Are you looking for an easy fifteen minutes dinner for a busy weeknight? Then this one is for you!
Frozen bag of fully cooked Italian style Turkey meatballs, a jar of tomato pasta sauce, shredded mozzarella cheese and sub rolls.
Preheat the oven on the grill option.
Sauté the meatballs with a little of olive oil to get them warm, add tomatoes sauce and simmer covered for five minutes.
Cut the sub rolls, I like to make the slit on the top that way the sauce stays in.
Add a little or a lot of mozzarella cheese to the bottom of the roll, add as much as you like of the meatballs and sauce and cover with more cheese! I added six meatballs for each and it was plenty.
Line a baking sheet with aluminum foil and place the subs on it and grill for one to two minutes depending on how hot is your oven!
Happy thanksgiving to you and your family everyone, we are thankful for all we have! Our health and family…
Let the festivities begin with delicious homemade vegetable and salami plater…. homemade bbq beef sausages…. And delicious assortment of crackers. Homemade onion and ranch dips…
The garlic, the wine and the simple mix of spices all amazingly works together in this dish…
Chicken and garlic in one meal! Yes, it does not get any better than this delicious one pot wonder….And it does not require any hard work, much preparations, special ingredients or equipment’s to cook this amazing and full of flavors kind of meal… Continue reading →
Makeup free face! One good night gets you looking fresh, rested and relaxed!! Happy Sunday everyone #lifeisbeautiful #life #lifeofablogger #lifeofabaker #lifeofacook #happylife #whatagoodnightsleepcando
I have been on a healthy lifestyle for a year now and one of the vegetables that I could have on this diet is broccoli, it does not matter if its fresh or frozen as long as I have it with any of my meals..So I have a lot of bags of broccoli in my freezer..
Butternut squash soup is one of my favorite soups, flavorful, healthy and delicious… I love to serve this soup as a healthy meal for a light lunch or dinner when it’s cold outside.
Few days ago I made a batch of my Pesto sauce and I had about a cup of leftover that I needed to use…
Basil is one of the herbs that has a short life and it does not last that long in the fridge, but for sure it will last for a long time in freezer when its made in to pesto… Continue reading →
Sugar free dessert became the only way for me to bake for my husband, what to do for a man that loves sweet? It was easy for me, I started re-creating all of my baking recipes for him as sugar free dessert since we found out he is diabetic and that was many, many years ago…
Today I realized that I have saved a lot of banana chips from the so called tropical mix nuts and tropical fruit bags that we buy from the health store, every time I buy a bag I realize more and more that they are just full of banana chips and hardly any mixed nuts or any tropical fruits…
There is no doubt that Indian cuisine is one of the flavorful and aromatic food out there, I love Indian food as much as I love middle eastern food…I enjoy cooking Indian food and I really love it when the delicious aroma fills up my kitchen, the spices, the texture and the flavor are amazing.
I think Chocolate is one of the most loved sweets on earth, I am not that big of a fan…(I know everyone thinks I am crazy) but let me tell you I surprised myself after I tasted my own creations…this chocolatey cake is one of the best cakes I came up with and everyone agrees with me…
These panini press you have hiding in your kitchen cabinets are not just for making a panini sandwiches, they are an amazing tool to use as a grill, last night I used it to grill vegetables and I often use it to grill steaks or chicken.
simple dessert not just healthy but it is sugar free and delicious, it takes few minutes to prepare and I love it.
Perfect dessert when you are on a diet or a healthy alternative when wanting something sweet, but if you are feeling more than just apples, this would be a delicious treat with vanilla ice cream.
These Oatmeal cookies are filled with delicious Raisin and Chocolate Chips, I love making them and my granddaughter loves to eat them.
preheat oven to 350
1 Cup Splenda brown sugar
2 Cups all purpose flour
2 Tsp. baking soda
1/2 Tsp. fine salt
1 1/2 Cups old fashion oats
1/2 Tsp. cinnamon
1/2 Tsp. freshly grated nutmeg
1 Cup of raisins
1 Cup mini chocolate chip
2 sticks of unsalted butter soften
2 eggs at room temperature
1/2 Tsp. ground vanilla or extract
line 3 cookie sheets with parchment paper and set a side.
Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.
Add eggs one at a time making sure its fully incorporated.
Add Vanilla and mix well for a 1 minute.
In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.
With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.
Bake for 12-15 minutes.
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Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂
The best side dish to serve next rice, kebabs, grilled chicken, Hummus, Maqluba or just as a meal by itself. This middle eastern salad is full of flavor and it is so easy to make its hardly a recipe.
5 large roma tomatoes
2 medium romaine lettuce
3 medium Persian cucumber
2 stocks of celery
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
1/2 tablespoon salt or to taste
1/4 cup fresh lemon juice
1/4 teaspoon ground cumin
3 medium green onions
3 tablespoon chopped fresh mint
5 medium size radishes
Rinse all the vegetable and set a side to dry or use the salad spinner to remove the water.
Dice all the vegetables in to small size, add all in a large bowl.
Add lemon juice, salt and cumin, mix well and serve.
Maqluba is the national dish in the middle east..Each recipe has its own variety of vegetables, such as tomatoes, potatoes, cauliflower, carrots and eggplant!
my favorite way to make it with eggplant and cauliflower, chicken or lamb are the meats of choice to be used in Maqluba.
Maqluba latterly translates to “upside down” in Arabic, when the casserole is inverted, the top has the crusty layer of the rice, some chose to have the vegetable on the bottom instead of the rice, but my mom always made it with the rice on the bottom, I love it and so does my family.
4 LB boneless skinless chicken breast or chicken thighs.
8 cups cold water
1 stick of cinnamon
2 bay leaf
1 large onion thinly sliced
1 med cauliflower cut up to floweret OR
1 large eggplant cut up in to 3 inches circles
3 cloves of garlic minced
3 cups of Jasmin rice or long grain rice
1/2 tablespoon of black pepper
1 1/2 tablespoon of salt divided
1 1/4 tablespoon of cinnamon powder
1 tablespoon of curry powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon turmeric powder
2 teaspoon ground cardamom
6 cups reserved chicken broth
6 tablespoon olive oil divided
3 tablespoon butter
Preheat oven to 425
In a large stockpot add water, chicken, cinnamon stick and bay leaf, bring to boil, lower the heat to medium low and simmer uncovered to avoid spells for about 25 minutes, making sure to skim off the foam every few minutes until the broth is clear.
In the main time, spread the eggplant on to nonstick or lined baking sheet in single layer, drizzle 3 tablespoon of olive oil and sprinkle 1/4 of tablespoon of salt, rub the oil and the salt into the eggplant, bake for 30 minutes.
Rinse the rice with cold water drain, set a side.
In a medium size nonstick pot add the remaining olive oil, butter and Sauté the sliced onions until golden, add the garlic and sauté for 1 minute, make sure the pot is large enough in order to cook the entire meal in.
