One pot
This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
I’m still working with Tatse of Home magazine submitting and reviewing recipes and actually they featured me as their Community Cook of the month this month, I am thrilled to have been chosen. All of the community cooks are in a private facebook group and one of the other members posted this recipe and mentioned how much her family enjoyed it. I thought I would give it a try! I did change one thing by adding a full bottle of BBQ sauce instead of half as we like extra sauce for the rice. We really liked the spice you get from the red pepper flakes and horseradish. Easy dish with a little zip to it. I served it with jasmine rice.
Serves 6
INGREDIENTS
2 pounds smoked kielbasa-sausage halved lengthwise and cut into 1/4 inch slices
1/4 cup finely diced onion
3 bacon strips, chopped small
3/4 cup or more honey BBQ sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red peppers
1 Tablespoons prepared horseradish
Hot cooked rice for serving.
DIRECTIONS
In a Dutch oven sauté the bacon pieces until almost all the way cooked through, add the kielbasa and onion and sauté until the onion is tender. Add the BBQ sauce, brown sugar, horseradish, garlic and red pepper flakes. Bring to a boil and mix to combine. Cook for 2-3 more minutes and remove from heat.
Serve warm over cooked rice.
Enjoy!
Anne
I have made this recipe a number of times now. Robby and my Dad really enjoy this dish so it makes it on my menu planning often. I also love that it comes together quickly. Once the veggies are cut up it’s done in no time! This is perfect on a snowy winter day! I make this with gluten free flour for Robby but all purpose flour works just fine!
Note- if the soups thickens a little more than you want simply add more chicken stock.
INGREDIENTS
1/3 cup unsalted butter, I used Earth Balance but any butter is fine
1 onion, diced
1 cup of carrots peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 garlic cloves, minced
1 1/2 cups cooked ham, diced
1/3 cup gluten free all purpose flour ( or any all purpose flour)
2 cups low sodium chicken stock or broth
2 teaspoons chicken bouillon such as better than bouillon
3 cups milk, I used whole fair-life milk
Pinch of salt
Pinch of pepper
DIRECTIONS
Heat the butter in a pot over medium heat. Sauté the onions, carrots and celery until they begin to soften about 4-5 minutes.
Add the ham and potatoes, cook for 2 minutes then add the garlic and sauté until fragrant for less than one minute.
Add the flour and mix through to combine. Let cook for 2 minutes. Stir in the stock and bouillon and mix all of the ingredients together. Increase the heat and bring to a boil until the potatoes are fork tender about 10-12 minutes.
Reduce heat to medium-low and add the milk. Stir over the heat until the soup is thickened about another 5 minutes or until your desired thickness. Season with salt and pepper. Remove from heat and serve warm.
Enjoy!
Anne
We have been doing a lot of cooking over our fire pit as it has an adjustable cooking grate. We have made pizza’s, chicken and these Brussel sprouts to just name a few things. The cooking time may differ depending on how hot your fire is. These can also be roasted in the oven!
INGREDIENTS
1 pound of Brussel sprouts, cleaned and halved
2 Tablespoons of vegetable oil
Pinch of salt
Pinch of pepper
Reduced balsamic vinegar, I buy the already reduced vinegar in the small bottles but you can easily reduce your own.
DIRECTIONS
Light the coals in the fire pit about 25-30 minutes before cooking.
Place the cleaned and halved Brussel sprouts in a cast iron pan. Drizzle with oil and sprinkle with salt and pepper. Mix to combine.
Add the pan to the grate on the fire pit and roast, stirring occasionally for 25-30 minutes or until desired doneness. Just before taking off the fire drizzle with reduced balsamic vinegar.
Serve warm.
Enjoy!
We were spending some time in New York with Amanda, Steve and our twin Grandchildren Luna and Aksel. Before we left home in the motorhome I was thinking of what I could make with Luna for a fun dessert for everyone. We celebrate a number of holidays in July so I remembered a no bake dessert that was VERY popular way back in our flight school days……late 80’s! I have just aged us but I thought this was the absolute perfect dish for Luna to make…..it’s no bake with super simple ingredients that everyone will love! Luna made this with strawberries but we all agreed adding some sliced bananas would be great! I did absolutely nothing to make this dish with the exception of giving Luna the ingredients and give her slight direction. If you have a budding young baker or chef in the making this is the perfect dish to start out with!
I had a 9×9 pan in the motorhome so that is what we used. We had a touch of open space with it but no one seemed to mind. An 8×8 would be a little better. You can also make your pudding or use store bought as we did. Luna LOVED each layer and insisted on trying each layer including the strawberries….I was not sure we would have enough for the cake but that’s what this is about. Spending time with loved ones , licking spoons and adding enough sprinkles to cover a rainbow!
INGREDIENTS
1 box of twinkies, enough to cover whatever pan size you use. We used 9×9 and used all the twinkies. I suggest an 8×8 pan.
Vanilla pudding, we used pre made store bought. I used all 4 single serve size.
8 ounces of cool whip, thawed
Fresh sliced fruit. We used strawberries but would add bananas.
Decorative sprinkles of your choice.
DIRECTIONS
Simply lay all of the unwrapped Twinkies on the bottom of your pan, filling as much as you can. Add the desired amount of pudding in an even layer over the twinkies.
Add your sliced fruit on an even layer over the pudding and spread your thawed cool whip over the top coving the fruit layer.
Add sprinkles of your choice, cover and refrigerate for an hour or more. When ready to serve simply slice and enjoy!
Be a Luna and try each and every layer more than once!
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