I just made some white turkey chili with the last of the thanksgiving turkey. It was fantastic, and ridiculously easy.
2 cans of white beans (I used one each of Great Northern and Navy), drained and rinsed well
1 can green chilis
1/2 c sauteed onions
2-3 big handfuls of diced turkey breast
1 can chicken broth
1 can-full of water
1 can of corn
Cumin, smoked salt, and cilantro to taste
Add all the ingredients to a pot and bring to a boil. Reduce heat and simmer for ~1 hour. Eat!
Tuesday, December 6, 2011
Sunday, November 20, 2011
Freeze-Me Pancakes!
2 c white whole wheat
2 c ground oats/oat flour
2 tbs baking powder
2 eggs
1 c greek yogurt
2 c milk
2 tbs lemon juice
2 tbs brown sugar
1 tbs vanilla extract
Enough milk and non-virgin Olive Oil to make a loose, liquidy batter
2 c ground oats/oat flour
2 tbs baking powder
2 eggs
1 c greek yogurt
2 c milk
2 tbs lemon juice
2 tbs brown sugar
1 tbs vanilla extract
Enough milk and non-virgin Olive Oil to make a loose, liquidy batter
Friday, September 30, 2011
Healthier Sloppy Joes
1 pound ground turkey
1/2 an onion, thinly sliced
1/2 can roasted red pepper, diced
1 can tomato puree
1.5 tbs brown sugar
2 tbs cider vinegar
1 tbs demi-glace
salt
1 tbs red pepper flakes
Sautee onions in olive oil for several minutes. Add ground turkey, demi-glace, and red popper flakes and cook until no longer pink, stirring frequently. Add tomato puree, sugar, vinegar, and diced roasted red pepper. Heat through.
These were fantastic, especially with some Chohula sauce added. I might add some tomato paste to thicken it up.
1/2 an onion, thinly sliced
1/2 can roasted red pepper, diced
1 can tomato puree
1.5 tbs brown sugar
2 tbs cider vinegar
1 tbs demi-glace
salt
1 tbs red pepper flakes
Sautee onions in olive oil for several minutes. Add ground turkey, demi-glace, and red popper flakes and cook until no longer pink, stirring frequently. Add tomato puree, sugar, vinegar, and diced roasted red pepper. Heat through.
These were fantastic, especially with some Chohula sauce added. I might add some tomato paste to thicken it up.
Monday, September 26, 2011
Homemade Granola
3 c old fashioned oats
1 c cashews, chopped
1 c pecans, chopped
1 tbs allspice
1 tbs nutmeg
1 c coconut
1/2 c wheat germ
1/2 c olive oil (NOT extra virgin)
Preheat oven to 325F. Mix together dry ingredients. Pour olive oil over and mix until coated. Spread in a pan lined with parchment paper. Bake for 30-40 minutes, stirring occasionally, until oats and nuts are toasted. Let cool completely, then break into chunks.
1 c cashews, chopped
1 c pecans, chopped
1 tbs allspice
1 tbs nutmeg
1 c coconut
1/2 c wheat germ
1/2 c olive oil (NOT extra virgin)
Preheat oven to 325F. Mix together dry ingredients. Pour olive oil over and mix until coated. Spread in a pan lined with parchment paper. Bake for 30-40 minutes, stirring occasionally, until oats and nuts are toasted. Let cool completely, then break into chunks.
Friday, September 9, 2011
Creamy Tarragon Peas
1 package frozen peas (not thawed)
3 tbs olive oil (enough to coat pan)
1/2 c evaporated milk
1 tbs dried tarragon
Garlic, salt, and pepper to taste
I got this idea from a Cook's Illustrated recipe, but made a few adjustments based on what was on hand.
Heat the oil on medium high. When warm, add peas and other ingredients. Heat through, about 6-8 minutes.
3 tbs olive oil (enough to coat pan)
1/2 c evaporated milk
1 tbs dried tarragon
Garlic, salt, and pepper to taste
I got this idea from a Cook's Illustrated recipe, but made a few adjustments based on what was on hand.
