops lightly with non-stick cooking spray (this helps make the tops crispy)
  • Bake 25-30 minutes until chicken is cooked through.

CALIFORNIA CHICKEN CLUB RING with AVOCADO CREMA

This recipe is a modified version of a Pampered Chef recipe. I was not fond of their use of kale so I changed it to spinach nor did I want to buy all the products they recommended, but were not actually necessary to achieve the same results. I also exchanged the chemically altered, prepackaged or reduced fat products to their more wholesome versions. 😀

CALIFORNIA CHICKEN CLUB RING

SANDWICH RING
3-4 cups baby spinach leaves, torn small
1 bunch green onions, trimmed and slices
12 ounces bacon, cooked and crumbled
1-2  garlic cloves, minced
1 cup grape tomatoes, halved
1 cup shredded provolone or Jack cheese
1 tablespoon mayonnaise
1 tablespoon Dijon mustard (optional – if omitting, double the mayonnaise)
3-4 cups small diced rotisserie chicken pieces
2-8 ounce cans crescent rolls
1  LARGE egg yolk
½ teaspoon water

  • Preheat the oven to 375°.
  • Brush pizza pan with oil or spray with non-stick cooking spray.
  • Place the spinach leaves into a medium mixing bowl.
  • Add the green onion, garlic and bacon.
  • Microwave, uncovered, on HIGH, for 30 seconds, or until the spinach is slightly wilted.
  • Add mayonnaise and mustard, stirring to combine.
  • Add the tomatoes, cheese and chicken pieces, stirring to combine.
  • Unroll the crescent dough and separate it into 16 triangles.
  • Arrange the wide ends about 1″ away from the inner ring of the platter.
  • The points should extend over the edge of the platter. Smooth flat the wide ends of the dough.
  • Distribute the filling evenly over the dough.
  • Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.
  • Whisk the egg yolk and water in a small bowl.
  • Brush the ring with the egg wash.
  • Bake for 25–30 minutes, or until the crust is golden brown.

DIP
½ cup sour cream
1-2 large avocados, pitted and cut into chunks
1 tablespoon lemon juice
2-3  green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Add all the dip ingredients to a small food processor and process until smooth.
  • Transfer the dip to a serving bowls.


HAPPY HOMEMAKER MONDAY with MENU PLANS & MENU LINKS week 41 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

Oh my gosh, can you believe it’s October? It’s only 82 days until Christmas!

I’m rolling with the punches! The chronic care specialists office manager called me last week and apologized for how things went down and set me up for 4 months (November-March) worth of appointments to see if they can help also with my medical issues. I’ll take all the ideas and help I can get!

The new washer arrived on Tuesday and I’m proud to say that all the laundry is caught up!! This was perfect timing as I switch over to the fall linens and blankets. 😀 And especially as we prepare to leave on our trip next week.

We went bowling last week and I realize that I need to get more “specific” exercise as I still have a few muscles that are really aching. I also received my 3rd COVID vaccine shot and have again gotten a bonus! 🙁 NOT I have another COVID ARM, but I guess it’s a small price to pay for being safe with a compromised immunity.

COVID arm is a delayed hypersensitivity skin reaction that occurs on or around the injection site. COVID arm is thought to be an immune system reaction. Your immune cells are responding to the muscle cells which have absorbed vaccine and basically the immune system thinks is an infection that needs to be fought.
Symptoms of COVID arm include:

  • itching, which can be intense (and boy is it!)
  • a red, discolored rash that can vary in size from the size of a quarter to a very large area (mine is from the shoulder to the elbow)
  • in some instances, the rash may spread to your hands or fingers
    swelling (fortunately I don’t have this)
  • pain (YEP)
  • skin feels warm to the touch (YEP)
  • hard lump under your skin where the injection took place (while I don’t have a “lump” the whole affected area is “FIRM”

It’s official. Autumn is here. It lasted the WHOLE week so I now trust in it 😀 We’ve had enough rain that the pond is beginning to fill and make the ducks and geese happy. We’re forecasted to be in the low 70’s and high 60’s all week so I’m a HAPPY camper. I’ve pulled out my favorite levis, cozy socks, denim jelly pops with tanks and coordinating over shirts for layering.

Hot water and peach yogurt for me this morning.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I need to do a couple loads of laundry and vacuum. In November after we return from our trip we will be doing a DEEP CLEAN of the upper ledges in the living room, lighting globes and ceiling fans before having the carpets cleaned.
  • GROCERIES & ERRANDS I have a VERY small list this week because we are preparing to leave on our trip. It is a busy week though. I have a hair appointment, a pedicure and need to get the oil changed on the car and the tires rotated as well as have the battery checked. Hubby has a doctor appointment and needs a haircut too.
  • PAPERWORK & PHONE CALLS I have a couple things to get accomplished before we leave and am still trying to get answers from the new doctor about my new meter.
  • RECIPE RESEARCH & MENU PLANNING All done for now until November when we return.

