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Tag Archives: Gluten Free

Coconut Macaroons 

I can’t believe that I am a few articles away from writing two hundred blog posts. It’s a huge accomplishment for me. A few weeks ago, I mentioned my desire to commemorate my accomplishment by baking something special which turned out to be coconut macaroons.

Since it was my first time to bake these cookies I admit I was little nervous. But thankfully my Grandma was in town this week. She helped me a little bit, but I did most of the work!

These cookies are a sweet tasty little treat made with coconut flakes – really simple recipe, but the results are rich, moist, and delicious!

Coconut Macaroons

Ingredients

14 oz sweetened coconut flakes
1 can (14 oz) sweetened condensed milk
1 tsp pure vanilla extract
2 egg whites, room temperature
1/4 tsp salt

Instructions

Preheat oven to 325 degrees. Line a large baking sheet pan with parchment paper. Set aside

In a large mixing bowl, combine the coconut, condensed milk, and vanilla. Whip the egg whites and salt on high speed in the bowl of an electric/hand mixer; beat until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto the previously prepared baking sheet pan(s) lined with the parchment paper using an ice cream scoop. Bake for twenty-five to thirty minutes, or until golden brown. Allow the cookies to cool before serving.

Source Diethood

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Roasted Vegetable Combo

This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is fast and easy with only five ingredients. A delicious way to serve veggies!

Roasted Broccoli and Cauliflower with Parmesan & Garlic

Ingredients

4 C Broccoli (florets)
4 C Cauliflower (florets)
1/3 C Olive oil
Six cloves Garlic (minced)
2/3 C Parmesan cheese (divided)
1/2 tsp sea salt
1/2 tsp Black pepper

Directions

Preheat the oven to 450 degrees F. Lightly grease a baking pan with non-stick cooking spray and line it with foil or parchment paper.

1. Combine the broccoli and cauliflower florets in a large mixing bowl. Mix the olive oil, garlic, and half of the parmesan cheese. Stir to coat. Sprinkle with sea salt and black pepper, then stir again. Prepare the veggies in a single layer onto the previous lined baking sheet, giving them lots of room to breathe.

2. Bake for fifteen-twenty minutes until the edges have browned. (Toss halfway through for more even baking – optional but works better.) Right before serving, stir in the remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.

Source wholesome Yum

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Juicy Baked Chicken

Last week I learned how to do a new cooking skill called brining, I did it for this Juicy Baked Chicken Breast that I cooked for my family and desperately wanted to try. I am so glad that I did because the chicken was unbelievably delicious. I want to show you what brining is and how to do it.

What is brining??? Brining is the process of immersing a piece of meat in a brine solution, which is only salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This method is particularly perfect for lean cuts of meat that tend to dry out during cooking!

The method does seem complicated but to tell you the truth it really isn’t all that hard. I promise! 🙂

How do you brine? Place the meat or chicken in this case into a container and fill it with water until meat is covered and pour a few tablespoons of sea salt into the water. Next, you can let the meat sit in the container/bowl for ten minutes at room temperature, or seal it tight and place it in the fridge for up to eight hours or overnight.

What are some other cooking methods you would like to learn?

Juicy Baked Chicken Breast

Ingredients

Brined chicken

Four large Chicken breasts
2 tbsp Sea salt

Preparation

4 tsp Olive oil
4 tsp Italian seasoning
2 tsp Garlic powder
Sea salt Black pepper

Directions

How to brine the chicken breasts, place them in a large dish with enough water to cover them. Combine sea salt and stir to dissolve mostly. Let them sit for ten minutes at room temperature, or for up to one day in the fridge.

Preheat the oven to 450 degrees F. Line a baking pan with foil and lightly grease it.

Pat dry the chicken and place onto the previously prepared lined baking sheet. Coat with olive oil. Sprinkle with Italian seasoning (1/2 teaspoon on each side), garlic powder (1/4 teaspoon on each side), sea salt, and black pepper to taste. Copy on the other side.

Bake for twenty- twenty five minutes, until firm and no longer pink.

