Monday, June 29, 2009

$5 Dinners....

Check out this weeks giveaway at the $5 Dinner website!

If you haven't visited the $5 Dollar dinner site you should check it out - This gal was featured on Rachael Ray and she is one creative mom! She has tips on grocery shopping, menu and meal planning, even grocery coupon organizing, and she does everything for under $5 a night! AMAZING! Please stop by and visit her site! :)

Sunday, June 28, 2009

Vegan Lunch - Un-Caesar Salad

Serves: 4
Time: 15 minutes
Tear the lettuce into small pieces and place in a large salad bowl. 
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about five minutes or until just barely browned and starting
to smell nutty and fragrant. Put them in a blender with the remaining ingredients (except, of course, the croutons). Blend until fairly
smooth.  Dress the lettuce with as much dressing as you’d like. Serve with the Rosemary and Thyme Croutons.
2 heads romaine lettuce, washed and dried (dark outer leaves discarded)
1 cup sunflower seeds
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
3/4 cup water
2 large cloves garlic, peeled and smashed
1 tablespoon capers
2 teaspoons smoked dulse flakes
1/2 teaspoon salt
freshly ground pepper
Courtesy of Gwenyth Paltrow and Her "Goop" blog

Tuesday, June 9, 2009


.....THE OTHER White MEat!

1 egg, beaten 2 Tbs soy sauce
1 Tbs dry sherry or water ground ginger and garlic powder
4 lean pork chops dry breadcrumbs to coat

Beat together egg, soy sauce and sherry, with ginger and garlic powder
to taste. Dip chops in egg mixture; coat evenly with breadcrumbs. Arrange
single layer in baking dish/sheet - sprayed with non-stick vegetable oil. Bake
in 375 degree oven for 30 minutes, turn, and bake until tender, about
20 minutes more. ~Enjoy :)

Friday, June 5, 2009


Active Time: 5 Minutes
Total Time: 1 Hour 5 Minutes
Yield: Serves 4
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs

In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.

Heat the oven to 450 degrees F.

Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.

Menu Suggestions

Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.

Test-Kitchen Tip

The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.

Wednesday, June 3, 2009

Amazing and EASY Homemade Enchilada Sauce

3 cups chicken broth
4 Tbsp. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. sea salt
1 pinch ground cinnamon (less than 1/16 tsp.)
3/4 tsp. sugar
5 Tbsp. cold water
4 Tbsp. white flour

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.

With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

As you can see, this enchilada sauce recipe is very quick to make.

So go on, make some cheese, beef, or chicken enchiladas tonight for dinner.