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


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.







Lemon Lovers February 13, 2015 16:54

Almond and Lemon Crusted Chicken

  • Zest of One Lemon
  • ½ Cup semi fine chopped almonds
  • 1 tsp Herbs de Provence
  • 1 Tbs Coconut Oil
  • 1 tsp Sea Salt
  • Pepper
  • 1 ¼ lb Boneless Chicken Breasts or Thighs
  • 4 tsp Dijon Mustard

Combine lemon zest, almonds, Herbs de Provence, oil ½ tsp salt and pepper in a small bowl. Place chicken on the baking dish and spread each piece with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.

In the 5 liter waffle bottom pressure cooker, over medium-high heat, heat 4 Tbs coconut oil.  Place coated breasts, coating side down on the hot pan.  Cook on the oated side for two minutes.  Turn pieces over and place pressure lid on and pressure at the second ring for 7-10 minutes.  (If breasts are smaller, pressure for 5-7 minutes.)  Drop pressure under cold water.

Remove from pan and serve.


Green Beans with Lemon Vanilla Balsamic

  • 1 pound fresh green beans, trimmed
  • ¼ cup yellow onion, diced
  • ¼ cup red bell pepper
  • 1 Tbs balsamic vinegar
  • 1 Tbs Grapeseed Oil
  • 2 tsp Pure Vanilla Bean Paste
  • 1 tsp grated lemon zest
  • Salt and Pepper

Blanch green beans, then saute in 2 Tbsp oil with onion and red bell pepper until they are crisp-tender.

In a seperate bowl, whisk together olive oil, balsamic, vanilla paste, lemon zest, salt and pepper.

Arrange vegetables on serving platter and drizzle with dressing.

Canning With Wanda February 12, 2015 00:00

Showing The Kuhn Rikon 12 Quart Pressure Cooker. Will Process 5 Quarts or 7 Pint Jars

Canning Chicken – Raw Pack or Stewing

Dress poultry and allow to cool. Wash in cold water, cut into pieces and pack in jars to within 1 inch of top without precooking. Add 1 tsp salt to each quart jar if desired. Do not add liquid. Put on cap and screw band, tighten firmly.

Process: Pints 75 Minutes; Quarts 90 Minutes

15 Pounds Pressure or Second Ring


Canning Beans

  • 1 1/3 Cup Dry Beans, Per Quart ( Unsoaked) (2/3 per pint)
  • 1 tsp Sea Salt ( ½ tsp per pint)
  • 1 tsp Crystallized Ginger (Chopped fine) ( ½ tsp per pint)

Add beans, salt and ginger to quart jar. Fill with water, leaving 1 inch head space. Put on top and screw band, tighten firmly.

Process: Pints 75 Minutes; Quarts 90 Minutes

15 Pounds Pressure or Second Ring