OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

  • Preheat oven to 400°.
  • Spray baking sheet with non-stick cooking spray or line with parchment paper.
  • Generously season chicken breast with salt and pepper.
  • Arrange chicken breast in a single layer.
  • Bake 20 minutes.
  • Top chicken with dressing and back 5 minutes more.
  • Top with cheese crumbles and oregano.
  • Serve immediately.

NOTES:

  • **Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
  • ***Mozzarella also works well for a flavor combo.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

  • Preheat oven to 350°.
  • Flatten chicken breasts to 1/2 inch even sizes.
  • Wash and dry chicken pieces.
  • Generously season with fresh ground salt and pepper.
  • Dredge chicken pieces in flour.
  • Heat butter and avocado oil over medium high heat.
  • Sear chicken pieces quickly on both sides. Remove and set aside.
  • Spray baking dish with non-stick cooking spray.
  • Arrange onions, bell pepper slices, carrots and celery root.
  • Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
  • Arrange half of sauce over vegetables.
  • Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
  • Sprinkle with cheese.
  • Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
  • Bake 30 minutes. Remove foil and bake until cheese is golden.
  • Serve immediately.

MELTING POTATOES

MELTING POTATOES serves 4
1 1/2 pounds Yukon potatoes, peeled
3 tablespoons unsalted butter, melted
1 tablespoon FRESH minced thyme
FRESH ground sea salt and black pepper, to taste
3/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon finely minced parsley

  • Preheat oven to 500°.
  • Cut of potato ends so they are flat.
  • Slice each potato 1 inch slices.
  • Whisk together the butter, salt, pepper and thyme.
  • Toss potatoes in butter mixture.
  • Arrange potatoes in a single layer in a 13×9 inch baking dish.
  • Roast potatoes for 15 minutes.
  • Use a metal spatula to loosen and flip potatoes.
  • Return to oven and roast another 15 minutes.
  • Whisk together the chicken broth and garlic.
  • Flip potatoes again.
  • Add chicken broth and garlic to pan.
  • Return to oven and roast another 25 minutes until potatoes are cooked through and sauce has reduced.
  • Spoon a small amount of sauce over each potato as you serve it.
  • Top with minced parsley.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 44 of 2018

GOOD MORNING dear friends! I’m finally getting back into the swing of things after our trip. It was beautiful – maybe too beautiful because I have way too many images to finish editing. It was also unseasonably WARM for the north so I over packed expecting much cooler weather and for some reason was having trouble getting back into the swing of things here last week. I will have the post about the trip up later this week.  I’m also trying quite a few new recipes this week that will post to the blog later in the week.  My rule is that I never post new recipes until we have definitely decided we’d eat them again and again. 😀

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – A cool fall drizzle though we had some pretty good storms the past 2 nights and got some much needed rain.  Our temps are supposed to be in the 50’s-60’s all week and a bit wet.  As normal I’m wearing a pair of levis and a soft long sleeve t-shirt and matching lightweight sweatshirt.

ON THE BREAKFAST PLATE – Green tea, a banana and mixed fruit yogurt

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – Beginning the holiday menu planning and organization for gifts and shopping.  I’m also working on some research for our Christmas trip – we decided a couple years back that we’d rather take a small trip as our gift to each other than do Christmas presents, but we do still do stockings for Christmas morning.  I’ve also started working on my blog entries for BLOGMAS 2018 gathering my thoughts and ideas.

FAVORITE PHOTO FROM THE CAMERA this was from a teeny tiny town in north eastern Oregon.  This abandoned church is definitely on the top of my favorites from the Montana trip. It appears a salvage company came in and stripped it of all the pews, stained glass windows, altar…

INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… some dishes to do
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… a little recipe updating and some more BLOGMAS holiday post planning
  • PROJECTS… getting back into the swing of getting the Christmas cards made
  • APPOINTMENTS… one for hubby on Wednesday and me on the Thursday when I’ll also do the pre-Thanksgiving and monthly shopping

I’M READING – Vickie McKeehan’s Indigo Brothers Series

WHAT IS ON THE DVR OR LIST TO WATCH

COMEDIES – Big Bang Theory, Young Sheldon, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, S.W.A.T., Madam Secretary, Seal Team, Blindspot, Macgyver, Law & Order SVU, Blue Bloods, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911, FBI, Manifest

