BUTTERMILK CHIVE CHICKEN

One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

BUTTERMILK CHIVE CHICKEN recipe for 4

MARINADE
1 chicken breast per person
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried chives
1 tablespoon Litehouse freeze dried garlic
1 cup buttermilk
1/2 teaspoon Himalayan pink salt
1/2 teaspoon fresh ground black pepper

• Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

2-3 tablespoons butter or avocado oil
Wondra
salt and pepper to taste

• Heat butter or oil over medium high heat.
• Dredge chicken in Wondra.
• Salt and pepper to taste.
• Brown first side and then turn.
• Now cover and cook until cooked through.

SAUCE 
1/3 cup mayonnaise
1/4 cup buttermilk
3 tablespoons fresh chopped chives
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried garlic

• Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

When I'm making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

LEMON GOAT CHEESE CHICKEN BUNDLES

This recipe is so simple, but always looks and tastes so classy.

LEMON GOAT CHEESE CHICKEN BUNDLES
1 chicken breast per person
1 ounce goat cheese per person
Juice of 1 lemon
Baby Asparagus spears
egg wash
Panko crumbs
1 tablespoon butter per breast
Salt & Pepper to taste

• Preheat oven to 350 degrees.
• Spray baking dish with non-stick cooking spray.
• Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
• Salt and pepper each breast.
• Spread a layer of goat cheese.
• place several asparagus spears on one edge of the breast and begin rolling. Secure with a cooking band.
• Roll chicken bundle in egg wash.
• Dredge chicken bundle in Panko crumbs and place in baking dish.
• Sprinkle with lemon juice and melted butter.
• Bake 30-45 minutes until chicken is cooked through.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Been another long week for us here.  Hubby had surgery last week for a massive shoulder tear that included 3 tendons last week so I've been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn't do what he isn't supposed to.  He's supposed to stay "immobile" for 6 weeks before beginning physical therapy and we're coming up on 2 weeks complete.  I can't wait for May 26th!!!!!!!!!!!

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I'm an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
Finally feeling like spring around here (AGAIN), but just for the day and then we dip 20 degrees again.

TO DO FOR THE WEEK

• laundry
• cleaning
• paperwork

CURRENTLY READING

• Barbara Freethy Callaways #4

TELEVISION/DVR

• American Odyssey
• Night Shift
• Dig
• Secret & Lies
• Daniel Boone - I've been watching the reruns since it was before my time.

CRAFTS & PROJECTS
Nothing much this week

MENU PLANS FOR THE WEEK

	BREAKFAST	DINNER	DESSERT
MONDAY	Cereal & Fruit	Y.O.Y.O. / C.O.R.N.
TUESDAY	Bagel & cream cheese	EXPERIMENT NIGHT
WEDNESDAY	Yogurt with Blueberries & Granola	Blackened Salmon & Salad
THURSDAY	Scrambled Eggs with cheese & Toast	Pork with Apple Cream Sauce
FRIDAY	Yogurt with Blueberries & Granola	Orange Cardamom Roast Chicken
SATURDAY	Toasted French Toast	Asian BBQ Pork	Devil's Food Cake with Coconut Cream Cheese Frosting
SUNDAY	Buttermilk Pancakes	OUT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

• Pork Schnitzel with Plum Shallot Chutney and Grandma Doll's Potato Salad
• Bloody Mary Roast
• Parmesan French Toast
• Buttermilk Devil's Food Cake with Coconut Cream Cheese Frosting

RECIPE FINDS TO TRY LATER

• Grandma's Sour Cream Pound Cake
• Danish Puff
• Shish Kabob Marinade
• Dulce de Leche Cookie Bars (for Christmas plates)
• Good Neighbor Cocoa (for Christmas Bags)
• Pork Chops with Apple Cream Sauce
• Dulce de Leche Pineapple ice cream sundaes
• Orange Cardamom Roast Chicken
• Creamy Lemon Cheesecake Parfaits
• Cauliflower Fried "Rice" with Chicken
• Pink Champagne Cake
• Meat Loaf with Herb Gravy

HOMEMAKING TIP
Add your lemon, orange, lime and grapefruit rinds to the garbage disposal to help freshen it.