Source wholesome mum

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Coming up this week 

Slow Cooker Sunday Beef Brisket 

Tortellini in parmesan cream sauce with spinach and sun-dried tomatoes 

Slow-Cooker Chicken Burrito Bowls

Fun and relaxing munchie is gonna be It’s a surprise!!! 😊

Salty & Tangy Potatoes

These Salt & Vinegar Roasted Potatoes are lightly tangy and feature kosher sea salt for more of a pop of flavor and wonderfully crunchy texture.

SALT & VINEGAR POTATOES

INGREDIENTS

For the potatoes

2 lbs. small red potatoes
1 C white vinegar
2-3 C Water
2 tsp Kosher Sea Salt, divided
1 Tbsp olive oil
1/2 tsp pepper
1 Tbsp chopped chives (optional)

SMOKY GARLIC MAYO

⅓ C Duke’s mayonnaise
1 garlic clove minced
¼ tsp smoked paprika
⅛ tsp Kosher Sea Salt

INSTRUCTIONS

Preheat the oven to 400ºF. Line a 9×13 baking dish with foil and grease it with non-cooking spray. Set aside.

1. Rinse the potatoes well, then add them to a large pot along with the vinegar. Combine enough water just to cover the potatoes, then add ½ Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat. Continue to cook for ten-fifteen minutes, or until the potatoes can be stabbed with a fork, but are not falling apart.

2. Empty the potatoes in a colander and allow them to cool slightly. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then mix it in a small bowl with the mayonnaise, smoked paprika, and salt. Cover the bowl and refrigerate until ready to use.

3. Once the potatoes are cool enough to handle, slice the potatoes into ¼ to ½-inch thick rounds. Place the sliced potatoes onto the previously prepared baking sheet. Drizzle the olive oil over the vegetables, then toss the potatoes until evenly covered in oil on both sides.

4. Season the potatoes with pepper and a pinch or two of salt. Roast the potatoes in the oven for thirty-forty minutes, stirring halfway through, or until they are golden brown on both sides. Season once more with a pinch of salt and a sprinkle of fresh chopped chives. Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.

Source Budget bytes

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The Main Dish was Crunchy Honey Garlic Pork Chops   These guys are seriously delicious!

30 Day Healthy Eating challenge begins next week. So I will do my best to find paleo, low carb and low calorie recipes to cook for the next 30 days. 

Here is next week’s meal plan

One-Skillet Balsamic Chicken and Vegetables

Slow Cooker Spaghetti Squash and Meatballs

Pork Chops With Lemon-Cilantro Vinaigrette
Side Dish Green Beans with Cherry Tomatoes

Have a great weekend ya’ll! 

Chilly and Cloudy night = delicious soup

My family and I are huge soup eaters. We particularly enjoy it on the days when it gets really chilly and cloudy. On Wednesday we had another overcast and cold evening, a perfect night for a soup supper.

I made this warm, savory, and hearty Crock Pot Chicken and Wild Rice Soup. It’s a healthy, fast and easy crock pot recipe for those hectic nights and cold, cloudy days. Simply add the ingredients into the crock pot and then you can continue on with your day.

I’ve included some of my favorite soups and chili recipes towards the bottom that I have made this year.

Crock Pot Chicken and Wild Rice Soup

Ingredients

1lb chicken breasts
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
One large or two small bay leaves
2 Tbsp butter
6 C chicken broth
3/4 cup wild brown rice blend

Directions

1. Place the chicken into the bottom of your 6-quart crock pot and put the rest of the ingredients on top. Then cover and cook on LOW for six-eight hours or until the chicken and rice is cooked through. The chicken will cook in the broth and add more taste to the soup.

2. About forty-five minutes or so before serving, shred the chicken then stir back into soup. Cover and continue cooking until you’re ready to eat.  Serve warm with crackers. Enjoy! 

Source Iowa girl eats

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My favorite soups and chili

Skinny Butternut Squash soup

Creamy Broccoli Cheese Soup

Crockpot Buffalo Chicken Soup

Not all non-spicy soups are tasteless

A Texans Favorite

Not Just For Cowboys

FOLLOWING CERTAIN RECIPES CAN BE MISLEADING

So last night was my first attempt at making this Creamy Butternut Squash Alfredo Pasta, and well lol my version of the dish, unfortunately, did not turn out 100% perfect like the way I wanted it too. Why you might ask??? because I put a little bit too much noodles into the pot and then it caused the sauce dry out. At first, I was a little upset, but then after awhile I thought to myself.”Lol, oh well, I will not cook so many noodles the next time I prepare this dish.” But, despite my small mistake, the preparation of the recipe overall was relatively easy, and it still was tasty. But as for my version being creamy not so much because I added so many noodles lol. Ha, I learned my lesson.

