Tuesday, November 6, 2018

Steak Seasoning Rub Recipe

½ cup black pepper
¾ cup dried minced onion
6 tbsp. garlic powder
3 tbsp. caraway seeds
1 tsp. crushed red pepper flakes
¼ cup coarse kosher salt
I love making this dry rub for my grilled steaks and red meats. Just mix it all up, and you have the best rub that can be used for up to 6 months in a Tupperware container! 
Check out my link for purchasing Tupperware containers to store your spices by Clicking here!

Don't forget to click on your social media to share: 👇👇👇

Sunday, January 15, 2017

Cauliflower Nachos

Cauliflower Nachos
I LOVE 💗 nachos! I use to think I lived on them the majority of time I went to college and after I had my first child.  I have slowed down on eating too much cheese or fried chips lately so nachos haven't been on my list to order or make in the last few years.

That changed recently when I saw a simple recipe on line that called for cauliflower instead of chips and I had to try it.  I modified it to fit my taste.  Here is a sample of what I like. I may have it too hot for most people but you can omit the jalapeños and use mild salsa.

 Ingredients:  (serving size for one person)

1/2 head of cauliflower cut up Ingredients:  (serving size for one person)
1 fresh jalapeños sliced 1/2 head of cauliflower cut up
4 habanera green chile natural chicken meatballs cut in half

Use approximately 5 TBS of olive oil poured over cauliflower mixture

I used lots of different spices, such as basil, salt, pepper, cumin, parsley, garlic and chili powder.  Use what you like.  You might want to use sparingly since it is a small batch and many flavors of spices are mixing in.

Tossed together with the ingredients above in a cast iron skillet and bake 425 degrees for 20 minutes.

After baking I used grated 4 mexican blend or colby jack cheese on top and bake for another 5 minutes. 

Garnish with avacodo, salsa, pica de gallo and/or sour cream.  

It's really good without too many carbs!  


Tuesday, January 26, 2016

Chicken Cakes

Well, you have heard of crab cakes but my favorite is chicken cakes!  Made the same way but I use the white chicken breast in the can since it has about the same consistency.

8 Tbs of olive oil (reserve 4 Tbs)
1 Tbs of butter
2 large bell peppers chopped (any color - I prefer red and organic)
1 yellow sweet onion chopped (substitute yellow or red)
2 Tbs of minced garlic
1/4 cup of chopped cilantro (fresh) 
2 Tbs of dijon mustard
2 cans of white chicken breast drained
2 eggs slightly beaten
3/4 cup of panko fine bread crumbs (substitute any fine bread crumbs)
Spice to taste - I use the following:
1 Tbs of black pepper
1 Tbs of cayenne pepper (less if you don't like spicy)
1 Tbs of turmeric
1 Tbs of ground ginger
1 Tbs of dried parsley
1 Tbs of dried basil 
1 Tbs of salt ( optional - I don't use it because the canned chicken as salt in it)

Heat oil and add the bell peppers, onions, garlic and cilantro.  Cook about 10 minutes on medium heat until the bell peppers and onions are soft.
Let's get started!

Remove from heat and set aside in a new bowl to cool.  Add 2 Tbs of dijon mustard, 2 eggs slightly beaten, panko and mix together along with the spices listed.  Add two cans of white chicken breast drained and broken up.

Ready to make the patties!
Heat oil again with the 1 Tbs of butter.  Make patties about 1/3 size each and add to the hot oil.  Cook on a low medium heat flipping 1/2 way after each side is brown and crispy.  Do not overcook since the canned chicken is already cooked and not raw.

All done and ready to serve!

Serve immediately and garnish with sour cream, avocado, salsa or pico de gallo.  You can garnish with a sauce (like 1/2 mayo and 1/2 sriracha sauce - same amounts mixed together for an awesome spicy sauce) but they taste good by themselves with a vegetable side dish.


