Category: Uncategorized

November 6, 2016 Deborah Chapman

I have been cooking 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 concerning 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.

September 22, 2016 Deborah Chapman

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…

 

February 22, 2016 Deborah Chapman

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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.

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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.

February 19, 2016 Deborah Chapman

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Honey/Maple Granola

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 3 cups old fashion oats
  • 1/4 cup coconut oil (organic)
  • 1/4 cup honey (organic)
  • 2/4 cup maple syrup (organic)
  • pinch kosher salt
  • 2 tsp vanilla extract I used madagascar bourbon vanilla extract
  • 1 cup pecans (halved) chopped
  • 1 cup slivered almonds
  • 2 tbs chia seeds (organic)
  • 1/4 cup pepita (organic) pumpkin seeds
  • 1 tsp cinnamon divided
  • 1 cup dried figs (organic) chopped
  • 1/3 cup dried cranberries I used reduced sugar (optional)
  • 1/2 cup coconut chips (organic) unsweetened

Recipe Notes

  1. Preheat oven to 325 degrees.  In a large bowl add the 3 cups of oats and all the nuts and  seeds only and set aside.
  2.  In a small pot on medium heat add the coconut oil, maple syrup and honey heat the  ingredients once heated add a pinch of salt stirring constantly remove from heat then add the vanilla extract and pour the warm liquids over the oats and nuts and coat evenly with a spatula or wooden spoon, add 1/2 of the dry cinnamon.  Once coated spread out onto a half cookie sheet.  Place into the oven and bake for 25 to 30 minutes or until golden brown stirring every 10 minutes if you want more cluster don't stir as much.  Watch your granola carefully, you do not want to burn your ingredients.
  3. Once golden brown remove from heat and add your dry fruits, coconuts chips, the reserved cinnamon and mix together while just out of the oven using a spatula careful not to burn your hands. Mix well and let cool completely.  Store in a mason jar or air tight container, I stored mine in a mason jar and it lasted on my counter for two weeks it was still good, crunchy and fresh.
  4. Granola taste so good with fruits, salads, yogurt, hot cereal,  warm quiona, ice cream or in a parfait you can eat it as a breakfast cold cereal it is so versatile.  I like to grab handfuls and eat it as a snack.
*note: you can change the nuts or the fruits to whatever you like.  

Print

Honey/Maple Granola

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 3 cups old fashion oats
  • 1/4 cup coconut oil (organic)
  • 1/4 cup honey (organic)
  • 2/4 cup maple syrup (organic)
  • pinch kosher salt
  • 2 tsp vanilla extract I used madagascar bourbon vanilla extract
  • 1 cup pecans (halved) chopped
  • 1 cup slivered almonds
  • 2 tbs chia seeds (organic)
  • 1/4 cup pepita (organic) pumpkin seeds
  • 1 tsp cinnamon divided
  • 1 cup dried figs (organic) chopped
  • 1/3 cup dried cranberries I used reduced sugar (optional)
  • 1/2 cup coconut chips (organic) unsweetened

Recipe Notes

  1. Preheat oven to 325 degrees.  In a large bowl add the 3 cups of oats and all the nuts and  seeds only and set aside.
  2.  In a small pot on medium heat add the coconut oil, maple syrup and honey heat the  ingredients once heated add a pinch of salt stirring constantly remove from heat then add the vanilla extract and pour the warm liquids over the oats and nuts and coat evenly with a spatula or wooden spoon, add 1/2 of the dry cinnamon.  Once coated spread out onto a half cookie sheet.  Place into the oven and bake for 25 to 30 minutes or until golden brown stirring every 10 minutes if you want more cluster don't stir as much.  Watch your granola carefully, you do not want to burn your ingredients.
  3. Once golden brown remove from heat and add your dry fruits, coconuts chips, the reserved cinnamon and mix together while just out of the oven using a spatula careful not to burn your hands. Mix well and let cool completely.  Store in a mason jar or air tight container, I stored mine in a mason jar and it lasted on my counter for two weeks it was still good, crunchy and fresh.
  4. Granola taste so good with fruits, salads, yogurt, hot cereal,  warm quiona, ice cream or in a parfait you can eat it as a breakfast cold cereal it is so versatile.  I like to grab handfuls and eat it as a snack.
*note: you can change the nuts or the fruits to whatever you like.