Tag Archives: Paleo

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

Skinny Vegetarian Chili

Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings.

Slow Cooker Vegetarian Mexican Chili

Ingredients

2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush’s® Chili Beans,

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp chili powder

1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

⅛ tsp black pepper

Optional toppings

Onions

Sour Cream

Cheese

Tortilla chips

Directions

1. Add all of the ingredients to a 6-quart insert crock pot and stir until well combined.

2. Cook on LOW for eight hours or on HIGH for four hours. Serve hot with your favorite toppings.

Source Skinny Mom

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn

Easy as 1-2-3 Balsamic Chicken

This Crockpot Balsamic Chicken is healthy, very simple and excellent for weeknight dinners, or even game days. This savory chicken dish is cooked in the crock pot to a tender perfection with vegetables and balsamic vinegar.

Crock Pot Balsamic Chicken

Ingredients

1 Tbsp Olive Oil

3 garlic cloves minced

2 lbs skinless, boneless chicken breasts

salt and fresh ground pepper, to taste

1/3- C Balsamic Vinegar

1 large yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 tsp Italian Seasoning

Directions

1. Pour a tablespoon of olive oil into the bottom of your slow cooker and spread it all around using a basting brush. Then sprinkle the minced garlic over it. Use the same brush to spread it all around the insert. Place the chicken onto a clean surface such as a cutting board or a sheet of wax paper and season the breasts with salt and pepper.

2. Place the chicken into the crock pot and arrange it in one single layer.
Pour vinegar over chicken.
Put sliced vegetables and Italian Seasoning on top.Cover and cook on HIGH for three to four hours, or on LOW for five to six hours.

3. Remove the lid and transfer chicken breasts to a cutting board; using two forks, shred the chicken. Stir the shredded chicken back into the crock pot.
Taste for seasonings and adjust accordingly.

Source diet hood

Cooking through a storm

My apologies for not blogging last week. We had a huge hurricane come through our city. I didn’t feel like it was a great idea to be blogging or do anything with the computer due to the storm for safety reasons and in case we had any power outages. But thankfully my family and I didn’t have any power outages and our house did not get flooded.

So despite having a hurricane coming through Texas I chose to make the best of the weather craziness by educating myself on how to prepare and cook a whole chicken. It was a fun gooey mess but I really enjoyed the experience of improving my cooking skills.

And boy the chicken was delicious!

You can easily learn how to make Rotisserie Chicken in your home using a simple spice blend and a whole chicken or any combination of chicken pieces. Yes, it’s crockpot friendly!

How to Make Rotisserie Chicken

Ingredients

2 tsp paprika

1 1/2 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

2 tsp Salt

1 tsp black pepper

1 (4 to 5 lb) whole chicken

2 Tbsp olive oil

Directions

Before preheating your oven move a rack to the lowest position and preheat oven to 425 degrees. Next, line a 9×13 baking dish with foil.

1. In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and two teaspoons salt, and 1/2 teaspoon pepper. Next, discard the giblets from chicken (if present).

2. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken (I like to use disposable gloves). Place in a baking dish or on a rimmed baking sheet.

3. Bake uncovered until the internal temperature reaches 165 degrees, for approximately one hour and fifteen minutes. Brush the chicken periodically (every twenty minutes if desired) with the juices that have accumulated in the bottom of the dish to prevent it from drying out.

Court’s Cooking Notes

For those of you who have a weak stomach and don’t like to handle giblets,

you can purchase four to five pounds of chicken such as breast, thighs, or quarters at your local grocery store. Reduce total baking time to thirty to forty five minutes.

After rubbing on the spice blend, the he chicken can be refrigerated for up to 24 hours before baking.

To cook your Rotisserie Chicken in a slow cooker, transfer your spice-rubbed chicken to a slow cooker. Cook on HIGH for three to four hours or LOW for six to eight hours.

Source Culinary Hill

A photo is coming shortly.

A unique way to help others

My apologies for writing this post a little late. I had planned on writing the article a few days ago. But I got distracted with some other stuff and couldn’t find the perfect opportunity to complete it. So I decided to do it now.

Before I talk about what I cooked, I want to express my gratitude for the love and passion that I have for cooking. I have this mentioned on my about me page but because I have such a passion for cooking I want to teach people with special needs and for those who want to learn how to cook.

However, I have a minor fear that I am determined to conquer. That’s speaking to medium/large groups of people. To begin my journey to help me overcome this challenge, in order for me to give lessons, I have made a few cooking videos as some of you already know. I have posted a few of them on Facebook and on a few of my blog posts. I believe that making these videos will aid me in building my confidence in talking in front of people. I eventually will post my videos on YouTube when I get really good at video recording. Then when I become comfortable in speaking in front of people I want to host cooking classes.

I want to remind you all that you don’t necessarily need to have a passion for cooking in order to cook like I do. But I highly encourage you to give cooking a try.

Now onto the recipe!

I love marinating my meat. I don’t know why but I find It a lot of fun! It doesn’t matter whether it’s a liquid or a dry marinade I still always enjoy doing it. Then what makes it even more fun is when you stick it in the fridge with meat inside a plastic container. Then let the meat soak in the marinade for a day or two. It sounds unsafe but I have a few tips near at the bottom of this article on how to do this process safely to help you successfully prepare some delicious pork chops. After they are done marinating stick them in the oven to cook for thirty minutes on each side. Then wolà! You’ve just made yourself some amazing chops. This pork chop recipe was seriously very yummy!

Marinated Baked Pork Chops

Ingredients

6 pork chop, rinsed and pat dry
1 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1 tsp lemon juice
2 tbsp brown sugar
2 tbsp ketchup

Directions

Preheat oven to 350 degrees F. Line a baking dish with foil and grease it with cooking spray. Set aside for whenever you are ready to cook.

1. In a small bowl, thoroughly combine the soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Next, place the chops into a plastic container. Pour the sauce onto the pork chops. Cover the container with a lid. Then place it in the refrigerator to let your pork chops marinate in the sauce for twenty-four to forty-eight hours.

2. Then in a day or two place the pork chops in the previously prepared baking dish and spread with half the sauce. Bake pork chops for thirty minutes in the preheated oven. Turn over and spread with remaining sauce. Continue baking for thirty minutes or until the internal temperature of the chops reaches 145 degrees F

Source Kitchme

Court’s Cooking Notes on marinating pork chops: Be sure that the lid to the container is sealed tightly. Also, make a note to yourself so that you don’t forget about your pork chops being in the fridge so that you don’t accidentally ruin your chops.

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