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Posted by Joel Greene on

What Am I Eating Tonight? – Cheesy Cream of Chicken and Potatoes (Gluten Free)

So what am I eating tonight? Well it’s another wonderful concoction made by yours truly and it’s gluten free. That’s right, I made it without a recipe and now I’m sharing it with you!

Ingredients

  1. 1 lb Medley Mini Potatoes (But any bite size pieces of potato will do)
  2. 3/4 lb Chicken Breast Meat (Cut into stripes)
  3. 1 cup Celery (Chopped)
  4. 1/2 Medium Onion (Chopped)
  5. 6 Medium Mushrooms (Chopped)
  6. 1 cup Snow Peas
  7. 2 tbs Corn Starch
  8. 1 cup Milk (I used some nearly two month old RAW milk. I think it makes a difference in these type of recipes.)
  9. 1 1/2 Tbs Butter (NO MARGARINE)
  10. 1/2 tsp Salt
  11. 1/2 tsp Rosemary
  12. DASH Pepper
  13. 1/2 cup Shredded Mozzarella Cheese
  14. 1/2 cup Shredded Parmesan Cheese

Directions

  1. Cut potatoes into about 1 inch pieces, if not already that size and boil until nearly soft but NOT mushy.
  2. Add ingredient 2, 3, 4, 5, 6 and a tbs of coconut or olive oil in a medium saucepan and cook until chicken is done.
  3. In a separate small saucepan, whisk ingredient 7 and 8 until well blended. Stir in ingredient 9, 10, 11, and 12.
  4. Heat cream to a boil, stirring frequently. Simmer on low for 1-2 minutes to thicken. It should just barely coat the backside of a spoon.
  5. Add ingrediant 13 and 14 with cream and mix well.
  6. Drain cooked potatoes and then combine with chicken, vegetables, and cream. Stir and serve.

Calories: I don’t know but I’ll try calculating it sometime.
Servings: I don’t know but it’s probably 3-6 people.
Prep and Cook Time: 30 minutes or so.

YUMMY!

Posted by Joel Greene on

Butter Pecan Syrup Recipe

coffee beans

Coffee! Do stupid things faster with more energy.

Being the firstborn in my family, unforchantly meant I came along well before my parents decided to start eating more health conscious and sadly this means I learned some pretty bad eating habits early on in life, with my weight topping at about 255lbs when I was 24 years old should be proof of that. I had a rough time until till recently trying to lose all that weight, only to gain it back in a short time period. At one time I was down to 195 lbs and did it ever feel amazing. Anyways, I’ve settled with watching my weight more closely and I’m at least content knowing I’m about 30 lbs down from my original weight of 255 lbs and I have a long way to go of achieving my weight goal within the next couple years. To make matters worse, it’s going very “SLOWLY” which only adds to my frustration but my weight lose story is for another day and another post.

Point is, one sinful indulgence I have is my love to drink “fancy” coffee, I love the idea of flavored coffee and how it can challenge my tastebuds. For sometime now, my absolute favorite syrup has to be caramel and still is but recently I’ve come to loving Butter Pecan as probably my second choice. Considering that I’ve been trying to eat healthier, it can guilt me to drink a large Dunkin’ Donuts coffee knowing all the extra junk they (or any national coffee chain) adds to their syrups. Interestingly my wife found a love for coffee as I exposed her to it on our first date back in January of 2014. Knowing that we intend to teach our kids healthier eating habits then what we were raised on, I decided to make my own Butter Pecan recipe. From what I could find online, Caramel is technically scorched milk while butter pecan is scorched butter/cream. I know my recipe is technically far from perfect but it’s preservative free and less sugar since I substituted part of the sugar with Stevia in the Raw. Sidenote, do know that I had no source of pecan flavoring when I invented this recipe, so I made the recipe without it but if I’m not mistaking you should only need to add a tiny bit of natural pecan extract. I fully intend to update this post if and when I make alterations.