Homemade Marinara and Noodles

Posted on by Dawn Jacobs

Homemade Marinara and  Zoodles. 

Homemade Marinara sauce with Zoodles. It’s Easy. It’s fun. The flavor was rich. We’re definitely going to make this again.

Ingredients:

1 Zucchini per person

4-5 Tomatoes

1 Medium white onion

4 Tablespoons of butter

1 Tablespoon of Italian dry herbs

Parmesan

Some fresh herbs of choice.  About 1 Tablespoon.  I used fresh Oregano and a little Rosemary chopped fine.

Instructions:

Turn stove on to medium heat

Grate tomatoes into the pan

Add whole onion into the sauce for flavor with some fresh garlic.

Add 2 tablespoons of butter at first.  You can add more later.  Add 2 more tablespoons of needed for thickness.  

Add parmesan  1/4 cup to 1/2 cup.

Start making noodles and when the sauce has cooked on the stove for half an hour on medium low heat add zoodles.  Stir them around until heated.  Two minutes is long enough.  

Plate it up.

 

 

 

 

 

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Cowboy Casserole

Posted on by Dawn Jacobs

Cowboy Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 Tablespoons Vegetable Oil
  • 1 Yellow Onion – Diced
  • 2 Cloves Garlic – Minced
  • 1 lb. Ground Beef
  • 1 Package taco seasoning
  • 1 Can 15 oz Black beans – drained
  • 1 Can 15 oz Pinto beans – drained
  • 1 Can 15 oz diced fire roasted tomatoes
  • 1 4 oz Can diced green chiles
  • ¾ Cup shredded Cheddar or Colby cheese
  • 1 Teaspoon of your favorite hot sauce
  • 1 Cup frozen corn kernels
  • 1 Bag tater tots

Instructions
 

  • Preheat your oven to 350 F.
  • Heat vegetable oil in a large oven safe pan on medium-high.
  • Add onion and cook until lightly browned.
  • Add garlic and cook for another minute.
  • Add beef and break apart while it is being browned.
  • Add taco seasoning packet and stir well.
  • Add pinto beans, black beans, tomatoes, and green chiles and corn.
  • When this is hot, add the hot sauce and about ½ cup of the cheese.
  • Stir and keep it on the stove until it starts to bubble.
  • Add a full layer of the tater tots, cover with a lid or aluminum foil and bake in the oven for 30 minutes.
  • Remove the cover and add the remaining cheese over the tots.
  • Return uncovered pan to the oven and bake another 15-20 minutes. The tots should be crunchy, and the cheese melted.
  • Add your favorite toppings and enjoy!
Tried this recipe?Let us know how it was!

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Grilled Chicken Citrus Tacos

Posted on by Dawn Jacobs

Grilled Chicken Citrus Tacos

INGREDIENTS

4 boneless, skinless chicken thighs

1 tablespoon cilantro

*4 tablespoons extra virgin olive oil, avocado oil, or  grapeseed oil

1 teaspoon chili powder

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-1/2 teaspoons lemon zest or lime zest

2 tablespoons fresh lime juice 2 tablespoons of lemon juice

INSTRUCTIONS

One at a time, place the chicken thighs in a 1-gallon zip-lock bag.

Mix all of the ingredients above together in the bag. Zip up the bag and massage the marinade into the meat until evenly coated.

Place in the refrigerator let the chicken marinate for 1-2 hours.

Take chicken out of the refrigerator and let it come to room temperature for 15 minutes.

Preheat the grill to high heat.

Place the chicken thighs on the grill and cook, covered, for 5 to 7 minutes per side.

Do not overcook. Internal temperature should be 160.

Transfer the chicken to a platter and let sit for 10 minutes before slicing.

I make extra to have during the week for salads. I use this meat for soft tacos, and I like to serve it with Mango salsa.

 

 

Citrus Coleslaw

2 cups Shredded green cabbage

1 cup shredded red cabbage

1 cup shredded carrots

1/2 cup chopped cilantro

1/2 cup chopped green onion

juice of 2 limes

1 tablespoon of olive oil

2 tsp honey or more to taste

pinch of salt

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Before I grill I use a brush on the grill and then I rub an onion in oil and rub that onion over the top of the grill before putting any meat on the grill.  I then grill the onion and service it with the food.

