Beef Stew

I tweaked this recipe from the Food Network somewhat. I like to cut the beef cubes into smaller pieces. I peeled, cubed and boiled 5 potatoes till tender on top of the stove; not adding to the stew until I heat it up to serve. This way you may freeze the leftovers without mushy potatoes. I doubled the recipe; as Whole Foods have large packages of stew meat for sale. Always good to have extra in the freezer. Thinking without potatoes the stew could be a base for other meals; example with green chili or cooked egg rice noodles... The beef is very tender; which is the only way I enjoy it.

Ingredients:

• 3 tablespoon EVOO
• 3.30 pounds stew meat ( patted dry and cut in 1" cubes)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• 2 teaspoons BAM! (blog: 2/28/13)
• 6 ounce tomato paste
• 1 15 oz can stewed tomato
• 1 tablespoon Worcestershire sauce
• 32 ounce beef broth
• 1 bay leaf
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon allspice
• 2 tablespoons unsalted butter or ghee
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 cup chopped carrots
• 1 large zucchini, shredded or 1 leek, sliced
• 1 cup chopped celery
• 2 tablespoon fresh chopped parsley

Directions:

 Combine the salt, pepper and BAM! season the beef cubes. Set a large saute pan over medium heat. Add 1 tablespoon olive oil. Brown the beef in 3 batches adding reserved olive oil as you go. About 2-3 minutes per side. 

Add the spices to the tomato paste and stewed tomatoes: combine well. Place the browned meat, tomato paste mixture and beef broth into the crock pot and combine. 

Melt the butter in a large pan and add the carrots, onion,, garlic zucchini or leek and celery and saute for about 2 minutes. Add to meat in the crock pot. Stir to combine.

Cook on low for 7 hours.

Add chopped parsley and serve with cooked cubed potatoes or noodles of choice.

Butternut Squash Soup

This soup is from Emeril and is well worth the painful work of peeling the butternut squash. I use a vegetable peeler; cut off both ends first. Peel half the squash and turn around and peel other half. Cut in thirds, deseed and cube. You do not have to use cream; milk works as well. To the hot soup you may add: cooked shrimp, crisp cooked bacon, or pesto. Just some suggestions.

Whole Foods has 1.5 pound packages of butternut squash already cubed. This eliminates much time in the kitchen! I used 2 packages.

Ingredients:

• 2 pounds butternut squash, peeled and cubed
• 2 tablespoon oil
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup carrots, thinly sliced
• 1 tablespoon chopped fresh jalapeno pepper (I use as a garnish; rather than in the soup for those who do not care for spice)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken stock
• 1/4 cup heavy cream (I use 1/4 cup hot water & Whole Foods 4 oz herb & garlic goat cheese, mixed until smooth) 
• 2 slices bacon, cooked until crisp & then minced ( Used as a garnish, sprinkled on top of soup before serving)

Directions:

In a large pot, heat oil over medium-high heat. Add onion and carrot and saute 5 minutes. Add garlic and jalapeno, cumin, salt and pepper. Cook 1 minute

Add the squash and chicken stock. Bring to a boil, reduce heat and simmer until tender; about 20-30 minutes. Remove from the heat. I use a manual masher to get mixture as smooth as possible. Once slightly cooled puree in a food processor until completely smooth. You will have to process in batches. Return to pot; add cream and adjust seasonings.

An alternative to cooking the vegetables in a pot is to roast the cubed butternut squash (about 3 pounds), cubed onion, cubed carrot and sliced jalapeno. Toss the vegetables in 3 tablespoons olive oil and divide among 2 large, parchment-lined cookie sheets. Salt and pepper to taste. Roast at 425-degrees for 25 minutes. Add the roasted vegetables to a stock pot; along with minced garlic and 4 cups chicken stock. Heat till simmering and then using your immersion blender, puree the mixture. Add the cream and adjust seasonings. Instead of cumin try curry powder.

I like to serve in small custard cups; as the soup is rich...

Ginger Cookies

Family favorite, yummy.

