HAWAIIAN MEATLOAF & LEMON BUTTER POTATOES

This started out as Carol Faye’s Meatloaf from the Loveless Cafe in Nashville, Tennessee which I can no longer find on their menu, but it is in Southern Living’s Off the Eaten Path.  Unfortunately, or fortunately, we ended up with an entirely different recipe and hubby absolutely loved it so it’s a keeper!HAWAIIAN MEATLOAF
1 1/4 pounds ground round
1/3 cup minced Vidalia onion
1 large clove black garlic, smashed
1 teaspoon avocado oil
1 medium egg
1/4 cup Country Bob’s special sauce
1/4 + 1/2 cup King’s Hawaiian original BBQ sauce
1 teaspoon garlic powder
1/2 cup quick cooking oats
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground sea salt

  • Preheat oven to 350°.
  • Using your hands mix all the ingredients except the last 1/2 cup of BBQ sauce. Mix only until all ingredients are well incorporated.
  • Mold into small loaf pan .
  • Bake for 45 minutes or starting to crisp on the edges.
  • Pour remaining BBQ sauce over meatloaf and bake 5 minutes more.

LEMON BUTTER POTATOES
2 pounds small new potatoes
1/4 cup butter, melted
Juice of 1 lemon
1+ teaspoon fresh chopped parsley
fresh ground sea salt, to taste
fresh ground black pepper, to taste
1 cup chicken broth

  • Wash and remove any blemishes from potatoes.
  • Add chicken broth to sauce pan and add 2 cups water.
  • Add potatoes and bring to a slow boil, cooking until potatoes are just fork tender, about 10 minutes.
  • Gently drain potatoes in colander.
  • Add butter, lemon juice, salt, pepper and parsley to mixing bowl.
  • Add potatoes and gently toss to coat.

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CHICKEN BISQUE

Recipe Yield: 6 servings

1 whole chicken or 3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
1 cup scant Wondra flour
1 small jar chopped pimento, optional
Fresh flat parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups. Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • If not starting from scratch:
  • In a stock pot, whisk together the hot water and concentrated broth.
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor. DO NOT DISCARD.
  • The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento.
  • Season with salt and pepper to taste.
  • Simmer for another 15 minutes.
  • Serve in warmed soup bowls.
  • Garnish each serving with homemade Garlic Butter croutons and chopped parsley.

**I used rotisserie chicken pieces.

***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts. This way the remaining bisque stores in a jar easier. I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth. I then portion it into 1 cup containers for the freezer. This really makes things easier for those quick weeknight meals.

 

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 21 of 2017

I hope everyone had a wonderful week and weekend. I got quite a bit done around here, just a bunch of little stuff. We also watched both the NASCAR CAMPING WORLD truck and NASCAR MONSTER ENERGY car races as they were in the evenings.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We have been rather dry (for here anyway) for the past couple months, but no longer. The skies finally broke open late last night and have yet to stop.  At least the sod we planted and fertilized will have gotten a good head start.

ON THE BREAKFAST PLATE

Scrambled eggs with cheese and coffee.

AS I LOOK AROUND THE HOUSE

This week I have a ton of straightening up to do after a busy weekend.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • Ebay which seems never ending
  • Cleaning – really need to do deep cleaning on the floors
  • Laundry
  • a Couple of appointments
  • Grocery Shopping
  • a few errands

CURRENTLY READING & TELEVISION / DVR CRAFTS & PROJECTS

We are really getting into a summer schedule of nothingness and I’m searching for more and more Netflix and Amazon at night.  We just finished IRON FIST on Netflix that we are really enjoying and just started Jessica Jones that might be okay – season 3 just started, but we’re binge watching 1 and 2 first. 

I’m almost done catching up on all my cooking shows and I’m looking forward to America’s Got Talent coming back at the end of the month. We really enjoyed Nick Cannon as the host in years past so am interested in seeing how his being gone changes the dynamic of the show.

I’ve also ben watching some old Father Dowling Mysteries. I loved Tom Bosley, Tracy Nelson and Mary Wickes.

I’m currently reading Ava Miles Dare River 5 book series. I’m on book 4, The Promise of Rainbows.

MENU PLANS FOR THE WEEK

For several weeks I tried the Blue Apron home service and then also Home Chef and Home Fresh.  I loved their recipes, the recipe cards and the fresh ingredients, but in the end had too many issues with slow or late delivery (which I’m sure is the delivery people and I’m probably at the end of the route as things wold show up at 8PM) and not enough choices that my family would like.  I already do the Saturday morning Farmer’s market for my fresh produce and have been scratch cooking for MANY years so I came to realize I just need to search out some new recipes.  This week I’ve chosen a cookbook from my shelf, Southern Living’s Off the Eaten Path, and am going to try some of the recipes I have marked.  We’ll just go book to book from there.

