Recipes

Pita Party May 21, 2015 16:52

 

Two delicious fillings for yummy, homemade pita bread!

Chicken Fajita Skewers

1 lb Chicken Breasts, cut into bite size pieces

14 oz can Fire Roasted, Diced Tomatoes

1 Packet Desert Gardens Salsa Mix

1 Red Onion, cut into bite size pieces

1-2 Bell Peppers, cut into bite size pieces

 

Combine tomatoes and salsa mix in the blender and blend.  Pour salsa over chicken and marinate in the speedy marinater for 5 minutes or in a sealed container in the fridge for at least 60 minutes to overnight.

Soak skewers in water for 15 minutes.  Skewer the meat, alternated with the onion and bell peppers.  Grill in the halogen oven at 350 until cooked through, about 8-10 minutes.

Slide chicken, peppers, and onions off skewer and into a pita pocket bread.  Top with sour cream, guacamole, salsa, cheese, etc. 

 

Avocado Pesto Chicken Salad

Pesto:

1 Large Bunch Fresh Basil

2-3 Ripe Avocados

1/2 Cup Walnuts

2 Tbsp Fresh Lemon Juice

3 Garlic Cloves, minced

1/2 tsp Sea Salt

1/2 Cup Extra Virgin Olive Oil

Pepper to taste

In the multi chopper, pulse garlic until minced.  Add basil leaves, avocado, walnuts, lemon juice, garlic and salt and pulse until finely chopped.  Add olive oil and process to form a thick paste.  Season with additional salt and pepper. 

Chicken Salad:

2 Cups Cooked and Shredded Chicken*

1 Recipe Avocado Pesto

8 oz Jar Sundried Tomatoes, drained and chopped

4 Green Onions, sliced

3 Stalks Celery, chopped

In a medium bowl, mix together chicken, pesto, sun-dried tomatoes, green onions and celery.  Season with additional salt, if needed.  Spoon into pita pockets.

* Chicken in the pressure cooker:  Preheat waffle bottom fry pan pressure cooker on medium high heat until water dances across bottom of pan.  Add1-2 chicken breasts of 5-6 chicken tenders.  (boneless/skinless).  Chicken will stick at this point to the bottom of the pan.  Allow juices to sear inside meat.  Chicken will release itself from bottom, turn chicken over, should be golden brown, from its own natural fat. Add 1/2 cup water, put on pressure lid, pressure for 5-7 minutes at second ring for breasts and 3 minutes for chicken tenders.  Drop pressure under cool water.  Shred.

 

 

 

 

 

 


Easy Weeknight Dinner April 30, 2015 17:10

 

Excellent Turkey Chili

1 1/2 Cups Mixed Beans (Kidney, Navy, Pinto, your favorite)

1 lb Ground Turkey

1 Bell Pepper, Diced

3 Stalks Celery, Diced

1 Medium Onion, Diced

2 Cloves Garlic, Minced

1 15 oz Can Crushed Tomatoes

3 Cups Chicken Broth

1/2 tsp Black Pepper

1 1/2 tsp Chili Powder

1/2 tsp Salt

1 tsp Bob's Bean Seasoning

Pre-soak beans the night before.

In 3 in 1, brown meat, onion, peppers, celery and garlic.  Drain the beans you pre-soaked.  Add broth, tomatoes, beans and spices.  Stir and let cook.  Switch over to slow cook and cook on high for 4 hours.

Taste and re-season if necessary. 

 

Apple Cranberry Crisp

Filling:

7-8 Apples, Peeled, Cored and Sliced

1-2 Tbsp Lemon Juice

1 Cup Brown Sugar

2 Cups Dried Cranberries

2 Tbsp Sweet Spice Blend

1/4 - 1/2 Cup Ultra Gel

Topping:

1 Cup Toasted Pecans, Chopped

1 Cup Old Fashioned Rolled Oats, Pulsed in the blender)

1 Cup Packed Brown Sugar

1/2 Cup White Flour

1/2 Cup Butter, Softened

2 Tbsp Sweet Spice Blend

Filling:

Place sliced apples in a large bowl.  Sprinkle lemon juice over apples to keep them from turning brown.

In a separate bowl, combine brown sugar, cranberries, sweet spice blend, and Ultra Gel.  Mix ingredients well.  Add apples, coat well.  Place apples in Vegalene sprayed 9x11 baking dish.

Topping:

In Bosch fitted with cookie paddles, pulse topping ingredients until crumbly.  Sprinkle evenly over apple filling. 

Bake in 350 oven for 35-45 minutes or until golden brown and bubbly.  Serve hot or cold, topped with whipped cream or ice cream.

 

Desert Cornbread

1 Cup Butter, Very Soft

1 1/3 Cup Sugar

4 Eggs

2 Cups Buttermilk

1 tsp Baking Soda

2 Cups Flour

2 Cups Fresh Ground Corn Meal

1 tsp Salt

In Bosch, with cookie paddles, cream butter with sugar.  Add eggs one at a time, mixing until combined.

In a measuring cup with the buttermilk, add the baking soda.  Combine that with the creamed butter and egg mixture.

In a separate bowl, whisk together flour, cornmeal and salt.  Add to the wet ingredients.  Mix until combined, careful not to over mix.

Pour into a 9x13 pan, sprayed with Vegalene, and bake at 350 for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.