CHILI TAMALE PIE

CHILI TAMALE PIE
1 1/2 pounds ground beef
1 small red pepper, chopped
1 small onion, finely chopped
3 cloves garlic, finely minced
1 tablespoon chili powder
1/2 teaspoon salt
1 can black beans, drained and rinsed well
2 1/2 cups mild enchilada sauce
1 can shoepeg corn, drained
12 corn tortillas
2 cups shredded cheese (cheddar and Jack)
1 Jalapeno pepper, optional

  • Preheat oven to 375°.
  • Spray 2 quart baking dish with non-stick cooking spray.
  • Start browning ground beef in large skillet over medium high heat.
  • Add onions, garlic, chili powder and salt cooking 5 minutes or so, stirring often.
  • Add beans and half of the sauce, bring to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • Add corn and return to simmer 5 minutes.
  • Remove from heat.
  • Spread half of the remaining sauce in the baking dish.
  • Top with 4 tortillas, overlapping as needed.
  • Top with half the cheese followed by half the filling mixture.
  • Add 4 more tortillas.
  • Repeat layering with 1/2 cup cheese and remaining filling.
  • Top with last 4 tortillas, remaining sauce, remaining cheese and jalapenos if using.
  • Grease one side of a sheet of foil and place greased side on top of baking dish.
  • Bake 20 minutes.
  • Uncover and bake 5 more minutes.

SLOW COOKED CHICKEN IN WINE

SLOW COOKED CHICKEN IN WINE
2-3 pounds chicken thighs
FRESH ground sea salt and black pepper
1 can Cream of chicken soup or soup substitute
1 cup chicken broth
1 cup white wine
1 potato per person, halved and quartered into bite size pieces.
2 cups baby carrots
Chopped Parsley, garnish

  • Whisk together the broth, wine and soup.
  • Spray slow cooker insert with non-stick cooking spray.
  • Pour soup mixture into slow cooker insert.
  • Generously season chicken thighs.
  • Place chicken thighs in soup mixture and cover.
  • Cook on high 4-6 hours.
  • Add potato pieces and carrots.
  • Recover and cook 1 hour more on low.
  • Serve over rice pilaf or mashed potatoes.

NOTE: If sauce is too thin when you add potatoes and carrots add a quick corn starch slurry.

HAPPY HOMEMAKER & MENU PLAN MONDAY WEEK 41 OF 2019

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

GOOD MORNING We had a productive weekend.  On Saturday we removed the last of the dead garden.  The last little corner showed one last remnant of the opossum’s reign of vandalism with more half eaten tomatoes!  Hubby got the soil turned and we covered IT with heavy black plastic and pavers to preserve it for spring.  He also sprayed the areas that the blackberry vines were trying to desperately climb through the new fence and take over – they sure are invasive things!!! 

On Sunday we watched some football, NASCAR races and I watched over and played with the munchkins for several hours which is always so much fun and a huge JOY for me 😀 I worked on some recipe posts and the BLOGMAS list while we were watching football.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We had a seriously fall week with a slightly warmer weekend, but are scheduled to drop back down into the high 50’s and low 60’s for this week with a little bit of rain tomorrow.  Today is starting cool, but will get to about 70 so I’m in layers; Levis, short sleeved t-shirt and hoodie to shed later with POPS.  I just love POPS at this time of year.  The broken in ones are like being barefoot while still being warm 😀

ON THE BREAKFAST PLATE Breakfasts still aren’t very exciting, but at least they allow for better lunches and dinners 😀  Today is the exciting hot water, banana and string cheese combo.

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

  • LAUNDRY, LIVING AREAS & KITCHEN… Need to do some serious touch up cleaning
  • YARD… Got the rest of the garden pulled out and covered in black plastic for the winter.  I’m sure we have one very pissed off Opossum family 😀
  • APPOINTMENTS & TO DO… Hubby has a VA appointment later this week and I’m getting my nails done mid week, but other than that just some errands and grocery shopping.
  • BLOG… I’ve been doing BLOGMAS consistently for many years now and really enjoy it as a way to stay in touch with the season.  I’ve been working on a list for this year’s BLOGMAS 2019 series and pending any better suggestions this is what I’m thinking.  I really hope you’ll join me again this year.
  • CRAFTS/PROJECTS… I’m making some testers of these this week that I found over at Salvage Sister & Mister. Next weekend my friend Heather and I along with the munchkins will make some pumpkin families 😀

