Wednesday, August 16, 2017

Salsa

8 quarts (30-40) roma tomatoes, peeled and pulsed in blender
3 cups celery
3 cups onion
3 green peppers
2 yellow peppers
2 jalepeno peppers
8 garlic buttons
1/2 cup red wine vinegar
3 Tbsp. salt
1 tsp. pepper
1/2 tsp. oregano
2 Tbsp. sugar

Blanch tomatoes and peel.  Pulse all vegetables in food processor until fine but not pureed.  Simmer 4-5 hours and bottle in quart canning jars.

Makes 12-14 pints.

Wednesday, August 2, 2017

Grape Salad

12 cups grapes (red, green or both) washed and dried
12 oz. cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla

Combine ingredients and sprinkle brown sugar and chopped pecans on top.

Saturday, July 29, 2017

Cous Cous Salad

Dressing:
1/2 cup mayo
1/2 cup buttermilk
Dash red wine vinegar
1/2 one shallot
1 cup fresh basil
Salt & pepper to taste

Salad:
Chopped salad greens
1 cup corn
1/2 cup craisins
Fresh Parmesan to taste
1 package roasted garlic & olive oil couscous
Roasted pumpkin seeds

Blend dressing ingredients; set aside.  Make Couscous according to directions on box and cool.  Mix salad ingredients and toss with dressing.

Thursday, July 20, 2017

Mini Chicken Chimichangas

1 8-oz package cream cheese, softened
1 Tbsp. taco seasoning
2 cups shredded Pepper Jack cheese
3 cups shredded cooked chicken (rotisserie works well)
16-20 flour tortillas
1 Tbsp. butter, melted
toppings: sour cream , guacamole, and pico de gallo

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking spray).

In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

Bake for 15-20 minutes or until chimichangas are golden brown and crispy.  Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Friday, July 14, 2017

Veggie Hummus Wrap

Tortilla
Hummus
Pesto
Shredded veggies

Spread hummus, pesto and veggies on tortilla and wrap.  Suggested veggies are: shredded cabbage, carrots, cucumbers, pickles, pepper strips, sprouts, romaine or spinach.

Chickpea and Chicken Melt

1 can chickpeas rinsed well
1 can chicken, drained
Mayo or mashed avocado to taste
squeeze of fresh lemon juice- optional
salt and pepper to taste
small sprinkle of garlic powder- optional to taste
whole grain bread
pickles
tomatoes
shredded cheese

Turn broiler on oven to high. Put the chickpeas in a bowl and mash with potato masher to flake.  Add drained chicken and shred up with fork.  Add mayo/avocado to desired moistness, about 1/3 cup.  Add seasonings.  Toast whole grain bread slices. Top with sliced pickles and sliced tomatoes.  sprinkle with salt and pepper and top with shredded cheese.  Put under broiler until cheese is melted.

Monday, March 20, 2017

Teriyaki Chicken Zoodles

2 medium pieces boneless, skinless, chicken cut into strips
Salt and black pepper, to taste
½ cup pineapple chunks
4-5 medium zucchini zoodles

Sauce
1/3 cup water (plus more if too watery)
1/3 cup soy
4 Tbsp. honey
4 Tbsp. rice wine vinegar
2 garlic cloves, minced
½ tsp. grated ginger
2 Tbsp.
Salt, black pepper and red chili flakes to taste, optional
Sesame seeds, optional

In a medium bowl, whisk together sauce ingredients.  In a large bowl, combine chicken with salt, pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.

Heat 1 tablespoon of cooking oil in a large skillet / sauté pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 2 minutes, until slightly softened. Pour in sauce and turn heat to high. Allow sauce to bubble and thicken while stirring, about 1-2 minutes (add more water if necessary). Add seasonings.

Add zoodles into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.

Remove from heat and drizzle extra sauce in pan over chicken and serve immediately, garnished with sesame seeds if desired.

*do not cook zoodles for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zoodles if desired.