New year, new recipes!!

So, I'm going to attempt to do better at writing this blog. It's my goal for 2012. Now that I'm working, have kids at 2 different schools, work tons of night/weekend events for It's My Heart, I'm learning that I really do have to slap it together sometimes. And, yes, sometimes that means slapping McDonalds down for the kids on nights where we don't have any groceries, I'm late from work, or I just don't care. Don't judge... :)

I have been doing more cooking and freezing on the weekends too, which is a LIFESAVER! Nothing like pulling out a pot of soup or a casserole in the morning, throwing it in the oven when I get home, and VOILA - homemade dinner, people! Good stuff!

So, I'm starting with a few recipes that EVERYONE has been asking for. For a long time. A really long time. Here you go, friends...

Houston Salad
(OH.MY.GOSH. Delicious - Thanks Brooke!)

Salad:
4 c. mixed greens
2 green onions
1 c. crumbled blue cheese
1 diced Granny Smith apple
1/2 c. pecan mix (follows)

Dressing: (the best part of the recipe)
1 c. oil
2 T Worcestershire sauce
4.5 tsp onion juice*
3 T apple cider vinegar
1 tsp salt
1 tsp dry mustard
2/3 c. sugar

*to make onion juice - use a food processor and process the HECK out of an onion. Put the onion mush in a sieve or a papertowl and squeeze juice out. SHAZAM - onion juice).

This dressing is super rich and yummy if you really wisk it for a long time. If not, it starts to separate pretty quickly!

Pecan Mix for Garnish: (Aka - pecan crack. SO good)
2 egg whites, beaten stiff
1.5 tsp salt
3/4 c. sugar
2 tsp Worcestershire
2 T paprika
1.5 tsp cayenne pepper
4.5 c. pecans
6 T melted butter

Directions: Put on cookie sheet lined with foil. Bake at 325 for 20ish minutes. Turn periodically. Sprinkle over top of salad. The pecans will be sticky but will firm up when they cool.


Turkey Chili Verde with Hominy and Squash

2 Tbsp extra virgin olive oil
1 lb cooked turkey sausage links, cut into 1 in. pieces
1 large onion, diced
1 1/2 tsp dried Mexican oregano (I used regular b/c it was all I had)
4 large garlic cloves, minced
1 15oz can hominy, undrained
1 cup green chili enchilada sauce*
1/2 cup plus 2 Tbsp chopped fresh cilantro, divided
2 cups diced butternut squash**

1. Heat oil in a large heavy pot (invest - it's totally worth it!). Add sausage and saute until heated through - 4 min. Add onion, oregano, and garlic. Saute 2 min.
2. Add hominy, enchilada sauce, 1/2 cup cilantro and squash. Bring to a simmer. Cover and reduce heat to med-low. Simmer until squash is tender - 20 min or so.
3. Uncover and simmer until desired thickness. Transfer to a bowl and sprinkle with remaining cilantro.

*Don't hate on the canned goods - this is slap it together, people. And if it's good enough for Aaron Sanchez, it's good enough for me!!
**How to dice an uncooked butternut squash without losing a finger. Cut off the top and bottom to make flat surfaces. Use a serrated knife! I like to cut the squash in half horizontally to make it more manageable. Then half your squash vertically, clean the seeds out of the bottom portion. Use the knife to skin the squash then dice!!

This soup is going into my top 5 soup rotation. SO delish, healthy, and easy to make!!! AND gluten free! Have a great week!