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, Dancing With the Stars Adults and Jr.s

SYFY – Z Nation, the Walking Dead, Fear the Walking Dead, Flash, Supergirl, DC Legends, Orville, Midnight Texas

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Dessert Wars, Worst Cooks in America, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart, Best Baker in America

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

VEGGIE CHICKEN MEDLEY & MELTING POTATOES

TUESDAY

OMG CHICKEN & BACON GRUYERE SMASHED POTATOES

WEDNESDAY

SLOW COOKER CRUSTLESS SHEPHERDS PIE

THURSDAY

CHICKEN IN OREGANO CREAM SAUCE

FRIDAY

BROWN GRAVY MEATBALLS & CHEESY CORNBREAD PUDDING

SATURDAY

SATURDAY

??

SUNDAY

SUNDAY

C.O.R.N. clean out refrigerator night

SUCCESSFUL RECIPE LINKS FROM LAST WEEK – none this week

HAPPY HOMEMAKER & MENU PLAN MONDAY week 43 of 2018

GOOD MORNING everyone. We’re still traveling for a couple more days so this will be short and sweet today.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It’s only about 30 degrees, but the days have been warming up to the mid 60’s which has been a truly amazing thing for this road trip.  We packed for the normal here at this time of year (COLD AND SNOW) and are so glad to be over packed and not need most of it! I’m wearing my favorite black levis with my favorite long sleeved gray t-shirt and am ready to travel as we leave here headed home.

ON THE BREAKFAST PLATE – Green Blueberry Tea with a banana

FAVORITE PHOTO FROM THE CAMERA There are TONS of pictures from this road trip, but I have edited precious few so far.  This is one of my FAVORITES though so far from this week. I’m working on getting my travel posts together.

INSPIRATION/QUOTE/FOOD FOR THOUGHT

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

  • LAUNDRY… EVERYTHING from our trip when we get home
  • BLOG… some recipe updating, future post planning and even some holiday powst planning
  • TO DO… will evaluate this when we get back later in the week

I’M READING – I’m reading some Carey Heywood series while we travel

WHAT IS ON THE DVR OR LIST TO WATCH – EVERYTHING from last week while we were traveling

WHAT’S IN THE CRAFT BASKET – nothing til November

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY- FRIDAY

??

SATURDAY

SATURDAY

ROCHESTER CHICKEN ala IMMIGRANTS

SUNDAY

SUNDAY

PAN SEARED CHICKEN in HERB WINE SAUCE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

DRUNKEN CHICKEN & TOMATOES

DRUNKEN CHICKEN & TOMATOES
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
8 ounces beech mushrooms
2 -3 cloves garlic, minced
1 cup Marsala wine
1 teaspoon cornstarch
1 tablespoon water
1 cup halved grape tomatoes
2 tablespoons FRESH chopped flat leaf Italian parsley, divided

  • Butterfly each chicken breast.
  • Cut chicken breasts into eight 1/2 inch pieces each of equal size.
  • Combine flour, Italian seasoning, salt and pepper in a large Ziploc bag.
  • Add chicken pieces and coat well with flour.
  • In a large skillet heat oil over medium high heat.
  • Shake excess flour from each piece and add chicken pieces to hot oil.
  • Saute’ chicken pieces about 3 minutes on each side until golden. Cook in batches if necessary DO NOT CROWD PAN.
  • Remove chicken pieces and set aside to drain.
  • Add mushrooms and garlic, cooking until garlic is fragrant and mushrooms are beginning to caramelize.
  • Add Marsala wine to pan, stirring often and cooking about 5 minutes until liquid is reduced by half.
  • Whisk together the water and cornstarch. Add to pan and stir until well blended.
  • Return chicken pieces to pan and top with tomato pieces and half the parsley.
  • Cook 4-5 minutes, stirring occasionally until well coated and sauce begins to thicken.
  • Serve over mashed potatoes of prepared egg noodles.
  • Garnish with remaining parsley.

