STUFFED SHELLS

STUFFED SHELLS
24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

STUFFING
1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

TOMATO SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

ASSEMBLY

  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.

NOTES:

  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.

SLOW COOKER CHICKEN CHILE VERDE

SLOW COOKER CHICKEN CHILE VERDE
3 pounds boneless, skinless chicken breast
2 tablespoons avocado oil
1 white onion, chopped small
1 tablespoon cumin
10 LARGE tomatillos, chopped
3 poblano peppers, seeded and chopped*
3 Anaheim peppers, seeded and chopped*
1 LARGE jalapeno, seeded and chopped*
2 LARGE cloves garlic, minced
1 bunch cilantro, chopped
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons cold water

  • Add peppers, garlic, oil and 2/3 of cilantro to food processor. Pulse until smooth with only small chunks.
  • Quickly sear the chicken and then chop into large pieces.
  • Spray slow cooker insert with non-stick spray.
  • Add food processor contents and chicken broth to the slow cooker, whisking to combine.
  • Stir in cumin, salt and pepper.
  • Fold in chicken pieces and onions.
  • Cook on LOW for 4-5 hours until chicken is tender and pulls apart.
  • Whisk cornstarch and water together until smooth.
  • Stir into slow cooker, cooking for another 10-15 minutes until desired thickness.
  • Fold in remaining cilantro just before serving.
  • Serve with warmed tortillas, shredded cheese and sour cream.

NOTES: For extra flavor char peppers before chopping.

SALTED WATERMELON SALSA SALAD

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste

  • Combine everything but the watermelon and toss to mix well.
  • Gently fold in watermelon.
  • Chill and enjoy!

HAPPY HOMEMAKER & MENU PLAN MONDAY WEEK 22 of 2020

GOOD MORNING I hope everyone had a wonderful  Memorial Day Weekend and are staying safe.  I’m keeping everyone in my prayers during this CRAZY reopening of the country.  Despite this small trip. I’m personally not ready to mainstream ANYTHING!  I’m also keeping all of you in my prayers that live anywhere near these horrific storms that are all over the country right now. I’m sorry I didn’t get by to visit everyone while I was with family, but I will this week! 

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 It was quite warm this past week while we were visiting family.  We’re glad to be heading back north tomorrow to cooler weather, even though it’s a bit wetter. I have on Levis with a western plaid shirt.

ON THE BREAKFAST PLATE Hot water and toddler squeeze pack (apple and peach)

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

MONDAY
  • Apple store with protection for phone repairs and take trash to dumpster
TUESDAY
  • Start for home via a new route our nephew suggested.  We have reservations halfway and I have Clorox wipes to wipe down the hotel room and fixtures just to be safe.
WEDNESDAY
  • Do a drive through on our way home of a few cities that we are looking to settle permanently in.
THURSDAY
  • Laundry and settle in.
FRIDAY
  • Groceries and new glasses.
SATURDAY
  • ?? catch up on DVR
SUNDAY
  • ??

WHAT’S ON THE DVR/TV Not sure what’s on it, but we’ll get caught up and evaluate from there

I’M READING I loaded a couple books before we left, and I finished Hearts on Fire: A St. Caroline Small town series by Julia Gabriel on the way down and then started Jana DeLeon’s Bullets and Beads from her Miss Fortune Series which I’ll finish tonight probably and then I’ll begin Forever Orange Blossoms by Ava Miles part of her The Merriams series.

FAVORITE PHOTO FROM THE CAMERA Here are a couple shots (some of your may have already seen them on InstaGram) from our trip to the lake.  The best part was certainly seeing family – family that we know had been sheltering in place until they too traveled to the family “compound” – 3 sequential houses on the lake for a few days. We relaxed, wake boarded on the lake, watched the wildlife on the deck, read, watched movies,  BBQed and I felt safe with people I know. 

I am NOT ready to be out in public on a regular basis!  I will also be happy to be home this week where I feel even safer. 😀 But I will have some great memories from this week.  I also got to meet my latest nephew, Dane!  From a socially safe distance of course.  I was dying to hold him, but can wait for his safety. 😀

My late brother-in-law has built a great life for the family in this sequestered cul-de-sac on a private lake.  Ray also LOVED crows and collected them (not real ones) 😀 Ever since he passed whenever we see crows it’s a family thing to say #RaysWatchingOverUs. 

