Showing posts with label garden. Show all posts
Showing posts with label garden. Show all posts
Wednesday, September 25, 2013
Holy Watermelon Batman!
Friday, August 30, 2013
Our Latest Bounty
Wednesday, August 21, 2013
Beef Fajitas and Pico de Gallo Straight from the Garden
While I don't have a new recipe to share with you, I just had to brag on my garden a bit. The other night we had a meal that was nearly all from our garden. I made beef fajitas, using the grain-fed organic beef we have and onions and yellow peppers from our garden. I paired them with freshly made pico de gallo (tomatoes, onions, jalapeno from the garden with some store-bought garlic and lime juice). In the fajitas, I used my homemade taco/fajita seasoning, found here. Not only was everything delicious, it was fun to eat something we've produced on our own (and I didn't have to pay for!)
Tuesday, July 16, 2013
Grilled Chicken Bruschetta
Hello blog friends! Sorry for the lack of posts lately. I took a little break the last week or so, but I have a ton of great posts ready to go!
Tonight I made grilled chicken bruschetta; this is a recipe I've tried before going clean and was happy to see I didn't have to make any adjustments to make it all-natural. I was super excited to get to use some onions and basil from my garden.
If you think about it and are planning ahead, definitely start prepping this recipe the morning or early afternoon the day you want to eat it. As the recipe says, the bruschetta gets better and better the longer it sits because all those wonderful flavors blend together.
Grilled Chicken Bruschetta
From Skinnytaste.com
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz mozzarella, diced
4 chicken breasts
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.
Tonight I made grilled chicken bruschetta; this is a recipe I've tried before going clean and was happy to see I didn't have to make any adjustments to make it all-natural. I was super excited to get to use some onions and basil from my garden.
If you think about it and are planning ahead, definitely start prepping this recipe the morning or early afternoon the day you want to eat it. As the recipe says, the bruschetta gets better and better the longer it sits because all those wonderful flavors blend together.
Grilled Chicken Bruschetta
From Skinnytaste.com
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz mozzarella, diced
4 chicken breasts
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.
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