HAPPY HOMEMAKER MONDAY & MENU PLANS week 9 of 2022

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

How was your weekend? Wherever you are I hope you haven’t had too much weather and have been able to get out and enjoy life a bit. We have had a few decent hours each day and have gotten a couple small projects done – things that don’t require you to finish immediately if the rain starts kind of things.

On Saturday before the rain began I was able to cut out the dead parts of some Mallow bushes and together we were able to level a couple of planter areas. They really need to be redone, but with leveling the blocks and turning the boards they’ll make it another season anyway. I did find this little ladybug – must be a good sign right?

Also, the mousers have been hanging around a lot – I think because they can stay warmer together. I don’t think they’re thrilled with the frozen bird bath though.

The rain is back and while the temperatures have warmed a few degrees during the day, nighttime hasn’t, so it is only a couple hours a day 🙁 AND it’s not supposed to last dropping back down for next week.

The weather has been so weird (again) and we’re still having “sugar ant” issues – you know the little black ones looking to get out of the cold or in search of water. AND NOTHING SEEMS TO BE WORKING AGAINST THEM!

 

I have put out 2 of these in EVERY room and they all look like this! I’d actually feel better if they were after food, but they go nowhere near the kitchen. No amount of scrubbing or vacuuming is helping! They are invading from outside.

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a few loads of laundry to get done and want to deep clean the kitchen before I vacuum.
  • GROCERIES & ERRANDS I need a few dairy items and produce and want to get a card for hubby’s birthday Wednesday so will head into town tomorrow for a bit. I’m going to make him a special Girl Scout cookie inspired Samoa cheesecake when I get home.
  • PROJECTS With the weather having been so bitterly cold and now rainy a touch of cabin fever has set it in as hubby and I have both been craving more outside time. We have gotten a few things done replacing rotten boards and leveling a couple planters as well as cutting out the dead mallow parts and wild blackberry that had wrapped itself around plants.
  • RECIPE RESEARCH & MENU PLANNING I’m trying to cycle through the pantry and freezer items building the menus around items on hand.

WHAT’S ON THE DVR/TV
  • NETFLIX Steel Magnolias. Virgin River
  • PRIME Mrs Maisel season 4
  • PLUTO Becker reruns
  • DISNEY+ Turner & Hooch
  • DISCOVERY + FIXER UPPER
  • CABLE GHOSTS, COOKING SHOWS -Tournament of Champions, beat Bobby Flay, Spring Baking Championship

I haven’t decided what to read this week. I just finished a book and want to focus on cleaning up my scraps of paper notes instead this week.

So, driving by the pond the other day this is what I saw. It’s just a man walking his several hundred pound pig. The funny part was watching him trying to get it back into his minivan.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
POT ROAST & MASHED POTATOES
CHICKEN with TARRAGON SAUCE
ITALIAN – OUT FOR HUBBY’S BIRTHDAY
PAN SEARED SALMON with GARLIC LEMON SAUCE & POTATOES AU GRATIN
PORCUPINE MEATBALLS and CORN CREOLE
CORN STUFFED PORK CHOPS
BLACKENED ORANGE ROUGHY with RICED CAULIFLOWER
DESSERT
SAMOA CHEESECAKE

ORANGE LEMON ORANGE ROUGHY

ORANGE LEMON ORANGE ROUGHY

1 tablespoon avocado oil
4 – 6 ounce orange roughy fillets
1 LARGE orange, juiced
1 LARGE lemon, juiced
1 lemon, quartered for serving
FRESH ground sea salt and black pepper
1 tablespoon butter
chopped green onion tops

  • Heat oil in a large skillet over medium-high heat.
  • Arrange fillets in the skillet, and drizzle with orange juice and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cook for 5 minutes, or until fish is easily flaked with a fork.
  • Plate fillets.
  • Whisk butter into pan drippings quickly. Pour over fillets.
  • Top with green onion tops.
  • Serve immediately.

