Kicking off #365Recipes2018

A recipe for every day of the year. The goal has so many things I love - hard to achieve, maybe a little crazy. Lots of food, tons of time in the kitchen with the family. So many cookbooks. Getting out of my comfort zone.

The first installment isn't a fancy one, but it's a page straight out of my childhood. My very first exposure to Mexican food, which really wasn't Mexican at all. So, I'm calling it Alaskan Taco Salad. For true, childhood flavor you're going to need one of those taco meat spice packets and a bag of Doritos. Not a lot of fresh veggies or homemade salsa, either. This salad tastes like childhood to me, and we ate it twice over Christmas break. (The kids loved the Doritos, because they couldn't believe I actually bought them!)

#1 of #365Recipes2018
Alaskan Taco Salad

• 1 lb ground beef, turkey, or game meat
• 1 onion
• Cumin, ancho, garlic or other taco spice blend
• 1 head of lettuce
• Salsa, sour cream, Tillamook cheese
• Doritos or other tortilla chips
• Ranch dressing

Brown your onions and meat together, enjoying the fantastic smells. Hide all your lettuce in the fantastic meat, cheese, sour cream, and crumbled Doritos. 

Curried Veggie Soup

1 bag pearl onions
1 bag frozen cauliflower/broccoli blend
1 bag peppers and onions blend
1 tbs garlic powder
2 bay leaves
1 tbs dried Thai basil
2 tbs lime juice
1 can chicken stock
1 can coconut milk
salt and pepper to taste

Cook on low in slow cooker for 2-4 hours.
Great with leftover chicken or shrimp.  Or, you can dress is up with sauteed shrimp and scallops.

Versatile Vinaigrette

1/2 c apple cider vinegar
3 heaping tablespoons of dijon mustard
3 tbs garlic powder
salt and pepper to taste
1 c olive oil
~1 c parmesan

Mix the vinegar, mustard, and garlic together.  Slowly whisk in the oil, then add the parmesan, salt and pepper.

Chicken Tikka Masala

I adapted the recipe from here. 


5 boneless, skinless chicken breasts
1/2 onion, finely diced
4 cloves garlic, minced
2 tablespoons grated fresh ginger
1 can crushed tomato
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
3/4 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 bay leaves


Add to slow cooker:

1 1/2 cups plain greek yogurt 

1 can evaporated milk

Frozen mixture

Cook on high for 4 hours.  Keep warm until ready.  Add Sri Racha to taste.

Sun Dried Tomato Chicken

3 chicken breasts
1/2 c sun dried tomatoes, drained
1 c ricotta
garlic



Wrap in foil.  Freeze.  Place foil-wrapped packages in slow cooker and cook for 4 hours on high.

Asian Chicken with Broccoli

1 bag frozen broccoli
2 tbs Chinese rice cooking wine
3 chicken breasts, frozen
3 tablespoons tamari
3 tablespoons hoisin sauce
2 tbs minced fresh ginger (I used leftovers from  making homemade ginger ale.
1 tbs minced garlic
1 teaspoon sesame oil

 Mix together all ingredients and freeze.  When ready, put in slow cooker and cook on high for 4 hours.

Slow Cooker Eye of Round Roast

1 frozen eye of round roast
1 bag frozen yellow squash
1/4 c Worchestershire sauce
3 tbs port
2 onions, quartered
3 tbs crushed garlic
3 tbs Montreal steak seasonings

Throw all the ingredients in the slow cooker and cook on low.