• TT’s Salsa

    We had some friends over the other night for taco/nacho bar, and TT (9 yo) wanted to make a salsa, so he researched online and printed out a recipe.  We adapted the recipe to what we had on hand, and it was so good, and we’ll definitely make this one again.  This recipe makes a lot of salsa, so you might want to halve the recipe.

    Recipe adapted from Food Network.

    Ingredients:

    • 2 (14.5 oz.) cans of fire roasted tomatoes
    • 2 (14.5 oz.) cans of Mexican stewed tomatoes
    • 1/2 c. cilantro
    • 1/2 onion
    • 1 garlic clove
    • 1 jalapeno, seeds and membranes removed
    • 1/4 tsp. cumin
    • 1/4 tsp salt
    • 1/4 tsp. sugar
    • 1 lime, juiced

    Directions:

    1. Place all ingredients in a food processor and pulse until all ingredients are combined and the salsa is at a consistency you like.
    2. Taste and adjust seasoning as necessary.
    3. Refrigerate at least an hour before serving.

    TT’s Salsa:

     

     

  • Lemon Garlic Chicken and Roasted Potatoes

    This recipe is so delicious, and is very kiddo approved!!  When I made this I made baked everything in one dish.  Next time I’ll put the chicken and potatoes in separate dishes (because there was too much in the baking dish).

    Lemon Garlic Roasted Potatoes Ingredients:

    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 2 lbs small potatoes, quartered
    Lemon Garlic Roasted Potatoes Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Boil the potatoes until just tender and add to mixing dish, toss to coat (shorter baking time) OR add raw potatoes and toss to coat (longer baking time).
    4. Bake uncovered for shorter baking time: 20 minutes OR longer baking time: 45 minutes.
    Lemon Garlic Chicken Ingredients:
    • 1/4 c. olive oil
    • 3 TBSP garlic, minced
    • 1/3 c. white wine
    • 1 TBSP grated lemon zest (2 lemons)
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. Italian seasoning
    • Kosher salt and freshly ground black pepper
    • 4-6 boneless chicken breasts
    Lemon Garlic Chicken Directions:
    1. Preheat oven to 400*.
    2. Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
    3. Add chicken and toss to coat.
    4. Bake uncovered until done 20-40 minutes, depending on thickness of chicken.

    Lemon Garlic Chicken and Roasted Potatoes:

     

  • Spinach Pie

    If you like spanikopita, you’ll love this spinach pie.  My Grandma Boden used to make a spinach pie (it didn’t have the cheeses in it), and I loved it, and I really love this one too.

    Ingredients:

    • 1 rolled 9 inch pie crust, room temperature
    • Olive oil
    • 1 onion, diced
    • 2 lbs. frozen spinach, defrosted
    • 4 eggs
    • 1/4 c. small curd cottage cheese
    • 6 oz. feta, crumbled
    • 1/4 tsp. nutmeg
    • 1/2 tsp. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper

    Directions:

    1. Preheat oven to 350*.
    2. Spray pie plate with cooking spray and unroll pie crust and place in pie plate.
    3. Heat olive oil in a nonstick skillet over medium high heat; add onions and cook until they turn translucent and begin to caramelize.
    4. Add the spinach, and cook for 5 minutes.  Drain spinach and onions well.
    5. In a mixing bowl, beat the eggs, and then add remaining ingredients and add the spinach and onions.
    6. Pour the mixture into the crust and bake for 90 minutes or until a knife inserted into the center comes out mostly clean.

    Spinach Pie

     

     

  • 3 Bean and Corn Salad

    Aunt Nancy’s 3 Bean and Corn Salad is a Clark family staple.  It’s delicious and great for picnics, potlucks, summertime, and anytime!

