Mexican Taco Jars

MEXICAN TACO JARS

SUMMER TIME ON THE BEACH. 

What do you make and bring along, for family or friends 

to eat on the beach, for summer time fun?

I wanted something easy, fun and cute that everyone would enjoy.

I had this terrific idea to pack chicken tacos, into little jars and serve on ice.

You can prepare and pack these the night before, to save time. 

 In the morning, just grab and go!

These great tasting , whole grain pizza crusts are slightly thicker than tortilla shells.  

 They hold up great baked, and packed between all these delicious ingredients,

 and do not get soggy, after sitting for a long time.  

I packed each crust between the drier ingredients like chicken and lettuce, but

you may pack the ingredients in any order you desire....

Regardless of the arrangement, they will taste great. 

Pack on ice to keep cold.  Bring on road trips, camping trips and/or boat trips also.

Note: Some places might prohibit glass.  These may also be made in plastic.

SECOND SURPRISE!  Orange Spritzers

Keep everyone hydrated, in the hot summertime heat.

Make these fun refreshing little drinks, to satisfy thirst.

I made these drinks non-alcoholic 

but you can switch them up anyway you choose. 

Mexican Taco Ingredients

6 (8 oz) canning jars, with lids

1 pk Three Bakers Pizza Crusts

1 (2 inch) round cookie cutter

2 cups shredded or chopped chicken breast, cooked

2 TBS taco seasoning

2 cups shredded lettuce

1 cup salsa

1 cup sour cream

1 cup shredded cheddar cheese

1 cup diced tomatoes

Directions:

1.  Cut 24 circles with cookies cutter.  Place on baking sheet.  Bake for 4-5 mins @ 350 degrees

2.  In small mixing bowl, toss cooked chicken with taco seasoning.

3.  Place one baked pizza crust in bottom of each jar.  Add two ingredients, one at a time, with baked pizza crusts between the layers and also leaving one for top, before sealing.  

Note:  Each pizza crust will make 12 cut outs, if cut closely together.  

Orange Spritzer in Jars

6 (8 oz) canning jars, with lids

Orange Juice, pulp free

Sparkling Water

Directions:

1.  Add ice to each jar

2.  Fill each jar 3/4 of the way with o.j.

3.  Add sparkling water to fill to rim.

4.  Shake and serve cold.

This spritzers can also be made into a slushy.  

Other optional additions

Champaign  

wine

liquor  

Vegetable Juice

Fresh fruit or Veggies

Coconut Cream Pie with Graham Cracker Crust

COCONUT CREAM PIE WITH GRAHAM CRACKERS CRUST

Coconut Cream Pie with Graham Cracker Crust

What a delight it was to make this scrumptious pie.  

It has been years since I made a coconut cream pie.  I remember it being my 

husband's ultimate favorite.  He would almost want to help me make it when

he found out it was on the menu for dessert that evening.  Well, I did say "almost", 

but he certainly had no problem polishing off, the plate.

Being gluten free, I didn't want to mess with a dough crust, which

I have always used.  I knew Three Bakers made delicious

graham cracker snackers, so I would just use these, for my recipe.

I wanted to put a little twist to the crust.  I have been using more local

raw honey in my recipes.  For my first attempt I wanted to substitute 

the honey instead of the white sugar.  After baking the crust, it was so soft

and almost resembled a dough crust, but darker.  The true test was waiting

for it to cool and after chilling overnight.

Since I felt I was on to something good, I decided to experiment with other 

ingredients.  I used organic coconut, which isn't sweetened like regular flake

coconut.  I also used coconut milk instead of the half and half or milk.  

This really enhanced the coconut cream flavor, greatly but still keeping it light.  

Now, to put the pie together, chill and complete the topping.  

This pie was amazing!  Not overly sweet, light and balanced with great

flavors.  This is my new "go to dessert recipe".

Crust Ingredients:

1 1/2 cups graham cracker crumbs (Three Bakers Graham Cracker Snackers) (approx. 1 1/2 bags)

1/3 cup melted butter (or other butter substitute)

3-4 TBS honey ( I use local organic)

Directions for crust:

1.  Preheat oven to 325 degrees.  Grease a round pie plate (approx. 8 inch)

2.  Place graham crackers in food processor and grind into crumbs.  You can also place crackers in zip loc bag and roll with rolling pin.  With this method, add crumbs to mixing bowl.

3.  Add butter and honey and pulse to combine.  

4.  Add crumbs to pie plate and spread evenly across bottom and halfway up sides, pressing firmly.

5.  Bake for 10 mins.  Remove from oven and cool.  

Ingredients for Cream Pie:

1/2 cup sugar or other sugar substitute 

1/3 cup tapioca starch

1/2 tsp salt

13.75 oz coconut milk (approx. 1 1/2 cups)

1 1/2 cups heavy cream, or other milk of choice

2 large eggs

1 tsp vanilla

1 cup shredded coconut (I used organic, non sweetened) 

Directions:

1.  In medium size saucepan (or double boiler) add sugar, tapioca starch, salt, milks, eggs and vanilla.  Stir well.  Place on medium heat and cook until thickens (approx. 5 mins) NOTE:  Stir constantly, scrapping bottom to assure it does not stick.  

