How To Make Miso Honey Wings

Hello everyone,

Welcome to…………..




If you are looking to add something a little sweet and savory to the menu, then this is the perfect option. These wings work great for appetizers or as a part of the main course for dinner.


Let’s get right into it……..


(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

2-3 lbs of organic chicken wings or wingettes (clean and dry them and place in a large bowl)

1/2 C of honey

1/3 C Organic Miso Paste ( I used Miso Master’s Organic White Miso)

1 tsp Amino Acid or low sodium soy sauce (I use Bragg Amino Acid Liquid)

Herbs and spice (* combine the following in a small bowl and mix to evenly combine)

1 tsp organic granulated garlic powder and granulated onion powder

1/2 tsp of organic ground ginger and black pepper

Avocado Oil (or any other oil than can be cooked at a temp of 450°or higher)



1. Preheat oven to 450°

2. Line a baking sheet or 2 with parchment (for easy clean up)

3. In a large bowl add your honey, miso, and amino acid. Stir until smooth and combined and set aside for now.

4. Add your herbs and spices to the chicken, toss to evenly coat each piece evenly.

5. Place your chicken on the baking sheet(s) making sure they are not touching and have enough space.  Drizzle a bit of oil over the wings ( we want to get a nice crisp skin on the chicken.)

6. Bake in your 450° preheated, oven for 35-40 minutes. Your chicken should be golden brown.

7. Once the chicken is cooked through and golden, remove it from the oven and add the chicken in the miso and honey sauce bowl.  Toss the wings to get them evenly coated with the sauce.

8. Place the wing back onto the baking sheets and place them back into the oven for 2-3 minutes to let the sauce thoroughly adhere to the chicken.

9. Remove from the oven. Allow to cool and enjoy!


This dish was a really big hit with my family.  For me it offered the best of both worlds…..sweet and savory all in one. I hope you will give this recipe a try and that you and your family enjoy it as much as we did.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,



Super Easy Homemade Biscuits

Hello everyone and welcome!

I’ve been searching for the best and simplest biscuit recipe, one that wasn’t overly fattening. The problem was every recipe I found required a stick or 2 of butter. Which was just way too much for my liking.

So I decided to take a few ideas from some of the recipes I like and make it my own. I’ve tried countless different recipes.  Kneading and without kneading. The recipes were pretty good but just not everything I needed them to be. Until “finally” I got it just right.

I let my little biscuit lover sample one. Then I hear the words that every mother longs to hear, especially when you have been working away in the kitchen for who knows how long…..Mom these are the best biscuits I’ve “EVER” eaten. The shock of those words nearly caused me to faint….lol. I quickly pull myself together because she wanted another. Next, she says you should definitely put this recipe on your blog.

So here it is………


2 C Organic Spelt or AP Flour

4 tsp baking powder

1/2 tsp baking soda

1/4 tsp Pink Himalayan salt

1  1/4 C organic Milk ( dairy or non-dairy)

1 Tbsp organic vinegar (white or apple cider)

4 Tbsp butter (frozen cut into pea size pieces) + 1 tsp( room temp or straight from the refrigerator, you can also use vegan butter for this recipe)


  1. Preheat oven to 450°
  2. In a large bowl add flour, baking soda, baking powder, cream of tartar & salt mix to even combine.
  3. Next measure out the milk and add vinegar to your milk (this is a substitute for buttermilk). You can use buttermilk and no vinegar is needed.
  4. Add the 4 Tbsp of frozen pea size cut butter into the dry ingredients and stir to evenly distribute.
  5. Add the milk mixture and stir to bring everything together. Don’t over mix we don’t want a tough biscuit.
  6. In an 8-inch square pan spread the 1 tsp of butter around your pan.
  7. Now spread the mixture into your buttered 8″ baking dish.
  8. Bake for 25 minutes.

Allow them to cool for a few minutes then cut and enjoy!!!


Thank you so much for taking the time to stop by, I greatly appreciate it!

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Until Next Time,


Extra Crispy Oven Fried Ravioli

Hello everyone,

Welcome to Tasty Tuesday!!

I’ve had this dish on my mind for a while now. So last week while grocery shopping, I finally remembered to pick up the frozen ravioli.

This dish is simple to make, great for kid-friendly cooking and kid approved. I promise you that it has such a great crunch on the outside with a  tender and cheesy inside. Dishes like this are perfect especially when you are not in the cooking mood, but you don’t want to resort to picking up fast food. It’s really a quick cooking dish.  You can check out my other quick cooking semi-homemade ravioli dish here.

