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.

STRAWBERRY PINEAPPLE BANANA BREAD 


STRAWBERRY PINEAPPLE BANANA BREAD
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
1 tablespoon QUALITY cinnamon
1/4 cup coconut flavored rum
1/2 cup golden raisins
8 ounces crushed pineapple, drained WELL
1 cup rustic chopped strawberries
2 LARGE, RIPE bananas
1/2 cup crushed walnuts (optional)

1/4 cup sugar

2 1/4 cups AP flour
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

  • Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  • Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
  • Fold in strawberries, pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1-2 snack cakes or 18 muffins…

FROSTING (optional) – use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
Juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Frost snack cake.
  • Refrigerate 1 hour to set icing before serving.

TEX MEX aka MEXICAN MEATLOAF

TEX MEX aka MEXICAN MEATLOAF
4 cups shredded hash browns, cooked crisp
1/4 cup salsa
1 LARGE egg
1/2 package KNORR vegetable soup mix
1 tablespoons KINDERS taco seasoning
2 cups shredded taco blend cheddar cheese, divided
2 pounds ground beef
1 tablespoon chopped FRESH cilantro
Sour cream and Salsa, for serving

  • Preheat oven to 350°.
  • Whisk together the egg, soup mix and seasoning in a small bowl.
  • Crumble beef into a large bowl.
  • Pour egg mixture over meat.
  • Add salsa and 1 cup of the cheese and gently mix all together blending well, but not overworking the meat.
  • Shape into loaf.
  • Bake 1 1/4 hour.
  • Sprinkle remaining cheese over top and bake 5 minutes more until cheese is melted.
  • Let stand 10 minutes before slicing.
  • Sprinkle with cilantro.
  • Serve with additional salsa and sour cream.

HAPPY HOMEMAKER MONDAY with MENU PLANS & LINKS week 34 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

That said, here’s an interesting article about Pumpkin Spice.

You know how life seems to be falling into place and you’re happy to be making headway? And then WHAMMO all of a sudden the rug gets yanked out from under your feet? Well, that describes my past weekend EXACTLY! It literally all happened within 24 hours time.

We had an amazing anniversary dinner at the Parrott House on Thursday night, made some Thanksgiving and Christmas plans… then received a couple phone calls Friday that put EVERYTHING up in the air…

Prayers and positive thoughts would be extra welcome this week as we deal with an uncle who was suddenly diagnosed with Acute Leukemia and immediately hospitalized for immediate treatment for the next week.

Breakfast is of course hot water and yogurt 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY, CLEANING, YARD No major projects this week and the laundry is all caught up. The zucchini plant is all but spent and the cherry tomatoes are about toast also, but the larger heirloom tomatoes are doing quite well.
  • GROCERIES & ERRANDS I have an “establishing care for new patient” appointment this week. This ticks me off on soooooo many levels. 1) I am not a new patient, I’ve been with the practice for over 3 years (this time – we were in Texas for a couple years in the middle), but overall 12 years. My primary care doctor left the practice last December. They have “assigned’ me 4 different doctors since then, none of which stayed with the practice requiring me to get new doctors each time, all of which left before I was seen. 2) I have medical conditions (Systemic Lupus, Cancer though knock on wood I’m in remission, my stomach removal… that ALL require “maintenance” and cannot be “cured” by yoga or anything of that nature – not that there is anything wrong with yoga, but it CANNOT replace me seeing my oncologist once a year or my endocrinologist for the reactive hypoglycemia and diabetes – you get the picture. So why, oh why have they place me with a D.O. instead of an M.D.? I am going to meet with her and hope that she straddles the line with the obvious. I don’t need many groceries or have too many errands this week, but will work them into the day of that appointment.
  • PAPERWORK, PHONE CALLS & PROJECTS I’m almost completely caught up in this category! I do have to share a “funny” story though. Several weeks ago I sent an appeal for a medical claim by certified mail. I mean you know how the military AND the mail are so I wanted proof that it got there. On Tuesday I picked up the mail from the post office and had a request for 60 cents due on a letter from the Department of Defense. I assumed it was something for my husband and then realized it was addressed to me. Long story short it was a “confidential” notification of receipt of my appeal, which of course I already knew since I sent it registered so I had tracking. They folded it nicely in a legal size envelope and then put that inside of an 8×11 manilla envelope. Put a stamp on the front of it and sent it my way, postage due and all.
  • BLOG POSTS, RECIPE RESEARCH & MENU PLANNING I seem to be getting back into the swing of things and even more organized so am quite happy with where I’m at. I have a couple months of scheduled recipes set to go and have started a preliminary BLOGMAS schedule that will start the day after Thanksgiving this year and go all the way through King’s day. I’m outlining holiday menus too. I also have several ideas for new recipes that I’m developing.