2.  Remove from heat and add coconut, stir.

3.  Add cream to crust.  Spread evenly across plate.  Chill for 4-6 hours or overnight.

Ingredients for Whipping Cream:

1 cup heavy whipping cream

2 TBS confectioner's sugar.  (I used natural sweetener)

1/2 tsp vanilla

Directions for Whipping Cream:

1.  Add cream, sugar and vanilla to mediums size bowl.  Whip on high until peaks form (approx 2-3 mins).  

2.  Spread on top of pie.

Toasted Coconut:

1.  Spread 1 cup coconut to small oven.  Toast for 3-4 mins, or until desired color.  Spread over top of Whipped cream.  

Serves 8

Turmeric Spice Blend

Ingredients:

4 TBS turmeric 

4 TBS Hungarian paprika 

2 TBS Fenugreek 

2 TBS garlic powder 

2 TBS onion powder 

2 TBS oregano 

2 TBS Ginger powder 

2 TBS sage 

1 TBS cardamom 

1 tsp Himalayan sea salt

1 tsp course Black Pepper 

1 cup almond flour 

1 cup coconut flour 

Or 2 cups (total) of any flour 

Directions:

Mix together and store in zip loc bags.  

This recipe coats many pieces of chicken thighs.  I separate recipe into 4 parts.  

To make chicken: 

1.  I use skinless/boneless thighs.  Open each piece of chicken and coat on each side.  

 2.  Fold back up and pack tight in greased baking dish.  Drizzle with olive oil.  

Bake 350 degrees for approximately 40 mins.

Caprese Grilled Cheese

Ahhh, the comfort of a hot Grilled Cheese.  This takes me back to

my younger years when Mom would make this for us kids, for a quick lunch or dinner.

That crispy outside crust with that oozy gooey melted cheese.  What kid or even adult could resist it.

I remember camping one year and for lunch my Mom added 

a slice of tomato inside my sandwich.  My first thought was oh no, it’s ruined.

I have to admit, it became a favorite and I was certainly a fan.  

For this recipe, I wanted to kick it up a notch.  Besides, it’s what I do.

My friend gave me some big, ripe red and yellow tomatoes.  

My decision...I am making a Caprese grilled cheese.  

How pretty they would look too if the center of the slice of tomato, 

was visible on the top.  A heart shape cut out was necessary.

Give this easy, light and delicious recipe a try.  You will love 

how the sandwich pops with the nuttiness of the bread, basil pesto and balsamic glaze.

Knife and fork, let’s eat!

 Caprese Grilled Cheese

Ingredients:

4 slices Three Bakers Max Omega Bread

2 TBS butter

4 TBS basil pesto, found in most grocery stores 

2 slices fresh mozzarella cheese or other 

2 slices tomato, 3 to 4 inches round 

4 TBS balsamic glaze, found in vinegar isle

Directions:

1.  With cookie cutter; stamp out a heart or circle shape in center of two slices of bread.

2.  Butter one side of each slice

3.  Add two slices (non cut) bread in preheated (low/medium heat) non stick skillet, buttered side down. 

4.  Spread pesto, add cheese and tomato.  Add the cut out slice of bread on top, buttered side .  Carefully flip when golden brown.

Note:  This recipe can also be toasted or pressed in panini press

Note:  Size the cookie cutter against the slice of bread to get correct size 

Banana Split French Toast

A trip to the Farmer’s Market

I look forward to this time of year when so many varieties of fresh fruit is available.

So, I stocked my basket with everything I can get my hands on.  I grabbed some

red juicy strawberries, yellow ripe bananas and golden pineapples.

 I knew exactly what I would make.

I decided to make two versions of a French Toast.  I thought how much fun it 

would be to create a healthy breakfast French Toast and also a dessert French Toast.

The breakfast could be served with fresh fruit.  The dessert version can include your 

favorite ice cream and other fun toppings.

Banana Split French Toast

Ingredients:

4 slices Three Bakers Great Seed Bread

2 eggs,beaten

2 TBS milk

Pinch cinnamon 

1 TBS cooking oil

2 TBS butter

1 cup banana, slightly sliced

1 cup strawberries, sliced

1 cup pineapple 

Additional Ingredients, optional:

Favorite Ice Cream

Carob Morsels or Dark Choc Chips 

Choc Syrup

Walnuts 

Cherries

Whipped Cream 

Directions:

1.  Place bread on small plate

2.  Add eggs and milk to small bowl, beat.

3. Heat a medium size non stick pan on med/high.  Add oil and butter.  When butter is melted swirl pan to evenly coat bottom.

