WHAT DID YOU ACCOMPLISH DURING THE COVID-19 STAY IN PLACE ORDER? A.K.A. HOW LIFE IN ISOLATION IS GOING!

I’m normally a homebody, but I DO normally shop every couple days for fresh ingredients for scratch cooking in between the home projects and we like to get out for a meal or two and see friends.  I especially miss my munchkins and seeing Janie!  BUT, being told to stay home and NOT being able to shop for the FRESH ingredients is a whole other thing!  I am NOT a can and box girl for cooking!

My ‘”STAY AT HOME” time actually began LONG before being told to at the end of February with a bad case of bronchitis. Since I was first diagnosed with Systemic Lupus and found out that my “weak” area was my respiratory tract and ANY infection which I became easily prone to, I have been a MAJOR germaphobe.  I get Howie Mandel though I believe Howard Hughes was an extremist I refuse to become.   It was PURE self preservation!  It’s how I have stayed alive all these years.  Now here we are in 2020 and I can FINALLY say, WELCOME TO MY WORLD!

SO, it occurred to me that maybe I’d feel better about all the time confined if I composed a list of everything we accomplished during that time that was not a day to day type of chore. I know I missed a few things probably, but after reading my list I’m just happy to say we didn’t just sit around and watch Netflix though there was plenty of that too! 😀

WEEK 1
  • Grocery shopping before I knew I shouldn’t
  • A lot of television, computer and reading while I recuperated
  • cleaned out kitchen drawers
  • menu planned
  • repaired downspout drain
  • dusted and vacuumed
WEEK 2
  • paint shelving unit to match hope chest
  • created whiskey barrel planters to cover old tree stumps
  • dusted and cleaned door jambs
  • watched Hallmark movies & shows I missed when I was in college
  • menu planned
  • rebuilt garden planters
  • started jigsaw puzzle
WEEK 3
  • cut quilt pieces for 2 quilts
  • Farmer’s Market, NOT, but a girl can dream!
  • cleaned out photo file
  • repaired mudroom step and added missing molding pieces to mudroom
  • rebuilt and stained garage step
  • watched more Hallmark movies and shows I missed when I was in college
  • menu planned
  • added fence bottom
  • cleaned out email SPAM folder
WEEK 4
  • paperwork and filing
  • menu planned
  • planted flowers and hummingbird vine
  • watched more Hallmark movies and binge watched shows I missed when I was in college
  • cleaned curio cabinet and washed all the crystal 
  • cleaned and washed the ceiling lights and fan globes
  • pressure washed ALL the concrete front and back
  • cleaned all the eaves and removed the wasp nests
  • cleaned and painted metal porch furniture
  • vacuumed again
WEEK 5
  • weeded
  • cleaned out and straightened linen closet
  • menu planned
  • worked on Mirepoix quilt
  • Polished kitchen counter tops
  • worked on Christmas ornament “hooks”
  • scrubbed garden tool shed and painted it
  • organized pantry
  • set sprinklers on timer for spring watering
  • vacuumed garage and washed window curtains
  • scrubbed window awnings free of moss
WEEK 6
  • Farmer’s Market NOT, but a girl can dream that it will resume 😀
  • Cleaned baseboards
  • planted tomatoes and zucchini
  • Cleaned out rain gutters of 5 gallons of silt
  • organized big shed
  • hubby gave blood
  • menu planned
  • still working on jigsaw puzzle
  • changed out corroded bathroom light fixture
  • scrubbed rain gutters, but they seriously need painted
WEEK 7
  • pruned trees and eliminated volunteers out front
  • pulled weeds and “cleaned up” individual flower planters
  • tried to clean tomato cages up of rust, but had to start with fresh ones, painted the joints to prevent rust this time
  • cleaned out the refrigerators and freezers
  • cleaned oven
  • re-grouted backyard pavers
  • pruned dead growth from trees
  • weeded under those same trees
  • adjusted flower box sprinklers
  • added bolts to garden boxes
  • started Christmas pillowcases
  • cleaning and laundry…and started everything else all over again…

BRAISED BEEF SHORT RIBS — like grandma’s pot Roast, only better

There is nothing quite so decadent and flavorful as the perfectly braised beef short rib.  Add some candles and you can have a romantic dinner in. As with everything during this quarantine time, I worked with what I had on hand. I substituted sake for white wine and it tasted great!  I was also out of beef broth, but quickly made some from a jar of Better Than Beef Bouillon I keep on hand just for reasons like this.

