Yummy Tuna Salad for Sandwiches.

1 cup chopped dandelion greens and arugula (washed and dried)
2 small cans tuna fish packed in water
1/2 cup chopped walnuts
1 medium onion chopped
1/2 to 1 cup olive oil mayo
Nutmeg
salt
pepper

Adventures in Chip Making

I started out making Kale chips using a recipe I got from gluten free girl http://glutenfreegirl.com/baked-kale-chips/. I changed the recipe a little
Oven 305
Big bunch of kale leaves washed, dried thoroughly and torn into pieces
tsp sea salt (course)
1/2 tsp red pepper flakes
1 tbsp olive oil
1 tsp garlic powder
 Rub leaves with olive oil arrange on aluminum foil lined baking sheet sprinkle with spices toss around and bake for 15 minutes at 350 degrees

Chips after baking

Kale going in oven.

These chips turned out so delicious I began to wonder what other leafy greens would be like if i baked them into light airy crisps of veggie goodness. So I used dandelion leaves and arugula and using the same recipe as above only adding a 1/2 tsp or so of nutmeg. These leaves do not hold up as well as kale and you will need to tak a large flat spatula and gently ease some of them off the baking sheet. These chips also came out delicious I used less salt this time as well and a finer crystal of lower sodium salt with these.

Going into oven

Coming out of oven



Easy Quiche For Busy Moms

8 eggs
1 1/2 cups milk
1 cup Bisquick sifted
3/4 bag of frozen Italian Veggies
1/2 pound Land O Frost Black forest ham lunch meat chopped
Teaspoon Salt
Teaspoon Pepper
3/4 bag shredded cheddar cheese
9x13 casserole dish
Large roasting pan filled about halfway with water
 Preheat oven to 375 degrees F
In a bowl Mix Eggs, Milk , and Bisquick together. Add salt, pepper, veggies, ham, and cheese mix well place casserole dish inside roasting pan (water bath prevents the bottom from burning while baking) Pour mixture into casserole dish and place both pans in oven together. bake for 50 minutes or until knife inserted into the center comes out clean.  Serves approx 12 people can be served over pan fried potatoes as a breakfast, lunch, or dinner. Cover any leftovers and store in refrigerator.

Herb Roasted Chicken and Potatoes

Serves 4
4 chicken leg quarters
4-5 small red or white potatoes halved
2-3 Tbsp olive oil
2 Tbsp chicken stock (from the boiled chicken pot)
1-2 garlic cloves
1Tblsp Oregano (fresh or dried)
1 Tbsp Basil (fresh or dried)
1 Tsp salt
1 Tsp black pepper
2-3 Celery stalks washed with leaves on

In a large pot of salted water boil chicken until almost cooked through.  Save the stock from the pot. Pre-heat oven to 400 degrees Arrange chicken on a rack in a roasting pan and surround with the potato halves. In a food processor add oil, stock, garlic, oregano, basil, salt, and pepper. pulse 5-6 times until well blended. Brush the tops of chicken and potatoes generously with the oil. Lay celery stalks on top and brush with the oil. Use all the herb infused oil. Tent the pan with aluminum foil and bale for 45-50 minutes. You can remove foil and broil for a few minutes to crisp the skin.