Ingredients:

• 12 tablespoons unsalted butter, softened
• 2 cups sugar
• 2 eggs, well beaten
• 1/2 cup molasses, use Mother's do not use unfiltered
• 2 teaspoons vinegar
• 3 3/4 cup flour
• 1 1/2 teaspoon baking soda
• 3 teaspoons ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves

Directions:

Blend the butter and sugar until creamy in an upright mixer. Add the beaten egg, molasses and vinegar.

Sift the dry ingredients together using a fork. Add to the creamed mixture.

Form into 3/4-inch balls and then roll in granulated sugar. Dough will be sticky, so rinsing off hands frequently helps.

Place 12 balls per cookie sheet on a well-greased cookie sheet at 350-degrees for 10 minutes. Watch carefully. Cookies will just start to puff and crack: removed from oven. Allow to sit on cookie sheet a minute before removing to cooling rack; as they are soft.

Turkey Chili and Sweet Potato Shepherd's Pie

This is a recipe from Rachel Ray. I made two pies; one with sweet potatoes and one with white potatoes. I halved the ingredients for the two pies; each in a 10-inch glass pie pan. I cooked the potatoes the day before the chili to save time instead of doing all at once. Everyone loved the dish! Will certainly make again. Serves 4-6.

Ingredients for Potatoes:

• 2 1/2 pounds sweet potatoes (4-5 potatoes), peeled and cubed
• salt
• 4 tablespoons butter, cut into pieces
• 1 cup sour cream 
• salt and pepper to taste

Direction for Potatoes:

Add the potatoes to a large pot, cover with cold water and bring to a boil. Add salt and cook until tender; about 15 minutes. Drain and return to the hot pot. Mash adding the butter, sour cream, and salt and pepper to taste. Set aside.

Ingredients for Chili:

• 2 tablespoons EVOO
• 2 pounds ground turkey
• 1 large onion, chopped
• 2 small jalapeno peppers, chopped
• 1 red bell pepper, chopped
• 3 large cloves garlic
• 3 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon coriander
• salt and pepper to taste
• 6 ounce can tomato paste
• 2 1/2 cups chicken stock
• 2 cups shredded Cheddar cheese

Directions for Chili:

Heat a skillet with the olive oil over medium-high heat. Add the turkey and brown. Add the onions and cook 2-3 minutes. Add the peppers and garlic. Stir in the spices and salt and pepper to taste. Cook 8 minutes, then add paste and broth. Simmer until thickened.

To assemble:

I used two 10-inch glass pie pans; dividing chili, potatoes and cheese evenly.

First spread the chili, add all but 1/4 cup of the cheese, potatoes and then the reserved 1/4 cup cheese.

Bake at 350-degrees until hot and bubbly; about 30 minutes.

Variation:
Use one pound ground chicken thighs and one pound spicy Italian sausage ( I use Boulder Sausage); in place of  the 2 pounds ground turkey.

Instead of mashed potatoes on top use prepared cooked Polenta (blog: 1/7/2014). One recipe of Polenta will cover two 10-inch pie pans of chili. I used shredded Pecorino for the cheese.

Fall Salad

This salad is from Food Network. Love the dressing; however I did not have the shallot, but was good none the less. I used 1/4 teaspoon dried onion. Also the candied pecans, next time I will cut the butter amount in half. I used pecan pieces, apple instead of pear and romaine lettuce. Enough for 4 servings.

Ingredients for Candied Pecans:

• 1 tablespoons unsalted butter
• 1 tablespoons packed light brown sugar
• 1/2 cup raw pecans pieces

Directions for Candied Pecans:

Set a nonstick pan over medium heat. Add the butter and brown sugar and once melted toss in the pecans. Cook evenly until slightly pecans begin to brown; stirring frequently.

Ingredients for Maple-Balsamic Dressing:

• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 tablespoons maple syrup
• 3 tablespoons EVOO
• salt & pepper to taste

Directions for Maple-Balsamic Dressing:

Combine the chopped shallot, Dijon, vinegar and maple syrup in a glass measuring cup. Slowly drizzle the olive oil to emulsify. I use my Wonder Whisk. Add the salt and pepper to taste.

Jesse's Cheerio Things

This is a family tradition. Everyone likes Cheerio Things! Easy, easy, easy and Freeze Stamp of Approval...

Ingredients:

• 1/2 cup honey
• 2 tablespoons butter
• 1 cup powdered milk
• 1/2 cup peanut butter (yes I use the natural stuff)
• 1 teaspoon vanilla
• 4 cups Cheerios 

Directions:

In a large pan heat over medium heat the honey, butter, powdered milk and peanut butter. Stir constantly until well blended.

Remove from the heat and fold in vanilla and Cheerios.

Ryan's Reverse Popper Dip

This was on Pinterest. Great dish to bring to a gathering. Adjust peppers according to your heat level.

Ingredients:

• 8 slices bacon
• 1 tablespoon canola oil
• 1 teaspoon minced sweet onion (I added more)
• 2 cloves garlic (minced)
• 2 (8 ounce) packages Neufchatel cheese (at room temperature)
• 2 cups shredded sharp Cheddar cheese
• 10 jalapeno peppers (seeded and chopped)
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano

Directions:

I cook my bacon in the microwave on paper towel in a pyrex dish. Set cooked slices aside to cool.

Heat oil in a skillet over medium heat; cook and stir onion until slightly softened, about 2 minutes. Add the garlic and continue cooking 1 minute. Remove from heat and cool.

Coarsely chop the bacon.

Mix the Neufchatel cheese, cheddar, onion/garlic mixture, chopped bacon, jalapeno peppers, cumin and oregano in a stand-up mixer. Spoon in an 8-inch pie pan.

Bake in a 350-degree oven until dip is bubbling and top is lightly browned; about 12-15 minutes.

Serve with chips, crackers, celery or carrot sticks.

Crock Pot Oriental Chicken Thighs

This recipe was on Pinterest. I sprinkled toasted sesame seeds on top. Also I added celery and chopped scallions which I saute briefly. Serve with brown rice or rice noodles. This is YUM!

Ingredients:

• 10 boneless skinless chicken thighs
• 5 teaspoons olive oil
• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons tamari
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon allspice
• 2 tablespoons fresh chopped onion
• 2 teaspoon cornstarch
• 2 tablespoons water

Directions:

Place the chicken thighs in a lightly greased crock pot.

Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, allspice and onion. Pour over thighs, cover and cook on low 5 hours.

Combine the cornstarch and water; add the slurry into the crock pot and stir. Cook on high 30 minutes.

Moroccan Dipping Sauce

Ingredients:

• juice from 1 lemon (about 1/4 cup)
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika (sweet, hot or smoked)
• pinch ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoon fresh cilantro, minced
• 2 tablespoon fresh parsley, minced

Directions:

In a small bowl whisk together the lemon juice, garlic, cumin, paprika, cayenne, salt and pepper.

Gradually whisk in the oil and then stir in fresh cilantro and parsley.

The Best Chicken you will Ever Eat

This recipe is from a paleo cookbook, "Well Fed".  I used chicken wings, but original recipe calls for boneless, skinless chicken breasts or thighs. Great flavor!

Ingredients for Brining:

• 8 cups cool water
• 2 whole garlic cloves (skins removed)
• 3 tablespoons salt
• 1/2 tablespoon tamari
• 1 bay leaf
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black pepper
• 2-3 pounds boneless, skinless chicken breasts or thighs

Directions for Brining:

Place a 1 gallon ziplock bag inside a large bowl. Pour the water in the bag and add all the ingredients except for the chicken. Stir to dissolve the salt. Add the chicken and refrigerate for 2 hours. Rinse the chicken well and dry on paper towels. At this point you may refrigerate the chicken for 2-3 days.

Ingredients for Spice Blend:

• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1 tablespoon chili powder
• 1/2 tablespoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground pepper
• 2 tablespoon coconut oil

Directions for Spice Blend:

Melt coconut oil in microwave for 15 seconds in a small bowl. Add to the spices and combine with a fork.

Coat the chicken with the mixture; using your hands is easiest.

Cook on the grill on high heat 4 minutes per side; until chicken is browned and cooked through.

Serve with Moroccan Dipping Sauce (blog: 10/25/13)

Parmesan "Caesar" Glaze

This recipe is delicious as a topping for salmon. I will add slices of lemon to cook along side. Very tasty and easy. The ingredients below is enough for 8 salmon fillets.

