Sunday, April 23, 2017

Orange Buffalo Boneless Chicken with Jalapeno

So I had some marmalade in the fridge and a rainy day off from work... Yep, Orange Buffalo Boneless Chicken with Jalapeno sounded kinda fun, and it was:@) This is a nice twist on my Guiltless Buffalo Chicken, although the addition of jam might make it a little more naughty-just sayin'. Serve this with cocktail picks as an appy/munchie for game day food or over rice and call it dinner-both are winners to me! Oh, and don't hesitate to add more jalapeno, you know, if your crowd's into that sort of thing... I'm thinking each bite of chicken should have some 'peno!

Orange Buffalo Boneless Chicken with Jalapeno
Approx 1/2 lb boneless, skinless chicken breast cut across grain on bias into 1/2" thick slices and then into 1"cubes
1-2 large jalapenos cut into 1/8" circles-I cut the seeds and membrane out of mine, leave in if desired
drizzle of olive oil for pan
2 Tblsp hot sauce-I used Frank's Wing Sauce
2 Tblsp orange marmalade-I used Smuckers
  1. Mix hot sauce and marmalade, set aside.
  2. Add jalapenos to pan with drizzle of olive oil. Heat pan to medium stirring 'penos every once in a while.
  3. Sprinkle chicken with salt and pepper. Add chicken to pan, cook for a few minutes until pink is just gone. 
  4. Add hot sauce mixture, cook until thick and bubbly, just a couple minutes. 
  5. Serve as is or over rice.
Eat well and have a happy day:@)

Friday, April 21, 2017

Recycled Minion Chive Planter from Easter Basket

I was hoping there would be one of these Minion Easter Baskets left on clearance at Walmart because I thought it would make a great chive planter:@) Lovin' it!!! All this quick project cost was $1.24... I dug up a little clump of chives from the old garden (they needed to be split anyway), used some stones from the yard for drainage and to add weight to the planter, and finally, mixed in a little potting soil. Ha-this mischievous little cutie just makes me smile!
 This planter is best suited for indoor use and you'll want a plate under it to catch drips from watering.

Stay out of trouble and have a happy day:@)

Wednesday, April 19, 2017

Pickled Navy Bean Salad

This Pickled Navy Bean Salad is really, really nice! It's a sweet pickled salad with cool, crunchy celery and green pepper. No mayo, so it's perfect for those upcoming picnics and BBQ's. I do highly recommend this one folks... I'll be making this jazzier, herb-y, robust Italian version of it's cousin, Three Bean Salad, again:@)
I made mine with a can of beans and approximated 1/3 of the recipe. 
You can stop by the linked site for directions using dry beans.

Pickled Navy Bean Salad-adapted from Marilyn's Treats
15 oz can navy beans, drained and rinsed
1/2 C celery, diced
3 Tblsp onion, small dice
3 Tblsp green bell pepper, diced
3 Tblsp pimento, drained and diced-I used roasted red pepper
3 Tblsp Italian dressing
3 Tblsp vinegar-I used apple cider vinegar
2 Tblsp sugar
1/3 tsp dry mustard
1/8 tsp garlic powder
couple dashes of paprika
1/4 tsp Italian Seasoning
1/8 tsp salt, or to taste
~Gently mix everything and let mingle in the fridge for 4 hours. Best eaten the same day.

Eat well and have a happy day:@)

Monday, April 17, 2017

Impossible Lemon Coconut Pie

This Impossible Lemon Coconut Pie is a nice pie for spring and we all enjoyed it at Easter. For some reason I don't think of using them together often but lemon and coconut are two flavors that play together nicely. Do you remember these impossible pies? They come together quickly because you don't need to worry about making a crust, and I've never made one that didn't turn out well. Oh, and the pie bunny is optional-but sure to bring smiles:@)

My changes: I bumped up the lemon flavor and cut waaaaay back on the amount of butter the original recipe called for. I also chose to use Bisquick because that's how these pies were made back in the day... And I had some in the fridge:@)

Impossible Lemon Coconut Pie-adapted from
2 C milk-I used half and half
4 eggs
1 tsp vanilla
3/4 C sugar
1/2 C Bisquick
zest of one lemon-I really wanted it lemon-y
juice of half of the lemon
2 Tblsp butter, melted
1 C flaked coconut-I used up what I had, half sweetened, half natural
  1. Put everything except coconut in blender. Blend for a couple minutes, scraping down sides a couple times.
  2. Pour into a 9" pie dish that has been sprayed with cooking spray.
  3. Sprinkle coconut over custard. Gently push the coconut down under the custard with fingers or a spoon.
  4. Bake at 350 degrees 45 minutes or until mostly set and maybe just a tad giggly in the very center.
  5. Remove from oven and cool on rack. Best if covered and allowed to set up overnight in the refrigerator.
  6. Slice and enjoy!
Have a sticky sweet happy day:@)

Saturday, April 15, 2017

Saturday Snippets -New Wave Petunia Variety and Happy Easter!

