ooooh new one to try

I cannot wait to try this!!!

https://www.gimmesomeoven.com/tomatillo-salsa-verde/

YIELD: 16 OZ OF TOMATILLO SALSA

SALSA VERDE

Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!

TOTAL TIME: 10 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 5 MINS

INGREDIENTS:

• 1 pound fresh tomatillos, husks removed
• 1 serrano pepper (or 2 jalapeño peppers), stem removed
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1/3 cup diced white onion
• 1 tablespoon lime juice
• 1 teaspoon Kosher salt, or more to taste
• 1/4 teaspoon ground cumin (optional)

DIRECTIONS:

1. Preheat oven to 425°F.
2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

DIFFICULTY: EASYCATEGORY: GLUTEN-FREE INGREDIENTS: GARLIC, LIME JUICE, SERRANO PEPPER, TOMATILLOS, WHITE O

boat

boat
holy smokes we bought a boat
a tritoon
we got it friday at 3
used it friday at 3:30
and all day saturday
holy cow we bought a boat!

boozy bloody mary tomatoes

Boozy Bloody Mary Tomato Bombs

Ingredients:

1 pint of cherry tomatoes (grape tomatoes also work well)

1 cup vodka (regular, cucumber or pepper flavored)

1 Tablespoon Worcestershire sauce

1-2 Tablespoons Franks hot sauce

Dipping salt:

2 Tablespoons lemon pepper seasoning salt

2 teaspoons celery salt

 Directions: 

1. Poke a couple small holes into each cherry tomato with a toothpick.  Place them in a sealable jar. In a small bowl, mix together vodka, hot sauce, and Worcestershire sauce. Pour over tomatoes and seal. Place in refrigerator and let marinate for at least 2 hours and up to overnight.

2. When ready to serve, mix together lemon pepper seasoning and celery salt in a small dipping dish. Drain tomatoes and place with dipping salt and toothpicks. (Remember to save that vodka for a killer bloody mary!)

hand surgeon

This kid is a rockstar! He did awesome during his surgical procedure today! Huge thank you to the amazing hand surgeon we had! He and Luke quickly bonded yesterday over Star Wars and today he had a Star Wars soundtrack playing for the procedure room. At one point during the procedure, he told Luke it was a bit intense to listen to Star Wars while stitching someone up. The medical assistant quickly asked if she should turn down the music, the doctor responded no, he felt like a hero. Luke piped up, you are! You are saving my finger. Luke also was in awe of the hand occupational therapist!

Thank you Spectrum Health for truly seeing my kid and making today something memorable in a positive way.

finger...oops

THANK YOU to our village! From the amazing staff at Lincoln Heights who kept Luke calm and went above and beyond to update me, to my colleagues at MAISD who tracked me down when I was "untrackable", to Mom B who took Luke to ER and stayed with us, to the great medical staff at Greenville Spectrum Health to the love from our family and friends for Luke <3 span=""> He's going to be okay but he definitely broke a finger and has an open wound fracture. We are ready for Dad to be home from his work trip............

spring break

3 days in detroit
time at the red wings


does it get any better than the four of us <3 p="">

spicy asian lettuce wraps

Yield

4 servings (serving size: 3 lettuce wraps)

March 2005

RECIPE BY COOKING LIGHT

Use roasted chicken and rice noodles to fill these creative lettuce wraps for a no-cook weeknight meal. Serve with orange slices for a bright, refreshing dessert.

Ingredients

• 2 1/2 ounces bean threads (cellophane noodles)
• 1/4 cup minced fresh cilantro
• 1/4 cup low-sodium soy sauce
• 1 tablespoon chile paste with garlic
• 2 teaspoons dark sesame oil
• 2 cups chopped roasted skinless, boneless chicken
• 12 large Boston or Romaine lettuce leaves

Powered by Chicory

Nutritional Information

How to Make It

Step 1

Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.

