Pico de Gallo

IMG_2454Core and seed the tomatoes and chop them up.

IMG_2453Cut the jalapeños in half lengthwise, chop off the stem end and scrape the seeds out then chop them up. Chop up the onion.

IMG_2461Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don’t worry if there are a few stems in with the leaves, just chop them up too.

IMG_2455Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo!

If you stop right here you have some real good dip to go on a chip, just like Poppop is  enjoying in the pic. Hey, I’m a poet!

But now you can go a step further and make some guacamole.

Print Recipe
Pico de Gallo BigOven - Save recipe or add to grocery list Yum
Pico de Galo is an easy to make dip that goes great with chips and a little beer, or tequila.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course appetizer, Veggie
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Core and seed the tomatoes and chop them up. Chop the stem end off the jalapeños, cut them in half lengthwise and scrape the seeds out then chop them up. Chop up the onion.
  2. Leave the rubber bands on the bunch of cilantro and kinda shave the leaves off the stems. Don't worry if there are a few stems in with the leaves, just chop them up too.
  3. Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just made Pico de Gallo! If you stop right here you have some real good dip to go on a chip, just like Poppop is enjoying in the pic. Hey, I'm a poet! But now you can go a step further and make some guacamole
Share this Recipe
Powered by WP Ultimate Recipe

Oven Roasted Carrots and Onions

You will really like these Oven Roasted Carrots and Onions. They are easy, healthy, gluten free, paleo AND they taste really great!

IMG_2427

Pre heat your oven to 400F. Take a large onion and cut off the root end (the pointy end). Set it on the newly created flat side and cut thru the stem dividing the onion up into 8 pieces. You are leaving the stem on so it will hold the cut up sections together while they cook. Peel the skin off each section by hand and spread them out on a cookie sheet sharp side up and drizzle with olive oil then balsamic vinegar. Sprinkle with salt and pepper.

IMG_2428

Skin and cut up the carrots or just use those already cut and peeled ones that come in a plastic bag. Put the carrots in a mixing bowl and drizzle with olive oil. sprinkle salt and pepper and toss so all the pieces get coated. spill them out on to the cookie sheet with the onions.

Bake at 400F for 10-15 minutes or until they are done the way YOU want your Oven Roasted Carrots and Onions. Serve them up with whatever your meat entree du jour is.

 

 

Print Recipe
Oven Roasted Carrots and Onions BigOven - Save recipe or add to grocery list Yum
Oven Roasted Carrots and Onions are just that. They are easy to prepare and a nice change from the usual veggies.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish, Veggie
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Course Main Dish, Veggie
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Pre heat your oven to 400F. Take a large onion and cut off the root end (the pointy end). Set it on the newly created flat side and cut thru the stem dividing the onion up into 8 pieces. You are leaving the stem on so it will hold the cut up sections together while they cook. Peel the skin off each section by hand and spread them out on a cookie sheet sharp side up and drizzle with olive oil then balsamic vinegar. Sprinkle with salt and pepper.
  2. Skin and cut up the carrots or just use those already cut and peeled ones that come in a plastic bag. Put the carrots in a mixing bowl and drizzle with olive oil. sprinkle salt and pepper and toss so all the pieces get coated. spill them out on to the cookie sheet with the onions. Bake at 400F for 10-15 minutes or until they are done the way YOU want them. Serve them up with whatever your meat entree du jour is.
Share this Recipe
Powered by WP Ultimate Recipe

Chicken Fajitas

Chicken Fajitas is a quick and easy meal for those busy weeknights. 

IMG_2028First you put a skillet on medium high with a tbsp. of olive oil. Salt, pepper and garlic powder one side of the chicken. The chicken can be thin sliced breast, skinless boneless thighs or even some of those frozen tenders that you might have in the freezer. (Thaw them out in the microwave first of course) Put them in the pan seasoned side down and season the up side. About 3-5 minutes a side depending on the thickness. When they are firm to the touch and or leaking clear fluids remove them to a plate that will catch the drippings.

IMG_2366While the chicken is cooking cut up the onion into strips.