WHAT’S ON THE DVR/TV
  • NETFLIX NCIS season 5, the movie FINAL SCORE with Dave Bautista and Pierce Brosnan was quite good, the movie UNCHARTED was a fun Mark Wahlberg movie
  • AMAZON PRIME BOTTOM OF THE NINTH was a good redemption movie with Sophia Vergara and Joe Manganiello, LEAGUE OF THEIR OWN season 1, LOVE & MONSTERS
  • DISNEY + SHE HULK ATTORNEY
  • CABLE SYFY On Saturday nights hubby and I watch really old SVENGOOLIE movies – even have a bowl of popcorn. This week was THE LAND UNKNOWN, an old black and white from 1957 about a crash landing in Antarctica where the survivors find themselves in a prehistoric world. 🙁 FUN/DOCUMENTARY American Pickers, Mysteries of the Abandoned NASCAR, COOKING SHOWS – BBQ USA with Michael Symon, Beat Bobby Flay, Guy’s Grocery Games, Masterchef, Big Bad Budget Battle

I just started WHERE THE CRAWDADS SING by DELIA OWENS. I have been reading exclusively on kindle for several years now, but a friend loaned me a “REAL” book and I’m enjoying it immensely. I have to admit though that I much prefer kindle at night because of the back light on my Paperwhite device.

The sunset last Wednesday night was absolutely AMAZING. We finished the power washing and actual pruning for our elderly friend that had a hip replaced 3 weeks ago. So far I’ve bagged ten 33 gallon bags of yard debris and have about that many more to go. But, the hard part is over. I’ve filled her bird feeders – both regular bird seed and hummingbird. Did they miss her! Look how much they’ve eaten in less than 48 hours! The birds have been plentiful and thankful!

Had to make some last minute menu changes, so, this has become a casserole week. I had been saving many of these recipes for next month to begin fall with.
8/22 MONDAY
8/23 TUESDAY
8/24 WEDNESDAY
8/25 THURSDAY
8/26 FRIDAY
8/27 SATURDAY
8/28 SUNDAY
DINNER
NACHOS CASSEROLE
AMISH COUNTRY CASSEROLE
CORNY CHICKEN CASSEROLE
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
TEX MEX BACON CHEESE BURGER BAKE for EAGLES MEAL
CRACK CHICKEN CASSEROLE
CHICKEN & CHEESE QUESADILLA PIE
DESSERT
LEMON DROP CAKE

  • SNOW PEA SALAD
  • ORANGE PICNIC CHICKEN
  • RASPBERRY RICOTTA ALMOND CAKE
  • GRILLED SHRIMP SALAD with LIME VINAIGRETTE
  • PAN SEARED PORK CHOPS, BRAISED RED CABBAGE & APPLES

COPY CAT PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE

PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE
1 + 1 tablespoon butter
1 tablespoon avocado oil
2 boneless pork steaks
1 SMALL red onion, halved and THINLY sliced
1 LARGE clove garlic, FINELY minced
1/2 pound red cabbage, cored and THINLY sliced
2 LARGE apples, 1 cored & sliced the other cored and grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper, to taste
1/3 cup hot water
1 1/2 teaspoon Better Than Bouillon beef base
1 tablespoon apple cider vinegar
2 green onions, minced and separated

  • Melt 1 tablespoon butter and oil in a large skillet over medium high heat.
  • Pat pork steaks dry.
  • Whisk together the FRESH ground sea salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper until well blended.
  • Generously season pork steaks on both sides with the seasoning mix.
  • Add the pork steaks to the skillet searing 2-3 minutes on each side.
  • Transfer pork steaks to platter and keep warm.
  • Add the remaining butter to the skillet.
  • Add the onions and cabbage to the pan, 3-4 minutes until slightly softened and beginning to caramelize.
  • Whisk together the beef base, warm water and vinegar.
  • Add vinegar mixture to pan, stirring to blend.
  • Add apple pieces topped with the pork steaks, cover and simmer 5-6 minutes to soften apple and reheat pork steaks. MOST of the liquid should cook off, but DO NOT BURN.
  • Slice pork and serve over cabbage mix.

RECIPE REVIEW
TASTE: Sweet & Tangy
TEXTURE: Tender caramelized cabbage, onions and apples topped with fork tender pork tenderloin. 
EASE: Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

ORANGE PICNIC CHICKEN

ORANGE PICNIC CHICKEN

3 – 3 1/2 pounds PICNIC chicken (legs and thighs)
1/2 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme or tarragon leaves
FRESH ground sea salt and black pepper
4-6 LARGE shallots, halved and sliced lengthwise

  • Preheat oven to 425°.
  • In a large bowl whisk together the marmalade, oil, vinegar, tarragon or thyme,
  • FRESH ground sea salt and black pepper.
  • Add chicken pieces, tossing to coat.
  • LIGHTLY spray a roasting pan with non-stick cooking spray.
  • Sprinkle shallot pieces in the bottom in a single layer.
  • Nestle chicken pieces in amongst the shallots.
  • Drizzle any remaining marmalade mixture in amongst the shallots.
  • Roast 25-35 minutes until shallots are tender and chicken is cooked through and golden.

