Where have you been all of my life???
I bought this at Trader Joe’s…I finally remembered I had this in my freezer. My son told me to try these and he is so right!
This is the underside of the packaging. Cute little squares of garlic. I clove per cube!
This is the opened package. Just pop out however many cloves you need for a recipe and then put them back in your freezer until later.
This gives me so many ideas for processing and freezing my own garlic. Thanks TJ’s! I ❤️ U always!
Between what is ready to pick at my house and what I found at the farmers market last weekend, I had some extra jalepenos and poblano peppers needing to be used, so I made salsa!
3 jalepenos, seeds removed
2 poblanos, seeds removed
4 cloves of garlic
Cilantro- I use a handful, it’s to your taste
Salt & pepper
I pulsed it, just long enough for there to still be some small chunks. My guy doesn’t like salsa too thin!
I do something some people don’t…I strain the salsa to remove the excess juices. Not all, but enough so it’s not juicy.
I put half into a reusable container to lid up and then…
Add the other half to a container with some fresh corn! Jon LOVES corn salsa.
*one thing to note: corn salsa only gets better as it sits in the fridge for a day or so. It melds with the onions and peppers and takes on a fab flavor.
I like easy “recipes” like this!
This is some seriously easy stuff to make! I put it on my slow cooker at 2pm and it was ready to eat 4 hours later!
3 lbs steak, sliced thin and into strips
2 cups beef broth
2/3 cup reduced sodium soy sauce
1/2 cup brown sugar
2 tbsp sesame oil
5 cloves garlic, minced
6 tbsp cornstarch
6 tbsps water
3 heads broccoli, cut into florets
Rice or noodles, cooked
Inside the slow cooker, whisk together broth, soy sauce, sesame oil, garlic and brown sugar.
Place slices of beef (uncooked) in the liquid and toss to coat.
Cover either lid and cook for 4 hours on the low setting.
After 4 hours, whisk together cornstarch and water in small bowl. Add mixture to slow cooker, along with the broccoli florets. Gently stir to combine.
Cover with lid and cook 30 minutes on low to cook broccoli and thicken sauce.
I always prefer to serve over brown rice, but noodles or another rice variety is great!
I’m spoiled with one of those Cuisinart all-in-one slow cookers that’s non-stick. I’ve only had it about 1 year, but WHERE HAS IT BEEN ALL OF MY LIFE? Seriously, its worth it to splurge and have a non-stick version because the clean up takes just a minute. The stuck-on food on my old slow cooker was why I didn’t use it very often. That’s all changed!
1 chuck roast (mine was 3lbs)
1 pound carrots, cut into chunks (I use rainbow carrots)
1 onion, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 pound of small potatoes, cut in half (I use small purple potatoes)
2 cups beef broth
1 tbsp corn starch
Seasoning for meat:
The meat gets its own section. 🙂
2 tbsps steak seasoning
1 tbsp sea salt or kosher salt
4 garlic cloves, minced
1 tbsp dried thyme
2 tbsp dried rosemary
Rub all over both sides of meat and sear meat in hot pan with olive oil. Remove from pan and set aside.
Here comes the veggies! I use all organic veggies. Cook in same super hot and olive oil coated pan as you cooked the meat in and keep moving them around for about 5 minutes, until they have a nice sear on the edges.
Place meat in slow cooker, then seared veggies all around the meat. Cover the meat and veggies with the beef broth.
It should look like this! 🙂
Cook on low for 7 hours. After its all done, pull the roast and veggies out and set aside. Skim any fat off of the surface of the drippings. Pour drippings into saucepan with the cornstarch whisked in and cook 5-7 mins on medium heat until it gets to a slow boil. That’s some mean flavored gravy. I always go crazy and make mashed potatoes too. My fam loves them whenever possible!
I’ve always loved Taco Salads. I prefer them when I can control the ingredients and love baking shells instead of frying!
I do fry up the poblano and jalepeno rings however!
4 avocados, halved and scooped out
2 limes, squeezed
1/4 c cilantro
1 cup sour cream
1 clove of garlic
1/2 tsp sea salt, 1/2 tsp black pepper
Just blend it or pulse in the food processor! We store the Crema in squeeze bottles with lids in the fridge. 🙂
Back to my salad:
I usually line the bottom with refried black beans, hamburger browned with taco seasonings and then just start layering on whatever peppers, cheese, and other toppings sound great! I love how everyone can make them how they want!
Whether I’m roasting broccoli, carrots, cauliflower or potatoes, I’ve found that it’s important to make sure everything is close to the same size to ensure even roasting.
I always drizzle olive oil and sprinkle sea salt and cracked black pepper on the Silpat prior to loading the sheet pan with the cut veggies. After I top with veggies, I drizzle and sprinkle a little more, add 3-4 cloves of chopped fresh garlic and fresh herbs. In this roasting, I added fresh oregano and flat leaf parsley, because my herb garden is is going wild right now!
*One tip I’ve learned through failure is if you want to throw broccoli or cauliflower on with your other veggies, they take half the time to roast! Just add them after you’ve flipped the others and you’ll be great!
