For those of you who don’t follow me on any of my social media accounts (which you really should be…), I’ve been under the weather the past few days. Today, being the third full day of me being sick, it got me thinking about my health.
Now I’ll admit, I’m not much of a health enthusiast, but there are times where I try my best to put what is best in my body. So that got me thinking a little more. I want to start incorporating healthier food habits into my regular habits. So I decided to make Golden Milk also known as Turmeric Milk.
This drink can be described as a more robust Chai Tea Latte, with the flavor of deeper spices.
So if you like Chai Tea Latte’s, then this is a drink for you!
2 cups milk
1 tsp turmeric
1/2 tsp ground cinnamon
Pinch of ground black pepper
1/4 tsp ground ginger
pinch of cayenne pepper (I used just the tiniest bit)
1 tsp honey (or maple syrup)
Place all ingredients into small sauce pan, whisk and cook 3-5 minutes (until hot, but not boiling)
With the warmer weather coming, who doesn’t think of backyard BBQ’s, bonfire nights and a refreshing cold drink in hand?
Lately the weather here in northern California has had me out in my backyard for hours at a time. We just finished uncovering all our outdoor furniture, cleaning it off and setting it all up to entertain our guests whenever we please.
But while working outside in the sun, I knew I needed to come up with a drink that’s quick, easy and refreshing for any occasion.
So here’s the recipe to my Sparkling Raspberry Mint Lemonade.
2 long sprigs of mint (I used the fresh mint we have growing in our backyard)
1 can frozen Minute Maid Raspberry Lemonade Concentrate
1/2 cup 7up
1 cup of ice
Follow directions on the back of the lemonade can by dumping contents into a large pitcher and adding 3 cans worth of cold water.
Rinse mint off in sink and pat dry with paper towel. Remove leaves from stem. Crush some of the leaves and tear into small pieces (this will allow the minty flavor to escape better into the drink).
Add mint leaves, 7up and ice to lemonade. Stir and serve in a glass over some ice and some whole mint leaves for garnish. Enjoy!
Yes, I realize that this title is a mouth full. But you will understand when you have a mouth full of this delicious goodness that consists of bacon and chicken. I mean how could you go wrong??
I know on social media a few years ago bacon was a huge craze. Bacon flavored everything. Bacon decals on everything from socks to key chains and of course bacon wrapped anything was a huge hit at the state fairs, local stores, and restaurants.
Recently I got inspired to try and come up with my own version of a bacon wrapped dish. I knew I wanted to pair it with chicken, but the question was, “what to stuff the chicken with?”
That’s where I got the idea to create a recipe that required only two other ingredients and also two common ingredients that most people already have on hand. Cream cheese and diced tomatoes.
So let’s get into my recipe:
4 slices of bacon
2 chicken breasts ( make sure they are thick so you can butterfly them)
diced tomatoes (amount varies but plan for 1/2 tbsp per breast)
cream cheese (1/2 oz per chicken breast)
tooth picks (not for eating, just for holding the bacon secure while cooking)
Preheat oven to 350 degrees
Start by butterflying your chicken breast. (This technique is done by laying your chicken down flat and slicing horizontally into the chicken, as if to cut the breast into two thin slices. But you don’t want to cut them all the way through. You want to cut as if to make a pocket in the chicken breast.)
Next you will lay a thin slice of cream cheese on one half (one side of the butterfly) of the chicken.
Then you’ll spoon about 1/2 a tbsp of the diced tomatoes on top of the cream cheese and fold the chicken over itself, to “pocket” the cream cheese and tomatoes.
Lay out the two slices of bacon parallel to each other and place the chicken breast at one. Roll the chicken up in the bacon and secure ends with toothpicks.
Repeat process for as many chicken breasts as you plan to make.
Place on a baking sheet. and bake 25-30 minutes.
Remove from oven, serve and enjoy.
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Before I get into the recipe, I want to share with you one of my favorite kitchen ingredients (used in this recipe).
Chicken flavor “Better Than Bouillon”
This ingredient is literally, as it says, better than bouillon and even better than chicken broth! It’s something that’s always in my pantry (well, really my fridge due to the fact that it needs refrigeration after opening). But it’s something so easy to keep on hand and that’s one thing I love about it, besides the fact that it also has amazing flavor.