Heat the oil on medium high. When warm, add peas and other ingredients. Heat through, about 6-8 minutes.
Tuesday, September 6, 2011
Baked Sun Dried Tomato Tilapia
1/2 c olive oil mayonnaise
1/2 c fat-free Greek yogurt
1 tbs garlic powder
1 tsp salt
1 tsp pepper
1/2 c sun dried tomatoes, drained of oil
4 frozen tilapia filet (or other white fish)
Preheat oven to 425F. Combine first 6 ingredients in a food processor. Place fillets in a baking dish and cover with mayo mixture. Bake for about 45 minutes, or until cooked through.
1/2 c fat-free Greek yogurt
1 tbs garlic powder
1 tsp salt
1 tsp pepper
1/2 c sun dried tomatoes, drained of oil
4 frozen tilapia filet (or other white fish)
Preheat oven to 425F. Combine first 6 ingredients in a food processor. Place fillets in a baking dish and cover with mayo mixture. Bake for about 45 minutes, or until cooked through.
Saturday, August 13, 2011
Remoulade
1 cup mayonnaise
1/4 Sri racha
2 tablespoons Coleman’s mustard
1 tablespoon Tabasco
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 Sri racha
2 tablespoons Coleman’s mustard
1 tablespoon Tabasco
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
Garlic Salt and Pepper, to taste
Mix. Love it on fish and veggies. Also good on a tilapia sandwich.burger.
Sauteed Okra with Tomatoes
Adapted from Martha Stewart (here).
1 package frozen okra
1 onion chopped
1 tbs garlic salt
½ c red wine
1 can tomatoes
2 bay leaves
1 tbs dried thyme
Salt and pepper to taste
Saute onion on medium high heat for about 3 minutes. Add garlic salt and wine. Cook until reduced by half, 3-5 minutes. Add thyme, bay, tomatoes, and okra. Season with salt and pepper. Turn to medium high and cook anout 6 minutes.
Not bad, but I never went back for any of the leftovers. Not my thing.
Creamy Caper Chicken
4 chicken breasts, sautéed
1 tsp lemon juice
1 tbs dried dill
1 tbs garlic powder
1/2c sour cream
2 tbs capers
¼ c nonfat greek yogurt
Sautee chicken breasts in olive oil. Remove chicken and add rest of ingredients. Mix and heat through, then pour sauce over chicken. Good with steamed spinach or asparagus.
Made 23 june, 2010 before going to the John Hiatt concert with mom. This was fantastic.
Green Goddess Dressing
1 c squished avocado
1/2 c mayo
½ c vinegar
1 tbs tarragon, chopped
3 tbs garlic chives, chopped
Tbs garlic salt
Puree in food processor. Refrigerate overnight. Made 23 june, 2010 with Brenna. We hadn’t cooked all day and she asked to make something. Well, she asked to make red velvet cake, but we still have ¾ of Liam’s birthday cake left, so we made dressing instead. The kids even got to use their ‘snissors’ (snipper/scissors) to cut up the fresh chives and tarragon from our yard. While it was fun to make, I didn't eat much of it. Maybe more garlic?
Texas Caviar
1 can black eyed peas
1 can corn
1 red onion minced
¼ c olive oil
½ c apple cider vinegar
Garlic salt
1 tsp chipotle powder
Pepper
Rinse peas. Transfer the peas to a large bowl and toss gently with the remaining ingredients. Refrigerate for at least 2 hours and preferably overnight. Serve the peas as a salad or, if you wish, as an appetizer with tortilla chips for scoops.
Roasted Brussel Sprouts with Bacon and Onions
1 package frozen brussel sprouts
Handful of sliced onions
Olive oil
Salt, Garlic, Pepper
1/2 c parmesan
Preheat oven to 450F. Dump brussel sprouts in a roasting pan and layer onions on top. Drizzle with oil and sprinkle with salt, garlic, and pepper. Roast for 45 minutes. Take out and toss with cheese.
