Spring has sprung! Flowers are blooming, birds are chirping and mulberries are ripe, for the picking! My tree is producing so many berries this year, I can hardly pick them fast enough. They are sweet, juicy and delicious! My son enjoys picking and eating them. This has become his after school hobby. I made jam with these beauties. It was quick and easy to make. I can’t wait to try some on a slice of toast. I’m thinking about making a mulberry pie as well.
My husband planted our tree sometime last year, before the hurricane(s) hit. Our tree took a bit of a beating but, it survived and is producing more berries than ever before. Here’s to a bountiful harvest!
HAPPY NEW YEAR!!! Who’s ready for some good old fashioned comfort food?
One of my favorite meals as a kid was Pot Roast. It’s such a delicious and filling comfort food. My Mom often made it for my siblings and I. I have always enjoyed it because it is so flavorful and colorful. Recently, my Mom mentioned that she had a taste for it but, she didn’t feel like making it. Of course since she mentioned it, I couldn’t stop thinking about it!
I recall attempting to make a Pot Roast a few years ago. It was my first attempt…not a good one, yes, I admit that. Anyway, I also recall the error being that I rushed it because we had family coming over…very bad idea! The vegetables were under cooked and the roast was tough! (I apologized profusely). My only saving grace was that it was family and they didn’t complain. I was immensely disappointed in my failed attempt because I knew how good the meal could have been with the proper time and planning. Not to mention the fact that I’m also a bit of a perfectionist. It was certainly a lesson learned! My take away: Pot Roast (greatness) cannot be rushed!
So, today I tried a recipe that I found on Pinterest from Baked In the South. I made the recipe as instructed and it was great. It was delicious, tender and flavorful! I may add mushrooms the next time I make it. My cooking time was reduced by about an hour or so because my dutch oven seems to cook pretty fast. I made homemade mashed potatoes to go with it. My family raved over it. This recipe was easy, delicious and great for Sunday’s dinner!
Recently, I received a small boat-load of fresh okra from my Mom. I’m in the process of preparing and freezing most of it, but I think I may reserve some for a delicious soup or my favorite Gumbo. My Husband loves to fry it or make okra and tomatoes. Okra is a good source of fiber and vitamins and it’s also a low calorie, fat-free food! Does it get any better than that? What’s your favorite way to cook okra?
Boneless, skinless chicken breast slow simmered in an olive oil and butter essence….Throw in some shallots, fresh garlic, and basil and you’ve got a flavor party!
This meal was quick and easy to prepare. I began by prepping the garlic and shallots with a corse chop. Next, I washed and butterflied the chicken breasts. In a medium sized pan, I sautéed the garlic and shallots. Once they began to sweat, I added in sliced mushrooms. To that mixture I added a tablespoon of dried basil, garlic powder, black pepper and a cup of chicken broth. I turned that down to a simmer.
In a large skillet, I added a tablespoon of butter and approximately two tablespoons of EVOO. With medium to high heat, I browned the chicken halves… Season with salt and pepper and lemon juice.
Once the chicken was thoroughly cooked, I set it aside on a serving dish to rest. Finally, I prepared my sides, the broccoli and cheese was in a steam bag. I popped that in the microwave for seven minutes, as per the instructions on the bag. Since I didn’t have to make them from scratch, the mashed potatoes were quick also. I used Crystal Farms Simply Potatoes, Sour Cream and Chive. They are basically heat and serve, but I always add a dollop of sour cream, salt and pepper to them. Voila! Dinner is served!
The flavor profile was absolutely amazing! The chicken was juicy and full of flavor. I hope you enjoy making this quick and delicious meal as much as I did! Give it a try and let me know what you think!
Ingredients:
3 Boneless Skinless Fresh Chicken Breasts
3 Cloves Garlic, Chopped
1 Shallot, chopped
1/2 cup Mushrooms, sliced
1tbsp. Dried Basil
Salt (to taste)
Pepper
1 cup Chicken Broth
1 tsp. lemon juice
Extra Virgin Olive Oil
1 steam in bag Broccoli (in cheese sauce) optional
Is it just me or doesn’t cooler weather make you want a nice big bowl of soup?…Or Chili? There’s nothing tastier than a delicious bowl of hot soup on a cold fall or winter day. Although there’s something about rainy days that makes me want soup also.
Soup is a bit nostalgic for me. Growing up, my Mom would always make sure my siblings and I had a nice serving of something warm in our stomachs. It was either oatmeal or grits before we headed off to school or soup if it was lunch time on weekends. Michigan winters were brutal. She would also bundle us up in no less than three layers of clothing along with earmuffs, a skull-cap, a scarf, mittens, leg warmers, two pairs of socks and boots! One thing’s for sure, we were never cold or hungry! 🙂
Since we have officially entered the cooler/cold season, I think a nice hearty soup is in order. I haven’t decided which soup I will make as of yet. I absolutely love potatoes so chances are, whichever one I choose, it will contain potatoes. I need some ideas. What’s your favorite soup to make in the Fall/Winter? and Why? Please share.
Until recently, I had never considered just how wonderful Coconut Oil was and that there are so many great uses for it. I love trying new foods, spices and just new things in general. What can I say, I’m a foodie! I’ve always enjoyed many coconut flavored foods like coconut shrimp and that deliciously irresistible Movie Theater Popcorn and even coconut water however, I had never used it for cooking or baking.
I stumbled upon a recipe for Coconut Oil Cookies. I was elated because I recently purchased a rather large container of Coconut Oil in hopes that I would discover some new and exciting recipe to use it in.
In addition to finding the cookie recipe, I found hundreds of other uses for skin and health care. Coconut Oil has a high smoke point which makes it great for baking and stir-frys. The Coconut Oil I purchased is Organic Extra Virgin, Cold-pressed.
