This was a I’m-just-going-to-find-whatever’s-there-and-figure-something-out-for-dinner dish. It is pretty good, if I don’t say so myself!
6 pieces chicken (whatever your fancy. I had chicken legs)
1 tbsp olive oil
2 cloves garlic
1/2 cup chopped onion
1 Habanero pepper
2 Roma tomatoes, chopped
salt and pepper to taste
Pre-heat oven to about 350 degrees and season chicken. My current favorite salt, pepper, garlic powder, paprika, and crushed thyme. Put in a baking dish and set aside. Saute minced garlic in butter. Add in Habanero and onion and cook until tender. Mix in tomatoes and simmer until soft, adding in salt and pepper to taste. Toss in mushrooms cook until tender. Pour over chicken, cover and bake about 30 minutes or until chicken juices run clear.
Serves about 6
I had this with green beans as a side – it was delicious!
I’m not sure how to describe this beautiful piece of art. I don’t even remember where I got this recipe, but I assure you, I will never forget it. This is one of the ones I don’t have exact measurement for, but you won’t mind. I promise, you won’t.
5-6 Large Apples (my preferred ones are Gala, Fuji, or Pink Lady. I’ve also used Cortland and Braeburn)
6 full-size Snickers bars
16 oz Whipped Cream (homemade taste so much better. When I get around to it, I’ll post a recipe and link it back)
Fill a bowl with cool water and squeeze a little lemon in it (this is to prevent the apples from browning). Cut apples into small to medium cubes and place in the water. Cut up snickers with a large (and sharp) knife into bite size pieces (When I started doing this, I froze the snickers, put them in a bag, and pounded them with a wooden rolling-pin. Not great for the rolling-pin, but awesome frustration relief). Drain the water from the apples and mix in the Snicker pieces. Add the whipped cream and mix thoroughly. Chill for about an hour, serve, and find completion in your day. Seriously.
I. Love. Mayo. Really, I put it on everything, and I did cartwheels when I found this recipe. Here’s the link from one of my favorite recipe sites: Whole Egg Mayo.
Here’s the ingredient list:
1/2 tsp dry mustard powder
1/4 tsp salt
2 tbsp white vinegar
2 c grape seed oil
I make this in my blender, but if you have a hand immersion blender, I’m told that works well, also.
Throw everything in the blender except the oil and blend on medium speed. Take out the center pour cup from the top and trickle in the oil. This is important; it helps develop the consistency of the mayo. Keep pouring the oil until the mixture is thick and spreadable. For me, that usually takes only about a cup and a half of oil. When it reaches the right consistency, transfer to a glass jar. I use empty almond butter jars – they’re perfect!
Some points: make sure the eggs are room temperature, and trickle the oil. Also, to make different flavorings – like basil, or chipotle – add in near the end. It’s so delish!