Garlic Herb Salad

 

Good Seasons Garlic and Herb Salad Dressing Mix (make according to salad package directions)

Iceberg lettuce

Real bacon bits

Crispy fried onions

Italian Blend Cheese

Croutons

Combine salad and let dressing sit for a few minutes before serving

Homemade Cranberry Juice

 Homemade cranberry juice 

1 3/4 cups of cranberries 

1/2 cup sugar 

Boiling water 

Add 1 3/4 cups of  cranberries to your clean warm jars first, then add the sugar.  Pour the boiling water over the cranberry sugar mix. Leave about a half inch headspace in the top of the jar. Make sure you stir out all bubbles around the fruit and mix the sugar. You may find that you will need top of the jar with more water. Wipe the tops of the jars with a clean vinegar cloth then add the lids and rings to the jar. Now add them to the water bath. Make sure there’s an inch to 2 inches of water above the top of the lids. Boil for 30 minutes.

Take out jars and place on the counter on a towel leave undisturbed for 24 hours. Check to make sure bottles are all sealed before you put in the pantry. The shelf life is three years. It needs to sit 4 to 6 weeks before juice is ready to drink. 

4 12oz packages of  cranberries makes about 9 quart jars 

Golden Honey Herbal Elixir

 Golden Honey Herbal Elixir

3/4 cup honey

1 teaspoon cinnamon 

1 teaspoon ginger

1 teaspoon turmeric 

1 teaspoon black pepper 

Mix, store room temperature & enjoy!!:) 

Can be used in hot drinks, cold drinks as a spread on bread or toast or really on anything that you feel like could use a little extra flavor. It’s really good for inflammation and gut health.

Bruschetta Appetizer

Ingredients:
Baguette
Marinated fresh mozzarella
Bruschetta sauce
Balsamic glaze

Cut the baguette up into bite-size pieces, and lay flat on top of a parchment lined sheet pan.  Spoon the olive oil from mozzarella package onto each piece of bread. Next top with a spoonful of bruschetta sauce on each piece of bread. Cut each mozzarella ball into two and add a half of ball to each piece of bread. Take remaining olive oil from mozzarella package and distribute on each stacked piece of bread.

Bake at 4:25 for 10 minutes until all the cheese is melted and gooey.

Finally, drizzle balsamic glaze on each stacked bread piece.

MEXICAN CORN DIP

 Yield: 4 Servings    Prep: 5 Minutes    cook: 10 minutes    total: 15 minutes

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!

Ingredients

• 2 tablespoons unsalted butter
• 4 cups corn kernels, frozen, canned or roasted
• 1 jalapeño, seeded and diced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon chili powder
• 1 clove garlic, pressed
• Juice of 1 lime

Instructions

1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

3. Serve immediately.

Quick Note: I will typically add the directed ingredients for the sauce and adjust for taste. I also use Paprika to top after the dip is finished. Enjoy! 

Hawaiian Crockpot Chicken

 Sweet and Tangy Hawaiian Chicken 

2 lbs chicken (about 2 breast)

1/2 thinly sliced yellow onion

1 cup BBQ sauce (I use Sweet Baby Rays)

1 Tablespoon soy sauce 

2 teaspoons of Worcestershire Sauce

2 teaspoons garlic Powder

1 teaspoon onion powder

1/2 teaspoon ginger

1 can of pineapple tidbits

-add all ingredients to slow cooker stir and cover cook on low for six hours high for four.

-Avoid removing lid as chicken cooks when chicken is done cooking remove the lid and allow extra liquid to cook off if necessary

-Shred chicken and serve over rice

Sidenote… I like to add my barbecue sauce After the chicken is done cooking, maybe the last half hour. It keeps the sugar in the barbecue sauce from burning in the crockpot.

Quinoa Salad

 Quinoa Salad

Cook Quinoa according to directions (1cup of quinoa 2cups of water)

PRODUCE 

1 can chickpeas

1 cucumber

1 cup parsley (optional, I don’t add this)

2 cloves of garlic 

1red bell pepper (medium)

3/4 cup of red onion

DRESSING 

1/4 cup of lemon juice

1/4 cup of olive oil

1tsp red wine vinegar

Salt and pepper to taste 

Cook quinoa…cut up and mix produce together…mix the dressing. Combine it all together. Enjoy!:)