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
BABY FOOD SQUEEZE & HOT WATER
BABY FOOD SQUEEZE & HOT WATER
BABY FOOD SQUEEZE & HOT WATER
BABY FOOD SQUEEZE & HOT WATER
BABY FOOD SQUEEZE & HOT WATER
??
??
LUNCH
SIL’S CHOICE
ON THE ROAD
ON THE ROAD
TUNA SALAD & VEGGIES
SALAD & FRUIT
??
??
DINNER
SIL COOKING
ON THE ROAD
??
??
??
??
??
DESSERT
??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SALTED WATERMELON SALSA SALAD
  • SLOW COOKER CHICKEN CHILE VERDE
  • STUFFED SHELLS
  • BRUSSELS SPROUTS SALAD with BACON VINAIGRETTE
  • DIMPLES BBQ CHICKEN
  • CANDY BAR RICE KRISPY TREATS (these were a BIG hit over Memorial Day weekend)

PARMESAN RANCH ROLLS

PARMESAN RANCH ROLLS
2 loaves (1 pound each), frozen bread dough, thawed
1 cup grated Parmesan cheese
1/2 cup (1 stick) butter, melted
1 envelope buttermilk ranch salad dressing mix
3 green onions, white portions only, minced

  • Grease 2 9×9 baking dishes. Set aside.
  • On a lightly floured surface, divide the dough into 18 portions.
  • Roll each portion into a ball.
  • Whisk together the melted butter and ranch dressing mix.
  • Fold in grated cheese.
  • Roll each ball in the butter cheese mixture and place 9 in each baking dish.
  • Sprinkle with onions.
  • Cover with a tea towel and let rise in a warm location for 45 minutes, until double in size.
  • Preheat oven to 350°.
  • Bake 20-25 minutes or until golden brown.
  • Remove from pans to cool on wire racks.

PINEAPPLE STRAWBERRY SALSA

PINEAPPLE STRAWBERRY SALSA
1 pineapple, sliced, grilled and chopped
1/2 cup small diced red onion
1 jalapeno, seeded and diced small
2 cloves garlic, minced
1 lime, juiced
1/2 teaspoon sea salt, to taste
2 quarts strawberries, cleaned and chopped

  • Toss everything in a salad bowl.
  • Chill several hours before serving.

VIETNAMESE CUCUMBER SALAD

VIETNAMESE CUCUMBER SALAD
2 pounds Persian or Japanese cucumbers, semi-peeled (stripes) and thinly sliced*
1 jalapeno pepper, seeded and chopped
1 small bunch green onions, sliced thin
1 large stalk celery, diced small
1/2 cup cilantro, diced
1-2 cloves garlic, minced
1/2 cup coarsely chopped peanuts (OPTIONAL)
1/4 cup avocado oil
Juice of 2 lemons
2 tablespoons rice wine vinegar
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste

  • Whisk together the oil, lemon juice, vinegar, liquid aminos, sugar, garlic, salt and pepper.
  • In a large bowl, toss the cucumbers, celery, jalapeno, green onions and cilantro.
  • Pour marinade over greens and toss well.
  • Add peanuts and toss again.
  • Serve and enjoy!

CRISPY OVEN FRIED CHICKEN

We love fried chicken, but have really been watching what we eat so were looking for a REALLY crispy version of oven fried chicken.  I found a recipe over at Savory Nothings and only had to make a few changes to meet my family’s likes. The first change I made was to use skin on, bone in chicken. 😀

CRISPY OVEN FRIED CHICKEN

6-8 tablespoons butter

CHICKEN
2-3 pounds chicken thighs

EGG MIXTURE
1 large egg
1/3 cup buttermilk

BREADING
1 cup all purpose flour
4 tablespoons plain breadcrumbs (Panko or Italian seasoned work as well)
1 teaspoon baking powder
2 tablespoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and pepper, to taste

