Bailey1_'s profile page
Recipes
Curtis Stone's Slow-Cooked Thai Chicken With Corn and Asparagus
By Bailey1_
Season the chicken with salt
- Serves 4
- 4 whole chicken legs (thighs and drumsticks; about 11 oz each)
- Kosher salt
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 1 tbsp finely chopped peeled fresh ginger
- 3 garlic cloves, finely chopped
- 2 1/2 cups unsweetened almond milk
- Zest of 1 lime, removed in wide strips with a vegetable peeler
- 2 tbsp Thai or Vietnamese fish sauce (nam pla or nuoc mam)
- 8 oz asparagus, woody stems trimmed, cut diagonally in half
- 1/4 cup packed torn fresh basil leaves
- 1/2 cup unsweetened coconut milk
- 1 lime, cut into wedges, for serving
Coconut Macaroons
By Bailey1_
Preheat oven to 350 degrees
- 4 egg whites
- 1/4 teaspoon salt
- 1 teaspoon SweetLeaf® Liquid Stevia Coconut Sweet Drops™
- 3 cups shredded unsweetened coconut flakes
- 1/4 cup melted coconut butter
- Optional topping: 1/2 cup melted unsweetened carob chips
9-Bean Soup
By Bailey1_
Place everything in the Instant Pot
- 8 C. Organic Chicken Broth (we use Costco variety)
- One Pound of 9-Bean Soup Mix (find at most grocers for $3 - $4) a bag
- 1 large Onion, diced
- 3 Carrots, diced
- 1 Red Pepper, diced
- 1 can (15 oz) Organic Diced Tomatoes
- 4 stalks Celery, diced
- 2 Bay Leaves
- 2 tsp Garlic, diced
- 1 tsp Thyme (or, 1 drop Thyme Essential Oil)
- 1 tsp Rosemary (or, 1 drop Rosemary Essential Oil)
- 1.5 Tbsp Parsley
- Salt & Pepper to taste
- Optional: 1 tsp Ham or Chicken base, or a Ham Hock - it tastes just as great without either too.
Chicken Salad
By Bailey1_
Directions Cook chicken breast until it tears apart
- 3 lbs. chicken breasts, cut into chunks
- 1 med. Vidalia onion
- 2 ribs celery, finely chopped
- 1 Tbs. salt
- 1 Tbs. pepper
- 1 Tbs. Old Bay seasoning
- 1 Tbs. garlic powder
- 1 C. mayonnaise
- 1/2 C. plain yogurt
Pickled Beets
By Bailey1_
Place the beets with liquid, Splenda, vinegar and spices in a saucepan and bring to a boil
- 1 15 oz. can sliced beets with liquid
- 3 Tablespoons Splenda, granular
- 1/4 cup red wine vinegar
- 1 teaspoon pickling spice
Muffin Tin Popovers
By Bailey1_
reheat the oven to 425 degrees
- 1 cup all-purpose flour
- 1/4 1/4
- teaspoon salt
- 1 cup milk
- 2 large eggs, lightly beaten
Raw Avocado and Cucumber Soup
By Bailey1_
Directions Place almonds in a large glass jar and cover with filtered water; soak overnight
- 1 cup raw almonds
- Filtered water
- 2 medium avocados, pitted and cubed
- 1 large cucumber, peeled, seeded, and roughly chopped
- 5 large scallions, thinly sliced (including some green tops)
- 1/4 cup chopped fresh cilantro
- Sea salt and black pepper (to taste)
- Fresh cilantro sprigs (for garnish)
Banana Bread
By Bailey1_
The reason why I love cooking banana bread in the slow cooker versus in the oven is that I don’t have to turn on ...
- 2 Whole eggs
- 1/2 Cup butter (Softened, cubed)
- 1 Cup granulated sugar
- 2 Cup all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 3 Whole bananas (Medium sized, mashed)
- 1 Cup chocolate chips (Optional)
- 1 Cup nuts (Walnuts or pecans, chopped, optional)
Dark “Rye” Bread
By Bailey1_
In a large bowl almond flour, flax, salt, baking soda and cream of tartar In a smaller bowl combine eggs, oil, wat...
- 1 cup blanched almond flour
- 3/4 cup golden flaxmeal
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 3 eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon agave nectar or honey
- 1-2 tablespoons caraway seeds
Crunchy Chicken Salad
By Bailey1_
1 Melt butter in 10-inch skillet over medium heat
- 3 tablespoons butter or margarine
- 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
- 2 tablespoons sesame seed
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1 tablespoon vegetable oil
- 1/2 teaspoon pepper
- 2 cups cut-up cooked chicken
- 1/2 cup dry-roasted peanuts
- 4 medium green onions, sliced (1/4 cup)
- 1 bag (16 ounces) coleslaw mix