Handful of sliced onions
Olive oil
Salt, Garlic, Pepper
1/2 c parmesan
Preheat oven to 450F. Dump brussel sprouts in a roasting pan and layer onions on top. Drizzle with oil and sprinkle with salt, garlic, and pepper. Roast for 45 minutes. Take out and toss with cheese.
Caramel Sauce Cockaigne
Adapted from Joy of Cooking
1 c sugar
¼ c water
1 stick butter
¼ c evaporated milk
2 tsp vanilla extract
Pinch of salt
Dissolve the sugar in water over medium heat in a small sauce pan. Turn to high, boil with lid closed for 2 minutes. Remove lid, swirl until corners brown and smoke. Add butter, remove from heat, whisk until smooth. Then add evaporated milk and whisk until smooth. Add vanilla and salt.
The kids cut up the butter, and watched while I made it. Easier than I thought. Mom was visiting, and we had the carmel with ice cream as an afternoon treat with her.
Curried Coconut Chicken Salad with Dates
Adapted from a Whole Foods Recipe for leftover turkey or chicken. Serve with lettuce as wraps, or stuffed in whole wheat pitas.
1 small can coconut milk (not light coconut milk)
1 1/4 teaspoons curry powder
1 teaspoon garlic powder
1/2 c vinegar onions, preferably rice vinegar
2 tbs brown mustard
3 cups cooked shredded chicken, dark or white meat
1/4 cup lime juice
1/2 cup roughly chopped dates
1/2 cup roughly chopped cashews
1/4 cup finely shredded coconut
Measure 3/4 cup coconut milk into a bowl and stir in curry powder, garlic powder, salt, mustard, and shredded chicken. Toss to coat well. Add dates, coconut, and cashews.
1 small can coconut milk (not light coconut milk)
1 1/4 teaspoons curry powder
1 teaspoon garlic powder
1/2 c vinegar onions, preferably rice vinegar
2 tbs brown mustard
3 cups cooked shredded chicken, dark or white meat
1/4 cup lime juice
1/2 cup roughly chopped dates
1/2 cup roughly chopped cashews
1/4 cup finely shredded coconut
Measure 3/4 cup coconut milk into a bowl and stir in curry powder, garlic powder, salt, mustard, and shredded chicken. Toss to coat well. Add dates, coconut, and cashews.
Cold Broccoli Salad
24 oz broccoli florets (that’s alot. You can halve this if you’re not as freaky into this salad as I am)
1/2 c raisins
2/3 c dry roasted sunflower seeds
2/3 c low fat turkey bacon
1 c balsamic vinegar onions
Dressing:
2/3 c mayo (Homemade, low fat, whatever you prefer)
1/2 c balsamic vinegar
1 tsp sugar or sugar substitute (optional - this is between you and your SB choices :)
Mix together. It’s best if it sits in the fridge overnight. The first time I mixed it up, it didn’t seem to have enough dressing but was fine once it sat in the fridge overnight. It’s really good with rotisserie chicken, or baked chicken breast, or other protein of choice.
1/2 c raisins
2/3 c dry roasted sunflower seeds
2/3 c low fat turkey bacon
1 c balsamic vinegar onions
Dressing:
2/3 c mayo (Homemade, low fat, whatever you prefer)
1/2 c balsamic vinegar
1 tsp sugar or sugar substitute (optional - this is between you and your SB choices :)
Mix together. It’s best if it sits in the fridge overnight. The first time I mixed it up, it didn’t seem to have enough dressing but was fine once it sat in the fridge overnight. It’s really good with rotisserie chicken, or baked chicken breast, or other protein of choice.
Vinegar Onions
1 onion diced
1 tbs garlic
1/2 c vinegar (any kind, it’s fun to play with flavors)
1 can chicken broth
Salt, pepper and spices
Saute onions on medium to high heat, stirring occasionally, about 20 minutes. I’ll often put the lid on to speed up the process. Add the garlic towards the end. Once they’re very glassy, add the vinegar to deglaze the pan (this is fun!) Then add the chicken broth, turn up the heat, and reduce by half, about 15 minutes.
