Tag: BLOG 365

COOKING THURSDAY ~ GARLIC BUTTER BANG BANG STEAK BITES ~ BLOG 365.106D

Hubby absolutely LOVES the steak bites at 2 of our favorite restaurants. With the cost of eating out I decided to create them at home. This recipe is modified from Half Baked Harvest They are REALLY tasty and quick to make, not to mention absolutely delicious. YES, it bears repeating – they are that good! 🙂

One of the keys to the success of this recipe is using a REALLY hot skillet to get your best sear on the steak pieces. Now add the garlicky butter sauce to reach PURE perfection. And if that isn’t enough top it with the BANG BANG sauce to reach Nirvana.

GARLIC BUTTER BANG BANG STEAK BITES • Serves: 6
Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes

BITES
1 tablespoon avocado oil
2 pounds beef tenderloin or rib-eye steak, cut into cubes
Freshly ground black pepper
6 tablespoons cold salted butter, cubed
1⁄4 cup Bragg’s liquid aminos
3-4 garlic cloves, FINELY chopped
1 teaspoon Garden Gourmet ginger paste
Chopped Thai basil, for serving

  • Place a large skillet over high heat and add the avocado oil.
  • Pat the steak dry and season all over with pepper.
  • Add the steak to the pan and cook 3-5 minutes, undisturbed, until it is well-browned on the bottom.
  • Stir and cook 3-5 minutes more, until the steak is browned on all sides.
  • Add the butter, liquid aminos, garlic, and ginger, tossing to coat and cooking 2-3 minutes until the garlic is fragrant.

SAUCE
½ cup Duke’s mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons Bragg’s liquid aminos
1-2 garlic cloves, FINELY chopped or grated
2 teaspoons lime zest
1 tablespoon FRESH lime juice
1 tablespoon chopped pickled sushi ginger

  • In a medium bowl whisk together the mayo, chili sauce, liquid aminos, garlic, lime zest, lime juice, and ginger paste until well blended.
  • Sprinkle the Thai basil over the beef.
  • Spoon the garlic butter over the top.
  • Serve with the bang bang sauce alongside for dipping.

NOTES:
We often toss the bites with the BANG BANG sauce if it’s just the 2 of us AS WELL AS serve them with dipping sauce on the side.

COOKING THURSDAY ~ SAGE BROWN BUTTER LEMON CHICKEN PASTA ~ BLOG 365.106C

SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4

Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.

8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish

  • Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
  • In a large skillet melt the butter.
  • Add green beans, stirring and cooking 5 minutes until green beans start to soften.
  • Add sage leaves and garlic.
  • Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
  • Add chicken pieces, stirring to combine and heating through.
  • Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
  • Gradually add enough of the reserved pasta water to create a creamy sauce.
  • Remove from heat and stir in lemon juice.
  • Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.

COOKING THURSDAY ~ BUTTERMILK CHICKEN CORN PASTA ~ BLOG 365.106B

I saw a recipe in a Bon appetit magazine for BUTTERMILK CORN PASTA that called for buttermilk powder. It also called for FRESH corn on the cob that just can’t be found at this time of year easily. I really wanted to make the recipe so I substituted a few ingredients to create this version.

Their recipe called for boiling 3 corn cobs to create a corn water that the pasta is then cooked al dente in. The corn water is the secret ingredient aka liquid gold flavor.

BUTTERMILK CHICKEN CORN PASTA

2-12 ounce packages or 3 cans fire roasted corn
FRESH ground sea salt, to taste
12 ounces of your favorite small pasta
6 tablespoons unsalted butter
8 garlic cloves, FINELY minced
1 SMALL jalapeno, thinly sliced or diced
1/4 cup basil chiffonades
1 1/2-2 cups rotisserie chicken pieces
½ teaspoon Ancho chile powder
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
2 cups buttermilk
1 cup Mexican sour cream
Juice of 1 LARGE lemon
½ cup cotija cheese, plus more for topping

  • Add 1 bag of corn to 4 cups of salted water.
  • Bring to SLOW boil and boil 10 minutes.
  • Puree corn with an immersion blender into the water.
  • Using a mesh colander strain the corn water into another pan and bring to a boil.
  • Add pasta and cook al dente (1 minute less than package directions).
  • Drain, reserving 2 cups of corn water. Set pasta aside.
  • Melt butter in a deep pan over medium heat.
  • Add the garlic, and cook until fragrant, about one minute.
  • Add the corn, salt and spices cooking and stirring occasionally 4-5 minutes, until the corn has completely thawed and is tender.
  • Stir in chicken pieces.
  • Whisk together the sour cream, buttermilk, lemon juice and 1 cup of the reserved corn pasta water. Stir, adding more pasta water as necessary, until a creamy sauce forms.
  • Stir in the cotija cheese.
  • Serve immediately.

NOTE:

  • Taco seasoning to taste is a great substitute for the individual seasonings.
  • If using canned corn, drain first and use corn “juice” in pasta water.

