FIG NEWTON CRISP

FIG NEWTON CRISP
1/4 cup PACKED brown sugar
Pinch of salt
1 tablespoon WONDRA flour
1 tablespoon salted butter
1/2 cup dried figs, diced
3 CRISP apples, cored and diced
1 orange, juiced
1 teaspoon cinnamon
1/2 teaspoon FRESH grated nutmeg

  • Preheat oven to 375°.
  • Grease an 8×8 baking dish.
  • In a LARGE skillet melt 1 tablespoon of butter.
  • Add apples, brown sugar, orange juice, figs, cinnamon, nutmeg and a pinch of salt.
  • Saute 3-5 minutes, stirring occasionally, until liquid is reduced.
  • Add Wondra flour cooking and stirring 2-3 minutes more until appleas are tender and everything is well coated.
  • Transfer to prepared baking dish, spreading into an even layer.
  • Let cool 5-10 minutes.

CRUMBLE
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 cup sugar
Pinch of salt
2 tablespoons small chopped walnuts
4 tablespoons salted butter, chilled and small cubed

  • Mix the flour, oats, sugar, salt, walnuts and butter together. Use your hands to work the butter into the dry ingredients until coarse crumbs form.
  • Sprinkle crumble evenly over the fig mixture.
  • Bake 24-28 minutes until topping is browned and filling is bubbly.
  • Let stand 10 minutes before serving.

CHEESY MANGO CHICKEN

CHEESY MANGO CHICKEN
2 boneless, skinless chicken breasts flattened to
1 tablespoon avocado oil
1-2 cloves garlic, FINELY minced
1/4 cup shredded white cheddar cheese
1/4 cup panko bread crumbs
2 tablespoons mayonnaise
2 tablespoons pickled red peppers
2 tablespoons mango chutney
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
  • In a large bowl combine garlic and oil, mashing into a paste.
  • Whisk in the mayonnaise and chutney.
  • Add shredded cheese, panko bread crumbs and pickled peppers, stirring to combine.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper on both sides.
  • Arrange chicken breasts on baking sheet.
  • Roast for 10 minutes.
  • Spread the mango mixture over the partially roasted chicken.
  • Return to the oven and roast 8-10 minutes or until chicken is cooked through.

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

3/4 cup canned plain unseasoned black beans, rinsed and drained
2/3 cup applesauce
3 ounces unsweetened chocolate, FINELY chopped
1/2 cup sugar
1/4 cup QUALITY cocoa powder
1 LARGE egg
2 teaspoon PURE vanilla
1/2 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon FINE sea salt
Powdered sugar, garnish (optional)

  • Preheat oven to 350°.
  • Line an 8 inch baking dish with foil, leaving enough hanging over the edge to be used as handles.
  • Spray foil with non-stick cooking spray.
  • Combine beans, applesauce and chopped chocolate in food processor and process until smooth.
  • Add sugar, cocoa powder, egg and vanilla. Process again until well combined.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Add flour mixture to bean mixture processing JUST until combined.
  • Spread batter into prepared pan.
  • Bake 20 minutes or until center is firm and edges are puffy.
  • Cool completely in pan on a wire rack.
  • Lift by foil and cut into squares.
  • Garnish with powdered sugar.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist BUTTER PECAN cake mix
8 tablespoons unsalted butter, melted and cooled slightly
1 LARGE Egg

  • Preheat oven to 350°. 
  • Line the bottom of your 10 inch spring form pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.  
  • In a large mixing bowl combine the cake mix, melted butter and egg until well blended.
  • Press batter into the bottom of your spring form pan.

FILLING 
8 ounces cream cheese, softened to room temperature
15 ounce can pumpkin puree
8 tablespoons UNSALTED butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 LARGE eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe below) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed. 
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency). 
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans. 

NOTE: You can use a 9×13 pan, but, YOU WILL NEED LESS BAKING TIME!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. 
  • Remove from the heat. 
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. 
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. 
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in. 
  • Continue cooking until amber color darkens stirring constantly. 
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling. 
  • Serve warm. 
  • Makes 1 1/2 cups. 

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving. 

