LEMON ANCHOVY CAESAR DRESSING
HAPPY HOMEMAKER & MENU PLAN MONDAY week 23 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
I hope you have had a great weekend so far. Being military, Memorial day is quite somber for us as hubby becomes quite affected by having lost friends while he was in country.
There has been quite a bit of discussion on the significance of Memorial Day recently. This meme spells it out quite well.
We did have a couple nice lunches out and did some antiquing yesterday. I kept meals simple and was able to score a fantastic watermelon for the warmer weather we’re having.
It is supposed to be in the 90’s here the next couple days (pretty unusual for the Pacific north west in May) and then cool back down to our more normal 70’s for a few days before heading back towards the 80’s.
I’ve been helping my mom get ready for a garage sale father’s day weekend and we have been cleaning out attics, sheds etc… so it’s been hot, dusty, musty and sweltering at times getting things down and out for her to sort through.
So far it has been quite productive!! with many boxes of 20-30 year old files to go to the shredder, several bags going to e-waste, the trash barrel and recycling almost full (the trash man just came Friday 😀 ), but we’ll make it work. Whatever is left is getting priced and what doesn’t sell will get donated 🙂
Hot water and peach yogurt
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THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
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WHAT’S ON THE DVR/TV
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I finished Jana DeLeon’s Frightfully Fortune. I’ve been so tired by the time I go to bed at night lately I have hardly been reading at all 🙁 though I have several titles in que to begin, just not sure which I’ll read first 😀
- The Lost and Found Book Shop by Brenda Novak
- While My Sister Sleeps by Barbara Delinsky
I wish I’d remembered to take before pictures, but I didn’t 🙁 The first box here I found in an antique store for $10. It was painted in the ugliest black and duck tole pattern, but I loved the shape and feel of the box. When I opened the box though I saw the most beautiful wood on the inside so I took a chance and bought it. Hubby sanded it for me and we found a nicely made box with pegwork and dovetails. After 2 coats of English Chestnut stain this is what I have 😀
In a nearby antique store on the same trip I found an OLD cedar hope chest that had been painted white, yellow and black at different times as you can see from the side of the drawer that still needs repair and hubby is working on fixing it before he sands it. I’m also going to add a knob of some sort to the drawer as it is hard to open. At first when the entire thing was white you couldn’t even tell there was a drawer there. 😀
I was able to pick it up for $60! which was an awesome deal. With the new lock, paint and repairs we still have less than $100 in it. Most of it has been elbow grease 😀
It is difficult to find the right depths of wood cuts sometimes and he has become a champ at modifying new pieces to fit 😀 Our bedroom is done in teal and gray so I am absolutely LOVING this Milano Teal blue color (though the picture makes it look more robin egg’s blue) on this chest. It will be used solely as a blanket chest.
The inside was in beautiful condition and with a little new orange oil looks like new!
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MONDAY
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TUESDAY
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WEDNESDAY
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THURSDAY
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FRIDAY
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SATURDAY
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SUNDAY
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DINNER
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BBQ PORK TENDERLOINS
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CHICKEN in HERB SAUCE & BALSAMIC CARROTS
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BBQ PORK SANDWICHES & COLESLAW
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C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
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LONDON BROIL NIGHT @ the EAGLES
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BARNYARD BREAKFAST PIE HAMBURGER STEAKS & TATER TOTS
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Y.O.Y.O.
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DESSERT
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CHOCOLATE CHIP SCONES and LEMON CAKE
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- LEMON & HERB MARINATED GRILLED CHICKEN
- CRISPY BAKED PARMESAN CHICKEN with ROASTED VEGGIES
- BLACKBERRY LEMON CHEESE CURD PIE
- GARLIC & LEMON CACIO E PEPE
- ORANGE CHILE CHICKEN
- PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES
- NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
- AVOCADO & PICKLED RED PEPPER SALAD
- PORK SCHNITZEL
- GERMAN BRAISED RED CABBAGE
BLACKBERRY LEMON CURD CREAM CHEESE PIE
BLACKBERRY LEMON CURD CREAM CHEESE PIE
8 ounces cream cheese, softened at room temperature
1/4 cup sugar
1/8 teaspoon sea salt
1 LARGE egg
Juice of 1 lemon (1 1/2 tablespoon)
1 can COMSTOCK blackberry pie filling
1 cup lemon curd (jarred or FRESH made)
Prepared pie crust
whipped cream, for topping (optional)
- Preheat oven to 400°.
- Beat cream cheese until fluffy.
- Add sugar, salt, lemon juice and egg, mixing until smooth and creamy.
- Pour into prepared pie crust.
- Bake 20 minutes.
- Spread blackberry filling evenly over cheese mixture.
- Bake another 20 minutes.
- Spread with lemon curd.
- Bake 5 minutes more.
- Cool COMPLETELY and/or chill before serving.
