HERBED RED WINE VINAIGRETTE

I make this is small batches – just enough for that night’s meals because we prefer the fresh aspect.

HERBED RED WINE VINAIGRETTE
2 tablespoons finely diced shallots
2 cloves garlic, minced
2 teaspoons Gourmet Garden Italian Herbs
Juice of 1 lemon
3 tablespoons red wine vinegar
6 tablespoons avocado oil
2 teaspoons sugar
FRESH ground sea salt and black pepper

  • In the base of your cruet add the shallot pieces.
  • Sprinkle with the FRESH ground sea salt and black pepper.
  • Top with avocado oil. Let sit 15 minutes to macerate the shallots.
  • After 15 minutes add the minced garlic, Italian herbs, lemon juice, sugar and red wine vinegar.
  • Shake to combine.
  • Refrigerate 1 hour before dressing salad and serving.

GOCHUJANG CARAMEL CHICKEN

GOCHUJANG CARAMEL CHICKEN

CHICKEN
2 pounds skinless, boneless chicken breasts or tenders
1/2 cup salt
1/2 cup sugar

  • In a large bowl dissolve salt and sugar in 2 quarts of cold water.
  • Submerge chicken in brine, cover and refrigerate 1 hour.

1/2 cup cornstarch

BATTER
1 1/2 cups cornstarch
FRESH ground salt and pepper, to taste

  • Whisk together all ingredients until smooth. Refrigerate until needed.

PREPARATION

1 cup coconut oil

  • Remove chicken from brine and dry thoroughly.
  • Dredge one piece of chicken at a time in the cornstarch, shaking to remove excess and place on a plate.
  • Heat coconut oil in large skillet over medium heat.
  • Dip chicken in batter one piece at a time, allowing excess to drip off, and add to hot oil, frying 5-7 minutes per side until crispy and cooked through.
  • Drain on paper toweling.
  • Dip chicken pieces one at time in the caramel glaze and place on rack to drain.
  • Serve immediately.

GOCHUJANG CARAMEL
1 large green onion, minced (whites only – save greens for garnish)
2 tablespoon Coarsely chopped ginger*
3 cloves garlic, minced
1/2 cup brown sugar
1/2 cup Gochujang
1/2 cup Sugar
Juice from 1 orange
Juice from 1 lemon
1 1/2 tablespoons Sesame oil
1 1/2 tablespoons Bragg’s liquid aminos
1 1/2 tablespoons Rice vinegar
1 tablespoon toasted sesame seeds

  • Whisk the sugars with the orange juice in a medium sauce pan.
  • Bring to a simmer and reduce for 3-5 min or until large bubbles form and the caramel has some
  • color
  • Add the scallions, garlic and ginger to the pot and stir constantly to slow down the cooking of the
  • caramel. This will be very fragrant.
  • Remove the pot from the heat and whisk in the gochujang, sesame oil, soy sauce, rice vinegar and sesame seeds. Keep the sauce warm until ready to use or store in airtight container in refrigerator for
  • up to 2 weeks.

NOTES:

  • Gourmet Garden Squeeze herbs are a great substitution to fresh if you don’t have it on hand.
  • You can use bone in chicken, but you need to adjust the cooking time!  We prefer the boneless because the glaze is so sticky that using a knife and fork is preferable to us!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 3 of 2020

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

GOOD MORNING everyone.  I hope you had a wonderful week.  Mine was busy, productive and informative though I had a bunch of downtime with my knee injury while we awaited the MRI results.  Unfortunately, I did tear my meniscus, but fortunately I have a WONDERFUL primary care doctor!  We discussed it and agreed to start with cortisone shots and reevaluate where I am in 3 months before just heading to the surgeon to be cut open AGAIN.  I have had my fill of surgeries during the past decade so if I can avoid another one I will!  That said, I still have to be careful and won’t be running any marathons, but I am walking better and able to not spend all my time with ice on the knee.  By the end of the day I do crave the ice, but at least it’s not morning, noon and night now!

LOL 😀 She did tell me I have to come up with a better story for how I did it!  She suggested something like saving a puppy from getting hurt in traffic instead of  I tore it crushing a box for recycling! 

