MAPLE COUNTRY RIBS ~ BLOG 365.191

The key to this recipe is to use a QUALITY PURE maple syrup!

MAPLE COUNTRY RIBS
3 pounds pork ribs
1 cup QUALITY PURE maple syrup
1/2 cup applesauce
1/4 cup ketchup (see note*)
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
3 cloves garlic, minced
pinch paprika

  • Cut ribs into 3-4 rib sections and place in large dutch oven.
  • Cover ribs with water and bring to a SLOW boil.
  • Simmer 10 minutes and then drain well.
  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil and spray with non-stick spray.
  • Arrange rib sections on baking sheet in single layer.
  • Whisk together remaining ingredients until smooth.
  • Pour over ribs.
  • Cover with foil and seal tightly.
  • Bake 2 hours until meat is tender.
  • Baste with sauce frequently and serve with drained sauce.

NOTES: *If you like it a bit spicier use a jalapeno ketchup.

MEATBALLS in BUTTERMILK MUSHROOM SAUCE ~ BLOG 365.189

This is a moist and nutty flavored meatball with a rich and creamy gravy that has become a family favorite!

MEATBALLS in BUTTERMILK MUSHROOM SAUCE
MEATBALLS
1 1/2 pounds QUALITY ground beef
1 LARGE shallot, FINELY chopped
1/4 cup FINELY chopped red pepper
1 celery rib, FINELY chopped
1 cup cooked rice
FRESH ground sea salt and black pepper, to taste
1 LARGE egg, lightly beaten

  • Preheat oven to 350°.
  • Combine all ingredients until well blended, but NOT overworked.
  • Divide into 12 meatballs. Place in greased baking dish.

SAUCE
1-2 tablespoons butter
1/2 pound BEECH mushrooms, sauteed until golden
1 can Campbell’s Cream of Golden mushroom
scant 1 1/2 cups buttermilk

  • Whisk together the soup and buttermilk until well blended.
  • Nestle sauteed mushrooms amongst meatballs.
  • Pour soup mixture over meatballs.
  • Bake 1 hour.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 27 of 2025 ~ BLOG 365.188

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Good morning dear friends. Last week is a complete blur for me. YAY the cribbage tournament is FINALLY over. Before and during the tournament where I had to get up at 5 AM every day and work 10-12 hours straight. That’s in addition to everything else that’s going on around here. My girlfriend and I had just agreed this was probably going to be the last time we did it. We absolutely LOVE the players and really enjoyed the work, but it’s a TON of time and work that we do as volunteers!

We did decide that if we did it again we’d do it as our own catering company so we could make the money to make it worth our while. But, to our surprise, the guy that runs the tournament announced that he was moving next week and handing the torch to a younger guy who lives quite a ways away. So, it looks like this was our last job anyway.

That said, I will finally have the time to get caught up around the house as well as with blogging visits to all of you!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’ve been quite cool of an evening for this time of year. I even wore a heavy sweatshirt during the fireworks on the 4th, but that all supposed to change this week with highs in the mid 90’s! At least the night time lows will still be going down into the 50’s to give us nice mornings and evenings.

ON MY MIND

I’m praying for all those people and families devastated by the flash flooding that occurred when the two tropical storms merged and stalled over central Texas. It sure seems like the weather is changing all over the country and for the worse in so many of those places!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did get 2 loads done last night, but still have 2 to do.
  • GROCERIES & ERRANDS I’m going to head to town and pick up a few groceries today and have a pedicure on Thursday, but otherwise will be staying close to home to get caught up around here.
  • PROJECTS & TRAVELS All of this is still on hold until after the memorial in late August.
  • RECIPE RESEARCH & MENU PLANNING I’m getting back into the swing of things with a summer menu full of salads and lighter meals.
DVR/TV
  • There’s nothing much on TV, but we still try and end the day with a comedy and never the news. 

READING TIME

I finished the Rose Landgreen mysteries by Sigrid Holm and have moved in to a light summer read, Finding Grace the first of 4 in a series by B.E. Baker

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
7/7 MONDAY
7/8 TUESDAY
7/9 WEDNESDAY
7/10 THURSDAY
7/11 FRIDAY
7/12 SATURDAY
7/13 SUNDAY
DINNER
 CHINESE CHICKEN SALAD
 CHICKEN ALFREDO
 CORN/YOYO clean out refrigerator night or you’re on your own 🙂
 OUT 
WITH A FRIEND 
FRIED CHICKEN & POTATO SALAD
 PORK CHOPS, MASHED POTATOES & GREEN BEANS
DESSERT
 
APPLE BLACKBERRY CRUMBLE 
 

FAVORITE PHOTOS FROM THE CAMERA

I didn’t get much time off for the 4th of July, but I did get home in time for my neighbor’s fireworks display with all the grand kids. You can tell from the picture why she’s their favorite 🙂 These were my 3 favorites, the HOT Burger, the ALIEN and the SHOW OFF that we saved for the grand finale.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • MEATBALLS IN BUTTERMILK MUSHROOM SAUCE
  • MAPLE COUNTRY RIBS

RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ MARRY ME CHICKEN original and updated ~ BLOG 365.184

I got this original recipe from a friend when we were in Michigan in 2006. It was ALL the rage there several years before, but I’d never heard of it. I was pleasantly surprised by how much I enjoyed it.

Ironically there are some on the internet claiming they invented it in 2016 which is blatantly not true. They “borrowed” the name and changed the ingredients a bit, but it is significantly different. Below I have an updated version I created giving it a more Italian flair and using a more “on hand” ingredient of white wine because I almost never have champagne on hand. 😀

4 skinless, boneless chicken breast halves
1/4 cup Wondra flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne
Prepared noodles

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with WONDRA flour
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions, mushrooms and champagne.
  • Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet.
  • Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.

MARRY ME CHICKEN – UPDATED with an ITALIAN flair
4 skinless, boneless chicken breast halves
2 ounces marinated sun dried tomatoes, drained WELL and blotted dry
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms (optional)
1 1/2 cups FRESH baby spinach (optional)
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne (see notes)
Prepared noodles

  • Generously season each breast.
  • Heat oil in large skillet.
  • Lightly brown chicken breasts 2 minutes to a nice golden brown.
  • Flip chicken, add onions, garlic, sun dried tomatoes, mushrooms if using and champagne.
  • Cook over medium heat to a SLOW boil, for 20 minutes until chicken is tender.
  • Pour cream and spinach (if using) into skillet.
  • Simmer about 5 minutes, until slightly thickened.
  • Serve with prepared noodles.
  • Spoon sauce over chicken breasts. Serve immediately.

NOTE** For a twist I will sometimes use a flavored Moscato instead of champagne.