These are great with chicken and green beans, or cold on salads. If you use apple cider vinegar, they’re great with pork, too. They're also good in grain salads, or chicken salad.
1 tbs garlic
1/2 c vinegar (any kind, it’s fun to play with flavors)
1 can chicken broth
Salt, pepper and spices
Saute onions on medium to high heat, stirring occasionally, about 20 minutes. I’ll often put the lid on to speed up the process. Add the garlic towards the end. Once they’re very glassy, add the vinegar to deglaze the pan (this is fun!) Then add the chicken broth, turn up the heat, and reduce by half, about 15 minutes.
These are great with chicken and green beans, or cold on salads. If you use apple cider vinegar, they’re great with pork, too. They're also good in grain salads, or chicken salad.
Monday, June 13, 2011
Chocolate Covered Pretzels
2 cups chocolate chips (my faves are Ghiradelli 60% cocoa)
1 tbs butter
1 package thick pretzel rods.
Melted the chocolate and butter in a big coffee mug in the microwave, stirring every minute. Dipped in the pretzel rods and a couple strawberries. Had a hard time getting the chocolate to stick in a thick layer. Messy but tasty, and really fun to do with the kids. Will ate most of them when he got home from work.
1 tbs butter
1 package thick pretzel rods.
Melted the chocolate and butter in a big coffee mug in the microwave, stirring every minute. Dipped in the pretzel rods and a couple strawberries. Had a hard time getting the chocolate to stick in a thick layer. Messy but tasty, and really fun to do with the kids. Will ate most of them when he got home from work.
Basic Grilled Pork
4 Pork loins (We get the super thick kind from Costco and cut them in half)
Salt and pepper
Grill 10 minutes, flipping halfway through
Salt and pepper
Grill 10 minutes, flipping halfway through
Blueberry Mango Honey Swirl Jam
This is from the Ball website, which I have found to be the most reliable source of jam recipes.
This particular recipe has been a huge hit with the Little Dude, especially. It's visually interesting because the mangoes and blueberries stay separate in the har. It would make a great gift (if you don't eat it all yourself)!
1.5 cups sugar, divided
1.59-oz pkgs Ball® Simple Creations® Freezer Jam Fruit Pectin
1.25 cups crushed mango
2 Tbsp fresh lime juice, divided
1/4 cup honey, divided
1.75 cups crushed blueberries
5 Plastic Ball Freezer Jars
Directions:
Stir half of the sugar and half of the pectin package in a bowl until well blended. Add mango, half of the lime juice and half of the honey. Stir 3 minutes.
Stir remaining sugar and pectin in a bowl until well blended. Add mixed berries, remaining lime juice and honey. Stir 3 minutes.
Tilt jar, one at a time, pouring about 1/2 full with one flavor freezer jam. Keeping jar tilted, spoon second flavor on other side of jar. Repeat for remaining jars.
Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
This particular recipe has been a huge hit with the Little Dude, especially. It's visually interesting because the mangoes and blueberries stay separate in the har. It would make a great gift (if you don't eat it all yourself)!
1.5 cups sugar, divided
1.59-oz pkgs Ball® Simple Creations® Freezer Jam Fruit Pectin
1.25 cups crushed mango
2 Tbsp fresh lime juice, divided
1/4 cup honey, divided
1.75 cups crushed blueberries
5 Plastic Ball Freezer Jars
Directions:
Stir half of the sugar and half of the pectin package in a bowl until well blended. Add mango, half of the lime juice and half of the honey. Stir 3 minutes.
Stir remaining sugar and pectin in a bowl until well blended. Add mixed berries, remaining lime juice and honey. Stir 3 minutes.
Tilt jar, one at a time, pouring about 1/2 full with one flavor freezer jam. Keeping jar tilted, spoon second flavor on other side of jar. Repeat for remaining jars.
Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Saturday, May 28, 2011
Freakishly Easy Creamy Tomato Basil Soup
1 c Easy Tomato Sauce
3 tbs evaporated milk
1 heaping spoonful of pesto
Heat through. Puree with a stick blender. Skip a trip to Panera.
