HONEY GLAZED SNAP PEAS ~ BLOG 366.271

HONEY GLAZED SNAP PEAS
1 1/2 pounds snap peas, rinsed and trimmed
1 LARGE shallot, sliced
2 tablespoons butter
1/4 cup QUALITY honey
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper chili flakes

  • Bring a large sauce pan of salted water to a boil.
  • Add snap peas, cooking 2-3 minutes until they turn bright green.
  • Drain and set aside.
  • Melt butter in large skillet.
  • Add shallot and saute until tender.
  • Add honey, stirring to blend.
  • Add peas and season to taste with red pepper chili flakes, FRESH ground sea salt and black pepper.
  • Cook 2 more minutes and serve immediately.

NOTE: Heinz has some flavorful infused honeys that make for great flavor variations. I like the chili infused.

SESAME ALMOND SLAW ~ BLOG 366.270

SESAME ALMOND SLAW
1 package ramen noodles, broken apart into small pieces
3/4 cup shredded Napa cabbage
1/2 cup shredded red cabbage
1 bunch green onions, sliced thin
1 tablespoon toasted slivered almonds
2 teaspoons sesame seeds
1/2 cup crispy french fried onions

  • Toss all together in a large salad bowl.

DRESSING
1 tablespoon rice wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons avocado oil
1 teaspoon water
1/2 teaspoon sesame oil
1/4 teaspoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper

  • In a canning jar with a tight fitting lid combine ingredients.
  • Shake REALLY well.
  • Dress salad, tossing to coat well.
  • Serve immediately.

PORK CHOPS with CHERRY PINEAPPLE RELISH ~ BLOG 366.268

PORK CHOPS with CHERRY PINEAPPLE RELISH

CHERRY PINEAPPLE RELISH
1 cup FRESH chopped pineapple
1 cup QUALITY cherry jam
1/4 cup FINELY chopped red onion
2 tablespoons FRESH chopped lemon thyme
Juice of 1 LARGE lime
1 teaspoon red chili pepper flakes

  • Heat cherry jam in a large saucepan over medium heat until melted.
  • Stir in pineapple pieces and onion.
  • Simmer 15 minutes.
  • Add lime juice, lemon thyme and red chili pepper flakes, stirring to blend.
  • Simmer 15 minutes more.

CHOPS
4 pork loin chops
FRESH ground sea salt and black pepper
1 teaspoon garlic powder

  • Season chops with garlic powder, FRESH ground sea salt and black pepper.
  • Grill chops over medium heat.
  • Serve chops with crispy rice and cherry pineapple relish.

HAPPY HOMEMAKER MONDAY, MENUS, RECIPE LINKS week 38 of 2024 ~ BLOG 366.267

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

As we say in Texas, Happy Fall Y’ALL

WEEKEND RECAP

Good morning dear friends. Can you believe we are in the last week of September already? It blows my mind how fast time is going these days. I’m sitting here having some butterscotch coffee and getting my day/week organized – it’s going to be a busy one! Come sit with me and have a cup while we chat.

My weekend started early again this week. Some girlfriends took me and a bestie out for dinner and a play for our birthdays. At this age we’ve decided that we have birthday months and if it isn’t something to do or food we don’t need it 😀

We had a GREAT time. In this small community we don’t have A LOT of choices or venues for good food and cultural events, yet the night was wonderful. We saw Agatha Christie’s THE MOUSETRAP which I learned has been playing somewhere in the world (with the exception of during COVID) continuously for over 70 years!

Dinner was at a “new” restaurant, but I also found out that it is the same owners of an old favorite restaurant that has recently shut it’s doors EXCEPT for Sunday brunch and special events. The Parrot House is an old Victorian house that had been renovated into a restaurant several years back and was always a place for special occasions. The owner had sold a couple years back, but was doing the financing for the new owners and had to take it back when the mortgage wasn’t being paid. Unfortunately, the buyers had run it down horribly during the term and the necessary required maintenance and overhaul made it so they couldn’t continue on a day to day basis 🙁 So, they opened a smaller venue downtown with many of the same menu items and it seems to be a success.The food was really good! Here’s a small sampling of what we had. Glazed shrimp, braised short ribs, pickled beet salad and a Brazilian meat board. Thursday night special is a Surf and Turf night, but somehow missed that picture.

