Oh man, you guys are in for a treat! These may not be one-hundred percent authentic Mexican but dang are they good. You will NOT be disappointed. This recipe originally comes from my sister so I have to give her credit for the basic rub …
In an attempt to eat more fish and make it fun for the kids, I tried my hand at forming fish cakes, which are basically a hamburger patty but made with fish. They are not as difficult as one might think. These pretty little patties are full …
This morning, I broke out my mini-greenhouse and got my garden seedlings planted! That means that spring is here (along with allergies, ugh…) and now I’m patiently waiting for the real weather warm-up to happen so I can play in the dirt everyday and enjoy harvesting all that my garden has to offer. I just can’t wait!!! In the meantime, I’ll make fancy fun recipes, like this olive feta chicken roulade, that get me equally excited!
Roulade is just fancy way of saying a flat piece of meat or pastry, spread with filling and rolled up in a pretty spiral and sliced for delicious eating. I ended up making a large batch of this awesome kalamata green olive tapenade so decided to use that as a filling. Using a meat mallet, I pounded the chicken breast to be about 1/4 inch thick. Then, I spread on the tapenade and topped that with feta and baby spinach. Rolled up and sprinkled with a touch of poultry seasoning was all it needed to become this beautiful olive feta chicken roulade. This filling also works well as a stuffed chicken breast instead of pounding them flat and rolling up as roulade. Just make a large slit to form a pocket in each chicken breast and stuff with filling. Once roulade is cooked, cut it into slices for a pretty presentation!
One of my favorite soups from when I was a kid was a vegetable beef and barley soup… from a can of condensed soup, of course, as that was the trend. This version is packed full of wholesome ingredients, and none of the bad, making it a hearty …
I can’t believe I’m constructing a rooster tail out of chicken wire and feather boas right now. The hubby has a work trip next week which includes attending a costume party so in true form, he wants to go as a giant, ahem, “rooster” except …
I have the worst luck this week. My fridge freezer decided to stop freezing food over the weekend resulting in soft “frozen” veggies that I fed to my chickens. The peeps were overjoyed with the demise of the veggies, however, since they got a super special treat. I had to toss a few meat items that had un-frozen as well. Sigh. It should be fixed in time for this weekend which is a necessity since we’re picking up meat in bulk from the farm and need a place for it. As if that wasn’t enough of a problem to deal with, my dishwasher has decided to play hooky too and is now apparently on strike. My girls got the privilege of learning how to do about three loads of dishes the “old-fashioned” way in the sink this morning. In the interest of doing less dishes, I’ve made this awesome spiced potato salad in one pot and I’ll be serving it hillbilly style straight from the pot on the table tonight too!
This spiced potato salad is a German style potato salad meaning that it’s not creamy and isn’t made with any mayo or eggs. It’s sweet and savory spice combo comes from mustard, ginger and harissa sauce. Add some diced crunchy cooked bacon (because bacon makes EVERYTHING better!) and a touch of cilantro and it’s ready to rock your next picnic. Since this salad doesn’t contain mayo or eggs, it can be served warm or cold and is able to sit out without refrigeration longer than the creamy style salads. You still need to refrigerate it but it’s a bit safer for pot luck picnics outdoors since the bacon is cured and cooked. Take this marvelous spiced potato salad to your Labor Day picnic and it’ll be the hit of the party!
I’m just going to hit pause on the awesomely easy summer strawberry salad for a sec… I get to go dancing in two days!!! Maybe that’s not exciting for you, but it is for me 🙂 The hubby and I used to do fun things like take latin …
Half of the summer is nearly gone already! How does that happen?!? At least that’s how I’ve always perceived the 4th of July holiday. It’s always marked the halfway point in my mind though we really do have two full months left until school starts up again. I …
I thought I was done with casserole type meals for awhile as the weather has been that perfect temp where I’m equally comfortable wearing jeans and a long sleeve shirt or shorts and a tee. Two days of gloomy rain and more yet to come lends itself completely to crockpot meals and baked dishes like chorizo meatloaf.
For this spicy riff on a classic meatloaf, I’ve substituted part of the ground beef for chorizo. I’ve also added a poblano pepper (you can use a regular green bell pepper if you prefer) and topped it off with sriracha sauce rather than ketchup. I snuck in a few other healthy additions to the chorizo meatloaf mix including chopped kale and ground flax in place of the bread crumbs. I’m sneaky like that. If you’re into a flavorful bit of spice but not so much that it will knock you on your butt (a.k.a. my kids and will still eat it), THIS is the meatloaf for you!
I am so happy right now! I’ve been outside in a tank top all morning shoveling dirt and getting my garden soil prepped for planting. Yeah, I realize that sort of work isn’t necessarily fun for all but I LOVE it. AND it’s only …
