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Buffalo Chicken Salad on Tomato Slices – LOW CARB

I get all my ideas by browsing recipes and taking what I like best and making it my own.  This is my own creation based on doing just that.  I started with a basic chicken salad recipe, and then saw in the comments that someone added capers and somewhere else they added a hot sauce.

I was like, YUM!  I removed the dijon mustard and salt, added capers, and franks hot sauce and used my homemade blue cheese instead of mayo.  Put this over a half a scooped out tomato and added some grated mozzarella, and baked it for 12 min at 375.  Kind of like a tuna melt!  Here’s the official recipe:

1/2-3/4 cup celery, chopped fine (to your taste)
1/2 cup BLUE CHEESE (your favorite, or homemade), use enough that is moist, but not wet
2 Tbsp Capers, chopped
2-3 Tbsp Red Onion, chopped fine
4 cups shredded chicken (use the rest of your rotisserie)
Black Pepper – to taste
2 Tbsp Franks Hot Sauce
1/2 cup mozzarella cheese

Delicious and filling!

America has a Problem

With it’s government and it is not the problem you think it is. Continue reading America has a Problem

Chicken Curry Hash

2016-06-19 10.49.14I like to think of all recipe’s as starter recipe’s.  I like to play with them, try different things.  This recipe was a turkey hash recipe that came out of the Nutri Ninja cookbook that came with my blender.  Here’s my version:

1/2 medium onion, cut into 1″ chunks
1/2 red bell pepper, cut into 1″ chunks
2 cloves of garlic
1 lb chicken breast, cut into 1″ chunks
1 Tbsp olive oil
1 lb cooked potatoes (small red and yellow potatoes, we sauteed them)
3/4 cup low sodium chicken broth
1 tsp thyme
1 tsp curry
1 cup cheddar cheese (cut into 1/4″ pieces)
Salt & Pepper to taste

Cook your potatoes, boil or saute, we sauteed them, they were 1/4″ in size until they are done.  Use a food processor and lightly pulse the onion, red pepper, garlic and chicken until the pieces are about a 1/4″ size.  If you don’t have a food processor, cut all of those ingredients into 1/4″ pieces.  Heat oil in a skillet and add mixture, saute for 8-10 minutes.
Add the cooked potatoes, chicken broth, thyme, salt, black pepper and cook for 10 minutes.  Preheat oven to 350.  Stir in your cheddar cheese, set in the oven and bake for about 10-12 minutes. When the hash is done, remove from the oven and cook a fried egg to place on top and serve.

Quick and Simple Motor Stand

Our 8HP needed some work. A quick Google search yielded plenty of options.

Continue reading Quick and Simple Motor Stand

Momentum and thanks…

It’s been a long time coming. Mama’s Sauces was thought about and created back in 2011. We formulated a couple of sauces and it was only a dream of ours to fulfill. Today, we were accepted into the Gulfport, FL Fresh Market, where we will begin to sell our sauces. September 23rd is our “go live” date! We will have four sauces: Continue reading Momentum and thanks…

Spanish Rice with Mexican Flair

Spanish Rice

 

1 Tbsp butter
1 medium yellow onion, chopped
1 jalapeno pepper, chopped
1/2 red pepper, chopped
1 clove garlic, sliced thin
1/2 tsp garlic powder
salt & pepper to taste
1 cup Basmati rice, uncooked
1 chicken bouillon cube
2 cups water
1/2-3/4 cups chopped tomatoes
1 Tbsp chili powder
1 Tbsp cumin powder

Saute the onion, pepper and jalapeno pepper in 1 Tbsp butter.  Once softened, add garlic, rice and chili and cumin powder and let the rice saute for about 3 minutes (browning it slightly).  Add 2 cups water, 1 chicken bouillon cube and chopped tomatoes.  Cover and simmer for about 20 minutes until the rice is cooked, stir frequently.  Set aside.

I’m serving a garlic butter, sauteed shrimp and sea scallops, but you could also saute some chicken breast, or cook up some chorizo or add whatever type of meat you have on hand.  Hope you enjoy it! #cookingonaboat #yummy

Chicken, Swiss Cheese, Bacon, Pasta Dinner

Started out the day, making a pound of bacon.  We were going to have BLT’s for lunch, but after the shrimp omelet for breakfast, we weren’t really hungry for lunch.  I was thinking some sort of pasta/chicken dish, so I started to think about how I could add bacon and Swiss cheese to that meal.  Did some internet research and didn’t find a whole lot of options.  Some chicken casserole’s with stuffing and a condensed soup with wine, decent but not what I was looking for.  Some bacon, Swiss Chard, and tomato, I am not feeling the love there either.   I am thinking I will cut the chicken breast in half, beat both sides and cut it into bite size pieces.  Cook some pasta up, spiral, penne, something (not macaroni or spaghetti).  When sauteing the chicken, add the already cooked bacon, some onion, and on the side make a kind of  Swiss cheese, dry white wine sauce, to pour over everything when it is almost done.  We will also have a salad on the side, lettuce, tomato, red pepper, red onion and a light balsamic dressing.  Continue reading Chicken, Swiss Cheese, Bacon, Pasta Dinner

Fried Wontons and Crab Rangoon!

It’s been a while since I made these little treats!  I love them because when you bite into them they crunch and the warmth and flavor that burst into your mouth on each bite, is amazing.  Here are some of the photo’s of the process (on a boat)!

Whether you make them into crunchy little triangles or pinch together all 4 corners to make a little ball, they are just yummy!  I just published my first cookbook today and am very excited, both the crab rangoon and the fried wonton recipes are both in the book, if you are looking for some good recipes, check it out for only $3.99!

Continue reading Fried Wontons and Crab Rangoon!

I had to call the Coast Guard

Titusville is an interesting place.

Continue reading I had to call the Coast Guard

Goodbye Woobie, we will miss you.

Should we sell the Jeep? We have been asking this since we moved aboard. We have many friends that don’t have cars, we have given them rides or loaned them the car.

Continue reading Goodbye Woobie, we will miss you.