BIRD'S EYE VIEW FROM THE EAGLE'S NEST

There were 2 platforms with old nests a few months ago.  I noticed that one of the platforms was getting bare and the other one was being built up, but today was the first time I saw the new neighbors.  I think spring is finally here.

CORNED BEEF HASH

CORNED BEEF HASH
2-3 tablespoons unsalted butter
1 small Vidalia onion, finely chopped
2-3 cups Yukon gold potatoes, chopped small
2-3 cups Cooked corned beef, chopped smaller than potatoes
celery salt and freshly ground pepper to taste

• Melt butter in pan (cast iron works best) over medium high heat.
• Add potatoes and cook until tender, stirring periodically.
• Salt and pepper to taste.
• Add onions and cook until onions are translucent.
• Add corned beef.  You want this dish to sizzle.  Sizzling equals browning.  Don't stir, but allow the hash to cook undisturbed until it starts to brown and then flip it in portions until it has browned on all sides.
• Top with over medium eggs and enjoy!

MOON BETWEEN STORMS

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I "doctored" the recipe to fit hubby's taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure. 

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces

• Preheat oven to 350˚.
• Prepare macaroni according to package directions. Drain well.
• Using the same pan, melt butter and add cream until smooth.
• Add cheese a few pieces at a time, stirring until well blended.
• Salt and pepper to taste.
• Add ham pieces, coating them well with sauce.
• Fold in pasta.
• Pour into casserole dish.
• Sprinkle with crispy onions.
• Bake 20 minutes or until heated through and golden on top.

WEEKLY MENU PLAN

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	2/10	YOGURT	SANDWICHES	CHICKEN DIVAN from AMERICA'S TEST KITCHEN
TUESDAY	2/11	TOAST	FRUIT & CHEESE	NEW ORLEANS CHICKEN & BISCUITS from AMERICA'S TEST KITCHEN
WEDNESDAY	2/12	YOGURT	SOUP	MACARONI with PEPPERONI & SMOKED MOZZARELLA from AMERICA'S TEST KITCHEN
THURSDAY	2/13	FRUIT	CHEESE & FRUIT	BAKED COD with BUTTER CRACKER CRUST from AMERICA'S TEST KITCHEN
FRIDAY	2/14	CEREAL	SALAD	CAJUN CORN CHOWDER from AMERICA'S TEST KITCHEN
SATURDAY	2/15	S.O.S. aka S#^T on a SHINGLE	OUT	CHICKEN BOG from BIG GUN BURGER SHOP
SUNDAY	2/16	LUAU BENEDICTS	SALAD	BACON CHEDDAR SCONES from BEST BUNS BREAD CO.

CHICKEN & GREEN CHILE FLAUTAS for the SUPERBOWL

CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping

• In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
• Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
• Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
• Cook tortillas seam side down and then turning to brown all the way around.
• DO NOT crowd the pan.
• Drain on paper towels.
• Serve with your favorite sauces.

WEEKLY MENU PLAN

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	2/3	YOGURT	SANDWICHES	TERIYAKI GLAZED STEAK TIPS from AMERICA'S TEST KITCHEN
TUESDAY	2/4	TOAST	FRUIT & CHEESE	CORN & CRAB CHOWDER from RICHARD'S SEAFOOD PATIO
WEDNESDAY	2/5	YOGURT	SOUP	JAMBALAYA from BOLL WEEVIL CAFE & SWEETERY
THURSDAY	2/6	FRUIT	CHEESE & FRUIT	PORK SCHNITZEL with CAULIFLOWER PUREE from THE PORCH
FRIDAY	2/7	CEREAL	SALAD	WATERGATE SALAD from FENDER'S DINER
SATURDAY	2/8	EGGS ala ROOSEVELT aka DEPRESSION EGGS	OUT	HUEVOS RANCHEROS from THE METRO DINER
SUNDAY	2/9	BUTTERMILK WAFFLES	SALAD	ARTICHOKE FRITTERS from WINDY CORNER MARKET

POST TUESDAY STORM, PRE-WEDNESDAY STORM, SOMEWHERE OVER THE RAINBOW

Who says there isn't a rainbow in every cloud?