TACO PIE

Who doesn’t love a bowl full of the ultimate comfort food? You guessed it, deep dish layered taco pie.
 Especially if you add some homemade salsa, some Mexican sour cream and maybe some cilantro…

TACO PIE
1 1/2 pounds ground beef (or a COMBO of ground pork and beef)
2 tablespoons KINDERS taco seasoning
1 can Rotel diced tomatoes & green chiles, drained well
1 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup WHOLE milk
3 LARGE eggs
Sour cream, for garnish
Chopped green onions, for garnish
Salsa, for garnish

  • Preheat the oven to 400º.
  • Spray a 9″ deep baking dish with non-stick cooking spray.
  • Heat a cast iron skillet over medium heat.
  • Add ground beef, browning until the beef is no longer pink and crumbled small.
  • Drain off any fat.
  • Add in the taco seasoning and Rotel, mixing well and heating through.
  • Spread the beef mixture in the bottom of the prepared baking dish.
  • Sprinkle the shredded cheese over the top.
  • In a small bowl, whisk together the biscuit mix, milk and eggs.
  • Pour evenly over the beef and cheese.
  • Bake for 25-30 minutes or until the middle of the pie is set and the top is golden brown.
  • Serve immediately garnishing as desired.


MEXICAN STREET CORN CHOWDER ala CROCK POT

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is made by sweltering the ingredients in a covered pot.

You can do this the easy way or the easier way, both taste just as delicious.

MEXICAN STREET CHICKEN CORN CHOWDER serves 8-10
5-6 cups FRESH corn (about 10 ears)
6 slices thick bacon, diced
1 LARGE Vidalia onion, chopped
1 LARGE red pepper, seeded and chopped
1 can HOT diced green chiles or jalapenos
FRESH ground sea salt and black pepper, to taste
1 teaspoon red chile flakes
2 1/2 cups rotisseries chicken pieces
1-2 cups homemade chicken broth
Juice and zest of 1 LARGE lime
1 cup heavy whipping cream

GARNISHES
FRESH chopped cilantro
lime wedges
sliced jalapenos
chopped bell pepper

  • Cut corn from cobs, reserving corn juice as you go. You should have at least a cup of corn juice, preferably two. Add enough of the chicken broth to make it a total of 2 cups.
  • Add corn and juice to slow cooker.
  • In a large skillet, cook bacon pieces over medium heat until crisp. Remove with a slotted spoon to paper toweling to drain.
  • Reserve 2 tablespoons of bacon drippings and add onions and peppers, sauteing 3-4 minutes.
  • Add red pepper flakes, green chiles or jalapenos, FRESH ground sea salt and black pepper, stirring to blend.
  • Add to slow cooker, stirring into corn mixture.
  • Cook on low 3 1/2-4 hours until corn is tender and mixture has thickened slightly.
  • Stir in chicken pieces during the last half hour.
  • Stir in cream and lime juice.
  • Garnish with zest and desired toppings.

NOTE: If you are in a hurry this can all be done on the stove top, but I highly reccomend the slow cooker for a deeper flavor.

HAPPY HOMEMAKER MONDAY with MENUS AND RECIPE LINKS week 35 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning! How are you? I’ve had a strange and busy week with all sorts of family things and certainly hope your week was better than mine! I’ll just leave it at that and jump into starting this week differently. 😀

We’ve been in the high 80’s for day times with low’s in the mid 50’s, but with low humidity and cool ocean breezes. So, I am NOT complaining. In the evening especially you can just feel fall coming our way! It has also been super sunny with virtually no clouds. I’m up and ready to go in comfy worn Levis and a favorite chambray blouse.

Obviously I am sooooooooo ready for fall. Just to keep you also in the loop as fall looms in front of us: My local grocery store is already stocking pumpkins.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get all the laundry done on Saturday including the bedding and towels 😀
  • GROCERIES & ERRANDS Hubby has a physical therapy appointment for his back today and I will pick up a couple things while we’re in town but, I will do the majority of the shopping when I’m in town Thursday for my pedicure.
  • PAPERWORK, PHONE CALLS & PROJECTS Same old same old B.S. dealing with the inept clerical staff of a couple places. :SIGH: and :SMH: continuously at the lack of logic reasoning of people. The best example I have is my primary doctor’s office who obviously made a clerical error on data input. They sent me a bill for $24. I paid them with a check for $24. They credited my account for $9. My bank cashed the check for $24. I printed them a copy of the check and took it to them on my last visit – you know the one for my “new patient” visit. They have called me and now want proof of who cashed the check. My logic says it was a key stroke error since they posted a payment to my account and that they need to look at their own data for that date to correct it. They want me to contact the bank for a paper copy of the check to prove they were the ones that cashed it. Like I said, WTH?
  • RECIPE RESEARCH & MENU PLANNING I’m working on some round up themes for the fall months like casseroles, soups, stews and chilis.