Add the sautéed onion and garlic to the rinsed rice, add all the spices and the remaining salt and pepper. mix well.
Remove the chicken from the broth onto a plate and let it cool for a minute, discard the cinnamon stick and bay leaf, reserve the broth.
Shred the chicken into large bite size.
Line the bottom of the pot with a layer of the rice and onion mixture, add a layer of eggplant or the vegetable you chose to use, repeat until all of the eggplant used and end up with a top layer of the rice.
Add chicken broth, cover and bring to boil, lower the heat to simmer and cook for 25-30 minutes.
Let the rice stand in the pot covered for about 10 minutes.
Hold a large serving platter over the pot and invert the rice carefully and serve.
Some recipes have toasted nuts on top but I love this simple one!
Did you ever wonder how they make that delicious taco sauce at the restaurants! I did…
I always wanted to make it at home, and I think I finally got it down to the last flavor…
I made fish tacos for dinner tonight, normally I use fresh fish and bake it in the oven, but this time I used good quality frozen readymade fish I had in my freezer to pair it with this delicious, amazing sauce…
Also, I paired the sauce with thinly sliced cabbage, some cilantro and I was ready to serve a delicious, light dinner…
I have used this sauce in my coleslaw salad, by mixing, shredded carrots, shredded white cabbage, and shredded red cabbage, mixing some of the sauce with a little of buttermilk to thin it out, toss and let it stand for few hours.
serve this delicious salad with barbeque or fried chicken, or barbeque ribs.
In addition, this delicious sauce could be used as a salad dressing, make your favorite salad mix, and top it with this amazing sauce, and you have a healthy lunch or dinner to serve to your family.
This recipe makes a lot; and it keeps very well in an airtight mason jars or containers in the refrigerator for a few weeks.
.1 medium white cabbage thinly sliced
.2 tbsp. chopped fresh cilantro
.1 cup of mayonnaise
.1/2 cup sour cream
.1 1/2 tbsp. readymade cream horseradish
.2 tbsp. Worcestershire
.1 cup buttermilk
.Juice one lemon
.1 tbsp. salt
.1/2 tbsp. black pepper
.2 tbsp. hot sauce (your favorite one)
.1/2 chopped fresh rosemary
.1 tbsp. chopped fresh thyme
.1 tbsp. chopped fresh oregano
.1 tbsp. chopped fresh parsley
.1/2 tbsp. chopped fresh marjoram
.2 cloves minced garlic
In a large bowl, combine, mayonnaise, sour cream, horseradish, Worcestershire, buttermilk, lemon juice, salt, black pepper, hot sauce, and all the chopped herbs, whisk well until all combined.
Cover with plastic wrap and cool in the refrigerator for few hours.
In another bowl, add the sliced cabbage and 3-5 tablespoons of the sauce, depends on how big is the cabbage you are using,mix well, cover with plastic wrap, and let it stand in the refrigerated for half hour for the flavors to marry.
I love baking bread, but sometimes it is too hot to turn the oven on, or I have to go out shopping.
For the past few months, I been trying to utilize the use of my slow cooker more in my cooking and baking.
I wanted to bake bread yesterday but I had to go out shopping so I used my slow cooker, and it worked, bread was delicious and full of flavor.
I added fresh herbs and olive oil, it is the easiest bread I ever made!
Make the dough and let it rise for 40 minutes turn on the slow cooker and off you go.
Walking in to the house the smell was intoxicating, smell of fresh baked bread, herbs and olive oil filled up the house.
.2 cups hot milk
.4 cups bread flour
.2 tbsp. yeast
.1/2 tbsp. salt
.2 tbsp. chopped fresh thyme
.2 tbsp. chopped fresh rosemary
.2 tbsp. chopped fresh oregano
.2 tbsp. chopped fresh basil
.4 tbsp. olive oil divided
.1 tbsp. honey
Line the insert of the slow cooker with parchment paper, making sure the side are covered, spray with vegetable spray and set aside.
In to a stand mixer bowl with the flat beater attachment add hot milk, honey, and yeast, mix until its combined, let it stand for 5 minutes.
Turn the mixer on slow; add the flour little at a time, add salt and the mixture of herbs, let it mix for 3 minutes.
Add 2 tbsp. of olive oil and mix for another 3 minutes.
The dough will be sticky.
With a bench scraper, scope the dough directly in to the slow cooker insert, speared with clean hands.
Cover with the slow cooker lid, and let it rise without turning the cooker on for 45 minutes.
After the dough is rising, brush the top with the remaining olive oil, cover it with clean kitchen towel, cover with the slow cooker lid, folding the side of the towel up on to the lid.
Turn on the slow cooker to the low setting, and bake for 3 hours.
Do not lift the lid or remove the towel until the 3 hours are up so the steam won’t escape.
Remove the bread by holding the parchment paper from both sides, let it cool on cooling rack for 5 minutes, slide the parchment paper from under the bread, and let it cool completely before slicing, about 2 hours. Enjoy!
I am on the roll these days with delicious side dishes, this one my mom made all the time growing up and I love it now as much as I loved it back then.
It is easy, simple, and healthy, that is all I could say about it.
This salad is perfect prepared a day before; the raw cabbage needs to marinade in the lemon juice and olive oil overnight or few hours before serving.
.1 medium size green or red cabbage
.3 minced garlic cloves
.1/4 cup lemon juice
.1/4 cup olive oil
.1/2 tbsp. salt
.1/8 tsp. crushed red pepper
Remove the first 2 layers of the leaves, I find the first layers are not clean to use from being handled and touched by people at the store.
With a sharp knife, shred the cabbage in to thin slices making sure to remove the core and any hard rips, you could use a food processer and chop it but that’s another equipment to wash!!!
Add the shredded cabbage in to a large bowl, add lemon juice, salt, red crushed pepper, olive oil and minced garlic, with clean hands mix well until all combined.
Cover with plastic wrap and store in the refrigerator for few hours or overnight.
I had a leftover assorted bell pepper from the other day when I made a vegetable pizza and I wanted to use them before they expire, and I had a big bag of frozen corn, I normally buy big bags of frozen vegetables, it is cheaper that way!
I had to come up with a quick side dish that will not take a long time to prepare, and a healthy one at the same time.
This dish turned out awesome, it was delicious and healthy as a side dish to any meal, and tonight I paired it with frozen readymade chicken patties, from the freezer to the oven, cannot get simpler than that…Just keeping it real here!
Tonight I did not feel like cooking an entire meal, because I wanted to test a chocolate cake recipe I wrote the other day, and I did not want to be in the kitchen all night long after a busy day at the office…
I promise to post the cake recipe if it comes out the way I invasion it.