WEEKLY MENU PLAN

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	1/27	YOGURT	SANDWICHES	STEAK TIPS w/ MUSHROOM ONION GRAVY
TUESDAY	1/28	TOAST	FRUIT & CHEESE	CHICKEN PASTA in GARLIC CREAM SAUCE with SUN-DRIED TOMATOES
WEDNESDAY	1/29	YOGURT	SOUP	GRILLED PORK CHOPS with RASPBERRY BBQ SAUCE
THURSDAY	1/30	FRUIT	FRUIT & CHEESE	MEXICAN COBB SALAD
FRIDAY	1/31	CEREAL	SALAD	SANTA FE CHICKEN from ROSIE'S CANTINA
SATURDAY	2/1	TOASTED FRENCH TOAST	OUT	CAROL FAY'S FAMOUS MEATLOAF from LOVELESS CAFE
SUNDAY	2/2	BACON & EGG MUFFINS	C.O.R.N	CHICKEN FRIED STEAK with COUNTRY GRAVY from BROTHER'S HOULIGAN

PB&J STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I've adapted it from what I originally printed out and unfortunately I don't know where I first saw it, but I'll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter's night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL - YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

• Place chicken pieces in the slow cooker. 
• Add onions, carrots, celery and parsley.
• In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
• Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
• Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

CHOCOLATE GRANOLA CANDY

CHOCOLATE GRANOLA CANDY
2 1/4 cups granola cereal
1/3 cup diced dried apricots
1/3 cup golden raisins
1/3 cup pomegranate craisins
12 ounces milk chocolate chips

• In a medium bowl combine cereal with fruits.
• Microwave chocolate in 30 second iincrements until you can stir it smooth.
• Immediate pour chocolate over cereal and fruit folding until well coated.
• Drop by teaspoonfuls onto a foil lined cookie sheet.
• Chill until set.
• Store in a cool place in an airtight container.

TIPSY CHICKEN from CARPENTER STREET SALOON TAKES A BACKSEAT TO AN ITALIAN ORIGINAL

Last week we tried TIPSY CHICKEN from CARPENTER STREET SALOON and I'd love to say we loved it and I'd be sharing the recipe with you, but unfortunately it doesn't compare to my original recipe:

Chicken Marsala

• 1/4 cup all-purpose flour
  
• 1/2 teaspoon sea salt
  
• 1/4 teaspoon ground white pepper
  
• 1/2 teaspoon dried oregano
  
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  
• 4 tablespoons butter
  
• 4 tablespoons olive oil
• 1 small white onion, sliced into thin rings and then separated
• 1/2 pound mushrooms, sliced thin
• 1 tablespoon lemon juice
  
• 1/2 cup Marsala wine
  
• 1/4 cup sweet cooking sherry

1. With a mortar and pestle grind the oregano. 
2. Sift together the flour, salt, pepper and oregano. 
3. Coat the chicken pieces well with the flour mixture.
4. In a heavy skillet, heat oil and butter.  
5. When oil and butter is hot, saute' onions and mushrooms until just caramelized. 
6. Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
7. To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
8. Return onions and mushrooms to the skillet. 
9. Plate chicken breasts.
10. Spoon sauce over the chicken.
11. Cover and cook over low heat for about 5-10 minutes or until chicken is done.

I did strain the mushrooms from hubbie's sauce. He says he hates mushrooms, but I sneak them in where I can anyway.