COOKING THURSDAY ~ CREAM CHEESE POUND CAKE ~ BLOG 365.106A

CREAM CHEESE POUND CAKE
 with LEMON LIME GLAZE
8 ounces cream cheese, room temperature
1¼ cups salted butter, room temperature
3 cups granulated sugar
6 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
3 cups cake flour
¼ cup buttermilk room temperature
Powdered sugar, for dusting

  • Preheat oven to 325°.
  • Prepare a large bundt pan with butter and flour or Baker’s Joy spray.
  • In a large bowl combine cream cheese and butter with a mixer for 3 minutes until smooth.
  • Gradually add the sugar, mixing until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Slowly add the cake flour, mixing until well combined.
  • Add buttermilk and mix by hand JUST until incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit.
  • Pour batter into prepared bundt pan.
  • Bake for an hour to an hour and 20 minutes. Start checking for done ness at 1 hour. The crust will be a dark golden brown around the edges and lighter in the center.
  • 
Allow cake to cool to room temperature before glazing.
  • Dust with confectioners’ sugar before serving.

GLAZES

  • Simple Citrus Drizzle: Whisk 2 cups of powdered sugar with 2 tablespoons of mixed lemon/lime juice and 2 teaspoons of zest until smooth.
  • Creamy 3-Ingredient Glaze: Whisk 1 ½ cups of sifted powdered sugar with 2 tablespoons of heavy cream and 2 tablespoons of fresh lime juice.
  • 7-UP Glaze: Combine 3 cups of powdered sugar with 3-4 tablespoons of 7UP, 2 teaspoons of lemon extract, and 2 teaspoons of lime extract.
  • Buttery Glaze: Melt 1 stick of unsalted butter with 2/3 cup granulated sugar, plus the zest and juice of 3 lemons and 1 lime for a thicker, warmer coating. 

NOTES:

  • If the glaze is too thick, add more citrus juice 1 teaspoon at a time; if too thin, add more powdered sugar.
  • For the best results, allow baked goods to cool completely before drizzling, which prevents the glaze from soaking in or running off.
  • Adding additional zest provides extra flavor and a slight texture. 

HAPPY HOMEMAKER MONDAY with RECIPE LINKS & MENU ~ week 15 of 2026 ~ BLOG 365.103

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

LAST WEEK RECAPPED

Last week went by way too quickly, AGAIN and you know the old saying, Best laid plans of mice and men… well our week didn’t go as planned (fortunately we are good at pivoting…) and we did still go out to eat that day, but painting class didn’t happen.We split a Cara Cara salad with a Champagne Vinaigrette and a seasonal cheese board with FRESH made fig jam that were both absolutely delicious.

We’ve rescheduled painting class for another class, but unfortunately the lighthouse is no longer an option so hubby chose the sailboat sunset.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Shorts, AC and flip flops for Easter last Sunday. Layers, hoodies and Furnace for this Sunday.  Cold and rainy again this week. Spring is strange around here 🙂 A lot of cloudy and rainy days with highs in the low 50’s this week and lows in the 30’s and 40’s.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING & YARD Laundry is up to date. I’m starting to clean out older clothes for donation and am working on a supply list for updating garden beds that desperately need repairs. I have bought some garden starters (Tomatoes – grape, cherry and celebrity, snap peas, carrots and cucumbers. They are under the patio cover for protection from the unpredictable weather. I only buy the Peoria Farms starters and because we’re rural you have to buy them when they are available whether it’s time to plant yet or not.
  • GROCERIES & ERRANDS I need a bit of produce, some string cheese and not much else this week. There are appointments almost every day this week though and a couple are over an hour away 🙁
  • RECIPE RESEARCH & MENU PLANNING Planned through April, but like always it may get changed up based on produce availability.
  • DVR/TV I’m finally working my way through the Christmas movies and can see a light at the end of the tunnel.
  • THINGS THAT MAKE ME HAPPY completed lists… spring cleaning… fresh garden plantings… spring blooms… dinner and a play with a good friend this week…

READING TIME

I STILL didn’t have a chance to do any reading last week. I Kept falling asleep before finishing a paragraph!! Unfortunately I haven’t been STAYING asleep!

I did start Storm Clouds Rolling In, the #1 book in the Bregden Chronicles Historical fiction series by Ginny Dye and I’ve really been looking forward the this series that is currently at 22 books, so definitely will last a while, but now I’m also looking for a secondary read as I’m not always in the mood for a heavier topical historical read late at night. I’m leaning towards ACRIMONIOUS by Marie Force.

FUNNIES

Shorts, AC and flip flops for Easter last Sunday. Layers, hoodies and Furnace for this Sunday. 

