Vegetarian Quesadilla

 

Ingredients

• ▢ 4 Medium Flour Tortillas 
• ▢ 1 Large Sweet Potato
• ▢ 2 Avocados 
• ▢ ½ Cup Black Beans Rinsed and Drained
• ▢ ¼ Cup Corn Rinsed and Drained 
• ▢ 1 Mini Red Pepper
• ▢ 1 Mini Orange Pepper
• ▢ 1 Tsp Jalapeno Diced-Optional 
• ▢ 1 Tbsp Easy Homemade Taco Seasoning Or Store Bought Mix Packer
• ▢ 1 Cup Cheddar or Pepper Jack Cheese
• ▢ 1 Tbsp Butter For Pan Frying
• ▢ 2 Tsp Olive Oil Divided 

Suggested For Serving 

• ▢ Fresh Cilantro
• ▢ Lime Juice
• ▢ Your Favorite Salsa 
• ▢ Sour Cream

Instructions

Prepare Filling 

• Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender. 
• Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.

Assemble the Quesadilla

• Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about ¼ cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
• Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!

Blackberry cobbler

 

Ingredients

COBBLER

• 24 oz fresh blackberries
• 1 cup granulated sugar
• 1/4 tsp ground cinnamon (optional but recommended)
• 3 Tbsp cornstarch
• 3/4 cup water

TOPPING

• 1 1/2 cups all-purpose flour
• 1 Tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup cold butter, grated or finely cubed
• 1/3 - 1/2 cup cold buttermilk

Instructions

• Grease an 8 inch square baking dish.
• In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
• Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
• Pour into prepared baking dish.
• For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
• Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

Honey Garlic Salmon

 Ingredients

• 1 pound fresh salmon cut into 4 pieces
• Salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• Fresh lemon juice to taste

Sauce:

• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 teaspoon garlic powder
• 1/2 tablespoon cornstarch

Instructions

• Take the salmon out of the fridge 15-20 minutes prior to starting the recipe if possible. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season with salt & pepper.
  
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. 
  
• Meanwhile, add the sauce ingredients to a medium bowl and whisk it together. Set aside.
  
• Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the salmon over and cook for another 2-3 minutes (should be almost cooked through). 
  
• Add the remaining 1 tablespoon of butter to the skillet and let it melt, then pour in the sauce (just pour it in between the salmon pieces). Let it bubble/thicken for 30 seconds or so, and then take the pan off the heat (the pan will still be hot and the sauce will continue to thicken, but this avoids burning it). Flip the salmon over & spoon the sauce over it.
  
• Squeeze some lemon juice over the salmon (I just use one wedge of lemon) and then serve immediately. I highly recommend adding the lemon juice to help balance the flavors and ensure it's not too sweet. The salmon skin goes nice and crispy and is delicious when you eat it right away, but feel free to peel it off it you prefer.

Low carb Donuts

 

INGREDIENTS

DONUTS

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Besti Monk Fruit Erythritol Blend In storeBetterbod Monkfruit Blend - 1 Lb$12.99Jewel Osco
• 2 tsp Gluten-free baking powder
• 1 tsp Cinnamon
• 1/8 tsp Sea salt
• 1/4 cup Butter (unsalted; measured solid, then melted)
• 1/4 cup Unsweetened almond milk
• 2 large Egg
• 1/2 tsp Vanilla extract

CINNAMON COATING

• 1/2 cup Besti Monk Fruit Erythritol Blend
• 1 tsp Cinnamon
• 3 tbsp Butter (unsalted; measured solid, then melted)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.
   
2. In a large bowl, stir together the almond flour, sweetener, baking powder, cinnamon, and sea salt.
   
3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes (or longer for a silicone pan!), until dark golden brown. Cool until donuts are easy to remove from the pan.
   
5. Meanwhile, in a small bowl, stir together the sweetener and cinnamon for the coating.
6. When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush both sides of one donut with butter, then press/roll in the sweetener/cinnamon mixture to coat. Repeat with the remaining donuts.

NUTRITION INFORMATION PER SERVING

1. Calories: 257 | Fat: 25g | Total Carbs: 5g | Net Carbs: 3g | Fiber: 2g | Sugar: 1g | Protein: 6g

 Air fryer chicken 

Ingredients

• 4 Bone in, skin on chicken thighs, trimed of excess fat
• 1/2 teaspoon Seasoning salt
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1/2 teaspoon Oregano
• 1/2 teaspoon Onion powder
• Teaspoon of poultry seasoning 
• 1/4 cup of hot sauce 
• 1 cup of flour 

Instructions

• Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.
  
• Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the hot sauce salt, paprika, garlic powder, oregano and onion powder.  And other seasoningsShake to coat.
• Then add flour 
  
• Place the chicken thighs in the air fryer, skin side down, for 15minutes. 
  
• Turn your chicken thighs skin side up and cook for 15 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. 
  
• Thighs are done when an internal meat thermometer reads 165F. Serve.

