Friday, September 25, 2020

Candy Corn Cocktail to Kick off the Weekend

 Pumpkin Spice Liqueur, Caramel Vodka and Rumchata combine to make a drink that tastes amazingly like candy corn.  Perfect to welcome Halloween season.....


Thursday, September 24, 2020

Instant Pot Pork and Pumpkin Chili #PumpkinWeek

 This spicy, delicious chili is a perfect fall meal.  The pork is fork tender and the flavors are warm and comforting.

Welcome to Day 4 of Pumpkin Week........

Wednesday, September 23, 2020

Pumpkin Stuffed Shells #PumpkinWeek

These shells are stuffed with two kinds of cheese and pumpkin puree, then surrounded by marinara and baked to a melty deliciousness.  


Welcome to Day 3 of Pumpkin Week.......

Tuesday, September 22, 2020

Pumpkin Zucchini Bread #PumpkinWeek

 Flavored with all the warm spices of fall, this Pumpkin Zucchini bread is perfect for breakfast, snacks or served alongside the Fall Harvest Chowder that I shared yesterday.


Welcome to Day 2 of Pumpkin Week.......

Monday, September 21, 2020

Fall Harvest Chowder #PumpkinWeek

This chunky, vegetable packed chowder is made extra creamy with the addition of pumpkin puree.  It is one delicious bite of goodness after the other.  A perfect way to enjoy all of the end of season produce before it is gone.


Welcome to the first day of Pumpkin Week 2020......

Instant Pot Pork Loin Roast and Apple Chutney #MultiCookerMonday

 Both components of this dish are made using the instant pot for a quick and delicious weeknight meal that is fancy enough to be served to weekend guests. 



Welcome to Multi Cooker Monday.........

Sunday, September 20, 2020

Sour Cherry and Mahleb Crumb Cake #CakeSliceBakers

Delicious seasonal cherries surrounded by a tender cake and topped with a crunchy crumble.  This was one of my favorite desserts I served up last month.


This was my selection for Cake Slice Bakers this month......

Saturday, September 19, 2020

Beef Tongue Stew with a Southern Rhone Gigondas #SoupSaturdaySwappers #Winophiles

This tender savory stew is made in two parts.  First you have to cook the beef tongue.  Then you slice it up and add add it to the stew ingredients resulting in a dish that is silky, savory and comforting.


I paired this delicious stew with a Gigondas Red Blend from the French Rhone Region.  Welcome to Soup Saturday Swappers and the French Winophiles.......

Friday, September 18, 2020

My Angel Face is turning 6 and the Weekly Menu

Our Little Miss turns six years old tomorrow.  6!!!  How did that happen?  Wasn't she only born yesterday?


Here she is being homeschooled during this Pandemic as her puppy, Nutella, patiently waits for her to finish her studies so they can play.

She is so much fun.  I love watching her grow into such a bright, sweet and kind child.  She is something else.  Her mama is having a birthday dinner for her and we, unfortunately, cannot attend.  The Teen's Godparents are getting married and the wedding is tomorrow.

So next Sunday night we are having family dinner so we can celebrate the Angel Face's birthday with her.  She is coming over Friday night and staying for the weeked.  It is the first overnight we have had with her since the accident so we are all very excited.

I called her and asked what she wanted for her birthday dinner.  She wants mashed potatoes and gravy, spaghetti and meatballs, roasted broccoli and strawberry cake.  Of course, that is exactly what I will make for her.  But since Halloween is approaching I decided to spice things up a little bit.  So next week's Weekly Menu is going to be very exciting.

Nothing on the schedule for this week other than food pantry. On the blog we are celebrating Pumpkin Week and I have a lot of great recipes to share. 

Speaking of spooky food....tomorrow I am sharing a Beef Tongue Stew that I served up with a French Wine.  What an amazing dinner that was!!  Make sure you stop by and check it out.  It would be a fun Halloween Dinner.

