Grilled Chicken with Fruit Salsa

Got this from Real Simple magazine: 1 1/2 cup farro - prepare 1 3/4 t kosher salt 1 T chili powder 1 T brown sugar 2 T olive oil 2 t lime zest plus juice from 3 limes 2 lbs chicken - I used breasts 1 c fresh blueberries 1 large peach diced 1/2 large red onion diced 1/4 c chopped cilantro (I used dried) Mix the fruit, onion, cilantro with 1/2 t salt, 1 t lime zest, 2 T lime juice and 1 T olive oil. Stir together remaining spice and lime juice and rub on chicken (I put in ziplock and let marinate for a couple of hours). Grill the chicken. Serve layered - farro, chicken, salsa. Substitute rice for farro to make gluten-free! We had this July 2022 with my parents, and John, Emily and the kids. It was a big hit.

Sheet Pan Pavlova

From Real Simple magazine Preheat oven to 250. Line a large cookie sheet with parchment paper. Beat 8 egg whites with 1/4 t cream of tartar - then add 2 cups sugar. Add 1 t vanilla. Spread on cookie sheet and put in oven for 2 hours. Turn off heat and leave another 2 hours. Stir together: 1 lb fresh berries 2 medium mangoes peeled and chopped 3 T sugar Beat: 2 cups heavy cream 1/2 cup sour cream 1/4 cup XXX sugar Spread whipped cream on merangue and then add fruit.

Steak with Roasted Pepper Sauce - potatoes and green beans, too

Preheat oven to 425 and roast potates with olive oil and kosher salt. Cook for about 30 minutes - flipping 1/2 way through. A jar of roasted peppers - 12 oz. clove of garlic 1 1/2 t wine vinegar 1/2 t paprike 2 T of olive oil 1/4 t kosher salt Blend the above in a food processor or blender. Hangar or tri-tip steak, sprinkle with pepper and kosher salt. Skillet cook in olive oil. When done, take out and rest while adding 1 T olive oil to pan and cook green beans in the same pan. Serve with sauce dribbled over steak.

Herb Peanut Noodles with Chicken

Saute chicken however you like. I used butter, olive oil and dijon. Saute vegetable - I sauteed zucchini in butter to add. 1/2 cup peanut butter (I like crunchy organic peanut only) 1/4 c soy sauce 3 T rice vinegar (I subbed white vinegar) 1 T toasted sesame oil 1 clove garlic, grated 1 16 oz pkg rice linguine noodles (I used gluten free) 1 cup chopped mixed herbs - basil, cilantro, mint, chives... 1/3 c roasted, salted peanuts Chili crisp if you want (didn't have any) Mix peanut butter, soy sauce, vinegar, oil and garlic in boil - whisk in 1/4 cup water. Cook noodles and add sauce, chicken and veggies. Yum! Served 7/09/22 to rave reviews.

Orange Cake - Gluten Free

 

• ▢ 2 medium oranges, fresh whole with rind on - any type (600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3" diametre, Note 1)
• ▢ 1 1/4 tsp baking powder
• ▢ 6 large eggs , at room temp (Note 2)
• ▢ 1 1/4 cups white sugar
• ▢ 2 3/4 cups almond meal / ground almonds (Note 3)

Boil the oranges for at least 45 minutes. Cool with cold water and then slice very thinly - the whole orange. Put in food processor and puree. 

Put in a mixer and add the rest of the ingredients, mixing well. Pour into 9" round cake pan and bake till done on 320. Make sure it is really done! 

I drizzle with a mixture of triple sec and powdered sugar before it cools.

I also substituted almond flour with oat flour for my daughter. The texture was different but it was just as good. 

I'm trying lemons next!!

Green Chile Cornbread

• A recipe from Simply - her recipes are always good!

• 
  

• Prep time: 10 minutes
• Cook time: 35 minutes
• Yield: Makes about 12 serving pieces

If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.

INGREDIENTS

• 1 1/4 cups (190 g) fine cornmeal
• 1 1/4 cups (175 g) all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 cup (50 g) sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1/2 cup (115 g) sour cream
• 2 large eggs
• 1 1/4 cups milk
• 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
• 1 cup (130 g) corn kernels (if frozen, defrost)
• 1 cup shredded cheddar cheese (4 ounces, 113 g)

METHOD

1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish. (9"x13")

2 Make the batter: In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda.

In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.

Add the milk and the dry ingredients, a third at a time and alternating wet/dry.

Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

3 Bake: Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.

Let cool almost completely before serving.

White Chili

 I took the recipe from Pioneer Woman, and made it a little easier. Still, she gets the credit. Her recipes never fail!

Buy a pre-roasted chicken and tear all the meat off.

Pour a bit of olive oil in a many quart pot. Add:

• Diced yellow (I like sweet) onion
• 4 cloves minced garlic
• 2 cans chopped green chilis (strained)

After 2 minutes, add:

• 2 cans Northern beans (strained)
• 8 cups chicken broth
• diced up jalapeño - use as much as you like!
• 1 1/2 T cumin
• 1/2 t paprika
• 1/2 t cayenne pepper
• white pepper and salt to taste

Get it simmering and add:

• the torn off chicken (which is torn to bite size pieces)
• 1 cup milk that is thickened with 2 T corn meal

I cooked it for about 90 minutes to thicken it on low to medium heat. Right before serving, add:

• 1 cup shredded monterey jack

 I served this with the cornbread from Simply that is mixed with chilis, cheese, and corn.

Amazing!