- Add a dollop of whipped cream and serve.
CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES
CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES adapted from CAFE DELITES
CHICKEN
1 LARGE egg
Juice of 1 LARGE lemon
3 cloves garlic, minced
1/2 tablespoon FRESH chopped Italian parsley
FRESH ground sea salt and black pepper
1/2 cup FINELY ground breadcrumbs
1/3 cup fresh grated Parmesan cheese
4 skinless, boneless chicken breasts
Thin mozzarella slices
VEGGIES
1 1/2 pounds baby potatoes, quartered
4-5 carrots, peeled and rustic chopped
1/2 cup butter, melted
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1/2 pound green beans, trimmed
- Preheat oven to 400°.
- Lightly grease a baking sheet with non-stick spray and set aside.
- In a large bowl, whisk together the egg, lemon juice, garlic, most of the parsley, salt and pepper.
- Dip chicken into egg mixture, cover and marinate in the refrigerator for an hour.
- In another bowl, combine the breadcrumbs with the Parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat.
- Place chicken onto the baking sheet and LIGHTLY spray chicken with cooking oil spray also.
- Mix together the melted butter, garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
- Arrange the potatoes and carrots around the chicken in a single layer.
- Bake in preheated oven for 20 minutes.
- Remove baking tray from the oven and carefully flip each chicken breast.
- Move the potatoes and carrots to one side and place the green beans around the chicken on the other side of the baking sheet.
- Pour the remaining garlic butter over top and return to the oven for 10 minutes more, or until chicken is golden and crisp, and potatoes are cooked through.
- Top with cheese if you choose.
- Sprinkle with fresh chopped parsley and serve immediately.
LEMON & HERB MARINATED CHICKEN THIGHS ~ F3 ~ FAITH & FOOD FRIDAY #1
I have of late been trying desperately to find focus in my life and get off the crazy carousel of revolving doors. Sandra’s new feature, Faith & Food Friday, is literally a blessing in disguise for me.
We are searching for a “FINAL” project house and being able to plant roots for a place to bloom continuously. This has brought into question many things – beginning and ending with my faith, values, beliefs and desires to be where I am meant to be in this life. I want and need to be where I can be the most productive, happiest, healthiest and helpful to others.
While we’re still searching, though we’re pretty sure where it will be, we have at least RULED out many places this past year. So, finding this outlet through Sandra to help me focus on the faith portion is a god send to me.
One of my daily loves is my Mary and Martha devotions collection books, journals and simple cards. I decided to randomly select a card to begin this series with and was aptly rewarded: 😀
“In the midst of life’s messiness, God really is making something beautiful… something good.
LEMON & HERB MARINATED CHICKEN THIGHS adapted from Anne Burrell
Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, FINELY chopped
5 sprigs fresh thyme, FINELY chopped
3 cloves garlic, smashed and finely chopped
1/2 + teaspoon crushed red pepper
1/2 cup avocado oil
8 chicken thighs, trimmed of excess fat
FRESH ground sea salt and black pepper
- Whisk together the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of avocado oil in a small bowl.
- Generously season chicken thighs with FRESH ground sea salt and black pepper.
- Add chicken thighs to a large Ziplock bag.
- Pour oil mixture over thighs.
- Close bag and move chicken pieces around to coat well.
- Refrigerate overnight.
- Preheat grill.
- Spray grill with non-stick grill spray.
- Remove the chicken from the marinade and brush off any excess herbs and oil.
- Pour remaining marinade through a sieve to remove the herb and garlic chunks.
- Cut remaining whole lemons into thick slices.
- Place the chicken, skin side down, and the lemons on the preheated grill.
- Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern.
- Grill for another 3 to 4 minutes.
- Brush with remaining marinade periodically.
- Turn the chicken over and grill for another 4 to 5 minutes.
- Check for done ness.
- Check the lemons to see if they are beautifully caramelized.
- Flip over to grill on the other side for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
Join our host, Sandra at Diary of a Stay at Home Mom
to link up with Faith and Food Friday.
TBT THROW BACK THURSDAY
WAY BACK MACHINE
My friend Sandra recently told us about a WONDERFUL site called the WAY BACK MACHINE.
Many years ago I “LOST” my original blog, 3 Sides of Crazy to hijackers and GOOGLE said I couldn’t provide enough “PROOF” that it was mine to get it back. LOL I purchased the domain from them directly, but that didn’t matter to them so I moved my whole platform to WordPress and moved on with my life. That was how I became “CHASING MY LIFE”.
So I was interested enough to see if I could see something from my original blog and I put in a random date. I was rewarded with this sweet memory.
