Baked Cod on a Polenta-pepper Bed — Cooking with Kathy Man

October 13, 2019 at 1:23 PM | Posted in Uncategorized | Leave a comment

Ingredients 1-1/2 cups cooked chopped spinach or thawed and drained frozen spinach 2 tablespoons lemon juice 1 tablespoon olive oil 6 cod fillets, 4 oz each 12 lemon wedges Polenta 4 cups water 1 cup cornmeal (maize flour) 1/2 cup chopped roasted red bell peppers 1-1/2 tablespoons chopped fresh thyme or flat-leaf (Italian) parsley Method […]

via Baked Cod on a Polenta-pepper Bed — Cooking with Kathy Man


Braised Chicken Thighs with Garlic and Onion — Pardon Your French

October 13, 2019 at 11:26 AM | Posted in Uncategorized | Leave a comment

Wine-braised chicken has to be one of the most beloved comfort foods in France – with probably as many variations as grandmothers in the country. The concept of browning meat in a bit of oil, and then cooking it in liquid (ie. wine) always makes for incredible flavors, and meat that is fork-tender. And if […]

via Braised Chicken Thighs with Garlic and Onion — Pardon Your French

Pasta Salad —

October 13, 2019 at 10:25 AM | Posted in Uncategorized | Leave a comment

This was one of the first meals I learned to make as a child so as you can imagine, it’s super easy, simple to make, and only made with 4 ingredients. I’m not sure if this is actually as delicious as I think it is, or if it just brings back so many happy childhood […]

via Pasta Salad —

Healthy Waffles — Living Healthier and Happier

October 13, 2019 at 9:24 AM | Posted in Uncategorized | Leave a comment

Diabetic-friendly and delicious. No artificial sweeteners.

via Healthy Waffles — Living Healthier and Happier

Vegan Pumpkin Waffles — The Friendly Cookie

October 13, 2019 at 8:23 AM | Posted in Uncategorized | 2 Comments

[wprm-recipe-jump]Wondering how to make vegan pumpkin waffles? I promise you won’t be disappointed with these. Waffles are a staple in our home! Usually, I make a giant batch of them on the weekend and store them in a giant tupperware container in the freezer to be popped into the toaster for a tasty morning breakfast. […]

via Vegan Pumpkin Waffles — The Friendly Cookie

Pumpkin Pancakes —

October 13, 2019 at 7:22 AM | Posted in Uncategorized | Leave a comment

My favorite thing about autumn are definitely pumpkins. I love pumpkin in all kind of dishes – sweet and savory. These pumpkin pancakes are vegan and oil-free. I had them before running a half-marathon and they gave me all the energy needed. Enjoy! Recipe 1/2 cup pumpkin purée (I use homemade one with Hokkaido pumpkin) 1/2 cup […]

via Pumpkin Pancakes —

French Toast Our Way — MyStyleJourney

October 13, 2019 at 6:50 AM | Posted in Uncategorized | Leave a comment

Growing up, we used to eat French Toast with marmite and tomato sauce or syrup if you fancied something sweet. Yes. We had no class at all. I didn’t even know that cream cheese existed until I was about twelve years old. My children don’t like any of the classy or less classy condiments that can go with french toast, but they love it our way.

via French Toast Our Way — MyStyleJourney

Sunday’s Chicken Dinner Recipe – Louisiana Fried Chicken

October 13, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Louisiana Fried Chicken. What’s better than Fried Chicken for the Family Sunday Dinner! Kick up that Fried Chicken dinner with this week’s recipe of Louisiana Fried Chicken! Along with the Chicken Parts some of the ingredients you’ll be needing are; Buttermilk, Low Sodium Chicken Broth, Cornmeal, Peppers, Onion, and a variety of Spices. The recipe is from the CooksRecipes website which has one of the largest selections of recipes to please all tastes! Be sure to check it out soon! Enjoy and Make 2019 a Healthy One!

Louisiana Fried Chicken
Brining chicken in buttermilk tenderizes the chicken, enhances the flavor and reacts with the seasoned flour-cornmeal coating for an exceptionally crispy breading.

Recipe Ingredients:
2 1/2 pounds chicken parts, rinsed and patted dry
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
1 1/2 teaspoons paprika
4 cups vegetable oil, for frying
Pepper Sauce: (optional)
1 tablespoon butter
1 1/4 cups no-salt or low-sodium chicken broth
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon cayenne
1/4 teaspoon salt

Cooking Directions:
1 – Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
2 – In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
3 – In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
4 – In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350°F ( 175°C) using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180°F (85°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done.
5 – Before serving, reheat sauce and pass separately.

s 4 servings.

Apple and Almond Rice Pilaf

October 13, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a great side dish to pass along to everyone, Apple and Almond Rice Pilaf. Perfect Fall recipe to go with about anything. You’ll need a box of Mushroom and Whole Grain and Wild Rice Mix, Apple, Almonds, Bell Pepper, Onion, and Pepper Flakes. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check it out1 Enjoy and Make 2019 a Healthy One!

Apple and Almond Rice Pilaf
1 (6.7-ounce) box mushroom, whole grain and wild rice mix
1 medium Red Delicious apple, peeled and diced
1/2 cup slivered almonds, toasted
1/2 cup finely chopped red, yellow or orange bell pepper
2 tablespoons finely chopped red onion
1/8 teaspoon red pepper flake

1 – In large saucepan, cook rice mix according to package directions, omitting fat.

2 – Stir in apple, almonds, bell pepper, onion, and pepper flakes. Cover; let stand 5 minutes before serving.

Yield: 8 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 331 mg, Fiber: 3 g

Kitchen Hint of the Week!

October 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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One of my favorite Spices…………

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. – Wikipedia

This seasoning contains almost ¾ of the daily recommended value for vitamin A, along with other important antioxidants, vitamins and minerals.
Paprika has shown promise in the treatment of diabetes, cancer, autoimmune conditions and cardiovascular disease.
Your eyes will benefit from regular consumption because of the presence of eye-protecting antioxidants and vitamin B6.

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