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

Lassi

 

• Simply Recipes
  

• 1 cup canned pineapple, including the pineapple juice, can use mango

• 1 cup plain yogurt

• 1/2 cup milk (i put pineapple juice instead)

• 4 teaspoons honey or sugar, more or less to taste

• 1t Vanilla
  

• 7 Ice cubes or more

• Put everything in the blender and chop. DRINK!
• 
  

We drink this with spicy Indian Butter Chicken.

It is so easy and simply delicious, perfect with spicy dishes.

This would be great for hot summer days too.

Gingerbread Waffles

This was served at my friend Emily Goddard's daughter (Carrie) bridal shower. These were delicious and definitely a fun festive fall breakfast.

TRPL         DBL            ORG

 1 c               1/2c             1/4 c butter
 2 c               1c                1/2c brown sugar
 2 c               1c                1/2c light molasses
 6                  4                  2 eggs
 4 c               2c                1 c milk
 6 c               4c                2 c flour
 6 t               3t                1 and 1/2t baking powder
 6 t               3t                1 and 1/2t cinnamon
 4 t                2t                1 t ginger
  1 t               1/2t             1/4t allspice
  2 t               1t                1/2t salt

Toppings-
4                  2 bananas
1c                1/2c whipping cream

In one bowl- Cream butter, sugar, molasses, eggs, and milk

In different bowl mix- flour, baking powder, ginger, allspice and salt. Add to the liquid mixture.

Bake on grease waffle iron. Top with whipped cream and bananas

Ivars Clam chowder

 2 (6.5oz) minced clam cans
1 bag (16oz) of frozen Newport Steamer clams in the shell (not necessary, but I happen to have them)
1 c finely chopped onion
1 c finely diced celery
2 c finely diced potatoes
4 garlic cloves
3/4c butter
3/4c flour
4c half/half
1 t salt
1 dash pepper
1/2t sugar

In medium saucepan, drain the juice. Set the clams aside. Combine clam juice with the onions, potatoes, celery and potatoes. Add enough water in barely cover and simmer, covered over medium heat until potatoes are tender, about 20 min.

In large saucepan, melt butter. Saute garlic for 3-4 min, add flour and stir. Slowly whish in the warm half and half. Cook and whisk till smooth and thick, about 5 min.

If you want a thinner chowder, add 1/2-3/4c water or clam broth. Add the veggies with the cooking liquid, clams, salt, pepper, and sugar. Stir well and adjust seasonings if necessary

Dayna said, "Ive tried the bacon type of clam chowder, it ends up tasting like loaded baked potato soup. The Ivars recipe is a washington state tradition and most everyone up there in the pacific northwest is accustomed to the clam chowder, so other soups that include bacon taste like good soup but not clam chowder. Once you add bacon to anything, it all becomes bacon. This recipe sticks to the clam base (sauteing the veggies in clam juice)."

10/26/22 RIDICULOUSLY amazing! Definitely a must do soup again.

I added the steamer clams to the recipe (it wasn't from the original recipe), I followed the directions on the package, put the whole bag in boiling water and wait for 4 min to have the clams pop open. Then take them off the stove and open the bag and pull out the  clams in the shell and put the clams in the big soup pot and stir.

Human Bingo

 For activity days

For Brooke Prothero's cove retreat

RS Fireside Salad

 Strawberry Spinach Chicken Salad (Pampered Chef)

1. Chicken- season and cook

2. Dressing- 
1 lemon
2 T white wine vinegar
1/3c sugar
1 T vegetable oil
1 t poppy seeds

Zest lemon, needs 1/2 t zest. juice lemon measuring 2 T. 

Combine and whisk the following- the zest, lemon juice, vinegar, sugar, oil, poppy seeds. Cover and refrigerate until ready to use.

3. Salad-
1 C mixed greens
1 C Spinach
1/4 c sliced strawberries
1/4c sliced apples
1/8c raisins/craisins
1/8c feta cheese
1 T slivered almonds
2 T candied pecans

Mix all the salad ingredients together and then right before you serve add the dressing.

Breaded Chicken

 Spend With Pennies

6-8 chicken breasts (sliced is half and pounded)
3 eggs beaten

1 c flour

1t salt and pepper

2/3c of panko (or 2 sleeves of saltine cracker pureed in blender)

3 t garlic powder

1 t onion powder

1/2 t basil

2 T parsley

cooking spray

• Preheat oven to 400°F.
• Pound chicken breasts to ½ inch thick.
• Beat eggs and set aside. Mix flour, salt and pepper in a shallow dish.
• In another dish, combine Panko, bread crumbs, and seasonings.
• Dip chicken in flour and shake off any excess.
• Dip in the egg mixture and then into the bread crumbs. Gently press the crumbs to adhere.
• Generously spray the chicken with cooking spray on each side and place on a rimmed baking sheet.
• Bake for 25-28 min or until the chicken reaches 165°F.
• 
  

I served with Megumi salad and spaghetti noodles.