.3 cups frozen corn
.1 cup chopped green bell pepper
.1/2 cup chopped red bell pepper
.1/2 cup chopped yellow bell pepper
.1 tbsp butter
.3 tbsp olive oil
.1/2 tbsp salt
.1/4 tbsp black pepper
.1/4 cup whipping cream
.2 medium shallots chopped
.1/2 tsp crushed red pepper
.1 tsp grated fresh ginger
.1 tsp lemon zest
In a large skillet over high heat, add olive oil and butter, add chopped shallots and the mixture of bell pepper, sauté for 2-3 minutes or until slightly brown.
Add salt, black pepper, crushed red pepper, grated ginger, lemon zest and mix well.
Add corn and cook for 2 -3 minutes just to heat it through, add the whipping cream and cook for 1 minute or until slightly thickened.
This recipe could be completely transformed in to vegan dish, by replacing the butter with coconut oil and the whipping cream with coconut milk, its equally delicious. Enjoy!
We have our favorite Mexican restaurant that we go to for our date nights dinner, hubby and I sometimes order fish tacos, and with it comes a delicious mix of sautéed vegetable.
I created my own spin on the dish, and guess what he said my dish tasted better, I was very happy to hear that.
I added garlic and lemon juice, it gave it a slight of freshness, and it did taste better than the restaurant version.
I also added white wine; and once it was reduced, the flavor was amazing.
It is such an easy and healthy dish to make at home, and it took no time at all to prepare it, it is truly an easy side dish to make for dinner on a busy weeknights.
.2 medium size Italian zucchini
.2 large zucchini
.3 large carrots peeled
.1 cup of fresh cut green beans
.1/2 tbsp. dry basil
.1/2 tbsp. salt
.1/4 tbsp. black pepper
.3 tbsp. olive oil
.2 cloves of minced garlic
.1/2 cup alcohol free white wine
.Juice of half a lemon
Wash and dry all the vegetable.
Cut both type of zucchinis and carrots lengthwise, turn, and cut to thin sticks.
Try to cut the vegetable in to the same size, in order for it to cook at the same time, but do not fuss over it.
On high heat, heat olive oil in large sauté pan, add carrots and cook for 2-3 minutes.
Stir occasionally, add zucchini, cut green beans, salt, and cook until soft about 2-3 minutes.
Add garlic, dry basil, black pepper and cook for few seconds, add white wine, lemon juice and stir well, let it reduce uncovered for few minutes.
Molokhia is the leave of jute plant, the leaves are minced and cooked with chicken or beef; it is very popular in the Middle East and North African kitchens, it is one of the most famous dishes in Egypt, its cooked with rabbit meat.
The consistency of this dish is not appealing to some people, they call it slimy, but I guarantee you once you taste this delicious dish you will not call it that.
The sautéed-minced garlic in brown butter, adds scrumptious flavor, add a squeeze of fresh lemon juice and you are on your way to taste the best dish on earth as my hubby calls it.
I remember my mom used to buy the fresh molokhia in huge bundles to feed our large family, we kids used to help her by plucking the leaves off the stems, she used to use the mezzaluna knife to mince it.
It is very hard to find fresh Molokhia leaves in the states, but it is widely sold frozen in individual bags or in dry form at any Middle Eastern markets.
I also found the dry version on line.
Molokhia is one of the easiest dishes to make, let me show you how.
.1 large skinless, boneless chicken breast
.2 bags of frozen mince molikhia 14 oz. each or 6 cups of dry molikhia
.6 cups of water
.1/2 tbsp. salt
.5 cloves mince garlic
.4 tbsp. butter
In a medium size pot, combine chicken breast with water, cover and bring to boil.
Lower heat to medium low and simmer for 20-25 minutes.
Remove the chicken on to a plate and set aside to cool.
Carefully reserve a 1 1/2 cup of the poaching liquid and set aside, cool the rest of the liquid in a container for an hour, pour in to Masson jar with tight fitted lid and store in the refrigerator to use in soups.
For the dry molokhia reserve 2 cups of the poaching liquid.
With paper towel, carefully clean the same pot; on low heat add butter and garlic, sauté the garlic until light golden and making sure not burn it.
With kitchen scissors snip along side of the bag, squeeze the molokhia out and add to the pot, repeat with the second bag.
if you are using the dry molokhia, add all 6 cups at once.
Add the reserved poaching liquid, salt, and stir well, simmer covered for five minutes.
With two forks shred the chicken in to bite size pieces, add to the molokhia and simmer for another five minutes, or ten minutes for the dry version.
For vegetarian version opt the chicken and the poaching liquid , and use vegetable stock instead.
Serve with day old pita bread or rice pilaf, fresh lemon wedges, green bell pepper and jalapeño pepper. Enjoy!
Making your own meatballs at home is as easy as opening a frozen bag of meatballs from the store, it takes no time to get it done, it is healthier, and you know what kind of meat you are serving to your family.
The other day all I had in the freezer ground beef and ground chicken, each of the meat was not enough to make dinner for everyone, and I did not feel like getting dressed and drive to the store just to get another lb. of beef to make meatballs.
I have few delicious recipes of meatballs, but I never made this one, by combining the ground beef and the ground chicken, these meatballs were born!
Combining both meats made the meatballs juicy and delicious and it was enough to feed the entire family.
This recipe is a total make ahead meal, let the meatballs cool completely, add to zip top bags and freeze.
But that day I added the meatballs to my delicious Alfredo sauce and made baked penne.
.1 lb. ground beef
.1 lb. ground chicken
.1/2 tbsp. salt
.1 tsp. black pepper
.1 tbsp. minced garlic about 3
.1 medium minced shallots
.1 egg
.1/4 tsp. ground cinnamon
.1/4 cup parmesan cheese
.1/4 cup plain bread crumbs
.6 tbsp. olive oil divided
.6 tbsp. coconut oil divided
In a large bowl, add all the ingredients except the olive oil and the coconut oil.
With clean hands, mix well until the meats completely combined.
With a small ice cream scope form little meatballs, roll in the palm of your hand, continue until all the meat is used, the mix should make about 66 mini meatballs.
In a large heavy bottom pot on high heat, combine 3 tbsp. olive oil and 3 tbsp. coconut oil.
Add some of the meatballs to the pot making sure to line up in single layer, brown for 1-2 minutes on each side, remove, and set aside, continue by adding the rest of the olive oil, coconut oil and brown the rest of the meatballs. Enjoy!
Lamb is one of my favorite meat to cook with; I love the aroma and the delicious flavor the lambs adds to each dish!
I was surprised my hubby ate this dish; he is not a big fan of lamb but he loved it and loved the flavor.
The long slow cooking made the lamb tender and falls off the bones, it had a delicious melt in your mouth scrumptious flavor.
Barley was a surprise addition for my hubby, he never ate it before, and honestly, I never cooked it before!
