Fajita Chicken Salad

This is a recipe from The Foodie and the Family. It sounds wonderful!

Fajita Chicken Salad

1 cup salsa
1/4 cup chicken broth
1 tablespoon chili powder
1/2 teaspoon salt
1/2 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon onion powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
pinch red pepper flakes
1/2 cup olive oil (divided)
2 limes, juiced (divided)
12 boneless, skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 each red, yellow, & orange pepper, cut into strips
1 large onion, halved and sliced
additional olive oil to cook chicken and vegetables.

In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).

Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.

Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.

Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.

Debra's Coconut Energy Squares

I read this in a comment on a post about coconut manna. Debra's name was not linked to a blog, so I can not give her credit, but I think it's worthy of it's own post! Debra. if you read this, thanks!!

Debra's Coconut Energy Squares

Warm some coconut manna so it is mixable. Stir in your choice of chopped nuts, dried fruit (a little), chia seeds, other seeds you like, raw cacao nibs, shredded coconut, etc. Add some sweetness if you like with raw honey or several drops of stevia extract. Spread out in a layer about 1/2 inch thick on a sheet of parchment or waxed paper and let firm up. When firm but not too hard, cut into small squares (1 inch). Wrap individually in waxed paper. They are energy powerhouses!

P.S. They will melt in your bag or pocket if they get too warm, so watch this.

Mock Pinapple

I found this recipe at TennZen. I am hoping that these jars will make winter muffins and perhaps even fruit salads moister and tastier.

MOCK PINEAPPLE

4 quarts peeled, cubed zucchini or peeled, shredded zucchini - SEEDS REMOVED
46 OZ. canned/bottled unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar

In a large saucepan, mix all ingredients and bring to a boil. Simmer 20 minutes.

Clean and sterilize 9 pint canning jars. Keep jars hot. Clean canning lids and rings. In a small pot of water, simmer the lids but DO NOT BOIL. Fill boiling water canner with water (enough to cover pint jars plus at least another inch of water), cover and bring to a boil.

Fill jars with hot mixture and cooking liquid, leaving 1/2 inch headspace. Remove any air bubbles by running a rubber spatula or bubble freer wand in the sides of the jar and gently pressing against the zucchini.

Wipe the rim of each jar with a clean, damp rag. Place the canning lid on the jar and screw on the canning ring to finger-tight. Place jars into the boiling water canner.

Place the lid on the canner and bring to a boil. As soon as the water starts boiling, set your timer to process the jars for 15 minutes (pints) or 25 minutes (quarts).

After the processing time is complete, remove the lid and turn off the heat. Let the jars sit in the canner for 5 minutes, then remove the jars from the canner without tilting them. Let jars sit undisturbed on a towel for 24 hours.

Zucchini Cobbler

This is another Taste of Home recipe. It's sounds like a great, if unusual, dessert.

Zucchini Cobbler

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.

Yield: 16-20 servings.

Zucchini Cupcakes with Caramel Frosting

This is a Taste of Home recipe. I may make these to take to church one day!

Zucchini Cupcakes with Caramel Frosting

3 eggs
1-1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

Frosting

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.

Switchel

I got this recipe from The Old Farmer's Almanac. Switchel, or Haymaker's Punch, is a classic beverage, made by colonial farmers for drinking while they were working hard in the fields. It's quite refreshing and nourishing on those hot days!

Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon. Serve ice-cold.

This is from bettycrocker.com. Hopefully these will be as tasty as the others we tried recently.

Cake Doughnuts

4 cups all-purpose flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
2 eggs, slightly beaten
Oil for deep frying

1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg; mix well. Add all remaining ingredients except oil for frying; stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling.

2. Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375°F.

3. On well-floured surface, knead dough 1 to 2 minutes or until no longer sticky. Roll half of dough at a time to 1/2-inch thickness. Cut with floured doughnut cutter.

4. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 to 1 1/2 minutes on each side or until deep golden brown. Drain on paper towels. If desired, roll doughnuts and holes in powdered or granulated sugar, cinnamon-sugar mixture or drizzle with glaze.

Yield: 30 doughnuts

Chipotle Roast

I adapted this recipe from, where else?, Recipezaar or Food.com as it's now called. It's my favorite chipotle meat yet! This is the crockpot version, but it tastes even better if you cook it in a cast iron dutch oven over low heat for a long time.  So good! 

Chipotle Roast

3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo
1 (4 ounce) cans green chilies (I used homemade)
1 (7 ounce) cans salsa verde (I used Green El Pato)
1 cup sliced onions, optional
3 teaspoons minced garlic
1 cup beef broth or water

Place roast in crockpot. Place all the other ingredients in a blender and liquify. Pour over roast and cook on high for 5-8 hours, the longer the better. When done, remove from crockpot and shred. Put back in crockpot liquid and mix. Serve.

