GG’s famous Banana Walnut cake with Cream Cheese Icing #YummyGoodness

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GG’s famous Banana Walnut cake with Cream Cheese Icing #YummyGoodness

A couple of months back my friend brought to work a cake. Now I’m not a big dessert eater, since I’m always trying to watch my waistline, but some things I will try…if my arm is twisted 🙂 With that being said I do indulge every so often, and since we’ve entered the holiday season I figured…why not. When I tasted this cake I just HAD to know how to make it. Thus, I begged my friend over the Thanksgiving break to share with me her recipe if she wouldn’t mind. Being the kind person and the chef that she is…she kindly obliged.

Without further ado…I present to you GG’s famous Banana Walnut cake with cream cheese icing.

Ingredients*
*Note: We doubled the ingredients because we ended up making 2 cakes.
Banana Walnut cake ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs (4 are shown)
  • 1 cup (8 ounces) sour cream (2 are shown)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup of chopped walnuts
  • 1/4 teaspoon salt
  • 2 medium ripe bananas, mashed (about 1 cup)
  • FROSTING-
  • 1 package (8 ounces) cream cheese, softened (2 are shown)
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 to 4 cups confectioners’ sugar

Step 1: Preheat oven to 350°/ In a large bowl, mix 1-1/2 cups sugar, 2 eggs  and 1/2 cup softened cup butter to mixing bowl.

Step 2: Add(1) 8oz container of sour cream butter to mixing bowl and 1 teaspoon of vanilla extract and mix until light and fluffy.

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Step 3: Add flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas  and walnuts (bananas not pictured)

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Step 4: Spread into a greased 15 x 10 x1-in. baking pan and coat with flour to allow cake not to stick and shake out the rest. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). 

19Step 5: Now…on to the icing !! In a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners’ sugar to achieve desired consistency.

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Step 6: Once cake has cooled from the oven spread icing and allow to sit. Then serve and enjoy !

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Bon Appetite !
❤ JayTheFoodie

I’m in love with the coco <3

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I’m in love with the coco <3

So…as fad diets go, new and fresh things to try when it comes to living healthy and ‘changing your life for the better…one step at a time’ whether is everyone and their mother eating the newest superfood…kale, chia seeds, acai berry, edamame, flaxseed, Tart cherry juice, shiitake mushrooms, pomegranate juice *inserts blank stare* or some other new thing I decided to jump on the new fad bandwagon with my newest yet healthy favorite thing…coconut oil.

My mom put me on to coconut oil a few years ago because she knows how much I love to cook so I was excited about the cooking component, but did you know they’re like a million and one uses for coconut oil ?

Let’s start with the basics. In true foodie form and fashion when it comes to my research I love to quote good ole Wikipedia and WebMd. Let’s see what they’ve got to say about the coco…

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature  coconuts harvested from the coconut palm. It has various applications as food or in cosmetics. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidifiction (the process which causes a substance to become rancid), lasting up to six months at 24 °C (75 °F) without spoiling.

Many health organizations advise against regular consumption of coconut oil due to its high levels of saturated fat (similar to that of  animal fat) having potential to increase risk of  cardiovascular disease.

So…what are the differences between all these oils and fats…good question, because I’d like to know as well…

There are basically two groups of fats: saturated and unsaturated. Within each group are several more types of fats.

The good guys — the unsaturated fats. Unsaturated fats include polyunsaturated fatty acids and monounsaturated fats. Both mono- and polyunsaturated fats, when eaten in moderation and used to replace saturated or trans fats, can help lower cholesterol levels and reduce your risk of  heart disease.

Saturated fats are solid at room temperature, while unsaturated (vegetable oil, canola oil, grapeseed oil, olive oil, peanut and avocado oil) fats are liquid at room temperature. This is because saturated and unsaturated fats differ in their chemical structures. Saturated fats have no double bond between molecules, which means there are no gaps and the fat is saturated with hydrogen molecules. Saturated fats are often found in animal products (meat, poultry skin, high-fat dairy, and eggs) and in vegetable fats that are liquid at room temperature, such as coconut and palm oils. Thus my theory is to ingest coconut oil sparingly.

