SWEET & SOUR MEATBALLS ~ BLOG 365.132

This is another one of the several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

SWEET & SOUR MEATBALLS yields 12-18 meatballs
MEATBALLS
3/4 pound ground beef
3/4 pound ground pork
2/3 cup cracker crumbs
1 teaspoon Johnny’s seasoning salt
2/3 cup evaporated milk

  • Preheat oven to 300°.
  • Gently combine all the ingredients together.
  • Roll into meatballs.
  • Brown meatballs (they will finish cooking through in oven) and transfer to baking dish.

SAUCE
13.5 ounce can pineapple tidbits
2 tablespoons cornstarch
2 tablespoons Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 small green pepper, chopped (OPTIONAL)

  • Drain juice from pineapple pieces into saucepan.
  • Add liquid aminos and vinegar.
  • Whisk in cornstarch until smooth.
  • Fold in green pepper if using.
  • Cook slowly until thickened.
  • Pour over meatballs.
  • Bake 20-30 minutes until heated through.

MAMA GRONK’S CHICKEN CASSEROLE ~ BLOG 365.131

MAMA GRONK’S CHICKEN CASSEROLE (adapted from)
4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish

  • Spray bottom of large baking dish with non-stick cooking spray.
  • In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
  • Fold in bread cubes.
  • Layer evenly into baking dish.
  • Whisk together the milk, eggs and soup.
  • Pour egg mixture over bread and chicken mixture.
  • Cover and chill 2-3 hours minimum.
  • Uncover casserole and bring to room temperature for 20-30 minutes.
  • Preheat oven to 350°.
  • Bake 1 hour.
  • Top with cheese and bake 5-10 minutes until cheese is melted.
  • Garnish and serve.

NOTE: This recipe can be baked in individual ramekins for personal servings.

ZESTY GARLIC GREEN BEANS ~ BLOG 365.129

ZESTY GARLIC GREEN BEANS
2 tablespoons avocado oil
1 LARGE shallot, sliced thin
1/3 cup HOMEMADE chicken broth
1/2 cup oil-packed chopped sun dried tomatoes
2 – 16 ounce packages frozen green beans (french style are best)
1/2 cup halved grape tomatoes
3 LARGE cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Heat oil over medium heat.
  • Add shallots, sauteing 2-3 minutes.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add garlic and sun-dried tomatoes, sauteing 2 minutes more.
  • Stir in green beans and broth, simmering 5-10 minutes until most of the broth is absorbed.
  • Add grape tomatoes, sauteing a few minutes until tomatoes wilt and heat through.
  • Stir in lemon juice.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 19 of 2023 ~ BLOG 365.128

Good Morning, I’m running a bit behind lately and with leaving Saturday for our trip am scrambling to get ahead of everything, making this morning’s post a quick one. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Looks like we’re on a the end of another cold front expecting quite a bit of rain today, but then it is going to begin to warm up and dry out FINALLY!

Hot water and a passion fruit fruit leather

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Pretty up to date, but need to get packing for the family reunion trip.
  • GROCERIES & ERRANDS No groceries, but lots of last minute errands to get ready for the trip.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Working Monday, Thursday and Friday at the estate sale and working Tuesday and Friday at the Eagles making dinner on Tuesday and dessert on Friday.
  • RECIPE RESEARCH & MENU PLANNING I’m taking several things with me on the trip to research for a June menu.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME We started CITADEL and watched the recent episode of Mrs. Maisel
  • CABLE Need to play a little catch up – been so busy I’m not even sure what is on the DVR to watch

I’m reading August Sunsets, book #3 of the Vineyard series by Katie Winters
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 CHINESE CHICKEN SALAD and COWBOY BREAD
 BUTTERMILK BAKED CHICKEN & SOUTHERN BLACK-EYED PEAS
 FRIED ONION CHICKEN CASSEROLE and SALAD
 DECONSTRUCTED CABBAGE ROLLS & BUTTER SWIM BISCUITS
Cooking at Eagles with a friend. She doing homemade spaghetti and meatballs with salad, garlic bread and antipasta apps
 ON THE ROAD SOMEWHERE – OOT – FAMILY REUNION TRIP
 SIL’S CHOICE
DESSERT
 
 
 I’m making LEMON TIRAMISU

Anybody know what the name of this flower is? I fell in love with it and unfortunately it’s at the house I’m working at, but the owner has already moved so I can’t ask.
I can’t believe I’m still getting Christmas Cactus flowers.
Dickens and Sister are so cute together. I found them asleep like this yesterday morning.

