Tag: BLOG 366

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING ~ BLOG 366.116

A friend and I are making the Cinco de Mayo dinner for the Eagles auxiliary on May 3rd and I have been experimenting with recipes for the dessert. These are dark chocolate cupcakes with a serious bite and are topped with a chili cream cheese frosting that has another back up bite.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING yield 18-24 cupcakes

CUPCAKES
1 box devil’s food chocolate cake mix
1 ½ – 2 teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
½ teaspoon QUALITY cinnamon
1 ¼ cups water
⅓ cup vegetable oil
3 LARGE eggs

  • Preheat oven to 350°.
  • Line 24 muffin cups with paper liners.
  • Whisk together the cake mix, ground ancho chile, cayenne pepper and cinnamon.
  • Beat in water, oil and eggs with an electric mixer on medium speed for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them 2/3 full.
  • Bake 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely before frosting.


FROSTING
1 teaspoon ground ancho chile pepper
⅛ – ¼ teaspoon cayenne pepper
½ teaspoon QUALITY ground cinnamon
1 small, dried red chili, chopped after seeds removed (optional – if you dare)
4 cups powdered sugar
8 ounces cream cheese, softened
½ cup butter, softened
½ teaspoon clear PURE vanilla extract, or to taste
24 small dried red chiles (optional)


  • Sift together the ground ancho chile, cayenne pepper and cinnamon with the powdered sugar in a large bowl.
  • Beat in softened cream cheese and butter with an electric mixer on medium speed until smooth.
  • Add vanilla extract.
  • Spread frosting onto cooled cupcakes in attractive swirls.
  • Poke a small dried chile, stem-side up, into frosting as a garnish if desired.

SLOW COOKED BEEF IN GRAVY ~ BLOG 366.114

SLOW COOKED BEEF IN GRAVY

3 tablespoons of avocado oil
1 1/2 – 2 pounds of top round roast, sirloin steak, chuck roast, rump roast or pork butt
1 medium Vidalia onion, sliced
8 ounces mushrooms, cleaned & sliced (I LOVE Beech mushrooms – see note)
2-3 cloves garlic, minced
1 red bell pepper, sliced
2 cups beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon each of thyme, tarragon and oregano
FRESH ground salt and pepper, to taste

2-3 tablespoons of cornstarch whisked together with 2 tablespoons of beef broth

  • Heat oil in a large non-stick frying pan over medium heat.
  • Add beef, sautéing on both sides until it browns.
  • Spray the slow cooker liner with non-stick spray.
  • Add the onion, peppers, mushrooms, and garlic on the bottom then the beef slices on top.
  • Whisk together the beef broth, Worcestershire and seasonings. Pour over top of meat and veggies.
  • Cook on HIGH for 5 hours.
  • 30 minutes before the end, fold in the cornstarch mixture, stirring together evenly.
  • Thinly slice meat and serve over noodles, baked potatoes, rice, or hard-crusted sourdough bread topped with gravy.

NOTES:

  • If using Beech mushrooms DO NOT add them until the last 1/2 hour. They also don’t need to be sliced. They have a wonderful nutty flavor.
  • The last time I made this I forgot to take the roast out of the freezer. So I couldn’t sear it, but it worked out even better than normal!

HAPPY HOMEMAKER MONDAY wtih MENU PLANS & RECIPE LINKS week 17 of 2024 ~ BLOG 366.113

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

The weather has been ALL over the place! We are getting an hour or so each day that’s nice, but still having multiple weather patterns each day. We are seeing a couple of spring poppy blooms finally though and the hummingbird vine is coming in quite well. Today is Levi’s and a favorite hoodie kind of day. Highs in the low 60’s (maybe) and lows in the high 30’s to low 40’s.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve been doing some deep cleaning, sorting for donations and a friend’s garage sale and just some much needed overall organizing. Laundry is up to date and actually folded as well as put away.
  • GROCERIES & ERRANDS I have some grocery runs to do for the Eagles this week and an oncology appointment in a neighboring town an hour+ away so hubby and I will take that day to maybe do a little antiquing and have a nice dinner.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS This is all part of my organizing. I have notes everywhere and am attempting to organize my busy life into a single notebook in hopes of simplifying things – wish me luck 😀
  • RECIPE RESEARCH & MENU PLANNING I’m still taking this one week at a time…

