ITALIAN PAN-FRIED CHICKEN ~ BLOG 365.101B

Simple, delicious and can be dressed up for a company meal or down for a casual weeknight meal.

ITALIAN PAN-FRIED CHICKEN
1 tablespoon softened butter
2 tablespoons avocado oil
6 LARGE bone-in chicken thighs
FRESH ground sea salt and black pepper
1/4 teaspoon smoked paprika
2 teaspoons FRESH minced rosemary
1/2 teaspoon FRESH minced oregano
1 teaspoon FRESH minced basil
3-4 LARGE garlic cloves, minced
1/4 cup QUALITY merlot
1/4 cup QUALITY chardonnay
1/4 cup QUALITY balsamic vinegar
1/2 cup red wine vinegar
1/4 cup chicken broth
1/4 cup heavy whipping cream
1 tablespoon COLD butter, diced

  • In a large skillet, melt butter and avocado oil over medium-high heat.
  • Season chicken generously with FRESH ground sea salt and black pepper.
  • Brown chicken 4-5 minutes on each side.
  • Add garlic and simmer 1 minute more.
  • Add vinegars and wines.
  • Reduce heat to medium; cook 10-12 minutes, covered until a thermometer reads 165°-170°.
  • Bring to a SLOW boil, stirring to loosen browned bits from pan; cook 5-7 minutes or until reduced by half.
  • Remove chicken to a serving plate and keep warm.
  • Stir in cream, butter and herbs.
  • Return to a SLOW boil, cooking 3-5 minutes more or until slightly thickened.
  • Serve over chicken and potatoes.

MARMALADE LIME GLAZED PORK CHOPS ~ BLOG 365.100

The original recipe called for JUST enough glaze to coat one side of the chops. We LOVE the glaze so I doubled the amount because we like to coat both sides of the chops as well as drizzle it over the stuffing!

MARMALADE LIME GLAZED PORK CHOPS
3/4 cup orange marmalade
1 jalapeno pepper, seed and FINELY chopped
Juice of 1 LARGE lime
1 LARGE lime cut into wedges
1 teaspoon FRESH grated ginger root
4 bone-in pork chops or 2 pork sirloin steaks
FRESH ground sea salt and black pepper
Prepared stuffing – homemade or Stove Top

  • In a small saucepan whisk together the marmalade, jalapeno, lime juice and ginger, cooking 5-7 minutes over medium heat until marmalade is melted.
  • Season pork chops with FRESH ground sea salt and black pepper.
  • Heat grill to medium-high.
  • Reduce grill heat to medium and lightly oil grates.
  • Grill chops 4-8 minutes depending on chop thickness until cooked through to 145.
  • Brush with glaze during last few minutes.
  • Let rest 5 minutes before serving.

OLD FASHIONED WACKY CAKE aka DEPRESSION CAKE or WAR CAKE ~ BLOG 365.98

I’ve been obsessed with WWII lately. I’ve also been researching recipes that were popular during times of rationing and this one caught my attention, so much so that I JUST had to try it! I’m so glad I did – it is completely scrumptiously rich and moist and uses NO eggs, milk or butter! I’ve updated the original ingredients and instructions a bit.

OLD FASHIONED WACKY CAKE aka DEPRESSION CAKE or WAR CAKE

1½ cups flour
1 cup sugar
4 3 tablespoons QUALITY cocoa powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons NEUTRAL oil
1 tablespoon vinegar
2 1 teaspoons PURE vanilla
1 cup water

  • Preheat oven to 350°.

  • Spray 8×8 inch cake pan with Baker’s Joy.
  • Whisk together the flour, sugar, cocoa powder, baking soda, and salt in an 8×8 inch pan large bowl.
  • Make 3 wells in the flour mixture.
  • Pour the oil into one well, the vinegar into another well, and the vanilla into another well.
  • Pour the water over everything.
  • Whisk the mixture until cake batter forms. You may need to use a spatula on the corners of the pan to make sure all of the dry ingredients get mixed in. Spread into prepared cake pan.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool, slice, and serve.
  • Top the cake with powdered sugar, whipped cream, or frosting (chocolate or cream cheese are best). 


HAPPY HOMEMAKER MONDAY, RECIPES & MENU week 14 of 2025 ~ BLOG 365.97

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

It was a busy week! I was dog sitting, spring cleaning and baking for a bake sale yesterday. During the spring cleaning I was also de-cluttering and trying hard to downsize. 🙂

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We had an absolutely beautiful Saturday last week. Compared to the poor people in the south I will not complain. Our cold and rain are both back and spring is once again on hold. My tomato starters are up on the porch as the garden will have to wait a couple more weeks. I did plant a few flowers on Saturday, but they are in raised planters under the eave so I think they’ll be okay this week.

