ASIAN CHICKEN ALA SLOW COOKER

ASIAN CHICKEN ALA SLOW COOKER serves 4
adapted from Karina at CafeDelites

2 pounds skinless boneless chicken breasts and chicken thighs
1/2 cup Bragg’s Liquid Aminos
1/3 cup oyster sauce
1/4 cup QUALITY honey
3 packed tablespoons brown sugar
6 large garlic cloves, minced
1 1/2 tablespoons cornstarch
3 tablespoons water
1 small bunch green onions/scallions sliced for garnish
1 tablespoons white and black sesame seeds, to garnish

  • Spray your slow cooker bowl with non-stick spray.
  • In a medium mixing bowl whisk together the liquid aminos, oyster sauce, honey, brown sugar and garlic.
  • Place chicken into the sauce, turning to coat.
  • Layer chicken pieces into slow cooker in a single layer if possible.
  • Pour remaining sauce over top.
  • Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  • During the last hour of cooking, whisk together the cornstarch and water in a small bowl until cornstarch is completely dissolved.
  • Stir the cornstarch mixture into the sauce until well blended.
  • Recover and allow sauce to thicken and the chicken is just beginning to fall apart.
  • Season with salt and pepper as necessary.
  • Serve over rice.
  • Garnish with sliced green onions and sesame seeds.

COWBOY BROWNIES

COWBOY BROWNIES
BROWNIES
1/4 cup butter
2 ounces QUALITY unsweetened chocolate
2 LARGE eggs
pinch sea salt
1 cup sugar
1/2 teaspoon PURE vanilla extract
1/2 cup flour
1/4 cup unsweetened cocoa
1/4 cup caramel bits
1/2 cup chopped nuts – OPTIONAL – (pecans or walnuts)

  • Preheat oven to 325°.
  • Spray 9×9 baking dish with non-stick spray.
  • Add butter and chocolate to double boiler, melting together until smooth.
  • When chocolate mixture is cool add eggs one at a time and salt, stirring to combine until creamy.
  • Add the sugar and vanilla, beating well.
  • Add the flour and cocoa, stirring until JUST combined.
  • Fold in caramel bits and raisins as well as nuts if you are using them.
  • Pour batter into prepared pan and spread smooth.
  • Set aside while you prepare the cheesecake layer.

CHEESECAKE LAYER
8 ounces cream cheese, softened
2 tablespoons butter, melted
1 tablespoon cornstarch
1 cup sweetened condensed milk
1 LARGE egg
1 teaspoon PURE vanilla extract
1/2 cup chocolate mini chips

  • Cream together the cream cheese, butter, cornstarch and sweetened condensed milk until fluffy.
  • Add the egg and vanilla, beating until smooth.
  • Pour this layer over the brownie layer and spread smooth.
  • Sprinkle mini chocolate chips over the cheesecake layer.
  • Bake 50-60 minutes until cooked though and brownies are set.
  • Prepare icing just before brownies come out of the oven.

ICING
1/3 cup butter, melted
1/4 cup unsweetened QUALITY cocoa
1/4 cup WHOLE milk
1 cup powdered sugar
1 teaspoon PURE vanilla extract
1/2 cup chopped nuts – OPTIONAL – (pecans or walnuts)

  • Beat the butter, cocoa, milk, powdered sugar and vanilla together until smooth.
  • Spread icing on the brownies as soon as you remove them from the oven.
  • Sprinkle with nuts if you are using them.
  • Let stand until cool.
  • Cover any leftovers with saran and refrigerate.

NOTES: Good QUALITY chocolate, cocoa and vanilla make ALL the difference in the flavor of a good baked product 😀

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.

