• 26Jun

    Tequila Lime Marinade

    I wanted to grill chicken for supper tonight but didn’t want to use the same old seasonings I usually do. I came up with this quick and easy marinade, and it worked really well with the chicken.

    Tequila Lime Marinade
     
    1/4 c. tequila
    1/4 c. lime juice
    1 tbsp minced garlic
    1 tsp kosher salt
    1/2 tsp ground cumin
    1/2 tsp ground black pepper
    1/2 tsp smoked paprika
    1/2 tsp onion powder

    The chicken marinated for about six hours. We took the meat off the chicken thighs and ate it wrapped up in a tortilla with a shredded Mexican cheese blend and lettuce (for those who wanted it). The chicken turned out really good, and I had Matt cook two extra thighs so I could have some chicken tomorrow at lunch.

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  • 14Sep

    Oatmeal Breakfast Bars

    With school now back in session, breakfasts tend to be hurried affairs, and sometimes it’s a challenge to make sure the kids eat something healthy. I get up about 45 minutes before the kids do, giving me a bit of time to whip something together if the menu says we’re having scrambled eggs or the like. Other days, we have cold breakfasts, ranging from cereal to the very rare and elusive Pop Tarts.

    Today, we’re trying something different: Oatmeal Breakfast Bars. They’re wonderfully dense and taste like an oatmeal cookie and can’t be easier to make. We all gobbled them up, and they’ve been added to the “must make them again” list. Next time I make them, I’ll be adding walnuts.

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  • 25Aug

    Our First Step Toward Making Tomato Sauce

    Yesterday, I prepared the first batch (oh, a half dozen or so) tomatoes for making sauce. They’re in the freezer, waiting for the day all the tomatoes have been harvested and cool enough to have the stove going for hours to cook the sauce.

    Now, I’m looking for recipes for pizza sauce that will freeze well.

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  • 24Aug

    Fresh from the garden.

    We did a very small vegetable garden this year, putting the plants in the front bed along with the flowers. We just picked our first batch of produce. :)

    What you see here are green bell peppers, some sweet Hungarian peppers, a couple jalapenos (hiding in there somewhere), along with a bunch of basil.

    We planted nine tomato plants – six good for sauces and three for slicing tomatoes. The tomatoes in the bowl are sauce tomatoes. I’m going to blanch them quickly so I can remove the skins, then get rid of the seeds and much of the liquid, then throw them into the freezer. Once they’re all ripe (and the weather is cooler) I’m going to make a huge batch of tomato sauce and can it. Most of it will be for pasta, though part of it will be seasoned for pizza sauce and stored separately. I’m not sure if I’ll can the pizza sauce or put it in the freezer in the Bell freezer containers.

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  • 18Dec

    Crystalized Ginger

    So many recipes made around the Christmas holidays call for crystallized ginger, and it’s so gosh darn expensive to buy. I decided to make some from scratch – I was able to make 2.5 cups of crystallized ginger for half the cost of a 2 oz bottle bought at the store!

    I started with Bruce Moffitt’s recipe, but made some minor changes. They’re listed below:

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