Meals (dinner and or lunch) and inspiring quotes

Meals

Southwestern Chicken and Barley Soup

·      ½ chopped onion

·      1 tsp minced garlic

·      1 tbsp olive oil

·      3 c water

·      1 can corn (drained)

·      1 can black beans (rinsed and drained)

·      1 can 14.5 oz tomato sauce

·      1 can 14.5 oz diced tomatoes

·      1 can 14.5 oz chicken broth

·      ½ c medium peal barely (I like more so I add ¾ c)

·      1 tbsp chili powder

·      1 tsp ground cumin

·      ½ tsp salt

·      ¼ tsp pepper

·      1-3 tbsp sugar (depending on your taste)

·      1-2 c cubed cooked chicken (I love to use grilled chicken chopped, but I often pan fry it as well—I often rub it with chili powder and cumin and salt and pepper before grilling or pan frying)

In a Dutch oven (or large pot), sauté onion and garlic in oil until tender.  Add water, corn, beans, tomatoes, broth, barely, and spices.  Bring to a boil.  Reduce heat; cover and simmer for 45 minutes.  Stir in chicken, cook 15 more minutes and then serve with: diced green onions, grated cheddar cheese, sour cream, diced fresh tomatoes, cilantro, diced avocados, and crushed tortilla chips.  Sooo good!

. . . If there is something that makes you laugh, then every day’s going to be ok.  –Tom Hanks

Vegetarian Chili

·      1 large onion chopped

·      2 cloves garlic minced

·      1 large red pepper

·      1 green pepper

·      1 tbsp oil

·      1 tbsp chili powder

·      1 tsp cumin powder

·      1 tsp salt

·      ½ tsp pepper

·      1-2 tbsp brown sugar

·      1/8 tsp cinnamon

·      ½ tsp cocoa powder

Sauté all ingredients in a large Dutch oven or pot

·      1 large can of diced tomatoes

·      1 large can tomato sauce

·      1 can black beans

·      1 can kidney beans

Bring to a boil.  Reduce heat and let simmer 20-30 minutes.  Serve with all the regular fixings (I especially love sour cream, cheese, and crushed tortilla chips)

Life isn’t about finding yourself.  Life is about creating yourself. –George Bernard Shaw

Salsa Chicken (and fixins)

In a Dutch oven (or crock pot)

·      2 chicken breasts (can be frozen—just increase time)

·      1 (1 ½ c) small jar of sweet salsa (if it’s not sweet, add sugar—it helps tenderize the meat)

·      ½ tsp cumin

Let cook at 250 in the oven for 2-3 hours or 4-6 hours on low in the crock-pot. When it’s done, shred it with two forks.  Sometimes the salsa evaporates.  I just ad about ¼-1/3 c of water and gently scrape the bottom and stir.  So good!

Serve with Cilantro Lime Rice:

·      ½ yellow onion diced

·      2 cloves garlic minced

·      1 c rice (I use brown—just make sure you add more water)

·      1 tbsp oil

Sauté until the rice is browned—or looks browned.

·      2 c chicken broth (or 2 ½ c if you’re working with brown rice)

·      ¼ c sugar

·      1 small bunch or half a large bunch of cilantro chopped

Bring to a boil, reduce heat, cover and cook for 20 minutes (or until done) for white—brown takes about 40-45.

Fluff with fork and then squeeze a lime over the rice. 

Serve it all with warmed black beans and Creamy Tomatillo dressing:

·      1 pk hidden valley ranch dressing mix

·      1 c Best foods or Hellman’s Mayo

·      ½ c buttermilk

·      2 tomatillos

·      ½ jalapeño with 10 or more seeds (if you like it a bit spicy—less if not)

·      2 cloves of garlic

·      1 large lime juiced

·      1 bunch of cilantro (or half a large bunch)

Blend all ingredients really well in a blender—sooo delicious!  Keeps well for several weeks in the refrigerator.

Every accomplishment begins with a decision to try.  –Edward T. Kelly

Pulled Pork (used like the Salsa chicken and for sandwiches)

·      One pork shoulder roast (about 2-3 lbs)

·      Rub

o   1 tbsp chili powder

o   1 tsp cumin

o   2 tsp seasoning salt

o   ½ tsp pepper

o   1 tsp garlic powder

o   1 tsp onion powder

o   ½ c brown sugar (packed)

·      Mix and then rub all over the shoulder roast.

·      Place in Dutch oven or Crock pot

·      Pour one small can of Root Beer and 2 tbsp molasses over the roast.

Dutch oven for 2-4 hours at 250 or in the crock-pot for 4-6 hours on low.

