Tag Archives: Gluten Free

A Love For Green Veggies

Garlic Parmesan Roasted Asparagus
INGREDIENTS

½ lb fresh asparagus
½ tsp salt
½ tsp fresh ground black pepper
3 cloves minced garlic
2-3 Tbsp parmesan cheese
olive oil spray

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

1. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet. Spray the asparagus lightly with a coat of olive oil spray.

2. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then layout into an even layer again. Spray with one more light coat of olive oil. Bake in the preheated oven for eight minutes. Remove from oven and serve immediately. Enjoy!

Source Belle of the Kitchen

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A New Skill In The Making 

I had mentioned earlier this year that I would love to create cooking videos this summer. I want to you know that I’ve started the process. Since I am a beginner at this there will be no uploads at the moment. But I promise you that I will have my first video uploaded shortly. While I was preparing last night’s supper I practiced talking as if I was facing a camera. It was a fun experience to start my adventure of creating videos.

Back to the recipe.

I cooked this Buttermilk Roasted Chicken. It’s overall an easy baked chicken that’s crispy on the outside and juicy, tender and super delicious throughout the meat.

The side dish was Garlic Parmesan Roasted Asparagus

BUTTERMILK ROASTED CHICKEN

INGREDIENTS

3-6 Chicken Breast Halves, Bone In
3 C Buttermilk, Well Shaken
3/4 C Divided Vegetable Oil
4 Garlic Cloves, Crushed
1 1/2 Tbsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Honey
3 Tbsp Fresh Parsley, Chopped (Optional)

INSTRUCTIONS

1. In a bowl, stir together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is completely dissolved. Divide the chicken pieces into two 1 gallon ziplock bags.

2. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and tightly seal bags.  Place on a rimmed dish or plate in case the bags leaks. Refrigerate overnight or preferably for two days. Flip bag halfway through marinating time.

Preheat your oven to 400 degrees.

3. After two days of marinating, take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast the chicken for forty-five minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for seven-ten minutes more or until chicken is done.

Source Gonna Want Seconds

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A New Healthy Addiction 

This Roasted Brussels Sprouts recipe is my latest favorite. It’s not only easy to prepare, but I promise you they will be gone in no time at all. So make enough for the whole family! I’m certain that these will quickly become your new healthy obsession. 

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1 1/2 lbs brussels sprouts

3 tbsp olive oil separated

3/4 tsp kosher salt

1/2 tsp ground black pepper

2 Tbsp balsamic vinegar

2 tsp honey
Directions 

Preheat your oven to 425 F. Line a baking sheet with foil. Set aside 

1. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large mixing bowl, toss brussels sprouts with two tablespoons of olive oil, kosher salt, and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized approximately twenty minutes.

2. Place brussels sprouts back in a bowl. Add remaining tablespoon of olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Source Kevin is Cooking 


   

Honey Mustard Pork Chops

I planned on cooking last Thursday but my family had way too many leftovers from when I cooked earlier that week. So I decided to cook Saturday night. For my family, I prepared this delicious recipe for honey mustard pork chops that is super easy to make. With just a few easy steps and ingredients, you can make these awesome pork chops right on the stovetop less than five minutes.

The side dish was Parmesan Ranch Broccoli.

Honey Mustard Glazed Pork Chops

Ingredients

4 boneless pork loin chops rinsed and pat dry
1/2 C honey or maple syrup
3 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp of salt
1/2 tsp black pepper

Directions

1. Heat a large skillet over medium/high heat. Sprinkle both sides of pork chops with salt, pepper and onion powder.
Heat pork chops in skillet for three minutes on each side.

2. In a small bowl, combine honey and mustard. Pour mixture over pork chops, reduce heat to medium/low, cover and let cook for five-eight minutes. Internal temperature should be 160 degrees F.

Source Easy Recipe Depot

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Parmesan Ranch Broccoli

5-MINUTE PARMESAN RANCH BROCCOLI

INGREDIENTS

6-7 C broccoli (about 1 1/2 lbs, stalks removed)
1 1/2 tsp dry Ranch dressing mix
2 Tbsp butter
2 Tbsp grated Parmesan

Directions

1. Heat a large skillet over medium-high heat. Melt butter in the skillet, then combine broccoli. Stir to coat and cook for approximately four minutes, until broccoli starts to soften but still has a crisp bite to it.

2. Sprinkle Ranch mix over broccoli. Add about two-three tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer. Sprinkle Parmesan cheese over broccoli and serve hot.

Source Yellow Bliss Road

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Sloppy Joes in a bowl

One-Pot Sloppy Joe Noodle Skillet

1 Tbsp butter
1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 1/2 lbs lean ground beef (or ground turkey)
2 – 15-oz cans diced fire roasted tomatoes
15 oz can tomato sauce
1/3 C. packed brown sugar
1/4 C. Worcestershire sauce
2 Tbsp apple cider vinegar
2 Tbsp hot sauce or more to taste (I used Franks RedHot Buffalo Sauce.)
12 oz wide egg noodles (could be gluten free)
1-2 C shredded Mexican blend cheese

Directions:

1. Place a large deep saute pan over medium heat. Combine the butter, onion, bell pepper, and garlic. Saute for three-four minutes to soften. Then push the veggies to the edges of the pan and add the ground beef. Break the ground beef into small chunks with a spoon. Cook the meat until it has browned and no longer pink. Discard the fat.

2. Combine two cans of diced tomatoes and one can tomato sauce to the pan. Use an empty can to add fifteen ounces of water to the pan. Then mix in the brown sugar, Worcestershire sauce, vinegar, and hot sauce. Stir in the noodles and make sure they are well submerged. Then cover the pan and simmer for five-nine minutes until the pasta is cooked through. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve warm!

Source A Spicy Perspective

 

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My attempt to liking mushrooms

A few days ago, I was encouraged by a real good friend of mine to try mushrooms. As I have never tasted them before until I prepared this sautéed Asparagus and Mushrooms. My attempt to eating them went pretty well. Since it was my first try I admit that I didn’t like them right away so I am going to challenge myself to eat mushrooms more often.

I understand mushrooms are not everybody’s favorite. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adjust, experiment, try something new but at the end of the day find your way of making a dish.

This healthy recipe is quick and simple. It would make an excellent side dish to go along with chicken or steak.

Sautéed Asparagus and Mushrooms

Ingredients

1 bundle of asparagus
6-12 mushrooms, crimini or baby Bella
3 Tbsp. Butter
¼ C water
fresh ground black pepper and salt to taste

Directions

1. Snap the root ends off of the asparagus spears and then snap each spear into pieces 1″-3″ long. Wash and slice mushrooms. In a large nonstick skillet, add butter and mushrooms. Sprinkle with a little salt. Cook on medium – high heat until mushrooms are golden brown in color, approximately one minute. Remove the mushrooms onto a plate but leave any remaining butter in the pan.

2. Add asparagus and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper. Saute the asparagus on medium-high for approximately two minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done. Remove from heat, stir in mushrooms and serve hot.

Source Mirlanda’s kitchen

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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!!! 😊