PORK CHOPS in TOMATO GRAVY

PORK CHOPS in TOMATO GRAVY
4 bone-in pork chops
4 slices bacon, diced
1/2 teaspoon sweet paprika
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 onion, diced small
1 celery rib, minced
2 garlic cloves, minced
3 tablespoons WONDRA flour
1 tablespoon QUALITY tomato paste
1 cup chicken broth
1 cup tomato sauce
1 teaspoon FRESH minced thyme leaves

  • Combine paprika, sugar, cayenne pepper, salt and black pepper until well mixed.
  • Pat pork chops dry.
  • Rub chops on both sides with spice mixture.
  • Cook bacon in large skillet over medium heat until crispy. Remove bacon pieces with a slotted spoon to drain on paper toweling
  • Add chops to bacon grease and sear 4-5 minutes.
  • Transfer chops to a plate browned side up.
  • Add onion, celery and garlic to pan, sauteing until softened.
  • Add flour and tomato paste, stirring and cooking until well mixed.
  • Add chicken broth, tomato sauce, thyme and bacon pieces.
  • Bring to a SLOW boil.
  • Lower to a simmer, return chops to pan browned side up and simmer 8-10 minutes until chops register 145°.
  • Transfer chops to rest on a platter and tent with foil for 5-10 minutes.
  • Season gravy to taste and keep warm.
  • Serves over prepared pasta, rice or mashed potatoes.

HOW ARE YOU FILLING YOUR TIME AT HOME?

Our old real estate agent sent us an email recently with a few ideas on indoor and outdoor projects for keeping busy during the pandemic and I thought I’d share some of those.

I hope that you and those you love are staying safe and keeping busy. Literally the world over, people are trying to find creative ways to fill their idle time and be productive at home – getting things done around the house, delving into those hobbies and activities they always think about but never have a chance to explore, and spending some good old-fashioned quality time with their family.

HOME IMPROVEMENT
BRAIN GAMES
FAMILY ENTERTAINMENT
  • Outdoor Fun
    • Play hide-and-seek
    • Jump rope
    • Play hopscotch
    • Draw sidewalk chalk art
    • Fly a kite
    • Take a bike ride
    • Go roller skating
  • Indoor Activities

HONEY BUTTER ROLLS ala SANDRA & SALLY

I have been looking for a soft and fluffy, but yet sweet like a Texas Roadhouse type roll for ages.  I accidentally found it by way of Sandra at Diary of a Stay at Home Mom who found the recipe over at Sally’s Baking Addiction.

The only change I made to Sandra’s version was to use the bread flour that Sally recommends.

HONEY BUTTER ROLLS  Original Source:  Sally’s Baking Addiction
1 cup whole milk, warmed to about 110°F*
2 and 1/4 teaspoons Red Star® Platinum yeast
1/2 teaspoon granulated sugar
1/4 cup honey
1 large egg + 1 egg yolk
1/4 cup unsalted butter, melted and slightly cooled
1/2 teaspoon salt
3 and 1/2 cups bread flour (spoon and leveled)

  • Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment.
  • Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  • With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour.
  • Beat on low speed for 1 minute, then add remaining 1/2 cup of flour.
  • Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft and only slightly sticky pulling away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  • Form dough into a ball and turn it out onto a lightly floured surface.
  • Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray.
  • Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, preheat the oven to 200°, then turn oven off and place the bowl inside the warmish oven.
  • Once doubled in size, punch down the dough to release any air bubbles.
  • Remove dough from the bowl and turn it out onto a lightly floured surface.
  • Punch down again to release any more air bubbles if needed.
  • Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golf ball size, give or take. They don’t need to be perfect!
  • Shape into balls as best you can and arrange in a greased 9×13 baking pan.
  • Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
  • Preheat oven to 350°.
  • Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked.

TOPPING
1/4 cup (60g) unsalted butter, very soft
2 Tablespoons (42g) honey

  • Mix the topping ingredients together to make a creamy honey butter.
  • Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll.
  • Serve with any remaining honey butter.
  • Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator.
  • Warm up in a 300°F (149°C) oven for 10 minutes.

NOTES based on SALLY and SANDRA:

  • WHOLE milk will make the richest soft rolls.  Anything less will make them chewier and dense.
  • Don’t leave off that honey butter topping! The rolls will be lacking a little flavor without it. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. The reason is because spreading or brushing butter on top of the delicate, airy unbaked roll weighs them down and encourages them to deflate. Best to spread on the honey butter right after baking.

HONEY BUTTER DIP BUTTERMILK BISCUITS

Tall, fluffy, sweet and buttery!  These biscuits NEVER disappoint!