Shred with two forks.  If you’re using it for sandwiches, some people like to add sweeter BBQ sauce.  I like it just the way it is, but don’t be bothered if people ask for some more BBQ!

Those who bring SUNSHINE to the lives of others cannot keep it from THEMSELVES.

 --J.M. BARRIE

Lynsie's Grilled Spicy Honey Chicken

·      8 boneless skinless chicken thighs

·      2 tbsp vegetable oil

·      Rub (combine)

o   2 tsp garlic powder

o   2 tsp chili powder

o   ½ tsp onion powder

o   ½ tsp coriander

o   1 tsp kosher salt

o   1 tsp cumin

o   ½ tsp red pepper flakes

·      Glaze

o   ½ c honey

o   1 tsp cider vinegar

Heat grill.

Rub chicken with oil (after you’ve cleaned and dried the thighs), massage the rub into the thighs, and grill for 3-5 minutes each side. 

Heat glaze in microwave for 15 seconds, whisk, reserve about 2 tbsp, and brush the rest onto the chicken thighs the last 30 seconds of cooking (coating both sides).

Pour remaining 2 tbsp of glaze over chicken and serve with rice or mashed potatoes or grilled veggies—anything!

WARNING: These are crazy good and go super fast.  Might want to double it if you’re feeding a crowd.

Don’t be afraid to be amazing.  –Andy Offutt Irwin

Mary’s Killer Wine Cream Sauce

·      ½ red onion or two shallots

·      2 large garlic cloves

o   Sauté onions in 1 tbsp oil until clear and softened.  Add garlic and sauté for 20 seconds- 1 minute.

·      ¼ c white wine.

o   Add and cook on high for 2-5 minutes or until almost totally evaporated. Add:

·      ½ c cream

·      ½ c milk

o   Cook until reduced—about 10 minutes on simmer.

I generally serve this over linguini or fettuccini—but is delicious with any pasta.  You might want to double this if making it for a family.  Mostly, I serve it with pan seared chicken:

·      2 chicken breasts, pounded to an even thickness all over.

·      ½ tsp herbs (Schillings had some delicious mixes—or you can just combine your favorite—basil, thyme, sage, Italian seasonings)

·      ¼ tsp salt

·      ¼ tsp pepper

o   Rub spices all over chicken and pan sear in a heated cast iron (my favorite) or any heavy weight pan that has been well greased.  Around 3-5 minutes on each side.

o   You can also bread the chicken breasts (by adding ½ c bread crumbs to the seasonings).

·      2-3 tbsp grated parmesan cheese

o   Add the very last few minutes of cooking

o   Let rest for 5 minutes, slice and serve over pasta with the white sauce drizzled over everything.

Skewered Beef

2 lbs or more of petite sirloin or any other reasonable meats (though good stake tastes amazing too), sliced thin (about 1/3 inch or less) and in strips.

Marinade (may want double if you’re doing a large amount of meat):

·      1/3 c soy sauce

·       ¼ c brown sugar

·      1 tbsp fresh grated ginger

·      2 cloves garlic crushed

·      2 tbsp fresh squeezed lime juice

·      1 tsp sesame oil

Marinate the beef in the marinade over night or for at least 2 hours (best over night), put on skewers, and bbq for 3-5 minutes each side (be careful not to OVER cook).  Serve with oven roasted potatoes

·      2 lbs small red potatoes sliced into fourths.

·      2 tbsps olive oil

·      1 tsp sea salt

o   Roast at 350 for an hour

 . . . There is no such thing in anyone’s life as an unimportant day.  –Alexander Woollcott

Grilled Pork Tenderloin

·      2 lbs pork tenderloin

o   Marinade

§  ½ c soy sauce

§  ¼ c orange juice

§  ¼ c pineapple juice

§  2 tbsp brown sugar

§  1 tbsp grated ginger

§  2 cloves of garlic crushed.

·      Marinate overnight.

Grill at 350-400 for 24-30 minutes.  Let rest for 10-15 minutes. Slice and serve.

Delicious with the above roasted potatoes and corn.

Meatballs

·      1 ½ lbs lean ground beef

·      ½ c bread crumbs

·      ½ c milk

·      2 eggs

·      1 tsp dried parsley

·      1 tsp salt

·      ½ tsp oregano

·      ½ tsp basil

·      ¼ tsp pepper

·      1 tsp garlic salt

o   Combine all ingredients and mix well (I always use my hands) and either pan fry them until browned on all sides and

How we spend our days is, of course, how we spend our lives.  –Annie Dillard