Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Ranch Dressing and Dayna's Green Salad Dressing

Bulk Ranch dressing-

For a 40 oz container-

Yogurt
Mayo
Non-dairy milk

-----------------------------------Dayna's Delicious Green Salad Dressing--------------------------------------------

This recipe goes well with EVERYTHING!!! Especially the Costa Vida Salad and dressing

Put in blender-

1 full bunch  with Cilantro stems and leaves
1/2c of mayo and Yogurt
3 T dry ranch seasoning
1 lemon juiced and zested (zest it first and then juice it after)
1 avocado
2 garlic cloves
Dash Cayenne
Dash Tajin

Optional- Sometimes I add 2-3 tomatillos but it isnt necessary

Pico De Gallo and Refried Beans

I received this recipe from Mariana Lucena, She made these items on a camping trip in Oct at The Stake Cabin.

 Pico De Gallo
 9 roma Tomatoes diced
1/2 yellow onion chopped
1 bunch cilantro chopped 
olive oil
lemon juice
salt & pepper
pepper flakes



Refried beans
Soaked overnight, then rinsed and cooked in water for 16 min in the instapot, they were still tough (she had to cook for 16 more min to soften) or you can cook for in the slow cooker for 8 hours.

Then take out half of the water and start smashing the beans, add salt, pepper, and some broth

Afro's Amazing Pico De Gallo

By The Awesome Afro

 Ingredients-
6 tomatoes- thinly sliced and diced
1/2 thinly sliced and diced onion
1 head of cilantro (discard stems)
2-3 fresh limes squeezed (buy smooth, not bumpy skin, dont get any that brown spots on outside. Those indications reveal the lime is bitter)
lots of salt and pepper
1 jalapeno thinly sliced and diced  (or serrano, I just used half the serrano, its more spicy)

Directions-
1. Thinly slice and dice tomatoes & onion put in a bowl.
2. fold over the bunch of cilantro into each other, then start chopping in small pieces, put in a bowl
3. Add squeezed lime & salt and pepper to bowl. Taste the amount of lime, salt, and pepper. Add more now if you desire.
4. Add the jalapeno or serrano pepper
5. EAT IT and Go straight into Delicious Heaven

I was surprised there wasn't any garlic in it. I think i'll make two batches next time and put garlic in one batch see how it turns out.
After 24 hours the serrano pepper wasn't spicy anymore. Next time cut the whole serrano, but put half the serrano in the first day, then the 2nd day put the rest of the chopped serrano in.
Afro said this recipe usually lasts her family of 4, for a whole week. 
But my family 6 devoured it so quickly it was gone in 3 days. 

Afro's Guatemalan tacos, salsa, guacamole, black bean dip.

This fed about 20 people 

1 MEAT
9 lb flank or skirt steak, get it precut ( $7 lb get it at precut Costco, or from Spanish store $10) 
soy sauce (see meat is moist but not drowned in it)
Little Worcestershire sauce
garlic and onion powder
seasoning salt
whole head garlic (sliced not minced)
Marinade few hours or overnight

2 Salsa (cooked)
grilled tomatoes with skin no oil
whole skin needs charcoal
still use skin in salsa 
put grill on high and rotate tomatoes they will get really charred
put in blender immersion blender or mortar bowl 
add chopped onions, cilantro (finely chopped)
salt

3 Cole slaw
one very thinly sliced green cabbage 
1/4 c plus 1T mayo 
1 actual lime, plus 1 teaspoon store bought lime juice
1 t  dried cilantro leaves (could use fresh chopped)

4 black bean dip
There are two different ways to make the black bean dip Plan A
Make black bean soup and then make fried black beans from the soup. And Plan B is to just fry them without making the soup.
8 oz dried black beans
two garlic cloves whole (then throw out after done cooking)
Boil black beans with a whole onion and garlic until very soft then add salt and let cool.
now that they are cooked fry the beans with diced onions, then blend in blender, then fry it all one more time. 
on top of the dip is pico de gallo, mix everything in a bowl then spread over the top of the bean dip.
tomato,onions,cilantro,salt, queso fresco or dried queso,lime

