Many homemade mayonnaise recipes require power tools and face it, many kitchens do not have them. I love this recipe because it doesn’t require any tools except good old arm power and it doesn’t make too much. This is a concern because homemade mayo doesn’t have a long shelf life. You need to use it up quickly.
- 1 egg yolk (reserve the white and add to an omelet, scrambled eggs or a frittata)
- 1/2 tsp. salt
- 1 tsp white wine vinegar
- 1 1/2 tsp lemon juice
- 1/8 tsp ground mustard
- dash white pepper
- 3/4 c avocado oil
- whisk the egg yolk and spices
- very slowly – painfully slow – add the avocado oil and continue whisking
- continue whisking until thick
- *by painfully I mean “how long could this possibly take” not “oh my gosh, this is killing my arm”
Busy households need easy solutions. What could be easier than cooking once and making 4 (or more) great meals out of it?
As part of the 68 Day Challenge, a great “your best year starts here program” my husband and I are doing the Whole30. In a nutshell: meat, vegetables, fruit, and healthy fats for 30 days.
Slow Roasted Beef Brisket
- 1 beef brisket
- 1 small box portabella mushrooms, sliced
- 2 onions, sliced thick
- 1 cup beef broth
- 1 tsp garlic
- 2 bay leaves
- cracked pepper
- salt (adjust this depending on the sodium content in your broth)
- heat oven to 325
- put all ingredients in a dutch oven
- cook until meat is fork tender – approximately 3 hours
- let stand for 30 minutes
- slice and serve
Meal 1 – dinner: serve with oven roasted potatoes and roasted root vegetables
Meal 2 – breakfast: substitute beef brisket for chicken in this great recipe Chicken Hash
Meal 3 – lunch: Make brisket tacos or quesadillas (this is the only non-compliant meal for the Whole30)
Meal 4 – dinner: open face brisket sandwich. Serve on Texas Toast with mashed potatoes (or left over oven roasted potatoes)
Meal 5 – lunch: pulled brisket with bbq sauce
In 9 glorious days the kids go back to school.
Today, I did my back to school Costco run. The first of a few.
Let the freezer cooking begin . . . .
With school and work and soccer and marching band and … and…. and…. it’s way easier to have awesome homemade dinners ready to go in our freezer. Today I made mac -n- cheese. This recipe is also perfect for sports banquets, graduation parties, and tailgating.
Macaroni -n Cheese for The Team
- 3 1 lb boxes macaroni noodles
- 56 ounces shredded cheddar cheese ( 1 1/2 Costco bags)
- 14 cups milk
- 1 large onion diced
- 1 cup flour
- 8 tbs butter
- 1 tbs salt
- 2 tsp black pepper
- 2 tsp ground mustard
- 1 tsp white pepper
- 1 tsp paprika
- Boil water in large pan and cook noodles for 7 minutes
- In very large saucepan on medium heat melt the butter. Add onion and cook for 2-3 minutes. Add seasoning and flour. Stir until it is stiff.
- Add milk.
- Stir until it almost boils
- Add cheese slowly and stir until it is melted
- Put noodles in giant pan or multiple cooking dishes
- Top with cheese mixture
- Stir until noodles are coated
- Bake at 375 for 45 minutes
“I wanted to figure out why I was so busy, but I couldn’t find the time to do it.”
― Todd Stocker
Busy families like ours can still eat great with a little planning. With one great ingredient and some creative thinking you can go far. By pure accident I found my new favorite chicken marinade. I was all set in my mind on how I was going to marinade chicken and at the last second my hubby cried out, “don’t put an acid in the marinade”. Crap! I was going to use citrus. What now?
I had just found a new salad dressing I had never seen before, Bolthouse Farms Cilantro Avocado Yogurt Dressing, with only 40 calories per serving. What the heck, I thought, I might as well try it.
It’s a new favorite!
Slice 4 chicken breasts horizontally into strips.
Place in plastic bag.
Pour in Cilantro Avocado dressing
Marinade over night.
The next day:
Using a grill pan and medium heat, grill the chicken. (the small pieces only take about 2-3 minutes per side)
Chicken sandwiches. I would totally play up the flavors in the dressing and top this sandwich with fresh avocado.
Chicken tacos or quesadillas.
Use the chicken to top your favorite salad
Chicken hash topped with fried eggs
- Chicken breast – cut horizontally into strips
- Bolthouse Farms Cilantro Avocado Yogurt Dressing (for marinade)
- 2 potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped red pepper
- Slap Ya Mama seasoning (spicy creole seasoning)
- Marinate chicken overnight in dressing
- Grill chicken in grill pan on medium heat
- (I make extra chicken and use it in many meals, then just use the leftovers in this dish)
- Cut potatoes into cubes
- Heat olive oil in fry pan – medium high
- Add potatoes
- Cook until brown on all sides
- Season with Salt and Slap Ya Mama
- Add peppers and onions
- Cook until veggies are soft and onions begin to slightly caramelize
- Serves 4
- Top each serving with 2 fried eggs