Smoked Salsa

2 Roma tomatoes, halfed
1/2 white onion
1 jalapeno, halfed and seeded
1 garlic clove
1/2 cup cilantro
Juice from 1 lime

Smoke tomatoes, onion and jalapeno over cherry wood chips for 12-15 minutes.

Add all ingredients to high speed blender and pulse until desired consistency is reached.

2 teaspoons canola oil
1/2 cup minced onion
3 garlic cloves, thinly sliced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons agave nectar
2 teaspoons tamari
1 1/4 teaspoons chile paste with garlic
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced Thai basil leaves
Cooked brown rice

Heat a wok over medium-high heat. Add oil and swirl to coat. Add onion and garlic and cook for 30 seconds. Add chicken and cook until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl and mix well. Add fish sauce mixture to wok and cook until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.  Serve with brown rice.

Basil Pasta

Gluten free penne pasta
1/2 cup olive oil
6 garlic cloves
1/2 cup fresh basil, chopped

While the pasta is cooking, heat the oil and garlic over medium heat until the garlic begins to turn pale gold. Remove from heat.

Drain the pasta and combine with the sauce in a separate bowl and toss until coated. Add basil, salt and pepper.  Mix well.

This is a simple, but yummy dish.  It would also be really good with shrimp.

Smoked Burgers

Best Burger Ever!!

Sirloin hamburger patties, frozen
Bolivian rose salt
Fresh cracked pepper
Daiya Cheddar cheese
Canyon Bakehouse hamburger buns

Put frozen patties in the stovetop smoker, with hickory chips.  Sprinkle a very small amount of salt and pepper on the patties.  Smoke until internal patty temp reaches 145 degrees.  Add one slice of cheese.  Continue smoking until temperature reaches 160 degrees.  Serve with a little bit of ketchup.

I raided my kitchen and herb garden for tonight’s dinner and this was the end result…

Strawberry Vinaigrette
3 tbsp red wine vinegar
3 tbsp water
3 tbsp olive oil
2 tbsp agave nectar
6 large basil leaves
6 strawberries
1/4 tsp fresh ground pepper

Blend in food processor or blender.

I used the vinaigrette on a spinach salad with a couple of diced strawberries, toasted pecans and leftover smoked chicken.  Other variations could include toasted slivered almonds or pine nuts, salmon, gf pasta.  Who knows?!

1/2 cup lemon juice
1/4 cup agave nectar
3 1/4 cup water
4 large strawberries pureed with 1/2 cup water
8-10 mint leaves, torn

Mix well and serve chilled.

Nia bubbles

This is a photo of my niece with a bubble wand that I made for her, using two dowel rods and some clothes line rope.  Each side is approximately 38 inches.  This created some huge bubble trails!  I made a second wand, which is 22 inches across the top and 25 inches on each side.  This also created some big trails, but was best for sending giant bubble blobs up into the sky.  Very cool to watch!!

Giant Bubble Solution
1/4 heaping tsp guar gum (found in the bulk section of Mama Jeans)
1 tsp rubbing alcohol
1 liter water (seperated into 250 ml and 750 ml)
2 tbsp plus 2 tsp Dawn dish soap
1/2 heaping tsp baking powder
Mix guar gum and alcohol in a small bowl.  Heat 250 ml water in the microwave for 2 minutes.  Pour guar gum mixture into the heated water.  Slowly whisk for a few minutes.  Combine in a large container with 750 ml water.  Add Dawn and slowly whisk to avoid creating bubbles.  Add baking powder and slowly whisk to combine.  Let the solution rest for a least 15 minutes.  Overnight is preferred.


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