BIG SUR ROAST CHICKEN ~ BLOG 365.111

This is one of our favorite comfort meals in the fall. Herbs, garlic and lemon come together to oomph up a Sunday dinner BIG time. How can you go wrong with mashed potatoes, tender juicy chicken and garlic gravy? But, you have to plan ahead! This needs to be started early in the morning for the brine to add the maximum flavor

BIG SUR ROAST CHICKEN
4 boneless, skinless plump chicken breasts
1 cup KOSHER salt
6-8 WHOLE black peppercorns
1/2 cup brown sugar
3 tablespoons WONDRA flour
2 LARGE eggs, beaten
2 garlic cloves, FINELY minced
1 tablespoons avocado oil
2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Italian leaf Parsley
1 cup HOMEMADE chicken stock
Juice of 1 LARGE lemon

  • Fill a large saucepan with 3 quarts of water and bring to a boil over high heat.
  • Add the salt, brown sugar and peppercorns, stirring until salt and sugar are completely dissolved.
  • Set brine aside until COMPLETELY cooled.
  • After brine is cooled, add chicken breasts, cover and refrigerate for 8 hours.
  • Remove chicken from brine.
  • Discard brine.
  • Rinse chicken and pat dry. Let chicken sit 15-20 minutes to come to room temperature.
  • Heat 1 tablespoon butter andthe avocado oil in a large skillet over medium-high heat.
  • Season chicken breasts to taste with FRESH ground pepper and sea salt.
  • Arrange beaten eggs and flour in 2 shallow bowls.
  • Dip chicken breasts in egg mixture and then Wondra flour, shaking off excess.
  • Sear chicken breasts 3-4 minutes per side until golden and cooked through.
  • Remove chicken breasts to platter and keep warm.
  • Add garlic to pan and sea 1 minutes until fragrant.
  • Add chicken broth, lemon juice and parsley to pan, simmering 10 minutes until flavors meld and heated through.
  • Swirl in remaining butter.
  • Plate chicken and serve with mashed potatoes.
  • Top with gravy and enjoy.

ENCHILADA MEATBALLS ~ BLOG 365.110

ENCHILADA MEATBALLS
8.5 ounce JIFFY corn bread muffin mix
1 + 1 tablespoon Pampered Chef south west seasoning
1 LARGE egg, lightly beaten
10 ounce can enchilada sauce
1 pound ground beef
16 ounce jar of your favorite salsa
4 ounce can chopped green chiles, drained WELL
1 cup shredded Mexican cheese blend

  • Preheat oven to 400°.
  • Prepare an bake corn bread muffin mix per package directions.
  • Cool COMPLETELY, then crumble into a large mixing bowl.
  • Add 1 tablespoon of the seasoning, egg, beef and half the enchilada sauce. Mix lightly, but thoroughly.
  • Shape into golf ball size balls and place on LIGHTLY greased baking sheet.
  • Bake 10-12 minutes or until lightly browned.
  • Transfer meatballs to shallow baking dish.
  • Combine remaining enchilada sauce, salsa, chiles, 1/2 cup of the cheese and remaining taco seasoning. Pour over meatballs, turning to coat.
  • Bake another 10-12 minutes until cooked through.
  • Sprinkle with remaining cheese.
  • Serve immediately.

CRISPY LEMON CHICKEN ~ BLOG 365.108

Quick and easy crispy chicken in a light and tasty lemon sauce! The wetter batter creates a coating that fries up SUPER CRISPY in the oil. Coat it with the sweet and sour lemon sauce for PURE perfection.

CRISPY LEMON CHICKEN
1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
1 LARGE egg, lightly beaten
1/2 cup + 1 tablespoon cornstarch
2 tablespoons Peanut or Avocado oil
1/4 cup homemade chicken broth
1/4 cup FRESH lemon juice
1 tablespoon lemon zest, grated
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos
2 cloves garlic, FINELY minced
1 tablespoon ginger, grated
1 pinch red pepper flakes
1 teaspoon sesame oil
Prepared rice of choice
2 green onions, sliced for garnish

  • Whisk together the egg and 1/2 cup cornstarch until well blended
  • Add chicken and toss until evenly coated. Set aside for 10 minutes. I often use a large ziploc bag to make less of a mess.
  • Heat oil in a deep skillet over medium-high heat.
  • Add chicken, stirring frequently 5-7 minutes to keep pieces separate and cooked on all sides until golden brown.
  • Remove chicken with a slotted spoon and set aside, reserving the leftover oil in the pan.
  • Whisk together the chicken broth, lemon juice, lemon zest, honey, Braggs liquid aminos, garlic, ginger, red pepper flakes and remaining corn starch.
  • Add chicken broth mixture to pan, whisking and cooking until sauce thickens to desired consistency.
  • Whisk in sesame oil.
  • Plate chicken over rice and drizzle sauce over chicken pieces OR toss in sauce before plating.
  • Add green onions and enjoy!