Now…on to uses…

Coconut oil is commonly used in cooking, especially for frying, and is a common flavor in many South Asian curries, it is also often used by movie theater chains to pop popcorn and thus adding a large amount of saturated fat in the process. If you’ve never cooked with coconut oil, you’re in for a real treat. Look for certified organic, either virgin (unrefined) or refined, depending on your recipe and your personal taste. Organic virgin coconut oil has a soft coconut aroma and more pronounced coconut flavor. If you don’t care for the taste or smell of coconut but you want the benefits of the oil, the organic refined version is a perfect choice. It stands up beautifully to high heat and doesn’t impart a coconut flavor or aroma.

I purchase my coconut oil at Costco or Mom’s organic market.

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  Common cooking uses for the coco

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Oil/Butter Replacement- There’s no better way to get the benefits of coconut oil than to replace other less desirable fats with it. When cooking or baking, substitute it for butter or just about any oil. It lends moisture, freshness, and richness to baked goods, and a subtle complimentary flavor to savory dishes. How much you substitute will depend on the recipe you are making. For baking, most people will fall in the 1:1 ratio or 80% coconut oil 20% water when subbing for butter. For basic cakes, cookies, and brownies I find 1:1 to be sufficient. When it comes to more complex pastries that get their flaky puffiness when steam is escaping, you may find yourself tweaking the amount a little. For oil substituting, subbing 1:1 is a good route to go.

                     Coconut Oil also has the wonderfully healthy components

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Reduce Risk (or effect) of Alzheimer’s – Alzheimer’s is devastating to all who experience it, whether personally or with a friend or family member. It is no wonder that we search so desperately for a cure. The word that coconut oil could possibly “cure” or prevent Alzheimer’s started circulating with vigor when a pediatrician published a book about feeding coconut oil to her husband, who suffered from Alzheimer’s, and got positive results. Other studies have confirmed that ketones, which are essentially “brain food” provided to keep the brain functioning when the body runs lower on glucose, can help improve memory, and potentially “reverse” the effects of Alzheimer’s. It’s a much more complex subject and process, but that’s it in a really wrapped up nutshell. The dosing that I have uncovered implies 2 teaspoons taken daily with food to help improve cognitive function.

Metabolism Booster – 2 tablespoons per day are proven to rev up your metabolism. If you sit around eating coconut oil, you aren’t going to lose weight. However, if used to substitute other fats, it can help you drop the pounds by taking the place of those other calories. Unlike most saturated fats, it’s mainly comprised of medium chain fatty acids, versus long chain fatty acids. This difference in molecular structure means that it doesn’t get packed away as fat as easily and instead is sent straight to the liver to be metabolized, giving you a boost in energy. This energy in turn makes exercising easier, and the exercise in turn helps you lose weight. Another major factor that it plays is as an appetite suppressant. Craving something you shouldn’t be?

Thyroid Supporter – Regular coconut oil consumption has been shown to support healthy thyroid function.

Energizer – 1 teaspoon can give you a burst of energy instead of turning towards a caffeinated energy drink.

Oil Pulling – Swish coconut oil around in your mouth for 10 minutes before brushing.

Constipation Relief- Take a tablespoon of coconut oil every morning on an empty stomach to keep your digestive track running smoothly. You can try 2 tablespoons to work out  acute constipation as well.

crackedpawremedy

Cracked Paw Pads- Doggy paws are tough, and they should be a little rough, calloused, and thickened. Imagine how tender they would get if they were soft and smooth! That being said, when your dog starts to get really dry, cracked paws, rub some coconut oil into them to help them heal. Don’t overdo it though- your dog doesn’t want its paw pads to be as silky smooth as your skin. The hardest part about this is keeping them from licking it off. Make sure to keep your canine away from delicate floors if you are worried it might stain.

Hair Mask– While in the shower, melt your coconut oil by running the jar under the warm water. Then, after shampooing, apply a generous amount of the oil to wet strands and twist hair into a bun. Let it sit for at least five minutes before rinsing to add moisture and shine back into limp locks.

Body Oil/Moisturizer/Lip Balm/Cuticle Softener– As a solid, coconut oil’s creamy texture makes it the perfect light moisturizer to slather all over. Apply a quarter sized amount right after you get out of the shower so it can sink into your warm skin. The light tropical scent that lingers after it’s applied.