Ingredients:

• 1/3 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire 
• 1 clove garlic (minced)
• 2 tablespoon chopped fresh parsley

Directions:

Rinse and dry salmon fillets. Lightly season on both sides with salt & pepper.

Lightly grease a glass baking dish and place fillets.

Combine all the ingredients above except for the parsley. Place a layer of the glaze on top of each fillet. Lay slices of lemon along side fillets.

Bake in a preheated 400-degree oven for about 20 minutes until golden brown. Garnish with chopped parsley.

Cornmeal Waffles

This recipe was adapted from a Paula Deen posting. I simply replaced the wheat flour with more cornmeal. Definitely not as light as the original version, I pair the waffles with hot, spicy chili. Also has the "Freeze Queen" seal of approval!

Ingredients: 

• 3 cups fine cornmeal
• 1 tablespoon baking powder
• 1 teaspoon honey
• 1 teaspoon salt
• 2 cups milk or buttermilk
• 3 tablespoons butter, melted
• 2 large eggs (beaten)

Directions:

Preheat waffle iron.

In large bowl, combine cornmeal, baking powder, honey and salt. 

Add milk, butter and eggs; stirring until smooth.

Pour 1 cup batter for each waffle.

Gluten-Free Buttermilk Cornbread

I use this cornbread to serve on top of a spicy chili or marinara sauce.
Ingredients:

• 1 1/2 cups yellow cornmeal (stone-ground)
• 1 tablespoon honey
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups buttermilk or whole milk
• 2 large eggs
• 2 tablespoons unsalted butter

Directions:

Heat the oven to 450-degrees.

In a medium mixing bowl combine 1/2 cup boiling water with 1/2 cup cornmeal creating a cornmeal mush.

In a small bowl; combine remaining 1 cup cornmeal, baking powder, salt and baking soda.

Whisk in the buttermilk, honey and eggs into the cornmeal mush.

Place the butter in a metal 9-inch-square pan, put the pan in the hot oven until butter melts. Remove from the oven and carefully swirl around in pan to coat. 

Add the excess butter into the wet ingredients and then incorporate the dry ingredients.

Pour the batter into the pan and bake for 18-20 minutes until sides start to pull away from the sides and the top is golden brown.

Turn the cornbread out onto a cooling rack and allow to cool 5-10 minutes. Serve.

White Chili

This recipe can be altered to your personal tastes. In place of the 3 cups chopped chicken breast you can use cooked ground chicken or turkey, Italian sausage or a combination of. Adjust the heat by adding more jalapenos. Since I do not do beans; I added chopped celery and shredded carrot. Below is the original recipe. Serve in soup bowls topped with a piece of Gluten Free Cornbread (blog: 10/19/13). Yum!

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion chopped
• 3 garlic cloves (chopped)
• 4 ounces chopped jalapeno peppers (I use fresh since have on hand)
• 4 ounces chopped canned green chili
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 32 ounce box chicken broth
• 3 cups cooked chicken (or protein of choice)
• 3-15 ounce cans white beans
• 1 cup shredded Monterey Jack

Paleo Meat and Spinach with Rice Noodles

This recipe is a combination of two recipes. Do not stop with the Curried Sauce (blog: 7/10/13); as the meat and spinach is a great base for numerous dishes. Nachos and a quiche comes to mind. Rob is not a big fan of cooked spinach, but he liked the dish and received the healthy benefits of the greens. May also used different spices: see suggestions below.

Ingredients:

• 3-16 oz bags frozen chopped spinach (defrosted)
• 1/2 tablespoon coconut oil
• 1/2 cup chopped onion
• 1 1/2 pound ground meat of choice or combination (beef, chicken, pork, turkey, Italian sausage)
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon ground cayenne pepper

Makes 5-2 cup containers

Directions:

Squeeze the excess water from the defrosted spinach. A wire sieve works well.

Heat a large skillet over medium high heat . Add the coconut oil and allow to melt. Add onions and saute for about 5 minutes. Crumble the meat into the pan, breaking up the lumps. Add the garlic, salt, pepper and cayenne and cook until the meat is browned. Stir in the spinach until combined. 

