Category: Recipes

Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Rosemary Chicken Thighs

jachancellorLeave a comment

A stick of unsalted butter, a tablespoon of garlic (minced), and 1/4 cup of fresh rosemary sauteed until lightly cooked.  5 boneless, skinless, chicken thighs.

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Place chicken in a casserole dish with liberal amounts of salt and pepper.  Spoon butter, garlic and rosemary mixture over, and place in a hot 425 degree oven for approximately 15 minutes.

Top with Italian cheese (we had a mixture), and place back in the oven until the cheese is melted.

It was moist, and really hearty.  I enjoyed the rosemary flavor, but think I should have cooked the butter longer (needed more browning).  My small plate with some canned, green beans.  Yummy.

Blessings.

Bariatric Surgery - My Story · Random Thoughts · Recipes · thoughts · Uncategorized · WLS

Pizza

jachancellor2 Comments

One of the things I have missed with my surgery is pizza, well and bread in general.

I found these Flatout Pizza Flatbread at Publix the other day.


I thought it would be a good idea for dinner for all of us to make our “own” pizza.  I had mushrooms, purple onion, pizza sauce, pineapple, ham, hamburger, and of course, pepperoni.

David likes BBQ sauce on his pizza, Carmen and I don’t.  So this was a nice option for all of us to get want we wanted without take out or delivery.



The Flatout’s had 6 grams of protein, and were only 130 calories.  I made one complete bread, but only ate a half of one.  Should have made it into thirds.

But it was yummy, and we all had fun making our own pizzas.

Blessings.

 

 

Bariatric Surgery - My Story · FoodTV · Recipes · Uncategorized · WLS

Chicken Cauliflower Fried Rice

jachancellor2 Comments

 So I have been wanting to make this for a while.  After my doctor’s appointment today, I came home and made it.  Well, my version of it.

This is Katie Lee’s recipe on Foodnetwork.com:

Chicken Cauliflower Fried Rice

  • 1 medium head cauliflower, stem removed
  • 3 teaspoons canola oil
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • One 1-inch piece fresh ginger, peeled and grated
  • 1 cup frozen mixed peas and carrots, thawed
  • 1/4 cup thinly sliced scallions
  • 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
  • 2 tablespoons sesame oil
  • 2 cooked chicken breasts, diced (I used a rotisserie chicken)
  • Hot sauce, for serving, optional
Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.

Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.

As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

I used minced, frozen cauliflower (super short cut).  I also cooked the chicken (thighs, sauteed with salt and pepper).  And I didn’t have frozen peas or carrots.  I had onion, broccoli, and carrots.  I did blanch them before adding them.  I didn’t have fresh ginger either (ha – I know) but had the paste kind.  But I followed Katie’s instructions.

Even with all of my changes, it turned out really good.  David and Carmen both liked it, and David even said we could have this every week.  Minced cauliflower is now my friend.  Although I think I will keep the shortcut and buy it already minced.

Blessings!

Bariatric Surgery - My Story · crab · Recipes · Uncategorized · WLS

Crab

jachancellorLeave a comment

Cravings. Crab. A little butter, and a squirt of lemon.  Perfect.  Simple.

Love.

Blessings.

Greek Cous Cous · Recipes · share · Uncategorized · WLS

Greek Cous Cous

jachancellorLeave a comment

I needed a simple side to take over to the in laws for a birthday dinner.

I got some dried couscous, and some Greek feta salad. I had the idea to mix the two. It worked!!

I placed the Greek Feta Salad in a large mixing bowl.  Cooked the Cous Cous per the instructions.  Added a small, sauteed onion.

Let cool just a bit, and then mixed together.  I really enjoyed it, as did Carmen.  David wasn’t a big fan, but he is a lover of potatoes.

I had enough to serve on Easter, and even gave some to friends.

Blessings.

Asparagus · Bariatric Surgery - My Story · Ham · Recipes · Uncategorized · WLS

Ham & Asparagus

jachancellorLeave a comment

A couple of other dishes for Easter were roasted asparagus, and smoked ham (in the crock pot).

 

I love this way of cooking vegetables.  It turns them to a nutty flavor, and somewhat smokey.  Just olive oil, salt and pepper.  Bake on 350 degrees until tender (about 25 minutes).

The ham was done in the crockpot for 3 hours on high, with 12 ounces of orange juice, and 1 cup of brown sugar.  Made a slurry (mixed it together and pour over the top of the ham.

I really enjoyed the way this was plated.

Blessings!