NOTES:

  • If you prefer a sweeter lemon sauce, increase the honey to 4+ tablespoons.
  • Omit the red pepper flakes for no spice or use more for more heat.
  • Add a vegetable – diced bell pepper, snap peas, etc… for a healthier option.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 16 of 2023 ~ BLOG 365.107

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

We had a few days of decent spring like weather Friday and Saturday, but now there is another cold front moving through with lower temperatures (highs in the 40’s and lows still in the 30’s) and rain. At least there is no snow in the forecast 🙂 Looks like by late next weekend we might have some good weather moving back in.

We are heading into the 16th week of 2023. Do you realize that means we’re almost one-third through this “new” year already? I feel like I should have gotten more done by now.

I’m trying to pack accordingly to get through hubby’s next surgery Thursday and staying out of town while doing it.

Hot water and yogurt – so boring…

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have some bedding and towels to wash, but am pretty caught up otherwise.
  • GROCERIES & ERRANDS Did the groceries last Saturday and only have a pedicure before we leave on Wednesday for hubby’s surgery. I also have the Eagles shopping to do just before we leave Wednesday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Oh so many. I am getting so frustrated with NOT getting call backs on important things like roof leaks.
  • RECIPE RESEARCH & MENU PLANNING I’m working on a menu plan using my friend Diana’s mom’s and grandma’s recipes. Unfortunately, the very first one I tried wasn’t all that great, but I won’t judge them all by that one recipe. I have the menu planned through when we leave in May for hubby’s family reunion. After that I’m hoping to come back to warmer weather and be able to do a refresh with salads and such.

WHAT’S ON THE DVR/TV
  • NETFLIX We’ve been watching THE NIGHT AGENT season 1 and really enjoyed it. Next we’re going to try THE RECRUIT. And then RABBIT HOLE with Keifer Sutherland.
  • AMAZON PRIME The Marvelous Mrs. Maisel began last weekend and we are anxious to watch.
  • CABLE Most shows are in hiatus, but I still have some DVR to catch up on and NASCAR races.

I literally just finished Sunrise Cove Inn by Katie Winters and am about to start Cauldron’s Call by Kirsten Proby.
MONDAY 4-17
TUESDAY 4-18
WEDNESDAY 4-19
THURSDAY 4-20
FRIDAY 4-21
SATURDAY 4-22
SUNDAY 4-23
DINNER
 PORK CHOP CASSEROLE with CARROT COINS
 CRISPY LEMON CHICKEN with APPLE WALNUT SLAW
 GERMAN MEATBALLS with AUGRATIN POTATOES and PEAS
 OUT OF TOWN FOR HUBBY’S SURGERY
 OUT OF TOWN FOR HUBBY’S SURGERY
 APPLE THYME CHICKEN with BEER CHEESE GREEN BEAN CASSEROLE
 CHICKEN WING DINGS with MASHED POTATO ARTICHOKE BAKE
DESSERT
 NONE
THIS
WEEK
😀
 

Where there’s a will there’s a way… but in the grass where it will get mowed down? 🙁
Goose nest in the pond behind the house… it’s almost time.
Feed the peacocks all the stale cereals and crackers last Saturday.

PB&J SHREDDED PORK ~ BLOG 365.104

I originally found this recipe in an old Taste Of Home magazine and it’s now a family favorite. It’s perfect for a crowd or a church potluck. You’ll get lots of requests for the recipe 😀

I altered it a bit to accommodate my mustard allergy, but it’s absolutely delicious!

PB&J SHREDDED PORK

3-4 pound boneless pork shoulder butt roast
FRESH ground sea salt and black pepper
2 cups homemade chicken stock
1 cup creamy JIF peanut butter
3/4 cup SMUCKERS apricot pineapple preserves
1/4 cup PACKED brown sugar
1/4 cup finely choppedVidalia sweet onion
1/4 cup apple cider vinegar
3 tablespoons Bragg’s liquid aminos
8 ounce can crushed pineapple with juice
1-2 garlic cloves, FINELY minced
2 tablespoons butter, melted
6 ciabatta rolls, split
Coleslaw, optional

  • Generously sprinkle roast with FRESH ground salt and pepper.
  • Transfer to a 5 quart slow cooker.
  • In a large bowl, whisk together the broth, peanut butter, preserves, brown sugar, onion, vinegar, liquid aminos, pineapple and garlic.
  • Pour over meat.
  • Cook, covered, on low 6 hours or until meat is tender.
  • Preheat broiler.
  • Remove roast; cool slightly.
  • Shred pork with 2 forks.
  • Return pork to slow cooker; heat through.
  • Brush butter over cut sides of rolls.
  • Place rolls, buttered side up, on an ungreased baking sheet.
  • Broil 3-4 inches from broiler for 30-60 seconds or until golden brown.
  • Using a slotted spoon, spoon pork mixture onto roll bottoms, top with coleslaw if desired and replace tops.