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & HOW I’M FEELING THIS MORNING It’s been super wet here!  It’s cold too and we’re on winter weather watch. It’s the bone chilling kind of cold.  It’s supposed to be rainy and snowy here this week with lows in the low 30’s and highs in the low 40’s.  I actually hope to see some snow, just not the kind like last year that left us in the cold and dark for 4 days.

ON THE BREAKFAST PLATE Mixed Berry Yogurt & Hot Water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN…Did a deep clean last week after putting away the Christmas decorations as well as ALL the bedding and laundry so I’m really caught up.
  • YARD…It rained all last week and is supposed to rain and snow all this week, so nope, nothing I’m going to worry about 😀
  • CHORE I’M NOT LOOKING FORWARD TO… Cleaning the silt from the gutter in the street.  We’re in a cul-de-sac with poor drainage and everything ends up in front of the driveway when it rains due to poor drain placement when the tract was originally built.  The normal pain in the butt issue was made worse this past Tuesday by a water main break in front of a neighbor’s house up the street.  It’s obvious the city isn’t going to clean it up, so we will have to.
  • APPOINTMENTS & TO DO… hubby has a doctor appointment, Taco Tuesday with Janie, refinishing drop leaf table, still going through VA paperwork…
  • BLOG… I’m hoping to get caught up on some trip posts from 2019.
  • TO RELAX THIS WEEK I’LL… to me is synonymous with CRAFTS & PROJECTS… still hoping to get the mixed median and alcohol ink projects started.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED The winter return of many series is backed up on the DVR as well as the January Hallmark movies and there were a couple new Netflix series we want to try, but nothing definitive yet.

I’M READING Jana DeLeon’s The Lost Girls of Johnson’s Bayou

FAVORITE PHOTO FROM THE CAMERA Hubby got the table completely disassembled and all sanded down.  Now it’s time to start the refinishing.  The bottom picture is the sanded color and the first coat of the new English Chestnut stain.  I’ll get it steel wooled this week and get the 2nd coat of stain on if the weather cooperates.

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
EGGS IN HASH BROWN NESTS with small HAM STEAKS
LEMON BLUEBERRY PANCAKES & BACON
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
TUNA SALAD
SALAD & FRUIT
??
??
DINNER
BEEF STROGANOFF & SALAD
CHICKEN & CORN STEW with MILK COFFEE BUNS
BURGERS, FRIES & BRIGHT CABBAGE SLAW
C.O.R.N.
CONVEYOR BELT CHICKEN & SALAD
4 INGREDIENT CHICKEN & SALAD
SNAPPER WRAPPER CASSEROLE
DESSERT
CINNAMON CRUMB APPLE OATMEAL MUFFINS
CHOCOLATE ANGEL FOOD CANDY

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • GOCHUJANG CARAMEL CHICKEN
  • CHICKEN /PORK POSITANO
  • RED WINE VINAIGRETTE
  • CHICKEN & CORN STEW

INSPIRATIONAL & A FUNNY

LIFE TIP

HOMEMAKING TIP

I tend to clean my shower while I’m in it.  I figure I’m already getting all wet so I can do a better job from top to bottom by doing it from the inside!  That said I absolutely hate trying to clean the sliding glass door tract!  Seems like it’s impossible to get completely clean.  A number of years ago I started using a baby bottle brush to get under the doors along the caulking and rubber strip.  The first time I did it I was AMAZED by what I was able to clean out of what looked like a relatively clean area! 

I was in need of a new brush so went to Wally World to get a new set.  There was a young mother with 2 VERY young children, maybe 6 months and 2 years old shopping on the same aisle.  She looked quite tired.  She asked me if the set I was buying was a good set and I kind of laughed and said absolutely, but let me tell you what I really use it for.  She almost started crying!  She told me how she was just trying to figure out the same problem and was beside herself trying to keep up with the cleaning and 2 young children.  She thanked me for making her day a bit easier.  Even if I did nothing more than give her an outlet to vent, I’m happy to have helped. 😀

HONEY BUFFALO CHICKEN WINGS

HONEY BUFFALO CHICKEN WINGS
2 cups buttermilk
3 pounds chicken wings
3/4 cup Frank’s original hot sauce
1/3 cup QUALITY honey
3 tablespoons butter, melted
2 tablespoons tomato paste
1 teaspoon garlic powder
3/4 teaspoon celery flakes
1/2 teaspoon FRESH ground sea salt