ZEBRA CAKE

While this recipe didn’t turn out exactly as planned, the flavor was amazing so we will be trying again for a better stripe and a better picture. 😀

ZEBRA CAKE

VANILLA LAYER
2 ¾ cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter softened to room temperature
⅔ cup avocado oil
¾ cup whole milk, room temperature
½ cup sour cream
1 tablespoon clear vanilla extract
6 LARGE or EXTRA LARGE egg whites, room temperature

  • In a stand mixer sift together flour, sugar, baking powder, and salt until thoroughly combined.
  • Turn your mixer to low speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely incorporated. When you’re finished, the mixture should resemble coarse sandy crumbs.
  • Add oil and stir until combined.
  • In a measuring cup, whisk together milk, sour cream, and vanilla extract and stir into batter until thoroughly incorporated.
  • In a separate clean, dry, chilled and grease-free bowl use clean beaters to beat egg whites to stiff peaks.
  • Use a spatula to gently fold egg whites into batter – DO NOT OVER MIX, but make sure there are no lumps of egg white remaining either.
  • Portion 3 cups of batter into a separate bowl. You’ll be left with 5 cups in the first bowl that will be used to make into the chocolate batter.

CHOCOLATE LAYER
scant ¼ cup dark cocoa powder
2 tablespoons boiling water
2 tablespoons sour cream
2 tablespoons granulated sugar

  • In a large measuring cup, stir together hot water and cocoa powder – it will be thick!
  • Add sour cream and sugar, whisking until well combined.
  • Stir into the smaller bowl of batter and use a spatula to carefully stir together until completely combined

BAKING ASSEMBLY

  • Preheat your oven to 350°.
  • Prepare two 8 inch round cake pans AT LEAST 2” deep by lining each of the bottoms with a round of parchment paper and generously spraying the sides with baking spray.
  • Dollop approximately ⅓ cup of white batter into the center of each of your prepared cake pans.
  • Using a clean scoop, scoop just shy of ⅓ cup of chocolate batter and drop that directly onto the center of the white batter.
  • Repeat, alternating batter flavors, until you have used all of the batter.
  • Take a reasonable amount of care so that your white batter doesn’t touch another ring of white batter nor does a ring of chocolate overlap with any of the other chocolate batter, this will keep your stripes looking like stripes and not like marbled swirls.
  • Carefully transfer pans to oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Allow to cool in pans for 15 minutes then run a knife around the edges of the cake to loosen from the sides (if needed) and carefully invert onto a cooling rack to cool completely.
  • If needed, carefully level the cakes with a sharp serrated knife once completely cooled.
  • Decorate.

NOTES:

  • THIRD STRIPE If you would like a 3rd color stripe make a half batch of the vanilla cake and add food coloring accordingly. You’ll also need to use 9 inch pans. If making it a red strip I use a half portion of my red velvet cake recipe.
  • CAKE FLOUR I recommend cake flour for two reasons with this cake: 1) it has a lighter texture and when you use all-purpose flour the cake ends up a bit heavier and tends to sink in on itself a little bit. 2) it produces a finer crumb, which makes the stripes even bolder and more defined.
  • VANILLA EXTRACT you may substitute regular vanilla extract, but clear extract helps to keep the cake batter pure white.
  • COCOA POWDER I use “special dark” cocoa powder because it makes the zebra stripes darker and closer to black, but you may substitute natural cocoa powder.

RED VELVET CAKE
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon QUALITY cocoa powder
1 1/2 cups avocado oil
1 cup buttermilk, room temperature
2 LARGE eggs, at room temperature
2 tablespoons QUALITY red food coloring
1 teaspoon white distilled vinegar
1 teaspoon PURE vanilla extract

  • Preheat the oven to 350°.
  • Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Divide the cake batter evenly among the prepared cake pans.
  • Place the pans in the oven evenly spaced apart.
  • Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
  • Invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

FINAL ASSEMBLY

  • Place 1st layer, rounded-side down, in the middle of a rotating cake stand.
  • Using a palette knife or offset spatula spread 1/4 to 1/2 inch layer of the frosting over the top of the cake.
  • Carefully set second layer on top, rounded-side down, and repeat.

