HAPPY HOMEMAKER MONDAY and MENU PLANS week 17 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

We had a really nice weekend here. Got the patio furniture cleaned up and situated, watered all the new flowers that appear to be going to make it despite our late season snowstorm last week and the tomatoes I finally planted last week appear to be okay despite the weird weather!

We had an absolutely beautiful warm weekend with sunshine and temperatures in the high 70’s. This week though is starting cloudy and is supposed to be 15 degrees cooler than the weekend was with a couple days of rain. Welcome to spring in the Pacific Northwest. 😀

We’re getting ready to go to our annual family reunion and the uncertainty of the weather makes it tough pack 😀 I always pack in layers, but LOL inevitably wish I had something I didn’t bring.

Hot water & cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got most the laundry done over the weekend, but will have a load or two by the end of the week.
  • GROCERIES & ERRANDS Need to get the oil changed before our trip next week, get the tires rotated and hubby needs a haircut.
  • PAPERWORK, PHONE CALLS & PROJECTS I have a few things that I need to get done before we leave, but I made a huge dent in the pile yesterday.
  • RECIPE RESEARCH & MENU PLANNING Not planning past next week as we’ll be leaving for our annual family reunion, where menus are primarily SIL’s domain in May 😀

WHAT’S ON THE DVR/TV
  • NETFLIX We watched EAGLE EYE that was quite good, BLUE MIRACLE with Dennis Quaid that was based on a true story and also quite good. And we started a new series that we may or may not stick with called YAKAMOZ 2-345
  • PRIME We watched 2 more episodes of OUTER RANGE
  • DISNEY+ We watched The Eternals – I normally enjoy MARVEL movies, but this one was quite long and kept jumping back and forth thousands of years to tell the story so was a bit hard to follow at times. I also re-watched Hawkeye with hubby one evening as he’d not seen it yet.
  • CABLE COOKING Spring Easter Baking, Masterchef Jr., Beat Bobby Flay and Grocery Games CRIME DRAMAS Chicago series (Med, Fire & P.D.), NCIS (Original, L.A. & Hawaii), Bull, The Rookie, Law & Order (Original Remake and SVU), Magnum PI, Blue Bloods and FBI’s (Original, Most Wanted & International) COMEDIES Young Sheldon & Ghosts HALLMARK MOVIES When Calls the Heart DOCUMENTARIES Mysteries of the Abandoned SPORTS NASCAR

I’m just starting The Girl from Channel Islands by Jenny Lecoat that is inspired by true events. It’s the story of a young Jewish woman trapped on the occupied island of Jersey during World War II. I love historical novels based on WWII so have high hopes for this book.

The local pond is still much higher than normal. This area is right next to the road and the “no trespassing” sign is usually standing about a foot out of water.

On Friday I went to a quilt show at the fair grounds and these are a few of my favorites.

*NEW RECIPES
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
*BEEF & POTATO CASSEROLE
ENCHILADAS SUIZA & SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
*STEAK TIP SALAD & BUTTERMILK ROLLS
*BBQ PORK SANDWICHES & COLESLAW
*BRUNSWICK STEW & BISCUITS
BEEF STROGANOFF & GREEN BEANS
DESSERT
*BUTTERMILK BROWNIES

  • BAKED FRENCH ONION RICE
  • CHEESY ARTICHOKE CHICKEN

RED RICE & BEANS

You know how red beans and rice is a big thing in the south? Yeah, well I HATE red beans so we’re having red rice and beans 😀

RED RICE & BEANS – serves 6 adapted from Jamie Oliver
2 carrots, peeled and FINELY diced
2 LARGE shallots, FINELY diced
2 red + 2 yellow + 2 orange mini peppers (capsicums), de-seeded and FINELY diced
Avocado oil
3 cloves of garlic, minced
28 ounce can QUALITY crushed tomatoes
2 cups homemade chicken bone broth
1 1/4 cup long grain white rice, rinsed
14 ounce can cannellini beans, drained and rinsed
1/2 cup mozzarella, grated or quartered small balls (optional)
5 LARGE basil leaves
FRESH ground sea salt and black pepper, to taste

  • Heat 1 tablespoon of oil in a skillet over medium heat.
  • Add carrots, shallots, garlic and peppers, stirring until softened and beginning to caramelize. Set aside to cool.
  • Add the tomatoes into a saute’ pan over medium heat.
  • Season with FRESH ground sea salt and black pepper.
  • Whisk in bone broth and basil.
  • Add rice and bring to a quick boil.
  • Reduce heat to low and simmer 20 minutes or until rice is tender and liquid is absorbed.
  • Stir in beans during last 5 minutes.
  • Top with minced basil leaves and mozzarella.

