This is my personal recipe after I cook one of those meals that smell the house like onions and garlic and want to restore a garden smell to my home. I hope you enjoy it too.
All these plants are grown organically from my garden.
Feel free to add anything else you would like to smell.
Rosemary 3 sprigs
Thyme a handful
Patchouli 5 Lg. leaves
Sweet Mint 10 leaves
Basil 3 Lg. leaves
Cinnamon 1 stick
Cloves 10 whole cloves
Ginger 1/2 tsp.
Allspice 1/2 tsp.
Vanilla 1/2 tsp.
Place in a small pot and boil the water then bring down to simmer. Place all ingredients in the water and sit and enjoy !
Crispy Cheddar Chicken Tenders
We had this chicken for dinner last night and it was SOOOO delicious! I was disappointed that I was only able to eat two chicken tenders – I wanted eat all of this. The best thing about this chicken is the sauce. Food snobs need to go ahead and look away now. The sauce is made with cream of chicken soup and it is so tasty. It reminded me of another one of my favorite dishes – Chicken Roll Ups. Make this tonight – I promise you won’t be disappointed!!
Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
2 Tbsp milk
1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley
Preheat oven to 400.
In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.
Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
Bake for 12-15 minutes.
While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.
RECIPE COURTESY OF: PLAIN CHICKEN; http://www.plainchicken.com/2012/07/crispy-cheddar-chicken-tenders.html
Planning on whipping up some hummus but don’t have any tahini on hand? Let peanut butter come to your rescue!
This recipe can also be made raw for raw food eaters. Just soak the chickpeas over night and sprout for 2 days.
- 1 can (19 ounces) chickpeas (garbanzo beans), rinsed and drained or home made.
- 1 garlic clove, peeled and chopped
- 2 tablespoons smooth peanut butter (preferably unsweetened, but conventional is fine too)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup of chopped peanuts (optional, for serving)
- Pinch of smoked, hot paprika (optional, for serving)
Place the chickpeas, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with processor running. If necessary, add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper.
Transfer the hummus to a serving bowl and sprinkle the chopped peanuts and then the paprika on top, if desired. Drizzle with additional olive oil if desired. Serve with warm flatbread and vegetables.
Cuban Chicken Soup – Sopa de Pollo
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Cuban chicken soup amped up with yuca and plantains.
3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion
Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.
Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.
Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.
Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.
Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.
Garnish with chopped cilantro and sliced mild red onion.
Recipe URL: http://www.icuban.com/food/sopa_de_pollo.html
Yield: 12 mini tots
- 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
- 1 egg
- ¼ of an onion, diced
- ¼ cup sharp cheddar cheese, grated
- ¼ cup dry breadcrumbs
- salt and pepper
1. Preheat oven to 400°. Grease a mini muffin tin with cooking spray.
2. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won’t be much, but every little bit counts).
3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
4. Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted (otherwise they’ll fall apart more when you try to take them out of the tin).
5. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
- The sharp cheddar can be substituted with whatever cheese you have on hand.