Chicken Pizza Crist

Ingredients:
2 C. cooked, shredded chicken breast
2 C. mozzarella, shredded
1 T. parsley, dried
1 t. basil
½ t. onion powder
½ t. garlic powder

Directions:

1. Preheat oven to 425° F.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. (I use my Ninja blender to accomplish this)
3. Press chicken/cheese mixture on parchment paper on a cookie sheet.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Bake for 6-8 minutes more, or until toppings are melted.
9. Let cool for five minutes.
10. Slice and serve.

Chicken Cordon Bleu

Ingredients:

4 chicken breast fillets
4 thick or 8 thin slices of ham
4 thick or 8 thin slices of Swiss cheese (provolone can be substituted)
2 eggs, beaten
4 T. butter, melted
2 C. Panko bread crumbs
Dijon mustard
Toothpicks
Salt
Pepper

 

Directions:

1. Use a meat hammer to pound chicken breasts to approximately ¼ to ½-inch thick.
2. Sprinkle with salt and pepper.
3. Top each breast with ham and cheese.
4. Roll tightly, secure with toothpick.
5. Combine eggs and butter.
6. Dredge chicken roll well then roll in Panko bread crumbs until completely coated.
7. Bake at 375° F. for 30 to 35 minutes, with seam side down.
8. Remove toothpicks.
9. Serve with Dijon mustard.

Albondigas

Ingredients:

1 lb. ground beef
½ C. uncooked rice
1 t. salt
1 t. cumin
3 cloves of garlic, peeled and crushed
3 qt. chicken broth
4 stalks of celery, chopped
3 white onions, cut into quarters
1 bunch cilantro, leaves only
4 large carrots, peeled and chopped or sliced
2 C. greens (mustard, spinach or other)
2 t. oregano
2 cloves garlic, crushed
1 t. cumin

 

Directions:

1. Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic.
2. Form 1½ tablespoons into meatballs, do this until all meat/rice is formed into meatballs.
3. Bring broth to a boil in a large pot.
4. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs.
5. Simmer gently for 20 minutes
6. Add in the carrots, onion, cilantro, remaining spices, garlic and celery.
7. Simmer for 1 hour and 15 minutes or until rice in the meatballs is cooked trough.
8. Add in the greens and simmer for an additional 15 minutes.
9. Serve hot with fresh flour tortillas

Prep Time:  30 minutes

Cook Time:  2 hours

Oven Baked Chicken

Ingredients:

3 lbs. chicken parts
1 T. oil
1 T. onion powder
1½ t. Italian Seasoning
1 t. salt
½ t. garlic powder
½ t. paprika

 

Directions:

1. Preheat oven to 375° F.
2. Brush chicken with oil. 
3. Mix seasoning in a small bowl.
4. Coat chicken evenly with seasoning mixture.
5. Place chicken in shallow baking dish.
6. Bake for 45 to 50 minutes or until chicken is cooked through.

Makes 8 servings

Prep Time:  10 minutes
Cook Time:  45 - 50  minutes

Jell-o Popsicles

Ingredients:

1 small box Jell-o gelatin (any flavor) 
1 C. boiling water 
⅓ C. sugar
1⅓ C. cold water 

Directions:

1. Add gelatin and sugar to boiling water.
2. Stir until powder dissolves
3. Add cold water and stir.
4. Pour into popsicle molds
5. Freeze 6-8 hours

Detangling Conditioner

Ingredients:

1 T. apple cider vinegar
1 c. water

spray bottle

Directions:

1. Add apple cider vinegar a clean spray bottle with water.
2. Spray damp hair and massage in thoroughly with hands.

Pickled Jalapeno Peppers

Ingredients:

1½ lbs. Jalapeno Peppers
2 C. white vinegar
2 C. water
½ t. salt per pint

Also needed:

3 pint jars w/rings and lids
gloves (optional)

Directions:
Sterilize Jars:

1. Wash 1-pint Mason jars in hot suds and rinse in scalding water.
2. Put jars in a pot and cover with hot water.
3. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges.
4. Turn off heat and let jars stand in hot water.
5. Just before they are filled, invert jars onto a kitchen towel to dry (Jars should be filled while they are still hot).
6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions.

