COOKING THURSDAY ~ SWEET & SOUR BEANS ~ BLOG 365.197D

SWEET & SOUR BEANS from Meriam B Loo (antique recipe)

1 can cut green beans, drained reserving liquid
1/2 red onion, diced
1/4 cup apple cider vinegar (original called for plain vinegar)
1/4 cup water
2 tablespoons sugar
1 tablespoon flour
FRESH ground sea salt and black pepper
2 strips bacon

  • Fry bacon until crisp.
  • Remove bacon to paper toweling to drain.
  • Saute’ onion in hot bacon grease.
  • Whisk in flour until smooth.
  • Add half of reserved bean juice, vinegar, sugar salt and pepper.
  • Bring to a boil then add the drained beans and crumbled bacon.
  • Serve immediately.

COOKING THURSDAY ~ SLOW COOKER BBQ BEEF BRISKET version #2 ~ BLOG 365.197C

As a Texas girl my favorite beef besides a steak cooked to perfection is Beef Brisket that melts in your mouth! I don’t always have the time to do it on the BBQ so this slow cooker version is the next best thing!

SLOW COOKER BBQ BEEF BRISKET version #2
RUB
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon avocado oil
2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon apple cider vinegar
1+ teaspoon black pepper, to taste
1 teaspoon onion powder
1-2 tablespoons FRESH chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper, optional

  • Whisk together ALL ingredients.
  • Massage the brisket. With the rub.
  • Allow the brisket to marinate uncovered for 1-24 hours.

SLOW COOKER

1 cup 5 Monkeys BBQ sauce or your favorite BBQ sauce
1/4 cup homemade beef stock
1 tablespoon Bragg’s liquid aminos
1 large onion cut in half then sliced
2 1/2 pounds brisket

  • 
Whisk together the BBQ sauce, stock, and liquid aminos in mixing bowl.
  • Place 2 onion pieces in the bottom of the slow cooker.
  • Add the brisket in the slow cooker fat side towards the heat source.
  • Pour the sauce over the brisket.
  • Cook 6-8 hours on the LOW until internal temperature is 175°.


BROIL

  • Place a rack in the upper third of the oven.
  • Preheat the oven to 450º.
  • Line a baking sheet with foil or a wire rack is even better if you have one that’s broiler safe.
  • Place the brisket on top.
  • Pour the sauce through a sieve, discarding the fat.
  • Baste the brisket with sauce.
  • Place the brisket under the broiler and keep a close eye on it. When the brisket deepens in color and a ‘bark’ forms, remove from the oven.


REST

  • Cover the brisket with foil and allow for the juices to redistribute for 15-20 minutes, the internal temperature will also rise another 10 degrees as the brisket rests.
  • Slice against the grain and serve with your favorite sides

COOKING THURSDAY ~ CHICKEN TORTILLA SOUP (COPY CAT CHICK-FIL-A) ~ BLOG 365.197B

COPY CAT CHICK-FIL-A CHICKEN TORTILLA SOUP

1 tablespoon avocado oil
1 medium Vidalia onion, FINELY chopped
2-3 cloves garlic, FINELY minced or 2 tablespoons Garden Gourmet garlic paste
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon sea salt
3-15 ounce cans cannellini beans – reserve 1 can
2-10 ounce cans Rotel original diced tomatoes
15 ounce can cream-style corn
2 cans Green Giant white shopper whole kernel corn
1 15 ounce can BUSH’S seasoned black beans
1 rotisserie chicken, shredded
Juice of 1 LARGE lime

GARNISH
1 LARGE lime, sliced for serving
Tortilla strips or chips – for topping
Sour cream, for serving
Shredded cheese, for serving
Avocado slices, for serving

  • In a large stock pot melt avocado oil.
  • Add onion and garlic, sautéing until the onion softens and becomes translucent.
  • Stir in cumin, oregano, and sea salt.
  • Add 2 cans UNDRAINED cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Stir the pureed beans into the pot.
  • Add both cans of rotted tomatoes, cream-style corn, and shopped corn corn to the pot. Do not drain any of the cans.
  • Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
  • Gently stir in the remaining can of cannellini and black beans, stirring to combine.
  • Let the soup SLOW simmer 20-30 minutes over medium-low heat until fully heated through.
  • Add juice of 1 lime and season to taste.
  • Top with tortilla strips, , shredded cheese, lime slices and a dollop of sour cream to serve.

NOTES:

  • Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
  • Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It’s delicious!

COOKING THURSDAY ~ CHICKEN CORDON BLEU SCALLOPED POTATOES ~ BLOG 365.197A

Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.

CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8

1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a 13×9 baking pan.
  • Heat butter in non-stick skillet.
  • Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
  • In the same pan add the shallots and quickly sear to brown.
  • Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
  • Dice ham and chicken and set it aside.
  • Slice potatoes thinly. A mandolin will make quick work and even slices.
  • Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
  • Spread half of the diced chicken and diced ham over potatoes, evenly.
  • Spread a third of cheese mix over the the meat.
  • Sprinkle some salt on top.
  • Drizzle some cream mixture over the cheese.
  • Repeat the second and third layers ending with cheese.
  • Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.

NOTES:

  • Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
  • In a pinch shredded or diced Ore ida potatoes work well also.
  • You can also substitute sharper cheeses for a flavor change.

HAPPY HOMEMAKER MONDAY with RECIPE LINKS & MENU week 28 of 2026 ~ BLOG 365.194

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

LAST WEEK RECAPPED

GOOD MORNING I hope you’ve had a wonderful week. Half of July is done and over. Can you believe that????? I just have to say this so please forgive me?

