Chicken AlfredoĀ 

Well because this was so indulgent I won’t have anything else to eat today unless it’s raw. Alfredo sauce the real way; made with the norms-heavy cream, whole milk, butter and oil. But fresh goodness with organic carrots, spinach and spinach noodles. I’ve added sliced garlic cloves (3) and bone broth with lemongrass while boiling the spinach noodles. Tossed them afterwards in olive oil. 

The chicken breast was broiled in my convection oven. I seasoned with pink Himalayan salt, my favorite so I don’t have to use as much, McCormick black pepper and peppercorn medley grinders, dried basil (I’m out of fresh basil. Lol) and drizzled with olive oil and covered with 6 garlic cloves, 1/8 of a yellow onion-sliced, and 1/4 chopped green bell pepper. 

Combine it all together with steamed sliced carrots, fresh spinach leaves and yes, fresh cherry tomatoes from my garden. Yummy yum yum!!

Cheese smothered chickenĀ 

Dinner tonight!  So I was good all day today…lemon tumeric tea-old fashioned oatmeal for breakfast. Med orange for my morning snack. Small salad with veggies only and an apple and I drank water. And so I wanted something delicious for dinner let my creative side take over and my hungry appetite lead the way!

Grilled chicken breast and grilled shrimp with Old Bay seasoning and a 3 cheese blend. And since I like things spicey, diced fresh jalapeƱos and other diced veggies and can you believe it, put together with a George Foreman Grill and Samsung microwave. Some like it hot!  Add a green salad with cayenne pepper laces range dressing and buttery garlic toast. 

Babysitting tonight – Asparagus Rice Pilaf and Orange Chicken

A delicious and deceivingly simple recipe where brown rice, sweet onions, fresh Asparagus are the main ingredients. This compliments the orange chicken made with fresh Florida navel oranges and chicken breast.  So good that even a 9 year old devoured it!  šŸ˜¬

Cook the chicken with first cold pressed olive oil and butter, fresh garlic and ginger minced on 400 degrees until cooked on the outside using a covered casserole dish- add the juice from 2 oranges, add spring water about 1/2 cup and a about a level teaspoon of cornstarch. Remember to salt and pepper to taste. I like McCormick peppercorn medley and pink Himalayan salt.  Stir vigorously and pop it back in the oven covered for another 20 minutes more or less uncover and bake another 10 or 15, just until the sauce is bubbly and charred along the edges. Remove from the over, cover and let rest for about 10 minutes. Remember to turn the breast to allow it to soak up the orange sauce and oils all throughout.  This will also keep well in the sauce. 

The rice is brown, buttered and oiled, (I know but it’s so good!) and moist, folded into the cooking chopped asparagus, sausage -I used Chappell Hill pork and venison sausage – sweet onions, first cold pressed olive oil. Add chopped greeen pepper and yummy, yum, yum!!  

Bon appetite!  šŸ˜‹