Recipes

Homemade Taco Seasoning Mix Recipe

by Michael Nolan on 11 October 2013 · 2 comments

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taco_seasoning

Homemade Taco Seasoning Mix
Why buy prepackaged mixes with mystery ingredients when you can make it yourself?
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 5 T chili powder
  2. 1 1/4 tsp garlic powder
  3. 1 1/4 tsp onion powder
  4. 1 1/4 tsp cayenne pepper
  5. 1 1/4 tsp dried oregano
  6. 7 1/2 tsp ground cumin
  7. 1 tsp sea salt
  8. 1 tsp ground black pepper
  9. 3 tsp corn starch
Instructions
  1. Add all ingredients to an airtight container and shake.
  2. To make seasoned meat, mix 3 Tablespoons of Homemade Taco Seasoning Mix and 2/3 cup water to every pound of browned ground beef, turkey, chicken, or pork.
Michael Nolan's My Earth Garden http://www.myearthgarden.com/

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How I Made a Gallon of Homemade Marinara for $4.00

by Michael Nolan on 8 January 2013 · 4 comments

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There is no denying that I am a big fan of all things tomato, so it should come as no surprise that I love homemade tomato sauces like marinara. While I have been making my own marinara for years, a recent trip to Costco gave me the chance to see just how cost effective my homemade marinara can be. In fact, one great find at the warehouse store has made it possible for me to make a gallon of marinara at home for right around $4.00!

The base of marinara is crushed tomatoes, and I came across a 105 ounce can of a popular name brand for just $2.99 while on my last shopping trip. Below you can see the ingredients I use for my basic marinara. With just these ingredients, a little olive oil to soften the onion and garlic, and an hour to simmer on the stove or in a slow cooker, you can have a gallon of the best marinara in town for less than the price of a quart of the so-called “gourmet” stuff at the store.

Homemade Marinara @ My Earth Garden

Michael's Basic Marinara
Michael shows you how to make a delicious basic marinara sauce from canned tomatoes.
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Ingredients
  1. #10 can of Crushed Tomatoes (105 ounces)
  2. 2 large yellow onions, minced
  3. 6 cloves of garlic, minced
  4. 1 Tablespoon sea salt
  5. 1 Tablespoon sugar
  6. 1 Tablespoon dried oregano
  7. 1 Tablespoon coarse black pepper
  8. 2 Tablespoons olive or vegetable oil
Instructions
  1. In a large stock pot, sauté onions and garlic in olive oil until soft and translucent.
  2. Add remaining ingredients and stir well while bringing to the boil.
  3. Reduce heat to medium-low and simmer for 1 hour or until the flavors come together and the sauce thickens slightly.
  4. Taste the sauce at this point and adjust the seasonings to your individual taste.
Notes
  1. There will be a lot of leftovers here (unless you’re feeding a football team), so freeze the excess in quart size containers. It will last for at least 6 months without losing flavor or texture, perfect for a quick dinner anytime!
  2. Remember that this is the most basic recipe imaginable. From this base though, you can truly make it your own by adding anything you like from sweet or hot peppers to celery, even make it a chunky-style sauce by adding diced tomatoes and onions.
Michael Nolan's My Earth Garden http://www.myearthgarden.com/
Homemade Marinara @ My Earth Garden

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Honey Garlic Chicken in the Slow Cooker

by Michael Nolan on 7 January 2013 · 3 comments

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This one is so delicious, you’ll never believe how simple it is to make. It takes just a few basic ingredients that most of us have on-hand anyway, and the prep time alone will make it a cook’s favorite. You can literally do all of the prep work in about 5 minutes, go about your day and come home to perfectly cooked honey garlic chicken. I serve this dish with rice, but it would be just as tasty if you decided to shred the chicken and serve it on a bun. You can also reduce the liquid after cooking to create a quick sauce if you like.

Honey Garlic Slow Cooker Chicken @ My Earth Garden

Honey Garlic Chicken in the Slow Cooker
Serves 4
So tasty, you'd never believe it was so simple.
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 4 Chicken Breasts (bone-in or boneless)
  2. 1/2 cup reduced sodium soy sauce
  3. 1/2 cup ketchup or tomato sauce
  4. 1/3 cup honey
  5. 1 teaspoon dried oregano
  6. 1/2 teaspoon black pepper
  7. 4 garlic cloves, minced
Instructions
  1. In a small bowl, combine soy sauce, ketchup, honey, oregano and black pepper until well blended and pour in just enough to cover the bottom of the slow cooker.
  2. Add chicken to the slow cooker and pour the remaining sauce mixture over it.
  3. Top each chicken breast with a clove of minced garlic.
  4. Set slow cooker to low heat and cover. Allow to cook on low for 6 hours.
Adapted from A Year of Slow Cooking
Adapted from A Year of Slow Cooking
Michael Nolan's My Earth Garden http://www.myearthgarden.com/