WHAT’S ON THE DVR/TV
  • NETFLIX Midnight Mass, Virgin River
  • DISNEY+ Turner and Hooch
  • CABLE The New Season is in full swing! Most of the old favorites are back and a couple new ones too. Unfortunately many of my favorite comedies have been cancelled. 🙁 NCIS, NCIS HAWAII I’m not sure about this one yet and I miss New Orleans already, BULL, THE GOOD DOCTOR, THE RESIDENT, NEW AMSTERDAM, NCIS LA, FBI, FBI MOST WANTED, FBI INTERNATIONAL, MAGNUM PI, BLUE BLOODS, SWAT, CHICAGO MED, CHICAGO FIRE, CHICAGO PD, YOUNG SHELDON, GHOSTS

I need to set up a reading list for our trip and the audible series that we are listening to when we travel. The audible series, Miss Fortune by Jana Deleon, is a funny, cozy sometimes comical mystery with a hint of romance series of books I had already read, but are a fun read so even hubby is enjoying listening to them and I don’t mind hearing them this time around.

I didn’t take too many pictures this week, but I LOVE this #Metal Art dragon we go by from time to time.

During winter months there are fewer flowers and other sources of food for the bees. Water is also scarce and so many bees drown as they try and drink from swimming pools. Grate an apple and add some water in a bowl. The bees will be able to get the sugars from the fruit and drink the water and not drown as they can stand on the fruit pieces. Our bee populations are threatened, let’s give them all the support we can.

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY 10/4
TUESDAY 10/5
WEDNESDAY 10/6
THURSDAY
10/7
FRIDAY
10/8
SATURDAY 10/9
SUNDAY 10/10
DINNER
HAMBURGER SOUP & BEER BREAD
COD with SCALLION SESAME BUTTER & TEXAS POTATOES
C.O.R.N./Y.O.Y.O. CLEAN OUT REFRIGERATOR NIGHT OR YOU’RE ON YOUR OWN BECAUSE I HAVE A PAINTING CLASS
CAFETERIA CHICKEN & GRAVY with SALAD
PEPEROCINI CHICKEN & WILD RICE
HONEY BUTTER GARLIC PORK LOIN, CARROTS & SALAD
??

 
DESSERT
RUSTIC NUT BARS AND BAKING FOR THE EAGLES UPCOMING BAKE SALE

  • CALIFORNIA CHICKEN CLUB RING with AVOCADO CREMA
  • CHICKEN CORN CHOWDER
  • BLACK PEPPER BISCUITS & GARLIC CHEDDAR BUTTER
  • POPCORN RANCH CHICKEN

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

1+1 tablespoons avocado oil
4   bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 pound baby red potatoes
1 medium fennel bulb
1 tablespoon Herbs de Provence Seasoning Mix
1  navel orange
1 cup frozen peas

  • Preheat the oven to 425°.
  • Heat 1 tablespoon of the oil in an oven-safe, 12” skillet over medium-high heat for 3–4 minutes.
  • Season the chicken with salt and pepper.
  • Cook, skin-side down, until lightly browned, 4–6 minutes.
  • Flip and cook an additional 2 minutes; set aside (the chicken may not be fully cooked).
  • Cut the potatoes in half.
  • Remove the top of the fennel, saving some of the fronds for serving, and cut into 1″ wedges.
  • Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl.
  • Then, add the vegetables and cook for 5 minutes.
  • Return the chicken to the pan and stir the vegetables.
  • Bake 18-20 minutes until the chicken reaches 165° and the vegetables are tender.
  • Meanwhile, zest the orange to measure ½ teaspoon and juice half of it.
  • When the chicken is cooked, set it aside.
  • Stir in the peas, zest, and juice.
  • Simmer over high heat for 2–3 minutes.

BRISKET BRAISED CHICKEN

Braising is a term from the French word braiser that is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot with a cooking liquid like wine, a broth, coconut milk or even beer.

The article said that she created the recipe for Hanukkah, the Jewish Festival of Lights as an option for eating less red meat and a dish that doesn’t take all day to prepare, but still uses a traditional braising sauce.

The onions, shallots, red wine, honey and flavorful paprika come together to form a sweet and savory sauce that is perfect for the fall season.

