Tag: BLOG 366

MEXICAN CHICKEN MANICOTTI ~ BLOG 366.282

MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese

  • Preheat oven to 400°.
  • Prepare manicotti shells just shy of al dente.
  • In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
  • Lightly spray baking dish with non-stick spray.
  • Spread 1/4 cup salsa in baking dish.
  • Gently fill manicotti shells with chicken mixture.
  • Arrange shells in a single layer on top of salsa.
  • Top with remaining salsa.
  • Cover and bake 20 minutes.
  • Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.

HAPPY HOMEMAKER MONDAY, RECIPES, MENUS week 40 of 2024 ~ BLOG 366.281

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

WEEKEND RECAP

I spent Saturday primarily at an Eagle’s function and then at an impromptu birthday party in the evening. Sunday was another lazy day with friends and football and I did get a little baking done.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

FINALLY the fog is here in the mornings as our lows are nearing the 30’s. This week is predicted to be in the 70’s. YAY Fall is here!

ON MY MIND

Prayers for all of those people affected by Hurricane Helene and for the first responders helping them to begine to dig out and rebuild. The devastation is just mind boggling – so much loss on so many levels.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I didn’t get as much done over the weekend as I had hope. I also have a pile of ironing amassing, but at this point will save it for a rainy day (literally) since it is primarily summer blouses. I washed the vacuum filters and am trying to get a few pre-Halloween projects done.
  • GROCERIES & ERRANDS I’ll be leaving here in a bit to do all sorts of errands and my grocery shopping.
  • RECIPE RESEARCH & MENU PLANNING I’m still working on some new fall recipes, but did make a really good Peasant Stew on Saturday night that I’ll be sharing soon.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • I’ve been so busy that I haven’t gotten into too many of the new shows, but will get many recorded this week.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
10/7 MONDAY
10/8 TUESDAY
10/9 WEDNESDAY
10/10 THURSDAY
10/11 FRIDAY
10/12 SATURDAY
10/13 SUNDAY
DINNER
 SLOPPY JOE SLIDERS
 HAM & CHEESE BREAD PUDDING
CORN YOYO
 BBQ PORK CHOPS, LEGENDARY POTATOES and RANCH SLAW
CORN YOYO
 OUT with FRIENDS & TIMBERWOLF
 CAMPFIRE CASSEROLE
DESSERT
FINALLY MAKING the PEAR WALNUT CRISP
 
 

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS ~ BLOG 366.278

It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS

1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas

  • Heat oven to 350°.
  • Spray 9 x 13 in. Baking dish with cooking spray.
  • Melt butter in a large skillet.
  • Add onion and pepper, cooking 4 – 5 minutes.
  • Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
  • Add FRESH ground sea salt and black pepper, to taste.
  • Remove from heat.
  • Stir in 1/4 cup cilantro and 1 cup cheese.
  • Spread 1 tablespoon enchilada sauce onto each tortilla.
  • Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
  • Roll up tortillas tightly and place in baking dish.
  • Mix 1/3 cup pineapple juice and remaining enchilada sauce.
  • Pour over top of enchiladas.
  • Sprinkle with 1 cup cheese.
  • Spray foil with non-stick spray and cover enchiladas.
  • Bake 30 minutes.
  • Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.

NOTE:

  • Use 1 1/2-2 cups FRESH pineapple if you have it!
  • You could substitute enchilada sauce if you prefer, but we really like the green 😀

SPICY CHICKEN SKEWERS ~ BLOG 366.275

SPICY CHICKEN SKEWERS Yields 4 servings

1 1/2 pound chicken tenders
2 tablespoons avocado oil
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
FRESH ground kosher salt and black pepper, to taste

  • Heat grill to medium high.
  • Coat grill well with non stick grill spray.
  • Whisk together paprika, cayenne, garlic powder, salt and pepper.
  • Toss chicken tenders with avocado oil.
  • Toss in prepared seasoning mix, coating evenly.
  • Thread chicken tenders onto metal skewers.
  • Grill, turning, occasionally 8-10 minutes, until LIGHTLY charred and cooked through.

HAPPY HOMEMAKER MONDAY, RECIPES LINKS, MENUS week 39 of 2024 ~ BLOG 366.274

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

WEEK IN RECAP

September has just flown by and quickly at that! I want to enjoy the ‘BER months so I’m going to do my best to slow October down!!

