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  • 5-6 large tomatoes
  • 1 medium onion, halved and sliced 1/4 inch thick
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to rimmed baking sheet; add onion, and garlic.
  2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour.
  3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky.
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Ingredients

  • 8 bone-in chicken thighs with skin
  • 1 tsp garlic
  • 1 tsp onion
  • 1 tsp dried oregano
  • 1 tsp ground thyme
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt

Directions

  1. Preheat oven to 350. Line a baking sheet with aluminum foil.
  2. Combine spices and mix well.
  3. Place chicken thighs on baking sheet and coat both sides with spice mixture.
  4. Bake chicken until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165F.

Ingredients

  • 1 medium ripe avocado, skinned and pitted
  • 1/4 cup sour cream
  • 2 Tbsp fresh parsley
  • 2 Tbsp diced jalapeño
  • 4 Tbsp lime juice
  • 2 large garlic clove
  • salt, to taste

Instructions

  1. Combine all ingredients into a food processor or blender.
  2. Pulse until well combined.
  3. Great on Fish Tacos.

Ingredients:

  • 5 cups Blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • 1 lemon

Topping

  • 1/4 cup butter , softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 3/4 cup Oats (Regular or Quick)
  • 1/2 cup chopped pecans
  • 1/4 teaspoon cinnamon

Directions:

  1. Preheat the oven to 375.
  2. Grate the rind of the lemon and squeeze the juice of half of the lemon.
  3. Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
  4. With a fork, combine the butter, brown sugar, oats, flour. pecans and cinnamon until crumbled. Sprinkle over blueberries.
  5. Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

We added a bunch of stuff to a strawberry arugula salad recipe from Rachel Ray and came up with this.  These amounts made 3 large and 6 medium salads, stacked in gladlocks in the order listed to minimize mushification.

1 jar mandarin oranges
3 pints of blueberries
2 containers of strawberries
1.5 cups quinoa
4 large chicken breasts
2 cups feta cheese
Walnuts, (like, 5 handfuls?) toasted (350 for 10 minutes)
2 lbs arugula

Shallot vinaigrette:
4 shallots, chopped fine
3/4 cup olive oil
1/2 cup rice wine vinegar
1/4 cup honey
Salt and pepper

One red onion, sliced
3/4 cup vinegar (white wine or apple cider)
Tsp salt
Tsp sugar
A few cloves of minced garlic
Sprinkle of time

Boil 3-4 cups of water in a tea kettle.
While you are waiting, mix the vinegar, sugar, salt, garlic and thyme (other spices as preferred) in a mason jar.
Place the onion in a strainer in the sink and pour the boiling water over them (while mixing) to par-blanch
Place the onions in the mason jar and shake it up.
Put it in the fridge for 4 hours.

Apparently they stay good for 5 weeks but we tend to use them up right away!

In bottom of gladlock, layer:
Diced tomatos (let sit in strainer first to get rid of excess liquid)
Corn
Black beans
Optional avocado
BBQ Chicken
Lots of romaine
Small ziplocks on the side with tortilla strips for crunch
Serve with dressing of your choosing.  We used BBQ ranch.

For nine salads, (3 big, 6 medium) we used 4 tomatoes, 2 small bags of corn, 2 cans of black beans, 6 small pieces of chicken and 4 heads of romaine.