BRISKET BRAISED CHICKEN adapted from Leah Koenig

2 tablespoons avocado oil, divided
2 tablespoons butter, divided
6 bone-in, skin-on chicken thighs, trimmed and patted dry
FRESH ground sea salt and black pepper, to taste
1 LARGE yellow onion, thinly sliced
1 LARGE shallot, thinly sliced
4-6 garlic cloves, minced
2 tablespoons QUALITY tomato paste
1 tablespoon QUALITY Hungarian sweet paprika
1 teaspoon onion powder
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
14 1/2-ounce can diced tomatoes
1 cup chicken broth (preferably homemade bone broth)
1/4 cup QUALITY honey
2 tablespoons chopped FRESH thyme leaves

  • Heat 1 tablespoon of oil and 1 tablespoon butter in a large Dutch oven (preferably enameled cast iron) over medium until shimmering.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Arrange chicken pieces, skin sides down, in Dutch oven cooking until browned on both sides, 4 minutes per side. Set aside.
  • Add remaining oil and butter to pan.

  • Add onions, shallot and garlic, cooking over medium, stirring occasionally, until lightly browned, about 8 minutes.
  • Stir in tomato paste, paprika, and onion powder, cooking 30 seconds.
  • Add wine and vinegar, cooking and stirring constantly for 1 —2 minutes and scraping up browned bits, until mixture thickens.

  • Stir in tomatoes, broth, honey, thyme and additional seasoning to taste.
  • Nestle chicken into mixture; bring to a boil over medium-high.
  • Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.

  • Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes.
  • Transfer chicken to plate, add cooked pasta to sauce, turning to coat well.
  • Add pasta to plates
  • Spoon sauce over chicken and pasta.

NOTE: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.

CHILI RELLENOS CASSEROLE

This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.

I’ve modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for 😀

Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.

CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it’s browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon QUALITY cinnamon (Mexican cinnamon if you have it)
FRESH ground sea salt and black pepper

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices
jalapeno slices

  • Preheat oven to 350°.
  • Mix cheese together. Reserve 1/2 cup for topping.
  • Whisk eggs together with the half and half and the flour.
  • Fold in ground meat mixture.
  • Fold in half the cheese.
  • Spray an 8×8 baking dish with non-stick cooking spray.
  • Pour egg and meat mixture into baking dish.
  • Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
  • Top with the other half of the cheese.
  • Bake 1 hour until bubbly and golden.
  • Top with reserved cheese and let sit in the off oven for 5 minutes.
  • Top with your favorite garnishes.

**Tillamook makes a Spicy Mexican Blend that works well with this recipe.

HONEY & SEA SALT RANCH STEAKS & ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

  • Preheat grill with 2 zones. One high heat and one low heat.
  • Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
  • Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

  • Flip steaks over, grill for 2 more minutes on the hottest part.
  • Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
  • Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
  • Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Toss cut carrots with all ingredients in a mixing bowl.
  • Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
  • Discard thyme sprigs before serving.


CHICKEN DIVAN aka CHICKEN DIVINE

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe!  This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but turned it into something completely different.

This was originally posted on July 7th of 2010, but needed a desperately new and updated picture so here is my revamp of a favorite recipe.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints and renamed it!

CHICKEN DIVAN aka CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large (optional)
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (preferably FRESH well seasoned bone broth)
3 LARGE egg yolks
1/2 cup cream sherry
2 teaspoons Lea & Perrins Worcestershire sauce
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
1/2 CUP WONDRA flour
1 teaspoon black pepper
1 teaspoon sea salt

  • In a  LARGE ZIPLOC bag combine Wondra flour, 1 teaspoon each sea salt and black pepper.
  • Add chicken pieces to bag, seal and shake to coat well.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering to taste as you go. Saute’ until cooked through. The seasoning of the chicken as you go enhances this recipe A LOT!
  • IF USING: Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

HAPPY HOMEMAKER MONDAY with MENU PLAN and MENU LINKS week 40 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

One week into fall and I’m loving it!! Much cooler evenings and early mornings, slight breezes and mellow temperatures midday. I hope you had a wonderful week/end. Ours was FULL, but also quiet. I spent most of Saturday baking for a friend’s birthday surprise yesterday as well as getting caught up on some picture editing and organizing.

YAY! We’re getting a bit more rain today! We have needed it so badly, but what really excites me is the fall temperatures that have come along with this storm! The flip flops have essentially been put away and I’m back to my “normal” wear of Levis, tanks and comfy plaids with tennies. I don’t even believe the 80’s predicted for Saturday and Sunday – they’ll only last an hour or so IF they happen at all.

Do you remember the subtitle on my blog? Let me refresh your memory IT IS WHAT IT IS! I bring this up because I met with the new specialist last Friday and while he made me feel better that I am doing things the best way as they can be done, the overall prognosis is just that IT IS WHAT IT IS!!

There are no miracles lurking in the background and there are no magical pills that will return things to the way they were before they surgically removed my stomach…IT IS WHAT IT IS!! There are no special or magical diets, foods or even combinations of the above that work automatically. Everybody is different!  What works for one person doesn’t automatically work for another person and because I have ALL the side effects it adds a layer of complications that aren’t normally experienced.