When I was at Marshalls the other day they were putting out sweaters and jackets. I just CAN’T believe how quickly time is flying by!!!!!!

MONDAY~FRIDAY Long story short we didn’t get to go on our trip 🙁 Took my car in for the oil change and tire rotation only to find out that we had a problem with the serpentine belt and they couldn’t get to it until Thursday so we pivoted. We did head up to the next BIG town on Friday and had a great Italian Lunch ad picked up my Hallmark Christmas ornament order.

SATURDAY & SUNDAY Since we weren’t even supposed to be here we didn’t do any BIG projects. Hubby did fix a sprinkler leak in the back yard and I weeded the garden after we went out to breakfast with friends. There were a lot of events going on around town and the surrounding area… Lavender Festival, Country Fair, Sutherlin Stampede rodeo and parade, Farmer’s Market, Graffiti weekend and car show… and I even got 5 loads of laundry done.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather is supposed to be truly beautiful again this week. Lows in the 50’s and highs in the high 80’s, but not getting truly warm until 3ish in the afternoon.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING All done!! 🙂
  • GROCERIES & ERRANDS Eagle’s and Offyce shopping on Wednesday.
  • PROJECTS & TRAVELS Nothing until we hear back about the car and what is wrong with it, not to mention how expensive the repair will be.
  • THINGS THAT MAKE ME HAPPY empty laundry baskets… summer gardens full of veggies and fruits… beach reads with happy endings… laughing with friends… positive thoughts that overcome negative thoughts… completed projects… 
  • PARTIES For anyone that’s interested I’m helping out a friend and I’m having an online Pampered Chef party. We will be closing it on the 17th. The link to order is: https://www.pamperedchef.com/party/tamybollar0611

READING TIME

I just started the German Girl by Eoin Dempsey.

FUNNIES

MENU PLANS

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

 7/13 MONDAY 7/14 TUESDAY 7/15 WEDNESDAY
7/16 THURSDAY
 7/17 FRIDAY 7/18 SATURDAY 7/19 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
HAM & BEAN HOT DISH with SWEET & SOUR BEANS
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN POT PIE
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN PASTA with WALNUT BROWN BUTTER SAUCE
STUFFED PORK CHOPS with ROASTED CARROTS
DESSERT
 
BLUEBERRY CRUMBLE CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

It was a slow picture week. But, I LOVE this persistent Johnny Jump Up that’s fighting to live between two pavers. Hubby keeps him watered for me.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • SWEET & SOUR BEANS
  • CHICKEN TORTILLA SOUP
  • CHICKEN CORDON BLEU SCALLOPED POTATOES  

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ MEATBALL ENCHILADAS ~ BLOG 365.190C

MEATBALL ENCHILADAS serves 4 adapted from Dempsters 

8 Golden Blend tortillas
1 1/2 cups enchilada or taco sauce
1 1/2 cups shredded Cheddar cheese, divided
24 SMALL prepared cooked meatballs of choice, homemade or pre-prepared
1 cup seasoned black beans, drained and rinsed
2 tablespoons sliced pickled jalapeño peppers (optional)
1 small can green chiles, drained well! Or in August 2 tablespoons FRESH roasted Hatch chiles
1 ripe avocado, halved, pitted, peeled and chopped
2 green onions, thinly sliced
Sour cream, lime wedges and cilantro lime cream

  • Preheat oven to 425°.
  • Grease 13×9-inch baking dish.
  • Spread 1/2 cup sauce in bottom of dish; set aside.
  • In a small bowl combine black beans with chiles and or jalapeños.
  • Sprinkle 1 tablespoon cheddar cheese down the center of each tortilla.
  • Top with 3-4 meatballs and a spoonful of the bean mixture.
  • Roll up tightly and place seam side down in baking dish.
  • Top with remaining sauce and sprinkle with remaining cheese.
  • Bake, uncovered, 20 to 25 minutes or until tortillas are lightly browned and filling is heated through.
  • Garnish with avocado and green onions before serving.

NOTE: If using large meatballs cut them in half.

COOKING THURSDAY ~ PIG SHOTS ~ BLOG 365.190B

My girlfriend made these for our participation in the DIGG’s BBQ competition this past May and they were AMAZING. While mine turned out delicious, they looked less than stellar so I have temporarily borrowed a google image.

PIG SHOTS adapted from MEAT CHURCH 
Pig Shots make a simple and amazing tailgating appetizer.

1 block (8 ounces) cream cheese, softened
1 can diced green chilies, drained or a FINELY diced Jalapeño
1 jar pimientos, WELL drained! (Optional)
4 ounces cheese, shredded (I like a Fontina or sharp White Cheddar)
1 1/2 teaspoons chili powder
2 tablespoons Honey Hog BBQ Rub (or sweet rub of choice)
1 pound bacon (not thick, but not too thin), cut in half
1 smoked sausage, sliced into 1/2″ discs

  • Prepare your smoker at a temp of 350°. I like pecan or cherry wood for this recipe.
  • Mix cream cheese, chiles or jalapeño if using, pimientos if using, shredded cheese, chili powder and BBQ rub thoroughly in a mixing bowl. Set aside.
  • Slice sausage into 1/2-inch slices.
  • Wrap bacon around the sausage, creating a “bowl” and secure with a toothpick.
  • Fill the “bowl” with the cream cheese mixture.
  • Top with a sprinkle of BBQ rub.
  • Smoke the pig shots in the smoker 45-60 minutes until the bacon looks just right.
  • Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot.
  • Enjoy!

NOTE: Homemade pimiento cheese works well in these also.