5 CHEESE PASTA

5 CHEESE PASTA adapted from Red Drummond serves 8

1 pound fusilli or similar type pasta
6 slices thick-cut bacon, diced
1 tablespoon chopped FRESH thyme
1 large shallot, diced
1-2 cloves garlic, FINELY minced
1/2 cup white wine
1 cup heavy cream
1/2 cup grated Fontina cheese
1/2 cup White Cheddar cheese
1/2 cup grated Romano cheese
1/2 cup grated Gruyère cheese
FRESH ground black pepper
1 cup mozzarella balls, halved
3 green onions, sliced thin

  • Bring a large pot of salted water to a boil.
  • Add the fusilli and cook for 1 to 2 minutes less than the package instructions.
  • Reserve 1/2 cup of the pasta water, then drain and set aside.
  • Cook the bacon in a cast iron skillet over medium heat until crisp, 8 to 10 minutes. With a slotted spoon remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet.
  • Add the thyme, shallots and garlic to the skillet and cook until softened, about 5 minutes.
  • Add the wine and cook until mostly evaporated, 1 to 2 minutes.
  • Add the cream and heat until bubbly, 30 seconds.
  • Gradually add the Fontina, cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
  • Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed.
  • Divide the pasta into lightly sprayed with non stick cooking spray individual gratin dishes or 1 baking dish.
  • Place casserole on a baking sheet.
  • Divide the mozzarella pearls over the top of the pasta.
  • Position an oven rack in the center of the oven and preheat to broil.
  • Broil 3-4 minutes on the center rack until the mozzarella pearls are brown and the pasta is bubbling.
  • Remove and garnish with the cooked bacon and sliced green onions.

JELLY DONUTS

JELLY DONUTS slightly adapted from Home Remedies

2 3/4 cups flour – 350g flour
5.07 ounces – 15 cl lukewarm milk
2 LARGE eggs
1 packet dehydrated baker’s yeast
1/3 cup – (25 grams sugar) + a little to decorate
Pinch of salt
grated lemon zest
1 3/4 tablespoons (25 grams) softened butter
frying oil
powdered sugar
lemon curd *or your favorite flavor
sour cherry jam *or your favorite flavor

  • In the bowl of a mini food processor with a dough hook (or in a LARGE bowl if doing it by hand), sift together the flour, yeast, sugar, salt and grated lemon zest.
  • Add the lukewarm milk and knead just to combine.
  • Add the whole beaten eggs and mix again to obtain a homogeneous paste.
  • Add the butter cut into pieces and knead for at least 5 minutes until the dough is very elastic.
  • Cover dough with clean tea towel & let rise in a warm place about at least 2 hours. (SEE NOTE)

 

  • Flatten dough by hand & knead for another minute to remove bubbles.
  • Roll out the pastry on a lightly floured work surface to 1/4 inch – 5mm thickness.
  • Cut out circles with a 2 inch (5 cm) cookie cutter diameter and place them on a floured board, cover with the tea towel and leave to rise for another 45 minutes. (SEE NOTE)

 

  • Heat the oil in a fryer and when it is very hot try it with a single donut first, it should not color too quickly and will be completely cooked in 2-3 minutes. They should be blonde. When you have found the right temperature you can dip several donuts at the same time.
  • Immediately dredge them in powdered sugar.
    Let them cool down on a paper towel.
    Fill them with jam using a pastry bag.
    Enjoy!

NOTE: I recently found a WONDERFUL trick for rising dough in the winter. Use a heating pad on LOW under your bowl or tray and everything will rise PERFECTLY!!

HAPPY HOMEMAKER MONDAY with MENU PLANS week 16 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

I hope everyone had a wonderful Easter Sunday! Ours was simple and quiet.The weather was still quite cool and was hopefully our last night of freezing weather because I REALLY need to get the tomato starters in the ground OUTSIDE because they are actually flowering and outgrowing to shoe box.

I made glazed ham steaks, scalloped potatoes, honey glazed carrots and homemade lemon curd and sour cherry jelly donuts. We delivered several of those to a friend who had to work today.

Maybe, just maybe, the weather is going to return to spring around here 😀 daytime in the 50’s and nighttime in the 40’s (mostly) and WET! I’m hoping to get the tomatoes moved from the shoe box on the kitchen table to the garden this week.