Tattoo Moisturizer/Healer-The feeling after you get new ink is beyond amazing, and you want to do everything you can to help your tattoo heal and stay healthy. Often time’s thick petroleum jelly is applied to keep the tattoo moist, but that can get gummy quickly, and can sometimes feel like you’re suffocating your skin rather than helping it heal. Instead use coconut oil to facilitate healing and keep the area moisturized (but not drowning.) As much as you love it, your tattoo is technically a wound, and your body will treat it as it would any other trauma. This includes that maddening itch, which coconut oil happens to soothe quite well. It is much less smothering, and more natural, than many other products, and keeps your skin moisturized, smooth, and healthy-and your new tattoo radiant. For the period that you would usually use jelly, apply coconut oil instead. You can be generous here, but remember that it melts quickly and can get runny, so applying smaller amounts at a time is useful.

Makeup remover-Just a teaspoon (or less) can take off a day’s worth of makeup with ease, no matter the staying power. Massage a dollop of warmed, liquified coconut oil straight onto skin and watch as makeup melts away, then rinse with warm water. To make your own coconut oil makeup remover wipes, melt 1 teaspoon of coconut oil per round cotton pad in a microwave-safe container. Then, lay the cotton pads in an even layer and let them soak up the oil overnight.

Shaving Cream-Warm the jar under the water and smooth onto legs before shaving. Your razor will glide smoothly, allowing for a super-close shave, and your legs will be moisturized from the oil in the process.

                                 Seasoning a Cast Iron Skillet or Frying Pan

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Who knew coco had so many great benefits ?  Since I’m a foodie, you know I couldn’t forget the cooking aspect of the coco..right.

  1. Wash your brand new cast iron pan with soap and water. This will hopefully be the very first and very last time you touch this pan with soap.
  2. Lather up the pan sides and bottom generously with the coconut oil. And you don’t actually rinse. Instead, bake the pan at 250°F for 2 hours.
  3. Remove the pan from the oven and drain off the oil to reuse later and let the pan cool.
  4. Repeat this process of lathering up the pan after every time you use it for the first, say, four uses. Then you’ll want to keep the maintenance part of the seasoning up by re-seasoning every once in a while, or after you’ve had to give it a good ol’ salt-scrubbing.

                                               Cutting Board conditioner

How-To-Restore-Your-Cutting-Board

Coconut oil has become an increasingly popular substance used to maintain cutting boards and butcher blocks. Because of its high saturated fat content, it is slow to oxidize and is therefore resistant to rancidification. That said, there are reports of boards that have been treated with coconut oil beginning to smell after a long period of time.

Well guys…that’s all for now, but if you’re familiar with any coconut oil uses or recipes for that matter, feel free to shoot me a comment below and I’ll be glad to share or test it out !

❤ JayTheFoodie

 

 

Inhale…exhale 🌿

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Inhale…exhale 🌿

I have had always had digestive problems for as long as I can remember and I feel I have tried every possible thing to remain ‘regular’, less bloated, less groggy and all around happy. From detox teas to senna teas to Plum juices to yougart and probiotic pills…you name it I bet I’ve tried it all.

Over the summer, as I worked out more so than in the fall and winter months, I began really started looking into holistic healthcare and focus more on my mental health. I was that friend or family member who kept a pill container of vitamins, in odds and ends in my purse, glove box, desk drawer & of course in any medicine cabinet in the house. I just never knew when I’d have to grab an ibprofin, aspirin, Imodium, Tums, or Pepto. I had become…the pill queen 👑…and wore my little crown proudly. Whenever anyone was in need…whether it was cramps, migraine, slight headache, inflammation, indigestion…I had it ready and was ‘Jill ( not Johnny)on the spot’.

It wasn’t until I really delved into mental and holistic healthcare a little more until I later realized a few things that I should have known.

1. Pain is natural…suck it up buttercup !

2. Everything does not require a pill…a glass of wine (dare I even say such a thing), or…coffee (I may regret saying this, but we’ll go with it for now).

