Tuesday, January 15, 2019

Keeping Food Fresh

Strawberries are perfect for the FridgeSmart or Freeze-It containers
My food stays fresher when I use my Tupperware products, whether for freezing or in the refrigerator! I signed up originally to buy from Tupperware but ended up selling as well. Why? Simply because I LOVE their products!

Check out my Tupperware website to view all the new, updated and on sale products sold by Tupperware! Click here to view or order:  Earthsflowers

I love the FridgeSmart products because when I buy cilantro and/or other herbs/vegetables they stay fresh longer and I don't end up throwing them out if I haven't used them within a week. The Freeze-It ® Plus containers are one of my favorite because I can put leftovers in the individual containers and they are easy to remove the food, and re-heat even if they are frozen. The Zest 'N Press gadget is easy to use for squeezing lemons, limes and small oranges as well as zesting with the same tool. 


Tuesday, November 13, 2018

Homemade Vanilla Bean Extract

Ingredients:

10 Vanilla bean stalks
1 L. Bottle of Vodka

Have you ever tried to make vanilla bean extract homemade? I just did! I am so excited about the project and I'm hoping for a tasty outcome.

Here is a picture of my jar, along with 10 grade A Madagascar bourbon cured vanilla bean stalks sitting straight up and not bent. I ordered them from a company selling on Amazon. They are not cheap but in the long run, I believe they will be worth the money. The clear liquid is from a full bottle of vodka. I may have a lot of explaining to do when my husband finds the empty vodka bottle in our recycling bin.

Vanilla Bean Extract


I also ordered a glass leak-proof swing top cap jar that is slightly taller than the vanilla bean stalks so the liquid will fully cover them.

Now, I just need to place the jar in the pantry waiting for the vanilla beans to flavor the vodka and change it into vanilla bean extract.  This will take months, but I believe it is well worth the effort.  Once it has a nice dark color and you can smell the sweet vanilla, it is ready! As I use it I will keep adding more vodka to keep the vanilla beans covered with liquid and add additional vanilla beans as needed.

I will post an updated picture when ready. Stay tuned!

Don't forget to click on your social media to share: ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

Tuesday, November 6, 2018

Steak Seasoning Rub Recipe

Ingredients: 
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!

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Sunday, January 15, 2017

Cauliflower Nachos

Cauliflower Nachos
I LOVE ๐Ÿ’— 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 jalapeรฑos 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 jalapeรฑos 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!  

Enjoy!






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.

Ingredients:
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.
 

Enjoy!  



Sunday, January 10, 2016

Chicken and Spicy Bean Tacos

Chicken Crockpot Meal
Ingredients:

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!  

Enjoy!!

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