Avacado chicken salad (no mayo!)

Avacado chicken salad  

Avacado dressing: 

2 avacado a

1/2 cup buttermilk 

1/2 bunch green onions

1/2 cup packed parsley

1/2 cup packed basil

3 T lemon juice (1 lemon!)

1/4 cup maple syrup 

1/2 bunch celery 

Chicken salad: 

1 # chicken

1/2 bunch celery 

1 lg-med shallot

1 & 3/4 cup avacado dressing (above!)

4 oz white oak cheddar 

1/2 bunch green onion 

1/2 cup almonds

1/4 cup cranberries 

1 juiced lime 

2 T mustard

Salt & pepper 

Start by cooking chicken, pulling it with fork and getting it cooked down! 

I also made some pickled red onions here... (See other recipe:)

Then make avacado dressing... It helps to dice the celery and green onions. Basil and parsley throw right in! Mash the avacado a bit with the lemon juice.. And add the buttermilk and syrup! 

Blender to desired thickness... Add more or less buttermilk / liquids of choice!! 

I gave away a small little jar and had enough still for the salad!! 

Next chop stuff for the chicken salad. 

Celery:

Green onions:

Shallots: 

Shred cheese and combine all:

And eat!!! I just happen to have some croissants... Whoa! 

Philly cheesesteak

Philly cheesesteak 

1 # beef of choice. (We used round!)

2 T olive oil 

2 onions

2 green peppers

1 T garlic

1 t worstechire 

1 t soy sauce

2 T maple syrup 

2 T cider vinegar 

Salt & pepper

Cheese sauce: 

2 T flour

2 T butter

2.5 cups whole milk 

1# 12 month aged provolone

5 oz parmasean 

2 T sweet & spicy mustard 

Salt & pepper

Slice your beef!! It works better if it's frozen = thinner slices and locks in moisture! Heat up the olive oil med heat.. Cook meat while you chop onions and peppers. 

When the meat is done cook the onions in same pan.. 4 min 

Add peppers cook 3 min

Add garlic cook 5 min

Move this to the back burner since it's almost done and start melting butter in new pan for cheese sauce.. Also prep/shred your cheeses. 

Add the worstechire, soy, maple salt pepper and meat to the onions and peppers and let sit on low heat while cheese sauce cooks 

Add flour to butter, make roux. Then add the milk, salt, pepper, and I ground in 1/2 nut of fresh nutmeg. ( I find it enhanced cheese flavors!) 

Whisk until thickened and then add cheeses!! Stir until melted on low-med heat! 

Toast or prep your buns however... Add some mayo? Maybe ketchup if desired!! (Yum, the ketchup helps balance out with acidity!) 

Take about half the meat mixture and 1/3 cheese mixture and combine.. And place on buns! 

I was super full after just one.. So I'm using the leftover meat onion pepper mixture and cheese sauce as a baked Philly Mac and cheese tomorrow, with crushed jalapeño chips on top! Nom nom!! 

Sweet red chili crusted salmon with coconut sauce

Sweet red chili crusted salmon 

With mushrooms and a coconut sauce 

1 # salmon with skin

The salmon crust

1 bag kettle cooked sweet red chili chips 

(About 1 1/2 cups crushed extra for snacking) 

2 t fresh ground pepper

1 t pink Himalayan salt

Juice of one lemon 

2 T oil 

2-3 T mustard 

Side: 

14 oz mushrooms salt pepper and oil to taste

Coconut sauce:

14.5 oz coconut milk unsweetened 

3 oz herbed goat cheese

1 small onion 

1/4 maple syrup

1 T garlic 

1 t pink Himalayan salt

2 t fresh ground black pepper 

Make crumb mixture for toppings the salmon.. Combine all the mixture in a bowl until a rough paste (may need a hair more olive oil to bind, make sure chips crushed good!!)

Also start heating up pan with tablespoon or so of olive oil medium to high heat! And the oven to 425! 

Place the salmon skin side down and rub on the mustard good!!!! Also salt and pepper! 

(This mustard is awesome!!! Sweet but super "horsradishy" spicy!)

Press on the crumb mixture 

Put salmon skin side down in pan

And get a good sear on the skin!! (I did 4 minutes 

Place in the oven uncovered for 7 minutes.. Until topping browns!! Gets a bit crispy!! 

Then take out, cover with foil and let rest 10 minutes!! 

Once the salmon goes into the oven start chopping mushrooms, get them in there own pan with salt pepper and oil. Med-high heat

Then Chop the onion however and cook with 1/4 of the coconut milk in there own pan. Med high heat! 

(I took my picture right before salmon went into oven!) 

Once onions are translucent and tender add garlic for 1-2 minutes. Maple syrup and rest of coconut milk 1-2 minutes. 

Then take off heat.. Stir in goat cheese. And throw it all in the blender to get a good Purée  on the sauce. (Emulsion blender would be nice here! Ha)  delicious creamy goodness!! 

Then put it all together and eat it! Yum! 

I put down some sauce, then laid my fish on top, and mushrooms next to it... 

Vermont Sloppy joe

Vermont sloppy joe

1 # vermont grass fed beef 

1 med onion

3 T butter

1 med red pepper

1 small organic bunch celery 

2 T garlic

1 t hickory salt 

1 t fresh ground black pepper

3 T hot sweet mustard 

1 T cholula 

1 T paprika 

1/4 cup cider vinegar 

1/4 cup hickory brown sugar BBQ 

1/2 cup ketchup 

14.5 oz fire roasted tomatoes

3 T vermont maple syrup

3 T worstechire 

Cook onions and butter til translucent 

Add red pepper, celery, and garlic, diced fine! Cook 1-2 minutes 

Add beef and cook 3 minutes.. (Medium heat to the end!!) 

Then add the spices and all the rest of stuffs!!! 

Simmer (low-med) heat for  as long as you can wait! The longer the better flavor... Add some beer towards the end.. Ha.. 1 can of beer probably extends you 15-20 minutes! (Makes more bitter though!, best to at least try between the 40-60 minute mark before you add anything else!) 

Let cool!!

Apply bun

Apply cheese

And add fries!!