Prepare Jalapeno Peppers:

1. Combine the white vinegar and water in a medium saucepan.
2. Bring it to a boil, lower heat and simmer while preparing the jalapeno peppers.
3. If using gloves, put them on now.
4. Wash peppers, drain and slice into ¼-inch rounds, discarding stems.
5. For milder flavor, remove the seeds.
6. Pack the peppers in glass jars to within ½-inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace.
7. Add salt to jars.
8. After filling the glass jars, work the blade of a knife down the side of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
9. Wipe the ring and the jar rim clean and screw on the cap.
10. Place jars in boiling pot of water for 10 minutes.
11. After 10 minutes remove the jars from the boiling water.
12. Listen for the pop, indicating that the jars are sealed.
13. Allow the jalapeno peppers to cure for a minimum of 6 weeks.

3-Ingredient Slow Cooker Chicken Tacos

Ingredients:

6 frozen chicken breasts
1 packet taco seasoning mix
1 jar (16 oz.) prepared salsa

Directions:

1. Place the frozen chicken breasts in a slow cooker.  
2. Sprinkle with taco seasoning mix.
3. Pour in jar of salsa.
4. Cook in the slow cooker on low for 6 to 8 hours, or until chicken reaches a safe internal temperature of 165° F.
5. Shred the chicken with two forks.  
6. If serving with corn tortillas, heat a bit of oil in a skillet on the stove top.  
7. Brown each tortilla for about 1 minute on each side and fold into a taco shape.
8. Serve with the toppings of your choice.
9. Refrigerate any leftovers.

Makes 12 to 18 tacos.

Homemade Bubble Solution

Ingredients:
1 c. water
2 T. light Karo syrup or 2 T. glycerin
4 T. dishwashing liquid

Directions:
Mix ingredients together.

Note:  The glycerin is the key to better bubbles!

Lawn Tonic

I found this recipe years ago while watching 12 News.  This is a formula for green lawns in high heat. 

 

Ingredients:

1 can regular soda (do not use diet)
1 can beer (no light beer)
½ c. liquid dishwashing (do not use anti-bacterial dishwashing liquid)
½ c. household ammonia
½ c. mouthwash

 

Directions:
Pour into 10-gallon hose-end sprayer.

 

Notes:

• In high-heat, apply every 3 weeks.
• The liquid soap is a wetting agent, helping the formula penetrate to the roots.
• The ammonia promotes growth and turns your lawn green.
• The mouthwash kills the bugs and grubs.
• Do not use anti-bacterial dishwashing liquid in the mixture as it will kill off important microbes in the lawn and soil that help digest thatch.

Cheesy Broccoli Cups

Ingredients:

2 c. broccoli florets
1 large clove garlic, minced
1 c. ricotta
1½ c. grated mozzarella, divided
1 egg, beaten
Salt and pepper

Directions:

1. Steam broccoli until tender.
2. Preheat oven to 350° F.
3. Cool broccoli slightly.
4. Coarsely chop and place in a bowl.
5. Combine broccoli, garlic, ricotta, 1 cup mozzarella, and egg.  
6. Season with salt and pepper.
7. Stir all ingredients to combine.
8. Divide broccoli/cheese mixture among ramekins.
9. Sprinkle with remaining mozzarella.
10. Place ramekins on a baking sheet and bake for 25 to 30 minutes, until cheeses are melted and mozzarella on top starts to brown.

Homemade Pain Relieving Cream

Ingredients:

½ c. Coconut Oil
2 t. Beeswax pellets
5 drops Camphor oil
5 drops Peppermint oil
5 drops Eucalyptus oil

Directions:

1. Melt coconut oil and beeswax pellets. (I use a double boiler)
2. Stir until melted.
3. Allow the mixture to cool, but not to set up.
4. Add the essential oils and stir.
5. Pour into a small container and allow to cool completely.

Note:  Since coconut oil is the dominant ingredient, this will melt if kept in a warm place. 

 

Tandoori Seasoning

Ingredients:

1½ t. garlic powder
1½ t. paprika
1 t. cayenne pepper
1 t. ground coriander
1 t. ground cumin
1 t. ground ginger
1 t. salt
¼ t. ground cardamom
¼ t. ground cinnamon

Directions:

Mix all ingredients together and use as a rub for lamb, beef, pork and chicken.