2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 t. grated fresh ginger
1 garlic clove, minced
2 limes, juiced
2 T. soy sauce or coconut aminos
pinch sugar
sea salt and freshly ground pepper
1/4 cup EVOO
2 (6 ounce) tuna steaks
1 ripe avocado, halved, peeled, and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 T. of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium high heat and coat with the remaining 2 T. of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture in the pan to coat the fish. Serve the tuna with the avocado and the remaining sauce drizzled over the whole plate.
Saturday, April 8, 2017
Easy Oven Baked Spicy Chicken Tacos
1 T. olive oil
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can chopped green chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can refried beans
2 cups mexican blend cheese
Toppings such as jalapenos, sour cream, salsa, cilantro, olives, lettuce, etc.
Preheat oven to 400 degrees. Spray a 9x13 baking pan and set aside.
Heat olive oil over medium heat in a skillet. Add onion and cook for a few minutes until onion is translucent. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to fully combine. Reduce to simmer and allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up. Spoon 1 T. of beans into the bottom of each shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each with a generous amount of cheese.
Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
Remove from oven and serve with your favorite toppings.
***be sure to drain the tomatoes completely so the shells don't get soggy.
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can chopped green chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can refried beans
2 cups mexican blend cheese
Toppings such as jalapenos, sour cream, salsa, cilantro, olives, lettuce, etc.
Preheat oven to 400 degrees. Spray a 9x13 baking pan and set aside.
Heat olive oil over medium heat in a skillet. Add onion and cook for a few minutes until onion is translucent. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to fully combine. Reduce to simmer and allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up. Spoon 1 T. of beans into the bottom of each shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each with a generous amount of cheese.
Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
Remove from oven and serve with your favorite toppings.
***be sure to drain the tomatoes completely so the shells don't get soggy.
Delicious Punch
1 package each of Orange, Lemon, Cherry, and Strawberry Kool-aid (small packets)
1 gallon water
3.5 cups of sugar
1- 46 ounce can of pineapple juice
1- 2 liter bottle of Sprite
Mix all together EXCEPT Sprite. Right before serving add in Sprite. Serve chilled over ice.
*can add orange slices to make pretty
1 gallon water
3.5 cups of sugar
1- 46 ounce can of pineapple juice
1- 2 liter bottle of Sprite
Mix all together EXCEPT Sprite. Right before serving add in Sprite. Serve chilled over ice.
*can add orange slices to make pretty
Gluten Free Pumpkin Bread
1 cup pureed pumpkin
2 eggs, room temperature
1/3 cup canola oil
1/3 cup almond milk
1-1/4 cups GF flour blend
1/2 cup GF rolled oats
3/4 cup sugar
1 t. baking soda
1/2 t. cinnamon
1/2 t. pumpkin spice
Preheat oven to 350 degrees. Lightly grease a metal loaf pan and set aside.
Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Blend until creamy.
In a separate bowl, mix the flour, oats, sugar, baking soda, cinnamon, and pumpkin pie spice.
Add the dry ingredients into the wet and mix thoroughly until smooth. Pour batter into prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted comes out dry. Allow to cool in pan before removing to a wire rack.
2 eggs, room temperature
1/3 cup canola oil
1/3 cup almond milk
1-1/4 cups GF flour blend
1/2 cup GF rolled oats
3/4 cup sugar
1 t. baking soda
1/2 t. cinnamon
1/2 t. pumpkin spice
Preheat oven to 350 degrees. Lightly grease a metal loaf pan and set aside.
Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Blend until creamy.
In a separate bowl, mix the flour, oats, sugar, baking soda, cinnamon, and pumpkin pie spice.
Add the dry ingredients into the wet and mix thoroughly until smooth. Pour batter into prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted comes out dry. Allow to cool in pan before removing to a wire rack.
Creamy Bacon Mushroom Thyme Chicken
4 bone-in chicken thighs (can also use boneless thighs or breasts)
1 T. olive oil
2 t. italian seasoning
salt and pepper
Sauce:
1 T. olive oil
8 ounces mushrooms, sliced (I prefer baby bellas)
6 slices bacon, cooked and crumbled
1 c. heavy cream or 1/2 and 1/2
1/2 t. salt
1/4 t. pepper
1 t. garlic powder
1 T. fresh thyme, stems removed
Preheat oven to 350 degrees.