Tuesday and Thursday were spent getting a good friend to and from physical therapy, running her errands and trying to get caught up on her yard work and house maintenance.

Wednesday was a close friend’s birthday so we spent the day with her and many other friends celebrating first with lunch and then drinks that lingered into the evening. There was a ton of good food, great desserts and lots and lots and lots more laughter.

Friday I finally got caught up on some paperwork, but I am NOT finished with it… YET…

Saturday we went to a few Barn and yard sales, but only found a few things I couldn’t live without. Also got most of the grocery shopping done, at least until the end of the week.

Sunday… what can I say? Sunday started great and ended up super lazy! I watched football all day and did finish my book though 😀

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s going to be another perfect fall week of temperatures in the 70’s during the day and 40’s at night. Perfect for me 😀

ON MY MIND

Prayers for all the people affected by the horrific hurricane Helene. The destruction caused to human life as well as the infrastructure of the south is unimaginable. I pray for help to arrive just as swiftly as the hurricane did.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of sheets and towels to do and am beginning to amass a pile of ironing
  • GROCERIES & ERRANDS mostly done until Friday
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still working on condensing little pieces of paper and organizing them into an easy to access order. We’re also thinking about going to the Great Junk Hunt so I need to make room reservations as it’s several hours away.
  • RECIPE RESEARCH & MENU PLANNING Starting next week I’m going to pick just one cookbook and cook from all the tabs I have poking out 🙂

DVR/TV TIME

WHAT’S PLAYING ON THE DVR/TV
  • STREAMING We’re still watching FRINGE and I’m listening to The Scarecrow and Mrs. King during the day
  • CABLE Fall shows are just beginning, but so far for me  DRAMAS – Chicago Series, Brilliant Minds, Matlock, High Potential COOKING SHOWS – Last Bite Hotel, Outrageous Pumpkins, Halloween Wars, Halloween Baking Championship, Halloween Championship

READING TIME

I’m finished with Jana DeLeon’s Marsh Madness and started Marie Force’s In the Air Tonight

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
9/30 MONDAY
10/1 TUESDAY
10/2 WEDNESDAY
10/3 THURSDAY
10/4 FRIDAY
10/5 SATURDAY
10/6 SUNDAY
DINNER
 LAYERED SALAD
 SLOPPY JOE SLIDERS
BAKED SPAGHETTI
 HAMBURGER STEW
 CHICKEN CHILE CASSEROLE
CORN
 HAM & CHEESE BREAD PUDDING
DESSERT
 
 PEAR WALNUT CRISP
 

FAVORITE PHOTOS FROM THE CAMERA

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

MISSISSIPPI POT ROAST or CHICKEN updated ~ BLOG 366.273B

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

MISSISSIPPI POT ROAST

3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces

  • Turn Ninja Foodi on Sauté.
  • Pour in avocado oil.
  • Cut pot roast into large chunks, 4×4 inches.
  • When oil is hot, sear roast chunks 3-4 minutes on all sides.
  • Once roast is browned on all sides, remove from pot and set aside.

 

  • Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
  • Add garlic, stirring for a minute or two more.
  • Add in pepperoncinis and pepperoncini juice.
  • Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
  • Return the roast chunks to the pot, gently stacking the meat as necessary.
  • Dot roast with 4 tablespoons of butter.
  • Set to braise for 4-6 hours.
  • At the 2 hour mark add the potatoes.

 

  • Plate roast on platter, cover and keep warm.
  • Melt remaining butter and whisk in ¼ cup of flour until smooth.
  • Change to saute function and let simmer 3-4 minutes.
  • Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
  • Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

ORIGINALLY posted 11-10-2013 UPDATED September 2024

HONEY GLAZED SNAP PEAS ~ BLOG 366.271

HONEY GLAZED SNAP PEAS
1 1/2 pounds snap peas, rinsed and trimmed
1 LARGE shallot, sliced
2 tablespoons butter
1/4 cup QUALITY honey
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper chili flakes

  • Bring a large sauce pan of salted water to a boil.
  • Add snap peas, cooking 2-3 minutes until they turn bright green.
  • Drain and set aside.
  • Melt butter in large skillet.
  • Add shallot and saute until tender.
  • Add honey, stirring to blend.
  • Add peas and season to taste with red pepper chili flakes, FRESH ground sea salt and black pepper.
  • Cook 2 more minutes and serve immediately.

NOTE: Heinz has some flavorful infused honeys that make for great flavor variations. I like the chili infused.