Logan Birthday

 Cinnamon and Coconut

Copycat Arctic Circle Lime Rickey

2 liter bottle of Sprite or 7UP

1-2 limes, cut into wedges

ice cubes

grape snow cone syrup (see recipe below)

Grape Snow Cone Syrup

2 cups white sugar

1 cup water

1 (0.14 oz.) package grape Kool-Aid flavored drink mix 

(one person said just go buy Frozen grape juice and its so much better)

If you make the Snow cone Syrup-

1. In a saucepan, stir together the sugar and water. Bring to a boil and boil for about 1 minute. Remove from heat and stir in the drink mix. Allow to cool completely and store in a container for pouring. 

2. Once the syrup has cooled, fill a glass with Sprite and add as much ice as desired. Pour 2-4 Tbsp. of grape syrup into the glass. Add more or less, depending on how much grape flavor you want. Squeeze a fresh lime wedge or two into the drink and throw the squeezed wedge into the drink for good measure. 

He wanted ribs and Hot Ones dipping sauces

Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

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

Vietnamese Noodles with Lemongrass Chicken

Original recipe Serves 4 people

Doubled recipe serves 8 people

CHICKEN AND MARINADE

       DOUBLE             ORIGINAL              

• ▢2-3lbs chicken     600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
• ▢2                          1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
• ▢4                          2 garlic cloves , finely chopped or minced
• ▢4 T                       2 tbsp lime juice
• ▢4T                        2 tbsp fish sauce (Note 2)
• ▢2T                       1 tbsp soy sauce (all purpose or light, NOT dark soy)
• ▢4T                       2 tbsp brown sugar
• ▢2T                      1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

• ▢1/4 cup fish sauce (Note 3)
• ▢4 tbsp rice vinegar
• ▢2 tbsp white sugar
• ▢1/2 cup water
• ▢2 garlic cloves , finely chopped
• ▢1 red birds eye chilli , finely chopped (Note 4)
• ▢3 tbsp lime juice

NOODLE BOWL

• ▢1/2 tbsp oil
• ▢200 g / 7 oz vermicelli noodles , dried
• ▢2 carrots , julienned
• ▢2 cucumbers , julienned (optional: remove seeds)
• ▢5 cups iceberg lettuce , finely sliced
• ▢3 cups bean sprouts
• ▢Handful of mint leaves
• ▢Handful of cilantro/coriander
• ▢Sliced red chilli (for garnish - optional)
• ▢Lime wedges (to serve - optional but recommended)

Instructions

LEMONGRASS CHICKEN

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

NUOC CHAM SAUCE

• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

ASSEMBLE

• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Recipe Notes:

1. Lemongrass - to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don't slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).

You could sub with 1 tbsp lemongrass paste.

2. Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't taste fishy when combined with other ingredients! It's an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).

3. Chilli -This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.

4. CUSTOMISE:

• Make this kid friendly by just serving the chilli on the side.
• To make it GLUTEN FREE, ensure you use GF tamari.
• Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)

5. Freezing: Pop the chicken in the fridge as soon as it's in the marinade. Then let it defrost in the fridge - it will marinate during this time.

6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That's how I typically serve this.

7. Nutrition per serving.

Ridiculously Delicious & Easy Ramen

 Broth

1 ramen and seasoning packet (or soba noodles)

Mushrooms- sliced and sauted with oil, garlic powder, and salt and pepper

Diced tomato

i/2 lime squeezed

i/2 diced avocado

leftover chicken or beef

Green Onions

I egg fried or hardboiled

YES!!!! This is so easy and perfect for a winter day with warmness and fresh alive ingredients.

Delicious Fish Tacos

 Spend With Pennies

Serves 4

• 1 ½ pounds fillets of tilapia or cod/haddock
• ▢1 tablespoon olive oil

• 1 tablespoon chilli powder
• ▢½ teaspoon cumin
• ▢½ teaspoon garlic powder
• ▢1 teaspoon paprika
• ▢½ teaspoon salt
• ▢½ teaspoon pepper
• ▢1 teaspoon oregano
• ▢½ teaspoon onion powder

TACOS-

8 6-inch corn or flour tortillas

       1 sliced avocado

• ▢1 lime wedged
• ▢toppings to taste

• fish taco sauce-

  2 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢½ lime juiced (lemon juice container)
• ▢½ teaspoon garlic powder
• ▢½ teaspoon cumin
• ▢½ teaspoon sriracha or to taste
• 
  

Directions-

• Preheat oven to 400°F.
• Combine all fish taco sauce ingredients in a small bowl and set aside.
• Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
• Bake for 12-15 minutes or until flaky and cooked.
• Heat tortillas according to package directions.
• Break fish into large chunks and divide between tortillas. Top as desired and serve.
• 
  

How to Make Cabbage Onion Slaw: 1 cup green cabbage, shredded 1 white onion, thinly sliced 2 tablespoons cilantro, chopped ⅓ cup sour cream 2 tablespoons fresh lime juice 1 jalapeño pepper seeded & chopped.

Nutritional information includes 2 fish tacos in corn tortillas and no toppings.

8/7/22 I made these and seasoned with a special seasoning called Pecan smoked salt, turned out just simply amazing!

Mexican Corn- Elote

Corn

Butter

Mayonnaise

Seasoned salt

garlic powder

Cotija cheese

paprika

cayenne

tahin

fresh lime

 

Husk corn but leave the green husk on, use for a handle

Grill for 15min, turning often

Put butter on the corn

Mix the mayonnaise spread, slather the mayo mix on the cooked corn

Then layer a generous amount of cojita cheese on top of the mayo spread

Sprinke paprika, cayenne, and tahin

Top it off with fresh lime