My mom was making fun of me the other night, because I haven’t quite mastered every meal I attempted to make in the kitchen. I mentioned to that literally everything she makes is delicious and how it’s frustrating that everything I create isn’t a masterpiece. She laughed and said “Vicenza, I’ve been cooking for 30 years.” I get this chicken soup with added dumplings from my mom and of course I was able to master it since it is my mother’s recipe. You will love it, it is simple and error proof.
- 3 Chicken breast
- 3 Stalks celery
- 3 carrots
- 1/2 white onion
- 6 potatoes
- 6 cups chicken broth
- 2 cups Bisquick
- 3/4 cup of milk
First you will boil the three chicken breasts in a large pot for 20 minutes in water then drain water and let chicken cool down.
As always wash your vegetables and potatoes. Chop up your celery, carrots and onions. Next peel the potatoes and chop into uniformed sizes which will allow for even cooking time.
Add the carrots, celery, and onion in with the chicken broth and bring it to a boil. Once it begins boiling turn it down to medium heat and cook for 30 minutes. Then add the chopped potatoes and return to a boil. While that is coming to a boil chop chicken into bite size pieces add it to pot and cook it for another 30 minutes.
Next you will want to follow the instructions for the dumplings usually located on the side of the Bisquik box. After you will Drop dumpling mixture by the tablespoon into the pot of soup, cover and cook for 15 minutes and be sure to stir occasionally.
Lastly add the desired amount of pepper.
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Photo credit: http://elkhuntersjournal.com/photorfu/bisquick-chicken-and-dumplings
Let’s talk about every one’s favorite. PB&J, otherwise known as peanut butter and jelly sandwiches. The differences you can make your own peanut butter very easily. And it will be so incredibly delicious, that you may never want to buy even a major brand-name peanut butter again from the market. Not only can you make your own peanut butter, but you can make using the same procedures almond butter, pecan butter, walnut butter, Brazil nut butter, cashew butter and all other types made out of various nuts. You can even combine your favorite nuts together to make your own special bland of nut butter. All you have to do is follow these easy steps.
- 1 cup almonds
- 1 cup pecans
- 1 cup walnuts
- 1 cup Brazil nuts
- 1 cup peanuts
- 1 cup cashew nuts
- 2 tablespoons coconut oil or olive oil
Place all of the nuts you decide to use into a large Ziploc bag. You may use different amounts of the nuts listed. For example you may not like walnuts, you just substitute that amount with another type of nut. Believe it or not adding Brazil nuts to the recipe gives such a great flavor, not to mention the pecans. However this is the basic recipe. Flatten evenly nuts in the bag spread out flat on a hard surface. Use a hammer, a roller pin, or any other similar type of heavy instrument, and pound the nuts as well as possible into very small pieces. After this is done depending on what type of device you have, you grind the nuts into a paste. You can use an actual peanut butter maker machine which you can buy for as little as $30. You can use a food processor which is the best method. You can even use a $12 coffee grinder. Another device that works well is the magic bullets, or the ninjas any of those type of machines. At small amount of your ground-up nuts to these devices adding a little bit of either the coconut oil or the olive oil. The coconut oil is the preferred oil because it will solidify versus the olive oil which will not. Once you grind all your nuts together mix all oils in the nuts thoroughly. Once you taste this with a spoon you may not want to use it for a sandwich. This will turn out to be so delicious you can eat it like a favorite dessert. If you going to make a sandwich, it’s recommended that you use raw organic honey on some good wheat or rye bread. You do this once and you may not ever be able to buy peanut butter from the store again.
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Photo source: https://discoveringhealthy.wordpress.com
I absolutely love using the crockpot to make meals. I’ve recently coached my friend to start using the crockpot because it is nearly impossible to ruin something in the crockpot, however, all things are possible. You can even prep everything the night prior, wake up get ready for work and put that baby on low for the entire day. By the time you get home, dinner is ready, WAHO! If you have been following my blog, I think it is clear that one of my favorite type of cuisines is Mexican food and most defiantly tacos. I could eat tacos every day for the rest of my life and be perfectly content.
After you gather all of your ingredients you will want to place the 3lbs of chicken on the bottom of the crock pot. Chop up ½ the bundle of cilantro and add it to a mixing bowl. Next in the same mixing bowl you will add the 16 oz of homemade salsa (or your favorite jar of salsa), taco seasoning and squeeze the two limes. Mix the contents of your mixing bowl and pour over the 3lbs of chicken breast. Lastly cover and cook the on low for 7 hours or on high for 4 hours.
