1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon white vinegar
1 teaspoon dried parsley
1/8 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard
Instructions
Combine mayo and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. (see note below) For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.
Note: Different mayonnaise brands produce different consistencies in this recipe. I have purposely kept the amount of buttermilk called for quite low to allow you to add more depending on the consistency. For me, about 2/3 cup buttermilk seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.
Note: all spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh.
Tuesday, March 3, 2020
Russian Tea - Grandma Karma
Boil Together
2 cups sugar
2 cups water
2 cups orange juice
3/4 cup lemon juice
2 qts water
1 or 2 tsp vanilla
2 tsp almond extract
pinch of more of cloves
Let simmer and serve hot!
We made this for Emilys 6th birthday tea party and drank out of her great grandma Iones tea cups.
2 cups sugar
2 cups water
2 cups orange juice
3/4 cup lemon juice
2 qts water
1 or 2 tsp vanilla
2 tsp almond extract
pinch of more of cloves
Let simmer and serve hot!
We made this for Emilys 6th birthday tea party and drank out of her great grandma Iones tea cups.
Halloween Sugar Cookie Skull
Cookie:
1/2 cup unsalted butter
1/2 cup solid shortening ( or ou may use butter)* please read recipe notes!
1 cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Frosting:
4 oz cream cheese, room temperature
1 tablespoon room temperature butter
2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt
1-2 tablespoons milk, cream or half and half
Fruit:
1 bunch Moon or Finger grapes, washed, drained and sliced
1/2 cup sliced strawberries, stems removed, washed and drained well
1 kiwi, sliced
1 small can mandarin oranges, drained well
1 small can pineapple tidbits or chopped fresh pineapple, drained well
a few fresh raspberries, blueberries (optional)
Instructions
Cookie:
Cream the butter, shortening and sugar together. Mix in vanilla and eggs. Beat on medium speed until blended well and no butter or shortening is showing in clumps. Scrape down sides of bowl and mix again. Do not beat on high!
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture.
Mix at low speed just until all flour and milk are mixed into the butter mixture. Scrape down sides of bowl and mix again on low. Do not over mix. You may refrigerate at this point, overnight or up to three days before baking.*
Roll dough out into an oval shape either on parchment paper or greased foil on top of cookie sheet to about 1/4 inch thick.
Press the sides in a bit with fingers to form a head. Refrigerate or freeze dough for 15-30 minutes. Preheat oven while dough is in refrigerator.
Bake at 350 degrees on center rack of oven for about 12-14 minutes or until lightly golden on edges and top. Do not over bake!
Remove from oven when done and let cool completely before frosting and decorating. The cookie may be made up to 2 days before serving. Cover tightly with plastic wrap and store on countertop.
Frosting:
Beat butter and cream cheese until soft on medium speed.
Add 1 cup of powdered sugar. Continue mixing on low.
Add salt and vanilla. Add 1 more cup of powdered sugar. Mix until smooth on medium speed.
Add the milk, a tablespoon at a time. You may only need one tablespoon! Scrape down sides of bowl, and mix until all ingredients are incorporated and smooth.
Fruit:
Wash and drain fruit in collander and then on paper towels if juicy!
Arrange the fruit on the cooled, frosted cookie as desired. Store in fridge until ready to serve.
Recipe Notes
This recipe calls for a mixture of butter and shortening. Using solid shortening will produce a softer cookie that will hold its shape better while baking. That said, you may use all butter in this recipe! No matter the combination, or if using all butter and no shortening, you will need 1 CUP TOTAL of butter, or butter and shortening combination in the dough.
If using all butter in dough make sure to refrigerate the dough after shaping into a skull (or any other shape). This will help the dough retain its shape during baking.
This cookie is easily rolled out and shaped directly on the baking sheet. If you want to transfer to a flat platter, try to bake the skull on a flat cookie sheet and not a jelly roll pan. The transfer of the cookie will be easier if it can just slide off.
If the cookie cracks while transferring to another platter or baking sheet, don't worry! The frosting will cover all cracks or breaks in cookie.