Did you know there's a new Wave Petunia out this year? It's called 'Night Sky'. I've added what my nursery said in the email, and yep, I stopped on my way home to get one or two:@)
Talk about a show stopper! These showy, one-of-a-kind starry white-on-purple pattern flowers sparkle like the night sky. Create surefire drama in your window box, container, mass beds or borders in full sun or part shade. 

Polka dots just make me happy~happy!

I found these cute egg cups and ceramic Easter eggs with a raised design at the thrift store and knew they just had to come home with me:@) I remember the egg cups from Portugal at the big three (HomeGoods, TJ Maxx and Marshalls). And while I've seen the eggs before, I can't remember where... Anyone have any ideas?

I chose to use the feather tree and my collection of Victorian eggs this year, and decided to accent them with some frosted pink balls. The silly hatching bunnies are actually place card holders from HomeGoods years ago.

They're promising nice weather this holiday weekend in Philly-I'll take it!
 I wish you all a wonderful Easter and hope The Bunny treats you well:@)

Wednesday, April 12, 2017

Small Batch Overnight Refrigerator Pickled Fresh Asparagus

I thought my 1/4" thick (or less) asparagus would lend itself nicely to a quick pickle and it turns out, that was a good idea:@) This Overnight Small Batch Pickled Fresh Asparagus made a garlic-y, lightly dill flavored pickle that had a nice crisp bite. Since the spears were so thin I didn't need to blanch them, simply poured the hot brine over the veggies. This is a nice fresh pickle folks, great as a side dish or added to salads, don't hesitate to try it!
 This amount of brine would be good for up to one bunch of asparagus.

Small Batch Overnight Pickled Asparagus
1/2 to 1 small bunch very thin asparagus, washed and dryed, ends trimmed and spears cut into 3 pieces
1 C water
1/4 C cider vinegar
1 Tblsp sugar
1 tsp kosher salt
2 cloves garlic, crushed and peeled
1/2 tsp mustard seed
1/4 tsp dill weed
  1. Bring water, vinegar, sugar and salt to a boil. Remove from heat.
  2. Place asparagus, garlic, mustard seed and dill weed in bowl. 
  3. Pour hot mixture over veggies, allow to come to room temperature on counter, cover and place in refrigerator.
  4. Refrigerate overnight (at least), stirring occasionally (I use a Lock-N-Lock and just flip the bowl upside down)-enjoy!
Eat well and have a happy day:@)

I'm Joining:
Full Plate Thursday
Foodie Friday and Everything Else

Monday, April 10, 2017

Chocolate Cheesecake Strawberries -No Bake

I thought these Chocolate Cheesecake Strawberries were a fun twist on the Cheesecake Filled Strawberries I made years ago. I'm especially fond of piping the filling onto half of the strawberry, it makes it easier to eat and helps control portion size (you know, if you're into that sort of thing:@)

Such a wonderful little seasonal treat...
Chocolate and strawberries are a perfect combination.

Kinda fancy and very pretty too!
This is a great idea if you're not a baker and want to bring dessert to your Easter get-together.
The original post suggests serving them on deviled egg trays.

I made 1/3rd of the filling, it was more than enough for a quart of strawberries.
A bonus: Leftover filling is a great pretzel dip:@)

Chocolate Cheesecake Strawberries-from Mirlandra's Kitchen
2 lbs large strawberries
8 oz cream cheese, softened
1/2 C butter, softened
3 C powdered sugar
1/2 C cocoa powder
1 tsp vanilla
1/4-1/2 tsp almond extract, optional
  1. Wash and dry berries.
  2. Mix cream cheese and butter until combined. Add powdered sugar, cocoa powder, vanilla and 1/4 tsp almond extract. 
  3. Mix well, scraping down sides a couple times, until light and fluffy and no lumps remain.
  4. Taste the mixture and add the additional 1/4 tsp almond extract if desired.
  5. Cut berries in half leaving the stem attached and pipe or spoon mixture onto the center of each berry.
  6. Cover and store in the refrigerator, best eaten the same day.