SWISS MERINGUE BUTTERCREAM (not as sweet as an American buttercream)
Yield: 5 cups

Swiss Meringue Buttercream is not as sweet as American buttercream which makes it PURE perfection in my book because it’s the ideal balance of sweet AND creamy, without being as sugary as American buttercream, but still as thick and pipe-able.

6 LARGE FRESH egg whites (approximately 230g)
2 cups (400g) granulated sugar
1 and 1/2 cups (3 sticks; 350g) unsalted butter, cut into tablespoon sized pieces and softened but still cool *see note*
2 teaspoons PURE vanilla extract
1/8 teaspoon salt

  • Separate the eggs one at a time into a small bowl before placing them in a heat proof bowl.
  • Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water.
  • Whisk the egg whites and sugar together 4-5 minutes until sugar is COMPLETELY dissolved and the mixture has thinned out. (The mixture will be thick and tacky at first and then thin out and be frothy white on top.) To test that it’s ready, use your finger. Lightly and quickly dip your finger into the mixture (BE CAREFUL it will be very hot) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. OR use an instant read thermometer – the temperature should read 160°F (71°C).
  • Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment while it’s still warm.
  • Beat on medium high speed 10-15 minutes until stiff glossy peaks form and the meringue is no longer warm to the touch. This will take a few minutes more on particularly humid days. MOISTURE IN THE MAKES A DIFFERENCE. If it’s still not reaching stiff peaks, stop the mixer, place the uncovered bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form and the mixture has cooled to room temperature. You can put it in the refrigerator for a couple minutes if needed. If it’s too warm, the butter will melt instead of blend.
  • Switch to the paddle attachment.
  • On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon.
  • Add the vanilla, salt and flavor if using beating 30 seconds until completely incorporated. It should be thick, creamy and silky smooth.

NOTES

TROUBLESHOOTING TOO THICK  If the meringue has separated, curdled, or is too thick at any point after you mix in all of the butter, place the mixture in your heat-proof bowl back over a pot of 2 inches of simmering water – DO NOT STIR. Let the edges of the meringue warm up 1-2 minutes and become liquid while the center of the meringue is still be solid. Remove from heat and return to the mixer. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes.

TROUBLESHOOTING TOO THIN If the meringue becomes too thin after you add the butter, place the entire bowl in the refrigerator for no more than 20 minutes at a time (any longer will make the butter solid) to cool down. Return it to the mixer and beat on medium-high speed until thickened.  If it’s still soupy, place back in the refrigerator again before re-whipping again.

EGG WHITES For best success use FRESH eggs. FUN FACT – eggs separate much easier when they’re cold. Be sure and separate the egg whites one at a time into a small bowl and then place the egg white into a large heat-proof mixing bowl, double boiler or the metal mixing bowl from your stand mixer before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

BUTTER This buttercream will become liquid-y (too thin) if the butter is too warm. Make sure you’re using butter that is slightly cooler than proper room temperature butter. Remove butter from the refrigerator and set it out for just 30-40 minutes before you need to add it to the meringue.

FLAVORS adding flavors can be tricky. Substituting extracts for the vanilla is one of the most fool proof ways.  Or even a teaspoon of espresso powder or frozen fruit powder. Taste, then add a touch more if desired. For potent extracts, like peppermint or almond use just 1/2 teaspoon. For chocolate, beat 8 ounces of PURE (like Baker’s OR Ghiradelli) melted and slightly cooled chocolate of choice into the buttercream at the same time you add the vanilla and salt.

COLORS If you are coloring use gel food coloring so it does not add any liquid.

HALVING OR DOUBLING If you halve the recipe the time to reach stiff peaks and cook time will be less. I DO NOT recommend doubling this recipe. If you need a double recipe make it in separate batches so you don’t overcrowd the bowls.

