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Chicken Teriyaki with Pineapple!

After we found out about the plethora of allergies my son had, one of the very first sauces I learned to make from scratch was teriyaki. I had been craving it, but didn’t know how it was made, and didn’t trust oils and different things at restaurants to keep any cross contamination of allergens getting into the sauce or food. So… I pulled up some recipes and made teriyaki sauce! SO easy!! I couldn’t believe that I had all of the ingredients just in my house! Now, if you don’t cook often, you may not… but the ingredients last for a long time, so if you like teriyaki… run out and get these ingredients and MAKE some!! It’s so delicious!

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Ingredients
  1. 6 boneless skinless chicken tenderloins
  2. 1 zucchini, sliced and quartered
  3. 4 mini sweet bell peppers, any color, sliced thin
  4. 1/2 to 3/4 of a can of pineapple (or fresh!, whichever kind you like best)
  5. 1/2 small yellow sweet onion sliced
  6. 2 carrots diced
  7. 1 cup frozen broccoli cut into smaller pieces
  8. 1 1/2 cups cooked rice (1/2 cup uncooked… cook as per directions)
  9. salt and pepper to taste

For the Teriyaki Sauce

  1. ½ cup soy sauce
  2. 2 Tbsp rice vinegar
  3. 1 Tbsp sesame oil
  4. ¼ cup light brown sugar
  5. 1 Tbsp honey
  6. 1 tsp fresh ginger (I buy it like this)
  7. 1 tsp minced garlic (I buy my garlic like this)
  8. 2 tsp cornstarch+ 1 tsp water, mixed together

 

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Directions:

Start off by making the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.

Cook your rice. I just put water and rice into my rice cooker and hit a button. Either way, start it now.

Prepare your skillet and heat it to medium and coat with 1 TB olive oil. Salt and pepper both sides of your chicken. Add 1/4 cup of the teriyaki sauce to the chicken in the skillet to help cook. Brown both sides of your chicken, remove and dice into bite sized pieces and then add the diced chicken back to the skillet.

While your chicken is browning, chop your zucchini and carrots and slice your onions and peppers. Put 1/4 cup more of the teriyaki sauce into the skillet with the chicken and then add the carrots and onions. Cook until the carrots start to soften, and then add the broccoli, peppers and zucchini and the rest of the teriyaki sauce.

To serve, add rice to each bowl. Top with grilled veggies, pineapple and chicken. ENJOY!

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And now, for the song of the day:

Just because I love Adele and carpool karaoke!🙂

 

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Chop, Dump and Sautee…

I like the kind of dishes that you can make over and over again without a lot of effort or thought. The kinds that you can make with different ingredients, but it’s the same idea. This meal is like that. I’ve made it lots of different ways, but it’s the same main idea… like hash.Days like yesterday where it RAINS ALL DAY, the kids are restless and trying to break everything in your house, just to keep their hands preoccupied (seriously, me finding my little boy every few minutes, with his hands busy doing something he SHOULD NOT) and it takes everything in me to just MAKE DINNER. That was last night. But… I made dinner! I grabbed a bunch of ingredients out of my fridge, chopped them up, dumped them all in the skillet, added some seasonings, and SERVED. That’s it. Done. And Delicious. There’s a few ways to do it too, depending on what meats and ingredients you have! I’ll give you the alternatives in the ingredients list. Get creative with it!

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Ingredients

  • 4-6 chicken tenderloins chopped (You can also use kielbasa, or leftover rotisserie chicken)
  • 2 large carrots diced (you can also use frozen, even mixed veggies if you want!)
  • 1-2 small to medium zucchini cut however you’d like
  • 4 small red potatoes diced (I partially peel them)OR you can use sweet potatoes
  • 2 tablespoons olive oil
  • 1 TB butter
  • 1/4 cup white wine for deglazing pan and helping to soften carrots and potatoes (can use chicken broth instead!)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon herbs de provence (or Italian seasoning… herbs de provence recipe)
  • 1/2 small yellow onion diced
  • 1/2 tsp minced garlic (or use garlic powder)
  • You can garnish with Parmesan cheese, parsley, dried pepper flakes, basil, whatever!!