1/2 cup unsalted butter
1/2 cup solid shortening ( or ou may use butter)* please read recipe notes!
1 cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Frosting:
4 oz cream cheese, room temperature
1 tablespoon room temperature butter
2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt
1-2 tablespoons milk, cream or half and half
Fruit:
1 bunch Moon or Finger grapes, washed, drained and sliced
1/2 cup sliced strawberries, stems removed, washed and drained well
1 kiwi, sliced
1 small can mandarin oranges, drained well
1 small can pineapple tidbits or chopped fresh pineapple, drained well
a few fresh raspberries, blueberries (optional)
Instructions
Cookie:
Cream the butter, shortening and sugar together. Mix in vanilla and eggs. Beat on medium speed until blended well and no butter or shortening is showing in clumps. Scrape down sides of bowl and mix again. Do not beat on high!
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture.
Mix at low speed just until all flour and milk are mixed into the butter mixture. Scrape down sides of bowl and mix again on low. Do not over mix. You may refrigerate at this point, overnight or up to three days before baking.*
Roll dough out into an oval shape either on parchment paper or greased foil on top of cookie sheet to about 1/4 inch thick.
Press the sides in a bit with fingers to form a head. Refrigerate or freeze dough for 15-30 minutes. Preheat oven while dough is in refrigerator.
Bake at 350 degrees on center rack of oven for about 12-14 minutes or until lightly golden on edges and top. Do not over bake!
Remove from oven when done and let cool completely before frosting and decorating. The cookie may be made up to 2 days before serving. Cover tightly with plastic wrap and store on countertop.
Frosting:
Beat butter and cream cheese until soft on medium speed.
Add 1 cup of powdered sugar. Continue mixing on low.
Add salt and vanilla. Add 1 more cup of powdered sugar. Mix until smooth on medium speed.
Add the milk, a tablespoon at a time. You may only need one tablespoon! Scrape down sides of bowl, and mix until all ingredients are incorporated and smooth.
Fruit:
Wash and drain fruit in collander and then on paper towels if juicy!
Arrange the fruit on the cooled, frosted cookie as desired. Store in fridge until ready to serve.
Recipe Notes
This recipe calls for a mixture of butter and shortening. Using solid shortening will produce a softer cookie that will hold its shape better while baking. That said, you may use all butter in this recipe! No matter the combination, or if using all butter and no shortening, you will need 1 CUP TOTAL of butter, or butter and shortening combination in the dough.
If using all butter in dough make sure to refrigerate the dough after shaping into a skull (or any other shape). This will help the dough retain its shape during baking.
This cookie is easily rolled out and shaped directly on the baking sheet. If you want to transfer to a flat platter, try to bake the skull on a flat cookie sheet and not a jelly roll pan. The transfer of the cookie will be easier if it can just slide off.
If the cookie cracks while transferring to another platter or baking sheet, don't worry! The frosting will cover all cracks or breaks in cookie.
Pioneer Woman Meatloaf
Pioneer Woman Meatloaf
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Cranberry Sauce- Best Bites
1 12-ounce bag cranberries
1 cup white sugar
1 cup orange juice
1 cup water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
This can be made and refrigerated up to a week in advance or frozen for up to three months.
1 cup white sugar
1 cup orange juice
1 cup water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
This can be made and refrigerated up to a week in advance or frozen for up to three months.
Mom Strong Green Smoothie
1-2 cups water
clementines
Large handful of spinach
plain greek yogurt
frozen pineapple and peaches
frozen 1/2 banana
clementines
Large handful of spinach
plain greek yogurt
frozen pineapple and peaches
frozen 1/2 banana
Liza Autumn Salad
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
1/2 cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
1/2 cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Homegrown Traditions Cinnamon Rolls
Go-To Cinnamon Rolls
Dough
1 cup butter (2 sticks) melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20" x 10").
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9x13" baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they've cooled for about 10 minutes.
Notes
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You'll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they're cooking.
This recipe can easily be halved! Just don't divide the dough in half before you roll it out - you'll just make one log to be covered, rolled and cut, instead of 2.
