Chicken Avocado Salad
Gluten Free!
Use a roaster chicken, and pick all the chicken off it. Put it in a large bowl.
Add:
About a cup of corn (I use frozen)
1/2 red onion or a bunch of sliced scallions
2 avocados diced
Cilantro - as much or as little as you want - cut up
Salt and Pepper
Jalapeno - use discretion
I mix all this up, and serve my husband. And then I add:
Bacon, cooked to a crisp, crumbled
to mine!
Yum. Good summer food!
Sunday, September 16, 2018
Baked to a Crisp New Potatoes
Better than French Fries!
Parboil new potatoes. Just enough so that when you put them on a cookie sheet rubbed with olive oil, you can gently squash them with a fork so they look like fat peanut butter cookies.
Melt butter, and drizzle a little bit over each potato, and then drizzle a tiny bit of olive oil as well. Salt and pepper.
Bake at 400 till they are golden brown.
Don't make too many, or you will get fat - you can NOT stop eating them!
Better than French Fries!
Parboil new potatoes. Just enough so that when you put them on a cookie sheet rubbed with olive oil, you can gently squash them with a fork so they look like fat peanut butter cookies.
Melt butter, and drizzle a little bit over each potato, and then drizzle a tiny bit of olive oil as well. Salt and pepper.
Bake at 400 till they are golden brown.
Don't make too many, or you will get fat - you can NOT stop eating them!
Stuffed Peppers
I think the easiest way is to start with a roasted chicken, and pick all the chicken off the bone. Failing that, poach or bake chicken in a foil pack, and cut in small pieces, or shred. You can use as little as one large breast.
In a bowl, combine chicken with:
8 oz cream cheese
1/2-1 cup salsa (I did this to taste)
a handful of sliced jalapeños - I unseeded them for the most part
shredded jack and cheddar cheeses - maybe 1 to 1 1/2 cups
salt & pepper to taste
1 t cumin (or whatever you like)
Cut in 1/2 2 green peppers, though I had leftover filling, so I used corn tortillas for the rest. Maybe just cut up more like 3-4 peppers.
Put the halved peppers on a cookie sheet sprayed with cooking spray (I used olive oil spray, but you could actually just rub the sheet with olive oil, too).
Fill the peppers with the filling, and bake at 350 for 20 minutes. I like the peppers al-dente, so this was about the perfect time.
These are REALLY good!
I think the easiest way is to start with a roasted chicken, and pick all the chicken off the bone. Failing that, poach or bake chicken in a foil pack, and cut in small pieces, or shred. You can use as little as one large breast.
In a bowl, combine chicken with:
8 oz cream cheese
1/2-1 cup salsa (I did this to taste)
a handful of sliced jalapeños - I unseeded them for the most part
shredded jack and cheddar cheeses - maybe 1 to 1 1/2 cups
salt & pepper to taste
1 t cumin (or whatever you like)
Cut in 1/2 2 green peppers, though I had leftover filling, so I used corn tortillas for the rest. Maybe just cut up more like 3-4 peppers.
Put the halved peppers on a cookie sheet sprayed with cooking spray (I used olive oil spray, but you could actually just rub the sheet with olive oil, too).
Fill the peppers with the filling, and bake at 350 for 20 minutes. I like the peppers al-dente, so this was about the perfect time.
These are REALLY good!
Sunday, October 15, 2017
Broccoli & Parmesan
In skiller, medium heat, stir:
2 T olive oil
garlic to taste
then add:
fresh minced broccoli (you can chop it in a food mixer)
after heating for about 3-4 minutes, add:
1/4 cup parmesan, more or less
stir together and serve
Big hit, and easy to prepare. Just a nice variation!
2 T olive oil
garlic to taste
then add:
fresh minced broccoli (you can chop it in a food mixer)
after heating for about 3-4 minutes, add:
1/4 cup parmesan, more or less
stir together and serve
Big hit, and easy to prepare. Just a nice variation!
Friday, October 13, 2017
Pork Tenderloin Tacos
Variation on an online recipe. Very, very good!
1 to 2 pounds pork tenderloin, trimmed and sliced thin
2 T ground cumin
2 t garlic and/or onion powder
1 t dried oregano
salt
pepper
3 tablespoons olive oil, divided
1 yellow onion, sliced
1 1/2 cups chicken stock
1/2 cup chopped cilantro
2 to 3 fresh limes, cut in wedges
About a dozen small corn or flour tortillas, warmed
Toppings optional:
Shredded cheese
Avocado - diced
Greek Yogurt
Add all the spices in a bowl with the sliced pork and coat thoroughly.
