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
Tuesday, March 3, 2020
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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