GERMAN MEATBALLS ~ BLOG 365.125

GERMAN MEATBALLS
1 pound lean ground beef
1/2 pound ground pork
1/2 cup FINELY chopped onion
3/4 cup FINELY ground bread crumbs
1 tablespoon FINELY chopped FRESH parsley
FRESH ground sea salt and black pepper
1 teaspoon Worcestershire sauce
1 LARGE egg, beaten
1/3 – 1/2 cup WHOLE milk
2-3 tablespoons avocado oil
24 ounces sauerkraut, undrained
1/3-1/2 cup homemade chicken bone broth

  • In a large bowl combine the ground beef, ground pork, onion, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and milk JUST until combined. DO NOT OVERWORK.
  • Shape into meatballs.
  • Heat oil in large skillet.
  • Brown each meatball on all sides, removing to drain fat.
  • Add sauerkraut to skillet and top with browned meatballs.
  • Pour bone broth around edges.
  • Cover and simmer 20 minutes. Add more broth as necessary.
  • Top with parsley before serving.

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

VANILLA CHERRY CAKE ~ BLOG 365.122

An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

  • 
Preheat oven to 350°. 

  • Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
  • Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

  • Spread cherry pie filling on top of batter.
  • Drop the remaining batter by spoonfuls on top of the pie filling layer. 

  • Stir together the sugar and the cinnamon.
  • Sprinkle over top of cake.
  • Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
  • Lightly glaze if desired.
 I used a cream cheese glaze.
  • Serve warm or cooled.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 18 of 2023 ~ BLOG 365.121

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

We have returned from our wonderful weekend at the beach to late winter weather – gray and dreary with bouts of rain. I may never be able to pack away all the winter clothes 😀 This week will have highs in the 50’s (maybe) and lows in the upper 30’s and low 40’s.

I always feel a bit discombobulated when I get back from a trip. I did get 4 loads of laundry done last night and everything put away, but we’re only a couple weeks from the next and longer trip so I’m feeling a bit behind before I even begin.

I’m also trying not to watch too much news, but praying that the world rights itself soon as the constant weather/climate catastrophes and horrible political news is just too much some days.

Hot water and yogurt, but looking for some fresh ideas 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a few loads of laundry from our time away, but one of the things I do to help myself is change the bed and bath towels before we ever leave so we come home to clean sheets and towels.
  • GROCERIES & ERRANDS I’m making a list right after I finish this post and will get myself organized for the week.
  • RECIPE RESEARCH & MENU PLANNING The menus are planned through leaving on our trip the 13th, but I did find a new set of antique (90-100 year old recipes) in a recipe box while we were away that I’m working on now to recreate for after we return. I just love when there is a date in the box to help me identify the age.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME We watched the latest Mrs. Maisel when we got home last night.
  • CABLE we’ll watch Everything on the DVR as the week goes on

I just started August Sunsets, book #3, of the Vineyard series by Katie Winters
MONDAY 5-1
TUESDAY 5-2
WEDNESDAY 5-3
THURSDAY 5-4
FRIDAY 5-5
SATURDAY 5-6
SUNDAY 5-7
DINNER
SWEET & SOUR MEATBALLS with BAKED GERMAN POTATO SALAD
 DECONSTRUCTED CABBAGE ROLLS with SESAME ALMOND SLAW
 BUTTERMILK BAKED CHICKEN with SALT & VINEGAR POTATOES
 OKLAHOMA FRIED ONION BURGERS with APPLE CRANBERRY SLAW
 CORN/YOYO (clean out refrigerator night or you’re on your own)
 MANDARIN CHICKEN SALAD with BUTTER SWIM BISCUITS
 MARSALA PORK CHOPS with 3 CHEESE SOUFFLES
DESSERT
 
 
 

I have a bunch of photos to edit from the weekend still, but I did get these 2 done from a little town we drove through. I thought it was ironic and funny that they saved just this much of the bank building from their old bank.

I never got to any links last week so will be doing the same ones this week.