Furthermore, I am very confident that when you choose to make this dish for you and your family, the outcome of your version will turn out excellent and way better than mine. You can change it up a bit if you want 🙂 

Creamy Butternut Squash Alfredo Pasta

Ingredients

4 strips of applewood bacon
2 Tbsps butter
1 C diced red onion
1 garlic clove
3 C butternut squash cubes
1 C low sodium chicken stock
1½ Tbsp fresh or dried sage
1½ Tbsp fresh or dried thyme
1 C. 2% milk
salt to taste
One (16 oz) box Barilla pasta (I used Linguine)
Parmesan Cheese (Optional)

Instructions

1. In a large skillet combine the butter and red onion. Saute until slightly soft, approximately one-two minutes. Next add in the garlic, saute for thirty seconds, stir and combine the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork-tender, about eight-ten minutes. When the squash is tender, combine the squash to a food processor along with the milk and salt to taste. Puree until smooth.

2. In the meantime heat a small skillet over medium-high heat, combine the diced bacon to the pan and saute until the bacon is crispy. About four-five minutes. When the bacon is finished cooking, place it on a paper towel lined plate to let the grease drain. Bring a large pot of water to a boil. Add the pasta and cook according to directions, (six-eight minutes) do not overcook. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!

Source joyful, healthy eats

 

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Coming up next week on cooking with Court

Breaded Ranch Pork Chops

Side Dish Sweet Green Beans

Crockpot Chicken Wild Rice Soup

Beef Enchilada Bake 

Crockpot Vanilla Latte

Lol, I will confess to you I’m a huge coffee fanatic. And it’s not a joke either. Here is how serious I am; I’m a member of the Starbucks rewards program, and I have my personal coffeemaker in my room with a stash of coffees and galore. That’s just proof to you that I am addicted to coffee. Haha! 😀

I of course seldom enjoy drinking the specialty coffee drinks from Starbucks. Since they are expensive, usually very high in calories and sugars. However, I thankfully found this ridiculously easy Crock Pot Vanilla Latte on Pinterest and it saved the day lol. I use a Vanilla Coffee Syrup, milk, and coffee. And perhaps a little bit of whipped cream, if I feel like being unusually self-indulgent. And … that’s it. Haha!!!! 😀

Crock Pot coffee drinks are perfect for the lazy and rainy afternoons, busy holiday mornings or weekend brunches. So…let’s go through this checklist together; do you have your Crock Pot? Check. Hot coffee? Check. Easy? Delightful? Cheaper? Check check. Check. What on earth are you waiting for? Hop out of that couch and get busy. Have fun!!!!

Are you a coffee enthusiast?

Crockpot Vanilla Latte

INGREDIENTS:

4 cups milk (I used 2%, but whole is, of course, also delicious)
2 cups very strong brewed coffee
1/2 cup Vanilla Coffee Syrup
Whipped cream (optional)

DIRECTIONS:

Combine the milk, coffee, and vanilla coffee syrup into a four-quart Crock Pot. Stir. Cook on high for two hours or until it heated through.
Make sure it doesn’t boil! You may also keep your crockpot on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 – 3 hours. You can use low to keep it warm if your slow cooker doesn’t have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn’t scald. Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Enjoy!

Kitchen Treaty

Coming up next week

Buffalo Chicken Burgers

Salmon Cake Sandwiches Side Dish ?????

Crockpot Frito Pie

Thank you so much for reading! 🙂

Lemon Garlic Herb Salmon

Since I’ve graduated from a beginner to an intermediate cook just within the past couple of months, I occasionally have found myself wanting to experiment with individual recipes and their ingredients and adding a new one or two to change the recipe up a bit. So, tonight I had the pleasure of doing a little bit of experimenting with this Lemon Garlic Herb Salmon recipe by using freshly squeezed lemon juice from half of a lemon as one of the ingredients. And yes, of course, it worked out perfect! 🙂 I enjoy this fish because it’s incredibly easy to prepare, light, flaky and full of flavor. It only takes 10 minutes to bake this dish. 