 

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Instructions

Chicken:
    1. Preheat skillet with the olive oil
    2. Add onions, carrots and potatoes
    3. Then add chicken, sprinkle with sea salt and pepper to taste and herbs de provence (or seasonings of your choice!).
    4. After everything has browned (turn chicken over when browned on 1 side) add the white wine (or chicken broth) and butter.
    5. Cook for 8-10 minutes uncovered, stirring occasionally.
    6. Add the chopped zucchini towards the end so it’s not too mushy.
    7. Transfer to a plate and garnish and EAT!

 

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And now, for the song of the day:

 

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Strawberry Jam!

I am NOT a “canner” when it comes to jam. I literally had one of those small flats of strawberries that I bought off of my friends that were called “jam-berries” because they were quite ripe and DELICIOUS! The cost is about half price of what a normal flat is too! (check your local strawberry farm to see if they do that there too!)

So, I had to find a couple of recipes and BLEND them. I can’t ever do things the way can I? HA!

Here’s the 4 links for the jam that I made, and then I will post what I actually did.

Ina Garten Strawberry Jam
Pioneer Woman’s Strawberry Jam
Martha Stewart’s Quick Strawberry Jam
Strawberry Jam

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I don’t think that I exactly made it in the traditional way… but I’ve gotta say, it turned out WONDERFULLY!!! My entire batch is delicious…!!!

Disclaimer: I DID sanitize my jars, but in the dishwasher and then heated them up in the sink, not by boiling them. Follow whatever instructions that it shows on the above recipes for the proper way to do so.

Strawberry Jam:

5 cups crushed/hulled strawberries
1 1/2 cups organic granulated sugar
2 1/2 TB powdered pectin
zest of 1 lemon
juice of 1 lemon

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Directions:

  1. Put a small plate in the freezer. Place the mashed strawberries, lemon zest and lemon juice in a nonreactive 10-quart stockpot set over medium-high heat. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.

  2. Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.

  3. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.

  4. After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.

  5. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.

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And there you have it! That recipe made 1 LARGE jar (the size of a spaghetti sauce jar) and one small jar full (the size in the pictures above). Try it, you’ll like it!!! You can add sugar and reduce pectin, or vice versa. I honestly made it that way because I completely RAN OUT of sugar!!! AAAH!🙂

Turned out good though!

God Bless!

And now, for the song of the day:

Wednesday… Back to it!

It seems as though I can’t get “into  the groove” of constantly blog posting. I think it’s really just since I went to mainly “gluten free” and low carb. I try to use as much vegetables as possible and clean eating.

But, I’m determined. If I could do it before, I can do it too! I’ve gotta post more recipes for my jam that I am making today (YUM!) and dinner.

I’ve said in a previous post, every 2 weeks, before I go grocery shopping, I meal plan. I use pinterest to keep the recipes. Sometimes I only search on pinterest, otherwise I use it to save recipes from other websites that I find new and yummy recipes. From those 10 recipes that I’ve chosen, (I only plan for dinner. For lunches we eat leftovers or salads, and we have toast and oatmeal for breakfast.) I make a grocery shopping list. Once I make that shopping list, I add anything else I needed for other meals or odds and ends.

I will say this, my kids do NOT always eat the same thing we do. My husband comes home after 6 or 7 pretty regularly during the week, so my kids eat around 5 or 5:30, and it’s usually something different than we eat. On the weekends I try to have them eat the same thing as us, and we try to all eat at the table together. My son also has A LOT of food allergies, which adds to his picky eating…. there’s so little I can serve him, I’m constantly working on giving him a variety. SO… don’t assume my kids willingly eat everything I make. They don’t. They are normal. They do not have amazing “pallets” like chefs say about their kids on t.v.. Nope. Not my kids. My daughter’s favorite food is Little Ceasars bread sticks. Yeah. My son at least has an actual that’s his favorite: meatballs made by mommy. I do have them try the things that my son isn’t allergic to, and my daughter LOVES to sample my salads (as long as theirs no chicken… that’s a no-go.) etc. Beyond that, it’s smoothies. I give vitamins, smoothies and probiotics. They’ll get it one day. They don’t have to be perfect and put together and eat everything I want them to try now. We will slowly get there. I won’t give up… but I’m not worried about it either. We’ll get there.