    Ingredients:

    • 1/4 c. vegetable oil or olive oil
    • 2 T. white vinegar or rice wine vinegar
    • 1 T. soy sauce
    • 1/4 tsp.  pepper
    • 1/4 tsp. salt (I omit)
    • 1 can (19 oz.) garbanzo beans, rinsed and drained
    • 1 can (16 oz.) kidney beans, rinsed and drained
    • 1 package (9 oz.) frozen green beans, but, thawed, and drained
    • 1 1/2 c. frozen corn, thawed
    • 1/2 c. sliced green onions

    Directions:

    1. Mix/beat oil, vinegar, soy sauce, salt, and pepper with a fork until slightly thickened.
    2. Add remaining ingredients and toss to coat.
    3. Cover and refrigerate at least 1 hour.  Toss before serving.  Serves 6.

    3 Bean and Corn Salad:

     

  • Grandma’s Sweet and Sour Meatballs

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    Oh man do these meatballs remind me of dinners at Grandma Clark’s!  Good memories!!  I call these meatballs sweet and sour, because that’s what it reminds me of.  I’ve adapted the sauce recipe a bit more to my liking as I like a sauce (lots of sauce) with bold flavors.

    Definitely a family favorite and makes great leftovers!

    You can serve these meatballs over rice or egg noodles.

    Ingredients:

    • 2 lb. lean ground meat (I use ground turkey or chicken)
    • 2 eggs
    • 1 c. Italian seasoned bread crumbs
    • 1/2 envelope of dry onion soup
    • 1/2 tsp. salt
    • 1 tsp. dried parsley
    • 1 tsp. dried celery flakes
    • 2 c. vinegar
    • 2 c. water
    • 1 c. sugar (use juice of 20 oz pineapple chunks can)
    • 2 c. ketchup
    • 2 envelopes dry onion soup mix
    • 1 c. (or 1 bag) raisins or craisins (or omit and add an additional 1/2 c. sugar)
    • 1 20 oz can pineapple chunks from above (can omit if desire)
    • Hot rice or egg noodles

    Directions:

    1. Meat: Mix meat through celery flakes together.
    2. Sauce: Combine vinegar through raisins and pineapple in a large pot.
    3. Roll meat mixture into walnut sized meatballs and place them in the pot.  Cover and simmer for 1 hour in the sauce.
    4. Serve over rice or egg noodles.

    Grandma’s Sweet and Sour Meatballs:

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  • Quick Reuben Sandwiches

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    Here’s another really tasty recipe for quick Reuben sandwiches.  To me what makes this sandwich is the homemade thousand islandish dressing.  It’s easy, so don’t skip that step.

    Thousand Island Dressing Ingredients:

    • 1 c. mayo
    • 1 c. ketchup
    • 1/2 c. sweet pickle relish (I only had hot dog relish which is a mix of mustard and relish)
    • 1 TBSP sugar

    Sandwiches:

    • Rye bread
    • Butter
    • Leftover corned beef, sliced and heated
    • sour kraut
    • Swiss cheese
    • Thousand island dressing

    Directions:

    1. Thousand Island Dressing: mix all ingredients together in a bowl.
    2. Sandwiches: take a slice of rye bread, add corned beef, sour kraut, swiss cheese, and some dressing.  Top with rye bread.  Butter the top of the bread and put the sandwich butter side down in a hot skillet.  Cook until bread is browned.  Add some butter to the now top of the sandwich and flip it over and cook until browned.

    Quick Reuben Sandwiches:

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  • Quick Corned Beef Hash

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    The country club in the town where I grew up served an awesome brunch.  Every time I went there I would get corned beef hash.  The corned beef hash was not that minced mush looking stuff you get at some restaurants or out of a can.  They used big roasted potatoes, fresh corned beef, and eggs over easy.  The first time I had it I was hooked!

    A few nights ago we made a corned beef (you know, the kind that comes in the meat case with the seasoning packet).  Surprisingly both kiddos loved it!  We will certainly be making that again.  When I was thinking about how to use the leftovers, corned beef hash came to mind, so we had brunch for dinner.

    One word: delicious!

    Ingredients:

    • Tator tots, cooked according to package
    • Leftover corned beef, reheated
    • eggs, over easy

    Directions:

    1. Cook tator tots, reheat corned beef, cook eggs over easy.
    2. On a plate put tator tots, top with corned beef, top with eggs over easy.