3. Water, water, water ! According to my go to source WebMd; Drinking water helps maintain the balance of body fluids. Your body is composed of about 60% water. The functions of these bodily fluids include digestion, absorption, circulation, creation of saliva, transportation of nutrients, and maintenance of body temperature.

Water helps your kidneys. Body fluids transport waste products in and out of cells. The main toxin in the body is blood urea nitrogen, a water-soluble waste that is able to pass through the kidneys to be excreted in the urine.

Water helps maintain normal bowel function. Adequate hydration keeps things flowing along your gastrointestinal tract and prevents constipation. When you don’t get enough fluid, the colon pulls water from stools to maintain hydration — and the result is constipation.

While these are all things I’ll admit I should have known sometimes everyone has their epiphany, their lightbulb or their ‘Ah ha !’ moment at a later time.

I can say now that while I still use pills I am not nearly as dependent as I have now sought natural methods of healing, I have introduced meditation, breathing & stretching exercises. I ultimately came to the conclusion I was having so many digestive problems due to stress. I am slowly learning to ‘Inhale the good shit & exhale the bullshit’. Now, don’t get me wrong I will still have a cheat day, a Girl’s Night In or Out (now with Skinny margaritas to cut cals), and I’ve limited coffee intake to try and ‘stay sane’. I’m just a lot more contious of what I out in my body & it so much more than caloric intake…it’s how many meals have I had, where’s my water and what was the last time I ate. I am trying to be a lot more aware of my little machine & I know it’ll only work as well as I want it to with the proper nutrition (fuel), nourishment, sufficient water & ultimately rest.

In the vein of digestive health, I’ve also begun to occasionally drink Kombucha tea. I stumbled upon it while visiting a local market and read the contents. I figured it wouldn’t hurt so as I put it in my basket I got on my ‘Google machine’ and began my research. 

 Kombucha refers to any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly used as functional beverages for their unsubstantiated health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces (a probiotic fungus) and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

Kombucha refers to any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly used as functional beverages for their unsubstantiated health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces (a probiotic fungus) and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

                                                  
The geographic origin of kombucha is unknown, and its etymology is uncertain. Historically, kombucha has been home-brewed or locally brewed, but in the late 1990s, commercially bottled kombucha became available in North American retail stores. It is known in Chinese as chájūn (茶菌), Japanese as kōcha-kinoko (紅茶キノコ), Korean as hongchabeoseotcha (홍차버섯차) and Russian as chaynyy grib (чайный гриб). These names translate literally to “tea fungus” or “tea mushroom.”

Kombucha has been claimed to cure many diseases and to have a wide range of health benefits; however, there is a lack of high-quality evidence to support these claims. There are several documented cases of adverse effects related to kombucha drinking, and there is the potential for contamination during home preparation. A systematic review found that the mostly unclear benefits of kombucha drinking did not outweigh the known risks, thus could not be recommended for therapeutic use.

Kombucha has been promoted with claims that it can treat a wide variety of human illnesses including AIDS, cancer, and diabetes, and that it provides other beneficial effects such as stimulation of the immune system, boosting the libido, and reversal of gray hair. However, evidence of kombucha’s beneficial effects in humans is lacking. In particular, although animal and in vitro experiments suggest that kombucha consumption may be beneficial, as of 2014 no controlled human trials have been conducted to confirm these conclusions.

While his post was a little different than most please note as the holidays come I will still serve up the meals you have so grown to love but I want to add a healthier twist.
Be Happy, Be Healthy ✌🏾

#JayTheFoodie

Soulful Sunday String beans

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This past Sunday was my good friend’s Gma’s birthday. In addition to all the other yummy food that was served…goulash with Parmesan and butters egg noodles, deviled eggs, fruit, meat and cheese trays, salad, cakes, pies and not to mention a fabulous fall sangria…I wanted to bring yet another veggie. 

Not just any veggies but I wanted to ensure these was a little soul added.  Now guys note…I did not grow up cooking underneath my mom or my grandmothers. I honestly make food the way I think it should taste, however  Some food does happen to be reminiscent of my mom & grandmothers cooking though 🙂

Check out the easy recipe for Soulful Sunday string beans !