OR

CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3-4 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 and you reach desired consistency.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

HAMBURGER HASH

Toss out the hamburger helper and make this instead. Another tasty one pot meal full of flavor and texture that’s quick and easy for classic comfort food weeknight family meal. The beauty of this recipe is that it is super easy to adjust the servings. I’m making most recipes for 2 these days, but just double or triple up and feed 4-6 in a jif.

HAMBURGER HASH – serves 2 adapted from SpaceShips and Laser Beams
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

1 SMALL russet potatoes, peeled and chopped into bite size pieces
1 small turnip or rutabaga, peeled and chopped into bite size pieces
3/4 pound lean ground beef
1/2 Vidalia onion, diced
2 teaspoons avocado oil
1-2 cloves garlic, minced
1 tablespoon Garden Gourmet Italian seasoning (or 2 teaspoons dried)
FRESH ground sea salt and black pepper
1/4 cup beef broth
1 1/4 cup shredded sharp cheddar cheese

  • Boil potatoes 3-5 minutes until tender, BUT NOT too soft.
  • Drain and set potatoes aside.
  • In a large nonstick or greased skillet, over high heat, cook ground beef until browned. Drain off fat. Set cooked beef aside.
  • 
Using the same skillet over medium heat avocado oil.
  • Add onion, potatoes, Italian seasoning, minced garlic, salt, and pepper. Toss well to evenly coat potatoes and onions in seasoning, cooking 10-15 minutes and stirring often until potatoes and onions have started to brown and crisp.
  • Fold ground beef back to the skillet, stirring well to mix.
  • Add broth and simmer until broth is mostly absorbed.
  • Add cheese, stirring until well mixed and melted.
  • Remove from heat.
  • Serve hot. 


NOTES

  • ALWAYS start your potatoes in cold water. Adding them directly to boiling water will immediately cook the outsides while the insides will take longer. Use a fork to gently pierce the potatoes while they are boiling. When the fork will pierce the potato easily but not break it apart, your potatoes are ready.
  • If using dried herbs, use a mortar and pestle or rub them between your clean dry palms to break them up and revive their flavor essence before adding them to your recipe.

TEX MEX CHICKEN POT PIES for 2

TEX MEX CHICKEN POT PIES yields 2-3 individual pot pies

ACTIVE PREP TIME 1 hourish
CHILL TIME 20-30 minutes
TOTAL TIME 2 hourish

2 tablespoons salted butter
1 tablespoon Frank’s original Red Hot Sauce
1 can ROTEL original tomatoes, drained WELL
1 can white shoe peg corn, drained WELL
3 large green onions, diced 
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour, plus more for dusting 
1 cup homemade chicken broth 
1/2 cup heavy cream 
1/8 cup chopped fresh cilantro 
1 1/2 cups shredded rotisserie chicken
1/2 batch of your favorite pie crust – one recipe follows
All purpose flour, for dusting
1 LARGE egg, beaten 
1/4 cup grated cheese, Mexican blend or pepper jack cheese 

  • Preheat the oven to 400°.
  • Lightly spray 2-3 individual cast iron or heavy ceramic baking dishes. I also often use my pampered chef 1 1/2 quart cast iron baker to make a single pot pie for 2.
  • Melt the butter in a large skillet over medium heat.
  • Add onions, corn and tomatoes.
  • Season with a pinch of FRESH ground sea salt and black pepper, cooking 2-3 minutes to soften the vegetables.
  • Sprinkle the flour over the vegetables and stir 1-2 minutes until the flour has coated the vegetables.
  • Add chicken broth, stirring constantly.
  • Stir in the cream, cilantro and hot sauce.
  • Allow sauce to come to the boil and thicken 2 to 3 minutes.
  • Remove from heat and adjust seasoning to taste.
  • Add the chicken and stir to combine.
  • Add half the cheese stirring to combine.
  • Portion into baking dishes.
  • Roll out the Pie Crust on a lightly-floured surface.
  • Carefully lay the crusts over each baking dish, pressing gently into the sides to seal.
  • Brush the top with the beaten egg and sprinkle with remaining cheese.
  • Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes.
  • Cool slightly 10 minutes before serving.