I’d been wishing I hadn’t packed away the heavier winter coats, but layers seem to be working for now. One day last week I actually had on 4 sweatshirts during the snow storm 🙂

Hot water & cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Deep clean is done, but have a load or two of laundry to do and a bit of vacuuming.
  • GROCERIES & ERRANDS I have a booster for my booster today and will pick up a few groceries at that time. I also have a hair appointment later in the week.
  • RECIPE RESEARCH & MENU PLANNING Menus are made through the month.

WHAT’S ON THE DVR/TV    If spring ever gets here, I’ll be outside more and watch less TV
  • NETFLIX MOVIES Spenser Confidential, Hudson Hawk – how did I not see this when it was new all those years ago? SHOWS I’m finishing the most recent season of Virgin River and just began the first season of Firefly Lane
  • PRIME Started the new series Outer Range – we’ll see where it goes
  • DISNEY+ I watched season 1 of Hawkeye
  • CABLE COOKING Tournament of Champions, Spring Easter Baking, Masterchef Jr., Beet Bobby Flay and Grocery Games CRIME DRAMAS Chicago series (Med, Fire & P.D.), NCIS (Original, L.A. & Hawaii), Bull, Law & Order (Original Remake and SVU), Magnum PI, Blue Bloods and FBI’s (Original, Most Wanted & International) COMEDIES Young Sheldon & Ghosts and we’re trying the new How We Roll HALLMARK MOVIES When Calls the Heart DOCUMENTARIES Mysteries of the Abandoned SPORTS NASCAR, Football

I just finished books #1 Return to Sender and #2 In Name Only and I’m about to start Jennifer Peel’s Silent Partner, book #3 in the Pine Falls series

We had a strange springtime snow storm last week! Made for a strange trip to town in April.

*NEW RECIPES
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
*CHICKEN SPAGHETTI
*CHICKEN PAPRIKASH
*PORK CHOPS with TOMATOES and BAKED FRENCH ONION RICE
*MEXICAN BEAN PATCHWORK SOUP & BISCUITS
*CHILI CHICKEN
*CHEESY ARTICHOKE CHICKEN
DESSERT
*BUTTERMILK BROWNIES

  • JELLY DONUTS

HAVE A BLESSED EASTER SUNDAY

Easter is late again this year! Do you ever wonder how the date is decided? Well, let me tell you what I found with a little research.

Unlike Christmas, the date of Easter Sunday changes every year and can fall anytime between March 22nd and April 25th.  Why is this you ask?

Because Easter Sunday is decided by complex calculations based on the moon.  Early on in Christianity different churches used different methods.  This led to disagreements that still exist today in some cultures.

Easter celebrates the death and resurrection of Jesus which according to the Bible happened around the same time as Jewish Passover.  Passover typically begins the night of the first FULL moon AFTER the spring equinox (usually March 20th or 21st) EXCEPT in months when it is the SECOND full moon.  This most recently occurred in 2016.  The FULL moon can vary in each time zone so the Church calculates Easter from the 14th day of the ecclesiastic lunar month which is known as the paschal full moon.  Easter is the Sunday that follows the paschal full moon that falls on or after the equinox so can be from 1-7 days later. This year Passover and Easter fall on the same weekend with Passover coinciding with Good Friday.

In 1818 the full moon fell on the equinox, Saturday March 21, so Easter was the next day, March 22. Easter will not be this early again until the year 2285.  The earliest recent Easter was March 23 in 2008.  In 1943 a full moon fell on March 20, just before the equinox, so the paschal full moon was the next one on April 18 which was a Sunday so Easter was seven days later on April 25. It will not be this late again until 2038. The latest recent Easter was April 23 in the year 2000.

This year Good Friday was April 15th and today is Easter Sunday.  You can find a table for upcoming Easter Sundays here.

Here is a fun Easter egg recipe.

Using ordinary materials (vinegar, food coloring and whipping cream) you probably already have on hand to decorate gorgeous Easter eggs is so easy and fun too! You will want to wear gloves so as not to dye your fingers.

