wldflwrwmn
wldflwrwmn
My name is Claudia and I'm the wild flower woman. I love hiking, camping, crochet, yoga, reading, and running. I'm nearly feral.
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Titled, frowny face.
I've had a headache for two days. I RARELY get headaches. This comes on the heels of having a migraine four days ago. Also my neck is feeling...neck.
My ears started running so loudly I can hardly stand it, and my left one also feels pressurized, but it won't clear.
Naproxen, don't fail me now.
I'm supposed to be out walking and running, but I just can't get there. Am I lazy, I wonder? I'm physically able to, I think, but I can't seem to go. I'm not dizzy, yet I still feel like the top of my head is slowly being popped off, skull and all.
Also the puppy ate another bra. That's four we're up to.
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Champagne Chicken
Ingredients
4 chicken breasts (with skin and bone)
Salt and freshly ground pepper
Chervil, tarragon, or thyme (optional)
1 shallot, quartered
1 cup Champagne (Veuve Clicquot Yellow Label Brut recommended)
Recipe
Place the chicken breasts in a roasting pan, and season them. Pour 1/2 cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot. Place the pan under the broiler, skin-side up, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes. Remove the chicken from the broiler, baste with the pan juices, and add the remaining 1/2 cup of Champagne.
Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice. Serve over brown rice. Sautéed mushrooms add a special touch and go beautifully with Champagne. (In a warm frying pan with a touch of olive oil, add clean, roughly chopped mushrooms, and cook for a few minutes. Add a few drops of lemon juice, freshly chopped sage, seasoning to taste and 1 tablespoon of butter.) Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of Champagne (about 6 glasses) with the meal.
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Korean Beef
Ingredients
1 pound (454 g) lean ground beef
¼ cup (59 ml) low-sodium soy sauce
2 tablespoons (24 g) packed dark brown sugar
½ yellow onion, diced
½ teaspoon fresh ginger, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon sesame oil
Recipe
In a small bowl, mix the soy sauce, brown sugar, onion, ginger, garlic and red pepper flakes together.
In a skillet, on medium high, cook your ground beef with the sesame oil until well done.
Pour in the soy sauce mixture over the meat and combine together. Let it simmer for a few minutes.
Serve over white rice.
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Instant Pot Pork Chops with Apple Balsamic Topping (Paleo + Whole30)
Ingredients
3 thick cut pork chops, (about 1 inch thick)
1/2 onion, diced
1 apple, cored and diced into chunks
1 tbsp ghee, (or coconut oil for dairy free)
1/3 cup balsamic vinegar
1.5 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Recipe
Chop onion and apples as noted and have the other ingredients on hand for quick access.
Turn your Instant Pot on and set it to “Sauté”.
Add in ghee to melt and stir it around to cover the bottom of the pot.
Place pork chops in the instant pot to brown each side (about 1-2 minutes per side).
Don't sauté too long, it's just to get a quick brown sear on each side.
Once the chops are browned press the “Keep Warm/Cancel” button.
Sprinkle the onion and apples over the pork chops. Drizzle on the balsamic vinegar over the top.
Sprinkle the garlic powder, salt and pepper over everything. Lock the Instant pot lid into place and close the pressure valve.
Cook on the manual setting for 10 minutes.
Quick release the pressure once the cooking is complete.
Remove the pork chops and spread the apple/onion topping evenly over each pork chop for serving.
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Buffalo Chicken Quesadilla
Ingredients
2.5 cups cooked chicken, cut into bite-sized pieces or shredded (about 8 ounces or ½ pound)
6 tablespoons buffalo sauce, divided
½ carrot, peeled and shredded (about 3 tablespoons)
½ rib celery, finely chopped (about 2.5 tablespoons)
3 stalks green onion, chopped (about 2 heaping tablespoons)
½ teaspoon dried dill (dill weed), optional
½ teaspoon crushed red pepper flakes, optional
6 flour tortillas, about 7 to 8 inches in diameter each
3 cups shredded cheddar cheese, divided (about 12 ounces)
¼ teaspoon celery salt, optional
2 tablespoons olive oil or vegetable oil, for frying the quesadillas (about 2 teaspoons per batch)
Recipe
Preheat your oven to 200 degrees Fahrenheit, so you can keep your quesadillas warm while you are completing your batches.