WHAT’S ON THE DVR/TV
  • We are finally caught up on the DVR shows and even watched an old movie that we’d never seen before Tidal Wave – No Escape with Corbn Bernson and The Homesman with Tommy Lee Jones and Hilary Swank. We started watching COACH at night when we go to bed – hubby can’t seem to fall asleep without the TV while I read.

I am back to finishing The Alice Network at night on my kindle, but have been so tired I only get about 10 minutes in before I fall asleep. During the day when I have time I’m reading I Still Dream About You by Fannie Flagg on my phone app.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/22 MONDAY
4/23 TUESDAY
4/24 WEDNESDAY
4/25 THURSDAY
4/26 FRIDAY
4/27 SATURDAY
4/28 SUNDAY
DINNER
FIGGY BALSAMIC PORK & RICE
 LOOSE MEAT CHEESESTEAK SAMMIES 
 CHICKEN FAJITA BOWLS
BAVETTE STEAK IN DEMI-GLACE
 BALSAMIC TOMATO & HERB CHICKEN
SWEET CHILI PORK & CABBAGE STIR FRY
 BROWN SUGAR BOURBON PORK CHOPS
DESSERT
 
 BUTTER BISCUIT BERRY CRUMBLE
 

Years ago we rehabbed a Queen Anne Victorian that was 120 years old. It came with some really old German bearded iris bulbs. When we left there I dug up several and brought them with us. Obviously they were VERY hearty stock! They still look beautiful today.

Hubby has been working diligently on the power washing after the long wet winter. This year is the worst it’s ever been! Each section is taking a very long time, but it is starting to look better little by little. And aren’t these baby chicks adorable? I check them out every time I go to the feed store. 😀

WEEKNIGHT CHICKEN ENCHILADAS ~ BLOG 366.110

Everybody loves a Costco chicken! I buy one regularly to use for lunches, salads and casseroles as well as make my own bone broth. The chopped chicken pieces are the answer to these quick and easy enchiladas. I also started using Golden Blend tortillas which are half corn and half flour which have much more flavor in my opinion.

WEEKNIGHT CHICKEN ENCHILADAS
8 Golden Blend tortillas
2 cups chopped chicken pieces
1 bunch green onions, chopped (save a few pieces for garnish)
1/4 cup chopped FRESH cilantro
1 can salsa verde enchilada sauce
4 ounce can chopped HATCH green chiles
1 + 1/2 cup shredded Mexican cheese blend, divided
sour cream

  • Preheat oven to 350.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl mix together the chicken pieces, majority of the onions, cilantro, green chiles, 1 cup of cheese and just enough of the enchilada sauce to blend everything.
  • Spread each tortilla with sour cream.
  • Divide chicken mixture evenly amongst the tortillas.
  • Roll tightly and arrange in baking dish.
  • Pour remaining enchilada sauce over top.
  • Sprinkle with remaining cheese.
  • Bake 30 minutes.

APPLE CHERRY SLAB PIE ~ BLOG 366.109

APPLE CHERRY SLAB PIE
2 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced
2/3 cup dried cherry pieces or crasins
2/3 cup sugar
1/4 cup AP flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sheets puff pastry, thawed
1 tablespoon milk

  • Preheat oven 375°.
  • Lightly grease 15 x 10 baking sheet.
  • In a large bowl toss apple slices with flour, sugar, cinnamon and nutmeg.
  • Unfold one sheet of the puff pastry, roll and stretch to fit pan.
  • Spread filling over pastry to within and inch of the edge.
  • Unfold the second sheet of puff pastry, rolling and stretching over the top.
  • Moisten the edges of the bottom sheet with the milk and gently press edges together, sealing the pastry.
  • Slit several air vents in the top crust.
  • Brush the top with the remaining milk and sprinkle with sanding sugar.
  • Bake 50-60 minutes until filling is bubbly and pastry is puffed, golden and is flaky.

