Chicken and Rice with Beans Bowls

 

1 1/2 tablespoons Avocado Oil 

1 Medium Yellow Onion, Diced

2 Cloves Garlic, Minced

1 1/2 Pounds Boneless, Chicken Breasts, diced 

1 (15-ounce) can Black Beans, Drained and Rinsed

1 cup Frozen Corn

1 (16-ounce) jar Salsa

1 1/ teaspoon Chili Powder

1 1/2 teaspoons Ground Cumin

Salt and Pepper, To Taste 

1 1/2 cup Low-Sodium Chicken broth 

1 cup Long-Grain White Rice, washed

Brown onion in the oil.

Add garlic. 

Add chicken and stir to brown.

Add the black beans, corn and salsa.  

Add the seasonings. 

Meanwhile cook the rice in the chicken broth in the microwave.  10-15 minutes depending on your microwave.   Or use your method of choice. 

Add the rice back into your pan with your meat and stir well.  Heat through. 

Serve in a bowl or fill a tortilla.   

If desired, sprinkle with cheese. 

Dinner Rolls

 

4 -5 cups all purpose flour

2 tablespoons rapid rise, instant yeast

⅓ cup granulated sugar

1 tsp salt

1½ cups warm milk , 110 degrees

5 tablespoons butter, softened

1 egg , room temperature

2 tablespoons melted butter

1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.

2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.

3. Increase speed to medium and beat for 2 minutes.

4. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.

5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 

6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.

7. Remove the towel or plastic wrap and deflate the dough by punching down lightly. 

8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.

9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.

10. Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. 

11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Storage Information

Leftover rolls should be stored in an airtight container at room temperature for up to 4 days. 

Rolls can be frozen for up to 3 months. Wrap tightly in plastic wrap and then foil or transfer cooled rolls to a freezer safe, airtight ziploc bag.

Make Ahead

Rolls can be prepared up to to the second rise, covered and refrigerated overnight. Remove from fridge an hour before you plan to bake and set out at room temperature. Bake as directed.

Tips

If rolls start to get too brown before they are finished baking, tent with foil to prevent additional browning.

Oil Cleansing Method, best oils to use

Choose the best oils for your skin type.  

Cheatsheet 
 

✅️ Pumpkin Bars with Cream Cheese Frosting

 

4 eggs

1⅔ cups granulated sugar

1 cup quality liquid oil of choice

2 teaspoons pure vanilla extract

15 ounce can pure pumpkin

2 cups sifted all-purpose flour (measure flour first then sift)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Cream Cheese Frosting

16 ounces cream cheese (2 blocks), room temperature

1 stick (8 tablespoons) unsalted better, room temperature

2 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

INSTRUCTIONS 

Preheat the oven to 350 degrees and spray a 9x13 inch baking pan with non-stick baking spray. You can also use parchment paper – this is helpful when taking the bars out of the pan to cut them. Simply spray the bottom of your pan, lay the parchment paper on top, some will be hanging over the edges. You use the edges to carefully remove the bars from the pan to easily slice them.

In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too) combine the eggs, sugar, oil, pumpkin and vanilla until light and fluffy.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet pumpkin mixture and mix at low-speed until thoroughly combined. Spread the batter into a greased 9×13 inch baking pan. Bake for 30-40 minutes. Let cool completely before frosting.

Refrigerate the bars in a sealed container for up to 5 days. Cream cheese frosting should not be left out overnight, however it’s ok for serving at room temperature after bringing to room temperature

How To Make Horns

 Pictorial Only 

✅️ Shepherd’s Pie

      Potatoes 

6 medium potatoes, peeled and diced 

1 teaspoon Salt 

1/2 Stick of Butter

1/3 Block Cream Cheese 

Salt and Pepper, To Taste 

      Meat Mixture:

Splash Of Avocado Oil, or oil of choice

1 onion chopped 

1 pound Ground Beef

1 clove garlic minced

1 Tbs Dry Thyme

1 pkg Frozen Mixed Veggies  

      Gravy 

1.5 to 2 cups Water

4 tbs Wondra Flour 

Beef Better Than Bullion, To Taste 

Salt and Pepper, To Taste

Pre-heat Oven To 350'

Place peeled potatoes in a pot filled with water and add 1 teaspoon of salt.   

When potatoes are fork tender, drain water and mash or whip using your prefered method. Adding in the butter and cream cheese. Add salt and pepper to taste. For this particular recipie I dont add milk to my potatoes as I want them thick. 

While potatoes are boiling, add the splash of avocado oil to a fry pan and add your chopped onion. Cook till translucent.  

Add ground beef to skillet and brown until cooked thoroughly.   

Add minced garlic and 1 tbs dry thyme to pan and let it cook for a few minutes. 

Add package of frozen mixed veggies, and stir until its the veggies are warmed up.

In a seperate bowl add the water, and wondra flour and about 2-3 teaspoons beef better than bullion. Stir well to dissolve. Once combined add mixture to your pan with meat and veggies. Still under low heat till thickened. Adding more bullion if needed and salt and pepper to taste.  

Grease or line with foil and spray with non-stick cooking spray liberally a 9x9 inch baking pan.

Pour meat mixture into prepared pan, and top with your mashed potatoes.   

Bake at 350 for about 30 minutes. 

How To Use Flood Frosting on Sugar Cookies

 

Pictorial