So here is our Weekly Menu, including the special spooky dinner for the Angel Face.  Have a great weekend!!

Saturday
Wedding Reception

Sunday
Pork Larb
Sticky Rice
Stir Fry Vegetables

Meatless Monday
Wild Mushroom Pizza with Caramelized Onions

Taco Tuesday
Black Bean Quesadillas

Wednesday
Sarmale (Moldovan Cabbage Rolls)
Sourdough Pumpernickel Rolls

Thursday
Eggplant Parmesan

Fish Friday
Lobster BLT's
Sweet Potato Fries







Smoked Whitefish Dip II #FishFridayFoodies

Smoked Northern Michigan Whitefish mixed with cream cheese, yogurt, onions and capers.  This is a recipe that I made to try to replicate one found at Carlson's Fishery in Leland, Michigan.


Welcome to this month's edition of Fish Friday Foodies......

Thursday, September 17, 2020

Wednesday, September 16, 2020

Mexican Hot Chocolate with Chile #FoodnFlix #LitHappens

Creamy, decadent hot chocolate with a hint of spice from a toasted chili pepper.  This is the perfect ending to a crisp fall day.


We are revisiting the film Chocolat with the gang over at FoodnFlix and some of us are sharing our thoughts on the novel over at Lit Happens.

Tuesday, September 15, 2020

Peach Crumble #FestiveFoodies

This easy peach crumble takes only 15 minutes to assemble and half an hour to bake.  I put it in as we sit down to dinner so that it is hot when I serve it with a scoop of ice cream.  Pure bliss.


I invited the Festive Foodies to join me in celebrating peaches today.......

Monday, September 14, 2020

Mom Klik's Breaded Pork Chops #BakingBloggers

Bone in Pork Loin Chops, dredged in seasoned flour, an egg wash and bread crumbs and baked in a little liquid until fork tender.  This is a traditional Polish recipe that was a regular on my Mother in law's dinner table.


The Baking Bloggers are visiting the foods of Poland this month.......

Sunday, September 13, 2020

Julia Child's Eggplant Pizzas #OurFamilyTable

Slices of fresh eggplant, roasted until tender, topped with a sauce of fresh vegetables and two different cheeses.  Julia Child was way ahead of her time.


The From Our Dinner Table Group are sharing recipes inspired by Julia Child today............

Saturday, September 12, 2020

Lots of changes around here and the Weekly Menu

Well, quite a bit has gone  on around here in one short week.  Heck, most of it happened in one day!!
Tuesday was a crazy one.  

It was the Teen's first day of school.  Luckily it was only 1/2 day because after she was there for only 1 hr., I had to pull her out to go get her driver's license.  We were very excited that there was a cancellation and she could get in before December!


Here she is doing a silly pose with "her" key fob before the drive home.  She, of course, snapped that to all of her friends who couldn't wait to be the first one she drove in her car.

Friday, September 11, 2020

Oaxacon Daisy Cocktail #FallFlavors

Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.


This lovely cocktail is simple and delicious.  A blend of fresh meyer lemon juice, tequila and cointreau, this cocktail is the perfect start to a relaxing weekend.  


Happy Friday everyone.  This is the last day for #Fall Flavors Week.......

Thursday, September 10, 2020

Hachee #EattheWorld

This amazing Dutch Beef and Onion stew is so tender and savory you won't be able to stop eating it.  This is pure comfort food.


We are traveling to the Netherlands with our Eat the World Challenge Gang......

Pickled Cabbage #FallFlavorsWeek

Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.

Fresh cabbage, tart apples, and sweet onions combine with a tea infused pickling juice that will make people stand up and take notice. This quick pickled side dish is perfect to serve alongside roasted or grilled meats or alongside burgers or pulled pork sandwiches. 


 Join us for Day 4 of Fall Flavors Week.......

Korean Corn Cheese #ImprovCookingChallenge

 This is a perfect way to use that end of the season corn.  It is delicious as an appetizer with corn chips and could also be served as a vegetable side.  However you decide to serve it up, your family and friends will love it.


