Crispy Parmesan chicken

 

 

INGREDIENTS

• 2 chicken breasts, boneless skinless
• 1 Tbsp unsalted butter, to cook
• 2 Tbsp oil, to cook

bowl 1:

• 2 large eggs
• 1 garlic clove, minced
• 1 tsp italian seasoning
• 1/2 tsp salt

bowl 2:

• 1 cup grated parmesan cheese
• 2 Tbsp plain bread crumbs
• 2 Tbsp all-purpose flour

INSTRUCTIONS

• Slice the chicken breast in half lengthwise. Beat chicken with a meat mallet until even in thickness.
  
• Combine all the ingredients for the egg mixture in bowl 1 and the parmesan mixture in bowl 2.
  
• Dredge the chicken generously in the egg mixture, allow any excess egg mixture to drip off. Generously coat in the parmesan mixture, pat the mixture onto the chicken so it's fully coated.
  
• In a skillet, over medium heat, heat butter and oil. Once hot, add the chicken and cook about 3-4 minutes per side until chicken is cooked. 
  
• Enjoy, family ❤️.!

Mexican cornbread w/ jiffy

 EASY MEXICAN CORNBREAD 

With Jiffy 

INGREDIENTS

• 2 boxes Jiffy Corn Muffin Mix– It HAS to be Jiffy!  You won’t get the same results with other brands.
• 2 eggs- Large
• 1 can creamed corn– I use the original variety (not low sodium) any brand (Libby, Green Giant, store brand, etc)
• 1 can mild chopped green chiles – Use the 4.5 oz size can. I prefer Old El Paso chopped green chiles because they are a bit more crushed so they really incorporate the flavor well.
• 1/4 cup chopped jarred jalapeños (optional)- To prep these, drain the jalapeño slices and then chop them.  If you chop them more finely it will distribute the flavor a bit more,or if you leave them larger you will get spicier bites.
• Preheat oven to 350˚F.
• In a large bowl, mix all ingredients together until everything is combined and just moistened. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don’t over mix.
• Spread in the dish of your choice and bake according to the directions for your choice below.  You can use metal or glass to bake in and your choice of square, round, rectangle or muffin sized.  I also sometimes make them in mini muffins for my kids, but it makes like a billion mini muffins so I usually do one tray in my mini muffin pan then use the remaining mixture to make six or so regular muffins.
• Cook time guide:
• Cornbread should be cooked until the center is set and a toothpick comes out clean. It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it!
• My biggest piece of advice is that you don’t want to over cook the cornbread.  Over cooking will result in a much more dry cornbread with a more dull flavor.  Here are a few tips on making sure to get the perfect cook:
• If you touch the pan and it jiggles, it isn’t close and probably needs at least 10 more minutes
• I like to watch the center. If it is shiny it probably isn’t ready yet.
• Once you think it is done, use a toothpick.  Insert it into the center and if it comes out clean or with just a couple of individual crumbs it is done!
• 1- 8×8 square pan- 40-50 minutes
• 1- 8 in round- 40-50 minutes
• 1- 11×7 rectangle dish- 35-40 minutes
• 12 corn muffins- 15-20 minutes

Garlic butter Salmon

 

Ingredients

 

1 pound salmon cut into 4 pieces

Salt & pepper to taste

1 tablespoon olive oil

4 tablespoons butter divided

1/2 tablespoon lemon juice or more, to taste

4-5 cloves garlic minced

1 tablespoon chopped fresh parsley optional

Instructions

Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. 

Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season each piece generously with salt & pepper.


Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Allow the pan to heat up for a few minutes.


Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the fish over and cook for another 2-4 minutes (should be cooked through). Transfer the salmon to a plate.


Turn the heat down to medium-low. Add the remaining butter to the pan and let it melt. Stir in the garlic and lemon juice. Continue stirring for a minute or so until the garlic is just cooked (do not let it burn or it'll taste bitter). Take the skillet off the heat once it's done. 


Add the salmon back to the skillet and spoon some sauce over top and sprinkle parsley on if using. Serve immediately. I like to add more fresh lemon juice to mine, so you may want to serve it with lemon wedges so everyone can add more as needed. The salmon skin is nice and crispy (and tasty) if you eat it right away, but you can easily peel it off once it's cooked if you prefer.