WHAT’S ON THE DVR/TV
  • NETFLIX – We’ve just finished NCIS season 6 and will probably start season 7 tonight. I’m almost done with season 4 of Virgin River and hope to finish season 2 of Locke & Key later this week.
  • AMAZON PRIME – Have been debating watching TOP GUN MAVERICK
  • CABLE – I’ve cleaned out the DVR and cleaned up all the “timers” for our regular shows. I did the research on the returning and new shows trying to pare down what will be taping this fall. I even eliminated a couple cooking shows.

If you’ve never read Heather Webber, I highly recommend her books. I just finished In the Middle of Hickory Lane and was sad it was over 🙁 It was that good.

I’ve finally started Where the Crawdads Sing by Delia Owens and am really loving it.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN CORN CASSEROLE and make the CRACK CHICKEN for tomorrow’s casserole
CRACK CHICKEN CASSEROLE and FRESH SLICED TOMATOES
SPAGHETTI & MEATBALLS with SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
PICKLED BEET GOAT CHEESE SALAD
CHIP CRUSTED STUFFED CHICKEN with FRESH SLICED TOMATOES
CRANBERRY CHICKEN SALAD
DESSERT

COPY CAT MOZZARELLA HERB CHICKEN

COPY CAT MOZZARELLA HERB CHICKEN
2 large boneless, skinless chicken steaks
Juice and zest of 1 LARGE lemon
2 LARGE carrots, sliced diagonally
1 tablespoon avocado oil
2 tablespoons butter, 1 tablespoon melted
FRESH ground sea salt and black pepper, to taste
2 teaspoons Italian seasoning
1/2 teaspoon + 1 pinch red pepper flakes
1/4 cup panko bread crumbs
1/2 cup Mozzarella cheese
2 tablespoons sour cream
1/2 cup homemade chicken stock
1 teaspoon Better than Bouillon chicken base

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  • Stir together the panko crumbs, mozzarella cheese, Italian seasoning, 1 tablespoon melted butter, FRESH ground sea salt and black pepper.
  • Toss carrots with the avocado oil, FRESH ground salt and black pepper and the pinch of red pepper flakes.
  • Arrange carrots on one side of baking sheet in single layer.
  • Roast carrots for 5 minutes.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • Spread sour cream on each chicken steak.
  • Mound panko mixture on top of each breast, pressing firmly so that it adheres.
  • Remove baking sheet from oven and carefully arrange chicken steaks on the other side.
  • Return baking sheet to pan and roast 15-20 minutes until chicken is cooked through and the carrots are tender.
  • Whisk together melted butter and lemon juice.
  • Plate chicken and carrots.
  • Drizzle with lemon juice mixture and sprinkle with lemon zest.
  • Serve with pasta or rice pilaf.

BRUSSELS SPROUTS with BACON, CHERRIES & APRICOTS

BRUSSELS SPROUTS with BACON, CHERRIES & APRICOTS
4 slices bacon, diced
2 pounds Brussels sprouts, trimmed and halved or quartered
1 LARGE shallot, FINELY chopped
3 tablespoons brown sugar
1 pinch of salt, to taste
2 tablespoons Herbs de Provence seasoning
1/2 cup dried apricots, coarsely chopped
1/3 cherries, chopped

  • In a large skillet over medium to high heat cook bacon until JUST crisp.
  • Remove bacon with a slotted spoon to drain on paper toweling.
  • Add the Brussels sprouts, cut side down and saute 2-3 minutes.
  • Add the shallots, brown sugar, Herbs de Provence and a pinch of salt. Saute 6-8 minutes, stirring occasionally.
  • Add apricots and saute 1-2 minutes longer.
  • Add cherries and mix well.
  • Sprinkle with bacon before serving.