HEALTH & BEAUTY TIP

• Use a small demitasse spoon to curl your lashes.  Run the spoon under hot water so that it is warm to the touch. Place the edge on the spoon at the base of the lashes and gently push upward.  Apply a coat of mascara. Repeat the warm spoon action. Apply second coat of mascara.

ON MY MIND
Why is it that no one walks straight across in the main rows of parking lots? Have we become so lazy that we find it necessary to walk at an angle to get from point A to point B all the while keeping traffic from flowing as they wait for the pedestrian to get across?  And why is everyone NOT looking as they enter the aisle when leaving stores?

Just because pedestrians have the right of way does not mean they don't also have the responsibility to look before walking out in front of cars!  And don't even get me started on the idiots looking at their phones instead of watching where they are walking - especially the ones with children!

FAVORITE PHOTO FROM THE CAMERA

INSPIRATION

BUTTERMILK DEVIL'S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It's a tradition that we began to remember Michelle by.  You see she past away on April 22nd 17 years ago and we "buried" her on her actual birthday, the 25th. We've added June 15th for her mom and November 17th for my dad.  I don't usually write about this, but for some reason this year I have the need to spell it out.

This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc... and a family favorite.

 

BUTTERMILK DEVIL'S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

CAKE
1/2 cup butter
2 cups sugar
2 JUMBO eggs
2 cups buttermilk
2 1/2 cups flour
2 teaspoons baking soda
1/2 cup cocoa powder
2 teaspoons PURE vanilla
1/8 teaspoon salt

• Grease and "flour" pans.  I use cocoa instead of flour so the coloring matches.
• Preheat oven to 350 degrees.
• Cream together butter and sugar until fluffy.
• Add eggs and beat well.
• Sift together the flour, cocoa, salt and baking soda.
• Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
• Pour into prepared pan(s).
• Bake 20-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1/3 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon PURE vanilla
1/3 cup flaked coconut
2 cups powdered sugar

• Cream together cream cheese and butter until fluffy.
• Add vanilla.
• Add coconut.
• Add powdered sugar, beating until smooth.

CAMOUFLAGED

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BLOODY MARY Roast

I've had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

BLOODY MARY ROAST
2-3 pound brisket
3 1/4 cups Passata*
2 tablespoons Worcestershire sauce
1/2 cup Lemon Vodka
2 cups cold water
a few drops Tobasco sauce
1 bunch celery, sliced
2 red onions, quartered
1 bag baby carrots, halved
coarse ground sea salt
fresh ground black pepper

• Preheat oven to 250°.
• Heat avocado oil over medium high heat.
• Add celery, carrots and onions, sauteing slightly.  
• Add veggies to large non-reactive casserole pan.
• Season brisket with salt and pepper.
• Brown it in the same pan.
• Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
• Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
• Add salt and pepper to taste and bring to a boil.
• Remove from heat and pour over meat.
• Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
• Roast 5-6 hours until beef is tender and beginning to fall apart.

* Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

SAVORY PARMESAN FRENCH TOAST

SAVORY PARMESAN FRENCH TOAST
6-8 slices thick french bread
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
salt and pepper to taste
1/2 teaspoon Frank's hot sauce
1 clove garlic, minced
1/2 cup + garnish amounts to taste grated Parmesan cheese
fresh minced Italian flat leaf parsley
1 batch Bolognese sauce

• Combine eggs, milk and cream in mixing bowl. 
• Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
• Pour into shallow dish larger than bread slices.
• Heat griddle or large skillet coated with butter.
• Dredge bread slices through egg mixture coating both sides well.
• Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
• Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

PORK SCHNITZEL
6-8 thin pork cutlets
1 cup Panko crumbs
1/2 cup Wondra flour
Coarse sea salt to taste
Fresh ground pepper to taste
1 teaspoon cayenne pepper
2 large eggs, beaten
4 tablespoons butter

• Stir together the flour salt, pepper and cayenne.
• Melt butter in large skillet over medium high heat.
• Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
• Brown to golden on each side.

PLUM SHALLOT CHUTNEY
1 jar Smuckers Red Plum Jam
1 large shallot, sliced thin

• In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

GRANDMA DOLL'S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

• Grate potatoes in a large mixing bowl.
• Add eggs, onion, pickles and relish, mixing to blend well.
• Add mustard and mayonnaise to taste and desired consistency.
• Add seasonings to taste.