PERFECT PIE CRUST – makes one full batch of dough, but you’ll only need a third to one half of it for this recipe.
3 cups all-purpose flour
1 teaspoon kosher salt 
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces 
3/4 cup vegetable shortening, cut into small pieces 
1 LARGE egg 
1 tablespoon distilled white vinegar 
5 tablespoons COLD Vodka or cold water, or more as needed 

  • Combine the flour, salt, butter and shortening in a large bowl.
  • Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
  • Beat the egg with a fork and add it to the mixture along with the vinegar.
  • Add the cold water.
  • Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags.

NOTE:

  • I use vodka because it tends to make a flakier crust as it evaporates during the baking process.
  • If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

HAPPY HOMEMAKER MONDAY with MENU PLAN & RECIPE LINKS week 8 of 2022

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

How are you? Grab a cup of coffee and join me in a look back at last week and a look forward into this week.

This is the 3 year anniversary of SNOWMAGEDDON so I was a bit apprehensive when I saw this WINTER WEATHER ADVISORY on Saturday.

Snow or not (it just can’t decide), the temperatures are going to be super cold this week. Fortunately, with a few days of FOOL’S SPRING last week we were able to complete a couple outdoor projects. Hubby has since put the covers back on the faucets though to ward off the nighttime lows in the teens this week and I have no where to go today, so LET IT SNOW 😀

Hot water and peach yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I finished the laundry over the weekend, but want to deep clean the bathrooms and kitchen as well as vacuum.
  • GROCERIES & ERRANDS I have a small appointment at the end of the week, but that’s it for anything big and groceries will depend on the weather.
  • PROJECTS I have sketched a couple of canvases to paint this week if I have time.
  • PAPERWORK & PHONE CALLS I made a HUGE dent in the paperwork over the weekend and am filling the empty recycling bin quickly 😀
  • RECIPE RESEARCH & MENU PLANNING I’m hoping to go FISH forward next week so am looking for some new orange roughy and salmon recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River
  • PEACOCK Marry Me
  • PRIME The Marvelous Mrs. Maisel
  • DISNEY+ Sulphur Springs
  • DISCOVERY + Mysteries of the Abandoned
  • CABLE Olympics, NASCAR

I’m about 3/4’s done with Beach House Romance by Cora Seton. I’ve been falling asleep quickly every night so I only get a paragraph or two read. Too bad I’m wide awake 4-5 hours later 🙁

The ONLY pictures I took this week were chore or food related. I mentioned the “FOOL’s SPRING” above. We took advantage of those couple days and tackled a couple outdoor projects and an indoor one too 😀

The whiskey barrels we installed a couple years ago were showing considerable wear already and the rings were rusting A LOT so I sprayed the rings and barrels with Rustoleum to revive them. Hubby removed all the dead plants and weeds. The red heather in the center tear drop was dead unfortunately 🙁 and the annuals were completely done and one was molding – weird.I found some red/pink heather which will bloom spring and summer as well as some white heath that will bloom fall and winter to offset. And these pretty blue hyacinth smell heavenly and will add a pop of color.

The Japanese maple tree has been doing poorly the past few years and the new gardener pruned it back A LOT this year. He also said we needed to deal with the root issue. The planter had been built with a single layer of blocks, was on a slight slope and not level.

Short of digging up the tree to replant it deeper which would have been a VERY involved process because of the roots being so unruly, it was easier to level the blocks and add a new layer of blocks and tons of new soil to cover the exposed roots to protect them and hopefully reverse the issue.

Of course the blocks are no longer being made in the same size so that added it’s own layer of complications 😀 We solved that by making the other teardrop the same height. We added the old blocks from around the maple tree to the teardrop on the other side of the yard around the whiskey barrel and used all new for the maple tree.

This worked better because we could level out the sloped front area before placing the new blocks. This should help the tree flourish better this spring. Plus now they are “balanced”.