5 green Chile salsa
boiled tomatillos 10-12
with Serrano with salt 6 depending on the people
put in blender put in bowl, diced onions and cilantro 

Breakfast burritos

Makes 8 burritos

Once Upon A Chef

FOR THE AVOCADO-TOMATO SALSA-

• 1 large avocado, peeled, pitted, and diced
• 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced

• 1 tablespoon fresh lime juice, from 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup fresh chopped cilantro

Egg Burrito- 

1 onion chopped and sauteed
8 eggs
30oz hashbrowns
1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings

• 1-2c (6 oz) shredded Monterey Jack cheese

• 4 (10-in) burrito-size flour tortillas

• Vegetable oil

 Cook hashbrowns in oven 400, spray pan with oil, put frozen browns on top, drizzle oil and salt and pepper on top.  cook 40-50 min

Cook sausage on stove top.
In bowl combine- eggs, paprika, salt. 
On stove top, Cook  the egg mixture. In the middle of the flour tortilla layer sausage, hashbrowns, cooked egg mixture and salsa , top with cheese. Roll up 3 sides of the tortilla.

1. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

8/10/21

made 15 burritos- 15 eggs

Can freeze tortillas without the salsa. Fill the tortillas and roll up and wrap  individually with saran wrap. To reheat put in oven 350 for 15-20 min

EASY CHICKEN/Beef RAMEN

Fox and Briar
I wanted to make something warm and soothing but still had some fresh veggies (carrots, cucumbers, bok choy, green onions, broccoli). I was gona make chili, but we have that alot and I felt like something different. This TOTALLY hit the spot.

I used a frozen beef broth I had from a couple months ago for boiling veggies and the beef bone for a few hours. Or use The original recipe used the recipe below...

For the Broth

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• I used Udon noodles (enough to feed 5-6 people)  the original recipe used 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg** (I didn't use the marinade for egg and it still was delicious)

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges
• broccoli (cook for 5 min, tender crisp)
• julienned carrots (cook for 5 min, tender crisp)
• julienned cucumbers- no cooking

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

Crockpot Tikka Masala and Flatbread

Tikka Masala and Butter Chicken are super similar in the ingredients. Butter chicken is cut into small bite size pieces and tossed in the seasonings and marinaded over night. Tikka is raw chicken with the bone put in the crockpot.

1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
1 onion, diced
1 Tbsp coconut oil
3–4 cloves garlic, minced (I put 5)
1 Tbsp fresh ginger, minced
2 tsp fresh turmeric (or about 1 tsp dried)
2 tsp garam masala (I added curry powder b/c I didn't have garam)
1 tsp dried coriander
1 tsp cumin 
1 tsp chili powder
1/2 tsp chili flakes (didnt have)
1/2 tsp salt
pinch cloves
2–3 Tbsp tomato paste (didnt have)
1 (14oz) can coconut milk (I prefer full-fat)
1 cup broth or water
1/4–1/2 cup fresh cilantro, minced
OPTIONAL: IF YOU LIKE A THICKER SAUCE:
2 Tbsp arrowroot powder or 1 Tbsp cornstarch

INSTRUCTIONS
Place the chicken in the crock of your slow cooker.
To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
Pour sauce over the chicken.
Cook on HIGH about 3 hours or on low 5-6 hours.
(If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.  Stir in cilantro right before serving.

8/28/19 Next time make a double batch of this sauce and freeze it for a future dinner. 

