Rosemary Ranch Chicken Kebabs

4 Breast cut into 1 inch pieces
1/2 c olive oil
1/2 homemade ranch
2 T coconut aminos
1 T fresh rosemary minced
1 t lemon juice
1 t balsamic vinegar
Sea Salt and Ground Pepper
Wood Skewers

In a bowl combine together the OO, Ranch, Coconut aminos, Rosemary, lemon, Vinegar and salt and pepper.

Add Chicken to the bowl and well coat.

Put bowl in fridge for 30 min.
Preheat grill to medium high heat

Thread the chicken cubes on skewers, Grill on each side- 12 min. total.

IRELAND FAMILY REVIEW: Love Love Love, we just did thighs instead of kebabs

One Pan Autumn Chicken and Veggies

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One Pan Autumn Chicken Dinner

Ingredients

• 4 - 5 (6 - 7 oz) bone-in, skin on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
• Salt and freshly ground black pepper
• 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into halves
• 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
• 2 shallot bulbs, peeled and sliced about 1/4-inch thick
• 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

• Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
• Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

IRELAND FAMILY REVIEW: this was a yummy meal but I think for the kids, less brussell sprouts or a swap with other veggies would be better

CHILI- to win a competition

The Best Chili on Earth

The BEST chili your lips will ever taste. I promise.

Contributed by Megan Porta from pipandebby.com.

Published Feb 15, 2012

Serves: 12

Total time: 8-9 hrs (crockpot), 2.5 hrs (stovetop)

Ingredients:

• 2 pounds ground beef, turkey or venison
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1/4 teaspoon cayenne pepper
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using). Cook, stirring occasionally, until onions are soft and fragrant, about 5 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a slow cooker, add everything to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Tuscan Bean Soup

**Serve w/ Crusty bread

Easy Tuscan Bean Soup

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: The Wanderlust Kitchen

Serves: 8-10 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
  

  McCormick Gourmet Spice

  $0.75 off at Walmart

  
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 3 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Notes

*Alternatively, transfer small amounts to a counter top blender and puree as desired.

Tried a new MEATLOAF- we approve

Ingredients:

• 2 pounds ground beef
• 1 cup crushed Ritz crackers
• 1 egg, beaten
• 1 cup milk
• 1/2 cup ketchup
• 1/3 cup onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup apricot preserves
• 1 tablespoon Worcestershire sauce

Instructions:

1. Preheat oven to 350 degrees F. Coat a 5x9 loaf pan with cooking spray and set aside. In a large bowl, combine the ground beef, crackers, egg, milk, ½ cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
2. Pour the mixture into the prepared pan and spread evenly. Place the pan on a rimmed baking sheet and bake in the preheated oven for 1 ½ hours.
3. In a small bowl, combine ¾ cup ketchup, brown sugar, apricot preserves and Worcestershire sauce. Mix well. Spread half of the mixture evenly over the meatloaf halfway through baking. Reserve the remainder of the sauce for dipping/topping. Let meatloaf sit for 15 minutes before slicing and serving.

Fresh Quinoa Avacado Salad and Quinoa Salad with Apples Almonds and Cranberries

Quinoa- 1 C cooked in Broth
1 Can Chickpeas (Saute with Olive oil and Salt and Pepper)
Handful of Spinach and 1 T Cilantro Chopped thin
2 Roma Tomatoes Chopped
Queso Fresco (or Feta)
Salt
Juice of 2 Fresh Squeezed Limes
1 Avacado diced

mmmm.. Thanks Rocio!!!


I got this next recipe out of my Oct 2015 ALL YOU magazine and made it for Brunch at my house. I loved it. You can serve it with Lettuce leaves or crackers:

2 Crisp Apples, cored and cut into 1/2 inch dice
2 T lemon juice
1 C Red or white quinoa, rinsed well
salt and pepper
1/2 c Sliced Almonds
1 T red wine vinegar
1 t Dijon mustard
3 T Olive Oil
3/4 C dried Cranberries
2 Scallions, white and light green parts, thinly sliced

1. Preheat Oven toss apples with lemon juice
2. Mix quinoa, 1/4 t salt and 2 C cold water in pan. Cover and cook until most of water has been aborbed, about 15 min. Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork, then turn out onto a baking sheet to cool for at least 10 min.
3. Spread almonds on baking sheet , toast until golden, 7-10 min. shaking pan once. Transfer to a plate to cool.
In a bowl, whisk vinegar and mustard.  Gradually add OO, whisking, until emulsified.  Season with Salt and pepper.
4. Drain apples, and add to bowl.  Add quinoa, almonds, cranberries and scallions.  Gently toss; season with S and P.
286 Cal 13 g fat 5 g Fiber 40 g Carbs
Serves 6, Cost per serving $2.14

Khoresh, Persian dish I LOVE

It has been FOREVER since we've had this and I was in the mood for it again, SO GLAD I made it. LOVE THIS DISH....

(different variations on prepping the eggplant)
1- Salt eggplant in a bowl the evening before, the next day you wont need as much oil to fry it up
2-2-3 t yogart and the yolk of 1 egg mixed together, put sliced eggplant in this mixture over night and again you wont need as much oil to fry it up

**** I actually didn't do either of those the night before and just sliced my eggplant and brushed with olive oil and baked until done****

1 onion
1-1.5 lbs beef, cut up into small cubes
Black pepper (shake shake)
Tumerick (Shake shake)
Salt (Shake shake)
Tomato Sauce
Safferon
Lemon Juice

In pot add chopped up onion to hot olive oil and cook tell soft, and in the beef and cook until no just slightly pink, add pepper, Tumerick and Salt , then add 2-3 small cans of tomato sauce and maybe a little bit of water to finsih cooking the beef
Turn heat down to Med at this point

20 minutes before serving add the eggplant to the pot and at the end add some safferon and maybe more salt. Also add in 1-2 t Lemon Juice

***Variation, 20 min before serving, add one STICK of cinnamon and take it out before serving***

Serve over long grain basmati rice. and ENJOY!!!