4.  Dip one slice of bread into egg mixture.  Quickly flip to coat other side.  Do not let bread get too wet

5.  Place coated slice into preheated pan.  Quickly coat remaining slices with egg mixture. Add to pan.  Flip each piece when slightly golden brown in color.  Add additional butter, if needed.  Each side should take approximately 30-45 seconds.

5.  Add your favorite toppings 

Eggplant Stuffed Italian Meatballs or Polpette di Melanzane

Rollatini with a Twist

Easy Two Steps


Eggplant Ingredients:

Olive oil, for frying (approx 1/2 to 1 cup)
10 slices eggplant, sliced thin
1/2 cup flour
2 eggs, beaten
salt and pepper, to taste



Meatball Ingredients:

Olive oil, for frying
1/2 loaf Italian bread, soaked in water or milk, then squeeze dry  (I use gluten free bread)
2 eggs
3 cloves garlic, chopped fine
1/2 cup parmesan cheese (or Romano)
1/2 cup ricotta cheese
1/2 cup Italian Parsley, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 lbs ground beef (90 %)
3 cups favorite tomato sauce

Directions:

1.  In large skillet heat olive oil (start with 1/2 cup) Add more when needed.  Medium/high heat
2.  For Eggplant:  Peel eggplant and slice approx. 10 thin rounds, (1/4 inch).  Add two eggs to bowl and beat.  Add flour to separate bowl. 
3.  Dredge sliced eggplant in flour, then in egg, then in flour again.  Place in hot oil.  Repeat process for remaining pieces.  Fry approx 3 mins on each side or until brown, adding additional oil, if needed.  Place on paper towel to absorb excess grease.
4.  Meatball mixture:  Use same skillet, Add additional oil.  Heat medium/high. 
5.  In large mixing bowl add soaked bread, eggs, garlic, cheeses, parsley, basil, salt and pepper.  Mix well to combine.  Add ground beef, mix well again.
6.  Slice eggplant rounds in half. 
7.  Scoop approx. 1/4 cup meatball mixture into hands, roll into balls.  Press center of rolled meatball, creating a well.  Place 1/2 slice eggplant into center, folded to fit.  Wrap mixture around eggplant, enclosing eggplant.  Repeat process for remaining meatballs.
8.  Fry in hot oil for approx 4 mins on each side, rotating to completely brown.  Remove from oil when done and place on paper towels.  Let cool slightly.
9.  Add meatballs to favorite Italian Tomato Sauce.  Let cook in sauce for 20-30 mins. 

Note:  Can also be served with favorite pasta

Recipe makes approx. 20 meatballs

Lobster Boil

I created this recipe for the Celtic Sea Salt contest.  I had ordered some delicious varieties of sea salts, herbs and spices from them.  I knew I was going to create a seafood dish, but wasn't sure which one.  I had been craving lobsters for some time now, so decided to buy some, at my local seafood market.  Then this recipe jumped right into my lap.  Cooked in a flavorful broth and then topped with a spice and herb compound butter.  Who is better than me, right now?

LOBSTER BOIL

Ingredients:
(4) 1.25 lb live lobsters
2 lbs littleneck clams, clean
1 lb extra large shrimp, deveined
4 sweet apple chicken sausages
4 ears corn
8 small red potatoes
4 ribs celery, sliced in thirds
8 small onions
16 ozs baby carrots
6 large bay leaves
10 sprigs fresh thyme
1 TBS Celtic Smoked Sea Salt, plus extra for garnish
1 TBS Celtic Ground Seaweed, plus extra for garnish
2 lemons
4 bibs

Compound Butter:
2 sticks unsalted butter, room temp
1 tsp Celtic Celery
1/2 tsp Celtic Smoked Sea Salt
1 tsp Celtic Rosemary
1/2 tsp Celtic Seaweed
zest from 1 lemon

Directions:
1.  Add lobsters to very large pot.  Fill with water to cover lobsters (just to get right amount).  Remove lobsters.  Cover pot and bring to a rapid boil on high heat.  Add lobsters, cover and bring to another boil.  Cook for approx. 18-20 mins.  Remove from pot onto large baking sheet.
2.  Reserve clams and shrimp in refrigerator until ready to use.
3.  Add sausage, corn, potatoes, celery, onions, carrots, bay leaves, thyme, sea salt and seaweed.  Cook on high heat for approx. 20 -25 mins, or until veggies are soft.
4.  Add clams and shrimp and cook for approx. 6-8 mins, or until clams open and shrimp turns pink.  Discard any clams that do not open.  Drain broth or spoon out seafood and veggies onto baking sheet with lobsters.
5.  In small bowl mix all ingredients for compound butter.  Melt compound butter,  pour half over top of seafood and veggies, reserving remaining butter for dipping.  Sprinkle Smoked Sea Salt and Seaweed over top of seafood and veggies.  Add sliced lemons

Serves 4