I bought the bag of barley I think three months ago when I was checking out the grains at the store and it caught my eye and I thought why not, so I bought it and I have been wanting to use it in one of my recipes for a while.
It added a delicious healthy texture to the stew , I also added large carrots and I was surprised they held their shape even with the long cooking time!
Oh yes I forgot to mention, this dish is cooked in the slow cooker, yes over night or all day… you either wake up to the delicious aroma filling your home or having the delicious aroma when you walk in after work.
The dish was so hearty that I did not serve any side dish with it.
.3-4 lb. lamb shanks
.2 cups barley rinsed
.1 large onion chopped
.1 medium serrano pepper chopped
.2 tbsp. fresh rosemary chopped
.2 tbsp. fresh marjoram chopped
.1 tsp fresh thyme chopped
.1 cup celery with leaves chopped
.3 large carrots washed, unpeeled and cut to large pieces
.1 1/4 alcohol free white wine
.6 cups water or vegetable stock
.1 1/2 tbsp. salt
.1 tbsp. black pepper
.1 tsp coriander powder
.1/2 tsp ground cinnamon
.4 tbsp. olive oil divided
.4 cloves garlic smashed
In a small bowl mix salt, black pepper, ground cinnamon and coriander and set aside.
In a heavy bottom pot on high heat, add 2 tbsp. olive oil to heat, sprinkle some of the spice mixer on half of the lamb shank and line in single layer in the hot oil.
Brown the lamb on each side; the lamb will not be fully cooked remove to the insert of the slow cooker.
Continue with the rest of the lamb making sure to sprinkle some of the spices on each addition.
Add the remaining olive oil; add onion, carrots, serrano pepper, garlic, and celery, brown for few minutes making sure to add the rest of the spice mixture, stir for about 2-3 minutes.
Add the white wine to deglaze the pan, add the herb mixture, and stir for 1 minute making sure to left all the delicious flavor from the bottom of the pan.
Add the mixture to the lamb, add barely, water, and mix well until the entire ingredients incorporated.
Turn on the slow cooker on low heat for 8 hours. Enjoy!
The smell of orange baking is one of the most delicious aromas you could have in the kitchen.
I love to bake with orange in any form, juice, zest or extract, it taste delicious in cupcakes, cakes or pound cake, and I think the mix of orange juice with the ricotta cheese made this recipe as delicious as it can be.
It is moist, fluffy texture with the delicious flavor and aroma of the orange juice that I loved about it, and the added bonus its sugar free…
To my surprise this recipe made a good amount of wet batter, I was so worried that I might have added too much orange juice but it was already mixed and no going back…
I ended up with 24 cupcakes and 1 loaf and I was happy with that, the hubby gets his loaf and my co-workers get the cupcakes…
I made up this cake because I always tend to buy too many containers of ricotta cheese and I had a big gallon of orange Juice, so I started writing it, and this recipe was born.
.3 1/2 cups of all-purpose flour
.4 tbsp. corn starch
.1 cup large golden raisin
.1 1/2 cups whole milk ricotta cheese
.1 1/2 sticks room temperature butter
.2 cups sugar substitutes
.2 cups orange juice with pulp
.1 1/2 tbsp. baking powder
.1/2 tbsp. baking soda
.1/8 tsp. salt
.4 large eggs room temperature
.1 tbsp. vanilla extract
Preheat oven to 375
Line muffin pans and set aside, spray a loaf pan with none-stick vegetable spray, line with parchment paper, spray again, and set aside.
In a stand mixer with the flat beater attachment, cream the butter, add the sugar 1 cup at a time and mix well after each addition, beat for 2 minutes until its smooth and the sugar incorporated with the butter.
Add eggs one at a time mixing after each addition add vanilla extract and mix well.
Sift flour,corn starch, baking soda, salt, and baking powder.
On a low speed, add the flour mixer to the creamed butter in thirds alternating with the orange juice, starting and ending with the flour.
With ice cream scope, fill the cupcakes all the way.
Add the rest of the batter to the loaf pan.
Add 4-5 raisins to the top of each cupcake add the rest to the top of the loaf, do not mix.
Bake the cupcakes for 29-30 minutes
Bake the loaf for 40-45 minutes
Cool in the pans for 5 minutes, transfer to wire racks and cool completely before serving.
Top with fresh whipped cream, but I prefer there delicious orange flavor on its own. Enjoy!
Baba Ghanoush is one of the most famous dishes throughout the Middle East, in fact the entire world.
It is healthy and delicious to serve as a side dish with kebabs or by itself as a main dish with crusty bread or warm pita bread.
Baba Ghanoush and I been having a love affair since I could ever remember, I love making it, eating it at any time of the day; it was a happy day when my mom used to make it growing up!
This recipe is easy, delicious and full of flavor, I love adding roasted bell pepper to my mom original recipe for added flavor.
.2 large eggplant
.2 garlic cloves minced
.1/2 cup tahini (sesame paste)
.1/2 cup warm water
.1/4 cup fresh lemon juice
.1/2 tsp. cumin
.1 1/4 tsp. salt
.1/4 tsp. cayenne pepper
.1 tbsp. chopped fresh parsley divided
1/8 tsp. paprika
1 tbsp. olive oil
Preheat oven broil on high.
Place the oven rack in the middle section of the oven.
Line up two small baking sheets with aluminum foil (very easy clean up later), spray with non-stick vegetable spray, and set aside.
Wash and dry the eggplants and bell pepper, cut the ends off the eggplants and make a deep slit in the middle of each eggplant for the steam to escape so it will not explode in the oven.
Place the bell pepper on one of the prepared baking sheets and the eggplants on the other one, broil side by side for 45 minutes making sure turning them every few minutes.
Remove baking sheet and set aside for the vegetable to cool enough to handle.
With clean hands, gently remove the skin off the eggplant.
Remove the skin off the bell pepper, some will not come off, but that’s added flavor to the dish.
Do not wash the vegetable…
Chop the bell pepper to medium size pieces and set aside in a medium size bowl.
Place the eggplants on wooden chopping block and with a sharp knife finely chop it until you have smooth consistency.
Add to the bell pepper.
In a separate bowl combine tahini, water, lemon juice, garlic, salt, cayenne pepper, cumin, half the chopped parsley and whisk well.
Add the dressing to the eggplants and pepper mixture, stir until completely incorporated.
sprinkle with the remaining chopped parsley and top with paprika, and olive oil.
Serve as side dish next to chicken kebab, or just a main course with a warm pita bread and simple tomato salad. Enjoy!
I could never keep Asparagus long enough in my refrigerator to cook them, I always buy it and forget about it until the following weekend when I clean my drawers and say ohhhh there they are!!
So this time I made sure to keep them visible so they would be in my face every time I open the door of the refrigerator.
Also had a bag of frozen corn in the freezer I needed to start using, and had mixed colors of bell peppers and these also have a short shelf life.