Meanwhile, in a bowl, mix cooked chicken with ¼ cup (or 4 tablespoons) of buffalo sauce, carrot, celery, green onion, dried dill (if using) and crushed red pepper flakes (if using).
Distribute half of the cheddar cheese (1.5 cups or 6 ounces) among one half of each tortilla (about ¼ cup per tortilla).
Distribute buffalo chicken mixture on top of cheese.
Next distribute the remaining cheddar cheese (1.5 cups or 6 ounces) over top of the chicken mixture (about ¼ cup per tortilla).
Sprinkle a little celery salt (if using) on top of cheese and drizzle remaining 2 tablespoons of buffalo sauce amongst each tortilla (about 1 teaspoon per quesadilla).
Fold over each tortilla so it's a half-moon shape.
To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in large non-stick frying pan over medium-low heat on the stovetop. Gently swirl the oil around the pan so you get good coverage.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
Place two quesadillas in the pan. Cook quesadillas for 2 to 3 minutes on one side.
Carefully flip the quesadillas to the other side and continue to cook for another 2 to 3 minutes or until they're golden brown and crispy on the outside, the filling is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Once done, transfer the quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
Repeat process to cook remaining quesadillas.
Once the quesadillas are done, cut each in half so you end up with 12 pieces. Serve with dipping sauces or enjoy as is.
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Beef Tips with Gravy
Ingredients
2 1/2 lbs beef stew meat
1 cup beef broth
1 can cream of mushroom soup (or suitable substitute)
1 medium chopped onion
1 1/2 Tbs chopped garlic
1/4 cup brown gravy mix
Recipe
Mix all ingredients in a large bowl. Divide between gallon freezer bags. This should make about two meals. Freeze. To cook, thaw overnight in the refrigerator. Cook in the slow cooker on low for 8 hours or high for 3 to 4 hours. You can thicken the sauce with 1 Tbs cornstarch and 1 Tbs water mixed together, then mixed in the beef dish about 1/2 hour before the cooking is finished if using the slow cooker. If you are using the Instant Pot, you can cook from frozen 20 minutes on pressure cook. This dish is great served with rice, steamed green beans, dinner rolls and a fresh salad.
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Sweet and Sour Pork
Ingredients
1 1/2 pounds pork loin cut into 1-2 inch cubes
1/2 cup cornstarch
¼ cup vegetable or canola oil
Sauce:
1/2 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/3 cup pineapple juice
2 tablespoons low sodium soy sauce
1 tablespoon garlic minced
1 tablespoon ginger minced
1 tablespoon cornstarch
Garnish:
Sliced green onions
Sesame seeds
Recipe
Before starting on the pork, make sure you jump start on the rice, so its ready at the same time. That if you want to serve the pork over rice. Cook rice based on package instructions.
In a large bowl or ziplock bag, toss the pork pieces with the cornstarch well so every piece is covered. Set aside.
Add all the "Sauce" ingredients to a bowl and whisk together to combine. Set aside.
Add the vegetable oil to a large pan over medium-high heat.
Once the oil is hot, add the pork and fry on medium-high heat until crispy and golden. Toss the pieces to make sure you cook them evenly. Cook until golden and crispy, about 7-10 minutes.
Drain excess oil from pan.
Give the sauce a quick stir, as some ingredients are on the bottom of the bowl, and add it to the pan.
Stir to coat well the pork for about 30 seconds to 1 minute, until sauce has thickened.
If the sauce is not as thick as you want, mix separately 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan.
Wait for the sauce to start to boil, after that remove the pan from heat.