Welcome to the Improv Cooking Challenge.......

Wednesday, September 9, 2020

Roasted Sunchokes, Potatoes and Mushrooms #FallFlavors

 Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.

Creamy, golden potatoes, crunchy, nutty tasting sunchokes and earthy mushrooms tossed together with olive oil and herbs to make a delicious side dish for whatever entree you are serving up this fall.


Welcome to Day 3 of Fall Flavors Week.......

Tuesday, September 8, 2020

Apple Tea Brined Pork Tenderloin #FallFlavors

Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.

This pork tenderloin marinated in Apple Cider Tea and then grilled to a perfect medium rare is sure to become one of your favorite fall recipes.


Welcome to Day 2 of Fall Flavors Week.......

Vegetable Focaccia #BreadBakers

This herb scented focaccia bread topped with cheese, onions and summer squash makes a wonderful snack, appetizer or light lunch with a salad.  Crispy outside and chewy inside it is a delight to the senses.


We are celebrating Vegetable Breads today with the Bread Bakers..................

Monday, September 7, 2020

Caramel Apple Ice Cream Pie #FallFlavors

Disclosure:  I received sponsor products for use in creating recipes for this week's Fall Flavors Event.  All thoughts and opinions are strictly my own.  I received no monetary compensation for this post.

Ginger Graham Cracker crust filled with ice cream and apples.  This no bake pie is the perfect end of summer leading into fall treat.


Don't let the photo scare you.  I made this pie for a gathering on an extremely hot day.  By the time I got the pie cut and served, my piece had started melting and I had failed to get a photo of the first slice of pie.

That's what happens when a blogger like me actually makes food for family and friends to eat and enjoy instead of just for blogging purposes.

Welcome to Day 1 of Flavors of Fall Week.......

Sunday, September 6, 2020

One Skillet Chicken and Noodles #OurFamilyTable

 This delicious, easy, one skillet dinner is a great way to use up any leftover chicken you have on hand.


We are sharing our favorite chicken recipes with the gang at From Our Dinner Table Group......

Friday, September 4, 2020

The End of Summer and the Weekly Menu

Holy Cow...it is already Labor Day....I know that summer isn't really over until the end of September but the Teen starts school on Tuesday so in my mind.....summer is over.

Labor Day 2020: When is Labor Day 2020 & 2021? | Labor day pictures, Labor  day holiday, Happy labor day

We live in Michigan so while we may still have a few weeks of warmth, the weather will slowly turn fall-like.  This makes me happy because fall is my favorite season.

Thursday, September 3, 2020

Cherry Blossom Pie #Pieathalon

This creamy sweet/tart pie is made with just a handful of ingredients and is easy to put together.  Make it the day before you plan on serving.

I am participating in this year's Pieathalon......

Monday, August 31, 2020

Lemon Lavender Muffins #MuffinMonday #CooktheBooks #LitHappens

I've been waiting a long time to share these marvelous muffins with you. The tender, lemony muffins with a hint of soothing lavender was inspired by the novel Recipe for a Perfect Wife by Karma Brown.



One of the very last recipes to be shared were these muffins and I knew I was going to combine this book review with our monthly Muffin Monday post.

Sunday, August 30, 2020

Crock Pot Apple Butter #OurFamilyTable

 Making Apple Butter doesn't get much easier than this.  Actual hands on time is about half an hour and that includes processing in a water bath for preservation.  

The From Our Dinner Table Group are celebrating Apples today.......

Friday, August 28, 2020

Starting with Leftovers: Pork and Stuffing Casserole and The Weekly Menu

Herbed croutons tossed with onions, celery and apples make the bottom layer of this casserole that is then topped with roast pork loin slices and smothered with gravy.  A delicious way to use up that leftover pork roast from Sunday Supper.