Primal Meatballs

This is my adaptation of a MDA recipe. These can be made up ahead of time to make a quick meal and even frozen.

Primal Meatballs

2 lb ground beef (or bison)
2 lb sweet Italian sausage
2 cloves garlic, minced
2 sprig fresh rosemary, minced OR 1 tsp dried rosemary, crushed
6 sprigs fresh thyme, minced OR 1 Tbsp dried thyme, crushed
2 long sprig fresh oregano, minced OR 2 tsp dried oregano, crushed
1/2 cup roughly chopped flat leaf parsley OR 2-3 Tbsp dries parsley, crushed
1 cup almond meal
4 eggs, whisked
2 tsp red pepper flakes
1/2 cup chopped onions OR 1 tsp onion powder (optional)
Several grinds black pepper (we use a teaspoon)
1/2 cup cream (optional)
1 cup finely shredded Parmesan (optional)
1/2 cup bacon fat or more, as needed

Remove sausage from casing, if needed. Mix all of the ingredients, except bacon fat, together until well combined. Heat bacon fat in a large cast iron pan. Use a disher to scoop meatballs out of bowl. Drop into hot fat and fry 5-7 minutes. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Wilted Swiss Chard with Garlic

This recipe came from a page of chard recipes that my favorite farmer was giving out at market. Chard is one of the only greens that will grow well here in the summer. It's one of my perennial favorites!

Wilted Swiss Chard with Garlic

2 pounds Swiss chard, washed well, stems stripped and coarsely chopped,; leave wet
3 Tbsp olive oil
2 cloves of garlic, minced
salt and freshly ground black pepper, to taste
fresh lemon juice, optional

Heat a large, deep skillet over medium-high heat. All olive oil and garlic; saute 15 seconds. Add the wet chard, a handful at a time,. Stir after each addition. After all chard has been added, reduce heat to low, cover and cook 5 minutes. Chard should still be bright green, but wilted. Remove lid, raise heat to high and cook until liquid has evaporated; 2-3 minutes. Season with salt and pepper and lemon juice, if desired.

Homemade Poultry Seasoning

I needed poultry seasoning while I was making dinner tonight, and my jar was empty! Off I went to Food.com (which used to be called Recipezaar) for help. They gave me this recipe, which worked wonderfully. Hooray for homemade seasoning blends!

Homemade Poultry Seasoning

Blend together:

2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper

Sizzling Green Beans

This recipe is one of my favorite ways to serve green beans. Such a good blend of flavors!

Sizzling Green Beans

1 pound green beans, topped, tailed and snapped
1/4 cup olive oil
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
1-2 large tomatoes, chopped
2 Tbsp fresh parsley, minced
2 tsp dried basil
1 tsp EACH thyme and oregano
salt and pepper to taste
Parmesan cheese

Boil beans in water for 5 minutes, then plunge into ice water. Heat olive oil in skillet and add peppers. Cook one minute. Remove pepper flakes. Add garlic tomato and seasonings, except cheese. Turn heat to low, cover and simmer 20 minutes. Add beans and heat through. Sprinkle with Parmesan cheese and serve hot.

Spicy Tuna Steaks

I found this, along with a ton of other tuna recipes here.

Spicy Tuna Steaks

1/4 cup oil
6 cloves garlic, minced or pressed
3 tablespoons coconut aminos or soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges

In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Rinse fish under cold running water and pat dry. Place fish in a shallow bowl and cover with marinade. Refrigerate for 1 hour. Cook fish under a preheated broiler for 5 to 7 minutes on each side or until opaque or grill fish on an outdoor barbecue. Serve with lemon wedges. Serves 8.

Cumin Roasted Sweet Potatoes

I found this recipe tonight at The Foodie and the Family, just after a dinner of roasted chicken, green beans and green salad. Too bad I didn't see it earlier. I would have bought some sweet potatoes! I imagine that this will be more of a winter side dish, since I don't use the oven all that often in the heat of the summer.

Cumin Roasted Sweet Potatoes

4 large sweet potatoes

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons ground cumin

Preheat oven to 425°F.

Cut sweet potatoes into 1/2 " cubes and lay on a baking sheet in a single layer. Pour olive oil over sweet potatoes and toss to coat. Sprinkle evenly with salt, pepper, and cumin. Toss to coat.

Bake in preheated oven for 30-35 minutes, flipping halfway, until the sweet potatoes are tender inside.