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

• Preheat oven to 425˚.
• Grease 6 six ounce ramekins.
• Place ramekins in a 13x9 baking dish.
• In a large bowl combine eggs and cream.
• Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
• Pour mixture evenly into ramekins.
• Place baking dish on center rack in the middle of the oven.
• Add 1 inch of boiling water to the baking dish.
• Bake for 30-35 minutes or until a knife inserted comes out clean.
• Remove ramekins from water and serve on plates.

SNAPPER WRAPPERS adapted from PAT'S FISHERMAN'S WHARF

SNAPPER PATRICK from PAT'S FISHERMAN'S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.

SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I'll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I'll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

• Preheat oven to 400˚.
• Pick crabmeat, removing any bits of shell.
• Cut snapper fillets in half lengthwise.
• Top each fillet with about 1/3 cup crabmeat.
• Roll up fillets and secure with wooden toothpicks.
• Blend together the salt, garlic powder and red pepper.
• Combine melted butter and water in the bottom of your baking dish, blending well.
• Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
• Arrange roll ups in baking dish.
• Sprinkle roll ups with remaining seasoning mixture.
• Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
• Plate roll ups. 
• Spoon pan drippings over roll ups before serving.
• Serve with lemon wedges.

 

WEEKLY MENU PLAN

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	1/20	YOGURT	SANDWICHES	C.O.R.N.
TUESDAY	1/21	BAGEL & CREAM CHEESE	FRUIT & CHEESE	CHICKEN TORTILLA SOUP with RICE from HENRY'S PUFFY TACOS
WEDNESDAY	1/22	YOGURT	SOUP	TOMATO PIE from GRITS & GROCERIES & CRISPY CHEDDAR CHICKEN with PEPPERCORN SAUCE from CATTLEMEN'S STEAKHOUSE
THURSDAY	1/23	FRUIT	FRUIT & CHEESE	CREAMED CHICKEN and BISCUITS from grams
FRIDAY	1/24	CEREAL	SALAD	PBJ CHICKEN STEW from THE BEST FAMILY SLOW COOKER COOKBOOK
SATURDAY	1/25	SHIRRED EGGS	OUT	OVEN BAKED LEMON CHICKEN
SUNDAY	1/26	SWEDISH PANCAKES with LIGNONBERRY BUTTER	C.O.R.N	WINTER SOUP from ME

HOT BROWN from THE BROWN HOTEL with a few adjustments

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

PREPPING THE SANDWICH

THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

• Preheat broiler with rack 4 inches from heat.
• Melt butter in a heavy 2 quart saucepan over medium low heat.
• Whisk in the flour until smooth and golden.
• Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
• Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
• Place toast slice in the bottom of a lightly greased casserole dish.
• Top with turkey slices.
• Top with tomatoes.
• Spoon cheese sauce over tomatoes.
• Sprinkle with the remaining cheese.
• Broil 5 minutes or until cheese begins to brown.
• Sprinkle with paprika.
• Top with bacon pieces.
• Sprinkle with parsley.
• Enjoy.

**I didn't realize I was out, but I was so I substituted sharp cheddar and it was lick the plate clean good.

BAKED OMELETES aka CRUSTLESS QUICHE

The beauty of making individual omelets is that you can truly have what you want.  Hubs hates mushrooms and I love them.  He likes his with more salt and I like more pepper.  You see where I'm going with this?  It's all about what YOU want.  They also take half as much time to bake as a whole casserole would.

The one on the left is rotisserie chicken, mushroom, onion, fresh ground pepper and nacho cheese.  The one on the right is pot roast, onion, green Tabasco, salt and pepper with sharp cheddar cheese. These are a good place to use up some leftovers!

BAKED OMELETES aka CRUSTLESS QUICHE
BASIC EGG MIXTURE - per person
2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste

• Spray ramekins with cooking spray,
• Fill bottom with your favorites.
• Whisk together the eggs, sour cream and milk.
• Pour over fillings.
• Bake 30 minutes or until cooked through.
• Let sit 5 minutes.
• Invert onto plate and enjoy.