    Quick Corned Beef Hash:

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  • Latkes/Potato Pancakes

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    Last year I made delicious latkes.  This year I wanted to try a new recipe, and since -s remembers his mom making potato pancakes when he was little, we asked her for her recipe.  By the looks of the recipe it looks like it came with her 1970 Osterizer blender! ;)

    Delicious!

    So what’s the difference between a latke and a potato pancake?  For me, a latke is more like formed hash browns, like the ones I made last year, and potato pancakes are smooth…more like pancakes.

    Ingredients:

    • 3 c. cubed raw potato
    • 2 eggs
    • 2 TBSP flour
    • 1/2 small onion
    • 1/4 tsp. baking powder
    • 1 tsp. salt

    Directions:

    1. Put 1/2 c. potato cubes, eggs, flour onion, baking powder and salt into a blender; cover and pulse on chop mode until smooth in texture.  Add the remaining potatoes and pulse on chop mode until mixture is smooth.
    2. Heat oil in a pan over medium-high heat.  Put spoon fulls of batter into pan and fry until golden brown.  Remove from pan and drain on paper towels.

    Latkes/Potato Pancakes:

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  • Black Beans and Rice

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    Black beans and rice are a great winter food.  They are warming and very filling.  They are also very healthy.  The key to this dish is to soak the black beans in water over night.

    Ingredients:

    • 1 lb. dried black beans
    • water
    • 1 onion, chopped
    • 7 garlic cloves, smashed
    • 1-2 jalapenos, diced (can omit)
    • 2 TBSP dried oregano
    • 6-7 c. chicken or veggie broth
    • Hot cooked Rice
    • Pico de gallo to top the dish (simply mix some tomatoes, onion, cilantro, garlic, salt and lime juice together)

    Directions:

    1. Place black beans in a pot and cover them with water and soak overnight.
    2. Place soaked beans, onion, garlic, jalapenos, oregano, and broth in a slow cooker, and cook on HIGH for 6 hours or until beans are soft and tender.  Taste and adjust seasoning if necessary.
    3. Serve over hot rice and top with pico de gallo.

    Black Beans and Rice:

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  • Cranberry Jello Salad

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    Jello salads and molded jello salads were all the rage in the 70′s and they still are for my family in the Pacific Northwest.  Most jello salads I don’t particularly care for, but I eat enough to be polite.  There is one exception.  My Great Aunt Arlene makes this wonderful raw cranberry jello salad every Thanksgiving.  It’s bright, cold, and refreshing, which is a nice contrast to the heavy hearty Thanksgiving meal.

    Since I’m not with my family for Thanksgiving this year, I emailed Aunt Arlene for the recipe and made it for my family.

    It didn’t disappoint.

    My son said “this is the best jello I’ve ever had.”  And he had 3 helpings!

    I think what makes this jello salad so delicious is that it has all fresh fruit…none of the canned stuff.

    Try it…you’ll really like it!

    Ingredients Option 1:

    • 1 c. raw cranberries
    • zest of 1 orange
    • orange segments and juice from 1 orange
    • 1/2 c. sugar (or Stevia)
    • 1 small box of sugar free raspberry jello
    • 1 1/2 c. boiling water
    • 1 apple, peeled, cored, and diced

    Ingredients Option 2:

    • 1 c. raw cranberries
    • zest of 1 orange
    • 6 oz. can of pineapple juice
    • 1/2 c. sugar (or Stevia)
    • 1 large box of sugar free raspberry jello
    • 1 1/2 c. boiling water
    • 1 apple, peeled, cored, and diced

    Directions for Option 1:

    1. Mix sugar, jello, and boiling water in a bowl; cool slightly.
    2. Combine the cranberries, orange zest, orange segments and orange juice in a food processor and pulse until all is ground into small pieces.
    3. Combine cranberry mixture, jello mixture, and apple pieces in a bowl.  Chill until set.

    Directions for Option 2:

    1. Mix sugar, jello, and boiling water in a bowl; cool slightly.
    2. Combine the cranberries, orange zest, and pineapple juice in a food processor and pulse until all is ground into small pieces.
    3. Combine cranberry mixture, jello mixture, and apple pieces in a bowl.  Chill until set.

    Cranberry Jello Salad:

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