Chasing MY Life WHEREVER it Leads ME – Page 36 – Chasing MY Life WHEREVER it Leads ME

THANKSGIVING MENU ~ BLOG 366.303B

I ordered my turkey breast today from my favorite butcher! YUMMY! With just the 2 of us this year I’m doing a VERY scaled down menu of a few of our favorites.

TACO TUESDAY ~ BLOG 366.303

HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 43 of 2024 ~ BLOG 366.302

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

WEEKEND RECAP

4-6 PM Saturday was TRUNK or TREAT in our little town. The weather really showed up with a pleasant 71° and sunny which was great because Halloween itself is supposed to be pouring down rain and only 50° so Saturday may be the only Halloween some of these kids see.

TRUNK or TREAT has taken on a life of its own the past couple years. Surrounding towns bring their kids to our little area. It has also become quite an expensive endeavor. The kids have a great time and so do the businesses, but where and how do you draw the line on events like this? Our population is only 8,200 so how is we now have upwards of 2,500 kids participating? We did the math and between the candy, extra employees needed to man the booths and decorations it’s costing the average business between $500-$1,000 or more for a 2 hour event, especially if you’re located near the haunted house where the lines are long.

Sunday rained and the temperature dropped 20° so it was the perfect day to watch NASCAR, read a little and just do what you want kind of day. 😀 We did have a bit of a momentary break in the rain and we went and fed stale bread pieces to the peacocks and the deer that had wandered down into the park.

Let’s get on with Monday!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re supposed to get quite a bit of rain this week which we REALLY need, so I’m okay with that. The highs are supposed to be in the 50’s and 60’s with lows in the 30’s and 40’s.

ON MY MIND

I know Halloween is this week and we haven’t even celebrated Thanksgiving yet, but because Thanksgiving is late this year I am trying to get a jump on ALL things December! BLOGMAS is one of those things that keeps me happy and motivated through the holidays and I hope you enjoy it as much as I do.

That said, I did condense a bit and I have come up with my BLOGMAS timeline for 2024. Doing as many of the posts in advance that I can also helps me keep my sanity through the busy holiday season. I REALLY hope you can and will join in whenever possible.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING I thought I had finished the laundry and then I realized we were wearing clothes and it wouldn’t stay done 😀 for very long.
GROCERIES & ERRANDS I’m making a list for a very few things I need for this next week. I’ll pick those things up on Thursday when I head in to town for my pedicure appointment.
PAPERWORK & PHONE CALLS I have a couple calls to make this morning for information for my meeting tonight.
PROJECTS & TRAVELS I’m working on a painted pot and repotting of a Christmas cactus for a friend’s surprise birthday party on Wednesday. And I’m working on a “new” antique set of sewing machine drawers (pictures in the favorite photos section). I made reservations for a weekend getaway with a girl friend for a large Holiday Market we like to go to each year.
RECIPE RESEARCH & MENU PLANNING My menus are planned through November, but I’m beginning to research some hearty soups, stews and casseroles for December and January.

DVR/TV TIME

WHAT’S ON THE DVR/TV

STREAMING We finished watching FRINGE and NIGHT COURT. We’re currently trying to figure out our next binge watches.
CABLE I have been taping the new Hallmark Christmas movies, am about to finish the Halloween season of the baking shows and will start the new holiday shows next week.

READING TIME

I started 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 😀

	10/28 MONDAY	10/29 TUESDAY	10/30 WEDNESDAY	10/31 THURSDAY	11/1 FRIDAY	11/2 SATURDAY	11/3 SUNDAY
DINNER	STREET CORN CHICKEN ENCHILADAS	PEASANT BEEF STEW	RB BAKED BEANS and HOT DOGS	CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN	SLOW COOKER LEMON CHICKEN	GARLIC ONION SLOW COOKER CHICKEN & RICE	LASAGNA SOUP & GARLIC BREAD
DESSERT		SALTED CARAMEL BROWNIES

FAVORITE PHOTOS FROM THE CAMERA

I found a cute “set” of sewing machine drawers at a friends store recently. They even had the rare “secret” top drawer fairly intact. The drawers had been “finished” by her brother, but they were in sad shape with too dry wood, missing drawer guides and “gummy” areas that were dried and yucky. They were also done as two separate units. I’m in the process of rejuvenating them with oil and putting the two towers into a single piece. Hubby is making me a top and a bottom for them, but this is a start for now.

