Wednesday, September 21, 2011
1 part balsamic vinegar
1 part EVOO
1 part simply fruit 100% fruit strawberry jam
Melt the jam without the lid a bit in the microwave. Blend all ingredients.
Tuesday, September 20, 2011
The chicken is based on Guy Fieri's Brick In the Wall Bird I didn't bother with the salsa verde. The chicken was moist and tender. I was AMAZED at all the fat that came out of the chicken. I didn't use a whole bird I used leg quarters that I got on a great sale. I also didn't use a brick I didn't have one. I took my stock pot and put it on top and then filled that with free weights :) It worked fabulous. I loved the crisp on the outside! It tasted fried (without flour). It was super moist which was surprising for all the fat that came out.
I don't think it was a true Ratatouille. To me it seemed like just a bunch of roasted veggies. Maybe I just liked the combo. I didn't understand why she had you saute the onions. Nothing is better then roasted onions. I threw all the veggies on a silpat lined pan. I put them all in 1/2 inch chunks except for the roma tomato's which I sliced. I tossed with a TAD bit of EVOO, kosher salt, and thyme (I did not have the marjoram either). I actually forgot to put on the vinegar too....come to think of it is probably nothing like ratatouille....although I LOVED it! Here is Ann's recipe if you would like to give it a try. Most important don't leave out the eggplant....it makes it!
Thursday, September 15, 2011
Sunday, September 11, 2011
Jamie Holdens Golden Salsa
3 small cans tomato paste (I really think this is the secret!)
20 tomatoes (I used 25 romas)
1 green pepper (I used one small one and one small yellow one)
2-4 hot peppers (I used 4 jalapenos)
4 onions (mine were big so I did 3)
1 T garlic (I minced about 6 cloves)
1 c cilantro
3 T sugar (you can sub steevia)
2 T salt
1 t pepper (I didn't bother)
Chop the tomatoes pretty small. Put in a colander and get some of the juice off. I press on it a bit.
Chop everything else up pretty small. Put it all in a big pot. Bring to a boil then turn down to medium. Cook for 30 minutes. Put 1 Tbsp lemon juice in each jar. I honestly just used bottled. I was lazy. Add salsa to the jar while still hot. Process in a water bath for 20 minutes. She said it makes 12-14 pints. We made her recipe 3x and never got more then 10.
Wednesday, September 7, 2011
1 frozen banana
4 ice cubes
8 oz milk
1 oz sugar free peanut butter
You can add Steevia if you want. I think it is great just how it is! I have also been known to add a touch of cocoa powder if I am needing a little chocolate!
Friday, September 2, 2011
For the meatballs I used 8 oz ground beef, 8 oz ground sausage, 6 oz cottage cheese blended up and an egg (no breadcrumbs). I mixed in 1 Tbsp Italian seasoning. I made them a bit flat to keep them from crumbling. I browned them on each side then baked for 20 min at 350.
I ate mine on a bed of "peeled" zucchini that I sauteed in Pam spray. Deliciouso!
Thursday, August 25, 2011
Tuesday, August 23, 2011
Thursday, August 18, 2011
Thursday, May 5, 2011
Tuesday, April 26, 2011
The other day after I made some Hummus from this Alton Brown recipe. In the recipe Alton has such an easy way to cook the garbanzo's I don't think I will go back to canned EVER. I got a whole crock pot full of garbanzo's for about a buck. The hummus was great but I thought I would mix it up a bit with the leftovers and try out some falafel. I scoured the Internet and made this combination of a number of recipe's. I really liked it. I do have to say the one's I over cooked were the best....extra crispy. I served it with the sauce from my Chicken Slouvaki. If you make the sauce and you can use Greek yogurt you won't be sorry :) I wrapped mine in a high fiber wheat tortilla, my family had theirs in wheat pita. Don't forget fresh tomato, crisp lettuce, and a little red onion....mmmm. My family loved it!
15 oz cooked chickpeas (garbanzos)....either cooked from scratch or if you must canned
1 small onion chopped
1/2 cup parsley chopped
2 cloves garlic
1 whole egg, and 1 egg white
2 tsp ground cumin
1 cilantro cube (I bought these awhile ago in the Mexican section, they are like chicken bullion cubes. VERY nice to have on hand. If I have fresh cilantro I would have used about 3 TBSP instead)
1 tsp salt
2 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup panko
olive oil for browning
In a bowl mash chickpeas with a potato mashers. Don't throw them in the food processor or they get gummy and not as good, chunks are good. Throw onion, parsley, and garlic in the food processor or blender until smooth (if your kids hate onion they won't even know it is there :). Mix with rest of ingredients and chickpeas (go easy on the panko, I didn't use the whole cup). I formed about a dozen balls then flattened them. Put a little olive oil in the pan. Heat to medium high and brown on each side. Most falafel is fried in about an inch of oil. I think it is good with just a bit of oil and browning them. Your call though :) Assemble your wrap, pita while still warm.
Monday, April 18, 2011
- 1 Tbsp dry dill
- 1 Tbsp chopped garlic
- 2 tsp Italian seasoning
- 1 Tbsp lemon juice
- 3 Tbsp Olive Oil (I go a little less)
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 pounds boneless skinless chicken cut in strips or chunks
Mix all but the chicken together then add the chicken. Let marinate 30 minutes to overnight (I am always about an hour). Once you have it to this point it goes QUICK! In a large skillet add chicken mixture. Cook until cooked through (about 10 minutes). While it is cooking you can cut your toppings. We like purple onions, tomato, lettuce, and Tzatziki sauce!
Best (and easiest) tzatziki sauce
- 1 cucumber seeded and diced fine
- 1 Tbsp dry dill
- 8 oz plain yogurt
- 2 tsp lemon juice
- 2 tsp hot sauce (I use Frank's sauce. My kids think 2 tsp is too hot (although I like it) for them I go with one)
- salt and pepper to taste
Mix all ingredients together and set in fridge until ready to serve.
Thursday, April 7, 2011
Monday, March 28, 2011
- Potato Cheese Soup
- 6 med potatoes peeled and roughly chopped
- 1/3 cup green onions (about 3 or 4 cut all the way up)
- 3 stalks of celery diced fine (NOTHING worse then a chunk of under-done celery)
- 3 cups chicken broth
- 1 c milk
- 2 c grated cheddar
- Put first 4 ingredients in a stock pot. Boil until soft (about 1/2 hour usually). Mash (or stick an immersion blender in it...my favorite). Add milk and cheese about 10 minutes before serving.
Sunday, January 30, 2011
Sunday, January 23, 2011
TO GET THE RECIPE CLICK HERE!
P.S. The carrots were just steamed then tossed with a little sauteed garlic and about a Tbsp of honey (my Dad's recipe).