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I’m still sorting through the new shows, but I like quite a few of them.  So many of my favorites have been killing off favorite characters though which I know is their way of spicing things up, but I’m still not sure I like it! I do like Ziva being back on NCIS even though I don’t like how harsh they have made her. 😀 There are still a few more new shows that start this week.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY My mom is doing much better (probably 80%) from her go round with pneumonia, but my stepdad is still in the hospital (8 days so far). Hopefully he will be moved to rehab today to get his strength back so he can come home.  They both had their pneumonia shots and still got it!  It’s going to take some time to get their energy back and we’re hopeful that is numbers are better soon and he finally gets out of the hospital.

I’M READING I finished my last book and my paperwhite died almost immediately after so I’ve yet to start a new book while I wait for the new one to arrive tomorrow 🙁  I was pleasantly surprised when Amazon offered a great trade in price along with a significant discount on the new purchase.

FAVORITE PHOTO FROM THE CAMERA

Had a GREAT day yesterday with my munchkins playing games (Mario Monopoly and Clue) and doing crafts!

I don’t understand why the opossum only eat part of the tomatoes and then move on to another tomato.  It was also interesting that they left this pile of peelings off to the side.  I suppose because of our recent cold and the tomatoes staying so green the peelings are more bitter?

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – HARVEST PORK CHOPS, PURPLE ASPARAGUS & TOMATOES
TUESDAY – TAMALE BUNDT PIE & SALAD with TARRAGON VINAIGRETTE
WEDNESDAY – CRANBERRY PINEAPPLE MEATBALLS with COLESLAW
THURSDAY – CHICKEN with BASIL AIOLI, BROCCOLI and SALAD with PICKLED BEETS
FRIDAY – ORANGE GINGER CHICKEN, RICE PILAF and BRUSSELS SPROUTS
SATURDAY – C.O.R.N.
SUNDAY – C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

CHOPPED STEAKS

These are super quick and deliciously flavorful making them great for weeknight dinners!!

CHOPPED STEAKS
1 1/2 pounds lean ground beef
2 eggs
1/4 cup minced shallots
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 cup crushed saltine crackers
FRESH ground sea salt and black pepper
avocado oil

  • Preheat oven to 400°.
  • Combine everything except the meat until well blended.
  • Add the meat and mix well.
  • Shape into 4 patties.
  • Heat oil over medium-high heat.
  • Add patties and sear until browned.
  • Flip and move pan to the oven for 15-20 minutes.
  • Transfer steaks to platter and tent with foil.

GRAVY
2 tablespoons butter
8 ounces sliced mushrooms
1/4 cup minced shallots
1/4 cup minced Italian Parsley
2 tablespoons WONDRA flour
2 cups beef broth

  • Add butter to the pan you cooked the steaks in.
  • When butter is melted add shallots and mushrooms, sauteing 8-10 minutes.
  • Sprinkle flour over the onion mixture and stir well.
  • Add broth and blend well.
  • Cook 3-5 minutes until desired thickness.

NOTE:

  • Hubby hates mushrooms. So, many times I omit the mushrooms and double the shallots or add green onions and it tastes just as great!
  • If gravy doesn’t thicken as much as you would like, add a small amount of cornstarch slurry.

COUNTRY CHICKEN & GRAVY

COUNTRY CHICKEN & GRAVY

1/2 cup all purpose flour
FRESH ground sea salt and black pepper
2-3 pounds boneless, skinless chicken breasts or tenders
4 tablespoons unsalted butter
1 small Vidalia onion, chopped
2 stalks celery, diced
1 cup baby carrots
3 cups chicken broth (preferably homemade)
1/2 cup heavy cream
chopped Italian Parsley for garnish
Prepared mashed potatoes

  • Combine flour, salt, paprika and pepper in a large Ziploc bag.
  • Coat chicken pieces in flour mixture and reserve flour mixture for later.
  • In a deep skillet melt butter over medium heat.
  • Add chicken and cook 2-3 minutes per side until lightly browned.
  • Transfer chicken to a plate and set aside.
  • Add onion and celery to pan, sautéing 2 minutes.
  • Add remaining flour to pan and whisk until all flour is absorbed.
  • Add chicken broth, stirring well.
  • Add chicken, cover and simmer 15-20 minutes until cooked through and fragrant.
  • Taste and adjust seasonings as necessary.
  • Stir in cream and cook 2 minutes.
  • Serve over mashed potatoes.
  • Garnish with parsley.

