FRENCH ONION CHICKEN ~ BLOG 365.17

If you love French Onion Soup, you’ll go COMPLETELY bonkers over this recipe.

FRENCH ONION CHICKEN adapted from MARIA’S MIXING BOWL

2  LARGE shallots, halved and sliced
1/3 cup chopped dried chanterelle mushrooms
1/2 cup crisp white wine
3-4 tablespoons butter, divided
1 3/4 cups beef broth
4 thin chicken steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 teaspoon FRESH thyme leaves
1 1/2 tablespoons WONDRA flour
4 slices deli-style provolone cheese
FRESH parsley, for garnish
French fried onions, for serving, optional
Mashed potatoes, for serving

  • Soak mushrooms in wine for 30 minutes to reconstitute.
  • Preheat oven on to 350°.
  • Melt 2 tablespoons butter in an oven-safe skillet over medium high heat.
  • Add shallots and stir, cooking 8-10 minutes until softened.
  • Add mushrooms and any remaining wine and stir, cooking 8-10 more minutes until caramelized.
  • Remove from skillet and set aside.
  • Add another tablespoon of butter to the pan.
  • Season chicken breasts with salt, pepper, and FRESH thyme leaves.
  • Cook chicken in skillet for about 2-3 minutes per side.
  • Move chicken to a plate and cover to keep warm.
  • Return onion and mushrooms to skillet and sprinkle with flour.
  • Stir and cook 1 minute before adding beef broth, whisking until thickened.
  • Add chicken back to skillet and spoon sauce over the chicken.
  • Top each breast with one slice of provolone. Spoon a bit of sauce over the cheese.
  • Move to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
  • Remove from oven and spoon more of the sauce over the chicken.
  • Top with parsley and French fried onions.
  • Serve over mashed potatoes. 


HAPPY HOMEMAKER MONDAY with MENU PLANS week 3 of 2023 ~ BLOG 365.16

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

EVERY time I checked the weather yesterday the forecast for the week was DIFFERENT except for the temperatures. So we’ll supposedly still be in the 40’s during the day and 30’s at night, it’ll be gray and cloudy with some wind and we may or may not have rain 😀 We were supposed to be sunny yesterday and weren’t so I just don’t trust what they say and will take it one day at a time!

I’m still working on putting away the Christmas decorations as I sort though them for the garage sale and will be deep cleaning the kitchen with no plans to leave the house at all today so will be in yoga pants and a purple long sleeve t-shirt all day.

I’m back to hot water and yogurt. The coffee experiment didn’t work out.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a load of sheets going with a load of towels to do next today and a few blouses to iron. I’ll finish the de-decorating today and begin the deep clean.
  • GROCERIES & ERRANDS I think I’m good this week on groceries and just have 1 quick appointment on Wednesday morning.
  • RECIPE RESEARCH & MENU PLANNING I’m done through January 😀

WHAT’S ON THE DVR/TV
  • NETFLIX We started watching Vikings Valhalla
  • AMAZON PRIME We started watching RIG
  • CABLE Regular shows are starting to get back to normal so will be checking out what’s on the DVR. DISH is in dispute with FOX so I am missing a few shows, but refuse to start another streaming service just for 2-3 shows.

I love reading WWII romance stories. I just started the Last Summer at Chelsea Beach by Pam Jenoff.

“Summer 1941. Young Adelia Montforte flees fascist Italy for America, where she is whisked away to the shore by her well-meaning aunt and uncle. Here, she meets and falls for Charlie Connally, the eldest of the four Irish-Catholic boys next door. But all hopes for a future together are soon throttled by the war and a tragedy that hits much closer to home.

