Super Duper Garlic Potatoes

needed:

one potato (or as many as you want to make)

one head of garlic (per every 3ish potatoes)

olive oil

salt and pepper

slice potato about every 1/2 inch almost all the way through

sliver fresh garlic thinly and wedge into slices, i tried to place two or three slivers per slice

sprinkle with salt and pepper

drizzle with a about a 1/2 tbsp of olive oil

wrap in foil

bake in oven at 475 for 50 min or until fork goes in easily.

freaking amazing. i had one for lunch today and one for dinner tuesday night. amazingly good.

Green Chicken Soup

It’s not so much green chicken, as it is chicken soup with green stuff, but I like the name, Green Chicken Soup.
I made this a few weeks ago, when I just needed some warm comfort food. It was freaking great.

(all ingredients can be altered to your liking, I love cabbage in my soup, you however may not)

2 chicken thighs

4 cups of chopped cabbage

1 leek

1 handfull of chopped cilantro

1/2 cup onion

4 stalks of celery

1 bag of pre cooked soba noodles

seasonings, i used: sea salt, mortons seasoning, black pepper, and ground rosemary & thyme witch i ground myself together with the sea salt in my mortar. i used about a teaspoon of each except salt, about 2 teaspoons of salt.

boil chicken until cooked in about 8 cups of water and seasonings

(here i would suggest de-boning chicken, i did not and eating was a pain in the ass)

add add all greens except cabbage boil for about 10 min, add cabbage, boil for 10 more min (this allows other veggies to flavor broth and cabbage wont be to soft)

put cold soba noodles in a bowl and spoon soup over top, this allows the noodles to warm and at the same time cool soup to an eatable temperature.

eat immediately, with chopsticks. reserve & refrigerate remains (keep unused noodles seperate from soup, upon re-heating you will follow same procedure of adding hot soup to cold noodles.)

Salmon Feta Pasta

Salmon Feta Pasta

This is an adaptation from a recipe out of my Dieters Cookbook.

I saw this recipe and it looked so good, and it’s full of things I love, Salmon, Feta, Pasta, Tomato and Olive!

here is what you need:

some salmon, about a pound. more or less you could put as much in as you want I imagine

some tomatoes, I used 4 roma tomatoes

green onions (or scallions whatever you call them) about 5-6

half a block of feta cheese, about 4 oz

a small can of sliced olives ( I used the ones with jalapenos)

olive oil

1/2 a box (8oz dry) of rotini pastas

So you cook the pasta according to the box, drain and set aside, but try to keep it warm.

While it is cooking cut your salmon in to about 1 inch cubes and lightly sprinkle with salt, also cut up your tomatoes into bite size pieces. Chop the green peppers and cut the feta up. It may be easier to used pre-crumbled feta but that was more expensive for less, so I just cut it up.

Heat up a pan with a little olive oil and cook up the salmon until it is done, then add in your tomatoes, green onions and olives (drain the olive can first).

the recipe called for fresh basil, which I didn’t have so I sprinkled some dry basil on at this point. Cover the mix and let warm throughly, until onions are wilted.

Stir everything together, with the feta and a little olive oil (about 1tbsp) and you have an amazing, low calorie, light dinner!

Enchilada Soup

The last few weeks I’ve been throwing things in the crock pot and hoping for the best. Tonight it was a mish-mash of chicken and mexican stuff. 2 Chicken Breasts, canned olives w/jalapeno, can of rotel tomatoes (hot), can of roasted green chilies whole, and a can of enchilada sauce. Usually I use frozen chicken but I thawed it last night and never cooked it so I had to cook it today, the chicken was done after 4 hours on high, I imagine if it were frozen it would have been at least 2 more hours. I topped it with some strips of pepper jack cheese.

It turned out spicier than I thought it would, but still very good. There is enough for at least 4 people.
I shared mine with some stouffer mac and cheese, (made in the oven, as it should be) and dinner was fantastic!
How I did it:

2 chicken breasts

1 can enchilada sauce

1 small can of olives with jalapeno

1 small can of whole green chilies

1 can of rotel tomatoes Hot

all contents into crock pot on high for 4 hours, after 4 hours I spooned out the chicken and shredded it in a bowl, I also took out the green peppers and cut them down, this would have been easier had I done it prior to cooking. Then I added peppers and chicken back and stirred it up. I served in a bowl with some pepper jack cheese on top.

This would have been very good with a crunchy bread, or even rice.

Margarita Monday!