3 tbs evaporated milk
1 heaping spoonful of pesto
Heat through. Puree with a stick blender. Skip a trip to Panera.
Mango Hot Mustard Sauce
½ c pureed mango (1 med mango)
3 tbs lime juice
2 tbs lemon juice
2 tbs Coleman’s mustard
2 tsp rice vinegar
Salt to taste
Mix and`blend with stick blender. Let sit for 2 hours at least.
Had 14 june, 2010 with grilled pork. It was alright, but I think just slathering Coleman’s mustard onto the pork would have had the same effect.
This was adapted from John Ash's Cooking one on one, a favorite cookbook of mine.
3 tbs lime juice
2 tbs lemon juice
2 tbs Coleman’s mustard
2 tsp rice vinegar
Salt to taste
Mix and`blend with stick blender. Let sit for 2 hours at least.
Had 14 june, 2010 with grilled pork. It was alright, but I think just slathering Coleman’s mustard onto the pork would have had the same effect.
This was adapted from John Ash's Cooking one on one, a favorite cookbook of mine.
Not Great Pancakes
1 c walnuts, processesd
1 c Bob’s Red Mill 10 grain hot cereal
1 c oats
1 tsp baking soda
1 egg
1.5 c milk
0.5 c fat free greek yogurt
1 pinch salt
1 tsp vanilla
Made 12 june, 2010 before Brenna’s 2nd dance recital. The cereal mix made it kind of crunchy and, all in all, I wasn’t wild about it. There’s a grain in the cereal that gave it a flavor that I didn’t love, but I’m not sure which one.
1 c Bob’s Red Mill 10 grain hot cereal
1 c oats
1 tsp baking soda
1 egg
1.5 c milk
0.5 c fat free greek yogurt
1 pinch salt
1 tsp vanilla
Made 12 june, 2010 before Brenna’s 2nd dance recital. The cereal mix made it kind of crunchy and, all in all, I wasn’t wild about it. There’s a grain in the cereal that gave it a flavor that I didn’t love, but I’m not sure which one.
Roasted Parmesan Broccoli
1 package of broccoli florets
3 tbs olive oil
1 c Parmesan
Preheat oven to 450°F. Dump broccoli into roasting pan, drizzle with olive oil and sprinkle with salt. Roast broccoli until crisp-tender and stalks begin to brown, about 30 minutes. Remove from oven, and toss with cheese. We had this with the parmesan chicken bites, but there wasn’t actually much left over because I ate about half of it while I was cooking.
This has become a favorite and we have it at least 2x a week! A bag of frozen broccoli works just as well and takes makes it even easier.
3 tbs olive oil
1 c Parmesan
Preheat oven to 450°F. Dump broccoli into roasting pan, drizzle with olive oil and sprinkle with salt. Roast broccoli until crisp-tender and stalks begin to brown, about 30 minutes. Remove from oven, and toss with cheese. We had this with the parmesan chicken bites, but there wasn’t actually much left over because I ate about half of it while I was cooking.
This has become a favorite and we have it at least 2x a week! A bag of frozen broccoli works just as well and takes makes it even easier.
Parmesan Chicken Bites
4 chicken breasts, sliced
2 c parmesan
¼ c Montreal Chicken seasonings
2 eggs
Cover slices in eggs. Dredge in parmesan mixed with chicken seasoning. Fry in olive oil on medium high head. Made this with the kids 9 june, 2010 and Brenna loved dredging the chicken. Couldn’t get enough of it. And she said it tasted better than chicken nuggets.
I had meant to add breadcrumbs, but forgot and it turned out pretty well and much more South Beach Diet friendly
2 c parmesan
¼ c Montreal Chicken seasonings
2 eggs
Cover slices in eggs. Dredge in parmesan mixed with chicken seasoning. Fry in olive oil on medium high head. Made this with the kids 9 june, 2010 and Brenna loved dredging the chicken. Couldn’t get enough of it. And she said it tasted better than chicken nuggets.
