SPICY HONEY RIBS

SPICY HONEY RIBS
3 pounds baby back ribs
FRESH ground sea salt and black pepper
1 cup honey
1/4 cup Bragg’s liquid aminos
1/4 cup Dijon mustard (optional – see notes)
5 tablespoons Sriracha sauce
2 teaspoons ground ginger
2 limes, juiced

  • Preheat oven to 325°.
  • Remove the membrane from the back side of the ribs.
  • Generously season ribs all over with FRESH ground sea salt and black pepper.
  • Wrap each rack of ribs in heavy duty aluminum foil.
  • Place on rimmed baking sheet and bake 2 1/2-3 hours until meat is tender.
  • While ribs are cooking whisk together the remaining ingredients in a small saucepan.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until sauce is reduced by half.
  • When you remove the ribs from the oven, move the oven rack to the top and rack 6-8 inches from the broiler.
  • Preheat oven to broil.
  • Open foil and place ribs bone side down.
  • Generously brush ribs with sauce.
  • Broil 3 minutes.
  • Generously brush ribs again with sauce.
  • Broil 2-3 minutes more.
  • Serve with remaining sauce.

NOTES: I’m deathly allergic to mustard so I substitute Jalapeno ketchup for the mustard and omit the Sriracha sauce.

ROSEMARY THYME BUTTER SAUCE CHICKEN

ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

  • Melt 1 tablespoon butter in skillet over medium heat.
  • Sear chicken 2-3 minutes per side until cooked through.
  • Transfer to plate and keep warm.
  • Add another tablespoon of butter to pan.
  • When melted add in onions, carrots and potatoes.
  • Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
  • Add wine to the skillet, scraping bottom to loosen the seared bits.
  • Add cream and bring to SLOW, LOW boil.
  • Reduce heat and cook until sauce slightly thickens.
  • Add in rosemary and stir to coat.
  • Add in remaining better, stirring until smooth.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

LEMON CHICKEN CREAMY SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

  • Melt butter in sauce pan over medium-high heat.
  • Add onions, sauteing 2-3 minutes until soft.
  • Sprinkle with flour and stir well until smooth.
  • Add lemon juice and broth gradually.
  • Generously season with FRESH ground sea salt and black pepper.
  • Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
  • Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
  • Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
  • Season to taste.
  • Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread 😀 That recipe will post tomorrow.

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN

I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close! 😀 Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4

1 teaspoon ground cumin
1 teaspoon garlic salt 
1 teaspoon dried oregano 
8 thin bone-in pork chops 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oil 
3 green onions, minced 
2 cloves garlic, minced 
1 cup turnip dice (1/4-inch), tops reserved (see note)
1/2 cup white wine 
1 cup chicken stock 
2 tablespoons unsalted butter 
1/2 teaspoon fresh tarragon or rosemary, minced 
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish 

  • Combine the cumin, garlic salt, and oregano in a small bowl.
  • Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
  • In a large saute pan, heat the oil over high heat, then turn down to medium.
  • Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150°, 2-3 more minutes.
  • Remove the pork and set aside covered with foil to rest.
  • Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
  • Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
  • Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
  • Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
  • Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
  • Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
  • Remove from the heat and top with the Parmesan cheese.
  • Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

  • Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

  • Whisk together the hot sauce and avocado oil.
  • Toss to coat in oil and hot sauce mixture.
  • Sprinkle with garlic salt, lemon pepper and ranch seasoning.
  • Toss to evenly coat with seasoning.

  • Place on air frying basket, spacing evenly and air fry at 400˚ for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
  • Serve with a side of your favorite ranch or bleu cheese dressing.  We use Bob’s Big Boy.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 2 of 2021

GOOD MORNING HAPPY NEW YEAR may 2021 bring us ALL the much needed relief & joy that we deserve. I have high hopes for 2021, but also realize that the changing of the number from 2020 to 2021 doesn’t really change anything, we still must be vigilant and cautious to outlast this pandemic. I do hope that it changes a few attitudes though! I hope you had a quiet, but wonderful New Year’s celebration at home and are all in good health.

I spent the weekend sorting, packing and purging Christmas decorations getting ready to do a deep clean this week. Hubby began prepping for the new tile project in the back bedroom bathroom so that the worst of the mess was done before deep cleaning. We ordered the tile, bought the paint and a few supplies, but then as he was prepping we found a small issue and will need to make another trip to Home Depot so we can deal with it 🙁

I HATE that USPS delivers AMAZON on Sunday. Whatever it is can wait one more day in my opinion!  BUT, I do appreciate our delivery people. I happened to be walking by the front door yesterday when one of our regular carriers rang they bell. I always give them a little time to pick out a treat and then walk away before I open the door. As I opened the door he was just getting back into his truck and yelled out a thank you and telling me what a nice thing it is to have the treats and drinks available. I thanked him for thanking me and decided that I won’t take it down now that the holiday season is over, but leave it up since we are getting more things delivered during the pandemic and delivery people are working harder than ever. It isn’t much, but it is something I can continue doing. I’ll cycle in more seasonal drinks and treats as we move through time.