RECIPE REVIEW
TASTE: Full of flavor.
TEXTURE: Crunchy, yet soft and chewy – very satisfying.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great for a company meal.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

COPY CAT BROWN SUGAR BOURBON PORK CHOPS with BRUSSELS SPROUTS & APPLE PAN SAUCE

BROWN SUGAR BOURBON PORK CHOPS with BRUSSELS SPROUTS & APPLE PAN SAUCE
2 boneless pork steaks
1 tablespoon avocado oil
2 tablespoons butter, room temperature
FRESH ground sea salt and black pepper
2 cups Brussels sprouts, washed, trimmed and halved
2 CRISP apples, cored, peeled & diced
3 LARGE green onions, sliced thin and divided
3 tablespoons brown sugar
2 tablespoons bourbon
1 teaspoon better than bouillon chicken base
1/2 cup homemade chicken stock

  • Pat pork steaks dry.
  • Generously season with FRESH ground sea salt and black pepper.
  • Heat avocado oil in a large skillet over medium high heat.
  • Sear pork steaks 4-6 minutes per side in hot oil.
  • Transfer pork steaks to platter and keep warm.
  • Wipe out pan and add butter.
  • Add Brussels sprouts cut side down. Sear Brussels sprouts until JUST crisp on the edges.
  • Add apple and whites of green onions, cooking 2 minutes until apple are starting to soften.
  • Whisk together the chicken base, chicken stock, brown sugar and bourbon. Add to pan, cooking 5-7 minutes until sauce has thickened and apple is tender.
  • Return pork steaks to pan, turning to coat in sauce.
  • Plate pork steaks and arrange Brussels sprouts and apples over steaks.
  • Serve with mashed potatoes.
  • Garnish with green onion tops.

RECIPE REVIEW
TASTE: Sweet & Savory
TEXTURE: Crispy edge Brussels sprouts and tender sweet apples compliment the flavorful pork.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

PORK STEAKS with APPLE CREAM SAUCE


PORK STEAKS with APPLE CREAM SAUCE
2 LARGE pork steaks
1 LARGE apple, cored and thinly sliced
2 tablespoons apple brandy
1/4 cup chicken broth or white wine
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 tablespoons butter
1 LARGE shallot, sliced thin
1 teaspoon cornstarch
1/3 cup half and half
1 tablespoon Dijon mustard (optional)

  • Generously season pork steaks with FRESH ground sea salt and black pepper.
  • In a large skillet melt butter over medium high heat.
  • Brown pork steaks on both sides. Remove from pan and set aside.
  • Add shallots to pan, sauteing until softened.
  • Add apple slices, sauteing 2-3 minutes. Remove and transfer to a bowl.
  • Add apple brandy, cooking 30 seconds more.
  • Add chicken broth or white wine.
  • Bring to a SLOW boil, simmering for 5 minutes.
  • Add pork and apples.
  • Reduce heat to low and simmer 10 minutes until pork is cooked through.
  • Whisk together cream, mustard (if using) and cornstarch.
  • Stir into the apple mixture and heat through, simmering until sauce is thickened.

CREAMY PARMESAN CHICKEN & PROSCIUTTO


1 + 2 tablespoons butter
1/4 cup heavy cream
1 tablespoon WONDRA flour
1 tablespoon avocado oil
2 boneless, skinless chicken breasts
4 pieces prosciutto
1-2 cloves garlic, FINELY minced
1/2 cup FRESH small green peas
1 teaspoon red chile flakes, crushed
FRESH ground sea salt and black pepper
1 LARGE lemon, juiced
2 cups penne pasta
1/4 cup FRESH chopped Italian Leaf parsley
2 ounces cream cheese, softened
1/4 cup FINELY shredded Parmesan cheese

  • Bring a pot of salted water to a rolling boil.
  • Add pasta cook al dente, 9-11 minutes.
  • Drain, reserving 1/2 cup of pasta water.
  • In a large skillet add a drizzle of oil over medium high heat. Add prosciutto slices in a single layer, cooking 2-3 minutes per side until crispy. Do not clean pan.
  • Drain on paper toweling.
  • Pat chicken dry and generously season with FRESH ground sea salt, black pepper and crushed red chile flakes.
  • Add butter to skillet.
  • When melted add garlic sauteing 30 seconds.
  • Add chicken steaks sauteing 2-3 minutes per side until cooked through.
  • Transfer chicken to cutting board.
  • Whisk flour into drippings.
  • Add cream cheese and heavy cream to skillet, whisking to combine.
  • Adjust seasoning to taste.
  • Add lemon juice and parsley, stirring to blend.
  • Add pasta and peas, folding in to coat, cooking a couple minutes until warmed through.
  • Slice chicken breasts into strips.
  • Plate pasta.
  • Top with chicken slices, prosciutto and Parmesan cheese.

RECIPE REVIEW
TASTE: Creamy and full of rich flavor.
TEXTURE: Al dente noodles and crispy chicken in a creamy sauce are the star of this meal.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.