My long Break Is Over

img_9140I have been away from writing my recipes I think I was just exhausted it takes hard work and a lot of sitting in front of my computer I may have perhaps burned out so I took a leave for just some me-time.  I have worked out 4 days a week since January 2017, I was not happy with my weight at all and it was the heaviest I had been in a very long time,  I think since I retired,  and the fact I quit smoking cold turkey may have had a lot to do with my weight gain.  I also had foot surgery to remove a small bunion that was hurting  me like crazy, when I wore my most comfortable shoes my big toe felt like it was squeezing the life out of me,  that is when I said it is time to remedy this problem so I opted for foot surgery in March of 2016 and the weight just piled on, if I even looked at food.  I missed a whole year of not going to the gym it took my foot so long to heal and to this day the bottom of my foot still pains me when at the gym on the treadmill but it hurts worst on the elliptical.  I try to not focus on the pain so I can get my cardio workout done.  I am happy to report I lost 30 -35 pounds it was not easy but with commitment, dedication and determination I was able to stay focus and lose the weight. Yay for me, don’t you all jump up at once. I started back to writing my recipes and I hope to grow more audiences and blog more about my boring life hopefully share stories about my Buttercup whom I enjoy writing about.  Thanks for listening to me rattle on about my foot!!!!  Don’t tell anyone.  Smooches.
black-green-butterfly

Why I stopped cooking at one point in my life 

 

I have cooked since I can remember, I have always enjoyed cooking as I explained in my (About Me) page. I had started a new job and I was working rotating shifts and working lots of overtime and my cooking habits had declined.  My daughter and I began to eat out a lot, if we did not go out we would order our food and go around the corner to this pizza shop and pick up our food.  It had gotten so bad that we may have eaten from there almost everyday because of me working rotating shifts.  My daughter stayed with her grandmother when I worked midnight or the midday day shifts that is when she ate a home cooked meal at her grandma’s home, when she was home with me we ate out because I was just too tired to cook.   What stopped me from eating out was my daughter and I was gaining so much weight, I mean we just blew up and that is when  I had decide that we will not be eating out and that I would cook our meals from then on. I really believe that was the best decision I could have ever made about our diet.   It is very important I feel to cook your own food at home, I am not saying don’t go out to eat,  I am simply saying that food cooked at home at least you know who touched your food and you can control what goes into your food meaning sugar, butter and salt.

When cooking at home you can involve and teach your child/children that cooking can be fun because children are like sponges they absorb so much and it really helps to prepare them as they grown into their own.  To this day my daughter is a great cook and I truly believe cooking starts at home.  My motto is there is nothing like a home cooked meal it is like food to your soul.

Food Blogging 

img_8126This is something I always wanted to do as much as I like to chit chat you would think it would be easy, but to tell you the truth I am afraid of failing or maybe I won’t have enough to talk about to keep my audience engaged. The most I have learned that it is easy to cook the food, take the photo and post it.  I have so, so many photos of food but I don’t have all the recipes so now I have to remake the dish, write the recipe which is the hard part because I have over 10 years that I have been taking pictures of my food with my cell phone, no kidding ugh!!! This is my first blog of I hope to be many more.   I am taking a course on how to food blog and it really is teaching me about how to understand  WordPress which I had figured out enough to at least post (22) twenty-two recipes before I even took the course,  but I still did not quite understand WordPress.  Wish me well that I do well and learn enough to come back and blog, blog about what I love to do and that is to cook and create good home cook cuisine…

 

Smoked Paparika Roasted Chicken with Spinach

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Smoked Paparika Roasted Chicken with Spinach

This chicken is easy and simple to make.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 4 people

Ingredients

  • 4 chicken thighs (organic) bone in
  • 2 tbsp olive oil extra virgin
  • 1 tsp smoke paprika
  • 1 tsp granulate gralic
  • 1 tsp tumeric (organic)
  • 1 tsp koser salt
  • 1/2 tsp fresh black pepper
  • 10 oz fresh baby spinanch (organic) or more if you can fit it into the pan

Recipe Notes

  1. Preheat oven to 350 degrees.
  2. In a small dish add the six dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on med/high heat add the olive olive and once hot place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes,  you are not cooking the chicken thighs but lightly browning the skin side only.  Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
  3. After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 15 minutes. Once cooked this is optional I placed my dish in the broiler for 2 minutes just to give it that nice deep golden charred.  Serve and enjoy.
*Wash chicken and pat dry, whenever I use chicken thighs  I always remove any extra fat from the thigh and discard, I always soak my chicken in vinegar and salt with lemon for at least 30 minutes.

Print

Smoked Paparika Roasted Chicken with Spinach

This chicken is easy and simple to make.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 4 people

Ingredients

  • 4 chicken thighs (organic) bone in
  • 2 tbsp olive oil extra virgin
  • 1 tsp smoke paprika
  • 1 tsp granulate gralic
  • 1 tsp tumeric (organic)
  • 1 tsp koser salt
  • 1/2 tsp fresh black pepper
  • 10 oz fresh baby spinanch (organic) or more if you can fit it into the pan

Recipe Notes

  1. Preheat oven to 350 degrees.
  2. In a small dish add the six dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on med/high heat add the olive olive and once hot place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes,  you are not cooking the chicken thighs but lightly browning the skin side only.  Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
  3. After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 15 minutes. Once cooked this is optional I placed my dish in the broiler for 2 minutes just to give it that nice deep golden charred.  Serve and enjoy.
*Wash chicken and pat dry, whenever I use chicken thighs  I always remove any extra fat from the thigh and discard, I always soak my chicken in vinegar and salt with lemon for at least 30 minutes.

Honey/Maple Granola

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Basil Tomato Soup

Comforting and light
Course Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh chopped
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese freshly grated for garnish

Instructions

  1. In a medium pot or 5 quart soup pot add 2 tbsp of the olive oil on medium heat once hot add the onions and stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.

    Add the can of crush tomatoes and the next 6 ingredients and stir until heated.

    Once everything is heated use a hand-held blender and blend until a nice consistency, add your salt and pepper to taste, cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons or a dollop of sour cream,  which ever way you prefer this is an easy and delicious soup.jmn

Recipe Notes

*Please try and use as many organic ingredients as possible.