Ok, let’s get cooking!!


Ingredients :

1 Package of Frozen Ravioli
1 Cup of Whole Wheat Flour
1 Cup of Panko Bread Crumb
2 Eggs
1 tsp of water
Cooking Spray

Paprika, black pepper, sea salt, garlic powder, onion powder, oregano and basil (you can use whatever spices you desire)

Instructions :

Cook Ravioli according to package instructions and drain. You will only need 25 Ravioli pieces. The rest can be refrigerated and enjoyed with marinara the next day. (No wasting here.)

Line a baking sheet with foil or parchment paper, place a baking rack on top.

Pre-heat oven to 450 °

In 3 shallow dishes….Place flour in the first, eggs+ 1 tsp of water in the second and panko in the third.

Add 1/2 tsp of the seasoning to your flour dish and your panko dish and mix each dish to combine the seasoning. (optional you can also season your eggs….I simply seasoned mine with 1/4 tsp of Black Pepper and tiny pinch Garlic and Onion powder…..I like all elements to have flavor so that the Ravioli is nicely flavored.)

Set up an assembly line Ravioli, Flour, Egg, Panko and your prepared baking rack.

Take the Ravioli and coat with flour, dip in the egg and coat in the panko and onto the baking rack. (This part I did with my children we each dipped the Ravioli into an assigned mixture….this assembly line made thing’s go by very quickly.)

Once you have all the Ravioli on the baking rack spray with cooking spray. (I used Trader Joe’s Coconut Oil Cooking Spray across the top.)

Place in the oven and bake for 20-25 minutes.

Warm up some marinara(I love Bertolli’s Organic line) and place in a dish for dipping.

Once done let cool….. it’s time to dip and enjoy.


Thank you so much for taking the time to stop by, I greatly appreciate it.  If you give this recipe a try, please let me know how you enjoyed it.

I would love to connect with you on social media follow me…..I follow back!! 

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Until Next Time,

Sewloveable ☺

Quick & Easy Chicken Sesame Noodles

Hello everyone,

Welcome to Tasty Tuesday!!!

Today I am sharing a recipe that is quick, easy and delicious to make. This dish is very versatile……you can make easy substitutions for your specific needs.  So let’s dive right in and make this together.

6-8 Boneless Skinless Chicken Tenderloins
1 Cup of low sodium chicken broth
1/2 Cup of water
1/2 tsp black pepper, garlic powder, onion powder and sea salt
1 package of Rice Noodles or any thin noodle of choice
1/2 Cup of Chopped Cilantro
2 Green Onions thinly sliced

Sauce Ingredients:
1/3 Cup of Amino Acid or low sodium soy sauce
1 tsp of hot chili oil (add less if you like)
4 Garlic Cloves minced
1/2 tsp Ginger grated
2 TBS of Honey
2 TBS of Rice Vinegar
2 TBS of Sesame Oil

Cook noodles according to package instructions. Drain and set aside in a large bowl.

In a large pot add water, chicken stock, black pepper, salt, onion powder, garlic powder and chicken and boil on medium-high heat for 10-12 minutes.
Once done and cooled, cut into bite-size pieces and add to noodles.

Add your thinly sliced green onions and cilantro to your noodles and chicken.

Let’s make the sauce. In a small saucepan add all the ingredients for the sauce. Cook on a low – medium heat setting for 3-5 minutes. Once done pour your sauce onto the noodle mixture. Toss the noodle mixture to get everything evenly coated with the sauce.


Now enjoy your quick and easy homemade meal. To make this meal vegetarian or vegan, substitute the chicken for tofu or simply enjoy this with just the green onions and cilantro. You can easily customize this dish to make it suit your needs.

The left is made using whole grain spaghetti pasta with carrots added and the right is the recipe listed above. You can really get creative without stressing over cooking a meal with this recipe.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Enjoy & Until Next Time,


Strawberry Shortcake

Hello everyone,

Welcome to Tasty Tuesday!!!


This recipe is about turning leftover’s into something else that’s totally delicious. Last week I made homemade Organic Cornbread. Then I started thinking……..what else can I do with this cornbread?????

As the title says……turn it into “Strawberry Shortcake”.

Let’s get started….

For my cornbread recipe click here.