We’re supposed to be in the low 50’s during the day and 30’s at night with lots of rain. It’s only the beginning of April, but our rain fall totals are equal to the yearly average already this year.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING More cleaning and downsizing to work on some more spring cleaning.
  • GROCERIES & ERRANDS I’m headed to town in a bit to get the errands and groceries taken care of. I also need to pick up my watch from the watchmaker. I have a blood draw for an upcoming endocrinologist appointment and a hair appointment Thursday and am thinking of doing something drastic with my hair. It’s not that I don’t like my hair color, but I’ve been a beach blonde (naturally) all my life, wear it long and straight, but, I’m not a teenager anymore so am looking for a change. I’ll keep you posted.:)
  • PROJECTS & TRAVELS I need to get the letters out to all the family later today for the upcoming family reunion.
  • RECIPE RESEARCH & MENU PLANNING I’m working on some spring salads and lighter recipes for this month.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We watched THE TOMORROW WAR over the weekend which was pretty good. We’re also getting caught up GILMORE GIRLS at night as we go to sleep and on YELLOWSTONE of an evening and then we’ll start LAND MAN with Billy Bob Thorton.
  • CABLE DVR is cleaned out and up to date except for last night’s TOURNAMENT of CHAMPIONS and TRACKER.

READING TIME

I’m trying to stick with book club, but a few of us are not liking the direction of book choices and may break off on our own. The club chose 2 books this month so that those that read faster have a back up to get through the month. 

I read to escape reality most of the time so one of these titles is NOT speaking to me and my girlfriend said the same, so we may not finish that one. 🙁

This month’s choices are The Drowning Woman by Robyn Hardingand First Lie Wins by Ashley Elston

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/7 MONDAY
4/8 TUESDAY
4/9 WEDNESDAY
4/10 THURSDAY
4/11 FRIDAY
4/12 SATURDAY
4/13 SUNDAY
DINNER
WILTED GREENS with HOT BACON DRESSING
 PORK CHOPS with APPLE STUFFING and HERB GLAZED CARROTS
 CORN/YOYO clean out refrigerator or you’re on your own
 out to a favorite indulgent restaurant TRUE KITCHEN – going to see LITTLE WOMEN with a friend
 MEATBALL SANDWICHES & BROCCOLI SALAD
 SAUCY BAKED CHICKEN and FRIED CORN
 PARMESAN CHICKEN and BROCCOLI
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

Friday and Saturday were sunny! Daisy loved laying in the grass for a bit.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • WACKY CAKE aka DEPRESSION CAKE
  • MARMALADE LIME GLAZED PORK CHOPS

WEEKLY FEATURED PARTY LINKS

SLOW COOKER BBQ BRISKET with SWEET KICKIN’ BBQ SAUCE ~ BLOG 365.93

SLOW COOKER BBQ BRISKET

The secret to this juicy, flavor exploding, melt-in-your-mouth BBQ Beef Brisket is not only slow cooking it to perfection, but oven searing it the day before! Use it for a company dinner or backyard get together and will be a success either way!

SPICE RUB
2 tablespoons paprika
4 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon chipotle powder
1 teaspoon FRESH ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper

  • Bring brisket to room temperature for 30 minutes.
  • Preheat oven to 425°.
  • Line a large baking dish or jelly roll pan with parchment paper or foil for easy clean up. Set aside.
  • Trim brisket of excess fat and rinse and pat dry.
  • In a medium bowl, whisk together the above ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce.
  • Rub all remaining spice rub evenly all over the meat then place brisket on prepared baking sheet.
  • Bake uncovered for 30 minutes at 425 to sear meat.
  • Wrap in heavy duty foil and refrigerate overnight.

SLOW COOKING BRISKET
Oven seared 3-4 pound beef brisket
1 cup water
1 tablespoon Better than Bouillon beef base
2 tablespoons Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1/2 cup favorite homemade barbecue sauce

  • Add brisket to slow cooker, fat side up.
  • Whisk together 1/2 cup BBQ sauce, water, Worcestershire sauce, Bragg’s liquid aminos and 1 tablespoon beef bouillon.
  • Cover and cook on LOW for 8-10+ hours until brisket is VERY tender, flipping over half way through cooking.
  • Remove brisket to a foil lined baking sheet.
  • Brush with more BBQ sauce and broil 5-10 minutes, until slightly caramelized.
  • Simmer remaining BBQ sauce until warmed through.
  • Brush brisket again with BBQ sauce and slice across the grain or chop as desired.
  • Serve with remaining barbecue sauce plain or they make delicious sandwiches.

SWEET KICKIN’ BBQ SAUCE
2 cups ketchup
4 1/2 tablespoons sugar
1/3 cup packed brown sugar
3/4 cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon Frank’s Hot Honey hot sauce
1 teaspoon red pepper flakes
1/2 teaspoon Ancho chili powder
FRESH ground sea salt and black pepper

  • In a medium sauce pan whisk together all of the ingredients plus the 1 tablespoon reserved spice rub, whisking to combine.
  • Cook over medium heat, stirring frequently 10 minutes until sugars are dissolved and sauce is smooth.