ZESTY GARLIC GREEN BEANS ~ BLOG 365.129

ZESTY GARLIC GREEN BEANS
2 tablespoons avocado oil
1 LARGE shallot, sliced thin
1/3 cup HOMEMADE chicken broth
1/2 cup oil-packed chopped sun dried tomatoes
2 – 16 ounce packages frozen green beans (french style are best)
1/2 cup halved grape tomatoes
3 LARGE cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Heat oil over medium heat.
  • Add shallots, sauteing 2-3 minutes.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add garlic and sun-dried tomatoes, sauteing 2 minutes more.
  • Stir in green beans and broth, simmering 5-10 minutes until most of the broth is absorbed.
  • Add grape tomatoes, sauteing a few minutes until tomatoes wilt and heat through.
  • Stir in lemon juice.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 19 of 2023 ~ BLOG 365.128

Good Morning, I’m running a bit behind lately and with leaving Saturday for our trip am scrambling to get ahead of everything, making this morning’s post a quick one. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Looks like we’re on a the end of another cold front expecting quite a bit of rain today, but then it is going to begin to warm up and dry out FINALLY!

Hot water and a passion fruit fruit leather

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Pretty up to date, but need to get packing for the family reunion trip.
  • GROCERIES & ERRANDS No groceries, but lots of last minute errands to get ready for the trip.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Working Monday, Thursday and Friday at the estate sale and working Tuesday and Friday at the Eagles making dinner on Tuesday and dessert on Friday.
  • RECIPE RESEARCH & MENU PLANNING I’m taking several things with me on the trip to research for a June menu.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME We started CITADEL and watched the recent episode of Mrs. Maisel
  • CABLE Need to play a little catch up – been so busy I’m not even sure what is on the DVR to watch

I’m reading August Sunsets, book #3 of the Vineyard series by Katie Winters
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 CHINESE CHICKEN SALAD and COWBOY BREAD
 BUTTERMILK BAKED CHICKEN & SOUTHERN BLACK-EYED PEAS
 FRIED ONION CHICKEN CASSEROLE and SALAD
 DECONSTRUCTED CABBAGE ROLLS & BUTTER SWIM BISCUITS
Cooking at Eagles with a friend. She doing homemade spaghetti and meatballs with salad, garlic bread and antipasta apps
 ON THE ROAD SOMEWHERE – OOT – FAMILY REUNION TRIP
 SIL’S CHOICE
DESSERT
 
 
 I’m making LEMON TIRAMISU

Anybody know what the name of this flower is? I fell in love with it and unfortunately it’s at the house I’m working at, but the owner has already moved so I can’t ask.
I can’t believe I’m still getting Christmas Cactus flowers.
Dickens and Sister are so cute together. I found them asleep like this yesterday morning.

GERMAN MEATBALLS ~ BLOG 365.125

GERMAN MEATBALLS
1 pound lean ground beef
1/2 pound ground pork
1/2 cup FINELY chopped onion
3/4 cup FINELY ground bread crumbs
1 tablespoon FINELY chopped FRESH parsley
FRESH ground sea salt and black pepper
1 teaspoon Worcestershire sauce
1 LARGE egg, beaten
1/3 – 1/2 cup WHOLE milk
2-3 tablespoons avocado oil
24 ounces sauerkraut, undrained
1/3-1/2 cup homemade chicken bone broth

  • In a large bowl combine the ground beef, ground pork, onion, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and milk JUST until combined. DO NOT OVERWORK.
  • Shape into meatballs.
  • Heat oil in large skillet.
  • Brown each meatball on all sides, removing to drain fat.
  • Add sauerkraut to skillet and top with browned meatballs.
  • Pour bone broth around edges.
  • Cover and simmer 20 minutes. Add more broth as necessary.
  • Top with parsley before serving.

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

VANILLA CHERRY CAKE ~ BLOG 365.122

An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

  • 
Preheat oven to 350°. 

  • Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
  • Spread 2/3 of the batter into a greased 13×9-inch baking pan. 

  • Spread cherry pie filling on top of batter.
  • Drop the remaining batter by spoonfuls on top of the pie filling layer. 

  • Stir together the sugar and the cinnamon.
  • Sprinkle over top of cake.
  • Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
  • Lightly glaze if desired.
 I used a cream cheese glaze.
  • Serve warm or cooled.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 18 of 2023 ~ BLOG 365.121

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 have returned from our wonderful weekend at the beach to late winter weather – gray and dreary with bouts of rain. I may never be able to pack away all the winter clothes 😀 This week will have highs in the 50’s (maybe) and lows in the upper 30’s and low 40’s.

I always feel a bit discombobulated when I get back from a trip. I did get 4 loads of laundry done last night and everything put away, but we’re only a couple weeks from the next and longer trip so I’m feeling a bit behind before I even begin.

I’m also trying not to watch too much news, but praying that the world rights itself soon as the constant weather/climate catastrophes and horrible political news is just too much some days.

Hot water and yogurt, but looking for some fresh ideas 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a few loads of laundry from our time away, but one of the things I do to help myself is change the bed and bath towels before we ever leave so we come home to clean sheets and towels.
  • GROCERIES & ERRANDS I’m making a list right after I finish this post and will get myself organized for the week.
  • RECIPE RESEARCH & MENU PLANNING The menus are planned through leaving on our trip the 13th, but I did find a new set of antique (90-100 year old recipes) in a recipe box while we were away that I’m working on now to recreate for after we return. I just love when there is a date in the box to help me identify the age.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME We watched the latest Mrs. Maisel when we got home last night.
  • CABLE we’ll watch Everything on the DVR as the week goes on

I just started August Sunsets, book #3, of the Vineyard series by Katie Winters
MONDAY 5-1
TUESDAY 5-2
WEDNESDAY 5-3
THURSDAY 5-4
FRIDAY 5-5
SATURDAY 5-6
SUNDAY 5-7
DINNER
SWEET & SOUR MEATBALLS with BAKED GERMAN POTATO SALAD
 DECONSTRUCTED CABBAGE ROLLS with SESAME ALMOND SLAW
 BUTTERMILK BAKED CHICKEN with SALT & VINEGAR POTATOES
 OKLAHOMA FRIED ONION BURGERS with APPLE CRANBERRY SLAW
 CORN/YOYO (clean out refrigerator night or you’re on your own)
 MANDARIN CHICKEN SALAD with BUTTER SWIM BISCUITS
 MARSALA PORK CHOPS with 3 CHEESE SOUFFLES
DESSERT
 
 
 

I have a bunch of photos to edit from the weekend still, but I did get these 2 done from a little town we drove through. I thought it was ironic and funny that they saved just this much of the bank building from their old bank.

I never got to any links last week so will be doing the same ones this week.