PEPPERONI & TOMATO BASIL SQUARES

PEPPERONI & TOMATO BASIL SQUARES

1 batch pizza dough or 10 ounce Pillsbury pizza crust
8 ounces mozzarella cheese, grated to 2 cups
1/4 cup grated Parmesan cheese
1 cup pepperoni pieces
2 tablespoons FRESH basil leaf pieces + a tablespoon or so for garnish
2/3 cup mayonnaise
2 cloves garlic, minced
4 ROMA tomatoes, thinly sliced

  • Preheat oven to 375°.
  • Roll crust to 12×15 inches on a pizza stone or baking sheet.
  • Sprinkle with 1 cup of mozzarella cheese and pepperoni pieces.
  • Arrange tomato slices evenly over top.
  • Combine mayonnaise, basil pieces, Parmesan cheese, garlic and remaining mozzarella cheese until well blended.
  • Top with cheese mixture and spread evenly.
  • Bake 15-20 minutes until golden and bubbly.
  • Cut and serve warm.

CHIPOTLE BBQ MEATBALL SUBS

Personally I like these without all the bread, but they are GREAT either way.

CHIPOTLE MEATBALL HERO SUBS

2 pounds ground beef
1 cup barbecue sauce
2 ounces tomato paste
8 ounces tomato sauce
1 can chipotle peppers in adobo sauce
1/2 cup Italian bread crumbs
1 LARGE egg
3 green onions, chopped
1/4 cup chopped cilantro, + 2 tablespoons for garnish
4 ounces Colby Jack, shredded (or mozzarella – your choice)
1/4 cup chopped onion
4 – 6 inch sub rolls

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • Using a mini blender or food processor combine the BBQ sauce, tomato paste, tomato sauce and adobo peppers with sauce until well blended.
  • In a large mixing bowl combine the ground beef, 1/4 cup of the sauce mixture, breadcrumbs, egg, scallions and cilantro.
  • Shape into 12 meatballs and place on baking sheet.
  • Bake 15 minutes, turning at 7 minutes until no more pink.
  • Remove foil and toss.
  • Microwave remaining sauce 20-30 seconds until warmed. Reserve 1/3 cup of sauce.
  • Toss meatballs with warmed sauce.
  • Open sub rolls on baking sheet.
  • Top each roll with 3 meatballs.
  • Top with some of the reserved sauce.
  • Top with cheese.
  • Bake 2-3 minutes until cheese melts.
  • Sprinkle with garnish cilantro and chopped onions.
  • Serve warm.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 42 of 2018

GOOD MORNING and happy Monday!!  There are just 10 weeks left to this year and we are only 72 days away from Christmas!  So putting that all into perspective, another Monday feels like a breeze.

We spent the weekend helping my mom with a garage sale that was less than successful – just seems like no one was out and about this weekend – not sure why, but maybe the cold nights and cooler foggy mornings kept people in and just snuggling up with a good book. She was disappointed and says she’ll never have another.  We tooke several car loads to Goodwill and at least she is free of all the stuff hanging out.

Besides that we did watch the NASCAR races and a couple football games while I got the laundry done and packed for our upcoming trip for a memorial and to visit some old friends.  We’re going to take different routes to and from to check out some new areas to research.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – We’re having a bit of an Indian Summer here, but ironically it’s only a few hours a day.  While we are getting to the mid 70’s during the day, we are getting down into the 30’s at night so it takes awhile to heat up during the day and as soon as the sun sets it’s chilly again, especially with the breeze, but I’M LOVING IT!

ON THE BREAKFAST PLATE – Green tea and a banana – the experimenting will wait until we return from our next little trip.

ON MY MIND / THINGS THAT ARE MAKING ME WONDER – As you get older you really realize that life in general is a FLUID process.  And that EVERY person that enters or LEAVES your life has an indelible stamp on your ability to live and/function as you continue the journey.  Sometimes it’s a friend who loses a child through a horrific disease or an aging parent that you know is inevitable, but hurts all the same or sometimes it’s a sudden unexpected death that leaves you dumbstruck but every time their laughing face pops up in a facebook memory you relive it all over again… and again.

FAVORITE PHOTO FROM THE CAMERA 🙁 unfortunately the only pictures I took this week were for my mom and her leftover garage sale items that she’s donating.

INSPIRATION


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

  • LAUNDRY… all caught up
  • LIVING AREAS… need a little tidying
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… some recipes I’m writing for future experimenting, holiday post planning and still editing the pictures from the San Diego Zoo trip, Disneyland and Hearst Castle to finish the posts on those trips and working on Blogmas 2018

  • PROJECTS… nothing til November
  • APPOINTMENTS… doctor for me
  • TO DO… We have a little trip planned for this week that I’ll tell you all about next week.

