GRILLED PORK CHOPS WITH SOURDOUGH DRESSING & TOMATO GRAVY

Grill or fry pork chops to desired doneness, salt and peppering to taste.

TOMATO GRAVY
1 box POMI’ passata
4 tablespoons butter
4 tablespoons Wondra flour
1 cup water
1/3 cup sun dried tomatoes

  • Melt butter in saucepan.

  • Whisk in flour until golden.

  • Add water, whisking until well blended.

  • Add Passatta whisking until combined.

  • Add sun dried tomatoes and simmer 10-15 minutes.


OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 cloves garlic, minced

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Been another long week for us here.  Hubby is still recovering from the surgery he had a few weeks back for a massive shoulder tear that included 3 tendons so I’ve been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn’t do what he isn’t supposed to.  He was supposed to stay “immobile” for 6 weeks before beginning physical therapy and we’re coming up on 2 weeks complete. But now dr. says physical therapy won’t begin before June because the tear was so massive.

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. 

WEATHER OUTSIDE

  • Absolutely beautiful!

TO DO FOR THE WEEK

  • phone calls & paperwork

CURRENTLY READING

TELEVISION/DVR

  • DIG
  • American Odessey
  • Daniel Boone
  • Murdoch Mysteries

CRAFTS & PROJECTS

  • Nothing much this week.

MENU PLANS for the WEEK
BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
SATURDAY
SUNDAY
Oatmeal & Fruit

SUCCESSFUL RECIPES from LAST WEEK

RECIPE FINDS to TRY at a LATER DATE

  • Honey Lime Salmon

HEALTH & BEAUTY TIP
These days I use coconut oil for most cooking that requires any kind of frying. But, coconut oil has wonderful health and beauty uses too.

Every other week I use a small handful of coconut oil and work it through my hair.  I let it sit for 20 minutes before showering, but after I comb it through my hair I rub the remaining oil on my hands across my face.

I started doing this after a bad perm a year ago and my hair is softer and silkier than when I was a young girl and my face is clearer and smoother than a newborn baby.

HOMEMAKING TIP

When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

FAVORITE PHOTO
Been trying to get my mom to get rid of things for quite some time that don’t fit.  She recently got a bee up her butt and started going through everything and making piles for donation.  Here’s just one of several piles:

ON MY MIND
Tons of things, but nothing specific LOL.

INSPIRATION

APPLE PUMPKIN BRULEE’ TART

This makes 2-4×13 tarts. This is a very versatile recipe that can be made as all pumpkin, or pumpkin banana or apple pumpkin or apple banana pumpkin…

They are both good, but I think I’m partial to the Banana Pumpkin.

APPLE (BANANA) PUMPKIN BRULEE’ TART serves 8+
1 batch of your favorite pie dough
2 cups pumpkin pure’e or 1 cup pumpkin pure’e, 1 ripe banana and 3/4 cup chunky applesauce
2 large eggs
3 large egg yolks
1 1/2 cups half and half
3/4 cup sugar plus caramelizing sugar
3/4 teaspoon sea salt
1 teaspoon ginger
1 teaspoon cloves
1 1/2 teaspoon cinnamon

  • Preheat oven to 375°.
  • Prepare and measure dough to 2-7 x 16 inches pieces.
  • Lay dough over 4 x13 tart pan with removable bottom. DO NOT PUSH INTO PAN – this may crack your crust. Gently lift and lower dough into tart pan careful to form corners.
  • Trim edges flush with pan.
  • Cut a piece of parchment paper to fit into tart pan. 
  • Place tart pan on cookie sheet.
  • Fill with pie weights and bake 25-30 minutes until begins to brown.
  • Let cool to lukewarm, remove pie weights and parchment paper.
  • Blend together, the pumpkin, eggs, half & half, sugar, salt, ginger, cloves and cinnamon.
  • Pour into tart.
  • Pour custard mixture into tart.
  • Reduce to 325°.
  • Bake tart 30 minutes or until custard is set and starts to puff.
  • Cool 1 hour.
  • Chill at least 2 hours.
  • Sprinkle generously with sugar.
  • Pass flame of kitchen torch over sugar until golden and melting.
  • Let sugar cool until hard.
  • Cut into pieces.

