Chasing MY Life WHEREVER it Leads ME – Page 455 – Chasing MY Life WHEREVER it Leads ME

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	9/12	CEREAL	SANDWICHES	RECIPE EXPERIMENT NIGHT
TUESDAY	9/13	TOAST	LEFTOVERS	CHICKEN MILANO & GARLIC BRUSSEL SPROUTS
WEDNESDAY	9/14	YOGURT	OUT	CRAB SALADS
THURSDAY	9/15	FRUIT	OUT	OUT FOR MY BIRTHDAY
FRIDAY	9/16	OATMEAL	C.O.R.N.	Ortega Chile Bake
SATURDAY	9/17	BACON AND EGGS	CHEESE & FRUIT	Braised Garlic Tomato Chicken
SUNDAY	9/18	PANCAKES	OUT	Cashew Chicken Stir Fry

PICKLED EGGS

I used to make these for our VFW and they were a favorite!

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

Hard boil the eggs.
Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

My niece is having a baby in November and more than likely I won’t be able to be there. But, she asked me to make her invitations and announcements and now the tags for her favors. I’m hoping these work for her. There will be a small hole in the top left corner and they will be tied to these cute little dish cloth britches with a ribbon.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE! Game #1 was great. The Packers are off to a rip roaring start and look like they are still in Superbowl form. Go Packers. Now for the food part.

We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can.

We are opening the linky today to get things rolling. I can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

COMFORT STEW

1 1/2 pounds select stew meat

2 (10 ounce) cans French onion soup

1 (10 ounce) can cream of onion soup

1 (10 ounce) can cream of celery soup

1 (16 ounce) package frozen stew vegetables, thawed

Place stew meat in sprayed slow cooker.
Add soups as listed and spread evenly over meat.
DO NOT STIR. Turn slow cooker to HIGH and cook just long enough for ingredients to get hot.
Change heat setting to LOW, cover and cook for 7 to 8 hours.
Serves 4 to 6.

Happy Eating…

Fire Day Friday: Grilled Thai Style Green Beans

I love preparing green beans on the grill. Honestly, it’s my favorite way to enjoy them. But, I don’t usually get too creative with them when preparing them….So when I saw Mary at One Perfect Bite post her recipe for Thai Style Green Beans, I knew I was going to have to work on jazzing my grilled green beans up.

This is a simple little dish that can be made in the oven or on the stove, but really…. you just gotta try them on the grill. You may never want them another way again. Serve these along side my Vietnamese Spiced Pork Chops and Sweet Chili Sauce and you have got yourself a fantastic summer meal!

Grilled Thai Style Green Beans

Adapted from One Perfect Bite

Printable Recipe
Ingredients:
1/4-1/2 pound green beans
1 teaspoon low sodium soy sauce
1 teaspoon hoisin
1 teaspoon creamy peanut butter
1 teaspoon water
1 teaspoon sweet chili sauce
salt and pepper

Directions:
Preheat grill to 375 degrees F. Place the green beans in a large bowl. Mix together all remaining ingredients until well combined. Pour over green beans and toss to coat.

Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Spray square with non-stick cooking spray. Place green beans in the middle of the foil and bring together two opposite edges of foil; seal with a double fold. Fold remaining edges together and enclose beans, leaving space for steam to build up. Place packet on preheated grill and grill for 15-20 minutes, flipping packet over once. Carefully remove from grill and foil packet. Enjoy!

GREEN TABASCO CHICKEN

GREEN TABASCO CHICKEN
2 pounds chicken tenders
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 orange halved
1 teaspoon Penzey’s California crushed jalapenos
2 cloves garlic, minced
1/4 cup Green Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

Preheat oven to 350 degrees.
Juice 1/2 of orange.
Section other half of orange.
In a small sauce pan whisk together the orange juice and green Tabasco sauce.
Add the butter, garlic and chicken broth.
Simmer 10-15 minutes until well blended and slightly reduced.
Spray a baking pan with pure.
Toss together the chicken and green onions. Arrange in baking dish. Add orange sections.
Pour sauce over top.
Bake 30 minutes. Serve with Parmesan Potatoes and tortillas.

CSN

GREEN TABASCO CHICKEN

Preheat oven to 350 degrees.
Juice 1/2 of orange.
Section other half of orange.
In a small sauce pan whisk together the orange juice and green Tabasco sauce.
Add the butter, garlic and chicken broth.
Simmer 10-15 minutes until well blended and slightly reduced.
Spray a baking pan with pure.
Toss together the chicken and green onions. Arrange in baking dish. Add orange sections.
Pour sauce over top.
Bake 30 minutes. Serve with Parmesan Potatoes and tortillas.

CANTALOUPE CAKE

Cantaloupe Cake

By Bizzy from Bizzy Bakes

What do you do when you have leftover blueberries and cantaloupe? My answer would be, make a fruit salad. That sounded like a wonderful idea so I did a search for cantaloupe recipes. Why, I did not search for a cantaloupe fruit salad is beyond me. Cantaloupe recipes brought all kinds of interesting combinations for a variety of different presentations.

The minute, I saw cantaloupe cake, I knew what I was doing. I am sure, this leaves you, scratching your head. Is it just me, or have you heard or eaten a cantaloupe baked good? If not, it is time to try something new.

Cantaloupe Cake (adapted from CD Kitchen)

Serves/Makes: 10

Ingredients:

1/2 cup oil

11/4 cup sugar

3 eggs

2 cups self-rising flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup fresh cantaloupe, cut into large chunks

1 cup blueberries

In food processor, blend cantaloupe until partially smooth with small chunks.
Combine oil, sugar, cantaloupe and eggs, beat until smooth. Add flour, cinnamon and baking soda, mix until smooth. Fold in blueberries.
Spread mixture into a greased 9×13 inch pan. Bake at 375 for 30 minutes.Lower heat to 325 F and bake 10 more minutes. Cool completely.

BANANA BLUEBERRY CRUNCH

I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

BANANA BLUEBERRY CRUNCH
1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted