from The Girl Who Ate Everything
Mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and rub it into 2 boneless chicken breasts which have been patted dry. Cook chicken in a skillet with a little bit of oil. Remove from skillet when done and chop into chunks.
For the dressing, add the following ingredients to a blender and blend until smooth. Chill in the refrigerator until serving.
1 chipotle pepper (in adobo sauce)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp lime juice
1/3 cup cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
Salad ingredients
10 cups chopped green leaf or romaine lettuce
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 red onion, chopped
1 large tomato, diced
1 avocado, diced
Tuesday, September 5, 2017
Greek Salad
2 hearts of Romaine lettuce, chopped
2 T chopped red onion
Kalamata olives
banana peppers
Feta cheese
Chopped tomatoes or halved cherry tomatoes
Top with Ghirard's Greek dressing
2 T chopped red onion
Kalamata olives
banana peppers
Feta cheese
Chopped tomatoes or halved cherry tomatoes
Top with Ghirard's Greek dressing
Eggs Sonora
from The Girl Who Ate Everything
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
2 cups cottage cheese
4 cups shredded mozzarella cheese
1 cup chopped green chilies (from a can)
Preheat oven to 350 and grease a 9x13 baking dish.
In a large bowl, beat the eggs well. Add flour, baking powder, and salt and mix until well combined. Add all the remaining ingredients; mix well.
Pour the mixture into prepared pan and bake 30-45 minutes or until the center is set. Cover with foil after 30 minutes if the top is getting too brown.
Cool slightly and cut into squares. Serve with a dollop of sour cream and diced tomatoes, if desired.
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
2 cups cottage cheese
4 cups shredded mozzarella cheese
1 cup chopped green chilies (from a can)
Preheat oven to 350 and grease a 9x13 baking dish.
In a large bowl, beat the eggs well. Add flour, baking powder, and salt and mix until well combined. Add all the remaining ingredients; mix well.
Pour the mixture into prepared pan and bake 30-45 minutes or until the center is set. Cover with foil after 30 minutes if the top is getting too brown.
Cool slightly and cut into squares. Serve with a dollop of sour cream and diced tomatoes, if desired.
Jelly Roll Pancakes
from The Girl Who Ate Everything
4 eggs, beaten
3 cups milk
1 tsp vanilla
3 cups flour
1/2 cup sugar
1/2 tsp salt
Add all ingredients in a large bowl and mix until combined. Melt some butter in a skillet over medium-low heat and cook the batter as you would regular pancakes, 2-3 minutes per side. The key is to cook on low heat until the pancakes are no longer glossy and they are barely golden.
Spread each pancake with your desired toppings (powdered sugar, syrup, jam, nutella). Roll up and eat!
4 eggs, beaten
3 cups milk
1 tsp vanilla
3 cups flour
1/2 cup sugar
1/2 tsp salt
Add all ingredients in a large bowl and mix until combined. Melt some butter in a skillet over medium-low heat and cook the batter as you would regular pancakes, 2-3 minutes per side. The key is to cook on low heat until the pancakes are no longer glossy and they are barely golden.
Spread each pancake with your desired toppings (powdered sugar, syrup, jam, nutella). Roll up and eat!
Creamy Sausage and Tomato Pasta
from The Girl Who Ate Everything
12 ounces penne pasta
4-5 (about 1 lb) spicy Italian sausages
1 cup chopped onion
3 cloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil, chopped
grated Parmesan for topping
Cook the pasta according to package directions.
Remove the casings from the sausage and brown the meat 5-6 minutes or until done. Drain the fat.
Add the onions and garlic to the sausage and saute for 1-2 minutes.
Pour the diced tomatoes and tomato sauce into the sausage mixture and heat through.
Pour in the cream and stir for 1-2 minutes. The longer you cook the sauce, the thicker it will get, so simmer until desired consistency.
Add the fresh basil and let simmer a few more minutes.
Drain pasta and mix with the sausage mixture in a large bowl. Top each serving with a sprinkle of grated Parmesan cheese. Serve with garlic bread.
12 ounces penne pasta
4-5 (about 1 lb) spicy Italian sausages
1 cup chopped onion
3 cloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil, chopped
grated Parmesan for topping
Cook the pasta according to package directions.
Remove the casings from the sausage and brown the meat 5-6 minutes or until done. Drain the fat.
Add the onions and garlic to the sausage and saute for 1-2 minutes.
Pour the diced tomatoes and tomato sauce into the sausage mixture and heat through.
Pour in the cream and stir for 1-2 minutes. The longer you cook the sauce, the thicker it will get, so simmer until desired consistency.
Add the fresh basil and let simmer a few more minutes.
Drain pasta and mix with the sausage mixture in a large bowl. Top each serving with a sprinkle of grated Parmesan cheese. Serve with garlic bread.
Pasta Milano
from The Girl Who Ate Everything
12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil
Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat. Add the chicken and cook 304 minutes per side or until done. Remove and keep the chicken warm on a plate. Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly. Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together. Add salt and pepper to taste. Serve immediately.
12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil
Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat. Add the chicken and cook 304 minutes per side or until done. Remove and keep the chicken warm on a plate. Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly. Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together. Add salt and pepper to taste. Serve immediately.
Salmon marinade
The key to baking salmon is putting a generous pat of butter on each section or serving.
Line a baking sheet with tin foil and place salmon pieces on foil. Add a pat of butter on each section. After that you can season with any or all of the following
lemon juice
teriyaki sauce
kosher salt
minced onion
garlic powder
Line a baking sheet with tin foil and place salmon pieces on foil. Add a pat of butter on each section. After that you can season with any or all of the following
lemon juice
teriyaki sauce
kosher salt
minced onion
garlic powder
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