So I roasted the bell peppers and added them to the corn and asparagus and this salad was born.
I paired it as a side dish with my easy to prepare chicken kebab and baba ghanoush.
Salad
.2-3 lb. asparagus chopped to 2 inches
.3-4 cups frozen corn
.2 roasted yellow peppers
.4 tbsp. olive oil
.2 medium shallots chopped
.1 tsp. paprika
.1 tsp. chili powder
.1/2 tsp. salt
Dressing
.2 tbsp. olive oil
.1/4 cup fresh lemon juice
.1 clove garlic, minced
.1 tbsp. chopped flat leaves parsley
.1 tbsp. fresh chopped thyme
.1/2 tsp salt
.1/2 tsp. pepper
.1 tbsp. lemon zest
Preheat oven broil on high.
Line up baking sheet with thick layer of aluminum foil, spray with non-stick vegetable spray.
Wash and dry bell pepper and place on the baking sheet, broil for 10 minutes or until all side blistered making sure to turn it every few minutes.
Remove and set aside to cool.
On medium high heat, in a large sauté pan, heat olive oil add chopped shallots, add salt and sauté for few minutes or until light golden.
Add chopped asparagus and cook for 3-5 minutes, mix in paprika and chili powder… In the main time peel, deseed and chop the bell peppers.
Add to the pan and mix with the asparagus.
Add corn mix and cover to cook for 4 minutes.
Make the dressing
In a measuring cup add olive oil, minced garlic, lemon juice, chopped parsley, chopped thyme, salt, pepper, and lemon zest, and whisk well.
Turn off the heat, add the dressing to the pan, mix well, cover and let it stand for 5 minutes for the flavor to incorporate… Enjoy!
Who does not love Kebab!! We all do, in our house everyone ask for it again and again…
Kebab is any skewered meat or vegetables that grilled in the oven or on an outdoor grill.
I made mine without the hassle of using the skewers, It is easier after a long day at work, it has the spices and the flavor but without spending extra time on skewering the meat.
The chicken was moist and full of flavor, the mixed simple spices were packed with flavor.
.3 lb. cut mixed chicken white and dark meat
.1 tbsp. curry powder
.1 tsp salt
.1/2 tsp black pepper
.1/2 tsp cumin
.1/4 tsp cinnamon
.3 tbsp. olive oil
.3 tbsp. fresh lemon juice
.3 tbsp. fresh lime juice
Line up two baking sheets with aluminum foil, spray with non-stick vegetable oil spray, and set aside.
Wash and dry the chicken with paper towel and place in a large bowl.
In a small bowl mix, curry powder, salt, black pepper, cumin and cinnamon, add to the chicken and mix well with clean hands.
Add olive oil and lemon and lime juice, and mix again until the chicken completely coated with the spice mixture.
Cover with plastic wrap and let the chicken set at room temperature for 30 minutes.
Preheat oven to 435
Line up the chicken on the prepared baking sheets in single layers, bake for 10-15 minutes.
Serve the chicken with corn-asparagus hot salad and baba ghanoush,
Pucker up everyone these cookies are lemony and limey in the most delicious way you could imagine.
The lemon and lime mixture brings out the summery sunshine in these cookies, I had a lot of lemons and limes in my refrigerator, and I have not made these delicious cookies for a while.
They are sweet and buttery without the fat from the butter, they are healthy in a way since they are sugar free also…
.4 1/2 cups all purpose flour
.1 tsp baking powder
.1 tsp. salt
.2 cups coconut oil
.1 1/2 cups sugar substitutes
.4 tbsp. lemon zest
.4 tbsp. lime zest
.2 tbsp. vanilla extract
.6 tbsp. lemon juice
.2 tbsp. lime juice
.2 cups of powder sugar substitutes
.2 eggs room temperature
Preheat oven to 375
Line up three cookie sheets with parchment paper and set aside.
In a bowl of a stand mixer, combine the coconut oil and 1 1/2 cups of sugar, mix well until creamy.
Add eggs one at a time mixing well after each addition.
Add vanilla extract and mix well until mixture is fluffy, about 1 minute.
Sift flour; baking powder and salt, on low speed add the flour mixture in third and mix well after each addition.
Add 1 tbsp. of each, lemon zest and lime zest. Add 1 tbsp. lemon juice and mix for few seconds until all incorporated.
With a tablespoon dollop the cookie dough on to the prepared cookie sheets leaving 1-2 inches apart between them.
Pour the lime juice on to a flat plate, and add the remaining sugar in to another flat plate, dip the bottom of drinking glass in to the lime juice and then dip in to the sugar, flatting each cookie to about 1/2 inch each. Repeat until all the cookies are done.
Bake for 18-19 minutes depending on how chewy or crispy you want them.
Remove and cool in the pan for 5 minutes, carefully remove from the pan and cool completely on cooling rack.
Mix the remaining lemon juice, lemon zest, lime zest with the powder sugar, adding more sugar and lemon juice , or less depending on how thick or thin you want the glaze.
With a tablespoon drizzle the glaze on to the cookies evenly and let it stand for few hours or until the glaze is set. Enjoy!
Today I tested a new recipe of sourdough bread. I know the carbs issue but who can resist fresh hot baked crusty bread!
This bread left to rise for about 4 hours without being disturbed! In the mean time, we went to breakfast, and grocery shopping.
After 4 hours, I gently worked the dough with a little bench flour, divided it in to two loaves, and let it rest again…
Letting the dough rise for that long is what made the flavor intensify, and gave it the extra sour taste… The bread turned out amazingly delicious, crusty yet soft, and chewy!
.9 cups bread flour
.2 1/2 cups bread starter (see recipe)
.1 tbsp. dry yeast
.2 1/2 hot water
.2 tbsp. sugar substitutes
.1 1/2 tbsp. salts
.1 egg whites
.1/2 tbsp. water
.1/2 tsp poppy seed
.1/2 tsp raw unsalted sunflower seed
.1/2 tsp flaxseed
.1/2 tsp black untoasted sesame seeds
.4 tbsp. corn meal
.Spray bottle with cold water
To make the Starter
.3 cups of all-purpose flour
.1 tbsp. dry yeast
.3 cups of warm water
combine all the starter ingredient and mix well in a large plastic container, cover with plastic wrap, and leave it at room temperature for 12 hours.
In to a stand mixer bowl with a flat beater attachment, add 8 and 1/2 cups of flour, salt, dough starter, yeast, and sugar. Mix for few seconds to incorporate, add water and mix for 2 minutes.
Switch the flat beater with the dough hook, let the mixer run on low speeds slowly until the dough comes together, and pulls away from the bowl.
On high-speed let the mixer runs for 5 minutes to work the dough.