Once you have cooked it for the set amount of time you will want to shred your chicken. I find it easiest if you get two forks and shred each chicken breast. Once you have shredded all your chicken add it back to your crockpot and stir it up with the juicy contents. Serve on blue corn tortillas with your usual topping such as sour cream, lettuce, guacamole, homemade salsa or onions.
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It is that time of year when everyone has friends and families over for BBQ after BBQ. Sometimes you will either be asked to bring a side dish or simply want to contribute somehow. There are tons of different side dishes or trays that you can bring to a social gathering. I want to recommend and provide you with this potato salad recipe that I learned from my mother (she’s the one of the right, isn’t she beautiful) and it is always a hit wherever we bring it. I can’t count how many times someone has asked me for this recipe. This potato salad is easy to make and can be whipped up in about 45 minutes, the longest part being boiling the potatoes.
- 5lbs red potatoes
- ½ white or sweet onion
- 4 stalks celery
- 1 ½ cup of mayonnaise
- Pinch of sea salt and pepper
Cover 5 lbs of red potatoes with water and add a pinch of sea salt. Bring it to a boil and continue to boil it for 30-40 minutes or tender enough to poke through with a fork. Once the potatoes are tender enough drain the water and let the potatoes cool.
Chop up ½ of the onion and the 4 stalks of celery. Mix 1 ½ cup of mayonnaise, chopped onion, and chopped celery. Next cut up the potatoes into large chunks. Add the large chunks of potatoes to the mayonnaise mixture. Lastly add the sea salt and pepper to taste and gently stir. Transfer the potato salad to a serving bowl. Cover and refrigerate the potato salad for at least two hours or till you are ready to serve.
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One egg has up to 13 vitamins that are essential for human health to include all nine of the essential amino acid that your body requires every day for proper function as we as many important minerals. Each egg also contains around 6 grams of very high quality protein. When it comes to dieting and losing weight many people don’t realize that the higher the quality of the protein that you consume the greater chance that your body can facilitate weight loss. Because this type of protein is necessary for sustaining lean body mass. When you buy eggs that are produced by hens that are on an organic diet free from chemicals and antibiotics, you’re going to be consuming the super enhanced nutrient rich egg. For people that eat only the egg whites, they lose most of the vitamins and minerals by consuming the product in this way. The yoke contains many fat-soluble nutrients and vitamins. The most amazing thing is you can buy organic free range brown eggs for as little as $.20 each. Let’s show you how to make a nutritious healthy egg dish that you can enjoy 24 hours a day.
- Three organic brown eggs
- Olive Oil 2-3 tablespoons
- 2 slices of butter
- ¼ teaspoon white pepper
- 1 tomato
- 1 cup spinach
- 1 avocado
- 1 red onion
- ¼ cup heavy cream
- Vermont sharp cheddar cheese
Take your three eggs and place them in a mixing bowl, add the heavy cream and white pepper and whisk these ingredients together.
Chop your other vegetables, the tomato, spinach and red onion. The amount of spinach and red onion that this is up to your discretion. Place these items in a preheated pan olive oil and cook until items are hot and give off a delicious aroma.
Remove the vegetables from the pan onto another bowl or saucer.
Add butter to frying pan and spread evenly, you may have to add more butter depending on the diameter of your frying pan. Add your egg mixture to the frying pan. As eggs or cooking with the spatula, lift up omelette and let the uncooked portion eggs go underneath. Flip the omelette over so that the other side can cook. Immediately put cheese, vegetable mixture and avocado over the surface of the omelette, and then at this point fold the omelette in half with the spatula.
Have the appropriate frying pan lid handy, and add one very small piece of ice or a teaspoon of cold water to the pan, then immediately place the lid on the pan. This will produce steam and cause cheese in the omelette to melt.
And there you have it, a highly nutritious meal for less than two dollars. Remember the more colorful vegetables at your omelette, more nutrients are going to be providing to your body.
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Photo Credit: Luxury Way Of Living
My father absolutely loves Mexican food and more so chimichangas. You can defiantly believe that he has perfected this recipe, so I thought I would share it with you. You can judge a good Mexican restaurant their chimichangas. The absolute best chimichangas you can buy at a restaurant is at the La Casita restaurant in Fry, Arizona. The more ingredients you add the healthier and tastier it becomes.