BRAISED BEEF SHORT RIBS — like your grandma’s pot Roast, only better
serves 4-6 depending on rib size

8 whole beef short ribs
FRESH ground sea salt and black pepper
1/4 cup wonder flour
3 slices bacon, diced (OPTIONAL)
2 tablespoons avocado oil
1 medium onion, Diced
3 LARGE carrots, Diced
2 shallots, minced
2 cloves garlic, minced
1 celery rib, THINLY sliced
3/4 cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1 tablespoon apple cider vinegar
2 1/4 +/- cups beef broth
3-4 sprigs thyme

    • Preheat oven to 350°.
    • GENEROUSLY salt and pepper ribs, then dredge in flour, shake off excess. Set aside.
    • In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered.
    • With a slotted spoon remove the bacon pieces and set aside.
    • Add the avocado oil to the bacon grease, and increase heat to high.
    • Quickly brown the ribs on ALL sides, including the ends, DO NOT OVER SEAR. You just want a good coloring and crisp edge.  Remove ribs and set aside.
    • Turn heat down to medium.
    • Add onions, carrots, celery and shallots to pan and cook for 2 minutes.
    • Add remaining dredging flour and stir until blended.
    • Pour in wine and scrape bottom of pan to release all the bits of flavor.
    • Bring to a quick boil and cook 2 minutes.
    • Add broth, Worcestershire sauce, liquid aminos and GENEROUSLY season to taste with FRESHLY ground sea salt and black pepper.  When you’re happy with the seasoning, add the ribs into the broth so they are mostly covered by the broth.
    • Add bacon pieces and thyme sprigs to the top.
    • Put on the lid and place into the oven, cooking for 2 hours, undisturbed.
    • Reduce heat to 325° and cook for an additional 30 to 45 minutes. Ribs will be fork-tender and should be falling from the bone.
    • Remove pan from oven and allow to rest for 15 minutes, lid on, before serving.
    • Just before serving, skim fat off the top of the liquid. (see note)
    • Serve with mashed potatoes and carrots.
    • Ladle a bit of the gravy over the top.

NOTE: I use stale bread pieces to soak up the grease from the top just before serving.

BAKED PINEAPPLE CASSEROLE

This is an oldie, but goodie right out of the grandma archive of recipes. I bet most of you have the ingredients right in your pantry.  The pineapple cooks up through the cracker crumbs and bonds with the cheese creating a ‘stuffing’ like texture.

BAKED PINEAPPLE CASSEROLE
2 large cans crushed pineapple DO NOT DRAIN
1 cup sugar
2 1/2 cups Ritz cracker crumbs* (see note)
6 tablespoons butter, melted
2 cups grated cheddar cheese
1/2 cup chopped pecans or walnuts, optional

  • Preheat oven to 350°.
  • In a small saucepan combine pineapple, juice and sugar, whisking until sugar is dissolved and pineapple is heated through. Remove from heat. Set aside.
  • In a small mixing bowl use a fork to combine cracker crumbs and melted butter until well combined. Set aside.
  • In baking dish or individual ramekins evenly layer the pineapple mixture.
  • Top that with an even layer of the cracker crumb mixture.
  • Evenly top with shredded cheese.
  • Top with nuts, if using.
  • Bake uncovered 20 minutes until bubbly and golden brown.

*NOTE: Keebler club crackers can be substituted, but it does alter the flavor a bit. You do need a cracker with a bit of a buttery flavor to them.

CARROT RAISIN SALAD or APPLE RAISIN SALAD

CARROT RAISIN SALAD or APPLE RAISIN SALAD Yields 6-8 servings
8-10 whole carrots or 5 large Granny Smith apples*(see note)
3/4 cup golden raisins
1 large can crushed pineapple, drained WELL
1/4 cup mayonnaise
1 teaspoon sugar
2 tablespoons pineapple juice

  • Shred carrots into large mixing bowl. If using apples, peel, core and small chop.
  • Whisk together the mayonnaise, sugar and pineapple juice.
  • Fold in mayonnaise mixture, pineapple and raisins until well coated.
  • Chill several hours until ready to serve.