  • Place chicken wings in a large Ziploc bag.
  • Pour buttermilk over chicken pieces, turning to coat. Let sit 30 minutes.
  • Drain chicken and discard buttermilk.
  • Place chicken pieces back in the bag.
  • Preheat oven to 425°.
  • Line baking pan with foil and lightly spray with non-stick oil.
  • In a small bowl whisk together the hot sauce, melted butter, tomato paste, garlic powder, celery flakes and sea salt.
  • Add 1/3 of sauce to the bag, tossing to coat chicken.
  • Arrange chicken pieces in a single layer on the baking tray.
  • Bake 40-45 minutes, basting with remaining sauce and turning every 10 minutes or until chicken is cooked through .
  • Serve with Bleu cheese dressing and celery sticks.

Home made “BLEU” CHEESE DRESSING
1/2 cup sour cream
1/2 cup large curd cottage cheese
1 cup mayonnaise
4 ounces Bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
1/2 teaspoon salt
1/2 teaspoon pepper

  • Place all ingredients in food processor and pulse until it’s well mixed.
  • Chill for 24-48 hours before serving.

RED VELVET ALMOND CAKE

RED VELVET CAKE/CUPCAKES with ALMOND CREAM CHEESE FROSTING
CAKES
2 cups cake flour
1 cup plus 3 tablespoons almond flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/4 cup unsweetened cocoa powder
1 cup avocado oil
1 1/4 cups buttermilk
scant 2 cups sugar
4 eggs, room temperature
1 fluid ounce red food coloring
1/2 cup plus 2 tablespoons unsweetened applesauce
1 1/4 teaspoons apple cider vinegar
1 1/4 teaspoons vanilla extract

  • Preheat the oven to 350.
  • Line 2-9 inch rounds with parchment paper or 2 muffin pans with 24 cupcake liners.
  • Sift together the flours, baking soda, salt, and cocoa powder in a medium bowl.
  • In the bowl of a mixer blend the avocado oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes.
  • Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until JUST combined.
  • Divide the batter evenly between the cake pans or fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes.
  • Cool the cupcakes completely.
  • Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.

ALMOND CREAM CHEESE FROSTING
12 tablespoons butter, at room temperature
3 – 8  ounce cream cheese packages, at room temperature
4 1/2 cups powdered sugar, sifted
2 1/2 teaspoons PURE vanilla extract
2 teaspoons almond extract

  • In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes.
  • Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

BACON WRAPPED TENDERLOIN TIPS

These will make a HUGE hit at your next party!  They are the perfect guy food too making them perfect for backyard get togethers or tailgating parties!

BACON WRAPPED TENDERLOIN TIPS
1 pound beef Tenderloin Tips
Precooked Bacon
1/4 cup avocado oil
Thin slices of Gruyere cheese
1 teaspoon Zero to Hero Sweet BBQ rub
2 tablespoons balsamic vinegar glaze, reduced slightly
2 tablespoons minced chives

  • Preheat a cast iron skillet on high.
  • Blot dry the Tenderloin Tips.
  • Trim the pieces so they are about 1 1/2 inches long and 3/4 inches wide.
  • Season the meat with the BBQ rub.
  • Add the oil to the cast iron skillet and heat briefly.
  • Add the seasoned tips the skillet and cook for 1 minute while stirring JUST long enough the sear the sides but keep the center raw.
  • Quickly remove the meat from the skillet and cool in fridge.
  • Lay a piece of cheese on each beef tip.
  • Wrap seared tips with bacon and hold them together with a tooth pick.
  • Stand the wrapped tips up on a sheet pan so that the bacon is on its side leaving some space in between.
  • Cover pan with plastic film and refrigerate until ready to bake.
  • Preheat oven to 450°.
  • Bake 5-8 minutes or until cheese is melted.
  • Remove from oven and transfer to serving plate.
  • Drizzle with balsamic vinegar glaze and sprinkle with minced chives before serving.

PORK LOIN in HERBED WINE SAUCE

This sauce is GREAT on pork as well as chicken. In fact, it’s so flavorful that it’s GREAT on pasta as just a vegetarian dish.