Ingredients-

1 lb of fresh string beans cleaned well

1 whole onion chopped

4 pieces of uncooked bacon chopped

1 clove of minced garlic or 2 tablespoons of minced garlic

1/4 cup of olive oil

1/2 contained of chicken stock or both

A few dashes or cayenne pepper, sea salt, and black pepper

Step 1: Clean your fresh string beans well under running cold water in a colander.

  

 
Step 2: Chop and peel your onion & bacon

   
   
  
Step 3: Add your onion, bacon & minced garlic to a large pot.

   
    
   
 Step 4: Have the contents above on medium heat until your onions begin to carmelize. Then add your 1/4 cup of olive oil and your seasonings and slowly stir with a wooden spoon.

  
This aroma of bacon, onions and garlic is amazing & im my opinion the ‘The Holy Trinity’ of any meal made with love. ❤️

  

   
 
Step 5: Once your seasonings and oil have cooked down well slowly add your string beans while stirring with a wooden spoon to ensure all our beans are covered with your yummy onion, bacon & garlic goodness 😜.

  

Step 6: While stirring your beans add your chicken stock and then allow beans to simmer on medium heat with a secure top, occasionally checking and stirring for :30.

   
    
 
Step 7: Now, some people like their beans al dente whereas I prefer mine to be a little softer. Either way really is fine. Below is a final product and needless to say everybody was pleased 🙂 Feel free to eat as an entree or serve as a side….either way Bon Appetite !

  
Love,

Jay The Foodie 💋

Veggie Kabobs…#LaborDaystyle

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Veggie Kabobs…#LaborDaystyle

As the ‘last holiday of the summer’ came to a close this past Monday we did as most Americans did…grilled !!!! With many food options I opted to be sure to have some fresh veggies everyone could enjoy. Thus this recipe is not only easy, but it’s healthy as well. These veggies can be made on the grill or in the oven in a grill pan. If you’re seeking an appetizer or an added entree this is a sure winner with all family members and your potential date 🙂 I say all that to say it’s sure to impress! Take look !

Veggie kabobs


Ingredients-

Any veggies of your choice. I used

4 bell peppers (red, yellow, orange & yellow…I love color)

Button mushrooms cut into quarters

2 whole onions cut into quarters or eighths

1 large red onion cut into quarters or eighths

1 large zucchini cut into halves

1 large squash cut into halves

Wooden or metal skewers

Olive oil

Step 1: Wash & cut your veggies of choice very well.



 Step 2: Skewer your veggies.



Step 3: Spray your grill well with cooking spray or olive oil & place your kabobs on them.



Step 4: My sis made turkey burgers from scratch w/ cheese, seasoned chicken wings, hot dogs & spicy chicken sausage on the grill as well 🙂


Step 5: From here we allowed the veggies to cook until they were a bit charred on the ends and then we were ready to serve and eat ! Baked beans, deviled eggs, the veggies, the meats and the margaritas 🍸.


Bon Appetite 🍴💁🏽😘

JayTheFoodie❤️

Brown sugar & BBQ slow cooked ribs

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Last week I tried my hand at something I thought would be quite tasty. I thought of ribs. Not just any ribs, but when I’ve had ribs from dry rubbed to slathered in BBQ sauce, to oven baked to grilled either on propane or w/ wrapped in foil over scorching hot coals…I love the fact that ribs can be cooked in entirely different ways.

I’ve always loved a vinegar base w/ my BBQ sauce. Brown sugar as well….honey not so much but I love a sweet heat. In my test meal last week I made ribs…my way. I knew I wanted ribs, didn’t have a grill & not to mention the time. So yes on a week night, yours truly made ribs….the slow cooker way. Check me out.

Jay’s Brown Sugar & BBQ slow cooked ribs

4 onions sliced

1/4 cup of apple cider vinegar

1/2 bottle of Brown sugar BBQ sauce or any kind of BBQ sauce (preferably w/ a sweet heat base)

Sea salt

Cracked Pepper

1/4 cup of light, dark or Turbinado sugar (You can also use sugar in the raw)

  
Step 1: Slice your onions. Key to not crying while cutting your onion is to wear onion goggles (if you have them) or chew gum. Unfortunately during this process…I had neither 😒.  