CHICKEN FRICASSEE

I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram's kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE - SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

• Melt 2 tablespoons of butter in skillet.
• Add chicken breasts, salt and peppering to taste. Saute' until golden on each side. Keep warm.
• Melt 1/2 cup butter in large saute' pan over medium high heat.
• Add leeks and garlic, sauteing until soft and tender.
• Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
• With a slotted spoon remove asparagus and leeks to chicken plate.
• Add flour whisking until golden.
• Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
• Reduce heat to low.
• In a separate bowl whisk together the egg yolks and whipping cream.
• Gradually add a small amount of the wine mixture to the egg mixture to temper it.
• Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
• Salt and pepper to taste.
• Plate chicken and vegetables.
• Ladle sauce over and enjoy.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Been a long week for us here.  Hubby had surgery for a massive shoulder tear that included 3 tendons so I've been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn't do what he isn't supposed to.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I'm an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
Spring had sprung, but we're going to be dipping a quite a bit down in temperature (like 20+ degrees) and will wet again by Thursday.

TO DO FOR THE WEEK

• cleaning
• laundry
• paperwork

CURRENTLY READING

• Barbara Freethy Callaway series
• Last Book in Kathleen Brooks Women of Power series

TELEVISION/DVR
Everything from last week is on DVR to play catch up.

CRAFTS & PROJECTS
LOL, yeah right - who had time.

MENU PLANS

	BREAKFAST	DINNER	DESSERT
MONDAY	Cereal & Fruit	Y.O.Y.O. / C.O.R.N.
TUESDAY	Bagel & cream cheese	EXPERIMENT NIGHT
WEDNESDAY	Yogurt with Blueberries & Granola	Some type of chicken and Salad
THURSDAY	Scrambled Eggs with cheese & Toast	Schnitzel & Noodles with Salad
FRIDAY	Yogurt with Blueberries & Granola	Chive Chicken, Mashed Potatoes and Veggies
SATURDAY	Cheesy Sausage & Croissant Casserole	Goat Cheese Lemon Chicken & Salad
SUNDAY	Bacon & Cheddar Grits Quiche	Chicken Fricassee & Veggies

SUCCESSFUL RECIPES FROM LAST WEEK
Nothing new this week with hubby's surgery.

RECIPE FINDS TO TRY AT A LATER DATE
With hubby's surgery last week I had A LOT of time in the waiting room to search all their old magazines for recipes and I found some fun sounding ones at that.

• Baked Stuffed French Toast (Savory Style)
• Gingerbread cake with Buttermilk Frosting
• Pork Tenderloin with Balsamic Strawberry Glaze
• Bananas Foster Coffee Cake with Vanilla Rum Sauce
• Banana Brownie Sticky Toffee Pudding
• Bacon Onion Tart
• Roasted Cider Brined Pork Loin with Green Tomato Chutney
• Mexican Hot Chocolate Mousse
• Sunday Sauce (Savory)
• Rainbow Angel Food Cake
• Citrus Cookie Bars
• Ginger Basil Vinaigrette
• Peach Poppy Seed Vinaigrette
• Red Pepper Jelly Vinaigrette

HOMEMAKING TIP
Slice an apple and leave the pieces in areas with strong odors.  After a few days, the apple slices will be brown and dry and odor will be replaced with the scent of apple.

ON MY MIND
Absolutely nothing - just trying to gather more than 2 hours sleep at a time so I can think straight. Shoulder injuries are kind of like having a new born baby - there is always ice to change and pillows to fluff to try and get him comfortable for another bout of sleep.

FAVORITE PHOTO
Found this on the camera drive this week when I was cleaning out the old stuff.  He's about 40 feet tall and made out of corrugated tin, just wish he looked happy.

INSPIRATION

Aw mom, do we really have to go back?

Aw mom, do we really have to go back?

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CHOCOLATE HEART OF DARKNESS CAKE - BAKING PARTNERS

This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.  