PORK LOIN CHOPS in HERBED WINE SAUCE
4 boneless pork loin chops
FRESH ground sea salt and black pepper
1 tablespoon garlic oil (olive oil or avocado oil work great too)
1 + 1 tablespoon butter
1 shallot, sliced thin
3 cloves garlic, minced
1 small red mini pepper, diced
1 small yellow mini pepper, diced
1 tablespoon Garden Gourmet Italian Herbs
1/4 cup pink Moscato or white wine
2 tablespoons QUALITY honey
3/4 cup LITEHOUSE Spiced Fig vinaigrette **(SEE NOTE)

  • Pound pork loin chops to 1/2 inch or less.
  • Generously season chops with FRESH ground sea salt and black pepper.
  • Preheat oven to 350°.
  • Add 1 tablespoon of butter to cast iron pan.
  • Add cast iron pan to oven.
  • Melt 1 tablespoon butter and oil in another skillet over medium heat.
  • Add pork chops and sear 3 minutes on each side. After second side, add chops to pan in oven.
  • Add the shallots to the stove top pan, stirring a moment or two until translucent.
  • Add garlic, peppers and Italian herbs to pan, stirring to combine and cooking a couple minutes until peppers soften.
  • Add Moscato, sauteing until almost evaporated.
  • Add Spiced Fig vinaigrette and honey, sauteing 3-4 minutes until sauce is blended and thickens.
  • Remove pork loin chops from the oven and plate.
  • Serve over pork loin and pasta or mashed potatoes.

NOTE:  ANY flavor could be substituted here and work well.  It really is up to you and your flavor palette.  If I’m out of vinaigrette I have used plain chicken broth and it still tastes GREAT.

GOLDEN GATE BARS

These decadent bars are so scrumptious! With a wonderful buttery shortbread crust bottom and silky smooth ganache icing on top, the caramel and brownie sandwiched in between finish it off perfectly.

GOLDEN GATE BARS – makes 12 bars

SHORTBREAD
1/2 cup butter, softened
1 cup all-purpose flour
1/4 cup powdered sugar

  • Stir together butter, flour, and powdered sugar until well blended.
  • Press into prepared pan.
  • Bake crust 5 minutes.
  • Place unopened caramel pouch in cup of hot water for 5 minutes to soften caramel.
  • Gently spread entire contents of caramel pouch evenly over baked crust.

BROWNIES
1 package Ghirardelli Salted Caramel Brownie Mix
1/4 cup water
1/4 cup vegetable oil
1 egg

  • Preheat oven to 325°.
  • Lightly grease 9 x 9-inch baking pan.
  • Place water, oil and egg in medium bowl and whisk until blended well.
  • Add brownie mix and stir until well blended.
  • Spread batter evenly over caramel layer.
  • Bake 40 minutes.
  • Cool brownies completely before topping with ganache.

GANACHE
3/4 cup heavy cream
3/4 cup Ghirardelli Semi-Sweet Chocolate Chips
sea salt, optional

  • In microwave-safe bowl, microwave cream on high power just until boiling.
  • Add chocolate and stir until chips are completely melted.
  • Pour warm ganache over cooled brownies and let set before cutting.
  • Garnish with a sprinkle of sea salt, if desired.

CARROTS & APPLES

CARROTS & APPLES
2 pounds carrots, baby or 2 large carrots cut into 1 inch pieces
6 granny smith apples, peeled, cored and sliced
1/4 cup QUALITY honey
1 tablespoon Whiskey
1 tablespoon molasses
2 tablespoons butter, cut into chunks
FRESH ground sea salt and black pepper, to taste
Sprinkle of paprika

  • Spray crock pot insert with non-stick cooking spray.
  • Layer carrots on bottom of crock pot.
  • Add apple slices over carrots.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Whisk together the honey, whiskey and molasses.
  • Drizzle honey mixture over top.
  • Randomly place butter chunks.
  • Cover and cook on low 3-3 1/2 hours or until carrots are fork tender.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 2 of 2020

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

GOOD MORNING friends.  It’s the first FULL week of the new year!  I can’t believe the holidays are over and we’re starting a brand new year.  Pour yourself a cup of coffee and join me in getting this week underway.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING I know we generally put up the week here, but I’m putting up 2 because it’s kind of a deja vu forecast to last year just prior to #Snowmageddon2019 and our horrific power outage with the snow starting to creep in.

