Saturday, July 23, 2016
I'm sure this recipe has been around the block a few times and some of you may have made it. I had it hanging around in my to make soon folder and wanted to give it a try.
I used chicken thighs and subbed the mayo for plain Greek yogurt.
4 boneless chicken breast (used 5 boneless thighs)
1 cup mayo ( used plain Greek Yogurt)
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons seasoned salt* ( used 1 teaspoon and next time I would use Mrs. Dash )
1/2 teaspoon black pepper ( didn't use)
1 teaspoon garlic powder
Preheat oven to 375 degrees
Prepare a baking dish with cooking spray.
Sprinkle chicken with the seasoned salt.
In a medium size bowl mix mayo (yogurt), cheese and garlic powder. Stir until well combined.
Place chicken in prepared pan and spread layer of mayo/yogurt over it.
Bake for 45 minutes or until chicken reaches internal temp of 165 degrees.
Source Quick and Easy Recipes
* recipe for seasoned salt
Sunday, July 17, 2016
This recipe is from Tip Resource. I wanted to add it to Mango & Overnight Quinoa Flakes Parfait which has become a favorite breakfast. This also could be added to plain yogurt or a welcome addition to a peanut butter sandwich.
The recipe makes about half a cup and once you taste it your taste buds will do a happy dance.
You can’t can bananas safely. Ripe bananas are 5.0-5.29 pH, which is well above the line for water bath canning. They are also dense, which presents additional problems. This is a good recipe for people who don't like to can.
1 banana, the riper the better
1/4 cup dark brown sugar
1 tablespoon lime juice
2 tablespoons butter
Coarse sea salt to taste
In a small pot combine banana, brown sugar, lime juice and butter. Whisk over medium heat for 5-8 minutes or until the sugar has dissolved and the the banana has softened.
Adjust heat to prevent burning. Using the whisk thoroughly mash the banana making sure no chunks are left. Once the mixture is mashed and smooth,thicken without burning.
Over medium heat let the mixture bubble for about 3-4 minutes. The jam should be ready at this stage.
Place in a clean container, cover when cooled.
Refrigerate and use within one to two weeks.
Saturday, July 16, 2016
I will miss the extra storage space in our NY home. My pantry is huge. I would find something on sale and stock up.The pantry also stored all types of baking pans and anything I thought I needed to cook and bake.
Time has come to clean it out and I found a box of quinoa flakes. Needed to look into my saved recipes for something to make.
Didn't take me long to find this one on Simply Quinoa .
This has become my easy favorite breakfast ( when Gabe doesn't bring home a bagel). It's simple to make and you can add so many wonderful things!
I mentioned the pantry because I also had jams and jelly to use. Loved the mango and used my last one so decided to experiment layering different jams and apple butter between the quinoa flake mixture.
Blueberry jam was the first to go in the parfait- I didn't add much so it wasn't overly sweet. The next flavor waiting to jump into the parfait was apple pie butter. What a delicious way to start the day.
I loved my ANTI-INFLAMMATORY TROPICAL TURMERIC SMOOTHIE. Turmeric is so healthy I'm trying to add more to my diet. I didn't add the aloe vera juice when I made this to add to the parfait. Added the pineapple, banana, about a tablespoon of lime juice and turmeric which I added to a food processor.
Puree until smooth and then layered it into the mason jar with the Quinoa Flake mixture.
Healthy and delicious.
Mango & Overnight Quinoa Flakes
1/4 cup quinoa flakes
1/4 instant oatmeal
2- 3 tablespoons chia seeds
1 1/2 teaspoon Saigon cinnamon
1 1/2 tablespoon honey
3/4 cup almond mild
1 ripe mango- peeled and cut into small chunks
Set aside a 16 ounce mason jar . You could use any type of glass or plastic container but I would cover with plastic wrap when it sits overnight.
Combine the quinoa flakes, oats, chia seeds, cinnamon, honey and milk in a small bowl. Stir until everything is combined. Let sit while you prepare the mango.
Add the mango to a food processor or blender and blend until smooth. If you want added sweetness you can add extra honey to the mango mixture.
Next come the layering which as you can see it's a work in progress.
Add the quinoa flake mixture to the mason jar. Place the
mango puree next, quinoa flake mixture, mango puree to top it off.
Cover the jar and place in fridge overnight.
A delicious breakfast awaits for you behind that closed door!
Note: I have another yummy addition which I will add to the blog tomorrow.
Sunday, July 10, 2016
Mint is a questionable addition to any garden. It's extremely invasive and most people really don't know what to do with it except use it as a garnish in drinks.
I've made mint jelly many years ago and it came out great. I added it to cut up watermelon and also add a few leaves to a glass of ice water. This recipe is so good I know I'll be using lots of mint!
It's from Popsugar - something perfect for a hot summer day.
3/4 cup nonfat plain Greek yogurt
1/4 cup fresh mint, washed and dried-tightly packed
1 cup almond milk
1/4 cup Andes Cream De Menthe Chips OR dark chocolate chips
1 cup baby spinach
1 tablespoon honey
2 cups ice
Combine all ingredients into a blender and blend until smooth.
Garnish with mint and a few chips.
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