HAPPY HOMEMAKER MONDAY & MENUS week 43 of 2023 ~ BLOG 365.296

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

The weather is taking another dip this week that I’m loving – highs in the 50’s and lows in the 30’s by the end of the week with lots more rain on the way.

A lot going on EVERYWHERE here and in the world. Praying for several people in my life going through MAJOR medical issues as well as all that is going on in Israel and the Ukraine.

BIG surprise 😀 Hot Water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m about to start a DEEP clean before I move into serious holiday decorating mode!
  • GROCERIES & ERRANDS I have several errands to do later this week, but will all depend on the appointments for a friend who recently had her ankle replaced. I know Thursday in particular is primarily her day as we have to start at the hospital for an x-ray in town and then back here for her eye doctor appointment before we go back to town for her surgery follow-up appointment with the doctor to see when she can begin physical therapy and apply any weight to the ankle.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS too much going on this week so this category will wait until next week.
  • RECIPE RESEARCH & MENU PLANNING too much going on this week so this category will also wait until next week.

WHAT’S ON THE DVR/TV
 Have been watching season 4 of LARAMIE which I had never seen and have been enjoying. Also watching season 2 of SHINING VALE. About to start season 5 of YELLOWSTONE and have found a couple new shows on AMC+ that we’re enjoying – WAR of the WORLDS series based in England and MAYFAIR WITCHES and DARYL DIXON. We may start HELL ON WHEELS (which we saw the first time, but enjoyed) while we wait for any new shows to begin, but I am hoping to like NCIS SYDNEY. We also started the new FRASIER, but just not sure yet if it’s going to go anywhere.

I’m about to finish Heather Webber’s At the Coffee Shop of Curiosities and to begin Dark Nights by Kristin Proby.
10/23 MONDAY
10/24 TUESDAY
10/25 WEDNESDAY
10/26 THURSDAY
10/27 FRIDAY
10/28 SATURDAY
10/29 SUNDAY
BREAKFAST
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
LUNCH
 BLT’s
 TACO TUESDAY
 TUNA SALAD
 WOOD WARD’S BRISKET
 BACKSIDE
 CORN
 CORN
DINNER
 CHICKEN WINGS & CUCUMBER SALAD
 GARLIC & HERB PORK LOIN with RICE PILAF
 CHEESE BURGER
SOUP
YOYO
or
CORN
 POT ROAST and MASHED POTATOES & GRAVY
OUT HALLOWEEN PARTY
SALTED SIRLOIN CAP & RICE PILAF
DESSERT
 BLUEBERRY PIE BARS
 

These pups were just so cute!

GREEN & WHITE CHICKEN CHILI ~ BLOG 365.293

GREEN & WHITE CHICKEN CHILI

2 tablespoons butter
1 medium onion, FINELY chopped
2 cans BUSH Great Northern or Navy beans, drained
1 LARGE (4 ounces) can chopped green chiles
2 teaspoons cumin
1 teaspoon celery salt
FRESH ground black pepper
3 tablespoons flour
2 cups rotisserie chicken pieces
1 can green chile verde enchilada sauce
2 cups HOMEMADE chicken bone broth
1 cup sour cream
1-2 cups Shredded Monterey Jack cheese
Chopped Jalapenos, OPTIONAL but hubby likes them on his 😀

  • Melt butter over medium heat.
  • Add onions sautéing until transparent.
  • Sprinkle with the flour, stirring until blended and golden.
  • Add green chiles, cumin, celery salt, FRESH ground black pepper, enchilada sauce and broth. Bring to a boil and reduce to a simmer for 10 minutes until begins to thicken.
  • Alternately add sour cream and cheese, stirring to blend.
  • Fold in chicken pieces.

NOTE:

  • You can substitute canned chicken or prepare your chicken breast on the grill and then shred.
  • Cooks well in a slow cooker and can be left on warm for several hours.

ANTIPASTO SQUARES ~ COOKING THURSDAY ~ BLOG 365.292

Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…

ANTIPASTO SQUARES

non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil

  • Preheat oven to 350°.
  • Grease a 9×13 baking sheet with non-stick cooking spray.
  • Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
  • Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
  • Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
  • Unroll remaining tube of crescent dough and place on top.
  • Pinch together seams to seal.
  • Whisk together the oil and remaining herbs.
  • Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
  • Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares.

NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.

HAPPY HOMEMAKER MONDAY with MENUS week 42 of 2023 ~ BLOG 365.289

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

This week is supposed to be absolutely gorgeous with sunny mid 60’s to 70’s days after today’s rain is over. But, this is the Pacific North West and that could change by tomorrow 😀

There is so much going on around here and with family, but some of it I’m still processing.

On the Eagles front I was put in charge of a committee for an auxiliary event (the Ducks against the Beavers college game aka THE CIVIL WAR and it’s taken VERY serious around here) on the day after Thanksgiving and I love my committee members and what we are planning.

BUT, yet “that” woman started yesterday in trying to micromanage it all. :SIGH: Just when you think it’s safe to be positive again… Fortunately, I have a wonderful crew and we have a fun menu planned along with games and snacks.

Hot water and peach yogurt 😀 YUMMY insert sarcasm here

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry to do, but am pretty well caught up otherwise.
  • GROCERIES & ERRANDS Just a few groceries this week for here, but I am filling in for another woman on Tuesday at the Eagles and need to pick up some things for that meal.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I made great strides over the weekend on this category. I’m also almost caught up with my backlog of recipes that will catch me up on BLOG 365. I’ve been working on BLOGMAS 2023 and I’m also working on a new look for Happy Homemaker Monday in 2024. I’ve also been putting together a list of recipes to make for a Charcuterie Board contest on New Year’s Eve – I’ve signed up for a dessert board.
  • RECIPE RESEARCH & MENU PLANNING Menu is done through this week, but I need to start thinking about November also

WHAT’S ON THE DVR/TV
  • We’re finishing up the LARAMIE binge watching. We’ve also started season 2 of Shining Vale. I need to finish catching up on When Calls the Heart and Halloween cooking shows.

I’m finishing Heather Webber’s At the Coffee Shop of Curiosities and will be moving on to UnderTow by Jana DeLeon
10/16 MONDAY
10/17 TUESDAY
19/18 WEDNESDAY
10/19 THURSDAY
10/20 FRIDAY
10/21 SATURDAY
10/22 SUNDAY
BREAKFAST
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
LUNCH
 DIANA BURGERS
TACO TUESDAY
NELLIES
 ??
 ??
 ??
BLT’S
DINNER
 POTATO LASAGNA & SALAD
YOYO working at the EAGLES
 WHITE CHICKEN CHILI & CHEDDAR ROLLS
 ALMOND CHICKEN with APRICOT SAUCE & RICE
 DINNER with FRIENDS
 OUT with FRIENDS TIMBERWOLF
 CHEESEBURGER SOUP & BUTTER BISCUITS
DESSERT
 
CHERRY PEACH PIE BARS
 

Hubby and I took a play day on Saturday and did some antiquing, picked up a special order and had a yummy dinner out. One of the places we stopped at was 5th St. market and they have a really neat truck that they decorate for the seasons.

There was a fun coffee house that did this fun display for Breast Cancer Awareness month.

The sprinklers have been off for a few weeks now, but yet the mushrooms grow.

AUTUMN CASSOULET ~ COOKING THURSDAY ~ BLOG 365.285

Is it a soup or is it a stew? The French call it a casserole. Whatever you call it, it is a hearty warm dish for a cool fall evening!

AUTUMN CASSOULET

3 tablespoons butter or avocado oil
1 pound beef kielbasa, cut into 1/2 inch pieces
1 pound stew meat (or pork pieces, or chicken – it’s up to you)
1 small red onion, diced
2 medium carrots, small diced
2 cloves garlic, FINELY minced
2 cans petite diced tomatoes
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste
2 cans navy beans, drained and rinsed

  • Melt butter in saute pan.
  • Add onions and carrots. Simmer 3-5 minutes.
  • Generously season with FRESH ground sea salt and black pepper and add garlic.
  • Add stew meat and kielbasa pieces, stirring well and simmering another 5 minutes or until meat is cooked through.
  • Add chicken broth, beans and tomatoes with juice. Simmer 10-15 minutes until heated through.
  • Serve over mashed potatoes or as a soupy stew.

NOTE: If you prefer a thicker stew like consistency, use a 3rd can of beans, but drain them well and run them through a food processor with a 1/4 cup of the broth making a paste. Add this paste along with the beans and tomatoes.