How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Tuesday, November 15, 2016

Butternut Squash and Baby Kale Pasta


from some random magazine -- I wish I could remember which . . . maybe the King Soopers coupon book?

Chipotle Guac

Some of life's greatest secrets can be found right under your nose.   Like our recipe for guac . . . .

1.  Gather ingredients.  Forage for or purchase these things:  2 ripe Hass avocados, 2 tbsp cilantro, 2 tsp citrus juice (1/2 lemon and 1/2 lime), 1/4 cup red onion, 1/4 tsp kosher salt, 1/2 jalapeno, including the seeds, 1/10 tsp of pixie dust

2.  Feel the avocados.  The right one will feel squishy yet firm (like the palm of your hand) and be dark green in color.

3.   Go halfsies.  Cut the avocado in half (preferably with a knife, but karate chop could work) and remove the pit.

4.  Scoop it out.  Spoon the good stuff out of the avocado and put it in a medium bowl.

5.  Mash and season.  Add salt then use a potato masher or a fork to mash the avocado until they're smooth.

6.  Splash of lemon and lime.  Pour citrus juice (half lemon, half lime) into a separate bowl and mix with red onions, cilantro, and jalapenos.

7.  The finishing touch.  Add the citrus mixture to the avocados, mix and mash and do a little dance.  Trust that it won't taste the same without the dance.

8.  Taste test.  Take a bite.   If you don't hear a choir of angels, adjust seasoning until you do!


November 2016:   This recipe is found on the basket liners at Chipotle, one of our favorite places to eat.  I love how it's written, don't you?

Friday, August 5, 2016

Pigs in a Chicken Blanket -- a la Pressure Cooker

Thin sliced chicken breast
Thick sliced deli ham

Wrap a slice of ham into the thiny sliced chicken breast.   Secure the loose end with a toothpick.   Repeat until all breasts are rolled.

In the pressure cooker, 4 cups of chicken broth.   Add the rolls.   Cook on poultry setting.  

Serve with mashies & gravy and veggie of choice  . . . delish!

Hard Boiled Huevos a La Pressure Cooker

As many eggs as you want--into the pressure cooker,
add enough water to completely cover all the eggs,
start the pressure cooker on timed cook for 7 minutes.

After 7 minutes, ice-bath the eggs, if you need to use them immediately, otherwise just let them cool.

Shredded BBQ Chicken a la Pressure Cooker

3 cups water
10 chicken tenderloins

Put the meat and water into the electric pressure cooker under the poultry setting,
let the pot do it's magic,
shred the meat,
slather it in BBQ sauce


Saturday, July 30, 2016

Basic Pressure Cooker Bread: Trial 1

4 cups of flour
1.5 tsp salt
2 1/4 tsp yeast
1 cup of warm water
1 tbsp olive oil

Trial 1:  7/30/16
Results and directions:  pending

Sunday, July 24, 2016

Sunflower Seed Cookies

from Melissa 

1 Cup butter or margarine (I like butter)
2 eggs
1 Cup brown sugar
1 Cup white sugar
1 tsp Vanilla
1tsp baking soda
1 ½  cups sunflower nuts/seeds
1 ½ cup + 2 Tbl flour
2 ½ cups quick oats
½ tsp salt

Cream butter, eggs, sugar and vanilla. Add remaing ingredients. If too sticky add a little more oats or flour. Roll with hands into logs and refridgerate. Slice about ¼ inch thick and bake at 350 deg for 10ish minutes.


Gluten Free Flour

1 cup white rice flour
1 cup oat flour
1 cup coconut flour
1 cup tapioca flour/starch
¼ cup cornstarch
3 ½ tsp xanthum gum

Combine all ingredients together making sure everything is thoroughly combined.   Store in an airtight container and use as any flour, for any recipe.

Mexican Casserole

1 pound cooked ground beef
1 medium onion, chopped
1 small green pepper, chopped
16 oz can of kidney beans, drained and rinsed
14.5 oz can of diced tomatoes
8 oz can of tomato sauce
¼ cup water
1 pkg taco seasoning
1 T chili powder
1 ⅓ cups uncooked instant rice
1 cup cheddar cheese, shredded



Hmmm .  .  an old recipe I meant to blog . .  I have the ingredients but don't remember what to do with them.   I bet you mix it all up and bake it for a while at 350.

Tuesday, March 8, 2016

DoTerra Room Refresher

In a bottle of water,

2 drops of on guard
2 drops of purify
3 drops of elevation (or anything citrus)

Saturday, January 16, 2016

Cornbread

Source:  something online
Review:  can't remember but it must have been good because I kept it


Friday, January 15, 2016

Essential Oil Tick Repellent


Hash Brown Casserole

1 PINT SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
2 TBSP. DRIED ONION FLAKES
½ CUP BUTTER, MELTED
2 LB FROZEN HASH BROWNS, THAWED & CUBED
2 CUPS CHEDDAR CHEESE, GRATED
2 CUPS CORN FLAKES, CRUSHED
¼ BUTTER, MELTED & COOLED


Combine sour cream, soup, onion flakes & half the ½ cup of melted butter.  Set aside.  Lightly stir together the potatoes and grated cheese, adding to the sour cream mixture.  Then place in a buttered 9 x 13 casserole dish.  Combine the corn flakes and the cooled butter, mixing w/ a fork.  Sprinkle over top and bake at 350 for 45-60 minutes.

LeeAnn's Chicken Spaghetti

From 2015 Favorite Things