Sunday, January 10, 2016

Chicken and Spicy Bean Tacos

Chicken Crockpot Meal

4 boneless chicken breast
1 can of Mexican style tomatoes
1 can of green chilies
1 can of red kidney beans or black beans
1 Tbs of Olive Oil or any other type of oil you like
12 corn tortillas - soft or hard

Rub for chicken: 
2-3 Tbs of Olive oil or any other type of oil you like
1 Tbs of chili powder
3/4 tsp of Cumin
1 tsp of tumeric
1 tsp of fajita seasoning (optional)
1 tsp of mesquite seasoning  (optional)
1/2 tsp of ground ginger
1/2 tsp of ground pepper
1/2 tsp of sweet ginger garlic (optional)
1/2 tsp of cayenne pepper (optional)

  • Rub the crock pot all over with the oil or you can spray it with your favorite oil spray. 
  • Add in the crock pot Mexican style tomatoes, green chilies, and beans.  
  • Rub the chicken breast with oil all over front and back. 
  • Mix all the spices together and rub all over on both sides of the chicken breast - use generously so all of the chicken is coated.  
  • Put the chicken breast in the crock pot with the tomato and bean mixture cooking on high for 2-3 hours until the chicken is done.  If you start with half frozen chicken make sure it is cooked all the way through. 
  • Take the chicken when done and make thin or medium size slices.  I use a slotted spoon to remove the bean and tomato mixture for serving so it is not too juicy for the filling.
  • Grill your soft tortillas in a small amount of hot oil or warm your hard shells prior to serving.
  • Fill the tortillas with both the chicken and mixture.  
  • Top with sour cream, avocado, lettuce, tomatoes, black olives and/or hot sauce.  Chances are you won't need any hot sauce because the flavor is out of this world!  


Thursday, December 3, 2015

Tacos & Beer

Located in north Ballard Crown Hill neighborhood

We decided to stop in for happy hour and check out this small eatery in the north Ballard Crown Hill area of Seattle off Holman road NW.  We were delightfully surprised to find out how good it was and so reasonably priced.  We have now found a jewel of a place for awesome Mexican food not far from where we live and have been back several times. 


They serve a good selection of Mexican beer on draft as well as a popular IPA along with other bottle beer and wine on the menu.  The happy hour menu is just right or you can mix and match off the main menu.  Happy hour is from 2pm -6pm and again after 9pm. 

Don't take our word for it.  Try it out today!  They are directly across the street from Dick's on Holman.

Sunday, November 1, 2015

Sweet Bread

My Sweet Bread
The smell of sweet bread or any bread for that matter is pleasing to most people!  Bread is an ancient art and can be made so many ways that a person in one lifetime could never get bored with it.  Bread seems to be in some ways a part of all cultures at some point in time, just different names and different way of making it.


1/2 cup milk
1/3 cup water
2 large egg
1/3 cup butter or margarine, melted
2 Tbs of honey 
3 Tbs of Nutiva coconut sugar
1 tsp salt
2 cups Namaste gluten free organic perfect flour blend
2 cups of Whole wheat bread
3 Tbs of Nutiva superseed blend (contains ground flax, chia and hempseed with coconut)
1 Tbs of dried sweet basil  
2 Tbs of bread machine maker yeast  (I ended up kneading it myself and baking it in the oven instead of using my bread maker).  I also added an extra egg - two instead of one.
Add all the dry ingredients and stir it together a few times.  Warm the liquid except for the egg in the microwave to just room temp warm so the yeast will work better.  I added the egg and then the liquid. 

I kneaded the bread until it was mixed and set aside for about an hour to rise.
I baked at 3:50 degrees for about 30 - 40 minutes or till done.

I liked this bread ok toasted and lathered with lingonberry jam.  I really didn't like it as a sandwich bread.  It appeared too bland for me. 
I plan on experimenting with other bread recipes to add a healthy flair.  

Follow Me on Pinterest