Step 2

While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.

lemon herbed chicken WITH snap pea slaw

ngredients

Chicken:

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon zest plus 3 tablespoons lemon juice 
• 2 tablespoons finely chopped fresh cilantro 
• 2 tablespoons finely chopped fresh parsley 
• 1 teaspoon finely chopped fresh rosemary 
• 1 teaspoon finely chopped fresh thyme 
• 1/2 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 cloves garlic, minced 
• 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
• Vegetable oil, for oiling the grill grates

Apple, Celery and Snap Pea Slaw:

• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 3 tablespoons white wine vinegar 
• 2 tablespoons agave nectar 
• Salt and freshly ground black pepper
• 1 cup sugar snap peas, cut in half 
• 1 cup fresh cilantro leaves, chopped 
• 3 green apples, cut into julienne
• 3 stalks celery, chopped 
• 1 jalapeno, thinly sliced 
• 1 red onion, thinly sliced 

Directions

Watch how to make this recipe.

For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.

In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.

Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.

Serve the chicken with the slaw.

visiting

today we spent time with old friends
a pedicure with vickie
swimming in the pool
pizza, breadsticks and laughter

quote

can't get this amazing quote out of my head:

"Invisible wounds are the hardest to heal, for their closure depends upon the love of others. On patience, understanding, and the tender gift of time.”

loving the show--call the midwife

Best team ever

Steak fajitas foil packets

snow day

boys had a snow day
josh had a vacation day
i took a spontaneous day off
voila
a beautiful monday in sunshine

Mushroom Soup

Mushroom Farro Soup
Adapted from Marian Burros’ mama, via The New York Times

Alas, a puddle of brown soup is hard to make look like anything but. I was very tempted to swirl in a sherry cream or a dollop of dilled sour cream to pretty it up, and were I serving this for a dinner party or guests, I might. But there’s so much flavor, it doesn’t need it.

For the mushrooms, you can use white, brown/cremini, shiitake or a mixture thereof. But I use all brown/cremini almost every time.

Makes about 7 cups

1/3 cup dried mushrooms like porcini
2 tablespoons oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 pound mushrooms (you’ll prepare them shortly)
1/2 cup farro, pearled barley, or spelt, rinsed
6 cups low sodium or salt-free beef broth or stock (vegetable, mushroom or chicken stock can be swapped)
1/4 cup dry sherry
1 tablespoon tomato paste
Salt and pepper to taste
1 tablespoon sherry vinegar

Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes, or while you prepare the rest of the soup.

Trim and slice fresh mushrooms, then give them a rough chop to your desired texture.

Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes. Add garlic, and sauté for 30 seconds. Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes. Raise heat and add barley; sauté until it begins to color (this didn’t really happen for me, because the mushroom liquid was still sloshing about). Add broth, sherry and tomato paste. Scoop the porcinis out of their soaking liquid (hang onto the liquid) and finely chop them. Strain the soaking liquid to remove any grit and add both this liquid and the chopped porcinis to pot. Season with salt and pepper, and simmer for about 40 minutes, until grains area tender. Stir in sherry vinegar; adjust seasonings and serve.

recipe

new one from a friend
:)

whole rotisserie chicken
16 oz pk gnocchi 
3 cups shredded carrots
4 cups chopped kale
1 lb sliced mushrooms 
1 large diced onion
2 Tbs minced garlic
1/2 tsp ground ginger
6 Tbs butter
2 Tbs olive oil
1/3 cup flour
2 qt chicken broth
1 qt half and half
1 cup shaved parmesan
salt and pepper to taste

Remove skin and debone chicken. Cut into small pieces. 

In a large pot, melt butter and olive oil together. Add garlic and onion and cook over medium heat until onion is translucent. Add flour to create a roux. Cook for another couple minutes. 

Slowly add chicken broth and half and half and stir as it starts to thicken. Add carrots, mushrooms, kale, chicken and gnocchi. Simmer for 5-10 minuets, until gnocchi is cooked and soup is thickened. Salt and pepper to taste. Serve immediately and top with shaved parmesan. 

From my friend: 
I combined a few different recipes I found and added mushrooms because I love them. I also used kale instead of spinach because it’s less slimy when cooked. You can add or deleted ingredients according to your family’s taste. I think I may might try corn in it next time.