1. In a bowl add 2 C. of organic fresh or frozen strawberries, add 1/2 C. of sugar stir the mixture together.  Cover and place in the refrigerator until the mixture creates juices in the bottom of the bowl.

2. Take your cornbread and cut it into bite-size cubes or you can crumble it.

3. Using small individual serving dishes, spoon in some of your strawberries and the juices, then add cornbread and more strawberries on top. Feel free to add whip cream if you desire ( I like whip cream…..just not a huge fan, so I can do without it.)

I really enjoyed making this dessert. It was simple to put together and I was to take my leftovers and turn it into something completely new.

This dessert is great because you can make it in advance. So if you’re having a dinner party etc……’s simple to put together which takes some stress off of you.


So tell me…….how have you transformed your leftovers?????

I love hearing from you all and I truly appreciate you taking the time to stop by!!

Until Next Time,


Organic Corn Bread in 4 Easy Steps

Hello everyone,

Welcome to Tasty Tuesday!!!!


Growing up corn bread was made pretty frequently in my family. It was my brother’s absolute favorite. When my family and I visited my grandparents my grandmother would make homemade cornbread, she would always say the best cornbread is made in a cast iron skillet.

So today I decided to follow in her footsteps and make cornbread in a cast iron skillet.


2 C Organic Cornmeal

1 1/2 C Organic All Purpose Flour

1 1/2 C Organic Unsweetened Applesauce

2 C Unsweetened Organic Plain or Vanilla Almond Milk

3/4 C Organic Sugar Cane

2 Large Organic Eggs

6 Tbsp of unsalted melted butter ( I prefer Kerrygold)

2 tsp baking powder (aluminium-free)

1 tsp sea salt (pink Himalayan)

1 tsp organic vanilla extract


1. In a large bowl mix cornmeal, flour, baking soda, sugar & salt (aka dry ingredients).

2.  In a medium bowl mix applesauce, milk, eggs, vanilla & butter (aka wet ingredients).

3. Add the wet ingredients into the dry and mix until the batter is evenly mixed.

4. Pour into a greased 12″ cast iron skillet and bake for 30 minutes or until a toothpick poked in the center comes out clean.


It’s really easy to make. Next week I will show something delicious you can do with your leftover cornbread.

Thank you for taking the time to stop by, I greatly appreciate it.

Until Next Time,

Chicken & Spinach Burger

Hello everyone,

Welcome to Tasty Tuesday!!!!


This recipe is inspired by some frozen patties I saw in the grocery store.  Since the grocery store version had so many preservatives and additives I decided……why not make my own. That way I can put the things I like, want and need into it without any unnecessary additives.

So let’s dive in….


5-6 Organic boneless skinless chicken thighs (you can certainly use breast or mix breast and thighs…..I prefer thigh because of it’s, moistness and ability to take on deeper flavors quickly).
2 Cups of fresh organic spinach
1/2 Cup organic diced onion
1/2 Cup organic diced pepper (red, yellow & green)…..or whatever you have on hand

Dried Seasonings/Herbs:
1 tsp garlic powder
1 tsp onion powder
1 tsp no-salt seasoning blend (21 Salutes, Mrs. Dash or my preference Costco’s organic no- salt seasoning)
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cardamom
1/4 tsp coriander
1/8 tsp thyme
1/8 tsp sage
1 Tbsp amino acid (or low sodium soy sauce)

*In my cooking I like to use lot’s of different herbs/spices…..I love flavorful food and the enjoyment of friends saying what’s in this and trying to guess…..they usually can guess/taste & distinguish a few…lol.  If you don’t have the herbs/spices on hand then just go with what you have.  If I am cooking something and I can make do without it….I go without those ingredients and cook on anyway…..there’s alway’s next time.


1.  Place all ingredients in a ( large 6-8 Cup) food processor and pulse for 1-2 minutes.

* I now prefer making my own ground meat. If I forget to take out something for dinner it takes a lot less time to defrost boneless skinless chicken in cool water and vinegar. Over pre-packaged ground meat. This also allows me to clean the meat properly.

2.  Now using and ice cream scoop you can make even size patties. You can opt to cook them as you desire (I put mine on the grill this time) or freeze the patties (up to 2 months) for future cooking.


That’s all there is to it……if you have any questions please feel free to email me or leave a comment below.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Until Next Time,


Have You Tried These

Hello everyone,

Welcome To Tasty Tuesday!!!