1 1/2 cup Cuervo Silver

1 cup Triple sec

1/2 cup Grand Marniner

1 1/4 cup fresh squeezed lime juice with pulp (about 5 limes)

1/2 a container of frozen OJ (optional)

lots of ice

combine in a pitcher, stir, and serve immediately!

Turkey and Zucchini Green Chili

This is an adaptation from the recipe posted at Closet Cooking.

Ingredients:
enough olive oil to lightly coat the bottom of your pan
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1/2 pound turkey (or chicken) fully cooked and shredded *(see below)
1 48 oz box of low sodium chicken stock
2 cups salsa verde** (see below)
1 can white kidney beans (rinsed and drained)
2 teaspoon oregano
2 jalapeno peppers (or to taste, diced)
1 teaspoon of each salt and pepper
1 large (cut into bite sized pieces)
1 small can of sweet corn
1 handful cilantro (chopped)

* I used leftover turkey from a whole turkey I had cooked, I am not sure of the exact amount, but it was enough after shredded to fill about 1 and 1/2 regular sized cereal bowls.

**See Salsa Verde Recipe Here @ Closet Cooking – When I made the recipe it only produced about 1 1/2 cups of salsa verde so you may want to double it and enjoy the leftover with chips. You can also use canned salsa verde.

Directions:

• heat oil in a thick pan (I used a thick 12 inch frying pan, but I think a thick soup pot would have been easier)
• add onion and saute over medium heat for about 10 min
• add garlic and continue cooking for another minute or two, add more oil if needed
• add turkey, cumin, chicken stock, salsa, beans, oregano, jalapeno, salt and pepper
• bring to a simmer and allow to simmer covered for 15-20 min, you may add more stock if you want a more soupy chili
• add zucchini and corn and cook for 10 more minutes
• add cilantro and your chili is done!
• serve with sour creme if you like.

my recipe produces a more soupy chili, you may want to slightly reduce initial stock amount in the beginning and add more if needed.

Sriracha & Eggs

Two eggs, rice and a shit ton of Sriracha (rooster) sauce. I freggin love it. A friend in Okinawa mentioned it on facebook one day many months ago and I’ve become addicted to it. It’s real easy.

• two eggs
• one serving of rice
• sriracha to taste (I use way more than pictured)

Monday I usually pull out the rice cooker and make enough rice for the week. Then I divide them into single servings, It’ll microwave once and still be good, if you microwave it twice (like microwave leftovers that you microwaved the day before) it’ll turn into glue and be nasty.

Then each day I fry up two (or one) eggs and toss it on top, cover in sriracha and mixup.

Today I was surprised with one of my two eggs being a twin. You can see that one egg is a double yolk. Pretty cool huh? Mom says that’s good luck. Today was a good day so I suppose she was right.

Oven Roasted Artichoke

I love artichoke, a lot. We eat it all the time, lately we’ve been having them once a week or more. I recently started cooking them in the oven, because, well, because I felt like it. Here’s how it goes.

Oven Roasted Artichoke w/ garlic

1. wash your artichoke, rinse it good, open the leaves up as best you can, and get it all rinsed out inside, the tip it upside down so it can drain a little.

2. cut the stem off.

3. cut up some garlic, i use about 1 clove per choke.

4. stuff your choke with garlic, I even cut a little hole in the bottom and stuff it with garlic.

(a little idea- If you half your chokes, you can clean them out really well and scoop out the hairy stuff that you can’t eat, and stuff that with garlic too.)

5. sprinkle with salt and wrap your choke in foil

6. close it up tight!

bake on a baking sheet at 475 for about 45 min, depending on the size of your choke, and how shitty your oven is, my oven sucks so they cooked for almost an hour.

serve with melted butter/lemon juice or mayo/lemon juice

yum!

Spicy Shrimp Salad

I like to prepare sauces and marinades by smell. I add what smells good, and what smells like it would go well with what I am cooking. Tonight I marinated shrimp in: paprika, cayenne, sesame oil, olive oil, vinegar, dash of chili pepper, and a dash of emeril’s seafood seasoning and a ton of finely chopped garlic about 2 tablespoons. marinate for an hour and grill. I don’t measure things unless I am baking so I can’t give specifics.
I served it on a salad with fresh lemon pepper olive oil dressing.

My friend has created a facebook page just for food junkies, it’s still new but check it out here It’s an open group for anyone who loves to eat and make food.

Chicken Pesto Pizza

start with some pizza crust.

and roast yourself some veggies.

and cut up some chicken

make some pesto

spread it all over that crust of yours

put all that shit on it and throw it in the oven at 425*

once it’s all melty and yummy, cut it up and serve it up.

but first cover in sriacha

enjoy!