Wednesday, August 26, 2020

Chocolate Frogs ala Harry Potter #FoodnFlix

 Delight your Harry Potter fan or just your chocolate lover with these fun frogs that I was inspired to make after watching, for the umpteenth time, Harry Potter and the Sorcerer's Stone.



Monday, August 24, 2020

A Wonderful Birthday Celebration

So much to celebrate this past weekend.  Frank is doing amazingly well.  Each day the progress is astounding. God is so good.  

On Friday his sister and brother in law came by to see him, bringing us a delicious pot of Chicken Noodle Soup.  We had that for dinner along with some garlic breadsticks.

Saturday afternoon, Nicole and Pierre came by.  They brought carry out lunch from a nearby deli.  They were loaded with get well gifts for Frank, birthday gifts for me and a dozen bars of soap.  While they were still here, Amy and Doug arrived with all the fixings for my birthday dinner.  Shortly afterwards Jessica, Julien and the Angel Face arrived bearing not only birthday gifts but a birthday cake as well.

The Little Miss proudly handed me my birthday gift that she had wrapped all by herself in Christmas paper.  I opened it and inside found all of these treasures......

Sunday, August 23, 2020

Cucumber Cashew Salad #OurFamilyTable

This tasty salad is filled with Asian flavors and a great way to use up some of those cucumbers piling up on your counter this time of year.


The From Our Dinner Table Group is sharing Cookbook Recipes today........

Friday, August 21, 2020

Mexican Shrimp Casserole #FishFridayFoodies

 This casserole is chock full of all the Mexican flavors that your family loves and goes together quickly and easily for a great Fish Friday or Mexican Monday meal.

The Fish Friday Foodies are visiting Mexico today........

Thursday, August 20, 2020

Let's Talk about Miracles and an extended Weekly Menu

 Well, it has been quite the week.  My regular readers may have noted that there was no Weekly Menu posted last weekend.  I was a little too busy to worry about food.


A week ago last Tuesday on August 11th the Angel Face and her folks joined us for dinner.  After dinner we went to the field so Frank could give our girl a ride in the powered parachute.  Here they are making sure that she is all strapped in securely.

Earl Grey and Blueberry Tea Cakes #CakeSliceBakers

These little blueberry tea cakes make a perfect breakfast with your morning coffee or a great snack with your afternoon tea.  

Welcome to the Cake Slice Bakers.................

Strawberry Shortcake Bundt #BundtBakers

 Oh my....this wonderful bundt cake may start off with a boxed mix but then it is transformed into an amazing delight when saturated with fresh strawberry puree and drizzled with cream cheese glaze.


We are celebrating Berries this month over at Bundt Bakers........

Monday, August 17, 2020

Zucchini Chips (Dehydrator) #MultiCookerMonday

 Wondering what to do with all of those zucchini sitting on your counter?  How about turning them into chips?  You will not believe how delicious they are.


It's time for Multi Cooker Monday.........

Friday, August 14, 2020

Enjoying Summer Food with Chinon Wine and a Fun Book #Winophiles

 Life changes very quickly.  When I wrote the title for this post I was enjoying lying around the pool with my book, having my cabana boy aka Frank bring me cocktails.


I finished a novel called Daisy Jones and the Six.  It inspired me to make this delicious Hickory Burger. I asked Frank to open a bottle of Marc Bredif Chinon 2018 that I had bought for this months Winophile event celebrating the wines of Loire Valley.

Thursday, August 13, 2020

Cherry Lime Rickey #ImprovCookingChallenge

 Fresh cherries muddled with sugar and lime and topped with gin served over ice.  This cocktail is a wonderful summer refresher.

It is time to create with Cherries and Lime for this month's Improv Cooking Challenge......

Monday, August 10, 2020

Yogurt and Cilantro Marinated Grilled Chicken #EattheWorld

 Chicken legs and thighs marinated in yogurt, cilantro and peppers and then grilled to a delicious, juicy, tender goodness.

We are heading to Bangladesh this month with our Eat the World challenge.....