This recipe is delicious and easy to make. The cookie is thick and rich. The use of Coconut Oil instead of the traditional butter or shortening creates a soft, chewy cookie with crisp edges. I love this cookie because the scent of the coconut is delightful and the taste of the coconut is mild and not overpowering. These are my new favorite cookie and I’m sure they will be yours too! Stay tuned for more recipes using this delicious oil.
Enjoy!
-Michell
Coconut Oil Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 12 cookies
Ingredients
1/2 cup coconut oil, softened but not melted
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Method
In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.
When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)
Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
My Mom recently celebrated her birthday and in her ever so subtly but obvious way, she mentioned that she wanted a nice slice of chocolate cake for her birthday. So, I felt it was my baking duty to oblige. I began searching for the perfect chocolate cake recipe since I didn’t have a tried and true one of my own. As a matter of fact, I had never baked one.
Since I was baking this cake for my Mom, it had to be extra special.
After an in depth search, I found one that was chocolatey and also sounded delicious. It was a Triple Chocolate Layer Cake.
This recipe had everything I was looking for…chocolate, chocolate and more chocolate! I knew I had to try it and I hoped my Mom would love it.
I baked the cake exactly as stated in the recipe.
My Mom loved it and so did everyone else! This cake is moist, delicious and super chocolatey!
Note: I think when I make it again I will omit the chips from the icing and just use them as a garnish. They are optional.
This week, I set out to bake something new. I wanted to create some ooey gooey oven fresh magic! I dreamed of creating “the next big thing”!….As far as baking goes anyway.
But, my Husband wanted one of my Classic Buttermilk Pound Cakes. After I told him that I would be baking this weekend, he quickly made his request known. I told him about all of the new cookie recipes I created, and how I couldn’t wait to have him taste them.
I envisioned creating chocolate euphoria with my super chocolatey Cake Bites however, he wanted no part of it! He simply wanted a loaf Pound Cake.
So, after many failed attempts at enticing him to want the new and exciting…he wanted only the tried and true!
I was more than happy to fulfill his request. I baked two loaf Pound Cakes for him and he was as happy as a Husband who got the cake he really wanted his wife to bake for him!
I guess you really can have your cake and eat it too! 😉
Classic Buttermilk Pound Cake
Ingredients:
3 cups cake flour
1 cup butter (softened)
5 Eggs
1 cup buttermilk
2 teaspoons Vanilla
2 1/2 cups sugar
1/2 teaspoon baking soda
Directions:
Preheat oven 350.
Spray two loaf pans with baking spray
Cream together butter, sugar and vanilla.
Combine dry ingredients in a separate bowl
Add eggs one at a time to cream mixture
Add dry mixture and buttermilk to creamed mixture, alternating between each
Well, it’s been a while since I last posted…quite a while but alas, I’m back! Recently, I have been trying to come up with something original, sweet and delicious to bake. I don’t want to just do an internet search and follow a recipe. No, I want to get my creative juices flowing and create a masterpiece! I’ve been brainstorming over the past couple of days and I think I’ve come up with a delicious concoction….Let’s hope!
Now that I have my baking “mojo” back, I plan to give you some ooey gooey delectable treats you can really sink your teeth into!
Stay tuned this week for some baked deliciousness…..:)
Smoked Sweet Paprika Chicken w/Fresh Sautéed Carrots and Cilantro-Lime Rice
Ingredients:
3-4lbs. Chicken Thighs or drumsticks
Kosher Salt (to taste)
Garlic Salt (to taste)
2 tbsp. Olive Oil
2 tbsp. Smoked Sweet Paprika
Preparation:
Preheat oven to Broil 500 degrees Fahrenheit (F).
Wash chicken and pat dry with paper towel. Coat liberally with Olive Oil then season with Garlic Salt and Kosher salt. Place chicken in a large freezer bag and add two tablespoons of Smoked Sweet Paprika. Mix evenly in freezer bag. Line Baking sheet with Aluminum foil and Broil for 7-10 minutes then turn and broil other side for 7-10 minutes. Be sure not to have rack to close to top burner or chicken will burn. Once chicken skin is crisp on both top and bottom, reduce temperature to 375 degrees F. Move pan to a lower rack in oven and bake for 20-25 more minutes. Chicken is done when internal juices run clear.
Recipe for Carrots and Rice to follow.
Fresh Sautéed Carrots
Ingredients:
1 pkg. Fresh Carrots
1 tsp. Cinnamon
1 tbsp. Butter
1 tbsp. Sugar
Salt (pinch)
Preparation:
Peel carrots and trim ends. Rinse Carrots. Cut each carrot in equal pieces, approx. ½ inch for even cooking. Heat Wok or cooking pan on medium heat. Melt butter in pan then add sugar and stir. Add carrots, salt, and cinnamon. Stir to coat evenly. Cover, reduce heat and cook until tender. Cook carrots to desired tenderness.
Cilantro-Lime Rice
Ingredients:
1 cup rice
1 tbsp. Olive Oil
Salt (pinch)
2 tbsp. Lime or Lemon Juice
Fresh Cilantro (approx. 2tbsp. chopped)
Preparation:
In a rice cooker, add rice and 2 cups of water. Add all remaining ingredients, stir and cook on proper setting according to type of rice you are cooking.
Spring has sprung! Flowers are blooming, birds are chirping and mulberries are ripe, for the picking! My tree is producing so many berries this year, I can hardly pick them fast enough. They are sweet, juicy and delicious! My son enjoys picking and eating them. This has become his after school hobby. I made jam with these beauties. It was quick and easy to make. I can’t wait to try some on a slice of toast. I’m thinking about making a mulberry pie as well.
Cooking with Michell 