I love zucchini and yellow squash. Most of the time I saute it in a little butter, garlic and S&P, but sometimes it's fun to mix it up. This recipe that I'm sharing is very versatile and super easy. Enjoy!
2 medium zucchini cut into 1/2 moon slices.
2 medium yellow squash cut into 1/2 moon slices.
(you can use all zucchini or all yellow squash or add a different veggie if you want)
2-4 Tablespoons fresh basil (less or more depending on your taste)
2 Tablespoons green onion thinly sliced or any onion of your choice diced
1 or 2 cloves of garlic diced (more or less to your taste)
1/2 teaspoon dried thyme
1 cup grated cheese (I used mozzarella & provolone)
1/2 cup coarsely grated Parmesan
S&P to taste
Preheat oven to 350F. Spray an 8x8 baking dish with olive oil. Combine all ingredients, except half of the grated cheese. Bake for 25-30 minutes uncovered. Sprinkle remaining cheese on top of mixture and bake 10-15 minutes longer.
Tuesday, September 2, 2014
Thursday, August 14, 2014
In The Kitchen - Cilantro Chicken Skewers
Cilantro Chicken Skewers
2 pounds boneless/skinless chicken breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3/4 bunch fresh cilantro, minced
salt & pepper to taste
cooking skewers, soaked in water to prevent burning, about 20 min.
Cut chicken into 1" cubes and place into a zip lock back with S&P, oil, garlic and cilantro. Let sit at least 4 hours or overnight if possible.
Preheat the grill to medium heat. Put chicken on skewers, cook for 4-5 minutes on each side.
For an added kick, you can drizzle with fresh lime juice while cooking or brush the chicken with chili sauce to create a glaze.
I served this with a couscous and added green onion, lime, cilantro S&P to taste.
2 pounds boneless/skinless chicken breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3/4 bunch fresh cilantro, minced
salt & pepper to taste
cooking skewers, soaked in water to prevent burning, about 20 min.
Cut chicken into 1" cubes and place into a zip lock back with S&P, oil, garlic and cilantro. Let sit at least 4 hours or overnight if possible.
Preheat the grill to medium heat. Put chicken on skewers, cook for 4-5 minutes on each side.
For an added kick, you can drizzle with fresh lime juice while cooking or brush the chicken with chili sauce to create a glaze.
I served this with a couscous and added green onion, lime, cilantro S&P to taste.
Friday, August 1, 2014
In The Kitchen - Chipotle Chili
I have a go to chili recipe that I cook all the time for Matt, but I wanted to try something different. This recipe uses pork (although you can use beef or chicken), chipotle peppers, beer & masa! It's more of a Mexican style chili and very tasty.
Here is the recipe for my other chili if you'd like to take a look at it out too.
http://athomeinjessicascorner.blogspot.com/2011/09/homemade-chili.html
CHIPOTLE CHILI
1 tablespoon bacon fat
1 tablespoon olive oil (you can use only olive oil or only bacon fat if desired)
4 cloves minced garlic (more or less if desired)
1 onion diced (I used 1/2 of a red onion & 1/2 of a vidalia onion)
2 pounds pork loin, shoulder or butt, cut into a large dice
1 - 12oz bottle of good Mexican beer or you can use chicken broth
1 - 15 oz can black beans, drained and rinsed
1 - 15 oz can pinto beans, drained and rinsed
1 - 15 oz can great northern beans, drained and rinsed
1 - 15 oz can of diced tomatoes or you can use fresh diced tomatoes
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 chipotle pepper in adobo sauce, minced (this is what brings the heat so use more or less if desired)
1/4 cup masa harina
1 lime, juiced
Toppings: lime wedges, cilantro, cheddar cheese, sour cream, diced tomatoes.
Heat the bacon fat & oil in a large pot over medium heat. Add the garlic and onion and cook until the onions soften.
Add the pork and cook until browned.
Add three-quarters of the beer or broth, reserving the rest, then cook for a couple of minutes to reduce.
Add the beans, tomatoes, chili powder, cumin, salt and chipotles and stir to combine.
Bring to a simmer, then cover the pot and cook for 1 hour.
Combine the masa with the rest of the beer or broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, about 10 minutes.
Serve with all the toppings. The lime and cilantro really make this chili pop, the cheese and sour cream are pretty good too. ENJOY!
For those that don't know, this is what chipotle peppers in adobo sauce looks like. They are roasted jalapenos and they are spicy. Canned chipotles are easy to find in the Mexican food section at any grocery store.
Here is the recipe for my other chili if you'd like to take a look at it out too.
http://athomeinjessicascorner.blogspot.com/2011/09/homemade-chili.html
CHIPOTLE CHILI
1 tablespoon bacon fat
1 tablespoon olive oil (you can use only olive oil or only bacon fat if desired)
4 cloves minced garlic (more or less if desired)
1 onion diced (I used 1/2 of a red onion & 1/2 of a vidalia onion)
2 pounds pork loin, shoulder or butt, cut into a large dice
1 - 12oz bottle of good Mexican beer or you can use chicken broth
1 - 15 oz can black beans, drained and rinsed
1 - 15 oz can pinto beans, drained and rinsed
1 - 15 oz can great northern beans, drained and rinsed
1 - 15 oz can of diced tomatoes or you can use fresh diced tomatoes
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 chipotle pepper in adobo sauce, minced (this is what brings the heat so use more or less if desired)
1/4 cup masa harina
1 lime, juiced
Toppings: lime wedges, cilantro, cheddar cheese, sour cream, diced tomatoes.