HONEY BUTTER DIP BUTTERMILK BISCUITS Adapted from Brandie @ The Country Cook

1/2 cup (1 stick) butter
1 tablespoon QUALITY honey
2 1/2 cups all-purpose flour
1 1/2 tablespoon granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon sea salt
Pinch FRESH ground black pepper
1 3/4 cup buttermilk

  • Preheat oven to 450°.
  • Melt butter.
  • Stir honey into melted butter.
  • Pour melted butter and honey into an 8×8 baking dish.
Sift together the flour, sugar, baking powder and salt.
  • Pour in the buttermilk into flour mixture, stirring until a loose dough forms, batter will be a bit sticky.
  • Pour biscuit dough into baking dish on top of the melted butter and spread as evenly as possible.  An offset spatula sprayed with non-stick spray helps.
  • Pre-cut the dough into 9 squares. This will help later when they are done.
  • Bake for about 20-25 minutes until golden brown and spring back to the touch, rotating dish once during baking.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 20 of 2020

GOOD MORNING I hope everyone had a WONDERFUL Mother’s Day!  It was quiet here, but I did make mom her requested Mother’s Day menu and it was a hit that produced 2 new recipes.  😀 We also went to feed the peacocks while the weather was still good so all and all, it was a good day.  I did have a small reaction that left me losing a few afternoon hours, but fortunately it didn’t last all that long.

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 Last Friday was 90 degrees and sunny, today is supposed to be 70 and the rain is back.  Tomorrow is supposed to be 60 and rainy the rest of the week.  Thus is May in the Pacific Northwest. So back to Levis and long sleeves t-shirts.

ON THE BREAKFAST PLATE Hot water, banana and toddler baby squeeze

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS With everything still shut down, it’s getting harder to make a weekly plan 🙁

MONDAY
  • phone calls to locate some missing shipments
TUESDAY
  • cleaning and laundry
WEDNESDAY
  • filing and organizing
THURSDAY
  • ??
FRIDAY
  • ??
SATURDAY
  • Farmer’s Market NOT 🙁
SUNDAY
  • ??

DVR/TV

  • Hallmark movies
  • Cooking Shows
  • OUTLANDER
  • UPLOAD

I’M READING

  • Hearts on Fire: A St. Caroline Small town series by Julia Gabriel

FAVORITE PHOTO FROM THE CAMERA I was rewarded with great shots (front and back) 😀 of a Peacock hamming it up in full plume for the camera.

And a few good shots from Saturday’s drive and lunch at the Narrows to get out a bit into the sunshine and warm air.

Hubby and I took advantage of the cool morning before the afternoon heat and painted the wall behind the new barrels before he adjusted the sprinklers for the new flowers mom picked out.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
??
??
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
??
SALAD & FRUIT
??
??
DINNER
SEAFOOD SALAD & PARMESAN ROLLS
OPEN FACED BURGERS & MEXICAN STREET CORN
CHICKEN, BROCCOLI & STUFFING CASSEROLE with SALAD
C.O.R.N.
??
??
??
DESSERT
STRAWBERRY RHUBARB PIE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

  • HONEY BUTTER DIP BUTTERMILK BISCUITS
  • HONEY BUTTER ROLLS ala SANDRA & SALLY
  • PORK CHOPS in TOMATO GRAVY
  • BAKED ZITI
  • COWBOY BROWNIES

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

CRUNCHY SNAP PEA POPCORN SALAD ala the MIDWEST & MOLLY YEH

On Molly Yeh’s show last week she had the most unusual salad that we just had to try. Now because of the quarantine and so many ingredients being unavailable I did have to make a substitution for the snap peas where I used FRESH green beans, but look forward to next time using snap peas. I also had some shredded rotisserie chicken pieces for some protein.  It was really yummy!

CRUNCHY SNAP PEA POPCORN SALAD
1/3 cup popcorn kernels
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning, for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

  • Pop the popcorn in a popcorn popper according to the manufacturer’s instructions. You should have 12 cups.
  • While popcorn is still hot, sprinkle with the white Cheddar popcorn seasoning to taste and let cool completely.
  • Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot.
  • Season with salt and pepper to taste, but remember the popcorn is already salty.
  • Add the snap peas, carrot and chopped celery and toss to coat.
  • Add the popcorn and toss to coat the kernels in the dressing.
  • Pile the watercress on top and sprinkle with the celery leaves.
  • Serve immediately.

