COOKING THURSDAY – Chasing MY Life WHEREVER it Leads ME

BLOG 365.5 ~ HAPPY HOMEMAKER MONDAY ~ week 1 of 2026 ~ MENUS & RECIPE LINKS

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

LAST WEEK RECAPPED

Happy New Year! Here we are again starting a fresh new year, yet it’s really just another Monday. I always get a bit turned around with what day is what when the holidays fall in the middle of the week, but I’m looking forward to getting back on track this week.

I ordered new footlocker totes with wheels to reorganize some Christmas decorations into and they arrived early, but I’m just not ready to take down the tree, so they sit here empty for now, at least until Wednesday or so.

I’m not one for making resolutions, but I am one for being organized and have plans in place. I’m going to once again do BLOG 365. It will be year 4 for me 🙂 I’m also planning on an even more organized approach to this year. Of course I’ll do Happy Homemaker Monday like always since it’s my cornerstone for being grounded to the week ahead, but in order to stay on track for the WHOLE year, I am going to assign different tasks to specific days, similar to what I did last year, but even more organized. All my recipes will post on Thursdays for Cooking Thursday, Sundays will continue to be for inspirational thoughts, Wednesdays will be funnies or wordless pictures and Tuesdays will be my day for some tutorial ideas, etc… The beauty of this method is that when I have some down time, like rainy or snowy days, I can pre-schedule multiple posts like recipes and such that don’t require same day thoughts. And my word for this year? PROGRESS. In everY possible aspect of my life and world; tangibly, spiritually, physically, psychologically, emotionally, technologically etc… I need to make progress. And I have the faith and belief that 2026 is just that year to make it happen.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re still waiting for the other shoe to drop around here and announce that winter has arrived. The last time we got too complacent with a mild winter, Mother Nature walloped us with SNOWMAGGEDON, so we’re careful what we wish for since then. This week will be somewhat wet with highs in the high 40’s to low 50’s and lows not too far off in the high 30’s. That said, it’s still layer weather.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S

TO DO LIST, PROJECTS, TRAVEL, APPOINTMENTS, MENUS & DVR/TV

LAUNDRY & CLEANING My friend posted this funny for New Years and I have to admit it made me laugh A LOT 🙂 and fortunately I did NOT do laundry that day!
GROCERIES & ERRANDS I’ll be heading into town in a bit to get groceries and errands accomplished for the week.
PROJECTS & TRAVELS We’ve finally decided on a trip. February 1st is the anniversary of my cancer surgery and we’re going to go to the coast for my 15th anniversary of being cancer free. We’re actually hoping for stormy nights and clear days to explore the beaches and shops. All our friends have given us suggestions on where to stay, eat and play.
RECIPE RESEARCH & MENU PLANNING I’m still contemplating this category for the month of February.
DVR/TV We’re still cleaning out the DVR and so many new shows will start this week.
ON MY MIND We’ve been planning a trip in the spring to explore some new far away neighborhoods to relocate to. We have an entire list of reasons why we’re doing this as well as an entire list of criteria for what a new location must have. Once again medical and health care have moved to the top of the list. The area where we currently live has some of the worst health care and longest wait times. Hubby’s primary doctor was replaced last fall by a PA when the primary that he loved decided to retire. This in turn required rescheduling his annual appointment. When that appointment date came around, we received a phone call that the PA was out that day and they needed to reschedule AGAIN! which moved it out another 2 months. The 1st appointment was in early October, the rescheduled 2nd appointment was to be in December and the 3rd once again rescheduled appointment was supposed to be next week, but we received yet another call last Friday saying that the PA has left the practice and we would get a call when they have found yet another replacement ::SIGH:: So an appointment from 3 months ago is yet to be determined. I’m certainly happy it’s not a dire situation. This is truly par for the course with the horrible shortage of decent medical care in this area… Needless to say, we’re anxious to figure this all out.
THINGS THAT MAKE ME HAPPY Snuggling my toes deep into a plush blanket to warm them up, holding my favorite mug full of warm coffee to warm up my fingers, snuggling under a favorite quilt when I wake up in the middle of the night to read a little more…the smell of fresh French toast with REAL maple syrup…

READING TIME

Book club was last Saturday and we FINALLY had a great discussion (so I hear) about a very complicated book, GONE BEFORE GOODBYE by Reese Witherspoon and Harlen Coben. Unfortunately, I didn’t make it 🙂 Not sure if they chose a new book, but I still need to finish the new mystery thriller I started, FORGET ME NOT by Stacy Willingham while waiting on book club to decide.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	1/5 MONDAY	1/6 TUESDAY	1/7 WEDNESDAY	1/8 THURSDAY	1/9 FRIDAY	1/10 SATURDAY	1/11 SUNDAY
DINNER	CORN/YOYO clean out refrigerator night or you’re on your own	BAKED HAM & BEANS	CORN/YOYO clean out refrigerator night or you’re on your own	CLAM CHOWDER & CRUSTY BREAD	CORN/YOYO clean out refrigerator night or you’re on your own	ASIAN POT PIE with SCALLION PANCAKE TOPPING	HAM & CHEESE QUICHE
DESSERT

