Natural home made living

Natural home made livingNatural home made livingNatural home made living

Natural home made living

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  • More
    • Home
    • food
      • Spice Mixes
      • Stocks and Gravies
      • Condiments and Sauces
      • Dressings and Marinades
      • Extracts & flavorings
      • Appetizers and snacks
      • Dry mixes and Cakes
      • Muffins & Quick Breads
      • Cookies&crackers
      • Yeast Breads
      • Breakfast
      • Soup
      • Homemade takeout
      • Grilling
      • Skillet meals
      • Side Dishes and Salads
      • Pasta and Pasta Dishes
      • Desserts
      • Preserving Foods
      • Dairy
      • candy and sweet treats
    • Beverages
      • Hot Drinks
      • Cold Drinks
      • Health Beverages
    • DIY
      • Homemade Cleaners
      • Household & craft blends
      • Crafts
      • Pet Care and Food
      • Indoor Gardening
    • Health and beauty
      • Tea and Herbal Infusions
      • Health Remedies
      • Diy Beauty recipes
  • Home
  • food
    • Spice Mixes
    • Stocks and Gravies
    • Condiments and Sauces
    • Dressings and Marinades
    • Extracts & flavorings
    • Appetizers and snacks
    • Dry mixes and Cakes
    • Muffins & Quick Breads
    • Cookies&crackers
    • Yeast Breads
    • Breakfast
    • Soup
    • Homemade takeout
    • Grilling
    • Skillet meals
    • Side Dishes and Salads
    • Pasta and Pasta Dishes
    • Desserts
    • Preserving Foods
    • Dairy
    • candy and sweet treats
  • Beverages
    • Hot Drinks
    • Cold Drinks
    • Health Beverages
  • DIY
    • Homemade Cleaners
    • Household & craft blends
    • Crafts
    • Pet Care and Food
    • Indoor Gardening
  • Health and beauty
    • Tea and Herbal Infusions
    • Health Remedies
    • Diy Beauty recipes

Potato side dishes

Garlic Butter potatoes

1 1/2 lb. new or small potatoes 

1/4 cup butter, melted 

1/4 cup extra-virgin olive oil 

3  cloves garlic, minced 

kosher salt 

Freshly ground black pepper 

1 cup shredded cheddar 

1/2 cup freshly grated Parmesan 

1/4 cup finely chopped parsley 

Preheat your oven to 375° and butter a large baking dish. If you have an apple peeler corer gaget place your potatos on it. 

if not peel the potatos and slice them across but not all the way through.through. In a small bowl, whisk together melted butter, 

olive oil and garlic. Brush mixture over potatoes then season with salt and pepper. Bake for 20 minutes you will notice the potato 

parts seperating and are beginning to turn golden. Brush the potatoes with more of the melted butter mixture then sprinkle cheddar 

and Parmesan on top. Bake for another 23 to 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.

Garnish with parsley and serve warm. 

Garlic mashed potatoes

8 medium red potatoes, quartered

3 garlic cloves, peeled

2 tablespoons butter

1/2 cup whole milk

1/2 teaspoon salt

1/4 cup grated cheddar cheese

Place the potatoes in a large saucepan and cover them with water. Bring it to a boil. Reduce the heat and place a cover on top and simmer for 

15-20 minutes or until potatoes are very tender.

Drain the potatoes. Add the butter, garlic, milk and salt. Mash the potatoes. Stir in the cheddar cheese.



Potatoes Au Gratin

6  russet potatoes 

4 tablespoon butter 

2  cloves garlic, minced 

1 1/2 cup cream 

1/4 cup milk 

1 tbsp. freshly chopped thyme 

cinnamon 

salt 

1 1/2 c. shredded Gruyere 

1/2 c. freshly grated Parmesan

pinch of parsley 

Preheat your oven to 375 degrees. Take a baking dish (au gratin dish if you have one) and butter the bottom and sides.

Peel then slice the potatoes thin but not translucent. place your butter in a sauce pan along with your minced garlic. wait until your butter 

is melted then add your cream,cinnamon,thyme, milk and thyme. raise the heat and bring it to a boil, immediately lower the heat and 

let it simmer for about 10 minutes or so. Then remove it from the heat and set it aside.Take some of your sliced potatoes and put a 

layer of them in the au gratin dish. Pour some of your butter mixture over the sliced potatos along with a healthy sprinkling of gruyere cheese and parmesan. 

