Monday, December 12, 2011
2 chicken breasts
2-3 ready to eat dates sliced
2 cups spinach
6-8 slices of bacon cut up
1/2 onion diced
1 clove garlic diced
salt and pepper honey
In a sauce pan on med heat, saute the bacon onion and garlic until browned. Add spinach, dates and 1/2 tsp cumin, cook until spinach is wilty and dark green.
Cut chicken breasts lengthwise and add stuffing. Drizzle honey over the top and season lightly with salt pepper and a little bit of cumin. Put in oven safe pan and cook for 20 minutes at 375 degrees. MMMMMMM. You can add more dates if you want but 2 is pretty sweet as it is.
Wednesday, November 30, 2011
1 tbsn olive oil
3 chicken breast cut into strips
2 tbsn olive oil
1/2 head cauliflower grated on a cheese grater
1/2 onion sliced
2 cloves garlic, minced
2 large carrots peeled and sliced
3 celery stalks sliced
4 small peices of broccoli minced
1 to 2 tsp soy sauce. (I use wheat free soy sauce (tamara) found in super one, pilgrams and I think Fred Meyer.)
Wednesday, November 23, 2011
6 strips bacon sliced
1/2 medium butternut squash cubed
4 red delicious apples cubed
1 c. non added sugar raisins
5 stalks celery sliced
1/4 sweet onion sliced
2 cloves garlic diced
1 tsp rosemary, thyme
salt and pepper to taste
1 C chicken stock
On medium high on the stove top in a sauce pan cook bacon. Add garlic and onions, cook until brown. Add squash cook until tender. Add a celery, raisins, apples, and spices and broth. Cook until broth reduces a little. Stuff bird and cook according to bird directions or place in a oven safe dish and back at 400 degrees until top is browned.
Friday, November 18, 2011
3/4 C coconut milk
1 tsp. vanilla
1/4 tsp almond extract
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/2 red delicious apple diced
Puree the banana add all other the spices and extracts. Whip up the 2 eggs until blended, stir into the banana mixture. In 4 ramekins put the diced apples on the bottom and fill halfway with the custard.
Bake on a cookie sheet (to prevent overflowing) at 425 degrees for 20 min and than reduce heat to 350 degrees and bake for 10 more or until toothpick comes out clean.
Monday, November 14, 2011
2 tbsn olive oil
5-6 chicken thighs and/or legs or a whole cut up chicken
1 tsp salt and pepper
2 springs thyme
3 peices of bacon sliced (but I always use more you can never have too much bacon)
2 C. chicken broth
1 C. frozen pearl onions
6 cloves of garlic diced
2 large sweet potatoes cubed
1 container of sliced mushrooms
I use a cast ion frying pan for this recipe they are perfect to frying baking and just about everything
Season the chicken with the salt, pepper and some of the thyme. Put the oil in an oven safe pan on the stove top on med add the seasoned chicken,skin side down, until skin is crispy and deep brown (about 12 min.). Set chicken a side.
On med-low cook your bacon and garlic in the same oven safe pan, after browned add the onions, and the remaining thyme. Cook until onions start to carmalized. Stir often (about 5 min.)
Add potatoes, stir until mixture is brown (potatoes are almost soft.) Add the mushrooms and stock bring to a boil cook until the liguids reduced. Arrange the chicken on top of the vegys, skin side up and bake in the oven at 375, uncovered, about 20 min. or until the chicken is completely done (juices run clear.)
Scope out and enjoy!!!!
Tuesday, November 8, 2011
This is a new favorite at my house, it's quick, easy, feeds a lot and is a great choice for a crisp Fall evening.
BUTTERNUT SQUASH CHICKEN STEW
1 large sweet onion, chopped
3 cloves garlic, chopped
3 large chicken breasts, cubed
3 tbsn olive oil
2-32 oz chicken stock
5 large carrots, peeled and sliced
12+ spears asparagus sliced
5+ stalks of celery, sliced
1 butternut squash, peeled and cubed
3 bay leaves
2+ tblsn of: Rosemary, Basil, Thyme
salt and pepper to liking
Start with a large stock pot on med-high. Saute the onions and garlic in the oil until brown. Add chicken and some Rosemary, and salt, and pepper. Cook until chicken is brown. Add stock and remaining spices ( I add a little bit of water if I think the stock is a little to strong.) Add all vegys, boil for about 5 min. Reduce temp. to simmer, cover and cook until squash is tender and has created a thickening effect on the broth.
I have used this recipe before with acorn squash but it doesn't produce the thickness of broth that I really like in the butternut squash. (Plus the butternut is easier to prepare than the acorn.)
This stew is enough to feed my household (2 adults and 4 kids) for 1 meal, which is about 10 very full bowl. But for those of you with smaller families, freezing is a great option too.
Friday, July 29, 2011
Blissfully Blessed: A guest post and delish recipe!: "I am so excited for my first guest blogger because she happens to be my little sis! She is such an amazing cook and baker. And her recipes n..."
