- James Garrison for keeping me accountable and always motivating me. He also has done this before and knows what it will take and the struggles I face. I value his input and opinion so highly!
- @SteveKamb who invented and runs www.nerdfitness.com. He and Staci have been huge supporters of me and I know they wish me the best. The things that Steve teaches in his fitness and food books have been like a slap in the face to me; kicking my rear off the couch!
- All my friends, coworkers, family and fans! You guys are so inspiring, knowing that you are helping support me is awesome, you don't know the thrill I get when someone comments or likes this junk. And lately I'm getting people I don't even know liking my status and even a couple of subscribers. I'm big time!
- My wife, Angela, is my biggest fan! Always giving me words of encouragement and pushing me to be better. Plus she hates cooking so I get to try out all these great ideas I'm coming up with and subject her to them!
AND WITHOUT FURTHER ADO, SOME OF MY FAV RECIPES WITH PICS!(*disclaimer: I don't measure very well so just throw what feels right in there and be done. As long as you're not baking, cooking is very easy and can be done without alot of thought to amounts, just eyeball it).
- Salsa Verde
- couple pounds of tomatillos (looks like green tomatoes with paper husks)
- peppers of your choice (I use pobalano because wife doesn't care for the heat but a couple of jalapenos or serranos work extremely well.
- one big yellow onion (or two medium)
- three garlic cloves (or powder, doesn't matter)
- olive oil
- kosher salt/black pepper to taste
- half cup of your favorite salsa or pico de gallo
- cilantro (fresh or dried - if you use dried, use less ;)
- lime or lime juice (I keep a big bottle in the fridge)
- Chili powder to taste
OK, First off, set your oven to broil and throw the tomatillos (husked and washed), peppers, onion, and garlic if you're using fresh onto a cookie sheet. You can cut the tomatillos or not, your choice, depends on the amount of char you want.
|Drizzle with some EVOO (Extra Virgin Olive Oil) and salt and pepper then mix up to get all veggies coated LIGHTLY. Put in oven for about 7-10 minutes, depending on your level of doneness.|
|Now comes the fun part. Add the salsa or pico and mix that up like you're DJ Skribble at Spring Break 2000!|
Alright, now you should have a blender full of hot green mess, lets finish it off.
|Add your final spices: garlic powder if you didn't use fresh, chili powder, lime juice, cilantro and if you want it a little thinner, some of the liquid from the pan and blend for just a few seconds until incorporated.|
- Guacamole (Can't stand it but wife loves it so I make it for her so she's happy)
- two semi ripe avocados (not too firm but not squishy)
- couple of green onions (scallions to you fancy pants)
- garlic powder (would not recommend fresh as it can be too much raw)
- jalapeno (if you want heat, bell if you don't)
- lime juice
|I didn't take a bunch of step by steps but basically you split the cados, scoop it into a bowl, mash with a couple of forks, add diced onions, peppers, tomatoes, garlic, lime juice and stir to combine.|
|Now I know what you're thinking, "My guac always turns brown so I have to eat it all immediately." Well I'll help you out, that's right baby birds, I'll feed you. Guac turns brown because of the air makes an enzyme in the cado oxidize.. No, I didn't make that up, it was on the interwebs, it has to be true! |
There are two ways to avoid it: remove the air or treat it chemically. For the guac you can put in a bowl with a tight lid and press some plastic wrap down onto the surface, preventing the air from touching it and it might keep for two days. Or, what I do, is add my lime juice now, just throw it in on top so it coats the surface, the acid in the lime slows the oxidation. I did that with this batch and it was still bright green a week later (or would have been if wife didn't eat it in four days) Little tip, this works with apples too!
|Peel all the green off the heads and wash throughly. Remove the stalk and cut the florets into chunks about the size of an egg and dump into a pot of boiling water|