TIE-DYE EASTER EGGS
INGREDIENTS
Bowl of Vinegar
Whipped cream
Food coloring
Hard-boiled eggs

  • Boils eggs and cool to room temperature.
  • In a bowl large enough to hold all the eggs (or work in batches) place the eggs in the bowl and cover with vinegar for 20 minutes. The vinegar allows the dye to adhere to the egg shell better.
  • Dry the eggs and set aside.
  • In a large baking dish fill it with a thick layer (about 1 inch deep) of the whipping cream.
  • Generously dot the cream with various colors of food dye coating most of the surface fairly close together.
  • Drag a skewer or chopstick through the cream to create a tie-dye design, kind of like you’re making a marbled cake.
  • Place a layer of paper towels on a cookie sheet and set aside.
  • Put on gloves to protect your hands from the dye.
  • Gently place an egg on the surface of the whipped cream.
  • Slowly roll the egg over the surface to coat the shell.
  • Place the egg on the cookie sheet and repeat with remaining eggs. DO NOT WIPE ANYTHING OFF!
  • Let dry 20 minutes.
  • Fill a large bowl with water. The water will remove the excess cream leaving the design on the egg.
  • Gently submerge the egg and then GENTLY dry with paper toweling. DO NOT RUB HARD as you might rub off the design.
  • Store eggs in refrigerator.

NOTE: This can be done substituting shaving cream for whipped cream, but then they are for decoration only and NOT edible!!

And just for your information here is a great little color chart for other methods.

CHICKEN RAMEN in SHOYU BROTH

CHICKEN RAMEN IN SHOYU BROTH with MUSHROOMS, CHILI GARLIC OIL & CRISPY ONIONS adapted from a Hello Fresh recipe

2 cloves garlic, minced
1 thumb ginger, peeled and minced
1 tablespoon sesame seeds
1 teaspoon red chili flakes
2 tablespoon Bragg’s liquid aminos
5 ounces FRESH Spinach (optional)
3 LARGE green onions, sliced thin, whites and greens separated
2 carrots, peeled and sliced thin
1 tablespoon chopped lemon thyme leaves
8 ounces BEECH mushrooms
1 tablespoon sesame oil
6 ounces ramen noodles
4 cups homemade chicken stock
2 LARGE chicken breasts
Crispy fried onions
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic.
  • In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of avocado oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
  • Once water is boiling, add noodles to pot. Cook, stirring until JUST tender, 1-2 minutes. Drain, then toss noodles with a drizzle of sesame oil.
  • Heat a drizzle of oil over medium-high heat.
  • Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds.
  • Stir in chicken broth and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
  • While broth simmers, pat chicken dry with paper towels; season with salt and pepper.
  • Heat a large drizzle of oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Drizzle with remaining sesame oil and turn chicken a few times to coat.
  • Transfer chicken to a cutting board to rest.
  • Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate.
  • Add a drizzle of oil to pan, then add spinach if using. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. Turn off heat.
  • Slice chicken crosswise.
  • Divide noodles between large soup bowls. Pour some broth over noodles.
  • Stir in as much chili garlic oil as you like.
  • Top each bowl with chicken, mushrooms, spinach, and scallion greens.
  • Sprinkle with a few crispy onions and serve.

LIMONCELLO CAKE

LIMONCELLO CAKE adapted from MOM ON TIMEOUT

This is a SUPER MOIST cake full of lemony flavor that is PERFECT for everything from a breakfast treat, afternoon snack or an elegant dessert!

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup avocado oil
1 cup granulated sugar
3 tablespoons homemade limoncello or lemon vodka
1 cup FULL fat sour cream at room temperature
2 LARGE eggs at room temperature
1 tablespoon lemon zest
1 teaspoon lemon extract
½ teaspoon vanilla extract
2-3 drops yellow food coloring

  • Preheat the oven to 350°F.
  • Spray a 9×5 loaf pan or decorative rounds with non-stick cooking spray and line with parchment paper. Set aside.
  • In a large bowl, whisk together the all purpose flour, baking powder and salt.
  • In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, vanilla extract and food coloring, whisking together just until combined. Be careful not to over mix.

  • Transfer the batter to the prepared pan and smooth top.

  • Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs. If using decorative rounds you’ll need to adjust your baking time accordingly.
  • Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

LIMONCELLO GLAZE
1 cup powdered sugar sifted
2 to 3 tablespoons limoncello

  • Whisk the powdered sugar and limoncello together until no lumps remain. If it’s too thin add additional powdered sugar a tablespoon at a time until you reach your desired consistency. If it is too thick add a bit more Limoncello, a teaspoon at a time.)

  • Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.