 

 

 

Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Grilled Lamb Chops

jachancellor2 Comments

Growing up, we always had lamb for Easter.  David isn’t a fan, but Carmen had requested it, so …we had some lamb.

I marinated two large lamb chops in olive oil, 4 cloves of garlic sliced, rosemary, and salt and pepper.

 

Grilled inside on each side for about 8 minutes each due to the thickness.

I rested the meat for about ten minutes.  Carmen enjoyed her chop, and I had part of the other chop.

My plate.  I had too much Cous Cous, but overall a delicious Easter lunch.

Blessings.

Bariatric Surgery - My Story · Empty Nest · Recipes · Uncategorized · WLS

Chicken with Portobello Mushrooms

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Boneless Chicken Thighs with Spinach in a baby Portobello Mushrooms Lemon Butter Sauce.

Y’all…this was super yummy.  I made this for dinner on Tuesday, and really kind of came upon it.  Stephen was supposed to come over for dinner, but ended up sleeping through. Ha. Adulting, right?  Anyway.

Ingredients:
6-8 Chicken Thighs – boneless, skinless
1 medium onion, chopped
2 garlic cloves, chopped
1 package of Portobello Mushrooms, sliced
1 large package of baby spinach, washed
Zoe’s Seasoning, salt & pepper

This is what I wanted to begin with…but only ended up with the Zoe’s Kitchen Seasoning.  It add a robust flavor to the chicken.

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Rinse and patted dry the chicken thighs.  Season one side with course salt, pepper, and Zoe’s seasoning.  Add to a hot skillet, and brown on both sides (cooking them about 7 minutes on each side) to a golden brown.

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While the chicken cooks, saute the onion until milky then add the baby portobello mushrooms.

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Cook until mushrooms are browned.  I did add pepper to the mushrooms as well.  And butter.  Lots of butter.

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Oh, and garlic – added these about midway through cooking the mushrooms.  I add 2 pats of butter, and continue to brown.  To make the sauce, I used the rest of the butter (1 stick total), and 1/2 cup of lemon juice.  I added fresh parsley as well to brighten it.

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Remove the mushrooms from pan, and keep warm.  In the same pan, add more olive oil if needed to cook the spinach.  Cook until wilted.

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My salad plate: one thigh, pan sauce and spinach.

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David’s regular plate with spinach on the bottom of the chicken (2), and leftover pasta salad.

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This was a bright, silky sauce over the tender chicken.  Very Spring.  I will be cooking this again, maybe with asparagus?

Blessings!

Recipes · Southern Living Mint Julep Sweet Tea · Uncategorized

Mint Julep Sweet Tea

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Southern Living posted on their Instagram account a recipe for this Mint Julep Sweet Tea.

Since we were grilling out, and having some family over, we decided this would be good to try.  Family are the best tasters, right?

Ingredients:
1/2 cup loosely packed fresh mint leaves
1 lemon, sliced
2 tablespoons sugar (I had simple sryup.)
3 cups cold sweetened tea
1 cup bourbon
Crushed ice
Garnish: fresh mint sprigs

How to Make It:
Combine first 3 ingredients in a 2-qt. pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish, if desired.

I thought this would be a refreshing twist on tea for the afternoon.


It didn’t have a strong Bourbon taste.  The mint and lemon really brightened the overall drink.  We loved it, and will make it again.

Blessings.

Bariatric Surgery - My Story · Deviled Eggs · Recipes · Uncategorized · WLS

Deviled Eggs

jachancellorLeave a comment

Everyone has a basic deviled egg recipe, and I am certain, everyone’s is different.

My Mom made eggs this way, and it is what is familiar for me and the kids.  We love them.  Boil eggs.   I normally cover the eggs with cold water in a pot.  Bring to boil, and once bubble come to the top start the timer for 12 minutes.  Off the heat, and rinse with cold water.  I add ice cubes to help the process.

Cut eggs in half, and remove the yolk (place in a large bowl.  I have a chilled platter for eggs, so I placed the halves here until I mixed up the yolk.

Crumble the yolks.

Add the ingredients.  I don’t have an exact measurement, as it seems I go by sight and feel.  I start with Tabasco.  

Then yellow mustard.

Then sweet relish.

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Then mayonnaise.   Just remember that you can always add more than take any away if it gets runny! So, just a spoonful of most of the ingredients.

I also add salt and ground pepper.

Stir.

and stir some more.

There are some that will place the yolk mixture in a plastic bag and pipe into the egg halves.  I don’t, never have.  I just use a small spoon, and add until the yolk’s are back where they belong.

Then sprinkle with Paprika.

Enjoy!