Step 2: Take your ribs, clean them well & season them either side with salt and pepper. 

 Step 3: Line your ribs in the bottom of your crock pot.

  

Step 4: Place your ribs on top of your onions.  

Step 5: Pour your 1/4 cup of brown sugar in a large cup & add your 1/4 cup of apple cider vinegar & your 1/2  bottle of BBQ sauce.  

Step 6: Slowly pour your sauce over your ribs and mix in with your onions.

  
 Step 7: Set your crock pot on low and allow to cook for 8 hours. Check your ribs if you can to be sure they don’t burn. If your home, stir and add a cup of water if need be.  

 Step 8: After your ribs and cooked thoroughly check them and stir them well. From there you’re ready to serve and eat. I made mine with creamed spinach and cauliflower.  

  
Bon Appetie !

❤️JayTheFoodie

Jay’s 3 Cheese Macaroni

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Jay’s 3 Cheese Macaroni

This past Monday was my brother’s 26th birthday and I’m thoroughly convinced that by being a foodie that cooking is my love language. I cook with so much passion. I was half way through cooking dinner like is he EVER coming home ?!?!?! As if cooking for my own happiness wasn’t enough. I dunno if my brother lies to me about my food or if he really loves it.

Anyway I prepared a wonderful home cooked meal for him complete with lemon basil baked chicken, smoked turkey collard greens, and macaroni & cheese. I had never prepared it before and I’m always willing to try my hand at something new. It was much easier that I thought it would be and remember I don’t generally follow a recipe. I can watch something on tv or vaguely remember how my mom has prepared something and then almost either duplicate it or try my own spin on it.

So take a look at my very first try at making mac & cheese and according to my brother…he was speechless. Which is a good thing 🙂

Jay’s 3 cheese Macaroni-

Ingredients 

  
1 egg

3/4 cups of milk

1 box of macaroni (We had gluten free noodles, so that’s what I used)

Salt

Pepper

A pinch of sugar

3/4 stick of butter

Cayenne pepper

1 bag of Colby & Monteray Jack cheese

3 packages of cheeses of your choice (I like a sharp cheddar, Colby & Monteray)

Step 1: Boil a pot of water for your noodles & preheat your oven to 350 degrees.

 
Step 2: Butter up a casarole dish, this will ensure your meal isn’t stuck to the sides when time for cleaning and adds to the yummy goodness as well.

 
Step 3: Chop up your cheese off the block into bite sized pieces. 

 
Step 4: Add your box of noodles to the boiling water and allow to cook until al dente (:5-:7)  

Step 5: Pour your milk into a sauce pan adding your egg, salt, pepper & a dash of sugar. 

    
 
Step 6: Add your bag of cheese under a slow heat and stir well add your butter as well.

  
    
    
  

Step 7: Once you have allowed your cheese sauce to melt into a smooth velvety consistency you’re ready to pour it over your noodles.

 

Sorry…I was having a difficult time rotating the pictures😔.

Step 7:  Strain your noodles. 

 
Step 8: Once you’ve strained your noodles, pour in your cheese sauce folding the sauce in with a large spoon and add your cheese chunks.

  
   
Step 9: A few more steps and you’re almost there ! Now you’re ready to place your dish in your heated oven. Now I cooked my Mac & cheese for about :55 minutes and constantly monitored it and for the last :5 I put it in the broiler to allow the cheese to melt just right. You don’t have to place a top on it…matter of fact my mom didn’t recommend it. She suggested I remove the Mac & cheese from the oven. Line a cookie sheet with foil and place it back in. This way you avoid having to clean up a sticky cheesy mess in your oven. Shout out to you mom…thx for the advice woe 😘.

  
(Recipe for lemon basil baked chicken will appear in a separate post 😄)

   
Step 9: Don’t do like I did and stick your fork in & go for it. You MUST allow your dish to cool or you will not have a tongue to even enjoy it ! Once you’ve allowed your dish to cool, serve & literally let it speak for itself !  