We also started hearing LOUD and weird noises from behind the refrigerator. I needed to clean behind it anyway so we rolled it out 😀

We found that the water filter was overdo for replacing so added that to our chore list and got it replaced. VOILE and thank goodness the noises stopped.

Hubby likes to cool his hot coffee down in the morning with an ice cube so this works both ways 😀

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
TEX MEX CHICKEN POT PIES
BAKED HERBED SALMON
LEMON ORANGE ORANGE ROUGHY
POT ROAST & GRAVY
TURKEY & GRAVY
PORK CHOPS of some sort
BURGERS of some sort
DESSERT
BLACK BEAN BROWNIES

  • HAMBURGER HASH
  • BLUEBERRY SOUR CREAM BREAD/MUFFINS

BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



  • In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
  • Preheat oven to 425°.
  • Lightly spray a small sheet pan with non stick spray. Set aside.
  • Pat pork steaks dry with paper towels.
  • Generously season pork all over with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
  • Add to sheet pan in a single layer.
  • Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
  • Using the skillet the pork steaks were seared in heat butter over medium heat.
  • Add green onion whites and sear 1-2 minutes.
  • Pour in sauce ingredients from the bowl and bring to a SLOW boil.
  • Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
  • Thinly slice pork crosswise, if desired.
  • Drizzle pork  and rice with sauce.
  • Sprinkle with scallion greens and toasted sesame seeds.

TACO SPAGHETTI

I loved this recipe because it was ALL made in the same pan so it’s quick and easy clean up, but also because I can no longer eat a lot of grain products so I still feel like I’m getting my tacos without have to deconstruct them! After making it exactly as written the first time, I adapted it the next time and found it was just easier and tastier to prepare the noodles separately.

You can always add your favorite taco toppings such as extra cheese, green onions or a dollop of sour cream to make it your own.

TACO SPAGHETTI servings 2 – adapted from Space Ships & Laser Beams

2 teaspoons avocado oil
1/3 pound QUALITY ground beef
1/4 cup chopped yellow onions
2 teaspoons taco seasoning
1/3 cup original Rotel tomatoes with juice
spaghetti noodles for 2, prepared al dente
1/3 cup homemade bone broth (chicken or beef – your choice)
1/2 cup Mexican style shredded cheddar/Jack cheese
scant 1/4 cup cilantro, chopped
minced green onions, for garnish
chopped olives, for garnish
chopped jalapeños, for garnish

  • Heat oil in a LARGE skillet over medium heat. 

  • Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.

  • Add taco seasoning, tomatoes (including juice) and broth.

  • Cover and simmer for 10 minutes until most of the liquid is absorbed.

  • Stir in noodles, stirring to coat well and simmer 5 minutes more.
  • Remove from heat.
  • Sprinkle half of the cheese and half the cilantro into the pan and stir to coat the spaghetti with the cheese and sauce.

  • Top with remaining cheese and cilantro.
  • Serve with a dollop of sour cream and your favorite taco toppings.


NOTES

  • For the best flavor, grate your own cheese rather than using a store bought bag of grated cheese. The store bought grated version usually has an anti-caking agent on it so it doesn’t melt as well.
  • For a quicker weeknight cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

YUCATAN CITRUS CHICKEN

This was originally a recipe from Hello Fresh that I have adjusted and adapted to our liking.

In my opinion tangy citrus is probably the most key ingredient in the Yucatan’s vibrant cuisine. Lemon and orange juices are often used to marinate pork, chicken and even beef as well as also used as pickling liquid for a tangy onion garnishes. When paired with zesty spices it adds a savory note to the tang as it tenderizes the meat and creates mouth watering results.

SAUCE
2 tablespoons sour cream
1 teaspoon Ancho Chili Powder
1 teaspoon Smoked Paprika

  • In a small bowl whisk together the sour cream, paprika, chili powder and a pinch of salt.
  • Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
  • Set aside until needed.

QUICKLED ONIONS
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
¼ teaspoon sugar

  • In a small microwave safe bowl toss the onion slices, lemon juice, sugar and pinch of salt together.
  • Microwave 30 seconds to 1 minute until onions are softened.
  • Set aside until needed.
  • Drain before serving.

