New Recipe added to the menu……….my family loved, loved, loved this.
I just happen to be online and I saw recipes for Korean Style Chicken. I had to give it a try. The issue with most of the recipes was that, they were mostly fried. Since fried food is limited in my house…….I had to find a way to make it healthier but not loose the flavor. So I found a winner that allows you to have the best of both worlds………..flavorful and healthier.
So let’s get right into it
1/4 cup of soy sauce
1/4 cup apple cider vinegar or vinegar of choice such as rice wine etc.
2 tsp of onion powder, garlic powder, paprika
mix soy sauce, vinegar and seasoning in a large bowl…….add wings and thoroughly coat wings with the mixture. Let this marinate in the refrigerator for 30 mins. You can even marinate over night for deeper flavor.
Line a baking sheet with parchment paper. Place the wings on the sheet and pour on the remainder of the sauce over top of the wings. Bake at 475 degrees for 45 mins to an hour.
Feel free to garnish with sesame seed and spring onions
Enjoy, Happy Cooking & Until Next Time,
I have been wanting to make this dish for quite some time. This was a big hit and my family really enjoyed it. I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family. I am always looking for ways to get more veggies in. This was a BIG HIT………. So now it’s time to share. I hope you will enjoy this as much as my family an I did.
This recipe is for a 6 Qt or larger crock pot
- 2 pack of Helen’s Kitchen Veggie Ground
- 1 qt of vegetable broth
- 1 pack of frozen yellow corn
- 1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
- 4 stalks of celery sliced
- 2 garlic cloves finely chopped
- 2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
- 3 of cans of diced tomatoes with liquid (I used one can of fire roasted and two cans of no salt added diced tomatoes)
- 1/2 cup of cauliflower puree
- 1/2 medium yellow onion, diced
- Green or Spring onion finely chop all of it
- 1 TBSP olive oil
- 2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
- 1 tsp of garlic and onion powder for seasoning veggie ground
- 1/2 tsp of black pepper, salt
- 1/4 tsp herb provence
- 1 teaspoon sugar, optional
Step by Step
In a non-stick skillet add olive oil , veggie ground and the 1 tsp of garlic and onion powder. Cook according to directions which will be for 4-5 minutes and set aside.
In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.
Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.
Garnish with Avocado
Enjoy & Happy Cooking
Until Next Time
Macaroni & Cheese has been a favorite since I was a little girl. In my family mac & cheese never came from a box “EVER”. The women in my family have always been serious about their cooking. Whenever I went to visit my grandmother she always made me my favorite dish and boy oh boy…….she made the best. She made the best everything and always made everything from scratch. Now that I have share some good memories……..let’s make some HOMEMADE Macaroni & Cheese.
Making this in the crockpot was a first for me. Since it turned out great I had to share.
- 13.25 ounce medium whole grain shell macaroni
- 1 teaspoons olive oil
- 1 cup skim or plain almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon of paprika
- 1 cup of Shredded Sharp and 1 cup of Shredded Mozzarella Cheese or cheese of choice
- 1/2 cup of cauliflower puree (optional-add’s extra fiber)
- Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
- Generously oil the sides and bottom of your slow cooker (I use about 1 tablespoons of olive oil).
- Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2½ to 3½ hours, stirring a few times.
- When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look and sprinkle paprika over the top to finish it off
I love taking a recipe and finding ways to make it healthier and not loose the delicious flavor.
Enjoy & Until Next Time,
My family was in town for the weekend. My 5 year old niece has been obsessing over the Beignets because of the movie Princess and the Frog. So I decided to make some for her and the rest of the family. All I can say is……..DELICIOUS. What I loved the most is that everyone could add whatever toppings they wanted.
To make the Beignets follow the recipe below and get creative with the topping.
1 teaspoon dry active yeast
—3/4 cup very warm water
—1/3 cup sugar
—2 tablespoons butter
—1/2 teaspoon salt
—3 1/2 cups flour, plus extra for rolling
—1/2 cup milk
—1 teaspoon almond or vanilla extract
—oil for the bowl and frying the dough ( I used vegetable oil )
—powdered sugar for dusting
STEP BY STEP SUGARED BEIGNETS INSTRUCTIONS:
- In a bowl, gently mix the dry active yeast, warm water, and a spoonful of the sugar together. Let stand for 10 minutes while the yeast activates. If it doesn’t bloom and get foamy, toss it out and try this step again from the beginning.
- In a large mixing bowl, cream together the butter, sugar, and salt.
- Add egg, milk, and vanilla, and mix until incorporated.
- Add the yeast mixture and 2 cups flour. Then, start mixing with a dough hook or kneading by hand.
- Keep adding flour until the dough doesn’t stick to the side of the bowl and feels a little tacky. If using the dough hook, it should pull most of the dough away from the sides of the bowl. When you pull the dough off the hook, you may find that it is still too tacky, so feel free to add a bit more flour.
- Shape the dough into a ball-like mound and place it into a well-oiled bowl. Cover with plastic wrap or a damp towel, and let sit in a warm place for 1 1/2 hours.
- Heat a couple inches of vegetable oil to about 350 degrees.
- Once doubled in size, roll dough out to about 3/4 inch thick on a well-floured surface.
- Cut into squares of roughly 3×3 inches, and deep fry in the oil without overcrowding. The squares of dough should sizzle and immediately poof up into a golden beignet. Remove from oil, and drain on a paper towel. Transfer to a plate, and dust generously with powdered sugar.
Happy Cooking & Enjoy!!! 😀
I have not blogged in days…….and I have missed it. I have been busy moving and because of the move the family and I have been eating out. Today I had enough. I desperately needed a home cooked meal. So I got the kitchen in order and started prepping dinner. Tonight I was in an experimental mood and wanted to try something different.
So I made my household famous “Oven Fried Wings” and added a Brown Sugar and Peanut Butter Glaze/Sauce. It gives the chicken a bit of an Asian Flare. It was absolutely delicious. This is one experiment that paid off!!
To make the wings click here.
Now onto the Brown Sugar & Peanut Butter Glaze/Sauce
1/2 C of light brown sugar
1/2 C of water
1/4 tsp of garlic powder
1/4 tsp of black pepper
1/4 tsp of Mrs. Dash
1 TBS of Peanut Butter
In a pot add water and brown sugar on medium high heat, until the sugar is dissolved. Your basically making a simple syrup. Remove from the heat. Add all of your remaining ingredients and whisk well. Once everything is incorporated pour over your chicken and serve.
Happy Cooking & Enjoy!!!! 😀
I had to share my latest find. Earlier this week I was in MOM’S aka My Organic Market……when I stumbled upon
When my daughter’s like something it’s a miracle. So now we don’t have to run to Panera Bread for their Favorite Sandwich…..The Sierra Turkey. We can make it at home. So in my book this has officially been a MOMMY winning week. I have discovered something my picky eaters like and it’s healthy, which equals a happy MOM!!!
Onto the giveaway winner of the Polka Dot Dolly Bow Headband