Beet, Carrot, Apple, and Ginger Juice

Dips, Dressings, and Spreads

Good morning! I have always been a bit obsessed with juicing. One time back in college I drank so much carrot juice that my skin started to turn a slight orange color. No joke! But college life and real life are much different, so nowadays I break out the juicer on the weekends and in the summertime. It is really fun to try different combinations. Plus, have you ever bought one of those pre-made juice containers? So expensive. I do occasionally buy those brands like Odwalla or Bare Naked when I see them on sale at the store. They are convenient, but there is nothing like making your own juice or smoothies from scratch. Over time I will share some of my favorite juice and smoothie recipes with you. This one is super yummy! It is refreshingly light and sweet. The ginger adds a nice zing to it. This recipe serves just one. You could always add more to sip on throughout the day.

Any good juice or smoothie recipes that you guys have?

Beet, Carrot, Apple, and Ginger Juice

3 beets- cut the ends off and slice- They may turn your fingers a tab red. You could wear gloves if you wish.
4 carrots
2 apples
1 small chuck of ginger

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Lemon and Herb Chicken

Chicken, Side dishes...veggies, potatoes, grains

It is summer… hot and most of us spend more time in our bathing suits and short shorts than anything else. Summer is a time that we want to eat a bit lighter and fresher. Luckily, it is not hard to do. Just take a stroll through your local farmer’s market or even grocery store and there is fresh food abound! I had some chicken breasts defrosting this morning, and I was trying to think of a different way to cook them. I was sitting outside watching the girls play and reading magazines. I saw a chicken recipe in a Cooking Light Magazine that seemed intriguing. It was a spread on different kinds of summer skewers; they all looked delicious. One caught my eye…chicken, veggies, (tomatoes and peppers) and lemon skewers served with a side of herb dipping sauce. Eureka! I used this idea for my Lemon and Herb Chicken. I served it with a side of green beans and a lemon couscous with parsley and almonds. So good!!!!

Lemon and Herb Chicken

4-6 pieces of chicken- I used chicken breasts; they were on sale this past week. Use any cut you have on hand or that you like. Chicken thighs, and legs are a favorite in this family. I always try to find what is most affordable, though.
1 onion, chopped
2 carrots chopped
3 celery stalks, chopped- never throw out those beautiful leaves. I chop them up with the rest of the stalk.
3 cloves of garlic, crushed and chopped
lots of fresh herbs, chopped- I used parsley, sage, thyme, rosemary, and marjoram. I saved a handful for my couscous…
3 lemons- 2 for the juice and zest. 1 sliced and put on top of chicken pieces.
2 glasses of white wine- I used Pinot Grigio
salt and pepper

Directions

Salt and pepper your chicken. Heat a pan with a bit of olive oil on the bottom- about 2 tablespoons. Brown each side of your chicken. Depending on the kind and size of chicken you use depends on the time. For my chicken breasts, each side browned up in about 4 minutes on each side.
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Take out the chicken and add in a bit more oil. Add in your veggies. Add seasoning. Cook for 15 minutes or so.
Add your wine. Cook down for 6 minutes or so.
Add your lemon zest and juice. Add your herbs.
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Add your chicken back in. Add a lemon slice on each chicken. Cook for another 15 minutes or so, depending on the size and kind of your chicken. Thicker cuts and dark meat will take longer. I slice in to the bottom to make sure they are cooked through.
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Lemon and Herb Couscous

I have started to buy plain couscous. You can add your own flavors and be creative. Until you get the feel for the amount of liquid to use, follow the directions on the container. Instead of water, I used 2 juiced lemons, lemon zest, and chicken stock. So much more flavorful! At the end, I mix in the rest of my chopped herbs and a couple of handfuls of sliced almonds. My girls LOVE almonds! You could sub slivered almonds, pine nuts, etc. 011013

Pork Ragu with Bucatini

Pasta, Pork, Side dishes...veggies, potatoes, grains

Happy Father’s Day to all the men out there! You truly deserve a day pf relaxation and great time with your family. Last night I made a tasty steak and potatoes for my hubby; the best daddy for my girls that I could ever ask for! Tonight, I made this delicious Pork Ragu for my Daddy. I made this for Christmas Eve Dinner with Cheesy Polenta and he LOVED it. Instead of Polenta, I added to Bucatini; a thick spaghetti like pasta. It was pretty delicious. I added a nice oven roasted squash (roasted 400 with salt, pepper, and olive oil), fresh from the farmer’s market, and a delicious mixed green side salad.