Repeat the layering. Take more potatoes and layer the dish and pour more butter mixture along with cheese over the potatoes. repeat this again 

so that you have 3 layers of potatoes with butter mixture on them. Garnish with gruyere and Parmesan over the top along with some parsley. 

Cover the top with foil and bake for about 45 minutes. Uncover, sprinkle with parmesan and continue baking until the potatoes are tender and the top is a golden brown, 

15 to 20 minutes.

 





 

Twice baked potatoes

4 russet potatoes

8 slices bacon

1 cup sour cream

1/2 cup ilk

4 tablespoons butter

1/2 teaspoon salt

1 cup cheddar cheese shredded

Preheat oven to 350 degrees F (175 degrees C). 

Bake potatoes in preheated oven for 1 hour. 

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 

Bake for another 15 minutes.

Pasta side dishes

Macaroni and cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) 

4 Tablespoons of homemade butter

2 1/2 cups grated sharp Cheddar cheese 

3 eggs, beaten 

1/2 cup homemade sour cream 

1 (10 3/4-ounce) can condensed Cheddar cheese soup 

1/2 teaspoon salt 

1 cup heavy cream  

1/2 teaspoon freshly ground black pepper 

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Then drain the macaroni. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, cream and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 


Pasta Salad

12 ounces rotini pasta

1 medium zucchini

1 green pepper julienne sliced

1 red pepper julienne sliced

1 yellow pepper julienned sliced

1 cup fresh tomatoes cubed

1 teaspoon dill

Dash of salt and pepper   

Bring a large pot of water to a boil. Add the rotini pasta, cook until tender. Drain the pasta and let cool. 

While the pasta boils prepare the vegetables and place on a roasting pan and roast in your oven for 5-10 minutes or until you think they are done. Place the vegetables in olive oil and red wine vinegar.  Pour over cooled pasta. Toss until thoroughly coated. Serve   


Broccoli Pasta Salad

3 cups small broccoli florets

1 cup cut green beans

2 cups uncooked gluten free fusilli pasta

1 small zucchini, thinly sliced and cut into half moons (or spiralized)

1 cup sliced cherry tomatoes

4 oil-packed sun-dried tomatoes, chopped

8 fresh basil leaves, thinly sliced

¼ cup pine nuts

sea salt and freshly ground black pepper

Lemon Tahini dressing: (can be made ahead)

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

3 tablespoons fresh lemon juice, more for squeezing at the end

2 tablespoon white wine vinegar

1 garlic clove, minced

½ teaspoon Dijon mustard

½ teaspoon maple syrup

½ teaspoon sea salt

3 tablespoons water


Instructions

In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.

Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.

In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.

In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.


Rice sides

Herbed Wild Rice with Mushrooms

2 cups of chicken stock

1 1/4 cups wild rice 

3 bay leaves

4 Tablespoons of homemade butter

1 cup yellow onion, diced

1 cup carrot, diced 

2 garlic cloves, minced

1 teaspoon dried parsley

1/4 teaspoon dried thyme

1/4 teaspoon rosemary

2 cups button mushrooms, sliced 

Salt and pepper to taste

In a medium to large saucepan, combine the stock, rice, salt, and bay leaves. Bring this to a boil and simmer, uncovered, for 10-12 minutes. The 

Rice will have absorbed most of the liquid. While the rice simmers, melt the butter in a large skillet, saute the garlic for 5 minutes 

then add the carrots and onion. Continue to saute for 2 minutes. at this point take your herbs and mushrooms and add them. Saute for an additional 7 minutes, 

until mushrooms have cooked through. Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering 

for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet. Add salt and pepper to taste and remove 

bay leaves. Top with additional freshly chopped parsley if desired.


Saffron Rice

!/2 cup of water

1/2 teaspoon saffron threads 

1 cup basmati rice 

1 tablespoon coconut oil 

½ teaspoon onion powder

1 1/2 cups vegetable stock


Saffron is the worlds most expensive spice. It goes for around $150. an ounce. It is the stamens in a crocus sativa plant that is grown in 

Persia (modern day Iran) or Spain. After they are harvested they are referred to as threads. You can buy the crocus sativa bulbs at Walmart or on amazon if you wish and grow them in your garden. However these crocus's are very hard to grow and very labor intensive. They are temperature picky. If you choose to use Saffron, you buy the threads and crumble them, steep them as you would tea in warm water for 20-30 minutes. Then add that to your dish. Or you can cook them, dry them and grind them into powder. Saffron is generally used to season rice dishes but it can be used in any dish. It's very strong and should be used sparingly. Iranian saffron is probably by far the most sought after but also the hardest to get. Spanish saffron is easier to get and just as delicious. 