NOTE:

  • If using apples alone, be sure and toss them with lemon juice to prevent browning.
  • This also makes a good combination to use both carrots AND apples.

PINEAPPLE ORANGE ROAST HAM with APPLE BUTTER GLAZE

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE
1 LARGE navel orange
1 medium red onion
1 pineapple, rind removed, halved
7 pound fully cooked bone-in ham
1/4 cup ginger beer
1/2 cup packed brown sugar
1 tablespoon Bragg’s liquid aminos
1/2 cup apple butter (see note)
2 tablespoons QUALITY honey

  • Preheat oven to 375°.
  • Cut half of the pineapple into slices and the other half into chunks.
  • Arrange orange slices, onion slices and pineapple rings in roasting pan.
  • Pour 1/4 cup of ginger beer over ham.
  • Cover with foil, sealing edges.
  • Bake 60 minutes.
  • While ham is baking puree pineapple chunks with the apple butter and honey.
  • Transfer puree to a saucepan over medium heat.
  • Add brown sugar and liquid aminos, blending well. Simmer 30-45 minutes, stirring frequently until syrupy and reduced to about 1 cup.
  • Remove ham from oven, uncover and brush 1/3 cup of syrup over ham and return to oven for 5 minutes.
  • Brush another 1/3 cup of syrup over ham for another 5 minutes.
  • Brush with remaining glaze and return to oven uncovered for final 10 minutes.
  • Use an immersion blender on the remaining pieces in the drippings to build a gravy from if desired.

NOTE: This recipe also works with orange marmalade or apricot pineapple jam.

PASTA with CREAMY ARTICHOKE RAGU


PASTA with CREAMY ARTICHOKE RAGU serves 4
2 LARGE jars marinated artichoke hearts
2 slices sourdough bread
1 tablespoon butter
6 LARGE white mushrooms, sliced thin
1 small shallot, sliced thin or small diced
2 cloves garlic, minced
1/3 cup dry white wine
2 tablespoons heavy cream
FRESH ground sea salt and black pepper
12 ounces campagnelle pasta, prepared per package directions and reserving cooking water
1/4 cup FRESH minced parsley
FRESH grated Parmesan cheese
avocado oil

  • Cut leaves from artichoke hearts. Trim and discard any leaves that are stiff or dried out. Cut hearts into quarters. Drain on paper toweling.
  • Pulse bread in food processor until finely ground.
  • Heat butter in skillet until melted.
  • Add bread crumbs and cook, stirring constantly until crumbs begin to color.
  • Add 2 tablespoons grated Parmesan cheese and cook another couple minutes until golden and toasted. Remove from heat. Pour bread crumbs into a small bowl and set aside.
  • Add oil to skillet over medium high heat until shimmering.
  • Add shallots, garlic, artichoke hearts, mushrooms and leaves, cooking 5-7 minutes.
  • Add wine to de-glaze pan.
  • Lower heat to medium and add cream, stirring to blend and coat well, cooking 2-3 minutes.
  • Add drained pasta and Parmesan cheese, blending well.
  • Add pasta water as necessary to desired sauce consistency.
  • Season to taste.
  • Top with bread crumb mixture and parsley.

NOTE: Hubby hates mushrooms so I actually make 2 separate pans for this recipe.  I also often add pieces of shredded roasted chicken as a protein, but it’s just as easy to sear up a couple boneless, skinless chicken thighs to shred into it.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 16 of 2020

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

GOOD MORNING I hope you all had a blessed Easter though I’m sure it was probably quieter than normal for most. I know it was here!  I REALLY missed the munchkins and family time.  Cooking for 2 on a holiday is just weird!