I had meant to add breadcrumbs, but forgot and it turned out pretty well and much more South Beach Diet friendly
Easy Tomato Sauce
1 big can of crushed (or diced) tomatoes
2 cans (6 oz) of tomato paste
1 tbs garlic salt
3 tbs dried oregano, crushed
1/8 c balsamic vinegar
½ c parmesan cheese
Mix and heat through. Blend with stick blender if desired. We’ve made this dozens of times. It’s not as fancy as long simmered sauces, but it’s better than store bought!
2 cans (6 oz) of tomato paste
1 tbs garlic salt
3 tbs dried oregano, crushed
1/8 c balsamic vinegar
½ c parmesan cheese
Mix and heat through. Blend with stick blender if desired. We’ve made this dozens of times. It’s not as fancy as long simmered sauces, but it’s better than store bought!
Chocolate Chip Cookies
1 c pecans, processed to a thick powder
½ c white whole wheat
2 c oats
1/8 tsp baking soda
½ c butter (1 stick)
½ c brown sugar
1 egg
1 tbs vanilla
¼ c vegetable oil
1 c chocolate chips
Bake on a greased or nonstick cookie sheet at 325 F for 12 mins. Made with the kids 8 june, 2010 at the beginning of summer break. They turned on the Kitchenaid (with help) for the first time!
The cookies were burned on the bottom and not cooked through. Not enough bite. Maybe walnuts and no oil next time? After the first batch was baked, I threw in a handful of unground oats into what was left. That worked much, better, though they were still a little light on flavor. More vanilla?
½ c white whole wheat
2 c oats
1/8 tsp baking soda
½ c butter (1 stick)
½ c brown sugar
1 egg
1 tbs vanilla
¼ c vegetable oil
1 c chocolate chips
Bake on a greased or nonstick cookie sheet at 325 F for 12 mins. Made with the kids 8 june, 2010 at the beginning of summer break. They turned on the Kitchenaid (with help) for the first time!
The cookies were burned on the bottom and not cooked through. Not enough bite. Maybe walnuts and no oil next time? After the first batch was baked, I threw in a handful of unground oats into what was left. That worked much, better, though they were still a little light on flavor. More vanilla?
Slaw with Creamy Asian Dressing
¼ c mayo
2 tbs rice vinegar
1 tbs mirin
1 tbs soy sauce
2 tbs lemon juice
1 tbs dried red pepper flakes
1 package coleslaw mix (cabbage)
This recipe is adapted from Bon Appetit, Y’All a great cookbook that, in part, inspired my project.
Made 8 june, 2010. I didn’t think it was flavorful enough, but Will liked it. Served it with soy poached chicken. The leftovers made a pretty good chicken salad, though.
2 tbs rice vinegar
1 tbs mirin
1 tbs soy sauce
2 tbs lemon juice
1 tbs dried red pepper flakes
1 package coleslaw mix (cabbage)
This recipe is adapted from Bon Appetit, Y’All a great cookbook that, in part, inspired my project.
Made 8 june, 2010. I didn’t think it was flavorful enough, but Will liked it. Served it with soy poached chicken. The leftovers made a pretty good chicken salad, though.
Soy Poached Chicken
2 pounds chicken breasts
3 c water
1/3 c dark soy sauce(recipe called for ¾ c, but we were short)
1/3 c Chinese black vinegar
4 tbs chopped ginger
4 large garlic cloves
4 tbs lemon juice
1 tsp sesame oil
¼ tsp hot chile flakes
Simmer liquid ingredients. Add chicken breasts and simmer gently for 6-8 mins. Turn off heat and let stand for at least 30 mins. This chicken came out a bit dry and not as flavorful as I like. Might be worth trying again.
This was from John Ash's book.
3 c water
1/3 c dark soy sauce(recipe called for ¾ c, but we were short)
1/3 c Chinese black vinegar
4 tbs chopped ginger
4 large garlic cloves
4 tbs lemon juice
1 tsp sesame oil
¼ tsp hot chile flakes
Simmer liquid ingredients. Add chicken breasts and simmer gently for 6-8 mins. Turn off heat and let stand for at least 30 mins. This chicken came out a bit dry and not as flavorful as I like. Might be worth trying again.