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING BIG surprise, but we’re supposed to have another cold and rainy week here in the Pacific North West. I’m going to do the grocery shopping this morning, so I’m wearing Levi’s, a soft pink hoodie and my favorite rain resistant clogs.

ON THE BREAKFAST PLATE Hot water, mixed berry yogurt and an apple

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I need to finish taking down the tree and sorting Christmas decorations for donation before doing a deep clean. There are a couple loads of laundry to do before we kick this week into high gear and tackle some painting in both bathrooms.
  • GROCERIES & ERRANDS I just need a little produce and dairy as I continue my quest to clean out the freezer and pantry to start the new year off fresh.
  • PAPERWORK & PHONE CALLS Just a couple.
  • RECIPE RESEARCH & MENU PLANNING February is done and I’m working on March. There are a couple of tutorials I’m working on for January.  I hope to do one or two each month in 2021 in an effort to clean up all my notes and desktop. 😀
WHAT’S ON THE DVR/TV
  • NETFLIX There wasn’t much on last week and we watched a few movies (some of which were older); CHRISTMAS BREAK IN with Danny Glover was cute, KNOCK AROUND GUYS with Vin Diesel was good for an older style mobster movie, 3 DAYS TO KILL with Kevin Costner was really good. Several friends recommended SCHITT’S CREEK and we’ll start it this week probably.
  • REDBOX LOVE & MONSTERS was pretty good for a comedic horror film and HONEST THIEF with Liam Neeson was quite good also.
  • PRIME DEATH OF A SHADOW is a science fiction WWI film was pretty good except it was all in German.
  • HULU We finally finished Melissa and Joey
  • DISNEY+ We just signed up for this and there are several movies in particular that we want to watch as well as the Mandalorian series that everyone is raving about.
  • CABLE Not much but cooking shows last week – Kid’s Baking is back. Most of the shows we like will be returning later this week and there are even a couple new shows starting over the next couple of weeks. We did see HANCOCK with Will Smith, Charlize Theron and Justin Bateman on SYFY and it was really good – not sure where we were in 2008 when it first aired. WORST COOKS began a new season last night and EVERY season I ask how there can be so MANY oblivious people out there!

I’M READING

  • Let It Be by Marie Force, a novella of her Vermont series

FAVORITE PHOTO FROM THE CAMERA We were surprised by a nearly professional grade fireworks show that a neighbor just over the back fence and across the highway had on New Year’s Eve. He started quite early and between the FOG and SMOKE from the fireworks, the pictures aren’t great, but it was fun to watch none-the-less. 😀

INSPIRATIONAL

LIFE TIP In an effort to break a few bad habits acquired during the pandemic of the last 9 months I’ve joined Martha over at Seaside Simplicity in NOT making resolutions this year, but doing Lifestyle changes instead.  You can read about it here. So this life tip seemed appropriate AND true!

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
LOGGER’S PIZZA with homemade RANCH DRESSING
SAVORY STUFFING BREAD & LEMON CHICKEN SOUP
ITALIAN FRITTATAS
  C.O.R.N.   clean out refrigerator night
ROSEMARY BUTTER CHICKEN
STEAKS ON THE NEW GRILL
HAM & GRUYERE QUICHE
DESSERT
CRANBERRY UPSIDE DOWN CAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • ROSEMARY BUTTER CHICKEN
  • LEMON CHICKEN SOUP
  • SAVORY STUFFING BREAD

BROILED LOBSTER TAILS

We were gifted with a fantastic OMAHA STEAKS box of Sirloins and Lobster tails for Christmas. We ate 2 of the steaks for Christmas Eve and saved the other 2 and Lobster tails for New Year’s eve and day.  What a great way to finish a horrific year and start the new one.  Thank you so much Brent and Dawn 😀 we really enjoyed our gift!

This is a simple recipe, but as my FIL always said, sometimes simple is the best way to bring out the even better flavors!

BROILED LOBSTER TAILS

2 Lobster tails
4 tablespoons butter
FRESH ground sea salt and black pepper
1 LARGE lemon, cut into wedges

  • Preheat broiler, position top rack 3-4 inches from heat source or preheat grill to medium.
  • Butterfly tails by cutting down through middle of hard shell with a sharp knife. Cut through flesh but not underside membrane.
  • Hold tail in both hands and open flat.
  • Brush lightly with melted butter.
  • Season with FRESH ground sea salt and black pepper.
  • Place lobster tails on sheet pan wrapped in foil shell side down.
  • Broil for 6-7 minutes.