I also hope you are all finding ways to stay on a basic routine and busy.  I find it really helps keep me sane! I’ve helped hubby with a few projects outside like the pressure washing which always takes so much energy to get it all done, but it’s a necessary evil up here to keep the moss at bay.  He has also gotten rid of all the wasp nests that were being formed in the eave areas and rebuilt the wooden garage step and fixed the mudroom step and rebuilt the sprinkler box frame and finally finished the lower fence border.  Now he’s painting a shelf unit he built for me.  It was raw wood and it’s taking about 4 coats to match the red hope chest.

I pray that when this is all over and we “return to normal” that we all evaluate just what should be in that “normal” now that we have been forced to slow down and realize we really don’t have to do it ALL!  I pray that families have reconnected, eaten their meals together, sat and talked and/or laughed together, walked or gardened, played board games, solved jigsaw puzzles…  You see where I’m going with this.  I do find it a bit disconcerting that Dominoes pizza is hiring 10,000 employees to deal with the uptick in pizzas!

Hubby wants to do his part to answer the call for blood and he is a universal type “O”.  The red cross has set up a special donation site in town for 2 days so he has an appointment to give blood today.  Unfortunately, they won’t take mine because of my underlying conditions, but I’ll be tagging along.  I will stay in the car to read while he is inside and then he’ll take me to do some much overdo grocery shopping and then we’ll be back here to shower off the excursion.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING As always at this time of year, the prediction and the reality of the weather are ALWAYS different.  They predict mid 60’s and party cloudy or sunny for most of the week with lows in the high 30’s or low 40’s.  What they don’t mention is the morning fog that takes forever to burn off and only allows that high and sun to be around for a few hours before the sun sets. 😀  We actually need rain – not something you would usually hear from the Pacific Northwest.  And if their predictions are correct we’ll have just that by the end of the week.  I’m wearing Levi’s, one of my favorite 3/4 sleeve T-shirts and tennies.

ON THE BREAKFAST PLATE Hot water and baby food

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

MONDAY
  • Grocery shopping
  • Hubby Red Cross appointment for blood donation
  • Work on Blue Mirepoix quilt
TUESDAY
  • paint shelving unit to match hope chest
  • work on Catty Corners Quilt
  • finish jigsaw puzzle that it giving me a headache
WEDNESDAY
  • cut quilt pieces
  • clean out photo file
  • clean out email SPAM folder
THURSDAY
  • paperwork and filing
  • menu plan
  • vacuum
FRIDAY
  • weed
  • POLISH kitchen counter tops
  • work on Christmas ornament “hooks”
SATURDAY
  • Farmer’s Market NOT, but a girl can dream 😀
  • Clean baseboards
SUNDAY
  • cleaning and laundry

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED

Everything is pretty much over for the season (or longer ??), but I’ve been watching a lot of Game Show Network, Hallmark movies, the Cooking channel “home” episodes of the Joanna Gaines, Guy Fieri and even the Pioneer Woman, Netflix movie, Badland and we started the  Amazon series, Tales From the Loop.

I’M READING The Cookbook a novel

What if your grandmother’s old Betty Crocker cookbook contained mysterious messages that would shockingly change your life? For Kate Miller all is perfect. She is falling in love with the ideal man while advancing in her professional career. Then her neat and ordered life crashes.

She receives a strange email from her deceased grandmother. Coupled with this, her apartment is burgled and her cookbooks are stolen, the ones she was instructed to preciously guard. After hiring a quirky private detective she goes on a quest that leads to an impossible truth.

This exciting action thriller is interlaced with memories of tastes, smells and laughter in the kitchen, and how a grandmother lovingly prepared a young girl to face enormous challenges. Not only did Kate learn the craft of cooking, but also values from old-world traditions. These savoury breaks in the story provide unusual twists not typically found in bestseller action-thriller novels.

Those lessons passed from one generation to the next give Kate the strength to face powerful forces. While solving mysteries she is led on a journey of self-discovery, having to ask hard questions. What is this disconcerting game that her grandmother is playing and for what purpose? Is her past just an illusion? And, why are these malevolent people intent on extracting some unknown truth from her?

FAVORITE PHOTO FROM THE CAMERA One day last week the peacock food bin was full and even though we knew the park gates would be closed we decided to get out of the house for a small drive which we figured would be safe since we weren’t really stopping or getting out anywhere. We knew the peacocks would be near the fence looking for their hand-outs especially since the gates were closed.  We weren’t wrong 😀  I just tossed the food over the fence to them and they were thrilled, but even they were practicing social distancing 😀 at least more than usual. We also passed by this cute mannequin that this family dresses up every season.