He did have a few small suggestions that I’m trying and I loved his holistic approach. He agreed with me that we’re just not there yet that I need to consider yet another life changing surgery like the endocrinologist had suggested. So we’ll try his little tweaks and wait to see in a few months.

For now though breakfast will still be good old hot water and baby food squeezes or yogurts until after our trip and then I’ll start some morning and lunch experimentation like he suggests.

Bottom line is that removing my stomach came with potential side effects. These worst of these side effects are on opposite ends of a spectrum as well as in the middle. Unfortunately, I was destined to receive them all! And also unfortunately, learning to balance between the 2 extremes will be my challenge for the rest of my life.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING House is pretty tidy, but YAY the washer is being delivered tomorrow! SO I think Wednesday will be my laundry day to not only get caught up, but do the bed linens and change over for fall weight blankets.
  • GROCERIES & ERRANDS I’ll be doing the groceries and errands today so I can be home Tuesday and Wednesday for the washer. I have a quick doctor’s appointment on Thursday and that’s about it for the week.
  • PAPERWORK & PHONE CALLS I’m working down the stack and getting thins accomplished before we leave on our trip.
  • RECIPE RESEARCH & MENU PLANNING I’ve been planning recipes to use up some things from the freezer and pantry. I’ll restock for fall/winter after we return from our trip in November.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River, Money Heist
  • REDBOX F9
  • PRIME Waiting for Mrs. Maisel to come back
  • DISNEY+ Turner and Hooch
  • DISCOVERY + Still watching the abandoned mysteries series
  • CABLE Most of our favorite shows are back (the Chicago series MED, FIRE & PD, Blue Bloods, Magnum, L&O SVU, 911, Young Sheldon),but a few didn’t make the cut (NCIS New Orleans and Macgyver) and I’m trying a couple new ones (Ordinary Joe and Ghosts) that I think I’ll like. I’m watching my standard cooking shows of course and the new Hershey’s after Dark starts tonight as well as NFL, NASCAR championships, HALLOWEEN WARS, HALLOWEEN BAKING CHAMPIONSHIP, HALLOWEEN BIG BAKE, GIRL MEETS FARM, GUY’S GROCERY GAMES

I’m between reads and working on some audible downloads for our trip.

The sunsets lately have been incredible. I haven’t even had to leave the front porch!

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon. I’m doing the next 2 weeks to lead up up to our trip and using the freezer and pantry staples.
MONDAY 9/27
TUESDAY 9/28
WEDNESDAY 9/29
THURSDAY 9/30
FRIDAY  10/1
SATURDAY 10/2
SUNDAY 10/3
DINNER
CHILE RELLENOS CASSEROLE & SALAD
HUNGARIAN CHICKEN with VEGGIE & PASTA
CALIFORNIA CHICKEN CLUB RING & SALAD
C.O.R.N. Y.O.Y.O.
CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CHEESY CORN CHOWDER with BLACK PEPPER BISCUITS & GARLIC CHEDDAR BUTTER
HAMBURGER SOUP & SALAD
??

 
DESSERT
 
MONDAY 10/4
TUESDAY 10/5
WEDNESDAY 10/6
THURSDAY  10/7
FRIDAY   10/8
SATURDAY 10/9
SUNDAY 10/10
DINNER
CHICKEN FRIED STEAK, MASHED POTATOES & PEPPERED GRAVY
COD with SCALLION SESAME BUTTER & TEXAS POTATOES
CAFETERIA CHICKEN & GRAVY with SALAD
C.O.R.N. Y.O.Y.O.
CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN because I have a painting class
PEPEROCINI CHICKEN & WILD RICE
HONEY BUTTER GARLIC PORK LOIN, CARROTS & SALAD
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DESSERT
RUSTIC NUT BARS AND BAKING FOR THE EAGLES BAKE SALE

  • CHICKEN DIVAN aka CHICKEN DIVINE
  • POPCORN RANCH BAKED CHICKEN
  • ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

STRAWBERRY CAKE

I needed a birthday cake for a friend’s birthday yesterday. SHHHH!!!! it’s a secret for later today. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we’ve arranged for a dozen or so friends to pop in for a little get together. In case you hadn’t guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It’ll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
1-2 cups sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH-preferably or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

  • Preheat oven to 350°.
  • Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
  • In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
  • Beat in eggs one at a time, mixing well after each egg.
  • Add puree and vanilla, blending well.
  • Combine flour and baking powder.
  • Add the flour and milk alternately to the batter beginning with flour and ending with flour.
  • Pour into prepared pans.
  • Bounce pans to remove air bubbles.
  • Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  • Cook pans on a wire cooling rack for 8-10 minutes.
  • Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

  • Using an electric mixer, cream all ingredients together until smooth. 
  • Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.