Serve with Curried Sauce which I added an extra cup of chicken broth to make more saucy. Once sauce is made at 4-cups of the meat and spinach mixture. I served over fine rice noodles that were cooked according to package directions. Serve in soup bowls.

Could also serve over cooked rice.

Other spices to use: Pizza Seasoning, Italian Seasoning or Asian Seasoning found in Healing Spices Cookbook.

Crock Pot Mexican Tortilla Lasagna

This recipe came from weelicious.com, found on Pinterest. I changed just a bit to suit our tastes. For the spices I used 3 teaspoons of Peruvian Chile Lime Seasoning from Boulder Spice Company. Was pleased the way the recipe turned out. Serves 8. Would be great for breakfast, lunch or dinner...

Ingredients:

• 1 tablespoon olive oil
• 1 large onion (I used Vidalia)
• 1 large clove garlic
• 1 pound ground turkey breast
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 large egg, beaten
• 1/2 cup sour cream (I used the entire 8 oz container)
• 1 cup carrots (peeled and grated)
• 1 cup frozen corn, defrosted (I used 1 whole diced sweet red pepper)
• 1/4 cup cilantro, chopped
• 12 corn tortillas
• 2 cups cheese (I used pepper jack)
• 2 16 oz mild chunky salsa (I used Muir Glen)

Directions:

Heat the olive oil in large saute pan and cook the onions for 3 minutes. (I added the chopped red pepper at this time). Add the garlic and saute briefly.

Add the ground turkey, seasonings, and salt and cook 6-7 minutes until cooked through. Set aside to cool.

Combine the beaten egg and sour cream. Add to the cooled turkey along with carrots, corn (if use), and cilantro.

I grease the inside of my crock pot. Spread one cup salsa on the bottom of the crock pot. Layer 5 tortillas, cutting them if necessary to fit the bottom and covering the salsa completely.

Place 1/2 turkey mixture on top of the tortillas and top with one cup salsa and 1/2 cup cheese.

Add another layer of 3 tortillas. Pour the remaining turkey mixture on top and top with 1/2 cup of cheese.

Top with another layer of 3 tortillas, pour remaining salsa on top and cover with 1 cup of cheese.

Cook on low for 2 1/2 hours. 

I served with a soft fried egg and additional green chili. Yum!

Grilled Chicken Cordon Bleu

I changed the original recipe (from Food NetWork) somewhat. Fairly simple recipe, just takes some planning as the chicken needs to marinate for 3-6 hours. You could tailor to you individual tastes; as I did. My one-year old granddaughter even liked it!

Ingredient:

• 10 chicken cutlets (I buy mine at Whole Foods) easier than pounding your own
• 10 slices nitrate-free bacon
• 10 slices soft goat cheese
• 20 mushrooms; sliced
• 1 large sweet onion; sliced
• raspberry vinaigrette (I used Annie's)
• garlic powder
• salt and pepper

Directions:

Wash and pat dry the chicken cutlets. Sprinkle both sides with garlic powder and salt.  Place in a single layer and cover with the raspberry vinaigrette, turning to coat. Cover and refrigerate 3 hours.

Cut 5 pieces of heavy-duty aluminum foil, large enough to amply hold 2 chicken cutlets. Lightly grease to prevent sticking.

On each foil piece arrange sliced mushrooms and onion evenly. Sprinkle with a small amount of vinaigrette.

Place one slice of goat cheese on the center of each cutlet. Roll the cutlets up, wrap a bacon slice around each.

Cut 5 more pieces of foil to fit on top, lightly grease and fold to secure all edges and create a pouch.

Heat your grill to 400-degrees. Place on the pouches on the grill and cook for 25- 30 minutes.

May garnish with fresh pepper and grated parmesan cheese.

Try serving with Easy Raspberry Habanero Sauce (blog: 6/20/2019 label: sauces). Do not be scared; I made with jalepeno pepper!