❤️ JayTheFoodie

Bon Appetite 

Shrimp and Chicken LoMein

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Shrimp and Chicken LoMein

I always say this but I’ll say it again…I’m absolutely in LOVE with Asian inspired meals ! Dumplings, Egg rolls, Egg drop soup, Hot and Sour Soup, Tofu ANYTHING, sake…hell you name it. I LOVE it. I’ll even try to duplicate it…with my own twist. With that being said, I had a bunch of veggies, some chicken breasts and some shrimp at the house and decided to try my hand at lo mein…enough with the small talk…check it out.

Jay’s take on Shrimp and Chicken Lo Mein

Ingredients-

Ingredients (2)

Chicken breasts

Fresh or frozen shrimp

1/2 a green, red, yellow and orange bell pepper

1 medium sized diced onion

5 medium to large sized mushrooms diced

1 zucchini and 1 squash sliced into halves or quarters (safe to say bite sized pieces)

1 head of fresh broccoli chopped

1 bunch of scallions chopped

A generous handful of basil

Sesame oil

1 package of stir fry noodles

Sauce Ingredients-

Sauce Ingredients

Salt

Pepper

Onion powder

Garlic powder

Ginger honey crystals

Minced garlic

Kikkoman Stir-Fry sauce

Low sodium soy sauce or Braggs Amino

Chili garlic sauce

Crushed red pepper

Chopped chicken breasts

Olive oil in frying pan

browning chicken breasts

Step 1: Clean your chicken breasts well and cut into bit sized pieces and preheat your medium sized frying pan with 2 tablespoons of sesame oil and brown.

Sauteed veggies

Sauteed veggies with sesame oil

Step 2: Add sesame oil to your wok and add all your veggies and a sprinkle of sesame seeds.

shrimp

shrimp with crushed red pepper

shrimp with crushed red pepper and scallions

Step 3: Rinse your shrimp well…and de vein if needed. Then toss with crushed red pepper and scallions.

boiling water

noodles in water

boiled noodles (2)

Step 4: Boil your water for :3-:5 minutes on high heat and add your noodles to your boiling water…only allow to boil for another :3-:5 minutes or your noodles will become soggy.

Noodles are ready

Step 5: Turn your noodles off and strain in a colander. Sorry for the shadow…you try cooking and taking pics 🙂 #Coordination

Add shrimp to veggies

veggies and shrimp (2)

Add your chicken breasts

Step 6: Add your shrimp and chicken breasts to your veggies.

Ginger honey crystals

stiry fry sauce

Chili garlic sauce

Ginger crystals, stir fry sauce and chili sauce

Step 7: Now to create your sauce ! Microwave or boil a mug of hot water and add a package of Ginger Honey Crystals and stir. From here mix stir fry sauce, a few dashes of soy sauce (or Braggs Amino) and chili sauce to a measuring cup and stir well and set it aside until after you add your noodles.

Add noodles to veggies

almost done

Step 8: Add your noodles to your wok ingredients. Sorry this image is a little blurry.

Add your sauce to yoru wok

Step 8: Pour your measuring cup ingredients into your mug and stir well. From there add sauce to your wok ingredients….almost done !

sautee

Step 9: Saute to allow all your ingredients to marry:)

ready to eat

Step 10: Serve and thoroughly enjoy !

Bon Appetite

<3JayThe Foodie

Note: Feel free once you’ve viewed to leave a comment. I’d love to know what you think !

Homemade Chicken Parmasean

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Homemade Chicken Parmasean

Last week I tried my hand at homemade chicken Parmesan. I had a taste for something very hearty and healthy…check it out…

Jay’s homemade chicken Parmesan

Ingredients

Ingredients-

6 eggs

2 tablespoons of light olive oil

1 large red round tomato

1/2 container of marinara sauce or spaghetti sauce

1 and 1/2 cup of breadcrumbs

6 boneless, skinless chicken breasts

Italian seasoning

garlic powder

onion powder

salt

pepper

Minced garlic

Crushed red pepper

1/2 cup of low fat, skim 2% mozzarella cheese

Dried Thyme

Dried Oregano

Mrs. Dash

Pasta of your choosing (I choose gluten free sun dried tomato and basil bow tie pasta)

Chicken

Pulverized chicken (2)

Step 1: Clean your chicken breasts well, and place between two pieces of wax paper. Pulverize well on both sides to ensure chicken is as flat as possible. Also preheat your oven at 350 degrees at this time.