 
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
OUT
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
PECAN CHICKEN with MAPLE CREAM SAUCE from LYNN’S PARADISE CAFE
CAROL FAY’S FAMOUS MEATLOAF from the LOVELESS CAFE in Nashville
CHICKEN S.O.S. with SALAD
 VENETIAN CHICKEN and SALAD
PIONEER BEAN DINNER and CORN BREAD
COGNAC BRINED PORK TENDERLOIN with GINGER SNAP JUS and SALAD from KRAZY KAT’S RESTAURANT in Delaware
DESSERT
              

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

UNFORTUNATELY, this continues to be a sore subject.  The “ADULT” creating all our drama who continues to JUMP UP AND DOWN making demands on time and money that cannot be ignored and is throwing a tantrum like a small child is the same person that CANNOT seem to get his ducks in row (pieces to the playing board, bricks into the load… – you choose) to end the drama that he created, but is imposing on us. We are PRAYING for a resolution by the end of the month so we can move on with our life!

THINGS THAT ARE MAKING ME HAPPY
Hubby has a military reunion where we will get to see some old friends and it is not too far from an area we are researching for our next project. The best part is that we have family there and are really looking forward to seeing that after way too long!

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INSPIRATION

Unfortunately, I know too many of these “Negative Nellies”. Some people are just self centered enough to not play nice in this game we call life.

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.

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CATALINA & RUSSIAN DRESSINGS

This time of year calls for salads at our house and hubby has been asking me to make some home made versions of two of his favorite dressings, Russian and Catalina. Hubby loves both of these recipes spiced up with a dab of Horseradish cream and/or smashed black garlic or minced garlic.

 

RUSSIAN DRESSING
3 tablespoons water
1/4 cup sugar or honey

  • In a small saucepan combine sugar (or honey) and water and simmer until thickens.
  • Cool syrup.

1 cup avocado oil
1/2 cup ketchup
2-3 tablespoons lemon juice (to taste)
1 teaspoon champagne vinegar
1 tablespoon Worcestshire sauce
1/2 teaspoon sweet Paprika
1/4 cup grated onion, shallot or you can substitute 1/2 tablespoon onion powder
1 1/2 teaspoons celery seeds
Salt and Pepper, to taste

  • Whisk together the avocado oil, ketchup, lemon juice, champagne vinegar and Worcestshire sauce.
  • Whisk in cooled syrup.
  • Add grated onion, celery seeds and paprika.
  • Season to taste.
  • Chill several hours before serving.

CATALINA DRESSING
1/2 cup ketchup
1/2 cup sugar or honey
1/2 cup red wine vinegar or apple cider vinegar
1/4 cup grated onion or shallot
1 teaspoon paprika
1/2 teaspoon Worcestshire sauce
1 cup avocado oil

  • In a small food processor, pulse together everything except the avocado oil until well blended.
  • With the food processor running gradually add the avocado oil.
  • Season to taste.
  • Chill several hours before serving.

 

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CHUNKY MONKEY CUPCAKES aka PEANUT BUTTER BANANA CUPCAKES with FUDGE DRIZZLE or CHOCOLATE DIPPED PEANUT BUTTER BANANA CUPCAKES

Moist, fluffy banana cupcakes topped with a cream cheese peanut butter frosting and a fudge drizzle is my most favorite way, but kids like them chocolate;ate dipped!

BANANA CUPCAKES
10 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg white
1 large egg
1 2/3 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed bananas (the riper, the better)
1/2 cup milk
2 tablespoons water

  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • Add vanilla extract and mix until combined.
  • Add egg white and egg in two batches, mixing until combined after each.
  • Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
  • Add half of the dry ingredients to the batter and mix until well combined.
  • Add the milk and banana mixture and mix until well combined.
  • Add remaining dry ingredients and mix until well combined.
  • Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

PEANUT BUTTER CREAM CHEESE FROSTING
8 ounces cream cheese, room temperature
1/4 cup salted butter, room temperature
1/2 cup creamy peanut butter
4-5 cups powdered sugar
Banana chips

  • Beat the cream cheese and butter together until smooth.
  • Add the peanut butter and mix until smooth.
  • Add half of the powdered sugar and mix until smooth.
  • Add remaining powdered sugar and mix until smooth.
  • Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
  • Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired.
  • Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

FUDGE DRIZZLE
2 squares unsweetened chocolate squares (preferably Baker’s)
1 tablespoon unsalted butter
1/3 cup milk
1 cup sugar
Pinch of salt

  • Melt chocolate and butter in a small saucepan over low to medium-low heat.
  • Add milk and sugar and cook, stirring frequently, until completely melted.

