All Around Good For Your Gut Yumminess
Hello again welcome to another Culinary Wednesday, where I take time out from the jewelry business to share simple recipes I have experimented with in the kitchen, thank goodness my family enjoyed them.
I found this recipe while browsing Pinterest - it's such a hub of information.
Did you know that cinnamon aids digestion and coconut oil (the unrefined kind) can cleanse your gut of bad bacteria and viruses in your gut as well as fight tooth decay? - (Article)
Note: I made some accidental changes to the recipe -- they were still the best cookies I ever made. I used Whole Wheat flour. I mixed the sugar in the flour instead and slowly added it to the oil and egg mixture. They were a mix of soft and slightly crunchy.
You Will Need:
I hope you and your family will enjoy this recipe.
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A Popular Dish for Potlucks
Updated Wednesday March 12, 2014.
Yes? I was on a blogging vacation. I have noticed though that the Oven Baked French Toast and the Oven Fried Chicken recipes were quite popular. I would like to know in comments below the respective posts, 1. Have you tried either of them and 2. how did your family like it?
I think I will share a cookie or pancake recipe next week.
1 Bag of Potatoes (cooked and diced)
Half bottle of Mayonnaise (approximate measurements)
1/3 cup Mustard
1/2 cup Green Peas
1/2 cup Carrots (cooked, diced or chopped)
1 tsp Salt
1/4 cup Vinegar
1/3 cup Sugar (I use brown sugar)
Parsley (fresh, chopped)
1/2 an Onion finely chopped (optional)
Dried Dill (to garnish)
A large pot
A large bowl
Wash and boil potatoes and allow them to cool. Dice the potatoes.
In a large bowl add the vinegar, mayonnaise, mustard, salt and sugar. Stir until smooth and no longer grainy. Mix in the parsley, peas and carrots. Add the potatoes and combine with the other ingredients. Transfer into a portable serving dish or container, sprinkle the dill on top, seal and put into the refrigerator.
Notes: 1. I used canned peas and carrots but that was before I learned that there is BPA in canned goods. It would be best to cook your raw peas and carrots or use frozen peas and carrots. 2. I made this potato salad on instincts and I wrote this recipe from memory. 3. Refrigerate over night for a better tasting potato salad and have more free time the next day. 4. I made a large batch for a potluck, you can use the same measurements for half bag of potatoes to last several dinners.
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Quick and Simple Fried Chicken
WOW! It's time for another Culinary Wednesday post already. I hope you are enjoying the holidays and it is a safe and healthy one. Last week's post is really gaining momentum on Pinterest. I hope it turns out great for you all.
I have done deep frying and shake and bake recipes with more failures than successes. I am sticking to this one. Before I started making fried chicken like this, my husband basically banned me from ever making fried chicken...ever...but I didn't give up. This fried chicken tastes like it came from a buffet style restaurant and better than those fast food chains.
Prep Time: Cooking Time: 1hr Servings: 4 +
Chicken legs or legs and thighs
1 and 1/2 cup flour (I use whole wheat)
1 Tbsp Baking Powder
1 Tbsp Salt
1 Tbsp Seasoning Salt
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Dried herbs (I use either sweet basil or oregano)
1 Cookie Sheet
1 medium bowl (sometimes I use a pie dish. Use whatever you have on hand)
Foil for lining cookie sheet
Non-stick cooking spray
Preheat oven to 400F degrees (I use organic chicken and depending on where I get it from the meat can take a while to get tender. I cook it a this temperature to make sure it's well done when I need to have dinner on the table fast).
Line cookie sheet with foil and spray with non-stick cooking spray.
Wash chicken in cold water and white vinegar ( you can use lime juice, lemon juice, apple cider vinegar, or flour). Drain the water and dry chicken with paper towel to remove excess water. Set chicken aside.
Add all the dry ingredients to a bowl or dish and combine well. Coat chicken with the flour, lightly shake off excess flour and line them up on the cookie sheet (see photo No.2). Place the chicken in the middle of the oven. Bake for 30mins then turn the chicken on the other side and bake for 30mins until it's a rich golden brown color. Check to see that it was fully cooked by poking with a fork if the juice runs clear it is done or make a cut in the chicken to see that it was cooked through and not pink on the inside.
Notes: This one batch lasts us for 2-3 dinners. You can season the flour however you like. For this batch I omitted the garlic powder (didn't have any on hand), added paprika and cumin.
I always use a ratio of 2:1 flour and baking powder and add dried herbs by the tsp because they can be stronger than fresh herbs.
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P.S Next recipe Honey Molasses Muffins.
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Quick French Toast
Welcome to Culinary Wednesday. The goal is to share with you, every Wednesday, quick and easy recipes that I have tried, would like to try, as well as my experiments in the kitchen.
Today I am going to share oven baked french toast. First of all...the background behind this kitchen experiment...what made me introduce it to my family. It's really simple really 1) My children have a slight aversion to eating eggs, whether scrambled, fried, boiled -- whatever. 2) One of them is really picky 3) They (my children) love carbs, bread. 4) It's quick. I make them this for lunch.
Confession: One of my children...the picky one...doesn't like drinking milk either. What does french toast consist of? That's right, milk and eggs, so you see I get the picky eater to consume milk and eggs without any protest. One more thing I got this idea off Pinterest.
Prep time 5mins Cooking time: 11mins
Serving: 3 (2 children and 1 adult)
8 Slices of bread (we use Whole Wheat as organic as we can get it)
Brown sugar (about 1/2 cup)
1 Stick of butter or 2 Tbsp coconut oil (the coconut oil adds flavor)
1 Tbsp Ground cinnamon
Salt (about 1/2 tsp)
1 cup milk (I use whole milk. To stretch the milk I use 1/2 cup milk and 1/2 cup water)
Cookie sheet, whisk, measuring spoons, measuring cups, small sauce pan, butter knife and forks.
Preheat oven to 350 degrees.
Line cookie sheet with foil and spray with cooking spray or spray cookie sheet without lining with foil.
Melt butter or coconut oil in the sauce pan on low heat. Slowly add milk while whisking. Cool and add eggs, beat or whisk. Add the remaining ingredients and whisk till smooth, pour over bread slices, ensuring that they are soaking in the mixture. Place in a 350F degree oven for 10mins, then broil for 1min or until bubbly. Cool, cut the bread slices vertically then horizontally to form squares and serve. There is no need for syrup. We eat straight from the cookie sheet, it's fun and saves dishes. Enjoy!
Notes: I adapted this recipe from a Cinnamon Toast recipe found on Pinterest. Sometimes it's crunchy and sometimes it's moist. It's quite filling. We have water or tea to "wash it down".
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