Posts from May 2016

Chicken Quesadillas with Tomatoes

05/31/2016

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Baby toes & wormy tomatoes: ya win some, ya lose some.

Ingredients:

2 c shredded cooked chicken (or refried beans)
1 c salsa
1 T cumin
1 T paprika
Crushed red pepper flakes
1 c cheddar cheese
1 package flour (or corn) tortillas
1 c tomatoes, sliced
1 avocado, sliced
Cilantro, chopped

Instructions:

(This is Gary and my dinner-in-a-flash meal. When we don’t have chicken, we use refried beans instead.) Mix the cooked chicken with salsa and spices. (Feel free to omit the spices if you’re in a hurry, or the salsa is spicy enough.) Chop the tomato and avocado and set aside in bowls. Heat a flat iron skillet. Warm a tortilla, and add a little bit of the chicken/salsa mix on one-half of the tortilla. Sprinkle with cheese. Flip the other side of the tortilla on it, and heat each side until their toasty. Do this to all tortillas. Garnish with tomatoes, avocados, and cilantro.

Chicken & Peppers with Peanut Sauce

05/20/2016

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Pictured: a delicious and nutritious meal! Not pictured: a destroyed kitchen, overcooked chicken, and a kiddo and mama having melt-downs on the kitchen floor. We’re working on balance, people. We’ll get there.

Ingredients:

3 chicken wings, sliced into strips
1 head broccoli
2 carrots
1 onion
1 green pepper
2 banana peppers
1 1/2 c rice
2 T curry powder
1 T paprika
S&P
Olive oil

Peanut sauce:
1/4 c peanut butter
1/4 c coconut milk
1/4 c water
1 T apple cider vinegar
1 T soy sauce
1 T honey
one garlic clove, chopped
one-inch chunk garlic, chopped
1 T lemon juice

Instructions:

Heat the oven to 400 degrees. Start the rice on the stove (add 3 c water to the 1 1/2 c rice). Chop the chicken, and season with curry and paprika and S&P. Spread on a cookie sheet and drizzle with olive oil. Chop the vegetables, drizzle with olive oil, and spread on a separate cookie sheet. Cook for about 20 minutes, or until both the chicken and vegetables are cooked through.

While cooking, put the peanut sauce ingredients in a food processor and blend together. Serve over rice (or quinoa) with the chicken and vegetables topped with the peanut sauce and garnished with cilantro. Add hot sauce if needed.

Snapper with Cantaloupe Salsa

05/04/2016

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We’ve been feeling the new-infant love lately; our dear ones have dropped off meals on our doorstep for nearly the last month. And because our friends are awesome cooks, we have eaten WELL. Here’s another meal that the ingredients were brought to our house and prepared for us (thank you, Sam & Jess!). No ingredients came from our yard, but Sam did grow the jalapeno.

So, my peppers were not included, but I just had to include this picture of Leo loving our Anaheims. Looks like we have a little vegetable enthusiast in the making.

Ingredients:

Fish:
1 1/2 lbs snapper or white fish
1 t paprika
pinch of sage
1/2 t thyme
S&P
Oil for the grill

Salsa:
1/2 of a ripe cantaloupe, chopped in small pieces
2 avocados, chopped
1 red onion
juice of two limes
1 jalapeno, chopped
Cilantro, chopped
S&P

Instructions:

Turn on the grill to high heat. Mix the dry spices together, and spread on the fish. Coat with olive oil. Set aside.

Next, make the salsa. Chop all the ingredients, mix together, and pour lime juice on everything. When this is ready, put the fish on the grill. Grill about 3 minutes per side, or until the fish is cooked through. Put the salsa on top of the hot fish to serve.

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