Place the dough in a large bowl sprayed with nonstick spray, spray plastic wrap with the nonstick spray and cover the bowl, place a clean tea towel on top of the plastic wrap and let the dough stand in a warm corner of the kitchen for 4 hours.
Sprinkle the corn meal on to two cookie sheets and set aside.
Turn the dough on to floured surface, with sharp knife gently cut the dough in half to two pieces.
With floured hands Work the dough gently with fingertips, bring the dough together to a long log shape tucking in the bottom and smoothing the side, and place each loaf on the prepared cookie sheet or if you prefer use a large loaf pans.
Gently to avoid deflating the dough, smooth the dough with fingertips to the length and width you desire, cover with tea towel and let it stand for 15-20 minutes.
Preheat oven to 460 degrees, when time is up lower the heat to 455 degrees.
In a small bowl Mix all the seeds and set aside.
With a sharp razor, slash each of the loaves with three 1-inch slashes, add the water to the egg white and whisk, with a pastry brush, brush the top of one of the loaves with the egg wash and sprinkle the seeds evenly on top of it.
Brush the second loaf with some of the white wash.
Bake for 35 minutes, after the first 15 minutes, spray the bread and the cookie sheet with water and bake for another 15 minutes, do not over spray the dough, just few sprits for each loaf.
After 15 minutes spray again, bake until the time is up and the loaves are golden, and gives a hollow sound when taping the bottom of the bread.
Let the bread cool on the cookie sheets for 5 minutes or until it is cool enough to handle, remove and cool completely on to cooling racks before slicing.
Cut the bread to thin slices and keep in plastic zip top bags in the refrigerator or the freezer.
To save the rest of the starter keep in a large plastic container covered in the refrigerator and feed it once a week by removing a cup of the starter and add one cup of flour and one cup of water, mix and return to the refrigerator. To use again let stand at room temperature overnight.
You could say this recipe is everything but the kitchen sink, I had few freezer items that I needed to use.
I never thought to use fish in a quiche until tonight, I had tilapia filet in the freezer and wanted to make something special with it, did not want to just make another baked fish in the oven…
I started looking in the freezer and I found half a bag of mixed sliced bell peppers, half a bag of mixed frozen vegetables.
In the refrigerator found a bag of baby spinach and a large zucchini that both would have been tossed in the trash by next week, also had some leftover chopped cilantro, half of an onion, and chopped green onion from the other night when I made chicken fajita…
Also I had few cups of baking mix that I had to get out of my pantry, I got all the ingredient on my kitchen counter and started writing the recipe….. So the tilapia quiche was born…
So the king of the house said he don’t think this is going to taste good, he never heard of Tilapia Quiche!!! Well neither than I but hey why not, developing a recipe is my game and trying different things is the way to go in my kitchen…
You could use a ready-made pie crust but I loved the crust I made with the ready baking mix, light, crumbly, and airy.
The egg will set but it will have a little juice from the vegetable and I think that is what made it delicious.
My son would never eat vegetables to save his life, he said and I quote” as you know mom normally I don’t eat vegetables, but this is really good” and he asked for second, I thought to myself high five mom for hiding the vegetables…
Filling
.2 lbs. tilapia filet
.6 extra large eggs
.1/2 cup grated Parmesan cheese
.2 tbsp. butter
.3 tbsp. olive oil
.1 1/2 cup mixed frozen vegetables
.2 cups chopped zucchini
.1/2 medium chopped onion
.3 tbsp. chopped fresh cilantro
.1/2 tbsp. hot curry powder
.1 tbsp. chopped fresh flat leaves parsley
.1 bag baby spinach 5 oz.
.3 garlic cloves chopped
.1 tbsp. salt
.1 tbsp. black pepper
.1/2 tbsp. paprika
.1/4 cup buttermilk
Crust
.2 1/4 cup ready baking mix
.3-4 tbsp. vegetable shortening
.2-3 tbsp. buttermilk
.2 tbsp. fresh thyme
.1/4 tsp. black pepper
Spray a quiche pan with none sticks vegetable spray and set aside.
Line a cookie sheet with aluminum foil and top it with parchment papers.(you will thank me later)
In a food processor, add baking mix, shortening, thyme, black pepper and pulse until it is a coarse mixture, while the processor on add the buttermilk one tablespoon at a time until the dough comes together.
Add the dough to the quiche pan and spread with clean hands making sure to spread it up the sides too.
Freeze for 25 minutes.
In a small bowl, mix spices and salt, and set aside.
Preheat oven 375 (conventional)
To make the filling, cut the tilapia to bite size chunks… on medium low heat, in a large sauté pan heat the oil and butter, add the fish, sprinkle some of the spices and brown for 2- 3 minutes, remove on to a plate and set aside.
In the same pan, add chopped onion and zucchini sprinkle with some of the spices and cook until golden about 3 minutes.
Add the frozen mixed bell pepper, frozen vegetables, and cook for few minutes, sprinkle with some of the spice mixture and mix well…The liquid from the frozen vegetable will deglaze the pan and create delicious flavor.
Add garlic and cook for few seconds, add spinach and sauté until welted remove from the heat and let it cool for 5 minutes.
In a large bowl, whisk eggs, buttermilk, cilantro, green onions, parsley and Parmesan cheese, add the rest of the spice mixture.
Take the crust out of the freezer, place on the prepared cookie sheet, add a little of the egg mixture to the crust, add the cooked fish and spread with spoon making sure its a single layer, top with the cooked vegetables, add the rest of the egg mixture. Some of the mixture will spell but that is why the cookie sheet is covered no worries.
Bake the quiche for 50-55 minutes or until the middle is set, covering it with foil mid way to keep the top from burning.
My husband loves chicken, and this time he requested a creamy sauce with it, his take on beef stroganoff… Which it is a very delicious dish I might add, but that’s another recipe for another time… So I said why not let’s try it!
The chicken was really moist and delicious, the creamy sauce was full of flavor, I added a good amount of curry powder and a little nutmeg…
Also added a low fat sour cream and fresh baby spinach to make it semi healthy since the half and half is rich and full of delicious flavors on its own!
This dish could be served with either couscous, mixed vegetables, a salad, brown rice pilaf or whole wheat pasta!
lets just say it was a hit and approved by my picky eaters…
.6 lbs. chicken breast, boneless, skinless
.1 large onion sliced
.5 cloves chopped garlic
.1/2 tbsp. black pepper
.1/2 tsp. freshly grated nutmeg
.1 tbsp. and 1/2 tsp. salt divided
.3 cups half and half room temperature
.1 cup low fat sour cream room temperature
.4 tbsp. olive oil divided
.2 tbsp. unsalted butter divided
.1/2 tbsp. chopped fresh marjoram
.1/2 tsp. chopped fresh oregano
.1 tbsp. hot curry powder
.1 bag 5 oz. fresh baby spinach
.1 package of whole-wheat spaghetti
.2 tbsp. chopped green onions for garnish
Cut the chicken in to small bite size, heat half the olive oil and half of the butter in a large skillet on high heat, add part of the chicken in one single layer and brown, add some of the salt and pepper while the chicken is browning.