It is divided into grades coupe, superior, La Mancha and rio. You don't want to buy them as a powder, buy the threads and grind them yourselves. 

It is not uncommon to find ground saffron cut with other spices. Saffron has antiseptic, antidepressant, antioxidant, digestive, anti-convulsant properties. 

It is an excellent source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.


Boil the 1/2 cup of water and steep the saffron in it for 20-30 minutes.

Rinse your rice. This is important because it washes away the extra starch. Pour the vegetable stock into a pot and boil it. Pour the rice into it 

and turn the heat down to a simmer. Add the saffron and it's water, mix well until it is fully combined. Cover it and wait. It should take 15 minutes for the rice

to absorb the liquid.


Rice pilaf

3 Tablespoons homemade butter 

1 shallot, thinly sliced 

1 1/2 teaspoons kosher salt 

Freshly ground black pepper 

2 cups basmati-style long grain rice 

3 cups chicken broth 

1 bay leaf 

1 sprig fresh rosemary 

Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more. Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve. 


vegetable side dishes

Broccoli with Cheese Sauce

1 head of Broccoli. cut up

3 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1 1/2 cups milk 

1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Boil or steam the broccoli until it is just done and not crunchy.

Melt the butter then remove it from the heat. Stir in the flour, salt and pepper. Gradually add the milk, 

stirring until it is well mixed. Cook over a low heat, stirring constantly, until thickened and smooth about ½ an hour. 

Add the cheese and cook for 5 minutes longer. Stir it until it is smooth and well blended. Serve over the Broccoli.


Cole Slaw

1 head green cabbage, shredded 

2 carrots, grated 

1 red onion, thinly sliced 

2 green onions (white and green parts), chopped  

1 1/2 cups homemade mayonnaise 

1/4 cup Dijon mustard 

1 Tablespoon apple cider vinegar 

1 lemon, juiced 

Pinch sugar 

1/2 teaspoon celery seed  

Salt and freshly ground black pepper 

 Combine the cabbage, carrots, red onion and green onions in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the Cole slaw with the celery seed, salt, and black pepper. Chill for 2 hours in the refrigerator before serving. 


Ratatouille

1 yellow onion, sliced thin

2 garlic cloves, minced

5 tablespoons olive oil

1 Eggplant, cubed(about 3 cups)

1 small zucchini, quartered lengthwise, and cut into chunks

1 red bell pepper, chopped into small pieces

3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon rosemary

1/8 teaspoon ground coriander

1/4 teaspoon fennel seeds

3/4 teaspoon salt

1/2 cup fresh basil leaves

In a large skillet pour in 23 tablespoons of olive oil. Place the onion and garlic into the skillet and saute them

over a medium low heat. This process with soften the onion and it will become translucent and the garlic will let off a delicious smell. 

Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. 

Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. 

Stir in the tomatoes and cook the mixture, stirring occassionaly, until the vegetables are tender. 

Stir in the oregano, Basil, thyme, rosemary, coriander, fennel seeds, salt, and pepper to taste and cook the mixture, stir until the herbs and spices are fragrant.

serve immediately.  

Roasted mixed vegetables

2 cup broccoli florets

2 cups mushrooms, cut into small squares

2 cups chopped butternut squash

1 zucchini, sliced and quartered

1 yellow squash, sliced and quartered

1 red bell pepper, chopped

1 red onion, chopped

2 tablespoons olive oil

2 tablespoons balsamic vinegar, or more, to taste

4 cloves garlic, minced

1 1/2 teaspoons dried thyme

1 1/2 teaspoon dried rosemary

1 1/2 teaspoon dill

Kosher salt 

freshly ground black pepper, to taste

Preheat your oven to 425 degrees F.  Lightly oil a baking sheet with olive oil. (or you can place all the ingredients in  aluminum foil and place it on your grill). Place broccoli florets, mushrooms, butternut squash, zucchini, 

squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme, dill and rosemary. Sprinkle some salt and pepper, to taste. Gently toss to combine. Place into 

oven and bake for 12-15 minutes, or until tender.