FAVORITE PHOTOS FROM THE CAMERA

I just fell in love with this absolutely gorgeous original “fire painted” copper art piece that my friend bought for her daughter. The picture just doesn’t do it justice. My mom knew we didn’t really “need” anything so she made this fun little money tree for us for Christmas which will help with that trip next month.

And who can resist fresh baked cinnamon rolls? And our son found this fun tank that is a whiskey dispenser for hubby with engraved glasses.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

CHOCOLATE CARROT CAKE
CRANBERRY UPSIDE DOWN CAKE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half.

The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
Gently toss together all ingredients.
Serve on a bed of lettuce or spinach or in pita pockets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
Pour wet mixture over and fold together until well blended.
Sprinkle with almonds.
Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

I PREFER orzo to rice in this recipe for better texture.
I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
Add chicken and simmer 5 minutes more.
In a medium bowl, whisk together the lemon juice and eggs.
While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
Add the sauce to the chicken soup and stir until well blended.
Remove from heat immediately so eggs don’t curdle.
Adjust seasonings, to taste.
Discard lemon slices.
Garnish with fresh parsley or green onions, if you like.
Serve hot with your favorite crusty bread.
Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

Preheat oven to 350°.
Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
Tenderize the chicken if necessary.
Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
Melt the butter in a small sauce pan.
Add lemon juice and lemons, discarding all seeds.
Add white wine and parsley, allowing mixture to come to a SLOW boil.
Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
Cover and bake for about 20 minutes.
Serve with pasta or rice.

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

Place the cranberries, juice and sugar into a saucepan over medium heat.
Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken.
Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids.
Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

Preheat oven to 425°.
Line a baking sheet with foil and lightly spray with non-stick spray.
Prick squash several times with a fork and place in the center of the baking sheet.
Melt 4 tablespoons butter in 8×8 baking dish.
Add carrots and season with FRESH ground sea salt and black pepper.
Roast squash and carrots for 1-1 1/2 hours until tender.
Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
Saute’ onions and garlic 5-7 minutes until softened.
Add squash pieces, carrots and chicken broth.
Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
Stir in brown sugar, maple syrup and nutmeg.
Season to taste with salt and pepper.
Add a sprinkle of brown sugar.
Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

COOKING THURSDAY ~ BROWNED POTATO LOAF ~ BLOG 365.345C

BROWNED POTATO LOAF

3 tablespoons butter
3 tablespoons WONDRA flour
1 cup WHOLE milk
4 small baked potatoes
FRESH ground salt and pepper, to taste
1 tablespoon chopped parsley
2 tablespoons melted butter
1/2 cup grated sharp cheddar cheese

Melt butter in large sauce pan.
Whisk in flour until golden.
Whisk in milk, cooking until sauce thickens.
Season with FRESH ground salt and pepper to taste.
Dice potatoes into sauce.
Add parsley and cook 5 minutes more, stirring constantly, until mixture is stiff.
Spread mixture evenly and firmly in buttered loaf pan.
Refrigerate AT LEAST 2 hours.

Preheat oven to 350°.
Invert loaf pan onto baking tray.
Sprinkle with grated cheese.
Bake 25-30 minutes until cooked through and browned on top.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

Preheat oven 375°.
Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
Shape into 3×7 inch loaf.
Place in shallow baking pan.
Bake 45 minutes.
Increase heat to 400°.
Melt butter in a large skillet.
Add mushrooms to skillet and sauté to caramelize well.
Drain off grease from mushrooms as well as the meatloaf.
Roll out puff pastry.
Lay mushrooms out along a long edge.
Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
Bake 15 minutes more.
While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
I also added the mushrooms to be more Wellington like.
If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

COOKING THURSDAY ~ WALNUT GORGONZOLA STUFFED MUSHROOMS ~ BLOG 365.338

I have a friend who LOVES stuffed mushrooms. She also has a birthday 10 days after mine and at this age we have agreed to make gifts of food or outings because we don’t need new “things”. I made these for her birthday in September and she LOVED them.