I preheat the oven to 400 degrees and then roast for 20-30 mins depending on how crispy you’re wanting your roasted veggies!
This Veronica Romanesco will be roasted soon! (I literally check on my Romanesco plants every day!)
I could literally eat roasted veggies every single day. When I pack my lunch, I love to bring them in a container and just munch on them, even if they’re cold!
This chick has been busy! Full time school all year, one graduation yesterday, another tomorrow, another kiddo coming home tomorrow too…It’s AWESOME! With everyone at home as of tomorrow, I made sure we have some of the favorite sauces for the kids…homemade pesto and tomatillo verde are both major hits here at my house and they’re so easy!
I grew this organic Purple Opal and Genovese Basil in the garden and it’s amazing! The purple tastes just a tad more mild than the green and together they’re heaven!
I have a hubby who has never loved Pesto. (He actually makes a face when he hears the name.) I decided to try something new and used the mix of basil varieties with almonds instead of pine nuts. (lemon juice, olive oil, garlic, parmesan & some fresh parsley too!) He loves it, which is really satisfying to me!
I just pulsed everything in my Cuisinart a few times, topped with a light drizze of olive oil and sealed up in jars for this weekend. 🙂
Verde. It’s flavor makes me happy. I especially love it drizzled on my carne asada tacos, which is what the plan is for this weekend. Tomatillos, shallots, Poblano peppers, garlic all coated with olive oil, sea salt and cracked black pepper. Roast in a 400 degree oven for about 15 minutes and put right into a blender or food processor and pulse it up!
It’s really that easy. (Always great!)
I put in containers with a light drizzle of olive oil and seal them up until Asada night!
I haven’t posted in so long because I have had such a crazy work and school load, but I am thankfully getting close to a break and I am happy to get back to cooking and baking for joy! I have missed it tons! As always, if you have any questions about my recipes, shoot me a message!
We love breakfast around here, but we are all on the go every single day. (Like up at 4am on the go). I make up a huge mess of hash browns, bacon, sausage links, etc. I chop up the meat, throw in the cheese and you’re good to go!
I don’t add in eggs because I like them fresh. We’ve actually eliminated scrambled eggs and make a fresh over medium egg, depending on whom the burrito is for. 🙂 We throw chilled burrito filling on the grill, crisp it up and plop an egg on there after we’ve warmed a tortilla. There’s something about the delicious yolk in the burrito. It changed my mind on scrambled eggs in my burritos FOREVER! Erin loves hers with hot sauce, but Verde is great too! 🙂 If I have leftover roasted veggies, I like to throw them in there too!
Off to get a few made up this morning for the road!
It takes a little bit of time to wash, cut, soak & dry off hand cut fries, but it’s so worth it!
So much starch! You’ll get a crispier French fry if you soak for at least 30 mins. Trust me. Ive tried to cheat the time before.
The whole 2 step frying process is real. These fry guys have been fried once. When you par cook the first time on a lower temp, it preps them for greatness. 🍟
One more fry on a higher heated oil and these fry guys are ready for dipping!
4-6 washed large russet potatoes
(You can peel them first if you wish- I hate peeling!)
3 cups oil (I prefer peanut)
Ice water in large bowl
Have a large bowl filled with ice water all filled and ready!
As you cut your fries, add them to the bowl of ice water. This keeps them from browning and also lets the starch escape. Super important! Let the fries sit in the ice water for 30 mins.
Heat oil to 325 degrees.
Rinse the fries and lay them out on padded paper towels and dry thoroughly.
Fry the potatoes in batches for 3-5 mins, as to not overload the dryer or pan. Before putting next batch in, make sure the oil is back to the 325 degree temp.
Fry again! This time fry for about 2-3 mins at 375 degrees, frying in batches.
I’ve picked SOOOOO many tomatoes this summer, which I am grateful for. I’ve been inventive with many different ways to use them, but salsa is definitely one of the best! Pepper varieties, onions and cilantro are also picked for some bomb salsa ingredients!
Pulse several times in your food processor until you get the desired thickness. We love restaurant style salsa at our house!
This is my favorite salsa thickness, but if you like it chunkier, make it your way! I store some in jars in the fridge and always freeze a bag too. Yes, you can freeze salsa!
BONUS BEAN DIP TIP:
Throw some of that delicious, homemade salsa into your leftover refried beans. Pulse a couple of times in your food processor with a drizzle of olive oil and you’re good to go!
Homemade Bean Dip! Yes! Game day heaven.
2 bunches cilantro
6 hot peppers ( I used 2 red jalepenos, 2 Anaheim & 2 poblano peppers)
6 cloves of peeled garlic
Zest of one lime
Juice of one lime
1 tsp sea salt
2 tsp cracked black pepper
Pulse all ingredients together in blender or food processor. I had to process these ingredients in 3 batches, due to the size of my processor. You definitely don’t want to overfill or you end up with salsa everywhere!
You can store in jars in your fridge that will keep a few months, can the salsa or freeze in quart size freezer bags. 🙂