salads

Caesar Salad Recipe

2 heads of romaine lettuce 

1/3 cup parmesan cheese 

croutons homemade or store bought

ceasar salad dressing

how to make ceasar salad dressing

Caesar dressing

5 garlic cloves, minced

1 tablespoon anchovy paste 

4 Tablespoons freshly squeezed lemon juice, from one lemon

3 tablespoon homemade Dijon mustard 

3 teaspoon homemade Worcestershire sauce

4 cup homemade mayonnaise

1 cup freshly grated parmesan cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

Combine all of the ingredients in a non-reactive bowl and mix 

it well until fully combined. i usually use a wand mixer. It's quick and easy.

Homemade croutons

Take a few pieces of bread. I use white or italian bread usually but any bread will do.

place 4-5 slices on a baking sheet and place it in your oven at a low setting. you want to dry it out not over bake it or burn it.

when it's dry cut it up into bite size pieces and drizzle some 

olive oil over them until they are fully coated. I sometimes 

use olive oil infused with italian seasoning blend.

Rinse, dry and tear the romaine lettuce into bite-sized pieces. 

Place this in a large serving bowl and shake your parmesan 

cheese over it. 

Pour the ceasar dressing over it, add your croutons

and toss the salad until the lettuce is evenly coated.

Chef salad

2 heads of Romaine lettuce

1 cup dressing of your choice

4 ounces Swiss cheese, cut into rectangular pieces

4 ounces baked ham, cut into rectangular pieces

4 ounces smoked turkey cut into rectangular pieces

4 ounces roast beef, cut into rectangular pieces

2 hard boiled eggs, shelled and cut into quarters

1 large tomato, cut into quarters and the quarters in half

1/2 cucumber, sliced

1 cup toasted croutons (optional)

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Toss with 1/2 cup of the dressing. Arrange the cheese, meats and egg on top of the salad. Place the tomatoes, cucumbers, and croutons on top. Serve with the remaining dressing.

Cobb salad

for the Vinaigrette:

1/4 cup homemade Dijon mustard

1/4 cup balsamic or red wine vinegar 

1/2 cup olive oil 

Salt and pepper to taste

1/4 cup mixed berries

For the salad:

In a small bowl, mix together the Dijon mustard, vinegar, berries, 

oil and salt and pepper. Take a wand mixer and give it a blast.

For the salad:

2 large heads Romaine lettuce, torn

1 medium cucumber, sliced

1 large beefsteak tomato, quartered and then halved

1/2 cup red onion, diced  

1 cup blue cheese, crumbled 

8 ounces cooked chicken breast, diced

6 slices bacon, cooked until crisp and chopped

2 large hard boiled eggs, peeled and quartered

Make the vinaigrette. Whisk all the ingredients together in a medium bowl. 

Prepare the lettuce. Wash and dry the romaine. Place it in a large mixing bowl. 

Top the lettuce with the cucumber, tomato pieces, Red onion, blue cheese, chicken, bacon and eggs. 

Pour enough dressing on top to coat and toss it. Serve with the remaining dressing.

Garden salad

2 large heads of romaine lettuce, torn into bite-sized pieces

1 large beefsteak tomato, quartered and the halved

1 to 2 carrots peeled and sliced

3 slices of a red onion

1 cucumber, sliced thin 

1 cup of the dressing of your choice

In a large bowl, combine lettuce, tomatoes, carrots, red onion and 

cucumbers. Drizzle with salad dressing and toss until 

evenly coated.

Greek Salad

Salad

2 large heads of romaine lettuce, torn into bite size pieces

1 large beefsteak tomato cut in quarters and then those in half

1 cucumber, peeled and thinly sliced

1 cup kalamata olives, cut in half

1/2 red onion, thinly sliced

1 cup crumbled feta

Dressing

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

lemon juice, 1/2 a lemon

2 cloves of garlic, minced

1 teaspoon of Dijon mustard

1 teaspoon dried oregano

salt and pepper to taste

Make salad: In a large bowl, toss together the lettuce, tomatoes, cucumber, olives, and red onion. Crumble the feta on top and then fold it in.

In a small bowl, make dressing: Combine vinegar, olive oil, lemon juice, garlic, mustard, oregano and salt and pepper. I usually use a wand mixer 

for this, you can pour all the ingredients into a small mason jar and shake it up if you like.