Remove on to a clean bowl and continue browning the rest with continuing adding some of the salt and pepper, you have to season each layer as you go on.
Add the rest of the olive oil and butter; add the onion and sauté until golden.
Add the rest of the salt and black pepper, add nutmeg, curry powder, and cook for few seconds.
Add the garlic, and cook for few seconds making sure not burn it.
Return all of the chicken back to the skillet and add chopped marjoram, chopped oregano, fresh spinach and cook for few minute until all the chicken is coated with the onion and spices and the spinach is welted.
Add half-and-half and bring to boil, lower the heat, and simmer until the sauce is thick and reduced by half, about 5-8 minutes.
Mix in the low-fat sour cream and cook for a minute just to heat it through.
Cook spaghetti according to package instructions, drain and add to the chicken mixture, mix well, garnish with green onions and serve. Enjoy!
Today was my co-worker Rosie birthday, and as I normally do with any of my co-workers birthday’s, I bake a cake for that day, and I would not have it any other way! each of my other co-workers brought snacks so we could have a little party after lunch.
I remembered a while back Rosie told me that Carrot cake is her absolute favorite cake to have on her birthday, so I decided to bake one for her last night, and I brought it to work today.
She was completely surprised because we had to hide everything, and she thought we forgot her birthday, the look on her face was priceless.
The cake turned out absolutely delicious, everyone loved it, the combinations of the spices is just amazing; it had delicious, tender and moist crumbs that melts in your mouth kind cake!
Cake is completely sugar free including the frosting.
Preheat oven 350
.2 cups all-purpose flour
.1 1/2 cup sugar substitutes
.4 eggs room temperature
.3 cups shredded carrots
.1 tsp. salt
.2 tsp. baking powder
.1 tsp. baking soda
.1 1/2 cup vegetable oil
.1 1/2 tsp. cinnamon
.1/2 tsp. ginger
.1/2 tsp. nutmeg
.1/4 tsp. clove
.1 1/2 cups chopped walnuts divided
.1 cup chopped pecan divided
.1/2 cup raisin
.1/4 cup apple sauce
Spray 2 – 9 inch cake pans with vegetable spray, cover bottom with parchment paper and spray again,set aside.
In a bowl of stand mixer add oil, sugar substitutes, and mix well.
Add eggs one at a time making sure it is well incorporated before each addition, add apple sauce.
Sift flour, spices, salt, baking powder,and baking soda. Reserve 3 tbsp. of flour mixture and set aside.
Add the remaining flour to the eggs and oil mixture, making sure just to mix for a few seconds.
In a large bowl, mix 1 cup walnuts, 1/2 cup of pecans, raisin, and carrots with 3 tbsp. of reserved flour, add to the mixer and on low speed mix well for 30 seconds.
Bake for 40 minutes.
Remove and cool on cooling racks in the pans for 10 minutes.
Remove from the pan and cool completely before frosting with your favorite cream cheese frosting, about 40 minutes.
I frosted the cake with my sugar free cream chees frosting and topped it with the remaining nuts mixture.
Tabouli is a Middle Eastern salad that packed with fresh herbs, bulgur, tomatoes, and lemon juice.
I love making tabouli any time of the year, but my favorite time is during the summer.
It takes me back to the wonderful times I had with my mom and sisters, growing up we used to make tabouli and go up to the roof to soak up the sun, enjoy the ocean view and the cool breeze while feasting on this wonderful healthy salad.
Now that I have my own family, I prepare the tabouli with my kids and they absolutely love it and ask for it all the time.
I have tried tabouli with Quinoa, Brown rice and Couscous, but Bulgur is my absolute favorite and the authentic ingredient to use in this lemony herby goodness of a salad.
4 medium Persian cucumber
3 punch of green onion
3/4 cup lemon juice
5 medium tomatoes
6 cups minced flat leaves fresh parsley
3 cups minced fresh mint
1/2 cup extra virgin olive oil
1 tbsp. salt or to taste
2 cups fine bulgur #1
4 cups cold water
1 tbsp. cumin
In a large bowl soak the bulgur in 4 cups of cold water and set aside for 15 minutes.
Remove parsley and mint leaves from stems, only the thick woodsy stems, wash and lay flat on clean kitchen tea towel.
Roll the towel while the herbs in it, let it stand for about 10-15 minutes or overnight if you can.
Wash and dry tomato, green onion and cucumber, dice to small pieces, do not peel the cucumber, use both white and the green part of the onion, and place in a large size bowl.
In a food processer, add 1 or 2 cups at time of parsley and mint, pulse until finely minced, do not over process it or it will turn to a watery mess; about 15 times should do it.
In a large mesh strainer, drain the bulgur, with clean hands squeeze the water out of the bulgur little at a time, and add to the herbs and vegetables, continue until all the bulgur is squeezed.
Add olive oil, lemon juice, salt, and cumin.
With clean hands, toss the salad making sure to rub the bulgur with your hands to mix with the rest of the ingredients.
Freshly baked heart ❤️ all it needed is a simple cheese frosting and fresh blackberry on the top! Completely sugar free!
I will post the recipe once its perfected!
Updated on 05/05/2018
I baked this cake in so many variations, deferent flavors, different filling and different frosting but with the same recipe base my mom gave me, with a slight adjustment to some of the ingredients to accommodate the new flavor or ingredient that I added…The cake turns out amazingly delicious every time….
Preheat oven to 375F (190 C)
1 cup fresh orang juice
1/2 cup vegetable oil
2 1/2 cups all purpose flour
3 eggs at room temperature
1 tbsp. + 1/2 tsp. baking powder
1 tbsp. pure vanilla extract
1 cup of sugar substitutes
1/4 tsp. salt
1/4 tsp. baking soda
cooking spray
4 cups of sugar free cream cheese frosting
3 tbsp. grated orange zest
1/2 tsp. orange extract
1 cup fresh blackberries
Spray one heart shaped springform cake pan with cooking spray, line with parchment paper spray again and set aside.
In a bowl of a stand mixture fitted with the flat beater attachment mix oil and sugar, mix well until sugar is completely dissolved.
Add vanilla extract, mix well.
Add orange extract, mix well.
Add eggs one at a time mixing well after each addition.
Add orange zest and mix for few seconds.
Sift flour, baking powder, salt and baking soda into separate bowl.
On low speed add flour mixture in third alternating with the orange juice, starting and ending with the dry ingredients.
Scrape down the bowl after each addition.
Mix well with a rubber spatula to insure all the dry ingredient mixed well into the batter.
Add batter into prepared pan and bake for 35 minutes or until toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 – 15 minutes.