This is definitely an item I believe everyone should have in their pantry.
I know, I know, you all came on here to get the recipe to this delicious Lemon, Herb and Garlic Chicken, not to hear me ramble on, so here it is!
8 drumsticks & 6 thighs (chicken)
salt and pepper to taste
2 tbsp olive oil
8 cloves of garlic (minced)
2 tbsp fresh thyme (chopped)
2 tbsp fresh oregano (chopped)
3/4 cup dry cooking sherry
2 tbsp chicken “better than bouillon”
1/4 cup water
2 lemons (1 for juicing and 1 for slices as garnish)
Season both sides of chicken with salt and pepper
Heat olive oil in large skillet, add chicken, and cook 5 minutes on each side (or until chicken is golden brown)
Remove chicken and set aside
In same pan add garlic, thyme, and oregano and cook until aromatic. Then add the sherry, lemon juice, better than bouillon and water to deglaze the pan. Bring to boil.
Add chicken to pan, reduce heat to simmer and cover. Let cook 20 minutes or until chicken is tender. (flip chicken in pan halfway through to make sure sauce coats both sides)
Garnish with fresh herbs and lemon slices.
Serve with sides of garlic and chive mashed potatoes (comment below if you want my super simple recipe!) and asparagus.
When serving chicken, WOW your guests by displaying chicken on a platter. Chop up some extra thyme and sprinkle it over the chicken and arrange lemon slices on top.
Hope you enjoyed this recipe and I look forward to cooking the next one with you!
This is my version of a quick and easy Jambalaya that you can make with what you already have on hand.
I meal prepped a batch of this for my family on Sunday, that way we’d have it ready to warm up for any meal.
The traditional recipe of Jambalaya calls for several other ingredients, not mentioned in my version, but feel free to add those if you want.
Here’s what I used.
1 Onion (I used red because I already had that chopped up in my fridge)
2 bell peppers (chopped into small chunks)
5-pack of Sausage links
1 can of Rotel ( I used the Fire Roasted Diced Tomatoes & Green Chilies)
1 Bay leaf
1 tsp thyme
1/4 tsp Cayenne pepper
2 tbsp Cajun seasoning
2 cups white rice
salt and pepper to taste
4 cups of water
2 tbsp Olive oil
In a large pan, over medium heat, heat up the olive oil.
Add in onion and bell peppers and saute until peppers are soft (about 5 mins)
Add in sliced sausages, stir and let that cook about 2 mins
Next add the Rotel, salt, pepper, thyme, cayenne pepper, Cajun seasoning, 2 cups of rice and 4 cups of water. Stir, cover with lid and cook for about 20 mins. (remember to stir occasionally to keep ingredients from sticking to the pan)
Once all liquid is absorbed remove pan from heat. Serve up a bowl to enjoy or let cool and place into food storage containers for later.
*Garnish with green onions if you have those one hand (sadly I didn’t)! They add flavor and beautiful color.
Now, I’m sure you’ve all heard of meal prepping. Whether you’ve seen it on social media, heard a friend mention it, or if you’ve done it yourself in the past.
Sometimes it’s easy to do and sometimes it’s hard, but that all depends on the recipe. That’s why I’ve come up with the perfect recipes that are simple, yet delicious and they won’t take too much time out of your day to prep.
The first recipe is my Teriyaki Turkey. Now some of you might say that ground turkey is boring or bland, but if you add these simple ingredients listed below, I’m sure your mind will be changed!
So here’s what you’ll need.
3 lbs of ground turkey
1 tbsp onion powder
1 tbsp garlic powder
pinch of salt
pinch of pepper
2 tbsp of teriyaki sauce
Add turkey to large pan, over medium heat, and cook until almost all the turkey is fully cooked (about 5-6 minutes).
Add onion powder, garlic powder, salt, pepper and teriyaki sauce and stir until combined.
Let cook about 3 more minutes, remove from heat and disperse into individual storage meal containers.
Yes! It’s just that simple!
* Serve with a side of mixed steamed veggies (or any veggies you like) and rice (you can also use brown rice, quinoa or any grain you please).