Hello first-timers, welcome back to another edition of Meatless Mondays. We have been busy working in the lab on new and exciting recipes, which will be available to you very soon.  I would like to give thanks to everyone for supporting our Valentine’s Day Chocolate Covered Espresso Spoons. They were a big hit.

 Today’s recipe is packed with lots of nutrients that will have you feeling full and satisfied without all the calories. This recipe is only 65 cal. per ¼ cup serving. We hope you enjoy it.

WORD OF THE DAY: Avocado

The California Avocado is a nutrient-dense fruit. Although it looks like a vegetable, it is not. The avocado is actually a berry, which fits all of the botanical criteria for a berry. It is a tree that is native to Mexico and Central America. The avocados are a good source of pantothenic acid, dietary fiber with vitamin K, copper, foliate, vitamin B6, potassium, vitamin E, and vitamin C to name a few. This fruit is known to be the World’s Healthiest food.  

According to Authoritynutrition.com, “the avocado contains more Potassium than Bananas, and they are loaded with Heart-Healthy Monounsaturated fatty Acids, and can lower- Cholesterol and Triglyceride levels”.

RECIPE OF THE DAY: Guacamole

EQUIPMENT NEEDED: food processor, cutting board, sharp knife, fork, 2 bowls, and 1 baking sheet.

INGREDIENTS NEEDED:  1 can of chickpeas (drained and rinsed), 1

TBSP. lime juice, ½ Cup of fresh cilantro leaves, ¼ Cup of coarsely chopped sweet onions, 2 plum tomatoes (seeded and juiced), ½ tsp. salt, 1 jalapeño Chile (seeded), 1 ripe avocado (pitted and sliced in half), pita bread (baked and cut into chips), and fresh cut vegetables.

1.    Gather Miser En Place

2.    Add to the food processor; chickpeas and lime juice. Puree until smooth. (set aside in a bowl)

3.    Add to the food processor; cilantro, onions, salt, and jalapeño, and puree until juicy and thick like a paste.

4.    Split and remove the seed from the avocado, and cut in half. Add to the bowl with the chickpeas. Mix well with fork

5.    Add the paste mixture to the chickpeas mixture.

6.    Add the diced tomatoes and onions and blend well, than add to the chickpeas mixture.

7.    Baked the pita bread on 350 degree for 3-5 minutes

This dish can be parried with pita chips and/or vegetables. You can garnish it with basil.

Hello first-timers, welcome back to another edition of "Whatever Wednesday". Today's edition is dedicated to Aunts Mattie's Tasty Treats.  If chocolate is your thing, than your find yourself diving into these tasty Chocolate Covered Espresso Spoons. I hope you enjoy them. 

 
                                                     

Aunt Mattie’s Tasty Treats

VALENTINE’S DAY SPECIAL

CHOCOLATE COVERED ESPRESSO SPOONS

CUSTOMIZE YOUR SPOONS TO FIT THE SWEETIE IN YOUR LIFE. SOMETIMES YOU FILL LIKE AN ESPRESSO, SOMETIMES YOU DON’T.   OUR CHOCOLATE COVERED ESPRESSO SPOONS ARE DOUBLE DIP FOR DOUBLE PLEASURE.  THEY ARE MADE WITH OR WITHOUT ESPRESSO, WHICH EVER YOU LIKE.

CUSTOMIZE YOUR SPOONS:  MIX OR MATCH

DARK CHOCOLATE, WHITE CHOCOLATE, PINK CHOCOLATE

RED CHOCOLATE, BLUE CHOCOLATE, BLACK CHOCOLATE, GREEN CHOCOLATE & PURPLE CHOCOLATE

SPOONS WITH NUTS (EXTRA .50 CENTS)

PECANS OR WALNUTS

VINTAGE COFFEE MUGS (EXTRA $2.00)

STUFFED ANIMALS ($3.00)

MALE OR FEMALE MUGS AVAILABLE

DISPOSABLE SPOONS (PLASTIC W/ PLASTIC CUPS)