Here is my pinterest board for the next 2 weeks (with extra meals in case suddenly everything I pinned looks gross… that happen to you ever??) http://pin.it/tLV_PYf

Anyone reading this, if you have suggestions of some great websites for low carb recipes, please share!!

Most recipes I find, I change at least 3+ things, and therefore the recipe becomes mine. If I do not, I share the recipe, how AMAZING it was, and a link to that person’s site.

Instead of a song of the day, I’m going to share a website that I think more people need to know about.

In the last few months, the MASSIVE problem of human trafficking has been brought to my attention. Not that I didn’t know about it before, I did. I just didn’t realize how BIG it was, or that it even happened so much HERE, in the U.S.! You always think of it as a problem way out east. Not true! You can support this AMAZING ministry who is helping the women and children brought by force into the slave trade! This ministry is giving them a completely different occupation! Giving them their dignity back!  Consider checking out their website! SO full of information on ways you can help!!! Let’s give back!🙂

http://store.nightlightinternational.com/default.asp

You can also read more about this amazing woman who has given so much of her time to help so many women on her blog:

http://hegivesmecourage.com/

 

God bless!!

My Favorite Latest Recipes

I’ve been cooking a lot, as per usual, but I haven’t been writing down my newest “creations”. I have found some more of my FAVORITE recipes though! So, I thought I’d share some with you!

Some of these are quick and easy, and some have some complicated ingredients, but they all turned out SOO good!

To start out, did you know that depending on how you cut your spaghetti squash will determine how long the “noodles” are?

Check out this blog!

Perfectly Cooked Spaghetti Squash

And once you nail that, try this recipe:

Spaghetti Squash Carbonara

Do you even crave Indian food? If you don’t… it might mean you NEED to try it! Because once you try it I have a feeling you will start to crave it. You do have to find your favorite recipe, but… I’m telling you! Another benefit is that a lot of Indian food has turmeric in it. Curry powder does! And turmeric not only has the BEAUTIFUL yellow color (add it to your rice for a GORGEOUS yellow rice!), it also has a lot of health benefits!

A lot of Thai food can have some similar ingredients! I didn’t know that until this recipe:

Thai Shrimp Soup

That soup was AWESOME and my husband RAVED!!

Another dish that I have come to LOVE is Tikka Masala. Like… LOVE. I am a bit of a wimp when it comes to spice though, so I always adjust the spice level to my taste. Especially the cayenne powder. So… keep that in mind!

Chicken Tikka Masala

If you’re like me, sometimes you come across a great deal on a certain cut of meat. You then bring it home, throw it in the deep freeze and then forget about it! The next time you come across it you cannot figure out what on earth to cook with it! That’s what I did with a pork loin the other day… and then I found this following recipe. (Note: use a meat thermometer, especially with pork and chicken. You’ll know when it’s done to perfection and will no longer have overcooked DRY meat, because you’ll know when to pull it out of the oven!)

Honey Butter Pork Tenderloin

That pork tenderloin was a HIT at my house!!! Even the leftovers were delicious!

Do you need a crock pot recipe that’s for the summer???? How about FAJITAS?! You can’t go wrong with those! Serve it with some chips and guacamole and you’ll have a WINNER WINNER CHICKEN DINNER!🙂

Crockpot Chicken Fajitas

Part of the reason I love the above recipe is that it doesn’t used pre-packaged fajita seasoning… so to me it’s a GOOD recipe!🙂

Last but not least, when I switch to a low carb meal plan, I almost always end up buying some cabbage. Weight Watchers has a soup, South Beach recommended it, it’s filling and good sauteed or whatever. But then… you get tired of the sauteed cabbage. TRY this recipe. It’s like a coleslaw, salad, fresh, yummy mash up with chicken on it. NO MAYO though! (Which I prefer… I usually just say no to MAYO).

Cabbage Slaw Salad

FYI, I did NOT put the pinto beans in the salad…. those are not my favorite… but the rest of the salad… YUM!

Ok, so that’s it for today… I’m telling you… TRY THESE!🙂

I’ll get back to actually writing down my new inventions… but not today.