Drizzle the dressing over salad.

Love Salad

1/2 cup macadamia nuts, halved.

1 teaspoon sea salt

2 cups spinach, washed and dried

1/4 cup olive oil

2 celery stalks, diced

1/2 red bell pepper, seeded and diced

4 asparagus spears

1/2 cup white mushrooms, thinly sliced

12 strawberries halved

6 boccocini quartered*

1/4 cup mint chopped

Dressing

1 garlic clove, minced

2 slices fresh ginger, minced

1/3 cup olive oil

1/3 cup low-sodium teriyaki sauce

1 tablespoon local honey

Place the macadamia nuts in a frying pan over medium heat. Fry them until they begin to brown, then add the salt. Stir for approximately 1 minute. 

in the same pan add the celery, bell pepper and mushrooms. Add a little olive oil and cook them until they are tender.

Place the nuts on a sheet of parchment paper, let them cool. Prepare the asparagus spears by cutting off the bottom ends so that the tender part 

of them is left. Place the asparagus in a bowl with a little water and microwave until they are a bright green and just tender. Slice the spears 

diagonally. Place your Spinach in a large mixing bowl and top the spinach with the nuts, asparagus, celery, peppers, mushrooms, 

strawberries, boccocini and mint. To make the dressing in a small bowl add the olive oil, garlic, ginger, teriyaki sauce and local honey. Mix it with a 

wand mixer and drizzle it over your salad. 

*Boccocini is small mozzerella cheese balls that can be found in gourmet food shops. If you can't find it don't despair just use regular mozzerella cut up into chunks.

Orzo salad

1 red pepper, remove the seeds and dice

1 fresh ripe mango, cubed

1 cucumber, chopped into chunks

½ red onion, diced 

2 garlic cloves, minced

1 small can of chickpeas, drained and rinsed

½ cup chopped fresh mint 

½ cup chopped fresh basil

½ cup chopped fresh cilantro

½ cup uncooked orzo

1/2 cup Extra-virgin olive oil, for drizzling

1 cup arugula

¼ cup toasted pine nuts

Dressing:

2 tablespoons tahini

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon balsamic

½ teaspoon cumin

½ teaspoon sweet paprika

salt and pepper to taste. I use fresh ground pepper

In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, mint, basil, cilantro, salt and black pepper.

Cook the orzo until it's done or just follow the directions on the package. Drain, rinse, pour a little olive oil on it and give it a toss.

Set it aside to cool before adding it to the salad. Now for the dressing, In a small bowl, stir together the tahini, olive oil, lemon juice, vinegar, 

cumin, sweet paprika, salt and pepper. It might be a bit thick so if it is add some more olive oil and lemon juice. Mix in the Arugala, Orzo and the 

dressing and add this along with the pine nuts. serve whenever

Southwestern salad

For the chicken:

2 medium chicken breasts

2 Tablespoons chili powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon salt 

Juice of 1/2 lime reserve other half for dressing

1 tablespoon olive oil

For the Salad:

2 cups romaine lettuce torn

1 ripe avocado, pitted and sliced 

1 medium tomato cut in quarters and the in half

1/2 cup black beans rinsed

1/2 cup corn rinsed

1/4 cup cilantro for garnish

Creamy Cilantro Dressing:

1/2 cup sour-cream 

1/4 cup packed cilantro 

juice of 1/2 lime

1/4 teaspoon salt

Make a marinade for the chicken by combining the chili powder, onion powder, ground cumin, garlic powder, paprika, oregano and salt. Pour it into a medium sized bowl.  Add the olive oil and lime juice. Mix it up until it is well combined. Cut the chicken breasts up into bite sized pieces and place them in the bowl with the marinade. Toss the chicken pieces so that they are well coated. Cover it with plastic wrap and let it sit in your fridge for at least 

2 hours. This is so that the flavors mingle, you can make this a day in advance if you wish. To cook the chicken, pour some olive oil in a skillet and cook for about 10 minutes on a medium setting. Go ahead and make your salad. In a large bowl tear your lettuce into bite sized pieces. Add your black beans, corn, tomato chunks and then top with the avocado slices. Garnish the salad with the cilantro. Place the chicken on top.  Now for the dressing. Place the sour cream, cilantro, lime juice, and salt in a blender or food processor. Pulse just until the cilantro is fully chopped. Pour it into a small bowl and serve on the side with the salad.

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