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
LEMON BLUEBERRY PANCAKES
SHIRRED EGGS
LUNCH
LEFT OVER EASTER HAM SANDWICHES
LEFT OVER EASTER HAM SANDWICHES
TUNA SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SALAD & FRUIT
LEFT OVER EASTER HAM SANDWICHES
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
DINNER
HAM TETRAZZINI and SALAD
CHICKEN & RICE CASSEROLE with PARMESAN PAN ROLLS
MONROVIAN CHICKEN PIE and SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SWISS CHICKEN and CORN CASSEROLE
PORK CHOPS with TOMATO GRAVY and GOLDEN POPOVERS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
DESSERT
ROOT BEER BROWNIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • PINEAPPLE ORANGE HAM
  • CARROT PINEAPPLE SALAD
  • PASTA WITH CREAMY ARTICHOKE RAGU

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

SNICKERDOODLE THUMBPRINTS for EASTER

I don’t know about you, but I have been watching A LOT of television during this pandemic lock down.  Or at least I have had it on to keep me company.  I had a Hallmark movie on the other day while I was cutting quilt pieces and they mentioned a cookie that I had all but forgotten about and can’t even remember the last time I made.  So, I dug out the recipe and made a batch for Easter.  I hope you are enjoying your Easter as best as you can and enjoy these cookies too.

SNICKERDOODLE THUMBPRINTS yield: 4 dozen

2¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1⅔ cups sugar, divided
2 egg yolks
1 teaspoon PURE vanilla extract
1+ 1 teaspoon QUALITY ground cinnamon
1 cup prepared apple butter

  • Preheat oven to 350°.
  • Line baking sheets with silpats or parchment paper.
  • In a medium bowl, sift together flour, cream of tartar, baking powder, baking soda, 1 teaspoon cinnamon and salt.
    In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy.
  • Add egg yolks and vanilla extract, beating until combined.
  • Add flour mixture, beating until incorporated.
  • In a small bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon, stirring to blend.
    Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat.
  • Place dough balls 2 inches apart on prepared baking sheets.
  • Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
  • Fill each indentation with ½ teaspoon apple butter.
  • Bake for 7 minutes.
  • Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter.
  • Bake another 6-8 minutes until edges of cookies are golden brown.
  • Transfer cookies to wire cooling racks, and let cool completely.
  • Store in a single layer in airtight containers, and refrigerate for up to a day.

CHICKEN TETRAZZINI ala MEMORIES aka CHICKEN SPAGHETTI made from leftovers

When I was a kid, tetrazinni was a dish made from leftovers. In our house it could be from left over roast chicken, turkey or ham.  The cheese back then was not of my liking either, usually Velveeta or American singles – YUCK!!  Personally I only like it made with chicken and I prefer it with fresh seared chicken not the traditional boiled or stewed. 😀  One of the recipes I found was a much newer version that used “canned” products that I discarded immediately to lean towards the old fashioned version of scratch.

I have seen a bunch of recipes in old recipe files and brand name pamphlets for canned chicken.  I even found one that must have come from a lunch lady’s files as it called for 20 cups of cooked chicken, 24 ounces of spaghetti noodles…  honestly I quit reading at that point since I knew it would never for for the 2 of us and was giving me a headache to try and convert it to serve 2!  I ended up taking the parts I liked from each recipe AND my memories to make my new one!