NOTE: For grilling, place flesh side down on grill and cook for 7-9 minutes, flipping when necessary if flare up occurs.

BLOODY MARY SHRIMP COCKTAIL

BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish 
1 teaspoon Worcestershire sauce 
1/2 teaspoon Bragg’s liquid aminos 
1/2 tablespoon vodka 
1/2 lemon, zested and juiced 
FRESH ground sea salt & black pepper 
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)

  • Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
  • Season with salt and pepper.
  • Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
  • Place a celery stalk with leaves into each glass.

2021 A New Year and ALL the Possibilities

2020 has taught me to really appreciate life and all it has to offer as well as ALL it has to throw at me with a positive attitude.  There is always something to be thankful for – even when bad things happen.

While we have some control in our life, we are NOT IN control, God is!  I am stronger than I give myself credit for MOST of the time and when I’m not, it is perfectly fine to ask for help from others in my life, those that love me will help even in the worst of times. The acts of prayer and faith can give me the strength to overcome my own thoughts, doubts and fears.

So with all of this in mind, I’m entering 2021 with a renewed spirit and faith that it WILL be a better year!

AT 12:01 AM tomorrow morning IT WILL OFFICIALLY BE THE FIRST TIME EVER THAT HINDSIGHT IS OFFICIALLY 2020!

Just 3 years ago I underwent life changing surgery that they promised me would get easier and better to live with as time went on. I’m here to tell you that this was only partially true 🙁 SOME days I feel “normal” and can even eat relatively normal, but MOST days I’m still afraid to eat most things and I’m still having some severe reactions that can shut down my day at a moment’s notice.

So, when my friend Martha over at Seaside Simplicity suggested replacing resolutions with 30 day challenges I had to jump in with both feet in an effort to “regulate” my life and have an element of control over my life in general. I’ll even pop back in periodically with a progress report to hold myself accountable.

I don’t normally do “resolutions” per se, but if ever there was a year that needed to be changed it would be 2020.  So for 2021 we’ll call it “life style” changes for the better.

She gave a suggestion link to 100 different ideas to do as 30 day challenges. The challenges were listed with a side note of easy, medium or hard.  As I went through the list I found 19 that I already do:

  • Menu Plan
  • Morning & Bedtime Routines
  • Set a list of Daily Priorities
  • No Alcohol
  • No sugar & No Fast Food – this one gets a side note – sometimes this is just plain unavoidable especially during the pandemic if you had to travel at all, but this is NOT a way of life for me.
  • Stopped watching the news.
  • No credit cards.
  • Started multiple blogs
  • No smoking
  • Make or Build something
  • Make bed daily
  • Practice Gratitude – Pay It Forward
  • Random Act of Kindness
  • Talk to a Stranger – something I do that irritates hubby to no end sometimes!
  • Take a photo EVERY day – also something I do that irritates hubby to the other end sometimes!
  • Read Everyday – I always read as I fall asleep and in the car and in waiting rooms…

And another 66 I don’t want to do 😀 EVER

So that leaves these 15 or so that I am going to try and incorporate into 2021. There will obviously be some overlap since there are only 12 months in a year, not to mention we are hopeful for a BIG move for a new project house in 2021, but I will start with this list and all the good intentions hat go with it. I’ll then adapt as necessary as some are more involved than others. Many are also not just 30 day challenges, but lifestyle changes to be incorporated into a daily life.

  • Keep a Daily Food & Sugar Level Journal so I can continue trying to figure out trigger foods and/or times to avoid the dumping syndrome reactions as well as the hypoglycemic reactions caused by trying to eat “normal” food.
  • Learn to Program this is something that has always intrigued me and I know just enough to work my blog and get myself into trouble sometimes 🙂 so would like to know more.
  • Meditate this is something that I think will help with my health issues and food issues if I could learn to slow down and take things easier on myself.
  • Detox House I really want to be more ecologically responsible with using simple vinegar based cleaning products and staying away from chemically produced products. I’ll be making my own dryer sheets with essential oils and things like this.
  • Learn A New Skill… oil painting, wood burning... Learn to Draw This is also something I’ve always wanted to do better.  Included in this category is learning to paint with alcohol inks.
  • Write in my Journal Daily This category will also help with the meditation I think. I’ll split my time between a regular journal and my faith based journaling. I already do meal plan journaling.
  • Cook a New Recipe Every day This category is one that is ALMOST one I already do, but I want to do even better at. BUT, EVERY day is a super stretch as it leaves no room for pizza or hubby cooking so I’ll settle for 3 weeks out of the month or so. 😀
  • Practice Minimalism As we prepare for the BIG move this one is really important to me. I’m beginning with the Christmas decorations and sorting to donate a good portion of the decorations and artificial tree.
  • Eat Vegan (plant based) for a Month This category is going to take some research, not to mention some coercing on hubby’s part, but I really think there could be some serious health benefits by doing this.
  • 10,000 steps daily I’m usually pretty close to this, but I want to make a concentrated effort for the DAILY part of this statement.
  • Burpees daily & Whole Body Fitness Challenge We joined a gym last year and then the pandemic hit so never got into a good routine. This too will require a little research at first, not to mention some serious discipline to do it at home, but is TOTALLY doable!
  • Clean Up Digital Clutter We really need new computers, something I’m trying to put off until after the move and after I clean up all the files and photos. But, I also want to clean up my blogs and their recipe categories.