Dough
1 cup butter (2 sticks) melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20" x 10").
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9x13" baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they've cooled for about 10 minutes.
Notes
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You'll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they're cooking.
This recipe can easily be halved! Just don't divide the dough in half before you roll it out - you'll just make one log to be covered, rolled and cut, instead of 2.
Greek Chicken
1pound boneless skinless chicken breastspounded to 1/2″ thickness
Greek Chicken Marinade:
3tablespoons olive oil
3 garlic cloves, minced
1tablespoon balsamic vinegar
1tablespoon lemon juice
1teaspoon dried oregano
1/2tsp EACH cumin, dried basil, onion pwdr, sugar, salt
1/4tsp EACH pepper, paprika
From Carls Bad Cravings
Greek Chicken Marinade:
3tablespoons olive oil
3 garlic cloves, minced
1tablespoon balsamic vinegar
1tablespoon lemon juice
1teaspoon dried oregano
1/2tsp EACH cumin, dried basil, onion pwdr, sugar, salt
1/4tsp EACH pepper, paprika
From Carls Bad Cravings
Cake Mix Cookies
Easy and fast cookies
1 box cake mix (any flavor)
1/2 cup oil or shortening
2 eggs
add ins to taste
Bake at 350 for 8-10 minutes
1 box cake mix (any flavor)
1/2 cup oil or shortening
2 eggs
add ins to taste
Bake at 350 for 8-10 minutes
StarBucks Medicine Ball
Homegrown Traditions Recipe
1 cup simply lemonade
1 cup water
1 peach tranquility tea bag
1 citrus jade mint tea bag (green tea)or tea well ginger mint tea bag (no green tea)
1/2 tsp honey
Heat lemonade and water in microwave safe mug for 3-4 minutes unto steaming hot. Stir in honey and drop tea bags into mug and let steep for 3-5 minutes.
Julia Wetmun Recipe
1/2 cup boiling water
1/2 cup steamed lemonade
1 tsp honey
1-2 squirts peppermint torani or 1-2 drops peppermint oil
To make steamed lemonade-
3/4 cups sugar
3 cups water
1 cup real lemon
Put ingredients into a pan and let simmer on med low heat until ingredients begin to steam. Do not boil.
1 cup simply lemonade
1 cup water
1 peach tranquility tea bag
1 citrus jade mint tea bag (green tea)or tea well ginger mint tea bag (no green tea)
1/2 tsp honey
Heat lemonade and water in microwave safe mug for 3-4 minutes unto steaming hot. Stir in honey and drop tea bags into mug and let steep for 3-5 minutes.
Julia Wetmun Recipe
1/2 cup boiling water
1/2 cup steamed lemonade
1 tsp honey
1-2 squirts peppermint torani or 1-2 drops peppermint oil
To make steamed lemonade-
3/4 cups sugar
3 cups water
1 cup real lemon
Put ingredients into a pan and let simmer on med low heat until ingredients begin to steam. Do not boil.
Creamy Cilantro Dressing
1/2 cup buttermilk
1/2 cup mayonnaise (I use light mayo)
1/2 cup sour cream
1/4 cup salsa verde or green enchilada sauce (see note)
1 tablespoon fresh lime juice (from about 1 medium lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
Pinch of dried dill (about 1/8 teaspoon)
Pinch of salt (I use coarse, kosher salt)
Pinch of black pepper (I use coarsely ground black pepper)
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives
Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
1/2 cup mayonnaise (I use light mayo)
1/2 cup sour cream
1/4 cup salsa verde or green enchilada sauce (see note)
1 tablespoon fresh lime juice (from about 1 medium lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
Pinch of dried dill (about 1/8 teaspoon)
Pinch of salt (I use coarse, kosher salt)
Pinch of black pepper (I use coarsely ground black pepper)
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives
Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
Honey Chipotle Lime Chicken
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce (mostly sauce if you can)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 pounds thin cut boneless, skinless chicken breasts
BOWLS:
Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes
Cilantro lime rice
Cilantro lime dressing
INSTRUCTIONS
For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional.
