Book Launch: Adult and Teen Coloring Book for Stress Release and Relaxation

 🌈✨ Exciting News! ✨🌈

Dear Friends and Art Enthusiasts,

I am thrilled to share a colorful journey with you! 🎨✍️ Fueled by passion, creativity, and a splash of inspiration (and several revisions), I'm excited to announce the launch of my very own adult coloring book for stress release and relaxation. My Minimalist Boho Coloring Book for Adults and Teens features easy landscapes, flowers, birds and patterns for hours of coloring fun.  All original designs of bohemian and minimalist aesthetics, thoughtfully created and curated to bring a sense of calm to your coloring experience. https://www.amazon.com/dp/B0CNPLNLDY?ref_=pe_93986420_774957520

Chili Rubbed Chicken with Coconut Rice and Mango Salsa

Great recipe for Summer when Mangos are plentiful.  Based on a recipe from Eating Well Magazine, May 2020.

Ingredients

1 pound boneless, skinless chicken breasts

2 Tablespoons of chili powder

1 clove of garlic minced
1/2 teaspoon garlic powder (optional)
1 Tablespoon of brown sugar (optional)

1 cup of rice

1 can light coconut milk (14 oz.)

1 Mango

1 medium red pepper

1 onion (red or vidalia)

3 Tablespoons lime juice

1/4 cup fresh cilantro

olive oil

salt

Preheat oven to 400 degrees

Make the rice:

Add enough water to coconut milk to make 2 cups of liquid stir in 1/4 teaspoon salt, then combine with rice and cook.  (I use a rice cooker)

Make the chicken:

Mix 2 T. chili powder, garlic, 1 T. brown sugar, 1/4 teaspoon of salt, 1/2 teaspoon garlic powder and 1 T. of olive oil then rub on chicken.  Cook in preheated oven until temperature of chicken reaches 165 degrees. (Takes about 20 minutes, then let chicken rest for 15 minutes)

Make the salsa:

Dice mango, red pepper, onion and cilantro then toss together in bowl.

Make the salsa dressing by combining 1 Tablespoon olive oil with 3 T. lime juice and 1/4 teaspoon salt. Pour over the diced mango mixture and toss to coat.

To Serve, place rice and sliced chicken on plate then top with salsa.

Notes: I like to make extra for leftovers so I double or triple the ingredients and adjust as needed.  This recipe can be prepped and refrigerated until ready to cook.  

Corn Muffins

I've been making these to go along with our chilli :)

1 cup pan cornmeal
1 cup flour
1/3 cup sugar
1 egg
1 cup milk
1 can of creamed corn
4 tablespoons of melted butter
2 teaspoons baking powder
1/2 teaspoon salt

Mix all the ingredients in medium sized bowl.  Fill paper lined muffin tins (I spray my liners with butter flavored cooking spray).  Bake for 18 minutes at 350 degrees.

Powerhouse Protein Coconut Cookies

Ingredients
1 1/2 cups Bob's Red Mill Unsweetened Flaked Coconut unsulfured
1/2 cup chopped walnuts
1 scoop, (1/2 cup), Pure Protein french vanilla whey powder
2 Tbl. coconut oil melted
1/4 cup honey
1/8 cup water
1/2 cup flour
1 tsp vanilla
1 tsp cinnamon and additional cinnamon to sprinkle on top of cookies
1 rectangle of candy quick chocolate candy coating

Prep
Preheat oven to 300 degrees F.
Spray cookie sheet with butter flavored spray.

Directions
Place all ingredients into a bowl and mix with a spoon.  Place one heaping tablespoon of cookie dough onto tray and press into a cookie shape.  Sprinkle tops with additional cinnamon and bake for 15 minutes.  Cool then drizzle with melted chocolate candy quick.

Makes 13 cookies.

Apple Ricotta Puff Pastry Tarts

It must be fall because the air is crisp and I'm baking up these tasty apple treats :)

This recipe has been tweaked from the October issue of First Magazine.

1 box of frozen puff  pastry defrosted (17 oz)
8 gala apples
1 lemon juiced or 2 Tablespoons lemon juice
1/2 cup honey, divided
3/4 cup ricotta cheese
1/2 tsp. cinnamon
a dash of nutmeg (1/8 tsp is too much)
1/8 tsp. of cloves
2 Tablespoons of apricot jam (I used peach)
2 Tablespoons apple cider

Heat oven to 400 degrees.  Gently roll out puff pastry so it is flat then with a paring knife cut out apple shapes, stems and leaves.  Make apple shapes with apple, stem and leaf, then place on parchment lined cookie sheet.

Combine leftover dough, roll, then use a cookie cutter to cut small flowers. Place small flowers on separate parchment lined cookie sheet (they will cook faster), and chill all shapes for at least 10 minutes.

Slice apples into 1/8 in half moons. Place slices in bowl and toss with lemon juice and 1/4 cup honey.

In separate bowl mix ricotta, cinnamon, nutmeg, and cloves.

Place 1 Tablespoon of ricotta mixture onto each apple pastry leaving a 1/4 inch border. Arrange slices on top, skin side up. Bake 20 minutes or until golden.  Bake flowers 10 minutes or until golden.

In microwave, heat jam and cider until warm, mix then brush on cooked apples, garnish with flowers.


Notes: To cut apple shapes in the pastry, cut an apple in half, then with cut side down cut your pastry 1/4 inch bigger around the apple. My puff pastry came with 2 sheets and I was able to cut 6 apple shapes from each sheet of pastry.

Slime Recipe

My grandaughter lives about 10 hours away so in my granny attempt to make Facetime a wee bit more fun and engaging, we made slime together.  This was a fun activity we both enjoyed, especially when some toys got stuck in the slime!

Slime 

Ingredients:

1/2 tsp. Borax 

1/2 cup Elmers white school glue

1 cup warm water

2 containers, I used a large disposable cup and a plastic bowl

Make it:

In the large cup mix 1/2 teaspoon borax with 1/2 cup warm water

In the bowl mix 1/2 cup glue with 1/2 cup warm water

Gradually add the borax water to the glue mixture until the desired slime consistency is reached.  (I used about 1/2 of my borax water)

Note: I've used this recipe with Elmers school glue and also Elmers clear glue.  I have NOT tested this recipe with unbrand glue.  You can add glitter and food coloring.  

How to Cook a Beef Tenderloin

My husband and I perfected this tenderloin cooking method over several years of experimentation; the result is the best, most tender roast ever!  This tenderloin is oh so good, it's one of our go to recipes for special occasions, holidays, celebrations, or just for a super nice family dinner.

Make your tenderloin a uniform size by trussing it.  Truss the tenderloin by folding over the thin part and secure with twine.  This will make your roast about the same circumference.  If you skip this step, the thin part of the roast will overcook.

Rub the side of the tenderloin without fat with A1 steakhouse marinade.

Flip tenderloin so fat side is up and rub it with the marinade.

Place fat side up on foil lined cookie sheet.

Insert an oven cooking thermometer into the the middle, thickest part of the roast.

Broil on high with oven door cracked for 20-30 minutes until slightly burned, cut off the burned fat, flip the roast, return to oven and broil another 15-20 minutes (until the roast starts burning slightly).

Reduce heat to 400 and cook until oven thermometer reaches 125 degrees F.

Note: the roast will continue to cook while it is resting to a temperature of 135.