Thursday, July 28, 2011
Wednesday, July 27, 2011
1 huge head cabbage
1 huge head leaf lettuce
2 yellow squash
3 bell peppers
1 bunch cilantro
1 pkg blueberries
4 Fuji apples
It was all organic and locally raised. I averaged out what I would have paid for the organic produce at the store and it came out to over $40.00 I got all the above mentioned produce for $22.00!!!! They are running a promotion for the first 4 boxes at that price! What a great deal! Go check them out, also Crossfit is hosting a pickup location so you can get it while you are at the gym, I know convenient right?!?! http://www.freshstepsonline.com
Friday, July 22, 2011
Chop the tuna steaks until large chunks and put in a food processor with all the ingredients. After you zest your lime squeeze the juice from 1/2 into the mix too! Process until it is well mixed and it starts to form a ball in the bowl.
Take the burger mixture and divide it into 4 equal parts by scoring it with your hand. This way the burgers are equal in size and they will take the same amount of time to cook.
Sunday, July 10, 2011
12 Jalapeno Peppers (or how many you want to eat, they are great reheated)
1# Chicken cut into pieces that will fit into the pepper, seasoned with your favorite seasoning.
Cut the tops off of all the pepper and carefully scrape all the seeds out, the best way I found was to take a butter knife and put it into the center of the pepper and twist it back and forth, then just dump out the seeds.
Stuff the raw chicken into the pepper cavity and wrap with bacon. It takes one full slice of bacon to wrap the pepper properly (say that 5 times fast!). I have grilled them and cooked them in the oven. Grilling them is a little tricky because of the fat from the bacon, cook it up on the top rack if you have one or use indirect heat (turning on one side of the grill or putting briquet's on one side only). They took about 45 minutes to an hr depending on the size in the oven at 350 degrees. Just make sure the pepper is soft and the chicken is thoroughly cooked. I used a meat thermometer to make sure they were done enough. Aim for 170 degrees for chicken.
Friday, July 8, 2011
Thursday, June 30, 2011
Here is the look you are going for when browning the chicken
Monday, June 27, 2011
Mix all ingredients excluding the berries. Mix well, it will seem like a very thick batter. Add the berries last and mix carefully so you don't mash up the berries.
Put the batter into cupcake liners 2/3's of the way full. Bake at 375 degrees for 24 minutes.
Wednesday, June 22, 2011
This is also the perfect little project for the kiddo's to help with! Make it a fun time in the kitchen and teach them the importance of eating healthy while your cooking. They will thank you for it some day!
Saturday, June 18, 2011
Thursday, June 16, 2011
The company is called Fresh Steps. It is an organic produce and healthy food delivery service. They feature as much local produce and products as possible. The products are the best of the best because they offer what is in season. They also offer coffee, nuts, local honey and farm fresh eggs; they want to eventually offer quality meats, which pretty much makes this a one stop shop! The prices haven't been set yet, but I'm told by the owner that they will be comparable to or less than the prices at the local grocery stores! They figure out local delivery spots and will have a pick-up on certain days. They will offer a 10% discount if you are part of a group of 10 people or more who order boxes.
Basically, they make up boxes according to what you want, the boxes weight an average of about 15 lbs, and the best part is that it will be different stuff every time you order! Oh think of the variety and inspiration! I CANT wait for my first box! They will have a list of likes and dislikes so you wont be getting things that you wouldn't use. Like no mushrooms or potatoes for my boxes!!!
They will also sell boxes at local farmers markets, I will keep you up to date on when and where as I hear about it. If anyone is interested in more info or wants to try a box, leave me a comment and maybe we can get on with a group to get that 10% off!
Monday, June 13, 2011
Friday, June 10, 2011
I hope that I never see the day that mothers are encouraged to use milk from a pseudo human-cow to feed their babies. God gave us our own milk makers, lets use them whenever possible!
I also have to wonder, if they are doing this testing, who is drinking the final product? What is their outcome going to be? And most importantly, what are we eating and drinking that has been tampered with that we don't even know about? All for the sake of science and people trying to change the perfect creations that God has made.
Why do we drink cows milk anyway? Human milk is for baby humans, cat milk is for kittens, shouldn't cows milk be for baby cows?
Read the entire story here: http://www.foxnews.com/scitech/2011/04/03/scientists-genetically-modify-cows-produce-human-milk/
Thursday, June 9, 2011
1 Package nitrate and nitrite free bacon
Line the pan with foil or parchment, put the bacon on the pan, put in the oven and set for 400 degrees. Make sure you start in a cold oven! Bake for 17-20 minutes depending on your oven and the desired crispness.
Tuesday, June 7, 2011
Saturday, June 4, 2011
Say what? Do you really want to be eating all that junk? My rule of thumb is that if you can't say it, don't eat it! Plus did you see that it has MSG? Millions of people suffer from allergic reactions to MSG and aren't even aware of what causes their symptoms.
Now take a look at the ingredients below. Wholesome, healthy, I can say all the names and it is actually more cost effective to make your own. Plus, as a bonus the taste doesn't even compare. How long do the pre-packaged ones stay on the shelf anyway? Winning!
I Can Read The Words Taco Seasoning