DISPOSABLE TABLESPOONS $ 1.75    DISPOSABLE TEASPOONS $ 1.50

VINTAGE SPOONS

VINTAGE TABLESPOONS $ 2.00   VINTAGE TEASPOONS $1.75

 TO PLACE YOUR ORDER GO TO www.paypal.com AND USE ACCOUNT, johnettacore@yahoo.com.   SHIPPING AND HANDLING IS $12.50 PER ORDER. ALL ORDERS ARE PAID THROUGH “PAYPAL”.(use account "johnettacore@yahoo.com") PLEASE NOTE, ORDERS WILL BE SHIPPED ON; Monday, Tuesday, and Wednesday, SO THAT YOUR ORDER WILL ARRIVE WITHIN 3-5 BUSINESS DAYS. BECAUSE OUR SPOONS ARE MADE TO ORDER, WE WANT TO GET THEM TO YOU SOON AS POSSIBLE. ORDERS FOR CALIFORNIA AND OUT OF THE UNITED STATES, FEES MAY VARY.

 Hello first-timers, welcome back to another edition of “Tasty Tuesday”. This is the first blog of the year 2016, and we would like to say Happy New Years to you.  Last year was amazing. This year is promised to be better than the last. We have been in the lab working on new and exciting recipes, so be on the lookout for our new mouth watering dishes.

Today’s recipe is full of comfort, warmth, and love.  It is known all around the world as a go- to -food for healing. It is our own “Southern Chicken Noodle Soup/Stew”.

WORD OF THE DAY: Chicken Noodle Soup/Stew

The Chicken Noodle Soup is known for its healing powers because there are four ingredients that make this soup work wonders for the sick. These ingredients are; broth, chicken, vegetables, and noodles.

1.     The Broth contains vitamins that will help with hydration, which occurs when you are sick. It will also help with the upper respiratory and it clears and stimulates the nasal.

2.     The Vegetables, which is the carrots, onions, and celery. Theses vegetables have antioxidants that will help to keep your immune system strong. It fights off the viruses, and it also contains Vitamin A, C.

3.     The Noodles helps to make you feel satisfied and full. Although, they are high in carbohydrates, they are essential to this soup.

4.     The Chicken is packed with protein, which is also good for the immune system.

EQUIPMENT NEEDED:  1 Large Cast Iron Skillet, 1 Large Stock Pot with Lid, Tongs, 2 Forks,

INGREDIENTS:          1 Standard Mirepoix (onions, carrots, celery), ¼ Cup of green onion (chopped), 2 TBSP. Salt, Peppercorn (divided), 2 TBSP. Olive Oil, 1TBSP. Parsley(chopped), 1 Bay Leaf, ½ tsp. dried thyme, 6-8 Cups of Water, 2 Large Chicken Legs, (skin on)  1 Large Chicken Breast, (skin on), 8-10 oz . Egg Noodles,

1 Can of Cream of Celery Soup, 1 Can of Cream of Chicken Soup (10 ½ oz cans, use if making a chicken noodle stew) I use them when making both the soup and stew.

1.     Gather Mise En Place

2.     Add oil to the cast iron skillet over medium high heat

3.     Season the chicken with half of the salt and peppercorn(cracked)

4.     Brown chicken on both sides until brown, about 3-5 minutes.  

5.     Add the Mirepoix to the skillet and sauté until vegetables are tender

6.     In a large stock pot, add 6-8 cups of water, the mirepoix, chicken and the rest of the ingredients. Bring to a rolling boil, cover and simmer for 35-45 minutes until chicken in fork tender.

7.     Remove chicken and let cool before handling it. Remove the skin and bones from chicken, and shredded with two forks.

8.     Place the shredded chicken back into the pot and cook for 30-40 more minutes on low heat.

9.     Taste and season with the remaining salt and pepper (if needed)

10.                        Remove the Bay Leaf before serving.

THIS DISH IS BEST SERVED WITH CORN BREAD