- 1 package of spinach tortillas or whole wheat tortillas
- 1 roasted chicken
- 1 bag of spinach
- 4 tomatoes (preferably Roma)
- 4 avocados
- 1 cucumber
- 8 oz Vermont sharp cheddar cheese
- 1 purple broccoli
- Peanut oil
- Texas Pete hot sauce
- 1 organic black beans
- ½ cup heavy cream
Take the can of black beans and add to a pot using a potato masher, turned them into the texture of refried beans by adding ½ cup of heavy cream, and 1 ounce of cheese. Simmer at a low heat. Take a handful of spinach and placed to the side. Take the remainder of the spinach and chop it up finally. If you have a chopping device known as the “whopper chopper “or a similar device, this would make it much easier. If you happen to have one, use this on all the vegetables that finely chopped. Next step is to take your tomatoes and chop three into small portions, the 4th tomato, cut into thin half-moon sections. Slice avocados into thin half-moon sections. Take your cucumber and slice them into paper thin slices, very important. The bone your roasted chicken. The easiest way to do this is to buy a precooked roasted chicken from the deli in your grocery store. The only drawback to this is that they may not be organic. However this does not stop you from large enough to support roasting your own organic chicken in your oven. Once you have accomplished all the steps, preheat peanut oil in a frying pan.
Place the tortilla on the plate, and with a butter knife spread thinly a layer of your black bean mixture. Slice some thin layers of cheddar cheese and place them randomly over the beans. Take the spinach leaves that you do not shop them place them evenly on the tortilla. One important step to remember is that when you are going to fold this chimichanga you must place a piece of cheese where the flop is going to be, this will seal chimichanga. Apply the remainder of your ingredients which will include the amount of chicken you desire, half-moon sliced tomatoes and half-moon sliced avocados. Generously apply Texas Pete hot sauce. With the tortilla, close the two side ends and role the tortilla closed. Use the toothpicks similar as you were to apply to a baby’s diaper to secure chimichanga closed. Place in peanut oil and let cook until crispy, rotating until all sides are evenly crispy. Remove to the plate add more Texas Pete, and remainder of your spinach, avocados, tomatoes, cucumber and purple broccoli. Top with more cheddar cheese. Just a suggestion use blue corn tortilla chips along with your knife and fork to help scoop up the chimichanga.
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Photo Credit: Karen in the Kitchen
Do you like submarine sandwiches? I mean do you really like submarine sandwiches? If that’s so, then do we have the ultimate gourmet sandwich for you. Fast food chains like Subway and Blimpie have made many healthy improvements to their menu since they began serving their first sandwiches, the question remains of how healthy are they? These shops and others like them are a great alternative to the more popular fast food chains that are conveniently located near you. You can search high and low, but will never find this family recipe anywhere.
- One mini loaf fresh bakery wheat bread
- 1 tomato
- 1 avocado
- 4 ounces spinach
- 4 ounces alfalfa sprouts
- 1 yellow mini bell pepper
- 1 red mini bell pepper
- 1 orange mini bell pepper
- 2 slices aged Swiss cheese
- 2 slices Vermont sharp cheddar cheese
- ½ pound thin sliced deli low-sodium roast beef
- ½ pound thin sliced deli low-sodium turkey breast
- ¼ cup organic mother’s apple cider vinegar
- ¼ cup olive oil
- 1/8 cup red wine vinegar
- White pepper
- Himalayan sea salt
Take your mini wheat bread and cut it into two separate sections. Then take them and cut them each and half horizontally. Remove the excess bread dough from the interior of the loaves leaving a cavity. Wash all your vegetables thoroughly. Cut your tomato into slices appropriate for sandwich consumption. Peel and slice avocado into sections conforming to the parameters of the bread. Slice your mini bell peppers creating small circular portions. On the two top sections of bread, place your desired amount of thinly sliced avocado. Then add one slice each of Swiss and Vermont sharp cheddar cheese. Add your desired amount of vegetables which will include about the alfalfa sprouts, mini bell peppers and tomato.
Two the bottom sections of bread, spread a thin layer of spinach. Add your desired amount of roast beef and turkey breast. Be sure to put a layer of turkey breast and then a layer of roast beef in sequence. Do not pile in amount of turkey, and then pile on an amount of roast beef. Stagger the two. Mix the organic mother’s apple cider vinegar together with the olive oil and the red wine vinegar. Pour a small amount on the inner upper sections of the bread loaves then place the upper and lower sections together into a sandwich. Use the remainder of your vinegar and oil mixture to either dip the section of sandwich that you want to consume prior to eating as sort of an au jeux sauce. Or you can port over the top prior taking each bite.
Go make yourself a sammie!
Follow me on twitter @VicenzaDix Photo Credit: Ellen at ellensbakeryandcafe.com