Archive | April, 2013

Raspberry Banana Apple and Blueberry Banana Deydrated Fruit Leather

29 Apr

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There’s no real recipe. for the first one I put about 1 cup raspberrys 1 banana and a cup of apple sauce in a blender and mixed together.then layer it out in a dehydrator tray. The second one was blueberries a banana and apple sauce. All the same amounts as the first one.they turned out great but only made enough for 1 tray each.

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Pork Fried Rice

29 Apr

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3 tablespoons soy sauce
5 teaspoons rice vinegar
1 tablespoon Asian sesame oil
1/4 teaspoon sugar
1/4 cup solid vegetable shortening
1/4 cup scallions
3 tablespoons garlic
3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3 inch thick
1/2 cup frozen peas, thawed
1 carrot, cut into 1/3-inch dice
6 cups rice (whatever you like) I used white
1/2 onion, Diced
Pinch of freshly ground pepper
Kosher salt

1. In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
2. Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas,carrots, scallions and garlic and stir-fry until tender.

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3.Cook rice as directed.

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4. Stir in  soy sauce mixture and pepper and stir-fry. Add the rice stir and Remove from the heat and season with salt.  pickled ginger and serve.

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Avocado Chicken Salad

28 Apr

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Here’s the recipe I found on Pinterest and it lead me to a site called Key Ingredient.
http://www.keyingredient.com/recipes/175990657/avocado-chicken-salad/

THE RECIPE:

1 Pkg. boneless, skinless chicken breasts (2 or 3)
1 avocado
¼ of an onion, chopped
juice of ½ a lime
2 Tbsp cilantro (or sub basil if you prefer)
some salt and pepper, to taste

Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.

MY VERDICT:

How on earth can you go wrong with Avacado. Genius. For the cilantro I had to use dried so I used 2 teaspoons instead of Tablespoons.
The recipe is great and way healthier then all that mayo for a normal chicken salad.

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Pinterest Tested

28 Apr

By now I’m sure most of you have heard of Pinterest. I am currently a very addictive member. I have tons of boards from food fun to gardening, helpful hints and cool gadgets.
But who knows if that recipe you just pinned is actually a tasty one or even one worth wasting all your time on. What about that DIY ant trap or spider away spray…..does it really work?
That’s why I’m creating this catorgory called PINTEREST TESTED. When i try a new recipe or project at home from Pinterest I’ll take pictures and let you know my results. Wish me luck!

DIY Monster Birthday Party Invitations

27 Apr

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First collect all Materials.

1. Construction Paper

2. Scissor

3. Glue

4. Wiggly Eyes

5. Party Invite printed on photo paper and resized.

 

 

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Start off  by cutting a sheet of paper about 10″  long and 5-6″ in width. or to match any size picture you ended up printing. Fold down to touch ends and make a card shaped paper.

Trim your photo  invitation  if necessary, then glue to the inside bottom of the paper.

Cut some fun teeth shapes out of more paper. I chose white only but you could always mix it up and give them all different  colors to add a POP. Glue the teeth to the underneath of the top part of the invite.

Take a Wiggly eye ball and glue it to the front of the invitations.  Their  you have it your very own monster invites

 

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Ronata’s Pumpkin Hot Sauce

24 Apr

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2 C. pumkin puree (I’ve only ever used fresh.so this is a seasonal hot sauce. Cut in half,clean and roast)
1TBS. Garlic
4 Habanero’s
1tsp.ginger
1/4C. Lime juice
1tsp.Salt
1TBS.Brown sugar
Pinch of cinnamon
Pinch of black pepper
1/3C. Cider Vinegar

Roast the pumpkin cut side down on a cookie sheet with the bottom just covered in water. You can also roast the garlic and Habaneros if you want more of a robust flavor.
After the pumpkin is done cooking about 45 minutes depending on the size. Scoop out meat and add to a food processor.
Add the res of the ingredients to the food processor and process till smooth. Bottle and refrigerate.
I’ve made this for years and it never goes bad. I still have some in the fridge from two years ago. The longer the sauce sits the better the flavor becomes.
HAPPY HOT SAUCING!

Salsa Criolla

23 Apr

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1 pound ripe tomatoes, seeded and cut into 1/4 -inch dice
1 medium onion, cut into 1/4 -inch dice
1 small green bell pepper, cut into 1/4 -inch dice
3 tablespoons chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground pepper

In a medium bowl, combine the tomatoes, onion, green bell pepper, parsley, oil, vinegar and oregano. Just before serving, season generously with salt and pepper.
I like to add some habanero from my garden for heat. Then I follow normal canning instructions for salsa.

I originally found the recipe on the food and wine site.

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