IMG_2186After you take out the chicken put the onions in the pan mix them around with a wooden spoon getting the bits of cooked chicken off the bottom of the pan. Put the chicken on top of the onions and let the onions finish cooking ’til they are more than just caramelized. Like starting to get charred.

IMG_2187Serve it up! With some good beer and tortillas, pico de gallo, sour cream and guacamole. Or just potato chips. Whatever works for you.

Print Recipe
Chicken Fajita BigOven - Save recipe or add to grocery list Yum
Chicken Fajita is a quick, easy chicken recipe that is done in one pan and is fresh change from the many usual ways to go with chicken.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. First you put a skillet on medium high with a tbsp. of olive oil. Salt, pepper and garlic powder one side of the chicken. The chicken can be thin sliced breast, skinless boneless thighs or even some of those frozen tenders that you might have in the freezer. (Thaw them out in the microwave first of course) Put them in the pan seasoned side down and season the up side. About 3-5 minutes a side depending on the thickness. When they are firm to the touch and or leaking clear fluids remove them to a plate that will catch the drippings.
  2. While the chicken is cooking cut up the onion into strips. After you take out the chicken put the onions in the pan mix them around with a wooden spoon getting the bits of cooked chicken off the bottom of the pan. Put the chicken on top of the onions and let the onions finish cooking 'til they are more than just caramelized. Like starting to get charred.
  3. Serve it up! With some good beer and tortillas, pico de gallo, sour cream and guacamole. Or just potato chips. Whatever works for you.
Share this Recipe
Powered by WP Ultimate Recipe

Pizza

Don’t order your pizza delivered anymore. Making pizza like YOU want it, at home, is faster, easier and WAY better!

Pre heat your oven to the hottest you can get it. 500 or more.

IMG_2412

 

For the crust you just grab some of the dough out of the fridge. Remember? That stuff you made with Poppop’s Eeeeeasy homemade bread recipe. Or you could bring one of those ready made crusts home from the grocery store. (they’re a little rubbery) Or you could use those pillsbury pre-made pizza dough things in the pop open cans. We’re going with the homemade dough,,as always. Flour the counter top and roll out the dough. Get it as thin or as thick as you like.

IMG_2413

 

Use the rolling pin to transfer it to cookie sheet that you’ve sprayed with oil. You could line the sheet with aluminum foil and spray it for an easier cleanup.

 

You first add the sauce. Canned or jarred or your own homemade sauce or even sliced or diced fresh tomatoes. Mozzarella, of course, and tonight we’re going with pepperoni and onions.

IMG_2416

 

Drizzle with olive oil then either fresh or dried basil, fresh or dried oregano and grated parmesan cheese.

IMG_2418

Check it and when the outside edge of the crust is as crispy as you like it take it out and scoot it over to a cutting board, and with your chef’s knife or a pizza cutter, divvy it up into the size pieces you want.

Serve it up with some chianti, of course, or your favorite beer!

 

 

Print Recipe
Pizza BigOven - Save recipe or add to grocery list Yum
Pizza! Homemade is better, faster and hotter than delivered or store bought!
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. For the crust you just grab some of the dough out of the fridge. Remember? That stuff you made with Poppop's Eeeeeasy homemade bread recipe. Or you could bring one of those ready made crusts home from the grocery store. (they're a little rubbery) Or you could use those pillsbury pre-made pizza dough things in the pop open cans. We're going with the homemade dough,,as always. Flour the counter top and roll out the dough. Get it as thin or as thick as you like.
  2. Use the rolling pin to transfer it to a cookie sheet that you've sprayed with oil. You could line the sheet with aluminum foil and spray it for an easier cleanup. You first add the sauce. Canned or jarred or your own homemade sauce or even sliced or diced fresh tomatoes. Mozzarella, of course, and tonight we're going with pepperoni and onions. Drizzle with olive oil then either fresh or dried basil, fresh or dried oregano and grated parmesan cheese.
  3. Check it and when the outside edge of the crust is as crispy as you like it take it out and scoot it over to a cutting board and divvy it up with Your chef's knife or a pizza cutter, into the size pieces you want. Serve it up with some chianti, of course, or your favorite beer!
Share this Recipe
Powered by WP Ultimate Recipe