When slicing, make your hand into a claw. Make sure the tips of your fingers are curled under and are firmly grasping the object, with your thumb towards the back of the object. . Place the knife, tip down first, against your knuckles, and pull the knife down. Slowly move your fingers back for each slice. ALWAYS use a very sharp knife. Using a dull knife is likely to cause more accidents, as you must work harder to cut the food.
So, as you may know, I am a trained Pilates Instructor (on the Reformer) and I have been a Professional Chef since 2000. A lot of people ask me about nutrition, and a lot of people ask me about Personal Training. I always gave the best advice that I could, but I never felt like I was giving anyone full, accurate, science based advice.So, after a lot of thinking and talking to other ladies on Team INSPIRE, I have decided to pursue my Certifications in Weight Management Specialist and Certifies Personal Trainer. Both of these are being done through the NCCPT, or the National Council of Certified Personal Trainers. I am super excited about this, and I cant wait to share my knowledge with my friends and clients. Look out 2015, Tiny LIttle Chef is coming to get ya!
I LOVE chicken and dumplings! I remember my Nana making them as I was growing up, and this dish always reminds me as her. TO me, there is not a more comforting meal. I have created many recipes for this over the years, but this is, in my opinion, both the best AND the easiest. I hope that you get a chance to make it, and I hope that it warms and comforts you. ENJOY!
1 (32 ounce) containerchicken broth
3 skinless, boneless chicken breast halves, roasted or boiled, cut into bite size pieces
1/2 (16 ounce) package frozen mixed veggies ( I like carrots, peas, corn, and green beans)
2 bay leaves
1 T. garlic powder
salt and ground black pepper to taste
2 cupsbaking mix (I use Bisquick )
Combine chicken broth, bay leaves, garlic powder, salt, and pepper in a large pot; bring to a boil. Reduce to a simmer and cover for 20-30 minutes. Add chicken and veggies. Reduce heat, cover pot, and simmer until the veggies are tender the vegetables are tender, 10-15 minutes.
Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. (I like to add a sprinkle of cayenne to the dough to add a bit of heat.) Cover pot and cook until dumplings are cooked through, about 10 minutes
My dear friends and readers, I want to know what YOU want to see on here this year! More recipes, cooking tips and tricks, workouts, meal plans, kid friendly meal ideas? Please take a second and vote, and I hope that your 2015 is off to a GREAT start!
I wanted to let you know about an amazing opportunity that I have created, along with an AMAZING Personal Trainer, Katie Marshall. So far we have about 20 participants and are looking to fill 10 more spots.
Here is a bit of info…
30 day challenge beginning January 5th
Workouts based around videos, as well as videos and written workouts created by myself and Katie
Meal plan with protein shake recipes for the morning, and then lunch or dinner (all lunch or dinner recipes will be found in your FREE copy of my eCookbook)
FREE copy of my eCookbook
Private accountability group
Daily tips and inspiration
Motivational Prizes and more!
Please let me know if can get you the sign up info! Here is to a happy and healthy 2015!
I make a lot of both of these broths, and freeze in 16 oz. containers, so that they are ready to use whenever we want them. The basic recipe is as follows:
64 oz. low sodium chicken broth
4 whole green chills (canned is fine) OR 4 dried red chiles (whatever you like best, I like pasilla)
5 cloves of garlic, mashed
1 T. lemon juice
1 T. lime juice
Salt and pepper to taste
Put all ingredients in a large stock pot, and let simmer on low for at least 2 hours. I add cayenne pepper to both of these, as we like it spicy around here! The great thing is that this recipe is very customizable. I hope you enjoy it!
For many years, I have created many, many, many Holiday Baskets for more than a few different Clients, around the United Stated. They were always incredibly popular, and quite honestly, people were very disappointed when I didn’t offer them last year. My Son was only 2 months at the time, so it was about the last thing on Earth I wanted to do. This year, I have decided to take a small step back in. I have decided to focus solely on the different versions of Holiday Bark.
You can choose from
Choose from 1) White and Red Chocolate Swirl Peppermint 2)White and Semi Sweet Chocolate Peppermint 3) Semi Sweet Chocolate Almond 4)White Chocolate Almond
Please note, all Bark will be finished and delivered/shipped the week of December 16th unless other arrangements have been made.
Please CLICK HERE to visit the store and get yours.
So, Thanksgiving is one week away…wow. I wanted to share my super easy, super delicious recipe for Roasted Turkey Breast. I hope that you truly enjoy it, and remember, more entrée, side, and dessert recipes are available HERE.
Oven Roasted Turkey Breast
1 whole turkey breast
4 T. poultry seasoning
3 bay leaves
¼ t. cayenne pepper
5 cloves garlic
1 c. chicken stock
1 T. Olive oil
Thaw turkey in fridge for at least 2 days (if frozen).
Set oven to 325.
Place whole turkey in shallow roasting pan.
Pour chicken stock over turkey. Let pool in the bottom of the pan. Add bay leaves and garlic cloves to the stock.
Sprinkle turkey with poultry seasoning and cayenne.
Cook according to package instructions, and until the internal temperature is 165.
Baste the turkey often. When finished cooking, change oven to BROIL and drizzle turkey with olive oil. Broil until the skin is golden brown and crispy.
Let the turkey rest at least 30 minutes before cutting.
TIP: Use the broth from cooking to make a delicious gravy. Enjoy!