TARRAGON VINAIGRETTE

TARRAGON VINAIGRETTE

1 cup tarragon vinegar
1 cup avocado oil
1 tablespoons mayonnaise
3 cloves garlic, finely minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced thyme or 1 teaspoon dried
2 tablespoons FRESH minced tarragon or 2 teaspoons dried
2 teaspoons brown sugar
1 teaspoon sugar

  • Combine ALL ingredients and blend well.
  • Refrigerate.
  • Shake well before using.

CHICKEN & BROCCOLI COBBLER

CHICKEN & BROCCOLI COBBLER yields 4 servings
1/4 cup butter, melted
4 cups cubed sourdough or Brioche bread
1/2 cup finely shredded Parmesan cheese
3 cups SMALL broccoli florets
3 cups torn rotisserie chicken
scant 1/3 cup finely chopped red pepper
1 small bunch green onions, sliced thin
1 1/4 cups Alfredo sauce (homemade, fresh deli or jarred)
1/2 cup sour cream
2 tablespoons cream sherry

  • Preheat oven to 400°.
  • Lightly grease baking dish or ramekins. Set aside.
  • In a large bowl drizzle butter over bread cubes and toss well.  Reserve 1 cup to top casserole with.
  • Sprinkle with cheese and toss again.
  • Whisk together the Alfredo sauce, sour cream and cream sherry.
  • In another bowl toss together the broccoli, chicken, bell pepper, onions and sour cream mixture.
  • Add half of the bread cube mixture to the broccoli mixture and toss well.
  • Spoon broccoli filling into baking dish or ramekins.
  • Top with remaining bread cubes.
  • Bake uncovered for 20-30 minutes until bubbly and toasted.

NOTE:  If using a rotisserie chicken I salvage the juices from the bottom to incorporate with the melted butter to add flavor to the bread cubes.

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

3 dozen chicken drumettes
FRESH ground sea salt and black pepper, to taste
36 slices bacon, cut down to 3/4 strips – save 1/4 ends for another dish or salad
1/2 cup favorite BBQ sauce (I use Sweet Baby Ray’s Honey Chipotle)
3 tablespoons pineapple juice
36 toothpicks
Lime wedges for serving.

  • Soak toothpicks in pineapple juice for 20 minutes.
  • Prepare grill for indirect heat.
  • Pat chicken dry.
  • Season chicken with salt and pepper.
  • Wrap each piece with a bacon slice and secure with a soaked toothpick.
  • Oil grill grates.
  • Grill drumettes over direct heat 4-6 minutes until bacon is lightly browned. Turn frequently so as to brown evenly.
  • Move chicken to cold side of grill, cover and cook 20-25 minutes until chicken is cooked through.
  • Baste several times during last 5 minutes.
  • Serve with lime edges.

OVEN FRIED CHICKEN

OVEN FRIED CHICKEN
6-8 chicken pieces, legs and thighs
1 tablespoon Frank’s original hot sauce
2 cups buttermilk
1 cup Bisquick
1 teaspoon each FRESH ground Sea salt and black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 cup crisco
1/4 cup butter

  • Whisk together the buttermilk and hot sauce.  Submerge chicken pieces in buttermilk mixture and chill in refrigerator for 8-24 hours.
  • Drain chicken WELL.  Discard marinade.
  • Preheat oven to 425°.
  • Whisk together Bisquick, salt, pepper and paprika in a large ziploc bag.
  • In a large baking dish that will hold the chicken pieces in a single layer, melt the crisco and butter in the oven.
  • Add chicken pieces to Ziploc bag, shaking until well coated.
  • Add chicken pieces skin side down to hot butter mixture.
  • Bake 45 minutes until skin is crisp.
  • Turn chicken and return to the oven for another 15 minutes until cooked through.
  • If desired make a gravy from the drippings and serve with mashed potatoes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 40 of 2019

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

GOOD MORNING We had a quiet weekend with some antiquing and lunch out on Saturday and a munchkin birthday party yesterday.  I can’t believe he’s 13 already!   Quickly he’s probably not going to like me calling him a munchkin 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING So it’s for sure that fall is here!  I saw the first geese flying south and honking loudly yesterday and the heat clicked on last evening during the football game!  We even had our first frost warnings over the weekend and again tonight.  I have to admit I was kind of glad to trade in my flip flops for real shoes, socks and pull out the hoodies 😀  Today is a teal blue lightweight hoodie, Levis and denim POPS.