I’M READING  Book #3 of The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH

COMEDIES – Big Bang Theory, Young Sheldon, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, S.W.A.T., Madam Secretary, Seal Team, Blindspot, Macgyver, Law & Order SVU, Blue Bloods,Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, the Amazing Race, Dancing With the Stars, American Ninja Warrior,

SYFY – Z Nation, the Walking Dead, Fear the Walking Dead, Flash, Supergirl, DC Legends, Orville, Midnight Texas

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Dessert Wars, Worst Cooks in America, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart, Best Baker in America

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

ALOHA RIBS and RED CABBAGE SLAW

TUESDAY

??

WEDNESDAY

??

THURSDAY

??

FRIDAY

??

 

SATURDAY

SATURDAY

??

SUNDAY

SUNDAY

??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHICKEN DUMPLING STEW

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company.  Tastes like your worked on it ALL day. I used to make this stew from my great grandmother’s ALL day recipe, but have streamlined it for a quick meal.  I also added the dumplings to replace the noodles she would use.

CHICKEN DUMPLING STEW
4 strips bacon, diced small
1 1/2 pounds chicken tenders, cut into fourths
4 medium carrots, sliced
2 celery stalks, sliced fairly thin or diced
1 small Vidalia onion, halved and sliced
3 1/2 cups chicken broth
FRESH ground sea salt and black pepper
3 tablespoons Wondra flour
3 tablespoons butter
1 tablespoon FRESH chopped parsley

  • In a large skillet cook bacon until crisp.
  • Remove bacon with a slotted spoon.
  • Generously season chicken tenders with salt and pepper.
  • Add chicken pieces to bacon drippings and saute until cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add veggies and saute until starting to soften.
  • Add chicken broth and bring to a SLOW boil.
  • Reduce heat, add chicken pieces back into broth and simmer 20-30 minutes until veggies are tender.
  • Melt butter, whisk in flour and then add to stew. Cook another few minutes until thickens.
  • Stir in bacon pieces and adjust seasoning to taste,
  • While stew is simmering prepare dumplings.

BISCUITS
1 cup baking mix
1/3 cup + 1 tablespoon milk
FRESH ground sea salt and black pepper, to taste

  • Mix the baking mix and milk together to form a soft dough.
  • Drop dough by mounds into stew during the last 15 minutes.
  • The dumplings are ready when a toothpick comes out clean.

HONEY GLAZED PORK CHOPS

These can be done inside, but are best when done on the grill!


HONEY GLAZED PORK CHOPS
2 boneless pork chops, at least 1″ thick
2-4 tablespoons pork chop rub (see recipe below)
FRESH ground sea salt and black pepper
2 tablespoons molasses
2 tablespoons creamed honey (you can get this at Trader Joes)

  • Season all sides of the chops with the Pork Chop Rub
  • Heat grill 350-375°.
  • Grill the chops on the first side for 2 minutes.
  • Flip and grill the second side for 2 minutes.
  • Whisk together the molasses and creamed honey.
  • Flip back to the first side and grill for 2 more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops.
  • Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).
  • Let rest 10 minutes under a foil tent.
  • These are crispy and a little sticky on the outside and juicy & tender on the inside!

NOTES:

  • When selecting pork chops, look for ones that deeper red in color as opposed to pale – you want chops with the MOST color.
  • If you can’t find creamed honey locally, just use a good local honey.

PORK CHOP RUB ala NIBBLE ME THIS based on Big Bob Gibson’s BBQ Book (makes 1 cup and will keep 6 months in an airtight container)
1/4 cup white sugar
1/4 cup turbinado sugar
1/4 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoons black pepper, smoked
1 teaspoons cayenne pepper
1 teaspoons cumin
1/4 teaspoons allspice
1/2 teaspoon dried thyme

ROCHESTER CHICKEN ala ITALY

Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

  • Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
  • Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
  • Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the  flour mixture.
  • Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.

 

  • In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
  • Saute each breast about 4 minutes per side until golden.
  • Transfer to a warm platter.
  • Add the remaining butter to the pan.
  • Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
  • Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
  • Adjust seasoning to desired flavor.
  • Return chicken to pan and turn to coat.
  • Serve over prepared egg noodles.
  • Top with sauce and garnish with lemon wheels and parsley.