Category: Uncategorized

Today im going to be telling you guys how to make Spicy garlic lime chicken.

INGREDIENTS:

• ¾ teaspoon of salt
• ¼ teaspoon of black pepper
• ¼ teaspoon of cayenne pepper
• ⅛ teaspoon of paprika
• ¼ teaspoon of garlic powder
• ⅛ teaspoon of onion powder
• ¼ teaspoon of dried thyme
• ¼ teaspoon of dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons of butter
• 1 tablespoon of olive oil 
• 2 teaspoons of garlic powder
• 3 tablespoons of lime juice

INSTRUCTIONS:

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

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Today im going to be telling you guys how to make one pan of sausage and veggies.

INGREDIENTS:

• 2 cups (~1 small) of red potato
• 3/4ths pound of green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups of chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces of smoked sausage I use turkey or chicken, not ground sausage
• 6 tablespoons of olive oil
• 1/4 teaspoon of red pepper flakes optional
• 1 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1 tablespoon of dried oregano
• 1 tablespoon of dried parsley
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15×21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.

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Today im going be telling you guys how to make Honey garlic pork chops.

INGREDIENTS:

• ½ cup ketchup

• 2 ⅔ tablespoons honey

• 2 tablespoons low-sodium soy sauce

• 2 cloves garlic, crushed

• 6 (4 ounce) (1-inch thick) pork chops

INSTRUCTIONS:

Preheat grill for medium heat and lightly oil the grate.

Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.

Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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Today im going to be teling you guys how to make Roast pork tenderloin.

INGREDIENTS:

INGREDIENTS

1 (2-lb.) boneless pork tenderloin

Kosher salt

Freshly ground black pepper

2 lbs of baby potatoes, quartered 

1/2 cup, plus tbsp. extra-virgin olive oil, divided

1/4 cup of maple syrup

3 cloves garlic, minced

1 tbs of whole grain mustard

2 tbs of freshly chopped rosemary, plus more for garnish. 

1/4 tbs of red pepper flakes

INSTRUCTIONS:

1. Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top. 
2. In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin. 
3. Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
4. Garnish with more rosemary to serve.

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Today im going to be telling you guys how to make Valentines day cupcakes.

FOR THE RED VELVET CUPCAKES:

1 cup of sour milk (made with 1 Tbsp. raw apple cider vinegar and enough whole milk to make 1 c.)

2 1/2 cup of cake flour (lightly spooned into measuring cup and leveled off with a knife)

1 1/2 . granulated sugar

1 tsp of sea salt

1 tsp of baking soda

1 Tbsp of cocoa powder

2 large eggs, room temperature

1 1/2 cup of vegetable oil

1/2 Tbsp of neon pink food coloring

1 tsp of vanilla extract

1 tsp of raw apple cider vinegar

FOR THE FRESH RASPBERRY BUTTERCREAM:

1/2 cup of fresh raspberries

1 1/2 cup of unsalted butter (3 sticks), softened

6 cup of powdered sugar

1/4 tsp of sea salt

1 1/2 tsp of vanilla extract

FOR THE WHITE CHOCOLATE DRIZZLE:

4 oz. of white chocolate baking bar, broken up

1 tsp. of coconut oil

Valentine’s Day sprinkles

INSTRUCTIONS:

Make your sour milk by adding 1 Tbsp. of raw apple cider vinegar to a measuring cup and adding enough whole milk to make 1 cup. Stir and allow to sit 15 minutes.

Preheat oven to 350 degrees and line two cupcake pans with 24 cupcake liners.

In a medium bowl, add cake flour being mindful to lightly spoon it into the measuring cup and level it off with a knife. (Dipping your measuring cup into the flour bin will press in too much flour and you’ll end up with dense cupcakes.)

Add the sugar, salt, baking soda, and cocoa powder and whisk together.

In a large bowl, lightly beat the eggs. Then add the rest of the wet ingredients and whisk until well combined.

Dump in the dry ingredients and whisk for 2 minutes until batter is smooth.

Scoop using a size 20 cupcake scoop, or a scant 1/4 cup, into each cupcake liner.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.

Make the white chocolate drizzle. Microwave white chocolate and coconut oil for 1 minute and stir. Microwave another 30 seconds and stir again until smooth. Set aside while you make the buttercream. (If the drizzle firms up before you’re ready to use it, pop it in the microwave for 15 seconds and stir)

Puree raspberries for the buttercream. I use an immersion blender.

In a stand mixer, beat butter for 30 seconds. Then, beat in 2 cups powdered sugar.

Beat in raspberry puree, vanilla, and salt.

Beat in 4 more cups powdered sugar 2 cups at a time.

Scrape down the bowl and beat for 3 minutes until light and fluffy.

Pipe frosting onto cupcakes, drizzle with white chocolate, and sprinkle on the sprinkles.

Today im going to be telling you guys how to make Sweet and Sour chicken.

INGREDIENTS:

9 tbsp of tomato ketchup

3 tbsp of malt vinegar

4 tbsp of dark muscovado sugar

2 garlic cloves, crushed

4 skinless and boneless chicken breast, cut into chunks

1 small onion, roughly chopped

2 red peppers, seeded and cut into chunks

227g caned pineapple pieces in juice, drained

100g sugar snap peas, roughly sliced

Handful salted, roasted cashew nuts, optional

INSTRUCTIONS:

In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.

Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

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Today im going be telling you guys how to make Meatballs.

INGREDIENTS:

300g good-quality pork sausage (about 4 large or 8 chipolatas)

1 small onion

1 carrot

1 tbsp of dried oregano

500g lean beef mince

50g of Parmesan, finely grated, plus extra to serve

75g of dried breadcrumb

1 medium egg

1 tbsp of olive oil

FOR THE TOMATO SAUCE

1 carrot (finely grated)

2 sticks of celery (grated)

1 courgette (coarsely grated)

3 garlic cloves (finely grated)

2 red peppers

1 tbsp of olive oil

1 tbsp of tomato purée

A pinch of golden caster sugar

A splash of red wine vinegar

3 x 400g tins of chopped tomatoes

Cooked spaghetti, to serve

A handful of basil leaves, snipped

INSTRUCTIONS:

 Squeeze some sausages. Get your child to squeeze all the sausage meat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.

Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.

Make a marvelous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.

Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don’t taste any of the raw mix.

Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls – counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.

Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.

Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.

Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It’s ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.

THANKS FOR READING!! HOPE YOU ENJOYED!!