And just a few pictures from the TRUNK or TREAT event. Many of the parents dressed up also. I have to say the Jack Sparrow was one of the more popular ones. He would accept candy from the businesses and then seek out one of the shyer kids to give it to. I also love the BIO HAZARD scarecrow and McDonalds pulled out the stops with their drive through window.

The deer joined the peacocks today for some joint snacking time.

Living in the country gives us some fun local displays for holidays also.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

With Thanksgiving coming up and so many stories in the news of bacterial diseases on the rise I thought it would be helpful to remind us all that food safety is so very important.

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

SILENT SUNDAY ~ BLOG 366.301

SATURDAY COFFEE ~ BLOG 366.300

PULL APART CHEESY PIGS in a BLANKET with ARBY’S SAUCE ~ BLOG 366.299

PULL APART CHEESY PIGS in a BLANKET adapted from Mary Berg

1 1/4 cups bread flour, plus more for dusting and kneading
1 teaspoon instant yeast
FRESH ground sea salt and black pepper, to taste
1/4 cup WHOLE milk
1/4 cup water
1 tablespoon unsalted butter, plus more for the bowl
1 tablespoon QUALITY honey
2 tablespoons Dijon mustard, plus more for serving OR 2 tablespoons creamy horseradish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 cups FRESH grated medium Cheddar
6 jumbo ALL beef hot dogs
Dijonnaise, optional
Goop or Ketchup, optional

Whisk together the flour, yeast and salt in a large bowl until well combined.
Combine the milk, water, butter and honey in a small saucepan or microwave-safe bowl and heat just until the butter is melted and the mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes.
Pour the milk mixture into the flour mixture and stir until a shaggy dough forms. Turn the dough onto a floured work surface and knead until smooth and elastic, about 5 minutes.
Place the dough into a lightly greased bowl, cover with a plate or plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hours 30 minutes.
Meanwhile, stir together the Dijon or creamy horseradish, garlic powder and paprika in a small bowl.
When the dough has risen, heat your oven to 375 and grease a 9 or 10 inch springform pan with nonstick cooking spray.
Lightly grease the outside of a small oven-safe ramekin and place in the center of the pan. Set aside.
Punch the dough down and turn it out onto a lightly floured work surface.
Roll into approximately a 36-inch log then cut into 6 equal pieces.
Press and lightly roll each piece of dough to 1/4 inch thick and the same length of your hot dogs.
Brush the Dijon or horseradish mixture across the length of each piece of dough.
Scatter the grated Cheddar over top.
Place a hot dog on top and bring the dough up and around, pinching to seal.
Cut each into 3 equal pieces and arrange the pigs in a blanket, cut-side up, in the prepared springform pan around the ramekin.
Bake 35-40 minutes until golden brown and the dough is springy.
Set aside to cool for 10 to 15 minutes.   
To serve, remove the outer part of the spring form pan and transfer to a plate.
Fill the ramekin with Dijon, Dijonnaise, ketchup, Arby’s sauce or goop and serve.

NOTE:

You can cheat if you’re in a BIG hurry and use pizza dough sheets or even puff pastry.
You can also use regular hot dogs. We just prefer the ALL beef for their flavor and texture after baking.

ARBY’S SAUCE
1/2 cup ketchup
1 tablespoon apple cider vinegar
4-6 tablespoons filtered water
4-5 drops Tabasco sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons dark brown sugar

Combine all together in a small sauce pan.
Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
Keep refrigerated.

CHICKEN ENCHILADA BAKE ~ BLOG 366.298

We love to buy the enchilada bake casserole at Costco for a crowd, but at $5.99 a pound it just isn’t feasible for just the 2 of us. It doesn’t freeze well in my opinion, so it is so much better to make it from scratch. It’s easy to make from scratch and just plain comforting.

CHICKEN ENCHILADA BAKE serves 8

SAUCE see notes
1 small yellow onion, diced
FRESH ground sea salt and black pepper
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon WONDRA flour
15 ounces tomato sauce
1 cup homemade chicken stock
2 cloves garlic, FINELY minced

Preheat your oven to 350°.
Spray a 9 by 13 inch baking dish with cooking spray and set aside.
Heat 1 tablespoon oil over medium heat in a large skillet.
Add diced onion and FRESH ground sea salt and black pepper.
Saute 5 minutes until the onion is translucent.
Add the garlic, sautéing 30 seconds more. Sprinkle the chili powder and cumin on the onion.
Whisk in the flour.
Slowly whisk in chicken stock followed by the tomato sauce.
Bring to a simmer and cook 5 minutes or so, stirring occasionally.
Transfer the enchilada sauce to a blender and blend to make smooth if you’d like, but not absolutely necessary.
Pour 1/2 cup of sauce into the bottom of the prepared baking dish.
Pour 1/2 cup of enchilada sauce into the chicken mixture.