Bacon Wrapped Scallops

The scallops were purchased frozen from Vital Choice. Their products are wonderful. Frozen, you can take out what you want at a moments notice; unthawing in a sealed bag in cool water. Cooks in 3 minutes and wah la; a delicious appetizer. I obtained the recipe on-line.

Ingredients:

6 large sea scallops
6 slices uncooked bacon
1/2 tablespoon crushed peppercorns
1/2 tablespoons brown sugar
1 teaspoon garlic powder
juice from one lemon
6 wooden skewers, soaked in water

Directions:

Slightly cook the bacon on a foil-lined baking sheet in the oven about 10 minute at 400-degrees. Pat off grease and allow to cool.

In a small plastic bag combine peppercorns, brown sugar and garlic powder. Add the bacon and massage in the rub into the bacon slices.

Rinse the unthawed scallops under cold water and pat dry with paper towels.

Wrap one bacon slice around each scallop and secure on a soaked wooden skewer (3 per skewer).

Drizzle with the lemon juice.

Preheat grill to 500-degrees.  Grease the grill grate well and add the wrapped scallops. Close lid and cook for 3 minutes. Flip them over and grill for 2 more minutes. Remove from the grill.

Grilled Chicken with Basil Dressing

OK, about any recipe from Gladia De Laurentis is fabulous. This chicken IS fabulous. Enough said. I used 2 bone in skin on chicken breasts. I had Favorite Pesto (blog: 4/15/13) on hand so did not make the dressing. I halved the marinade ( meaning I used measurements that were included in the basil dressing)  for the 2 large breasts. Below is the original recipe.

Ingredients:

• 2/3 cup extra virgin olive oil
• 3 tablespoons plus 1/4 cup fresh lemon juice
• 1 1/2 teaspoon fennel seeds, coarsely crushed
• 1 1/2 teaspoon salt
• 1 teaspoon ground fresh pepper
• 3 bone in, skins on chicken breasts
• 3 bone in, skin on chicken thighs
• 1 cup lightly packed fresh basil leaves
• 1 large clove garlic
• 1 teaspoon grated lemon zest

Directions:

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the chicken breasts to a heavy duty resealable bag and pour marinade on the chicken. Massage marinade into the chicken. Refrigerate 5-6 hours.

Blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper in blender until smooth. Gradually blend in the 1/3 cup oil. Season with salt and pepper to taste.

Prepare the grill for medium high heat. Grill for about 5 minutes per side. For the bone-in grill about 8-10 minutes per side.

Transfer chicken to platter and drizzle with basil dressing.

Roasted Zucchini & Fennel Soup

This recipe was adapted from Pinterest, Chef Wanabe website. I used yellow zucchini because that was what looked the best at the Munson Vegetable Stand just outside of Boulder. The peaches & cream sweet corn is just now coming in and the 50 cents an ear corn is almost worth it. I served the soup instead of our usual salad with the sweet corn and Grilled Chicken with Basil Dressing (blog: 7/31/13). I garnished the soup with crisp cooked bacon pieces and Haystack Green Chili soft goat cheese.

Ingredients:

• 
  
• 4 cups organic chicken stock
• 4 medium Patty pan or zucchini squash
• 1 large red onion
• 1 medium fennel bulb
• olive oil
• red pepper flakes
• salt & pepper to taste

Directions:

Preheat the oven to 425-degrees. Cut the zucchini, fennel and onions in large pieces and toss in olive oil to coat lightly. Season with red pepper flakes, salt and pepper.

Place the prepared vegetables on a parchment paper lined baking sheet. Roast for about 25-35 minutes or until vegetables are tender.

Coarsely puree the vegetables in the food processor with a small amount of chicken broth. Combine the remaining chicken broth and pureed vegetables and heat till hot on the stovetop.

Pour into soup bowls and garnish with bacon and goat cheese.

Valerie's 30th Birthday

Cupcakes & Eclairs

Family Photo

Pretty Valerie

Happy Birthday!

Wish!

Cards & Well Wishes

We celebrated Valerie's 30th a week after her birthday; as Jesse & Jessica were out of town. Weather was nice enough to spend most of the evening on the patio. Boys enjoyed the new crowkay set. Ava loved picking Bobonne's pansy plant to shreds!

We hope Valerie will have a wonderful year full of laughter, family & friends...