TEX MEX RICE
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
½ cup Jasmine Rice
1 cup water
LARGE pinch sea salt
1 tablespoon butter

  • In a small pan combine rice, water, spices, and a large pinch of salt.
  • Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until rice is tender.
  • Keep covered off heat until ready to serve.

YUCATAN CITRUS CHICKEN
1 LARGE lemon, zested and juiced
1 yellow onion, halved and sliced thin
1 Poblano pepper, halved, cored and thinly sliced into strips
¼ cup ROUGHLY chopped cilantro
3/4 pound chicken strips, cut into small pieces
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3-4 tablespoons Tex-Mex Paste (2 “cubes” from recipe below)
1 tablespoon avocado oil

  • Pat chicken dry with paper towels.
  • In a small bowl whisk together Tex-Mex paste, mandarin juice, lemon juice, lemon zest, cumin, chili powder and garlic powder.
  • Toss chicken in bowl with mixture.
  • Chill for at least an hour, preferably overnight.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add poblano and season with FRESH ground salt and pepper.
  • Cook, stirring, until slightly softened, 3-4 minutes.
  • Add another drizzle of oil and remaining onion; season with salt and pepper.
  • Cook, stirring, until veggies are tender, 4-6 minutes.
  • Transfer to a plate.
  • Heat a drizzle of oil in the same pan over medium-high heat.
  • Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes.
  • Taste and adjust seasoning with FRESH ground sea salt and pepper.
  • Stir in cooked veggies, then remove pan from heat.

ASSEMBLY

  • Fluff rice with a fork.
  • Stir in butter and season to taste with salt.
  • Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion as you like.
  • Sprinkle with cilantro.
  • Serve with lemon or lime slices.

TEX MEX PASTE
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoky paprika
4-5 teaspoons QUALITY cocoa
3 teaspoons sugar
3 teaspoons sea salt
3 teaspoons unseasoned rice wine vinegar
3 cloves garlic, mashed
2-3 ounces pureed Chipotle chilis
1 FULL bulb roasted garlic
3-4 teaspoons tomato paste
14 ounce can fire roasted tomatoes
1 white onion, FINELY diced

  • Puree diced onion and minced garlic in food processor.
  • Add chipotle chilis, roasted garlic and fire roasted tomatoes blending until smooth.
  • Add  vinegar and remaining ingredients blending until well mixed.
  • Portion into an ice cube tray or herb keeper for freezing to use at a later date.

CHOCOLATE CHIP COOKIES

These cookies are meant to be dense because they are served warm with ice cream or drizzled caramel. For best results do NOT just eat them directly from the jar. If you want to just eat the cookie only, for the best flavor and texture heat it in the microwave for 15 seconds first 😀

CHOCOLATE CHIP COOKIES ala MOLLY YEH

Level: Easy Total: 45 min Active: 25 min Yield: 12 servings

4 cups all-purpose flour
2 teaspoons kosher salt 
1 1/2 teaspoons baking powder 
1 cup unsalted butter, at room temperature 
2 cups light brown sugar 
2 LARGE eggs, at room temperature 
2 teaspoons PURE vanilla extract 
2 cups semisweet chocolate chips 
1 cup milk chocolate chips 
Flaky salt, for sprinkling 

  • Place an oven rack in the middle position.
  • Preheat the oven to 350°.
  • Line two rimmed baking sheets with parchment paper an set aside.
  • In a medium bowl, sift together the flour, salt and baking powder until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until JUST combined, scraping down the bottom and sides as needed.
  • Add the eggs and vanilla extract and beat to incorporate.
  • Add the flour mixture and mix slowly until JUST BARELY combined.
  • Mix in the chocolate chips.
  • Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet.
  • Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart.
  • Sprinkle the tops with flaky salt.
    Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes.