LASAGNA with MEATY SAUCE

LASAGNA with MEATY SAUCE serves 12
1-1/2 pounds ground beef
1 pound ground pork
1 small white onion, diced
3 cloves garlic, minced
2 – 14.5 ounce cans whole tomatoes
2 – 6 ounce cans tomato paste
2 + 2 tablespoons dried parsley
2 teaspoons garden gourmet Italian herbs
1 teaspoon garden gourmet basil
FRESH ground sea salt and black pepper, to taste
1 1/2 cups lowfat cottage cheese
1 1/2 cups low-fat ricotta cheese
2 LARGE eggs, beaten
1/2 cup FRESH grated Parmesan cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced or grated Mozzarella Cheese

1 – 10 ounce package lasagna noodles
salt
olive oil

  • Bring a large pot of water to a boil.
  • Preheat oven to 350°.

 

  • Over medium high heat, brown the ground beef and ground pork.
  • Add onion and garlic, cooking until meat is browned and onion is softened.
  • Drain off half the fat.
  • Add the tomatoes, tomato paste, 2 tablespoons parsley, Italian herbs and basil.
  • Season with salt and pepper, to taste.
  • Simmer 30-45 minutes.

 

  • In a medium bowl, mix cottage cheese, ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and a teaspoon salt.
  • Stir together well. Set aside.

 

  • Add a generous amount of salt and a drizzle of olive oil to the boiling water.
  • Cook lasagna until JUST “al dente” – DO NOT OVERCOOK!
  • Drain.

ASSEMBLY

  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles and spread evenly.
  • Cover cottage cheese and ricotta mixture with a layer of mozzarella cheese.
  • Spoon a little less than half the meat sauce mixture over the top.
  • Repeat, ending with meat sauce mixture.
  • Sprinkle top generously with extra Parmesan and a bit of the Mozzarella.
  • Bake 20-30 minutes until top is hot and bubbly.

GOLDEN POPOVERS

GOLDEN POPOVERS
4 LARGE eggs
1 1/2 cups WHOLE milk
3/4-1 teaspoon salt (I like a Himalayan sea salt)
A PINCH of FRESH ground black pepper
1 1/2 cups all purpose flour
3 tablespoons melted butter

  • Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
  • Preheat the oven to 450°.
  • Move one oven rack to a lowest position so tops don’t touch the shelf above as they grow.  Move the other oven rack up to the top and place a baking sheet on it to shield your popovers from the direct heating elements and prevent them from getting too dark.
  • Grease the popover pan thoroughly inside each cup as well as around the top edges.
  • With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
  • Add the flour and whisk until the mixture is frothy and all large lumps are gone.
  • Quickly stir in the melted butter.
  • Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
  • Bake the popovers for 20 minutes.
  • Reduce the heat to 350°. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
  • Serve immediately and enjoy them warm!

NOTES:

  • DO NOT OPEN THE OVEN until the end!

This recipe is adapted from the King Arthur recipe for Popovers.

SWISS CHICKEN & CORN CASSEROLE

SWISS CHICKEN and CORN CASSEROLE
4 large eggs
1 can (12 ounces) evaporated milk
FRESH ground sea salt and black pepper
2 cups frozen corn, thawed and drained well
2 cups rotisserie chicken pieces
3 cups shredded Swiss cheese, divided
1/4 cup chopped red onion
3 cups soft bread crumbs
1/4 cup butter, melted

  • Preheat oven to 350°.
  • In a large bowl, whisk together the eggs, evaporated milk, salt and pepper.
  • Stir in corn, chicken pieces, 1-1/2 cups cheese and onion.
  • Transfer to a greased 11×7 baking dish.
  • Toss bread crumbs with melted butter; distribute over casserole.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, until golden brown and heated through, 35-45 minutes.
  • Garnish with a bit of green onion for color.
  • Let stand 10 minutes before serving.

NOTES:

  • You can use any leftover bread to make the bread crumbs. Using an egg bread gives you a nice golden hue, whereas whole grain bread gives you a heartier texture or sourdough for adds a hint of a tang.
  • I use rotisserie chicken pieces shredded from a Costco chicken. If I don’t have one in the fridge I sear up a couple of large chicken breasts and shred them.
  • You can change the cheese up a bit to play with the flavor. Sometimes I use a “Vampire Slayer” better known as a garlic cheddar. I mix it half and half with baby Swiss.