Cooking With Mommy

 Originally written 12/17/22 7:07pm 12/20/22 11:08pm I almost passed up this opportunity! I mentioned in my other (one of my other) blog posts that "life" kept happening! As it usually does! I just happen to go back & review my invitations (on this platform for brands, yada) & Thistle stood out to me. I told my daughter that I didn't want to start something that I couldn't finish. I'm all ready to my limit with brands, trying to figure out what direction I want to go in with several of them. I don't know what it was, Thistle was really intriguing to me. I can't remember if it was the day of (12/14) or the day after (12/15) my surgery, I received an email from Thistle. The VERY company that I had looked at again not too long ago! 8:28pm - On paper, we are a match made in heaven! Gluten Free, Dairy Free, Plant Forward, Organic (whenever possible), environmentally sustainable, sustainable sourcing, in addition to local sourcing!!! Like, this is ALL me...

I decided to try baking the eggrolls this time because frying them turned into a burnt disaster! Again, I know what I did wrong this time as well. Were these a disaster? No, but there was a ton of room for improvement. I followed the recipe for the filling last time (which I will not do again). The recipe is fine, it just didn't work for me. I used all of the ingredients that they said I needed but I put them together my own way. I did not measure, just to taste. In addition to baked egg rolls, we had Chicken and Broccoli Stir-Fry (I added shrimp to it, for me). First, I doubled the sauce because I thought the noodles would have soaked up the extra liquid, especially because I had twice what the recipe called for. Secondly, The Lil Chef overcooked the noodles (no worries, she is still learning).  It's ok because I LOVE extra sauce on almost everything! And, the stir-fry turned out really really good. When I make it again, I'll still double the sauce but only add the "...

Slow Cooker Parmesan Garlic Herb Chicken Prep time 10 mins Cook time 6 hours Total time 6 hours 10 mins Slow Cooker Parmesan Garlic Herb Chicken is such an easy meal that is packed with amazing flavor! The potatoes cook to tender perfection in garlic, parmesan, and fresh herbs and the chicken is perfectly juicy. This makes a great meal in one! Author:  Alyssa Serves:  4-6 Ingredients 2 Tablespoons butter (vegan) 2 pounds bone-in chicken thighs, can also use boneless thighs or boneless chicken breasts 2 pounds baby red potatoes, quartered (whatever potatoes you have) 4 garlic cloves, minced (jarred, minced garlic, in olive oil, if you don't have fresh garlic) ½ cup grated parmesan cheese (pecorino or vegan) 1 tablespoon chopped fresh parsley (dried if you don't have fresh)  1 tablespoon fresh thyme, finely chopped  1 tablespoon oregano, finely chopped I would use Italian seasoning ⅓ cup olive oil  salt and pep...

I've been eyeballing this recipe on Pinterest for years! I think I'll finally make it! TOTAL TIME:  Prep/Total Time: 30 min. MAKES:  4 servings Ingredients 3 cups fresh baby spinach 1-3/4 cups sliced fresh mushrooms 3 green onions, sliced 2 tablespoons chopped pecans (I'll leave the pecans out) 1-1/2 teaspoons olive oil 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon rotisserie chicken seasoning (season however you like) 2 slices reduced-fat provolone cheese, halved (vegan cheese shreds or slices) I would add onions  Directions In a large skillet, saute the spinach, mushrooms, onions and pecans  (onions)  in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Place chicken on greased grill rack. Grill covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. I would probably saute the chicken and then bake th...

Ingredients 6 thinly sliced chicken breasts 1 container green onion cream cheese, softened (vegan, I prefer Daiya) 1/4 c. olive oil 1/2 c. chicken stock/broth (GF, yeast free, organic, NonGmo) 1 large pkg. sliced mushrooms wiped off (organic) 1 small bag fresh baby spinach (organic) Herb and Garlic Seasoning, to taste freshly ground black pepper, to taste salt, to taste (kosher) 8 oz. Mozzarella cheese, shredded (vegan, I personally prefer Daiya) Directions Preheat oven to 375 degrees. Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry. In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top. In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture. Cover with foil, but do not seal or crimp sides. Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brow...

The next set of posts will be Slow Cooker recipes. I have a slow cooker/crockpot that I don't use much, a ton of chicken I'm running out of ideas for and not enough energy to keep making things from scratch, sometimes you need a break (plus who really wants to cook when it's really warm outside?) I'm going to give this Slow Cooker thing a try!!! Crockpot and Chicken here we come!!! Slow Cooker Chicken And Mushrooms 30 minutes active; 4 hours inactive to prepare Serves 4-6 INGREDIENTS 1 1/2 pounds of chicken 2 tablespoons oil (olive oil) 16 ounces crimini mushrooms, sliced (I will probably use button) 1 yellow onion, sliced  2 cloves garlic, minced (I usually use the minced garlic in the jar) Salt and pepper to taste (kosher salt)  Feel free to add more seasonings, I am! 1/4 cup fresh parsley, chopped (I tend to use dried parsley) 1 1/2 cups chicken broth (Non GMO, Gluten and Yeast Free) 2 tablespoons cornstarch (Gluten Free) Remember, fe...