Pork Ragu with Bucatini

Ingredients

1 large Pork Butt
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped (feel free to add any more veggies…mushrooms, peppers, etc…)
2 cloves garlic, crushed and chopped
3 tablespoons tomato paste
4 tablespoons Worschestire Sauce
1 glass of red wine
1 large can tomato sauce
1 large can crushed tomatoes
1/2 container of beef broth
1 tablespoon sugar
salt and pepper to taste
fresh herbs, chopped- whatever you have- use dried herbs if you don’t have fresh…tablespoons of whatever, don’t be scared to add herbs…sage, oregano, rosemary, marjoram, thyme, parsley, etc.
1 pound of Bucatini- I have also used polenta, egg noodles, couscous, mashed potatoes etc. Use a sturdy pasta/grain/potato

Directions

Salt and pepper each side of your Butt. Make sure you heat your large Dutch oven on high.

Brown your meat on all sides. Give each large side a good 8-10 minutes. Each small side gets a good 4-5 minutes. There probably will be a lot of smoke. This is normal.
While browning all sides, cut up all your veggies.
Once all sides are brown, take the meat out.
Add your veggies and cook down for 6 minutes. Add your garlic. Add your tomato paste. Cook together for about 4 minutes or so. Add the wine and worcestershire; reduce to half, about 8 minutes. Mix well.
Add the tomato sauce and crushed tomatoes.
Add in your beef broth. Mix Well.
Add back in your pork.
Cook for at least 4 hours. Turn every 1/2 hour.
Cook your pasta. Add your sauce to the pasta. AMAZING!

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Potato Chip Crusted Pork Chops

Pork

You guys… for real… this was so delicious! The next time you do a breading of either chicken or pork cutlets, skip the bread crumbs and go straight for the bag of chips. This was so fast and easy…
Step 1- Find some chips- here are the ones I used…
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Step 2- Salt and pepper both sides of your pork chops- bone in is best- they have more flavor

Step 3- Make your breading station- flour, 2 eggs whisked, and your potato chips, crushed- no need to salt and pepper…lots of seasoning in the chips and already seasoned pork

Step 4- Heat 2 skillets (I used cast iron) with enough bacon fat/veg.oil to cover the bottom (I used both)

Step 5- Coat each pork chop in this order- flour, egg, chips…When your oil ripples, it is ready. Fry each side until brown. I would say about 8 minutes or so on each side. If you are wondering about time, 145 is your go to time. The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.

I never really measure, I just go by color…red is bad, light pink to clear white is fine. Any more is going to be DRY! If it is too red once you cut in to it, just put it back in the oil for a few minutes. Make sure you let it rest for at least 10 minutes. Tent it…It will continue cooking for a bit outside the pan.
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Crunchy and tender. Perfectly cooked. Those chips really help seal in the moisture. I wasn’t really sure how this would turn out, but it was so worth the gamble!

Recreating My Leftovers- Montery Chicken on Spanish Sauce

Leftovers/ Freezer Meals

Hey guys! So the other day I made this for brunch…https://funfoodiefamily.com/2014/06/09/spanish-eggs/
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I had a bit of leftover sauce, so knew I could use it again with a leftover meal.

The other night, I made Montery Chicken…https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/
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I took the leftovers from both of these meals, warmed them up, and topped with sour cream, avocado, and extra green olives. This was a great combo for an amazing lunch! I hope you think of a cool way to use your leftovers! I would love to hear about them!

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