Homemade Creamer

1¾ cups whole milk

14 oz sweetened condensed milk *the link will take you to my own recipe

2 tablespoons caramel syrup *it's your choice on the syrup from chocolate to butter scotch

 

*If you are making my condensed milk then just add in the whole milk and syrup to the saucepan at the end of cooking.

If not, using a medium saucepan set the stove to medium high heat. 

Pour in milk, condensed milk and syrup.

Heat till simmering and then take it off.

Let cool completely and store in an airtight container. *If you don't if may warp the plastic container.

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Zoodle Chicken Lo-Mein

1/2 cup reduced sodium chicken broth

1 tablespoon reduced sodium soy sauce

1/2 tablespoon rice wine

1 tbsp cornstarch

1 tablespoons water

 2 medium zucchini, ends trimmed

1 boneless skinless chicken breast, cut into cubes

Salt substitute to taste

2 teaspoon canola oil, divided

2/4 cup bok choy

1 cup carrots

½ cup celery

2 scallions

1/2 tablespoon grated fresh ginger

3 garlic cloves, chopped or pressed

1/4 cup chopped peanuts

In a medium bowl, combine the chicken broth, soy sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth. Set sauce aside.

Using a mandoline fitted with a julienne blade, cut the zucchini into long spaghetti-like strips, set aside.

Using mandolin again with julienne blade, cut the carrots and the bok choy.

Chop the celery into square pieces.

Slice the scallions diagonally.

Cut and season chicken and sprinkle with salt substitute.

Heat a large nonstick wok over high heat. When hot, add 1 tsp of the oil and the chicken cooking about 2 to 3 minutes. Set aside.

Add the remaining oil, bok choy, carrots, scallions, ginger and garlic. Cook 2-3 min until tender but still crisp, set aside with the chicken.

Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.

Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, about 2 minutes.

Add the chicken and vegetables to combine.

Then serve in two - three bowls and sprinkle with peanuts.

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Sweetened Condensed Milk

2 cups whole milk
¾ cup sugar *or you can substitute honey, or agave but it won't be as thick.

Pour milk, sweetener in a medium saucepan over medium-low heat and bring to a low simmer.

Whisking this mixture constantly as it cooks.

Continue to simmer, and whisk, until milk has reduced by half, about 30 minutes.

Allow to cool completely.

Then store in a airtight container in the refrigerator for up to 1 week.*

*I make creamer out of mine as soon as it's done, so it will be stored in an old cleaned out creamer bottle from the store.

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Bananas Foster Pancake

Pancake mix prepared as directed
3 bananas sliced
1/4 cup chopped pecans
1/4 cup brown sugar
1 teaspoon maple extract
1/2 cup butter or margarine
1 shot dark rum
1/2 teaspoon cinnamon

Make pancakes according to pancake package directions.
In a medium saucepan melt butter and sugar over medium heat-high heat and stir constantly.
Add the maple extract, rum and pecans.
Lower the temperature to medium and add bananas.
Spoon the sauce over the bananas gently till they are glossy.
Serve over the top of the pancakes.
Serves 2 - 3

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Chicken Salad

2 cooked and cooled chicken breast
1/2 cup Mayo
A couple of cups of grapes
A dash of celery salt
1/4 cup chopped cashews or walnuts
Bread or Lettuce cups

Chop grapes in half.
Shred cool chicken.
Chop cashews in half.
Mix chicken, grapes, nuts and mayo in a medium mixing bowl.
Mix in a dash of celery salt.
I toast the bread just because I don't want it to be soggy the next day in lunch it's one of my hacks.
Then add a scoop of the salad to the toasted bread.
Or you can scoop it into a lettuce leaf.
Serve and enjoy!

P.S.

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Grilling Frozen Cod

I have followed the direction on the packages on how to thaw and cook frozen cod. What I end up with is mushy or rubbery food, that no one and I mean no one wants to eat. So after loads of research and trial and error here is what I got for you.

4 cod fillet frozen *one per person
1 tablespoon olive oil
Seasoning of choice 

Turn the grill onto medium high heat.

When you cook frozen fish, rinse it in cold water first.

*If there’s any frost or ice, you want to wash it off. 

*Do this even if you don’t see any frost or ice there is always a thin layer of ice that you can't see.

Pat it dry with a paper towel before cooking.

Coat it with olive oil and seasoning and cook.

Grill it for 10 to 15 min depending on thickness.

P.S.

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Pecan Chocolate Chip Banana Bread

3-4 very ripe bananas, peeled

1/3 cup melted butter + a tablespoon for pan

3/4 cup sugar

1 beat egg

1 teaspoon vanilla extract

1 teaspoon maple extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

1 cup chopped pecans

1 cup mini chocolate chips

Preheat the oven to 350°.

Butter a loaf pan.

In a mixing bowl, mash the ripe bananas until completely smooth.

Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt.

Stir in the sugar, beaten egg, maple and vanilla extracts.

Fold in nuts and chocolate chips.

Slowly add in the flour.

Pour the batter into your prepared loaf pan.
Bake for 50 min to 1 hour or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack.

Remove the banana bread from the pan, slice and serve.

P.S.

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Chocolate Chip Zucchini Bread

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 cups white sugar

1/2 cup brown sugar

3 teaspoons vanilla extract

3 cups grated zucchini 

3 cup mini chocolate chips

2 tablespoon cocoa powder

Preheat oven to 325°.

Grease and sprinkle cocoa powder in two bread pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Mix dry ingredients to the creamed mixture.

Fold in zucchini and chocolate chips until well combined.

Pour batter into prepared pans.

Bake for 45 minutes, or until toothpick is inserted in the center and comes out clean.

Cool in pan on rack for 20 minutes.

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