SLOW COOKER CARNITAS

I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

SLOW COOKER CARNITAS
3-4 pounds pork shoulder, cut into several pieces
1 bottle green taco sauce
4 cloves garlic, minced
1 can original Rotel tomatoes
1 can chopped green chiles
Fresh ground Sea Salt and Black Pepper
1 large Vidalia onion, chopped
1 cup water

  • Place onion pieces in bottom of slow cooker.
  • Pour Rotel tomatoes and green chiles over onions.
  • Add pork pieces.
  • GENEROUSLY salt and pepper pork.
  • Whisk together water and taco sauce.
  • Pour taco sauce over top of pork pieces.
  • Cover and cook 6-8 hours on high until meat shreds.
  • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

1/2 cup milk
1/2 cup liquid from crock pot

  • Preheat oven to 300°.
  • Whisk together the milk and cooking liquid.
  • Place shredded meat on a cookie sheet.
  • Pour liquid over meat shreds.
  • Bake 45 minutes until meat begins to crisp.

Golden Blend tortillas
sour cream
shredded cheese
sliced green onions
guacamole

    BUTTERMILK CARROT BRAN MUFFINS

    Thanks to my friend I have a new favorite recipe. Hoping she doesn’t mind my changes and additions.

    BUTTERMILK CARROT BRAN MUFFINS makes 3-4 dozen
    1 1/2 cups ALL BRAN Original
    1 1/2 cups ALL BRAN Buds
    2 cups buttermilk
    1/2 cup coconut oil, warmed
    1/2 cup butter, softened
    2 eggs
    1 1/2 cups sugar
    3-4 tablespoons Grandma’s molasses
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    2 teaspoons salt
    1 teaspoon nutmeg
    1 1/2 teaspoon cinnamon
    1 1/2 cups golden raisins

    • In a large mixing bowl combine the bran buds and and bran original.
    • Pour buttermilk over bran mixture and set aside.

    • Sift together flour, baking soda, nutmeg, cinnamon and salt. Set aside.
    • Preheat oven to 350 degrees.
    • Coat muffin tins or fill with muffin papers.

    • In your mixer bowl cream together sugar, coconut oil, butter and eggs until fluffy.
    • Add molasses.
    • Alternately add in bran mixture and flour mixture, blending well as you go.
    • Fold in carrots and raisins.
    • Fill muffins 2/3 full.
    • Bake 15-20 minutes.
    • Batter will keep in refrigerator several weeks.

    BUTTERMILK CHIVE CHICKEN

    One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

    BUTTERMILK CHIVE CHICKEN recipe for 4

    MARINADE
    1 chicken breast per person
    1 tablespoon Litehouse freeze dried red jalapenos
    1 tablespoon Litehouse freeze dried chives
    1 tablespoon Litehouse freeze dried garlic
    1 cup buttermilk
    1/2 teaspoon Himalayan pink salt
    1/2 teaspoon fresh ground black pepper

    • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

    2-3 tablespoons butter or avocado oil
    Wondra
    salt and pepper to taste

    • Heat butter or oil over medium high heat.
    • Dredge chicken in Wondra.
    • Salt and pepper to taste.
    • Brown first side and then turn.
    • Now cover and cook until cooked through.

    SAUCE 
    1/3 cup mayonnaise
    1/4 cup buttermilk
    3 tablespoons fresh chopped chives
    1 tablespoon Litehouse freeze dried red jalapenos
    1 tablespoon Litehouse freeze dried garlic

    • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

    When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

    LEMON GOAT CHEESE CHICKEN BUNDLES

    This recipe is so simple, but always looks and tastes so classy.

    LEMON GOAT CHEESE CHICKEN BUNDLES
    1 chicken breast per person
    1 ounce goat cheese per person
    Juice of 1 lemon
    Baby Asparagus spears
    egg wash
    Panko crumbs
    1 tablespoon butter per breast
    Salt & Pepper to taste

    • Preheat oven to 350 degrees.
    • Spray baking dish with non-stick cooking spray.
    • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
    • Salt and pepper each breast.
    • Spread a layer of goat cheese.
    • place several asparagus spears on one edge of the breast and begin rolling. Secure with a cooking band.
    • Roll chicken bundle in egg wash.
    • Dredge chicken bundle in Panko crumbs and place in baking dish.
    • Sprinkle with lemon juice and melted butter.
    • Bake 30-45 minutes until chicken is cooked through.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    Been another long week for us here.  Hubby had surgery last week for a massive shoulder tear that included 3 tendons last week so I’ve been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn’t do what he isn’t supposed to.  He’s supposed to stay “immobile” for 6 weeks before beginning physical therapy and we’re coming up on 2 weeks complete.  I can’t wait for May 26th!!!!!!!!!!!