Heat the bacon fat & oil in a large pot over medium heat. Add the garlic and onion and cook until the onions soften.
Add the pork and cook until browned.
Add three-quarters of the beer or broth, reserving the rest, then cook for a couple of minutes to reduce.
Add the beans, tomatoes, chili powder, cumin, salt and chipotles and stir to combine.
Bring to a simmer, then cover the pot and cook for 1 hour.
Combine the masa with the rest of the beer or broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, about 10 minutes.
Serve with all the toppings. The lime and cilantro really make this chili pop, the cheese and sour cream are pretty good too. ENJOY!
For those that don't know, this is what chipotle peppers in adobo sauce looks like. They are roasted jalapenos and they are spicy. Canned chipotles are easy to find in the Mexican food section at any grocery store.
Tuesday, July 22, 2014
DIY Of The Week
Do you want to avoid toxins in your home and save money?
72 uses for simple household products.
In The Kitchen - Balsamic Chicken Wings
Balsamic Chicken Wings
INGREDIENTS
18 chicken wings
1 cup honey
1 cup brown sugar
1 cup balsamic vinegar
2 tablespoons peeled and grated fresh ginger
4 cloves garlic (more or less if you desire)
Zest and juice of 1 large lemon
Salt and pepper to taste
1. Remove the tops from the wings by cutting between the joints. Salt & pepper wings and put in large ziplock bag.
2. Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Pour half the marinade into the bag with the chicken. Seal the bag getting most of the air out of it, then gently distribute the marinade over all the wings. Refrigerate for at least 4 hours, over night is better.
3. Preheat the oven to 350 degrees.
4. Heat a large skillet over medium heat. Working in batches sear the chicken wings, flipping once, until golden brown. Transfer all the wings to a large baking sheet and cook in the oven for about 30 minutes, flipping the wings often to prevent them from burning. Add remaining marinade and continue to cook the wings until the sauce thickens and coats the wings evenly, about 10-15 minutes.
This sauce is amazing. I wasn't sure if Matt & the kids would like it, and they loved it!! I made a separate batch for Matt and added some chili paste to the marinade for spice. You can also do this with boneless chicken tenders. This recipe can easily be cut in half or doubled for a large crowd.
INGREDIENTS
18 chicken wings
1 cup honey
1 cup brown sugar
1 cup balsamic vinegar
2 tablespoons peeled and grated fresh ginger
4 cloves garlic (more or less if you desire)
Zest and juice of 1 large lemon
Salt and pepper to taste
1. Remove the tops from the wings by cutting between the joints. Salt & pepper wings and put in large ziplock bag.
2. Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Pour half the marinade into the bag with the chicken. Seal the bag getting most of the air out of it, then gently distribute the marinade over all the wings. Refrigerate for at least 4 hours, over night is better.
3. Preheat the oven to 350 degrees.
4. Heat a large skillet over medium heat. Working in batches sear the chicken wings, flipping once, until golden brown. Transfer all the wings to a large baking sheet and cook in the oven for about 30 minutes, flipping the wings often to prevent them from burning. Add remaining marinade and continue to cook the wings until the sauce thickens and coats the wings evenly, about 10-15 minutes.
This sauce is amazing. I wasn't sure if Matt & the kids would like it, and they loved it!! I made a separate batch for Matt and added some chili paste to the marinade for spice. You can also do this with boneless chicken tenders. This recipe can easily be cut in half or doubled for a large crowd.
Tuesday, July 15, 2014
Book List 2014
Here is the list of books I've read this year. I will be updating the list as the year goes on. 99% of the books I read are non-fiction, self help or informative type books. Sorry, there won't be any romance novels on the list. :)
The ADHA and AUTISM Nutritional Supplement Handbook
The Better Brain Book
The ministry of motherhood : following Christ's example in reaching the hearts of our children
The Inflammation Syndrome
Grain Brain
The Survival Guide for Kids with ADD or ADHD
Moving Beyond ADD/ADHD: An effective holistic mind-body approach.
Homeschooling the child with ADD (or other special needs) : your complete guide to successfully homeschooling the child with learning differences.
The year of learning dangerously : adventures in homeschooling.
Homeschooling for dummies
The spark : a mother's story of nurturing a genius.
The everything health guide to adult ADD/ADHD : expert advice to find the right diagnosis, evaluation and treatment.
The circle maker : dream big, pray hard, think long.
The everything homeschooling book : all you need to create the best curriculum and learning environment for your child.
The ADHA and AUTISM Nutritional Supplement Handbook
The Better Brain Book
The ministry of motherhood : following Christ's example in reaching the hearts of our children
The Inflammation Syndrome
Grain Brain
The Survival Guide for Kids with ADD or ADHD
Moving Beyond ADD/ADHD: An effective holistic mind-body approach.
Homeschooling the child with ADD (or other special needs) : your complete guide to successfully homeschooling the child with learning differences.
The year of learning dangerously : adventures in homeschooling.
Homeschooling for dummies
The spark : a mother's story of nurturing a genius.
The everything health guide to adult ADD/ADHD : expert advice to find the right diagnosis, evaluation and treatment.
The circle maker : dream big, pray hard, think long.
The everything homeschooling book : all you need to create the best curriculum and learning environment for your child.
Family Inspiration - 15 July
Every child need not fit the same mold - nor should we force them to do so.
In humility consider others better than yourselves.
Philippians 2:3
In humility consider others better than yourselves.
Philippians 2:3
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