Today I am sharing whats been going on, and ome recipes I hope that you love 💕
Garlic Rosemary Honey Chicken
2lbs of chicken - I used a pack of legs and one of thighs
2TBS Avocado Oil
2TBSalted Butter
1/8C Honey
4 Cloves of Garlic
1TSP Dried Rosemary or 1 Sprig of fresh
Seasonings: Season to your own taste. The amounts I share are a starting point
1TB Sea Salt
1/2TB Black Pepper
1/2TB Onion Powder
1/2TB Garlic Powder
1TB Peri Peri Seasoning
1TSP Creole Seasoning
Pre heat your over to 350 deg.
Melted your butter in a sauce pan. Once melted add garlic and allow to sauté until fragrant. Add in rosemary. Mix into butter and garlic. Add honey. Allow to simmer for 2-5 min.
While honey is simmering season your chicken. Once coated and seasoned well pour over your honey mixture. Place in your pan or baking dish & cover with foil. Cook for 25 minutes, and uncover and baste your chicken with the pan juice. Cover for 10 more minutes. Uncover, baste again and cook for 15 more minutes uncovers or until skin has browned and crisped.
Cheesy Pasta
1/2LB Penne Pasta
1TSP Chicken Bullion
1TBS Sea Salt
1TBS Butter
1TBS Flour
1 Can Evaporated Milk
1/4C Milk of your choice, I used almond
Cheeses: I used pre shredded cheeses to save time and minimize my efforts
1/4C American & Cheddar Blend
1/4C Swiss & Gruyère Blend
1/4C Mozzerella & Provolone Blend
2TB Grated Parmesan
I seasoned to taste with black pepper, Cajun seasoning, Italian seasoning, & Garlic Powder.
Boil your pasta. Be sure you water is salted well. The bullion will add flavor and salt as well so be aware of that when adding the salt. You can always just use chicken broth as well. Once the water has boiled add your pasta.
While water is boiling make your cheese sauce.
Melt your butter, add your flour once the butter has melted. Let that cook for 2 minutes to cook out the flour. Add in your evaporated milk and allow it to come to a simmer. Once simmering add in your additional milk. Allow that to come to a simmer and thicken. You want it to coat the back of a spoon. Once thickened add your seasonings. Once seasoned cut off the heat and add in your cheeses. Taste your sauce and add salt where needed.
Once your cheese sauce is ready add in your pasta.
Enjoy!
Apples & Yogurt
2 Apples, I used Ambrosia
1TBS Butter
2TBS Honey
1/4tsp Vanilla
Sprinkle of Cinnamon
1-2 4oz Noosa Vanilla Yogurt
Peel and chop your apples.
Melt butte on a low to medium heat. Add in your apples and allow to sauté for 3 minutes. Add in the honey and vanilla, mix well. Sprinkle with & mix in your cinnamon.
Turn heat on low, cover, and let cook for 5-10 minutes. Check intermittently for softness. Once your desired texture, turn up the heat to medium, and allow your apples to brown.
Once browned serve. Place some on the bottom of the bowl. Top that with your yogurt, top with the remainder of apples, and your favorite nut/seed/gronala
Chicken Cheesesteak and Fries
Fries:
4 Russet Potatoes
Frying Oil - I used half and half blend of Avocado Oil and Beef Tallow
Cheesesteak: 3 servings
1/2LB Shaved Chicken Breast
1/2 Yellow Onion
1 Jalepeno
Seasonings:
Sea Salt
Black Pepper
Chili Powder
Peri Peri Seasoning
Onion Powder
Garlic Powder
Peel and cut your potatoes. Once cut put them in a bowl a water & place in freezer while the oil gets hot.
Cut and slice your onions and pepper.
Once the oil is hot, drain your potatoes and pat them dry with a napkin.
Do an initial par fry in batches. This is frying until softer and put to drain.
Once you begin the second fry on your batches begin cooking your chicken.
I like to use butter in this type of preparation, but use what you love.
Add your oil to your hot pain. Place your chicken on the hot pan, and season your chicken until coated. Once chicken is cooked through remove chicken and cook your vegetables.
Once vegetables are soft and cooked through remove them from the pan and toast your bun. I used Martins Potato Long Rolls.
Once everything is cooked top your bun with your items and favorite condiments.
The cheese sauce I used was the left over pasta cheese sauce.
I also seasoned my fries with sea salt and Cajun salt.
I hope you enjoy these recipes 💕
✨Although I am not publicly being of service to the world I am open to one on one sessions & mentoring. With this no longer being a strong focus for me my availability is much more limited but still open. For more information on that you can contact me @ GardenOasis9@gmail.com. Give me a 2-4 days to get back to you
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