Tag: BLOG 366

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.

HAPPY HOMEMAKER MONDAY, MENUS, RECIPE LINKS week 33 of 2024 ~ BLOG 366.232

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

WEEKEND RECAP

The Eagle’s Madam President dinner was a HUGE success! I have given up MANY of my day to day operational, maintenance and support duties because of the new board and their inability to follow rules and guidelines in the best interest of others, but I still support my sisters when and where I can with my cooking and baking. A friend asked me to bake her desserts for her fundraising dinner functions that occurred on National Lemon Meringue day and on the eve of our local Blackberry festival so I made her lemon blueberry scones, cherry lemon scones and blackberry pie bars. She made a fantastic dinner and had a dessert bar with one of the largest turnouts ever!

Hubby and I planned on being at the Show and Shine first thing Saturday morning because we were going to be under a red flag warning later in the day for dry lightning strikes. Well mother nature had other ideas! The coffee had just finished brewing when the power went out. Long story short a lightning strike took out a transformer transmission pole for several small towns. I took a shower by candlelight and then we still went to the Festival which fortunately was in an area unaffected by the power outage. Afterwards we went and had breakfast with a friend and the power was back on just as we got home. The serious rain began an hour or so later and the lightning storm continued throughout the evening.

I was able to get the tomatoes picked and garden cleaned up before the rain began and spent the day making my kitchen sink (clean out the veggie crisper) bolegnese sauce with the tomatoes I picked.

Sunday was planned to be almost as lazy. And then we changed our mind. 😀 It was our anniversary and the restaurants (there are only 2) that we had to choose from for a nice dinner out are now closed on Sundays so we decided to go out tonight instead and head to the coast yesterday which was a GREAT choice for us until it wasn’t LOL traffic to and from the coast was heavy so we changed our mind again and went back to the lazy Sunday idea and had a late breakfast/lunch at a local haunt that runs wonderful specials for the Blackberry festival.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

This week is going to be pretty nice with highs in the low 80’s and lows in the low 50’s. I really hope this means fall is right around the corner. It’s only 3 weeks to the ‘BER’ months and I am ready!!! Please no Indian Summer this year!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Everything is actually up to date except for some vacuuming.
  • GROCERIES & ERRANDS I don’t need much and have a haircut appointment on Thursday so will pick up anything I need then.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have a slew of paperwork to sort through.
  • RECIPE RESEARCH & MENU PLANNING I’m really looking forward to the fall months and have planned several new recipes to try for fall. Some of the recipes are: CIDER GLAZED CHICKEN THIGHS, CIDER BRAISED BRISKET, PARMESAN ROASTED GREEN BEANS, PEPPERONCINI CHICKEN & RICE, STUFFED PEPPER SOUP, CHICKEN TAMALE PIE, ALMOND CHERRY POKE CAKE, SHEET PAN SCONE CAKE

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING I am just about done with the OLD MacGyver reruns and will then finish the OLD Matlock reruns. We’re still watching Stargate Atlantis of an evening and then the OLD Night Court comedy for late night.
  • CABLE I’m looking forward to the fall line up in a few weeks, but in the meantime have been getting caught up on the DVR cooking shows and spring back load of shows.

READING TIME

I’m reading Gill Paul’s The Collector’s Daughter: A Novel of the Discovery of Tutankhamun’s Tomb

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
8/19 MONDAY
8/20 TUESDAY
8/21 WEDNESDAY
8/22 THURSDAY
8/23 FRIDAY
8/24 SATURDAY
8/25 SUNDAY
DINNER
 OUT for our anniversary since everywhere we wanted to go last night was actually closed 🙁
 PORK CHOPS with PINEAPPLE RELISH, RICE & SALAD
CHERRY COLA BBQ CHICKEN and COLE SLAW
 SPINACH SALAD with WARM BACON VINAIGRETTE
 CORN/YOYO clean out refrigerator night or you’re on your own
LEMON CHICKEN, HONEY GLAZED SNAP PEAS and ROAST POTATOES
 CHICKEN TAMALE PIE
DESSERT
 
 
BLACKBERRY PIE BARS
 

FAVORITE PHOTOS FROM THE CAMERA

This past weekend was our annual Blackberry festival – always a fun time with a show and shine classic car show, movie in the park (AMERICAN GRAFFITI), favorite craft and food vendors, a chili cook-off and lots of homemade blackberry goodies of every kind. Saturday did bring rain, thunderstorms, red flag warnings for lightning and a little bit of humid heat.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.

SPICED APPLE SALAD ~ BLOG 366.226

ROAST SPICED APPLE SALAD with MAPLE CIDER VINAIGRETTE

APPLES
4 medium Honey Crisp, Fuji, Gala or other firm apples, quartered
1/2 – 1 teaspoon QUALITY cinnamon
2 tablespoons avocado oil

  • Preheat oven to 375°.
  • Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
  • Sprinkle with cinnamon.
  • Roast 20-30 minutes until tender, stirring occasionally.
  • Cool COMPLETELY.

DRESSING
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon PURE maple syrup
1 tablespoon Frank’s chili lime sauce
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk dressing ingredients until blended.

SALAD
4 cups spring mix salad greens (see note)
4-6 plump dried apricots, quartered
4 ounces FRESH goat cheese, crumbled
1/2 cup candied chopped walnuts

  • In a large bowl, combine salad greens and apricots.
  • Drizzle dressing over salad and toss to coat.
  • Divide mixture among 6-8 plates.
  • Top with goat cheese and roasted apples.
  • Sprinkle with candied walnuts.
  • Serve immediately.

NOTE: I like to use a combination of shredded romaine lettuce, super slaw (broccoli, red cabbage and savoy cabbage), sliced green onions and shredded carrots.