Simple Naan (no yeast or rising)  

The Kitchen Paper

1 3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup* milk
butter + herbs for seasoning

Combine all dry ingredients, and whisk together.
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

Carly Quesadilla

Pineapple
Grilled Chicken
Cilantro
Avocado
Tomato
Jalapeno
Tortilla
Cheese
She also has used BBQ Sauce

Put all the ingredients inside the tortilla and fold the tortilla in half, laying flat. Cook on both sides of the tortilla

Slow Cooker Mexican Chicken

Two Peas and Their pod

Ingredients

•  1 15 oz can diced tomatoes
•  2 15 oz cans black beans, rinsed and drained
•  1 14.4 oz can chicken broth
•  1 4 oz can diced green chiles
•  1/2 yellow onion diced
•  2 cloves garlic minced
•  1/4 cup chopped cilantro
•  1 tablespoon fresh lime juice
•  1 teaspoon ground cumin
•  1 1/2 lbs boneless skinless chicken breast
•  Salt and black pepper to taste
•  Optional toppings: chopped green onion shredded cheese, avocado, cilantro, sour cream

Instructions

1. In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
2. Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
3. Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.

I served with Chipotle Ranch and the Taco Salad

Burrito Spaghetti Squash Boats

Delish

-------FOR SPAGHETTI SQUASH--------
2  

medium spaghetti squash, halved, seeds removed

1 tbsp. 

extra-virgin olive oil

Kosher salt
1/2 tsp.  

chili powder

 
1/2 tsp. cumin

-------FOR FILLING--------
1 tbsp.  

extra-virgin olive oil

1 onion, chopped

 
2 

cloves garlic, minced

 
1 lb. 

ground beef

1 tbsp. 

taco seasoning mix

Kosher salt
Freshly ground black pepper
1  

(15-oz.) can black beans

 

1 c chopped cherry tomatoes

 

1 c corn, canned and drained or frozen

 

1/2c shredded Monterey jack

 

2 TBSP. shredded cheddar

 
freshly chopped cilantro (optional)

avocado

1. heat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

ISLAND COCONUT CHICKEN AND RICE

Doctor Yum

serves 4 people, double

8ppl     4ppl

2          1 tablespoon olive oil

2          1 onion , diced

2          1 teaspoon ginger , grated (fresh)

8          4 cloves garlic , minced

2          1 tablespoon curry powder

2          1 teaspoon turmeric

4          2 pounds chicken thighs (bone-in)

1          ½ teaspoon salt

1/2       ¼ teaspoon black pepper

2cans   13.5 ounce can coconut milk (regular or light)

1           ½ cup water

2          1½ cups jasmine rice (brown rice, preferably)

4           2 tablespoons cilantro , chopped (save and chop stems)

2          1 lime , half juiced, the other half cut into wedges

METHOD

Place the Instant Pot on "Saute" mode and heat oil. Add onion, ginger and garlic and cook until fragrant, about 2-3 minutes. Add spices, chicken, salt and pepper and cook on each side for a minute to lightly brown. Add coconut milk and water (1/4 cup for white rice and 1/2 cup for brown rice). Place lid on and cook on "Manual" high pressure for 13 minutes with a Quick Release. Transfer the chicken to a plate and leave liquid in the pot. Shred the chicken away from the bone and discard any bones and skin. Add rice, cilantro stems, and cook on "Manual" high pressure for 4 minutes for white rice (22 minutes for brown rice). Allow a Natural Release for 10 minutes then release the remainder of the pressure. Stir in lime juice and shredded chicken. Season with salt and pepper to taste. Serve with lime wedges and chopped cilantro.

12/1/18 I made this is my stove top pressure cooker and the rice burned at the bottom, but it was still amazingly delicious
12/29/18 I made it again. I seasoned the chicken and browned both sides on the stove top first. Then added chicken to a greased 8x8 pan, milk, water, rice to a  to cook in the oven, still definitely delicious, 350 degrees 

3/18/19
350 degree oven
I seasoned the chicken and browned both sides on the stove top first. Spray 9x13 pan, arrange chicken and the rest of ingredients in pan and cook. I did  2 cups of rice b/c my 9x13 pan wouldnt be able to fit 3 c rice and chicken thighs.

4/7/20
did all things as 3/18/19 and used 2 c of sushi rice.  Cooked for 35 min, then 15 more min. Turned out perfect. So cook next time for 55 min in oven.

ASIAN CHICKEN NOODLE SOUP

Doctor Yum

1 tablespoon oil (Coconut prefered)
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.