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/13
MONDAY
4/14
TUESDAY
4/15
WEDNESDAY
4/16
THURSDAY
4/17
FRIDAY
4/18
SATURDAY
4/19
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN PARMESAN BALLS, REFER PICKLES which are just refrigerator cucumbers and onions 🙂
CORN/YOYO clean out refrigerator night or you’re on your own
MEATLOAF, MASHED POTATOES and ALFREDO CORN
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN SHEPHERD’S PIE
MONTE CRISTO ROLLS
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

This week’s favorite photos are my German Bearded Irises from last week. Unfortunately the cold returned and they didn’t get to finish blooming 🙁 and the flowers my friend brought by my friend for Easter that have FINALLY opened. Every other photo was of food for upcoming recipes.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CREAM CHEESE POUND CAKE
  • BUTTERMILK CHICKEN CORN PASTA
  • GARLIC BUTTER BANG BANG STEAK BITES
  • SAGE BROWN BUTTER LEMON CHICKEN PASTA

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ GARLIC PARMESAN SALISBURY STEAK ~ BLOG 365.99B

Salisbury Steak is an oldie, but goodie classic dinner in our household. But, it’s also a blank and adaptable canvas for updating flavor profiles.

GARLIC PARMESAN SALISBURY STEAK

HERBED GARLIC BUTTER
½ cup of fresh chopped herbs (thyme, sage and/or parsley)
2 tablespoons salted butter at room temperature
1-2 garlic cloves, FINELY minced
FRESH salt and black pepper, to taste

  • In a small bowl, combine the herbs, butter and garlic, and FRESH ground sea salt and black pepper, to taste.
  • Refrigerate until ready to plate.

SALISBURY STEAK

1 pound QUALITY ground beef
½ cup Panko breadcrumbs
2 tablespoons Ketchup
1 LARGE egg
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground Pink Himalayan salt and black pepper, to taste
3 tablespoons salted butter
8 ounces Beech mushrooms, trimmed and separat3ed
1 Shallot, FINELY diced
2 tablespoons WONDRA flour
1 cup dry white wine (Pinot Grigio or Sauvignon)
2 cups homemade beef broth
⅓ cup heavy cream
⅓ cup FRESHLY grated Parmesan cheese
2 teaspoons Dijon mustard, optional
Mashed potatoes with herb garlic butter
CRUSTY bread for sopping

  • Combine the ground beef, Panko crumbs, ketchup, garlic powder, onion powder in a large bowl and season to taste with salt and pepper.
  • With your hands, gently mix to incorporate all ingredients.
  • Divide the mixture into 4 equal sized balls, and pat each into a ¾ inch thick oval-shaped patty.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Add the patties and cook 2-3 minutes on each side until browned. Transfer the patties to a plate.
  • Melt another tablespoon butter in the same skillet and deglaze over medium-high heat.
  • Add the mushrooms and shallots, cooking and stirring often, until the shallots are softened and the
    mushrooms caramelized.
  • Stir in the flour and remaining butter, cooking 1 minute until completely incorporated.
  • Whisk in the wine and cook 3-4 minutes until it is reduced by at least half.
  • Add the broth and cook another 5-6 minutes until it is again reduced by at least half.
  • Add the cream, Parmesan, and mustard (if using), whisking a minute or so until incorporated.
  • Reduce the heat to medium-low.
  • Return the patties back into the skillet along with any collected juices.
  • Spoon the sauce and mushrooms over the steaks.
  • Cook until the sauce thickens around the patties to your desired thickness.
  • Plate the steaks over mashed potatoes, spooning more gravy over the top.
  • Serve with crusty bread to soak up the sauce.

COOKING THURSDAY ~ THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN ~ BLOG 365.99A

I found this recipe online recipe for, “THE ORIGINAL MARRY ME CHICKEN” that claims she created this dish in 2016 by way of re-creating Ina Garten’s “Engagement Roast Chicken” and the videographer saying, “I’d marry you for that chicken!”.

We’ll just have to call her version number two as I’ve been making it since 2011 when I got the original recipe from my friend Maggie one winter. There are a few small differences, but as for the name, Maggie called it MARRY ME CHICKEN long before 2016.

THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN serves 4

3 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2-4 garlic cloves, FINELY chopped
1 tablespoon FRESH thyme leaves
1/2-1 teaspoon crushed red pepper flakes
3/4 cup low-sodium chicken broth (champagne)
1/2 cup finely chopped marinated sun-dried tomatoes, drained WELL
1/2 cup heavy cream
1/4 cup FINELY grated Parmesan cheese
Torn FRESH basil, for serving

  • Arrange a rack in center of oven; preheat to 375°.
  • In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes per side until golden brown.
  • Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining oil.
  • Stir in garlic, thyme, and red pepper flakes, cooking and stirring a minute or so, until fragrant.
  • Stir in champagne, tomatoes and Parmesan cheese.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Bring to a SLOW simmer.
  • Add heavy cream and let the sauce reduce a bit to meld and thicken.
  • Stir in heavy cream and return chicken and any accumulated juices to skillet.
  • Transfer skillet to oven.
  • Bake chicken 10 to 12 minutes or until completely cooked through.
  • Arrange chicken on a platter.
  • Spoon sauce over.
  • Top with basil.
  • Serve over pasta or mashed potatoes.

NOTE: This recipe can be short-cutted for a weeknight meal by using shredded rotisserie chicken, especially because the sauce is the star.