This chicken thighs are cooked, in white vinegar, soy sauce, honey, garlic and ginger sauce.
Combine vinegar, soy sauce, honey, ginger, garlic and red pepper in a bowl.
Place the chicken in a baking dish and add the mixture, cover and bake till mixture is cooked through.
Uncover and cook for about 2 minutes or until the sauce has reduced and thickened.
Serve with noodles or white rice.
Serve with cauliflower rice to Ketofy.
Pro Tip!
Place chicken atop Avocado Aioli Sauce and garnish with sesame seeds and parsley. The avocado sauce adds balance to the sweet, tangy and spiciness of the chicken thighs. Yum!
½ cup avocado oil , ½ cup extra-virgin olive oil, 1 ripe avocado, pitted and peeled, 2 garlic clove (blank)s garlic cloves, 4 cilantro sprigs, 1 flat-leaf parsley sprig, 4 tablespoons Zest and juice of 2 lemons, Juice of 2 limes, 2 tablespoons white wine vinegar and 1 pinch Coarse sea salt and freshly ground black pepper and organic avocados.
Directions:
Combine the avocado oil and olive oil in a liquid measuring cup with a spout.
In a food processor or blender, combine the avocado, garlic, cilantro, parsley, lemon zest and juice, lime juice, vinegar, and a generous pinch of salt and pepper and puree until smooth, scraping the bowl occasionally.
With the machine running, add the oil blend in a steady stream. Process until emulsified.
Season with salt and pepper.
Spicy Wings
Ingredients
1 pkg wings, flour, butter milk, soy sauce, apple cider vinegar, brown sugar, wine, minced garlic, salt, and pepper. Frying oil of choice.
Directions:
Marinade the wings in butter milk overnight
Dredge wings in flour and place in heated oil one at a time. Be careful not to over crowd pan. Fry wings for approximately 3 minutes on each side.
Place wings on a paper towel to absorb access oils.
Make the glaze. This glaze is meant to be made to your tastes! In a sauce pan, measure apple cider vinegar, soy sauce, brown sugar, minced garlic and spices into pan. Stir until well combine. Sauce will be ready when it caramelizes. Be careful not to over heat sauce pan as not to burn the sauce.
Added more ingredients as needed.
Mix fried wings and glaze til well coated.
Place wings atop your favorite herbs and garnish with avocado aioli and green scallions.
Pro Tips
If you want crisp chicken, then avoid over crowding your fry pan.
Its been a while since I’ve eaten stuffed peppers! I must say I wasn’t disappointed in this recipe. It was juicy and savory.
Ingredients:
4 large bell peppers (about 2 pounds)
2 cups small riced cauliflower
2 tablespoons extra-virgin olive oil, divided
1 teaspoon Pinch of salt plus 1/2 teaspoon, divided
1 teaspoon Pinch of ground pepper plus 1/4 teaspoon, divided
1/4 cup chopped onion
1 pound lean ground beef or alternative
2 cloves garlic, 1 Tsp Paprika
1 (8 ounce) can no-salt-added tomato sauce
½ cup shredded part-skim mozzarella
1/2 cup cheddar cheese
1/2 cup mozzarella cheese as garnish
Bacon as garnish
Directions:
Preheat oven to 350 degrees F.
Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Steam the peppers or place in microwave until peppers start to soften, about 3 minutes.
Add 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, paprika, onion powder and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the meat with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.
Add 1 bag of Birds Eye Riced Cauliflower into mixture. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl. Then, add cheddar cheese to mixture.
Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.
Pro Tips
Taste as you go and don’t be afraid to change the plan. Go with the flow.
Help Angels Working On Earth LLC support the Humane Society.