What is your favorite type of fish? Why? Share with me in the comments below.

Lemon Garlic Herb Salmon

Ingredients

3 oz. Butter
1 tsp. Salt
Zest of 1 Lemon + freshly squeezed lemon juice from half of a lemon
1 Tbsp. Fresh Parsley, chopped
1 tsp. Dill weed 
1 Garlic Clove, minced
1/4 tsp White or Black Pepper
4 Salmon Fillets, about 4-5 oz. each

Instructions

Preheat oven to 400 degrees.

1. Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds. Stir until combined and set aside.

2. Next, line a baking sheet with parchment paper and or foil. Spray with non-stick cooking spray. Rinse and pat dry salmon. Then place the salmon fillet on lined baking sheet. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet. 

 

3. Bake in the preheated oven and put it top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.

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Optional: The fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.

 

Recipe adapted from My natural family 

Mildly spicy salmon

So with all of the cooking I’ve been doing recently, I think my taste buds has gone from not liking hot-spicy foods at all to wanting to try certain recipes that are mildly spicy. Like, for example, I enjoy using Frank’s buffalo sauce for cooking chicken and or just using it as a dipping sauce mixed with a little bit of ranch dressing, of course, lol. I too have enjoyed discovering recipes that call for cayenne pepper. Furthermore, not surprisingly when I saw that cayenne pepper is one of the main ingredients I immediately became inspired to want to cook this dish.

If you’re like me and love mildly spicy food then may I suggest you try this recipe. Including it being lightly spicy, it is also garlicky, sweet and a sticky salmon with simple ingredients. Takes 20 mins, so good and perfect for tonight’s dinner.

Honey Garlic Salmon

Ingredients:

12 oz salmon, cut into 2-3 strips
Salt
Black Pepper
Pinch of cayenne pepper
2 tbsp honey
1 tbsp water
1 1/2 tsp apple cider vinegar
1 tbsp olive oil
3 cloves garlic, minced
1 lemon, sliced into wedges

Directions

Grab a sheet of wax paper and lay it on the kitchen counter. Rinse and pat dry salmon. Season salmon with salt, black and cayenne pepper. Set aside. In a small mixing bowl add the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.

Pour a few drops of olive oil in a large skillet and turn the stove on medium-high heat. Place salmon in skillet and cook it until half done. Add the garlic into the pan until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional)

 

Recipe adapted from Rasa Malaysia 

Citrus salmon baked in foil

Okay, so I want to acknowledge three things. The first thing is I need to praise God for providing me the confidence in writing a food blog to not only share my enjoyment of cooking with able-bodied people but also to teach individuals who have physical challenges how to cook and or become more confident in the kitchen. And not mention I’m so very appreciative He has given me the love and talent for cooking because if weren’t for HIM this blog wouldn’t be here today. The next one is I would like to say thanks to all who has read and liked my blog posts. I really do appreciate it! 🙂 🙂

The third one is I’m very thankful I expanded my horizons a few weeks ago in eating the maple glazed salmon. I know I’ve said it before but that dish was fantastic and lol ever since then I feel like my likeness for seafood has increased. I hope if you get a chance to try it you’ll appreciate seafood just as much as I do. Moreover, I’m looking forward to trying new salmon recipes like the one I’m going to be showing you today.

Cilantro-Lime Honey Garlic Salmon (baked in foil)

Ingredients

1 lb salmon
1 tbsp olive oil
salt and pepper
2 tbsp honey
1 tbsp freshly squeezed lime juice
2 tbsp chopped cilantro
3 garlic cloves minced

Directions

1. Preheat oven to 400 F.

2. While the oven is preheating, get a sheet of wax paper and put it on your kitchen counter. Next, rinse the salmon with cold water then pat dry fish with paper towels. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.

3. In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon. Do not completely cover fish with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.

4. Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon on a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.

 

5. Enjoy 🙂 It tastes amazing, I promise!

Recipe adapted from Juila’s Album

Coming up next week

Easy Crockpot Taco Soup or Million Dollar Spaghetti

Crispy coconut chicken

Crusted Parmesan Pork Chops

I hope you have a fantastic weekend. 🙂 Thanks again so much for reading!