Menu:

Pineapple & Canadian Bacon Nacho (blog:7/22/13)

Chinese Chicken Salad

Beef Tenderloin Filets marinated with Garlic-Thyme Marinade (blog: 6/2/13) & Herbed Cream Cheese (blog: 3/6/13) served on top of the grilled steaks

Fried Rice

Pineapple & Canadian Bacon Nachos

This recipe can easily be changed to suit your tastes. I am not a big fan of Canadian bacon; so I would substitute cooked bacon. I did not have sun-dried tomato pesto. I used a combination of Favorite Pesto (blog: 4/12/13) & mayonnaise. Use whatever cheese you like or have on hand. I would like to try just soft chevre next time.

Ingredients:

4 ounces sliced Canadian bacon
4 ounces crumbled soft chevre
4 ounces shredded mozzarella
4 ounces fresh pineapple chunks
about 16 whole corn tortilla chips
1/2 cup sun-dried tomato pesto
crushed red pepper to taste

Directions:

Preheat oven to 450-degrees. Line a 13x9-inch pan with parchment paper.

Cut the Canadian bacon into wedges slightly smaller than the size of the tortilla chips.

Slice the fresh pineapple to half the size of the Canadian bacon.

Arrange the chips in a single layer. Smear a layer of pesto, sprinkle with the cheeses. Layer on the Canadian bacon, followed by the pineapple chunks. Sprinkle with red pepper flakes.

Bake for 4-6 minutes until cheese is melted and bubbly.

Rosemary Bread

This flavorful gluten-free bread is best served toasted. I have quartered the slices to use as a base to create appetizers. May substitute 1 tablespoon toasted caraway seeds for the chopped rosemary. Recipe is adapted from Olive-Rosemary Bread, Elana's Pantry.

Ingredients:

3/4 cup creamy roasted almond butter (at room temperature)
2 tablespoon olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup almond flour
1/4 cup arrowroot powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon finely chopped fresh rosemary

Directions:

Preheat oven to 350-degrees. Grease a 7x3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large mixing bowl, mix almond butter and olive oil until smooth. Add the eggs and agave nectar and blend well.

Combine the almond flour, arrowroot powder, salt and baking soda. Add to the wet ingredients and combine. Add the chopped rosemary and incorporate into the batter.

Pour into prepared loaf pan and bake 45-55 minutes or until knife inserted in center comes out clean.

Allow bread to cool in the pan for one hour.

Original recipe calls for 1/4 cup finely chopped Kalamata olives.

Jessica's Baby Shower

Valerie threw a wonderful baby shower for Jessica on Sunday, June 9th. Iced lemonade and tea with fruit puree, chicken salad and cucumber sandwiches, and delicious chocolate raspberry and lemon curd macaroons were on the menu. Nursery rhyme jeopardy was played then opening of presents. You will not find a more thoughtful and talented sister-in-law and soon to be aunt!

Pecan Date Bread

Adapted this bread from The Gluten-Free Almond Flour Cookbook. I substituted the dates for the raisins. This is becoming one of my favorite breakfast breads. I put a smattering of Haystack goat cheese on top of the toasted slices. Yum! Sorry you Paleo folks; I just cannot give up goat cheese...

Ingredients:

• 3/4 cup creamy roasted almond butter, at room temperature
• 4 large eggs
• 1/4 cup blanched almond flour
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup pecans, coarsely chopped
• 5 large Medjool dates, seeds removed and chopped

Directions:

Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.

In a mixing bowl, mix the almond butter until smooth. Blend in the eggs.

Combine almond flour, arrowroot powder, sea salt, baking soda and cinnamon. Add to the batter and combine.

Combine the pecans and chopped dates and add to the batter. Mix until thoroughly combined. 

Pour batter into prepared loaf pan and bake at 350-degrees for 45-50 minutes. Allow bread to cool in the pan for one hour.

Store in refrigerator or freezer.

Cherry Crisp

This recipe is a great alternative to slaving over making a 2-crust pie. Add some vanilla ice cream and you will receive no complaints. I have two sources for the tart cherries. Whole Foods has them in a glass jar ( I use 2 jars) or Lucky's has Oregon brand in the can ( 3- 14.5 ounce cans). Adjust the filling and topping ingredients if not exactly 5 cups of tart cherries.