French Breakfast Puffs #BakingBloggers

Tender buttery cake baked into muffins, dipped in additional butter and coated with cinnamon sugar.  This is definitely not diet food but it is certainly delicious food.

The Baking Bloggers are visiting France today........

Sunday, August 9, 2020

Frozen S''more Treats #OurFamilyTable

 OH MY YUM!!!  Who says Smore's are only for Fall around a campfire?  These wonderful Frozen S'more Treats are the perfect summertime dessert or snack.

The From Our Dinner Group is serving up Scrumptious S'more Recipes today......

Saturday, August 8, 2020

COVID Concerns and the Weekly Menu

We are still undecided here about how school is going to look in the fall.  Originally Michigan had the students returning early, going back this month.  That has now been changed to school start date of mid September.

Image result for covid images

The schools don't know if they will be operating in person, virtually, or both....it all depends on which phase of the pandemic we are in.  As of right now it looks like both options will be available to the students.  We are leaning toward virtual studies, at least for the first semester when, hopefully this will all be under control.

Friday, August 7, 2020

Ratatouille #FarmersMarketWeek

This delicious, colorful and flavorful vegetable stew makes a perfect side dish or main course meatless meal.  It is vegetarian and vegan friendly.

This is a great dish to take advantage of all the summer bounty available right now at your local Farmer's Market.

Thursday, August 6, 2020

Tomato Poached Cod with Chile Oil and Mint paired with Vinho Verde #WinePW

This flaky, delightful cod is poached in a fresh tomato sauce and then topped with crispy shallots and garlic before being drizzled with chile oil and sprinkled with mint.  Serve over rice for a complete one bowl meal.


I paired this delicious dish with a wonderful bottle of Broadbent Vinho Verdi for our Wine Pairing Weekend Group......

Wednesday, August 5, 2020

Farmer's Market Tortellini #FarmersMarketWeek

Looking for a quick, easy and delicious way to use up some of those fresh seasonal vegetables?  Try this pasta dish made with fresh or frozen cheese tortellini. 


It is day 3 of Farmer's Market Week.......

Tuesday, August 4, 2020

Hungarian Wax Pepper Jam #FarmersMarketWeek

This pepper jelly is made using Hungarian Wax Peppers.  It is great mixed with cream cheese and served with crackers.  An easy and delicious snack or appetizer.


Welcome to Day 2 of Farmer's Market Week.......

Monday, August 3, 2020

Peach and Strawberry Salad #FarmersMarketWeek

This beautiful, colorful salad is a great addition to your socially distanced summer gatherings and al fresco dining.  


Today is the first day of Farmer's Market Week........

Sunday, August 2, 2020

Grilled Cheese Panini with Egg #OurFamilyTable

Four different kinds of cheese melted in a Ciabatta Roll and topped with a sunny side up egg....Breakfast has never been so delicious.


This is definitely a fork and knife kind of sandwich.........

Thursday, July 30, 2020

A Burger Recipe, A Book Review and A Bodacious Weekly Menu

The Burger:

I was inspired to make this Hickory Burger after reading Daisy Jones and the Six.  There was mention of a Hickory Burger in the novel.  I had never heard of a Hickory Burger but evidently there is a restaurant in LA called Apple Pan that is famous for them. 



What makes it a "Hickory Burger"?  It's the sauce and I will be sharing that easy peasy sauce recipe with you at the bottom of this post.  I learned this over at Foodie Goes Healthy and adapted the recipe just slightly because we were only having 3 burgers.



The Book:

Daisy Jones and the Six is set in the sixties and seventies and goes through the life of six band members and Daisy Jones who ends up working with them as a vocalist.



It is told in an oral history type of way.  You don't hear the interviewers questions but you are given all of the band members responses, takes and memories of events that took place during their time together.  

I had to keep reminding myself that this was not a real band.  The story is told in a very realistic light and deals with all the successes, failures, triumphs, losses, joys and sadness of each of the members of the band but especially of Daisy Jones and Billy Dunne who were magical when they sang together.