SIMPLY DELICIOUS SUNDAY - SUNDAY SUPPER - MELT IN YOUR MOUTH BEEF TENDERLOIN, WHIPPED HORSERADISH POTATOES & HOMESTYLE GREEN BEAN CASSEROLE with HERB BUTTER

I used to host SIMPLY DELICIOUS SUNDAY over at OUR KRAZY KITCHEN and loved sharing some of my most loved recipes.

Well, today I ran across Family Foodie's blog who hosts SUNDAY SUPPER. I'm anxious to get back into the routine of blogging and sharing recipes that will contribute to the Sunday Supper Movement. Cooking Thursday over at Diary of a Stay at Home Mom is also a great place to find recipes that will get you excited about family meals. I came from a generation that actually scheduled meals and ate together every night.  While that may not always be possible, I do believe that we can at least come together as families to share a home style meal once a week.

MELT IN YOUR MOUTH BEEF TENDERLOIN
3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

•  Preheat oven to 350˚.
• Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
• Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
• Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
• Bake in preheated oven for 10 minutes.
• Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
• Baste every 10-15 minutes for even flavor distribution.
• Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES
4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

• Preheat oven to 350˚.
• Spray a 2 quart baking dish with PURE.
• In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
• Drain potatoes.
• In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
• Beat on medium speed until largest off chunks are smooth.
• Add egg and horseradish mixing until smooth.
• Spread into baking dish.
• Melt remaining butter and drizzle over potatoes.
• Bake 25 minutes or until heated through.
• Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE
1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

• Preheat oven to 350˚.
• In a small saucepan melt 3 tablespoons butter.
• Whisk in flour until golden.
• Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
• Stir in dressing mix and pepper. Set aside.
• In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
• Combine green beans with half of the garlic onion mixture.
• Fold in white sauce to the green beans.
• Pour into your prepared baking dish.
• Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
• Bake uncovered 30 minutes.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

• With an electric mixer blend together until well blended.
• Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
• Transfer to your decorative tray and serve.

BLACK-EYED PEA CHILI

So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won't become my go to seasoning.

MANY people swear by starting their year out with black-eyed peas for luck.  I'm not a superstitious person, but hey it can't hurt!

As a kid I HATED black-eyed peas, but I recently found the Trappey's brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can't wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc...

BLACK-EYED PEA CHILI
1 can Trappey's Black-eyed peas with bacon
+/- 2 cups shredded left over pot roast
1 can original Rotel tomatoes
1 1/2 cups V8
1 small HUNT'S tomato sauce
1 tablespoon Frank's red hot sauce
1 package Williams Chili Seasoning packet
salt and pepper, to taste
water to desired consistency*
cheese bread or corn muffins
sour cream and onions to garnish

• Mix together everything except the bread and garnish in a stock pot.
• Bring to a boil.
• Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
• Ladle into bowls and garnish.
• Enjoy!

*I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

WEEKLY MENU PLAN

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	1/13	YOGURT	SANDWICHES	PECAN CHICKEN in MAPLE CREAM SAUCE from LYNN'S PARADISE CAFE
TUESDAY	1/14	BAGEL & CREAM CHEESE	FRUIT & CHEESE	C.O.R.N.
WEDNESDAY	1/15	YOGURT	SOUP	TIPSY CHICKEN from CARPENTER STREET SALOON
THURSDAY	1/16	FRUIT	FRUIT & CHEESE	SNAPPER WRAPPERS SNAPPER PATRICK from PAT'S FISHERMAN'S WHARF
FRIDAY	1/17	CEREAL	SALAD	SMOTHERED PORK CHOPS from THE DINNER BELL
SATURDAY	1/18	FARMER'S BREAKFAST	OUT	BLT HASH BROWNS from LYNN'S PARADISE CAFE
SUNDAY	1/19	BAKED EGG BOATS	C.O.R.N	HOT BROWN from THE BROWN HOTEL