Tag: BLOG 366

OVEN BAKED CORN on the COB ~ BLOG 366.243

Tyler Florence has said more than once that you will never go back to boiling once you try oven roasted corn on the cob, but I had never gotten around to trying it until now! Boy am I sorry I waited so long to try it! The corn steams and bakes in its own husk leaving only tender flavor packed bites. The silks will peel right off with the husk. You can use the husk as a handle for backyard BBQs or cut it off for a civilized indoor dinner 😀

OVEN BAKED CORN on the COB

4-6 ears corn on the cob in their husks

  • Preheat oven to 350°.
  • Gently pull back husks and rinse ears.
  • Lightly rub butter all over corn,
  • Sprinkle with FRESH ground sea salt and black pepper, to taste.
  • Fold husk back into place.
  • Place corn cobs on large baking sheet on the middle rack of the oven.
  • Bake 30-45 minutes based on cob size.
  • Remove corn cobs.
  • Pull back husks and enjoy!

SALISBURY STEAK with TOMATO ONION GRAVY ~ BLOG 366.242

SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

  • In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
  • Season well with FRESH ground sea salt and black pepper.
  • Add ground beef and mix gently.
  • Form 6 round or oval patties.
  • In a large skillet melt butter over medium heat.
  • Add beef patties searing 3-4 minutes on each side. Remove and set aside.
  • Add shallots, sauteing 1-2 minutes.
  • Whisk together the water and WONDRA.
  • Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
  • Reduce heat, add beef patties to pan, turning to coat.
  • Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
  • Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!

SWISS POTATO BAKE ~ BLOG 366.240

I was able to get ALL my errands done quickly and completely yesterday so had time to whip up this favorite side with dinner last night.

SWISS POTATO BAKE
5 LARGE russet potatoes, peeled and shredded
4 ounces Gruyere or Baby Swiss cheese, shredded
1 LARGE bunch green onions, minced
2 garlic cloves, minced
3 eggs, lightly beaten
16 ounces Mexican sour cream**
1/3 cup butter, melted
FRESH ground sea salt and black pepper
1/2 cup sliced almonds

  • Preheat oven to 350°.
  • Grease baking dish and set aside.
  • In a large bowl toss together the shredded potatoes, green onions, garlic and shredded cheese.
  • Whisk together the eggs, sour cream and melted butter.
  • Season egg mixture with FRESH ground sea salt and black pepper.
  • Pour egg mixture over potato mixture and toss to coat evenly.
  • Spread mixture into prepared baking dish.
  • Sprinkle almonds evenly over potatoes.
  • Bake uncovered for 1 hour until cooked through and turning golden.

**NOTE: Darigold makes a Mexican sour cream that has a nice kick to it. Plain works well too if you can’t find it.

HAPPY HOMEMAKER MONDAY, MENUS, RECIPE LINKS week 34 of 2024 ~ BLOG 366.239

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

WEEKEND RECAP

The weekend weather was ABSOLUTELY beautiful. A girlfriend and I went to a local Vintage Street fair that is held annually. Fortunately the weekend rain fell Friday night before the event and while it was cool enough for flannel shirts in the morning, it was perfect the rest of the day. We had yummy local made sourdough lemon poppy seed treats and lavender ice tea and found some wonderful vintage finds for upcoming Christmas projects and gifts. Sunday was just a lazy day and that was okay by me!! I had so much to catch up on!!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We are supposed to heat back up a little bit this week, but fortunately the nighttime lows are going to be perfect so once again, that is just fine by me! Highs in the low 80’s for the most part and lows in the low 50’s 😀

ON MY MIND

My surgery follow up is on Wednesday and I should be released to “normal” activity though my choices for normal will be different by MY choosing. I do have a meeting tonight and expect a bit of blow back from some of my decisions to NOT be involved in some things moving forward. I will continue to do fundraiser dinners on Fridays once a month or so, but am dialing it back A LOT on other levels.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have a couple loads of laundry to do and a bit of vacuuming, but all good otherwise.
  • GROCERIES & ERRANDS I need quite a few things for the fundraiser dinner on Friday and will shop later today so I can get the macaroons done soon. I guess it will be a several trips to town kind of week since my post op is on Wednesday but I need things today and tomorrow 😀
  • RECIPE RESEARCH & MENU PLANNING Hubby bought me a NINJA FOODI POSSIBLE COOKER for my upcoming birthday and I have been busy working on some fun recipes for the upcoming weeks 😀

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We finished STARGATE ATLANTIS and have returned to finish SUPERNATURAL, but aren’t thrilled with that choice so are rethinking for another show. We watched a cute movie on NETFLIX called THE UNION.
  • CABLE We finished the FOOD TRUCK RACE and got caught up on BBQ BRAWL.

READING TIME

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
8/26 MONDAY
8/27 TUESDAY
8/28 WEDNESDAY
8/29 THURSDAY
8/30 FRIDAY
8/31 SATURDAY
9/1 SUNDAY
DINNER
 BEEF TIPS & BROCCOLI
 PORK CHOPS & SCALLOPED POTATOES
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
 MEATLOAF, SAUER MASHED POTATOES, TOMALITOS
 PORK MEDALLIONS with ONION GRAVY and ROAST POTATOES
 LEMON CHICKEN AND GLAZED CARROTS
DESSERT
 
 
WHITE CHOCOLATE CRANBERRY MACAROONS

FAVORITE PHOTOS FROM THE CAMERA

I didn’t take many pictures last week, but here are a few from the street fair we went to. I adore the repurposed horse trailers. The lavender ice tea is the daughter (hence the Farmer’s Daughter name) of one of my favorite local community minded farms, LEHNE farms, that has a wonderful fruit and veggie stand and bakery at a local nursery!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.