ON THE BREAKFAST PLATE Hot water and sliced apple

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… This is the week of the deep clean after de-constructing Christmas decorations.  They are so beautiful while up, but seem to make such a mess when you put them away!
  • YARD… nothing – it’s supposed to rain EVERY day this week!
  • APPOINTMENTS & TO DO… MRI later today to determine the extent of the Meniscus tear and tendon damage to evaluate the next step in fixing my knee.  Looking for paperwork to answer VA denial – AGAIN!  Pedicure, errands…
  • BLOG… a few recipe updates, a few trip updates from 2019…
  • CRAFTS/PROJECTS… nothing this week, but hoping to begin the mixed media project and/or alcohol ink project next week.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Winter shows are just starting back up, but I’m trying to finish up Hallmark Christmas movies; Christmas in Rome, Christmas in Montana, Our Christmas Love Song, Winter in Vail, Love on the Slopes, One Winter Proposal…  We’ve also been watching Svengoolie old black and white SYFY movies for a few laughs.

I’M READING Fatal Accusation by Marie Force #15 in her Fatal Series

FAVORITE PHOTO FROM THE CAMERA We took a little road trip to see a few covered bridges we hadn’t seen before.  This is the #Office covered bridge near Oakridge. They had it nicely decorated for Christmas.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
QUICHE LORRAINE
EGGS IN HASH BROWN NESTS with COUNTRY HAM
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
SOUP & SANDWICHES
C.O.R.N.
SALAD & FRUIT
PASTRAMI SANDWICHES
APPETIZER PLATES for the RACE
DINNER
CHICKEN POSITANO & SALAD
S.O.S.
WILTED GREENS & DARK BREAD
C.O.R.N.
SNAPPER WRAPPER CASSEROLE & SALAD with RED WINE VINAIGRETTE
HONEY BUTTER GARLIC PORK LOIN & SALAD
C.O.R.N.
DESSERT
RUM RAISIN NOODLE BAKE
SNICKER DOODLES

SUCCESSFUL LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CARROTS & APPLES
  • GOLDEN GATE BARS
  • BACON WRAPPED TENDERLOIN TIPS
  • RED VELVET ALMOND CAKE
  • HONEY BUFFALO CHICKEN WINGS

CREAMY GARLIC BACON PARMESAN BRUSSELS SPROUTS or CARROTS

Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favorite way to eat Brussels Sprouts! Pan fried PLUS bacon and baked in a cheesy creamy garlic sauce topped with bubbling mozzarella and Parmesan cheese is a sure fire winner! This recipe is guaranteed to convert ANY sprouts hating fan!  BUT, and this is a GREAT but, this recipe is even better with carrots!

CREAMY GARLIC PARMESAN BRUSSELS SPROUTS
10 ounces bacon, diced
2 tablespoons butter
2 pounds Brussels sprouts, washed, trimmed bottom and cut sprouts in half
FRESH ground salt and pepper, to taste
5 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 teaspoons cornstarch mixed with
1 tablespoon water cornstarch slurry
1/3 cup fresh grated mozzarella
1/4 cup fresh shredded or grated Parmesan cheese

  • Preheat oven to 375°.
  • Fry the bacon in a large oven-safe skillet over medium heat until crispy.
  • Use a slotted spoon to transfer bacon to a paper towel lined plate to soak up some of the oil. Set aside.
  • Drain most of the bacon fat from the pan, leaving about 2 tablespoons for added flavor.
  • In the same pan, melt the butter.
  • Add the Brussels sprouts and season with salt and pepper.
  • Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes.
  • The edges should start crisping and slightly charring.
  • Add in the garlic and stir it through the sprouts for a minute, until fragrant.
  • Pour in the cream, reduce heat down to low and allow them to come to a SLOW simmer until tender, another 3-4 minutes.
  • If the sauce is too thin, whisk together the cornstarch and water and add to sauce stirring it through until combined.
  • Add the bacon in and mix well to blend all of the flavors together.
  • Top the sprouts with the mozzarella and Parmesan cheeses.
  • Bake until cheese is bubbly and Brussels sprouts are done to your liking, about 15 minutes. If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
  • Season to taste before serving.