Grief-stricken, Addie flees—first to Washington and then to war-torn London—and finds a position at a prestigious newspaper, as well as a chance to redeem lost time, lost family…and lost love. But the past always nips at her heels, demanding to be reckoned with. And in a final, fateful choice, Addie discovers that the way home may be a path she never suspected.”
MONDAY 1/16
TUESDAY 1/17
WEDNESDAY 1/18
THURSDAY 1/19
FRIDAY 1/20
SATURDAY 1/21
SUNDAY 1/22
DINNER
 LEMON CHICKEN, MASHED POTATO CASSEROLE & PENNIES FROM HEAVEN CARROTS
RED BAKED BEANS & CRANBERRY BBQ CHICKEN
 FRENCH ONION CHICKEN & TOMATO ONION SALAD
CHICKEN BLT CASSEROLE
 CHEESY CHICKEN TOMATO BAKED ORZO & SAUTEED PEAS
 CHEESY POTATO SOUP & SOUR CREAM CHEDDAR BISCUITS
 SICILIAN SPAGHETTI
DESSERT
 COFFEE CAKE KNOTS
 
CHAPEL SQUARES
 

My friend texted me and asked if I would be available to cat sit later in the week because they wanted to take a trip. I said of course I’d hang out and feed her sweet and adorable KitKat. Later that day she showed up with these beautiful flowers to say thank you!

 

 

KUNG PAO CHICKEN ~ BLOG 365.15

KUNG PAO CHICKEN 

2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.

BLUEBERRY ALMOND COFFEE CAKE ~ BLOG 365.13

BLUEBERRY ALMOND COFFEE CAKE adapted from SLOW ROASTED ITALIAN

Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

  • Preheat oven to 350°.
  • Spray a 9×13 baking pan with non-stick cooking spray and set aside.
  • Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
  • Add butter and extracts, beating 2 more minutes.
  • Gradually add flour and beat until just combined.
  • FOLD in blueberries with a spatula.
  • Pour and smooth batter into prepared pan.
  • Sprinkle almonds on top.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Allow to cool COMPLETELY before serving, or the cake will crack.
  • Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.

MOLASSES SNAPS ~ BLOG 365.10

I found this recipe in one of the old antique recipe boxes I’ve collected. They had labeled it Molasses Cookies, but after I made them changing the name to “SNAPS” worked better because they were so crispy. I added extra ginger and cloves to make them spicier. When these are baking all you can think of is gingerbread houses and smile.

MOLASSES SNAPS
3/4 cup Crisco
1 cup extra fine sugar
1 LARGE egg
2 cups flour
2 1/2-3 teaspoons QUALITY cinnamon
1 tablespoon ground ginger
1 1/2-2 teaspoons ground cloves
1 1/2 teaspoons baking soda
2 teaspoons warm water
1/3 cup molasses
2-3 teaspoons FRESH grated ginger
3/4 cup sanding sugar

  • Cream together the Crisco and sugar until fluffy.
  • Add egg, scraping down bowl and blending well.
  • Sift together the flour, cinnamon, ginger and ground cloves in a separate bowl.
  • Set aside.
  • Dissolve baking soda in warm water.
  • Add baking soda mixture to shortening mixture, blending well.
  • Alternately add the flour mixture, molasses and FRESH grated ginger.
  • Cover with saran and chill 2 hours.
  • Preheat oven to 350°.
  • Add small shallow bowl
  • Roll 1 tablespoon at a time into balls.
  • Roll each balls in the sanding sugar and place on greased baking sheets 2 inches apart.
  • Bake 8-10 minutes until dry around edges.
  • Let cool on baking sheet until set before transferring to cooling rack.
  • Store in airtight container at room temperature – which makes them a GREAT cookie jar cookie.

NOTE: Be sure to roll into tight balls of dough. They will cook perfectly round and look professionally done 😀

HAPPY HOMEMAKER MONDAY with MENU PLANS week 2 of 2023 ~ BLOG 365.9

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

I started blogging over 15+ years ago as an outlet for the woes brought on by a house we were forced to rehab after discovering mold (that the previous owner knew about, but painted over) during a routine bathroom update. It was supposed to be our forever home, but little did we know God had other plans for us. Each journey led us somewhere else to help someone else or a new project like rehabbing my grandparent’s home after my cousin died. This too was supposed to be our “new’ forever home, but God again had yet more new plans for us.

