Tuesday

Green Chili Chutney Chicken Quesdadillas

I first tried these quesadillas at my friend Amy's house. Amy is the kind of friend every gal needs, the one that just calls out of the blue and says "What are you doing? Come over for dinner!" 

The first step in prepping for these quesadillas is the Green Chili Chutney. Here's what you will need:

CHUTNEY RECIPE
19-21 oz of canned green chilies
1/4 cup apple cider vinegar
1 Tbsp balsamic vinegar
1 1/4 cup sugar
1/2 tsp black pepper
1 tsp Jane's Mixed-Up Salt or Krazy Salt 
(if you can't find this, use garlic salt instead)

Combine the above ingredients in a sauce pan and simmer on low heat for 45 minutes. Blend with a hand blender until semi-smooth (This is optional- I don't usually do this).

CHICKEN
4-6 Chicken Breasts
Juice of 2 limes

I decided to meal prep for a couple of meals today, so I roasted my chicken breasts by putting them on a cookie sheet, drizzling them with olive oil and sprinkling course black pepper and garlic salt on top. I then mostly covered the pan with foil. I then roasted the chicken low and slow at 300-350 degrees until the juices of the chicken run clear. After the chicken was cooked I cubed it, put half in the fridge for another recipe, and then sprinkled the other half with the juice of two limes for this recipe. If you don't do this, cook your chicken with vegetable oil over a medium high heat along with the lime juice in a skillet. 

CARAMELIZED ONIONS
1-3 sweet or white onions
oil or butter for sautéing
a sprinkle of brown sugar (optional)

In a skillet, warm your butter or oil while you chop the onions. Add onions, cooking until translucent. Then sprinkle brown sugar and continue to cook until onions are golden brown. 

Combine the chutney, onions, and chicken and simmer together for 5 minutes. 
On a large skillet, warm flour tortillas, add cheese and chutney mixture and cook until the cheese is melted. Serve with sour cream and your favorite salsa. 

Piña Coladas


My sixth grader needed to take in a treat to receive extra credit for a report he was doing in school. 

He chose piña coladas (non-alcoholic of course).

I first went straight for the frozen mixes and after making one decided they must taste better than that. So we came up with our own version...and we are quite proud of ourselves. 

Now we are dreaming of a sandy beach to enjoy them on. He and I share our love for the beach. Is there really any other way to vacation? I think not. I long for it. 

Recipe

In your blender add:

2 cups pineapple juice

1/2-1 cup of Coco Rèal Cream of Coconut 
(find this in the liquor isle of your grocery store)

About 1 1/2 cups of ice 

I also threw in some frozen pineapple to make it more like a smoothie but this is optional. 

Blend, pour, find a chair and pretend you are on the beach. 

That is where I am today. 

Monday

Tri-Tip Roast :: Slow Cooker

My husband is a pretty fantastic tri-tip griller- he's perfected it over the years and we absolutely love it. Once in a while, to change things up, we throw the tri-tip in the crock pot for some pretty amazing sandwiches. 

This is a favorite at my house. 



Begin by chopping your onions, or in my case, an onion and a shallot (use what you have on hand) and place in your crockpot.


Then generously season your tri-tip roast on both sides, rub it in and place the roast on top of the onion. 
I used Susi Q seasoning (order online- it's our go-to tri-tip seasoning) or use a mix of garlic salt and Montreal Steak seasoning. 


Then add 1 tablespoon of Worcestershire sauce and 2-3 tablespoons of Balsamic vinegar. Sprinkle with dried thyme seasoning. Add a cup of beef broth and cook on low for 8 hours. 


What you need:

1- Tri-tip Roast
1-2 Onions
Garlic Salt
Montreal Steak Seasoning
Worcestershire Sauce
Balsamic Vinegar
Dried Thyme
Beef Broth

For Sandwiches:

French Bread Baguette toasted with Provolone Cheese,
a smear of mayo, sliced tomato, romain lettuce,
shredded tri-tip and cooked onions. 

Friday

Sweet Green Salsa

I don't know about you, but chips and salsa are definitely a food group of mine. Many a great conversations have been had between good friends and I over a diet coke and chips and salsa. Chips and Salsa are our go to after church each Sunday. Chips and Salsa trick my kids into eating tomatoes and onions- they really are the best. I didn't realize I had such an addiction until we went on a cruise to Mexico last spring break and I was d y i n g for chips and salsa- why the cruise ship heading to Mexico didn't have chips and salsa at our finger tips 24/7 is beyond me- so finding it each time we got off the ship was a must. Going a week without chips and salsa? Never.
There are a few Mexican restaurants in Mesa, Arizona that have made this sweet green salsa famous. I grew up in Phoenix and never had anything like it until I moved to the east valley and someone brought me the most delicious enchiladas with the recipe attached. If you aren't able to get your sweet green salsa fix from a local restaurant, this is a great second place- 

You will want to look for your canned tomatillos and jalapeños in escabeche in the hispanic section of the grocery store. Not all stores carry canned tomatillos so you will want to buy yourself a food storage amount of them when you come across them. It is worth it- I promise.



Recipe

2-28oz cans of tomatillos (drained)
1-7oz can of jalapeños in escabeche (drained)
1/2-1 bunch of cilantro
2/3-3/4 cup of sugar

Place all ingredients in your blender and blend to desired consistency. Keep refrigerated for up to one week. 

The hardest part is finding the tomatillos, my friends, once you do that the rest is easy.

Monday

Lemon Goodness (aka Lemon Fluff)


This recipe is easy to make and the ingredients are no fuss, you just have to plan ahead to make sure you give yourself enough refrigerator time. I think it's almost more delicious the next day, so if you are really on top of your game, make it a day ahead!

Last night we had friends over for Sunday dinner. The kind of friends you celebrate big life moments with and the kind of friends you cry with when life gets complicated. The kind of friends that know, no matter what, that you are there despite not seeing each other as often as you'd like. The best kind of friends and dinner gathering if you ask me- friends who are more like family, and who bring delicious food to make for a wonderful, relaxing Sunday evening. On the menu last night: Dr. Pepper pulled pork, homemade BBQ sauce, Mexican creamed corn, BBQ baked beans, a delicious green salad, Lemon Fluff, and the best homemade rolls (having a friend that makes delicious homemade rolls is a total bonus). Ooooooh and the Olson's famous homemade rocky road ice-cream to top it all off! Heaven.

Ingredients

1 can of evaporated milk
1 box of lemon jello
1 cup of sugar
1 1/3 cups of boiling water
1/4 cup lemon juice
1 3/4 cups of graham cracker crumbs
5 tablespoons of butter

Directions

As soon as you buy the ingredients for this recipe, put your can of evaporated milk in the refrigerator. You want it to be cold when you use it. 

Begin by boiling your water and whisking in the jello mix, sugar and lemon juice. Place in a mixing bowl, cover with plastic wrap, and put it in your refrigerator for about 90 minutes or so. 

Combine your crumbs and butter and press into your 8 x 8 or 9 x 9 dish. Keep some crumbs behind for garnish. 

When I made this recipe, I doubled it and put half in a 9 x 9 and then used the rest to make some individual servings in 5oz plastic party cups ordered from Amazon. 
(one recipe made 24 individual 5 oz cup servings)

After 90 minutes, beat your cold evaporated milk until it forms soft peaks. Then grab your gelatin out of the refrigerator and beat until well mixed. Fold the milk into the gelatin mixture and pour over your crust. Refrigerate until set (I put mine in for another 2 1/2 hours). Cut into squares and serve immediately.