CHICKEN TETRAZZINI ala MEMORIES serves 4-6
8 ounces uncooked spaghetti, broken in half
4 boneless, skinless chicken thighs
3 tablespoons butter
1 LARGE stalk celery, sliced thin
1 shallot, diced
1 small (mini) red pepper, chopped
3 tablespoons Wondra flour
3/4 cup chicken broth
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons apple cider vinegar
1 tablespoon Cream Sherry
2-3 sprigs thyme, leaves only
3/4 cup grated sharp cheddar cheese
1/4 cup grated Mozzarella
FRESH ground sea salt and black pepper

  • In a large skillet, heat oil over medium heat.
  • Generously season chicken pieces and sear 3-4 minutes per side in hot oil until cooked through and golden brown.
  • Remove chicken and small dice OR shred. Set Aside.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick baking spray.
  • Prepare noodles per package directions.
  • Add butter to skillet.
  • When butter is sizzling add celery, shallots and peppers to skillet and saute 2-3 minutes.
  • Add flour to skillet, stirring to coat until golden.
  • Add chicken broth and bring to a boil.
  • Reduce to a simmer and stir in the heavy cream, apple cider vinegar, cream sherry and thyme leaves.   Simmer until starting to thicken and slightly reduced.
  • Stir in cheeses, reserving a small amount for garnishing.
  • Fold in spaghetti noodles and chicken pieces.
  • Season to taste.
  • Transfer to baking dish.
  • Top with remaining cheese.
  • Bake 20 minutes until heated through and all cheese is melted.

NOTE:  I have been known to throw in a can of drained petite peas 😀 to make it an all in one dish.

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT serves 4-6
1 can cream of mushroom soup
1 envelope Lipton onion soup
1 1/2 cups sour cream
1/2 cup milk
4 boneless, skinless chicken breasts
Prepared mashed potatoes, egg noodles or white rice

  • Whisk together sour cream, soup , milk and soup mix.
  • Spray insert of slow cooker with non-stick spray.
  • Add soup mix to insert.
  • Submerge chicken pieces into soup mix.
  • Cover and cook on HIGH 1 hour.
  • Reduce to LOW and cook 4-5 more hours until chicken is cooked through.
  • Remove chicken, shred and return to sauce, stirring to coat well.
  • Serve over mashed potatoes, noodles or rice.

FIESTA DROWNED EGG SOUP

This is one of those recipes that became COMPLETELY altered by the Corona virus pandemic because I had to work with what I had on hand.  And I am so glad!!!!  This turned out fantastic and NOTHING like the original. 

FIESTA DROWNED EGG SOUP serves 4
14.5 ounce can Hunt’s fire roasted tomatoes with garlic
1 small can chopped green chiles
10 ounce can Green Chile Enchilada Sauce
2 cups chicken broth
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 tablespoon butter
4 LARGE egg yolks
Bread bowls (optional)
Grated Cheddar Cheese (optional)
Chopped green onions (optional)

  • Combine fire roasted tomatoes, green chiles, chicken broth and enchilada sauce in slow cooker.
  • Using an immersion blender, blend until the bigger chunks are reduced to amanageable size.
  • Set slow cooker to low and cover for 4 hours.

 

  • At the 4 hour mark, generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Melt butter in cast iron skillet over medium heat.
  • Add chicken breasts and sear each side 4 minutes or until cooked through.
  • Shred chicken and add to slow cooker.
  • Gently drop egg yolks evenly into soup.
  • Cover and cook for 30 minutes.
  • Serve in bread bowls with shredded cheese and green onions.  I added a dollop of Daisy too 😀

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES
MAPLE INFUSED ORANGE SLICES
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon sugar
1/4 cup real maple syrup

  • Zest oranges and set aside for the pancakes.
  • Peel oranges making sure to remove pith.
  • Slice each orange into 5-6 slices and place into a microwave safe bowl.
  • Whisk together the orange juice, lemon juice, sugar and syrup.
  • Pour over orange slices.
  • Microwave 15 seconds before serving.

PANCAKES
1 3/4 cups part-skim ricotta cheese
1/3 cup sugar
1 tablespoon orange zest
2 tablespoons orange juice
2/3 cup flour
2 LARGE eggs
3-4 (1+1+…) tablespoons butter

  • Whisk together ricotta, sugar, zest, juice, flour and eggs until smooth.
  • Melt 1 tablespoon of the butter in a non-stick skillet over medium-low heat.
  • Pour 1/4 cup of batter for each pancake. Cook 3 minutes until bubble form along the edge and
  • batter appears dry. Flip and cook another 3 minutes until golden.
  • Melt 1 additional tablespoon of butter as needed for each batch of pancakes.
  • Serve with butter and orange slices on top of each plate of pancakes.