On a recent trip to Costco, I spotted a new item  “Aussie Bites.”

The first thing that caught my eye they are Organic. Then I had to check out the list of ingredients.

Which I will say could be alluring or not so alluring to some…


Organic Rolled Oats

Organic Oat Flour

Organic Unsalted Butter

Organic Canola Oil

Organic Dried Apricots

Organic Sugar

Organic Cane & Inverted Sugar

Organic Raisins

Organic Flax Seeds

Organic Sunflower Seeds

Organic Honey

Organic Shredded Coconut

Organic Quinoa

Organic Chia Seed

Sea Salt

Baking Soda

Organic Vanilla

Let’s talk about taste…….These taste “Amazing”.  It tastes like a soft oatmeal raisin cookie.  You would never know these delicious little bites have such great and healthy ingredients.  They are great to take on the go.  My children “LOVE” these. I purchase these weekly because they just love them so! Since these were such a delicious hit I had to share it with you. (This is not a sponsored post.)

If you have tried these I would love to know your thoughts, if not would you be willing to give these a try?


Thank you so much for stopping by, I greatly appreciate it.

Until Next Time,


Chicken Teriyaki Stir-Fry

Hello everyone,


Welcome to Tasty Tuesday.
I’m all about food full of flavor but quick & easy to cook. Well this dish is just that. I, hope you enjoy this dish as much as my family and I did. Let’s get started.


6 boneless skinless chicken thighs or breast
1/2 C Teriyaki Sauce ( DIY recipe here )
1 medium onion ( cut in 1/4″ slices)
1 C of red and green peppers (cut into slices)
1 T of Grape seed oil ( or oil of choice)

paprika, black pepper, salt, onion &/garlic powder


Preheat oven to 425°

Line a baking sheet with parchment paper.

Season your chicken on both sides. Place on your baking sheet. Bake for 10-12 minute’s or until cooked through. Once done and cooled, cut into bite size pieces and set aside.

In a pan on medium heat add oil, onion and pepper. Cook until onions & peppers are nice and tender. Add your chicken and stir to get everything evenly combined. Add teriyaki sauce. Stir to evenly distribute.



Serve with rice and or veggies.

Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable ☺

Homemade Chocolate Tart with a Chocolate Graham Cracker Crust

You’re going to Love this recipe. This recipe is really special to me, it’s my grandmother’s. She was such a wonderful cook and baker. I am delighted and honored to have all her recipe’s passed down to me.  A few day’s ago I finally decided to start trying some of them out. When I saw her recipe for a Chocolate Pie…. I knew I had to make this recipe first. So, I took her recipe and put the Sewloveable spin on it and decided to make a Chocolate Tart with a Chocolate Graham Cracker Crust. Can I just say, this is the most decadent dessert I’ve made to date and mmm mmm good…lol.



1 pack of Graham Crackers
4 Tbs Organic Vegetable Shortening
2/3 C Cocoa Powder
2 Tbs Powdered Sugar
1/2 tsp Organic Vanilla Extract

2 Organic Egg Yolks
3/4 C Organic Cane Sugar
2 Tbsp All Purpose Flour
1/4 C Cocoa Powder
1/4 tsp Sea Salt
2 Tbs Organic Vegetable Shortening
1 C Chocolate Almond Milk
1 tsp Organic Vanilla Extract




Preheat oven to 325°

Grease a 9″ Tart pan with vegetable shortening and set aside.

Break your package of Graham Crackers into smaller pieces and place into food processor. Pulse on high until you have fine crumbs about 1 minute. Add cocoa powder, powdered sugar, vegetable shortening and vanilla extract and pulse on high speed for 30 seconds or until evenly combined.

Spread your Graham Cracker mixture into tart pan. Place tart pan on a baking sheet (The baking sheet is for easy removal of the tart pan from the oven). Place into the oven for 7-8 minutes. Once done set aside and let cool while you work on your filling.


In your food processor add your sugar, flour, salt, cocoa powder. Pulse for 30 seconds to evenly combine. Next add egg yolks, shortening, almond milk and vanilla extract pulse on medium speed for 1 minute.

Pour the mixture on top of your cooled crust and bake at 325° for 15-20 minutes. Or until your filling is set and looks glossy. If you see any bubbles or cracks on the surface, remove immediately that means is starting to become over baked.

Allow to cool before cutting.


Enjoy & Until Next Time,

Sewloveable ☺