OR CHOCOLATE DIPPED

2 bags chocolate melting wafers OR candy bark

  • Put the cupcakes in the freezer for 15 minutes.
  • Carefully, dip the tops of the cupcakes into the melted chocolate.
  • Place in the refrigerator for an hour to allow the chocolate to firm up.

CHICKEN PARMESAN SOUP

CHICKEN PARMESAN SOUP
1 cup diced shallot
1/2 cup diced sweet red pepper
4 garlic cloves, minced
15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese
3 sprigs fresh basil
2 sprigs fresh oregano
4 cups chicken broth
2 chicken breasts
Salt and pepper, to taste
4 ounces uncooked penne pasta
1/4 cup grated Parmesan cheese – garnish

  • Remove the leaves from the basil and oregano, chopping each.  Reserve half of the basil for garnish.
  • Lay chicken in bottom of the slow cooker.
  • Sprinkle the onions and peppers all around the chicken.
  • Top with the tomatoes, half the basil and all the oregano.
  • Pour chicken broth  over it all.
  • Cook on high for 3 hours.
  • Remove the chicken to a cutting board and shred. Keep warm.
  • Add pasta to crock pot and cook another 35-40 minutes or until pasta is al dente.
  • Stir shredded chicken back in and heat through.
  • Season to taste.
  • Top each serving with fresh basil and some of the Parmesan shredded cheese.

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SLOW COOKER BALSAMIC CHICKEN

SLOW COOKER BALSAMIC CHICKEN
4-6 bone in chicken thighs
3/4 cup chicken broth
1/4 cup balsamic vinegar
1 medium yellow onion, halved and sliced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup Bertolli balsamic reduction glaze

  • Spray slow cooker with non-stick spray.
  • Arrange chicken thighs in a single layer.
  • Sprinkle onion pieces around chicken.
  • Whisk together the chicken broth, balsamic vinegar and red pepper flakes. Add garlic and blend well.
  • Pour over chicken and onions.
  • Cook 5-6 hours on low.
  • Heat Balsamic glaze to a slow simmer in a small sauce pan.
  • Serve over Jasmine Rice.
  • Pour glaze over chicken and rice.

CARIBBEAN CHICKEN

This recipe was designed after one of hubby’s favorite dishes at the Cheesecake Factory, SWEET & SOUR CRISPY PINEAPPLE CHICKEN & SHRIMP.

CARIBBEAN CHICKEN
1 small can crushed pineapple, drained well
4 chicken breasts
Rice flour for dredging
Avocado oil
1 cup thinly sliced mushrooms
1 brunch green onions or a small shallot, thinly sliced
4 cloves garlic, minced
2 sweet red mini peppers, sliced thin
1/2 cup snow peas
1/4 cup orange juice
3/4 cup pineapple juice
1/3 cup Sesame Ginger Dressing
1/4 cup Bertolli Balsamic glaze
1/3 cup honey
1 tablespoon cornstarch
1/2 cup lukewarm water
Jasmine rice

  • In a saucepan combine the orange juice, pineapple juice,  and sesame ginger dressing bringing to a boil.
  • Reduce heat and add balsamic glaze and honey, cooking until slightly reduced.
  • Whisk together the cornstarch and water.
  • Season chicken with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken  and shrimp pieces in rice flour, shaking off the excess.
  • Heat avocado oil in skillet over medium high heat until sizzling.
  • Saute’ chicken pieces until cooked through. The add shrimp pieces and cook through.
  • Remove chicken and shrimp pieces and keep warm.
  • Whisk cornstarch mixture into sauce and cook through until slightly thickened.
  • Add green onions, peppers, snow peas and mushrooms to the pan you just took the chicken from sautéing until softened.
  • Add pineapple and sauce to vegetables, stirring to coat.
  • Add in chicken pieces, tossing to coat.
  • Serve over rice.

NOTE: Use the drained juice to make yourself a cocktail.

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CELEBRATION CHICKEN an OLD family favorite A.K.A. as Chicken S.O.S.

I believe this wonderful recipe came from the 1950’s or 1960’s, but the chicken scratch writing of my grandmother with all her changes and then mine too make it a bit hard to tell.  I think this recipe probably came as a promotional recipe on a soup can, box of Philly cheese or even the jar of beef, but who really knows? This is a wonderful recipe for a large family gathering or having company.  It looks and tastes like you worked all day!  Hubby calls it Chicken S.O.S. I add small pasta shells and toss those with the excess sauce. The chicken turns out so tender and juicy you could cut it with a fork and it will melt in your mouth. The pasta work well for a pot luck dish, but the chicken is also tasty with mashed potatoes for a home meal.

