Summer births beauty and freshness and joy.
And today, those things are in the form of a salad. Simply put: try it.
- 1 large ripe peach, sliced
- 2-3 oz fresh mozzarella, sliced
- green & purple basil (approx 4 leaves, julienned)
- handful cherry tomatoes, sliced in half
- 1 tsp honey
- 1/3-1/2 c. balsamic vinegar (reduced following this process)
- Coarse salt & freshly ground pepper to taste
Reduce balsamic vinegar.
Slice & arrange the mozzarella, peach, and tomatoes. Drizzle with the balsamic reduction & honey. Top with fresh basil. Season with salt & pepper. Enjoy!
In the spirit of clearing out the old in time for the new year, I’m trying to organize a few recipes that I typed up and never posted. So here’s the second one today! The turkey was great. Pecans are a must in this dish. But the SAUCE. It is what really shines. I want to drink. Seriously though, this sauce was super easy and would make any dish taste better!
- 1 turkey breast pounded out thin
- 1 apple peeled & diced
- 1/2 onion diced
- 4 pieces bacon
- 1/4-1/2 c. craisins or fresh cranberries
- 1 package mushrooms, sliced
- Tbsp sugar
- 1/4 c. parsley
- 2 pieces Gfree bread chopped up in food processor
- sage, salt & pepper
- 1/2-3/4 c. pecan pieces chopped (for coating)
- olive oil
- 2/3 c. orange juice (I used fresh squeezed)
- 1/3 c. balsamic vinegar
- 1 Tbsp brown sugar
cook bacon & take out of pan
cook mushrooms in bacon fat. Add in craisins. Add in the onions, apples, sage, salt & pepper.
mix the pan mixture with the gfree bread crumbs & parsley.
stuff turkey & roll up
coat in oil & then pecans
bake @ 400 for 20 minutes then turn oven down to 325 for another 10 min. Take out to rest & cover with aluminum foil 10-20 min
in the mean time combine OJ, balsamic, & brown sugar. Boil and then cook over medium (4-5) until it thickens into a syrup.
When we were home visiting Wisco over Christmas our families really wanted to make food Steve could eat. His dad was sweet and bought some gfree pasta and sauce. I decided to throw together some meatballs to make it an actual meal 🙂 Here’s what I tossed in!
2lbs ground beef
1-1.5 c bread crumbs (I used gluten free). I’ve also used gfree oatmeal instead
1/4 – 1/2 c milk
3 Tbsp Worcestershire sauce
1-2 tsp hot sauce (maybe 10 squirts)
2tsp brown mustard
1-2 Tbsp ketchup
2 tsp oregano
1 tsp basil
Dash cayenne pepper & thyme
1-2 tsp salt
1 tsp pepper
1/2 large onion diced
4 garlic cloves
Combine all ingredients & roll into 1.5 in balls.
Baked in olive oil coated pan, uncovered, never turned
400 degrees approx 20-30 min
Note. If needed, add more bread crumbs or milk for consistency.
Based on this recipe…
with a few minor changes…
- I forgot the chipotle pepper (though I imagine it would be yummy!)
- I only used 1 qt of chicken broth + 1/2 quart water (next time, I’d skip the water to make it thicker)
- 2 LARGE sweet potatoes (vs. 4 small)
- used 1 sweet yellow onion & 1 red onion instead of the leeks
- added apples and chives on top
- seasoned with salt & pepper
No pictures. No real “recipe.” Just ingredients thrown together that were AMAZING.
- White potatoes
- 1 red onion, finely diced
- 1 green pepper, finely diced
- Mayo (full fat, approx 1 c.)
- 1 Tbsp-ish smoked paprika
- 1-2 Tbsp dried dill weed
- 4 garlic cloves
- salt & pepper
- olive oil (stream in for consistency)
Diced potatoes (leave skin on). Toss in olive oil, a palm full of dill weed, minced garlic, salt & pepper. Roast at 425 until brown all the way around (turning half way through). I think it took me about 40 min but it really depends on the size/dice you use. Let cool.
In the meantime, cook the pepper & onion in a fry pan for a few minutes to take the bite off. Let cool.
Mix the mayo with the herbs, pepper & onion. Add in enough olive oil to thin the mixture out a bit. I added a lot… probably at least 1/2 c. I kept the mayo refrigerated until it was time to serve (and I kept the potatoes on the counter). Toss with cooled/room temperature potatoes. These were good refrigerated the next day too… but I think they were better at room temp. You could taste the flavors more.
Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.
Sweet baby girl is whining, so I best get typing up this recipe!!
White Chicken Chili
- 1 yellow onion, diced
- 1 green pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- olive oil
- 3 boneless skinless chicken thighs
- 1 large can (8oz) green chilies
- 1 quart veggie or chicken broth
- 1/2 quart (approx) water
- 2 limes, juiced
- 1 Tbsp cumin
- 1 tsp ancho chili powder
- salt & pepper to taste
- 2 cans white cannellini beans
For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos
In a large dutch oven start by sautéing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!
*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!