HOMEMADE LIMONCELLO
10 LEMONS, washed
1 770 ML bottle of VODKA (brand of your choice)
3 cups water
2 cups sugar

  • Using a vegetable peeler, remove the peels from the lemons in long strips. Reserve the lemons for another use. If any of the peels still have pith on them use a sharp knife to remove and discard the pith.
  • Place peels in a 2 quart pitcher or bowl.
  • Pour the vodka over the peels and cover with saran.
  • Steep the peels for 4 days at room temperature undisturbed.
  • Add the water and sugar to a large saucepan over medium heat, whisking 5 minutes until sugar is completely dissolved.
  • Cool completely.
  • Pour the syrup over the vodka mixture.
  • Recover and let stand overnight at room temperature.
  • Strain the mixture through a mesh strainer, discarding the peels.
  • Transfer the Limoncello to your bottle.
  • Seal and refrigerate until cold.
  • Keep refrigerated up to a month.

CALABRIAN CHILE CHICKEN PASTA

CALABRIAN CHILE CHICKEN PASTA adapted from Blue Apron

Avocado oil
2 Boneless, Skinless Chicken Breasts
1 shallot, small diced
2 tablespoons Mascarpone cheese
1/2 pound Bucatini Pasta, prepared per package directions reserving 1 cup pasta water
1 ounce Castelvetrano Olives, diced (optional-hubby loves, I don’t)
1 lemon, juiced
1 1/2 teaspoons Calabrian Chile paste
1 zucchini, halved and sliced (optional-hubby hates)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper

  • Heat avocado oil in a large nonstick pan over medium high heat.
  • Add the sliced zucchini (if using) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook 1-2 minutes more, stirring frequently until softened. Transfer to a plate.
  • Wipe out the pan and add 1-2 tablespoons more avocado oil and heat over medium high heat.
  • Pat the chicken dry.
  • In a large ziplock bag add wonder flour, Italian seasoning and FRESH ground sea salt and black pepper. Shake to mix.
  • Add chicken breasts and shake to coat. Shake off excess dredging.
  • Add the seasoned chicken to the hot oil, cooking 4-5 minutes per side, or until browned and cooked through.
  • Leave any browned bits in the pan, transfer chicken to a cutting board.
  • When cool enough to handle, slice crosswise.
  • In the same pan, heat a drizzle of avocado oil on medium-high until hot.
  • Add the chopped shallot, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.
  • Add the cooked pasta, lemon juice, Mascarpone cheese, browned zucchini (if using), chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is well coated. If necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated.
  • Turn off the heat.
  • Serve the finished pasta topped with the sliced chicken.
  • Garnish with the Parmesan cheese.
  • Enjoy!

NOTE: To make your own Italian seasoning use +/- equal parts of these dried seasonings, to taste: Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram.

 

HAPPY HOMEMAKER MONDAY with MENU PLANS week 15 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

Hello there. I hope you all had a good week and spring has taken hold in your neck of the woods 😀 unlike here. I’m in spring cleaning mode myself trying to wait out mother nature 🙂

I found this funny on Facebook, but it fits so well! It has been a REALLY strange week – record heat (it was 88 last Thursday), wind, rain, hail, snow! And it looks like it isn’t over yet. That “S” word is still in the mix though it won’t be anything that sticks, but it’s still freezing almost every night. This time last year I had the garden planted and it was doing well. This year the starters are outgrowing the aero garden and yearning to go outside to play 🙂 I just hope the flower seeds I did plant when it got warm do make it.

Theraflu and cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Just a couple loads of laundry, a bit of ironing and general cleaning this week.
  • GROCERIES & ERRANDS I need a few last minute things for Easter dinner and will make a run to town later this week after I get all my scraps of paper into a single list 😀
  • PAPERWORK, PHONE CALLS & PROJECTS Roofers will be here Monday FINALLY to finish repairs that began months ago! Dishwahser repairman will be here Tuesday – what a hassle using a warranty is when you’re not in a big city!
  • RECIPE RESEARCH & MENU PLANNING Looking for some lighter spring recipes, but not getting too crazy until after we get back from the family reunion in May.

WHAT’S ON THE DVR/TV
  • NETFLIX Captain Nova
  • DISNEY+ Hawkeye
  • CABLE Cooking shows: Tournament of Champions, Spring Easter Baking, Masterchef Jr., Beet Bobby Flay and Grocery Games Crime Dramas: Chicago series (Med, Fire & P.D.), NCIS (Original, L.A. & Hawaii), Bull, Law & Order (Original Remake and SVU), Magnum PI, Blue Bloods and FBI’s (Original, Most Wanted & International) Comedies: Young Sheldon & Ghosts and we’re trying the new How We Roll Hallmark/Movies: A Royal Runway Romance and When Calls the Heart Documentaries: Mysteries of the Abandoned

I finished Jana Deleon’s Flame & Fortune, book #22 of the Miss Fortune series – just a fun read. Hubby even enjoys the audibles when we travel. And I have begun In Name Only by Jennifer Peel – book #2 in her series and have The Girl From Channel Islands, a WWII historical novel by Jenny LeCoat waiting in the wings that I can’t wait to get to.

