Chicken Ravioli

 Tonight was Jake's night to cook, and he took a very fast easy way out. I guess I shouldn't say that, because he did make the sauce.

  The hard part, he took the frozen grilled chicken and cheese ravioli out of the freezer...lol He then started a pot of water boiling.

  For the sauce, he took 2 tbs olive oil, and heated it in a deep skillet. Next he added 1 chopped stalk of celery, and 4 sliced mini carrots. He cooked those until tender, he then added 4 cloves chopped garlic, next he added 1/2 cup of dry white wine (he loves cooking with wine). He let that cook off for 2 minutes, then added 1 cup of chicken broth, a can of crushed tomatoes, salt, pepper, crushed red pepper flakes, basil, oregano, thyme, and rosemary. He let it simmer for 10 minutes. When the ravioli was done cooking, he added it to the sauce. He served it with a pinch of Parmesan cheese. That is it!

 I had a nice salad with my ravioli, Jake did not.

Chimichanga Balls and Jake's Rice

  My nephew Zach, who is 8 and autistic, has been bugging me for the last few months to make chimichanga balls. I don't know where he came up with this idea, but he hasn't given up on it. I was over there earlier today, and he asked me to text Jake, and tell him to make him these. I told him I would go home and try. Of course I have looked all over the internet to find a recipe, and have came up empty. I had to get creative.

  First, I went to the store and bought a small pork roast ($5.00). I came home, salt and peppered it, placed it in a deep pot, seared it all sides in olive oil, next I added chicken stock and water. I let it boil until it was easy to shred.

  Next, I made homemade tortilla dough, 2 cups flour, 1/2 tsp salt, mix that together, then added 3 tbs olive oil, and 3/4 cups water. Mix that all together, turn out onto a lightly floured surface, knead 10 to 12 times until the dough is smooth. Let rest for 10 minutes. I tripled this recipe, I was feeding 6 people.

  I then placed shredded cheese in a bowl. I took a small ball of the tortilla dough and flattened it, into a small circle, place a small amount of cheese in the middle, followed by a small amount of shredded pork, next, close it up by folding all the sides into the middle, then shape it into a ball. I then placed 3 at a time into my little deep fryer (this took a while to cook all that I needed). I cooked until the were golden brown. I placed them on a plate lined with paper towels. Then I put them on a cookie sheet in the oven on 200 degrees, just to keep them warm while I cooked the rest.

  For the rice, Jake, took a box of chicken flavored rice a roni, and made it much better. To the rice he added 1 15 oz can of crushed tomatoes, saffron, ancho chili powder, 3 cloves chopped garlic, 1/2 cinnamon stick, oregano, and smoked paprika. It had just the right amount of spice.

  The best part was to get a thumbs up and you did good aunt Shannon, from Zach. It must not have been to bad because there wasn't much left.

Breakfast

 I couldn't sleep in late, and was kind of jealous that Jake was. So I thought I would make breakfast.  I thought the smell of bacon cooking would get him up.

 I took the bacon put it on a cookie sheet and placed it in a 425 degree oven for 15 to 20 minutes, or desired crispiness. When it's done I place them on a plate covered in paper towels , this helps pull out unwanted grease.

 For the pancakes (this recipe is for a small amount of pancakes or tiny ones, so you may need to double or triple it), I start by beating 1 large egg until it doubles in size or gets foamy. Next I add 1 cup of flour (I used whole wheat flour this morning, but don't think I will again), 3 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp freshly grated nutmeg, 1 tsp. vanilla, 2 tbs. canola oil, 1/2 cup lactose free milk, and  1/4 cup of Girl Scout coconut caramel creamer (or any that you have on hand, or you can just add all milk, or buttermilk). Mix just until all ingredients are combined, lumps are ok. I don't have a griddle, so I just drop some butter in a skillet and cook them that way.

Salmon and Salad

 Tonight was my night to cook. I thought I would do fish, it's been a while and Jake loves fish. Guess what, Jake let me know at 4 he wouldn't be home for dinner. Oh well, it made it easier.

 This was an easy salmon to do. First in a bowl, mix 1 can of dieced tomatoes, 2 tbs lemon juice, 2 tbs dried thyme, and 2 tbs dried oregano, mix it all together, and set aside. Next, criss cross 2 sheets of foil, drizzle a little olive oil in the middle of the foil, take a piece of fish, and lay it on the olive oil (do this with each piece of fish), then sprinkle with salt and pepper, next, spoon a couple of tbs. of the tomato mixture, then I sprinkled 1 small chopped clove of garlic and 1 small, chopped, yellow, mini, sweet, pepper. Close the foil up around the fish, to make a packet. Place, the fish packets on a cookie sheet, put it in a 400 degree oven for 25 minutes.

 For the salad, I took some herbed salad mix, 2 small radishes, 1 small mini pepper, 1 small                                            mushroom, 2 mini shredded carrots. Simple easy, healthy dinner!