Angels Working On Earth LLC keeps creativity HIGH. We hope you will collaborate with us on a charitable project. A.W.E is passionate about providing an artistic outlet for the community through nutrition education, creating recipes, and writing books. Angels Working On Earth LLC will donate a portion of the proceeds to the Humane Society. This funding will help them make an impact on the fight to stop cruelty before it happens. They are working to end puppy mills, factory farms, trophy hunts, animal testing, and other cruel industries. Their vision is a humane society. Angels Working On Earth LLC wants to use its creativity to help the Humane Society with a shared vision to end cruelty with love.
Help Angels Working On Earth LLC support the Humane Society.
Angels Working On Earth LLC keeps creativity HIGH. We hope you will collaborate with us on a charitable project. A.W.E is passionate about providing an artistic outlet for the community through nutrition education, creating recipes, and writing books. Angels Working On Earth LLC will donate a portion of the proceeds to the Humane Society. This funding will help them make an impact on the fight to stop cruelty before it happens. They are working to end puppy mills, factory farms, trophy hunts, animal testing, and other cruel industries. Their vision is a humane society. Angels Working On Earth LLC wants to use its creativity to help the Humane society with a shared vision to end cruelty with love.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. Sprinkle chicken with salt, pepper, Italian seasoning and smoked paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel.
Return chicken to cooker; add red onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)
Serve favorite pasta according to taste and plate!
Test Kitchen tip
Don’t follow the recipe! Taste as you go and be inspired to cook this dish in your own way. You can make substitutions. Consider using Zucchini noodles as your base. Flaxseed meal and almond meal may be used to replace the flour.
Each culture has its own ceremony, history, values, or religion. Blending tea is simply a way for you to tune in to you and your surroundings. Enjoy calming herbs and spices as they have noticeable effects on in-the-moment distress and anxious feelings. Inner peace leads us to wellbeing, mindfulness and harmony.
I invite you to CONNECT with the warmth and the flavor of tea by setting an intention. What are you thinking about at this moment? How can you introduce it to the blend?
Take time to taste, touch, and feel the tea. By tuning in to you, you will perpetuate well-being, mindfulness, and harmony. It is also called the “Way of the Tea.” Choose a tea that resonates with you. Taste it and record your thoughts. Each person has different tastes, and so remember there is no right or wrong.
The mind can capture the essence of the aromatic experience. Tea connects your senses to memories, and thoughts that manifest happiness.
There’s nothing like juicy- sweet blueberries. Any time of the day! My family has a secret! My great-grandma Betty made the most delicious tea cakes ever! But, no one wrote down the recipe! So, I made my own version, made with blueberries instead! The tea cake is a secret, so here is a delicious alternative.
Ingredients:
Basic dough: 1 1/2 cups all-purpose flour, plus more for dusting, 3 tablespoons of sugar, 11/2 teaspoons baking powder, 1/2 teaspoon salt, 3 tables of cold unsalted butter, 1/4 cup of chilled buttermilk, and 1/4 cup of chilled heavy cream. Fruit Filling: 3 cups fruit of your choice, sugar to taste, 1/2 teaspoon of cornstarch or not, add your favorite zest, add your favorite juice, and a pinch of salt.
Preparation:
Preheat oven to 375 F. Line baking sheet with parchment paper or aluminum foil.
Combine the fruit and sugar in a bowl and let it sit for at room temperature for 20 minutes. Transfer mixture to saucepan and stir occasionally. Let fruit bubble over medium heat. Cornstarch is optional, but if you wish to add it then, mix it with 1 teaspoon of cold water before you add it to the fruit. Stir the mixture till it thickens, about a minute or 2. Remove from the heat and add in, zests, juices and a pinch of salt.
Flour the surface with flour, roll the dough to the desired size. Transfer the dough to a baking sheet. Fill the center with fruit fill or the filling of your choice. As you apply the fruit, think about the border size you want to create. Then, fold the border over the fruit, leaving the center exposed. Be as created as you want here. There are no mistakes. Garnish with sugar or any desired topping.
Bake until the crust is golden brown and the filling is bubbly, about 20 – 30 minutes. The let cool or not!