Eggs

seasonings to add

Chicken in egg batter

Step 2: Crack your eggs into a large bowl and this will become your egg wash. Add all your seasonings to your eggs (Italian seasoning, dried thyme, oregano, onion, garlic power, salt and pepper), then add your chicken breasts to it ensuring they are completely saturated.

breadcrumbs

Ready for the oil

Step 3: Add your breadcrumbs to a large bowl and then place your chicken in the breadcrumbs ensuring they are completed coated. You can also use Italian or Parmesan croutons 🙂 From here your chicken is ready to be lightly browned in a frying pan with olive oil.

boiling water with noodles

prepared noodles

Step 4: Boil your water for your noodles and add your noodles. Allow to cook until al dente…:3-:5.

oil in frying pan

browned chicken

Step 5: Add 1/4 cup of olive oil to your frying pan and add chicken. Allow to brown well on either side and cook for :5-:15.

cut tomatoes

sauce with garlic

prepared sauce

Step 6: Cut your tomato into small chunks. I usually used canned diced tomatoes and I had to improvise 🙂 Add them to a small saucepan with your spaghetti or marinara sauce and add 1 tablespoon of minced garlic. Once your allowed your sauce to cook on medium heat for :15 minutes its then time to add it to your chicken.

chicken with sauce in pan

final product

Step 7: I couldn’t find my baking pan so once my chicken finished cooking on either side, I placed the breaded breasts into a frying pan, added 2 tablespoons of sauce to each piece and topped it with a generous amount of low fat, skim 2% mozzarella cheese. From here allow your cheese to melt for about :10-:15…until cheese has a slight char to it or at least until its melted to your liking.

Final product (2)

Step 8: Serve with your favorite vegetable or salad and thoroughly enjoy !

Bon Appetite !

❤ JayTheFoodie

Rustic Chicken and Kale Soup with Smoked Sausage

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Rustic Chicken and Kale Soup with Smoked Sausage

A few weeks ago I wanted some chicken soup. Yes it’s the summer but I didn’t want any chicken soup I wanted some hearty soup. One of our local restaurants Carolina Kitchen makes a very similar soup and I wanted to try my hand at it. Truthfully it is one of those fall soups,  a winter kind, or even a rainy day kind of soup but if you’re a foodie… You can eat soup anytime !!!

So…here it is…Jay’s take on her Rustic Chicken and Kale soup with Smoked Sausage

Ingredients-
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1/2 of a rotisserie chicken

1 onion diced

1 bag of chopped kale

1 large spoonful of minced garlic

Sea salt

Cracked pepper

2 cans of diced tomatoes

4-5 red potatoes diced

garlic powder

onion powder

A few generous shakes of Mrs. Dash

thyme

oregano

2 quart sized containers of chicken broth

1 large piece of smoked polish smoked kielbasa (turkey or pork)

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Step 1: Chop your rotisserie chicken into bite sized pieces.

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Step 2: Cut your onions into small pieces as well.

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Step: Chop your red potatoes into bite sized pieces.

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Step 4: Add 2-3 cans of diced tomatoes to a large pot.

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Step 5: Add all the above ingredients to your pot.

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Step 6: Add 2 containers of chicken broth (low sodium if possible)

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Step 7: Add your seasonings and stir well on medium heat until all seasonings have been added and taste savory 🙂

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Step 8: Allow the above ingredients to simmer for at least :30 on low to medium heat and then slowly add your chopped kale after you have cleaned it well under running cold water and a few dashes of salt to clean the leaves. Make sure you get in the crevices well to ensure you have gotten all the dirt, debris, and any little worms out.

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Step 9: Allow your soup to simmer well until your greens are wilted and all ingredients are cooked. Potatoes should be soft, chicken should be moist, and onions should be translucent. From there you should closely monitor your pot and ensure all of your ingredients are cooked well. Your pot should cook for about an hour on a slow to medium heat.

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Step 10: From there you can grab your favorite bowl and eat with a crusty piece of french bread with sweet cream and a cup of hot tea…yes even in the summertime 🙂

Bon Appetite !

❤ #JayTheFoodie