GLAZE
1 cup powdered sugar
1/2 teaspoon PURE vanilla
4 tablespoons milk
1/4 cup ground walnuts, for sprinkling

  • Whisk together the powdered sugar, vanilla and milk to desired consistency for drizzling.
  • Drizzle over warm pie and then cool completely before slicing.

NOTE: substituting lemon juice for the milk in the glaze makes a nice tangy bite.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 16 of 2024 ~ BLOG 366.106

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

It’s cloudy and gray, which is no big surprise 😀 Today’s high is supposed to be around 50 or so and then clear for the rest of the week. Clear will be awesome during the day, but will bring back some cold nights. Levis and a favorite long sleeve t-shirt. I am trading in the UGG’s for tennies in hopes that spring really is here to stay.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got caught up on all the laundry and cleaning this weekend. 😀
  • GROCERIES & ERRANDS I only need a few things for me this week, but I’m preparing dinner Tuesday AND Friday for the Eagles and need several things for those meals. Fortunately, I only have to cook for tomorrow and not serve. I have a hair cut and first pedicure for the season tomorrow and will pick up the groceries I need at that time.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS My main goal today is to get caught up on this category! Yesterday I was heavy into spring cleaning and sorting through linen and bathroom type things. Another friend has been doing the same thing and my car is full of donations from the 2 of us.
  • RECIPE RESEARCH & MENU PLANNING I’m still doing a few slow cooked meals and looking for lighter spring recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX I watched the BRICKLAYER an action packed CIA type movie
  • PRIME We’ve been watching a new series called FALLOUT with Walter Goggins – a bit weird and even raunchy in places, but intriguing too.
  • CABLE The DVR is pretty well cleaned up, but there are a few lingering shows to catch up on – WHEN CALLS THE HEART, SPRING BAKING CHAMPIONSHIP, TRACKER, NCIS, LAW & ORDER, BLUE BLOODS, GHOSTS, YOUNG SHELDON, GOOD DOCTOR…

I’m still trying to finish THE ALICE NETWORK by Kate Quinn on my actual kindle – just can’t talk myself into walking away completely. I did start Fannie Flagg’s I STILL DREAM ABOUT YOU on my kindle phone app which I’ve been reading in waiting rooms and such.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/15 MONDAY
4/16 TUESDAY
4/17 WEDNESDAY
4/18 THURSDAY
4/19 FRIDAY
4/20 SATURDAY
4/21 SUNDAY
DINNER
 SLOW COOKER CHICKEN & DRESSING
OVEN BBQ CHICKEN
BAVETTE STEAK
 BROWN SUGAR BOURBON PORK CHOPS
 COBB SALAD with JALAPENO RANCH
HONEY THYME PORK
 CHICKEN FAJITA BOWLS
DESSERT
 
MARGARITA CAKE with CREAM CHEESE FROSTING
 LEMON BLUEBERRY COFFEECAKE

I didn’t take many photos this week, but did see these adorable chicks up at the feed store. And these bulls were on opposite sides of the road and VERY vocal when the female came trotting up to one of them. It was fun to watch them. 😀

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE ~ BLOG 366.102

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE

Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!

2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade

  • Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
  • Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
  • Add red-pepper flakes and swirl to toast for a few seconds.
  • Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
  • Add basil chiffonades and blend.
  • Taste and adjust seasoning with FRESH ground sea salt and black pepper.

  • In another skillet melt remaining 2 tablespoons butter.
  • Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
  • Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
  • Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.


NOTE: COD or FLUKE make a great substitution.