RASPBERRY RICOTTA ALMOND CAKE

I took a Ricotta cheese making class several months ago at a local winery, Joseph Jane. It was a wonderful night that culminated in this cake after a tasty lasagna meal. I also discovered my new favorite wine, Pink Panik.

RASPBERRY RICOTTA ALMOND CAKE
1 1/2 cups AP flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
3 LARGE eggs
16 ounce container of FULL fat ricotta cheese
1 teaspoon PURE vanilla extract
1 stick butter, melted and cooled
1 1/2 cups raspberries, plus a few for garnish
1/4 cup sliced almonds

  • Preheat oven to 350°.
  • Line a 9 inch spring form pan with parchment paper and spray with non-stick cooking spray.
  • Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
  • Whisk together the eggs, ricotta cheese and vanilla until smooth.
  • Stir egg mixture into the dry mixture.
  • Fold in cooled melted butter until smooth.
  • GENTLY fold in raspberries.
  • Pour batter into prepared pan.
  • Scatter the almonds and remaining berries over the top of the batter.
  • Bake 50 minutes or until golden brown and center is cooked through.
  • Let cool 20 minutes BEFORE unmolding.

Honestly making your own ricotta is easy, but ALSO time consuming and in my opinion not really worth the trouble when there are so many less expensive options. That said, if you really want to give it a try, here’s the recipe. The original recipe came from Career Girl Meets.

You will need some cheesecloth and a candy thermometer for special equipment.

1 gallon WHOLE milk
1 quart buttermilk
1 cup heavy whipping cream
1 teaspoon salt

  • In a LARGE pot stir together the above ingredients.
  • Clip a candy thermometer to the pot. This is a crucial step as you are looking for an exact 195°.
  • Cook over low to medium heat and stir liquid occasionally. You will begin to see the milk separate and the curd form.
  • When the temperature reaches 195°, REMOVE the pot from the heat and let it sit for 35 minutes. DO NOT STIR DURING THIS TIME.
  • Line a colander with three layers of damp cheesecloth.
  • Place colander over a large bowl. This bowl will catch the excess whey as it drains.
  • Pour the cooled curds into the colander.
  • Use a spatula and GENTLY stir the ricotta to drain the whey from the cheese.
  • Wrap the cheese in the cheesecloth and GENTLY squeeze to allow the excess whey to drain.
  • Place the cheese in the refrigerator for several hours.
  • After several hours, unwrap the cheese and discard the cheesecloth.
  • Keep refrigerated.

RECIPE REVIEW
TASTE: Just sweet enough, but not overly sweet.
TEXTURE: Tender crust with a pop of berry here and there and crunchy almonds.
EASE: Easy to hard – depending on whether you make your own ricotta cheese.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes. BUT, I would use store bought ricotta for the ease.

HAPPY ANNIVERSARY to MY ONE & ONLY LOVE

I’ve known this amazing man for almost two-thirds of my life! WOW, what a trip life has been.

The ups, downs and arounds our life has taken have tested every vow we took. Trials, tribulations, obstacles – WE’VE BEAT THEM ALL!

Through it all, our love and respect for each other has allowed us to keep our faith and beliefs to stay best friends, soul mates and believers in each other. We ALWAYS build each other up to stay strong.

LOL, there are times where he’s one hell of a pain in the ass, but he’s my pain in the ass (being honest I know that goes the other way too) and I wouldn’t trade him for anything or anyone in the world. He truly is my grounding safe place in this crazy world. But, through it all we deeply love and respect each other and THAT is what allows us to go through this life with a positivity that makes it ALL worthwhile.

HAPPY ANNIVERSARY TO MY ONE AND ONLY LOVE! Fate brought us together, but LOVE has held us together. THANK YOU FOR THE WILDEST RIDE EVER.

SNOW PEA SALAD

I’ve been trying to brighten up and cool off this heated summer with some more refreshing and flavorful  salads. This has become a recent favorite 😀

SNOW PEA SALAD

1 1/2 pounds snow peas
1/4 cup apple cider or champagne vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper
1/3 cup avocado oil
1 SMALL bunch green onions, sliced thin
2 cups halved cherry tomatoes
2 tablespoons FRESH chopped basil
2-3 tablespoons salted and roasted sunflower seeds

  • Bring a large pot of salted water to a boil.
  • Add snow peas for 1-2 minutes until they are bright green and tender.
  • Using a slotted spoon transfer peas to a bowl of ice water, stirring to cool and then drain WELL.
  • Cut peas into 1 inch pieces.
  • In a large bowl whisk together the vinegar, honey, salt and pepper until well blended. Then whisk in avocado oil.
  • Fold in onions and basil.
  • Fold in snow peas, tomatoes and sunflower seeds.
  • Gently toss until well coated.