And now, for the song of the day:

Quick and Easy Low-Carb Dinners

This isn’t going to be an original recipe from me… but this is going to give you a few quick ideas.

I’m in a spring “diet and exercise” accountability group and we are all trying to get ourselves “summer and swim-suit” ready like everyone else! One of the things I’ve found is that I need something “quick” sometimes. That can be hard when you are trying to eat CLEAN and FRESH and LOW to NO carb. So… I’ve searched and found a few great recipes that should be pretty quick to whip together.

From Rachael Ray there is some BBQ chicken wraps:

Barbecued Chinese Chicken Lettuce Wraps

Another GREAT option would be to use Quinoa! It has so many great things in it, and I love to use quinoa to boost my protein without necessarily having to add meat to a dish. You can boost this dish with all sorts of veggies too! Giada has a great recipe here:

Giada’s Quinoa Pilaf

 

Another quick and easy idea? FRIED RICE! My kids LOVE fried rice. I do have to skip the eggs for my sweet little boy… but we can have it as a main dish if I’m feeling like taking it easy, or as a side dish with anything from chicken nuggets, to shredded pork, to wings!

Food Network Fried Rice

(I consider rice a good carb… just not in excess… it’s pretty close to it’s natural from in comparison to other carbs)

Lastly…

Grill out! Take your burgers, hot dogs, steaks, potatoes, veggie kabobs, etc… and GRILL! You can wrap your meat in some lettuce, or put it on top of an amazing salad! If you have a gas grill, it’d only take about 15 minutes to grill something! Before you leave for work, pop your meat and veggies in a ziploc with some marinade and then quick toss it on the grill for dinner when you get home! Seriously… 15 minutes later you’ve got dinner!

Need a quick marinade that’d work for meat or veggies?

Universal Marinade

(personally I’d use coconut or soy aminos that taste JUST LIKE soy sauce… but you use what tastes good to you!)

 

Ok… so that’s it for now, good luck cooking!

And now, for the song of the day:

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Baked Lemon Shrimp Over Kale and Spaghetti Squash

So, there were tornado warnings in my area today… what am I supposed to do with that? I’m from Minnesota, where there honestly are tornado warnings… ALMOST every summer… I think… The thing that’s different is that in Minnesota, we had basements. Some basements are FULLY underground cement basements with little to no windows. Those felt safe when something like a tornado warning came up. Here, um…. downstairs bathroom? I was all like: “Ok kids, get in the bathtub… I am now going to cover you like you’re in a FORT with the couch cushions!”. Yeah. I’m weird. They loved it though! Hahaha! After the warning had lifted and we could come out of the bathroom, they begged to stay in the “FORT”. So, happily to say, nothing happened and all was good!🙂

After the drama, I needed to get dinner together! I was craving pasta, so what’s a good alternative?! SPAGHETTI SQUASH! Why not throw in some shrimp and kale to make it extra delicious?!

So, this could be called shrimp scampi, it could be shrimp over lemon spaghetti squash… all sorts of things… So I just went with a descriptive title. Then you know what you’re getting!

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INGREDIENTS
  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on (Trust me, get it peeled and deveined… it took my husband an HOUR to clean, peel and de-vein these stupid shrimp!)
MARINADE FOR THE SHRIMP:
  • 2 Tbsp unsalted butter, melted
  • Zest of one large lemon
  • juice of 1 lemon
  • 1 tsp minced garlic
  • 1 onion diced
  • 2 cups chopped kale
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 TB balsamic vinegar
  • 2 TB grated parmesan cheese
  • 3 TB shredded parmesan cheese
  • 2 TB olive oil
INSTRUCTIONS:
First, you MUST get the squash going in the oven!
  1. Preheat oven to 400 Degrees F
  2. Cut the squash in half lengthwise, scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place face down in a small glass baking dish. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in 1/4 cup of the SHREDDED parmesan cheese. (If this is done before the shrimp, cover the bowl with tin foil.)
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, onion, lemon juice, lemon zest, salt, pepper, balsamic vinegar and parmesan cheese. Pour the marinade over the shrimp and let sit for 20 min if possible. I personally did not have time, and put it straight into the oven!🙂
  3. Bake the shrimp at 400 degrees F for 12 minutes (or until cooked through an no longer translucent)
MAKE
  1. Quick saute the kale (if you choose to add it) in 2 TB butter and some chopped onions… only takes about 5-8 minutes. Make sure you wash it first, and chop it into bite size pieces and REMOVE the center “vein” of the stems. Add the kale to the bowl with the spaghetti squash/cheese mixture.
  2.  Remove the shrimp from the oven and put the shrimp on top of the spaghetti squash/kale mixture and sprinkle with grated parmesan and black pepper and serve IMMEDIATELY!

