Chicken Skewers

Materials:

wooded bamboo skewers

mason jar with lid

Ingredients:

chicken thighs, cut into bite size pieces and skewered (bone on, if you want to make stock: bone off if you don't)

Dressing: Place all the following into a mason jar and SHAKE

1/3 cup Lemon and or Lime Juice, fresh

1 cup olive oil

1 TBSP Dijon mustard

1/3 cup cilantro chopped

2 TBSP apple cider vinegar

2 TSP onion powder

2 TBSP garlic, chopped or pressed

salt and pepper

Directions place the skewered chicken into a glass dish and marinade with the dressing for 3-4 hours or more. Grill or broil in oven until done. Enjoy.

Note: I did this with terriyaki and it was delicious too.

Frittata

I broke in my Lodge Logic from Whole Foods on this Frittata https://secure.lodgemfg.com/storefront/product1_new.asp?menu=color&idProduct=4099

Ingredients
6 eggs, beaten
1/3 cup of milk
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 pound of cooked Chiptole Cherry Chicken Sausage (made in store fresh at Whole Foods)
1/2 cup of shredded cheddar and jack cheese
1 tablespoon chopped cilantro

Directions
Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, milk and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Then add chicken sausage and cheese.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Sprinkle with cilantro. Serve immediately.

Ezekiel Bread French Toast

http://www.foodforlife.com/ Read more about sprouted grain here.



Need:

4 sliced Ezekiel Cinnamon Raisin Bread, thawed (you may toast on light to thaw)
3 -4 eggs (yes those are eggs from my chickens)
1/4 cup of milk
2 tablespoons butter
1-2 tsp of vanilla (optional)

In a bowl wide enough to fit one slice of bread into at a time whip the eggs, milk, and vanilla together. Melt butter in a pan. DO NOT have the heat so high that the butter BURNS. Dip bread into the mixture on both sides and add soaked bread into the hot pan. Cook until the side is golden brown, flip and repeat. Continue until you are finished with the egg mixture. Add more butter as needed. Enjoy with butter and maple syrup, jam, or powder sugar.

Laundry Soap

Need:
Fles-Naptha (usually hardware stores have it for under $2)
5 gallon bucket with lid (hardware store under $5)
1 cup washing powder
1 cup Borax


1. In a large stock pot put about four cups of water into a pan on your stove and turn the heat up on high until it’s almost boiling.
2. While you’re waiting, pull out a grater and start grating the bar of soap. Once the water is almost boiling add grated soap and stir until it dissolved. Keep the heat below a boil. Note: I used a wire whisk and once I didn't have any tiny crumbles on my whisk I knew it was dissolved.

3. Separately, put three gallons of hot tap water into a five gallon bucket. Then mix in the hot soapy water and stir it for a while.
4. Add a cup of washing soda (Arm and Hammer). Keep stirring it for another minute or two then add a cup of borax.
5. Then let this mixture sit overnight to cool.

Note: My friend bought a salad shooter at a yard sale for a $1 to do her soap and it worked GREAT!

Troubleshooting- if your "tap water" isn't warm enough your mix will not do well. You will need to take some of the mixture back out of the 5 gallon bucket and reheat it, so everything mixes well.

Bone-In Chicken Breast with Roasted Red Pepper Relish

Bone-In Chicken Breast with Roasted Red Pepper Relish

Chicken

4 Bone-in Chicken Breast, patted dry with paper towel and seasoned with Borsari

2 tablespoons oil



Sauce

1 tablespoon olive oil

1 tablespoon unsalted butter

1 shallot, minced

1 garlic clove, minced

2 roasted red peppers, chopped fine, equaling I cup (I used jarred peppers)

2 tablespoons red wine vinegar

2 tablespoons fresh basil, minced (may substitute parsley or cilantro)



Chicken

1. Preheat oven to 425 degrees F.

2. Heat a 12 inch pan and then add the oil. Add chicken skin side down and brown for 7-10 minutes until skin is a caramel brown. Flip the chicken and brown on the other side. Note: Do not crowd the pan. Chicken should not touch while browning. Do this in several batches if need.

3. Place chicken back in the pan, if it will fit or on a baking dish and place into the oven for 20-25 minutes and/or the internal temperature reaches 160 degrees F.

4. Remove chicken from pan/dish and tent with foil.



Sauce

1. In the same pan, add the oil and butter to the skillet and return to medium-high heat until butter had melted.

2. Add the shallot and cook until softened, about 2 minutes.

3. Stir in garlic and cook until fragrant, about 15 seconds.

4. Add the roasted peppers and vinegar and cook until warmed through, about 2 minutes.

5. Stir in any accumulated chicken juice.

6. Off heat stir in basil and season with salt and pepper to taste.

Dehydrated Pineapple

1 pineapple, cored, peeled and sliced into quarters

dehydrator-
http://www.excaliburdehydrator.com/


Slice 3/16 setting

(I love the OXO v-mandoline http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=80252§ion=10054) and lay each slice on the dehydrator tray




Set temperature for 135 degress for 12 -15 hours.

Zucchini Chips

Zucchini 5-7 large

sea salt

dehydrator- http://www.excaliburdehydrator.com/

Slice zucchini on 3/16 setting (I love the OXO v-mandoline http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=80252&section=10054) and lay each slice on the dehydrator tray and sprinkle with salt.

Set temperature for 135 degress for 12 hours.

Colcannon

A St. Patrick's Day must have!

4 lbs potatoes boiled, if possible in the juice of a beef brisket

1 head cabbabe chopped and steamed

1 pound butter, cut into 8-10 cubes

Bosari Seasoning Salt (or salt, pepper, onion salt, garlic powder mix)

Once the potatoes are boils and the cabbage is steamed, saute all both together in a large pot and continue to stir in cubes of butter.

yummy

Mango Salad

This salad is great for kid and adults. Cut up mangos and apples and mix up. Them place in small containers for an on the go snack!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Meatballs
1 pound ground beef (may substitute ¾ lb beef and ¼ lb ground pork)
2 slices hearty white bread, crust removed, torn into pieces
¼ cup buttermilk
1/3 cup parsley, chopped
½ onion, diced
1 TBSP Worcestershire sauce
1 teaspoon Bosari (seasoning salt)
1 egg

Sauce
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon sea salt

Directions
1. Preheat oven to 400 degrees F
2. In a medium size bowl, place the torn bread and butter milk and allow to sit for couple of minutes and then mash the bread into a paste.
3. In a large bowl, thoroughly mix the ground beef, eggs, bread paste, and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
4. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 -20minutes; set aside.
5. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
6. Sir pineapple chunks and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly coated.

To make this a dinner add sautéed carrots and peppers to the sauce and serve over rice.

Pineapple Zucchini fruit leathers

Pineapple Zucchini (I also used yellow squash)
• 1/4 cup of lemon juice
• 1/3 cup of sugar
• 12-oz of pineapple juice which is equal to 2 6oz cans of juice
• 8 cups of zucchini that is peeled and sliced into 1/4-inch pieces

Directions:

1. In a stock pot put the lemon and pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High.
2. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush.
3. You will need to strain the mixture when done.
4. Place strained mixture into a blender and blend until it is like a smooth consistancy.
5. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand.
6. Dried it at 135 degrees F. for at least 3 to a total of 5 hours.
6. Break apart for chips.

Paraflexx, Teflex, and generic sheets are reusable and last for years.