Cream cheese pound cake

 

Ingredients

1 1/2 c butter, softened

1 8 ounce package cream cheese, softened

3 c sugar

6 large eggs

1 1/2 tsp vanilla extract

3 c all purpose flour

1/8 tsp salt

Directions

1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy

2. . Gradually add sugar, beating 5 to 7 minutes

3. Add eggs, one at a time, beating just until yellow disappears.

4. Add vanilla mixing well

5. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.

6. Pour batter into a cake pan but use cake Release first.

Making cake Release  https://recipemamalinda.blogspot.com/2021/02/cake-release.html?m=1

10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.

7. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

8. Glaze- 1 cup powdered sugar 1/2 tsp

1 tbs of lemon extract- if you want the lemon glaze. 2 drops of yellow food coloring.

vanilla 1 TBS milk, to consistency Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. You can use a food coloring to change the color of your icing.

Drizzle over cooled cake

Cake Release

 Ingredients

1 cup Crisco shortening

1 cup vegetable oil

1 cup all-purpose flour

Instructions

Thoroughly mix together shortening, oil and flour.

Store in airtight container in fridge

Use in cake pans, muffin tins, and loaf pans for perfect release of baked goods.

Before you mix your cake you would take your cake Release and spread it evenly inside your cake pans. You would use this in place of just plain flour and spray oil.

Once you remove your cake from the oven you allow it to cool for 10 minutes and your cake will slide right out of the pan.

Collard Greens story

 Collard greens are an excellent source of vitamin A, vitamin C, and calcium, a rich source of vitamin K, and a good source of iron, vitamin B-6, and magnesium. They also contain thiamin, niacin, pantothenic acid, and choline.

When my Aunt would cook collard greens she would always say Girl don’t you be going around getting rid of that stem. 

As a teenager I was 16 years old and I would drive my mom to the south side of Chicago every Sunday and we would have dinner with my grandma who moved here from Preston Mississippi. Her sister may she Rest In Peace would make the collard greens. My mom always made mustard and turnip greens.

As I started cooking I realized collard greens were a tougher green. But honey when you cook collard greens the right way they are delicious. They are the only greens I make now.  As you add them to the pot you bring them to a boil and then you leave them to simmer for three hours maybe four depending on how tender you want them.

On Sunday I make a Sunday dinner and my kids and my hubby and I have dinner together.

But not just on Sunday, it’s important to start this tradition with your family so they can start it with their family.

This way we would talk about what’s going on in their life and what’s going on in school.

We can bond and keep that connection.

They see me as a mother but also someone they can come and talk to and let me tell you the older they get the conversations change.

My kids are 35 28 and 19

So if you have kids take some time and really get to enjoy them.

Beef and Broccoli

 

Ingredients

• 1 1/4 lbs flank steak thinly sliced
• 1 tablespoon + 1 teaspoon vegetable oil divided use
• 2 cups broccoli florets
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1/4 cup oyster sauce
• 1/4 cup beef broth or water
• 1 teaspoon sugar
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• salt and pepper to taste

Instructions

• Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.
  
• Add the ginger and garlic to the pan and cook for 30 seconds more.
  
• Remove the broccoli from the pan; place on a plate and cover.
  
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  
• Season the steak pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
  
• Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.
  
• In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  
• Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  
• Serve immediately, with rice if desired.

Shrimp and chicken Alfredo

 

Ingredients

• 8 ounces uncooked fettuccine or Spaghetti 
• 2 chicken breasts cut into 1" pieces
• 1/2 pound shrimp (I used 31/40 size) thawed & peeled
• 1/2 teaspoon garlic powder
• 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup heavy/whipping cream
• 4 ounces cream cheese (I used 1/2 block of Philly)
• 2 cloves garlic minced
• 1 cup freshly grated parmesan cheese
• Salt & pepper to taste

Instructions

• Take the cream cheese out of the fridge 30+ minutes prior to starting the recipe (or microwave it for 20-30 seconds). 
• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• If the shrimp are frozen, thaw them under cool running water. Peel them (leave tails on if you want). Pat shrimp dry. Cut the chicken into 1" pieces. Sprinkle the shrimp and chicken with the garlic powder and 1/2 tablespoon of Cajun seasoning.
• Add the oil to a deep skillet over medium-high heat, and once the pan is hot, cook the shrimp for about 3 minutes (flip once), then transfer them to a plate.
• Add the chicken to the skillet and cook for 5-6 minutes or until cooked through, stirring occasionally (let it brown a bit). Transfer it to the same plate as the shrimp.
• Take the skillet off the heat and add in the butter, cream, cream cheese, remaining 1/2 tablespoon of Cajun seasoning, and garlic. Return the pan to the stove (reduce heat to medium), and stir for a couple of minutes until the cream cheese has dissolved in the sauce.
• Let the sauce bubble gently for about 2-3 minutes, or until it's slightly thickened.
• Stir in the parmesan and then add the shrimp and chicken back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.
• I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately. I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!