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So summer or spring or something warmer should be happening in Georgia right now even though it’s not. But that does not mean you can I get your body ready for the beach. Well this is how I get my body beach ready with these 3 power houses.
First up is my super caffeine Coffee
Butter scrub, followed by my Dark Brown sugar scrub it is deliciously
yummy and a big finish with our super rich Body Souffle.
Our clients love this trio and you will too. Check them out on our website. B’Tyli
I love spring. My son and I just planted our garden. This year spring greens, squash, tomatoes and kale. I wanted to plant foods I eat often and is low in maintenance. So for dinner tonight I decided I wanted to use my lettuces and herbs from my garden. tonight’s menu:
Organic Sage, Red Pepper and Goat Cheese Stuffed chicken thighs over wilted spring greens and goat cheese purses with a sage red pepper and garlic butter sauce.
How this meal came about? I wanted sage and goat cheese. So why not just stuff all that wonderful goodness in the chicken I took out for dinner this morning. My family loved it and I hope you will too. Bon A petit!!
4 organic use skin less boneless chicken thighs
1 small red bell pepper seeded and diced in small cubes
3 medium gloves of garlic diced
a whole bushel of sage leaves ( you will need for sections of the sage leaves to stuff in the chicken stem in all if it is a soft stem)
you will need 10 small sage leaves for the butter sauce and 3 small sage leaves for garnish
4 tbsp of goat cheese to stuff in chicken 3 tsp for the goat cheese purses
6 thin wonton (round) wrappers ( you will double these up to make 3 goat cheese purses)
1 tbsp of Parmigiano Reggiano for garnish
1 Half cup of olive oil to saute chicken and make butter sauce ( you may not need this much)
2 tbsp of butter
spices used to taste; black pepper, sea salt, smoke paprika, onion powder, garlic powder
First make the butter sauce add 2 tbsp of olive oil and 2 tbsp of butter to pan and let melt on a med low heat
then add chopped garlic peppers and spices to taste
Let cook until garlic is slightly golden brown cook this slowly or garlic will burn keep your eye on this. Once cooked set a side a
And add 10 sage leaves. The heat will infuse the oils from the sage leaves.
Second season the chicken to taste using each spice if you like
add oil in your saute pan to cover the pan completely
add chicken and let it brown slightly on one side
once brown turn off heat add the butter sauce in the middle of each piece of chicken ( about a tbsp you do not when to fill it too much)
then top the sage branches in the middle as well and add the goat cheese each piece
of chicken gets a tbsp of goat cheese. Fold the chicken over carefully turn on the heat ( med low) and
let the chicken cook and brown a little longer pressing down with a spatula to get the goat cheese to become a glue about 2 minutes.
Remove the chicken and place in a casserole dish and bake at 350 for 30 minutes or until the middle is done. The cooking time will depend on how thick the meat is.
Goat Cheese Purses:
Next, make your goat cheese purse. Take the wonton and use 2 won tons to a purse, ( so double them).
add goat cheese in the middle and fold
Instruction in folding a dumpling:
1. Place a small spoonful of filling in the middle. (Be careful not to put too much; it’ll leak out during the folding process.)
2. Pinch the edge of the wrapper and make a fold (If you’re a beginner at folding, place the wrapper on a flat surface while you work. Otherwise, keep it in your hand.)
3. Make 2 more identical folds in the same direction, until you end up with 3 folds.
4. Bring the folded side together with the no-folds side, and press to seal. I pinched mines at the top to make it look like a purse.
Boil a pot of water and place dumplings when they come to the top they are ready to go.
Time to plate: Once the chicken is done wilt the spring greens in a pan with a little oil olive salt and pepper
place the greens on the place add the stuffed chicken on the greens. Add butter sauce over the chicken
now add your goat cheese purses on the plate add butter sauce over top them and add the sage leaves on each purse and top with Parmigiano Reggiano and Enjoy!!!!!!
Let me know your thoughts. Will try to post new recipes each week.
So, just got back from the ER, but feeling pretty good. My kidney transplant keeps my doctors on their toes. I am grateful to have doctors who look at for my wellbeing. So, today was devoted to resting and taking care of myself. Well I rested for awhile until I was craving this amazing bagel from Einstein Brothers. They call it the Power Bagel. It is packed out with whole grains, seeds, nuts and dried fruit. I call it one of my favorites when I need some tasty protein. But since I am resting and doe not want to give Einstein 3.29 that is including the honey almond cream cheese, I will make my own. So, I got out of my pantry some seeds, nuts, dried fruit and went to town. What did I come up with this little recipe. My High Octane Banana Nut Bread. Okay this bread is packed out with EFAs, essential fatty acids, protein, high in fiber, antioxidants, potassium, magnesium, vitamin C just to name a few. I also made a pecan honey cream cheese to go over top it, now this is not healthy, but boy was it good. Hope you will enjoy this Goodness on a plate.
High Octane Banana Nut Bread
- 1 stick butter, at room temperature( you will need some for your pan to grease it)
- 1 1/2 cups organic all-purpose flour ( you will need a little of flour for your baking pan)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large very ripe bananas
- 1 cup organic cane sugar
- 2 large organic eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- 1/2 cup chopped almonds
- 1/2 cup of dried cranberries
- 1/4 cup of flax seeds
- 1/2 cup of sunflower seeds
- Pecan Honey cream cheese spread, recipe follows
- If you like your bread to have more seeds and nuts you can add a little more, but this recipe will fill your bread up with enough of each ingredient.
Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.
In a separate small bowl, mash the bananas with a wooden spoon, you want to nice texture not real mushy.
In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans, almonds, seeds, cranberries. Pour the batter into the pan and put on a sheet tray.
Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and spread pecan honey cream cheese on top (optional).
Pecan Honey Cream Cheese
- 4 oz. of cream cheese
- 3 tbs of honey to taste, you may use more or less
- 1/2 cup of chopped pecans
Mix all the ingredients in a bowl and serve over top your bread.