Baked Ziti

Posted on by Dawn Jacobs

Baked Ziti

Skillet Enchiladas

Posted on by Dawn Jacobs

Skillet Enchiladas

Skillet Enchiladas
Ingredients:
1 pound ground beef
1 teaspoon ground cumin divided
1 teaspoon dried oregano divided
1/2 teaspoon kosher salt divided
1/4 teaspoon ground pepper
3 teaspoons olive oil divided
¼ teaspoon of hot sauce
1 yellow onion chopped
1 red bell pepper diced
3 garlic cloves minced
2 1/2 cups green enchilada sauce (I used medium spice)
1 cup salsa
1 (4 oz.) can diced green chiles
1 (14 oz.) can black beans drained & rinsed
2 cups fresh or frozen corn kernels
1 cup cooked brown rice
4 corn tortillas cut into 1 1/2-inch strips
1 cup grated Pepper Jack cheese
½ cup or more of chopped cilantro
Instructions
Heat a large cast iron or non-stick skillet over medium-high heat. Add the ground meat and brown. Drain meat if needed.
Reduce the heat to medium and add onion, bell pepper and saute until soft.
Add in garlic, cumin, oregano, salt, pepper
.
Add, black beans, corn, rice, salsa and the enchilada sauce.
Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
Stir in the corn tortillas,
Add cheese when serving.
Notes

Skillet Enchiladas

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 12
Calories 303 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 teaspoon ground cumin divided
  • 1 teaspoon dried oregano divided
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon ground pepper
  • 3 teaspoons olive oil
  • ¼ teaspoon tabasco sauce
  • 1 yellow onion chopped
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 1/2 cups green enchilada sauce I used medium spice
  • 1 cup salsa
  • 1 can green chiles 4 oz diced
  • 1 can black beans 14 oz Rinsed and Drained
  • 2 cups corn kernels fresh or frozen
  • 1 cup brown rice cooked
  • 4 corn tortillas cut into 1 1/2-inch strips
  • 1 cup Pepper Jack cheese grated
  • ½ cup cilantro finely chopped

Instructions
 

  • Heat a large cast iron or non-stick skillet over medium-high heat. Add the ground meat and brown. Drain meat if needed.
  • Reduce the heat to medium and add onion, bell pepper and saute until soft.
  • Add in garlic, cumin, oregano, salt, pepper.
  • Add, black beans, corn, rice, salsa and the enchilada sauce.
  • Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
  • Stir in the corn tortillas, Add cheese when serving.

Video

Nutrition

Serving: 12ozCalories: 303kcalCarbohydrates: 34gProtein: 14gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 35mgSodium: 902mgPotassium: 378mgFiber: 6gSugar: 7gVitamin A: 883IUVitamin C: 19mgCalcium: 109mgIron: 2mg
Tried this recipe?Let us know how it was!

Brussel Sprouts and Squash With Glaze

Posted on by Dawn Jacobs

Brussel Sprouts and Squash with Glaze

 

This recipe was inspired by a site called Skinny Taste
Ingredients
1 Whole butternut squash (peeled, seeded and cut into 1-2-inch cubes)
2 tablespoons olive oil
1/2 teaspoon Kosher salt
Freshly ground black pepper
1-2 pound Brussels sprouts (trimmed and quartered)
4 strips of bacon (chopped)
2 tablespoons pure maple syrup
2 tablespoons reduced sodium soy sauce
Instructions:
1. Preheat the oven to 400 degrees F. Spray a sheet pan with cooking spray or use a silicone liner. 2. In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste. 3. Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes With a spatula, toss veggies and roast an additional 5-10 minutes. 4. Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside. 5. When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.

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Creamy Potato Soup

Posted on by Dawn Jacobs

Creamy Potato Soup

This is a rich, creamy potato soup. There are many ways to make this including dairy-free and vegan options. As with most soups, this can be modified however you like, with little risk of a total failure.

 This is the basic recipe.

Ingredients :

6 slices thin bacon, cut into 1-inch pieces (omit for vegan option)

1 whole medium onion

 3 whole carrots, scrubbed clean and diced

3 stalks celery, diced

6 whole small russet potatoes, peeled and diced

2 cans chicken (use vegetable broth for vegan)

3 tbsp. all-purpose flour

1 c. milk (Use Oat Milk for vegan or dairy-free) 1/2 c. heavy cream (See below for vegan/dairy-free)

1/2 tsp. salt, more to taste

Black pepper, to taste 1/2 tsp.

Cajun spice mix 1 tsp.

minced fresh parsley

1 c. grated cheese of your choice (omit for vegan)

 

Cashew cream (Heavy Cream substitute)

soak 1 cup of raw cashews in water for 2 hours drain the cashews, mix the cashews with three-quarters of a cup of oat milk and a pinch of salt blend until smooth store in the fridge in an airtight container to allow the cream to thicken 

Farm to Table

Posted on by Rodney Jacobs

Farm To Table

We were in Idaho in the Fall of 2020 and were priveleged to visit Hansen Farms in Minidoka County and see the harvesting of potatoes in one of their fields. It was an enlightening experience, and we wanted to share some of the information that was given to us. Please enjoy the video and ask questions in the comments. We will try to provide answers to all questions.

 

Kellogg Garden Resources

Posted on by Dawn Jacobs

This is from Garden Kellogg Products

Companion Planting Guide

These are great resources I used this last Spring to plant my first home garden.  

I have found that Kellogg has some great charts and planting information for a first time gardener. 

Find these and more at

KelloggGarden.com

This is from Garden Kellogg Products

Harvesting  Guide

. 

This is from Garden Kellogg Products

Fall and Winter Garden Guide

. 

This is from Garden Kellogg Products

Monthly Organic Garden Guide

.