This was from John Ash's book.
Peanut Sauce
1 can light coconut milk
1 c peanut butter (crunchy is more authentic, but I always have creamy on hand)
1 tbs fish sauce
2 tbs red curry paste
1 tbs lime juice
¼ c soy sauce
1 tbs sesame oil
1 onion
2 tbs garlic
2 tbs rice wine vinegar
Sri racha sauce (Rooster Sauce) to taste
Saute onion in olive oil until tender. Add ingredients and heat through. Serve on pork or chicken and choice of veggie.
This is a basic I've been making since college. I think the first time I cobbled one together was in a tiny apartment in Oregon.
1 c peanut butter (crunchy is more authentic, but I always have creamy on hand)
1 tbs fish sauce
2 tbs red curry paste
1 tbs lime juice
¼ c soy sauce
1 tbs sesame oil
1 onion
2 tbs garlic
2 tbs rice wine vinegar
Sri racha sauce (Rooster Sauce) to taste
Saute onion in olive oil until tender. Add ingredients and heat through. Serve on pork or chicken and choice of veggie.
This is a basic I've been making since college. I think the first time I cobbled one together was in a tiny apartment in Oregon.
Crunchy Tomatillo Avocado Salsa
10 tomatillos, chopped
1 yellow onion chopped and sauteed
1 tbs garlic
1 c ‘guacamole’ (it’s basically squished avocado in packages from Costco)
10 jalapenos slices, diced
Dried oregano and salt, to taste
Set aside a handful of the tomatillos and mix the rest of the ingredients with a stick blender until desired texture. Add the tomatillos that were set aside to give a chunkier consistency. Had with chicken on tacos for dinner 7 june 2010. Tasty!
1 yellow onion chopped and sauteed
1 tbs garlic
1 c ‘guacamole’ (it’s basically squished avocado in packages from Costco)
10 jalapenos slices, diced
Dried oregano and salt, to taste
Set aside a handful of the tomatillos and mix the rest of the ingredients with a stick blender until desired texture. Add the tomatillos that were set aside to give a chunkier consistency. Had with chicken on tacos for dinner 7 june 2010. Tasty!
Tuesday, May 17, 2011
Sauteed Chicken
4 individually frozen chicken breasts, not thawed
3 tbs Montreal Chicken seasoning
1 tbs garlic salt
Slice and season with oil and seasoning. Sauté on medium high heat until cooked through.
(#3 of 2010-2011)
3 tbs Montreal Chicken seasoning
1 tbs garlic salt
Slice and season with oil and seasoning. Sauté on medium high heat until cooked through.
(#3 of 2010-2011)
Baked Chicken
4 individually frozen chicken breasts, not thawed
Olive oil
3 tbs Montreal chicken seasoning
Season and bBake at 350 for an hour.
This is the basis for so many of my recipes!
(#2 of 2010-2011)
Olive oil
3 tbs Montreal chicken seasoning
Season and bBake at 350 for an hour.
This is the basis for so many of my recipes!
(#2 of 2010-2011)
Black and Blue Jam
4 c blueberries
1 c blackberries
1 pouch freezer pectin
1 c sugar
Mashed berries with potato masher. Mixed sugar and pectin together, then mixed in berries. Put in freezer jars and let stand 30 minutes. Froze.
Made 1 june, 2010. Liam loved using the potato masher and did nearly all of the berry smashing. He also loved eating it, so there were less than 5 jars when we were done.
(#1 of 2010-2011)
1 c blackberries
1 pouch freezer pectin
1 c sugar
Mashed berries with potato masher. Mixed sugar and pectin together, then mixed in berries. Put in freezer jars and let stand 30 minutes. Froze.
Made 1 june, 2010. Liam loved using the potato masher and did nearly all of the berry smashing. He also loved eating it, so there were less than 5 jars when we were done.
(#1 of 2010-2011)
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