    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.

    WEATHER OUTSIDE
    Finally feeling like spring around here (AGAIN), but just for the day and then we dip 20 degrees again.

    TO DO FOR THE WEEK

    • laundry
    • cleaning
    • paperwork

    CURRENTLY READING

    • Barbara Freethy Callaways #4

    TELEVISION/DVR

    • American Odyssey
    • Night Shift
    • Dig
    • Secret & Lies
    • Daniel Boone – I’ve been watching the reruns since it was before my time.

    CRAFTS & PROJECTS
    Nothing much this week

    MENU PLANS FOR THE WEEK
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Cereal & Fruit
    Y.O.Y.O. / C.O.R.N.
    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT
    WEDNESDAY
    Yogurt with Blueberries & Granola
    Blackened Salmon & Salad
    THURSDAY
    Scrambled Eggs with cheese & Toast
    Pork with Apple Cream Sauce
    FRIDAY
    Yogurt with Blueberries & Granola
    Orange Cardamom Roast Chicken
    SATURDAY
    Toasted French Toast
    Asian BBQ Pork
    SUNDAY
    Buttermilk Pancakes
    OUT

    SUCCESSFUL RECIPE LINKS FROM LAST WEEK

    RECIPE FINDS TO TRY LATER

    • Grandma’s Sour Cream Pound Cake
    • Danish Puff
    • Shish Kabob Marinade
    • Dulce de Leche Cookie Bars (for Christmas plates)
    • Good Neighbor Cocoa (for Christmas Bags)
    • Pork Chops with Apple Cream Sauce
    • Dulce de Leche Pineapple ice cream sundaes
    • Orange Cardamom Roast Chicken
    • Creamy Lemon Cheesecake Parfaits
    • Cauliflower Fried “Rice” with Chicken
    • Pink Champagne Cake
    • Meat Loaf with Herb Gravy

    HOMEMAKING TIP
    Add your lemon, orange, lime and grapefruit rinds to the garbage disposal to help freshen it.

    HEALTH & BEAUTY TIP

    • Use a small demitasse spoon to curl your lashes.  Run the spoon under hot water so that it is warm to the touch. Place the edge on the spoon at the base of the lashes and gently push upward.  Apply a coat of mascara. Repeat the warm spoon action. Apply second coat of mascara.

    ON MY MIND
    Why is it that no one walks straight across in the main rows of parking lots? Have we become so lazy that we find it necessary to walk at an angle to get from point A to point B all the while keeping traffic from flowing as they wait for the pedestrian to get across?  And why is everyone NOT looking as they enter the aisle when leaving stores?

    Just because pedestrians have the right of way does not mean they don’t also have the responsibility to look before walking out in front of cars!  And don’t even get me started on the idiots looking at their phones instead of watching where they are walking – especially the ones with children!

    FAVORITE PHOTO FROM THE CAMERA

    INSPIRATION

    BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

    Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It’s a tradition that we began to remember Michelle by.  You see she past away on April 22nd 17 years ago and we “buried” her on her actual birthday, the 25th. We’ve added June 15th for her mom and November 17th for my dad.  I don’t usually write about this, but for some reason this year I have the need to spell it out.

    This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc… and a family favorite.

     
    BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

    CAKE
    1/2 cup butter
    2 cups sugar
    2 JUMBO eggs
    2 cups buttermilk
    2 1/2 cups flour
    2 teaspoons baking soda
    1/2 cup cocoa powder
    2 teaspoons PURE vanilla
    1/8 teaspoon salt

    • Grease and “flour” pans.  I use cocoa instead of flour so the coloring matches.
    • Preheat oven to 350 degrees.
    • Cream together butter and sugar until fluffy.
    • Add eggs and beat well.
    • Sift together the flour, cocoa, salt and baking soda.
    • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
    • Pour into prepared pan(s).
    • Bake 20-50 minutes depending on pan until center springs back and toothpick comes out clean.

    FROSTING
    1/3 cup cream cheese, softened
    1/4 cup butter, softened
    1 teaspoon PURE vanilla
    1/3 cup flaked coconut
    2 cups powdered sugar

    • Cream together cream cheese and butter until fluffy.
    • Add vanilla.
    • Add coconut.
    • Add powdered sugar, beating until smooth.

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