Mango Mint Chicken Salad with Creamy Avocado Dressing

This flavorful salad is a healthy and delicious spring/summer meal for the family or a gathering!

Recipe

Marinate 4 chicken breasts for at least 2 up to 24 hrs in:
1/2 cup good olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Grill chicken when ready

For the dressing blend together:
1 cup extra virgin olive oil
1 mango, peeled and pitted
1/4 cup fresh cilantro
1/4 cup fresh mint
1 teaspoons curry powder
1 tablespoon white wine vinegar or juice of 1 lemon
2-4 tablespoons honey
Salt and pepper to taste

For the salad
2 ripe avocados, sliced
1 peeled and sliced mango
1/4 thinly sliced red onion
As much spring mix as you want to use
Chopped basil as a garnish

August 3, 2016August 3, 2016

Lavender Lemonade

You would be surprised at how good this refreshing drink tastes if you haven’t tried it before! I love Costco’s organic lemonade for this recipe!

Recipe

Make a strong lavender tea by placing 1 tablespoon dried lavender buds into a mesh tea ball or muslin satchel. Set aside and boil 1 cup water, remove from heat and allow the mesh ball filled with the herb to steep in the hot water for 20-30 minutes. Pour the tea into a half gallon of your favorite lemonade and serve over ice. Enjoy!

August 3, 2016

Fresh Basil Pesto

Nothing says summer like homemade fresh basil pesto! I love to make mine with almonds instead of pine nuts because it tastes better and is a whole lot cheaper! I use it on sandwiches, appetizers, in soups and pasta!

Recipe

1 cup raw almonds

1 – 2 cups good quality olive oil

4 cups fresh basil

1 cup Parmesan cheese

Juice of 2 lemons

1-2 cloves garlic

Sea salt for taste

In a food processor blend the almonds until it becomes fine meal. Add 1 cup olive oil and the basil. Check the consistency and add more oil if too thick. Add the Parm, lemon juice, garlic and salt. Taste and check to see if more salt or oil is needed.

August 3, 2016

Homemade Tender Chicken and Broth for Casseroles or Soup

This recipe is very versatile! You can use it to make my Sour Cream Avocado Enchiladas or simply turn it into a soup! Or maybe you have other ideas for it, either way it’s a must have staple in any kitchen!

Recipe

1 whole 3-4 lb. organic chicken, rinsed with organs removed

1 celery stalk, roughly chopped

1 large leek washed and roughly chopped

1 large carrot, peeled and roughly chopped

1 yellow onion, quartered

1 bay leaf

2 springs fresh thyme

1/2 teaspoon black peppercorns

2 teaspoons sea salt

Place chicken in a large pot add remaining ingredients and fill the pot with 10 cups water. Bring the water to a boil and then lower the heat, simmering for 2 hours. Strain the stock and save for later. Discard the vegetables, shred the chicken and set aside. Use in any recipe you like.

November 23, 2015

Emily’s Italian Herb Seasoning

I came across a wonderful Italian seasoning a few years ago. When it was all gone I looked all over for it and couldn’t find it anywhere, so I decided to make my own! This is a wonderful seasoning that I use in many of my dishes! And the best part is, I grow all my own herbs!

Recipe

Use equal parts dried or adjust to your liking:

Sage, Thyme, Savory, Rosemary, Sweet Marjoram, Basil, Oregano.

Dry the herbs in a basket out of direct sunlight. Once very dry, use a mortal and pestle to crush the herbs. Place in a glass jar and enjoy!

November 9, 2014

Turkey Meatballs

These meatballs are deliciously full of flavor and could be made for soup or sandwiches too!

Recipe

Parchment paper or greased foil

3 large eggs

1/2 cup whole milk

1 tablespoon minced garlic

2 tablespoons Italian seasoning ( I like McCormick brand)

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 1/2 cups grated Parmesan

1 cup bread crumbs (make you own with a blender and good bread)

1 1/2 – 2 pounds ground turkey

Preheat oven to 400 degrees. Line baking sheet with parchment or greased foil. In a large bowl mix all ingredients together with a wooden spoon or hands if needed. Gently form 2-inch size meatballs and arrange on sheet so they don’t touch each other. Bake the meatballs for 30 minutes or until the center registers at 160 degrees on a meat thermometer. Serve immediately with your favorite spaghetti, soup or sandwich recipe. These can also be made ahead and kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.

