Composting

This are just some pictures of our compost heap.  Not much going on yet but the soil is looking a little bit richer.

Here it is after we added some yard leftovers.

Nick working hard.

Food waste...smells bad but great for the compost.

Here's our bin...yeah!!

Garden Pictures

These are my "babies".  Growing strong and healthy.  I have mostly parsley growing, but there are 4 chive sprouts and 1 thyme sprout.  I had a slight problem with mold being on some of the containers so I am not sure if that has affect some of the growth, but I got rid of all of it.  We'll see what happens with the rest.

Remodel

This the vinyl decal I put on my new cabinet/future kitchen island.  I love it and it fit perfectly!!

Fiesta Chicken

This is one of my favorite recipes.  It is one of those that just cleaned out the cabinet and worked.  I have fixed several times and all my friends love it!  Hope you try it and enjoy just as much as I do.

Fiesta Chicken:  Serves 2

2 Boneless, skinless chicken breasts

1 can of corn

1 can of black beans (optional)

1 cup of salsa

1 cup of cheddar cheese (mexican blend or traditional mexican cheese can be used)

Cilantro, for garnish

Heat oven to 400* and grease 9x9 glass pan.  Drain and rinse corn and black beans.  Pour into pan and mix with 1/2 cup of salsa.  Lay chicken breasts on top of mixture and top with rest of salsa and cheese.  Bake 35-40 mins or until chicken reaches 170*.  Garnish with cilantro, if desired.  Enjoy!!

Herb Garden Update

This is my herb garden.  It is only in the beginning stage here.

Here is the garden on day 5 (I think), and the white/green dots are my herb starting to germinate!!  Only the parsley is grwoing yet, but over the next couple days the chives and thyme should start to appear.  

Success, yeah!!!

Taking "Stock"

I made my own chicken stock tonight, and it is delicious!  There are tons of recipes out there for it but I always thought  it would be to hard.  However, I was clearly wrong.  It was so simple and I just threw whatever I had on hand into the pot.  Below is my recipe, but just use whatever lever chicken and veggies you have.

Chicken Stock:

1 leftover rostiserrie chicken (from hubby's Buffalo Chicken Cheese Balls....delish!)

2 celery stalks, cut into large chunks

3 large onion pieces

3 cabbage leaves

few sprigs of fresh oregano, whole

few sprigs of fresh parsley, roughly chopped

s/p

two leftover packets of ramen chicken seasoning

Put everything into a large pot/dutch oven and fill with water just until all is covered.  Bring to a boil and cook about 10 mins.  Turn off and let set another 20 mins (or until cooled to pour).  Strain out bones, skin, veggies and herbs**.  Distribute evenly into containers* and cool to room temp.  Freeze.

* I used four jars and filled about 3/4 full as you need leave room for expanding when frozen.  Also you can put the veggies into the stock if desired.

**All except the bones can be composted.

Another tidbit is if you have to cut up alot of veggies for a meal (peeling potatoes, carrots, broccoli stalks, etc.) just put it all into a pot, add seasoning, and boil like above.  You make a great veggie stock.  You can use this just like chicken, beef or seafood stock.

Green Thumb

I have an herb garden!!  So I LOVE to cook and use tons of fresh herbs to add flavor (add reduce sodium intake).    Normally I just buy packages of herbs, but why?  Herbs are some of the easiest things to grow.  This year I found a completely boidegradable/compostable seed starting kit--Burpee eco-friendly seed starting 25-cell greenhouse kit.  It was so easy.  I planted thyme, parsley, and chives.  Next week I'll be planting cilantro--my all-time favorite herb!!  

Also we, as a family, might go over Nick's granparents and plant a garden.  They have had one every every since...well as long as anyone can remember, but they have some health problems and can't do it this year.  We are going simple just tomatoes, corn, squash, maybe field peas, and cucumbers.  In the late summer/early fall we might do some potatoes, carrots and onions.  It is going to hard work, but a new and rewarding experience.  It just makes me so excited!

I'll update as I go along, throw in a few tips along the way if you want totry to start a garden.  I am sure there will some new recipes as well.