NOTES:

  • The additional flour in this recipe makes for a more substantial cookie that stays firm. The recipe I’ve been using for decades uses 3 1/2 cups flour and only 1 teaspoon of salt.
  • Molly’s recipe called for semi-sweet and dark chocolate chips. The flavor of chips is up to you and your flavor palette. I used semi-sweet mini chips and milk chocolate.
  • After placing on baking sheet they can be frozen for use at a later date. If baking from frozen start checking the cookies for doneness at the 20 minute mark.

 

CHICKEN & DUMPLING SOUP

LOL 😀 It must be a Midwestern thing 😀

This would have been Molly Yeh’s recipe with very few changes until I realized I was making my great grans chicken and noodles minus the pasta and thickener. The dumplings are Molly’s MIL’s recipe though.

CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.

Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings

SOUP BASE
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves 
2 cloves garlic, MINCED
2 sprigs FRESH thyme 
3 large carrots, 1 cut into large chunks and 2 thinly sliced 
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 
2 medium yellow onions, 1 quartered and 1 chopped 
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary
6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper 

  • Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
  • Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
  • Add more water, as needed, skimming off scum and some fat, if desired.
  • Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
  • Set the chicken aside to cool briefly while you put together the rest of the soup.
  • Return the strained stock to the pot and bring it to a simmer.
  • Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
  • Bring to a boil and reduce to a simmer.
  • Simmer, covered, for 20 minutes.

DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons sugar 
A few fresh grinds whole nutmeg 
3 LARGE eggs 

  • In a small saucepan, bring the butter and 3/4 cup water to a boil.
  • Remove from the heat and stir in the flour.
  • Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces.
  • Season it with salt, then add it to the soup along with the ground black pepper.
  • Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
  • Serve, garnishing with fresh parsley.

HAPPY HOMEMAKER MONDAY with MENU PLAN & RECIPE LINKS week 7 of 2022

HAMB

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

HAPPY VALENTINES DAY!

I hope you had a GREAT week and for those of you that are sports fans I hope you enjoyed the SUPERBOWL and are equally enjoying the Olympics. Having been a RAMS fan all my life I’m quite happy with the outcome, though I would have been equally happy with a Bengal’s win after their great season. I will make an effort to get around better this week to visit you all. Last week just wasn’t my week.

FINALLY some rain for a day or two and the temperatures have dropped back into a normal range. Highs this week will be in the mid 40’s and lows in the 30’s with very little sun.

Hot water and pineapple yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m going to deep clean the kitchen and do all the hard surface floors to clean up the ants that are back. At least they are mostly dead since I did the Terro traps last week.
  • GROCERIES & ERRANDS I have very few of each this week, but will go tomorrow morning.
  • RECIPE RESEARCH & MENU PLANNING I’m still doing a bit of research, but have the rest of February planned.

WHAT’S ON THE DVR/TV
  • NETFLIX Hubby want’s to check out Free Guy and The Adam Project
  • PEACOCK I want to watch Marry Me sometime this week
  • PRIME 4 days until Mrs. Maisel begins for the season
  • DISNEY+ I’m finishing season 2 of Sulphur Springs
  • CABLE We’re finishing up the Olympics we have recorded. I also have a couple Hallmark movies to finish up and a couple cooking shows to watch

I’m about halfway done with Beach House Romance by Cora Seton

So I heard a strange noise in the backyard and went to take a look out the window. This is what I found. I guess it needs to be renamed cat fountain since I’ve never actually seen a bird bathe in it. On the upside, I haven’t seen any mice. 😀

I LOVE these!

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
FILETS & BAKERS
HF ~  YUCATAN CHICKEN CITRUS BOWLS
HF ~ BULGOGI PORK TENDERLOIN
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
HF ~ BALSAMIC FIG CHICKEN
PORCUPINE MEATBALLS & SALAD
BLONDE BEEF STEW & TWISTY ROLLS
DESSERT
ZEBRA CAKE – WHITE, DEVIL’S FOOD & RED VELVET with SWISS MERINGUE BUTTERCREAM

  • TACO SPAGHETTI
  • HAMBURGER HASH
  • CHOCOLATE CHIP COOKIES