Lemon parsley Rice

    •    2 cups long grain rice

    •    2 tablespoons butter

    •    4 cups chicken broth

    •    Juice and zest of 1 lemon

    •    1 tablespoon fresh parsley chopped

    •    1/4 teaspoon turmeric (optional)

Instructions

    1.    Melt butter in a large saucepan

    2.    Add rice and stir.

    3.    Allow the rice to brown for about a minute while stiring

    4.    Add chicken broth and turmeric.

    5.    Bring to a boil then reduce heat to low, cover and simmer for 20 minutes.

    6.    Remove cover and add lemon juice, zest and parsley.

    7.    Mix well and serve.

Turkey Tacos

 Ingredients

• 6 flour tortillas .. any kind

Filling

• 1 pound lean ground Turkey or beef. I used Turkey 
• 1 packet of taco seasoning any kind
• ½ cup water
• 8 ounces sharp cheddar cheese . I used shredded 

Pico de Gallo (or use premade) I made my own

• 4 medium Roma tomatoes seeded and diced
• ½ cup finely chopped white onion
• 2 tablespoons cilantro leaves chopped
• Juice of 1 lime
• 1/4 teaspoon salt
• 1 teaspoon pepper 
• 1 teaspoon garlic powder 
• Instructions

• In a large skillet over medium-high heat, crumble and brown ground Turkey or beef until no longer pink. Drain grease.
• Stir in water and taco seasoning, and other spices continuing to crumble ground beef with a potato mashed until it’s finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
• Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften. Unless you have a tortilla warmer.
• Mix the pico de gallo ingredients together in a medium bowl.
• Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
• Wrap each taco in a paper towel and microwave for 15-20 seconds to melt the cheese.
  
• Serve immediately. ❤️❤️

Chicken Noodle soup

 

Ingredients ( go easy on the salt)

• 4 chicken thighs, skins removed (bone-in or boneless) or 6 chicken legs 
• 8 cups chicken broth, we used low sodium
• 6 cups water
• 2 Tbsp olive oil, to saute vegetables
• 1 medium onion, finely chopped
• 2 medium celery sticks, finely chopped
• 2 carrots, sliced into rings
• 1/2 lb rotini pasta
• 3 Tbsp fresh or dried dill
• 1 tsp , of your favorite salt-free seasoning
• 1 Tbsp sea salt, or to taste
• 1 garlic clove, pressed or 1 teaspoon minced garlic 

Instructions

1. In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top. 
   
2. In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
   
3. Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
   
4. While pasta is cooking, remove chicken thighs or legs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
   
5. Season soup with 1 tsp of your favorite salt free seasoning or if you’re like me just use seasoning salt  and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy! With the people you ❤️ 

Crockpot pork chops

 Ingredients

• 4 large, thick pork chops. I used boneless. You can use bone in.
• 1 - 10.5 oz. can cream of chicken soup
• 1 - 1 oz. packet of onion dip mix
• 1 - 0.87 oz. packet of Turkey gravy mix
• 1/2 cup chicken broth (or water)
• 1 teaspoon seasoning salt 

• 1/2 tsp. pepper
• 2 Tbsp. corn starch
• 2 Tbsp. water

Instructions

1. Add the cream of chicken soup, onion dip, Turkey gravy mix, pepper, seasoning and chicken broth to a bowl, or the slow cooker, and mix together.
2. Add the pork chops to the slow cooker.
3. Pour the gravy mixture over the pork chops.
4. Cover with the slow cooker lid and set the cooker on low heat for 5 hours.
5. In 5 hours, mix the cornstarch and water. Add to the slow cooker. Replace cover and cook for half an hour more.
6. Remove lid, and use a fork to  check pork chops. They should be really tender . Remove bones and dispose of them. If you use bone  in. I used boneless.
7. Add pork to mashed potatoes or rice and cover with gravy. I used potatoes.

Creamy Ra’men Noodles

 

---

• Ingredients

  
  

  • 3  (3 ounce) packages ramen noodles, any flavor, with seasoning packet
  • 2 cups water
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon garlic 
  • 1 teaspoon black pepper 
  • 1 teaspoon cayenne pepper 
  • 1 tablespoon flour 

  How to make it happen 

  
  

  • Bring water to boil in a small sauce pan.
  • Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
  • Do not discard water water. Keep noodles in sauce pan and remove from heat .
  • In another skillet Add butter, garlic and flour and stir for 2 minutes on low heat.
  • Add milk and contents of seasoning packet.
  • Heat on low heat and stir until butter is melted and add noodles and the other spices . 2 cups of water and stir til noodles are coated with creamy sauce. 

• 
  

Jerk chicken pasta

 

 

What you’ll need:

• 4 boneless chicken breasts or tenders
• ½ cup of butter
• 4-5 crushed garlic cloves
• 1 cup of half-and-half
• ½ cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon of herbs of your choice (rosemary or marjoram or oregano)
• 1 tablespoon of cayenne pepper
• ½ talk of asparagus
• 8 ounces of slice mushrooms
• 3 tablespoons of crushed parsley
• Salt and pepper to taste
• 8 ounces of bow-tie pasta

What to do:

1. Melt butter in skillet over medium heat, add garlic.
2. When garlic becomes fragrant, add cayenne pepper and chicken, increase heat.
3. Cook chicken to preferred tenderness; remove from pan, leaving the garlic, butter, cayenne mix.
4. In a separate deep pan, fill with ¼ full of water
5. Place drainer on top of the pan, add asparagus, cover and steam for 5-10 minutes
6. In a separate pan, cook bowtie noodles according to directions on the box and set aside.
7. In a cup, stir together half-and-half, chicken broth, and corn starch, pour into chicken.
8. Bring to a boil and reduce heat; simmer for 3 minutes with constant stirring
9. Stir in parsley, herbs, mushrooms, and asparagus for 3 to 5 minutes
10. Add chicken to heat through
11. Add pasta and toss.
12. Serve to hungry boys

Breakfast Burrito

 

INGREDIENTS:

• 2 cups frozen tater tots
• 2 tablespoons olive oil
• 8 links breakfast sausage, casing removed
• 8 large eggs, lightly beaten
• 1/3 cup milk
• salt and freshly ground black pepper, to taste
• 1 (16-ounce) can refried beans
• 8 (8-inch) flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 Roma tomatoes, diced
• 1/4 cup chopped fresh cilantro 

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cook tater tots according to package instructions; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in milk; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
6. Place into oven and bake until heated through, about 12-15 minutes.
7. Serve immediately.

Pineapple pound cake

 

Pineapple pound cake 

Cake:

1 cup butter at room temperature 
½ cup shortening
2¾ cups sugar
6 eggs at room temperature 
3 cups all-purpose flour
1 teaspoon baking powder
¼ cup milk at room temperature 
¾ cup crushed pineapple, drained- keep the juice for the topping to use later.
1 teaspoon vanilla

Cream together butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, floured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping, and cover. The cake is better after it sits for a couple of days.

Topping:

1½ cups powdered sugar. Mix the powder sugar with a tablespoon of pineapple juice and drizzle over cake
1 cup crushed pineapple, undrained. Place pineapple on top on the cake , make it look nice and pretty.

Combine ingredients, heat, and pour over war

Candied yams

 Ingredients

• 2 large sweet potatoes, peeled and largely cubed
• 8 tbsp unsalted butter, melted
• 1 cup dark brown sugar
• 1/2 cup white sugar 
• 1 tbsp vanilla extract, optional
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp salt

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a 9x13 oven-safe dish, stir together melted butter, sugar, vanilla, ground cinnamon, ground ginger, and salt well.
3. Use a large spoon to toss the sweet potatoes in the butter-sugar mixture in the pan. Make sure each sweet potato chunk is well coated in the mixture and the potatoes are laying in an even layer. It's okay if it's not in one thin layer.
4. Bake the candied yams in the preheated oven for an hour, until potatoes are fork-tender, the sugar and potatoes have caramelized, and there is syrup in the dish.
5. Let cool for at least 10 minutes before serving.

Anti inflammatory smoothie

 Ingredients:

• 4 celery stalks
• ½ cucumber
• 1 cup pineapple
• ½ green apple
• 1 cup spinach
• 1 lemon
• 1 knob ginger

Preparation & Consumption:

Blend all of the ingredients above into a smooth mixture, if it’s too thick, you can add in a little bit of water to make it more drinkable. You will want to consume your drink right away so that you get all of its benefits. This smoothie can be stored in the fridge for up to 2 days only. It is recommended that you have this drink in the morning before eating or at night before going to bed.

If you are healthy and don’t suffer from any health issues, you can drink this smoothie just as it is for as long as you like but if you are on blood-thinning or water retention medications, you may want to consult your doctor before starting this drink.

How The Anti Inflammation Smoothie Recipe Works

Cucumber helps your body cool down when inflamed, celery has over 25 inflammation-fighting compounds and antioxidants that can help reduce inflammation symptoms very quickly. Pineapple juice helps reduce pain caused by inflammation due to its main enzyme known as bromelain.

Apples help reduce high blood cholesterol levels and C-reactive protein (CRP)  which is a key marker of inflammation in the body. Spinach is very high in vitamin k which is very effective in reducing inflammation in the blood while lemons contain inflammation-fighting antioxidants that help repair damaged tissues in your body.

Lastly ginger contains chemicals that are antioxidants, anti-inflammatory, and antibacterial. Studies show that adding ginger to your diet daily will help reduce severe inflammation caused by rheumatoid arthritis.

Creamy chicken soup

 

Ingredients

• 1 tbsp unsalted butter
• 3 carrots cut into cubes
• 3 stalks celery cut in half lengthwise and sliced
• 1 small onion diced
• 8 cup low-sodium chicken broth
• 2 cup water
• 1/2 tsp seasoning salt
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp paprika
• Handful of fresh parsley
• 1/4 tsp thyme
• 1 (12 oz) bag or box Dilanti Noodles
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 boneless skinless chicken thighs cooked and shredded, or 2 cups rotisserie chicken, shredded

Instructions

• In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the noodles. Boil for 15 minutes.
  
• Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
  
• Add shredded chicken and continue cooking for 5 minutes. Remove from heat once noodles are tender. Sprinkle with freshly chopped parsley, if desired.
• And go to it because it’s delicious.