Ingredients:
1 lb ground turkey
1 packet dry ranch packets
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
2 romain hearts chopped
2 roma tomatoes diced
1 small red onion diced
1 cup cheddar cheese shredded
1/4 cup sour cream
1/2 cup salas
(optional cool ranch Doritos )
Dressing:
2 tbsp rough chop Chipotles peppers in adobo sauce
1/2 cup chopped fresh cilantro
1 cup ranch dressing
1 lime juice
3 garlic cloves minced
1/4 cup sour cream
2 tbsp honey
water as need to thin sauce
Directions:
Ground the turkey meat. Then add in 1/2 pack dry ranch seasoning, cumin, chili powder and garlic powder. Add in 1/2 cup of water and mix well, let simmer until liquid has evaporated. Remove from heat. Chop all veggies. Add all dressing ingredients to food processor and pulse until smooth. To assemble add lettuce and turkey to plate and top with your choice of toppings. Drizzle dressing on top!
My kids love to crunch cool ranch Doritos over the top. Enjoy!
You’ll need:
1 2-3 Pound Pork tenderloin
2 tbsp olive oil
salt and pepper
1 cup fresh cranberries
4 sprigs fresh thyme
1/4 cup Organe juice
3 tbsp honey
3 garlic cloves crushed and minced
1 tbsp corn starch
1 tbsp water
orange slices for garnish
1 box stuffing
1/2 cup diced celery
1/2 cup diced onions
1 lb green beans (if you would like a veggie to serve also)
Heat oil in a large skillet over medium heat. Season the pork with salt and pepper and brown all sides. About 5 minutes total. Transfer pork to slow cooker.
Add cranberries, orange juice, honey, garlic and 2 sprigs fresh thyme to slow cooker.
Cover and cook on low for 3 hours or until reaches 145 degrees.
Remove pork and let stand 5 minutes before cutting so all the juice doesn’t run out.
Meanwhile, strain the liquid from the slow cooker and add to a medium saucepan. In a cup mix the water and corn starch and then slowly add into liquid to thicken. Bring to a boil and boil until thick.
Make the stuffing as directed on stove top. Then add in the cranberries from the crockpot and stir.
For green beans wash. cut off ends and steam them for 6-8 minutes add a little butter and serve on side.
To serve place stuffing on plate and top with Sliced pork. Enjoy! Can serve with green beans or side salad.
In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.
Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!
First you will need to drain the garbanzo beans and rinse. Then pour into a food processor (or bowl if mixing by hand) pour in olive oil. (I use the oil that I keep my roasted garlic in, in the refrigerator) add in 4 cloves garlic, garlic salt and pulse. With a spatula push down and keep pulsing until all mixed. While pulsing add in 2-4 tbsp of water. Start with 2 it should help become a smooth texture. That’s is! Serve on a sandwich use as a dip with pita chips or if your like me just eat by the spoonful!! 😊 Enjoy!
For sauce: 1/2 cup frozen blackberries 1/3 cup soy sauce, 1/3 cup dark brown sugar, 1/3 cup lime juice, 1 tsp red pepper flakes. 1 tsp fresh grated ginger
2- 4oz salmon fillets (one for each person if serving as a meal) you decide on size to slice them in. If doing as an appetizer cut into 2 inch cubes. Then sear, if you don’t cute prior when you go to cut it will fall apart and you won’t have nice cubes to top each sticky rice cube.
4 cups fresh kale (if serving dinner size portion 2 cups if serving as appetizer)
4 cloves chopped garlic
2 tbsp butter
1 1/2 cup sushi sticky rice (or brown rice)
Garlic salt to taste
Fresh blackberries for garnish
First cook your rice as directed. Planning for 1/2 cup of rice per person if doing a meal or a table soon of rice for an appetizer.
In a pot bring blackberries and all other ingredients “for sauce” to a boil and stir continuously. In a medium heat boil for about 4-6 minutes until sauce begins to reduce and you can see sauce thickening. Turn to low and let simmer another 4-5 minutes then remove from heat and let sit.
In a cast iron pan drizzle bottom with olive oil. Salt and pepper each salmon fillet well then drop flesh side down into pan and sear for about a minute and a half until a nice golden sear is appearing. Flip over and sear the skin side down for another 2 minutes until skin is nice and crispy. Remove from pan and set into plate. In same pan you cooked salmon add 2 tbsp butter and a little more olive oil. Drop garlic into hot pan and let began to soften about 30 seconds, then drop in fresh kale sprinkle with salt and cover. Let char for about 45 seconds on high heat, stir and let cook another 15-30 seconds then remove and set into plate, remove as much garlic with it as you can.
To assemble first put down a dollop of sauce then add rice. You will want to have a round or cylinder measuring cup to pack the rice to hold its mold. If doing a half cup use half cup measuring spoon (meal potion) If doing appetizer size use a tbsp measuring spoon. Once you have rice set onto serving plate sprinkle with a little garlic salt (not much) then top with kale and garlic then seared salmon and last a tbsp of sauce. Serve with either charred Brussels or broccoli! Enjoy!
Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!
Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗
Check out my roasted hummus garlic recipe.
Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊
For crispy baked chicken this is the way to go! Make sure chicken is thawed. In a stock pot bring 8 cups water to a boil. Drop in chicken and boil for 8 minutes drain and then pay dry each chicken wing. It’s important to remove as much water as possible to get nice crispy chicken. Heat oven to 450 degrees and on a non stick pan stay well with cooking spray. Place chicken in single row into pan and then bake for 15-2″ minutes in middle rack. Make sure the chicken is looking nice and golden brown then remove from oven flip each piece and cook another 5-7 minutes until both sides are a nice golden brown. Remove and place into bowl. In a measuring cup pour 1 1-/2 cups hot sauce and add stick of butter place into microwave and heat, stir until butter is melted and smooth with hot sauce. Pour over top of chicken wings and coat each one. Slice celery and carrot sticks and put ranch into serving bowl. Pour chicken into serving tray and arrange celery and carrots and place ranch. Enjoy!