2 tablespoons freshly squeezed lime juice
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce (mostly sauce if you can)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 pounds thin cut boneless, skinless chicken breasts
BOWLS:
Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes
Cilantro lime rice
Cilantro lime dressing
INSTRUCTIONS
For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional.
Pizza Crust With Natural Starter
1 cup natural starter
1 cup water
1 tsp coconut sugar
2 1/2 cups flour
2 Tb olive oil
1 tsp salt
Combine all ingredients and stir until smooth
Let raise 6-8 hours
Put down on slightly floured surface and toll out into round pizzas
Bake 450 15-20 min. For smaller rounds can decrease the cooking time
1 cup water
1 tsp coconut sugar
2 1/2 cups flour
2 Tb olive oil
1 tsp salt
Combine all ingredients and stir until smooth
Let raise 6-8 hours
Put down on slightly floured surface and toll out into round pizzas
Bake 450 15-20 min. For smaller rounds can decrease the cooking time
Chicken Enchiladas
Ambers Kitchen- super easy
2 cups shredded chicken
1 block cream cheese
1 can rotel tomatoes and green chilis mild
green enchilada sauce
Mix together and spoon onto flour tortillas
Place some green enchilada sauce on the bottom of casserole dish then layer rolled tortillas.
Top with remaining green enchilada sauce and cheese
Bake 400 for 30 min
2 cups shredded chicken
1 block cream cheese
1 can rotel tomatoes and green chilis mild
green enchilada sauce
Mix together and spoon onto flour tortillas
Place some green enchilada sauce on the bottom of casserole dish then layer rolled tortillas.
Top with remaining green enchilada sauce and cheese
Bake 400 for 30 min
Sandy's Dr Pepper Roast
1 (3-5 pound) beef roast
1 can dr pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic
Combine all ingredients in crockpot
1 can dr pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic
Combine all ingredients in crockpot
North Shore Pizza- Food Nanny
Mascarpone cheese
Fresh mozzarella
Shaved Prosciutto
Honey
Arugula
Fresh Parmesan Cheese
Mango
Spread the Mascarpone cheese over top the dough. Just enough to cover
Then sprinkle with Fresh Mozzarella and shaved Prosciutto. (Remember to disperse the ingredients evenly)
Drizzle moderately with honey
Bake at 500 degrees until crispy about 7 minutes
Top with fresh Arugula that has been mixed with a little fresh Parmesan cheese.
Sprinkle on the fresh diced Mango ( use one Mango per Pizza).
Ambers Coconut Chicken
From Ambers Kitchens Instagram
6 chicken breasts or 18 tenders
1 can full fall coconut milk
2 tsp fresh ginger
juice of one lime
1/4 tsp red chili flakes
Sauce:
1 1/2 cups rice wine vinegar
1 cup sugar
1/3 cup soy sauce
1/4 tsp red chili flakes
Directions
Combine marinade- coconut milk, ginger, red chili flakes, lime juice
Refrigerate for 1-4 hrs
Chicken can be grilled and basted with marinade
Make sauce in saucepan, heat over high heat stirring often 10-15min until thickened and reduced to 1 cup. Sauce is done when it coats the back of a spoon. Can add water and mix on low heat if to thick
Add cooked chicken and toss to coat
Garnish with green onions and serve immediately
6 chicken breasts or 18 tenders
1 can full fall coconut milk
2 tsp fresh ginger
juice of one lime
1/4 tsp red chili flakes
Sauce:
1 1/2 cups rice wine vinegar
1 cup sugar
1/3 cup soy sauce
1/4 tsp red chili flakes
Directions
Combine marinade- coconut milk, ginger, red chili flakes, lime juice
Refrigerate for 1-4 hrs
Chicken can be grilled and basted with marinade
Make sauce in saucepan, heat over high heat stirring often 10-15min until thickened and reduced to 1 cup. Sauce is done when it coats the back of a spoon. Can add water and mix on low heat if to thick
Add cooked chicken and toss to coat
Garnish with green onions and serve immediately
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