I had a painting class last week for a spring picture. I still want to do some tweaks and layers, but I’m pretty happy with it.

I also started a Ukranian Art in a Box painting and am doing many, many layers to finish it. I have just begun the yellow layers. The studio is donating the proceeds to a family living out of a bomb shelter.

And then the next night hubby and I took a Ricotta Cheese making class at a local winery and had a delicious Italian meal of Crispy Pinwheel Hot Jelly Ricotta appetizers, Garlic Bread, Salad, Lasagna and Raspberry Almond Ricotta Cake made with it.

And what do you do on a cold and rainy afternoon? Play Mexican train of course 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CALABRIAN CHILE CHICKEN PASTA
HOT HONEY GLAZED PORK CHOPS
SEARED STEAKS WITH SOY GLAZE
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
CHICKEN SPAGHETTI & HOT HOUSE SALAD
CHEESY ARTICHOKE CHICKEN & 5 CHEESE PASTA
GLAZED HAM STEAKS, SCALLOPED POTATOES, GLAZED CARROTS
DESSERT
APPLE CRUMBLE for a friend’s birthday
LIMONCELLO CAKE
 

  • SWEET & SOUR BRISKET
  • CALABRIAN CHILE CHICKEN PASTA

BAKED GRILLED CHEESE

Do you ever see those recipes on facebook or instagram that just look so perfect you have to try them? Or maybe they seem so so simple that it’s a no brainer. I’ve tried more than one that just didn’t live up to all the hype, BUT this isn’t one of them! Donna’s recipe for baked grilled cheese sandwiches has the same golden, crispy crust and gooey melted center you’ve always known and loved, but you can cook a HUGE batch for a crowd all at once in under 30 minutes total WITH THE ADDED BONUS OF NOT BEING TOO GREASY! I did adapt the flavoring to our likes, but the process is pretty much the same.

Adapted from the Slow Roasted Italian  Yield: 12 Sandwiches

BAKED GRILLED CHEESES
24 slices of thick sliced bread (Texas toast or a thick sourdough are perfect)
1 cup FRESH FINELY grated Parmesan cheese
12 thick slices Baby Swiss cheese
12 thick slices mild cheddar cheese
12 slices Havarti cheese
12 slices beefsteak tomato
12 slices bacon, halved and cooked crisp
1/2 + cup unsalted butter, room temperature
Tomato soup for dipping

Preheat oven to 450°.

  • Generously butter a slice of bread.
  • Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Place it face down on your baking sheet.
  • Place a slice of Baby Swiss cheese on each slice of bread followed by a slice of Havarti, a slice of tomato, 2 bacon slices and then a slice of cheddar.
  • Place a slice of buttered bread on top.
  • Sprinkle a tablespoon of Parmesan cheese evenly over the butter and press cheese gently into the buttered surface. Set aside and repeat until you have enough sandwiches for your crowd.
  • Bake 5 minutes until tops are golden and crusty. Watch carefully to make sure sandwiches don’t get too brown.
  • Flip sandwiches and bake another 5 minutes until second side is golden and crusty and centers are melted.

BLACKENED ORANGE ROUGHY

BLACKENED ORANGE ROUGHY for 2

Buttery, tender and super quick make this the PERFECT weeknight menu choice.

2 orange roughy fillets
2-3 tablespoons butter
1 teaspoon paprika
FRESH ground sea salt and black pepper
pinch of cumin
1 tablespoon FRESH chopped thyme
1 teaspoon garlic powder
2 LARGE lemons, 1 sliced in rings the other in wedges
scallion greens or chopped cilantro for garnish

  • Rinse orange roughy fillet in cold water and pat dry with paper towels.
  • Mix spices in a small bowl and cover the fish entirely.
  • Preheat WELL seasoned cast iron pan in oven if you have time.
  • Heat butter in HOT skillet.
  • Add fillets, cooking for 3-4 minutes.
  • Gently flip and cook another 3-4 minutes.
  • Add lemon slices.
  • Top with wedges and chopped greens.
  • Serve immediately.

NOTES: DO NOT move fish during cooking otherwise it may stick to the skillet.