Pork Tacos

  Tonight was Jake's turn to cook. He decided to make tacos.

 He marinated the pork in garlic, red onions, salt, pepper, and tequila.  He took a half of a  red onion and sauteed it in olive oil, then a he browned the pork , he then added garlic, red pepper flakes, 1/2 cup of chicken broth, and 1 jalapeno. He let that simmer until it reduced by 1/2. He then did something that scares me to death (maybe not that scary), he poured tequila into the pan, then set it on fire. Thank goodness he didn't set the house on fire. That was it.

 He did something a little different, he took soft taco shells, heated them, spread spinach dip on them, then placed a few leaves of spinach, taco shredded cheese, the pork with onions, and peppers, then lastly he topped them with some pico de gallo. I asked why the spinach dip, he said, "Look at it this way, it's just a flavored sour cream." I couldn't argue with that. Simple and good!

Chicken Burgers

 I was asked by Jake last night not to post his dinner, so I didn't. He made some tenderized pork steaks (like cubed steak), baked potatoes, and stemed veggies for me.

 Tonight was my turn. We love this Sheppard's Pie knife and fork burgers that Rachael Ray makes. Tonight I thought I would put a spin on them, and make then a little bit healthier.

 For prep, I diced a 1/2 of yellow onion, 4 cloves of garlic, 3 sweet mini peppers, and grated 3 mini carrots. I also peeled 4 small potatoes, for mashed potatoes. I also cubed up 6 chicken breast, tender strips.

 In the blender I added the chicken and olive oil. I pulsed it until the chicken was minced, then I added the, onion, garlic, sweet peppers, carrots, fresh rosemary, dried thyme, salt, and red chili flakes. I pulsed it until it was well mixed. This would be so much easier in a food processor.

 I started my potatoes boiling. Then I added bread crumbs into the chicken mixture, made patties. In a deep skillet with 2 tbs. olive oil I seared/fried the chicken patties.

 I had heated the oven to 450 degrees. On a cookie sheet I split a bolio roll in 1/2, then I placed the rolls on it, spread some butter on top of that, placed in the oven and cooked until they were done.

 When the potatoes were soft, I placed them in a bowl, added margarine, and a small amount of non dairy sour cream. I mixed it well together until smooth.

 Next, take the cooked rolls, place a chicken patty on top of that, then top with mashed potatoes, and some cheese. Place it back in the oven until the cheese is nice and melty.

 Meanwhile, I heated 2 tbs margarine in a small sauce pan, added 2 tbs whole wheat flour, let that cook for about a minute, next added 3/4 can of chicken stock, whisk so there are no lumps. Then, add 2 tbs Worcestershire sauce, 2 tbs, spicy brown mustard, and 1 tbs horseradish. Mix until well blended. Pour on top of finished burgers.

 I topped mine with some fresh spinach, and a twig of fresh rosemary. Neither Jake nor I could finish                                                               one, his was much bigger.

 

Tequila Lime Chicken

 Tonight was my night to cook, my sister left a bottle of tequila, so I don't want to waste it, but I don't drink very often. The best way to use it, is to cook with it.

 I am just going to copy and paste the recipe I used and tell you what I added, and the different way I cooked it. Other then the chicken I made a box of scalloped potatoes, not my favorite but I didn't want to take the time to make them. I didn't make veggies tonight, because somehow I forgot to buy any, and I am out in the freezer.

 I added 1 small red onion sliced, grated lime and lemon peel into the marinade. I then cooked the chicken in a cast iron skillet, that has the grill thing on the bottom. I seared it well. While it seared, I put the leftover marinade into a small pot, and cooked it over low heat. After the chicken was seared, I poured the marinade over the seared chicken, then placed it into a 425 degree oven. It cooked for 25 minutes. I severed it with lemon and lime wedges. I had a picture of it, but for some reason I pushed delete....Chiari moment

 INGREDIENTS

• 4 split boneless, skinless chicken breasts
• 1 T fresh minced garlic
• 1/2 cup fresh squeezed lime juice
• 1/2 cup gold tequila
• 1 t kosher salt
• 1/2 t fresh ground black pepper
• 1 1/2 t ancho chili powder
• 1 T olive oil
• INSTRUCTIONS

1. Combine the chicken with everything and marinade for a half hour at room temperature. The acids in the lime cook the chicken so you want to avoid over-marinading.
2. Heat a grill with coals and brush the grill top with oil to prevent the chicken from sticking.
3. Grill the chicken over direct heat for 5-6 minutes (for a 1 inch thick breast. Turn the chicken and cook for another 5 minutes- again it will depend on the thickness of the chicken. Cook until nicely browned–it should feel firm and the juices should run clear.
4. The sugars in the tequila and lime juice will blacken the chicken- so move them to a lower heat if that gets out of control.
5. Serve hot off the grill with lime wedges.