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Homemade Holiday Cornbread Dressing

by Michael Nolan on 20 November 2012 · 0 comments

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My Earth Garden Homemade Holiday Cornbread Dressing

When it comes to the holidays, you just can’t have turkey without dressing, but who has the time to make it from scratch? You do.

holiday dressing 2First, a tip that I first learned from my dear Granny a long time ago. When you have leftover cornbread or a slice or two of any kind of bread that is starting to go stale, don’t toss it in the trash! Toss it in the freezer in a zipper bag instead. This is how I avoid waste and having bake cornbread just for this recipe. Then, when you are ready to put together your cornbread dressing recipe, pull it out of the freezer, let it thaw for a few and cut it into cubes.

This is a great make-ahead dish that will save you a lot of time on the holiday. I don’t let holiday cooking get the best of me because I spend a few minutes of the days leading up to the big meal making everything ahead of time that I can. To make my cornbread dressing ahead of time, prepare the recipe as directed below, then cover with foil and freeze. Take it out the night before and bake according to the directions.

serves 4-6

INGREDIENTS

  • 3 cups cornbread cubes
  • 1 1/2 cups bread cubes
  • 1 cup chopped celery (about 2 ribs)
  • 1 cup chopped onion (about 1 small-medium)
  • 1 egg, beaten
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 1/2 Tablespoons dried sage
  • 1 Tablespoon fresh parsley, chopped (or 1 tsp dried)
  • 2 teaspoons fresh thyme (or 1/2 tsp dried)
  • 1 1/2 – 2 cups chicken broth
  • 2 Tablespoons olive oil

COOKING INSTRUCTIONS

My Earth Garden Homemade Holiday Cornbread Dressing

Preheat oven to 400 F degrees.

1. Slowly sauté onion and celery in olive oil over medium heat until softened but not browned.

2. In a large mixing bowl, combine all ingredients except chicken broth and fold together gently with a spatula until well combined.

3. Add enough chicken broth to moisten the contents, but not leave it wet. You may need anywhere between 1 1/2 or 2 cups of broth.

4. Bake uncovered at 400 F degrees for 20 – 25 minutes or until golden brown.

My Earth Garden Homemade Holiday Cornbread Dressing

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Simple Flaky Pie Crust in the Food Processor

by Michael Nolan on 19 November 2012 · 0 comments

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My Earth Garden Pie Crust

Many people have a hard time making the perfect pie crust, but with this simple recipe you will get it right the first time, every time. There are two tricks to always keep in mind:

  1. Keep the ingredients ice cold.
  2. Don’t overwork the dough or it will become tough.

INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 9 Tablespoons of unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • bowl of ice water

PREP INSTRUCTIONS

My Earth Garden Pie CrustCut butter into 1/4” cubes and place in the freezer for 15 – 30 minutes before beginning the recipe.

It is imperative that the ingredients be as cold as possible when you are working with them, as this is what will help to keep the pie crust light and flaky.

INSTRUCTIONS

1. To begin, combine flour, salt and sugar in a food processor and pulse a few times to mix the ingredients thoroughly.

My Earth Garden Pie Crust

2. Add cold butter to the food processor and pulse it for a few seconds at a time, until the mixture becomes crumbly.

At this point you will see pea-sized pieces of butter still in the mixture, and that is exactly what you want to see.

3. Add 3 Tablespoons of ice water and pulse until it is fully incorporated.

Check the consistency of the dough by picking up a small handful and squeezing it in the palm of your hand. If it holds together, move on to the next step. If not, add more water, a Tablespoon at a time, until it does. Be careful not to add too much water, as this will make a tough dough.

4. Pour the dough mixture out onto a lightly floured surface and press it together with the heels of your hands a few times. Then press the mixture together until it forms a rounded disk like you see below.

My Earth Garden Pie Crust

5. Wrap the dough in plastic wrap and place it in the freezer for 15 minutes if you are planning to continue on with making the pie immediately. You can leave it wrapped and frozen for up to 3 days before using it. This will make much easier work of holiday food prep if your pie crust is already in the freezer ready to go.

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Homemade Cranberry Sauce

19 November 2012

What would the holiday season be without cranberry sauce? With my recipe you can make it from scratch in the time it would take you to get the jelly stuff out of the can. Here in the States, canned cranberry sauce is one of the most recognizable symbols of the Thanksgiving meal. There’s only one […]

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Potato Leek Soup with White Wine and Bacon

17 November 2012

Nothing soothes the soul on a cold night better than a hot bowl of homemade soup, and my homemade potato leek soup with white wine and bacon is a flavorful option that’s as easy to make as it is economical. This is a great make-ahead meal too, so have no fear about making a batch […]

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