CASSEROLE
3 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper
4.5 ounce can diced green chiles, drained
1/2 cup diced red and orange peppers
15 ounce can black beans, drained and rinsed
15 ounce can small pinto beans, drained and rinsed
1 can Green Giant Mexican corn, drained
12 corn tortillas, 6 inch
3 cups shredded Colby jack cheese, see notes

In a bowl mix together the shredded chicken, salt, black pepper, green chiles, black beans, pinto beans and corn. 
Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
Divide the chicken mixture in half.
Add half of it to the top the tortillas in the pan.
Top with 1 cup of cheese. 
Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture.
Sprinkle with diced peppers.
Pour any remaining sauce over the casserole and top with 2 cups of shredded Colby jack cheese. 
Bake uncovered for 25 minutes.
Uncover and bake 15 minutes more until cooked through and cheese is melted and bubbly.

NOTES:

You can replace this enchilada sauce recipe with two cups of store bought sauce.
Shred your own cheese whenever possible to avoid the preservatives added to store bought.

WORDLESS WEDNESDAY ~ BLOG 366.297

BROCCOLI BEEF & CHEESE STRATA ~ BLOG 366.296

I don’t remember what book this recipe was adapted from, but I LOVE the servings section! Serves 8-10 people and one dog 😀

BROCCOLI BEEF & CHEESE STRATA
12 slice sourdough bread
1 1/2 cup shredded cheddar cheese
12 ounce package chopped broccoli, thawed and drained well
1 LARGE shallot, chopped
1/2 pound QUALITY ground beef, browned & crumbled
1 cup small diced ham
1 medium tomato, diced
5 LARGE eggs
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
1 1/2 cups WHOLE milk

Butter a 9 x 13 baking dish.
Layer half the bread on the bottom of the baking dish.
Sprinkle half the cheese over the bread slices.
Sprinkle the onions, ham, shallot and tomatoes over the cheese.
Top with remaining cheese and bread slices.
In a mixing bowl whisk together the eggs, milk and seasonings.
Pour egg mixture over the layered ingredients.
Cover and refrigerate over night.

Next morning preheat oven to 350°.
Bake 40-50 minutes or until baked through and knife comes out clean.

HAPPY HOMEMAKER MONDAY MENUS & RECIPES week 42 of 2024 ~ BLOG 366.295

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

WEEK(END) RECAP

Fall REALLY hit this past week with foggy mornings, a little rain and that cool crisp air in the morning that makes your coffee taste even better and your favorite sweatshirt that much more comfy.

My weekend started on Wednesday with the prep I could do in advance for my charity dinner on Friday at the Eagles. We had Baked Chicken, Creamed Potatoes, Tangy Glazed Carrots and Almond Cherry Poke Cake. My scheduled dinner in support of our charity fund was moved up a week due to another person having COVID, but my team really pivoted and rallied. We raised $250 for the general charity fund! 😀

These ladies make my life more fun and super easy to enjoy the hard work. We charge a nominal fee for the dinner and I donate all the makings for the meal so that it’s all profit for the charity fund. Thank you Diana, Dana, Pam and Lu!

Lu also made a couple fantastic raffle baskets. And a HUGE thank you to Diana for stepping in last minute when Dana took ill. We were also able to raise an additional $200 for St. Jude’s Children’s Foundation from the raffle baskets during our dinner.

Once Friday was out of the way I could enjoy the weekend fully! I’m so glad Dana had her backyard get together last week because it was truly the last “outdoorsy” weekend.

We watched MLB and NFL and NASCAR all weekend peppered with a few outings and meals. All in all we had a VERY relaxing weekend. Having grown up in SO CAL we are lifelong Dodger fans and have enjoyed them in the playoffs for the pennant. We are also RAM fans. So, both of those games were high on our priority watch list. We’re also Chiefs (YAY Jean) and Packers (YAY Carrie) fans. I’ve also been a Lions fan though there are far and few years between to be happy, but this is one of them (sorry Vikings)!

have some friends who are renovating a really cool old historic building and we spent some time with them talking logistics and ideas. I’m really excited for them and their use of the space. I really hope it all comes to fruition the way they envision. I’m so excited for them 😀