All these years later we have been all over the country care taking first for my in-laws and then several other family members as well. Each time we questioned why we were in those places and each time there was am underlying reason like when we landed in Texas and I was matched up with the best Cancer center around who saved my life when I had Ovarian Cancer… or the wonderfully gifted Gastroenterologist that again saved my life when he had to remove my stomach during a routine hernia repair… God always had a reason being where we were.

At one point, early on in my blogging days I thought about jumping on the bandwagon and monetizing my blog and turning it into an income source…Let me just say I am SOOOOOO glad I didn’t do that. I believe it would have just taken the joy out of blogging for me. I still link up with a few meme parties and many have gone the monetized route and are just no fun to follow anymore 🙁 This is one of the reasons I’m choosing to do BLOG 365 along with Sandra. I will probably do a lot of Wordless Wednesdays along with some Thursday 13s and what I’m calling Silent Sundays in order to accomplish this, but I will do it 😀

So, for my own journey, to stay positive in this life, I’ll be adding a “Thought For The Day” category each week. Just a little something that speaks to me 😀 at the time. Most weeks it will probably have no commentary and be more like a Wordless Wednesday 😀

This week is a clone of last week 😀 gray, cloudy and foggy – yet another typical Pacific North West winter week full of bone chilling “wet” cold with highs in the 40’s (barely) and lows in the 30’s (definitely) 😀 It will be another week of layered turtlenecks and flannels with Levis and UGGs.

I started to “DE”decorate Christmas last Friday, but multiple spontaneous AND fun opportunities for me to procrastinate happened and now I HAVE to finish more quickly for my own sanity, but also a bit exhausted!

Toady is Apple Carrot and Pineapple toddler squeeze (they’re portable 😀 ) with some ice tea because of the early morning.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have SOOOOO much to do, but hubby has a SUPER early appointment today that requires me to drive him so I will get a LATE start to my day and week. I have de-decorating to finish followed by standard cleaning and vacuuming as well as several loads of laundry. I’m also downsizing as I go through EVERY tote, drawer and closet. I ran across a pretty good article about decluttering sentimental items that is helping quite a bit.
  • GROCERIES & ERRANDS Depending on what I accomplish Monday and Tuesday I will probably go to town Wednesday or Thursday to do the weekly shopping and errands.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS this category will wait until next week…
  • RECIPE RESEARCH & MENU PLANNING My menu is planned through the weekend so at some time this week I will be taking a more serious look at the rest of January and February.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still watching How I Met Your Mother reruns at night to go to sleep by
  • CABLE There are still some TCM movies to watch, but I got pretty caught up on the cooking shows and Hallmark movies.

I’m reading State of Shock, First Family #4, Fatal series #1 off shoot by Marie Force
MONDAY 1/9
TUESDAY 1/10
WEDNESDAY 1/11
THURSDAY 1/12
FRIDAY 1/13
SATURDAY 1/14
SUNDAY 1/15
DINNER
SICILIAN SPAGHETTI
 HAMBURGER STEAKS with CREAM HASHED POTATOES
 UNDONE CABBAGE ROLLS and BUTTERED CARROTS
 APPLE BALSAMIC CHICKEN and SOUTHERN CORNBREAD STUFFING
 LOADED HASH BROWN POTATO SOUP
RISOTTO CARBONARA
 OUT or C.O.R.N. CLEAN OUT FRIDGE NIGHT
DESSERT
 BLUEBERRY POUND CAKE
 
 

We did happy hour with some neighbors last Saturday and their daughter and her 2 cats were visiting. KitKat and Blue are both super sweet and oh so soft, but Blue is a real snuggler!

FRENCH ONION PORK CHOPS ~ BLOG 365.7

This is the perfect “date night” recipe for 2. Thin pork chops smothered with a creamy sauce and topped with crispy fried onions are fork tender and simply addicting. Serve with rice pilaf of creamy mashed potatoes.

FRENCH ONION PORK CHOPS serves 2

4 boneless pork chops, thin cut
3/4 cup sour cream
1/2 package Lipton French Onion dip mix
1/2 cup French’s Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of an 8×8 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 
  • 
Cover the dish with foil and bake for 30-45 minutes until the meat is cooked through.

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE ~ BLOG 365.6

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE

1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.