I wouldn't change much about this salad. This salad is close to perfect! INGREDIENTS Servings: 4–5 2 chicken breasts (I might use chicken tenders) 1 teaspoon salt (kosher salt) ½ teaspoon black pepper ½ teaspoon chili powder ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon oregano 1 tablespoon olive oil Dressing 1 cup sour cream (vegan) ¼ cup cilantro, minced  (non-gmo, organic) ¼ teaspoon pepper ¼ teaspoon salt (kosher salt) 1 tablespoon lime juice Salad 1 head romaine, chopped (non-gmo, organic) ½ cup red onion, diced  (non-gmo, organic) ½ cup tomatoes, diced  (non-gmo, organic) ½ cup orange bell pepper (non-gmo, organic) ¾ cup corn  (non-gmo, organic) ½ cup cilantro, chopped  (non-gmo, organic) ¼ cup jalapeño, diced (this would be optional for me, green chiles would definitely be an option for me) Garnish Avocado  (non-gmo, organic) Tortilla strips (Gluten Free) How To Video   - watch how to make this awesome salad!!!...

I Looooooove Gnocchi! But, with like so many other of my favorite dishes there were no allergy free alternatives until now! Chicken Gnocchi Soup Serves 6 Ingredients 1 pound store-bought gnocchi or use  this  recipe to make by hand (Gluten free gnocchi can be found in the grocery store, the brand I see the most is Delallo) 2 cups cooked chicken breast, cut into small cubes 1 1/2 cups spinach leaves, chopped (maybe make it a little healthier and add kale as well) 1 cup chicken broth (organic & gluten free) 1 cup white onion, chopped 3/4 cup carrots, finely chopped or julienned 1/2 lemon, juiced 2 sprigs rosemary (maybe italian seasoning for me) 2 cloves garlic, minced 2-3 tablespoons extra-virgin olive oil kosher salt and freshly ground pepper, to taste 1 3/4 cups heavy cream (So Delicious Coconut Culinary Cream Original, vegan, this is a link to show you what is looks like)  https://www.youtube.com/watch?v=E_-U280XZoQ 1 1/2 cups parmesan c...

I will be trying these for the first time Saturday at P.F. Chang's and if they are as good as people say they are, I will have an at home version! Ingredients 1 Tablespoon cooking oil (I'd probably use olive oil_ 2 teaspoons minced garlic (2 – 3 cloves) 1 teaspoon fresh ginger, finely grated (optional) 4 green onions, finely sliced on the diagonal 1 pound ground chicken 1 cup grated carrot (2 – 3 carrots) 1 8-ounce can whole water chestnuts cut into ¼ inch dice 6 Tablespoons  San-J Asian BBQ Sauce  plus more for serving 1 large head Boston Bibb lettuce - leaves separated, washed and dried Optional Garnish: 1 skein (2 ounces) mung bean vermicelli Cooking oil (olive oil or sunflower oil) Kosher or fine sea salt Cooking Instructions Servings: 4 as entrée, 6 as appetizer Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced green onions. Cook for 30 seconds or until ve...

This is a simple kid friendly recipe for my daughter, she really likes Orange chicken!  Ingredients 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch cubes (I like chicken tenders) 1 1/2 cups  San-J Orange Sauce 2 cups gluten-free rice flour (I would use a GF flour blend and season it as I normally would) canola oil, for frying (Sunflower oil) 1/4 cup green onion, chopped Cooking Instructions Servings: 4 Heat oil in a deep fryer to 350º F. Add the rice flour to a large resealable plastic bag and place the chicken in the bag. Shake well to coat the chicken. Shake off the excess flour and deep fry chicken in batches until completely cooked. Remove the chicken from the oil and place it on a plate lined with paper towels to absorb the excess oil. Heat a wok and pour  San-J Orange Sauce  in the wok and heat for a few seconds. Add the chicken to the sauce and stir till the chicken is well coated and the sauce thickens. Garn...

#CookingWithMommy #Thanksgiving Day #Menu #Flexitarian All #GlutenFree DairyFree #AllergyFree #Holidays Just Me and The Lil Chef! 🍴🍗🍚🍲🍦🍏🍠

Chicken “Pho” Noodle Soup 10 MIN Prep Time 3 HR 25 MIN Total Time 12 Ingredients 6 Servings Ingredients 6 cups Thai coconut curry chicken broth (gluten & yeast free)  (from two 32-oz cartons) 2 cups shredded cooked chicken 1 tablespoon soy sauce (gluten free) 1/2 teaspoon freshly ground pepper 4 cloves garlic, thinly sliced 1 piece (3 inch) gingerroot, peeled 1 package (6 oz) rice vermicelli noodles 3 tablespoons sliced green onions with tops 1 can (14 to 16 oz) bean sprouts, drained, rinsed 2 jalapeño chiles, thinly sliced 1/2 cup fresh cilantro leaves 6 lime wedges Directions Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot. Cover; cook on Low heat setting 3 hours. Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilant...