Is that even a thing? I think I'll be making it a thing because in this house we love Mexican and could eat it every day. Tacos, enchiladas, Puerto Rican pulled pork, stuffed poblanos, fajitas, etc.
Sunday, September 6, 2015
Monday, August 31, 2015
In a quart sized jar, combine:
1 cup Dried Minced Onions
8 Tbsp chili powder
8 tsp paprika
4 tsp crushed red pepper flakes (more or less to taste)
6 tsp oregano
6 tsp marjoram
4 Tbsp Real Salt
1 tsp pepper
8 tbsp Arrowroot powder or organic cornstarch
4 Tbsp Dried Minced Garlic
4 tsp cumin
Taco Sauce:1 #10 sized can of plain tomatoes (whole peeled, diced, fresh, whatever.)
3 1/4 cups water
3 1/4 tsp chili powder
1/4 cup cumin
3/4 cup onion, chopped
3/4 cup vinegar
6.5 tsp granulated garlic
4 tsp real salt
3 tsp paprika
1 tsp Cayenne (more or less to taste)
This freezes well in smaller portions, and keeps well refrigerated for several weeks.
Whole30 Veggified Tacos:
Tacos for the Freezer:
Then it's a quick dinner to start:
Taco stuffed baked potatoes
Frazer family Mexican bake
cheese, and follow this "recipe". I like to serve it on a bed of lettuce
with sliced tomatoes & black olives. And sometimes top it with sour
cream or guacamole.
and bake in the oven.
|Almond Butter Chicken with a side by side taste test of zoodles and Cumin Cauli-Rice|
Almond (or Cashew) Butter Chicken
3 tsp real salt***
Zest and juice of 1 lime
1" ginger, peeled and grated
6 cloves of garlic, minced
2 tsp cumin
1 tsp granulated garlic
1/4 tsp Cayenne (more or less depending on your heat tolerance.)
Stir and let sit while you...
1 leek, sliced
2 bell peppers, cut into strips
3 carrots thinly sliced into half moons (or spiralized)
1 small head broccoli or 2 cups frozen**
1 cup nut butter
1 cup full fat coconut milk
2 cups chicken stock
1 tsp salt***
1 tsp granulated garlic*
1 tsp cumin*
1/4 tsp Coriander*
1/8 tsp cardamom*
1/4 tsp tumeric*
Whisk until smooth.
**if using frozen broccoli wait until just before you add the sauce to prevent it from getting mushy.
***I realize that it seems like an INSANE amount of salt, but I put that much to make up for the omission of lack soy sauce
Tuesday, August 25, 2015
We used the thick "noodle" blade on 2 cucumbers, the thin blade on 1 green pepper, and the wide blade on a yellow squash.
|Coodle "Spaghetti" Salad|
Monday, August 24, 2015
Saturday, August 22, 2015
In a food processor, I put:
1 ish cups fresh herbs with stems I used mostly parsley with some cilantro and a little bit of chives.
1/2 jalepenos without the seeds
3 cloves of garlic
Juice from 1/2 a lemon
1 tsp of dried oregano (I would have used fresh if i had it)
1/2 tsp cumin
Salt and freshly ground pepper to taste
1/2 - 3/4 cup Olive Oil
Tuesday, August 18, 2015
We decided we need to get back to eating healthy again. With a new job, relocation, being pregnant, having a baby, and all the other chaos in our life lately, we have fallen into old habits and making poor food choices. Interestingly enough, when we eat crap, we feel like crap. So, we're going to do whole30 to reset and make healthier choices to feel better. I'm planning to keep a food diary there and post some favorite recipes here.
Feel free to follow me:
And my husband: https://i.instagram.com/kenny_rhoades85/
Curious to find out exactly what whole30 is? All of the info for their program is on their website http://whole30.com/new/
Have you done a whole30? How has it changed your life?
Monday, August 3, 2015
This dip is one of our favorite snacks. It's so simple, and delicious!
Cavanders has MSG in it, which we don't eat, do I found a copycat recipe here: http://thehillhangout.com/2013/08/greek-seasoning/
And if you have any leftover (which is a rare thing here!), try this:
Greek dip baked chicken:
Pound chicken out thin, season with salt, pepper, garlic, oregano, basil and marjoram. Top with the dip, and bake at 400° until chicken is cooked through.
Greek Dip Chicken Sauté:
Season bite sizes pieces of chicken with salt, pepper, garlic, oregano, basil, and marjoram. Saute in a pan with a little bit if evoo. When the chicken is almost done, add the dip and allow to get warmed through as the chicken finishes cooking. Serve over pasta.
Thursday, July 30, 2015
Also Mediterranean meatballs. I don't have a recipe, I just make it. But i throw in whatever I have. I've used any combo of spinach, roasted red peppers, feta, lots of garlic, pepperocini peppers, chopped up chickpeas, sun dried tomatoes, bell peppers, red onions, etc. Season with oregano, garlic, parsley, salt, pepper and an egg. Bake them or pan fry them until they're cooked through. We love them with zoodles!
Tuesday, July 28, 2015
Puerto Rican Roasted Pork:
4 lb Pork shoulder
Adobo (recipe follows)
Red wine vinegar
2 Bay leaves
4 sliced garlic cloves
1 1/2 tsp. of dried oregano
1 tsp. of kosher salt
1/2 tsp. of ground black pepper
4 tbs. of olive oil
3 tsp. of red wine vinegar
Mash together in a mortar and pestle, or a quick pulsing in a food processor will do it.
With a long sharp knife blade pierce the roast in at least 10 spots. Into each of the holes with your finger add the paste in all the holes until you’ve almost used it up.
Rub what’s left over the whole roast, then salt, pepper, granulated garlic and oregano gets sprinkled all over the roast. (Be extremely generous!! You almost can't put too much!!)
Pour 1/8 cup of vinegar over the roast after you have placed it in a roasting pan.
Preheat your oven to 400 degrees. When it’s at temperature add the roast, uncovered. and let it cook for at least 1 hour.
Then add 1 cup of 1/2 water and 1/2 vinegar to the pan, 2 bay leaves, lower the temperature to 300 and roast for 3 hours. If the roast starts to blacken at all towards the end of the time, cover with foil. The key to this dish is that the meat pulls apart, you should be able to shred it. To test, take 2 forks and see if you can easily pry the meat from the bone. If you can’t, roast uncovered for additional 20 minutes. When it’s at that point, let it rest for at least 15 minutes. Then pull all the meat apart, re- moving any visible fat pieces. Mix the shredded meat with the meat juices and cover, heat in oven for 10 minutes. Remove the bay leaves. Serve with rice and beans
We love these, but I don't have a "recipe" i just kind of make it.
Pound out chicken (thighs, breasts, or whatever you have). Sprinkle each side with salt, pepper, garlic and Italian seasoning, then layer salami, provolone, spinach and sun dried tomatoes. (Or another seasoning and filling combination of your choice.)
Roll it up, or fold in half. Secure it with a toothpick.
Heat a cast iron pan (or other oven safe pan) with some olive oil and sear on each side. Then bake in the oven until cooked through.
Some other versions we've done are:
Ham thinly sliced or finely chopped with swiss cheese and spinach served with a honey mustard or dijon/mayo dipping sauce.
Bacon, pesto and mozzarella.
Salami, provolone, basil, roasted red peppers, pepperocini peppers and artichoke hearts.
I normally use whatever needs to get used up from the fridge! What filling will you try?
3 jalepenos (whole or scrape the seeds out depending on how spicy you like)
2 garlic cloves
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1/2 cup chicken stock
2 beefsteak tomatoes
A pinch of salt
Process in blender or food processor until smooth. Transfer to a pan and let simmer over medium heat for 10 minutes until thickened.
12 oz shredded chicken
2 chopped jalepenos
1/2 cup shredded cheese
2 tsp of fresh chopped oregano 1/2 the batch of sauce
salt to taste
Place in the center of a tortilla and place seam side down in a large baking dish. Repeat. (It usually makes about 8). Pour the remaining sauce over the tortillas and sprinkle with additional cheese.
Bake at 350 for 20 mins. I usually serve it with rice and black beans, or refried beans. Enjoy!
For gluten free enjoyment, use brown rice tortillas, or make a rice/quinoa bowl.
Tuesday, January 20, 2015
1/2 cup Dried Parsley
1/2 cup Chili Powder
1/4 cup Dried Minced Onion
2 Tbsp Real Salt
2 Tbsp Dried Minced Garlic
2 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Dried Cilantro
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
1 Tbsp Crushed Red Pepper Flakes
2 tsp Ground Black Pepper
2 Tbsp Arrowroot Powder or Cornstarch
1/4 cup = 1 packet (Although I only eyeball it into my pot.