CHOCOLATE CARAMEL BANANA BUCHE DE NOEL

I went super simple on this, but you can get as carried away with decorations as you want. This cake is great, FULL of flavor even without the ganache! I also made half of the recipe for just the 2 of us so it was more of a twig or branch than a log, but didn’t impact the flavor 🙂

CHOCOLATE CARAMEL BANANA BUCHE DE NOEL

CAKE
1 cup cake flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon PURE vanilla extract
3 egg whites
1 tablespoon confectioners’ sugar

  • Preheat oven to 375°.
  • Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
  • Sift together the flour, cocoa, baking soda, salt and baking powder. Set aside.
  • In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  • To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
  • Add flour mixture to banana mixture; mix gently until combined.
  • Fold in egg white mixture.
  • Spread into the prepared pan.
  • Bake for 10-12 minutes or until cake springs back when lightly touched.
  • Cool 5 minutes; run a knife around the edges to loosen.
  • Turn cake onto a kitchen towel dusted with confectioners sugar.
  • Gently peel off parchment paper.
  • Roll up cake in towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Once the roll is cooled, unroll the cake.
  • Because the cake has cooled in a rolled position it will easily re-roll.

VANILLA BEAN FILLING

2 cups heavy whipping cream, chilled
⅔ cup (80 grams) confectioners’ sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved

  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream, confectioners’ sugar, and vanilla bean seeds at medium-high speed until stiff peaks form, 2 to 3 minutes.
  • Unroll cake and evenly spread the filling.
  • Roll back up.

TOPPING ~ WHIPPED GANACHE FROSTING Makes about 2 cups

4 (4-ounce) bars (460 grams) high-quality dark (60% to 65%) chocolate, chopped
2 cups heavy whipping cream

  • Place chocolate in a medium heatproof bowl.
  • In a small saucepan, bring cream JUST to a simmer below a boil over medium-high heat.
  • Pour cream over chocolate; cover and let stand for 5 minutes.
  • Whisk together chocolate and cream until smooth.
  • Let stand until ganache reaches room temperature, 45 minutes to 2 hours. (If necessary, refrigerate for 15 minutes.)
  • Transfer ganache to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat at medium-high speed until a spreadable consistency is reached, 5 to 8 minutes.
  • Spread or drizzle on the cake.

TUESDAY 4 TO CLOSE THE YEAR

Happy New Year and welcome to Tuesday 4 where we continue to remember and honor the memory of  Toni Taddeo who began Tuesday 4.

Masses of people began celebrating in Times Square in 1904, but the New Year’s Ball didn’t drop until December 31, 1907. The ball is 12 feet in diameter, weighs 11,875 pounds and is covered with 2,688 Waterford crystals.  
Click here to see the HISTORY OF THE NEW YEAR’S EVE BALL it’s really quite interesting.

  • Despite the weirdness of this past year, was it still a good year for you anyway or not? While it was a strange year with the pandemic, it wasn’t bad per se, just inconvenient.  I thank God that I’m healthy and those I do know of that contracted COVID had relatively mild cases and have recovered.  We ate out less, traveled less, saw fewer people, shopped less, but are healthy.
  • How will you spend New Years Eve? Quietly at home with the love of my life and a good meal. We usually watch the festivities of TV, but not sure what those will be like this year.
  • What do you do on New Year’s Day? Is football part of the agenda? On New Year’s Day I usually make brunch and we de-decorate as we watch the parade and football.
  • It’s a Scottish tradition to kiss at midnight according to the person who wrote this question, but my research from TIME.com lends the origins to German traditions, at least here in the United States.  See The Mysterious Origins of Kissing at Midnight on New Year’s Eve. Do you keep that tradition? Does everyone get a kiss if you do? We do keep the tradition, but hubby is the only one I kiss even before COVID 😀

I pray your new year is a bright and Blessed one, free from the trials and tribulations that 2020 brought us. All the very best to you and your family.