Dead Arm Mayonnaise

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.

Homemade Mayonnaise
Printable Version

Ingredients

  • 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

Instructions

  • 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”

This recipe is Whole30 compliant.  I’m on day 6 of my first Whole30 as part of my 68 Day Challenge.

Beef Brisket with Endless Possibilies

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

printable version

Ingredients

  • 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)

Instructions

  • 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 hash 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

Back to School Cooking; Mac -n Cheese

9 days!
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
Printable version

Ingredients

  • 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

Instructions

  • 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

Cook Chicken Once for Four Easy Meals

“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!

At night:

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)

Lunch one:
Chicken sandwiches.  I would totally play up the flavors in the dressing and top this sandwich with fresh avocado.

Dinner one:
Chicken tacos or quesadillas.

Lunch two:
Use the chicken to top your favorite salad

Breakfast:
Chicken hash topped with fried eggs

Chicken Hash
Printable Version

Ingredients

  • 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
  • salt
  • pepper
  • Slap Ya Mama seasoning (spicy creole seasoning)

Instructions

  • 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

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