LOL, There was NO choice for my family. In fact hubby INSISTED on the chocolate truffle cake and if he hadn't I would have.  But, I have to admit these are way too rich for my blood. I made them on Easter and had a little glaze left from the hot cross buns so added a bit of cocoa and glazed the cakes.

CHOCOLATE HEART OF DARKNESS CAKE by Marcel Desaulniers 

CHOCOLATE TRUFFLE
8 ounce semisweet baking chocolate
3/4 cup heavy cream

• Place semi sweet chocolate in a mixing bowl.
• Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
• Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
• Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
• Place this in the freezer for 15 minutes.
• Divide into two and roll into balls.
• Place the truffles into paper lined plates and place in the freezer.

CHOCOLATE COCOA CAKE
5 ounces butter, cut into pieces + 2 tsp melted
2/3 cup all purpose flour
1/2 cup unsweetened cocoa
8 ounces (1 box) semi sweet baking chocolate
3 large eggs + 2 yolks
1/2 cup granulated sugar
1 teaspoon PURE vanilla extract

• Preheat the oven to 325 degrees.
• Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
• In a sifter combine flour and cocoa powder. Sift and set aside.
• Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
• Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
• When it is frothy add the butter chocolate mixture and beat for 15 seconds.
• Fold in the dry ingredients along with vanilla extract.
• Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
• Remove the truffle from the freezer.
• Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
• Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
• Cool in room temperature for 20 minutes.
• Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
• Serve while still warm with whipped cream or ice cream.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I'm an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
Cold and rainy again.

TO DO FOR THE WEEK

• Laundry 
• Prep for hubby's surgery
• Paperwork
• Sorting spring clothes LOL just in case it stays for awhile next time

CURRENTLY READING

• Barbara Freethy Callaways #3

TELEVISION/DVR

• NCIS
• Justified
• Murdoch Mysteries - a new find for me and I'm really liking this show.
• American Odyssey
• Big Bang Theory
• Mike and Molly

CRAFTS & PROJECTS
Nothing going on this week with hubby's recovery.

MENU PLANS FOR THE WEEK

	BREAKFAST	DINNER	DESSERT
MONDAY	Cereal & Fruit	Y.O.Y.O. / C.O.R.N.
TUESDAY	Bagel & cream cheese	EXPERIMENT NIGHT
WEDNESDAY	Yogurt with Blueberries & Granola	Pork Chops & Tomato Gravy
THURSDAY	Scrambled Eggs with cheese & Toast	Kiwi Orange Glazed Chicken
FRIDAY	Yogurt with Blueberries & Granola	Garlic Butter Steak
SATURDAY	S#*% on a Shingle	Drunken Chicken	Apple Blackberry Cobbler
SUNDAY	Oven Omelets	Laverne Defazio Roast

SUCCESSFUL RECIPES FROM LAST WEEK
None to report this week

RECIPE FINDS TO TRY AT A LATER DATE

• Marshmallow Chocolate Cookie Sammies
• Chicken Gumbo
• Razzleberry Crisp
• Lemon Pudding Cakes
• Chocolate Cinnamon Babkallah

RECIPES TO TRY FOR NEXT YEAR'S CHRISTMAS PLATES

• White Chocolate Green Tea Sugar Cookies
• Golden Cashew Curry Brittle
• Cookies and Cream Brownies
• Irish Cream Brownies
• Chocolate Fudge with Bourbon Sugar

HOMEMAKING TIP
To freshen the air in your house, sprinkle cinnamon on aluminum foil and place it in a hot oven leaving the door ajar.  As the cinnamon heats up it will freshen the whole house.

ON MY MIND
A lot and too much to put all of it into words. But a big problem for this germaphobe girl is people blowing their nose at the dinner table. In my opinion excusing yourself to the bathroom is not only proper etiquette, but also the best and only hygienic option. When you blow your nose, you introduce a myriad of germs. Think about that as you reach for any bowl of food on the table, the salt and pepper, or grab the handle of the restaurant door as you leave.

In my opinion (based on how I was raised) it is rude and just plain gross to blow your nose in front of others, ESPECIALLY when eating. In my opinion it is always better to excuse yourself....you can go outside or preferably the restroom because you really should wash your hands afterwards. Be respectful, polite and clean.

I went in search of an answer to whether this is polite or not and found only articles to support the old fashioned answer that is NOT polite.  Etiqutte Daily said it best:

• "Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.