Ingredients for Filling:

• 5 cups tart cherries, drained
• 1/2 cup sugar
• 3 tablespoons flour

Directions for Filling:

Combine the sugar and flour and add to the cherries; mixing well. Place filling in a lightly buttered glass baking dish (9x9-inch)

Ingredients for Topping:

• 1/2 cup rolled quick oats
• 1/2 cup packed brown sugar
• 1/4 cup flour
• 1/4 teaspoon cinnamon
• 1/4 cup butter, melted
• 1/4 cup chopped nuts (if desired)

Directions for Topping:

Combine all topping ingredients cutting in the butter to resemble coarse crumbs. Sprinkle topping evenly over the filling.

Bake at 375-degrees for 30-35 minutes.

Serve warm.

Guacamole Grande

Love, Love guac! This is an excellent recipe. Great tip for choosing avocados: remove the little stem at the end and if green on inside, it is a keeper. Plastic wrap directly on the top surface of the guacamole will prevent browning.

Ingredients:

• 1/2 cup red onion, minced
• 2 small plum tomatoes, chopped 
• 2 jalapeno peppers, chopped
• 2 tablespoons lime juice
• 2 large cloves garlic, minced
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon salt
• dash hot sauce
• 2 large ripe avocados, mashed
• 3 tablespoons pepitas, toasted

Directions:

Combine all the ingredients in a medium bowl except for the avocado and pepitas. Just before serving; mash avocado and add to the bowl along with the pepitas.

Valerie's BBQ Chicken

This is a great recipe for feeding a crowd. It is somewhat needy for being a crock pot recipe, but it is very versatile. Maybe served on a bun, on corn chips, over baked or mashed potatoes, or over rice.

Ingredients:

• 4-6 skinless, boneless chicken breasts
• approximately 2 cups chicken broth or enough to just cover the breasts in the crock pot
• 12 ounce bottle of your favorite BBQ sauce
• 1/2 cup Italian dressing ( I like Newman's Own)
• 1/4 cup brown sugar ( I use a little less)
• 2 tablespoons Worcestershire sauce
• 1 onion, chopped

Directions:

Place chicken in a slow cooker, cover with chicken broth and cook 4 hours on LOW, flipping chicken halfway through.

Drain off excess broth.

In a bowl, combine the .BBQ sauce, Italian dressing, brown sugar, Worcestershire sauce, and chopped onion. Pour over the chicken.

Cook an additional 2 hours on HIGH; flipping chicken halfway through.

Shred the chicken in the sauce.

Freeze Queen seal of approval.

Garlic-Thyme Marinade

This marinate is particularly great on steaks. The time consuming task, stripping the fresh thyme off the stems, is well worthwhile. I was lucky enough to recruit Rob for this tedious prep work...

Ingredients:

• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh thyme, minced

• 2 steaks, 1-pound each, about 1 1/2-inch thick
• coarse salt and pepper

Directions:

In a medium bowl combine oil, garlic and thyme. Coat both sides of the steaks with the marinate, cover and refrigerate, at least one hour and up to overnight.

Remove the steaks about one hour before grilling. Season with salt and pepper. 

Grill on direct high heat for 5-7 minutes on each side.

Jesse's 27th Birthday Celebration

 Beautiful evening out on the patio.
Menu: Valerie's BBQ Chicken (blog 6/2/13) Nachos with Guacamole Grande (blog 6/2/13) ,Grilled Steaks with Garlic-Thyme Marinade (blog 6/2/13), Yukon Gold potatoes and sweet potatoes baked in cream, roasted zucchini with Tomato Sauce (blog 4/15/13) and Favorite Pesto (blog 4/15/13), roasted Videla onion & Roasted Spiced Carrots (blog 4/17/13), Simone's Cheesecake (blog 6/2/13) and Cherry Crisp (blog 6/2/13) with ice cream.

Cheesecake!

Cheese!

Big Bro

For Ally

Zac & Eli giving Uncle Jesse a diaper tutorial