Garnish with green onions and sesame seeds.
Serve immediately with rice.
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Cowboy Casserole
Ingredients
1 lb ground turkey mixture
1 1/2 cups corn
1 cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1/2 cup cheddar cheese, divided
garlic salt to taste
1 chopped onion.
1 package tater tots, frozen
Recipe
Mix the turkey, corn, mushroom soup, sour cream, milk, 1/2 cup cheddar cheese, garlic salt and onion together in a bowl. Pour into an aluminum baking pan. Layer tater tots on top. Cover with aluminum foil and label your dish. Freeze for up to three months. Cook from frozen in an oven preheated to 350 degrees for around 1 1/2 hours. Times may vary depending on your oven. Right before taking the casserole out, sprinkle shredded cheese on top to melt.
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Healthy Ground Turkey Teriyaki Rice Bowl
Ingredients
Teriyaki Sauce
1/2 cup Less Sodium Soy Sauce
1/4 cup water
2 tablespoons Red Wine Vinegar
2 tablespoons brown sugar or less as desired
2 tablespoons granulated sugar or less as desired
2 teaspoons minced garlic
1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons warm water
Ground Turkey
1 tablespoon vegetable oil
1/2 cup diced onion
2 tablespoons minced garlic
1 pound Ground Turkey
1 cup finely chopped broccoli
2 large carrots peeled and grated
2 green onions diced, for garnish
4 cups cooked white or brown rice divided
Recipe
Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
Spoon meat over rice or noodles. Garnish with green onions and serve immediately.
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Orzo Salad
Ingredients
1 1/2 cups orzo pasta. Cook, drain, and rinse.
1/2 cucumber
1 cup spinach
1/4 cup chopped red onion
1/4 cup kalamata or green olives chopped
1-2 tablespoons of oil
lemon juice from one whole lemon
salt and pepper to taste
Recipe
When you are mixing in the olive oil and lemon juice. Go light and you can always add if needed. I love lemon everything and prefer to go heavy on the lemon.
This salad is perfect saved in the fridge for the next day. Add a protein of grilled chicken or salmon on the side.
A good crumble of feta on top will finish it off.
This post includes affiliate links. I make a small commission off of items purchased from this post. Merci
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Greek Chicken Bowl
Ingredients
oil, olive oil
lemons, you will need a couple of lemons for both the juice and zest
honey
garlic, minced
oregano, dried
basil, dried
Kosher salt and pepper
quinoa, uncooked
chicken breasts, boneless skinless
cucumber, English
tomatoes, Roma tomatoes
kalamata olives
red onion, diced
feta cheese, crumbled
Recipe
First, cook the quinoa: Add the quinoa to a saucepan with water and salt. Place over medium heat and allow the quinoa to simmer for 12-15 minutes. Once finished cooking, drain the quinoa.
Combine the marinade: Next, combine all of the marinade ingredients in a blender or jar. Stir.
Marinate the chicken: Then, pour ⅓ of the marinade over the chicken and toss. Reserve the remaining marinade and set it aside.
Cook the chicken: Heat a grill over medium heat. Next, add the chicken to the grill and grill for six to eight minutes per side.
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Classic French Vinaigrette Dressing
Ingredients
4 T olive oil extra virgin
3 T red wine vinegar
1 t dijon mustard
salt
pepper
Recipe
add in mustard, vinegar, oil and a dash of salt and pepper into a bowl or jar. Mix with whisk or shake until mixed. Taste and add accordingly. Some people prefer a dressing to be heavier on the oil and others prefer it to be more balanced or acidic based. A healthier version would have less oil. It's up to your personal preference.
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Sourdough Starter
To begin your starter
1 cup (113g) Whole Wheat Flour
1/2 cup (113g) water, cool
To feed your starter
scant 1 cup (113g) Unbleached All-Purpose Flour
1/2 cup (113g) water, cool (if your house is warm), or lukewarm water (if your house is cool)
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