• A: ...If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table."

Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
- See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf

Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
- See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf

Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
- See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf

FAVORITE PHOTO
LOL - I actually didn't take any this week. I think that is a first for me.

INSPIRATION

I FEEL A NAP COMING ON

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HAPPY HOMEMAKER & MENU PLAN MONDAY

Here we are at another Monday. I hope you had a great Easter.  Easter morning was gorgeous, absolutely beautiful sunrise (we would normally have fog or clouds until 10 or 11) but it didn't last and the storm hit around noon.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I'm an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
Typical April weather - stormy and wet.

TO DO FOR THE WEEK

• Research 
• Paperwork
• Dr. Appointments

CURRENTLY READING

• Destined for Power by Kathleen Brooks

TELEVISION/DVR

• Dovekeepers
• Killing Jesus
• Castle
• NCIS 
• Bones

CRAFTS & PROJECTS
 Nothing going on this week.

WEEKLY MENU PLANS

	BREAKFAST	DINNER	DESSERT
MONDAY	Cereal & Fruit	Y.O.Y.O. / C.O.R.N.
TUESDAY	Bagel & cream cheese	EXPERIMENT NIGHT
WEDNESDAY	Yogurt with Blueberries & Granola	Ortega Chile Bake
THURSDAY	Scrambled Eggs with cheese & Toast	Twisted Pepper Steak
FRIDAY	Yogurt with Blueberries & Granola	Pork in Orange Sauce
SATURDAY	Cinnamon Raisin Banana French Toast	Caramelized Peach & Red Onion Burgers	Death by Chocolate Cakes
SUNDAY	Chicken Chile Corn Custards	Boeuf Flamande aka Beef in Dark Beer

EXPERIMENTAL RECIPE SUCCESSES with LINKS

• Garlic Cider Chicken
• Durango Chicken
• White Bean & Artichoke Cassoulet

RECIPES TO TRY IN THE FUTURE

• Corn Bread Stuffing Muffins
• Cream Cheese Danish Braid
• Chocolate Coconut Macaroons
• Crock Pot French Onion Soup
• Salted Caramel Eclairs

HOMEMAKING TIP
Not all onions taste the same and can alter the flavor of your dish.  Know your onions.

• Vidalia (Georgia), Walla Walla (Washington) or Maui (Hawaii) = SWEET onions which have a higher water and sugar content - found mostly in the spring and/or summer.
• Red or Purple onions also have a sweeter flavor and are also known as Italian onions,  They do tend to lose their color when cooked, but add a mild sweet flavor and color to salads and burgers when used raw.
• Green onions are "young" bulb onions and much milder in flavor making them perfect for salads and casseroles.
• Shallots (Greek originally) form like garlic in clusters. These are a milder form of an onion, but don't let that fool you.  Shallots are flavor packed miniatures.

ON MY MIND
If one more person tells me, "But the computer says" or "The computer won't let me" I swear I'll scream.  Your computer DOES NOT talk and like the old adage says, garbage in, garbage out! So if you can see that something does not make sense and the computer program is such that it won't allow the proper corrections, CALL an IT guy!

Last year I had a medical bill that should have been 100% covered, but they DEMANDED 20% up front which I gave in and paid just to get out the door.  A few weeks after that I received a bill for the remainder of the whole amount.  I called them and explained (AGAIN) that my insurance (if billed properly) covered that expense 100%.  They said they understood and would re-bill the insurance correctly.

Then a few weeks ago (several months after the last phone call) I received a phone call from a different girl demanding full payment or they would send me to collections.  I went through the roof!  She said that I had NO insurance according to their computer, and that every time they billed my insurance company it was rejected for that reason.

Fortunately I had never spoken to this girl before and as it turns out she possessed not only common sense, but compassion and understanding as I explained one more time that I didn't owe them anything, what my insurance was as well as HOW to bill it properly and what it covered and that they actually owed me money from the initial payment. She said she'd look into and fix it.  Honestly she was nice, but I wasn't holding my breath. Guess what?  I received my refund check this week. Thank you new girl with a brain!

FAVORITE PHOTO FROM THE CAMERA THIS WEEK

INSPIRATION