And….:

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This seriously has SO MUCH FLAVOR!!!!!

LOVE LOVE LOVE LOVE!

I am actually looking forward to eating the leftovers tomorrow!! YUM!

And now, for the SONG OF THE DAY!🙂

It’s a song by Nicole Nordeman that always does a great job of reminding me what my Savior did for me!

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Low Carb Chicken Nacho Bake

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It’s January… we are all still working on our New Year’s Resolutions I’m sure. I am continuing mine! The hubby and I are planning an anniversary cruise in the fall, and I do NOT want to be embarrassed when I put on that bathing suit. So… toning up, working out, and CLEAN eating is to be had! A lot of gluten free, low carb (except weekends), less eating out etc etc etc. You know the drill.

This recipe… mmmmmm!!!!!!!!!! DE-LISH! It’s filling, and takes care of that craving for nachos, and junk food… while being filling and full of protein and good fats! It’s a little bit on the “cheat” side with the bacon… but don’t skip it! It adds that perfect flavor!

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INGREDIENTS
  • 3 frozen chicken breasts (I used Trader Joes… my FAVORITE!)
  • 1½ cups cheddar cheese
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • OPTIONAL red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 half small onion diced
  • 1 TB olive oil
  • 1 TB butter (for extra flavor, but NOT necessary)
  • 1 large jalapeno,
  • 3/4 cup frozen corn
  • 1 avocado
  • 1 small zucchini
  • 1/2 cup of your favorite salsa
  • 3 slices of bacon, cooked and crumbled

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INSTRUCTIONS
  1. Preparation: Heat oven to 425 degrees
  2. If you haven’t, microwave/cook your bacon and cut/crumble into pieces
  3. Combine and mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, cumin and cayenne pepper in a bowl. Sprinkle and rub spice mixture over chicken pieces. Drizzle on olive oil on top of seasoned chicken and rub pieces together to evenly distribute oil. Melt the TB of butter in a large OVEN SAFE skillet on medium/medium high. Once melted, BROWN the chicken on both sides to really get those spices into the chicken. (DON’T cook through, just cook until brown on both sides… 2-3 minutes per side)
  4. Remove the chicken from the pan and turn off the stove top. Cut the chicken into bite size (about 1″x 1″) pieces and return to the pan.
  5. Add the rest of the ingredients (BUT NOT THE AVOCADO!! That’s put on after it comes out of the oven!!) on top of the chicken in the skillet and place into the oven. Make sure that the salsa is poured over everything in the skillet to give it a bit of liquid to cook in. (MAKE SURE YOUR PAN IS OVEN SAFE!! You can also bake it in a baking sheet… I just didn’t want to dirty 2 dishes.)
  6. Bake at 425 degrees F for 10-15 minutes or until hot, bubbly and delicious smelling (and the chicken pieces are cooked through).
  7. Remove from oven sprinkle avocado over top and serve immediately.
    *Optional: Serve with sour cream and chips!

And that’s it!!!

ENJOY!

 

And now, again, instead of a quote, I’m going to share ANOTHER of my new favorite songs to sing and dance to in my kitchen… also by Jordan Feliz:

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Zucchini “Chips”

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So, I have a secret to admit. I LOVE watching the Bachelor. I know, I know… but, being that it’s been going for 20 years means that I’m obviously not alone!!! So, last night when I was going to watch it, I needed a snack. I’m trying to be gluten free as much as possible, and also trying to eat “clean”. So… I pulled out a couple of zucchini and made these! YUM!

2 things: mine came out a little bit too dark because I got distracted by my 4 yr old little boy who needed some juice… AND I should have ground my “polenta/corn grits” a bit more finely.