ON THE BREAKFAST PLATE Hot water, banana and kiwi

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

  • LAUNDRY, LIVING AREAS & KITCHEN… all caught up
  • YARD… cut back squash and tomato plants for recycling
  • APPOINTMENTS & TO DO… just a couple
  • BLOG… I guess this is where I’ll be doing the countdown 😀 Can you believe it only 87 days until Christmas?  I’m working on the BLOGMAS 2019 schedule looking for ideas to make it interesting – Any suggestions?
  • CRAFTS/PROJECTS… I’m finished some Christmas bulbs to match the new garland.

ON MY MIND Worried about my mom and step dad who both came home quite ill from their trip to Nova Scotia and praying they take care of themselves!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I’m still sorting through new shows, but like quite a few of the new ones.  So many of my favorites have been killing off favorite characters which I know is their way of spicing things up, but I’m not sure I like it! 😀

I’M READING  I’m still reading:

Ava Miles’ Merriams #3 Valley of the Stars

FAVORITE PHOTO FROM THE CAMERA So this appeared behind the house over the weekend along with all the digging flags.  Just hoping that whatever they’re doing on the highway doesn’t result in a power outage! Or affect the new fence, etc…

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – TAMALE PIE with SWEET & SOUR TOMATOES
TUESDAY – HONEY GARLIC GLAZED CHICKEN
WEDNESDAY – MARMALADE MEATBALLS & SALAD with TARRAGON VINAIGRETTE
THURSDAY – C.O.R.N.
FRIDAY – CHICKEN FRIED CHICKEN with PEPPERED GRAVY
SATURDAY – MEATLOAF, BROCCOLI & MASHED POTATOES
SUNDAY – C.O.R.N.

My weekly links and pictures are now in a separate post 😀

MENU PLAN MONDAY week 40 of 2019

MENU PLANS FOR THE WEEK
MONDAY – TAMALE PIE with SWEET & SOUR TOMATOES
TUESDAY – HONEY GARLIC GLAZED CHICKEN
WEDNESDAY – MARMALADE MEATBALLS & SALAD with TARRAGON VINAIGRETTE
THURSDAY – C.O.R.N.
FRIDAY – CHICKEN FRIED CHICKEN with PEPPERED GRAVY
SATURDAY – MEATLOAF, BROCCOLI & MASHED POTATOES
SUNDAY – C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK

  • OVEN FRIED CHICKEN
  • GRILLED BBQ BACON WRAPPED CHICKEN WINGS
  • TARRAGON VINAIGRETTE
  • CHICKEN & BROCCOLI COBBLER
  • COUNTRY CHICKEN & GRAVY
  • HONEY GARLIC GLAZED MEATBALLS

FEATURED PARTY LINKS

CHEDDAR BISCUITS

These biscuits are SOOOOOOOO simple AND SOOOOOOOO flavorful too!

CHEDDAR BISCUITS yields 8 biscuits
1 cup all purpose flour
1 cup bread flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 cup grated extra sharp cheddar cheese
4 slices medium cheddar, halved diagonally
1 1/2 cups heavy cream

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray or use a silpat.
  • Whisk together the flours, sugar, baking powder and salt.
  • Add 3/4 cup of the cheese with the flour mixture, tossing to coat the cheese.
  • Add 1 1/4 cup of heavy cream, mixing well with a wooden spoon until dough forms.
  • Turn dough out onto greased wax paper.
  • Add remaining cream to bowl, collecting all the stray dry flour bits. Add to dough and knead together until smooth for 30 seconds. Form into an 8-inch circle.
  • Cut into 8 wedges.
  • Place wedges on baking sheet.
  • Bake for 8 minutes.
  • Add a slice of the medium cheddar to each wedge.
  • Sprinkle with remaining shredded cheese, rotate pan and return to oven for another 8 minutes.

NOTE:  These biscuits work with ANY flavor cheese you choose.  I often make them with Pepper jack or Gruyere and often add a small amount of green chilies or chopped olives when the flavor calls for it.