January 26, 2013 from the WAY BACK MACHINE
“Happy times! This is my aunt who recently passed with me and her daughter Jenn at one of our favorite places, Galveston Island. All our lives Jenn and I would go down there and collect shells off the beach. It isn’t that easy these days with the weird growth along the shore line, but back then we walk on the sea wall, collect shells from the water’s edge and just basque in the winter water. You can’t see it in this pictures, but we’re barefoot LOL I’m holding my socks. I also still have every shell that I keep in a crystal bowl. Sharon had Parkinsons disease. Her mobility continued to go downhill from here so this is the last picture I have of us “having fun” like this. Thank goodness for tripods and timers so we could all be in the picture together.”
GARLIC and LEMON CACIO E PEPE
GARLIC & LEMON CACIO E PEPE
8-10 ounces thin spaghetti, uncooked
1/2 cup butter
FRESH sea salt
1 1/2 teaspoon FRESH ground black pepper
1 tablespoon lemon zest
Juice of 1 LARGE lemon
3 cloves garlic, minced
1 cup pasta water
1 1/2 cups FINELY grated Parmesan cheese
- Prepare pasta al dente per package directions in a large pot of salted water.
- Reserve 1 cup of pasta water.
- Melt butter in large skillet.
- Add pepper and sizzle in butter for a minute.
- Add garlic and lemon zest, sautéing 30 seconds or so until fragrant.
- Add pasta 1/2 cup of pasta water and cooked pasta, tossing to coat.
- Add most of the Parmesan cheese, tossing to combine.
- Add more pasta water as necessary to make a creamy butter sauce.
- Stir in lemon juice and season with FRESH ground sea salt to taste.
- Garnish with reserved Parmesan cheese.
HAPPY HOMEMAKER & MENU PLAN MONDAY week 22 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
I’m back! Did you even miss me? I missed being able to easily visit everyone and am looking forward to getting caught up this week. We came back to cooler weather, but this week looks like it will be heavenly 😀 in the 60’s and 70’s.
As I settle back into a routine, I see that we are ALMOST through half this year. Where did it go?? I was only gone 3 weeks, but it felt like 3 months – we did 10 days of project research, the family reunion which I coordinate so it can be a bit involved trying to deal with snapfus and such and then a week at my SIL’s house updating her electronics and issues. WHEW I need a vacation from my vacation 😀
Our trip was wonderful, but it is so nice to have the laundry done and things back in their places, even if just temporarily. Even so, we are planning another trip in August for our BIG anniversary and hopefully the last of the project research 😀
The family reunion went really well despite hating the location! Long story short, we investigated several new venues on the way home for a new site in 2022. We have this reunion EVERY year (except last year – thank you COVID for breaking our perfect record) and are REALLY excited about the new site we found.The group coordinator I’m working with is wonderful and has even helped us arrange a short trip in August for our anniversary so we can get the “lay of the land”.
It is an RV resort park that will accommodate all the family members with their own RVs or trailers as well as those that want to rent cabins or tent sites. It also has plenty for the littles to do recreational wise and is near by to wine tasting, the Solvang Danish community and even an Ostrich/Gnu farm. I spent most of last week organizing the new venue and letters to family members to get the reservations in place. WHEW, glad that’s over except for the trip hubby and I are even going for in August for our anniversary to acclimate ourselves so that next family reunion goes smoothly.
Hot water and apple, carrot pineapple toddler squeeze.
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THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
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WHAT’S ON THE DVR/TV
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Hubby and I were listening to Jana DeLeon’s Miss Fortune series on audible during the trip and heard 3 books. Next trip we’ll do books 4-7 or 8, but in the meantime I’m reading book 20 – Fortune Funhouse!
Editing is HIGH on my list. I know many of you have been following along on my InstaGram feed so you know what I mean! But, I do have a favorite, well one of many favorites, but this one is pretty special. I got my niece laughing and she rewarded me with SUPER SWEET picture!
Some old family friends celebrated a REALLY BIG anniversary recently. When I got to my SIL’s house and saw this invitation with a picture of their wedding day, it really made me smile. Can you guess who Ted looks like?
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MONDAY
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TUESDAY
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WEDNESDAY
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THURSDAY
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FRIDAY
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SATURDAY
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SUNDAY
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DINNER
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BAKED LEMON GARLIC PARMESAN CHICKEN & ROASTED VEGGIES
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EGG ROLLS IN A BOWL with AVOCADO RED ONION SALAD
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C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
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MELISSA’S CHICKEN & GREEN BEANS
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BOURBON PECAN CHICKEN & WILD RICE
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HUNGARIAN CHICKEN & CREAMED PEAS
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PORK SCHNITZEL & BRAISED RED CABBAGE
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DESSERT
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CHOCOLATE CHIP SCONES
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- GARLIC & LEMON CACIO E PEPE
- LEMON & HERB MARINATED GRILLED CHICKEN THIGHS
BLUEBERRY LIME NO BAKE CHEESECAKE
BLUEBERRY LIME NO BAKE CHEESECAKE
CRUST
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup packed brown sugar
1/3 cup unsalted butter, melted
- Stir together the graham crackers, ginger and brown sugar.