So, here’s the DELISH recipe:

Serves 2-4 as a snack or appetizer

INGREDIENTS:

  • 3 small zucchini
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup Masa Harina OR ground corn polenta/grits
  • 1/4 cup powdered Parmesan cheese
  • olive oil, for frying
  • salt and pepper
  • garlic powder
  • ranch dressing, for serving

 

Now, you may ask, what is Masa Harina flour???? It is: Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. I found this info here: Mara Harina Definition

DIRECTIONS:

  1. Heat a 1/4 inch of olive oil in the bottom of a large skillet over medium heat.
  2. Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.
  3. Beat together the egg and water in a shallow bowl.
  4. Stir together the corn flour, parmesan cheese, salt and pepper and garlic powder, in a second shallow bowl.
  5. Coat the zucchini in the egg and then dredge in the corn flour mixture to coat.
  6. Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.
  7. Drain on a paper towel lined plate. Sprinkle with salt, if desired.
  8. Serve with ranch dressing for dipping.

**** don’t be like me and let them cook for too long… let them fry just until they are golden and then flip… watch the edges to know when they are ready and remove!! They are SOOOOOO good!!! Enjoy!

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And now, for the quote of the day: Instead of a quote, I’m going to post a song that my kids and I have been blasting and dancing to… in the kitchen!!

Dancing Through the Fire

 

 

Guess I took a break!

So, for me, when blogging gets to be a little “overwhelming” I take a break. I don’t stop cooking, I just stop writing about it.

The bad thing is, I continue to make up new recipes and try new things on a weekly basis… and then my husband asks if I “blogged” it, or at least wrote it down because he wants it again… I say “no, sorry!”. Sadly, it’s when I’ve “winged” something and cannot remember the exact measurements and will have a very hard time replicating it because I didn’t pay attention when I was making it.

One of those things was this chili. I did re-make it (because he said it was his favorite chili that I’ve EVER made!!!) And so, I figured out how I did it, re-made it, and it’s a winner!!!!

Since he loved it so much, it inspired me to get back into WRITING down what I’m cooking if it’s not a repeat. I also am going to document it here. Not just for the few followers, but for myself! I may also turn this blog into a cookbook, even if it only sits on my family’s shelves.

So, here’s my chili recipe:

 

Husband’s Favorite Recipe:

Ingredients:

1 lb. ground beef
1 tsp minced garlic
1/2 small yellow onion diced (freeze the remaining onion for later!)
1 cup crushed tomatoes (I have yet to find a can of crushed tomatoes in an 8 0z. size, so save the rest of it for later, or make a double batch!)
1 – 1 1/2 TB chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt (or to taste)
dash cayenne pepper (I go light on this, to turn up the spice, add more!)
2 TB Masa Flour (Corn flour). You can also just grind Corn Grits (or polenta) into a flour consistency with a blender or magic bullet!
1 can black beans
1 cup frozen corn
1/2 bottle of beer (I use whatever my husband has in the fridge… it varies!)

 

(I currently do not have any pictures of this chili…. boo! I’ll have to make this again, and post pictures when I do!)

Place the ground beef in a large pot and throw in the garlic and onions. Cook the meat and “chop” with spatula to get the meat into nice small pieces as it’s cooked. Cook until browned and cooked through. Drain off the excess fat, and then pour in the crushed tomatoes, chili powder, cumin, oregano, onion powder, garlic powder, salt and cayenne. Stir together well, cover, and then reduce the heat to medium to medium low. Simmer for 15-20 minutes stirring occasionally. Add the 1/2 bottle of beer (about 1 cup). If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

A few minutes before you want to serve the chili, place the masa harina (or your ground corn meal) in a small bowl. Add 1/4 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and the frozen corn and simmer for 10 minutes. Serve with shredded Cheddar, sour cream (or PLAIN greek yogurt) and some fritos!!! You could even top it with some jalapeno slices!!!

 

And that’s it! It’s a basic recipe, but it’s a winner! You don’t need to make it too fancy to make it DELICIOUS!! You will LOVE this recipe! I’m pretty sure it’s going to be the only chili recipe made in this house for a while!🙂