Friday was chores for a friend who had knee replacement surgery recently and getting her to physical therapy and some lunch.Today will be much of the same with getting her to X-RAY, surgeon follow up appointment and physical therapy.

Saturday was a bunch of us “girls” getting together to go U-PICKing for fruits, veggies, nuts and berries at a local favorite farm. I normally go to their market stand in town where they also have a small bakery and provisional products. You definitely save a bit of money picking your own though. It’s end of season up here and they’ll only be open a few more weeks so being there during this ‘change of season’ weekend was perfect timing for this outing.

We followed it up with drinks and lunch at a favorite little vineyard with flights, avalanches and a charcuterie style selection on cheeses and wood fired pizza on their patio since the weather was so nice.

Sunday was football and lunch with the bestie and then dinner with my mom at a favorite old tavern for sandwiches. Now let’s get on with the week. Welcome to Monday!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

That dreaded Indian Summer is trying to creep into my fall vibes, but I refuse to let it dampen my attitude. Today and tomorrow will be in the low 80’s but at least the nighttime lows will be just that, LOWS in the 40’s and 50’s. We’ll then go back down into the low 70’s thank you autumn for arriving on time!

ON MY MIND

I just keep shaking my head in disbelief. In my mind I keep hearing my aunt who used to say P.U.S.H all the time to us when we had problems. PRAY UNTIL SOMETHING HAPPENS. So, I keep PUSHing that this world will do the same and right itself.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did the deep clean on our bedroom last week and started the pantry trying to get the canned goods and freezer cleaned out.
  • GROCERIES & ERRANDS Just a few groceries for me and whatever a friend who just had her knee replaced needs. Hubby will be doing some yard work for her and I’m going to get her hummingbird feeders fixed as well as get her to physical therapy a few days. I’m sure she’ll need a few groceries, but I’m keeping her in dinners for now.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still organizing all the papers and files I found and/or changed around during last week’s deep clean. I also got linked back up to Bloglovin’.
  • RECIPE RESEARCH & MENU PLANNING I’ve been taking this just a few days at a time because the weather keeps changing. So, I’m cooking on a whim these days 😀

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING ~ We’re still binge watching FRINGE of an evening and probably will until the DVR gets a few more fall shows its coffers.
  • CABLE ~ The fall shows are beginning, but I’m still figuring it all out and haven’t had a chance yet to watch anything. We did watch the sneak peek of the new Matlock show with Kathy Bates and I think it will be really good.

READING TIME

I’m still reading Recipe for A Perfect Wife by Karma Brown

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
9/23 MONDAY
9/24 TUESDAY
9/25 WEDNESDAY
9/26 THURSDAY
9/27 FRIDAY
9/28 SATURDAY
9/29 SUNDAY
DINNER
 PORK CAKE and SALAD
 BBQ BACON MEATBALL SLIDERS and COLESLAW
CIDER GLAZED CHICKEN THIGHS and ??
 CORN/YOYO clean out refrigerator night or you’re on your own
 ORANGE TERIYAKI CHICKEN and RICE
 GOULASH and VEGGIES
 MISSISSIPPI CHICKEN
DESSERT
 
PEAR WALNUT CRISP
 

FAVORITE PHOTOS FROM THE CAMERA

GOOD FRIENDS ~ GOOD TIMES

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

CHOCOLATE MALTED CRISPY BARS ~ BLOG 366.264

CHOCOLATE MALTED CRISPY BARS
10 ounces marshmallows
3 tablespoons butter
5 cups rice crispy cereal
3/4 + 1/4 cup malted milk powder
4 cups malted milk balls, chopped and divided 2 1/2 cups + 1 1/2 cups
2 cups mini semi-sweet chocolate chips

  • Grease a 9×13 baking dish.
  • In a large skillet combine butter and marshmallows, cooking over medium low heat until melted.
  • Remove from heat and stir in cereal, 3/4 cup malted milk powder and 2 1/2 cups chopped malted milk balls.
  • Press into prepared dish.
  • Melt chocolate chips 30 seconds at a time in the microwave until melted and stirs smooth.
  • Add remaining malted milk powder.
  • IMMEDIATELY smooth over bars.
  • IMMEDIATELY sprinkle with remaining chopped malted milk balls, pressing them into the chocolate before it hardens.
  • Let stand until set.
  • Cut into bars with a serrated knife.

NOTE: DO NOT let chocolate set up during the final steps!

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.