Heat a large skillet to medium high heat. Add the chicken and season with italian seasoning, salt, and pepper. Pan sear each side of the chicken for 2 minutes or until brown. Place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
Add olive oil to the skillet and sauté mushrooms until soft. Add the bacon, cream, salt, pepper, garlic powder, and thyme. Bring to a simmer until the sauce starts to thicken. Add chicken back to the skillet and heat for another minute. Serve.
1 T. olive oil
2 t. italian seasoning
salt and pepper
Sauce:
1 T. olive oil
8 ounces mushrooms, sliced (I prefer baby bellas)
6 slices bacon, cooked and crumbled
1 c. heavy cream or 1/2 and 1/2
1/2 t. salt
1/4 t. pepper
1 t. garlic powder
1 T. fresh thyme, stems removed
Preheat oven to 350 degrees.
Heat a large skillet to medium high heat. Add the chicken and season with italian seasoning, salt, and pepper. Pan sear each side of the chicken for 2 minutes or until brown. Place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
Add olive oil to the skillet and sauté mushrooms until soft. Add the bacon, cream, salt, pepper, garlic powder, and thyme. Bring to a simmer until the sauce starts to thicken. Add chicken back to the skillet and heat for another minute. Serve.
Brown Butter Almond Green Beans
1-1/2 pounds washed green beans, trimmed
2 T. unsalted butter
3 T. sliced almonds
sea salt
Melt butter in a small skillet for several minutes over medium-low heat. As butter melts and begins to darken slightly, add almonds. When almonds are just turning golden, remove from heat.
Steam green beans for 5-10 minutes. When they are still bright green and barely fork tender, remove from steamer. Drain and place in serving dish. Pour butter and almond mixture over beans. Sprinkle lightly with sea salt and serve.
2 T. unsalted butter
3 T. sliced almonds
sea salt
Melt butter in a small skillet for several minutes over medium-low heat. As butter melts and begins to darken slightly, add almonds. When almonds are just turning golden, remove from heat.
Steam green beans for 5-10 minutes. When they are still bright green and barely fork tender, remove from steamer. Drain and place in serving dish. Pour butter and almond mixture over beans. Sprinkle lightly with sea salt and serve.
Thursday, February 2, 2017
Baked Acorn Squash
2 acorn squash, halved and de-seeded
1 lb. Jimmy Dean Hot Sausage
2 t. olive oil
1/4 t. sea salt
1/4 t. pepper
1 c. roasted, shelled pistachios, coarsely chopped
1 granny smith apple, diced
2 t. olive oil
2 t. fresh squeezed orange juice
2 t. red wine vinegar
2 sprigs rosemary, finely chopped
10 mint leaves, finely chopped
4 sprigs thyme, finely chopped
1/4 t. sea salt
1/4 t. pepper
Preheat oven to 400 degrees. Place squash, cut side up, on baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30-35 minutes or until fork tender. Remove from oven and let cool for 10 minutes. Scoop squash flesh out of shell (leaving a thin layer in shell). Place squash in bowl and add remaining ingredients. Divide filling among squash shells. Preheat broiler in oven. Place squash under broiler for about 3 minutes until top is golden. Serve.
1 lb. Jimmy Dean Hot Sausage
2 t. olive oil
1/4 t. sea salt
1/4 t. pepper
1 c. roasted, shelled pistachios, coarsely chopped
1 granny smith apple, diced
2 t. olive oil
2 t. fresh squeezed orange juice
2 t. red wine vinegar
2 sprigs rosemary, finely chopped
10 mint leaves, finely chopped
4 sprigs thyme, finely chopped
1/4 t. sea salt
1/4 t. pepper
Preheat oven to 400 degrees. Place squash, cut side up, on baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30-35 minutes or until fork tender. Remove from oven and let cool for 10 minutes. Scoop squash flesh out of shell (leaving a thin layer in shell). Place squash in bowl and add remaining ingredients. Divide filling among squash shells. Preheat broiler in oven. Place squash under broiler for about 3 minutes until top is golden. Serve.
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