  • Preheat the oven to 410°.
  • Place a dark-colored roasting pan or baking sheet in the oven to heat up.
  • Whisk together the egg and milk in a large mixing bowl.
  • In a separate mixing bowl whisk together the flour, breadcrumbs, baking powder and seasonings.
  • Toss the chicken pieces in the flour, coating evenly and shaking off any extra.
  • Then toss the chicken pieces in the egg mixture.
  • Then, dip each into the flour mix again, this time pressing the breading well on the chicken to make it coat and stick.
Remove the baking pan from the oven and melt the butter on it.
  • Place the coated chicken pieces on the tray skin side down and NOT touching.
  • 
Bake for 25 minutes, carefully flip* (see notes) and bake for another 15-20 minutes until cooked through.
  • Finish by broiling the chicken until it turns golden brown and crispy.

NOTES:

  • Your chicken will turn out bland if you don’t season it enough. You can add some heat by using a little cayenne pepper or chili powder to the flour mixture or a little Frank’s original hot sauce to the egg mixture.
  • A dark pan reflect the heat best, which results in the crispiest chicken.
  • I like to cook flat on foil for the first half and when I flip I place them on a rack on a second pan to finish.
  • Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
  • Let the chicken rest for JUST 3-5 minutes before serving for best results.

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW COOKER

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW Cooker – serves 4

4 bone-in pork chops, at least 3/4 inch thick
FRESH ground salt and pepper, to taste
2 tablespoons butter
1/3 cup FRESH grated apples
2 VIDALIA onions, chopped
2 Granny Smith apples, peeled and sliced
2 LARGE carrots, peeled and sliced into 1 inch pieces
2 pounds sauerkraut and its juice
4-6 LARGE sprigs rosemary

  • Spray crock pot insert with non-stick cooking spray.
  • In a large bowl toss together gently the sauerkraut and its juice, apples, onions and carrots.
  • Spoon half the mixture into the slow cooker.
  • Heat 2 tablespoons of butter over medium high heat in large skillet.
  • Do a quick sear on each side of pork chops.
  • Top with pork chops in a single layer if possible.
  • Cover with remaining sauerkraut mixture on top of pork chops.
  • Sprinkle with rosemary sprigs.
  • Cover and cook on low 2-3 hours or until chops are cooked though and carrots and apples are tender.
  • Remove sprigs and enjoy.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 21 of 2020

GOOD MORNING dear friends.  We traveled over 500 miles yesterday.  I have to say I was very anxious about it.  We only had to stop for gas once and drive through for lunch, but I still had reservations about traveling at all– especially since we were traveling towards areas with much higher numbers of COVID cases and denser populations than where we live.  I have to say it was very apocalyptic – no one out and about for the most part, empty freeways…

Now that we’re here, I’m okay, at least until we leave to go home.  SIL lives on a VERY large piece of property by herself so I’m much more comfortable now.  SIL has a honey do list of things for me to accomplish right here without venturing out into people populations, so I’m looking forward to getting started on that today! 

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 Enjoying the cooler, but dryer weather here near the coast at SIL’s house 😀  The highs here this week should be around 60° with cool evenings and only a bit of clouds unlike all the rain at home!

ON THE BREAKFAST PLATE Same old thing! Hot water and toddler squeeze pack

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS We’ll be at my SIL’s houses this week, so I have nothing planned 😀

WHAT’S ON THE DVR/TV We’ll be at my SIL’s houses this week, so I have no idea what will tape while we’re gone 😀

I’M READING I loaded a couple books before we left, but have yet to start a new one.  I finished Hearts on Fire: A St. Caroline Small town series by Julia Gabriel on the way down and will either start Jana DeLeon’s Bullets and Beads from her Miss Fortune Series or her Wrong Side of Forty or maybe Forever Orange Blossoms by Ava Miles part of her The Merriams series.

FAVORITE PHOTO FROM THE CAMERA So I have a question?  Are they still CALIFORNIA poppies if they are growing wild elsewhere? 😀

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK We’ll be at my SIL’s house this week, so I have no planned meals 😀

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

    • SMOKED PORK CHOPS & SAUERKRAUT ala SLOW COOKER
  • CRISPY OVEN FRIED CHICKEN
  • VIETNAMESE CUCUMBER SALAD
  • STRAWBERRY RHUBARB PIE
  • PARMESAN RANCH ROLLS

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 😀