However, their very similar personalities caused much rift among them.  Both wanted to be in charge and thought that their way was the absolute best way.  Trying to make a point that she was in charge right from the get go, Daisy orders dinner for both of them when they go to a restaurant without consulting with Billy first.  Billy nonchalantly says...."I was going to order the Hickory Burger anyway".

This novel is being turned into a 13 week mini series by Netflix.  I cannot wait for it to come out.  There is an interesting little twist at the end of the novel but you won't get any spoilers out of me. 

I will be sharing this post over at Foodies Read.  Stop by and see what the others are reading and cooking this month.   

The Bodacious Weekly Menu:

Tomorrow we take Quinnie Lou to the airport for her trip home to CA.  It was wonderful having her for these 10 days.  She and the Teen had a lot of fun together.

Saturday we are hosting our Cozumel After Dive Party.  We went to Cozumel with our diver group right before the Pandemic hit.  We have all be quarantining until the last couple of weeks when our numbers fell enough for us to start having outdoor gatherings of up to 50 people.  We are not having 50 people, probably only 20 so social distancing should be pretty easy to achieve.  

Sunday, Frank is having a CPL class.  It, too, was originally scheduled for earlier but was canceled due to COVID.  I will be preparing breakfast and lunch for the students and we will probably have leftovers for dinner.

On Thursday we are going over to Aunt Irene's.  She has a doctor appointment that we will take her to and then Amy is coming after work to join us for dinner and cards.  Not sure what we will pick up for dinner.  We'll see what Aunt Irene has a hankering for.

So here is what we are cooking up around here this week. What's on your menu?

Saturday- Cozumel Pot Luck 
Mixed Grill Fajitas with all the Trimmings
Sides and Desserts from other guests
Drinks by Frank

Sunday-CPL Class
Breakfast
French Breakfast Puffs
Fresh Fruit Tray
Coffee/Juice/Tea

Lunch
Yogurt and Cilantro Marinated Chicken
Potato Salad 
Cole Slaw
Frozen S'More Treats

Dinner-Leftovers or Carry out

Meatless Monday
Summertime Quiche (moved from last week)

Taco Tuesday
Polish Tacos

Wednesday
Garlic Oatmeal Soup
Fresh Bread

Thursday
Dinner with Aunt Irene

Fish Friday
Tomato Poached Cod
Instant Pot Risotto

The Blueprint for the Sauce:


Hickory Burger
Print

Hickory Burger

Yield:
Author: Wendy Klik
Prep time: 3 MCook time: 15 MTotal time: 18 M
What makes a Hickory Burger a Hickory Burger? Well, at the Apple Pan Restaurant in LA it is the sauce.

Ingredients:

  • 4 hamburger patties, seasoned and grilled to your liking
  • 4 slices cheese
  • 4 Ciabatta rolls
  • Butter
  • 1/4 c. Ketchup
  • 1/4 c. chile sauce
  • 1/2 t. hickory liquid smoke

Instructions:

  1. Season and cook your burgers to your desired temperature, placing a slice of cheese on each 30 seconds before removing them from the grill.
  2. While the burgers are cooking, cut the Ciabatta Rolls in half and butter the cut side.  Place cut side down on the grill next to the burgers.
  3. Meanwhile, combine the ketchup, chili sauce and hickory smoke.  
  4. Place one cooked cheeseburger onto each roll.  Top with the Hickory Sauce and serve.

Notes:

Recipe from Foodie Goes Healthy

Calories

590.34

Fat (grams)

27.45

Sat. Fat (grams)

12.29

Carbs (grams)

49.06

Fiber (grams)

3.00

Net carbs

46.06

Sugar (grams)

10.32

Protein (grams)

35.42

Sodium (milligrams)

965.78

Cholesterol (grams)

107.41
#Hamburgers, #Hickory, #sauce,
Entrees, Beef, Hamburgers
American
Created using The Recipes Generator
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