WALNUT GORGONZOLA STUFFED MUSHROOMS

1 pound FRESH, tight medium large mushrooms, cleaned and stems removed
2 tablespoons avocado oil
2/3 cup (3 ounces) crumbled Gorgonzola cheese
1/4-1/2 cup shredded smoked cheddar
1/3 cup chopped walnuts
1/4 cup FINE breadcrumbs
1 tablespoon FRESH chopped lemon thyme
Lemon pepper, to taste

In a bowl combine the cheese crumbles, walnuts, breadcrumbs, thyme and pepper. Set aside.
Preheat oven to 375°.
Line baking sheet with foil and spray with non-stick cooking spray.
Brush mushrooms with oil.
Arrange on baking sheet with caps up.
Bake 10 minutes or until tender.
Flip mushrooms.
Increase oven to broil.
Evenly fill mushrooms with cheese mixture, mounding them slightly.
Top with the grated smoked cheddar.
Broil 1-2 minutes JUST until cheese melts.

COOKING THURSDAY ~ CHOCOLATE PEANUT BUTTER CHEESECAKE BARS ~ BLOG 365.331

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

DESSERT LOVERS be warned ~ these super yummy peanut butter chocolate chip cookie cheesecake bars are extremely addictive!! These are a small batch recipe so better make your second batch at the same time because the first one will disappear in a flash.

DOUGH
1 stick butter, unsalted (1/2 cup), softened
1/2 cup FINE white sugar
1/3 cup packed dark brown sugar
1/2 cup JIF creamy peanut butter
1 LARGE egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips

Preheat oven to 325°.
Lightly spray baking dish with Baker’s Joy.
Cream butter, sugars and peanut butter together until smooth and fluffy.
Add the egg and beat until well blended.
In a separate bowl, sift together the flour, baking soda and salt.
Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
Stir in the oats and chocolate chips.

CHEESECAKE FILLING
8 ounces cream cheese, softened
1/3 cup FINE sugar
1 LARGE egg
1/2 teaspoon PURE vanilla

Cream together the cream cheese, egg, sugar and vanilla until smooth.

ASSEMBLY

Press a little more than half of the cookie dough in the bottom of a 9×9 inch square baking dish.
Pour the cheesecake filling over the dough and spread smooth to the edges.
Crumble the remaining dough and sprinkle over the top OR roll it into a flat layer and place it over the cheesecake layer.
 Cover and bake for 20 minutes.
Uncover and bake for another 15-20 minutes, or until top is lightly browned and the cheesecake layer is set.
Serve warm with ice cream.
Store leftover bars in refrigerator.

BLUE CARROT BUNDT CAKE ~ BLOG 365.317

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

Heat oven to 350°.
Lightly spray bundt pan with Baker’s Joy. Set aside.
Whisk together the eggs, sour cream, orange and lemon zest until smooth.
Fold in most of the grated carrots, reserving a few for garnish.
Mix in cake mix, beating until smooth.
Fold in most of the blueberries, reserving a few for garnish.
Pour into prepared pan and tamp on counter to even out.
Bake 35-45 minutes until set and toothpick comes out clean.
Loosen sides and invert onto serving plate.
Brush warm cake with reserved juices.
Cool completely.
Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

With an electric mixer, beat cream cheese, butter and milk together.
Gradually add the powdered sugar.
Beat in vanilla last.

FRENCH COUNTRY SOUP ~ BLOG 365.310

Don’t forget the crusty bread to go with this comforting fall favorite soup that’s perfect for any cool evening.

FRENCH COUNTRY SOUP

8 ounces Great Northern or Cannellini beans
6 cups water
4 cups homemade chicken broth
1 pound stew meat
2 medium carrots, rustically sliced (1 inch pieces)
2 stalks celery, rustically cut (1 inch pieces)
1 large onion, halved and sliced
1 cup dry white wine
5-6 cloves garlic, FINELY minced
1 teaspoon ground bay leaves
1-2 teaspoons crushed rosemary
FRESH ground sea salt and black pepper

Rinse and drain beans.
Combine beans and water in large dutch oven. Bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat, cover and let stand 1 hour.
Drain beans and rinse.
Heat oil or butter in skillet over medium-high heat.
Sear beef pieces quickly.
Combine beans, browned beef, broth, wine, carrots, celery, onion, garlic, bay leaves, rosemary, salt and pepper in 5-6 quart slow cooker.
Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours.
Discard bay leaves and serve with crusty bread – we like a good beer bread.

NOTE: you can substitute 2 cans of rinsed Cannellini or Great Northern beans during the last half hour instead of the dried beans. If you choose this option cut the cooking time in half.

BLOGTOBER ~ TOP 10 FAVORITE FALL COMFORT FOODS ~ BLOG 365.289B

October is one of those months that the weather can go either way in our neck of the woods. Well, this year does NOT have an Indian Summer in it’s future. Fall is here and winter is close on its heels from what we’re seeing so far!

Because of the sudden onset change in weather I’m thinking comfort foods! So, here are my top 12 favorite rainy and cold weather recipe links.