Remove the cakes from the pan, remove the parchment papers and place onto cooling racks to cool completely.
Prepare your favorite cream cheese frosting recipe, need about 2 cups of frosting.
Cut the cake in half, add the first layer onto a cake serving platter or a cake stand, add half of cup of frosting and smooth with an offset spatula.
Add the second layer and use the rest of the frosting to frost the entire cake.
Cool in the fridge for few hours before serving.
Decorate the cake with blackberries or any of your favorite berries.
Tip: if the frosting becomes too soft while frosting place it and the cake in the fridge for about 20 minutes to chill and continue decorating the cake after.
Seafood and pasta is the most delicious combination of food!
There is nothing like the taste of mini scallops, baby octopus, and oyster in rich garlicky broth! Add a touch of lemon juice and its zest and you have a light healthy meal in no time!
Seafood is one of the healthiest protein and the easiest to cook, with a whole-wheat pasta to complete a healthy delicious meal. In addition, do not forget the crusty bread to soak up all that succulent to die for broth!
.2 Lbs. seafood medley (mixed baby octopus, baby shrimp, oyster, mini scallop and sliced calamari).
.4 tbsp olive oil
.1 cup water
.1/2 cup white wine (alcohol free)
.2 tbsp butter
.4 cloves garlic minced
.1 tbsp salt
.1 tbsp black pepper
.1/2 tsp. crushed red pepper
.1 tbsp chopped fresh parsley
.1 can whole Corn kernel 15.25 oz
.2 medium Shallots chopped
.1 cup freshly grated parmesan cheese plus more for serving
.1/2 cup freshly grated fontinella cheese
.Juice and zest of 1 lemon
In a medium sauce pot heat olive oil and butter add shallots, sauté until soft. Add garlic and cook for few seconds.
Add water, wine, salt, black pepper and red crushed pepper bring to boil. Add seafood, cook for two to three minutes. With slotted spoon remove the seafood and set aside.
Add corn to the broth and cook for 5 minutes. Return the seafood and mix well. Turn the heat off.
Cook your pasta according to the package instruction.
Drain the pasta and add to the seafood, add cheese, lemon juice, zest and mix until all combined.
Top with fresh chopped parsley, grated cheese and serve with crusty bread. Enjoy!
Soups are hearty, delicious warm your soul kind of food doing the winter!
When the weather is cold and windy outside, that is what we had here in our sunny California, it has been raining all night long for the past two days in our area, windy and cold…
There is nothing will bring you warmth and a cozy feeling more than a good bowl of soup.
.1 Tbsp unsalted butter
.2 tbsp olive oil
.3 stocks celery chopped
.1 medium onion chopped
.2 medium carrots peeled and diced
.1/2 cup frozen corn
.1/4 frozen peas
.1/2 cup frozen cut green beans
.1 tbsp. Ginger, freshly grated
.1/4 cup parsley chopped
.2 Cups Barmicili pasta
.2 tbsp salt
.1 tbsp black pepper
.12 cups chicken broth or water
.3 pieces cooked chicken breast and cut to chunks
.1 medium green bell pepper diced
.2 fresh bay leaf
.1 tbsp curry powder
.2 tbsp lemon juice
.1 large French baguette sliced
In a large pot heat olive oil and butter, add onion, celery, carrots and bell pepper, add salt, black pepper, bay leaf and curry powder, sauté until vegetable are soft.
Add water or chicken broth and bring to gentle boil, add cooked checking, grated ginger, frozen peas, frozen cut green beans and frozen corn, lower heat to simmer and add barmicili, cook for 15 minutes or until the barmicili if fully cooked.
Add chopped parsley, lemon juice, cook for 1-2 minutes.
Chicken is an accessible and cost effective ingredient to use in making any dish for weeknights dinners, well most of the time! My husband is a big fan of chicken, so you will find us having chicken few times a week, and that could get boring.
Not sure why I came up with this dish. I had chicken breasts, started cutting it to bites sizes while thinking about what to make, and after standing there and looking at it for few minutes, I opened the coppered and saw a bag of seasoned croutons and a can of mushroom soup and I said ok this would do and let us try it, why not right? Collected the rest of the ingredient as you could see below and as they say, the rest is history!
This dish actually came out tasty; it is full of flavor, hearty and sticks to your rips kind of dish.
.1 can 10 ½ oz cream of mushroom soup
.1 bag 5 oz seasoned croutons
.1 tbsp poultry seasonings
.1 cup frozen mixed vegetable
.¾-cup sour cream
.1-cup water or chicken broth
.1 tbsp. salt
.½ tbsp. black pepper
.2 ½ lbs. chicken cut to bites size
.2 tbsp. fresh parsley
.½ tbsp. curry powder
.2-cups milk
.2 tbsp olive oil
Preheat oven to 400
In a large mixing bowl whisk cream of mushroom soup, milk, water or chicken broth, and sour cream until all combined.
In 9 x13 baking pan, with clean hands mix Chicken with poultry seasoning, vegetable, salt, black pepper, curry powder, and olive oil until chicken covered with the seasoning and vegetable distributed evenly. Add cream of mushroom mix, croutons and mix well with clean hands making sure the croutons well distributed evenly in the pan.
Bake for 30-40 minutes, or until the chicken fully cooked. Sprinkle with fresh parsley and serve.
TIP: Always wash your chicken; never cook directly from the package that comes in without washing it.
In a medium sauce pan over medium heat add butter, olive oil and garlic, sauté for a few seconds, add the chopped Collared Green and cook for a min or two, add vegetable broth, water, salt and black pepper.
Cook covered for 30 minutes, add extra water if needed.
You got to love the holiday, the smell of pumpkin and spices sure makes everything nice. I came up with this sugar-free pumpkin Cupcake when I had a leftover fresh pumpkin that I had made for pumpkin pie for Thanksgiving dinner, pumpkin freezes really well. added a secret ingredient to make it taste nuttier. these cupcakes are sweet, delish and definitely this recipe is a keeper.
This recipe is one the successful ones I created today, its completely sugar free and I would say fat free, no butter at all.
It was loved by everyone today, I paired it with fresh homemade whip cream with a hint of Brandy extract.
Today was the perfect day to create and test recipes, it was cold, and raining all day long, winter is my favorite time of the year, it is my kind of weather I just love the rain.
Made roasted salmon with olive oil, salt, black pepper, and chili powder. It was amazing!
Paired with, roasted cauliflower, and broccoli.
In addition, I prepared a healthy collard green, with olive oil, minced garlic, 2 tbsp. butter, and vegetable stock and lots of nutmeg.
At the end of the day, it was successful and the whole family fed and happy.
This year I opted on making green beans casserole with all the cream and butter, so I came up with this Garlic and lemony mixed green recipe last week. I added fried onion and it was a healthy addition to our Thanksgiving dinner this year.