- Add the melted buttered mix until well blended.
- Press the crumbs firmly into bottom of a 9 inch springform pan.
- Place in refrigerator while you prepare the sauce and cheesecake.
SAUCE
1 1/2 cups WILD blueberries
1/8 cup sugar
1 tablespoon water
- Stir together the blueberries, sugar and water in a medium saucepan.
- Cook over 5 medium heat 5 minutes until berries break down.
- Use an immersion blender to blend well.
- Pour entire mixture through a sieve into a clean sauce pan.
- Cook a few minutes on medium heat until mixture thickens slightly.
- Cool in refrigerator also while preparing cheesecake.
CHEESECAKE
3/4 cup heavy whipping cream
2-8 ounce cream cheese, softened at room temperature
1/3 cup sugar
1 tablespoon lime zest
2 tablespoons powdered sugar
1 teaspoon PURE vanilla
2 teaspoons FRESH, FINELY grated ginger
- Whip whipping cream 2-3 minutes in the bowl of a stand mixer bowl until stiff peaks form.
- Transfer whipped cream to a clean bowl and refrigerate.
- Add cream cheese and sugar to stand mixer bowl.
- Mix on medium 2-3 minutes until creamy and smooth.
- Add line zest, powdered sugar, vanilla and fresh ginger, mixing 1-2 minutes until fully incorporated.
- GENTLY (so as not to deflate the whipped cream) fold in one third of the whipped cream with a spatula to lighten the cream cheese.
- GENTLY fold in remaining whipped cream until ALMOST fully incorporated.
- Pour over chilled crust and smooth out evenly.
- Drop several spoonfuls of blueberry sauce over cheesecake.
- Using a thin knife or wooden skewer, swirl sauce into cheesecake.
- Chill at least 2 hours before serving.
LIME WHIPPED CREAM
1 cup heavy whipping cream
2 teaspoons lime zest
1 teaspoon powdered sugar
- Whip the whipping cream on high 3 minutes until stiff peaks form.
- Add the lime zest and powdered sugar, whipping until incorporated.
- Serve the cheesecake with a dollop of whipped cream and a drizzle of blueberry sauce.
NOTE:
- Using a copper mixing bowl and beaters that have been chilled in the freezer make a for quicker whipping and fluffier whipped cream.
- Blackberries substitute really well also.
VESUVIO CHICKEN
This classic Italian dish looks extravagant, but is a relatively easy one pan meal AND yet looks and tastes like you worked all day on it.
CHICKEN VESUVIO
1/4 cup WONDRA flour
2 thin chicken steaks
2 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black better, to taste
3/4 pound baby potatoes, peeled and quartered
2 cloves garlic, minced
1 tablespoon FRESH chopped thyme leaves or oregano
1 teaspoon FRESH chopped rosemary leaves
1 cup chicken broth
1/4 cup dry white wine
1 can Le Seur peas, drained
2 tablespoons unsalted butter, COLD and DICED
Juice of 1 lemon
- Generously season chicken steaks with FRESH ground sea salt and black pepper.
- Add flour to shallow bowl.
- Heat 1 tablespoon of the oil in a skillet over medium-high heat.
- Dredge chicken steaks in flour, shaking off excess, and add to hot oil.
- Sear chicken 2-3 minutes per side.
- Transfer to plate and keep warm.
- Heat remaining oil in skillet.
- Add potatoes, sautéing 7-8 minutes until cooked through and edges are crispy.
- Stir in garlic and herbs, seasoning with FRESH ground sea salt and black pepper to taste, sautéing until fragrant.
- Add wine, scraping up bits from bottom of pan to mix.
- Add broth and simmer 10 minutes until slightly thickened.
- Return chicken to pan, reduce heat and simmer 5 minutes until chicken is well coated and cooked through.
- With a slotted spoon remove chicken and potatoes to plate and tent to keep warm.
- Off heat stir in lemon juice and COLD butter until smooth.
- Fold in peas and serve over chicken steaks.
ZESTY GARLIC GREEN BEANS
ZESTY GARLIC GREEN BEANS serves 8-10
2 tablespoons oil from oil packed sun-dried tomatoes
1 cup sliced Vidalia sweet onion
1/2 cup chopped or julienned sun dried tomatoes
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 lemon
2-16 ounce packages french style green beans
- Heat oil in a large dutch oven over medium-high heat.
- Add onion, sautéing 2-3 minutes until tender.
- Add tomatoes, garlic, lemon juice, salt and pepper, cooking 2-3 minutes longer.
- Stir in frozen green beans, cook, simmer 7-9 minutes.
- Uncover and continue to simmer 2-3 minutes until the liquid is mostly evaporated.