October 9, 2014

Crock-Pot Chicken Corn Chowder

I love easy crock-pot meals! This one is has nice texture, full body flavor and will feed up to 12 people.

Recipe

1 tablespoon butter

1 tablespoon olive oil

2 large onions, chopped

2 ribs celery, chopped

2 tablespoons flour

2 tsp dried thyme

8 cups organic chicken stock

6-8 Yukon gold or red potatoes, scrubbed and chopped into 1/2-inch cubes

1 (150z. can) White Northern Beans, drained

2 cups fresh or frozen corn

2 organic chicken breats

1 cup cream

2 cups cheddar cheese, shredded

Sea salt and fresh pepper to taste

In a saute pan melt 1 tablespoon butter and 1 tablespoon olive oil. Add the onions, celery and thyme and saute until softened, about 10 minutes. Add the flour and cook for 1 minute. Add 1 cup broth and pour into crock-pot. Add the remaining broth, potatoes, beans, corn and chicken into the crock-pot. Cook on low for 6-8 hours or high for 4-5 hours. Add the cream and cheese just before serving. Check the seasonings and serve with salad and a hearty loaf of bread!

October 9, 2014

Butternut Squash Lasagna

Perfect comfort food for the fall! Rich and very flavorful! You won’t even miss the meat in this one!

Recipe

1 (4 lb.) butternut squash, peeled and cubed (1/2-inch)

3 tablespoons olive oil

1/2 teaspoon coarse sea salt

1/4 cup butter

1 tablespoon minced garlic (about 6 cloves)

1/4 cup all-purpose flour

1/2 teaspoon coarse sea salt

4 cups milk

1 tablespoon fresh rosemary, chopped

1 package lasagna noodles

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, shredded

1 cup heavy cream

Preheat the oven to 425 degrees. Grease a 9×13 baking dish, set aside. Place cut squash on a rimmed baking sheet. Coat with olive oil and sea salt. Bake, uncovered for 25-30 minutes rotating pan in the middle. Once squash is roasted well, take out of the oven and reduce the temperature to 375 degrees.

While the squash is baking cook the lasagna noodles according to package until El dente, then strain and set aside. In a large saucepan heat butter and garlic over medium heat for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook until thick and bubbly. Stir in squash and rosemary.

Spread 1 cup of the sauce in the bottom of the 9×13 baking dish. Layer noodles then more sauce. Sprinkle mozzarella cheese and repeat until finished. Top with Parmesan cheese and drizzle 1 cup cream over the top.

Bake covered for 40 minutes. Uncover and bake for an additional 10 minutes until bubbly and lightly browned.

September 9, 2014

Rosemary Butter Cookies

If you’ve never put rosemary into cookies you are in for a real treat! My family and I always serve these at weddings when asked!

Recipe

1 cup butter, softened at room temperature

¾ cup granulated sugar

1 large egg plus 1 egg white, beaten

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 tablespoon fresh rosemary, finely chopped

1 teaspoon coarse salt

½ cup fine sanding sugar or sugar in the raw

In a large electric bowl fitted with a paddle attachment cream together the butter and sugar until fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low and mix in flour rosemary and salt until combined.

Halve the dough; shape each half into a log. Place each log on a 12 by 16-inch sheet of parchment paper. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow log. Transfer to empty paper towel tubes to hold shape, and freeze until firm, about 1 hour.

Preheat oven to 375`F. Brush each log with beaten egg white; roll in sanding sugar. Cut into 1/4–inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18-20 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.

August 27, 2014

Garlic and Basil Tomato Pasta

Simple and fast! This is a great recipe for using all those fresh tomatoes and basil from the garden!

Recipe

1 pound uncooked whole wheat pasta (I like angel hair)

4-5 pounds tomatoes, large or cherry cut in half or bite size chunks

2 tablespoons garlic, minced

1/2 cup fresh chopped basil

2 tablespoons olive oil

2 tablespoons butter

salt and pepper to taste

1/4 cup Parmesan cheese, shredded

Cook your noodles following the directions on the package. In the meantime, chop the tomatoes, garlic and basil and place in large bowl with oil and butter. Remove the noodles from the pot and strain. Pour them while still hot over the tomato, basil mixture and let melt the butter. Add salt and pepper to taste and the cheese. Toss well and serve.