Put oil in a medium/high heat skillet and warm. Saute pork, and remove from pan. Add oil again and saute onion. When clear, add pork. Add broth and reduce. Add cilantro and lime. Cook another minute. Remove and put a few tablespoons in each of the warmed tortillas. Top with topping, if you want!
1 to 2 pounds pork tenderloin, trimmed and sliced thin
2 T ground cumin
2 t garlic and/or onion powder
1 t dried oregano
salt
pepper
3 tablespoons olive oil, divided
1 yellow onion, sliced
1 1/2 cups chicken stock
1/2 cup chopped cilantro
2 to 3 fresh limes, cut in wedges
About a dozen small corn or flour tortillas, warmed
Toppings optional:
Shredded cheese
Avocado - diced
Greek Yogurt
Add all the spices in a bowl with the sliced pork and coat thoroughly.
Put oil in a medium/high heat skillet and warm. Saute pork, and remove from pan. Add oil again and saute onion. When clear, add pork. Add broth and reduce. Add cilantro and lime. Cook another minute. Remove and put a few tablespoons in each of the warmed tortillas. Top with topping, if you want!
Mexican Coleslaw
Another one I found online and altered:
Ingredients
- 1 (14 oz.) bag coleslaw mix
- 1/2 c. red pepper, diced
- 1/2 c. black beens, rinsed and drained
- 1/2 c. grilled corn
- 1/2 c. minced cilantro
- 1 jalapeno, seeds removed and finely diced
- 1/4 c. mayo
- 1/4 c. greek yogurt
- 1 T cumin
- 1/2 T chili powder
- clove garlic, minced
- salt & pepper to taste
- 1 T dried basil
- 1/2 T dried oregano
- 1/2 T dried dill
- 1 T dried parsley
- 2 Tbsp. lime juice
Mix it all in a bowl and serve!
Madeira Chicken
I got this recipe online, and it is worth the effort - super, super good!!
2 large chicken breasts, halved and pounded till 1/4" in thickness
1 lb of asparagus
1/2 cup of butter, divided
2 T olive oil, divided
2 cups sliced mushrooms
small diced onion
2 garlic cloves minced
2 T fresh parsley
1 1/2 cups Madeira wine
1 1/2 cups beef or chicken stock
1/2 cup half and half
salt and pepper
1 cup shredded mozzarella
Blanch asparagus.
In large oven-safe pan over medium/high heat melt 2 T butter and 1 T oil. Add mushrooms and cook till soft. Stir in onion and cook till clear. Add garlic and a little salt and pepper and parsley. Cook about 2 minutes, and then pour into a dish, and wipe skillet clean and put back on heat and add the rest of the butter and oil.
Season breasts with salt and pepper. When the butter in the pan is foaming, add the chicken and saute for 3-4 minutes per side. Remove chicken and put with mushrooms.
In the same pan, add the wine and boil till reduced by half, about 5 minutes. Add broth and boil until 2/3 cup liquid remains (about 1/4 of its original volume). Reduce heat and add cream and simmer until thickened (about 2 minutes). Season with salt and pepper.
Return chicken to the pan, coating it with the sauce. Top with mushrooms, asparagus, and sprinkle with mozzarella. Broil 4-5 minutes till the cheese is melted. Garnish with parsley when done.
2 large chicken breasts, halved and pounded till 1/4" in thickness
1 lb of asparagus
1/2 cup of butter, divided
2 T olive oil, divided
2 cups sliced mushrooms
small diced onion
2 garlic cloves minced
2 T fresh parsley
1 1/2 cups Madeira wine
1 1/2 cups beef or chicken stock
1/2 cup half and half
salt and pepper
1 cup shredded mozzarella
Blanch asparagus.
In large oven-safe pan over medium/high heat melt 2 T butter and 1 T oil. Add mushrooms and cook till soft. Stir in onion and cook till clear. Add garlic and a little salt and pepper and parsley. Cook about 2 minutes, and then pour into a dish, and wipe skillet clean and put back on heat and add the rest of the butter and oil.
Season breasts with salt and pepper. When the butter in the pan is foaming, add the chicken and saute for 3-4 minutes per side. Remove chicken and put with mushrooms.
In the same pan, add the wine and boil till reduced by half, about 5 minutes. Add broth and boil until 2/3 cup liquid remains (about 1/4 of its original volume). Reduce heat and add cream and simmer until thickened (about 2 minutes). Season with salt and pepper.
Return chicken to the pan, coating it with the sauce. Top with mushrooms, asparagus, and sprinkle with mozzarella. Broil 4-5 minutes till the cheese is melted. Garnish with parsley when done.
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