CELEBRATION CHICKEN
1 jar dried beef
8 skinless chicken breasts
8 slices bacon
2 packages cream cheese
1 cup sour cream
2 cans undiluted cream of mushroom soup
Paprika
Fresh Flat Leaf Parsley for garnish

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Layer dried beef slices on the bottom of the baking dish slight overlapping each piece.* / **
  • Wrap a slice of bacon around each chicken breast and place on top of beef in a single layer.
  • In a medium saucepan combine the cream cheese, soup and sour cream stirring until smooth and heated through.  DO NOT BOIL – will burn easily!
  • Pour sauce over chicken.
  • Sprinkle with paprika.
  • Cover and bake 2 hours.
  • Spoon some of the soup mixture over each piece of chicken as you serve it.
  • Garnish and serve immediately.

COOK’S NOTE 1: *When cooking for just the 2 of us I have much more dried beef than I need so I layer it on the bottom as well as use it on the chicken and then chop the last 2 pieces to add on top of the sauce – YUMMY!

COOK’S NOTE 2: **An alternative method is to wrap each chicken breast with the beef and then the bacon.

COOK’S NOTE 3: This recipe works well in the slow cooker on low also making it good for church suppers or potlucks.

 

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 20 of 2017

I hope everyone had a wonderful mother’s day and was pampered by their families.  Mine was quiet, which is okay.  I got A LOT done and rested well too.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It’s been reasonably pleasant recently and looks like this week will stay the same with the potential of thunderstorms late week.  As long as the humidity doesn’t go crazy I can live with it.

ON THE BREAKFAST PLATE

Coffee and an English muffin.

AS I LOOK AROUND THE HOUSE

I did a deep clean last Friday and Saturday so I’m pretty happy.

WEEKLY TO DO LIST & HOUSE PROJECTS

YAY the backyard is done as are all the heavy projects!!!!!!!

  • A couple doctor’s appointments
  • Some Ebaying.
  • Some laundry.
  • A few wood touch up projects.
  • Assemble some Christmas gifts.
  • Design Christmas cards.

CURRENTLY READING & TELEVISION / DVR

We are really getting into a summer schedule of nothingness and I’m searching more and more Netflix and amazon at night.  We did find IRON FIST on Netflix that we are really enjoying and just started Bosch on Amazon that might be okay – season 3 just started, but we’re binge watching 1 and 2 first.  I’m looking forward to America’s Got Talent coming back at the end of the month. We really enjoyed Nick Cannon as the host so interested in seeing how his being gone changes the dynamic of the show. I’ve also ben watching some old Father Dowling Mysteries. I loved Tom Bosley, Tracy Nelson and Mary Wickes.

I’m currently reading Ava Miles Dare River 5 book series. I’m on book 4, The Promise of Rainbows.

MENU PLANS FOR THE WEEK

This week I’m working on recreating and updating some of my grandmother’s recipes.  If they work I will be posting them along the way.  Unfortunately the age of the recipes and her chicken scratch writing have left some blank areas that I’m making assumptions to fill in those blanks. So, these are truly work in progress.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
TOASTED FRENCH TOAST
BLUEBERRY PANCAKES
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
CROCK-POT CELEBRATION CHICKEN with MASHED POTATOES and GLAZED CARROTS
CHICKEN PARMESAN SOUP with PARMESAN CRISPS
CROCK-POT BALSAMIC CHICKEN with JASMINE RICE and SNOW PEAS
VENETIAN CHICKEN and SALAD
 PIONEER BEAN DINNER and CORN BREAD
C.O.R.N.
CRISPY PINEAPPLE CHICKEN & SHRIMP with JASMINE RICE
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

THINGS THAT ARE MAKING ME HAPPY

Sometime this week we should have a resolution to a problem that has been weighing heavily on our minds and life in general.  At that time I will FINALLY do the house update post and fill everyone in. It’s just a sad, sad situation.

FAVORITE PHOTO FROM THE CAMERA

INSPIRATION

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.

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ALMOST FINAL BACKYARD UPDATE on the HOUSE FROM HELL

Here is the next to final update on the backyard. We still have the shade cloth to put up, but that is EASY by comparison to hauling and leveling 6000 pounds of sand, 2400 pounds of Pavers (80 at 30 pounds a piece), 960 pounds of river rock, 16 cubic feet of top soil and 200 pieces of sod. As a reminder this was midway through cleaning out the backyard.

This was after the first load of sand. We were able to use many of my cousin’s broken bricks and pavers as a base to support the leveling sand. You’ll see in a later picture hubby was able to use the leftover fence boards to make an AC privacy fence to cover the utility area.

I’m using my old herb rack in this corner to get the pots started out of the direct sun.
Here is what we look like as of today.  All fertilized, watered and starting to take hold.  Too tired to grill, but as soon as we get that shade cloth up we will.

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